Sinigang na Baboy

INGREDIENTS
 1liter water
 500 gm pork spare ribs, cut into chunks
 1 pc red onion, quartered
 2 pcs medium sized tomato, quartered
 8 pcs sitaw, sliced into 2” pieces
 1 bundle kangkong stalks and leaves
 1 pc talong, sliced
 2 pcs siling pangsigang
 1 pack Knorr Sinigang sa Sampalok Original 20 g (increase to 40g for a moresour sinigang)

Instruction:
1. Begin by washing pork spareribs in cold running water. Then, submerge in a medium pot with a liter of
water. Bring to a boil without covering the pot to allow the scum to float. Scums are impurities found in meat,
so you have to be meticulous in removing it with a slotted spoon or spatula.
2. After the broth clears up, it’s time toss in your onions and tomatoes. Then, cover your pot to fully cook your
meat. Use a fork to pierce the meat so you can tell if it’s already set and tender.
3. Then, add the sitaw, kangkong stalks and talong into the pot and cook until these turn dark green. This should
take just about a minute.
4. Add in your siling sigang, kangkong leaves and the Knorr Sinigang sa Sampaloc Mix. Stir and simmer. It
should be done in about minute.
5. All done! Transfer your Sinigang to a serving bowl. This is a happy treat that warms, soothes and satisfies
everyone in the family! If you deliberately prepared an extra sour Sinigang, make sure you have enough rice to
go with that extra asim kilig taste. Enjoy!
 Pork Adobo
Ingredients
 2 lbs pork belly
 2 tablespoons garlic minced or crushed
 5 pieces dried bay leaves
 4 tablespoons vinegar
 1/2 cup soy sauce
 1 tablespoon peppercorn
 2 cups 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. Pour remaining marinade including garlic.
4. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1
hour
5. Put-in the vinegar and simmer for 12 to 15 minutes
6. Add salt to taste
7. Serve hot. Share and enjoy!
 Menudo
Ingredients
 2 tablespoons canola oil  2 large carrots, peeled and cut into 1-inch
cubes
 1 teaspoon annatto seeds
 1/2 pound beef liver, cut into 1-inch cubes
 1 small onion, peeled and chopped
 1 can (16 ounces) garbanzo beans, drained
 2 cloves garlic, peeled and minced
well
 2 pounds boneless pork shoulder, cut into 1-
 1/2 green bell pepper, cored, seeded and cut
inch cubes
into 1-inch cubes
 6 large tomatoes, chopped
 1/2 red bell pepper, cored, seeded and cut
 1 tablespoon fish sauce into 1-inch cubes

 2 cups water  1/4 cup raisins

 3 medium potato, peeled and cut into 1-inch  salt and pepper to taste
cubes

Instructions
1. In a pot over medium heat, heat oil. Add annatto seeds and cook, stirring regularly, until the oil is
infused with color. With a slotted spoon, remove and discard seeds.
2. Add onions and garlic and cook until softened.
3. Add pork and cook until lightly browned.
4. Add fish sauce and cook for about 1 minute.
5. Add tomatoes and cook, mashing occasionally with the back of a spoon, until softened and release
juices.
6. Add water and bring to boil. Lower heat, cover, and cook for about 30 to 35 minutes or until pork is
tender.
7. Add potatoes and carrots. Continue to simmer for around 4 to 5 minutes or until almost tender.
8. Add liver, bell peppers, garbanzo beans, and raisins. Stir to distribute.
9. Cook for another 5 to 7 minutes or until liver is cooked through and sauce is thickened. Season with salt
and pepper to taste. Serve hot.
 Pork Tinola
Ingredients
 2 tablespoonsq canola oil
 1 small red onion, peeled, quartered
 1 1-inch piece ginger, peeled, cut into sticks
 1/2 kilo pork pigue, cubed
 4 cups water, hugas bigas
 2 pieces chayote, or 1 green papaya, peeled, cut into wedges
 1 tablespoons patis, or tobaaste
 1 cup malunggay leaves
 ground black pepper, to taste

How to Cook Pork Tinola

1. In a medium-size pressure cooker over medium heat, heat oil. Saute onion and ginger until fragrant.
2. Add pork cubes. Lightly brown pork pieces on all sides. Pour in hugas bigas or just enough water to
cover 1 inch over the meat. Bring to a boil, then simmer, skimming off scum as it rises to the surface.
Cover, then lock lid; simmer 20 minutes or until just tender. Release pressure before opening pot.
3. Add chayote (or papaya). Bring back to a boil, and simmer only until vegetables are tender. Season
liquid with patis, to taste. Stir in malunggay leaves just before serving. Serve with steamed rice while
hot.
 Ginisang Ampalaya
Ingredients:
 ½ kilo - ampalaya (Thinly slice crosswise)
 3 pcs - eggs
 1 cup - chopped ripe tomatoes
 1 bulb - onion (sliced)
 2 cloves - garlic (chopped)
 3 tbls - cooking oil
 ½ tsp - ground black pepper
 ½ cup – salt
Cooking Procedure:
Procedure A:
1. Put the slice ampalaya in a big bowl.
2. Add 1/2 cup of salt. Mix well and set aside for at least 30 minutes. Salt will naturally brings out the
bitter juice of the ampalaya.
3. Rinse well and drain.
4. Repeat procedures 1~3 if you want to take out more of the bitter taste of the ampalaya. Rinse well and
drain.
Procedure B
1. Put the slice ampalaya in a big bowl.
2. Add 5 tbls of salt. Mix well.
3. Get two handful of ampalaya and put on a cheese cloth (katsa) or a nylon net basket then squeeze to
bring out the bitter juice. Do the same for the rest of the ampalaya.
4. Rinse well and drain.
Ginisang Ampalaya Cooking Procedure:
1. Sauté garlic and onions in 3 tbls of oil.
2. Add tomatoes and cook until it become soft.
3. Add the ampalaya. Stir occasionally to evenly cook the vegetable until it becomes tender.
4. Add salt and pepper to taste.
5. Crack the eggs beat it in a bowl. Pour the egg on the vegetable. Take time for the egg to settle down then
mix. Cook until eggs are done.
6. Serve hot.
Ingredients
 250 grams pork, use ground lean pork  salt

 100 grams shrimp, minced  lumpia wrapper

 1/2 tablespoon garlic, minced  oil, for frying

 medium onion, minced  1/4 cup brown sugar

 small carrot, diced  tablespoons vinegar

 small jicama (singkamas), diced  1/2 teaspoon salt

 stalk celery, diced  1/2 cup water

 4 stalks kinchay (parsley), minced  1/2 tablespoon flour

 1 egg  to 3 tablespoons water

How to Make Lumpia

1. Mix all the ingredients (except the lumpia wrapper and oil) together very well in a bowl.

2. Wrap mixture in lumpia wrappers.

3. Heat oil. Fry lumpia until golden brown and serve while hot with sweet and sour sauce.

4. Make sweet and sour sauce: Place brown sugar, vinegar, salt, and water in a non-aluminum
saucepan.
5. Stir only when it begins to boil. Reduce heat to a simmer, add slurry made of flour and water,
and mix continuously until a smooth sauce is achieved. Depending on the flour you use, you may
need a little more or less of the slurry. Add a little at a time until you get the desired consistency.
FILIPINO
ALBUM

GRACILE KHATE S. PONCIANO

VI - COMPASSION