Ginataang Langka Recipe

Ingredients

1 lb unripe jackfruit; peeled and chopped

1 large onion, diced

1 piece shrimp cube

5 cloves crushed garlic

3/4 cup tomatoes, diced

3 to 5 pieces red chilies

3 cups coconut milk

3/4 cup water

1/2 cup fried dried fish (daing), bones removed

Cooking Procedure
1. Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil.
2. Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring
the mixture.
3. Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from
forming.
4. Add the fried dried fish and cook for 5 minutes.
5. Pour-in water and allow re-boiling.
6. Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8
minutes.
7. Put-in the shrimp cube then stir to ensure that the ingredients are properly
distributed. Simmer until the liquid dries up.
8. Transfer to a serving plate then serve.
9. Share and enjoy!

Ginisang Repolyo Recipe

Ingredients

1 medium cabbage, chopped

4 ounces pork, sliced

1 medium yellow onion, sliced

1 small red bell pepper, sliced

4 cloves garlic, crushed and minced

3 tablespoons cooking oil

1 cup beef broth

Salt and pepper to taste

Cooking Procedure
1. Heat the cooking oil in a pan.
2. Once the oil becomes hot, saute the garlic and onion.
3. Put-in the pork and then cook for 5 minutes or until color turns medium brown.
4. Pour-in half of the beef broth. Let boil and simmer until the liquid totally
evaporate.
5. Put-in the cabbage. Cook for 1 to 2 minutes.
6. Add the red bell pepper. Stir and cook for 1 minute more.
7. Add salt and pepper to taste.
8. Pour-in remaining beef broth. Let boil. Stir.
9. Transfer to a serving bowl.
10. Serve. Share and enjoy!
Number of servings: 4

Sayote Guisado with Chicken and Shrimp

Ingredients

1 large chayote (sayote), cored and sliced

6 ounces boneless chicken breast, thinly sliced

8 to 10 pieces medium shrimp, deveined, shell and head removed

5 cloves garlic, crushed

1 medium yellow onion, sliced

2 cups chicken broth

Salt and pepper to taste

3 tablespoons cooking oil

Cooking Procedure
1. Heat the cooking oil in a pan.
2. Saute the garlic and onion until the onion is soft.
3. Add the chicken slices. Cook for 2 minutes.
4. Pour-in 1 cup of chicken broth. Cover and let boil. Simmer for 15 minutes.
5. At this point, the liquid should have been reduced to more than half. Put-in the
chayote. Cook for 2 minutes.
6. Add the shrimp. Cook for 1 minute.
7. Pour-in the remaining chicken broth. Let boil and cook for 1 to 2 minutes.
8. Add salt and pepper to taste.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!
Number of servings (yield): 3

Ginataang Hipon, Sitaw, at Kalabasa Recipe

Ingredients

1 lb shrimp, cleaned

10 strings beans (sitaw), cut into 2 1/2 inch length

2 cups kalabasa (squash), cubed

2 cups coconut milk

1 medium yellow onion, sliced

2 tablespoons bagoong alamang (shrimp paste)

1 cup malunggay leaves

3 cloves garlic, crushed

Salt and pepper to taste

3 tablespoons cooking oil

Salt and pepper to taste

Cooking Procedure
1. Heat oil in a cooking pot.
2. Saute the garlic and onion until the onion becomes soft.
3. Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.
4. Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let
boil.
5. Add the kalabasa. Cook for 8 to 12 minutes or until tender.
6. Put the shrimp back in the pot. Stir and cook for a minute.
7. Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes.
8. Add salt and pepper to taste.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!
Number of servings (yield): 4

Chicken and Baby Corn Stir Fry Recipe

Ingredients
1 lb. boneless chicken breast, sliced
1 can (14.5 oz.) baby corn, drained
1 1/2 cups snap peas
1 medium carrots, sliced
5 pieces chopped scallions
2 teaspoons minced ginger
1 teaspoon minced garlic
1 teaspoon sesame oil
2 tablespoons low sodium soy sauce
1/2 teaspoon granulated white sugar
1 tablespoon oyster sauce
1/4 cup chicken broth
salt and pepper to taste
2 tablespoons cooking oil
Cooking Procedure
1. Heat cooking oil in a wok or pan
2. Saut the ginger, garlic, and scallions.
3. Add the chicken. Stir-fry for 8 minutes
4. Put-in the oyster sauce, sugar, soy sauce, sesame oil, and chicken broth.
5. Add the carrot, snow pea, and young corn. Cook for 5 to 8 minutes.
6. Add salt and pepper to taste.
7. Serve with white rice. Share and enjoy!
Number of servings (yield): 4

Braised Vegetable Recipe

Ingredients

1/2 lb. snow peas

2 cups bamboo shoots, thinly sliced

1/2 lb. young corn

1 teaspoon garlic

1/2 teaspoon ground black pepper

2 1/2 cups white mushrooms, sliced

1 cup carrots, thinly sliced

1 cup onions, sliced

2 tablespoon soy sauce

3 tablespoon oyster sauce

2 tablespoon cooking oil

1/2 teaspoon brown sugar (optional)

Salt to taste
Cooking Procedure
1. Blanch the snow peas then set aside
2. In a pan, saut the garlic and onions
3. Add the ground black pepper then cook until the onions are soft
4. Put in the soy sauce and oyster sauce then mix slightly
5. Add the carrots then cook for 2 minutes
6. Put-in the young corn and bamboo shoots then simmer for 3 minutes
7. Add the mushrooms then simmer for 5 to 7 minutes
8. Add salt and brown sugar to taste
9. Put-in the blanched snow peas
10. Serve hot. Share and Enjoy!
Number of servings (yield): 4

