Filipino Chicken Curry Recipe

Ingredients:

minutes
done.

2-3 tbsp. oil

3
potatoes,
peeled,
quartered and fried
1 lb. chicken, cut into
serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder

or

until

half

Add
milk
and
stir
occasionally.
Cook
for
another 7 minutes (or
lesser
when
using
evaporated milk because
the liquids will curled).
Remove from heat. Serve
hot.
Nilagang Baboy (Boiled
Pork with Vegetables)
Ingredients:
1 lb. pork (choices of
belly, hocks, neck or any
bony parts of pork), cut
into serving pieces

salt and pepper

1 cup water
1 red bell pepper, cut into
big squares
1 green bell pepper, cut
into big squares
3 celery stalks, cut into 11/2 long

5-6 cups water

Add crushed garlic, sliced

onions,
scallions,
peppercorn and season
with salt.
Add quartered eddoes (if
using) and potatoes. Cook
until tender.
Add the pork and beans.
Simmer for 5 minutes.
Correct the seasoning.
Add pechay or
cabbage
leaves. Do not overcook
the green vegetables.
Humba Recipe (Braised
Pork Belly with Sugar)
Ingredients :
1 lb. pork (i usually used
pork belly or pork hocks),
cut into serving pieces

3 cloves garlic, crushed

1 onion, quartered
2 green onions (scallions),
sliced into 1 long

1 cup water
3 cloves garlic, crushed

1 cup coconut milk or

evaporated milk

1/4 tsp. peppercorn

1/3 cup vinegar

Cooking Procedures:

salt to taste

Pan fry
aside.

2 eddoes- also known as

taro or gabi, quartered
(optional)

1/4 cup
sugar

potatoes.

Set

In the same pan, fry

chicken pieces and brown
a little.

2 potatoes, quartered

Add garlic and onion.

Saut for a few minutes
until soft.

pechay (bok
choy)
cabbage leaves

Pour in patis and season

with curry powder, salt
and pepper. Stir for 2
minutes.
Add water. Cover and
bring to a boil. Lower the
heat;
add celery,
bell
peppers
and
fried
potatoes. Simmer for 3

packed

brown

1/4 cup soy sauce

1 bay leaf
1/4 tsp. pepper or 1 tsp.
peppercorns

1 can pork and beans

or

Cooking Procedures:
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.
Remove all the resulting
scum that will rise to the
top of the pot.

1 tsp. oil
salt to taste
3 potatoes, peeled and
quartered (optional)
hard-boiled
(optional)

eggs

Cooking Procedures :
Combine all ingredients in
a big pot and bring to a
boil.
Lower heat and

simmer for about an hour

or until pork belly or
hocks is tender. You may
wish to adjust the taste
according to your style
and liking.
If you want to add some
potatoes and hard-boiled
eggs in this dish, potatoes
usually cook about 15
minutes. Its up to you
whether you like it very
soft or just tender to bite.
You may add it halfway
of the cooking time or
later. As for the eggs let
it sits for a few minutes
before its done to let the
sauces covered into it.
Remove bay
leaf and
peppercorns (if used) just
before serving.
Serve
hot.
Tinolang
Manok
Nilagang Manok

or

Ingredients :
1 lb
. chicken, cut into serving
pieces (or any choice cuts
of your liking like thighs,
drumsticks or wings)
1
thumb-sized
fresh ginger root, cut into
strips
2 cloves garlic, crushed
1 onion, chopped
2 tbsp. patis (fish sauce)
salt, to taste
4 to 5 cups water (or rice
water 2nd washing)
2 to 3 sayote (chayote
squash), quartered (or
green, unripe papaya or
potatoes)
1 cup sili (chili) leaves or
malunggay or substitute
1/2 lb. spinach

vegetable oil
Cooking Procedures :

2 cups 1-1/2 inch long

cut sitaw (yard
long
beans)

In
a
medium
saucepan, heat oil
over
medium
heat.
Saut
ginger and garlic until
fragrant. Add onions, stirfry until softened and
translucent.

2 eggplants, sliced

Add chicken cuts. Cook

for 3 to 5 minutes until
chicken colors slightly.
Season
with patis and
salt.

