Nilago Pork

Ingredients :

• 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
• 5-6 cups water
• 3 cloves garlic, crushed
• 1 onion, quartered
• 2 green onions (scallions), sliced into 1” long
• 1/4 tsp. peppercorn
• salt to taste
• 2 eddoes- also known as taro or gabi, quartered (optional)
• 2 potatoes, quartered
• 1 can pork and beans
• pechay (bok choy) or cabbage leaves

(Cooking Conversion Chart)

Cooking Procedures :

1. Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
2. Remove all the resulting scum that will rise to the top of the pot.
3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4. Add quartered eddoes (if using) and potatoes. Cook until tender.
5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
7. Remove from heat. Serve hot.

Gisang Munggo

• 1 cup munggo (mung beans)
• 3 cups water
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 
  
• 2 cups water or broth
• 1 tbsp. patis (fish sauce)
• salt to taste
• 1 cup ampalaya leaves or substitute spinach or watercress

(Cooking Conversion Chart)

Helpful Tips
Soak munggo (mung beans) in water at least 1 to 2 hours before boiling for faster cooking.

Cooking Procedures :

1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. 
   
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Nilagang Beef

• Ingredients:
  3½ Lbs. Boneless beef chuck roast cut in 2 in. cubes
  2 Medium onions sliced thinly
  1 Small Cabbage de-cored and cut in wedges
  3 Medium carrots peeled and cut in 2 in. pieces
  4 Medium potatoes peeled and quartered
  Water for braising (boiling) don’t use beef broth*
  8 Whole peppercorns
  1 Tbs. Salt
  ½ Tbs. MSG (vetsin)
  Note: * It will alter the taste..
  Directions:
  In a large pot place beef and cover with water about 2 inches above the meat. Bring it to a rapid boil. Remove the scum as it rises, add the onions, and lower the heat to medium high. Cover and let simmer for 15 minutes. Next add salt, msg, and whole peppercorns. Cover and let it cook for 1½ hours or until beef is very tender. Add water if necessary maintaining the 2 inch water level above the meat. At this time you may add the carrots and potatoes. Cover and let them cook for an additional 15 minutes or until carrots and potatoes are tender. Add cabbage, cover, and let it cook for 3 more minutes. Adjust the taste by adding more salt if necessary. Serve with white rice and the fish sauce condiments. Enjoy!

Chicken Adobo

• • 2 lbs chicken, cut into serving pieces
  • 3 pcs dried bay leaves
  • 4 tbsp soy sauce
  • 4 tbsp vinegar
  • 3 cloves garlic, minced
  • 2 cups water
  • 1/4 cup cooking oil
  • salt and pepper

Directions

1. In a large container, combine the soy sauce and garlic then marinade the chicken overnight
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken
4. Add water and bring to a boil
5. Add the dried bay leaves and simmer for 30 minutes or until the chicken is tender
6. Add vinegar, salt, and pepper and simmer for 10 to 12 minutes
7. Serve hot. Share and Enjoy!

Sinigang Tilapia

Ingredients:
2 medium tilapia, cleaned
1 root ginger, sliced
1 tomato, quartered
bunch kamote leaves
1 1/2 tbsp sinigang mix
1 tsp salt
2 jalapeno pepper


1. Boil 4 cups of water.
2. Add the ginger, sinigang mix and tomato.
3. Bring to boil.
4. Add the tilapia. Simmer until fish is cooked.
5. Add the kamote leaves and jalapeno pepper. Simmer for 1 minute.
6. Serve hot.

Tinola Manok

Tinola Manok Ingredients:

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips (better more ginger)
• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
• 1 liter of water
• 5 garlic cloves, minced
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

• In a stock pot, heat oil and sauté garlic, onion and ginger.
• Add water and the chicken.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot on a bowl with plain rice on the side.

BUKO PANDAN

INGREDIENTS
8 cups of water
Pandan leaves
Green gelatin powder
2 cans of evaporated milk
2 cans of condensed milk
1 can or pack of all-purpose cream
1 cup shredded young coconut meat
1/2 cup small sago (uncooked)
1 scoop fo vanilla ice cream (optional)
1 bottle Nata de coco (gren)
1 bottle ____ (ung kulay green na matigas pangsalad nakalimutan ko na ang pangalan).....

PINOY BUKO PANDAN PROCEDURE

1. Boil about 8 cups of water. Wash pandan leaves and tie it into a knot.
2. Add pandan leaves to boiling water. Dissolve 3 boxes of green gelatin powder in a cup of cold water then add to the boiling water.
3. Let it simmer for 5 minutes.
4. Strain the pandan leaves and put the simmered gelatin in a container. Let it cool “room temperature” then put in fridge. When the gelatin has set, cut it into little cubes.
5. Using the Same pandan leaves, boil the little sagu until u don't see the white at the middle. Make sure to keep stirring so the sagu won't settle and get burnt at the bottom.
6.  In a bowl, mix 2 cans of evaporated milk with 2 cans of condensed milk and a cup of all-purpose cream.
7. Add fresh or frozen shredded coconut in a bowl. Add Gelatin. Add Nata. Add Greenstuff. Add Sago.
8. Mix it well. Best served chilled.

INtroduction

Matagal ko nang gustong matutong magluto pero lagi kong hinahayaang magulang ko at mga bunsong kapatid na babae ang gumawa noon. Paano mas masarap pa rin kumain. Pero ngayon, gusto ko na ring matuto lalo't may sarili na akong pamilya. Panay prito na lang kasi lagi ang niluluto ni Misis, at hindi rin siya mahilig sa gulay gulay. Ang blog na ito ay magsisilbing cheatsheet ko sa pagluluto. Madaming recipe sa internet pero may kanya kanya tayong panlasa. Habang hindi pa ako expert, dito ko muna ilalagay ang mga modifications ko sa mga nakita kong recipe.