Filipino Recipes 

Philippine Recipes are influenced by American, Spanish, Chinese, Malaysian, Japanese, Vietnamese, and European cooking. Hence, the variety and difference in tastes - which makes it unique.

These recipes are recipes that a typical Filipino serves on their dinner table. Give it a try and be adventurous - and you won't regret it.

Links  

http://www.mypampanga.homestead.com/recipes.html

http://www.filipino.com.au/categ/cuisine/m 

http://asiarecipe.com/philippines.html

Bistek (Beefsteak)

INGREDIENTS

500 grams beef sirloin, cut in 6 slices
1 tbsp calamansi or lemon juice
1 tbsp soy sauce
1 tsp ground black pepper
3 tbsps oil
1 pc onion, sliced into rings

COOKING INSTRUCTIONS

Marinate the beef in calamansi or lemon juice, soy sauce and pepper. Heat the oil and pan-fry the beef until medium rare. Transfer to a plate. In the remaining oil, sauté the onion until tender. Garnish the beef with the remaining onion rings.

Paell

INGREDIENTS

20-25 pc mussels
1 c squid, sliced (or 5 pc medium squid)
2 pc crabs
1/2 c medium-size shrimps
1/2 kg chicken breast, leg, gizzard, and liver
3 tbsp chorizo fat
2 tbsp oil
1/4 kg pork cut into 1-inch cubes
1/2 c ham cut into 1-inch squares
1 pc chorizo de bilbao, sliced
1 clove garlic, crushed
1 onion, chopped fine
1 c tomato sauce
3 1/2 c chicken broth
2 c rice, washed
1 pc red pepper, in strips
10 pc string beans
1 tsp soy sauce or patis
2 tsp salt
2 tsp monosodium glutamate
1/4 c sweet peas
2 hard-boiled eggs
1/2 cut parsley

COOKING INSTRUCTIONS

Steam mussles. Set aside 1 cup broth. Remove ink of squid. Slice and boil. Set aside. Boil crabs and shrimps together; set aside. Boil bony parts of chicken; set broth aside. Heat fat and oil in skillet. Fry chicken, pork, ham, and chorizo. Cook until half-done. Remove from skillet. Saute garlic, onion, and tomato sauce. Add chicken broth and rice. Mix well. When rice is half-done, add red pepper, string beans, mussles, squid, and other meats. Season with soy sauce, salt, and MSG. Cover tightly and cook without stirring until broth is absorbed. During last 5 minutes of cooking, put shrimps, crabs, and peas on top. Garnish with sliced eggs, strips of pepper, and parseley.

Diningding

INGREDIENTS

1 tablespoon olive oil
2 cloves garlic, crushed
1/3 cup bagoong isda
4 cups water
4 tomatoes, quartered
1 onion, quartered
1 thumb-sized ginger, crushed
1 cup squash, cubed
1 bundle sitaw, cut into 2-inch long pieces
5 pieces sigarilyas,cut into 1-inch long pieces
2 finger chilis (siling haba)
5 pieces okra, halved
1 ampalaya, halved and sliced
1 eggplant, cut into 2-inch long pieces
4 shrimps
1 whole tilapia or bangus, fried or grilled

COOKING INSTRUCTIONS

Heat olive oil, then sauté garlic and bagoong for 3 minutes. Strain. In a saucepan, bring the water to a boil. Add the strained bagoong, tomatoes, onion, ginger and squash.

When squash is half-cooked, add the sitaw, sigarilyas, sili, okra, and ampalaya. Do not stir. Cover and cook for 5 minutes. Add the eggplant and shrimps. Cover and cook until done. Add the fish on top, and cook until heated through.

Pork Adobo

INGREDIENTS

1 kilo pork, cut into pieces about 2 inches long and 1-1/2 inches thick
1 head garlic, pounded
4 teaspoon salt or toyo to taste
1 teaspoon black pepper, ground
1 tablespoon canola oil
2 cups water
1/2 cup vinegar (native) 

COOKING INSTRUCTIONS

Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo (soy sauce) and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains.

Drain, separate the pieces of garlic from the pork and fry in oil until brown. Add the pieces of pork and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot.

COOKING TIME: 45 mins to 1 hour

Bagoong Guisado

INGREDIENTS

4 tablespoons oil
4 cloves garlic
1 tsp. sugar
1/2 cups bago-ong (shrimp paste)
2 tablespoons native vinegar

COOKING INSTRUCTIONS

Heat oil. Add chopped garlic and fry until brown. Add bago-ong and stir. Add vinegar and sugar and simmer until done.

COOKING/PREPARATIONS TIME: 1/2 hour 

Caldereta

1 Kilo goats meat cut into pieces
1 cup fat or salad oil
5 segments garlic, crushed
6 potatoes, halved or quartered
1 large onions
Slices of hard boiled eggs
Meat stock or water
6 tomatoes sliced
Paprika, salt and pepper to taste
Liver mixture
1 cup sweet peas
Slice pimientos morones
1/2 cup chopped ham

INSTRUCTIONS

Heat the fat, and brown the garlic. Remove the garlic and sauté the onion and tomatos, then add the meat and seasonings.

When partly cooked transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender.

Add the potatos and continue cooking. When meat and vegetables are tender, add the liver mixture to thicken the gravy. Add pimientos, peas and ham. Serve hot and garnish top with slices of hard boiled eggs and chopped ham.1

COOKING/PREPARATIONS TIME: 1/2 TO 2 

Chicken Tinola

INGREDIENTS

1 chickens, cut into serving pieces
2 cups green papaya, cut into serving pieces
1 inch cube ginger, pounded
1/2 tablespoon oil
2 cloves garlic, crushed sili leaves
1 onion, sliced
Patis (fish sauce)

COOKING INSTRUCTIONS

Fry the garlic, ginger, onion, the add the chicken. Mix well and when partly done add enough water to cook the chicken until tender. Add the papaya and cook until it is soft but not mushy. Seasons with patis. Add sili leaves before removing from fire.

COOKING/PREPARATIONS TIME: 1 hour

Chicken with Sotanghon

INGREDIENTS

1 chicken
1 onion, sliced
2 cloves garlic, crushed
2 tablespoon oil
1 small bunch green onion, minced
Salt and pepper to taste
1 tablespoon patis (fish sauce)
1/2 cup diced, dried mushrooms
1/4 kilo sotanghon
Achuete coloring

COOKING INSTRUCTIONS

Boil the chicken until tender. Set broth aside. Remove all the bones from the boiled chicken and cut meat into pieces.

Sauté garlic and onion until brown. Add finely cut chicken broth and patis. Simmer for a while. Add Achuete coloring, chicken broth and let boil.

Add sotanghon which has been soaked in water and cut into desired lengths.

Add the mushrooms which have been soaked in water. Simmer for about 5 minutes. Add pepper and salt to taste and the green onions.

COOKING/PREPARATIONS TIME: 1 hour 

Ginataan

INGREDIENTS

2 coconuts
1 cup sugar
3 saba bananas, sliced crosswise
2 camote peeled and diced
1 gabi, peeled and sliced
1/2 cup peeled and diced ubi
6 sections mangka cut into strips
3 tablespoon tapioca

PREPARATION INSTRUCTIONS

Grate the coconuts, extract the milk and set aside. Add 2 cups of hot water to the grated coconut and make the second extraction. To the camote, gabi, ubi, banana and mangka add the thin coconut milk, sugar and tapioca and bring to boil stirring milk before removing from the fire or use it as topping.

COOKING/PREPARATIONS TIME: 1/2 hour 

Kare-Kareng Pata

(Kare-Kare is the Filipino equivalent of Satay Sauce)

INGREDIENTS

1 calf's pata, well-cleaned
3 bundles of sitaw (long beans) about 10 pieces each bundle, cut into 2 inches long\
1 banana heart (puso ng saging), sliced finely crosswise
5 tablespoons oil
3 cloves garlic, crushed
2 tbsps. seed of Achuete
4 regular-sized eggplants cut into 1" lengths
3 small radishes, peeled and sliced
1/3 cup toasted rice, powdered
1/2 cup toasted peanuts, ground (or peanut butter)
Salt

COOKING INSTRUCTIONS

Clean the calf's leg. Cut into desired pieces. Wash thoroughly, put in a saucepan, cover with water, bring to a boil then simmer until tender. Set aside.

