Recipes

Ingredients:

• 2 lbs chicken, cut into serving pieces
• 1 onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 1 cup soy sauce
• 1 cup white vinegar
• 1 tablespoon peppercorns
• 3 bay leaves
• 1 cup water
• 2 tablespoons cooking oil
• Salt and pepper to taste

Instuctions:

1. Marinate the Chicken:

   In a bowl, combine chicken, soy sauce, and garlic. Marinate for about 30 minutes to an hour, turning the chicken occasionally.

2. Cooking:

   Heat oil in a wide, heavy-bottomed skillet over medium heat. Add the sliced onions and cook until translucent.

3. Add Chicken:

   Add the marinated chicken and cook until it turns light brown.

4. Simmering:

   Pour in the soy sauce, vinegar, and water. Stir in the peppercorns and bay leaves. Allow it to boil without stirring. Let it simmer until the chicken is tender. This may take about 30-45 minutes. You can cover the skillet but leave a small opening for the steam to escape.

5. Adjust Seasoning:

   Season with salt and pepper to taste. You can also adjust the soy sauce and vinegar according to your preference.

6. Reduce Sauce:

   Allow the sauce to reduce until it reaches your desired consistency. Some people like it with more sauce, while others prefer it a bit drier.

7. Serve:

   Serve hot with steamed rice. Adobo is often garnished with chopped green onions or fresh cilantro.

Ingredients:

• 2 lbs pork belly or pork shoulder, cut into chunks
• 1 onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 1 cup soy sauce
• 1/2 cup white vinegar
• 1 tablespoon whole peppercorns
• 3 bay leaves
• 1 cup water
• 2 tablespoons cooking oil
• Salt and pepper to taste

Instuctions:

1. Marinate the Pork:

   In a bowl, combine pork, soy sauce, and garlic. Marinate for about 30 minutes to an hour, turning the pork occasionally.

2. Cooking:

   Heat oil in a wide, heavy-bottomed skillet over medium heat. Add the sliced onions and cook until translucent.

3. Add Pork:

   Add the marinated pork and cook until it turns light brown.

4. Simmering:

   Pour in the soy sauce, vinegar, and water. Stir in the peppercorns and bay leaves. Allow it to boil without stirring. Let it simmer until the pork is tender. This may take about 1 to 1.5 hours. You can cover the skillet but leave a small opening for the steam to escape.

5. Adjust Seasoning:

   Season with salt and pepper to taste. You can also adjust the soy sauce and vinegar according to your preference.

6. Reduce Sauce:

   Allow the sauce to reduce until it reaches your desired consistency. Some people like it with more sauce, while others prefer it a bit drier.

7. Serve:

   Serve hot with steamed rice. Adobo is often garnished with chopped green onions or fresh cilantro.

Ingredients:

For the Stew:

• 2 lbs oxtail, cut into 2-inch pieces
• 1 tripe (optional), cleaned and cut into bite-sized pieces
• 1/2 cup annatto seeds (achuete)
• 2 tablespoons cooking oil
• 1 onion, peeled and sliced
• 1 head garlic, peeled and minced
• 1 medium-sized eggplant, sliced
• 1 bundle string beans (sitaw), cut into 2-inch pieces
• 1 banana heart (puso ng saging), sliced (optional)
• 1 bunch bok choy (pechay)

For the Peanut Sauce:

• 1 cup ground roasted peanuts
• 1/2 cup rice flour (or ground rice)
• 2 tablespoons annatto water (from annatto seeds)
• 1 tablespoon atsuete oil (from annatto seeds)
• 4 cups beef or oxtail broth
• Fish sauce (patis) or salt to taste
• Ground black pepper to taste

Instuctions:

• Preparing the Oxtail and Tripe:

  1. Boil the oxtail and tripe:

     In a large pot, bring oxtail and tripe to a boil in enough water to cover them. Simmer until tender, adding water as necessary. This may take 2-3 hours or more. Reserve the broth.

• Preparing the Annatto Oil:

  Make annatto water:

  1. In a bowl, soak annatto seeds in water and strain to extract the red color.
  2. Heat oil in a pan, add annatto seeds, and cook until the oil turns red. Strain and set aside.

• Cooking the Peanut Sauce:

  Prepare the peanut sauce:

  1. In a separate pan, combine rice flour and annatto water. Cook over medium heat until the mixture turns into a smooth paste.
  2. Add the ground peanuts, atsuete oil, and beef or oxtail broth. Stir continuously to avoid lumps.
  3. Season with fish sauce or salt and ground black pepper to taste. Simmer until the sauce thickens.

• Finalizing the Kare-kare:

  1. Sauté aromatics:

     In a large skillet, sauté garlic and onions in annatto oil until fragrant.

  2. Add the oxtail and tripe:

     Add the boiled oxtail and tripe to the skillet and sauté for a few minutes.

  3. Pour the peanut sauce:

     Pour the prepared peanut sauce over the oxtail and tripe mixture. Simmer until the meat is fully coated with the sauce.

  4. Add vegetables:

     Add the eggplant, string beans, banana heart (if using), and bok choy. Simmer until the vegetables are tender.

  5. Adjust seasoning:

     Taste and adjust the seasoning with fish sauce or salt and pepper as needed.

  6. Serve:

     Serve hot with bagoong (fermented shrimp paste) on the side and steamed rice.

