Chicken Arroz Caldo (Chicken Rice

Porridge)
Ingredients
 2 tablespoons olive oil
 1 onion, diced
 2 cloves garlic, crushed
 1 (2 inch) piece fresh ginger,
peeled and thinly sliced
 2 ¼ pounds chicken wings, split
and tips discarded
 1 tablespoon fish sauce
 5 ¼ cups chicken broth
 1 cup glutinous sweet rice
 1 pinch salt and pepper to taste
 1 green onion, chopped
 1 lemon, sliced
 1 teaspoon fish sauce for sprinkling, if desired
Directions

 Step 1

Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger
in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together
for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.

 Step 2

Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil;
cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the
bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with
lemon slices and additional fish sauce, if desired.
 Ginataang Salmon
Ingredients
 1 tablespoon vegetable oil
 3 drops sesame oil, or to taste
 ¼ cup diced onion
 2 eaches diced green onions, white and green
parts
 1 teaspoon garlic powder
 ½ cup diced fresh tomato
 2 tablespoons fish sauce
 1 cup vegetable broth
 1 (11 ounce) salmon side, bones removed with
pliers
 1 cup coconut milk
 1 ½ cups broccoli florets
 1 cup chopped kale
 ½ teaspoon salt
 ¼ teaspoon ground black pepper
Directions
 Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Warm vegetable oil in pot, and add sesame oil. Add onion and green onions and saute for 1
minute. Add garlic powder; cook for 1 minute. Mix in diced tomato and pour in fish sauce;
cook until heated through, about 2 minutes.
 Step 2
Add vegetable broth to the pot and place salmon on top of the liquid and vegetables. Select
Cancel to turn off Saute mode, and close and lock the lid. Select high pressure according to
manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to
build.
 Step 3
Release pressure using the natural-release method according to manufacturer's instructions,
10 to 20 minutes. Remove lid. Pour in coconut milk, then add broccoli and kale. Mix
vegetables gently around the side of salmon, but be careful not to break up the cooked
salmon. Sprinkle salt and pepper over top. Replace lid and set vent to "Sealing."
 Step 4
Select the Steam function and steam for 2 minutes. Release pressure by turning the seal to
"Venting." Remove lid.
 Chicken Adobo with Coconut Milk
Ingredients
 1 1/2 cups spiced cane vinegar

 1 1/2 cups soy sauce

 3/4 cup brewed coffee

 1/2 cup packed dark brown sugar

 2 tablespoons coconut oil

 8 chicken leg quarters

 1 tablespoon coarsely chopped

garlic
 1/3 cup minced shallots

 1/4 cup minced garlic

 3 tablespoons whole black peppercorns
 6 bay leaves
 cheesecloth and kitchen string
 1/2 pound fresh shiitake mushrooms, stems removed and caps thinly sliced
 1/2 pound oyster mushrooms, sliced
 1 1/2 cups coconut cream
 2 tablespoons ground turmeric
 2 green onions, chopped
 Add all ingredients to list

Directions

1. Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
2. Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first,
and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
3. Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light
brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced
garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
4. Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken
quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat,
cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and
simmer until chicken is tender, 15 to 20 minutes more.
5. Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from
sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.
 Filippino Lechon Kawali
Ingredients
 1 ½ pounds pork belly, cut into small
pieces
 3 cloves garlic, crushed
 2 eaches bay leaves
 ½ teaspoon salt
 ½ teaspoon ground black pepper
 1 cup water to cover
 1 quart oil for frying
Directions
 Step 1
Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to
cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain
and let sit at room temperature until pork has air-dried.

 Step 2
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

 Step 3
Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes. Remove fried
pork with a slotted spoon and drain on a paper towel-lined plate.
 Pork and Shrimp Pancit
Ingredients
 1 (6.75 ounce) package rice
noodles
 5 tablespoons vegetable oil,
divided
 1 small onion, minced

 2 cloves garlic, minced

 1/2 teaspoon ground ginger

 1 1/2 cups cooked small shrimp,

diced
 1 1/2 cups chopped cooked pork
 4 cups shredded bok choy
 3 tablespoons oyster sauce
 1/4 cup chicken broth
 1/4 teaspoon crushed red pepper flakes
 1 green onion, minced
 Add all ingredients to list

