Project 1

Filipino Main Dish

Adobo

Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade.

Nilagang Baka

Nilaga is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side.

Menudo

Menudo is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes. Unlike the Mexican dish of the same name, it does not use tripe or red chili sauce.It is one of the most common offerings in carinderias or karinderyas

Sisig

Pork sisig is a popular Filipino dish. It can be considered as a main dish or an appetizer. The composition of this dish is mainly of pig’s parts such as minced pork meat, ears, and face. Chicken liver, onions, and chili peppers are also added.

Sinigang

Sinigang is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine.

Dinuguan

Dinuguan is the Filipino version of blood stew. Pork slices are sautéed in onion and garlic and cooked with pork blood. Sometimes, pork innards such as the small and large intestines along with other internal parts of the pig are added.

Tapsilog

Tapsilog is one of my favorite breakfast meal options during big days. These are days wherein I need to complete several tasks. Having this meal gives me the needed energy to perform work and it keeps me full longer.

Kare-Kare

Kare Kare is a type of Filipino stew with a rich and thick peanut sauce. It is a popular dish in the Philippines served during special occasions. The traditional recipe is composed of ox tail. There are instances wherein both ox tripe and tail are used.

Chicken Inasal

Chicken inasal is a variant of the Filipino chicken dish known as lechon manok. Chicken Inasal is a grilled chicken dish and one of the well known Ilonggo dishes. It is served with rice, calamansi, soy sauce, chicken oil and vinegar

Instructions

Combine the water and beef broth in a large cooking pot. Bring to a boil.
Add the onion, star anise, and celery. Reduce the heat in medium. Cover the pot and continue to boil for 20 minutes.
Remove the onion, star anise, and celery from the boiling liquid using a skimmer or a strainer. You can discard these ingredients.
Add the beef. Simmer for 60 to 90 minutes or until the beef becomes tender. You can add more water if necessary.
Add the bok choy and cabbage. Sprinkle salt and pepper. Stir.
Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes to cook the vegetables.
Transfer to a serving bowl.
Serve. Share and enjoy!

Ingredients

2 lbs. beef sirloin cubed
2 bunches baby bok choy or pechay
1 piece cabbage
6 pieces Saba banana halved
4 pieces baking potato quartered
1 piece white onion halved
4 staks celery chopped
1 piece star anise
4 cups beef broth
4 cups water
Salt and pepper to taste

Instructions

Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
Heat the pot and put-in the marinated pork belly then cook for a few minutes
Pour remaining marinade including garlic.
Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
Put-in the vinegar and simmer for 12 to 15 minutes
Add salt to taste
Serve hot. Share and enjoy!

Ingredients

2 lbs. pork
1/4 lb. pig liver
1 cup potatoes diced
1 piece carrot cubed
1/2 cup soy sauce
1/2 piece lemon
1 piece onion chopped
3 cloves garlic minced
3/4 cup tomato sauce
1 cup water
4 pieces hotdogs sliced diagonally
2 tablespoons cooking oil
2 to 3 pieces dried bay leaves
Salt and pepper to taste
1 teaspoon sugar

Instructions

Pour the water in a pan and bring to a boil Add salt and pepper.
Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
Remove the boiled ingredients from the pot then drain excess water
Grill the boiled pig ears and pork belly until done
Chop the pig ears and pork belly into fine pieces
In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
Put-in the ginger and cook for 2 minutes
Add the chicken liver. Crush the chicken liver while cooking it in the pan.
Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
Put-in the soy sauce, garlic powder, and chili. Mix well
Put-in the mayonnaise and mix with the other ingredients
Transfer to a serving plate. Top with chopped green onions and raw egg.
Serve hot. Share and Enjoy (add the lemon or calamansi before eating

Ingredients

1 lb. pig ears
1 1/2 lb pork belly
1 piece onion minced
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
3 tablespoons chili flakes
1/2 teaspoon garlic powder
1 piece lemon or 3 to 5 pieces calamansi
½ cup butter or margarine
¼ lb chicken liver
6 cups water
3 tablespoons mayonnaise
1/2 teaspoon salt

Instructions

Heat the pot and put-in the cooking oil
Sauté the onion until its layers separate from each other
Add the pork belly and cook until outer part turns light brown
Put-in the fish sauce and mix with the ingredients
Pour the water and bring to a boil
Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
Put-in the sinigang mix and chili
Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
Serve hot. Share and enjoy!