Ingredients:

• 1 lb spaghetti noodles
• 1 lb ground pork
• 1/2 lb hot dog or Filipino-style sausage, sliced diagonally
• 1 onion, peeled and minced
• 3 cloves garlic, peeled and minced
• 2 cups Filipino-style sweet spaghetti sauce (such as UFC or Del Monte)
• 1 cup banana ketchup
• 1/2 cup tomato sauce
• 1 cup water
• 1 cup grated cheddar cheese
• 1/2 cup evaporated milk
• Salt and pepper to taste
• 2 tablespoons cooking oil
• Grated Parmesan cheese (optional, for serving)

Instuctions:

• Cook the Spaghetti:

  1. Cook the spaghetti noodles according to package instructions. Drain and set aside.

• Prepare the Sauce:

  1. In a large pan, heat cooking oil over medium heat. Sauté garlic and onions until fragrant and translucent.
  2. Add the ground pork and cook until browned.

• Add Hot Dogs and Sauces:

  1. Add the sliced hot dogs to the pan and cook for a few minutes.
  2. Pour in the sweet spaghetti sauce, banana ketchup, and tomato sauce. Mix well.

• Simmer:

  1. Add water to the sauce and bring it to a simmer. Let it cook for about 15-20 minutes, stirring occasionally.

• Season and Add Dairy:

  1. Season the sauce with salt and pepper to taste.
  2. Stir in the evaporated milk and grated cheddar cheese. Simmer for an additional 5 minutes or until the cheese is melted.

• Combine Sauce and Noodles:

  1. Combine the cooked spaghetti noodles with the sauce. Mix until the noodles are evenly coated.

• Serve:

  1. Transfer the spaghetti to a serving platter or individual plates.
  2. Sprinkle with grated Parmesan cheese if desired.

Ingredients:

• 250g Pancit Canton noodles (dried egg noodles)
• 2 tablespoons cooking oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1/2 cup sliced pork
• 1/2 cup sliced chicken
• 1/2 cup peeled and deveined shrimp
• 1/2 cup Chinese sausage (chorizo), sliced (optional)
• 1 cup sliced cabbage
• 1 carrot, julienned
• 1/2 cup snow peas (sitaw), sliced diagonally
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/2 teaspoon ground black pepper
• 4 cups chicken broth or water
• Calamansi or lemon wedges for serving

Instuctions:

• Prepare the Pancit Canton:

  Boil water in a pot. Once boiling, blanch the Pancit Canton noodles for about 2-3 minutes or until they are al dente. Drain and set aside.

• Saute the Aromatics:

  In a large wok or pan, heat the cooking oil over medium heat. Saute the garlic and onions until fragrant and the onions are translucent.

• Cook the Meat:

  Add the sliced pork and cook until it starts to brown. Then, add the chicken, shrimp, and Chinese sausage (if using). Cook until the chicken is no longer pink and the shrimp turn pink.

• Add Vegetables:

  Toss in the cabbage, carrot, and snow peas. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.

• Season the Pancit:

  Pour in the soy sauce, oyster sauce, fish sauce, and ground black pepper. Mix well to coat all ingredients evenly.

• Add Noodles and Broth:

  Add the blanched Pancit Canton noodles to the wok. Pour in the chicken broth or water. Allow the noodles to absorb the flavors and simmer until most of the liquid has evaporated.

• Adjust Seasoning:

  Taste the Pancit Canton and adjust the seasoning according to your preference. You can add more soy sauce, oyster sauce, or fish sauce if needed.

• Serve:

  Once the noodles are cooked and well-coated with the flavorful sauce, transfer the Pancit Canton to a serving platter. Serve hot with calamansi or lemon wedges on the side.

Ingredients:

• 250g pancit Canton (dried egg noodles)
• 2 tablespoons cooking oil
• 1 onion, peeled and sliced
• 3 cloves garlic, minced
• 1/2 cup sliced pork belly or pork shoulder
• 1/2 cup sliced chicken breast
• 1/2 cup shrimp, peeled and deveined
• 1/2 cup sliced Chinese sausage (optional)
• 1 carrot, julienned
• 1/2 cup snow peas (sitaw), cut into 2-inch pieces
• 1/2 cup cabbage, shredded
• 1/4 cup soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 4 cups chicken broth or water
• Salt and pepper to taste
• Calamansi or lemon wedges for serving

Instuctions:

1. Prepare the Pancit Canton:

   Boil water in a pot. Once boiling, blanch the pancit Canton for about 2-3 minutes or until it becomes al dente. Drain and set aside.

2. Saute the Aromatics:

   In a large wok or pan, heat the cooking oil over medium heat. Saute the garlic and onions until fragrant and the onions are translucent.

3. Cook the Meat:

   Add the sliced pork and cook until it turns brown. Then, add the chicken and shrimp. Cook until the chicken is no longer pink and the shrimp turn pink.

4. Add the Vegetables:

   Toss in the carrots, snow peas, and cabbage. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.

5. Season the Pancit:

   Pour in the soy sauce, oyster sauce, and fish sauce. Mix well to ensure that the ingredients are evenly coated.

6. Add the Noodles and Broth:

   Add the blanched pancit Canton to the wok and mix it with the other ingredients. Pour in the chicken broth or water. Allow the noodles to absorb the flavors and simmer until most of the liquid has been absorbed.

7. Adjust Seasoning:

   Taste and adjust the seasoning with salt and pepper as needed. You can also add more soy sauce or fish sauce according to your preference.

8. Serve:

   Once the noodles are cooked and the flavors are well-incorporated, transfer the Pancit Guisado to a serving platter. Serve hot with calamansi or lemon wedges on the side.