My recipes, Cebu's best home style cooking.

I am a native of Cebu and came to the US in 2004 after I got married to a wonderful American man. I’ve come to the point where I started to write down my recipes and procedures when my son developed his love of cooking and the love of Filipino foods. He wanted to do things on his own at a very young age, he watched me cook and wanted to help. I don’t measure anything I cook as for the ingredients, as we grew up without measuring cups and stuff. But my son is so curious on how can he make it taste good if he won’t know how much to put in the mixtures. I don’t know what to tell him. So I sat down, and then realized, I have to put all this together so when my kids grow up, they will know where to look when they crave their mommy’s cooking. So here, I created a website for them and to my friends who asked me how did I cook such a flavorful dishes! My kids are always so proud of the Filipino foods because of the fresh ingredients, simple, unique, and flavorful. They love to eat like a Filipinos, boodle fight style! My families and friends all enjoyed my dishes during big parties and events. Some dishes are not posted yet, but will be up soon. So these recipes are for you guys!

Stir Fried Mixed Asian Veggies(Pinakbet)
Stir Fried Mixed Asian Veggies (Pinakbet)
WHAT IS PINAKBET?
  • 1/4 lb pork loin or pork belly thinly sliced into strips
  • 2 tbsp apple cider vinegar
  • sea salt and ground black pepper
  • 1 large onion
  • 2 thumb size fresh ginger
  • 3 cloves crushed garlic
  • 1 large egg plant
  • 1 medium-sized bitter melon
  • 2 cups cut pumpkin squash
  • 6 to 8 pieces cut okra
  • 1 bunch string beans cut in 3 inches length
  • 3 tbsp light soy sauce
  • 4 tbsp cooked shrimp paste(optional)
  • 3 tbsp extra virgin olive oil
  • 1/2 cup water
  • Coat the sliced pork with salt and vinegar. Set Aside.
  • Slice all the vegetables into bite size strips, separated.
  • Add olive oil into a heated saute pan.
  • Saute the garlic, ginger and onions for 2 mins.
  • Add the pork and cook until color turns light brown
  • Add the squash and string beans into the pan.
  • Put fire on high heat. Add 1/2 cup water. Stir and cover for 3 mins. 
  • Add the remaining vegetables, soy sauce, salt and ground black pepper. Stir thoroughly and then cover for another 3-5 minutes.
  • Stir the shrimp paste in and mix thoroughly. Cover for another 2 minutes or until it sizzles.
  • Try the vegetables and cook to adjust to your perfection. 

Serve with rice! 

Eggplant with Ground Pork and Fermented Black Beans
Eggplant with Ground Pork and Salted Black Beans
ABOUT THIS RECIPE
  • Toss 1 tsp salt and 1 tbsp vinegar into the ground pork and mix well.
  • Add the olive oil into the heated wide skillet. 
  • Add the pork and cook until light brown for 2 minutes. 
  • Add fresh garlic and shallots and cook until brown. 
  • Add the rinsed, salted black beans. 
  • Toss the eggplant and mix thoroughly. Spread them all around the skillet evenly. Cover for 5-8 minutes, and open in between minutes to stir. 
  • When eggplant is tender, add the jalapeno and stir again. Cover and let it sizzle for 2 minutes. 
  • Turn off fire. Serve and garnish with cilantro. Drizzle with olive oil(optional)
Grilled Whole Yellowtail Fish
Grilled Whole Yellowtail Fish
ABOUT THIS RECIPE
  • 1 whole yellowtail fish, cleaned, gills, scales and guts removed
  • 2 stalks lemongrass
  • 2 cloves fresh garlic
  • 2 tbsp dark soy sauce
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 4 tbsp extra virgin olive oil, divided
  • Place all the ingredients in a large ziploc bag. Leave 2 tbsp olive oil for the finishing touch.
  • Mix thoroughly and marinate for at least 2 hours in the refrigerator.
  • Grill over charcoal on high for 5 minutes on both sides.
  • Brush the remaining olive oil on both sides just before taking out of the fire.
  • Serve with sliced tomatoes, lemons, cilantro and jalapeno if you like. Or just simply dip it in soy sauce with lemon juice.
Grilled Squid
Stuffed Grilled Squid
ABOUT THE RECIPE
  • 3 whole squid, black ink removed
  • 6 stalk lemon-grass, sliced
  • 6 stalks green onions
  • 5 cloves chopped fresh garlic
  • 1/2 chopped fresh onions
  • 3 whole dried bay leaves
  • 1 tbsp lemon juice
  • 1/2 cup olive oil, divided
  • 3 tbsp soy sauce, plus dipping sauce if you prefer
  • sea salt and ground black pepper to taste
  • parsley or green onion leaves for garnish
  • Clean the squid, remove the black ink or guts, beak and eyeballs then wash thoroughly. (Watch video on how to clean squid)
  • Mix all the ingredients in the mixing bowl, except half of the amount of the olive oil and parsley.
  • Divide the ingredients into 3 after mixing and stuff them equally in each squid.
  • Marinate for 2 hours or overnight for more intense yummy flavor.
  • Grill over charcoal, 5 minutes on each four sides.
  • Brush the remaining olive oil into the squid just before removing them from the grill.
  • Garnish with parsley or anything you like.
 

