Philippines Meat Dishes

Chicken and Pork Adobo

IngredientsChicken and Pork Adobo

  • 1 cup distilled white vinegar (or cider vinegar)
  • 1 cup water
  • 2 tablespoons peeled and crushed garlic
  • 2 teaspoons salt
  • 2 pieces of bay leaves
  • half teaspoon freshly ground black pepper
  • 1 pound chicken, cut into serving pieces, Chinese style
  • 2 pounds pork butt, cut into cubes
  • soy sauce
  • oil


Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.

Hot and Sour Shrimp with Watercress And Walnuts

Yield: 1 servingsHot & Sour Shrimp with Watercress & Walnuts


  • 1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
  • 4 tb Dry Sherry
  • 1 tb Grated peeled fresh ginger
  • 1/2 c Chicken stock or canned -broth
  • 2 tb Soy sauce
  • 2 tb Catsup. [See note. S.C.]
  • 1 tb Cornstarch
  • 1 tb Rice vinegar or white wine -vinegar
  • 1 tb Sugar
  • 1 ts Oriental sesame oil
  • 1/4 ts Cayenne pepper
  • 6 tb Peanut oil
  • 2 tb Chopped walnuts
  • 3 bn Watercress, trimmed
  • 2 md Bell peppers, cut into -1-inch squares
  • 2 Garlic cloves, minced
  • 8 Green onions, cut -diagonally into -1-inch-long pieces


A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions. Watercress makes a colorful bed for the shrimp.

Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.

Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.

Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.

NOTE: You can use Jufran sauce rather than catsup. Jufran is a Philippino sauce that’s looks and tastes much like catsup. It’s made from bananas and other stuff, however and has a more complex and interesting taste. It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff is much hotter, although not intolerably so. If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.

Makes four servings; about 265 calories per serving.

Chicken and Pork Apretada

IngredientsChicken and Pork Apretada

  • 2.2 lbs. chicken cut in pieces
  • 1 lb. pork cut in 1 1/2 inch squares
  • salt and pepper to taste
  • flour
  • cooking oil
  • 4 cloves crushed garlic
  • 1 medium sized onion, chopped
  • 1 medium sized tomato, chopped
  • 4 oz. can of tomato sauce
  • 2 cups water
  • 1 small bayleaf
  • 1 sprig oregano
  • 1 bell pepper cut into 1 inch squares
  • 4 medium sized potatoes cut into 2 inch pieces
  • 1/2 cup frozen peas
  • 3.5 oz pimento cut into 1 inch squares


Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes. Serve with rice.

Pork Binagoongan

IngredientsPork Binagoongan

  • 1 lb. pork, cut into pieces
  • 1/4 cup oil
  • 1/2 head garlic, crushed
  • 1 onion, sliced thinly
  • 1 large tomato, sliced
  • 1/2 cup bagoong alamang
  • 1/2 cup vinegar
  • 2 cups water


Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.

Oxtail Kare-kare

IngredientsOxtail Kare-kare

  • 1 oxtail (3-5 lbs.)
  • 5 tbsps, oil
  • 5 cloves garlic, crushed
  • 1 medium sized onion, sliced
  • water from 1/4 cup achuete, soaked
  • 1 banana heart, sliced crosswise
  • 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
  • 4 eggplants, cut into 1/2 inch slices
  • 1/3 cup rice, toasted brown in a pan and ground to a powder
  • 1/2 cup peanut butter
  • salt and pepper to taste
  • MSG (optional)


Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender. Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG. Serve with Bagoong Alamang on the side.

Bagoong Alamang

IngredientsBagoong Alamang

  • 2 cloves garlic crushed
  • 1 small onion sliced
  • 1 small tomato sliced
  • 4 tbsps. alamang


Saute garlic, onions and tomato in a little oil. Add alamang. Saute for another minute.



  • 40 taro root leaves (dahon ng gabi), chopped
  • 1/2 lb. pork, chopped
  • 1/2 lb. shrimp, chopped
  • 1 tsp. ginger, finely chopped
  • siling labuyo according to taste (whole chili peppers)
  • 2 tbsp. bagoong according to taste
  • 3 cups coconut milk
  • 1/2 cup water


Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger, coconutmilk and water on top and let boil until pork is tender. Add bagoong and siling labuyo, stirwell. Note: To make the dish spicier, crush siling labuyo. Let cook for another 5 minutes.

