04/21/16 recipe -Taste USA

Thursday, April 21, 2016

Binawang na kabute

How to make Binawang na kabute Recipe - Add chicken stock and chopped spring onions or scallions to turn this dish into a soup dish. By Gene Gonzales

Ingredients
1 cup fresh button mushrooms, sliced
1 cup shiitake mushrooms, soaked in warm water and sliced
1 cup oyster mushrooms, sliced
1/2 cup garlic, sliced
2 tbsp. butter
a dash of aromat or liquid seasoning
salt and pepper

Method:
1. Wash the mushrooms with salt and water 3 times. Throw out water from every wash.

2. Sauté garlic in butter until golden brown. Add mushrooms and aromat.

3. Season with salt and pepper. Throw out excess water.

4. Simmer to cook.

Fried lumpiang Tagaytay

How to make Fried lumpiang Tagaytay Recipe - Be sure spring rolls are thick enough for maximum flavor as this dish is very delicate. By Gene Gonzales

Ingredients:
1 tbsp chives
½ pc white onion, sliced
1 pc. white onion, sliced
2 tbsp. butter
1 tsp. shiitake mushrooms, soaked in warm water and sliced
1 tsp. woodear mushrooms (tenga ng daga), soaked in warm water and sliced
1 cup oyster mushrooms, sliced
1 tbsp. chicken stock
salt and pepper

For the sauce:
2 tbsp. honey
2 tbsp. soy sauce
2 tsp. calamansi or lemon juice
1 tsp. sesame oil

Method:
1. Sauté onion and chives in butter then add the 3 kinds of mushrooms.

2. Add chicken broth and then let it simmer. Season with salt and pepper to taste.

3. Spoon mixture into a lumpia wrapper and then roll. Seal edges with egg whites.

4. Deep fry. Drain and serve with the sauce.

5. For the sauce: Mix all the ingredients together.

Fried lumpiang sibuyas

How to make Fried lumpiang sibuyas Recipe - Cook the onions until they are transluscent. Wrap the Spring Rolls in thick logs for maximum flavor. By Gene Gonzales

Ingredients:
2 tbsp. cooking oil
2 pcs onion, chopped
2 pcs red onion, chopped
1 pc. white tokwa, thinly sliced
1/2 cup shrimp, peeled and deveined
2 tbsp. fish sauce
1/4 cup onion leeks, sliced
4–6 pcs. lumpia wrapper
salt and pepper

Method:
1. Heat oil in pan and add onion and shrimp. Sauté for few minutes.

2. Add white tokwa, fish sauce and onion leeks.

3. Simmer to cook. Season with salt and pepper to taste.

4. Spoon mixture in lumpia wrapper. Roll and seal edges with egg whites.

5. Deep fry. Drain on paper towels and set aside.

6. For the sauce: You can serve it with vinegar with garlic, onion, pepper, salt, finger chili and bagoong balayan or bagoong alamang.

Bistek kabute

How to make Bistek kabute Recipe - Add a pinch of sugar to this dish or some chopped Chinese parsley for a different twist. By Gene Gonzales

Ingredients:
2 cups fresh oyster mushrooms
1/2 cup onion rings
2 tbsp. oyster sauce
1 tsp. soy sauce
2 tbsp. corn oil
a few drops of lemon juice
a dash of cracked black pepper
a dash of rice wine

Method:
1. In high heat sauté mushrooms in oil. Add onions, oyster sauce, soy sauce and cracked black pepper. Add rice wine for about 30 seconds.

2. Simmer for about another 30 seconds to one minute.

Okoy tagunton

How to make Okoy tagunton Recipe - Serve with a dipping sauce of crushed garlic and chilies in natural palm or cane vinegar with a pinch of sugar. By Gene Gonzales

Ingredients:
1/2 cup cornstarch
3/4 cup water
1/2 cup squash, shredded
1/2 cup carrots, shredded
3/4 cup tokwa, cut into strips
2 tbsp. onion leeks
1 cup fresh water shrimps (tagunton)
1/2 tsp. salt
1/2 tsp. pepper
cooking oil

Method:
1. Dissolve the cornstarch in water.

2. Mix the squash, carrots, tokwa, onion leeks and shrimps together.

3. Season with salt and pepper.

4. Pour in cornstarch slurry and mix well.

5. Form into patties and deep fry.

6. Place fried patties in paper towels to remove excess oil.

Dinengdeng

How to make Dinengdeng Recipe - Some cooks sauté the Bagoong Balayan with the shallots and ginger first for a deeper flavor.

Ingredients:
1 cup water
1 pc. grilled fish, sliced
2 tbsp. bagoong Balayan, strained
2 tbsp. shallots
1 tbsp. ginger
1 cup string beans, cut into 1” pcs.
1 cup eggplant, sliced
1 cup ampalaya, sliced
1 tbsp. tomato
salt and pepper

Method:
1. Boil water with fish to absorb flavor.

