Adobong Manok sa Gata (Chicken Adobo with Coconut Milk) Recipe

Ingredients:
1 ½ lbs free-range chicken, cut in 8 portions
2 stalk lemongrass, pounded
2 tbsp oil
2 tbsp ginger root, julienned
1 pc medium red onion, sliced
3 cloves garlic, minced
¼ cup white vinegar
salt
freshly ground black pepper

800 ml thick coconut cream
chili (of your choice)
500 gms green papaya, peeled, seeds removed, properly cleaned and sliced to bite-sized pieces

Procedures:
1. In a large pot, sauté ginger, garlic, and lemon grass in oil.
2. Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper.

SINAMPALUKANG KAMBING

Sinampalukang Kambing Ingredients:

 
1 1/2 kilos goat’s legs, head and some meat
1/2 kilo sampalok (tamarind) fruit
4 medium onions, quartered
salt, pepper, and MSG to taste
1 cup sampalok flowers and/or leaves
1/2 cup chopped celery

Sinampalukang Kambing Procedures:

Papaitan Recipe

Papaitan Ingredients:

250 gms Roast Goat Skin (boiled till tender, cut into small pieces)
250 gms roast goat meat cut into cubes
100 gms Large Intestines (cleaned, boiled till tender and cut into small pieces) boiled heart (boiled till tender and cut into small pieces) goat tripe (cleaned and boiled till tender cut into cubes) liver (boiled and cut into cubes) kidneys (boiled and cut into cubes) pancreas (boiled and cut into cubes)
1/4 cup Bile (gives the bitter taste)
2 packs Knorr Tamarind Soup base mix (from Asian Shops)
2 Liters beef stock
1 clove garlic minced
2 onions chopped

DINAKDAKAN

Dinakdakan Ingredients:

1/2 kilo pig ears, or pig snoout, or pig skin (variety meats)
1/2 kilo pork
salt
pepper
garlic
2 onions, chopped
1/4 cup calamansi juice
mayonnaise or
pig brain, boiled then mashed

Dinakdakan Procedures:

 

PAKSIW NA BANGUS (MILK FISH STEWED IN VINEGAR)

Ingredients:

3 medium    bangus/milk fish (cleaned, scaled and halved)
4 pcs            long green peppers
2 small         ampalaya, quartered
2 cups          vinegar
2 small         eggplants, quartered
1 tsp            garlic

1 small        ginger, crushed

salt to taste

1tsp           cooking oil

PROCEDURE

• Clean the Bangus and cut into three serving pieces.
• Arrange vegetables at the bottom of casserole.
• Add bangus, garlic, ginger and long green peppers. Pour in vinegar.
• Let boil. Lower heat.
• Add salt and oil.
• Let simmer until fish is cooked and serve.

SEAFOOD KARE-KARE

INGREDIENTS:

1 pack kare-kare mix 57g

200 grams sitaw, cut into 1/2 lengths

200 grams talong, sliced

1/2 kilo fish fillet, cubed

1/4 kilo mussels, cleaned

1/2 kilo prawns, cleaned

1/4 kilo oysters, shucked

SHRIMP CURRY FILIPINO STYLE

INGREDIENTS

1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream/gata ng niyog
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks onion leeks (cut into 2? long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin