Adobong Baboy

8/12/2019 Adobong Baboy

1/25

ADOBONG BABOY

INGREDIENTS 2 pounds pork, cut in 1" cubes 1/3 cup soy sauce 1/2 cup vinegar 1/2 head garlic, minced 1 pc. bay leaf(laurel leaf) 1 medium onion, chopped 6-8 pcs. whole peppercorns 1/2 water 1/4 cup cooking oil, for sauteing

PREPARATION TIME : 10 minutes

COOKING TIME : 30 minutes

1 Mix the pork, vinegar, soy sauce, bay leaf, half the garlic and onionandpeppercorns in a pot. Bring to a boil and DO NOT STIR.

2 Simmer for 20-30 minutes until pork is tender. Add the water at this stage if it'sdrying out before the meat gets tender.

3 Saute the remaining garlic and onion of a separate pan, then add the meatwithout the sauce.

4 Stir for 2-3 minutes, then add the sauce. You can take out the bay leaf at this

stage. Bring to a boil.

5 The Pork Adobo is ready to serve with rice.


2/25

BINAGOONGANG BABOY

INGREDIENTS

2 pounds pork shoulder, cubed 1/3 cup vinegar 1 cup water 2 tablespoon soy sauce 4 cloves garlic, minced 1 medium onion, chopped 2 tablespoons cooking oil 1 tomato, chopped 2 tablespoons Shrimp Paste or Bagoong Alamang 1 long chili pepper, seeded and cut in strips 1/2 teaspoon chili flakes (optional)



1 Combine the pork, vinegar, water, soy sauce and half of the garlic and onion in apan. Bring to a boil, then simmer until meat is tender, about 20 minutes. Add 1/2cup water if it's drying out before the meat gets tender. Sauce left on the panshould be about half a cup when done.

2 In a separate pan, saute the remaining garlic and onion in oil. Add the tomatoand cook until it's wilted.

3 Add the boiled pork (without the sauce). Cook for a minute. Then add the sauceand bring to a boil.

4 Stir in the shrimp paste and chili pepper, then simmer for 2 minutes.

5 Serve with rice.
http://www.filipino-food-recipes.com/images/binagoongang-baboy.jpg


3/25

LECHON PAKSIW

INGREDIENTS

1 pound Lechon, cut in cubes 1/4 cup Vinegar 1/8 cup Soy Sauce 1 cup Water 1/2 head Garlic, minced 1 piece Bay leaf 1/2 teaspoon Salt 1/4 teaspoon Pepper 1 tablespoon Sugar 1/2 cup Lechon Sauce



1 Put the Lechon in a pot, add garlic, vinegar, soy sauce, bay leaf, sugar and water.Bring to a boil.

2 Turn the heat down and simmer for 15 minutes until the lechon skin is tender andthe liquid has reduced into half.

3 Add the lechon sauce, salt and pepper and cook for another 10 minutes.

4 Serve with

5 Serve withrice.
http://www.filipino-food-recipes.com/cookingrice.htmlhttp://www.filipino-food-recipes.com/cookingrice.htmlhttp://www.filipino-food-recipes.com/cookingrice.htmlhttp://www.filipino-food-recipes.com/cookingrice.htmlhttp://www.filipino-food-recipes.com/images/lechonpaksiw.jpg


4/25

DINUGUAN

INGREDIENTS 2 pounds Pork Shoulder, cubed 1 1/2 cup pig's blood, solids mashed

or cubed 1 piece Long Chili Peppers, sliced

diagonally

1/3 cup Vinegar 3/4 cup water 4 cloves Garlic, minced 1 medium Onion, chopped Salt and Pepper to taste 2 tablespoons Cooking Oil for sauteing



1 In a medium pan, saute the garlic and onion on the cooking oil. Add the pork andcook for 3-4 minutes until lightly browned.

2 Add the vinegar and water, and bring to a boil without stirring.

3 Turn the heat down and simmer for 10-15 minutes.

4 Mix in the the chili peppers and the pig's blood, and bring to a boil.

5 Turn the heat down and simmer for another 10 minutes.

6 Season with salt and pepper.

7 Serve with white rice orPuto(Sticky Rice Cake).
http://www.filipino-food-recipes.com/puto.htmlhttp://www.filipino-food-recipes.com/puto.htmlhttp://www.filipino-food-recipes.com/puto.htmlhttp://www.filipino-food-recipes.com/puto.html


5/25

EMBUTIDOINGREDIENTS

3 pounds Ground Pork 1 pack 5 oz Chorizo de Bilbao 1 cup Pickle Relish 2 pieces Eggs, beaten 2 cups Breadcrumbs 3 medium Onion, chopped 2 tablespoons Salt 2 teaspoon Pepper 1 cup Raisins Cooking Oil for frying



1 Mix all the ingredients together, except the cooking oil.

2 Portion 1 cup of the mix per 8 x 8 aluminum foil, and form into a tube-like roll,

twisting both ends tight.