Note: The lemon-grass may not be pleasant to eat but it gives a lot of flavor and aroma. After slicing the squid, take out the lemon-grass and can be thrown away.

Serve with or without rice.
Serve with your favorite dipping sauce. I like it with spicy seasoned vinegar mixed with low sodium soy sauce.

Paklay
Pork Innards Stew (Paklay)
ABOUT THE RECIPE
  • 2 lbs pork belly
  • 2 lbs pork liver
  • 1 lb.pork tripe or beef tripe
  • 2 lbs pork blood
  • 3 large chayote
  • 5 large carrots
  • 1 large red bell pepper
  • 1 large onion
  • 1/2 cup extra virgin olive oil
  • 5 whole garlic, minced
  • 1/2 cup ginger, strips
  • 1/8 cup salted black beans(taosio)
  • 1 tbsp knorr powder
  • 1/2 vinegar
  • 1/2 cup soy sauce
  • 1 cup water
  • 5 pcs whole bay leaves
  • spicy green chillies or jalapeño(amount depends on the level of spiciness you want)
  • sea salt and freshly ground black pepper to taste

 

  • Clean/peel and slice all the fresh vegetables into strips and set aside.
  • Bring water to boil. Add one bay leaf, salt and 2 tbsp vinegar into the water. Boil the liver and tripe together for 5-8 minutes, uncovered
  • Take it out place in the strainer and run with cold water. Add the pork blood into the same pot and boil for 10 minutes, uncovered. Take it out and run cold water as well.
  • When meat are cool enough to handle, cut them into strips. Set aside.
  •  Meanwhile, season the pork belly strips with 1 tbsp vinegar and salt. Mix thoroughly.
  • Cook the pork belly strips into a heated large wide skillet or wok for 2 minutes.
  • Then add the garlic, onions, fresh ginger, bay leaves and salted black beans. Stir for 2 minutes.
  • Add soy sauce, the remaining vinegar,  knorr powder and 1 cup water. Let it boil.
  • Add the cooked liver, tripe and pork blood strips. Always use two ladles to stir them thoroughly and gently so it won’t break the pork blood into pieces and it remains a strip until done. Cover and let it sizzle for 2 minutes.
  • Add carrots, red bell pepper and chayote.  Stir with two spatula gently. Cover for 5 minutes or until vegetables are cook enough to your perfection. Season with salt and pepper if needed. I like the taste of vinegar and saltiness in this dish, so sometimes I would add more soy sauce and vinegar to it.
  • Add the green chillies or jalapeño. Stir and then turn the fire off.

Enjoy with rice

 

GINATAANG LANGKA (Green Young Jackfruit with Pork and Coconut Milk)
Young Jackfruit with Pork and Coconut Milk (Ginataang Langka)
ABOUT THE RECIPE
  • 1 lb pork shoulder, cut in chunks,  with bone is fine.
  • 30 0z. or 3 cans of young green jackfruit, drained
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 3 thumb size fresh ginger
  • 2 tbsp cup vinegar
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tbsp light soy sauce or fish sauce
  • 2 whole dried bay leaves
  • 5 cups water or enough to cover the jack fruit in the pot
  • 2 cups coconut milk or coconut cream
  • 2 tbsp shrimp paste
  • 5 long dried chilies, cut in half or green jalapeno
  • Add some olive oil in a heated small stock pot.
  • Add the pork, a pinch of salt, black pepper and soy sauce or fish sauce, cook until turns light brown. Take it out and set aside. 
  • Add another olive oil to the same pot and saute garlic, onions,  bay leaves and ginger for 2 minutes.
  • Add the drained jack fruit and stir. Cover for 2 minutes.
  • Add the pork, vinegar, and water. Cover and stir occasionally and wait until water/liquid mostly runs out about 90%
  • When water almost run out, add the coconut milk or coconut cream. Stir and then cover in low heat until the coconut milk becomes creamy or turning into a gravy.
  • Add the shrimp paste, and the red chilies. Adjust the flavor, add more salt and ground black pepper if needed. Cover for another 2-3 minutes and then turn off heat. 
 

