Adobo-at-ibapa


Adobo Recipe







The most versatile recipe on planet Earth!
It is prepared and cooked more than a hundred different ways from the 7,100 islands scattered in the Philippine archipelago.Are you surprise such food even exist?!
The Adobo cooking method is indigenous to Philippines. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Pre-Hispanic Period and was used for pork and chicken and other source.When the Spanish Empire colonized the Philippines in the late 16th century and early 17th century, they encountered this cooking process. It was first recorded in the dictionary Vocabulario de la Lengua Tagala (1613) compiled by the Spanish Franciscan missionary Pedro de San Buenaventura. He referred to it as adobo de los naturales ("adobo of the native peoples"). Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.



SPICY PORK ADOBO SA GATA



Ingredients:

1 kilo pork ribs, cut into serving pieces
2 pcs red onion, chopped
1 inch ginger, sliced into strips
5 cloves garlic, minced
3 pcs bay leaves
2 pcs siling labuyo (birds eye chilies), sliced
1 tsp whole peppercorns
¼ cup soy sauce
¼ cup vinegar
2 cups coconut milk
water

HOW TO COOK:


1. In a medium size pan, saute garlic, ginger and bay leaves until fragrant.
2. Add in pork ribs and brown the meat on the bottom sides for about 5 minutes. Cover. Then do the same thing on the other side of the meat for 5 minutes.
3. Then add 2 cups of water, soy sauce, vinegar, black pepper, onion, chilies and bring to a boil.
4. Simmer until the meat is almost tender. Then add the coconut milk and simmer for another 10 minutes until the meat is completely cooked and the sauce is thickened.
5. Season with salt or granulated seasoning if you want. Serve hot with steamed rice.



HALAAN ADOBO



Ingredients:

2 tbsp. oil
1 clove garlic, crushed
2 cups halaan (clams), shelled
1/2 cup water
1/4 cup vinegarsalt to taste
peppercorn
1 bay leaf

HOW TO COOK:


1. IHeat oil in a pan. Sauté garlic.
2. Add the rest of the ingredients.
3. Cover and bring to a boil then simmer until cooked.
4. Remove from heat and serve hot.

Cleaning Clams:

1. Tap clams on the side to see if they are still alive. Clams that do not close when tapped should be thrown away.
2. Place the clams in water with salt (about 1/2 cup per gallon) for 2 to 3 hours in order for them to “vomit” the grains of sand and grit that may still be found inside them.
3. Thoroughly wash the clams prior to cooking. If necessary, scrub them in order to loosen barnacles on the shells.
4. When cooked, discard the clams that remain closed. Clams that are alive will open when cooked.



ADOBONG TARLAC



Ingredients:

2 lb. pork pigue (pork ham), cut into cubes
2 lb. chicken, cut into serving pieces
1/2 liter pineapple juice
1 cup soy sauce
1 cup white vinegar
1 bay leaf
2 tbsp. black pepper
1/2 cup oil
1 head garlic, chopped
3 onions, chopped
1 cup sliced pineapple

HOW TO COOK:

1. Marinate the pork and chicken pieces in pineapple juice, soy sauce, vinegar, bay leaf and pepper for 2 hours in the refrigerator.
2. Remove the pork and chicken pieces. Reserve marinade. Set aside.
3. Heat oil in a large pan. Sauté garlic and onion until wilted.
4. Add the marinated pork and chicken along with the marinade.
5. Bring to a boil then simmer until the pork and chicken are tender and sauce has thickened.
6. Add pineapple slices and stir just to combine.
7. Remove from heat and serve.



ADOBONG TOKWA



Ingredients:

1 300 gram pack tofu (tokwa), sliced
1/3 cup soy sauce
1/3 cup white vinegar
1 tablespoon garlic, chopped
2 pieces bay leaf
1 tablespoon peppercorns
2 teaspoons brown sugar
2 tablespoons water, Optional
1 to 2 teaspoons potato starch, diluted in water
kinchay (parsley), for garnish

HOW TO COOK:


1. IFry the tokwa in oil until light golden brown. Set aside to drain on paper towels.
2. Place soy sauce, vinegar, garlic, bay leaves, peppercorns and sugar in a saucepan. Place over medium heat and simmer for 1-2 minutes. Adjust seasoning as desired and some water may be added to dilute the sauce a little if needed. Thicken the sauce with potato starch slurry, then pour sauce over tokwa and garnish with kinchay leaves and fried garlic.
3. Thicken the sauce with potato starch slurry, then pour sauce over tokwa and garnish with kinchay leaves and fried garlic.



ADOBONG MANOK SA BUKO



Ingredients:

6-8 bone-in chicken thighs, trimmed of excess fat
⅓ cup less sodium soy sauce
1 (13½ oz.) can of coconut milk
3⁄4 cup cider vinegar
2 tablespoons dark soy sauce
8 garlic cloves, peeled
4 bay leaves
2 teaspoons black pepper
1 scallion, thinly sliced (for topping)
fresh parsley, chopped (for topping)

HOW TO COOK:


1. Place the chicken thighs in a large mixing bowl. Add the soy sauce to the chicken and toss until it’s all coated. Cover with plastic wrap, transfer to refrigerator, and let it marinate for 1 hour.
2. After chicken is marinated, heat a large non-stick skillet over medium-high heat (oil is not needed). Transfer chicken thighs one at a time to the skillet (skin-side down), while making sure to let excess marinade drip back into the mixing bowl. Cook until the chicken is browned, about 8-10 minutes.
3. While the chicken is browning, whisk coconut milk, vinegar, dark soy sauce, garlic, bay leaves, and black pepper into the leftover soy sauce marinade. Remove the chicken from the skillet and place on a clean plate. Wipe off any remaining fat in the skillet, then transfer the chicken back to the skillet (skin-side down again). Add the coconut milk mixture to the skillet and bring to a boil. Reduce the heat to medium-low and let it simmer for 20 minutes, uncovered..
4. Flip the chicken skin-side up and continue to simmer until chicken is done, about 15 minutes or internal temperature of chicken is 175ºF.
5. Take the chicken out of the skillet and transfer to a serving platter. Discard the bay leaves. Increase the heat to medium-high and let the sauce thicken, about 5-8 minutes.
6. Pour the sauce over the chicken and sprinkle with scallions and fresh parsley. Serve with rice.



