Lechon Kawali Recipe

BY: Cristo Rey

Ingredients
2 kg whole pork belly
1 head garlic pounded
2 tbsp salt
1 tbsp peppercorns
2 pcs bay leaves
water for boiling
cooking oil for deep frying

Cooking Instructions
In a pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that floats on top. Lower heat, cover and continue to cook for about 1 to 1-1/2 hours or until meat is tender but not falling apart.
Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics. Place on a rack and refrigerate overnight to completely cool and dry.
In a deep, heavy-bottomed pot, heat enough oil to completely cover meat to about 350 F to 375 F. Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed. While the meat is frying, regularly sprinkle about 1 tablespoon cold water onto the meat and hot oil every 5 minutes or so.
Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about 5 minutes and then cut into serving pieces. Serve with lechon sauce or dip of choice.

Lechon Kawali

Beef Pochero Recipe

By:Generson Medina

Ingredients:
500 gram of stewing beef (batok, preferably, but brisket will do too)
1 piece of chorizo de bilbao, sliced thinly
3 tablespoons of olive oil
1 tablespoon. of minced garlic
2 onions, chopped
4 tomatoes, chopped
1 teaspoons of cracked black pepper
1 bay leaf
1/4 c. of tomato paste
250 grams of carrots
250 grams of potaoes
150 grams of baguio beans, trimmed and cut into 2
1/2 head of cabbage, cut in half
6 pieces of saba bananas
salt
cooking oil for frying bananas

Cooking Procedures:
Peel the saba bananas. Cut each diagonally into 3 pieces and Fry in hot oil until golden brown.
Drain the bananas and put is aside. Cut the beef into small cubes. Then peel and cut the carrots and potatoes into small cubes.
Heat a heavy casserole and pour in the olive oil. When its hot enough you can add the beef cubes. Cook the beef cubes until the it start to become brownish.
When all the beef cubes are cooked you can add the garlic, onions, tomatoes, chorizo slices and bay leaf and you can also pour in the tomato paste with a cup of water.
Season all ingredients with salt and pepper. Stir well and bring it to a boil. Cover the wok and let it simmer for approximately two hours or until the beef is tender.
Add more water to avoid the mixture to dry up before the beef is cooked.
Add the carrots to the sauce and let it simmer for about 3 minutes.
Add the potatoes and simmer for another 3 minutes.
Add the cabbage and green beans and simmer for 10 minutes.
Lastly, add the fried saba bananas and let it cook for another 3 minutes.
Server with white rice. Happy Cooking!

Chopsuey Recipe

By:Trisha Casidsid

Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces
• 1/4 kilo shrimps, shelled, deveined and halved
• 1/4 kilo chicken liver and gizzard, sliced to small pieces
• 1/4 kilo cauliflower, broken to bite size
• 1/4 kilo string beans
• 1/4 kilo snow peas (sitsaro)
• 1/4 kilo cabbage, cut into squares
• 2 stalks of leeks, cut into 2″ long pieces
• 3 stalks celery, cut into 2″ long pieces
• 5 cloves garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, cut in strips
• 1 piece green bell pepper. cut in strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken stock (broth)
• 3 tablespoons of sesame oil
• 3 tablespoons of patis (fish sauce)
• 4 tablespoons of corn oil or vegetable oil
• Salt to taste

Chopsuey Cooking Instructions:

• In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of

stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

• Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved

cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

• Salt and pepper to taste.
• Serve hot with rice.