Serve with Rice!

Mushrooms and Spinach Enchiladas
Mushrooms and Spinach Enchiladas with Homemade Sauce
ABOUT THE RECIPE
  • 10 fresh flour tortillas
  • 10 oz. fresh baby bella mushrooms, sliced into strips
  • 5 oz baby spinach
  • 3 tbsp salted butter
  • 4 cloves garlic, minced
  • 1 medium sized onion, minced
  • 1/2 cup any sweet red wine
  • 2 tbsp extra virgin olive oil.
  • sea salt and ground black pepper
  • 3 cups shredded mozzarella cheese, divided
  • bunch cilantro for garnish
 

FOR THE SAUCE 

  • 2 tbsp olive oil
  • 4 tbsp flour
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp sea salt
  • 1 (8 oz) canned tomato sauce
  • 4 cups chicken broth
  • 1/2 cup shredded mozzarella cheese

INSTRUCTIONS for THE MUSHROOMS AND SPINACH FILLING 

  • Add butter in a heated skillet.
  • Add garlic. Cook for 1 minute.
  • Add onions and cook for another 1 minute.
  • Add mushrooms, sea salt, and ground black pepper. Pour in the sweet red wine, boil for 5 minutes, covered.
  • Add spinach and cook for another 2 minutes. Drizzle with olive oil.
  • Turn off heat.

INSTRUCTIONS FOR THE SAUCE: 

  • In a heated saucepan, over medium heat, add olive oil
  • Add in flour, garlic powder, onion powder, cumin, chili powder and sea salt. Mix until fragrant and starting to brown.
  • Add tomato sauce and then chicken broth.
  • Add shredded mozzarella cheese.
  • Stir until thickened.
  • Turn off heat.

 

Meanwhile, if tortillas are stiff, warm them in the microwave for 1 minute covered with wet paper towel to soften them.

MAKING THE ENCHILADAS 

  • Coat or drizzle the bottom of a large baking dish with the olive oil first and then enchilada sauce.
  • Take a large spoonful of cooked mushroom and spinach mixture for the filling and place them to one tortilla.
  • Sprinkle with some mozzarella cheese.
  • Roll or fold over filling.
  • Place each enchilada in that coated baking dish with seam side down.
  • Repeat the process and until all tortillas are filled with the mushrooms and spinach mixture and all rolled or folded up.
  • Top with the remaining enchilada sauce and the remaining cheese.
  • Bake for 15-20 minutes in a preheated 350 degree F oven until cheese melts.
  • Garnish with cilantro.
Cooked Calamari
SAUTEED CALAMARI OR BABY SQUID (Guisadong Pusit)
ABOUT THE RECIPE
  • 3 lbs. calamari or baby squid
  • 1/8 cup coconut oil
  • 1 small cut up ginger
  • 3 cloves garlic
  • 2 small diced tomatoes or 1/4 cup cherry tomatoes
  • 2 fresh/dried whole bay leaves
  • 2 tbsp. silver swan soy sauce or your favorite soy sauce.
  • 1 tbsp any vinegar or lemon juice
  • 1 jalapeno pepper (Optional)
  • sea salt and black pepper to taste
  • Take the white backbone or cartilage from the whole calamari and then pat dry well.
  • Add coconut oil in a heated wide skillet(see skillet in amazon)
  • Add ginger, garlic and tomatoes. Cook until brown.
  • Add bay leaves, calamari, salt, pepper, vinegar or lemon juice and soy sauce. Stir and then cover.
  • Stir occasionally and cook until the liquid runs out to get the most flavor.
  • Add jalapeno pepper. This will actually give a little spicy and a fresh peppery taste to it. Stir

Serve with warm rice and Enjoy! The leftover also taste great!