Directions

1. Soak the rice noodles in warm water for 20 minutes; drain.

2. Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute.
Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic,
ginger, shrimp and pork for 1 minute.
3. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or
until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
 Chicken Tinola
Ingredients
 1 tablespoon cooking oil
 1 onion, chopped
 2 cloves garlic, minced
 1 (1 1/2 inch) piece fresh
ginger, peeled and thinly sliced
 1 tablespoon fish sauce
 3 pounds chicken legs and
thighs, rinsed and patted dry
 2 (14 ounce) cans chicken
broth
 1 chayote squash, peeled and cut into bite-sized pieces
 1 pinch salt and pepper to taste
 1 head bok choy, chopped
 ½ pound spinach

Directions

 Step 1

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil
until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before
adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and
cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no
longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok
choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.
 Filipino Beef Giniling (Afritada Style)
Ingredients
 1 tablespoon oil, or as needed
 1 clove garlic, minced
 2 pounds ground beef
 1 cup water, or as needed
 1 pinch ground black pepper to taste
 6 tablespoons soy sauce, divided
 2 medium red potatoes
 10 medium (blank)s baby carrots, or
more to taste, cubed
 ½ cup raisins, or more to taste
 2 (6.5 ounce) cans tomato sauce
with salt (such as Contadina®)
 ½ orange bell pepper, diced
 4 tablespoons white sugar
Directions

 Step 1
Heat oil in a large saucepan over medium heat. Add garlic and cook until light golden
brown, about 1 minute. Add beef and 1/2 cup water; cook and stir until browned and
crumbly, 5 to 7 minutes. Season with black pepper and add more water as needed; do not let
beef dry out.
 Step 2
Add 3 tablespoons soy sauce, potatoes, and carrots to the saucepan with the beef. Add more
water as needed to prevent drying out. Cook 4 minutes; add raisins. Cook 2 to 3 minutes
more, adding water as needed to make sure beef does not dry out.
 Step 3
Add 1 can of sauce to the saucepan with the beef mixture. Fill that can with water, stir to
remove excess sauce, and pour water into saucepan. Add 1/2 of the remaining can of sauce
to the saucepan; stir to combine. Add more water as needed to create a sauce-like but not
soupy consistency.
 Step 4
Add bell pepper, remaining 3 tablespoons soy sauce, and sugar. Cook until all vegetables are
soft, about 3 to 5 minutes more, stirring occasionally and adding water as needed to be sure
the sauce does not dry out.
 Grilled Chicken Adobo
Ingredients
 1 ½ cups soy sauce
 1 ½ cups water
 ¾ cup vinegar
 3 tablespoons honey
 1 ½ tablespoons minced garlic
 3 leaf (blank)s bay leaves
 ½ teaspoon black pepper
 3 pounds skinless, boneless chicken
thighs
Directions
 Step 1
Preheat an outdoor grill for high heat, and lightly oil grate.

 Step 2
In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the
mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40
minutes.

 Step 3
Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the
mixture to a boil, and cook until reduced to about 1 1/2 cups.

 Step 4
Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp.
Serve with the remaining soy sauce mixture.
 Filipino Beef Stir-Fry
Ingredients
 2 (1/2 pound) New York strip steaks,
sliced into thin strips
 2 tablespoons cornstarch
 2 tablespoons soy sauce
 1 ½ teaspoons white sugar
 3 tablespoons olive oil
 1 sweet onion, chopped
 2 cloves garlic, crushed
 1 tablespoon oyster sauce
 1 pinch salt and pepper to taste
 1 pound snow peas
 ¾ cup green peas
 1 carrot, sliced
 2 stalks celery, sliced
 1 red bell pepper, seeded and cut into chunks
 ¼ cup oil for deep frying
Directions
 Step 1
Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to
coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour
over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.

 Step 2
Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and
garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and
garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red
bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10
minutes. Remove the skillet from the heat.

