Longanisa Hamonado Recipe

 Longanisa Hamonado Recipe Ingredients

1 kilo ground pork
1/4 kilo pork fat (cubed)
1/2 cup white sugar
1 1/2 tbsp. fine salt
1/2 tsp. salitre
longanisa casings

How to Cook Longanisa Hamonado:

-Mix all seasoning before adding to the ground pork and fat.
-The pork should be coarsely ground.
-Mix by hand.
-Fill casings with mixture.
-Dry in sun for 2-3 hours, then store in refrigerator.
-After 4 days or more, it is ready to be cooked.

Chicken Empanada Recipe

Chicken Empanada Recipe Ingredients

1 1/4 oz Pkg of double crust pastry
3 cups Finely chopped chicken
1 tbsp Olive oil
2 tbsp Minced garlic
¼ cup Very finely minced onions
¼ cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper

How to Cook Chicken Empanada:

-Flatten the pastry dough and cut into 4-inch squares.
-Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the chicken is completely cooked. 

-Drop in your eggs and pickles, blend them in thoroughly. 

-Add salt and freshly ground pepper to taste. 

-You may also want to include some hot peppers such as chipotle, or jalapenos.
-Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.
bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º

Rellenong Manok Recipe

Rellenong Manok Recipe Ingredients

1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar

Stuffing
1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

How to Cook Rellenong Manok:

-Marinate chicken in calamansi juice, soy sauce and sugar. 

-In a bowl, mix all stuffing ingredients well. 

-Stuff the chicken in all parts. 

-Sew the cavity opening and truss the chicken. 

-Wrap chicken in aluminium foil. 

-Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked. 

-Open the foil an rub chicken with butter and put back in oven until golden brown.

Chicken Pot Pie Recipe

Chicken Pot Pie Recipe Ingredients

2 to 3 dried shiitake mushrooms
1 cup hot water
2 tablespoons olive oil
1 small leek, finely chopped
1 teaspoon peeled and minced fresh ginger
2 tablespoons all-purpose flour
1/2 pound chicken breasts, diced
1/4 pound chorizo de Bilbao, sliced
1 cup green peas
1 small carrot, diced
2 cups chicken stock
1 tablespoon soy sauce
1/4 teaspoon freshly ground black pepper
1 cup grated Edam cheese (substitute Gouda)
1 pound store-bought puff pastry, thawed
1 large egg, beaten

How to Cook Chicken Pot Pie:

Soak the dried shiitake mushrooms in hot water for 15 minutes until they soften.
-Remove the mushrooms from the water.
-Cut off and discard the woody stems.
-Slice the mushroom caps thinly and reserve with the soaking water.
-Heat the olive oil in a large skillet over medium heat.
-Add the leek and ginger.
-Cook and stir for 2 minutes until the leek begins to wilt.
-Add the flour.
-Continue to cook and stir for 1 minute.
-Add the chicken, chorizo, peas, carrots, chicken stock, soy sauce, pepper, bay leaf, and the reserve mushrooms with the soaking water.
-Bring the mixture to a simmer for 15 to 20 minutes until the chicken is completely cooked and the sauce thickens.
-Stir in the cheese.
-Transfer the mixture to a round 2-quart casserole dish.
-Preheat the oven to 375°F.
-Roll out the puff pastry at least 1 inch larger than the size and shape of your casserole dish.
-Lay the dough over the casserole and fold the overhanging dough into a decorative edge.
-Use a knife to cut slits in the dough to allow steam to escape during cooking rush the dough with the beaten egg.
-Bake for 30 to 45 minutes until the dough puffs and turns a golden brown.
-Serves 4.

Tinolang Manok Recipe

Tinolang Manok Recipe Ingredients

1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves)
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)

How to Cook Tinolang Manok:

 -In a stock pot, heat oil and sauté garlic, onion and ginger. 

- Add water and the chicken. 

- Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
-Season with patis 

-Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked. -Add sili leaves then turn off the heat. 