Lumpiang Sariwa

IngredientsLumpiang Sariwa

  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsps. cooking oil
  • 1/2 lb. cooked pork, diced
  • 1/2 cup chopped shrimp
  • 1/2 cup cooked garbanzo (chick peas) beans
  • 1/4 cup cooked ham, chopped
  • 2 cups julienned carrots
  • 1/2 cup green beans, sliced thinly, french style
  • 2 cups shredded cabbage
  • 18 egg roll wrappers
  • lettuce leaves


Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and ham.Simmer uncovered for 5 minutes, stirring frequently. Add carrots, green beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all of the vegetables are cooked, let the dish cool. To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only.

To assemble, place an eggroll skin unbrowned side up on one corner facing you.Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end of eggroll wrapper and leaving other end open. Serve immediately with Brown Sauce.

*Brown Sauce In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cup chicken broth and 2 tbsps. soy sauce. Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic. Cook until thickened.



  • 1 lb. pork, cubed
  • 1 cup liver, cubed
  • 1 tbsp. oil
  • 2 tsps. achuete seeds
  • 1 tbsp. garlic, minced
  • 1/3 cup onions, chopped
  • 1/2 cup tomatoes, sliced
  • 2 medium sized potatoes cut into 1/2 inch pieces
  • 2 tsps. salt
  • 1/8 tsp. pepper


Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.

Crispy Pata

IngredientsCrispy Pata

  • 4 pig’s trotters
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 1/4 tsp. MSG
  • oil for deep frying


Wash the pig’s trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.




  • 1 cup flour
  • 1 egg
  • 1 clove garlic minced
  • 1 tsp. salt
  • 2 cups mung bean (mungo) sprouts
  • 1 tsp. baking powder
  • 1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1 2/3 cups water)
  • 2 green onions
  • 12 shrimp


Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic.

Pancit Canton

IngredientsPancit Canton

  • 1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don’t forget to save the stock!
  • 1 lb pork, sliced into thin strips
  • 1 cup shrimp, cooked, deveined and unshelled
  • 1 can straw mushrooms
  • 1 can water chestnuts
  • 1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips
  • 1 piece of carrot, julienned a few pieces of snow pea pods
  • 1/2 lb mussels or scallops (optional)
  • soy sauce to taste
  • patis to taste
  • salt to taste
  • 2 cloves of garlic, chrushed
  • 1 medium sized onion, sliced ground black pepper, fresh if you can
  • oil for frying
  • 1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can’t find pancit, try egg noodles – although they may be soft, or spaghetti if you’re that desperate
  • 4 or 5 green onions
  • 1 lemon


Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft.

Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

Mussel Soup

IngredientsMussel Soup

  • 2 lb mussels, still in shell
  • medium sized piece of ginger root, peeled and sliced into julienne strips
  • 1 medium sized onion, sliced
  • several spinach leaves
  • freshly ground pepper
  • salt to taste


Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add spinach leaves. Simmer for about two minutes. Add pepper and salt to taste. Serve hot.

Adobong Antigo


  • 1 kilo (2.2 lbs) chicken or pork, cut in serving pieces
  • 1/4 cup vino blanco or five-year-old rum
  • 4 tsp. soy sauce
  • 5 cloves garlic
  • 2 tsp salt
  • 1 cup vinegar
  • 1 cup buko juice (coconut water)
  • 1 small head garlic, crushed


1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain.

2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving.

(5 portions)

Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Yield: 24 servingsShrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Lumpia Ingredients

  • 2 lb Diced Peeled Fresh Shrimp
  • 2 c Chopped Shiitake Mushrooms
  • 1/2 c Thin grated Carrot
  • 2 oz Bean Sprouts
  • 2 oz Shredded Kai -Choy Chinese Mustard
  • 2 oz Shredded Won Bok Cabbage
  • 1/2 oz Garlic Chopped
  • 1/2 oz Chopped Lemongrass
  • 4 ea Kaffir Lime Leaves
  • 4 oz Cooked Long Rice Noodles
  • 2 tb Chopped Fresh Mint
  • 2 oz Chopped Fresh Cilantro
  • 1/2 oz Nam Pla Fish Sauce
  • 1 oz Oyster Sauce
  • 1 tb Hot Chili Paste
  • Sesame Oil
  • Soybean Oil
  • 24 Lumpia Wrappers

Sauce Ingredients

  • 3 Oranges
  • 2 c Rice Wine
  • 1/2 c Rice Vinegar
  • 1/2 Bottle Lingham Chili Sauce
  • Fresh Picked Mint Leaves




Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture.