 Step 3
Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off
any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired
degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the
vegetable mixture and mix well. Serve hot.
 Corned Beef Hash (Abalos style)
Ingredients
 1 tablespoon vegetable oil
 4 cloves garlic, chopped
 1 onion, diced
 1 tomato, chopped
 1 large potato, diced
 1 (12 ounce) can corned beef
 1 pinch salt and pepper to taste
Directions

 Step 1

Heat oil in a large skillet over medium-

high heat. Add onion and garlic, and
cook until fragrant. Stir in the tomatoes and potatoes, and cook for 7 to 10 minutes until
potatoes are softened. Add the corned beef, and flake into pieces. Cook for another 10
minutes, stirring frequently. Season with salt and pepper, and serve.
 Ginataang Manok (Chicken Cooked in
Coconut Milk)
Ingredients
 3 tablespoons canola oil
 ½ cup sliced fresh
ginger
 1 (5 pound) whole
chicken, cut into pieces
 1 pinch salt and ground
black pepper to taste
 2 (14 ounce) cans
coconut milk
 1 (10 ounce) package
frozen chopped spinach, thawed and drained
Directions

 Step 1

Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and
stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with
salt and pepper. Place chicken in the same skillet over medium-high heat without crowding.
Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add
coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to
escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the
bone, stirring occasionally, about 30 minutes.

 Step 2

Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes.
Season with salt and pepper, as necessary.
 Beef Asado
Ingredients
 1 (4 pound) beef chuck roast,
quartered
 1 pinch salt and pepper to taste
 2 tablespoons cooking oil
 1 onion, diced
 2 cloves garlic, crushed
 2 large tomatoes, chopped
 1 tablespoon whole peppercorns,
crushed
 1 (5 ounce) jar pitted Manzanilla olives
 1 onion, quartered
 2 leaf (blank)s bay leaves
 2 cube (blank)s beef bouillon cubes
 ½ cup ketchup
 1 large red bell pepper, sliced
 4 small potatoes, peeled and quartered
 1 tablespoon corn flour
 1 teaspoon water
Directions
 Step 1
Season the beef with salt and pepper; set aside.
 Step 2
Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until
softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown
the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed
peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the
pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and
simmer 1 hour.
 Step 3
Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and
continue simmering another 30 minutes.
 Step 4
While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the
potatoes in the oil until golden brown; immediately add to the simmering mixture.
 Step 5
Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes
before serving. If the sauce is too thin, mix the corn flour and water together and stir into the
sauce to thicken.
 Pinakbet
Ingredients
 3 tablespoons olive oil
 1 onion, chopped
 2 cloves garlic, minced
 ½ pound pork loin, chopped
 ½ pound peeled and deveined prawns
 1 pinch salt and pepper to taste
 1 tomato, chopped
 ¼ pound zucchini, seeded and cut into
bite-size pieces
 ¼ pound fresh okra, ends trimmed
 ¼ pound fresh green beans, trimmed
 ¼ pound eggplant, cut into bite-size pieces
 1 small bitter melon, cut into bite-size pieces
Directions

 Step 1

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil
until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7
minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking
until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5
minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture;
cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve
hot.
 Salmon Stew (Abalos Style)
Ingredients
 1 tablespoon olive oil
 4 cloves garlic, minced
 1 onion, diced
 1 tomato, diced
 1 (14.75 ounce) can pink
salmon
 2 ½ cups water
 1 bay leaf
 1 pinch salt and ground black
pepper to taste
 1 teaspoon fish sauce
Directions

 Step 1

Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir
until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato and
cook until softened, then add the salmon. Flake the salmon and continue cooking for 3
minutes. Stir in water, bay leaf, salt, pepper, and fish sauce. Bring to a simmer. Cover and
cook for 20 minutes.
 Guinataan Hito (Catfish)
Ingredients
 2 tablespoons cooking oil
 1 onion, chopped
 2 cloves garlic, crushed
 4 (4 ounce) catfish fillets
 1 pinch salt and pepper to
taste
 1 ½ cups coconut milk
Directions

 Step 1

Heat the oil in a skillet over medium heat. Cook and stir the onion and garlic in the hot oil
until the garlic is lightly browned and the onion is glossy, 7 to 10 minutes. Add the catfish;
season with salt and pepper. Cover and cook for 2 minutes. Add the coconut milk and stir;
cover again and cook until the coconut milk appears oily, about 10 minutes.
 Pork and Chicken Adobo
Ingredients
 1 ¼ pounds boneless pork
loin roast, cut into 2-inch pieces
 1 ¼ pounds boneless,
skinless chicken thighs, trimmed
and cut into 2-inch pieces
 2 teaspoons salt, or amount
to taste
 ½ tablespoon black
peppercorns, coarsely ground
 2 tablespoons crushed garlic
 2 eaches bay leaves, torn
 1 cup white vinegar
 ¼ cup soy sauce
 1 tablespoon vegetable oil
 2 cloves garlic, smashed
Directions
 Step 1
Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed
garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the
refrigerator at least 2 hours or overnight.

