Breakfast

Sinangag (Filipino Garlic Fried Rice)

Ingredients
 3 Tbsp vegetable oil
 12 cloves garlic, minced
 4 c cooked rice, cooled and dry
 ¼ tsp salt
 Dash fresh ground pepper
 1 scallion, thinly sliced (for
garnish)
 4 eggs (optional, for serving)

Instructions
1. In a large wok or skillet, heat the oil over medium high heat. Reduce the heat to
medium and add the minced garlic. Stir fry the garlic for 2-3 minutes, until it
turns a light golden color. Carefully remove the garli
2. c from the pan, leaving the garlic-infused oil behind. Drain the fried garlic on
paper towels until cool.
3. Add the cooked rice to the garlic oil in the wok, stirring to coat all the grains with
oil. Spread the rice out in the wok, covering as much surface area of the hot pan
as possible. Let the rice cook, undisturbed, for 3-5 min. Stir the rice well, then
spread it out again and cook, undisturbed for 3-5 min more. Continue this process
until the rice is cooked to your liking.
4. Once the rice is golden and starting to get crispy, return the fried garlic to the pan
(saving some for garnish, if desired).
5. Season the rice with salt and pepper and transfer it to a serving dish.
6. Garnish with extra fried garlic and sliced scallions.
7. If desired, serve the rice topped with fried eggs.
Tapsilog
Ingredients

Garlic Fried Rice

 4 cups cold cooked rice preferably long grain
 oil
 1 garlic minced
 salt
 pepper

Tapa
 800g beef tenderloin (sliced
thinly around 1/2 cm thick)
 2 whole garlic, crushed
include the skin
 1 tsp ground black pepper
 1 cup white vinegar
 5 bay leaves
 2 tsp salt
Instructions

Garlic Fried Rice

1. Heat up the pan and add oil, in a medium heat add garlic and fry it until its golden
brown and crunchy
2. Add rice and stir fry until the rice is coated with the garlic flavoured oil, this will
take around 10 minutes
3. Season with salt and freshly ground pepper

Tapa
1. Mix thoroughly all ingredients excluding beef in a bowl.
2. Slice the beef into 2 x 3inch pieces and soak with the mixture
3. Marinate for at least a day.
4. Remove beef from marinade and pat dry with paper towel
5. Heat up the pan add oil and fry the beef pieces until outside is crunchy on both
sides.
Ginisang Corned Beef Recipe

INGREDIENTS
Ginisang Corned Beef
Ingredients
 5 tablespoons Oil divided or as
needed
 2 medium Potatoes cubed
 1 head Garlic minced
 1 370-ml can corn beef
 1 large white onion
 Salt to taste

INSTRUCTIONS

1. In a large pan over medium heat, preheat 3 tablespoons oil. Fry the potatoes. Set aside
when cooked.
2. Add 2 tablespoons oil to the frying pan. Add garlic and sauté until lightly browned.
3. Add corned beef then return the cooked potatoes to the pan. Let it come to a simmer.
4. Add onions and stir. Cook depending on how dry you want your corned beef. Season
to taste with salt. Serve hot with rice.

Tortang Talong (Filipino Eggplant Omelet)

Ingredients send grocery list
 4 small eggplants
 4 tablespoons vegetable oil, divided
 1 small onion, chopped
 3 cloves garlic, smashed and minced
 1 pound ground pork
 2 tablespoons oyster sauce
 4 eggs
 1 pinch salt and pepper