In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture.

On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.

In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm.

Serve immediately.
Lumpia with Sweet Potatoes

Lumpia with Sweet Potatoes

Yield: 6 servings


  • 1 c Pork, finely cubed
  • 6 tb Lard
  • 3 Cloves garlic, minced
  • 1 md Onion sliced
  • 1/2 c Diced bean curd
  • 1 c Raw shelled deveined shrimp
  • 1 c String beans, cut into 1″ -pieces
  • 1 c Cabbage, cut into 1″ squares
  • 1 c Cubed sweet potatoes
  • Salt to taste
  • 1 Stalk celery, finely chopped
  • 20 Lumpia wrappers (recipe -below)
  • Lumpia sauce (recipe below)

———————LUMPIA WRAPPERS—————————

  • 3 c Flour
  • 1 tb Salt
  • 5 c Water
  • Pork fat

————————LUMPIA SAUCE—————————–

  • 6 tb Cornstarch
  • 1 c Water
  • 1/2 c Soy sauce
  • 1/2 c Brown sugar


Boil the pork in a pot until tender and the fat comes out. Remove the pork from the pot and drain. Put the lard in a large skillet and saute the pork, garlic, onion and bean curd. Add the shrimp, string beans, cabbage, sweet potatoes and a little water. Season with the salt and cook over medium heat until tender. Set aside on a platter to cool, add the celery on top.


Sift the flour into a bowl. In another bowl, mix the salt with the water. Add 1 cup of salted water to the flour to make a stiff dough. Beat the dough hard against the sides of the mixing bowl to soften and make it elastic. Add more of the water to soften the dough. Continue beating and adding water until the mixture becomes very elastic and has a consistency of heavy cream. Use only enough water to achieve this consistency. Heat a frying pan greased with pork fat and pour in about 2 tablespoons of the thin batter, tilting the pan to spread the batter as thin as possible. Turn the wrapper when it can be freed from the frying pan And fry quickly on the other side. Remove from pan. Do the same with the rest of the batter.

To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold into a tight roll. Serve with lumpia sauce.

LUMPIA SAUCE Cook over low heat until thick, stirring constantly. Remove from heat and let cool.

Mechado (Filipino beef stew)

Yield: 2 servingsMechado (Filipino beef stew)


    • 1 k. beef (cut into pieces)
    • cooking oil
    • 4 cloves garlic (crushed)
    • 1 onion (sliced)
    • 2 . potatoes (quartered, fried)
    • 1 carrot (cut round)
    • 2 tbsps. lemon juice
    • 2 tbsps. soy sauce, salt, peppercorn
    • 1 cup tomato sauce
    • 1 pc. Laurel
    • hot water


      1. Brown meat in cooking oil. set aside.
      2. In same oil sauté garlic and onion. add lemon, soy sauce, peppercorn, tomato sauce, laurel and salt, simmer for a few minutes then add water. cover and simmer.
      3. Add potatoes and carrot when meat is tender


      Yield: 4 servings



      • 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes
      • 3 tb Distilled white vinegar
      • 1 1/4 ts Salt
      • Freshly ground black pepper
      • 4 tb Olive oil
      • 3 Whole dried hot red chiles
      • 5 Garlic cloves, peeled and -minced
      • 1 lg Onion, peeled and minced
      • 1 t Whole black peppercorns
      • 1 Two-inch cinnamon stick
      • 2 Bay leaves
      • 4 ts Tomato paste
      • 2 md Potatoes
      • 1/2 lg Red bell pepper
      • 8 Whole stuffed green olives


      Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry.

In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding.

Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.

Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes.

Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes. Joyce Jumpering writing in the San Jose Mercury News, 5/19/93.

Longganisa (filipino-style sausages)

Longganisa (filipino-style sausages)


        Mixture of 30% ground beef And 70% ground pork For every 2.2 pounds (1 kilo Mixture add:

      • 2 1/2 tb Salt
      • 1 1/2 tb Sugar
      • 1 1/2 tb Soy sauce
      • 2 tb Vinegar
      • 2 tb Wine
      • 1/8 ts Saltpeter; (salitre)
      • 1 ts Ground pepper
      • 2 ts Chopped garlic
      • Sausage casings–Available any butcher shop


      Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag. Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were converted to coincide with American measurements.

