MALUNGGAY CORN SOUP

Malunggay Corn Soup Ingredients:

2 cups white corn, shredded
1 glove garlic, minced
1 small onion, chopped
3 cups water
1 pc small patola sliced
1 cup malunggay leaves
Salt and pepper to taste
Cooking oil.

Malunggay Corn Soup Procedures:

1. Saute the garlic and onion.
2. Add water and bring to a boil.
3. Add the shredded corn and continuously stir until cooked.
4. Add salt and pepper to taste.
5.  When cooked, add patola and malunggay leaves.
6. Simmer for few more minutes until patola is tender.

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GINISANG UPO (SAUTEED WHITE SQUASH)

Ingredients:
1 medium sized Upo (White Squash) , sliced
5 cloves garlic, crushed
1 medium sized onion, diced
2 medium sized tomatoes, diced
1/4 lb ground pork
3 tbsp cooking oil
1 tsp salt
1/2 tsp ground black pepper
Procedures:
1. Heat the pan and pour the cooking oil
2. Saute the garlic, onions, and tomatoes
3. Put-in the ground black pepper and ground pork then simmer for 3 to 5 minutes
4. Add the Upo (White Squash), cover the pan, and simmer for 6 minutes
5. Add salt to taste. Serve hot.

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SABAW SA KABUTE (MUSHROOM SOUP)

Sabaw sa Kabute ingredients:
1/2 k. fresh mushrooms
2 cups medium-size shrimps, shelled
1/2 tsp. ground pepper
1/2 tsp. salt
1 can cream of mushroom soup
6 cups water
1 head garlic, minced
1 small onion, chopped
cooking oil

Sabaw sa Kabute Procedures:
1. Heat oil and saute the garlic, onion, shrimps and mushroom.
2. Add water and cream of mushroom soup.
3. Season with salt and pepper. Allow to boil for 15 minutes. Cool a little before serving.

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Ginataang Talong Recipe

Ginatang Talong Ingredients:
3 cloves garlic, minced
100 grams shrimps
100 grams lean pork, cut into strips
1 tbsp bagoong alamang
2 cups kakang gata or first extraction (coconut milk)
1 kilo eggplant, cut into two then sliced diagonally
1/4 tsp salt

Ginataang Talong Procedures:
1. In a saucepan, add garlic, shrimps, lean pork, and bagoong alamang to coconut milk.
2. Bring to a boil with constant stirring until the liquid has oiled.
3. Add eggplants and simmer with constant stirring until eggplants are cooked and coconut milk turns oily.
4. Season with salt.

Makes 5-6 servings.

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Utan Bisaya Recipe

Prepare: (Good for 5 persons)

•  10 stalks “Malunggay” leaves
•  10 stalks “Alogbati”
•  1 pc eggplant
•  6 pcs okra
•  1 pc “sikwa” (big)
•  6 pcs string beans
•  300 grams yellow squash
•  3 pcs gabi (small)
•  Lemon grass ( 3 leaves)
•  Spring onions ( 2 heads)
•  1 pc tomato
•  Ginger
•  Salt
•  Msg (optional)
•  Fried fish (optional)

Steps:
Put water (around 1000 ml) in the casserole and bring it to boil. Put Gabi first, and when soft, add the following in order: squash, eggplant, stringbeans, okra, sikwa, lemon grass, and spices, salt. After a while, add the alogbati and malunggay. Being leafy and easy to cook, the last 2 are dropped last. Served while still hot.
- See more at: http://www.onecebu.com/food/articles/utan-bisaya-visayan-vegetable-soup-6432.html#sthash.lN8ALc0l.dpuf

Prepare: (Good for 5 persons)

     10 stalks “Malunggay” leaves
     10 stalks “Alogbati”
     1 pc eggplant
     6 pcs okra
     1 pc “sikwa” (big)
     6 pcs string beans
     300 grams yellow squash
     3 pcs gabi (small)
     Lemon grass ( 3 leaves)
     Spring onions ( 2 heads)
     1 pc tomato
     Ginger
     Salt
     Msg (optional)
     Fried fish (optional)

Steps:

Put water (around 1000 ml) in the casserole and bring it to boil. Put Gabi first, and when soft, add the following in order: squash, eggplant, stringbeans, okra, sikwa, lemon grass, and spices, salt. After a while, add the alogbati and malunggay. Being leafy and easy to cook, the last 2 are dropped last. Served while still hot.

