Bicol Express

 Bicol Express

Ingredients:
6 cups coconut milk
2 lbs pork, cut into strips
¾ cup Shrimp Paste
1 tbsp Garlic, minced
6 pieces Thai chili pepper
½ cup Ginger, grated
1 large onion, cubed
2 long chili pepper
2 tsp cooking oil
Salt and Pepper

Cooking Procedure:

1. Sauté the garlic, onion, and ginger
2. Add the pork and continue cooking for 5 to 7 minutes
3. Place the shrimp paste in and cook for 5 minutes
4. Add the Thai and long hot pepper followed by the coconut milk
5. Mix all the ingredients well and simmer for 30 to 40 minutes
6. Add salt and pepper to taste
7. Serve Hot. Enjoy!

PINAKBET

PINAKBET:           Indgredients
* 1 tbsp. vegetable oil
* 2 tbsp. garlic, minced
* 1 large onion, chopped
* 1/4 kilo pork, thinly diced
* 7 small tomatoes, cubed
* 4 tbsp. bagoong
* 1 cup warm water
* 2 medium sized eggplants, sliced
* 1 medium sized Ampalaya
* 5 medium sized okra (ladies fingers)
* 5 pcs. String beans
* 1 medium sized Squash
* 1 medium Kamote


Directions:

1. Heat Oil in a saucepan and saute garlic and onions.
2. Add pork and half a cup of warm water. Stir and cook until meat is soft.
3. Add ginger and tomatoes and cook for 10 minutes.
4. Add the bagoong and remaining half-cup water. Bring to boil.
5. Mix in the Amplaya, eggplants and okra.
6. Simmer for 15 minutes. Serve Immediately.

ADOBO NG PINOY

Ingredients:

1/2 kilo pork cut in cubes 
1/2 kilo chicken cut into pieces
1 head garlic (minced)
1/2 onion (diced)
1/2 cup soy sauce
1 cup vinegar
2 cups of water
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil
Salt and pepper

Procedure:
In a big sauce pan o, heat 2 tablespoons of oil then sauté the minced garlic and onions. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo and rice for the whole family ♥

Traditiona Pork Sinigang
Ingredients:
10 tamarind seeds
1 kilo pork - cut 
1 onion - sliced
4 tomatoes- sliced
1 radish (labanos) - sliced 
5 string beans (sitaw), cut in 2” length
1/2 cup kangkong leaves (river spinach)
4 pieces gabi (taro); peeled and cut in halve
2 whole siling haba (long green pepper)
Cooking Instruction:
Boil the tamarind seeds, mash, and drain the juice. Set aside.
In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice. Add gabi until tender and thickens the soup. Simmer, then add radish and string beans. When tender, add kangkong leaves. Season with fish sauce according to taste.

LAING

LAING

25 taro (gabi) leaves; shredded
1/2 kilo pork; diced or thinly sliced
1 tablespoon garlic; minced
1 tablespoon onion; minced
1 tablespoon ginger; chopped
2 tablespoons shrimp paste
3 green chili pepper (siling haba)
1 can coconut milk 

Arrange the taro leaves in a casserole. Spread on top the pork, ginger, garlic, and onion. Add coconut milk but do not stir. Cover, bring to a boil, then simmer until pork is tender. Add more coconut milk when mixture gets too dry or if necessary. Add shrimp paste and chilli pepper. Simmer, then remove from fire when little sauce is left. Serve hot!

Estofado Chicken and Pork

Estofado Chicken and Pork
Preparation Time:20mins and 3 hours marinate
Cooking time:1 hour
Yield:Around 8 people

Ingredients:
1 lb pork meat preferably combination of pork belly and pork shoulder butt cut into medium cubes
1 lb of boneless chicken preferably chicken breast or thigh cut into medium cubes
Marinate:
1/2 cup pineapple juice
4 tbsp brown sugar
4 tbsp soy sauce
2 tbsp rice wine
1/2 tsp salt
1 tsp ground pepper
1 tbsp calamansi juice 
Others:
1/2 cup plus 1/4 cup olive oil
1 1/4 cup pineapple juice
1 bay leaf
1 tsp paprika
1/4 tsp oregano
8 pcs pineapple slices
1 medium red bell pepper slice the way you want it
1/2 to 1 tsp salt
1/2 cup raisins

In a bowl,combine and mix all the ingredients for marinate.
Add the chicken and pork cubes.Mix well to coat the meat.
Marinate the meat(pork and chicken together)
Set aside in the fridge for about 3 hours or better if overnight.
In a sauce pan,heat 1/4 cup oil,fry and brown the meat by batches.
Fry the chicken first followed by pork.
Then put back the fried chicken and pork into the sauce pan.
Add also the marinate left in the bowl.
Add 1 1/4 cup pineapple juice,1/2 cup olive oil, bay leaf,oregano and paprika
Cover and simmer for 45 minutes.
After 45 minutes,add pineapple slices and simmer for 10 minutes
Then add raisin and sliced red bell pepper,season to taste(salt and pepper)
Simmer for 5 minutes more.Turn off the heat.Ready to serve.