Saturday, January 6, 2007



1/2 lb chicken (cut in sm pieces)
1/2 lb pork (cut into cubes)
1/2 lb beef (cut in cubes)
4 pcs chorizo de bilbao
8 c water
1 tsp salt
1 bundle onion leeks
6 cloves of garlic (minced)
2 tbs oil
5 pcs saba banana
5 pcs potatoes (quartered)
5 pcs sweet potatoes (quartered)
1 c chickpeas
1 sm cabbage (quartered)
salt and pepper to taste

Combine the meat, chorizo, leeks, and water in a large pot. Bring to a boil. When it starts boiling, lower fire and simmer until meat is tender. Take out all the meat from the stock and set aside. In a pan, heat oil and saute garlic and onion. Add stock and bring to a boil. Add meat, banana, potatoes, sweet potatoes and chickpeas. Season with salt and pepper. When vegetable is done, add the cabbage, cover and cook for another 5 minutes.

Paksing Pata


1 pork pata (chopped)
1 gm dried banana blossoms
1/2 c dried oregano leaves
1 tbs peppercorn (whole)
4 cloves garlic (crushed)
1 c vinegar
2 c water
2 tbs soy sauce
1 tbs salt
1/2 brown sugar (packed)

In a lot pot, combine pata and all the ingredients. Bring to a boil. When it starts boiling, lower the heat and simmer until meat is tender.



1 1/2 tbs active yeast
3/4 c lukewarm water
2 tsp sugar
3 c all purpose flour (unsifted)
1/4 c sugar
1 1/4 tsp salt
1/3 c butter
4 egg yolks
1/2 c milk

Step 1: Dissolve sugar in water, then sprinkle yeast. Set aside for 5 miniutes or until bubbly.

Step 2: Combine flour, sugar, and salt and sift together.

Step 3: Cream butter, add yolks, milk, yeast mixture. Add mixture to the dry ingredients. Mix well and knead for 20 minutes or until smooth and elastic. Set aside to rise until double in size. Roll dough diagonally and set aside to rise again in a board dusted with breadcrumbs. Cut into 1 1/2 inch width. Place cut side up in a cookie sheet dusted with bread crumbs. Let rise for another 30 minutes to 1 hour. Bake at 300 degrees F for 15 minutes or until golden brown.

Sampelot (Ginataan)

My husband, who is of Chinese descent, loves this dessert. I always make this for him when I know he's had a bad week at work. Nothing like sampelot to make him smile.


5 pc saging na saba
1 pc kamote (sweet potato)
1 pc gabi (taro root)
1 pc ube (optional)
1/2 c sago (small)
1/2 c bilo-bilo
1/2 c langka (shredded)
3 c kakang gata (first extract)
2 c sugar (white)

Cut the kamote, gabi, ube and saging into bite size squares. Mix all the ingredients and 3 c gata in a large pot and bring to a boil. When it starts boiling, add the sugar and bilo bilo. Let boil until all ingredients are cooked and the bilo bilo floated at the top. Serve hot in bowl, topped with the kakang gata (first extract) and Inangit.

Note: In the U.S., where bilo bilo is not readily available, I use Mochi flour to make bilo bilo. It's my husband's favorite so I usually make my ginataan with lots of bilo bilo.


This wonderful dish reminds me of my father who used to make it during the Christmas holidays. Inangit is also great when serve with sampelot (ginataan).


1 c malagkit (glutinous rice)
3 c coconut milk
1 tsp salt
2 tbs sugar

Wash malagkit rice thouroughly. Boil using the coconut milk (first extract). Add salt and sugar. Cook over low fire stirring occassionally. Cook for 1 to 1 1/2 hours until soft and chewy.



3 c rice (toasted, soaked)
6 c coconut milk
1 tsp pepper
1 tbs salt
1/2 cup peanuts (toasted & ground)
1/2 c squash flour
2 tbs cooking oil
2 tsp garlic (minced)
1/2 c onion (chopped)
1 c cooked chicken (shredded)
1 c ham (sliced)
1 c shrimp (boiled & shelled)
3 eggs (hard-boiled & cut in wedges)
1/4 c raisins
1/4 c whole peanuts (toasted)
banana leaves
string (for tying)

Put together rice, coconut milk, salt and pepper in a sauce pan. Cook over low heat, stirring occassionally. Cook until dry. Add ground peanuts and mix thoroughly. Divide rice mixture into two. Add squash flour to one part. Set aside.