Chicken Congee(Pospas)
Chicken Congee(Aroz Caldo or Pospas)
ABOUT THIS RECIPE
  • 2 cups chicken breast, chopped into small bites.
  • 1 cup rice
  • 6 cups water
  • 2 tbsp olive oil
  • 1/8 cup onions, diced
  • 3 cloves fresh garlic, minced 
  • 1/8 cup of ginger, cut in chunks
  • 1 tbsp fish sauce
  • 1 whole dried bay leaf
  • 1 tbsp knorr chicken powder
  • sea salt and black pepper to taste
  • green onions for garnish
  • boiled eggs, cooked in medium well
  • In a heated deep pot, add olive oil, garlic, onion and ginger.  Saute until a little brown.
  • Add bay leaf.
  • Add the chicken cut up. Stir, cover and cook until no longer pink.
    When juice runs out from the chicken, add the rice.
  • Add sea salt, pepper and fish sauce. Stir well.
  • After 2 minutes, add the water and the knorr chicken powder. Stir.
    Do not cover until it boils so that it won’t overflow.
  • Turn the heat on low, put the lid on and let it boil, stirring occasionally for 45 minutes to an hour until you get the consistency of a soft creamy texture of the rice. That is what we want! Adjust the flavor, add more salt to taste.
  • Turn off heat. Serve while hot. Garnish with green onions and top with boiled eggs.
Ahi Tuna Salad
SPICY AHI TUNA SALAD  WITH CUCUMBERS (Kinilaw na Tuna)
ABOUT THE RECIPE
  • 12 oz.  Fresh or Frozen Ahi Tuna
  • 1/2 cup of your favorite vinegar
  • 1/2 spiced vinegar(Pinakurat)
  • sea salt
  • 2 thumb size ginger, peeled and sliced into big pieces to easily pick out for those who do not like to eat ginger)
  • 1 medium onion cubes/chunks
  • 1 large cucumber, peeling the skin alternately and cut.
  • 1 tbsp fresh lemon juice
  • small batch of cilantro to garnish
  • Cut ahi tuna into cubes and place into a mixing bowl
  • Add 1/2 cup apple cider vinegar and mix thoroughly but gently to avoid breaking the Tuna until it is no longer pink.
  • Squeeze the vinegar out from the tuna.
  • In another mixing bowl, mix together 1 tsp salt, ginger, onions and 1/2 cup vinegar(this time I used the Pinakurat).
  • Add the cucumber and combine the tuna altogether.
  • Garnish with cilantro
    serve or chill for 20 minutes before serving.
Sauteed Cuttlefish Fillet
Cuttlefish Fillet (Adobong Pugita)
ABOUT THE RECIPE
  • 1 package cuttlefish fillet
  • 2 tbsp extra virgin olive oil
  • 3 cloves minced fresh garlic
  • 1/2 small onions
  • 2 whole thumb size fresh ginger
  • 1 diced tomatoes
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 1 tsp vinegar or lemon juice
  • 1 tbsp brown sugar
  • 1 whole dried bay leaf
  • sea salt and black pepper to taste
  • green onions and olive oil for garnish
  • Add olive oil in a heated skillet garlic, onion and ginger.
  • Saute until a little brown.
  • Add tomatoes and bay leaf. Stir until tomatoes gets soft.
  • Combine cuttlefish fillet.
  • Add oyster sauce, soy sauce, vinegar or lemon juice, brown sugar and sesame oil. Stir well.
  • Cook on high heat for 15-20 minutes uncovered, stirring occasionally in between to distribute the flavor evenly.
  • Cook until juice runs out and add green onions.
  • Drizzle with olive oil(optional)
Sauteed Green Beans with Pork
Sauteed Green Beans with Pork(Ginisang Baguio Beans)
ABOUT THIS RECIPE
  • 2 lb. bush green beans (Baguio beans), slice diagonally
  • ½ lb. fresh pork loin
  • 3 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 cup carrot strips
  • ½ red pepper strips
  • 1 tbsp soy sauce
  • 1 tsp vinegar
  • ½ tsp knorr chicken powder/cube
    knorr
     knorr
  • Sea salt and ground black pepper to taste
  • 2 tbsp extra virgin olive oil
  • Marinate the pork strips with a pinch of salt and 1 tsp vinegar. Cover and set aside to work on the green beans.

BLANCHING THE GREEN BEANS TO PRESERVE FLAVOR, COLOR AND CRISPY TEXTURE.