2. Remove the fish and set aside.

3. Pour in bagoong Balayan. Let it boil.

4. Add shallots and ginger.

5. Add the string beans then the eggplant and lastly, the ampalaya.

6. Simmer for a few minutes and add the tomato. Let it boil again.

7. Lastly, add the grilled fish on top and simmer to cook.

8. Add salt and pepper to taste.

Paksiw na saluyot

How to make Paksiw na saluyot Recipe - Quick and fast cooking is important. Do not over cook the Saluyot as this will turn the whole dish slimy. By Gene Gonzales

Ingredients:
1 1/2 tbsp. bagoong Balayan
3 tbsp. water or stock
3 bundles saluyot leaves
1 1/2 tsp. garlic, chopped and pounded
1 3/4 tbsp. vinegar
salt and pepper

Method:
1. Dissolve bagoong Balayan in water. Set aside.

2. Heat pan with a little water and add the saluyot leaves. Add the garlic.

3. Strain the dissolved bagoong Balayan and pour into the pan.

4. Simmer for a few minutes. Add the vinegar but do not stir.

5. Simmer again to cook. Add salt and pepper to taste.

Lumpiang gulay

How to make Lumpiang gulay Recipe - Bean or Mungs Sprouts or even Ubod or hearts of coconut palm can also be used in this recipe. By Gene Gonzales

Ingredients:
1 tsp. garlic, minced
1 tbsp. shallots, chopped
1/4 cup pork, sliced thinly
1/4 cup carrots, cut into strips
1/4 cup shrimps, sliced
1/4 cup fried tokwa, cut into strips
1/4 cup turnips, cut into strips
1/4 cup Baguio beans, cut into strips
1/4 cup kamote, cut into strips
1 pc. egg, beaten
1 tbsp. fish sauce
1 tbsp. kinchay or Chinese parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper
4–6 pcs. lumpia wrapper or crepe wrapper

Method:
1. Heat oil, sauté garlic and shallots.

2. Add pork.

3. Add carrots, sauté for a minute.

4. Add shrimps.

5. Add all other ingredients together.

6. Season with fish sauce. Add the kinchay or Chinese parsley.

7. Season to taste.

8. Wrap in prepared lumpia or crepe wrapper.

9. Deep Fry or Serve fresh.

Fresh lumpia sauce:
1/2 cup chicken stock
2 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. corsntarch or Double A powder
diluted in 2 tbsp. water
1 tbsp. peanut butter
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. fresh garlic, pounded
pinch cinnamon

Method:
1. Caramelize sugar in pan until reddish brown.

2. Pour chicken stock into the caramelized sugar.

3. Add soy sauce.

4. Thicken with cornstarch slurry.

5. Add peanut butter, pepper and cinnamon.

6. Continue stirring and season with salt and pepper to taste.

7. Top with pounded fresh garlic.

Fried Lumpiang gulay sauce:
1 tsp. garlic, crushed
1/3 cup vinegar
1/2 tsp. cracked pepper
pinch salt
1 tbsp. onion, chopped

Method:
Blend all ingredients together.

Monggo car-car style

How to make Monggo car-car style Recipe - It is recommended to pound the dried squid with a hammer before soaking it to preshred and tenderize it. By Gene Gonzales

Ingredients:
1 1/4 cup yellow or green monggo (mung beans)
1/4 cup dried squid, sliced into matchsticks
1 tsp. garlic, minced
2 tbsp. onion, chopped
2 tbsp. oil
1 tbsp. pork
1 cup chicken stock
1 tbsp. fish sauce
1 cup chicharon, cut into small cubes
salt and pepper

Method:
1. For monggo: Soak beans for 2 to 4 hours in water. Boil in water until beans are tender.

2. For the dried squid: Soak the dried squid for 6 to 8 hours.

3. Sauté garlic and onion in oil. Add squid and pork.

4. Pour in monggo and chicken stock.

5. Season with fish sauce to taste.

6. Serve with chicharon on top.

7. Add salt and pepper to taste.

Ampalaya con carne

How to make Ampalaya con carne Recipe - Many new varieties especially the Chinese bitter gourd are milder in bitterness levels. These may not need to be blanched. Try the gourd raw first to know your next step. By Gene Gonzales

Ingredients:
1 cup beef, cut into strips
2 tbsp soda water
1 tsp. garlic, minced
3 tbsp. oil
2 tbsp. onion, sliced
2 tbsp. tomato, sliced
1 cup ampalaya, blanched for 30 seconds
1/2 tbsp. fish sauce
1 tbsp. oyster sauce
2 tsp. cornstarch diluted in 6 tsp. water
salt and pepper

Method:
1. Marinate beef in soda water for a few minutes.

2. Sauté garlic in oil then add onion.

3. Add the beef strips and the tomato.

4. Add the ampalaya. Season with fish sauce and oyster sauce.

5. Thicken with cornstarch slurry.

6. Season with salt and pepper.

Ginataang sitaw at kalabasa sa balaw

How to make Ginataang sitaw at kalabasa sa balaw Recipe - Balaw is the Bicol version of Dried Shrimp or Blachan. It is also called Uyap Uyap in Visayan or Heko in Tagalog. By Gene Gonzales

Ingredients:
1 1/2 tbsp. balaw
1 pc. calamansi, squeezed into the balaw
1 cup sitaw, cut 2” long
1 cup squash, sliced into serving pieces
1 tsp. garlic, minced
2 tbsp. oil
2 tbsp. shallots, sliced
1 1/2 tsp. ginger, sliced into strips
2 cups stock
3/4 cup coconut milk
2 pcs. finger chilies
salt and pepper

Method:
1. Wrap the balaw in banana leaf. Squeeze in calamansi and roast in an open fire for 2 minutes.

