Kare-kare Recipe

INGREDIENTS:
2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths ( I used beef hocks)
6 tbsp peanut butter
1 bundle sitaw or long beans (cut 3" length)
2 bundles bokchoy
2 cloves garlic (crushed)
1 medium onion (sliced)
1 tsp achuete powder for coloring
1 medium eggplant (cut into 6 pieces)
1 tbsp fish sauce bagoong or shrimp paste



HOW TO COOK KARE-KARE:
Boil the pork hocks until soft. Set aside. Reserve the broth.
In a wok, saute garlic and onion.
Add pork hocks and fish sauce. Cook for few minutes.
Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.
Add the vegetables and cook until vegetables are tender. Stir occasionally.
Season with salt to taste.
Serve with bagoong or shrimp paste.

Maruya I (Banana Fritters)

This version of Maruya is one that I usually buy for my merienda when I was in the Philippines. I sometimes buy them in a bamboo stick or in a hand fan shape coated with sugar. But their where times that after siesta, my mom will cook us maruya in our merienda before playing outside during summer time.

Ingredients :

• 1/2 cup flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 1 cup milk
• 3 ripe saba (banana plantain), peeled and sliced lengthwise
• 2 cups vegetable oil
• flour, for dredging · sugar

(Cooking Measurements)

Cooking Procedures :
In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
Heat oil in a frying pan (or a large saucepan) over medium heat.
In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
Drain on paper towels. Roll in sugar. Place in a serving dish and serve.

Buchi

Ingredients :

• 1 cup rice, uncooked
• 1/2 cup mongo
• sugar
• water
• oil, for deep frying

Cooking Procedures :
Soak rice overnight in water, then grind.  Wrap in cheesecloth and hang to drip.  On the other hand, boil mongo and mash.
Dissolve 1/3 cup sugar in 1/8 cupwater, then add mixture to mashed mongo.  Cook over medium heat until dry.  Allow to cool, then shape into small balls.  Set aside.
Dissolve 2 tbsp. sugar in 2 tbsp. water.  Add to dry ground rice.  Mash and form into small balls.
Flatten each ball of rice dough, and spread out thinly.  Place ball of mongo on top of rice dough, then carefully wrap to form into a shape of ball.
Fry in deep medium-high oil until golden brown.  Serve and enjoy!

Binagoongang Baboy (Pork in Salted Shrimp Paste)

Ingredients :

• 2 tbsp. oil
• 1 lb. pork, cubed
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, coarsely chopped
• 3 tbsp. bagoong alamang (salted shrimp paste)
• 2 tbsp. calamansi concentrate
• 1 tbsp. sugar

Scrambled Eggs

Ingredients :

• 2 eggs
• 2 tbsp. milk
• salt and pepper
• 1 or 2 tsp. butter (or bacon fat or vegetable oil)

(Cooking Measurements)

Squash with Pork Guisado (Sautéed Squash with Pork)

Ingredients :

• 1 whole butternut squash
• pared, seeded and sliced
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cups water
• patis (fish sauce), salt and pepper, to taste

Chili Con Carne

Ingredients :

• 1 lb. ground beef
• 1 onion, chopped
• 1 green or red bell pepper, diced
• 1 can tomato sauce
• 1 bay leaf
• 1 tbsp. chili powder
• 1 (398 mL) can pork and beans
• salt and pepper, to taste

Beef and Bean Stir-fry

Ingredients :

• 1 lb. topside or round steak, cut into thin strips
• 2 tsp. brown sugar
• 2 tbsp. soy sauce (light or dark)
• 1 tbsp. patis (fish sauce)
• 2 tsp. lime juice
• pinch of salt and pepper, to taste
• 1 tbsp. vegetable oil

Chili Con Carne

Ingredients : 

• 1 cup uncooked kidney beans
• 3 cups water (or 1 can red kidney beans, optional)
• 1 lb. ground beef
• 1 tbsp. crushed garlic
• 1 cup chopped onion
• 1 cup chopped tomatoes
• 1 cup sliced celery