Nilagang Baka (Boiled Beef)

IngredientsNilagang Baka (Boiled Beef)

      • 1 1/2 lb. beef cut into 2X2 inch pieces
      • 2 cubes beef boullion or beef stock (plain water would suffice)
      • 1 tsp. peppercorns
      • 1 small onion chopped
      • 2 medium-sized carrots cut into quarters lenghtwise
      • 3 medium-sized potatoes cut into quarters
      • 1 small head of bok choy (pechay) (optional if not available)
      • I small head of cabbage cut into quarters
      • salt and pepper to taste


      Boil beef, peppercorns and onions in a pot with enough beef stock to cover the meat. Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more.
      After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes. Boil for another 10-15 minutes.
      When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 minutes. Serve with rice.

Serves 6 people 

Sinigang na Sugpo

      Serves: 8

Sinigang na Sugpo


      • 10 cups water
      • 2 pieces onion quartered
      • 4 pieces tomatoes, seeded and quartered
      • 2 pieces daikon (peeled and sliced diagonally into discs)
      • 12 pieces long beans (sitaw), cut into 2-inch lengths
      • 4 pieces green chili peppers (sili)
      • 35 ounces prawns or shrimps, trimmed
      • 14 ounces spinach or Asian watercress (kangkong)


      Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Mama Sita’s Sinigang mix. Continue to simmer for three minutes, uncovered. Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce.


      Serves: 4 – 5


      • 1 piece ox-tongue, thoroughly cleaned and sliced
      • Lea and Perrins sauce
      • salt and pepper
      • 10 pieces calamansi
      • 3 cloves garlic, crushed
      • 2 medium onion, sliced
      • 1 can (12 ounces) Cream of Mushroom soup
      • button mushrooms
      • button olives
      • 4 tablespoons butter
      • 1/4 cup grated cheese


      Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue and when browned, braise for 30 minutes. Saute garlic and onions in butter. Add soup. Garnish with mushrooms, olives and grated cheese.



      • 1/4 pound each pork tenderloin, liver, heart and kidney
      • 2 tablespoons green peas
      • salt to taste
      • 1/2 cup iloco vinegar
      • 1/2 cup soy sauce
      • 1/4 cup bell pepper
      • 1 tablespoon garlic


      Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown. Add pork heart, pork kidney and soaked pork liver. Add soy sauce. Simmer until all meats are tender and sauce is thick enough. Add green peas and bell pepper.

Hot Diggety Dog! Stew Classic Recipe


      • 3kgDog meat
      • 1 1/2 cup Vinegar
      • 60 Peppercorns, crushed
      • 6 tbl Salt
      • 12 Cloves garlic, crushed
      • 1/2 cup Cooking oil
      • 6 cup Onion, sliced
      • 3 cup Tomato sauce
      • 10 cup Boiling water
      • 6 cups Red pepper, cut into strips
      • 6 piecebay leaf
      • 1 tspTabasco sauce
      • 1 1/2 cups Liver spread, ** see note
      • 1whole fresh pineapple, cut 1/2 inch thick


      1. Cut meat into 1″ cubes. Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours.
      2. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and suate until tender.
      3. Pour in tomato sauce and boiling water, add green peper, bay leaf and tobasco.
      4. Cover and simmer over warm coals until meat is tender. Blend in liver spread and cook for additional 5-7 minutes.
      * you can substiture lamb for dog. The taste is similar, but not as pungent.
      ** smooth liver pate will do as well.
      Suggested Wine: San Miguel Beer
      Serving Ideas : Rice, naturally.

NOTES :For the faint of heart, you can always substitute lamb in place of next door’s rover, but the meat will not be as sweet or as rich in flavor.

Filipino Sinigang (Tamarind Soup)

IngredientsFilipino Sinigang (Tamarind Soup)

        • 3 lbs pork ribs, chopped into 1 inch pieces
        • 2 tablespoons minced garlic
        • 1 medium onion, chopped
        • 1 packet sinigang tamarind soup mix (found in international food section)
        • 16 cups water
        • 1 bok choy, chopped in 1 to 2 inch slices
        • 1 daikon radishes, chopped in thin round slices (optional)
        • 1 small tomato, chopped fine (optional)

h2>Directions 1. Saute ribs garlic onions and salt to taste until brown.

      2. In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
      3. Remember you can eat this with rice.
      4. Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
      5. It is good if the meat easily comes away from the bone.
      6. You can eat this straight or over rice or both.