2. Blanch sitaw and squash in boiling water for 1 minute and 3 minutes respectively.

3. Sauté garlic in oil. Add shallots, balaw and ginger.

4. Add the stock and then the coconut milk.

5. Add sitaw, squash, finger chili. Simmer until cooked. Add salt and pepper to taste.

Ginataang sitaw

How to make Ginataang sitaw Recipe - Blanch your sitaw or yard bean in boiling water and shock in Iced water to get beautiful and maximum color. By Gene Gonzales

Ingredients:
1 1/2 cup sitaw, cut into 2” long and
blanched strips
1/4 cup shrimp
2 tbsp. shallots
2 tsp. minced garlic
3/4 cup coconut milk
2 cups stock
2 1/2 tbsp. fish sauce
1/4 cup leftover lechon or chicharon
2 tbsp. oil
1/2 tsp. salt
1/2 tsp. pepper

Method:
1. Sauté garlic in oil until golden brown. Add shallots.

2. Add shrimps and sitaw.

3. Add stock and fish sauce.

4. When stock is reduced to half, add the coconut milk.

5. Add the leftover lechon or chicharon.

6. Season with salt and pepper. Simmer to cook.

Ginataang langka sa alimango

How to make Ginataang langka sa alimango Recipe - Young Langka is available in many fresh markets and some supermarkets already sliced and ready to cook. By Gene Gonzales

Ingredients:
1 tsp. garlic, minced
2 tbsp. onion, sliced
1/2 tsp. yellow ginger, cut into strips
2 tsp. yellow ginger
1 pc. female alimango (crab)
1 cup young langka
2 tbsp. fish sauce
3/4 cup coconut milk
1/2 tsp. salt
1/2 tsp. pepper
1 pc. finger chili

Method:
1. Sauté garlic in oil. Add onions and yellow ginger.

2. Add the alimango and langka.

3. Add fish sauce. Simmer for a few minutes and then add the coconut milk.

4. Season with salt and pepper. Add the finger chili and continue to simmer until it is cooked.

Ginataang langka sa dilis

How to make Ginataang langka sa dilis Recipe - Fresh Coconut Milk is always best, but if given a choice between canned and tetra brik coconut Milk or crème. I would choose Tetra Brik! By Gene Gonzales

Ingredients:
1 tsp. garlic, minced
2 tbsp. oil
2 tbsp. shallots, sliced
1/2 cup dried dilis
1 cup langka, young, blanched with the
hard part trimmed
1 cup stock
2 1/2 tbsp. fish sauce
1/2 tsp. ginger, sliced into strips
3/4 cup coconut milk
2 pcs. finger chilies
1–2 pcs. bird’s eye chilies

Method:
1. Sauté garlic in oil and then add the shallots.

2. Add the dilis and langka.

3. Add stock and season with fish sauce. Add chilies.

4. When the stock is reduced to half, add the coconut milk and continue to simmer for a few more minutes to cook.

Kilawin labanos

How to make Kilawin labanos Recipe - By Gene Gonzales

Ingredients
1 cup radish, cut into thin coins
1/4 cup pig liver, sliced
1/4 cup pork, sliced
1/4 cup pig heart, sliced
1/4 cup pig spleen, sliced (lapay)
1 tbsp. onion, sliced
1 tsp. garlic, minced
2 tbsp. corn oil
1 1/2 tbsp. yellow ginger (powder/freshly grated)
2 tbsp. vinegar
2 1/2 fish sauce
1 pc. laurel leaf
2 tbsp. tomato, sliced
1/2 tsp. salt
1/2 tsp. pepper pinch
cracked black pepper

Method:
1. Sauté garlic, onion in oil for few seconds.

2. Add pork, heart, spleen and liver one at a time.

3. Add the tomato. Pour in the vinegar. Do not stir until it boils.

4. Add the fish sauce and then the yellow ginger.

5. Season with salt, pepper and cracked black pepper to taste.

6. Simmer to cook.

Adobo mates

How to make Adobo mates Recipe - By Gene Gonzales

An excellent side dish for seafood and fish adobo:
Grill three eggplants. Peel off skin while still hot. Roughly chop eggplants. Add 2 tbsp. onions, 1 tbsp. calamansi juice, 2 tbsp. extra thick coconut milk, 1/2 tsp. salt and a pinch of black pepper.

Manibalang mango salad
Slice 2 almost ripened but slightly tart mangoes. Add 1/4 cup onion, 1/4 cup chopped tomatoes and 2 tbsp. bagoong guisado.