3 Steam for 25 - 30 minutes.

4 Remove the foil wrap and set aside to cool down.

5 Fry whole to brown the outside, then slice and serve with Ketchup on the side.


6/25

PINOY BEEF STEAK INGREDIENTS

2 pounds lean beef, cut 1/2" thick 3 medium onions, cut into rings and separated 1/2 cup lemon juice 1/3 cup soy sauce 1/4 cup water 1/4 teaspoon ground black pepper 1/4 cup olive oil or any cooking oil

PREPARATION TIME : 1 hour


1Mix the lemon juice and soy sauce. Steep the beef in the mixture and let itmarinate for 30 minutes inside the refrigerator.

2When the beef is ready, wring out the excess liquid and set aside.

3Heat up the oil in the pan and fry the onions for 2 minutes, it should be half-cooked and not translucent. Remove the onions, and set aside, leaving the oil in thepan.

4Pan-fry the beef in batches, cooking it for about 2-3 minutes per side. Once theyare all done, add in the marinade, water and ground pepper. Let it simmer for 3minutes.

5To serve, place the onions on top of the beef like garnish. Perfect with a plate ofhot white rice.
http://www.filipino-food-recipes.com/images/bistek.jpg


7/25

FILIPINO MORCON

INGREDIENTS

2 pounds Flank Steak 1 4-inch long Chorizo de Bilbao, cut in long strips 1 thick slice of Ham, cut in strips 2 pieces Sweet Whole Pickles, cut in long strips 2 eggs, hard-boiled and quartered 3 tablespoons Calamansi or Lemon Juice 2 tablespoons Soy Sauce 1 can Tomato Sauce 4 cloves Garlic, minced 1 medium Onion, chopped Salt and Pepper to taste 1 piece Bay Leaf or Laurel leaf



1 Marinate the beef in calamansi juice and soy sauce. Set aside for a few minuteswhile you prepare the fillings.

2 Lay the beef flat and arrange the filling along the length of the beef : quarteredeggs, ham, pickles and chorizo.

3 Roll the beef, holding the fillings firm, and tie with a twine or string.

4 On a heavy skillet, sear to brown the beef in little oil. Set aside.

5 On the same pan, saute the garlic and onion, add the seared beef, tomato sauceand bay leaf.

6 Add enough water to cover the meat and bring to a boil.

7 Turn the heat down and simmer the beef for 20 - 30 minutes or until the meat istender.


9 Serve with rice.


8/25

SINIGANG NA BAKA

INGREDIENTS 2 pounds Beef Chuck, cubed 6-7 cups water 4 pieces Taro root, peeled and halved 1/2 pound String beans, cut into 2 inch

lengths

2 cups Water Spinach, leaves and stemseparated

3- 4 pieces unripe Tamarind fruit 2 medium Radishes, cut into cubes 1 Long Chili Pepper, halved 1 Tomato, quartered 1 medium Onion, chopped 3 tablespoons Fish Sauce 1 teaspoon Black Pepper



1 Microwave or heat up 1 cup water with the tamarind fruit. Mash, strain the juiceand discard the pulp and seeds.

2 Boil together in a pot the beef, remaining water, tamarind juice, tomato, onionand fish sauce. Simmer for 20 minutes or until the beef is tender.

3 Add the radish, taro root, kangkong stems, and string beans. Cook for another 5 -10 minutes, until the vegetables are tender.

4 Scoop out a few taro root and mash. Add it back to the soup to add flavor.

5 Season with pepper, then add the kangkong leaves.

6 Serve hot with rice.


9/25


10/25

BEEF BROCOLLIINGREDIENTS

1 kg. Beef Sirloin, cut in thin strips 3 cups Water or beef broth 1 bunch Broccoli florets and soft stem, cut

in bite size pieces

3 tablespoons Soy Sauce 3 tablespoons Oyster Sauce 3 Star Anise 3 cloves Garlic, minced 1 medium Onion, cubed 2 tablespoons Brown Sugar 1/2 teaspoon Ground Black Pepper 2 tablespoons Cooking oil, for sauteing 1 tablespoon Cornstarch, dissolved in 1 tablespoon water

1 Boil the beef, soy sauce and water in the pan until beef is tender, transfereverything in a bowl and set aside.

2 Blanch the broccoli : in a rapid boiling water, carefully drop the broccoli and cookfor 2 minutes until slightly tender, then strain and soak in ice cold water for aminute. Strain and set aside.

