• Estimated Time: 1 hour

Ingredients:

• 1 whole chicken, cubes
• 1/2 cup of liquid seasoning (optional)
• 1 whole garlic, peeled and finely chopped
• 1 large white onion, sliced thinly
• 6 ripe tomatoes, diced
• 1 cup of pineapple, chunks (canned)
• 1/2 cup of pineapple syrup
• 1 tablespoon of rice vinegar
• 4 tablespoons of sugar
• pepper
• 4 tablespoons of butter
• salt

Procedure:

• Place the chicken in a bowl. Pour in the liquid seasoning then add the half-chopped garlic. Mix well. Cover and marinate for at least 30 minutes.
• The marinate chicken, transfer it into a large sauce pan with the marinate ingredients. Place in medium heat. Cook for 6 minutes, then stir. (Do not add any water)
• Dissolve the butter in a small sauce pan. Sauté the garlic, onion and tomatoes. Cook until the vegetables start into soft. Transfer the sautéed vegetables in the sauce pan with the chicken then add pineapple chunks.
• Pour in the pineapple syrup and rice vinegar then add sugar and pepper. Place in lower heat, cover and simmer for 40 minutes (do not add water).
• When the chicken is done, taste the sauce and salt to taste. Serve hot.

Cooking Information:

• Estimated Time: 1 hour

Ingredients:

• 1 whole chicken, cut into serving pieces
• 2 white onions, sliced thinly
• 4 tomatoes, chopped
• 3 cups of fresh pineapple, chopped
• patis (fish sauce)
• 1 cup of coconut milk
• 4 tablespoons of vegetable cooking oil

Procedure:

• Place vegetable oil in casserole. While the heat is up, put the chicken one by one and cook for a few minutes until brown.
• Add onions and tomatoes until they soften.
• Add fish sauce and simmer for 40 minutes or wait until the sauce is thick and creamy, then turn up the heat and pour the coconut milk. Simmer for a few more minutes then serve.

Enjoy this recipe and please comment for any more suggestions

Cooking Information:

• Estimated Time: 1 hour

Ingredients

• 1 kilo chicken, cut into small pieces
• 1/4 kilo chicken giblets & liver
• 2 cans tomato sauce
• 2 large onions, chopped
• 1/2 head garlic, minced
• 1 piece laurel (bay leaf)
• 2 red and green bell peppers, strips
• 1/2 kilo mussels
• 3-4 crabs, cooked and quartered)
• 1 cup sweet green peas
• 2 chorizo de bilbao, sliced diagonally
• 1 teaspoon pimento powder
• 1 tablespoon vetsin
• salt to taste
• 1 hard-cooked egg
• 3 cups rice
• 4-5 cups water

Procedure:

• Sauté garlic, half-chopped onions until wilted. Add chicken, stir until light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover and cook until almost done. Add the pimento, stir to blend with the sauce.
• Add peppers, mussels, shrimps, peas, chorizo bilbao, and crabs and boil for 10 minutes. Set aside.
• Sauté another half of onions in oil, in a kawali or big wok. Add 1 can tomato sauce, water, and rice wash then stir into blend. When it boils, cover and place the lower heat into medium temperature and continue cooking until rice is cooked.
• When done, toss the rice with fork to make it fluffy and add 3/4 part of cooked mixture to rice then increase heat. Cook until dries. Place in a big plate, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

Here’s how you should make it.

Cooking Information:

• Estimated Time: 30 minutes

Ingredients:

• Around 1 kilo of pork lechon
• 1 cup lechon sauce or Mang Tomas
• 1 cup vinegar
• 1/2 cup brown sugar
• 1 tablespoon peppercorn or paminta
• 1 tablespoon salt
• 4 cloves garlic, crushed
• 1/2 cup dried oregano
• 1 cup of water

Procedure:

• Chop lechon into small pieces. Preferably 1 inch in width.
• Place in a pan then add all the ingredients wait until it boils
• Simmer until the sauce thickens and the lechon skin softens

Here is a recipe on Sinigang na Baka Recipe

Cooking Information:

• Estimated Time: 1 hour

Ingredients:

• 1 kilo beef, cubes (for stewing)
• 12 pieces tamarind (sampaloc)
• 1 big onion, diced
• 6 big tomatoes, quartered
• 2 pieces radish, sliced
• 4 pieces gabi, peeled & cubed
• 1 bundle sitaw (stringbeans) (cut into 2″ long)
• 1 bundle kangkong (cut into 2″ long)
• salt and patis (fish sauce) to taste
• water

Procedure:

• Place the tamarind in a small pot then bring to a boil or until the tamarind is soften. Pound and strain the juices then set aside.
• In a casserole, bring beef to a boil, place in a lower heat then simmer for an hour or until the beef is tender.Take out all scum that rises to the surface.
• Add onions, tomatoes and tamarind juice.
• Add gabi then simmer for a few minutes.
• Add string beans (sitaw) and kangkong stalks.
• Add kangkong leaves then serve.
• Season with salt and patis to taste then serve.