Sauté the garlic, onion and tender calf's leg. Pour the mixture in the saucepan adding salt to taste and water in which leg was cooked. Boil.

Add the sliced banana heart is almost tender, add the sitaw the eggplants and radish. Wash the seeds of Achuete and soak in one half cup of water. Add this colored water to the mixture. Add the powdered rice and peanuts stirring thoroughly to avoid sticking. Serve with bagoong (alamang) sautéed with pork.

Note: Remove fat from cooked calf's leg by cooling mixture and lifting off layer of fat that forms on surface before adding to sautéed mixture.

COOKING/PREPARATIONS TIME: 1/2 to 2 hours

Lumpia (Fried) - 1

COOKING INSTRUCTIONS

Mix 1/2 kilo pork meat (ground), 1/2 kilo chopped shrimps, 1/4 cup chopped squid, 1/4 cup mushrooms, 1/2 cup chopped onion, salt and pepper to taste, 3 egg yolks and toyo to taste. Steam until meat is cooked. Wrap in Lumpia wrappers into very small rolls and fry in deep fat. Serve with sweet and sour sauce.

Sauce: Mix vinegar, water, sugar, and salt to produce a sweet sour taste, Pour in a pan then add about one tablespoon catsup or tomato sauce. When boiling thicken the sauce with a little cornstarch dissolved in water. Add 1 small sliced hot pepper and a little chopped garlic.

Lumpia (Fried) - 2

INGREDIENTS

1/2 cup chopped pork
1 cup chopped beef
1/2 cup chopped ham
1/2 cup boiled garbanzos or potatoes, cut into cubes
2 tomatoes (cut in to pieces)
1 onion (minced)
1/2 laurel leaf
3 cloves garlic (pounded)
2 eggs (hard boiled and cut into pieces)
1/2 cup water
1 teaspoon pimiento
1 box raisins (small size)
Lumpia wrappers
Salt

COOKING INSTRUCTIONS

Sauté garlic, onions, tomatoes. When light brown, add meat, lauel leaf, pimiento and water. Add salt to taste. Cover and simmer until meat is tender. When nearly cooked, add garbanzos and raisins. Before wrapping let it cool. Add hard-boiled eggs and wrap in Lumpia wrapper. Fold two ends well. Fry until golden brown. Serve with garlic, vinegar, pepper and salt.

Lumpia sauce:

Mix together 3 tablespoons cornstarch, 1/3 cup brown sugar, 1/4 cup soy sauce and 1-1/2 cups water. Strain if lumpy. 1 head garlic 1 tbsp.oil

Fry until brown, segments of macerated garlic. Remove the garlic. Into the heated fat pour slowly the sauce batter, stirring constantly until mixture thickens Top with fried garlic.

COOKING/PREPARATIONS TIME: 1 hour

Mechado

INGREDIENTS

1 kilo beef, lean
4 big onions, whole
1/2 cup vinegar
Strips of pork fat
1 can tomato sauce (small)
1 can tomatoes, cut in halves
1/2 laurel leaf
1 tsp. pimiento
Salt to taste

COOKING INSTRUCTIONS

Insert fat strips lengthwise in beef. In a deep pot or pan, place the meat, laurel, tomato sauce, vinegar, salt to taste and water to cover. Cover and simmer until tender. Add potatoes, onions and pimiento and continue cooked, add the fat and stir well. Serve meat sliced crosswise   

Shanghai Fried Rice (Shanghai-Style Fried Rice)

INGREDIENTS
2 tablespoons finely minced garlic
1/4 cup finely minced shallots
4 tablespoons vegetable or corn oil
3 Chinese sausages, sliced into 1/8-inch-thick pieces
1/2 cup finely sliced pork loin
1/2 cup chopped fresh shrimps, shelled
3 tablespoons soy sauce
1/4 cup finely chopped parsley
5 cups cold cooked rice (refrigerated leftover rice), mashed lightly with 1 cup of cold water
1/4 cup scallions 

COOKING INSTRUCTIONS

In a 10-inch fryin7g pan, fry garlic and shallots in oil. Add sausages, pork, and shrimps. Season with soy sauce and parsley. Add rice. Continue frying and turning for 5 to 10 minutes, to blend all ingredients.When done, garnish with scallions.