ADOBONG ATAY AT BALUNBALUNAN



Ingredients:

1 lb. chicken gizzard
1 lb. chicken liver
½ cup all-purpose flour
½ cup soy sauce
¼ cup white vinegar
1 teaspoon garlic powder
4 to 6 pieces dried bay leaves
1 teaspoon whole peppercorn
4 to 5 cloves crushed garlic
¾ cup waterSalt to taste
2 tablespoons chopped green onion
4 tablespoons cooking oil

HOW TO COOK:


1. Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
2. Sprinkle 1 teaspoon garlic powder and ¼ teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
3. Heat the cooking oil in a frying pan.
4. Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
5. On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
6. Put-in the gizzard and pan-fried liver. Stir.
7. Add the soy sauce and water. Let boil.
8. Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
9. Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
10. Turn the heat off. Transfer to a
11. serving plate.Serve. Share and enjoy!



ADOBONG PUTI



INGREDIENTS:

1 kilo pork, (use pork belly (kasim or liempo)), adobo cut
1 whole garlic, pounded
2 cups white vinegar
1 cup water
5 1/2 tablespoons white sugar
3 teaspoons salt
2 pieces bay leaf
1/4 cup peppercorns

HOW TO COOKK:

1. Marinate meat in garlic and vinegar for 30 minutes.
2. Put water, bay leaf, peppercorn, sugar, and salt in a pot and add in meat mixture.
3. Let boil then lower heat and simmer meat until tender, about 30 to 40 minutes



CRISPY SHRIMP ADOBO



Ingredients:

1 lb. shrimp with head intact
¼ cup white wine vinegar
2 teaspoons minced garlic
2 tablespoons dry sherry or rum
¼ cup low sodium soy sauce
½ teaspoon ground black pepper
½ cup cornstarch
½ cup all-purpose flour
1 cup cooking oil
5 pieces dried bay leaves
½ tablespoon whole peppercorn

HOW TO COOK::

1. Combine vinegar, rum, minced garlic, and soy sauce, and ground black pepper in a large bowl. Mix well.
2. Combine AP flour and cornstarch. Mix well and then set aside.
3. Put the shrimp in the same bowl. Marinade for at least 30 minutes.
4. Heat the cooking oil in a deep cooking pot.
5. Add the dried bay leaves and whole peppercorn in the hot oil.
6. Remove the shrimp from the marinade and then dredge in the flour and cornstarch mixture.
7. Deep fry the shrimp for about 5 to 7 minutes or until the texture becomes crisp.
8. Arrange in a serving plate lined with paper towels to absorb excess oil.
9. Serve with adobo dipping sauce (which is 2 parts vinegar and 1 part soy sauce with whole peppercorn and minced garlic). Share and enjoy!



CHICKEN FEET ADOBO



INGREDIENTS:

1 LB CHICKEN FEET, CLEANED
½ CUP SOY SAUCE
2 TABLESPOONS VINEGAR
1 TABLESPOON OYSTER SAUCE
½ TEASPOON WHOLE PEPPERCORN
3 PIECES DRIED THAI CHILI
1 TEASPOON SALT
1 TABLESPOON SUGAR
3 TO 4 PIECES DRIED BAY LEAVES
5 CLOVES GARLIC, CRUSHED
18 TABLESPOONS COOKING OIL
1½ CUPS WATER

HOW TO COOK:

1. HEAT COOKING POT AND POUR-IN 16 TABLESPOONS OF COOKING OIL.
2. FRY THE CHICKEN FEET UNTIL COLOR TURNS LIGHT BROWN. SET ASIDE.
3. ON A CLEAN POT, HEAT 2 TABLESPOONS OF COOKING OIL.
4. SAUTE GARLIC AND DRIED CHILI.
5. PUT-IN THE FRIED CHICKEN FEET, SOY SAUCE, AND WATER. LET BOIL.
6. ADD THE DRIED BAY LEAVES, WHOLE PEPPERCORN, OYSTER SAUCE, SALT, AND SUGAR. STIR AND SIMMER UNTIL CHICKEN FEET BECOMES TENDER.NOTE: ADD WATER AS NECESSARY.
7. ADD VINEGAR AND STIR. COOK FOR 5 MINUTES MORE.
8. TURN-OFF HEAT, AND THEN TRANSFER TO A SERVING PLATE.
9. SERVE. SHARE AND ENJOY!



ADOBO CHICKEN



INGREDIENTS:

2 large potatoes, peeled and sliced into rounds
1/4 cup soy sauce
1 head garlic, peeled and minced
1 onion, peeled and sliced thinly
1/2 teaspoon peppercorns
2 bay leaves
1/4 cup oil
1 whole (3 to 4 pounds) chicken, cut into serving parts
1/2 cup vinegar
1 cup water
salt and pepper to taste

HOW TO COOK:

1. In a bowl, combine chicken, soy sauce, onions, garlic, peppercorns, and bay leaves. Massage onto meat and place in the refrigerator to marinate for about 30 minutes. Drain chicken well, reserving liquid.
2. In a wide, heavy-bottomed skillet over medium heat, heat oil. Add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon, remove the potatoes and drain on paper towels. Remove excess oil from pan except for about 1 tablespoon.
3. Add chicken including onions, garlic, and bay leaves and cook, turning occasionally until chicken is lightly browned.
4. Add vinegar and allow to boil, uncovered and WITHOUT stirring, for about 3 to 5 minutes. This is very important to "cook off" the vinegar taste.
5. Add the reserved marinade and water and stir to combine. Allow to a boil for 2 to 3 minutes. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through. Season with salt and pepper to taste.
6. Add potatoes and cook until potatoes are tender and sauce is reduced. Serve hot.



