Sinigang na

Liempo sa
Sampaloc

Ingredients
2 lbs. pork belly, chopped
16 ounces unripe sampaloc (tamarind)
1 bunch kangkong (onchoy), cleaned and sliced
3 medium gabi(eddo), halved
2 medium ripe red tomatoes, quartered
1 medium yellow onion, quartered
12 pieces okra
3 to 4 pieces long green chili (siling pansigang)
4 cups water
2 cups beef broth
2 tablespoons cooking oil
Fish sauce to taste
Instructions
Boil the water in a cooking pot.
Put-in the tamarind and continue to boil for 45 minutes. Once done, remove the
tamarind from the water. Set both aside.
Meanwhile, heat the oil on another deep cooking pot.
Once the oil is hot, sear the pork belly until the color turns light brown.
Stir-in the tomatoes and onion. Cook for 2 minutes.
Gently pour-in the water (used to boil the tamarind), but do not include the
tamarind yet. Add the beef broth and gabi afterwards.
Place the tamarind on a strainer and let the remaining juice out by pushing a
spoon against it. Add the tamarind juice to the cooking pot where the meat is.
Simmer for 60 minutes. Add more water if necessary.
Put-in the okra and long green chili. Cook for 3 minutes.
Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let it
stay covered for 5 minutes.
Transfer to a serving bowl.
Serve with warm rice.
Share and enjoy!

Pork Sisig

3 tablespoons mayonnaise

1 tsp salt

Ingredients

1 lb. pig ears

1 lb pork belly

1 large onion, minced

3 tablespoons soy sauce

teaspoon ground black pepper

1 knob ginger, minced

3 tbsp chili flakes

teaspoon garlic powder

1 piece lemon (or 3 to 5 pieces

calamansi)

cup butter (or margarine)

lb chicken liver

6 cups water

Instructions
1. Pour the water in a pan and bring to
a boil Add salt and pepper.
2. Put-in the pigs ears and pork belly
then simmer for 40 minutes to 1 hour
(or until tender).
3. Remove the boiled ingredients from
the pot then drain excess water
4. Grill the boiled pig ears and pork
belly until done
5. Chop the pig ears and pork belly into
fine pieces
6. In a wide pan, melt the butter or
margarine. Add the onions. Cook
until onions are soft.
7. Put-in the ginger and cook for 2
minutes

8. Add the chicken liver. Crush the

chicken liver while cooking it in the
pan.
9. Add the chopped pig ears and pork
belly. Cook for 10 to 12 minutes
10. Put-in the soy sauce, garlic powder,
and chili. Mix well
11. Add salt and pepper to taste

12. Put-in the mayonnaise and mix with

the other ingredients
13. Transfer to a serving plate. Top with
chopped green onions and raw egg.
14. Serve hot. Share and Enjoy (add the
lemon or calamansi before eating)

Beef in
Oyster
Sauce

Ingredients

2 lbs. Sirloin, thinly sliced

4 tablespoons oyster sauce

1 tablespoon light soy sauce

lb. snow peas, cleaned

1 cup water

1 tablespoon, minced garlic

1 medium onion, minced

2 teaspoons cornstarch diluted in 3 tablespoons of water

3 tablespoons canola oil

Salt and ground black pepper to taste

Instructions
1. Heat the oil in a pan.

2. Saut the garlic and onion.

3. Add the sirloin. Continue to saut until the beef turns medium brown.
4. Add the oyster sauce, soy sauce, and water. Stir. Let boil.
5. Cover and cook in low to medium heat for 30 to 45 minutes. You can add water if
needed.
6. Add salt and pepper to adjust the flavor. Stir.
7. Put the snow peas in. Cook for 3 minutes.
8. Pour-in the water with cornstarch. Stir and cook until the sauce thickens.
9. Transfer to a serving bowl. Serve.

Crock Pot Beef Stew

Sandwich

10. Share and enjoy!

Ingredients

3 lbs. beef chuck, cubed

1 cup carrot, cubed

3 baking potatoes, cubed

cup celery stalk, finely chopped

6 tablespoons tomato paste

2 cups beef broth or stock

3 tablespoons Worcestershire sauce

1 medium yellow onion, minced

1 teaspoon minced garlic

1 teaspoon dried oregano

3 tablespoons cooking oil

1 cup shredded cheddar cheese

8 pieces hoagie roll

Salt and pepper to taste

Instructions
1. Heat the cooking oil in a pan.
2. Once the oil turn hot, sear the beef cubes by batches. Set aside.
3. Combine all the remaining ingredients including the seared beef in a slow cooker (except
the cheese and hoagie roll)
4. Set the slow cooker in low mode and cook for 9 hours.
5. Remove the beef from the slow cooker and shred by pulling the meat using your fingers.
Make sure that the meat is not hot when you do this procedure.
6. Arrange the slow cooked beef over the hoagie roll. Pour some stew sauce and top with
cheese.
7. Serve. Share and enjoy!

Sweet Chicken Asado

Recipe

Ingredients

2 lbs. chicken thighs (bone-in)

3 tablespoons soy sauce

2 tablespoons sugar

4 cloves crushed garlic

1/2 teaspoon 5 spice powder

4 pieces star anise

3 tablespoons cooking oil

2 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons cooking oil

Cooking Procedure
1. Rub salt all over the chicken. Let it stay for 10 minutes.