 Step 2
Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce
heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to
prevent sauce from drying out.

 Step 3
Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large
skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir
in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved
cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.
 Embutido
Ingredients
 1 pound ground chicken
 4 tablespoons all-purpose flour
 3 large sweet pickles, chopped
 ½ onion, chopped
 ½ cup raisins
 1 (4 ounce) link chorizo, finely
chopped
 ¼ cup green peas
 salt and pepper to taste
 2 large eggs eggs, beaten
 4 eaches canned Vienna sausages
 3 large eggs hard-cooked eggs,
sliced
 ½ (8 ounce) package sharp Cheddar cheese, cut into strips
Directions
 Step 1
Preheat oven to 350 degrees F (175 degrees C).

 Step 2
In a large bowl combine the chicken, flour, pickles, onion, raisins, chorizo and peas. Mix
well and season with salt and pepper to taste. Add beaten eggs and mix thoroughly.

 Step 3
Spread mixture on a piece of aluminum foil; arrange sausage, hard-cooked egg slices and
cheese strips on top of mixture. Shape mixture into a cylindrical roll about 4 inches in
diameter and wrap in foil.

 Step 4
Bake in preheated oven for 1 hour. Unwrap and slice before serving with ketchup.
 Adobong Pusit (Squid Adobo)
Ingredients
 2 ¼ pounds squid, cleaned
 ½ cup white vinegar
 ½ cup water
 1 pinch salt and ground black
pepper to taste
 2 tablespoons olive oil
 1 small onion, minced
 2 cloves garlic, minced
 1 tomato, chopped
 1 tablespoon soy sauce
Directions

 Step 1

Combine the squid, vinegar, and water in a small pot over medium heat; season with salt and
pepper. Cook for 10 minutes.

 Step 2

Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and
garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the
mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together
another 20 minutes.
 Salpicao Jalisco
Ingredients
 3 tablespoons extra-virgin olive oil
 4 bulbs garlic, peeled and sliced
 3 pounds beef sirloin or top round, cut
into 3/4 inch cubes
 1 pinch salt and pepper to taste
 1 dash hot pepper sauce (e.g.
Tabasco™)
 2 tablespoons all-purpose flour
Directions

 Step 1

Heat the oil in a large skillet over medium heat. Fry garlic until just beginning to turn
golden; remove with a slotted spoon and set aside. Add beef to the oil, and fry until browned
on the outside. As the beef is browning, season generously with salt, pepper and hot pepper
sauce. Return the garlic to the pan, and cook until meat has reached your desired degree of
doneness. It is best at medium to medium-well. Remove the beef to a serving dish using a
slotted spoon.

 Step 2

Mix the flour with about a cup of water, and pour over the drippings in the pan. Stir until
smooth using a fork. Simmer over medium heat until thickened. Pour over the beef in the
serving dish.
 Savory Mussels
Ingredients
 2 tablespoons olive oil
 1 onion, chopped
 2 cloves garlic, minced
 1 carrot, sliced
 1 stalk celery, sliced
 3 ¼ cups chicken broth
 2 ¼ pounds mussels, cleaned and
debearded
 1 bunch fresh spinach, leaves torn in half
Directions

 Step 1

Heat the olive oil in a large pot over medium

heat. Cook the onion and garlic in the hot oil
until softened, 5 to 7 minutes. Stir the carrot and celery into the mixture and continue
cooking until the carrot and celery have also softened, another 7 to 10 minutes.

 Step 2

Pour the chicken broth into the pot and bring to a boil; cook at a boil for 5 minutes. Add the
mussels; cover the pot and allow the mussels to simmer in the broth mixture just until they
begin to open, about 5 minutes. Discard any mussels which do not open. Stir the spinach into
the broth just before serving hot.
 Barbecued Spareribs
Ingredients
 1 (4 pound) package pork spareribs,
rinsed and patted dry
 1 pinch salt and ground black pepper to
taste
 1 cup water
 1 cup sweet chili sauce
Directions
 Step 1
Preheat an oven to 350 degrees F (175 degrees
C).

 Step 2
Season the spareribs with the salt and pepper. Pour the water into the bottom of a large
baking dish and lay the spareribs in the dish; cover with aluminum foil.

