Kalderetang Baka

Ingredients:

• 2 lbs beef
• 1 cup of milk
• 2/3 cup chopped onion
• 1 tbsp minced garlic
• Green bell pepper strips
• 1 can of 2.7 oz liver spread or liver pate
• 2/3 cup Velveeta cheese
• 1/2 cup soy sauce
• 1 can of 8 oz tomato sauce
• Ground black pepper to taste
• Dried or fresh red chili pepper to taste
• 3 to 4 tbsp of cooking oil
• Enough water to cover everything in the saucepan

Procedure:

• Put all the ingredients in the saucepan EXCEPT for the cooking oil and red chili peppers.
• Cover the saucepan and simmer it on very low heat until the meat is tender. Stir it constantly.
• If the meat is already tender and the sauce is still pretty thin, simmer it uncovered.
• When the sauce thickens up, remove the meat and set aside.
• Remove the sauce from the saucepan and set aside.
• Heat some cooking oil in the same saucepan.
• Put the meat back in the saucepan and let it fry for 5 minutes on low heat.
• Put desired amount of sauce in the saucepan.
• Put some red chili pepper and let it cook until you reached the desired consistency of the sauce.
• Serve with rice or potatoes.

Inihaw na Bangus

Ingredients:

• One boneless Bangus (Milkfish)
• Chopped onion
• Chopped tomatoes
• Chopped garlic
• Salt and pepper to taste

Procedure:

• Clean the fish and debone it if you like.
• Season the fish with salt.
• Mix all the ingredients.
• Stuff it inside the fish.
• Wrap the fish in a foil.
• Grill it for about 30 to 45 minutes.

For the sauce:

• Mix a combination of soy sauce and lemon or calamansi juice according to your preference.
• Add some chopped onion or if you prefer, the cooked stuffing from the fish.
• Serve with steamed rice.

Pinoy Fried Chicken

Ingredients:

• cut up chicken parts, 
• let say some leg quarters, 
• thighs, 
• wings

Procedure:

Coat it with all-purpose flour and let it sit for about 15 minutes. While you are letting it sit, you can now make the batter. I used 2 beaten eggs, 1/2 cup of milk, 2 tablespoon of yellow mustard (yes, you are gonna need that), 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper. Just mix it all up very well. Once you mixed that pretty good, you can now dip your flour-coated chicken in that egg and milk mixture. After dipping the chicken parts on the egg and milk mixture, coat it again with flour. That’s what they call double breading. So yes, you are going to need pretty good amount of flour for this but it’s going to be worth it. After double breading the chicken parts, they are now ready for some deep frying. To do that, heat up a lot of cooking oil. Make sure that it will be enough to cover the chicken parts. Wait until it gets really hot. Once the cooking oil gets hot, carefully put in the chicken parts and then turn your heat on low to medium, just so the chicken will cook all the way through. We want to make sure that before the chicken gets golden brown on the outside, that it is cooked on the inside. So cook it on low to medium heat for a long time. And once it turns golden brown, it’s done.

Pinoy Homemade Fishball

Ingredients:

• 3 Tilapia fillets
• Salt and pepper to taste
• 3 cloves minced garlic
• 1 medium sized chopped onion
• 2 tbsp minced green onion
• 2 – 3 tbsp shredded carrots
• 1/3 cup water, just enough to soak the fish
• 2 – 3 tbsp flour

Procedure:

• Layer the fish in a pan
• Season it with salt and pepper
• Put just enough water to cover the fish
• Boil the fish until the water disappear
• Crush the boiled fish
• Mix in all the ingredients until the mixture is kind of sticking together
• Add some salt and pepper to taste
• Roll into ball
• Deep fry until golden brown
• Serve with any sauce that you want.

Pinoy Egg Sandwich

Ingredients:

• 3 boiled eggs
• 2 to 3 tbsp of mayonnaise
• Salt and pepper to taste

Procedure:

• Boil eggs for 15 minutes.
• Take off the shell and crush it in a bowl.
• Put 2 to 3 tbsp of mayonnaise.
• Put salt and pepper to taste and mix well.