BOKCHOY ADOBO WITH KASOY



INGREDIENTS:

1 LB BOKCHOY, CUT IN 2 INCH LENGTH
1/4 lb Beef
¼ CUP KASOY(CASHEW NUTS)
½ CUP SOY SAUCE
⅓ CUP VINEGAR
1 MEDIUM-SIZED ONION, THINLY SLICED LENGTHWISE
4 TO 6 CLOVES GARLIC, CRUSHED
½ TEASPOON GROUND BLACK PEPPER
1 CUP WATER

HOW TO COOK:

1. HEAT A FRYING PAN OR WOK THEN SEAR THE beef.
2. WHEN OIL AND JUICE COMES OUT OF THE beef, ADD GARLIC AND ONIONS THEN COOK FOR 2 MINUTES.
3. POUR-IN THE SOY SAUCE, VINEGAR, AND WATER THEN BRING TO A BOIL.
4. SHAKE-IN THE GROUND BLACK PEPPER AND STIR.
5. COVER AND SIMMER FOR 15 MINUTES OR UNTIL THE beef IS TENDER.
6. ADD THE cashew nuts and bokchoy, COOK FOR 3 TO 5 MINUTES.
7. TURN OFF THE HEAT AND TRANSFER TO A SERVING BOWL.
8. SERVE HOT WITH STEAMED RICE.
9. SHARE AND ENJOY!



ADOBONG STEAK



INGREDIENTS:

1½ lbs beef tenderloin
⅓ cup soy sauce
4 tablespoons red wine vinegar
½ cup water
2 tablespoons honey
1 green bell pepper, sliced lengthwise
1 medium onion, sliced
4 tablespoons extra virgin olive oil
salt and pepper to taste

HOW TO COOK:

1. Heat a cooking pot then pour-in 2 tablespoons of olive oil.
2. Put-in the beef and cook for 1 to 2 minutes.
3. Pour-in soy sauce and water then allow to boil. Simmer for 15 to 20 minutes. Note: Add more water if the mixture dries-up.
4. Put-in the honey and red wine vinegar and allow to boil. Stir and simmer for 10 minutes. Turn-off heat and set aside.
5. Heat a wok and pour-in remaining olive oil.
6. Put-in bell pepper and onion then cook for 3 minutes.
7.Add the cooked beef tenderloin, salt, and pepper then stir. Cook for a minute more.
8. Transfer to a serving plate then serve. Share and enjoy!



PORK CHOP ADOBO



INGREDIENTS:

2 lbs. pork chops
4 tablespoons dark soy sauce
5 cloves garlic, crushed
3 tablespoons white or cane vinegar
2 teaspoons whole peppercorn
4 to 5 pieces dried bay leaves
1 cup water
salt to taste (if necessary)
3 tablespoons cooking oil

HOW TO COOK:

1. Heat cooking oil in a wide and deep pan.
2. Once the oil is hot, pan fry the pork chops turning them over once each side turns light to medium brown (this will take around 3 to 5 minutes per side depending on the thickness of your pork chops).
3. Put-in the garlic, peppercorns, and bay leaves. Continue to cook until the garlic turns light brown (2 to 3 minutes).
4. Pour-in water and soy sauce. Bring to a boil.
5. Cover and simmer until the liquid reduces to half (around 40 to 50 minutes). You can add more water if needed.
6. Pour-in the vinegar. Let the liquid boil. Stir and continue to cook (uncovered) for 10 minutes.
7. Add salt if needed. The soy sauce alone gives this dish enough saltiness. You can add salt according to your preference.
8. Serve with steamed white rice. Share and enjoy!



ADOBONG BAYAWAK(Monitor Lizard)



1 kg Bayawak (Monitor Lizzard from the Philippines) cubed into bite size pieces
3 cloves garlic, crushed
3 Tbsp white vinegar
5 Tbsp soy sauce
1 tsp salt
1 dahon ng laurel (bay leaf)
1 tsp ground black pepper
1 cup water
3 Tbsp oil

HOW TO COOK:

1. Mix bayawak, garlic, vinegar, soy sauce, salt, laurel and pepper and let it sit for 15 to 30 minutes.
2. Add half cup water and bring to boil
3. Cover and simmer with occassional stirring until water dries up
4. Add oil and stir fry for 5 minutes
5. Serve and enjoy with any liquor or beer you desire.



PORK ADOBO FLAKES



INGREDIENTS:

1 lb pork adobo, cooked
½ to 1 cup cooking oil

HOW TO COOK:

1. Shred the pork adobo slices along the grain.
2. Mix the flaked pork with its sauce to absorb flavor. Let it sit for 10 minutes.
3. Heat a frying pan and pour-in the olive oil.
4. When the oil becomes hot, fry the shredded pork in medium heat until the texture becomes crisp.
5. Turn-off heat then transfer the fried pork in a plate lined with paper towel. This will absorb the oil.
6. Transfer to a serving plate then serve with sinamak (spiced vinegar).
7. Share and enjoy!



PORK ADOBO



INGREDIENTS:

2 lbs pork belly
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
4 tbsp vinegar
½ cup soy sauce
1 tbsp whole pepper corn
1 cup water
salt to taste

HOW TO COOK:

1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
3. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
4. Put-in the vinegar and simmer for 12 to 15 minutes
5. Add salt to taste
6. Serve hot. Share and enjoy!