Lechon sa Hurno (Oven Roasted Pork)

Ingredients :
1 (3 to 5 lbs.) fresh pork ham roast (or boneless shoulder picnic roast, a hog’s head, or any parts of pork of your choice)
salt
(Cooking Measuring)

Asadong Manok (Tangy Chicken Stew)

Ingredients :

• 2 lb. chicken, cut into serving pieces
• 1/4 cup vinegar
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 onion, sliced
• 1 tomatoes, sliced
• 1/2 tbsp. paprika
• 1 bay leaf

Beef Asado

Ingredients :

• 1/2 lb. beef, cut into thinly strips
• 2 tbsp. butter
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 tbsp. soy sauce
• 2 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• spring onions, cut into 2 inch long – for garnishing

Repolyo Guisado (Sautéed Cabbage)

Ingredients :

• 1 head repolyo (cabbage)
• 2 tbsp. oil
• 1/2 lb. pork, sliced
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 tomatoes, chopped
• 1/4 cup shrimps, shelled and deveined (optional)
• 1 cup vegetable broth (or water)
• salt and pepper, to taste

Chicken and Mixed Vegetables Stir-fry

Ingredients :

• 1 lb. chicken, boned and skinned – cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 tsp. soy sauce
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 to 1 cup water (or broth)
• 1 tbsp. cornstarch

Beef Curry

Ingredients :

• 1 lb. sirloin, sliced thinly into short strips
• 3 tbsp. butter (or margarine)
• 1 onion, thinly sliced
• 2 tbsp. flour
• 1 to 1-1/2 cup milk
• 1 tbsp. curry
• salt and pepper, to taste
• 1 tbsp. Worcestershire sauce
• hot fluffy rice

Crispy Pata (Deep-Fried Pork Leg)

Ingredients :

• 1 pork pata (pork leg), wash well
• 1 cup soda pop (Sprite or 7-up)
• water, for boiling
• coarse sea salt
• 1 tsp. peppercorns
• 5 cloves garlic, crushed
• 2 bay leaves
• 1 tbsp. soy sauce

Pork Afritada (Braised Pork in Tomato Sauce)

Pork Afritada is one of my family’s favorite Filipino recipe that I’ve cooked over and over again. This Filipino dish is somewhat similar to caldereta, mechado and menudo recipe that are tomato sauce based stews which I believe was introduced by the Spaniards in the Philippines.
So, try this Afritada recipe and don’t forget also other Filipino tomato based stew recipes in your next meal.

Togue Guisado (Sautéed Bean Sprouts)

Ingredients :

• 1/2 lb. pork, thinly sliced (optional)
• 1 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 carrot, thinly strips
• 1 red bell pepper, thinly strips
• 1 green bell pepper, thinly strips
• 2 tbsp. soy sauce
• 2 tbsp. Worcestershire sauce (optional)

Tortang Talong – A Healthy Eggplant Omelet Recipe

Tortang Talong is a healthy eggplant recipes that Filipino loves to cook because it’s budget friendly and very tasty. Yes, making this recipe needs little bit of patience because of the grilling or broiling, peeling then cooking it again… but the end result is very satisfying.
Anyways, hope you like this traditional way of cooking tortang talong which is just a simple eggplant omelet. When I serve this dish, I usually add spicy ketchup in the menu but others prefer soy sauce with calamansi.

