“Pakebet or Pinakbet”

Ingredients:
• 1/4 kilo pork with fat, cut into small pieces
• 2 Amapalya (bitter melons) sliced to bite size pieces
• 2 eggplants, sliced to bite size pieces
• 5 pieces of okra, cut in two
• 1 head garlic, minced
• 2 onions, diced
• 5 tomatoes, sliced
• 1 tablespoon of ginger, crushed and sliced
• 4 tablespoons bagoong isda or bagoong alamang
• 3 tablespoons of oil
• 1 1/2 cup water
• Salt and pepper to taste

Procedure:
• In a cooking pan, heat oil and fry the pork until brown,
remove the pork from the pan and set aside.
• On the same pan, saute garlic, onion, ginger and
tomatoes.
• In a casserole, boil water and add bagoong.
• Add the pork in the casserole and mix in the sautéed
garlic, onion, ginger and tomatoes. Bring to a boil and
simmer for 10 minutes.
• Add in all the vegetables and cook until the vegetables
are done, careful not to overcook.
• Salt and pepper to taste.
• Serve hot with plain rice.
 “Pork tamarind soup”

Ingredients:

• 1 Kilo Pork (cut into chunk cubes)

• 12 pcs Tamarind (Sampaloc) or sampaloc mixed
• 1 big Onion (diced)
• 6 big tomatoes (quartered)
• 2 pcs Radish (sliced)
• 1 bundle Sitaw Stringbeans (cut into 2″ long)
• 1 bundle Kangkong (cut into 2″ long)
• Salt and Patis to taste
• 6 cups water

Procedure

• Boil Tamarind to soften or boil the mixed sampaloc. Pound and

strain all juicesand set aside.
• In a casserole, bring pork to a boil, lower fire and simmer until
pork is tender.
• Add onions, tomatoes and Tamarind juice.
• Add in all the vegetables.
• Season with salt and Patis to taste.
• Serve hot.
 “Bicol Express”

Ingredients:

• 1/4 kilo pork, thinly sliced

• 1 cup Baguio beans
• 3 cups long chili or jalapeno peppers
• 1 onion, minced
• 1 head of garlic, minced
• 1 cup coconut milk
• 1 cup coconut cream
• 2 tablespoons of cooking oil
• Salt to taste

Procedure

• In a bowl of water with salt, soak chili peppers for 30

minutes then rinse and strain.
• In a cooking pan, heat cooking oil and brown sliced pork
for a few minutes.
• In another pan, sauté minced garlic and onion.
• Add to the sauté the browned pork.
• Then add the coconut milk, bring to a boil and simmer for
10 minutes.
• Add the chili peppers, Baguio beans and cook until dish
gets a little dry.
• Add the coconut cream and simmer until the sauce
thickens.
• Salt to taste.
 “Tocino”

Ingredients:

• 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch
thick
• 2 tablespoons of anise wine
• 2 tablespoon of annatto water
• 2 tablespoon of salt cooking oil
• 4 tablespoon of sugar
• 1/8 teaspoon of salitre

Procedure:

• Combine all the ingredients in a shallow pan except for

the pork.
• Sprinkle the mixture onto the pork and make sure that it
is distributed evenly.
• Pile the pork inside a container with a cover and keep
refrigerated for about 3 days to cure the pork.
• To cook, just put a little water in a skillet and add the
pork and fry it until done.
 “La Paz Batchoy”

Ingredients:

• 1 kilo mami noodles

Broth

• 1 medium size onion, quartered

• 1/2 head garlic, crushed
• 1/2 tsp. shrimp paste (bagoong)
• 1 tbsp. peppercorns, crushed
• 2 tbsp. worcestershire sauce
• 10-12 c. beef/pork stock
• 1 tbsp. sugar
• 1 tsp. soy sauce
• salt to taste

Toppings

• 250 g. pork
• 150 g. pork liver
• 150 g. shrimps
• 1 pc. chicken breast

Garnishing
 • chicharon, crushed
• chopped garlic,fried
• chopped spring onion

Procedure:

• In a large pot, pour in 10-12 c. of stock (from boiled beef

and pork bones) and add all broth ingredients and bring to a
boil.
• Reduce heat and blanch shrimp until cooked.
• Remove shrimp from the pot, remove shell and head
each shrimp, set aside.
• Add in pork, chicken and liver in the pot, let simmer for
20–25 minutes or until pork, chicken and liver are tender add
more stock if necessary.
• Remove pork, chicken and liver from the pot, drain and
let cool.
• Continue simmering the broth in low heat until ready to
serve, season with salt to taste.
• Slice the pork, chicken and liver into thin strips and set
aside.
• Place noodles in serving bowl and pour strained boiling
stock over the noodles. Top with pork, chicken, liver, shrimp.
Garnish with chicharon, spring onion and fried garlic.
• Serve immediately.
“Filipino Cuisines”

Food203 Assignment

Submitted By

Raymark C. Abellar

Submitted To

Ms. Francisco