This is one of the most popular Filipino desserts. A typical fruit salad uses cream and sweet milk to mix with the fruits. Preparation Time: 10-15 mins Serves 4
Ingredients:
1 small can fruit cocktail, drained
1 small can lychee, drained
1 small bottle nata de coco, drained
1 pack table cream or heavy cream
1 small can of condensed milk 1 cup cheese, cubed (optional)
Procedure:
1. Mix cream and condensed milk using a beater or a fork.2. Add in fruit cocktail, lychee, nata de coco and cheese into the cream mixture.3. Mix together. Cover and refrigerate.4. Serve chilled.You can also add peaches, apples, etc.Enjoy!
Pork Caldereta Kalderetang Baboy is a Filipino tomato based dish. Pork is boiled until tender and then cooked in tomato sauce, carrots, potatoes and other ingredients. Usually, liver spread and cheese are added to make it more flavorful. But I also add pickle relish to give it a touch of sweetness. Preparation Time: 15 mins Cooking Time: 40 mins to 1 hour Serves 4-6
Ingredients:
2 lbs. pork, cut into serving pieces 2 carrots, cut into cubes 5 pcs small or 2 pcs big potatoes, cut into cubes 1 big bell pepper, sliced 3 cloves garlic, minced 1 onion, sliced 1 small can of liver spread 1 cup cheese, grated 2 tbsp. pickle relish 1 1/2 cups tomato sauce 2 cups water
Procedure:
1. In a cooking pot, heat oil. Saute garlic and onion until aromatic. Add pork, continue sauteing until color turns light brown. 2. Pour in water and 3/4 of the tomato sauce. You can also add soy sauce, salt and pepper. Cover and simmer for 30 minutes or until tender. 3. Now, add potatoes, carrots and the remaining tomato sauce. Cook for 5 minutes then add liver spread, pickle relish, cheese and bell pepper.
4. Simmer for another 7-10 minutes or until all the vegetables are cooked. Turn off heat and transfer to you serving dish. 5. Serve with steamed rice. Enjoy! Pork Caldereta Step-by-Step Video
Whole tilapia fish steamed with garlic, ginger and other spices to bring out its flavor. This dish is great for those who are looking for healthy food but still tasteful. Preparation Time: 20 mins Cooking Time: 20-30 mins Serves 3-5
Ingredients:
2 small or 1 big tilapia 2 pcs. garlic, minced 1 onion, chopped 1 carrot, sliced thinly 3 stems leeks, sliced 2 tbsp. ginger, chopped 1 tbsp. oyster sauce 1 tsp. sesame oil (optional) salt and pepper foil water (for steaming)
Procedure:
1. Prepare foil to be used to cover the fish. Make sure the fish has been cleaned and scaled. In a steamer, boil water. Rub the salt and pepper all over the fish. 2. Slice the fish at one side just enough to stuff your other ingredients. Now, start stuffing it with half of each: garlic, onion, ginger, carrots and leaks. 3. Place another half of the remaining garlic, onion, ginger and leaks on the foil. Then place the fish on top and add the rest of the stuffing.
4. Add oyster sauce and sesame oil on top of the fish before closing or sealing the foil. Steam over briskly boiling water for 20 minutes. 5. Remove the foil just before serving. Enjoy! Steamed Tilapia Step-by-Step Video
This dish is made of pork leg and cooked in vinegar and soy sauce. Paksiw na Pata is a simple dish that has similarities to Pork Adobo. We usually use the term “Paksiw” when cooking in vinegar and garlic, but in this dish, soy
sauce is added to bring additional flavor and of course, color.
Preparation Time: 15 mins Cooking Time: Pressure Cooker - 1 hour; Regular Pot - 1 1/2 to 2 hours Serves 4-6
Ingredients:
5 pcs. or 2lbs. pata/pork leg, chopped 4 pcs. garlic cloves, crushed 1/2 cup soy sauce 3 tbsp. vinegar 2 tbsp. brown sugar 1 pack banana blossom, soaked in water 4-5 dried bay leaves 1/2 tsp. pepper or 1tbsp. whole peppercorn 3 cups water salt and pepper to taste
Procedure:
1. In a cooking pot, boil water. Add bay leaves, soy sauce, garlic and pepper. Bring to a boil.
2. Drop in pata. Simmer until tender (30 minutes if using a pressure cooker and 1 to 1 1/2 hours when using a regular pot) over medium heat.
3. Pour in vinegar and simmer for 10 minutes without stirring. Add sugar, stir. Now, add banana blossom, salt and pepper to taste. Simmer for another 2 minutes then turn off heat. 4. You are now ready to serve! Great with steamed rice.
This is also known as pineapple chicken wherein the chicken is marinated in pineapple syrup and stewed with pineapple chunks. Milk is also added in this dish to add flavor. Some uses coconut milk as well. Preparation Time: 20 mins Cooking Time: 45 mins Serves 5-7
Ingredients:
2lbs. chicken, chopped into serving pieces 3 pcs. garlic, minced 1 onion, chopped 2 potatoes, cubed 1 carrot, cubed 1 bell pepper, sliced 5 pcs. beans, sliced (optional) 2 small cans pineapple chunks/tidbits with syrup 1 cup fresh milk 1/2 cup patis/fish sauce 2 tbsp. cooking oil Salt and pepper to taste
Procedure:
1. Marinate chicken in pineapple syrup for 15-30 minutes. In a cooking pot, heat cooking oil, then saute garlic and onion until aromatic. 2. Add the chicken and set aside the pineapple syrup. Cook until chicken turns light brown. 3. Pour in pineapple syrup and bring to a boil. Add potatoes and carrots, simmer for 3-5 minutes then add the pineapple chunks/tidbits, beans (optional) and bell pepper. 4. Pour in patis/fish sauce and simmer for 2-3 minutes. Add the milk and bring to a boil. Season with salt and pepper. Cover for 2 minutes and turn off heat. 5. Serve with steamed rice.
This is a traditional dish which is made of Milk fish and cooked in a sour broth with tamarind and some vegetables like kangkong (river spinach) and labanos (white radish). You can also add sigarilyas (winged bean) as another option. Here are the ingredients and procedure. Enjoy!
Preparation Time: 15 mins Cooking Time: 15-25 mins Serves 4-6
Ingredients:
2 Bonless Bangus/Milk Fish Belly, chopped into serving pieces 1 liter Water or rice washing 1 Labanos/White Radish, sliced 1/2 inch thick 1 bundle Kangkong/River Spinach chopped into serving pieces 5-7 pcs Sigarilyas/Winged Beans, sliced into 2 (optional) 1 pack sinigang sa sampalok mix 1 tsp salt 1/2 tsp pepper 2-4 tbsp Patis/Fish Sauce
Procedure:
1. In a cooking pot, boil the water or rice washing. Then lower fire to medium heat and add the bangus and labanos, simmer for 2 minutes.
2. Add the patis and sigarilyas, wait until it boils again. Add the sinigang sa sampalok mix and simmer for 3-5 minutes or until the vegetables are almost cooked. 3. Now, season with salt and pepper to taste. Add the kangkong, cover and simmer for another 2-3 minutes then turn off heat. 4. Serve with hot rice.
Fruit Salad