-Serve steaming hot with plain rice.

Chicken Afritada (Afritadang Manok) Recipe

Chicken Afritada (Afritadang Manok) Recipe Ingredients

1 kilo chicken (cut into parts)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil

How to Cook Chicken Afritada (Afritadang Manok): 

-In a casserole, brown chicken on both sides and set aside. 

-Sauté garlic and onion. 

-Pour in the stock and tomato sauce. 

-Bring to a boil and add in the chicken. 

-Allow simmering until chicken is cooked. 

-Add in potatoes and allow cooking. 

-Add in bell pepper and season with salt & pepper. 

-Add in breadcrumbs and thicken sauce. 

-Serve hot.

Chicken Kaldereta (Kalderetang Manok) Recipe

Chicken Kaldereta (Kalderetang Manok) Recipe Ingredients

1 chicken (1 kilo)
1 can liver spread or
1 cup lechon sauce
1 small can tomato sauce
3-4 pcs. sweet whole pickles (sliced slanting by, 1/4′ thick)
1/4 cup pickle sauce
2 bell pepper (red & green, strips)
3 onions (quartered)
4 Frankfurters or sausage (sliced slantingly, 1/4″ thick
1/2 head garlic, minced
1/4 cup vinegar
2 tbsp. soy sauce
1 tsp. salt
1 tsp. ground pepper

How to Cook Chicken Kaldereta (Kalderetang Manok) Recipe:

-Clean chicken, cut into small serving pieces. marinate in vinegar, soy sauce, salt, pepper, and garlic. 

-Let stand for 1-2 hours. 

-Drain. 

-Fry until a little brown.

-Put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle liquid, onions. 

-Cover. 

-When it starts boiling, lower heat and simmer until chicken is tender. 

-Add the rest of the ingredients, 

-Thicken sauce with liver spread or prepared lechon sauce. 

-Cook for another 10 minutes.

Filipino Paella Recipe

Yield: 6 to 8 servings
Preparation time: 1 1/2 hours
Cooking time: 1 1/2 hours

Filipino Paella Recipe Ingredients

2 medium-sized crabs
2 cups fresh clams
8 raw medium-to-large shrimp
1 cup light rum
1 cup olive oil (Half extra-virgin and half regular)
1 small chicken, cut into 12 serving pieces (about 2 pounds), patted dry with paper towels
2 cups boneless pork (loin or butt), trimmed of fat and cut into 1 inch cubes, patted dry with paper towels
8 garlic cloves, minced
2 medium-sized onions, finely chopped
2 Portuguese sausages, sliced on the diagonal into 6 pieces
2 sweet red peppers, cored, seeded, and cut into thin strips
1 6-ounce can tomato paste
3 cups long-grain rice, washed and drained
3 cups chicken stock
to teaspoon salt
1/2 cup frozen green peas, thawed
4 medium-sized squid, body only, well cleaned, and sliced into 1/2 inch rings

How to Cook Filipino Paella:

-In a steamer, bring water to a rolling boil. Place crabs on steamer tray. On another steamer tray arrange the clams. When there is a full head of steam, but the crabs and clams inside and steam for about 8 min. Uncover and remove the trays, discarding any clams but did not open. Set aside to cool.
-Measure 2 cups of the liquid from the steamer and pour it into a medium-sized bowl. You may save the remainder of the liquid by freezing and use a later time.
-Cut the crabs in half with a heavy cleaver and discard the innards and kills. Separate the clause from the bodies and cracked him.
-Pour the rum into a large saucepan and bring it to a boil over medium heat. Put in the crab house and claws, cover and reduced to low heat, and let the crap simmer for about 10 min. Using a slotted spoon to drain the crab pieces, remove and set aside.
-Leave the saucepan on the heat and put the shrimp into the same liquid. Cover and simmer for 2 min. Remove the shrimp with a slotted spoon and set aside to cool. After cooling, you may choose to removes shells and devein the shrimp, but this is not a necessary step. Pour the rum liquid into the reserve seafood liquid from step 2. There should be approximately 3 cups of liquid.
-Heat the olive oil in a wok over high heat and, when it is just to smoking point, but in the chicken pieces and brown them on all sides. Remove them with this slotted spatula to a plate and set aside.
-Add the pork to the wok and stirfry until it is just brown.
-Add the garlic and onions to the wok and continue to stir for 2 min. Add the sausage pieces and stirfry them for a further minute. Add the sweet pepper strips and stir in the tomato paste. Continue to stir and fry everything until any moisture has evaporated and the mixture is quite thick.
-Add the drained rice and continue to stir until the rice is mixed in and colored with the tomato paste. Pour in the liquid from step 5. Bring it to a boil, return the chicken from step 6 to the wok, and stir to distribute it throughout the mixture. Cover the wok, reducing heat to low, and simmer for 15 min.
-Uncover the wok, stirring the peas, cover and simmer for 3 min. Uncover, place the square at Reims on top, cover and let stand for 1 minute, being careful with the time as the squid will over cook and toughen.
-Uncover the wok and arrange the clams from step 2, the crabs from step 4, and the shrimp from step 5 on top of the rice mixture. Cover the wok, turn off the heat and let everything warm through and could continue to cook for about 10 minutes.
-Uncover the wok and serve immediately.

Chicken Sopas Recipe

Chicken Sopas Recipe Ingredients

400 grams sliced chicken (don’t remove the bones since it will give a nice broth)
200 grams pasta, cooked according to package direction
2 cups evaporated milk
1 medium carrot, julienned
2/3 cups green beans, sliced very thinly
3 cloves garlic, crushed then minced
1 can chicken broth cubes
1 egg; beaten
3 tbsp melted butter
6 cups water or more
1 cup cork kernel
2 cups shredded cabbage
1 large onion, minced
1 stalk celery, sliced
1 tsp sugar
salt and pepper to taste
fish sauce to taste
chopped coriander for garnish

How to Cook Chicken Sopas: 


-Heat butter in a pot, then saute garlic and onions, then add chicken and stir until lightly brown.
-Add water, salt, pepper and chicken cube.
 -Bring to boil, reduce the heat and simmer until the chicken is done.
-Add vegetable, sugar and fish sauce.
-Let it boil, simmer until the vegetables are done.
-Stir in the beaten egg, once the egg has been stirred, add the milk and continue stirring until mixture is simmering.
-Adjust the seasoning to taste.
-Turn off heat. Garnish with chopped corriander.
-Serve hot.

Filipino Barbecue Recipe

Filipino Barbecue Recipe Ingredients

1 kg pork loin, chopped for skewering
1 head garlic, crushed
juice of 1 lemon
1 can lime soda (such as 7-Up)
1 cup soy sauce
1 cup vinegar
1 cup brown sugar
1 tbsp ground pepper
chili peppers

How to Cook Filipino Barbecue:

-Marinate the pork in soda for at least 4 hours.
-Afterwards, mix in the other ingredients and marinate for another 4 hours.
-Place the meat in skewers and grill, brushing with the marinade on both sides.

Pinakbet Recipe

 Pinakbet Recipe Ingredients

1/2 pound pork
1 1/2 cups water
3 cloves garlic
1 thumb size ginger
4 pieces eggplants
1/3 cup tomatoes
2 pieces ampalaya
1/4 cup bagoong
Salt

How to Cook Pinakbet

-Slice the pork into strips.
-Mince the garlic, chop the ginger, and tomatoes.
-Cut the eggplant and ampalaya or into four parts or depending on your preference.
-Bring the water to a boil in a medium saucepan.
-Add the pork, tomatoes, garlic, ginger and bagoong.
-Simmer until the pork is tender.Add the ampalaya and eggplant and simmer until done. Add salt to taste.
-Makes 4 servings.