Picadillo

Ingredients :

• 2 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 3 tomatoes, chopped
• 1 cup ground meat (pork or beef or mixed)
• 3 to 5 cups water
• 3 pcs. potatoes, peeled and diced
• salt and pepper, to taste

(Conversion Chart For Cooking)

Misua with Egg Soup

Ingredients : 

• 1 tbsp. oil
• 1 clove garlic, minced
• 1 onion, thinly sliced
• 3 cups chicken stock or water
• patis (fish sauce), salt and pepper, to taste
• 1 oz. misua (fine threadlike egg noodles)
• 4 eggs
• green onions, for garnish

Breaded Pork Chops

Ingredients : 
4 pork chops
1 tsp. salt
1/3 tsp. pepper
1/2 cup flour
1/2 tsp. garlic powder
1 egg
2 tbsp. water
salt and pepper, to taste
1/2 cup breadcrumbs
oil, for frying
(Kitchen Conversion)

Sweet and Sour Pork

Ingredients :

• 1-1/2 lb. pork
• 1 egg, slightly beaten
• 2 tbsp. cornstarch
• 2 tbsp. vegetable oil
• 1 tsp. salt
• 1/4 tsp. white pepper
• 1 tsp. soy sauce
• 2 tomatoes
• 1 green bell pepper

Beef Steak

Ingredients :

• 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
• 2 tbsp. calamansi concentrate
• 2 tbsp. soy sauce
• 1 tsp. salt
• 1 tsp. pepper
• 3 tbsp. oil
• 1 onion, cut into rings

Pork Barbecue

Ingredients :

•  1 lb. pork (pork belly or lean pork), cut thinly
• salt and pepper, to taste
• 1 to 2 cups Mama Sita’s Barbecue Marinade
• 1 tbsp. calamansi concentrate
• 1 tsp. salt
• 1/4 tsp. pepper
• bamboo sticks, for skewer

Roast Beef Filipino Style

Roast beef in Filipino style because its garlicky and has a salty flavor. This Roast beef recipe is simple and easy to cook which is to roast the beef meat in an oven.
I’ve included a roasting guide which I recommend to follow in order to achieve that perfect roast beef. And always remember to covered with foil the roasted beef meat out of the over and let it rest for about 15-20 minutes before carving. We did this so that the juices will settle back to the meat. The heat inside the covered beef meat still cooks the internal portion of the meat while reabsorbing the juices that was released during roasting, so again, do not be in a hurry to cut it or else these tasty juices will leak out.

Fried Chicken

Fried chicken is a dish consisting of chicken pieces that is cut up then dipped in a breaded mixture,  dredged with flour, or battered and then pressure cooked, deep fried or pan-fried until it turns to golden brown.
There are many variations in cooking a perfect fried chicken. And one of them is by removing the skin before battering while others fry the chicken with either in butter, in special oils and even some use bacon grease or lard just to have that nice tasty fried chicken.

Beef with Mushroom and Cauliflower Stir-fry

Beef with mushroom and cauliflower stir-fry is one of my favorite Chinese food recipes that I usually cooked for my family.
But, I would like to share something about the meat here in Canada.  I’ve noticed that all meat here in Canada particularly the beef is very tender.  I’ve learned that there are many ways of aging meats shortly after an animal is slaughtered.  The most common is Cryovac-aged.  In this process the carcass is broken down into smaller cuts that are vacuum-packed in moisture-vapor-proof plastic bags and aged under refrigeration.  The removal of oxygen reduces mold, bacterial growth and fat rancidity, while allowing enzymatic action to continue.  Aging does not affect quality grading, but it can affect quality eating.  It contributes to the tenderness and flavor.

Munggo Guisado Recipe

Munggo Guisado is one of my favorite filipino food dishes. It has an inexpensive ingredients and lots of nutrients. Way back in the Philippines, I usually use ampalaya leaves for its green veggies but uses spinach as a substitute here in Canada.
In our family, I cook a variety of Filipino food dish in our table every week. My simple desire is to let my growing children love the taste of filipino dishes and a healthy one.