  • Boil water in a deep pot, add 1 tsp salt.
  • Add cut green beans, cover for 5 minutes.
  • Put the green beans in the colander and let it sit in the ice cold water until it cools down.
  • Saute the garlic and onion until brown.
  • Add the pork stirring occasionally until pork turns brown and juice runs out.
  • Add 1/2 cup water, soy sauce, knorr, pinch of sea salt and ground black pepper, let it boil.
  • Add green beans, carrot strips and red pepper. Stir and then cover for 2 minutes.  Uncover and stir well for a minute or two.
  • Test the green beans if it is cook enough for you. If you want it well done, then cover and cook more.
Sauteed Bittermellon with fresh bacon and shrimp paste
Bittermelon with Pork and Shrimp Paste
ABOUT THE RECIPE
  • 3 medium ampalaya (Chinese Bitter melon), cut in half lengthwise, cored, and sliced.
  • 1 tbsp kosher salt
  • 1 tbsp distilled vinegar
  • 1 cup of fresh pork bacon or any bacon
  • 1 spoonful shrimp paste(see it in amazon)
  • 1 small onion, sliced
  • 4 cloves garlic, diced
  • 1 fresh jalapeno or serrano peppers(to add a little spicy)
  • 4 tbsp extra virgin olive oil 
  • 1 tbsp soy sauce
  • ground black pepper to taste
  • In a bowl, mix the strips of pork belly with a pinch of salt and vinegar. Mix well, set aside.
  • Combine bitter melon and 1 tbsp salt in a large mixing bowl.
  • Mix very well until bitter melon gets soft. This is to extract some bitterness in the bitter melon.
  • Rinse with water thoroughly to remove salt. Strain and set aside.
  • Heat the olive oil in a wide skillet.
  • Add pork and cook until turns a little brown.
  • Stir the garlic and onions until fragrant.
  • Add bitter melon, black pepper and soy sauce. Cook for 3-5 minutes uncovered. Stirring occasionally.
  • Make extra room in the pan by pushing the bitter melon mixture on the side.
  • Drizzle some olive oil in the extra space and cook the shrimp paste in for a minute.
  • Combine the shrimp paste together with the bitter melon in the same pan, cook for 2 minutes.
  • Add in jalapeno or serranno pepper if you like it a little spicy.
  • If you prefer a bitter melon well done, then you can cook it longer, covered. I like it half done or a little crunchy to get more nutrients and vitamins from the vegetable. So I cook it uncovered to retain the green color and crispiness.
  • Transfer to a serving plate, drizzle with extra virgin olive oil and serve with white rice.
Sweet and Sour Salmon
Sweet and Sour Salmon
ABOUT THE RECIPE
  • 6 lbs of salmon (I used Fresh Farmed Atlantic Salmon here, this is juicier than the other)
  • 1/2 cup apple cider vinegar
  • 2 tbsp sea salt or enough to cover the meat.
  • 1/8 cup robust olive oil
  • 5 cloves garlic, minced
  • 1/2 cup ginger, sliced
  • 1 large yellow onion, strips
  • 1 cup carrots, strips or you can buy carrot sticks.
  • 1 medium red bell pepper, strips
  • 1 cup fresh pineapple, sometimes I used canned pineapple chunks but fresh is better.
  • 1 teaspoon ground black pepper
  • 1/8 cup brown sugar
  • 2 tbsp fish sauce
  • 1/2 cup sweet chilli sauce(Available in any grocery store in Asian isle or at amazon.com)
  • 1/8 ketchup
  • Rub half the amount of the vinegar all over the salmon and sprinkle the salt.
  • Heat a rectangular skillet on HIGH and drizzle olive oil. I used electric skillet that is wide enough for the salmon.
  • Brown or Sear both sides of the fish until brown and a bit crispy 2 minutes in each side. It is not completely cook, but we finish cooking the fish in the oven with the sauce.
  • Meanwhile, grease a baking dish with olive oil.
  • When fish is brown, take it out using flat spatulas so it won’t break. Place the fish in the baking dish or oven-proof serving dish. Set aside.
  • Turn oven to 350F.
  • Do not wash the skillet where fish was browned.
  • Add more olive oil into the skillet, garlic and ginger, stir and cook for 2 minutes.
  • Add onions, carrot sticks, bell pepper. Stir and cook for another minute.
  • Add pineapple. Make sure you drain the pineapple juice if you are using can. Stir.
  • Add the ground black pepper, brown sugar, fish sauce, apple cider vinegar, sweet chilli sauce and ketchup then let cook for 2 minutes.
  • Do not overcook the vegetables.
  • Sprinkle a pinch of sea salt or adjust the taste.
  • Turn off the heat and pour the sauce over the fish and spread to cover the entire fish.
  • Cover with foil and bake for 15-20 minutes in a 350 degrees heated oven to absorb all the flavor into the fish. 
  • My family does not like to eat the ginger itself. So I take them out as much as I can see before serving. The flavor and aroma of the ginger is already in the sauce!
Broiled Salmon and Shrimps
Broiled Salmon and Shrimps
ABOUT THIS RECIPE

FOR THE SHRIMPS:

INSTRUCTIONS:

  • Place the salmon fillet skin-side down (if there is skin) on the greased baking pan
  • Drizzle and rub the vinegar in the fish, front and back (if no skin at the back)
  • Drizzle some olive oil as well and save some for later.
  • Mix the salt, black pepper, paprika and garlic powder.
  • Rub evenly into the fish. Refrigerate for 30 minutes.
  • After 30 minutes, turn the oven broiler ON.
  • Broil salmon at the middle rack for 15-20 minutes, just test when done depending on how thick you fish is.