GINISANG MUNGGO

By:Shiela Rabino

Mga sangkap
2 tasa ng nilutong munggo (PAKULUAN ITO HANGGANG SA NATATANGGAL NA ANG BALAT AT ITAPON ANG MGA BALAT NA UMIIBABAW SA TUBIG HABANG ITO AY NILALAGA)
Talbos ng ampalaya, puwedeng malunggay o kaya ay alugbati o pechay
1/4 kilo taba at laman ng baboy o puwede ding isda, manok o baka
1 kutsarang vegetable oil
1 kutsarang bawang,dinurog
1 piraso ng sibuyas, hiniwa
1/2 tasa ng kamatis,hiniwa
2 tasa ng hugas bigas
asin (tinimpla ayon sa panlasa)

Paraan ng Pagluto
Igisa ang bawang, sibuyas at kamatis. Igisa din ang karne ng baboy. Idagdag ang pinakuluang munggo at hugas bigas. Pakuluan sa loob ng tatlong minuto.Haluin habang niluluto. Isama ang talbos ng ampalaya. Lagyan ng asin, ayon sa panlasa. Kung gusto mas magiging malasa ay maglagay ng ginisa mix o kaya ay maggi magic sarap Lutuin sa loob ng tatlong minuto.

Lumpiang Kamote Recipe

By: Jovelyn Recto

Ingredients:
kamote/camote or sweet potatoes, peeled and sliced into strips
brown sugar
cooking oil
lumpia wrappers
water

Cooking Instructions:
Separate each lumpia wrapper. Set aside.
Pour brown sugar on a shallow bowl. Also pour water on a separate bowl.
Rest a wrapper on a plate. Get a strip of kamote and dip sides on brown sugar. Place the kamote on lumpia wrapper. Fold two sides of the circle over the camote then roll the wrapper up. Dip your finger on the bowl of water then spread the water on the end of the lumpia wrapper to seal it.
Do same procedure with the rest of sliced kamote.
Heat oil in a small frying pan. On medium high heat, fry the LUMPIANG KAMOTE until golden brown. Drain excess oil.

Pork Binagoongan with Gata Recipe

By: Mariel Rey

Ingredients:
1 Kilo Pork Belly (Liempo) cubed
2 tablespoon corn oil
6 cloves garlic, chopped
1 white onion, minced
5 small tomatoes, chopped
1/2 cup shrimp paste (Bagoong)
3 tablespoon cane vinegar
1 1/2 teaspoon sugar
1 pc chili (banana pepper, jalapeno, or long chili pepper), sliced
3 eggplants, sliced diagonally
1/2 cup coconut milk/cream
salt and pepper to taste

Cooking Procedure:
Place cubed liempo in a stockpot. Cover with water and let boil for at least 15 minutes. Prepare the rest of the ingredients while meat is cooking.
Pour corn oil into a hot pan. Saute garlic and onions until softened. Add tomatoes and cook until softened too. Stir-fry bagoong until aromatic then put in the boiled pork pieces and 1/2 cup of boiling water used to cook the pork.
Simmer until pork softens, then add vinegar, sugar and chili then season with salt and pepper to taste. Adding pork broth is optional.
When pork is fork-tender, add sliced eggplants and coconut cream. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes then serve with steamed rice.

Ginisang Ampalaya with Egg Recipe

By: Brenda Rio

Ingredients:
3 medium size amapalaya or bitter melon slice lengthwise
3 clove of garlic crushed
1 sliced onion
3 diced tomatoes
4 eggs, beaten
some salt or patis (fish sauce) and pepper to taste
1liter lukewarm water

Cooking Procedure:
Slice ampalaya or bitter melon thinly ( put in a bowl with lukewarm water and 2 tablespoon of salt to lessen the bitter taste )
In a pan, saute garlic, onion, and tomatoes until the tomatoes have juiced out. While doing this, add some patis (fish sauce), or salt and pepper to taste.
Add ampalaya and 1/2 cup of water. Let it simmer for 5 minutes.
When ampalaya is quite tender, stir in the beaten eggs and cook for another 5 minutes.
Serve hot with steamed white rice.
Share and Enjoy!