 Step 3
Bake in the preheated oven for 30 minutes; pour about half the chili sauce over the meat,
cover, and return to oven. Brush the ribs with more chili sauce every 5 minutes, and continue
cooking until the meat pulls away easily from the bone, about 30 minutes more. Serve hot or
cold.
 Crab Omelet
Ingredients
 2 tablespoons olive oil
 1 small potato, peeled and
diced
 1 onion, chopped
 2 cloves garlic, minced
 ¼ pound fresh crabmeat,
drained and flaked
 1 pinch salt and pepper to taste
 1 small tomato, diced
 1 (1.5 ounce) box raisins
 ¼ cup peas
 1 red bell pepper, chopped
 3 large eggs eggs, beaten
Directions

 Step 1

Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5
to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return
the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about
5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet
and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add
the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.

 Step 2

Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and
cook 1 minute more. Transfer to a serving plate and serve hot.
 Clams in Oyster Sauce
Ingredients
 2 tablespoons olive oil
 1 onion, chopped
 2 cloves garlic, minced
 1 (2 inch) piece fresh ginger,
peeled and grated
 2 tablespoons oyster sauce
 ½ cup water
 2 ¼ pounds clams in shell,
scrubbed
Directions

 Step 1

Heat the oil in a large pot with a lid over medium heat. Cook the onion and garlic in the hot
oil until fragrant, 3 to 5 minutes. Add the ginger to the mixture and cook another 2 minutes.
Stir the oyster sauce into the mixture; cover and cook another 2 minutes. Pour the water into
the mixture, cover, and cook another 2 minutes. Add the clams; cover and cook until the
majority of the clams have opened, about 5 minutes. Discard any clams which do not open.
Serve immediately.
 Chicken with Chicharo (Snow Peas)
Ingredients
 1 tablespoon olive oil
 1 onion, chopped
 2 cloves garlic, minced
 1 tablespoon oyster sauce
 1 pinch salt and pepper to taste
 2 pounds bone-in chicken
pieces, such as legs, thighs, and
wings
 1 tomato, diced
 1 carrot, sliced
 2 stalks celery stalks, sliced
 1 pound fresh snow peas, trimmed
 1 tablespoon cornstarch
 1 teaspoon water
Directions

 Step 1

Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the
olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with
salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato,
carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no
longer pink at the bone and the juices run clear, an instant-read thermometer inserted near
the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.

 Step 2

Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the
liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5
minutes. Serve hot.
 Bopis
Ingredients
 ½ pound pork liver
 ½ pound pork lung
 ½ pound pork heart, cut into bite-size
pieces
 2 leaf (blank)s bay leaves
 ½ cup distilled white vinegar
 ½ cup water
 1 pinch salt and pepper to taste
 3 tablespoons olive oil
 1 onion, chopped
 2 cloves garlic, minced
 2 eaches tomatoes, diced
Directions

 Step 1

Place the pork liver and the pork lung in two separate pots and cover with water. Bring each
pot to a boil; cook at a boil until tender, about 10 minutes. Drain both and allow to cool
before chopping into bite-size pieces. Set aside.

 Step 2

Combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves,
vinegar, and water. Season with salt and pepper. Bring the mixture to a simmer and cook for
5 minutes.

 Step 3

Meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and
garlic in the hot oil until fragrant, about 5 minutes. Stir the tomatoes into the mixture and
simmer 5 minutes. Pour the pork liver mixture from the pot into the saucepan; cook and stir
together for 5 minutes more. Serve hot.
 Sinigang na Bangus (Filipino Milkfish in
Tamarind Broth)
Ingredients
 5 cups water
 2 eaches onions, sliced
 2 medium whole (2-3/5"
dia) (blank)s tomatoes, sliced
 1 pound milkfish (bangus),
cut into 5 pieces
 2 small eggplants, sliced
1/8-inch thick
 1 cup fresh green beans,
cut into 1-inch pieces
 2 eaches white radishes (labanos), sliced
 5 pods okra, sliced
 3 eaches small green chile peppers
 1 cup watercress (kangkong) leaves and stems
 ½ cup tamarind powder
 1 pinch salt to taste
Directions

 Step 1

Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish,
eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in
watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes
until fish is cooked through.
 Chicken Binakol
Ingredients
 2 tablespoons vegetable oil
 2 small onions, quartered
 3 stalk (blank)s lemon grass stalks,
white parts only, cut into 1-inch pieces
 1 (1 inch) piece fresh ginger, sliced
 4 cloves garlic, chopped
 1 (3 pound) whole chicken, cut into 4
pieces
 2 coconut yields young coconuts, liquid
only
 1 chayote squash, diced
 1 tablespoon fish sauce
Directions

 Step 1

Heat vegetable oil in a large skillet over medium-high heat; cook and stir onions, lemon
grass, ginger, and garlic until tender, about 5 minutes. Add chicken and fry until lightly
browned, about 10 minutes, turning occasionally.