Prepare: (Good for 5 persons)

•  10 stalks “Malunggay” leaves
•  10 stalks “Alogbati”
•  1 pc eggplant
•  6 pcs okra
•  1 pc “sikwa” (big)
•  6 pcs string beans
•  300 grams yellow squash
•  3 pcs gabi (small)
•  Lemon grass ( 3 leaves)
•  Spring onions ( 2 heads)
•  1 pc tomato
•  Ginger
•  Salt
•  Msg (optional)
•  Fried fish (optional)

Steps:
Put water (around 1000 ml) in the casserole and bring it to boil. Put Gabi first, and when soft, add the following in order: squash, eggplant, stringbeans, okra, sikwa, lemon grass, and spices, salt. After a while, add the alogbati and malunggay. Being leafy and easy to cook, the last 2 are dropped last. Served while still hot.
- See more at: http://www.onecebu.com/food/articles/utan-bisaya-visayan-vegetable-soup-6432.html#sthash.lN8ALc0l.dpuf

Prepare: (Good for 5 persons)

•  10 stalks “Malunggay” leaves
•  10 stalks “Alogbati”
•  1 pc eggplant
•  6 pcs okra
•  1 pc “sikwa” (big)
•  6 pcs string beans
•  300 grams yellow squash
•  3 pcs gabi (small)
•  Lemon grass ( 3 leaves)
•  Spring onions ( 2 heads)
•  1 pc tomato
•  Ginger
•  Salt
•  Msg (optional)
•  Fried fish (optional)

Steps:
Put water (around 1000 ml) in the casserole and bring it to boil. Put Gabi first, and when soft, add the following in order: squash, eggplant, stringbeans, okra, sikwa, lemon grass, and spices, salt. After a while, add the alogbati and malunggay. Being leafy and easy to cook, the last 2 are dropped last. Served while still hot.
- See more at: http://www.onecebu.com/food/articles/utan-bisaya-visayan-vegetable-soup-6432.html#sthash.lN8ALc0l.dpuf

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Chicken Adobo Recipe

Ingredients

4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves

Directions

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

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Ginisang monggo

INGREDIENTS:

• 1 1/2 cups pork, cut into strips or cubed (optional)
• 3-4 cloves garlic, minced
• 1 medium onion, sliced
• 2 medium tomatoes, sliced    
• 1 cup bittermelon leaves /ampalaya leaves 
• 2 tbsp fish sauce or salt to taste
• 2 1/2 cups water
• 1 cup mung beansHOW TO COOK GINISANG SARDINAS:
• Rinse the mung beans in running water.
• In a pan, boil mung beans in 2 1/2 cups water. Cook until tender. 
• In another pan, heat a small amount of cooking oil and pan fry the pork. Cook until tender. Remove the pork from pan and set aside. 
• Using the same pan, saute garlic, onion and tomatoes.
• Add the pork and fish sauce.  Cook for few minutes.
• Add the cooked mung beans together with the water.
• Add bittermelon leaves and cook for 5-8 minutes.
• Transfer to a serving bowl.
• Serve and Enjoy!
• 
  

Ginisang Munggo

You will need:

• 1/2 kilo munggo (green mung beans), soaked in water overnight
• 1/2 kilo pork rind or pork belly, cut into small cubes
• 1 tbsp vegetable oil
• 1 pc medium-sized tomato
• 1 pc medium-sized onion
• 3 cloves garlic, minced
• 1/4 kilo medium-sized shrimps, peeled and deveined, set the shells aside
• 5 cups water
• 1 pc tinapang galunggong (smoked fish)
• 1 cup malunggay (moringa), chili leaves, or spinach
• 1 pc pork bouillon cube
• 2 tbsp fish sauce
• salt and pepper to taste