      • 2 lbs ground pork
      • 2 eggs, lightly beaten
      • 2 hot dogs, chopped
      • 1 onion, chopped
      • 1 red bell pepper, chopped
      • 1/2 cup sweet pickle relish
      • 1/2 cup tomato sauce
      • 1 cup shredded bread
      • salt
      • pepper
      • soy sauce
      • 1 stalk celery, chopped
      • 2 tablespoons powdered milk (optional)


        1. Combine all ingredients in a bowl.
        2. Mix thoroughly.
        3. Roll 1 ½ cups of mixture in foil.
        4. Steam for 1 hour.
        5. Let cool.
        6. Chill for 4 hours or overnight.
        7. Slice diagonally

Ukoy (Shrimp Patty)

IngredientsUkoy (Shrimp Patty)


      • 1 cup all-purpose flour
      • 1 cup cornstarch
      • 1 1/2 teaspoons baking powder
      • 1 1/2 teaspoons salt
      • 1/2 teaspoon pepper
      • 1/4 cup annatto water
      • 1 1/2 cups shrimp broth
      • 1 egg, well beaten
      • cooking oil
      • 2 cups bean sprouts
      • 1 cup chopped green onion
      • 2 pieces tofu, cut into strips
      • 1/2 lb small shrimp, cleaned
      • 1 cup papaya


      • 1. Sift the first five batter ingredients together in a bowl.
      • 2. Blend in the annatto water, broth and egg.
      • 3. Beat until smooth.
      • 4. Heat oil in high heat for deep-frying.
      • 5. Set aside.
      • 6. Arrange a bed of bean sprouts and green papaya in a saucer.
      • 7. Top with some green onion, tofu strips and shrimps.
      • 8. Add about 1/3 cup of batter.
      • 9. Slide the mixture carefully into the hot oil.
      • 10. Fry until crisp and brown on both sides.
      • 11. Drain.
      • 12. Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

Cocreta De Patatas


      • 1/2 kilo potatoes, boiled and mashed well
      • 3 tablespoons butter or margarine
      • 1/3 cup milk, or enough to make a paste
      • Salt and pepper
      • Minced garlic
      • Minced onions
      • 1/2 kilo ground beef or pork
      • Oil for sauteing
      • 1/2 cup water
      • Spring onions, minced
      • Flour
      • Bread crumbs
      • 2 eggs, slightly beaten


Saute garlic, onions, and ground meat in oil. Stir in the water and simmer until the meat is cooked, and the mixture almost dry.

Season with salt and pepper, then add the spring onions. Blend in a little flour to get a moulding consistency. Shape mixture into firm separate forms the size and shape of eggs.

Cover individually with the mashed potato mixture. Roll each one in bread crumbs. Set aside.

Heat the oil for frying. Dip the potato-meat “eggs” into slightly beaten eggs, then fry. Serve with a hot sauce.



      • 1 kilo pig lungs
      • 1/4 kilo pork fat
      • Lard for sauteing
      • 1 head garlic, minced
      • 1 medium onion, chopped
      • 3 medium tomatoes, chopped
      • Vinegar
      • 2 medium radishes, cut into thin strips
      • 4 medium bell peppers (red and/or green), cut into thin strips
      • Salt to taste


      Wash and boil the pig lungs and fat; cool, then chop finely. Saute the lungs and fat in lard with garlic, onion, and tomatoes. Add vinegar and simmer until almost dry. Then add the radish and pepper strips. Season with salt.



      • 1 chicken (capon)
      • Lemon juice
      • Salt and pepper
      • 1/4 kilo ground pork
      • 1 can sausages
      • 1-1/2 pig’s brain, boiled and mashed, the membranes peeled off
      • 1/2 cup chopped pickles
      • Salt and pepper
      • Cooked chicken meat, cut into strips
      • 1 piece chorizo de Bilbao, cut into strips
      • 2 eggs, hard boiled
      • Chicken stock


Mix the pork, sausages, brain, and pickles well until blended thoroughly. Lay and spread the deboned chicken. Spread the filling over it and arrange the chicken and chorizo strips, and the eggs in the center.

Form into a roll; then, sew it up and roll in a piece of cheesecloth. Drop the roll into boiling chicken stock. Cook for about two hours.

When done, remove the roll from the stock. Drain and lay the roll on a platter. Place a weight on top of the cooked galantina to press it a bit. Allow to cool. When cool, remove the cheesecloth. Keep the galantina refrigerated.