Tortang Talong 🍆

By: Aiza Nicolan

Ingredients:

4 pieces Chinese eggplant
3 eggs, beaten
4 tablespoons cooking oil
Salt & pepper to taste

Instructions:

1. Grill the eggplants. You can also do it on the stovetop but it gets messy. My other method which I prefer is to broil the eggplants in the oven for about 15 minutes until eggplants are soft and the skin turns almost black.
2. Let them cool then peel off skin. Set aside.
3. Season the beaten eggs with salt and pepper. Transfer to a wide and shallow dish for dipping the eggplants later.
4. Heat oil in a frying pan.
5. Prepare the eggplants by using the back of the spoon to flatten each one.
6. Dip eggplant in the egg mixture and what I do is place it on a small plate to make it easy to slide onto the hot oil.
7. Fry the eggplants one at a time in medum-high heat for about 2-3 minutes per side.
8. Serve with banana ketchup.
9. Enjoy!

Menudo Recipe

By: Marielle Rivero

🍲Recipe details below ⬇

INGREDIENTS
• 1 lemon – – or 6 big calamansi (optional)
• 500 grams pork – – cut into bite-size cubes
• 250 grams liver (pork) – – cut into bite-size cubes
• 4 pieces hotdogs/sausages – – cut into small diagonal slices
• 3 tablespoons oil
• 2 cloves garlic – – minced
• 1 medium onion – – chopped
• 500 grams tomato sauce
• 1/2 liter water
• 2 medium potatoes – – cut into cubes
• 2 medium carrots – – cut into cubes
• 1 1/2 – 2 teaspoons salt
• 1/4 teaspoon ground pepper
• 1 small red bell pepper – – cut into squares
• 150 grams green peas – (optional) – (canned)

INSTRUCTIONS

1. If you want, marinate both the pork meat and liver with calamansi or lemon juice for at least 10 minutes.
2. In a deep skillet, saute garlic and onion in oil over medium heat until limp and translucent.
3. Add the pork and cook, stirring constantly, until all sides are no longer pink. Pour the tomato sauce and 1 cup water and let it simmer for 15-20 minutes, covered.
4. Add the liver and cook for some seconds while constantly stirring until sides are done.
5. Then add the hotdogs, carrots, potatoes and bell pepper. Add another cup of water and season with salt and pepper. Cover and let it simmer, stirring from time to time, for 15-20 minutes or until vegetables are cooked. Stir in the green peas and cook for another minute.
6. Serve with rice or bread.

“Steps in Cooking pork sinigang”

By: Mark Shane Rosas

Blog BY: Jeevee Ann Ricarte (GRADE 12 HUMSS1)

Sinigang, a Filipino pork stew, is the ultimate comfort dish! This easy-to-follow recipe can guide you through the cooking process if you are a first-timer.

What makes this sinigang na baboy recipe so easy that even newbie cooks can make it?
It’s a basic sinigang na baboy recipe. There’s no need to make a simple dinner recipe more complicated. It has all the essential ingredients to make it delicious.

INGREDIENTS

water, for boiling

1 medium tomatoes, quartered

1 small onion, quartered

1 cup gabi (taro root), cubed

3 to 4 tablespoons sinigang na gabi mix

1 piece green chili (siling tagalog)

1 to 2 tablespoons fish sauce (patis)

1/2 cup green beans (sitaw), sliced into 2-inch sticks

1/4 cup radish (labanos), sliced

1/2 cup okra

2 cups kangkong (water spinach) leaves, washed and trimmed

salt, to taste

How to Cook Sinigang na Baboy
Place pork, tomatoes, and onions in a pot with enough water to cover pork, bring to a boil then lower the heat to simmer for 1-1 ½ hours or until pork is tender. Skim top from time to time to get rid of impurities. More water may be added if necessary.

After 30 minutes of cooking pork, add the gabi cubes. Once pork is tender, add sinigang mix, and green sili and simmer for 5 minutes. Add the sitaw, radish and okra then simmer for another 5 minutes.

Season to taste with patis then add the , leaves and simmer for 2-3 minutes. Adjust seasoning according to your taste. Serve while hot.