ADOBONG BALUT WITH TOFU



INGREDIENTS:

10 pieces of Balut (boiled for few hours and peeled)
1 whole Tofu (sliced in big cubes)
1 large white onion (chopped finely)
6-8 cloves of garlic (minced and chopped)
4 tablespoon vegetable oil
½ cup of water
½ cup soy sauce
1 small pack oyster sauce (optional)
¼ cup white vinegar
3 pieces of Laurel (bay leaves)
3 pieces of chili or ½ teaspoon of chili powder
1 tablespoon brown sugar
Pepper and salt to taste

HOW TO COOK:

1. Right after boiling the Balut eggs, the next step is to put their juices on the bowl and peel them before putting them as well
2. . preheat the saucepan in medium fire before sautéing the garlic and onion in the vegetable until golden brown.
3. Fry the Tofu for about 5 minutes before frying the peeled eggs slowly also.
4. After 3-5 minutes, add the vinegar, soy sauce, water and the set aside Balut juice. Stir gently to balance the color.
5. add the oyster sauce, chili, laurel, pepper, brown sugar and salt to taste.
6. Let boil and simmer for at least 10-minutes before placing the cooked dish on a large platter.
7. Enjoy and happy eating!



ADOBONG BANGUS



INGREDIENTS:

1 medium size bangus (milkfish), sliced
4 cloves garlic, minced
2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar
1/3 cup water
oil

HOW TO COOK:

1. Combine all ingredients except oil.
2. Marinate bangus (milkfish) for an hour in the refrigerator.
3. Drain fish and reserve the marinade.
4. In a pan, heat oil. Fry the fish until golden brown on both sides.
5. Drain on a paper towel.
6. Sauté garlic in hot oil. Add reserve marinade.
7. Bring to a boil then add back the fried bangus into the pan.
8. Simmer and cook for another 8 to 10 minutes.
9. Remove from heat and transfer to a serving platter.



PORK ADOBO RICE



INGREDIENTS:

½ lb. leftover pork or chicken adobo, shredded
6 cups leftover steamed white rice
8 cloves garlic, crushed
1 teaspoon salt
2½ to 3 tablespoons cooking oil

HOW TO COOK:

1. Combine salt and rice. Gently mix until well incorporated.
2. Heat the cooking oil in a pan.
3. Once the oil starts to heat-up, put-in the crushed garlic. Cook until the garlic turns light brown. Remove the garlic and set aside.
4. Meanwhile, put in the shredded pork or chicken adobo in the pan. Cook for 3 minutes with remaining oil.
5. Put-in the rice. Cook in medium heat for 10 minutes while gently tossing every minute to prevent the rice from sticking to the pan.
6. Add-in the fried garlic. Toss to distribute.
7. Turn-off the heat and transfer to a serving bowl.
8. Serve. Share and enjoy!



PORK and CHICKEN ADOBO



INGREDIENTS:

1 lb. chicken, cut into serving pieces
1 lb. pork, cubed
1/3 cup vinegar
2 cloves garlic, crushed
1 bay leaf
3 tbsp. soy sauce
1/2 tsp. peppercorn
1/2 water

HOW TO COOK:

1. In a saucepan, combine the chicken and pork.
2. Add the vinegar, garlic, bay leaf, soy sauce, peppercorn and water.
3. Bring to a boil then simmer uncovered for about 10 minutes or until almost tender.
4. Simmer covered until completely tender.
5. Remove from heat and serve.



PORK ADOBO WITH POTATO



INGREDIENTS:

2 lbs pork, sliced into cubes
2 medium potatoes, cubed
¼ cup white vinegar
½ cup soy sauce
5 cloves crushed garlic
3 pieces dried bay leaves
1 tbsp whole pepper corn
1 cup water
2 tablespoons cooking oil
Salt to taste

HOW TO COOK:

1. Heat oil in a pan
2. Sauté the garlic for 30 seconds
3. Add the pork and whole peppercorn. Cook for 3 to 4 minutes.
4. Pour-in soy sauce and water.
5. Add the bay leaves and let boil. Simmer (covered) for about 40 to 60 minutes. Note: Add water if needed
6. Put-in the vinegar and allow re-boiling.
7. Add the potatoes. Simmer for 10 to 12 minutes.
8. Add salt
9. Serve hot. Share and enjoy!



PORK ADOBO WITH EGGS



INGREDIENTS:

1 lb. pork shoulder, cut into cubes
2 pieces medium boiled eggs
3 pieces dried bay leaves
1 teaspoon whole peppercorn
½ cup light soy sauce
2 tablespoons white vinegar
4 cloves garlic, crushed
3 tablespoons cooking oil
¾ cup beef broth
¾ cup water
1 teaspoon granulated white sugar
Salt to taste (optional)

HOW TO COOK:

1. Combine pork and soy sauce in a bowl. Mix well. Marinate for 1 hour.
2. Heat oil in a pan. Add the garlic. Cook until gold brown. Remove the garlic and set aside.
3. Add the marinated pork along with the remaining marinade. Cook until it turns brown (around 3 to 4 minutes).
4. Pour-in water and beef broth. Let boil.
5. Add the peppercorn, bay leaves, and garlic. Cover and cook in ow to medium heat for 30 to 40 minutes or until the pork becomes tender. You can add more water if the liquid starts to dry out.
6. Add the vinegar. Let the liquid boil again. Stir.
7. Add sugar and boiled eggs. Cook for 3 to 5 minutes. You can add salt, if necessary.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!