FOR THE SHRIMPS:

  • Add all the ingredients together in a zipolac bag except the salted butter and marinate the shrimp for at least 30 minutes.
  • After 30 minutes, place butter in the heated skillet.
  • Add the shrimps and cooked until pink. Do not overcook.
  • Serve at the side of the salmon and drizzle some olive oil on top of the fish and shrimps.
  • Garnish with chopped parley and lemons.
Marinated chicken livers and gizzards
Marinated Chicken Livers and Gizzards
ABOUT THE RECIPE
  • 2 lb. chicken gizzard
  • 2 lb. chicken liver
  • water just enough to cover the meat
  • 3 tbsp white vinegar or lemon juice
  • 4 pieces fresh/dried bay leaves
  • 1 tsp crushed peppercorn
  • 6 tablespoons cooking oil(half to marinate and half for sauteeing)
  • 5 cloves crushed garlic
  • 2 tbsp balsamic vinegar/lemon juice
  • 1/4 cup onions
  • 3 tbsp soy sauce 
  • 1 tsp knorr chicken powder(buy in amazon)
  • 2 tbsp oyster sauce(buy it in amazon)
  • sea salt to taste and ground black pepper
  • chopped chives to garnish
  • Boil the chicken gizzards in water uncovered for 30 minutes with salt added and vinegar.
  • Add the liver and boil for another 5 minutes. Do not cover.
  • Drain and let it cool down.
  • Meanwhile, in a bowl, mix balsamic vinegar or lemon juice, bay leaves, crushed peppercorn, half the amount of oil, half the amount of crushed garlic, soy sauce and knorr.
  • In the large zipolac container or in a mixing bowl, put the drained livers and gizzards in, then pour the marinade mixtures.
  • Mix very well and marinate for 5 hours or overnight.

READY TO COOK:

  • Heat the remaining cooking oil in a pan.
  • Add the garlic and onions, saute until the color turns light brown.
  • Add in the marinated livers and gizzards with the marinade and stir well. Cover for 5 minutes in medium heat.
  • Add oyster sauce. Stir.
  • Cover for 20 minutes stirring occasionally and gently using two flat spatulas so livers won’t get smashed when mixing.
  • Let the sauce brown the livers and gizzards.
  • Turn the heat off when meat are brown and sauce are absorbed.
  • Garnish with chives.
Cooked Sea Snails
Sea Snails with White Wine
ABOUT THE RECIPE
  • 5 lbs sea snails ( feeds 4-5 adults like an appetizer)
  • 4 tbsp salted butter
  • 8 cloves garlic
  • 2 thumb size ginger, smashed
  • 1 medium size or 1/2 cup onion
  • enough white wine to cover the snails
  • Place butter in the heated small pot.
  • Add garlic, ginger and onions, saute until brown.
  • Add the snails and and mix evenly.
  • Cover and let cook for 2 minutes.
  • Add white wine, sea salt and pepper. Cover and cook for another 20 minutes.
  • Take the snails out for serving and dump out the juice.
  • You don’t need any special tool to take the meat out. You can pull them out using fingers. I don’t like to eat the black stuff at bottom of the meat, but it’s up to you, it’s still edible 🙂 
Pork and Vegetable Stew (Ginamay)
Pork and Vegetable Stew (Menudo)
ABOUT THIS RECIPE
  • 4 lbs. pork
  • 4 small potatoes, diced
  • 3 small  carrots, cubed
  • ½ cup red bell pepper, cubed
  • ½ cup soy sauce
  • 1 cup tomato sauce
  • 1 cup pork and beans from the can
  • 2 tbsp vinegar/lemon juice
  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 1 cups water
  • 2 tablespoons cooking oil
  • 3 pieces dried bay leaves
  • sea salt and black pepper
  • Combine the cubed pork, a pinch of salt, half of the soy sauce and vinegar in a mixing bowl. Mix well to marinate for at least 20 minutes.
  • Prepare the rest of the ingredients and slice all the vegetables.
  • Heat oil in a deep saute pan. Cook the pork until turns light brown and liquid runs out.
  • Saute garlic and onion with the pork for 3 minutes.
  • Add the carrots and potatoes.
  • Add 1 cup water, the remaining soy sauce, tomato sauce, bay leaves and ground black pepper.
  • Cover and cook on low for 15 minutes.
  • Add bell pepper and canned pork and beans. Cover and let cook for another 15 minutes. 
  • Serve hot with rice.
Bam.e
STIR-FRIED ASIAN NOODLES (Bam.e)
ABOUT THE RECIPE
  • 1 lb pork tenderloin or fresh bacon or pork belly, with skin the better, cut in strips
  • 1 piece Chinese sausage, sliced
  • 5 pieces fish balls or squid balls, cut into 4rths
  • 1 lb shrimp, shelled and heads removed
  • 8 ounces flour sticks (pancit canton noodles)(buy it in amazon)
  • 8 ounces rice sticks (sotanghon) soaked in water(buy it in amazon) 
  • 3 cups cabbage, julienned
  • 1 cup carrots, julienned
  • 1 cup fresh green beans, julliened
  • 1 cup dried wood ear, soaked in water and sliced (also known as black mushrooms in Asian market(you can buy in amazon)
  • 1 medium onion, diced
  • 1/2 cup red bell pepper
  • ½ cup soy sauce
  • 5 cloves garlic, minced
  • Sea salt and ground black pepper to taste
  • 3 tablespoons cooking oil(I use olive oil)
  • green onions to garnish
  • Season the pork with 1 tsp salt and 1 tbsp vinegar, mix well.
  • Meanwhile, soak the two kinds of noodles with water and drain before putting them in the pan.
  • Add cooking oil in a heated wide pan
  • Add the pork strips and cook until brown and oil comes out.
  • Add garlic and onions, saute for 2 minutes.
  • Add Chinese sausage and fish balls or squid balls.
  • Add 1 cup water or chicken stock and soy sauce. Let boil for 2 minutes on high heat.
  • Add black mushrooms or wood ears, green beans, carrots, and red bell pepper.
  • Add the soaked flour sticks and rice sticks noodles then stir with two spatulas to mix easily.
  • Add the shrimps and cabbage, stirring constantly to mix evenly. Cook covered for 3-5 minutes.
  • Taste test to make sure noodles and veggies are cooked to your perfections.
  • Add sea salt or soy sauce to adjust your flavor. Stir.
  • Take out of the pan for serving  and drizzle with olive oil
  • Top with green onions and place lime wedges on the side.
Pork ribs adobo
Pork Ribs Adobo
ABOUT THE RECIPE
  • 2 lbs Pork ribs or baby back ribs
  • enough water to cover the meat for boiling
  • 1/8 cup olive oil
  • 1/2 cup white distilled vinegar
  • 4 whole bay leaves
  • 6 cloves garlic, minced
  • 1/2 cup onions, minced
  • sea salt and ground pepper
  • 1/8 cup soy sauce
  • 1/8 cup salted black beans, rinsed(available in amazon)
  • small batch of parsley/green onions to garnish(optional)
  • Place the pork ribs in a large pot and add water enough to cover the meat(Save the broth for later use.)
  • In the boiling water, add salt, black pepper, half the amount of the bay leaves, half of the vinegar, and half the amount of the garlic and some soy sauce.
  • Let boil for 45 minutes to one hour.
  • Warm a wide skillet, add olive oil and saute garlic, onions, salted black beans and remaining bay leaves.
  • Add remaining vinegar and soy sauce.
  • Add the pork ribs directly to the skillet and add two cups of broth from the ribs if there is any left. Stir with two spatulas for distributing the sauce and all the mixtures evenly.
  • Cover the skillet and simmer for at least 30 minutes stirring every 10 minutes. The ribs are done when broth is all absorbed. Serve and garnish with parsley or green onions.

Serve with Rice.