Ingredients

2 lbs pork belly or buto-buto
1 bunch spinach or kang-kong
3 tablespoons fish sauce
12 pieces string beans sitaw, cut in 2 inch length
2 pieces tomato quartered
3 pieces chili or banana pepper
1 tablespoons cooking oil
2 quarts water
1 piece onion sliced
2 pieces taro gabi, quartered
1 pack sinigang mix good for 2 liters water

Instructions

Heat oil in a cooking pot
Saute onion for 30 seconds. Add garlic. Continue to cook until onion softens.r
Add pork. Saute for 3 to 5 minutes.
Pour water. Let boil. Add bay leaves and vinegar. Let the liquid re-boil.
Add Knorr Pork Cube. Stir. Cover and simmer for 1 hour. Note: add water as needed.
Add long green peppers and pour pork blood into the pot. Stir. Continue to cook between low to medium heat for 15 minutes while stirring every 3 minutes.
Add sugar and season with salt and ground black pepper.
Transfer to a serving bowl. Enjoy.

Ingredients

2 lbs. pork shoulder cubed
1 1/4 cups pork blood
4 pieces long peppers
2 pieces onion chopped
6 cloves garlic minced
2 cups water
¾ cup white vinegar
3 pieces dried bay leaves
3 tablespoons cooking oil
1 tablespoon granulated white sugar
Salt and ground black pepper to taste

Instructions

Prepare the tapa by placing the beef in a large bowl. Combine with all the tapa marinade ingredients. Mix well and cover the bowl. Place inside the fridge and marinate overnight.
Cook the garlic fried rice (sinangag na kanin) by heating 3 tablespoons cooking oil in a pan. Add crushed garlic. Cook until garlic turns light brown. Add the leftover rice. Stir-fry for 3 minutes.
Season with salt. Continue to stir-fry for 3 to 5 minutes. Set aside.
Start to cook the tapa. Heat a pan and pour the marinated beef into it, including the marinade. Add ¾ cups water. Let the mixture boil. Cover the pan and continue to cook until the liquid reduces to half. Add 3 tablespoons cooking oil into the mixture. Continue to cook until the liquid completely evaporates. Fry the beef tapa in remaining oil until medium brown. Set aside.
Fry the egg by pouring 1 tablespoon oil on a pan. Crack a piece of egg and sprinkle enough salt on top. Cook for 30 seconds. Pour 2 tablespoons water on the side of the pan. Cover and let the water boil. Continue to cook until the egg yolks gets completely cooked by the steam.
Arrange the beef tapa, sinangag, and fried egg on a large plate to form Tapsilog. Serve with vinegar as dipping sauce for tapa.

Ingredients

1 lb. beef sirloin sliced thinly
3 pieces eggs
6 tablespoons cooking oil

Instructions

In a large pot, bring the water to a boil
Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
Add the toasted ground rice and simmer for 5 minutes
On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
Add salt and pepper to taste
Serve hot with shrimp paste. Enjoy!

Ingredients

3 lbs oxtail cut in 2 inch slices you an also use tripe or beef slices
1 piece small banana flower bud sliced
1 bundle pechay or bok choy
1 bundle string beans cut into 2 inch slices
4 pieces eggplants sliced
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste
34 Ounces water about 1 Liter
1/2 cup annatto seeds soaked in a cup of water
1 tbsp garlic minced
1 piece onion chopped
salt and pepper

Instructions

In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
Grill the chicken while basting generous amount of the margarine mixture.
Transfer the grilled chicken to a serving plate.
Serve with sinamak. Share and enjoy!

Ingredients

2 lbs chicken cut into serving pieces
2 tablespoons ginger minced
2 tablespoons garlic minced
3/4 cup lemongrass chopped
1 cup coconut vinegar
1/2 cup lemon or calamansi juice
1 tablespoon salt
1/4 cup brown sugar
1 cup lemon soda softdrink
1/2 tablespoon ground black pepper
Basting Sauce
3 tablespoons annatto oil atsuete oil
1/2 cup margarine softened
1/4 teaspoon salt
1 teaspoon lemon or calamansi juice