Pinoy Corned Beef Guisado

Ingredients:

• 1 can Libby’s Corned Beef
• 1 medium diced potato
• 1 medium chopped onion (onion rings), divided
• 5 cloves crushed garlic
• 2 tbsp cooking oil

Procedure:

• Heat up a pan with some cooking oil.
• Fry the diced potatoes until golden brown.
• Set aside.
• Saute the garlic followed by the first half of the onion.
• Add the corned beef and let it cook.
• When it’s cooked, turn off the heat and garnish with the rest of the onion rings.
• Serve with steamed rice.
• Enjoy!

Pinoy Chicken Sopas

Ingredients:

• 1 tbsp butter
• 1 tsp minced garlic
• 2 tbsp minced onion
• 1/2 cup shredded carrots
• 2 cup shredded chicken, or as many as you want
• 1 cup vienna sausage
• 3 cups cooked pasta of your choice
• 3 cups chicken broth
• 1 cup of heavy whipping cream or milk
• 2 tbsp fish sauce
• Dash of ground black pepper
• 1 cup of shredded cabbage

Procedure:

• Melt some butter on a pan.
• Sauté the garlic.
• Add the onion.
• Cook the carrots.
• Add the shredded chicken.
• Add the vienna sausage or hotdog.
• Add the cooked pasta of your choice. Elbow is preferred but it does not have to be. Mix them well.
• Add the chicken broth and the whipping cream or milk.
• Season it with fish sauce and ground black pepper.
• Let it simmer until it boils.
• When it’s boiling, add the shredded cabbage and turn the heat off.
• Serve hot.

Pinoy Mushroom Soup with Chicken

Ingredients:

• 2 tbsp cooking oil
• 3 cloves crushed garlic
• 1 medium sized chopped red onion
• 2 chicken breasts, cut up
• Fish sauce to taste
• Ground black pepper to taste
• 1 can cream of mushroom
• 1/2 can water

Procedure:

• Heat some cooking oil in a saucepan.
• Saute the garlic.
• Add the onion.
• Add the chicken.
• Season with fish sauce and black pepper.
• Let simmer for about 5 minutes.
• Add the cream of mushroom.
• Add the water.
• Mix it up really good.
• Simmer until the chicken is no longer pink on the inside.
• Serve over hot steamed rice.
• Enjoy!

Pinoy Chicken Inasal

Ingredients:

• 1 whole chicken cut up into pieces
• 1 head crushed garlic
• Finely chopped ginger, about the size of the head of the garlic
• 2 tbsp lemon zest
• 1 cup lemon juice
• 1 cup apple cider vinegar
• Salt and pepper to taste
• 3/4 cup butter
• 2 tbsp annatto seeds

Procedure:

• Mix the garlic, ginger, lemon zest, lemon juice, apple cider vinegar, salt and pepper in a container.
• Add the chicken and let it sit for no more than an hour.
• In a saucepan, melt the butter.
• Add the annatto seeds and set it aside.
• Prepare the grill.
• Grill the chicken pieces and baste it with the butter and annatto seeds mixture.
• Grill until the chicken is cooked all the way through.
• Serve with steamed rice.
• Enjoy!

Pinoy Chicken Fried Steak

Ingredients for the steak:

• 1 pound beef, cut into steak
• 1 beaten egg
• 1 cup flour
• Salt and pepper to taste
• Cooking oil for deep frying

Ingredients for the gravy:

• 2 tbsp cooking oil
• 3 tbsp flour
• 1/2 cup milk
• Salt and pepper to taste

Procedure:

• Preheat the oven to 200F.
• Pound the beef until 1/4 inch thick.
• Coat the steak with egg.
• Dip it into flour.
• Deep fry until golden brown.
• Keep it warm inside the oven.
• Heat some cooking oil in a saucepan.
• Add the flour and whisk it until it gets a little brown.
• Add the milk and continue to whisk.
• Season with salt and pepper.
• Add more milk to your preference.
• Take out the steak and pour some gravy on top.
• Enjoy!