Bamboo shoots and water chestnut salad
1/4 cup canned bamboo shoots, julienned
1 cup sliced water chestnuts
Toss together with 1 tbsp. hoisin sauce, 1 tsp. soy sauce, 1 tsp. sugar and 1 tsp. rice wine.

Adobo flakes

How to make Adobo flakes Recipe - This dish is excellent as breakfast and snack fare and can be transformed as bar chow especially by adding chilies or more spices. By Gene Gonzales

Ingredients:
8 cloves garlic
2 tbsp. oil
800 grams mixed pork belly cubes or chicken meat
3 tbsp. vinegar
1/4 tsp. cracked peppercorns
2 tbsp. soy sauce
2 tbsp. patis
1/2 tsp. salt

Method:
1. Sauté garic in oil until slightly brown. Stir-fry pork until brown.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper, soy sauce, patis and continue simmering over low heat until meat is brown and tender.

4. Flake the very tender meat with your ladle and debone meat parts.

5. Continue simmering until liquid is reduced into the oil. This will fry your adobo until you have brown colored flakes.

Bopis

How to make Bopis Recipe - By Gene Gonzales

Ingredients:
1 tbsp. minced garlic
3/4 cup chopped onions
3 tbsp. achuete oil
100 grams pork lungs, cleaned and diced
100 grams pork heart, cleaned and diced
100 grams pork liver, cleaned and diced
1 tbsp. soy sauce
1/2 cup vinegar
4 cups water
1/4 tbsp. sliced radish
2 tbsp. chopped green bell pepper
1/2 tsp. freshly cracked black peppercorns
1/4 cup chopped tomatoes
salt to taste

Method:
1. Sauté garlic, onions and tomatoes in oil. Add lungs, heart and liver and stir-fry for a few minutes.

2. Pour in soy sauce, vinegar and water. Let it boil (DO NOT STIR) and simmer over low heat for 30 minutes.

3. Blend in remaining ingredients and continue simmering until most of the liquid has evaporated or until the heart and lungs are tender.

4. Serve hot. Makes 4 servings.

Adobo de campesino

How to make Adobo de campesino Recipe - This is a favorite Southern Luzon recipe that mush have originated from the Spanish friars. The use of achuete or annatto oil is also used in other Hispanized colonies. By Gene Gonzales

Ingredients:
8 cloves garlic
3 tbsp. achuete oil
700 grams pork cut into 1/2” cubes
3 tbsp. vinegar
1/4 tsp. pepper
2 tbsp. patis
1 cup sitaw (yard beans)
1/2 tsp. salt

To make achuete oil:
1 cup achuete seeds
1 cup cooking oil

Heat oil in pan and add achuete seeds. Simmer for a few minutes until oil is reddish orange in color

Method:
1. Sauté garlic in achuete oil until slightly brown.

2. Add pork and stir-fry until brown. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper and patis and continue simmering over low heat until pork is tender.

4. Before serving, ladle out the pork into a serving dish. Toss yard beans in the pan. Serve together in a platter.

Sisig pusong saging

How to make Sisig pusong saging Recipe - "banana heart sisig" You can add shrimps and pork or a cup of thick coconut cream while stir-frying. This dish was widely eaten during wars and famines when people wanted meat-like textures in their food. By Gene Gonzales

Ingredients:
2 pcs. banana heart
1/2 tsp. salt
2 tbsp. oil
1 tbsp. finely chopped garlic
3 tbsp. vinegar
1/8 tsp. pepper
2 1/2 tbsp. patis
1/4 cup chopped onions

Method:
1. Peel banana heart until you reach the white part. Slice thinly against the grain into rings. Mash with salt and squeeze out the juices to take away the tannic sap. Do this three times.

2. Sauté in oil, garlic, and add vinegar and pepper. Simmer, then add patis.

3. Bring to high heat and stir-fry or toss in wok until there is no more excess. Serve hot.

Kilawin/adobong labanos

How to make Kilawin/adobong labanos Recipe - "radish adobo with offal" By Gene Gonzales

Ingredients:
1 1/2 tbsp. garlic
1 1/2 tbsp. oil
1/4 cup chopped onion
1/2 cup/100 grams sliced pork meat
1/2 cup/100 grams pork liver, cut into strips
1/2 cup/100 grams heart
1/2 cup/100 grams pork spleen (optional)
50 grams kidney
turmeric
1 pc. tomato, chopped
2 tbsp. patis
radish (labanos)
1/4 cup vinegar
1 1/2 tbsp. cracked white peppercorns

To prepare pork kidney:
Take out all the fat and membranes, leaving the smooth part of the kidney. Wash in running water. Rub on salt then cut into strips. Soak in water for an hour, changing the water after every 15 minutes. Wash kidneys with vinegar.

Method:
1. Sauté garlic until slightly brown, then add onion.

