Filipino Recipes

Paella is a traditional Spanish dish with the combination of rice, saffron, onion, garlic, meat variants (such as chicken and/or seafood), peas, and other vegetables cooked in a shallow pan.

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.

Have any left over lechon baboy? This is the best ’scavenged’ dish you can prepare. Paksiw na lechon is a dish made from lechon baboy and lechon sauce. This is a mostly seen as a dish just after a big feast or celebrations because most lechon baboy left overs are being cooked into a delicious dish of Paksiw na Lechon.

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