Chayote Guisado / Sayote Guisado (Sautéed Chayote)

Chayote Guisado or Sayote Guisado (Sautéed Chayote) is another vegetable Filipino recipe that I love to cook.
Here in Canada, finding a Chayote is not that difficult because they are now commonly sold in most known grocery stores like No Frills, Price Choppers and FreshCo. But few year back, I can’t find any chayote in our local community and I have to drive an hour drive just to have it.
But recently, I was surprise to see chayote in most shelf to known large grocery store in town. Another funny thing was, the cashier didn’t know it’s name and it took her a long time to figure it out. She even call her co-employee for help and finally the chayote that we love was under squash-vegetable category and was called chayote squash.
Anyway, we’re glad that chayote vegetable is just a few minutes drive away.

Pork Chop Suey

In the Philippines when we go to SM-Mall with my husband, We usually order chop suey whenever we have our dinner in a restaurant. My hubby loves vegetable dishes and I learn from him to like the taste of vegetable dishes. Well, this Pork Chopsuey is a Chinese dish that primarily compose of mixed vegetable with meat like fish, chicken, shrimp, beef and pork, plus an added extra flavor to complete the Filipino adapted recipe.
This Chopsuey recipe is one of the common dish that my Filipino family ate during meal time. We all love it.

Embutido Recipe

This Embutido recipe is a Filipino Style of Meatloaf. This filipino dish is well known in every filipino table during holidays and special occassion.
Embutido is one of my husbands favorite filipino food and whenever I cook this dish, he can consume the whole wrap in a single meal alone. My children also loves embutido especially the portion where the hard-boilded eggs and sausages are located. My husband usually help me in preparing this recipe specially the portion of wrapping the embutido with aluminum foil.
I usually served the embutido with our favorite sweet chili sauce and a ketchup for those who don’t like spicy in their meal.

Pinakbet or Pakbet (Meat Vegetable Stew with Shrimp Paste)

Pinakbet or Pakbet is a vegetable Filipino recipe that my hubby loves to eat. He’s the type of person who likes to eat any kind of food recipes that contain vegetables.
Growing up until I met my husband, I am very picky when it comes with vegetables in my diet. My husband encourage me to eat vegetables until I Slowly learned to appreciate and love the taste of vegetables like this filipino pinakbet.
I remember when we are still dating, he always choose food dishes with vegetables in our restaurant dinner. He didn’t know that I’m picky with veggies but I just force myself to ate them or else I’ll get hungry. It sounds funny but its true. Being with him and the type of food he eats, I have no choice but to learn to love vegetable dishes like this Pinakbet.
Learning on things that my husband loves especially on foods is what I’ve improved most. As the saying goes- “The way to a man’s heart is through his stomach”. Here in Canada, I’ve learn more vegetables recipes because any ingredient mention in a recipe book you can buy and affordable.
Here’s some of the Filipino food dish that I like: Pork Chopsuey, Repolyo Guisado (Sautéed Cabbage), Togue Guisado (Sautéed Bean Sprouts), and Sayote Guisado (Sautéed Chayote) .
Thank God that there are Asian stores near our place where we can find some of our vegetables grown back home and of course I use alternative if I can’t find one.

Lechon Kawali Recipe (Pan-Roasted Pork)

 Lechon Kawali Recipe is my family’s favorite Filipino food dish. My son and daughters love them and of course my husband love them too. When they ate this Filipino dish, they asked for the sauce which is a mixture of vinegar and patis (for bisaya) or tuyo (for the tagalog) and add some garlic, it taste so good. Anyways, hope you’ll enjoy this simple lechon kawali dish.

Ingredients : 

• 1-1/2 lb. pork liempo (pork belly), cut into serving pieces 4 cloves garlic, crushed 1/4 tsp. 
• pepper or 1 tsp. 
• peppercorns 2 tbsp. 
• salt water, for boiling oil, for frying Sauce 1 tbsp. 
• soy sauce 2-1/2 tbsp. 
• vinegar 1 clove garlic, minced chili peppers (optional)

Cooking Procedures :
 Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin. Drain on paper towels. Mix together all ingredients for the sauce. Serve with chopped lechon kawali.