Chicken Livers Adobo
Chicken Liver Adobo in Coconut Oil
ABOUT THIS RECIPE
  • 2 lb. chicken liver
    enough water to cover for boiling the liver
  • 5 cloves garlic
  • 2 tbsp seasoned vinegar(buy it in amazon)
  • 2 tsp sea salt
  • 4 tablespoons coconut oil
  • 3 pieces dried bay leaves
  • 2 tbsp soy sauce
  • 3 tbs oyster sauce
  • 1 teaspoon whole peppercorn
  •  chopped green onions  and olive oil for garnish
  • Boil the chicken livers salt and 3 cloves garlic for 10 minutes.
  • Drain the water and set aside.
  • Heat the coconut oil in pan.
  • Add remaining garlic (minced) and saute for 2 minutes. 
  • Add the chicken liver, soy sauce, oyster sauce and seasoned vinegar.
  • Add the bay leaves and whole/crushed peppercorn. Stir.
  • Cover and stir occasionally. Cook until all juices runs out and liver turn brown. It will render more flavor when it turns brown on all sides.
  • Garnish with green onions and drizzle some olive oil.
Ginisanng Sotanghon
STIR-FRIED RICE NOODLES (Gisadong Bihon)
ABOUT THE RECIPE
  • 1 lb pork tenderloin or fresh bacon or pork belly, with skin the better, cut in strips
  • 1 tbsp apple cider vinegar
  • 5 pieces fish balls or squid balls, cut into 4rths
  • 1 lb shrimp, shelled and heads removed
  • 8 ounces rice sticks (sotanghon) drained after soaking in water to soften(you can buy it in amazon) 
  • 1 cup baby bella mushrooms, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup fresh green beans, julliened
  • 1 cup dried wood ear, soaked in water and sliced (also known as black mushrooms in Asian market(you can buy in amazon)
  • 3 cups cabbage, julienned
  • 1 cup water or chicken broth
  • 1 medium onion, diced
  • 1/2 cup red bell pepper
  • ½ cup dark soy sauce
  • 5 cloves garlic, minced
  • sea salt and ground black pepper to taste
  • 3 extra virgin olive oil
  • green onions to garnish
  • Season the pork with 1 tsp salt and 1 tbsp vinegar, mix well.
  • Meanwhile, soak the rice noodles with water and drain when soft.
  • Add oil in a heated wide pan
  • Add the pork strips and cook until brown and oil comes out.
  • Add garlic and onions, saute for 2 minutes.
  • Add fish balls or squid balls.
  • Add 1 cup water or chicken stock, soy sauce, some salt and ground black pepper. Let boil for 2 minutes on high heat.
  • Add mushrooms and wood ears. Stir 
  • After 2 minutes, add green beans, carrots, and red bell pepper.
  • Immediately add the drained rice stick noodles then stir with two spatulas to mix evenly.
  • Add the shrimps and cabbage, stirring constantly to mix evenly. Cook covered for 3-5 minutes.
  • Taste test to make sure noodles and veggies are cooked to your perfections.
  • Add sea salt or soy sauce to adjust your flavor. Stir.
  • Take out of the pan for serving  and drizzle with olive oil
  • Top with green onions and place lime wedges on the side.
Chicken Soup (Tinolang Manok)
Chicken Soup (Tinolang Manok)
ABOUT THE RECIPE
  • 4 lbs. chicken breasts, cut into chunks
  • 2 tablespoons fish sauce
  • 2 tbsp vinegar
  • 1 tbsp. oil
  • 1 large onion, sliced
  • 5 cloves garlic, minced
  • 4 thumb-sized fresh ginger
  • 1 liter water
  • 1 whole stalk fresh lemongrass, tied into a knot
  • 1 tbsp knorr powder seasoning or 1 chicken cube seasoning
  • 1 large green papaya, pared, seeded and cut into chunks
  • 1 bunch fresh spinach leaves, stems trimmed
  • salt and pepper to taste
  • Heat oil in a large soup pot.
  • Add the chicken, vinegar, fish sauce, salt and black pepper. Stir and cover for 5 minutes.
  • Add onions, ginger, garlic. Stir well.
  • Cover and cook until aromatic.
  • Add water and bring to a boil.
  • Add the chicken powder seasoning or chicken cubes.
  • Lower heat, cover and simmer for about 30 minutes. 
  • Add papaya and cook for another 10 minutes or until tender.
  • Season with salt and pepper to taste. Add spinach and cook until just wilted. Serve hot.
Giniling na baboy
Giniling na Baboy
ABOUT THIS RECIPE
  • 1 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 lbs ground pork
  • 1 tbsp fish sauce
  • 1 tbsp vinegar
  • 1 tbsp Maggi liquid seasoning or soy sauce
  • 2 medium gold potatoes, peeled and cubed
  • 2 large carrots, peeled and cubed
  • 1 cup cubed red bell peppers
  • sea salt and ground black pepper to taste
  • 2 stalks green onions, sliced for garnish
  • In a wide pan over medium heat, add olive oil. 
  • Add onions and garlic, cook until lightly browned
  • Add ground pork, sea salt, ground black pepper and vinegar. Stir and then spread evenly into pan. Cover for 3 minutes. 
  • Uncover and stir in the carrots and potatoes.
  • Spread fish sauce, maggi seasoning or soy sauce. Stir and then cover for 5 minutes, stir in between.
  • Add red bell peppers. Stir and continue to cook until potatoes and carrots are tender. 
  • Add a pinch of sea salt, stir and serve. 
  • Garnish with chopped green onions.

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