Saute garlic, onion, chicken, ham and shrimp. Stir and cook for about 5 minutes. On double layers of banana leaves, put 3 tbs of the white mixture and top with an equal amount of the mixture with squash flour. Pat to flatten the sides. Top with chicken, ham, shrimp, eggs, raisins and whole peanuts. Wrap and tie securely. Steam for 30 minutes. Cool before serving.



1 lb pound beef (cut thinly)
4-5 calamansi
2 tbs soy sauce
1 tsp ground pepper
2 big onions (cut in rings)
3 tbs cooking oil

Place meat in a marinade pan. Add calamansi, soy sauce, and ground black pepper. Marinade for about 2 hours. In a frying pan, heat oil and cook beef for about 5 minutes. Add marinade and cover until meat is tender. Add onion rings and continue cooking for another 5 minutes.

Variations: Some people add garlic.

Pancit Bihon


1 pck rice noodles (bihon)
1/2 lb chicken (cut in sm pieces)
4 cloves of garlic (crushed)
1 head of green onion (chopped)
2-3 eggs (boiled and cut in wedges)
2 sm carrots (julliened)
1/2 head of cabbage (shredded coarsely)
1 sm onion (sliced thinly)
3 tbs soy sauce
2 tbs cooking oil
2 cups of water
1/2 c achuete water
salt and pepper to taste
4-5 calamansi (halved)
1/2 c cilantro (chopped)

Noodle Preparation: Boil water in a sauce pan. Place noodles in a large bowl and pour hot water in it. Let sit until noodle is soft. Drain water out and set aside.

Chicken Preparation: Put chicken pieces in a pot and cover with water. Let boil and simmer until chicken is tender. Take chicken and debone. Set chicken strips and broth aside.

In a large pan, heat cooking oil and saute garlic and onion until onion is translucent. Add chicken, carrots and soy sauce and saute for about 2 minutes. Add broth, achuete water and salt and pepper. Let cook for about a minute or so and add the cabbage and noodles. Stir occassionally to prevent noodles from sticking to the bottom of the pan. Cook until the cabbage is cooked. Add chopped cilantro and stir one more time. Serve topped with egg wedges, green onion and calamansi.

Note: Your pancit should be yellowish and the vegetables shouldn't be overcooked. You may also add sesame oil.



1 c pork (diced)
1/2 c pork/beef liver (diced)
1/4 c pork/beef kidney (diced)
4-5 c broth (or water)
1 medium onion (thinly sliced)
1/2 inch ginger root (thinly sliced)
1 tbs patis (fish sauce)
black pepper to taste
1 c pepper leaves or 2 green onion (chopped)
1 tbs cooking oil

In a sauce pan, heat oil and saute ginger and onion until onion is translucent. Add meat, liver, kidney, and patis. Stir for 3 minutes. Add broth or water and let it boil. After boiling, simmer until the meat is done. Add ground black pepper and green onions. Serve with steamed rice and bagoong.

Variations: You can add misua. The recipe also calls for garlic, but I like mine with lots of ginger instead.

Tinolang Manuk


1 lb whole chicken (cut in small pieces)
2 tbs cooking oil
1 sm piece of ginger (thinly sliced)
1 sm onion (thinly sliced)
1 medium sized green papaya (peeled, seeded, cut into cubes)
3 tbs patis (fish sauce)
4-5 c rice water/plain water
1 c mallunggay leaves

In a pot, heat cooking oil. Saute ginger and onion until onion is translucent. Add patis and chicken. Saute and simmer for about 3-5 minutes. Pour in rice water (or plain water) and bring to a boil. Simmer and cook for about 30 minutes. Add papaya and continue cooking until the papaya is tender. Add the mallunggay leaves and cook for another 3 minutes. Serve hot with steamed rice and bagoong.

Variations: You can use chayote if green papaya is not available. You can also replaced mallungay with dahon ng sili or onion leaves.

Lelut Manuk (Porridge)


1 lb chicken (bite size)
1 cup rice (unwashed)
1/4 c malagkit (optional)
2 tbs patis (fish sauce)
6-8 cloves of garlic (crushed)
1 medium onion (chopped)
1 sq inch ginger (sliced thinly)
6 c water
2 tbs cooking oil
2 stalks of green onion (chopped)
1 tsp kasubha (or saffron) for color

In a pan, saute garlic in oil until brown. Remove from oil and set aside. In a medium pot, saute onion, ginger for about 3-4 minutes or until onion is translucent. Add chicken pieces. Stir for about 3 minutes. Cover and simmer for 5 minutes. Add rice and malagkit, stir for about 3 minutes. Add water. Let boil and simmer for about 30 minutes or until chicken and rice is done. Stir occassionally to prevent rice from sticking. Add kasubha and let cook for another 2 minutes. Serve with chopped onion, garlic, calamansi, and patis.