Serves 8. 

Adobong Hipon sa Gata (Shrimp Adobo in Coconut Milk)

INGREDIENTS
1/2 cup white vinegar
1/4 cup water
1/8 teaspoon freshly ground pepper
1 tablespoon finely minced garlic
patis (fish sauce) or salt to taste
1 pound large fresh shrimps, unshelled
2 twelve-ounce cans coconut milk

COOKING INSTRUCTIONS

In a medium-size stockpot, prepare the marinade (vinegar, water, pepper, garlic and patis or salt). Add shrimps and let stand for 1 hour. Cook in the same pot with the lid off, turning the shrimps often, until the pot is almost dry. Stir in the coconut milk and allow the sauce to thicken. This takes about 20 minutes.

Serves 2.
-------------------------------------------------------------------------------

Crabs in Coconut Milk
(Guinataang Alimasag) 

2 tablespoons vegetable oil
3 cloves garlic, crushed
1 teaspoon ginger, minced
2 12-ounce cans c7oconut milk
6 whole blue or rock crabs, well cleaned or 1 pound crag legs
1 teaspoon salt
1/8 teaspoon ground white pepper
4 green onions, cut into 1-inch lengths 

Heat the oil in a large pot and sauté the garlic and ginger. 

Add the coconut milk, bring it to a boil, reduce the heat and cook for 15-20 minutes or until the liquid is reduced by half, stirring occasionally. 

Add the crabs, salt and pepper to the pot and mix well. Cover the pot and cook for 5 minutes. Add the green unions and simmer for another 3 minutes or until the unions are just tender. 

Serve with hot rice. Makes 3-4 servings.

-------------------------------------------------------------------------------

Oriental Barbecued Chicken

2 2-1/2-pound chicken, cut into 8 pieces each
2 teaspoons salt
1/2 cup soy sauce
1 tablespoon ginger, minced or grated
2 cloves garlic, minced
3 tablespoons sugar
1/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/3 cup sake (Japanese rice wine) or sherry
2 tablespoons lemon juice
1-1/4 cups olive oil

Wash and dry the chicken pieces thoroughly and sprinkle with 1 teaspoon of the salt. Place in a bowl and set aside. 

For the marinade, combine all the rest of the ingredients, using only 1/4 cup of the oil, in a saucepan and cook over low heat for a few minutes. Pour the marinade over the chicken and refrigerate, covered, for 4-6 hours or overnight, turning the pieces occasionally for an even coating. 

Remove the chicken and brush the pieces with the remaining 1 cup of olive oil. 

To cook in an oven: Broil the chicken 6 inches from the heat for 15 minutes. Brush with more olive oil, turn the pieces and cook for another 10 minutes, or until done. 

To cook over charcoal: Grill the chicken pieces 4-6 inches over hot coals for 15 minutes. Baste with olive oil and cook the other side for 10 more minutes, or until done. Makes 4-5 servings.

-------------------------------------------------------------------------------

Shanghai Fried Rice
(Philippine Shanghai-Style Fried Rice)

2 tablespoons finely minced garlic
1/4 cup finely minced shallots
4 tablespoons vegetable or corn oil
3 Chinese sausages, sliced into 1/8-inch-thick pieces
1/2 cup finely sliced pork loin
1/2 cup chopped fresh shrimps, shelled
3 tablespoons soy sauce
1/4 cup finely chopped parsley
5 cups cold cooked rice (refrigerated leftover rice), mashed lightly with 1 cup of cold water
1/4 cup scallions 

In a 10-inch frying pan, fry garlic and shallots in oil. Add sausages, pork, and shrimps. Season with soy sauce and parsley. Add rice. Continue frying and turning for 5 to 10 minutes, to blend all ingredients.When done, garnish with scallions. 