Lumpia Recipe (Lumpia Shanghai)

This lumpia shanghai recipe is one of the filipino recipes that my family love to cook specially during a party or get together with friends. Lumpia in Filipino are eggrolls wrapped stick of meat that are deep-fried. Lumpia meat is composed of ground or finely mince of pork, beef or vegetables. Then once the recipe of lumpia shanghai is cooked, its best served with sweet and sour sauce.
During of our party, I was busy cooking other filipino dishes, and one of my friend arrive early and help me in cooking. While doing this lumpai, She notices that the lumpia wrapper won’t stick together after it was cooked. I told her that I’ve tried everything to make this wrapper stick together from water and other type of paste but still no avail.
Since she also know how to cook; she gave me an idea in making these wrapper sticks together and she suggested using egg white as a paste in binding the wrapper together. Her technique works! Since then, my filipino lumpia shanghai looks better and even taste good.

Tinolang Manok or Nilagang Manok

Tinolang Manok and some called them Nilagang Manok is another filipino food dish that I usually cook here in Canada. Tinolang manok recipe is also one of the filipino recipe that is easy to cook. But as a first time immigrant in Canada, buying filipino ingredients like papaya, sayote, chili leaves or malunggay is hard to find specially if you are staying in the rural areas where Asian store is hard to find.
But as you got familiar with the place you live in and knowing the nearby cities, acquiring this hard to find ingredients is not that difficult anymore, as I have taught before. Here, in Orangeville, Ontario, the nearest Asian store is located in Brampton, an hour drive with an average speed of 80km/hr, we have travel that far just to buy filipino food ingredients. Sometimes looking for substitute for the ingredient is another best option in cooking Filipino dish like instead of chili leaves I’ve substitute them with spinach for they are abundant here.
Cooking your favorite dish from a different country is challenging but enjoyable, especially when you are with your love ones. Enjoy and Happy Cooking!

Humba Recipe (Braised Pork Belly with Sugar)

I love Humba Recipe. This Filipino recipe is a popular filipino dish in the Visayas and Mindanao regions of the Philippines, of course that’s based on my knowledge because I used to lived from these two areas. In Luzon region, I know they have a humba version too but don’t know how they call them.
Humba is one of the Filipino dishes I prepared during our recent get-together with our friends here in our town. Everyone loved it and even one of them was so excited upon seeing the dish on the table because he missed it a lot. Some were even surprised when they noticed some potatoes and hard-boiled eggs together with the dish which I got this idea by my mom’s friend, who was a kusinera. She even cook the humba in Chinese style which has a distinctive flavor, now I can’t wait to find out how she made it. If I’ll be able to find that version, I’ll be posting it here, the Chinese style version of humba.

Nilagang Baboy (Boiled Pork with Vegetables)

My family loves nilaga like this nilagang baboy. This type of recipe are soupy kind of food dish and if we have this recipe on our table, my kids quickly finish their meal and ready to go to their next activity, which is playing. I remember back then that we used to have this dish (we call it nilat-an in our bisayan dialect) during Sunday’s lunch together with my in-laws every weekend.
Anyways, Nilaga in filipino means ‘boiled’ and one of them is this Nilagang Baboy which is another filipino recipe that is easy to make that you just throw everything in the pot and let it cook until tender. Aside from pork, you can use beef, shrimp or any kind you like and just add any vegetables of your choice.
Me, personally like to add Corns and ripe saba (banana plantain) in cooking this filipino dish. I sometimes add pork and beans, and even add a thumb-size ginger for a pungent flavor.

Filipino Chicken Curry Recipe

This chicken curry recipe is made in Filipino style of cooking. This curry recipe is one of the filipino dish that we usually prepare in every birthdays and parties when we were still in the Philippines. And now, that we’re here in Canada, this chicken dish is still one of our favorites during special occasions or even just in our common meals because my family loves it. They said that when they start eating this chicken curry, you’ll feel a little burning sensation in their mouth and wow really spicy delicious.