Chop Suey Recipe

Ingredients

1/4 lb shrimp

1/2 lb boneless chicken

1 tsp garlic

2 tsp cornstarch

1 tbsp oyster sauce

1/2 piece cabbage, quartered

1 cup green bell pepper,sliced

1 cup red bell pepper, sliced

1 small cauliflower, cut into small pieces

1 cup snow peas

1 cup carrots, sliced

1 cup onion, diced

1 cup chicken liver, sliced

Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon

1 1/4 cup water

salt and pepper

Cooking Procedure
1. Saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and
simmer for 5 minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5
minutes or until vegetables are cooked
9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
10. Serve hot. Share and Enjoy!
Number of servings (yield): 6

Chicken Stir Fry Recipe

Ingredients

1 1/2 lbs boneless chicken breasts, sliced into strips

1 medium onion, chopped

1 teaspoon garlic, minced

1 medium green bell pepper, sliced into strips

1 medium red bell pepper, sliced into strips

1 teaspoon ginger, minced

2 teaspoons lemon juice

1/4 teaspoon sesame oil

2 tablespoons low sodium soy sauce

2 tablespoons hoisin sauce

1 teaspoon ground black pepper

1 teaspoon salt

3 tablespoons cooking oil

Cooking Procedure
1. In a bowl, combine chicken, soy sauce,and lemon juice. Mix well and marinate
for 1 hour.

2.
3.
4.
5.
6.
7.
8.

Heat cooking oil in a wok, then saute ginger, garlic, and onion.
Add the marinated chicken, and then stir fry for 3 to 5 minutes.
Put-in the salt, ground black pepper, hoisin sauce and sesame oil and continue to
stir fry.
Add red and green bell pepper, and cook for 4 to 5 minutes more.
Turn off heat. Transfer to a serving plate.
Serve hot with Yang Chow Fried Rice.
Share and enjoy!

Ginisang Ampalaya Recipe

Ingredients

2 pieces ampalaya, cleaned and cut into thin slices

1 tbsp garlic, minced

1/2 tsp ground black pepper

2 tbsp salt

2 raw eggs

18 ounces luke warm water

1 large tomato, sliced

1 large onion, sliced

3 tbsp cooking oil

Cooking Procedure
1. Place the ampalaya in a large bowl
2. Add salt and luke warm water then leave for 5 minutes
3. Place the ampalaya in a cheese cloth then squeeze tightly until all liquid drips
4. Heat the pan and place the cooking oil
5. Sautee the garlic, onion, and tomato
6. Add the ampalaya mix well with the other ingredients
7. Put-in salt and pepper to taste
8. Beat the eggs and pour over the ampalaya then let the eggs cook partially
9. Mix the egg with the other ingredients
10. Serve hot. Share and Enjoy!
Number of servings (yield): 4

Sauted Napa Cabbage with Ground Pork Recipe

Ingredients
1 1/2 lbs. Napa Cabbage, chopped
3/4 lbs. ground pork
1 (15 oz.) can diced tomatoes
1 medium yellow onion, sliced
1 teaspoon minced garlic
2 tablespoons cooking oil
Salt and pepper to taste
Cooking Procedure
1. Heat oil in a pan
2. Once the oil is hot, saut the garlic and onion
3. Add the diced tomatoes. Stir and cook until the liquid evaporates
4. Put-in the ground pork. Cook for 8 to 12 minutes.
5. Add the cabbage. Stir and cook for 5 minutes.
6. Add salt and pepper to taste.
7. Transfer to a serving plate.
8. Serve. Share and enjoy!
Number of servings (yield): 4

Bicol Express
Ingredients

3 cups coconut milk

2 lbs pork belly, cut into strips

1/2 cup Shrimp Paste

1 tbsp Garlic, minced

6 pieces Thai chili or Serrano pepper

3 tablespoons minced ginger

1 medium onion, minced

2 tablespoons cooking oil

Salt and Pepper to taste

Instructions
1.

Heat a pan and then pour-in the cooking oil.

2.

Saut the garlic, onion, and ginger

3.
4.
5.

Add the pork and then continue cooking for 5 to 7 minutes or until the color
becomes light brown
Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork
is tender

6.

Add salt and ground black pepper to taste

7.

Serve Hot. Enjoy!

Pork Hamonado Recipe

Ingredients

2 lbs pork butt or loin (about 1 kilo)

2 cups pineapple juice

2 cups pineapple chunks

3 tbsp soy sauce

5 tbsp brown sugar

3 tbsp. cooking oil

Instructions

1.
2.
3.

Mix the pineapple juice, sugar, and soy sauce in a large bowl
Marinate pork with the pineapple juice, sugar, and soy sauce mixture for about 1
to 3 hours
Remove the pork from the marinade and set the remaining mixture aside

4.

Heat the oil in a pan and fry the marinated pork until the meat turns light brown
(approximately 3 to 5 minutes)

5.

Pour in the remaining marinade mixture together with the pineapple chunks and
simmer for 10 to 15 minutes

6.

Add salt and pepper to taste

7.

Serve Hot. Enjoy!

Adobong Dilaw Recipe

Ingredients
2 lbs. pork, sliced
1/2 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)
1/2 teaspoon granulated white sugar
1 cup water
2 teaspoons peppercorn
3 tablespoons cooking oil
Cooking Procedure
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!
Number of servings (yield): 4