 Step 2

Pour coconut water into skillet and stir in chayote squash. Season with fish sauce. Continue
to simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes
more.
 Low-Calorie Vegetarian Filipino Pancit
Ingredients
 2 tablespoons extra-virgin olive oil, divided,
or to taste
 1 spaghetti squash, halved and seeded
 2 eaches carrots, chopped, or to taste
 2 stalks celery, chopped, or to taste
 1 cup shredded cabbage, or to taste
 1 cup frozen shelled edamame (green
soybeans)
 1 zucchini, chopped, or to taste
 2 tablespoons soy sauce, or to taste
 1 dash ground black pepper to taste
Directions
 Step 1
Preheat the oven to 400 degrees F (200 degrees
C). Lightly coat a baking pan with 1 tablespoon
olive oil.
 Step 2
Place spaghetti squash, cut-side down, on the prepared baking pan.
 Step 3
Bake in the preheated oven until tender, about 40 minutes. Let cool until safe to handle,
about 15 minutes.
 Step 4
Separate strands of spaghetti squash with a fork and scoop into a large bowl.
 Step 5
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrots, celery,
cabbage, edamame, and zucchini. Saute, adding soy sauce and pepper, until tender but still
crunchy, about 7 minutes.
 Step 6
Transfer cooked vegetables to the bowl with the spaghetti squash and toss. Taste and season
as desired.
 Pancit Sotanghon
Ingredients
 1 cup dried wood ear
mushrooms (tenga ng daga)
 1 tablespoon vegetable
oil
 1 clove garlic, minced
 1 small onion, chopped
 ½ teaspoon achiote
powder
 1 ¾ cups chopped
cooked chicken
 2 teaspoons soy sauce
 1 teaspoon fish sauce
 1 cube chicken bouillon
 1 cup water
 1 (10.5 ounce) package green bean vermicelli
 1 (8 ounce) package shredded cabbage
 1 small head bok choy, chopped
 1 carrot, chopped
 ¼ teaspoon ground black pepper, or to taste
 1 pinch chili powder
 2 large eggs hard-boiled eggs, sliced
Directions
 Step 1
Soak mushrooms in a bowl of water.
 Step 2
Heat oil in a saucepan over medium-high heat. Add garlic; cook until browned, about 2
minutes. Transfer garlic to a bowl. Saute onion and achiote powder until onion is translucent,
about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon cube until
dissolved. Add 1 cup water; bring to a boil.
 Step 3
Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to a desired
length.
 Step 4
Drain mushrooms. Cut into 1-inch pieces.
 Step 5
Toss cabbage, bok choy, and carrot into the boiling water in the pan. Add the vermicelli,
mushrooms, pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about
5 minutes. Arrange pancit on a platter. Garnish with the browned garlic and sliced eggs.
 Pancit Molo (Filipino Wonton Soup)
Ingredients
 1 ½ pounds ground pork
 1 pound uncooked medium shrimp,
peeled and deveined
 1 (8 ounce) can sliced water
chestnuts, drained
 1 pinch salt and ground black pepper
to taste
 1 (16 ounce) package wonton
wrappers, or as needed
 2 tablespoons olive oil
 1 onion, chopped
 2 cloves garlic, minced
 1 cooked chicken breast, shredded
 1 ¼ quarts chicken broth
 1 small head bok choy, cut into bite-
sized pieces
 2 eaches green onions, chopped
Directions

 Step 1

Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of
the filling mixture for the soup. Wrap about 1 tablespoon of the remaining filling in a
wonton wrapper. Repeat until all of the filling is used up.

 Step 2

Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onion
is translucent, about 5 minutes. Stir in the chicken and the reserved filling. Mix well. Add
chicken broth; season with salt and pepper. Bring to a boil. Drop the filled wontons into the
soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until
tender, about 2 minute more. Garnish with green onions.