Teriyaki Tofu

Teriyaki Tofu

Ingredients:
Tofu (cubed)
2 eggs
2 tbsp cornstarch
Ginger ( 1tsp thinly sliced/julienne)
1 white onion (thinly sliced)
1 large red bell pepper
1 clove minced garlic
1 tsp sesame oil
4 tbsp cooking oil
1 tbsp soy sauce
1 tsp fish sauce
2 tbsp brown sugar
black pepper

Cooking Instructions:

1.  Scramble 2 eggs. Mix the cubed tofu with the scrambled egg.

2.  Heat cooking oil.  Fry the tofu (mixed with egg) until light brown and crispy.  Set aside

3.  Saute garlic, onion, ginger, and bell pepper.

4.  Put water mixed with cornstarch.  Put soy sauce, sesame oil and fish sauce.  Add brown sugar.  Add a little black pepper according to taste. Stir mixture until a little thick.

5.  Put back the tofu and allow to cook for a while.

6.  Serve hot and enjoy!

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Boneless Milk Fish with Black Beans (Tochong Bangus)

Boneless Milk Fish with Black Beans (Tochong Bangus)

Ingredients
1 boneless milk fish or any fish fillet
1 garlic minced
1 medium onion
1 tbsp chopped ginger
2 tomatoes
1/2 cup black beans (rinsed)
Oil
1 tsp fish sauce
1 tsp Knorr
1 tsp oyster sauce

Instructions
1. Fry the fish and set aside
2. Saute onion, garlic, tomato and ginger.
3. Add black beans and mix.
4.  After about 2 or 3 minutes, add water.
5.  Add a little pepper to taste.  Can also add fish sauce if you want to make it a little salty.  Can also add knorr and soy sauce.
6.  Stir and add the fried fish.
7.  Serve and enjoy!

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Stir-Fried Tofu and Pork

Stir-Fried Tofu and Pork

Ingredients:
1 block of tofu (sliced)
1/4 kg pork (thinly sliced/cut)
1 green bell pepper
1 red bell pepper
1 onion leaves (chopped)
1 white onion (chopped)
1 garlic (minced)
Black pepper
1/2 tsp fish sauce
Oil
2 tbsp oyster sauce
2 tbsp brown sugar
1 1/2 cup water
1 knorr seasoning
1 tbsp sesame oil

Cooking Instructions:
1.  Fry the sliced pork up to light brown.  Set aside.
2.  Fry the tofu and set aside.
3.  Saute garlic and onion.
4.  Put back the pork.
5.  Add water.
6.  In 10 to 15 minutes, put fish sauce, pepper, soy sauce, oyster sauce, knorr seasoning, brown sugar, red and green bell pepper and onion leaves.  Also add the tofu and stir.
7. Serve hot and enjoy.

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Crab Curry

Crab Curry

Ingredients:
1 kilo crab, medium
2 tbp curry powder
2 packs of powdered coconut milk or 1 can of liquid coconut milk
2 red chilis, chopped
2 green chilis, chopped
1 red bell pepper
a pinch of salt
1 white onion, chopped
1 clove garlic, minced
1 tbp of ginger, thinly chopped
1 tsp black pepper
1/2 tsp chili powder

Cooking Instructions:
1.  Heat the skillet.  Fry onion, garlic and ginger. Stir.
2. Put the crabs and turnover as it turns into an orange color.  When cooked, put 1 cup of coconut milk.
3.  Put curry powder and black pepper. Boil for about 2 minutes.
4.  Put the red and green chilis, the black pepper and a pinch of salt as well as the remaining coconut milk. Taste.
5.  Simmer for 1 to 2 minutes.
6. Serve the delicious meal.

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Chicken With Broccoli

Chicken with Broccoli

Ingredients:
1 chicken breast (boneless), chopped
2 tbp honey
1/3 cup light soy sauce
1 big broccoli flower, chopped
3 cloves of garlic, minced
2 tbp cornstarch
2 medium-sized onion, thinly sliced
2 tbp oil

Cooking Instructions:
1.  Heat the pan. Put in oil, onion, and garlic.
2.  Put the chicken on another side of the pan and sprinkle the cornstarch. Don't move until the chicken turns brown in 2 to 3 minutes.  Turn over and cook for 1 minute.
3. Mix soy sauce and honey in a bowl.  Pour the mixture onto the chicken. Combine with the onion and garlic and stir the ingredients.
4.  Add broccoli and cover for 2 to 3 minutes.
5.  Remove cover and stir for about one minute.
6.  Serve and enjoy!

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Chicken Lumpiang Shanghai Rolls

Looking for a crowd-pleasing appetizer or snack that’s easy to make and bursting with flavour? These Chicken Lumpiang Shanghai Rolls are a must-try! Filled with a delicious blend of ground chicken, vegetables, and seasonings, then wrapped in a crispy golden shell, these rolls are perfect for any occasion. Paired with a tangy dipping sauce, they’re guaranteed to be a hit at your next gathering. Let’s dive into this simple recipe and bring some Filipino flair to your table!

Ingredients:
1/2 kilo ground chicken
1 onion chopped
1 clove of garlic crushed
onion leaves, chopped
1 medium sized carrot, julienne
1 tbsp soy sauce
small lumpia wrapper
cooking oil
pinch of salt to taste
black pepper to taste

Sauce:
ketchup with sesame oil and hot sauce

Cooking Instructions:
1.  Excluding the cooking oil and the lumpia wrapper, mix all the ingredients in a bowl.
2.  Measure 1 teaspoon of the mixed ingredients and fold in the lumpia wrapper.
3.  Deep fry the rolls in moderate heat and drain.
4.  Prepare the sauce and serve while hot and crispy.