2 to 3 tbsp. bagoong
alamang (salted
shrimp
paste)

Pour in water (or rice

water, if using). Bring to a
boil. Lower the heat and
let it simmer until chicken
is
half-done.
Add
in
chayote (or papaya or
potatoes,
if
using).
Continue simmering until
chicken and vegetable
are
tender.
Correct
seasonings
and
then
addsilileaves
or
malunggay or substitute.
Stir to combine until well
blended. Remove from
heat.

In a large, deep skillet (or

casserole), heat oil over
medium heat. Cook pork
until it turns slightly
brown.

Let stand for a few

minutes to cook the
green
vegetables.
Transfer to a serving dish
and serve hot.
Pinakbet
or
Pakbet
(Meat Vegetable Stew
with Shrimp Paste)
Ingredients :
1/2 lb. pork, sliced
2 tbsp. vegetable oil
3 cloves garlic, minced

1 ampalaya (bitter gourd

and/or
bitter
melon),
sliced
1 to 1-1/2 cup water

Cooking Procedures :

Stir in garlic, onions and

tomatoes. Saut for a few
minutes until tomatoes
wilted.
Add squash and okra, stirfry for a minute or two
and then add the rest of
the vegetables. Gently
stir to combine.
Pour in water and add
the bagoong
alamang,
and bring to a boil.
Lower the heat and
simmer covered over low
heat until vegetables are
tender. Be sure not to
overcook it. You may wish
to correct the taste by
adding
a
little
bit
of bagoong
alamang.
Gently stir to blend.
Immediately remove from
heat. Transfer to a serving
dish. Serve hot.

2 tomatoes, chopped

Embutido
(Filipino
Meatloaf)

1/2 squash, cubed

Ingredients :

2 cups sliced okra

1 lb. ground pork

1 onion, chopped

Recipe
Style

1/2 cup finely chopped

carrots
1 cup (6 slices) finely
chopped
(sweet
or
cooked) ham
3 tbsp. minced green bell
pepper
3 tbsp. minced red bell
pepper
1/3 cup
relish

sweet

pickle

1/4 cup raisins

3 whole eggs
1/2 cup grated cheddar
cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hardcooked eggs (see recipe)
slices (wedges) of Vienna
sausage
aluminum foil, 10 x 12
sizes
Cooking Procedures :
Prepare a steamer and
set aside. Alternatively,
prepare a baking pan and
a wire rack and preheat
oven to 350F.
In a bowl, combine all the
ingredients and mix until
well blended.
Divide the mixture into 2
to 4 portions (depending
on how many you want to
make).
Spread and flatten the
mixture onto the center
of each foil, divide the
slices of hard cook eggs
and Vienna sausages.
Place each slices at the
center of each mixture.

Hold the foil onto your

hand and roll until the
ends of the mixture
covers the eggs and
sausages. Alternatively,
by holding each ends of
the foil, roll the mixture
back and forth until it
covers the slices of eggs
and sausages in the
center.
Finally, roll the aluminum
foil into a tightly packed
log about 1 to 2 in
diameter, sealing on both
ends. Repeat with the
remaining pork mixture.
Place the embutido in a
steamer and steam for an
hour. Alternatively, if you
dont have a steamer:
place embutido in a wire
rack on a baking pan, half
filled with hot water.
Cover with aluminum foil
(Be sure the steam will
not escape). Steam-bake
in the center of the oven
for an hour.
Let it cool and slice into
rings. Serve with your
favorite catsup or sauces.
Refrigerate
embutido.

unused

Pork Chop Suey

Ingredients :
1/2 lb. pork, cut into thin
strips
1 tsp. soy sauce
1 tsp. oyster sauce
salt and pepper, to taste
1 tsp. cornstarch
1 to 1-1/2 cup chicken
broth (or water)
2 tbsp. cornstarch
2 tbsp. oyster sauce