2. Heat the cooking oil in a wide cooking pot.

3. Pan-fry both sides of the chicken in medium heat for 5 minutes per side.
4. Scoop out the excess oil. Add the garlic and cook until light brown.
5. Pour-in the soy sauce and chicken broth. Stir and let boil.
6. Put-in the 5 spice powder and star anise. Cover and simmer for 30 to 35
minutes. Note: Add water if needed.
7. Add-in the sugar and ground black pepper. Stir.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

Chicken and Rice Casserole

Recipe

Ingredients

1 to 1 1/2 lbs. boneless chicken breasts, sliced lenghtwise into 4 to 6 pieces

1 (10 oz. can) Cream of Chicken and Mushroom

1 cup mixed vegetables

1 cup uncooked Jasmine or long grain rice

2 cups water

1/4 envelope French onion dip mix

1/2 teaspoon sea salt

1 cup shredded sharp cheddar cheese

Cooking Procedure
1. Preheat the oven to 375F.
2. Lightly salt the chicken breast. Set aside for 10 minutes.
3. In a large bowl, combine Cream of Chicken and Mushroom, water, and French
onion dip mix. Stir to mix.
4. Add-in rice and mixed vegetables. Gently stir to distribute all the ingredients.
5. Pour the rice mixture on a baking dish. Top with the chicken pieces.Place
inside the oven and bake for 30 minutes.
6. Remove the baking dish from the oven and gently stir the rice mixture so that
it will be cooked equally.Place it back in the oven and continue to bake for 20
to 30 minutes or until the rice is about done. Remove from the oven and top
with shredded cheese.
7. Put it back in the oven for 5 minutes or until the cheese melts.
8. Take the baking dish from the oven and serve.
9. Share and enjoy!

Laing Recipe

Ingredients

1 pack (3.5 oz or 100g) dried taro leaves

6 cups (3 cans) coconut milk

2 cups (1 can) coconut cream

cup shrimp paste (bagoong or balaw)

lb. pork shoulder, thinly sliced

5 to 7 pieces red chilies

1 medium yellow onion, sliced

cup sliced ginger

8 cloves garlic, crushed

Instructions
1. Combine the coconut milk, pork, ginger, shrimp paste, ginger, onion, and garlic in a
cooking pot. Heat the pot and let it boil.
2. Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and
simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients
from sticking at the bottom of the cooking pot.
3. Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk.
This takes about 20 to 30 minutes. you can gently push the leaves down so that it can
absorb more coconut milk.

4. Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for to
10 minutes.
5. Pour the coconut cream in the cooking pot. Add the red chilies. Stir. Cook for 10 to 12
minutes more.
6. Transfer to a serving plate. Serve.

Ginisang Papaya

Ingredients

1 small unripe papaya, sliced

1 cup malunggay leaves

4 ounces shrimp, shell and head removed

2 tablespoons chopped parsley

1 small white onion, sliced

4 cloves garlic, crushed and chopped

2 tablespoons fish sauce

teaspoon ground black pepper

3 tablespoons cooking oil

Instructions
1. Heat the cooking oil in a pan.
2. Saute the garlic and onion.
3. Once the onion becomes soft, add the parsley and papaya. Continue to saut for 3
minutes. Cover and cook in medium heat for another 3 to 5 minutes.
4. Remove the cover. Add the shrimp. Stir. Cook for 1 to 2 minutes.
5. Add the malunggay leaves. Stir and cook for 3 minutes.
6. Pour-in the fish sauce and add the ground black pepper. Stir.
7. Transfer to a serving plate. Serve.
8. Share and enjoy!

Tinolang Bangus
Recipe

Ingredients

1 large bangus (milkfish), scales and innards removed and sliced

1 cups malunggay leaves

1 cups hot pepper leaves

2 pieces chayote, quartered

1 thumb ginger, sliced into strips

1 medium yellow onion sliced

3 tablespoons fish sauce (patis)

8 cups water

teaspoon ground black pepper

2 tablespoons cooking oil

Instructions
1. Heat the oil in a cooking pot.
2. Saute the onion and ginger.
3. Add the ground black pepper and pour-in water. Let boil.
4. Put-in the sliced bangus. Let the water boil once more and then adjust the heat to low.
Continue to cook covered for 20 minutes.
5. Add the fish sauce and chayote. Cook for 8 minutes.
6. Put-in the malunggay and hot pepper leaves. Stir and cook for 2 minutes.
7. Transfer to a serving bowl. Serve.
8. Share and enjoy!

Filipino Fish Steak

Recipe

Ingredients

belly of 2 milkfish, sliced

1 medium yellow onion, sliced

Juice of 1 lemon

3 cloves garlic, crushed

Salt and pepper to taste

1 teaspoon chopped flat leaf parsley

cup soy sauce

cup water

cup cooking oil

Instructions
1. Heat the oil in a pan.
2. Once the oil turns hot, fry the sliced milkfish belly until the color turns medium brown.
Flip the fish to fry the other side.
3. Remove the fish from the pan after frying. Discard most of the cooking oil from the pan
leaving around 1 tablespoon of oil.
4. On the same pan with little oil, cook the garlic until it turns light brown.

5. Pour-in the soy sauce, water, and lemon juice. Stir.

6. Add the fried fish. Cover and cook for 3 minutes.
7. Add the onion, salt, and pepper. Stir. cover and cook for 2 to 5 minutes. You may add
water if needed.
8. Transfer to a serving plate.
9. Top with chopped parsley.
10. Serve. Share and enjoy!

RECIPE
FOR
BEEF

RECIPE
FOR
PORK

RECIPE
FOR
VEGETABLE

RECIPE
FOR
POULTRY

RECIPE
FOR
FISH

Project
In
T.L.E
PREPARED BY:
RAOS, JOVEN L.
PREPARED TO:
MRS. PARADERO