How to prepare:

1. Render pork in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning.
2. Set pork cracklings aside. Reduce the oil in the pan to about 1 tbsp. Sauté onion, tomato, garlic, and shrimps. Add drained munggo beans. Cook while stirring for about 5 minutes.
3. Add water, bouillon cube, fish sauce, salt, and pepper.
4. In a bowl, add some hot water to the shrimp shells and pound them gently until the juices come out. Using a strainer, add the shrimp extract to the soup.
5. Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
6. Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
7. Serve with rice.

- See more at: http://www.lutonilola.net/2013/04/recipe-42-ginisang-munggo-mung-bean-soup/#sthash.RFaJAZc0.dpuf

Ginisang Munggo

You will need:

• 1/2 kilo munggo (green mung beans), soaked in water overnight
• 1/2 kilo pork rind or pork belly, cut into small cubes
• 1 tbsp vegetable oil
• 1 pc medium-sized tomato
• 1 pc medium-sized onion
• 3 cloves garlic, minced
• 1/4 kilo medium-sized shrimps, peeled and deveined, set the shells aside
• 5 cups water
• 1 pc tinapang galunggong (smoked fish)
• 1 cup malunggay (moringa), chili leaves, or spinach
• 1 pc pork bouillon cube
• 2 tbsp fish sauce
• salt and pepper to taste

How to prepare:

1. Render pork in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning.
2. Set pork cracklings aside. Reduce the oil in the pan to about 1 tbsp. Sauté onion, tomato, garlic, and shrimps. Add drained munggo beans. Cook while stirring for about 5 minutes.
3. Add water, bouillon cube, fish sauce, salt, and pepper.
4. In a bowl, add some hot water to the shrimp shells and pound them gently until the juices come out. Using a strainer, add the shrimp extract to the soup.
5. Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
6. Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
7. Serve with rice.

- See more at: http://www.lutonilola.net/2013/04/recipe-42-ginisang-munggo-mung-bean-soup/#sthash.RFaJAZc0.dpuf

Ginisang Munggo

You will need:

• 1/2 kilo munggo (green mung beans), soaked in water overnight
• 1/2 kilo pork rind or pork belly, cut into small cubes
• 1 tbsp vegetable oil
• 1 pc medium-sized tomato
• 1 pc medium-sized onion
• 3 cloves garlic, minced
• 1/4 kilo medium-sized shrimps, peeled and deveined, set the shells aside
• 5 cups water
• 1 pc tinapang galunggong (smoked fish)
• 1 cup malunggay (moringa), chili leaves, or spinach
• 1 pc pork bouillon cube
• 2 tbsp fish sauce
• salt and pepper to taste

How to prepare:

1. Render pork in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning.
2. Set pork cracklings aside. Reduce the oil in the pan to about 1 tbsp. Sauté onion, tomato, garlic, and shrimps. Add drained munggo beans. Cook while stirring for about 5 minutes.
3. Add water, bouillon cube, fish sauce, salt, and pepper.
4. In a bowl, add some hot water to the shrimp shells and pound them gently until the juices come out. Using a strainer, add the shrimp extract to the soup.
5. Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
6. Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
7. Serve with rice.

- See more at: http://www.lutonilola.net/2013/04/recipe-42-ginisang-munggo-mung-bean-soup/#sthash.RFaJAZc0.dpuf

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Pancit Palabok Recipe

Pancit Palabok Recipe

Ingredients

• 1 pack (1 lb) rice noodles (bihon)

Sauce:

• 2 tbsp cooking oil
• 1/2 lb ground pork
• 1 tbsp anatto powder
• 3 cups pork broth
• 1 piece shrimp cube
• 6 tablespoons all-purpose flour
• 2 tbsp fish sauce
• 1/2 tsp ground black pepper

Toppings:

• 1 cup boiled pork, thinly sliced and cut into small pieces
• 2 pieces fried firm tofu (tokwa), cubed
• ½ cup tinapa flakes (smoked fish)
• ½ cup chicharon (pounded)
• 2 hard boiled eggs,sliced
• ½ cup cooked shrimps (boiled or steamed)
• 1/4 cup green onion or scallions, finely chopped
• 3 tbsp fried garlic
• 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
  
  

  Cooking Procedure

  1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
  2. Cook the sauce by heating a saucepan. Pour-in the cooking oil.
  3. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
  4. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
  5. Add the shrimp cube and stir and simmer for 3 minutes
  6. Add the flour gradually while stirring.
  7. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
  8. Meanwhile, boil enough water in a pot.
  9. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
  10. Remove the strainer from the pot and drain the liquid from the noodles.
  11. Place the noodles in the serving plate.
  12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
  13. Serve with a slice of lemon or calamansi. Share and enjoy!
  Number of servings (yield): 6

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Pancit Malabon

INGREDIENTS

• 8 oz Thick Rice Noodles or Cornstarch Noodles
• 1 1/2 pound Shrimps, shelled and deveined, and cooked
• 1 1/2 pound Squid, head separated, body cleaned and sliced
• 3 tablespoons Achuete (Annato) Seeds
• 3-4 stalks Green Onions, sliced fine
• 6 cloves Garlic, minced and fried
• 2 tablespoons Cornstarch, dissolved in 1/4 cup water
• 5 cups Water
• 2 tablespoons Fish Sauce or Patis
• 1/2 teaspoon Ground Pepper
• 3-4 Eggs, boiled, shelled and cut in wedges
• 1/4 cup Cooking Oil

PREPARATION TIME : 20 minutes

COOKING TIME : 30 minutes

1 Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.

2 In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 1 tablespoon oil on the pan.

3 Stir-fry the shrimps and squid for 1-2 minutes, then add a teaspoon of fish sauce. Set aside.

4 Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.

5 Thicken with the cornstarch mixture and add the remaining achuete oil.

6 Assemble on a plate in this order :

• Noodles
• Sauce
• Shrimp
• Squid
• Fried Garlic
• Boiled Egg
• Green Onion

TIPS

• Though not traditional, you can add scallops to this dish - they are mild in flavor and makes a nice addition to your seafood mix.
• Shrimps and squids (and scallops) cook real fast, about 2-3 minutes. Make sure you don't overcook as they can get rubbery and tough.
• Though this is a seafood noodle dish, it is not advisable to add any kind of fish and crabs as they could overpower the flavor of the sauce.
• You can add a shrimp broth bouillon for more shrimp flavor, but cut down on the fish Sauce if the bouillon is already salty.

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Pancit bihon guisado

INGREDIENTS:

• 2 tbsp cooking oil
• 5 cloves garlic, minced
• 1 medium onion, sliced
• 1 tbsp fish sauce
• 1 cup boiled meat, cut into strips
• 2 pcs chinese sausage, strips 
• 1/2 head cabbage, cut into squares
• 1 large carrots, strips
• 1 cup green beans, sliced diagonally
• 1 cup snow peas
• 3 tbsp tbsp soy sauce
• 3 cups broth
• 2 tbsp kintsay / cilantro
• 1 bundle or 8oz rice sticks
• salt & pepper to taste
• lemon
  
  
  HOW TO PREPARE PANSIT BIHON GUISADO:
• Boil the meat in water until tender. Reserve the soup.
• Soak the rice sticks in water.
• In a pan, saute garlic in cooking oil. Add onions, meat and chinese sausage. Add fish sauce and cook for 3 minutes.
• Add green beans, carrots, cabbage, snow peas and kintsay/cilantro. Cook until vegetables are half-cooked. Remove from heat. Set aside.
• In a wok, boil soy sauce and broth. Add the rice sticks and cook until the rice sticks are tender. 
• Add the cooked vegetables.
• Season with salt and pepper.
• Serve with calamansi or lemon.
• 
  

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Pancit luglug

Same as pancit palabok except with larger noodles.