ADOBONG KAMARU



INGREDIENTS:

½ kilo Kamaru or Camaro (Mole/Rice Field Crickets)
1 large native onion (chopped finely)
½ cup natural vinegar
3 tablespoon cooking oil
6 cloves of garlic (peeled and chopped)
2 medium-sized fresh tomatoes (sliced thinly)
Chili pepper (amount depends on the desire)
Salt and ground pepper to taste

HOW TO COOK:

1. HEAT OIL IN A PAN
2. SAUTÉ THE GARLIC, onions and TOMAto FOR 30 SECONDS
3. ADD THE KAMARU AND WHOLE PEPPERCORN. COOK FOR 3 TO 4 MINUTES.
4. POUR-IN SOY SAUCE AND WATER.
5. ADD THE BAY LEAVES AND LET BOIL. SIMMER (COVERED) FOR ABOUT 40 TO 60 MINUTES. NOTE: ADD WATER IF NEEDED
6. PUT-IN THE VINEGAR AND ALLOW RE-BOILING.
7. ADD THE POTATOES. SIMMER FOR 10 TO 12 MINUTES.
8. ADD SALT
9. SERVE HOT. SHARE AND ENJOY!



PORK ADOBO WITH TOFU



INGREDIENTS:

1 lb pork, cubed
14 ounces tofu, cubed and deep fried
2 tablespoons oyster sauce
4 pieces dried bay leaves
5 cloves garlic, crushed
6 tablespoons soy sauce
4 tablespoons vinegar
1 cup water
2 teaspoons sugar
2 tablespoons cooking oil
Salt and pepper to taste

HOW TO COOK:

1. Heat oil in a cooking pot.
2. Sauté garlic until color turns light brown.
3. Add pork and cook for 3 to 5 minutes or until the color turns light brown.
4. Pour-in soy sauce, oyster sauce, and water. Let boil and simmer for 45 minutes or until the pork becomes tender.
5. Add vinegar and wait until the liquid re-boils. Stir.
6. Put-in sugar and fried tofu. Cook for 3 minutes.
7. Add salt, and pepper. Stir.
8. Turn off heat. Transfer to a serving bowl.
9. Serve. Share and enjoy!



SPICY PORK ADOBO



NGREDIENTS:

1 LB PORK, CUBED
14 OUNCES TOFU, CUBED AND DEEP FRIED
2 TABLESPOONS OYSTER SAUCE
4 PIECES DRIED BAY LEAVES
5 CLOVES GARLIC, CRUSHED, and CHILI
6 TABLESPOONS SOY SAUCE
4 TABLESPOONS VINEGAR
1 CUP WATER
2 TEASPOONS SUGAR
2 TABLESPOONS COOKING OIL
SALT AND PEPPER TO TASTE

HOW TO COOK:

1. HEAT OIL IN A COOKING POT.
2. SAUTÉ GARLIC and chili UNTIL COLOR TURNS LIGHT BROWN.
3. ADD PORK AND COOK FOR 3 TO 5 MINUTES OR UNTIL THE COLOR TURNS LIGHT BROWN.
4. POUR-IN SOY SAUCE, OYSTER SAUCE, AND WATER. LET BOIL AND SIMMER FOR 45 MINUTES OR UNTIL THE PORK BECOMES TENDER.
5. ADD VINEGAR AND WAIT UNTIL THE LIQUID RE-BOILS. STIR.
6. PUT-IN SUGAR AND FRIED TOFU. COOK FOR 3 MINUTES.
7. ADD SALT, AND PEPPER. STIR.
8. TURN OFF HEAT. TRANSFER TO A SERVING BOWL.
9. SERVE. SHARE AND ENJOY!



ADOBO TAHONG



INGREDIENTS:

1 LB MUSSELS, cleaned and removed
4 PIECES DRIED BAY LEAVES
5 CLOVES GARLIC, CRUSHED
6 TABLESPOONS SOY SAUCE
4 TABLESPOONS VINEGAR
1 CUP WATER
2 TEASPOONS SUGAR
2 TABLESPOONS COOKING OIL
SALT AND PEPPER TO TASTE

HOW TO COOK:

1. HEAT OIL IN A COOKING POT.
2. SAUTÉ GARLIC AND CHILI UNTIL COLOR TURNS LIGHT BROWN.
3. Add the mussels. Stir and cook for 2 minutes.
4. Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes
.5. Pour-in the vinegar. Let the liquid reboil. Stir and then cook for 3 minutes.
6. Add salt to taste. Transfer to a serving plate.
7. Top with the remaining toasted garlic. Serve.
9. SHARE AND ENJOY!



ADOBO SITAW



INGREDIENTS:

1 lb string beans (sitaw), cut in 2 inch length
¼ lb pork belly, thinly sliced (optional)
½ cup soy sauce
⅓ cup vinegar
1 medium-sized onion, thinly sliced lengthwise
4 to 6 cloves garlic, crushed
½ teaspoon ground black pepper
1 cup water

HOW TO COOK:

1. Heat a frying pan or wok then sear the pork.
2. When oil and juice comes out of the pork, add garlic and onions then cook for 2 minutes.
3. Pour-in the soy sauce, vinegar, and water then bring to a boil.
4. Shake-in the ground black pepper and stir.
5. Cover and simmer for 15 minutes or until the pork is tender.
6. Add the string beans and cook for 3 to 5 minutes.
7. Turn off the heat and transfer to a serving bowl.
8. Serve hot with steamed rice.
9. Share and enjoy!



ADOBO PUSIT



INGREDIENTS:

3 tablespoons cooking oil
4 cloves garlic, minced
1 white onion, finely chopped
1 kilogram squid (pusit), sliced with squid ink set aside
2 tablespoons soy sauce
4 tablespoons vinegar
salt, to taste

HOW TO COOK:

1. Saute garlic and onions in a wok with cooking oil.
2. Add the sliced squid along with the squid ink and water. Boil until the squid is cooked through.Add the soy sauce and vinegar. Season with salt and pepper.
3. Let it simmer for 5-10 minutes or until the sauce is thick.