3 Saute the garlic and onion, add the beef, star anise and oyster sauce and cook fora few minutes or until the beef has absorbed the seasonings.

4 Add the beef broth (from boiling with soy sauce) and the brown sugar.

5 Put in the cornstarch dissolved in water and season with pepper.

6 Next goes the blanched broccoli, mix together and bring back to a boil to come

together. Cook for no more than a minute.

7 Remove immediately from heat (to keep the bright green color of the broccoli)and serve on a platter.

8 Perfect if served hot withrice.
http://www.filipino-food-recipes.com/cookingrice.htmlhttp://www.filipino-food-recipes.com/cookingrice.htmlhttp://www.filipino-food-recipes.com/cookingrice.htmlhttp://www.filipino-food-recipes.com/cookingrice.html


11/25

CHICKEN CURRYINGREDIENTS

4 pounds Chicken - Thigh and Legs, cutinto serving sizes

1 tablespoon Curry Powder 1 cup Red and Green Bell Peppers, cut

in thick strips

2 cans Coconut Milk 3 medium Potatoes, cubed 4 cloves Garlic, minced 1 medium Onions, chopped 2 tablespoons Fish Sauce or Patis 1/2 teaspoon Pepper 2 tablespoons Cooking Oil, for sauteing



1 In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continously.

2 Add the curry powder and fish sauce. Cook for a minute before stirring in thecoconut milk.

3 Bring to a boil, then turn the heat down to simmer for 10 minutes.

4 Add the potatoes and bell peppers and simmer for another 15 minutes or until thepotatoes are tender. Season with ground pepper.

5 Serve with rice.


12/25

CHICKEN AFRITADA

INGREDIENTS

2 pounds Chicken Thigh and Legs 1 small can Tomato Sauce 1 Red or Green Bell Peppers, diced 1/3 cup Green Peas 2 medium Potatoes, cubed 3 cloves Garlic, minced 1 medium Onion, chopped 1 cup chicken broth 1/4 cup Cooking Oil All-purpose Flour for dredging Salt and Pepper to taste



1 Dredge the chicken pieces in flour and pan-fry in medium heat. Do not overcook.

You only need to slightly brown the chicken. Set aside

2 Using the same pan, stir fry the garlic, and onions. Add back the chicken and stir in

the tomato sauce and chicken broth. Bring to a boil.

3 Turn the heat down to simmer for 10 minutes.

4 Add the potatoes and bell peppers and simmer for another 15 minutes or until the

potatoes are tender.

5 Add the green peas, then season with salt and pepper.

6 Serve with rice.


13/25


14/25

CHICKEN CALDERETA

INGREDIENTS 2 pounds Chicken, cut in serving pieces

1/4 cup vinegar 2 cups water 2 pieces bay leaf 4 cloves garlic, minced Garlic and Onion for sauteing 1 cup red and green bell peppers, cut in strips 4-5 Small chili peppers 1 small can Tomato sauce 1 small can Liver Spread 1/2 cup Pickle Relish 4-5 pieces Potatoes, cubed 1 Knorr Chicken cube in 1 cup water 1/2 cup Green Olives 2 tablespoons Sugar Salt and Pepper to taste

1 Just like makingAdobo,boil the chicken pieces in vinegar, water, garlic, 2 tsp.salt and bay leaf. Cook until chicken is tender, about 20 minutes.

2 Saute garlic, onion, bell peppers and chili peppers, then add the chicken and cookfor 2 minutes.

3 Excluding the olives, add the rest of the ingredients, together with 2 cups broth

(from boiling the chicken), and cook until potatoes are tender.

4 Add some water if it thickens too much before the potatoes are cooked.

5 Serve the Chicken Caldereta withrice.
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15/25

TINOLANG MANOKINGREDIENTS

2 pounds Chicken Thigh and Legs, cutinto serving slices

1 thumb-size Ginger, cut in strips 1 cup Green Papaya, cut in wedges 1/2 cup Pepper Leaves (Dahon ng Sili) 5-6 cups Chicken Broth 4 cloves Garlic, minced 1 medium Onion, chopped 3-4 tablespoons Fish Sauce or Patis 1/2 teaspoon Pepper Cooking oil for sauteing



1 In a large pot, saute the garlic and onion and ginger. Add the chicken pieces andcook for 2-3 minutes, stirring continously.