Pinoy Crema de Fruta

Ingredients:

• Graham crackers
• Pineapple slices
• 8.75 oz fruit cocktail
• 14 oz condensed milk
• 14 oz heavy whipping cream
• 1/2 tsp vanilla extract
• Gelatin
• Semi-sweet chocolate chips

Procedure:

• Combine the heavy whipping cream, condensed milk, and vanilla in a bowl. Mix very well.
• Arrange the graham crackers in a baking pan.
• Pour some of the condensed milk mixture onto the graham crackers.
• Sprinkle some chocolate chips.
• Arrange another layer of graham crackers and cover it again with the condensed milk mixture. Do as many layers as you want.
• After the final layer, arrange the pineapple slices on top.
• Drain the fruit cocktail and sprinkle it on top of the pineapple slices.
• Refrigerate for an hour.
• Make the gelatin as directed from the package.
• Let it cool down.
• Pour it on top of the fruit cocktail.
• Refrigerate overnight.

Pinoy Champorado

Ingredients:

• 3 cups cooked brown rice, OR
• 1 cup uncooked brown rice, OR
• 1 cup uncooked sticky rice
• 3/4 cup sugar, OR
• 10 individual packs of artificial sweetener
• 3 tbsp of unsweetened cocoa powder, OR
• 2 oz of unsweetened chocolate cubes, OR
• Milk chocolates if you have some

Procedure:

• Boil some water.
• Put the rice and let it gets really really soft.
• Put your choice of chocolates. Mix it in really good.
• Then add your choice of sweetener.
• Serve hot or cold with milk or cream.

Pinoy Beef Steak

Ingredients:

• 1-1/2 lbs sirloin beef strips
• 5 cloves chopped garlic
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• Ground black pepper to taste
• 1 tbsp butter
• 2 tbsp olive oil or cooking oil
• 1 medium sized onion sliced into rings

Procedure:

• Put the beef in a Ziploc bag or just a container with lid.
• Soak the beef with soy sauce.
• Add some lemon juice.
• Add some ground black pepper.
• Put the chopped garlic.
• Mix altogether and make sure that the meat is covered with the marinade.
• Marinate for at least 3 hours.
• Heat some butter in a pan.
• Then place your marinated beef and the marinade sauce.
• Simmer it in very low heat for a very long time.
• If it’s too salty, add some more water.
• As the sauce dries out, add some cooking oil or olive oil.
• Then finally, add your sliced onion rings.

Pinoy Pork Chop with Bread

Ingredients:

• Pork Chops
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp bread crumb
• 1 tbsp parmesan
• 3 tbsp cooking oil

Procedure:

• Mix all the dry ingredients
• Coat the pork chops onto the powder mixture
• Heat some cooking oil into your skillet
• Fry the coated pork chops until golden brown
• Serve with your favorite side dish

Bicol Express

Ingredients:

• 2 lbs cubed pork
• 3 tbsp minced ginger
• 3 pcs sliced chili peppers, or to taste
• 2 tsp minced garlic
• 3/4 cup shrimp paste or bagoong
• 1 medium sized minced onion
• 32 oz coconut milk

Procedure:

• Mix all ingredients in a saucepan.
• Simmer for a very low heat for a very long time.
• Stir constantly.
• If you see that the sauce has thickened up, then it’s done. Cook it to the consistency that you like.

Beef Tapa

Ingredients:

• 1 lb beef sirloin, very thinly sliced, preferably with fats
• Sea salt or rock salt
• Freshly cracked ground black pepper
• 5 cloves crushed garlic (optional)
• 1/4 cup vinegar of your choice (optional)

Procedure:

• Clean the beef and dry it with paper towels.
• Combine the crushed garlic and vinegar. Set aside.
• Rub a lot of salt and ground black pepper on each side of the meat.
• Pour the vinegar and garlic mixture in a container.
• Put the meat together with the vinegar and garlic.
• Cure for 2 days inside the refrigerator.
• Then fry and serve with fried rice and fried eggs.

Note: For best result, after curing for 2 days, sun-dry until it has the consistency of a dried fish.

Pinoy Chicken Barbecue

Ingredients for Rub:

• 1 tsp salt
• 2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper

Ingredients for Sauce:

• 2 tbsp olive oil
• 1 medium-sized chopped onion
• 3 cloves minced garlic
• 1 cup of your favorite barbecue sauce
• 1/4 cup lemon juice
• 1/2 cup brown sugar
• 2 tbsp mustard (optional)
• 1 tbsp Sambal hot sauce
• Fish sauce to taste (optional)

Note: You are going to need cut-up chicken pieces with skin.