ADOBO BULALO



INGREDIENTS:

1½ lbs. beef shank
1½ teaspoon whole peppercorn
4 pieces dried bay leaves
7 cloves garlic, crushed
6 teaspoons soy sauce
3½ teaspoons white vinegar
1 teaspoon granulated white sugar
2 cups water
3 tablespoons cooking oil

HOW TO COOK:

1. Heat the cooking oil in a pan.
2. Add in the garlic when the oil becomes hot. Cook until the color turns light brown.
3. Put-in the beef shank. Pan-fry each side for 1 minute or until it browns.
4. Pour-in the soy sauce and water. Add the whole peppercorn and bay leaves. Bring to a boil.
5. Reduce the heat to simmer. Cover and simmer for 60 to 90 minutes or until the beef is tender.
6. Remove the cover. Add the vinegar and sugar. Let it boil and then stir. Cook for 3 to 5 minutes more.
7. Transfer to a serving plate. Serve with warm white rice.
8. Share and enjoy!



ADOBONG DILAW



INGREDIENTS:

2 lbs. pork, sliced
½ cup white vinegar
1 small yellow onion, minced
1 knob turmeric, sliced
6 cloves garlic, crushed
4 dried bay leaves
1 piece pork or beef cube (or 2 teaspoons beef powder
)½ teaspoon granulated white sugar
1 cup water
2 teaspoons peppercorn
3 tablespoons cooking oil

HOW TO COOK:

1. Heat the cooking oil in a cooking pot.
2. Put-in the garlic and then cook until the color turns light brown.
3. Add the onion. Cook for 1 minute.
4. Put-in the sliced turmeric, peppercorn, and bay leaves. Cook for 10 to 15 seconds.
5. Add the pork slices. Cook while stirring once in a while until the pork turns light brown (about 5 minutes).
6. Put-in the pork or beef cube (or powder) and the pour-in the water. Let boil.
7. Cover the pot and then simmer for 30 to 45 minutes (add additional water as necessary).
8. Pour-in the vinegar. Allow the liquid to re-boil.
9. Stir and then add the sugar. Cook for a minute more.
10. Transfer to a serving plate.
11. Serve. Share and enjoy!



ADOBONG HIPON SA GATA



INGREDIENTS:

2 tablespoons oil
6 cloves garlic, minced
1/2 tablespoons pepper, ground
1 kilogram shrimp, shells intact
1/2 cup vinegar
1/4 cup soy sauce
1 350 ml can coconut milk (gata)

HOW TO COOK:

1. Heat the oil in a medium-sized pan and saute garlic and pepper in oil. Add the shrimp and cook until its color turns orange.
2. Add the vinegar and soy sauce. Let it simmer until the vinegar is thoroughly cooked.
3. Pour in the coconut milk and let it simmer until thick. Serve while hot.



ADOBONG ISAW



INGREDIENTS:

2 lbs pig or cow’s small intestine
½ cup soy sauce
¼ cup vinegar
6 cloves garlic, crushed
½ cup cooking rice wine
1 teaspoon whole peppercorn
6 pieces dried Thai chili
4½ cups water
3 teaspoons salt
4 pieces dried bay leaves
1 teaspoon sugar
3 tablespoons cooking oil

HOW TO COOK:

1. Pour 4 cups water in a cooking pot, apply heat, and let boil.
2. Add 2 teaspoons salt, 2 pieces dried bay leaves, and cooking wine.
3. Put-in the small intestine and simmer until tender.
4. Remove the tender intestines, turn-off heat, and cut the intestines into 2 inches length. Set aside.
5. Heat a wok or frying pan then pour-in cooking oil.
6. Sauté garlic and dried chili.
7. Put in the intestine and cook for a minute.
8. Add whole pepper corn, bay leaves, soy sauce, vinegar, and ½ cup water then let boil.
9. Stir the mixture then add salt and sugar. Cover and simmer for 15 minutes or until the liquid evaporates.
10. Transfer to a serving plate and serve.
11. Share and enjoy!



ADOBONG KAMBING



INGREDIENTS:

1 lb goat meat, chopped
¼ cup soy sauce
¼ cup vinegar
5 pieces dried chilies (optional)
1 teaspoon crushed peppercorn
4 pieces dried bay leaves
4 cups water
1 medium sized onion, sliced
8 cloves garlic, crushed
3 tablespoons cooking oil

HOW TO COOK:

1. Pour 3 cups of water in a cooking pot and put-in ginger, onion, and salt. Bring to a boil.
2. Add the goat meat and simmer until the meat is tender.
3. Turn off the heat, drain the water, and separate the meat from other ingredients. Set aside.
4. Pour-in cooking oil in a wok or a frying pan then apply heat.
5. When the oil is hot enough, put-in the garlic and fry until the color turns light brown.
6. Add the goat meat and pan fry until the outer part turns light brown.
7. Add soy sauce, 1 cup water, crushed peppercorns, and dried bay leaves then simmer for 10 minutes.
8. Add vinegar and let boil. Simmer for 5 to 7 minutes.
9. Put-in the dried chilies (if desired) and simmer until the sauce becomes thick.
10. Turn off the heat and transfer to a serving plate.
11. Serve. Share and enjoy!