Variations: Chicken can be replaced with chicken innards and stomach (tripe). For some, meat is excluded completely.

Papaya Ukoy


2 c all purpose-flour
salt & pepper to taste
3/4 c water
2 c green papaya (grated)
1 sm onion (chopped)
200 g small fresh shrimps, (cleaned and drained)
1 c oil

Mix flour, salt, pepper and water together to make a smooth batter. Add grated papaya and onion. Place 2-3 tbs of mixture in a saucer to form patties and press 2-3 shrimps on top. In a large skillet, heat cooking oil. Fry the patties until golden brown and crispy. Serve with vinegar and garlic sauce.

Friday, January 5, 2007



1 k pork belly (diced)
1/4 k. pork liver (diced)
1/2 c vinegar
1 whole garlic (crushed)
sal and pepper to taste
2 bay leaves
1 sm onion (finely chopped)
1/2 c water (optional)

Mix together the raw pork belly, liver, vinegar, garlic, salt and pepper. Marinate for about 30 minutes or more.

In a pan, saute garlic and the onion and then add the marinated mixture. Let boil for about 10 minutes until fat comes out from the pork. Add 1/2 c water (if necessary). Simmer until pork is tender.

Lumpiang Shanghai


3 c round ground pork
1 1/4 carrots (finely chopped)
1 med onion (finely chopped)
2 tbs spring onions (finely chopped)
1 egg (beaten)
50 Lumpia wrapper
1 pc egg white, beaten
1/2 c flour
1 c cooking oil
salt and pepper to taste

In a bowl, combine ground pork, carrots, onions, spring onions, beaten egg and salt and pepper to taste. Scoop 1 tbs of the mixture onto a wrapper and roll tightly. Seal the edges with water and egg whites. Cut in half and dip both ends in some flour. Fry until golden brown.

Lumpiang Sariwa



1/4 c cooking oil
3/4 c sweet potato, diced
1 tbs garlic (crushed)
1 sm onion (sliced thinly)
1/4 tsp achuete powder
1 c green beans (blanched and diced)
2 1/2 bean sprouts
1 tbs oyster sauce
salt and pepper to taste


1 c all purpose flour
1/2 c cornstarch
2 eggs
1 1/2 c water
3 tbs cooking oil


1/2 c sugar
6 tbs cornstarch
2 c water
5 tbs soy sauce

In a pan, fry sweet potatoes until tender. Set aside. In the same pan, saute garlic and onion until done. Add achuete and stir fry. Add the green beans, sweet potato, bean sprouts and oyster sauce. Stir fry until cooked.

Wrapper: In a bowl, combine all dry ingredients and make a well in the center, gradually mix in egg, water, and oil. Stir until it forms a smooth batter. Pour onto a heated 6-inch teflon pan, approximately 1/4 c at a time.

Sauce: In a small pan, combine sugar, cornstarch, water and soy sauce. Stir over medium heat until thick.

Line the wrapper with 1 leaf lettuce and place 2 heaping tbs of filling on it. Roll and seal. Serve with brown sauce, chopped garlic and toasted peanuts.



2-3 pieces whole fish
1/2 c cornstarch
1 c cooking oil
3 tbs cooking oil
1 tsp onion (sliced)
1 sm onion (sliced thinly)
1 tbs ginger (sliced thinly)
1/4 c carrots (sliced thinly)
1/4 tsp hot sauce
1/2 c sweet and sour sauce (bottled kind)
3/4 c water

Coat fish with cornstarch. Put 1 c of oil in a frying pan and deep fry fish. Set aside. Heat oil in pan. Saute garlic, onion and ginger. Add red bell pepper and carrots. Cook for 2 minutes and add sweet and sour sauce. Pour sauce onto the fried fish and serve hot.

Kare Kare


1 lb ox tail (cleaned and cut in bite size)
8 cups water
1 tsp garlic (crushed)
1 medium onion (sliced)
1 tbs cooking oil
1 Kare-Kare mix (dissolved in water)
2 sm long eggplant (cut diagonally, 1/4" thick)
3-4 pcs of sitaw (long beans, cut into 2" lengths)
1 bundle Pechay
1/2 c bagoong (shrimp paste)

Boil oxtail in 8 cups of water and simmer until tender. Set aside.