Procedure:

• Preheat oven to 450F.
• Combine all the rub ingredients.
• Roll the chicken over the rub.
• Put the chicken with rub inside the oven for 20 minutes.
• Heat some olive oil in a saucepan.
• Saute the garlic.
• Add the onion.
• Add the barbecue sauce or ketchup.
• Add the lemon juice.
• Add the brown sugar.
• Add a little bit of water if needed.
• Add the mustard but this is optional.
• Let it simmer on low heat until it has thickened.
• Add the hot sauce.
• Add fish sauce if you want.
• Dip the chicken into the sauce.
• Put it back inside the oven for another 10 minutes. Or you can also grill it for better flavor.

Arroz Caldo

Ingredients:

• 1 whole head minced garlic
• 1 tbsp sliced ginger
• 2 tbsp sliced onion
• 2 pieces chicken breasts, chopped into cubes
• 2 cups uncooked rice OR 4 cups cooked rice
• 1 tsp annatto
• Boiled eggs, however much you want
• Chopped spring onion
• Fish sauce to taste
• Ground black pepper to taste
• 3 tbsp vegetable oil
• 5 cups of water

Procedure:

• Boil the rice water and let it cook. Stir it constantly.
• Heat some vegetable oil in a saucepan.
• Sauté the garlic until golden brown.
• Set aside half of the sautéed garlic.
• Saute the ginger, followed by the onion.
• Then add the chicken breast.
• Season it with fish sauce and black pepper.
• Let it simmer until the chicken is cooked.
• Check if the rice is cooked. If it is cooked, you can now add the sautéed chicken breast to it.
• Use a strainer to color the mixture with annatto.
• You can now add the boiled eggs.
• Let it simmer on low for a few minutes while stirring it constantly.
• Add the chopped green onion and turn the heat off.
• Serve it hot and top it with some fried garlic.

Pinoy Apple Banana Shake

Ingredient:

• 1 piece banana
• 1/2 apple
• 2-1/2 tbsp of brown sugar
• 1 cup milk
• 2 tbsp liquid coffee creamer (optional)
• Ice cubes

Procedure:

• Put all the ingredients in your blender.
• Blend.

Beef Afritada

Ingredients:

• 1 lb beef cut into chunks
• 3 tbsp cooking oil
• 5 cloves minced garlic
• 1/2 cup chopped onion
• 3/4 cup chopped tomatoes
• 1/2 cup red and green bell peppers, cut into strips
• 1 pc beef broth cube
• 1 oz tomato sauce
• 1 oz water
• 1 cup chopped carrots
• 1-1/2 cup chopped potatoes
• 3 pcs bay leaves
• Fish sauce or soy sauce to taste
• Ground black pepper to taste

Procedure:

• Cook the beef chunks in water until it is tender.
• Set the beef chunks aside and dump the water.
• On the same saucepan, heat some cooking oil.
• Sauté the garlic, followed by the onion and tomatoes.
• Add the red and green bell peppers.
• Add the beef broth cube.
• Add the cooked beef chunks. Mix well.
• Put the tomato sauce followed by the water. Mix well.
• Add the carrots and potatoes, then the bay leaves.
• Season with fish sauce or soy sauce and ground black pepper.
• Simmer until the potatoes are tender.
• Serve with steamed rice.

Ginisang Gulay

Ingredients:

• 3 tbsp cooking oil
• 1 tbsp minced garilc
• 1 medium sized chopped onion
• 1 large sized chopped tomato
• 3/4 cup skinless shrimp
• 1 cup chopped boneless pork
• pork bullion cube (chicken and beef or combination is okay)
• Fish sauce to taste or salt
• 3 tbsp oyster sauce
• Chopped cabbage
• Broccoli
• Green beans

Procedure:

• Heat some cooking oil in a pan.
• Saute the garlic, followed by onion.
• Saute the tomato.
• Add the pork together with the bullion cubes. Let it cook.
• Add the shrimp.
• Season it with fish sauce and oyster sauce.
• When the shrimp is cooked, add the vegetables. Mix and let simmer for not more than 3 minutes. Do not cover.
• Serve with steamed rice and enjoy.!!