2 Add the fish sauce and cook for another minute. Add the chicken broth.

3 Bring to a boil, then turn the heat down to simmer for 10 minutes.

4 Add the green papaya and let it simmer for another 15 minutes or untilthe chicken are tender.

5 Stir in the dahon ng sili, and season with pepper.



16/25

LECHE FLANINGREDIENTS

1 14 oz. can Condensed Milk 1 12 oz. can Evaporated Milk 12 Eggyolks 1/2 cup Sugar, for the custard mix 1/2 teaspoon Vanilla Extract 1/3 cup Sugar, for

the arnibalor caramelized sugar



1 Mix all the ingredients together, except the 1/3 cup sugar for the arnibal. Setaside.

2 To caramelize the sugar in the pan:

Divide the sugar between 2 pans or llanera. Hold the pan by the side using a pair of tongs and swirl it

over stovetop burner to melt the sugar.

Continue swirling the pan to make the melted sugar cover the bottom evenly.The color should be reddish brown. Be careful not to burn it.

3 Strain and pour the custard mixture on the caramelized pan.

4 Cook in a steamer for 20-25 minutes, or until the top is firm.

5 Cool and refrigerate before serving.

6 To serve, loosen the sides and flip over on a serving plate.


17/25

YEMA BALLS

INGREDIENTS 1 14 oz. can Condensed Milk 4 Egg yolks, Large few drops of lemon extract 1/2 cup Sugar, for rolling



(Cooling time not included)1 Beat the egg yolks with the condensed milk and lemon extract to mix thoroughly.

2 Cook over low heat for 30 - 35 minutes or until thick, stirring constantly.

3 Cool for a couple hours before forming.

4 Using a melon baller or small ice cream scooper, portion into small balls.

5 Form into balls and roll in sugar.

6 Wrap in colored cellophane and serve.


18/25

FRUIT SALADINGREDIENTS

1 6 pound can or 10 cups Fruit Cocktail 1 can condensed milk 1 cup heavy cream 2 pcs. apples, cubed 1/2 cup plain cream cheese 1/4 cup cheddar cheese, cubed 1/4 cup Maraschino Cherry Halves (optional)

1 Drain the Fruit Cocktail thoroughly, leave in thestrainer for at least 10 minutes.

2 Stir together the condensed milk, heavy creamand cream cheese. Whip until blended well.

3 Add in the drained fruit cocktail and cheddar cheese.

4 Peel and cube the apples one at a time, putting the apples directly into the saladas they are cut.

5 Put in the cherry halves and mix together to evenly distribute the fruits.

6 Refrigerate and serve cold.


19/25

BUKO PANDANINGREDIENTS

Gelatin:

1 stick Green Agar-agar (gelatin) stick 3 cups water 1 cup Sugar 1 Pandan leaf 2 cups Young Coconut, in long shreds or

cut in strips 1 cup Small Tapioca Pearls, cooked as

below(optional) 3/4 cup Heavy Cream or Nestle Cream 3/4 cup Condensed Milk



1Soak the agar-agar in water, set aside for 30 minutes.

2Boil for 10 minutes or until the agar-agar is fully dissolved, then add the sugar.

3Set on a pan to cool, refrigerate, then cut in cubes.

4In a separate pan with hot boiling water, put the small tapioca pearls for 10 to 15minutes until translucent. Strain, and set aside to cool.

5To put together, mix together the heavy cream and condensed milk, add theshredded young coconut and tapioca pearls, then add the gelatin last.

6Try not to mix too much after you put in the gelatin so the sauce will not turn toogreen.


20/25

POLVORON

INGREDIENTS 2 cups All-purpose Flour 1 cup Powdered Milk 3/4 cup Sugar 3/4 cup Butter, softened



1 Toast the all-purpose flour on the stove top, stirring continuously, for about 8 - 10

minutes or until it is medium brown in color.

2 In a big bowl, mix the sugar and powdered milk, and add the toasted flour.

3 Add the softened butter and mix thoroughly.

4 Wrap using a cut Japanese paper or colored cellophane.

5 Serve and enjoy the sweet confection.


21/25

PINAKBETINGREDIENTS

2 pieces Ampalaya (Bitter Melon), cut into 2"length

2 pieces eggplant, cut into 2" length wedges 6-8 pieces okra, tops trimmed off or cut

diagonally if longer than 2" length 2 pieces tomatoes, cut in wedges 2 cloves garlic, minced 1 medium onion, chopped 1 tablespoon Bagoong Isda (Thick Salted Fish Sauce) 1 1/2 cup broth, shrimp, fish or pork 1 teaspoon ground pepper 2 tablespoons cooking oil, for sauteing



1 Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.