Ingredients

Serves: 5 

• 400g vermicelli (rice noodles)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 tbsp atchuete (annatto) powder
• 1kg small cooked prawns
• 1kg minced pork
• 2 (305g) cans cream of chicken soup
• 800ml (3 1/4 cups) chicken broth

• Optional garnish
• 2 spring onions, chopped
• 3 hard boiled eggs, crumbled
• Crushed pork rinds
• Fried garlic

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Directions

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

1. Soak the noodles in warm water for 5 minutes. In a large pot, boil some water and cook the noodles until tender. Drain and set aside.
2. In a frying pan, heat the oil over medium heat and saute the onion and garlic. Set aside half this mixture for the sauce.
3. Stir in the atchuete powder for a deep red orange color, followed by the prawns. Simmer for 2 minutes and set aside.
4. In a large pot, brown the minced pork until it is no longer pink. Add the remaining half of the onion-garlic mixture, and salt and pepper to taste.
5. Add the cream of chicken soup and stir until well mixed. Add the chicken broth and stir until it becomes a thick sauce. Set aside.
6. To serve, place a portion of the noodles on a plate, ladle a portion of the sauce over, and top with a small portion of the prawn mixture.
7. Garnish with spring onions, egg, crushed pork rinds, and fried garlic.

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Misua Recipe

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

(Cooking Measurements)

Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté garlic and onion.
2. Add chicken stock or water and bring to a boil.
3. Stir in misua noodles and then lower the heat to simmer.
4. Season with patis, salt and pepper.
5. Break the eggs into the simmering stock.
6. Cook until eggs are set for about 2-3 minutes.
7. Remove from heat. Serve hot and garnish with green onions.

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Pancit lomi Recipe

A Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter.

NUMBER OF SERVINGS: 4-6
PANCIT LOMI INGREDIENTS:

• 200 grams of lomi noodles
• 2 tablespoon of cooking oil
• 4 cloves minced garlic
• 1 small onion chopped
• 1 cup of pork meat
• 1/2 cup pork liver
• 1 cup squid ball
• 1 teaspoon salt ]
• 1/4 teaspoon black ground pepper
• 6 cups of water
• 1 pieces chicken broth cube
• 1 teaspoon white sugar
• 1 small carrot, julienned
• 1 small cabbage chopped
• 1/2 cup of onion leeks (chopped)
• 2 eggs, beaten

COOKING PROCEDURES:

1. Pour in the cooking oil. Saute the garlic and onion until fragrant.
2. Add the pork meat, pork liver, squid balls, salt and continue stir frying over medium heat for 5 minutes.
3. Add balck pepper, water and simmer for 10-15 minutes. Add the lomi noodles and simmer for another 5 minutes.
4. Add carrots, cabbage, onion leaks. Pour in the beaten eggs stirring continuously, then reboil.
5. Turn off the heat. Serve hot and enjoy!!!

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Tinolang Manok Recipe

INGREDIENTS:

• 2 lbs chicken (cut into serving pieces)
• 1 thumb size ginger root cut into strips
• 3 cloves garlic (minced)
• 1 onion (sliced)
• 2 small to medium sayote/chayote or green papaya (cut into wedges)
• 1/2 cup pepper leaves
• 1 Tbsp Fish Sauce (Patis)
• 3 cups of water
• 1 chicken cube
• 2 tbsp coking oil

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HOW TO COOK TINOLA MANOK:

• In a saucepan, saute the garlic, onion & ginger in cooking oil. 
• Add the chicken and cook for 5 minutes or until the chicken colors lightly.
• Add the fish sauce.
• Pour-in water and bring to a boil. Simmer until chicken is done about 30 minutes. 
• Add the chicken cube and sayote/chayote. Continue simmering until sayote/chayote is tender.
• Add pepper leaves and salt to taste.
• Remove from heat. 
• Serve hot. Enjoy!

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