7Serves 8.

-------------------------------------------------------------------------------

Adobong Hipon sa Gata
(Shrimp Adobo in Coconut Milk) 

1/2 cup white vinegar
1/4 cup water
1/8 teaspoon freshly ground pepper
1 tablespoon finely minced garlic
patis (fish sauce) or salt to taste
1 pound large fresh shrimps, unshelled
2 twelve-ounce cans coconut milk 

In a medium-size stockpot, prepare the marinade (vinegar, water, pepper, garlic and patis or salt). Add shrimps and let stand for 1 hour. Cook in the same pot with the lid off, turning the shrimps often, until the pot is almost dry. Stir in the coconut milk and allow the sauce to thicken. This takes about 20 minutes. 

Serves 2. 

(For recipes for adobong baboy (pork adobo), pancit guisado (Sauteed vegetables with noodles) and other Filipino recipes see the The Philippine Cookbook by Reynaldo Alejandro.)

-------------------------------------------------------------------------------

Chicken and Pork Adobo

1 cup distilled white vinegar (or cider vinegar) 
1 cup water 
2 tablespoons peeled and crushed garlic 
2 teaspoons salt 
2 pieces of bay leaves 
h7alf teaspoon freshly ground black pepper 
1 pound chicken, cut into serving pieces, Chinese style 
2 pounds pork butt, cut into cubes 
soy sauce 
oil 

Directions
Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.

Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat. 
Serve with rice. 

-------------------------------------------------------------------------------

Hot and Sour Shrimp with Watercress And Walnuts

Yield: 1 servings
Ingredients
1 lb Large uncooked shrimp, -peeled, deveined, -butterflied 
4 tb Dry Sherry 
1 tb Grated peeled fresh ginger 
1/2 c Chicken stock or canned -broth 
2 tb Soy sauce 
2 tb Catsup. [See note. S.C.] 
1 tb Cornstarch 
1 tb Rice vinegar or white wine -vinegar 
1 tb Sugar 
1 ts Oriental sesame oil 
1/4 ts Cayenne pepper 
6 tb Peanut oil 
2 t7b Chopped walnuts 
3 bn Watercress, trimmed 
2 md Bell peppers, cut into -1-inch squares 
2 Garlic cloves, minced 
8 Green onions, cut -diagonally into -1-inch-long pieces 

Directions
A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions. Watercress makes a colorful bed for the shrimp. 
Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl. 

Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes. 

Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve. 

NOTE: You can use Jufran sauce rather than catsup. Jufran is a Philippino sauce that's looks and tastes much like catsup. It's made from bananas and other stuff, however and has a more complex and interesting taste. It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff is much hotter, although not intolerably so. If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out. 

Makes four servings; about 265 calories per serving.

-------------------------------------------------------------------------------

Chicken and Pork Apretada

Ingredients
2.2 lbs. chicken cut in pieces 
1 lb. pork cut in 1 1/2 inch squares 
salt and pepper to taste 
flour 
cooking oil 
4 cloves crushed garlic 
1 medium sized onion, chopped 
1 medium sized tomato, chopped 
4 oz. can of tomato sauce 
2 cups water 
1 small bayleaf 
1 sprig oregano 
1 bell pepper cut into 1 inch squares 
4 medium sized potatoes cut into 2 inch pieces 
1/2 cup frozen peas 
3.5 oz pimento cut into 1 inch squares 

Directions
Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes. Serve with rice.

-------------------------------------------------------------------------------

Pork Binagoongan

Ingredients
1 lb. pork, cut into pieces 
1/4 cup oil 
1/2 head garlic, crushed 
1 onion, sliced thinly 
1 large tomato, sliced 
1/2 cup bagoong alamang 
1/2 cup vinegar 
2 cups water 

Directions
Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice. 
-------------------------------------------------------------------------------

Oxtail Kare-kare

Ingredients
1 oxtail (3-5 lbs.) 
5 tbsps, oil 
5 cloves garlic, crushed 
1 medium sized onion, sliced 
water from 1/4 cup achuete, soaked 
1 banana heart, sliced crosswise 
2 bundles Chinese long bean (sitaw), cut into 2-inch pieces 
4 eggplants, cut into 1/2 inch slices 
1/3 cup rice, toasted brown in a pan and ground to a powder 
1/2 cup peanut butter 
salt and pepper to taste 
MSG (optional) 

Directions
Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender. Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG. Serve with Bagoong Alamang on the side.