Directions
1. Prepare the eggplant*: Preheat oven to 350° F. With a knife, poke 5-6 holes around
each eggplant. Place eggplants directly on center rack and bake until they are soft to
the touch, about 40 minutes to 1 hour, depending on the size of your eggplants. Let
eggplants cool completely, then carefully peel skin off the eggplant. Flatten each
eggplant with a fork so that it fans out into a wide teardrop shape. Season with salt
and pepper, set aside. *You can also grill the eggplant over medium-high heat until
soft.
2. Prepare the pork mixture: Heat 2 tbsp oil in a large skillet over medium-high heat.
Saute onions and garlic until soft and fragrant, 3-5 minutes. Add ground pork and
cook about 10 minutes, or until the meat is completely cooked through. Stir in oyster
sauce until coated. Drain meat and set aside in a bowl.
3. Make the omelets: In a small bowl, beat 1 egg. In a larger, separate bowl, beat the
remaining 3 eggs and combine with the pork mixture. Take one eggplant and dip into
the single beaten egg so both sides are coated. In the same pan used for the pork, heat
2 tbsp oil over medium heat. Add the egg-soaked eggplant, then spoon 1/4 of the
pork/egg mixture over the top. Season with salt and pepper. Cook for 3 minutes on
one side, or until the bottom of the eggplant has set. Drizzle a bit more egg over the
top of the eggplant, then flip over and cook about 1.5 minutes on the other side. Set
aside on a serving plate. Repeat with remaining eggplants. Serve with white rice.

Lugaw With Egg Recipe

INGREDIENTS
Lugaw with Egg Ingredients
 10 tablespoons canola oil
 2 tablespoons white onion chopped
 2 tablespoon Garlic chopped
 2 tablespoons ginger julienned
 1 1/2 tablespoons fish sauce (patis)
 1/2 Cup long-grain rice
 4 cups chicken stock
 1/2-piece chicken bouillon cube
 Salt to taste
 4-5 eggs
 spring onions for garnish
 8-12 cloves Garlic (minced), for
garnish

INSTRUCTIONS
1. Make hard-boiled eggs: Fill a pot with water and heat it up until it’s just about to
simmer. You should see a few bubbles start to form.
2. Add in the eggs, then bring it up to a boil. Set the timer for 10 minutes.
3. Meanwhile, prepare an ice bath: fill a bowl with water and ice. As soon as the timer
goes off, transfer the eggs to the ice bath to stop the cooking process. Once the eggs
are cool enough to handle, they can be peeled. Set aside.
4. Make toasted garlic bits: In a cold pan, add 8 tablespoons oil and minced garlic. Then,
turn on the heat to low-medium. Saute the garlic, making sure to keep tossing, until it
is golden brown. Do not leave unattended.
5. As soon as the garlic is golden brown, turn off the heat and strain the excess oil. Let
cool and set aside.
6. Cook the lugaw: Heat 2 tablespoons oil in a pot over medium heat and sauté onions,
garlic, and ginger until fragrant.
7. Add patis and bring to a boil. Add the rice grains and stir. Add the stock, mix then
bring to a boil then reduce to a simmer.
8. Simmer for 30-40 minutes while stirring constantly or cook until mixture thickens to
you desired consistency.
 9. Add chicken bouillon cube, mix well and adjust seasoning as necessary. Top with
sliced hard-boiled eggs, fried garlic, and spring onions

Lunch
FILIPINO FRIED CHICKEN
INGREDIENTS:
 4 pcs chicken thigh and leg
 1/4 cup of white vinegar
 5 cloves of garlic, crushed
 1 cup of water
 2 cups Canola cooking oil for
frying
 1 teaspoon whole black
peppercorn, crushed lightly
 Salt to taste

FILIPINO FRIED
CHICKEN COOKING
INSTRUCTIONS:
 In a pan place the chicken in vinegar, garlic, water, salt and pepper.
 Simmer uncovered over low heat until chicken is cooked through about
20-30 minutes. Remove just before the chicken is fully cooked.
 Strain off liquid then place the chicken on paper towels to completely
drain the excess liquid.
 In a frying pan or wok, heat oil and deep fry the chicken until golden
brown
 Place on paper towel to remove excess oil
 Serve hot with rice and sliced cucumber or Atchara on the side.
Pork Sinigang
Ingredients
 1 tablespoon vegetable oil
 1 small onion, chopped
 1 teaspoon salt
 1 (1/2 inch) piece fresh ginger,
chopped
 2 plum tomatoes, cut into 1/2-
inch dice
 1 pound bone-in pork chops
 4 cups water, more if needed
 1 (1.41 ounce)
package tamarind soup base
(such as Knorr®)
 ½ pound fresh green beans, trimmed