ADOBONG KANKONG



INGREDIENTS:

1 bunch water spinach (kangkong), leaves separated and stalks chopped in 1 inch length
¼ cup soy sauce
⅛ cup vinegar
1 head garlic, crushed and chopped
¼ cup water
2 tablespoons cooking oil
Salt and pepper to taste

HOW TO COOK:

1. Heat a cooking pot and pour-in the cooking oil.
2. When the oil is hot enough, put-in the garlic then brown.
3. Pour the soy sauce, vinegar, and water in the cooking pot and let boil.
4. Add the Kangkong stalks and cook for 1 to 2 minutes.
5. Sprinkle salt and ground black pepper then stir.
6. Add the Kangkong leaves and gently stir to mix with the other ingredients. Cook for 30 seconds at most.
7. Transfer to a serving plate and top with toasted garlic.
8. Serve. Share and enjoy!



ADOBONG LABONG



INGREDIENTS:

2 to 2½ cups bamboo shoot cut in 1 to 2 inch length
⅛ lb pork, thinly sliced
6 pieces shrimps, shelled and deveined
2 teaspoons salt
1 cup pork or beef broth
¼ cup vinegar
3 tablespoons cooking oil
1 tablespoon minced garlic
1 medium onion, minced
Salt and ground black pepper to taste

HOW TO COOK:

1. Pour cooking oil in a wok then apply heat.
2..Sauté garlic and onions
3. Add pork then cook for 5 minutes.
4. Pour-in pork or beef broth and let boil. Cover and simmer for 10 to15 minutes.
5. Add shrimps, bamboo shoots, salt, and ground black pepper. Simmer for 5 minutes.
6. Pour-in vinegar and let boil. Simmer uncovered for 3 to 5 minutes.
7. Transfer to a serving plate then serve.
8. Share and enjoy!



ADOBONG MANI



INGREDIENTS:

1½ to 2 lbs raw shelled peanuts (with or without skin)
1 head garlic, cloves halved
2 teaspoons, salt
2 cups cooking oil

HOW TO COOK:

1. Heat a cooking pot then pour-in cooking oil.
2. When the oil is hot, put-in the garlic and fry until the color turns golden to medium brown.
3. Remove the garlic and set aside.
4. Adjust the heat to low then fry the peanuts while stirring occasionally. This should take about 10 to 14 minutes.
5. Take the peanuts out of the cooking pot and drain excess oil using a sieve.
6. Transfer the peanuts to a mixing bowl. Share and enjoy!



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CHICKEN POCHERO



INGREDIENTS:

2 lbs chicken, cut into serving pieces
½ piece cabbage, quartered
1 bunch Bok choy (pechay)
1 bundle long green beans, cleaned and ends trimmed
1 medium sized potato, cubed
2 large plantain(saba) banana or 1 large plantain banana, sliced
3 pieces chorizo (or Chinese sausage), sliced thinly
1 large tomato, diced
1 medium sized onion, diced
2 tsp whole pepper corn
2 tbsp fish sauce
1 tsp garlic
1 small can tomato sauce
1 cup garbanzos

HOW TO COOK:

1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside
2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
3. Sauté the garlic, onion, and tomato
4. Add the Chicken and cook for 5 minutes
5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the water and simmer until meat is tender
7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes
8. Add the cabbage, long green beans and simmer for 5 minutes
9. Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bok choy
10. Serve hot. Share and Enjoy!



CHICKEN APRITADA



INGREDIENTS:

1/2 cup vegetable oil
1 onion, chopped
1 tablespoon chopped fresh ginger
1 whole chicken, cut into pieces
1 (10 ounce) can tomato sauce
1/2 cup soy sauce
1/2 cup oyster sauce
2 teaspoons garlic salt
1 (10 ounce) can baby peas, drained
1 red bell pepper, cut into strips
4 medium potatoes, peeled and cubed
1 pinch ground black pepper

HOW TO COOK:
1. HEAT OIL in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
2. In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.



PORK ASADO



INGREDIENTS:

1 kilo pork pigue
2 teaspoons five spice powder
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon garlic, minced
1 pc. bay leaf
1 pc. star anise
1/4 teaspoon salt
1 - 2 cups water

HOW TO COOK:

1. Combine soy sauce, five spice powder, garlic and salt then mix well.
2. Marinade the pork in the combined mixture for at least 1 hour.Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
3. Add bay leaf and star anise.Add brown sugar and stir to distribute evenly.
4. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
5. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens.
6. Turn off the heat and remove the meat from the cooking pot.
7. Allow the meat to rest for about 10 minutes then slice.
8. Transfer to a serving plate and top with the thick sauce.
9. Garnish with parsley or spring onions cut into 1″ long sprigs. Best when served with pickled papaya.



LUMPIANG SARIWA



FILLINGS INGREDIENTS:

2 cups sweet potato, cubed, 2 tbsp fish sauce (patis),
1 lb cabbage, shredded, 1 ½ cup carrots, julienned
½ cup water½ cup peanuts, crushed, 6 pieces Lettuce leaves, ½ lb pork, thinly sliced, 1 pack extra firm tofu, sliced in strips, 1 cup shrimp, shelled and deveined
2 cups string beans (baguio beans), chopped, 1 medium sized onions, chopped, ½ cup cilantro, chopped, 3 tbsp garlic, minced, 1 pork cube>>

Wrapper ingredients:

1 cup all-purpose flour, 2 pieces raw eggs, 2 tbsp cooking oil, ½ tsp salt, 1½ cups milk

Sauce Ingredients:

1 tbsp soy sauce½ cup brown sugar, 2 cups water½ pork cube, 1 tbsp garlic, minced, 2 tbsp corn starch (diluted in 4 tbsp water)

HOW TO PREPARE:

1. Cook the filling by heating a pan. Pour-in the cooking oil then sauté the garlic and onions. Add the pork and cook until color turns light brown. Put-in the pork cube and add ½ cup water then simmer until pork is tender. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft. Add the tofu and cook for a few minutes. Put-in the cilantro, carrots, and string beans then mix with the other ingredients. Add the cabbage and let cook for 5 minutes. Add the fish sauce and mix. Set aside
2. Make the wrapper by cracking the eggs in a mixing bowl. Beat. Add the milk while beating. Put in the salt and all-purpose flour then mix thoroughly. Add the vegetable oil and mix well. Turn the stove on to medium heat and put the non-stick pan in place. Spray the pan with oil or grease with butter. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly. Cook until the top part of the mixture is dry (about 2 minutes). Using a spatula, remove the cooked mixture and place in a flat plate. Set aside
3. Make the sauce by pouring water in a sauce pan. Bring to a boil. Add the brown sugar and pork cubes. Put some salt and soy sauce then mix well. Dilute the cornstarch in water and pour in the saucepan. Cook until the sauce becomes thick. Set aside.
4. Wrap the filling. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf). Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
5. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.
6. Serve. Share and Enjoy!



PANCIT GUISADO



INGREDIENTS:

1 lb pancit bihon (Rice Noodles)
½ lb. pork, cut into small thin slices
½ lb. chicken, cooked, deboned, and cut into thin slices
⅛ lb. pea pods or snow pea
1 cup carrot
½ small cabbage, chopped
1 cup celery leaves, chopped finely
1 medium sized onion, chopped
½ tbsp garlic, minced
1 pc chicken cube
5 tbsp soy sauce
3 to 4 cups water

HOW TO COOK:

1. in a large pot, Saute the garlic and onion
2. Add the pork and chicken then let cook for 2 minutes
3. Add the chicken cube and water then simmer for 15 minutes
4. Put in the carrots, pea pod, cabbage, and celery leaves and simmer for a few minutes
5. Remove all the ingredients in the pot except for the liquid and set them aside
6. In the pot with the liquid in, add the soy sauce and mix well
7. Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely
8. Put-in the vegetables and meat that were previously cooked and simmer for a minute or two
9. Serve hot. Share and enjoy!



BISTEK TAGALOG



INGREDIENTS:

1 lb. beef sirloin, thinly sliced
¼ cup soy sauce
1 piece lemon or
3 pieces calamans
i½ tsp ground black pepper
3 cloves garlic, crushed
1 large onion, sliced into rings
3 tbsp cooking oil
salt to taste

HOW TO COOK:

1. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour
2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside
3. In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside
4. Put-in the garlic then saute for a few minutes
5. Pour the marinade and bring to a boil.
6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
7. Add the stir-fried onions and some salt to taste.
8. Serve hot. Share and Enjoy!



SINIGANG NA BANGUS



INGREDIENTS:

1 to 2 lbs milkfish, cleaned and sliced
1 bunch mustard leaves
3 medium tomatoes, quartered
1 pack (1.4 ounces) tamarind soup mix
2½ tablespoons fish sauce
2 pieces long green chilies (siling pansigang)
½ cup white or yellow miso (soybean paste)
1 medium yellow onion, sliced
2 tablespoons cooking oil
6 cups water

HOW TO COOK:

1. Heat a cooking pot and then pour-in cooking oil.
2. Put the onions in when the oil becomes hot, and then sauté for 2 minutes.
3. Add the miso and cook for another 2 minutes.
4. Put-in the fish sauce and water, and then stir. Bring to a boil.
5. Add the tomatoes and tamarind soup mix. Cook for 5 minutes.
6. Put-in the long green chilies and milk fish. Cook for 15 to 18 minutes in low heat.
7. Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
8. Transfer to a serving bowl, and then serve.
9. Share and enjoy!



LUMPIANG SHANGHAI



INGREDIENTS:

2 lbs. ground pork½ cup green onions
1 cup carrots1 cup onion
2 eggs2 teaspoon salt
2 teaspoons garlic powder
¼ cup parsley, minced
½ teaspoon ground black pepper
50 pieces Spring roll wrapper
3 to 6 cups cooking oil

HOW TO COOK:

1. In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.
2. Wrap the about 1 to 1 1½ tablespoons of the mixture in a lumpia wrapper (for proper way, see video). Do this until all the mixture are consumed.
3. Heat the cooking oil in a deep fryer. Deep fry the lumpia for 10 to 12 minutes.
4. Remove from the deep fryer and let the excess oil drip.
5. Transfer to a serving plate. Serve with sweet and sour sauce .
6. Share and Enjoy!



ARROZ CALDO



INGREDIENTS:

2 lbs. chicken, cut into serving pieces
1 cup glutinous rice (malagkit)
1 Knorr chicken cube
4 hard boiled eggs
½ cup chopped scallions
1 medium yellow onion, diced
3 thumbs ginger, minced
4 cloves garlic, chopped
¼ cup kasubha (safflower)½ cup roasted garlic
6 to 7 cups water
3 tablespoons cooking oil
¼ teaspoon ground black pepper
2 to 3 tablespoons
fish sauce (patis)

HOW TO COOK:

1. Heat oil in a deep cooking pot.
2. Saute garlic, onion, and ginger.
3. Once the onion gets soft, add the chicken. Saute for 2 to 3 minutes.
4. Add the glutinous rice. Cook for 1 minute.
5. Pour the water into the pot. Let boil.
6. Add the chicken cube. Stir. Cover and cook in medium heat until the rice absorbs the water and the texture becomes porridge-like. Note: Stir the mixture once in a while concentrating on the bottom of the pan to make sure that the rice do not stick. You can add more water if needed.
7. Add ground black pepper, fish sauce, and kasubha. Stir and cook for 3 minutes.
8. Transfer to a serving bowl. Top with scallions, boiled eggs, and roasted garlic. Serve with calamansi or lime.
9. Share and enjoy!