-------------------------------------------------------------------------------

Bagoong Alamang

Ingredients
2 cloves garlic crushed 
1 small onion sliced 
1 small tomato sliced 
4 tbsps. alamang 

Directions
Saute garlic, onions and tomato in a little oil. Add alamang. Saute for another minute. 
-------------------------------------------------------------------------------

Laing

Ingredients
40 taro root leaves (dahon ng gabi), chopped 
1/2 lb. pork, chopped 
1/2 lb. shrimp, chopped 
1 tsp. ginger, finely chopped 
siling labuyo according to taste (whole chili peppers) 
2 tbsp. bagoong according to taste 
3 cups coconut milk 
1/2 cup water 

Directions
Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger, coconutmilk and water on top and let boil until pork is tender. Add bagoong and siling labuyo, stirwell. Note: To make the dish spicier, crush siling labuyo. Let cook for another 5 minutes.

-------------------------------------------------------------------------------

Lumpiang Sariwa

Ingredients
1 small onion, chopped 
2 cloves garlic, chopped 
2 tbsps. cooking oil 
1/2 lb. cooked pork, diced 
1/2 cup chopped shrimp 
1/2 cup cooked garbanzo (chick peas) beans 
1/4 cup cooked ham, chopped 
2 cups julienned carrots 
1/2 cup green beans, sliced thinly, french style 
2 cups shredded cabbage 
18 egg roll wrappers 
lettuce leaves 

Directions
Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and ham.Simmer uncovered for 5 minutes, stirring frequently. Add carrots, green beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all of the vegetables are cooked, let the dish cool. To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only. 
To assemble, place an eggroll skin unbrowned side up on one corner facing you.Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end of eggroll wrapper and leaving other end open. Serve immediately with Brown Sauce. 

*Brown Sauce In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cup chicken broth and 2 tbsps. soy sauce. Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic. Cook until thickened.

-------------------------------------------------------------------------------

Menudo

Ingredients
1 lb. pork, cubed 
1 cup liver, cubed 
1 tbsp. oil 
2 tsps. achuete seeds 
1 tbsp. garlic, minced 
1/3 cup onions, chopped 
1/2 cup tomatoes, sliced 
2 medium sized potatoes cut into 1/2 inch pieces 
2 tsps. salt 
1/8 tsp. pepper 

Directions
Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.

-------------------------------------------------------------------------------

Crispy Pata

Ingredients
4 pig's trotters 
1 tsp. salt 
1/2 tsp. white pepper 
1/4 tsp. MSG 
oil for deep frying 

Directions
Wash the pig's trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.

-------------------------------------------------------------------------------

Ukoy

Ingredients
1 cup flour 
1 egg 
1 clove garlic minced 
1 tsp. salt 
2 cups mung bean (mungo) sprouts 
1 tsp. baking powder 
1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1 2/3 cups water) 
2 green onions 
12 shrimp 

Directions
Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic.

-------------------------------------------------------------------------------

Pancit Canton

Ingredients
1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock! 
1 lb pork, sliced into thin strips 
1 cup shrimp, cooked, deveined and unshelled 
1 can straw mushrooms 
1 can water chestnuts 
1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips 
1 piece of carrot, julienned a few pieces of snow pea pods 
1/2 lb mussels or scallops (optional) 
soy sauce to taste 
patis to taste 
salt to taste 
2 cloves of garlic, chrushed 
1 medium sized onion, sliced ground black pepper, fresh if you can 
oil for frying 
1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate 
4 or 5 green onions 
1 lemon 

Directions
Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft. 
Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

-------------------------------------------------------------------------------

Mussel Soup

Ingredients
2 lb mussels, still in shell 
medium sized piece of ginger root, peeled and sliced into julienne strips 
1 medium sized onion, sliced 
several spinach leaves 
freshly ground pepper 
salt to taste 

Directions
Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add spinach leaves. Simmer for about two minutes. Add pepper and salt to taste. Serve hot.