2. Add pork, liver, heart, kidney and turmeric.

3. Add tomatoes, patis and labanos. Add vinegar, do not stir.

4. Put in labanos, pepper and salt.

5. Serve when radish slices are cooked but still firm.

Sisig lechon

How to make Sisig lechon Recipe - "roasted pig sisig" This was a favorite in my Filipino restaurant years ago. Be sure the onions are just lightly moist from the vinegar reduction and not wet. By Gene Gonzales

Ingredients:
1/3 cup finely chopped onion
3 tbsp. vinegar
200 grams chopped lechon (roasted pig
head)
50 grams chopped roasted pork liver
1 tbsp. Worcestershire sauce
1/2 tsp. soy sauce
1 1/2 tsp. salt
1/2 tbsp. cracked peppercorn
1/2 tsp. chili powder
1 tsp. garlic
1 1/2 tsp. oil
1/2 tsp. liquid seasoning

Method:
1. Simmer onions and vinegar together until vinegar is reduced and onions are cooked. Set aside.

2. Mix together chopped pig head, pork liver, Worcestershire sauce, soy sauce, salt, pepper and chili powder.

3. In a pan, sauté garlic with oil, add vinegar-infused onions and mix with lechon. Simmer mixture until liquid is reduced. Add liquid seasoning.

4. Serve on a sizzling platter.

Adobong kangkong

How to make Adobong kangkong Recipe - "swamp cabbage adobo" Instead of kangkong, you can also use sitaw (yard beans) cut into 2 1/2-inch pieces or segadillas (winged beans) cut into 1 cm. stars. By Gene Gonzales

Ingredients:
1 tsp. finely chopped garlic
2 tbsp. oil
1/4 cup chopped onions
2 bundles kangkong (swamp cabbage)
2 tbsp. vinegar
1/8 tsp. pepper
1/2 tbsp. patis
5 tbsp. soy sauce
a dash of salt

Method:
1. Sauté garlic in oil until golden brown. Add onion.

2. Turn to high heat and add kangkong. Spritz with vinegar while stir-frying.

3. Add all other ingredients.

Pininyahang adobo

How to make Pininyahang adobo Recipe - "adobo with pineapple"

Ingredients:
8 cloves garlic, crushed
2 tbsp. oil
700 grams pork, cubed pork or pork liver
3 tbsp. vinegar
1/2 tsp. cracked peppercorns
2 tbsp. patis
1/4 tsp. salt
1/4 cup pineapple chunks

Method:
1. Sauté garlic in oil until light brown.

2. Add pork then brown, while stir-frying.

3. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

4. Add pepper, patis, and salt, and continue simmering until pork is tender.

5. Throw in pineapple chunks, simmer a while then serve.

Adobong pusit sa tinta

How to make Adobong pusit sa tinta Recipe - "black squid adobo" To prepare squid, pull out tentacles from body, take out cartilage and squeeze out squid ink from torso and eyes into a cup. By Gene Gonzales

Ingredients:
1 tsp. garlic
2 tbsp. oil
1/4 cup onion
1 kg. pusit (squid)
1 1/2 tsp. squid ink
4 tbsp. vinegar
1/2 tsp. cracked peppercorns
2 1/2 tbsp. patis
1 tsp. salt

Method:
1. Sauté garlic in oil until light brown. Add onion.

2. Add pusit and stir-fry.

3. Add all the squid ink.

4. Add vinegar. Simmer, but don't stir.

5. Add pepper, patis and continue simmering over low heat.

6. Add salt to taste.

Bringhe

How to make Bringhe Recipe - "rice in turmeric topped with adobo and Chinese sausages" Many modern versions dispense with the malagkit or glutinous rice and just use plain long-grain or Japanese rice to make the dish lighter so that diners can eat more. By Gene Gonzales

Ingredients:
400 grams chicken
400 grams pork, cut into 1” cubes
8 cloves large garlic, crushed
3 tbsp. vinegar
1/4 tsp. cracked peppercorns
2 tbsp. patis
1/2 tsp. salt
2 tbsp. oil
1 cup chicken stock

Rice:
1 medium red onion, chopped
1 bay leaf
1 stalk lemongrass, crushed with cleaver
1/4 kg. milagrosa or dinorado rice
1/4 kg. malagkit (glutinous rice), washed
1 cup coconut milk, the first pure extract, then add one cup water to extract remaining mix

Chicken stock:
10 grams dilaw (turmeric), crushed
1/4 cup fried and sliced Chinese chorizo
1/4 cup raisins

Method:
1. Sauté the chicken and pork with half a teaspoon of garlic and pork fat. Brown everything gently.

2. Add vinegar and patis and braise gently. Season with salt and pepper.

3. In a deep pan or kawali, heat oil and sauté half a teaspoon of garlic.

4. Add onion, bay leaf, lemongrass, rice, coconut milk, chicken stock, and turmeric.

5. Continue cooking while folding mixture regularly.

6. Line the bottom of another pan with a banana leaf. Pour in the rice mixture and top with chicken and pork adobo, Chinese sausage and raisins. Cover for 15 minutes.