To serve, slice and arrange on a platter. Garnish with parsley or kinchay.




    Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. I tried to experiment on chicken siomai some years back and made the mistake of taking out the skin and fat and it turned out to be tough. Prawns or shrimps can be substituted for part of the pork if desired. For the binder, some use flour or corn starch but I find it to leave a raw taste so I use egg instead (proportion is 1 egg to 1 kg pork). I strongly recommend adding vegetables to give the dimsum some crunch and for nutritional reasons too. If desired ¼ cup of chopped mushrooms or black ear fungus and 1/3 cup fresh or frozen green peas can be added to the recipe below:


      • 1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
      • 1/3 cup chopped water chestnuts or turnips (singkamas)
      • 1/3 cup chopped carrots
      • 2 medium or 1 large minced onion(s)
      • bunch of spring onions or leeks
      • 1 egg
      • 5 tablespoons sesame oil
      • 1 teaspoon freshly ground pepper
      • 1 teaspoon salt
      • 50 pcs. large or 100 pcs. small wanton or siomai wrapper
      • soy sauce, calamansi (lemon or kumquats), sesame oil and chili paste (for the sauce)


      Mix all the ingredients for the filling in a bowl.
      Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
      Meanwhile, boil water and brush steamer with oil.
      When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
      Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
      Update: Someone asked me for the recipe of chili paste and siomai wrapper that’s why I’m reproducing it here.

Siomai Wrapper


      • 1/4 cup water
      • 1 egg
      • 1 tablespoon vegetable or corn oil
      • 1/4 teaspoon salt
      • 1 1/2 cups all-purpose flour


      Beat egg and mix with flour till free of lumps.
      Bring water, cooking oil and salt to a boil, then pour in flour.
      Remove from heat and beat until mixture forms a ball.
      Divide the dough into 1 1/4 -inch balls.
      Roll each ball on a floured board until paper thin. Set aside.
      Simplest version of chili sauce would be to chop chilies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have an Asian taste.

The chili paste found in restaurants is a combination of chilies, garlic and oil. Combine chopped chilies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Fresh Lumpia Wrapper Skins

10 piecesFresh Lumpia Wrapper Skins


        • 1 cup flour
        • 1 egg
        • 1 cup water

1 Mix all ingredients until very smooth.

      2 Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.

Inihaw Na Bangus (Grilled Milkfish)

Categories: Fish Filipino Main dish
Yield: 4 servings

IngredientsInihaw Na Bangus (Grilled Milkfish)

  • 1 Whole bangus (about 2 lbs) or white fish, dressed
  • 2 sl Lemon
  • 1 ½ ts Salt
  • ? ts Pepper
  • ½ c Tomatoes, chopped
  • ¼ c Onions, chopped
  • 2 Green onions, chopped


1. With sharp knife, cut along back of the fish and remove the backbone. Rub fish inside and out with lemon slices, sprinkle with salt and pepper.
2. Mix tomatoes, onions and green onions. Stuff fish with the mixture through its back opening. Wrap in foil and grill over live coals until done. (about 15 minutes on each side).
3. Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip.
Preparation and cooking time: 45 minutes Serves 4 Recipes
Submitted By MICHELLE BRUCE On 04-06-95

Adobong Pusit

Yield: 2 servings


  • ½ kg Small fresh squids
  • ½ c Native vinegar
  • 10 Cloves garlic
  • Salt and pepper to taste
  • 1 md Onion, sliced
  • 2 md Tomatoes, chopped
  • Extra salt and pepper for seasoning
  • 1 ts Vet-sin (monosodium glutamate) (optional)


Got down my single Filipino cook book and found this little gem. My grasp of Tagalog is non-existent but I’d guess that the name translates as “Squid Adobo”. At any rate, it’s squid stewed in vinegar. I assume that the reference to “native vinegar” refers to nipa sap vinegar (sukang paombong). The bottle I have is a milky looking vinegar that tastes pretty much like any vinegar so I imagine that you have some latitude on what type you can use. For those of you who have never tried it, Filipino food is an intriguing cuisine that has elements of Southeast Asian, Chinese and Mexican or Spanish influences. It has everything from spring rolls (lumpias) to rellenos dishes. Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

From “Favorite Filipino Recipes” by Pat Limjuco Dayrit. Paul Hamlyn Pty Limited. Dee Why West, New South Wales. 1975. Posted by Stephen Ceideburg; January 24 1991.