-------------------------------------------------------------------------------

Adobong Antigo

Ingredients
1 kilo (2.2 lbs) chicken or pork, cut in serving pieces 
1/4 cup vino blanco or five-year-old rum 
4 tsp. soy sauce 
5 cloves garlic 
2 tsp salt 
1 cup vinegar 
1 cup buko juice (coconut water) 
1 small head garlic, crushed 

Directions
1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain. 
2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving. 

(5 portions)

-------------------------------------------------------------------------------

Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Yield: 24 servings
Lumpia Ingredients
2 lb Diced Peeled Fresh Shrimp 
2 c Chopped Shiitake Mushrooms 
1/2 c Thin grated Carrot 
2 oz Bean Sprouts 
2 oz Shredded Kai -Choy Chinese Mustard 
2 oz Shredded Won Bok Cabbage 
1/2 oz Garlic Chopped 
1/2 oz Chopped Lemongrass 
4 ea Kaffir Lime Leaves 
4 oz Cooked Long Rice Noodles 
2 tb Chopped Fresh Mint 
2 oz Chopped Fresh Cilantro 
1/2 oz Nam Pla Fish Sauce 
1 oz Oyster Sauce 
1 tb Hot Chili Paste 
Sesame Oil 
Soybean Oil 
24 Lumpia Wrappers 
Sauce Ingredients
3 Oranges 
2 c Rice Wine 
1/2 c Rice Vinegar 
1/2 Bottle Lingham Chili Sauce 
Fresh Picked Mint Leaves 

Directions
Lumpia:
Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture. 

In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture. 

Assemble:
On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds. 

Sauce:
In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm. 

Serve immediately.

-------------------------------------------------------------------------------

Lumpia with Sweet Potatoes

Yield: 6 servings
Ingredients
1 c Pork, finely cubed 
6 tb Lard 
3 Cloves garlic, minced 
1 md Onion sliced 
1/2 c Diced bean curd 
1 c Raw shelled deveined shrimp 
1 c String beans, cut into 1" -pieces 
1 c Cabbage, cut into 1" squares 
1 c Cubed sweet potatoes 
Salt to taste 
1 Stalk celery, finely chopped 
20 Lumpia wrappers (recipe -below) 
Lumpia sauce (recipe below) 
----------------------LUMPIA WRAPPERS---------------------------
3 c Flour 
1 tb Salt 
5 c Water 
Pork fat 
------------------------LUMPIA SAUCE-----------------------------
6 tb Cornstarch 
1 c Water 
1/2 c Soy sauce 
1/2 c Brown sugar 

Directions
Boil the pork in a pot until tender and the fat comes out. Remove the pork from the pot and drain. Put the lard in a large skillet and saute the pork, garlic, onion and bean curd. Add the shrimp, string beans, cabbage, sweet potatoes and a little water. Season with the salt and cook over medium heat until tender. Set aside on a platter to cool, add the celery on top. 

LUMPIA WRAPPERS
Sift the flour into a bowl. In another bowl, mix the salt with the water. Add 1 cup of salted water to the flour to make a stiff dough. Beat the dough hard against the sides of the mixing bowl to soften and make it elastic. Add more of the water to soften the dough. Continue beating and adding water until the mixture becomes very elastic and has a consistency of heavy cream. Use only enough water to achieve this consistency. Heat a frying pan greased with pork fat and pour in about 2 tablespoons of the thin batter, tilting the pan to spread the batter as thin as possible. Turn the wrapper when it can be freed from the frying pan And fry quickly on the other side. Remove from pan. Do the same with the rest of the batter. 

To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold into a tight roll. Serve with lumpia sauce. 

LUMPIA SAUCE Cook over low heat until thick, stirring constantly. Remove from heat and let cool.

