Kinilaw

Kinilaw is similar to the famous pinoy dish . It is a raw fish salad served in an acidic juice, usually kalamansi (Filipino lime) and vinegar, which “cooks” the meat. Kinilaw comes from the word, “kilaw” which means, ‘eaten fresh’.Other ingredients usually include garlic, ginger, onion, pepper and chilli.

Ingredients

• 2 lbs. Tanigue (Wahoo fish), fillet and cut into cubes
• 2 thumbs fresh ginger, minced
• 8 pieces hot chili (Thai chili or siling labuyo), chopped
• 15 to 20 pieces calamansi
• 1 medium red onion, chopped into small pieces
• ¼ teaspoon ground black pepper
• ½ teaspoon sugar
• Salt to taste

Instructions

1. Squeeze the juice out of the calamansi over a large bowl. Use a sieve to filter the seeds. Discard the seeds.
2. In the bowl with calamansi juice, add sugar, ½ teaspoon salt, and ground black pepper. Stir until the sugar and salt are diluted.
3. Add the ginger, chili, and onion. Stir for a few seconds until all ingredients are well blended.
4. Arranged the raw fish cubes in a large bowl. Pour the calamansi mixture. Toss until the fish cubes are coated. Let is stay for 10 minutes.
5. Toss one more time and taste. Add more salt if needed. You can also add more calamansi juice if needed. Toss to blend all the ingredients. Securely cover the bowl and place it inside the refrigerator. Let it chill for at least 3 hours.
6. Serve. Share and enjoy!

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Sinigang na Baboy

Sinigang is a meat based sour stew or soup with lots of vegetables. The most popular souring agent is tamarind (sampalok). Pork (baboy) is the most common meat used but chicken, beef and fish are also popular.

Alternative souring agents include guava, tomatoes or kalamansi (Filipino lime). We enjoyed this soup so much that our Filipina friend BC Lee was kind enough to give us her recipe for sinigang.

 Ingredients

• 2 lbs pork liempo; cut 2 inches chunks
• 1 package tamarind sinigang soup mix
• 1 tomato; quartered
• 1 onion; quartered
• 1 taro; quartered
• 3-4 long green chili peppers (siling haba)
• 1 medium size radish (labanos); sliced
• 3 string beans (sitaw), cut in 2 inches long
• 1 eggplant; sliced
• 10 stems of kangkong leaves
• Fish sauce to taste
• Water

Instructions

1. Boil water in a pot.
2. Add the pork liempo, tomato, onion, and tamarind sinigang soup mix.
3. Cover the pot and boil until the meat is tender.
4. Add the long chili pepper, radish, taro, string beans, and eggplant.
5. Cover the pot and continue boiling until the vegetables are cooked.
6. Add the kangkong leaves and simmer until the dish is done.
7. Serve while hot!

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Letchon Paksiw

Lechon means ‘suckling pig’ in Spanish and is literally a whole pig roasted over charcoal for many hours for special occasions. This is considered the national dish of the Philippines and the city of Cebu is considered one of the most famous places to eat it.

The leftovers of the lechon are stewed with vinegar and spices and become a delicious dish called paksiw na lechon. Paksiw literally means: to cook and simmer with vinegar.

Ingredients

• Left-over lechon or any deep-fried meats
• Vinegar
• Whole pepper corns
• Garlic
• Onions
• Dried bay leaves
• Salt
• Pepper
• Cooking oil
• Mang Tomas or Andok's sauce or sweet pork sauce
• Hot water

Cooking Directions

1. Saute' garlic and onions.
2. Add the meat.
3. Close the pan and let the dish boil.
4. Add water, vinegar, bay leaves and whole pepper corns.
5. Let it boil.
6. Season with salt and pepper.

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Pork Adobo

Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life. Adobo is not only limited to pork and chicken, other meats, seafoods, and vegetables such as squid, goat meat, veal, beef, shrimp, river spinach can also be cooked this way. This Pork Adobo Recipe is one of the easiest and best that you will find.

Ingredients

• 2 lbs pork belly
• 2 tbsp garlic, minced or crushed
• 5 pieces dried bay leaves
• 4 tbsp vinegar
• ½ cup soy sauce
• 1 tbsp whole pepper corn
• 1 cup water
• salt to taste

Instructions

1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
3. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
4. Put-in the vinegar and simmer for 12 to 15 minutes
5. Add salt to taste
6. Serve hot. Share and enjoy!

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Ginisang Sitaw

Ginisang sitaw is a vegetable dish mainly composed of string beans. This is one of the most common Filipino vegetable dishes because it is easy to prepare and budget friendly, as well.