Directions
1. Heat vegetable oil in a skillet over medium heat. Add onion; cook and stir until
softened and translucent, about 5 minutes. Season with salt.
2. Stir in ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn
the pork occasionally, until browned.
3. Pour in water and tamarind soup base. Bring to a boil, then reduce heat and simmer
until the pork is tender and cooked through, about 30 minutes.
4. Stir in green beans and cook until tender.
Filipino Beef Steak
Ingredients
 4 pounds New York strip
steak, sliced thin
 1 lemon, juiced
 3 tablespoons soy sauce
 1 teaspoon white sugar
 salt and pepper to taste
 1 tablespoon cornstarch
 ¼ cup vegetable oil
 3 tablespoons olive oil
 1 onion, chopped
 2 cloves garlic, chopped

Directions

1. Place sliced beef in a large bowl. Whisk together lemon juice, soy sauce, sugar, salt,
and pepper in a small bowl; pour over beef and toss to coat. Stir in cornstarch. Cover
and refrigerate for 1 hour to overnight.

2. Heat vegetable oil in a large skillet over medium heat.

3. Remove beef slices from marinade, shaking to remove any excess liquid. Discard
marinade.

4. Working in batches, fry beef slices in hot oil until they start to firm and are reddish-
pink and juicy in the center, 2 to 4 minutes per side. Transfer beef slices to a serving
platter.

5. Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic in
hot oil until onion is golden brown, 5 to 7 minutes; spoon over beef slices.
Adobong Pusit
(Squid Adobo)
Ingredients
 2 ¼ pounds squid, cleaned
 ½ cup white vinegar
 ½ cup water
 salt and ground black pepper
to taste
 2 tablespoons olive oil
 1 small onion, minced
 2 cloves garlic, minced
 1 tomato, chopped
 1 tablespoon soy sauce

Directions
1. Combine squid, vinegar, and water in a small pot over medium heat;
season with salt and pepper. Simmer for 10 minutes.

2. Meanwhile, heat olive oil in a saucepan over medium heat; cook and
stir onion and garlic in hot oil until softened, 5 to 7 minutes. Stir in
tomato and soy sauce.