-------------------------------------------------------------------------------

Mechado
(Filipino beef stew)

Yield: 2 servings
Ingredients
1 k. beef (cut into pieces)
cooking oil
4 cloves garlic (crushed)
1 onion (sliced)
2 . potatoes (quartered, fried)
1 carrot (cut round)
2 tbsps. lemon juice
2 tbsps. soy sauce, salt, peppercorn
1 cup tomato sauce
1 pc. Laurel
hot water

Directions
Brown meat in cooking oil. set aside. 
In same oil sauté garlic and onion. add lemon, soy sauce, peppercorn, tomato sauce, laurel and salt, simmer for a few minutes then add water. cover and simmer. 
Add potatoes and carrot when meat is tender 

-------------------------------------------------------------------------------

Caldereta

Yield: 4 servings
Ingredients
2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes 
3 tb Distilled white vinegar 
1 1/4 ts Salt 
Freshly ground black pepper 
4 tb Olive oil 
3 Whole dried hot red chiles 
5 Garlic cloves, peeled and -minced 
1 lg Onion, peeled and minced 
1 t Whole black peppercorns 
1 Two-inch cinnamon stick 
2 Bay leaves 
4 ts Tomato paste 
2 md Potatoes 
1/2 lg Red bell pepper 
8 Whole stuffed green olives 

Directions
Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry. 
In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding. 

Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. 

Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes. 

Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes. Joyce Jumpering writing in the San Jose Mercury News, 5/19/93.

-------------------------------------------------------------------------------

Longganisa
(filipino-style sausages)

Yield: 1 Servings
Ingredients
Mixture of 30% ground beef And 70% ground pork For every 2.2 pounds (1 kilo Mixture add: 
2 1/2 tb Salt 
1 1/2 tb Sugar 
1 1/2 tb Soy sauce 
2 tb Vinegar 
2 tb Wine 
1/8 ts Saltpeter; (salitre) 
1 ts Ground pepper 
2 ts Chopped garlic 
Sausage casings--Available any butcher shop 

Directions
Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag. Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were converted to coincide with American measurements. 
-------------------------------------------------------------------------------

Nilagang Baka
(Boiled Beef)

Ingredients
1 1/2 lb. beef cut into 2X2 inch pieces 
2 cubes beef boullion or beef stock (plain water would suffice) 
1 tsp. peppercorns 
1 small onion chopped 
2 medium-sized carrots cut into quarters lenghtwise 
3 medium-sized potatoes cut into quarters 
1 small head of bok choy (pechay) (optional if not available) 
I small head of cabbage cut into quarters 
salt and pepper to taste 

Directions
Boil beef, peppercorns and onions in a pot with enough beef stock to cover the meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more.
After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes.
When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 minutes. Serve with rice.

Serves 6 people 

-------------------------------------------------------------------------------

Sinigang na Sugpo

Serves: 8
Ingredients
10 cups water 
2 pieces onion quartered 
4 pieces tomatoes, seeded and quartered 
2 pieces daikon (peeled and sliced diagonally into discs) 
12 pieces long beans (sitaw), cut into 2-inch lengths 
4 pieces green chili peppers (sili) 
35 ounces prawns or shrimps, trimmed 
14 ounces spinach or Asian watercress (kangkong) 

Directions
Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Mama Sita's Sinigang mix. Continue to simmer for three minutes, uncovered. Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce. 
-------------------------------------------------------------------------------

Lengua

Serves: 4 - 5
Ingredients
1 piece ox-tongue, thoroughly cleaned and sliced 
Lea and Perrins sauce 
salt and pepper 
10 pieces calamansi 
3 cloves garlic, crushed 
2 medium onion, sliced 
1 can (12 ounces) Cream of Mushroom soup 
button mushrooms 
button olives 
4 tablespoons butter 
1/4 cup grated cheese 

Directions
Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese. 

-------------------------------------------------------------------------------

Igado

Ingredients
1/4 pound each pork tenderloin, liver, heart and kidney 
2 tablespoons green peas 
salt to taste 
1/2 cup iloco vinegar 
1/2 cup soy sauce 
1/4 cup bell pepper 
1 tablespoon garlic 

Directions
Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.   

(Learn even more at our Cebu on Wheels site)