Featured Filipino Recipes - Philippine Cuisines

Estimated cooking time: 50 minutes

• 1/2 kilo pork, cut in cubes

• 1/2 kilo chicken, cut into pieces

• 1 head garlic, minced

• 1/2 yellow onion, diced

• 1/2 cup soy sauce

• 1 cup vinegar

• 2 cups of water

• 1 teaspoon paprika

• 5 laurel leaves (bay leaves)

• 4 tablespoons of cooking oil or olive oil

• 2 tablespoons cornstarch

• 3 tablespoons water

• In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain rice.

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

• 1 Pata (front or hind leg of a pig including the knuckles)

• 1 bottle of soda (7Up or sprite)

• 1 tablespoon of salt

• 2 tablespoons patis (fish sauce)

• 1/2 tablespoon baking soda

• 1 tablespoon of monosodium glutamate (MSG)

• 4 tablespoons of flour

• Enough oil for deep frying

• Enough water for boiling

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

• Make four to five inch cuts on the sides of the pata.

• On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

• Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

• After the above process, rub patis on the pata and sprinkle flour liberally.

• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Estimated preparation & cooking time: 50 minutes

• 1/2 kilo pork (cut into small chunks)

• 1/4 kilo pork liver (cut into small cubes)

• 5 pieces chorizo Bilbao (also cut in small pieces)

• 4 potatoes (peeled, cut in small cubes, fried)

• 1 green and 1 red bell pepper (diced)

• 1 cup chickpeas

• 1/4 cup raisins

• 1/2 teaspoon paprika

• 1 cup pork or chicken stock

• 2 teaspoons of patis (fish sauce)

• 3 tablespoons oil

• 1 tablespoon atsuete oil (optional)

• 3 tomatoes (diced)

• 1 small head of garlic (minced)

• 1 medium size onion (diced)

• In a pan or wok, heat cooking oil and atsuete oil.

• Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

• Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

• Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

• Salt and pepper to taste.

• Serve hot with white rice.

Estimated cooking time: 50 minutes

• 1 kilo chicken, cut into pieces

• 5 pieces potatoes, peeled and halved

• 1 red onion, diced

• 1 head garlic, minced

• 1 green bell pepper, sliced into strips

• 1 red bell pepper, sliced into strips

• 2 cups pork or chicken stock (broth)

• 1 cup tomato sauce

• 2 tablespoons of patis (fish sauce)

• 3 tablespoons of cooking oil

• In a cooking pot or wok, heat oil.

• Sauté garlic and onions.

• Add chicken and slightly brown.

• Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

• Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

• Add the green and red bell peppers, simmer for an additional minute or two.

• Salt and pepper to taste

• Serve hot with rice.

Estimated preparation for toppings: 1 1/2 hours

Estimated cooking time for sauce & noodles: 40 minutes

Palabok Noodles / Sauce

• 1/2 kilo miki noodles

• 1/2 kilo small crabs

• 5 cloves of garlic, minced

• 1 onion, chopped

• 2 tablespoons of atchuete seeds or oil

• 2 tablespoons of patis (fish sauce)

• 4 tablespoons of cornstarch, dissolved in water

• 1 teaspoon of monosodium glutamate (MSG)

• 1 1/2 cups of water

Palabok Toppings

• Tinapa flakes (smoked fish)

• Cooked shrimps, shelled

• Squid adobo, sliced into rings

• Pork chicharon, grounded

• Spring onions, chopped

• Hard boiled eggs, shelled, sliced

• Fried garlic, minced

• Fresh calamansi (lemon), sliced

• Extract fat and meat from clean crabs, set aside.

• Pound crab and extract juice on 1 1/2 cups of water

• On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.

• Add corn starch and continue to simmer while constantly stirring until thick.

• Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

• Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

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