3. Pour squid mixture into tomato mixture and bring to a simmer; cook
for 20 minutes.
Ginataang Manok (Chicken
Cooked in Coconut Milk)
Ingredients
 3 tablespoons canola oil
 ½ cup sliced fresh ginger
 1 (5 pound) whole chicken, cut into pieces
 salt and ground black pepper to taste
 2 (14 ounce) cans coconut milk
 1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions
1. Heat oil in a large skillet over medium heat and stir in ginger. Cook
and stir until fragrant and lightly browned. Remove ginger and set
aside.
2. Season chicken with salt and pepper. Place chicken in the same
skillet over medium-high heat without crowding. Cook until chicken is
lightly brown on all sides.
3. Return ginger to the skillet and add coconut milk. Bring to a boil, then
cover with the lid tilted to allow steam to escape. Reduce heat to
medium-low and simmer, stirring occasionally, until chicken is no
longer pink at the bone, about 30 minutes.
4. Stir in spinach and simmer uncovered until spinach is warmed
through, 8 to 12 minutes. Season with salt and pepper.
DINNER
Pork Hamonado
Recipe
Ingredients
 ▢2 lbs. pork belly sliced into serving pieces
 ▢2 cups pineapple juice
 ▢20 ounces pineapple chunks
 ▢6 cloves garlic crushed
 ▢6 tablespoons soy sauce
 ▢3 tablespoons brown sugar
 ▢2 teaspoons whole peppercorn
 ▢3 tablespoons cooking oil
 ▢Salt to taste
Instructions
1. Heat the oil in a cooking pot. Fry each side of the pork belly for 2 minutes.
3 tablespoons cooking oil, 2 lbs. pork belly
2. Pour-in the soy sauce, pineapple juice, and half of the pineapple chunks.
2 cups pineapple juice, 6 tablespoons soy sauce, 20 ounces pineapple chunks
3. Add the garlic and whole peppercorn. Cover and let it boil.
6 cloves garlic, 2 teaspoons whole peppercorn
4. Reduce the heat to a simmer. Continue cooking until the pork tenderizes.
Note: This should take around 60 minutes. You can add water as needed.
5. Add the remaining pineapple chunks and brown sugar. Season with salt as
needed. Cook for 2 minutes.
3 tablespoons brown sugar, Salt to taste
6. Serve warm with rice. Share and enjoy!
Braised Pork Belly
With Potato And
Peppers
Ingredients
 ▢2 lbs. pork belly cubed
 ▢2 pieces potato cut into large
cubes
 ▢3 tablespoons soy sauce
 ▢2 tablespoons oyster sauce
 ▢2 tablespoons white vinegar
 ▢3 pieces dried bay leaves
 ▢5 cloves garlic
 ▢1 piece onion chopped
 ▢2 pieces tomatoes chopped
 ▢3 cups water
 ▢1 teaspoon brown sugar
 ▢¼ teaspoon ground black pepper
 ▢Salt to taste
Instructions
1. Sear the pork belly until brown and enough oil has been
extracted. Remove it from the pan and set it aside.

2 lbs. pork belly

2. Sauté the garlic and onion in the extracted pork fat until the
onion softens.
5 cloves garlic, 1 piece onion, 2 pieces tomatoes
3. Add the pork belly back into the pan. Saute it for 1 minute.
2 lbs. pork belly
4. Pour the soy sauce and oyster sauce. Stir and then add the
water. Cover the pan. Let the mixture boil. Add the dried bay
 leaves, and then adjust the heat setting to a simmer.
Continue simmering for 30 minutes.
3 tablespoons soy sauce, 2 tablespoons oyster sauce, 3 cups
water, 3 pieces dried bay leaves
5. Add the white vinegar and sugar. Cover the pan and simmer
until the pork tenderizes completely. Note: This can take
from 30 to 45 minutes.
2 tablespoons white vinegar, 1 teaspoon brown sugar
6. Add the potatoes. Cook it for 6 minutes.
2 pieces potato
7. Add the bell pepper and ground black pepper. Season with
salt and ground black pepper. Cover and cook for 2 minutes.
2 lbs. pork belly, Salt to taste, ¼ teaspoon ground black
pepper
8. Transfer to a serving plate. Serve warm. Share and enjoy!
Fried Eggplant
(Crispy Fritters)
Ingredients
 ▢5 pieces Chinese eggplants
 ▢2 pieces eggs
 ▢1 bunch green onions chopped
 ▢4 tablespoons cornstarch
 ▢8 tablespoons all-purpose flour
 ▢½ teaspoon baking powder
 ▢5 teaspoons salt
 ▢¼ teaspoon ground black pepper
 ▢2 cups water
 ▢2 cups cooking oil
Dipping Sauce Ingredients:
 ▢1 cup white vinegar
 ▢2 teaspoons soy sauce
 ▢½ piece red onion chopped
 ▢2 tablespoons green onion chopped
 ▢3 pieces Thai chili pepper chopped
 ▢3 cloves garlic chopped
 ▢1 teaspoon sugar
 ▢¼ teaspoon salt
  ▢¼ teaspoon ground black pepper
Instructions
1. Grate the eggplants and arrange in a bowl. Sprinkle 4 teaspoons of salt. Toss
until the eggplants are evenly coated. Let it stay for 10 minutes.
5 pieces Chinese eggplants, 5 teaspoons salt
2. Add 2 cups of water into the bowl. Wash the eggplants to get rid of the salt.
Grab the eggplants with your hand and squeeze until the water drains
completely. You can also put this in a cheesecloth and wring it until the
water drains out.
2 cups water
3. Combine flour, cornstarch, and baking powder in a bowl. Mix well and then
set aside.
4 tablespoons cornstarch, 8 tablespoons all-purpose flour, ½ teaspoon baking
powder
4. Beat the eggs in a large bowl. Add the eggplants, green onions, salt, and
ground black pepper. Mix it well.
2 pieces eggs, 2 tablespoons green onion, ¼ teaspoon ground black pepper, 5
pieces Chinese eggplants
5. Gradually add the flour and cornstarch mixture. Mix until all the ingredients
are well blended.
8 tablespoons all-purpose flour, 4 tablespoons cornstarch
6. Heat 2 cups of oil in a small pan. Note: the oil must be deep enough for the
mixture to float.
2 cups cooking oil
7. Scoop around 3 tablespoons of the eggplant mixture into the pan with hot
oil. Fry until both sides are brown and crispy. Drain the excess oil and
arrange the eggplant fritters on a serving plate.
8. Make the dipping sauce by combining vinegar, sugar, salt, ground black
pepper, and soy sauce in a bowl. Microwave for 30 seconds and then stir
until well blended. Add chili peppers, onion, garlic, and green onion. Serve
with the eggplant fritters.
¼ teaspoon ground black pepper, 1 cup white vinegar, 2 teaspoons soy sauce, ½
piece red onion, 3 pieces Thai chili pepper, 3 cloves garlic, 1 teaspoon sugar, ¼
teaspoon salt, 1 bunch green onions
 9. Share and enjoy!