1/2 tsp. sugar

1/4 cup vegetable oil
3 cloves garlic, minced
1 onion, chopped
1-1/2 cup baby carrots,
halved
3
stalks
diagonally
long

celery,
into 1

cut
inch

1/2 cup chopped red bell

pepper
15 to 20 pieces snow
peas, trimmed
1 can slice mushroom,
drained
1 can miniature cut cobs
of corn, drained
Cooking Procedures :
Cut the pork into thin
strips.
Combine
soy
sauce, oyster sauce, salt
and
pepper,
and
cornstarch. Stir to blend
and then add the meat.
Marinate for 10 to 15
minutes. Set aside.
In a small bowl,
together
cornstarch, oyster
and sugar. Stir to
and then set aside.

whisk
broth,
sauce
blend

Heat oil in a wok (or deep

skillet) over medium heat.
Fry pork for about 3 to 5
minutes. Add garlic and
onion until soft and
translucent. Stir in baby
carrots
for
about
a
minute. Add the rest of
the vegetables, stir-frying
for a minute or two after
each addition.
Add
the
cornstarch
mixture. Bring to a boil.
Lower the heat and
continue stirring until well
blended
and
sauce

thickens.
seasonings.

Correct

Pour in water or broth and

add boiled mung beans.

Immediately remove from

heat
after
heated
through. Transfer to a
serving platter. Serve hot
the chop suey dish.

Season with patis and salt

to taste. Bring to boil and
let it simmer until thick.

Munggo
Recipe

Guisado

Ingredients :
1 cup
beans)

munggo

(mung

3 cups water
1 tbsp. vegetable oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
2 pcs. Chinese sausage,
cubed (optional)

Add ampalaya leaves or

substitute.
Cover
and
remove from heat. Serve
hot.
Chayote
Guisado
/
Sayote
Guisado
(Sauted Chayote)
Ingredients :
2 to 4 pieces chayote
squash, pared, seeded
and sliced
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)

1 tbsp. patis (fish sauce)

salt and pepper, to taste

salt to taste

water

1 cup ampalaya leaves or

substitute
spinach
or
watercress

Cooking Procedures :

Cooking Procedures :
Boil mung beans in water
until soft and easily
mashed. Set aside.
In a pan, heat oil. Cook
pork until it turns slightly
brown.
Add garlic, onions and
tomatoes. Saut for a few
seconds until tomatoes
wilted.
Stir in Chinese sausage (if
using)
and
continue
cooking for another 1-2
minutes.

In a pan, heat oil over

medium heat. Cook pork
until it turns slightly
brown.
Add garlic, onions and
tomatoes. Saut for a few
minutes until tomatoes
wilted.
Add
chayote
slices.
Season with patis, salt
and pepper. Stir-fry for
few minutes until well
blended.
Pour in water and bring to
boil. Cover, lower the
heat and let it simmer
until chayote is tender.

Correct
the seasonings
according to your style
and liking.
Remove
from
heat.
Transfer to a serving dish.
Serve hot.
Menudo
Ingredients :
2 lb. pork belly, cut into
cubes
1/2 lb. pork liver, cut into
cubes
1/2 cup soy sauce
juice of 1/2 lemon (or
juice of 4 calamansi)
1/4 cup vegetable oil
3 cloves garlic, chopped
1 onion, chopped
2 cups tomato sauce
1 cup water
1 tsp. brown sugar
1 bay leaf
1 cup potatoes, diced
1 cup carrots, diced
1 cup red bell pepper,
diced
salt and pepper, to taste
Cooking Procedures :
In a large bowl, combine
pork with soy sauce and
lemon juice (or calamansi
juice). Marinate for an
hour in the refrigerator.
Remove
pork
from
marinade, reserving the
liquid.
Heat oil in a large pot (or
casserole) over medium
heat. Fry potatoes and
carrots until lightly brown.
Remove and set aside.

In the same pot, stir-fry

the marinated pork; cook
until
lightly
brown.
Remove and set aside.
Saut garlic and onions
until
fragrant
and
translucent.
Add
pork
liver;
stir-fry
for
5
minutes. Return pork and

accumulated juices
pot; stir to combine.

to

Add tomato sauce, water,

brown sugar and bay leaf;
stir. Bring to boil then
allow to simmer for about
20 to 25 minutes or until
pork and liver are tender.
Add potatoes and carrots;
stir and cook until tender.

Season with salt and

pepper. Add diced red
peppers then simmer for
another
2
minutes.
Transfer to a platter and
serve hot.