Tinolang Manok (Chicken Ginger Stew)

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

·    1 kilo whole chicken, cut into pieces.

·    1 small young papaya or sayote, cut into small pieces.

·    2 tablespoons ginger, crushed and slliced into strips

·    1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

·    1 liter of water

·    5 garlic cloves, minced

·    1 red onion, diced

·    4 tablespoons oil

·    2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

·    In a stock pot, heat oil and sauté garlic, onion and ginger.

·    Add water and the chicken.

·    Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

·    Season with patis

·    Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

·    Add sili leaves then turn off the heat.

·    Serve steaming hot on a bowl with plain rice on the side.

Pork Steak / Beef Steak Filipino Style

Estimated time to prepare and cook: 50 minutes

Ingredients:

·    3/4 kilo tender pork or beef steaks, sliced

·    1 tablespoon kalamansi or lemon juice

·    5 tablespoons soy sauce

·    3 cloves of garlic

·    1 small piece ginger, crushed

·    1/2 teaspoon ground black pepper

·    1/2 cup onions, sliced in rings

·    4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
• In a frying pan, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
• Increase heat for a minute or two to brown steaks.
• Add the sliced onions and continue to cook for another minute.
• Serve on a platter including the oil and sauce.
• Best served with hot plain rice.

Pork Menudo

Estimated preparation & cooking time: 50 minutes

Menudo Ingredients:

·    1/2 kilo pork (cut into small chunks)

·    1/4 kilo pork liver (cut into small cubes)

·    5 pieces chorizo Bilbao (also cut in small pieces)

·    4 potatoes (peeled, cut in small cubes, fried)

·    1 green and 1 red bell pepper (diced)

·    1 cup chickpeas

·    1/4 cup raisins

·    1/2 teaspoon paprika

·    1 cup pork or chicken stock

·    2 teaspoons of patis (fish sauce)

·    3 tablespoons oil

·    1 tablespoon atsuete oil (optional)

·    3 tomatoes (diced)

·    1 small head of garlic (minced)

·    1 medium size onion (diced)

Menudo Cooking Instructions:

·    In a pan or wok, heat cooking oil and atsuete oil.

·    Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

·    Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

·    Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

·    Salt and pepper to taste.

·    Serve hot with white rice.

Pork Kilawin

Estimated cooking time:

Pork Kilawin Ingredients:

·    1 kilo pork

·    1/3 cup soy sauce

·    1/2 cup Vinegar

·    2 medium onions, chopped

·    4 cups of water

·    1 teaspoon salt

Pork Kilawin Cooking Instructions:

·    In a casserole, put pork in water and some salt.

·    Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.

·    Remove pork from water.

·    Slice the pork into bite sized pieces while still hot.

·    Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

·    Serve immediately!