Nilagang Pata
Recipe
Ingredients
 ▢4 lbs. pork hock
 ▢1 Knorr Pork Cube
 ▢3 potatoes quartered
 ▢2 ears sweet corn
 ▢½ head cabbage
 ▢2 bunches baby bok choy
 ▢½ lb. long green beans
 ▢2 onions quartered
 ▢2 teaspoons whole peppercorn
 ▢8 cups water
 ▢Fish sauce to taste
Instructions
1. Clean the pork hocks thoroughly. Set aside.
2. Pour the water into a large cooking pot. Let it boil.
3. Add the pork hocks. Cover and cook for 10 minutes.
4. Skim-off the scums from the surface and then add Knorr
Pork cube, onion and whole peppercorn. Cover, adjust the
heat to the lowest setting. Simmer until the pork tenderizes
completely. Note: this can take between 60 to 90 minutes.
5. Adjust the heat between low and medium setting. Add the
corn and potatoes. Cook for 10 minutes.
6. Add the long green beans, bok choy, and cabbage. Continue
boiling for 3 to 5 minutes.
7. Season with fish sauce. Transfer to a serving bowl. Serve hot
with rice.
8. Share and enjoy!
Laing Fried Rice
Recipe
Ingredients
 ▢5 cups white rice preferably
leftovers
 ▢1 cup laing cooked
 ▢6 cloves garlic crushed
 ▢4 tablespoons cooking oil
 ▢½ cup toasted anchovies tustadong dilis
 ▢1/4 teaspoon salt
 ▢3 chili peppers optional
Instructions
1. Combine salt and rice in a bowl. Gently mix until well
blended.
2. Heat the oil in a wide pan.
3. Add the garlic once the oil gets hot. Cook until light brown.
4. Put the laing in the pan. Stir and cook for 2 minutes.
5. Add the rice. Continue to cook for 5 to 8 minutes. Stir fry the
rice until it blends well with the rest of the ingredients.
6. Add the toasted anchovies. Stir and cook for 1 minute.
7. Transfer to a serving plate. Top with red chili.
8. Serve. Share and enjoy!