Adobo mushroom

How to make Adobo mushroom Recipe - Many modern versions dispense with the malagkit or glutinous rice and just use plain long-grain or Japanese rice to make the dish lighter so that diners can eat more. By Gene Gonzales

Ingredients:
2 tbsp. finely chopped garlic
1 tbsp. butter
2 tbsp. olive oil
200 grams fresh button mushroom or fresh
unopened straw mushrooms
1 tbsp. Spanish paprika or paprika pikante
1 tbsp. finely chopped celery
1 tbsp. wine vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
1 tsp. liquid seasoning
1 tbsp. chopped parsley
2 tbsp. brandy

Method:
1. Sauté garlic in hot butter and olive oil until golden brown.

2. Add mushrooms, paprika, celery, wine vinegar, salt, pepper, bay leaf, liquid seasoning and chopped parsley.

3. Add or flame with brandy.

Spicy chicken adobo

How to make Spicy chicken adobo Recipe - in green peppercorns and lemongrass. By Gene Gonzales

Ingredients:
8 stalks lemongrass (lower stalks only)
800 grams chicken
8 cloves garlic
2 tbsp. oil
3 tbsp. vinegar
1 tsp. cracked green peppercorns
1/2 tsp. salt
2 tbsp. patis
2 pc. bird's eye chili

Method:
1. Pound the stalks of lemongrass with the back of a knife. Marinate the chicken with lemongrass overnight.

2. Sauté garlic in oil, add chicken until golden brown.

3. Add vinegar but do not stir.

4. Add peppercorns, salt, patis and chili.

Chicken pork adobo

How to make Chicken pork adobo Recipe - For a country-style flavor, add 80 grams cleaned chicken liver while sautéing the meats. When the meats have changed color, mash the chicken liver into the simmering liquid to incorporate it into the sauce. Add one bay leaf for more flavor. By Gene Gonzales

Ingredients:
8 cloves garlic, crushed or 2 small heads of
native garlic
2 tbsp. oil
400 grams pork, cut into 1” cubes
400 grams chicken
3 tbsp. vinegar
1/4 tsp. cracked peppercorns
2 tbsp. patis
1 cup stock
1/2 tsp. salt

Method:
1. Sauté garlic in oil. Press garlic to infuse flavor in the oil. Add pork and chicken, then brown while stir-frying.

2. Sweat the meat until golden brown.

3. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

4. Add pepper then patis. Braise meat in 1 cup stock, scraping the sides and bottom of the pan. Add salt to taste.

Batangas beef adobo

How to make Batangas beef adobo Recipe - Another variation of this dish I’ve seen is the addition of lemon grass (tanglad) or a few slices of fresh pepper leaves placed during the braising. By Gene Gonzales

Ingredients:
2 tsp. garlic
1/2 kg. beef short ribs
3 tbsp. vinegar
1/2 tbsp. whole peppercorns
2 tbsp. patis
1/2 sanque (star anise)
1 tbsp. soy sauce
2 pcs. bay leaf
3 tbsp. achuete oil
1/2 tsp. salt
4 cups chicken stock

Method:
1. Sauté garlic in achuete oil. Add short ribs then brown.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper. Add patis, sanque, soy sauce, and bay leaf while simmering.

4. Braise short ribs in 4 cups stock in a covered pot for 2 hours or pressure cook for 30 minutes.

Adobong pang-inuman

How to make Adobong pang-inuman Recipe - "drinker's adobo" Special meat of the season refers to any domesticated or wild meat. By Gene Gonzales

Ingredients:
2 tsp. garlic
2 tbsp. oil
1 kg. special meat of the season
3 tbsp. vinegar
1/2 tsp. cracked peppercorns
2 tbsp. patis
2–3 bird's eye chilies
1/4 cup soy sauce
2 pcs. bay leaf
1/2–2/3 cup gin
4 cups stock
1/2 tsp. salt

Method:
1. Sauté garlic in oil until slightly brown. Add special meat of the season. Brown the meat while stir-frying.

2. Add vinegar. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper, then patis. Add chili, soy sauce, bay leaf, deep-fried onions and gin. Cover and simmer until meat is tender.

Chicken adobo with coco cream

How to make Chicken adobo with coco cream Recipe - To add a deep-toasted coconut flavor to this dish, let the coconut cream simmer until it curdles. Some provinces enhance this dish by adding young alagaw leaves, young mango leaves, bamboo shoots or fresh turmeric. By Gene Gonzales

Ingredients:
1 tbsp. garlic
2 tbsp. oil
700 grams chicken
3 tbsp. vinegar
1/4 tsp. cracked pepper
1/4 cup patis
1 1/8 pack instant coconut cream dissolved
in 1 cup water
4 finger chilies
1/4 tsp. salt

Method:
1. Sauté garlic in oil until slighty brown. Add chicken while stir-frying.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper. Add patis and continue simmering over low heat until chicken is tender. Add coconut cream and finger chilies. Simmer.

Adobong tugak quing dilo

How to make Adobong tugak quing dilo Recipe - "frog legs adobo with turmeric" You can also use chicken, catfish and peeled shrimp if you can't find frog legs.

Ingredients:
1 tsp. garlic
2 tbsp. oil
700 grams frog legs
1/8 cup vinegar
1 tbsp. finely chopped fresh turmeric
1/4 tsp. cracked pepper
1 tbsp. patis
1/3 cup chicken stock

Method:
1. Sauté garlic in oil until slightly brown. Add frog legs. Stir-fry until brown.