Ingredients

• 1 bunch string beans; cut into pieces about 3 inches in length
• 1 medium tomato, cubed
• 6 ounces ground pork
• 1 medium onion, sliced
• 4 cloves garlic, crushed
• 1 tablespoon fish sauce
• 1/2 teaspoon ground black pepper
• 2 tablespoons cooking oil

Cooking Procedure

1. Heat oil in a pan
2. Sauté garlic, onion, and tomato.
3. Add the ground pork. Cook until color turns medium brown (about 3 to 5 minutes)
4. Add the fish sauce and sprinkle the ground black pepper. Stir.
5. Put-in the string beans. Stir gently. Cover and cook in low to medium heat for 7 to 10 minutes.
6. Remove the cover and stir to distribute the ingredients.
7. Turn off heat. Transfer to a serving plate.
8. Serve. Share and enjoy!

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Chicken Liver with Egg

This is Chicken Liver Adobo with Hard Boiled Egg. Chicken Liver Adobo is another version of Adobo that is made with chicken liver and added with hard boiled eggs. This is very simple to make just like any other Adobo. Enjoy this recipe from us at Filipino Chow.

Ingredients

• 1 pound of chicken liver
• 1 red bell pepper, sliced thinly (optional
• 1⁄3 cup of soy sauce
• 3⁄4 cup of vinegar
• 1-2 cups of water
• 1 teaspoon of garlic, minced
• 1 small onion, sliced
• 1⁄2 teaspoon of whole black peppercorns
• 2 pieces of bay leaf
• 1 tablespoon of sugar
• 4-5 tablespoons of cooking oil
• 3-4 eggs, hard boiled with shells removed

Instructions

1. Rinse the chicken liver with clean water.
2. Heat a frying pan over medium heat then add the cooking oil.
3. Add garlic to pan and fry it until it is slightly browned.
4. Then add the onions and cook until they become translucent.
5. Now add the bell pepper and saute for 5 minutes.
6. Add the soy sauce and simmer for a few minutes.
7. Add the chicken liver and simmer over medium heat until the liquid has reduced.
8. Add the whole peppercorns, bay leaf, sugar and vinegar, but do not stir.
9. Once this starts to boil, stir then add water according to your taste.
10. Continue simmering until the sauce is reduced.
11. Add the hard boiled eggs.
12. Serve hot with steamed rice and enjoy!

Tips: Adjust the measurements of soy sauce and vinegar according to your taste.

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Halang-Halang

CHICKEN HALANG-HALANG

ingredients: 1/2 kg manok (mas maayo bisayang manok pero ok ra gihapon ang dili bisaya) , gigutad og gagmay

1 kutsara ahos dinukdok

2 kutsara sliced sibuyas bombay

1 piece atsal, sliced

3 kutsara sliced luy-a

5 kutsara sliced sibuyas dahunan

25 mL toyo

10 mL sukang tuba

1/4 kutasara ground pepper

2 kutsara siling espada, sliced

asin og vetsin

20 mL edible oil

ESTIMATED COOKING TIME: 30 TO 45 MINUTES

PAMAAGI:

1. Pagtak-ang og kalaha sa stove (medium lang ang kalayo).

2. Ilunod ang edible oil.

3. Kung init na ang oil, gisaha nag lamas. I-una ang ahos, then ang sibuyas bombay, luy-a, atsal og ang katunga sa sibuyas dahunan.

4.Kung humot na, i-lunod ang chicken meat. Ukay-ukaya dayon.

5. Ilunod ang toyo. Ukay-ukaya napod.(gamit biya tawon og luwag pag-ukay)

6. Isunod ang suka.

7. Ilunod ang paminta liso.

8. Hinayi ang kalayo sa stove then taklubi imo giluto.

9. Lili-lili-a og ukay-ukaya panalagsa ang imo giluto.

10. If hapit na momala ang sabaw. Dugangi dayon og 2 to 4 baso nga tubig(depende sa imo ganahan nga kadaghanon sa sabaw.

11. Kusgi og balik ang kalayo.

(Pwede nimo butangan og tanglad, ok ra gihapon og wala)

12.Pagbukal, timplahi og asin og vetsin.

13. Pataud-tauri ang imo giluto, 10 to 15 minutes.

(Pwede pod nimo sagulan og tono sa lubi)

14. Ilunod dayon ang sili nga espada dayon isunod ang other half sa sibuyas dahunan.

15. Palunga ang stove.

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