Cooking Information:

• Estimated Time: 45 minutes

Ingredients:

• 1/4 kilo pork, sliced into 1 inch strips
• 1/4 kilo shrimps, shelled and halved
• 1/4 kilo chicken liver and gizzard, sliced into small pieces
• 1/4 kilo cauliflower
• 1/4 kilo string beans
• 1/4 kilo snow peas
• 1/4 kilo cabbage, squares
• 2 stalks of leeks, cut into 2″ long pieces
• 3 stalks celery, cut into 2″ long pieces
• 5 cloves of garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, strips
• 1 piece green bell pepper, strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken broth
• 3 tablespoons of sesame oil
• 3 tablespoons of fish sauce
• 4 tablespoons of corn oil or vegetable oil
• salt

Procedure:

• Sauté garlic, onions and pork in a big pan.
• Add chicken liver and gizzard.
• Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until the pork and chickens are cooked.
• Mix in the shrimp and vegetables. Add the remaining 1 cup of stock, fish sauce and the dissolved cornstarch.
• Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
• Add salt and pepper to taste.

Cooking Information:

• Estimated Time: 30 minutes

Ingredients:

• 4 oz laing (taro leaves)
• 3/4 cup powdered coconut cream diluted in 1/8 cup water (gata)
• 1/8 cup shrimps, shelled
• 1/4 cup porkloin, sliced
• 1 onion, sliced
• 1/4 tablespoon ginger, minced
• 1/4 tablespoon garlic, minced
• 1/2 tablespoon patis (fish sauce)
• 1 piece bird’s eye chilies, sliced
• 1 tablespoon oil

Procedure:

• Sauté garlic, onion, ginger porkloin and shrimp in oil
• Stir for a few minutes then add the coco cream (gata)
• Add the taro leaves.
• Season with salt and fish sauce.
• Add the bird’s eye chili (siling labuyo)
• Cook for 15-20 minutes over medium flame.

• Estimated Time: 30 minutes

Ingredients:

• 500 g (1 lb) pork, minced
• 6 medium eggplants (aubergines)
• 2 tablespoons corn oil
• ½ medium onion, minced
• 6 cloves garlic, minced
• 2 eggs
• 1 teaspoon salt
• 60g (½ cup) corn oil for frying
• tomato and spring onion, chopped (garnish)

Procedure:

• Grill the eggplants until soft for about 10 minutes on each side. Peel but do not remove stems.
• Place the eggplants into a flat-shape plate, flatten then set aside.
• In a frying pan, heat corn oil. Sauté onion, garlic until fragrant.
• Add pork and cook until it turns brown. Remove from heat.
• Beat eggs in a bowl. Dip the flattened eggplants in the beaten eggs then place the cooked pork in each eggplant and season with salt.
• Dredge with flour so the pork will adhere to the eggplant.
• In a wok, place in oil then fry the eggplants one or two at a time until brown. Remove from pan and drain paper towels.
• If desired, garnish with tomato and spring onion then serve.

Cooking Information:

• Estimated Time: 25 minutes

Ingredients:

• 1/2 lb. pork, sliced
• 2 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 squash, cubed
• 2 cups okra, sliced
• 2 cups sitaw (yard long beans), cut in 1 1/2 inch
• 2 eggplants, sliced
• 1 ampalaya (bitter gourd), sliced
• 1 to 1-1/2 cup water
• 2 to 3 tablespoons salted shrimp paste)

Procedure:

• In a large casserole, heat oil over medium heat.
• Cook pork until it turns slightly brown. Add garlic, onions and tomatoes.
• Sauté for a few minutes until tomatoes wilted.
• Add squash and okra, stir-fry for a minute or two.
• Add the rest of the vegetables. Gently stir to combine.
• Pour in water and add the shrimp paste and let it boil.
• Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it.
• Immediately remove from heat. Transfer to a serving dish. Serve hot.

• Estimated Time: 25 minutes

Ingredients:

• 2 teaspoons, reduced-calorie margarine (tub)
• 1/2 cup onion, diced
• 2 cups cauliflower florets
• 3/4 cup water
• 1 packet instant chicken broth and seasoning mix
• 1/8 teaspoon ground nutmeg
• 1 cup skim milk
• 1/4 cup half-and-half (blend of milk and cream)
• 2 ounces swiss cheese, shredded
• 3 tablespoons plain dried bread crumbs
• garnish: parsley, chopped

Procedure:

• In saucepan, heat margarine until bubbly and hot.
• Sauté onion until golden.
• Add cauliflower, water, broth mix and nutmeg and bring to a boil.
• Reduce heat and let simmer for 15 minutes or until cauliflower is tender. Remove from heat and let cool slightly.
• Pour half of cauliflower mixture into blender container, using on-off motion process at low speed until cauliflower is finely chopped.
• Transfer mixture to medium bowl and repeat procedure with remaining cauliflower; return chopped cauliflower mixture to saucepan.
• Add milk and half-and-half (blend of milk and cream) and heat (do not boil).
• In small bowl combine cheese and bread crumbs. Ladle soup into 2 flameproof soup bowls and sprinkle each with half of the cheese mixture.
• Arrange bowls on baking sheet and broil until cheese is melted and golden brown.
• Serve garnished with chopped parsley.