Adobo is the most popular Filipino dish enjoyed by all classes.

Estimated cooking time: 50 minutes.

Ingredients:

• 1/2 kilo pork cut in cubes
• 1 head garlic, minced
• 1 onion, diced
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 cup of water
•   2 potatoes, cut in cubes (optional)
  
• 3 laurel leaves (bay leaves)
• 3 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• Salt and pepper to taste

 

Ingredients
1 cup munggo, washed

1/4 kilo pork belly, cut into small pieces

5 cups water

1 head garlic, minced

1 small onion, minced

4 pieces tomatoes, sliced

1 cup malunggay leaves (ampalaya leaves is a great alternative)

2 tablespoon cooking oil 

Fish sauce to taste

PROCEDURE :
1. In a casserole, put water, munggo
2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
4. Add the pork and saute until lightly browned.
5. Add in the munggo and stock.
6. Season with fish sauce and add the malunggay  (or ampalaya)leaves.

Serve hot

Ingredients:

• 1/2 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into cubes.
• 1 medium sized ginger, crushed and slliced into strips
• 1 bunch of chili leaves
• 1/2 liter of water
• 5 garlic cloves, minced
• 1 red onion, cit into rings
• 2 tablespoons oil
• patis (fish sauce), to taste

Cooking Instructions:

• Heat oil and sauté garlic, onion and ginger in a kettle
• Add water and the chicken.
• Bring to boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis (fish sauce)
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Turn off heat and add sili leaves.
• Serve steaming hot on a bowl with plain rice

Tinapa is the Filipino term for fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from milkfish, which is locally known as bangus.

Cooking and serving  process

Just fry the tinapa (smoked fish) in a frying pan and serve with sliced tomatoes...

 

Ingredients:

1 k. of pork belly, diced

1/4 k of pork liver, minced
4 c. of pig’s blood, refrigerated
3 chili peppers (green haba)
1 head of garlic, crushed and minced
1 thumb-sized piece of ginger, minced
3 onions, halved and sliced thinly
Salt , Fish sauce (patis)
1 tbsp. of cooking oil

Cooking Procedures:

• Cover pork with water and simmer for 30 minutes. Remove from broth. Let it cool and dice.
  
  
• Save 1-1/2 cups of broth.
  
  
• Heat cooking cooking oil in a casserole.
  
  
• Add the garlic and ginger. Saute until fragrant.
  
  

• Add pork, liver, salt and saute for 5 minutes until the edges of the pork start to brown

  
  
• Add the onions and continue cooking until the onions are transparent.
  
  
• Season with fish sauce (patis) and pepper
  
  
• Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
  
  
• Take the pig’s blood out of the refrigerator. Transfer to a clean bowl. Mash solid masses to a pulp. Pour  into the casserole. 
  
• Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
  
• Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.
  
• Bring to a boil.
  
  
• Cook over medium heat, stirring, for about 5 minutes.
  
  
• Add chilli peppers
  
  
• Serve hot with puto or steamed rice