Ensaladang Mangga

Ingredients:

• 1 whole green mango, chopped into small pieces
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1 to 2 tbsp of shrimp paste or bagoong

Procedure:

• Mix all the ingredients in one container.
• Serve as a side dish.

Pinoy Style Spaghetti with Carbonara Sauce

Ingredients:

• 36 oz bacon
• 10 oz Velveeta cheese
• 1 cup chopped onion
• 4 cans of cream of mushroom
• 1 cup water
• 1 pint heavy whipping cream
• Ground pepper to taste
• 2 tbsp minced garlic
• 3 lbs uncooked spaghetti
• 1/4 cup fish sauce
• Optional: Chopped parsley.

Procedure for the sauce:

• Chopped the bacon into small pieces. Then fry until its crispy. Ste aside. Drain the grease, but leave about 2 tbsp for sauteing.
• Saute garlic and onion. Mix in the bacon.
• Put the fish sauce and ground pepper.
• Mix in the cream of mushroom, and a cup of water. Let it simmer for 5 to 10 minutes.
• Put the heavy whipping cream.
• Put the Velveeta cheese and let it melt. When the cheese has melted, its done.

Procedure for the spaghetti:

• Boil some water.
• When its boiling, put the spaghetti and stir it constantly.
• When its nice and soft, its done.
• Drain the water and coat the spaghetti with butter.

Sinigang Na Baboy

Ingredients:

• 1 kilo pork spare ribs
• 2 packs Tamarind Soup Base
• 1 big tomato
• 1 big red onion
• 2 pcs gabi (taro)
• 3 pcs chili peppers
• Salt or fish sauce to taste
• Vegetable of your choice:
• Eggplant
• Radish
• String beans
• Kangkong (swamp cabbage)

Procedure:

• Boil approximately 2 to 3 liters of water.
• Put in the meat, tomato and onion. Let the meat cook.
• When the meat is tender, you can mix in the gabi or taro. Let it cook.
• When the taro is cooked (it should have a consistency of a cooked potato), you can take it off the stock and mash it and put it back. It will help thicken the soup.
• Put the Tamarind Soup Base as a substitute for the real tamarind. Let it boil once again.
• When its boiling, you can add the vegetable,except for the kangkong (swamp cabbage) if you have some.
• When the vegetable is almost cooked, you can add in the chili peppers.
• When the chili peppers are cooked, turn your heat off, and add your kangkong (swamp cabbage), and cover it.
• Serve hot.

Lechon Manok

Ingredients:

• 1 tsp salt
• 1 tsp ground pepper
• 1 tsp parsley
• 1 tsp rosemary
• 1 tsp thyme
• 1/4 cup fish sauce
• 20 cloves minced garlic
• lemon grass
• 1 lemon, cut in half
• 1 whole head garlic

Procedure:

• Mix all the dry seasoning and spread it all over the chicken.
• Mix in the fish sauce, followed by the minced garlic.
• Put half of the lemon inside the chicken, followed by the whole garlic, and also the lemon grass.
• Squeeze half of the lemon over the chicken and then put it inside the chicken.
• Marinate the chicken for at least 1 hour.
• Preheat your oven or broiler at 350F.
• Bake the chicken for 1-1/2 to 2 hours at 350F. If the inside of the chicken is no longer pink, then its done.

Chicken Adobo

Ingredients:
1 whole chicken, cut up into pieces
2 tbsp cooking oil
1 tsp minced garlic
1 whole chopped onion
1 whole chopped tomato
2/3 cup of soy sauce
1/4 cup of vinegar
5 bay leaves
Optional: Mang Tomas All-Purpose Sauce and Oyster Sauce

Procedure:
Heat up some cooking oil in a pan.
Saute the garlic, onion, and tomato.
Mix in the chicken.
Let it simmer for around 15 minutes.
Put some soy sauce and let it simmer again for roughly around 15 minutes. Mix it from time to time.
Add some vinegar. Cover it and don’t stir. Let it boil.
Once boiling, put some bay leaves and mix it.
Simmer it until you reach desired consistency of the sauce. We like the sauce thick so I would simmer it for roughly 20 more minutes on low to medium heat.
Serve with rice.