2. Add vinegar, fresh turmeric then simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add cracked pepper. Add patis and continue simmering over low heat until frog legs are tender.

Adobong Tsino

How to make Adobong Tsino Recipe - "Chinese pork adobo" A variation of this dish requires an addition of radish chunks simmered 20–30 minutes before serving. This Chinese adobo (with pork ribs deboned) can be used as a filling for a Chinese snack called kuapao.

Ingredients:
2 tbsp. oil
1 tbsp. garlic
1 tbsp. sliced ginger
1 kg. pork ribs, cut up with soft ribs,
cartilage included
3 cups chicken
3 tbsp. vinegar
1/2 tbsp. whole peppercorns
1/2 tsp. salt
1/2 tsp. patis
1/2 tsp. five-spice powder
whole sanque or star anise
3 tbsp. soy sauce
1 tsp. sugar
1/4 cup anisado or rice wine (sioktong)

Method:
1. In a wok, heat oil and stir-fry garlic and ginger together. Add meat and brown.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper. Add all other ingredients together and simmer until sauce turns light or golden brown.

Apalit adobo

How to make Apalit adobo Recipe - "Pampango style adobo" This is one of the quickest versions of a Capampangan adobo. By Gene Gonzales

Ingredients:
1 tbsp. garlic
2 tbsp. oil
400 grams pork, cut into 1” cubes
400 grams chicken
100 grams chicken heart
100 grams beef liver, cut into 1/4” cubes
100 grams pork kidney, cut into 1” cubes
100 grams chicken giblets, cleaned
50 grams chicken blood, cut into 1” cubes
1/3 cup vinegar
1/2 tbsp. cracked pepper
4 tbsp. patis
3/4 tbsp. salt
3 tbsp. pork lard
2 cups chicken stock

Method:
1. Sauté garlic in oil until slightly brown. Add pork cubes, chicken, chicken heart, beef liver, pork kidney, chicken giblets and chicken blood.

2. Add vinegar, pepper then patis. Take out chicken giblets and heart, beef liver and chicken blood. Continue braising.

3. Add all variety meats when chicken and pork are tender and sauce turns brown. Add chicken stock. Simmer for 15 minutes then separate from meat. Set aside.

4. Fry meat in pork lard until brown and slightly crusty. Serve with sauce on the side.

Binagoongang baboy

How to make Binagoongang baboy Recipe - "pork in bagoong" You can add sugar to this dish like the folks in Central Luzon do. Washing the bagoong makes it less salty. In some cases, freshly caught alamang, instead of bagoong, that is lightly salted and fermented is used. By Gene Gonzales

Ingredients:
400 grams pork belly, cut into 1/2” squares
1 tbsp. oil
1 tsp. garlic
2 tbsp. vinegar
1 tsp. white pepper
pinch of salt or patis
2 tbsp. chopped onions
2 medium tomatoes
2/3 cup bagoong alamang
2 tbsp. chicken stock

Method:
1. Sweat the pork in oil until pork cooks in its own lard.

2. Sauté garlic in the pork lard. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper. Add a little patis or salt and continue simmer over low heat until pork is brown. Add onion and tomatoes.

4. Continue stir-frying until tomatoes are cooked and limp. Add bagoong and chicken stock.

Arobong camaru

How to make Arobong camaru Recipe - Camaru or mole crickets are a main source of protein and minerals. They are harvested at the onset of the rainy season when they start leaving their burrows in the rice paddies, cricket adobo. By Gene Gonzales

Ingredients:
50 grams camaru, deep-fried
1 tbsp. oil
1 clove garlic
onion
ginger
1 tbsp. vinegar
1 1/2 tsp. soy sauce
1 tsp. white sugar

Method:
1. Deep-fry camaru in oil. Set aside.

2. Sauté garlic, onion and ginger in oil. Add camaru.

3. Put in vinegar. Don't stir until vinegar boils and releases its acidic odor.

4. Add soy sauce and white sugar to taste.

Adobong sili

How to make Adobong sili Recipe - chili adobo. By Gene Gonzales

Ingredients:
1 tbsp. garlic
1 tbsp. onion
1 tbsp. oil
1 tbsp. sili (chili)
1 tbsp. vinegar
1 tsp. anchovies, diluted in water (bagoong Balayan)

Method:
1. Sauté garlic and onions in oil.

2. Add sili and vinegar and bring to a boil.

3. Add anchovies, simmer and serve.

Adobong paa ng manok sa gata

How to make Adobong paa ng manok sa gata Recipe - chicken feet in coconut cream. By Gene Gonzales

Ingredients:
4 pcs. paa ng manok (chicken feet)
2 cloves garlic
2 ginger
2 onions
1 tbsp. cooking oil
1/2 tsp. vinegar
1/2 cup gata (coconut cream)
1/2 cup lemongrass

Method:
1. Boil chicken feet. Set aside.