Saute garlic and onion in oil. Add oxtail and Kare-Kare mix. Add the remaining stock. Stir and simmer for about 2-3 minutes. Add eggplant and sitaw (beans). Continue cooking until vegetables are done. Add Pechay and simmer for another 2 minutes. Serve with steamed rice and bagoong.



2 tbs cooking oil
6 c beef brisket (cut into cubes)
2 c water
1 caldereta seasoning mix (dilluted in water)
1/2 c potatoes (cut into cubes)
1/2 c carrots (cut into cubes
1 pc red bell pepper (cut into strips)
1/2 c green peas
1/4 c pitted green olives (optional)

In a saucepan, pan brown beef brisket in cooking oil. Add water and bring to a boil. Cover and simmer until beef is tender. Add potatoes, carrots. Simmer until vegetables are done. Add seasoning mix and stir. Add red bell pepper, green peas, olives and cook for another five minutes or until peas are done.

Pastel del Pollo (Chicken Stew)


6 tbs cooking oil
1 1/4 c potatoes (cut into cubes)
1 1/4 c carrots (cut into cubes)
1 c onion (chopped finely)
1 lb chicken (cut into bite size)
1 Caldereta mix (dissolved in water)
1/4 c water
1 1/2 c mushrooms (quartered)
1/2 c cheese (grated)
1 c all purpose cream


2 3/4 c all purpose flour (sifted)
1/4 tsp salt
15 tbs shortening
8 tbsp ice cold water

Sift flour and salt into a bowl. With two knives or a pasty blender, cut half of the shortening into the flou mixture until its covered with flour. Cut the remaining shortening until the dough is sandy. Sprinkle about 4 tbs of the water into the dough and gently blend it in. Little by little, add as much of the remaining water as necessary. Gather the dough into a ball and roll out to the shape of the oven proof baking dish.

Note: You can also buy the ready pie crust

In a pan, heat 4 tbs oil. Fry potatoes and carrots. In a nother pan, saute onion in the remaining oil. Add the chicken and stir until the edges turn brown. Add caldereta mix and cook until the chicken is tender. Add potatoes, carrots, mushrooms and cheese. Simmer until cheese is melted. Turn off the heat and stir in cream.

Pour chicken mixture into a baking pan lined with the pie crust and cover it another pie crust. Make about three (3) slits on the top and bake at 350 degrees for 15 minutes or until the crust is golden brown.

Sinampalukang Manok


2 tbs cooking oil
1 tbs garlic (crushed)
1 med onion (thinly sliced)
1 sm ginger (pounded and sliced)
1 medium tomato (sliced)
1 lb chicken (cut in bite size)
1 tbs patis
3 cups water
2 tbs tamarind seasoning mix
1 c long green beans (sitaw)
2 pcs green pepper

In a saucepan, heat oil. Saute garlic, ginger, onion, and tomato. Add the chicken, stir fry and season with fish sauce. When the chicken is almost done, add water and bring to a boil. Add tamarind seasoning mix and the vegetables. Cook until vegetables are done. Serve with steamed rice.

Sunday, December 31, 2006



1.5 kilo baka (cut in cubes)
1 tsp black peppercorns
1 medium onion (quartered)
2 medium carrots (quartered)
3 potatoes (peeled & quartered)
1 head pechay
1 sm head of cabbage (quartered)
2 ripe saba (quartered)
salt to taste

Lage me ing baka keng pot, add the sibuyas and cover with water. Let boil. When it starts boiling, simmer and cover until beef is tender. Add carrots and potatoes and let simmer until potatoes are done. Add cabbage, pechay and salt to taste. Let vegetables cook but don't overcook. Serve with steamed rice.

Note: For this recipe, you can use chicken or pork.



2 kutsarang taba
3-4 pirasong garlic (crushed)
1 sibuyas (minced)
3 lbs. pork shoulder (diced)
pork heart (diced)
beef tripe, pork liver (diced)
1 tasang aslam
1.5 cups pork blood
4 pcs. long green pepper
salt to taste
MSG (optional)

Igisa me ing bawang ampo ing sibuyas keng taba.
Add pork, heart, tripe, and liver. Pabukal me and then simmer until tender. Istung malambut ne, add vinegar and pepper and bring to a boil. Add salt and MSG to taste. Finally, add pork blood stirring continuously until thickened. Simmer for about 5 more minutes.