2 Turn the heat down and add the vegetables, layering them in the pan from thebottom in this order : ampalaya, okra, and eggplant.

3 Add the broth and bagoong. Cover, let it boil, then simmer for 10-15 minutesuntil the vegetables are cooked but still firm.

4 Stir in the fish or shrimp. Season with ground pepper.

5 Serve with rice.


22/25

GINATAANG KALABASAINGREDIENTS

5 cups Squash, cut in cubes

3 cups String Beans, cut in 1 1/2 inchlengths 1/2 pound whole shrimp, head and shells

removed, with tails intact 1/2 can or 3/4 cup coconut milk 1/2 can or 3/4 cup coconut cream 1 cup shrimp broth(from boiled shrimp head

and shells) 2 tablespoon shrimp paste or 2 tablespoon fish sauce 4 cloves Garlic, minced 1 medium Onion, chopped 1 Long Chili Pepper (optional) 1 tsp Ground Pepper Cooking oil for sauteing

1 Pan-fry the shrimps in little oil for about 30 seconds per side, then set aside.

2 Using the same pan and oil, saute the garlic, onion and chili pepper, then add theshrimp paste.

3 Add the squash and string beans and cook for a minute.

4 Pour in the coconut milk and shrimp broth, bring to a boil.

5 Turn heat down and simmer for 10 - 15 minutes, or until the vegetables aretender.

6 Add the coconut cream to thicken the sauce and cook for a few minutes.

7 Put in the cooked shrimps and season with salt(if needed) and pepper.

8 Serve hot withrice.
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23/25

GINISANG AMPALAYAINGREDIENTS

2 pieces Ampalaya, cut in half,seeded and sliced into 1/4"

crosswise

2 pieces tomatoes, cut in wedges 1/2 pound pork, pre-boiled and

cubed

2 pieces whole eggs, scrambled 2 cloves garlic, minced 1 medium onion, chopped 1 tablespoon Fish sauce 1 1/2 cup broth 1 teaspoon ground pepper 2 tablespoons cooking oil, for sauteing



1 Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.

2 Add the ampalaya and the fish sauce.

3 Pour in the broth and cover to let it boil, then turn the heat down to simmer for 5-10

minutes until the vegetables are cooked but still firm.

4 Season with pepper.

5 Pour the beaten eggs on top and do not stir. Let it cook for a minute before turning

the heat off.

6 Serve with rice.


24/25

LAINGINGREDIENTS

4 cups Dried Taro Leaves 1/2 pound Pork loin or shoulders, boiled and

cut in strips 2 cans Coconut Milk 1 piece Long Chili Peppers, cut in strips 3 cloves of Garlic, minced 1 medium Onion, chopped 1 teaspoon Salt 1 thumbsize Ginger, cut in strips 2 tablespoons Sauteed Shrimp Paste(Bagoong Alamang) 1 tablespoon Cooking Oil for sauteing



1 Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2minutes.

2 Add the rest of the ingredients and let it simmer for 15 - 20 minutes, stirring fromtime to time.

3 Cook until the taro leaves have fully absorbed the coconut milk and almostrendering fat.

4 Serve with rice.


25/25

CHOPSEUY

INGREDIENTS 4 cloves Garlic, minced

1 medium Onion, chopped 2 tablespoons Cooking Oil, for

sauteing

1 cup Pork Shoulder, pre-boiled, slicedin strips

1 Cauliflower, cut the florets only, 2 Carrots, cut in strips 1 cup Snow Peas Sitsaro, ends trimmed 1/2 Cabbage, cut in 1/4 inch thick 1 each Green and Red Bell Pepper, cut in strips 2 tablespoons Fish Sauce Patis 1 cup pork or shrimp broth 1 cup Shrimps, shelled and deveined 12 Quail Eggs, pre-cooked and shelled(optional) 1 tablespoon Cornstarch or Tapioca Starch, dispersed in 1/2 cup water 1 teaspoon Salt 1/4 teaspoon Pepper



1 In a large pan over medium heat, saute the garlic and onion in the cooking oil.

Add the pork and shrimps and cook for 2 minutes.

2 Add cauliflower, red and green bell peppers and snow peas, together with the fishsauce and saute for 3 minutes.

3 Pour in the pork stock, put the cover on and simmer for 10-12 minutes.

4 Stir in the shrimps and quail eggs.

5 Thicken the sauce with the cornstarch dispersed in water mixture.



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Adobong Baboy