2. Sauté garlic, ginger, and onions in oil.

3. Add chicken feet.

4. Put vinegar, gata and lemongrass. Simmer until chicken feet are tender and have absorbed the coconut cream.

Adobong pusit sa saging

How to make Adobong pusit sa saging Recipe - How to clean squid: Pull out innards, head, tentacles and wash out ink in running water. Peel off membrane. Soak in water, squid in banana blossoms. By Gene Gonzales

Ingredients:
8 cloves garlic
1 medium onion
2 tbsp. oil
700 grams squid body, cleaned and
membrane taken out, cut into florettes
1/8 cup banana blossoms, dried, soaked in
warm water
3 tbsp. vinegar
2 tbsp. patis
1 tsp. green peppercorns
2 tbsp. Japanese soy sauce
1 semi-ripe or ripe saba (platain), dredged
in flour, sliced lengthwise, and deep-fried

Method:
1. Sauté garlic and onion in oil until slightly brown. Add the squid and the rehydrated banana blossoms.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add all other ingredients. Before serving, top with deep-fried saba.

Sinaing na tambakol sa bawang at kamias

How to make Sinaing na tambakol sa bawang at kamias Recipe - tambakol steak in garlic and kamias

Ingredients:
200 grams pork fat, diced
3 large kamias, quartered
1 tsp. garlic
400 grams tambakol steak, seasoned with
some salt and water
1/2 cup soy sauce
1 tbsp. salt and pepper mix
water

Method:
1. Place pork fat on the bottom of the palayok. Add a layer of kamias and garlic.

2. Season fish steak with some salt and wrap in banana leaf (1 pc. wrap).

3. Put fish on top of the fat and kamias layer. Pour some water just enough to cover the fish. Add the soy sauce, salt and pepper.

4. Place over heat. Let it simmer for about 3 hours or until the fish bones are soft enough to eat.

Kinunot na pagi

How to make Kinunot na pagi Recipe

Ingredients:
1/2 kg. pagi (ray)
1/2 cup gata (coconut cream)
2 cloves garlic, crushed
1 medium onion, coarsely chopped
10 grams ginger, cut into strips
1 tbsp. vinegar
10 grams bamboo shoots, cut into strips
2 pcs. siling sigang (cooking chilies)
salt and pepper to taste

Method:
1. Boil the pagi about 10 minutes until the black skin can be removed. Drain the water to lessen the strong odor of the fish.

2. Remove the black skin and wad the meat, flake, then set aside.

3. In a carajay over high heat, boil coconut milk, garlic, onions, and ginger. Stir constantly.

4. When the oil appears, add the pagi flakes and vinegar.

5. When the fish is almost done, add the bamboo shoots and sili. Season with salt and pepper.

Adobong bibe

How to make Adobong bibe Recipe

Ingredients:
1 tbsp. butter
2 tbsp. olive oil
700 grams bibe (native duck), chopped into
serving pieces
10 cloves garlic, slightly crushed
5 tbsp. wine vinegar
1/2 tbsp. green peppercorns
1/3 cup green olives
1 tbsp. patis
3 tbsp. brandy
1/2 cup chicken stock

Method:
1. Heat butter and oil in pan. Sweat the duck to render the duck's fat. Let the duck turn brown before adding the garlic.

2. Pressure-cook until tender. Add garlic and cook until slightly brown. Add vinegar and let simmer. Do not stir.

3. Add pepper and olives. Add patis and brandy.

4. Then add the chicken stock and continue simmering until the desired consistency of the sauce is reached.

Adobong crispy pata

How to make Adobong crispy pata Recipe - crispy pork shoulder adobo. By Gene Gonzales

Ingredients:
1 kg. pork shoulder
1 tsp. curry powder
1/2 tsp. salt and 1/2 tsp. pepper
2 pcs. laurel leaves
4 cloves garlic, minced
1 pc. onion, chopped
50 grams pork, chopped
4 tbsp. vinegar
2 tbsp. soy sauce
1 laurel leaf
1/2 cup pork broth
a pinch of ground pepper
MSG to taste

Method:
1. Marinate the pork shoulder with curry powder, salt, pepper, and laurel leaves. Boil the shoulder until meat is tender.

2. Air dry for two hours by hanging on a roasting rack.

3. Deep-fry shoulder until crispy. Set aside.

4. For the sauce, sauté garlic, onion, and pork.

5. Add vinegar, soy sauce, laurel and seasonings. Simmer until reduced.

Basic Philippine adobo

How to make Basic Philippine adobo Recipe - Variations to a basic adobo recipe vary from family to family such as the addition of bay leaf or soy sauce to the basic dish. Others put fresh green peppercorns or the actual peppercorn leaves. By Gene Gonzales

Ingredients:
8 large cloves of garlic or 2 small fresh
native garlic
2 tbsp. oil
700 grams pork (preferably with fat from
the belly or back portion)
3 tbsp. vinegar
1/4 tsp. cracked peppercorns
2 tbsp. patis
1/2 tsp. salt

Method:
1. Sauté garlic in oil until golden brown. Add pork and stir-fry until brown.

2. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper, patis and continue simmering until pork is tender.