These Chicken Lumpiang Shanghai Rolls are the perfect combination of crispy, savoury, and satisfying. Whether served as a party appetizer, an afternoon snack, or part of a meal, they’re sure to impress. The tangy ketchup dipping sauce adds just the right kick, making each bite even more irresistible. Try this recipe today and enjoy a taste of Filipino comfort food at its best. Don’t forget to share your experience in the comments and spread the love by sharing this recipe with friends. Happy cooking!

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Postre

 

Ingredients:

1/2 kilo liempo (pork)

3 tbp shrimp paste

1 onion

6 pcs chopped garlic

2 cups of water

1/4 ripe guava, peeled and cut

Magic Sarap or vetsin (msg)

green pepper

2 tsp sugar

Method of Cooking:

1.Saute garlic and onion

2.Fry pork until golden brown

3.Put the shrimp paste and stir

4.Put water and boil pork for 30-40minutes

5.Put vetsin to flavor.  Follow with sugar to taste

6.After 5 minutes, put the green pepper and serve

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Adobong Kangkong

Ingredients:

1 bunch of kangkong or spinach
2 tsp garlic
1 pack of oyster sauce
1 tsp oil
magic sarap
toasted garlic bits (optional)

Method of Cooking:

1 Remove the kangkong/ spinach leaves on stem.
2 Saute the garlic in a little oil and fry the kangkong/ spinach stems.
3 Add the leaves.
4 When the leaves and stems are tender, put the oyster sauce.
5 Put some Magic Sarap and sprinkle with toasted garlic bits before serving.

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Ginisang Mongo

 

 Ingredients:

1 cup mongo (green)
1 head of garlic
1 onion
1 tomato
1 MSG
1 tsp fish sauce
1/2 cup crushed chicharon
2 tbsp oil
100 grams shrimp (optional)
100 grams pork or tinapa fish (optional)
  1 cup of bitter gourd leaves

Method of Cooking:

1 Boil mongo beans until tender.
2 Saute the garlic, onion and tomatoes.
3 Add the shelled shrimp and sliced ​​pork.
4 Stir ingredients in a pan containing boiled mongo.
5 Put the fish sauce and MSG. \
6 Put the crushed pork chicharon.
7 Put the leaves of bitter gourd.  Simmer for 5-10 minutes and  serve.

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Omellette

 

 Ingredients:

3 eggs
1 tomato chopped
1 onion chopped
2 slices of cheese
1/4 teaspoon salt
slices of cooked spam, sausage (and what more you want to put)
1 tbsp oil
1 red bell pepper sliced

Method of Cooking:

1. Beat 1 egg.
2. Saute onions, and tomatoes. Stir and then put the red pepper.
3 In another pan, heat the oil and put the beaten egg.
4 Put the salt and pepper.
5 Put the onion, tomato and pepper.
6 Place the cooked egg sausage and spam.
7 Fold the scrambled egg and put cheese and ketchup on top before serving.

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Bangus (Milkfish) Sisig

 

 Ingredients:

2 boneless milkfish (bangus)
1 chopped onion
1 chopped garlic
1 tsp soy sauce
1 tsp sugar
1 MSG
2 tablespoons margarine
1 tbsp oil
3 calamansi
1 egg
1/4 cup vinegar
pepper
cayenne pepper
jalapeno/sweet pepper
1/2 cup water

 Method of Cooking:

1. Marinate the fish in vinegar, soy sauce, salt, pepper in 2 hours.
2 Fry or grill the milkfish slightly.
3. Saute the garlic and onion.
4 Add the milkfish.
5 Put the margarine. Place the jalapeno and cayenne pepper.
6 Put the MSG and pepper.
7 Put the eggs and stir.
8 Put a little sugar, soy sauce and 1/2 cup water.
9. Simmer until cooked.
10.Put a little lime/calamansi before serving.

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KareKare Vegetable

Ingredients:

Mama Sita's Shrimp Paste
Mama Sita's KareKare Mix
2 tbsp chopped garlic
1 onion
1 cup water
1 bunch of string beans
1 bunch of kangkong/spinach
1 eggplant sliced
4 bundles of petchay
1 pork cube
1 tbsp oil
3 tbsp Skippy's Creamy Peanut Butter 

Method of Cooking:

1 Saute the garlic and onion.
2 Add the string beans cut into pieces 1 inch long.
3 Add the sliced ​​eggplant. Stir until tender. Put water.
4 Add the petchay.
5 Place the peanut butter. Put MSG and put karekare mix. Mix well.
6 Boil for 5-10 minutes on low heat.
7 When vegetables are tender, remove from heat put chopped garlic on top.
8 Serve with shrimp paste.

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Tortillang Tilapia

 

 Ingredients:

2 large tilapia
1 egg
1 onion sliced
1 teaspoon chopped garlic
2 tomatoes sliced
2 tbsp oil
1 cup water
1 MSG
1 red pepper
1 tsp sesame oil
2 tbsp soy sauce

Method of Cooking:

1 Fry the fish and set aside.
2 Saute the garlic, onion and tomatoes.
3 Add water, soy sauce and red pepper. Stir for 5 minutes.
4 Place the beaten eggs and stir.
5 Put the MSG. If taste is okay, add the sesame oil.
6 Place the tilapia and simmer for 5 minutes.
7 Remove the fish and place on a plate. Put the sauce on top.

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Shrimp Curry

 

 Ingredients:

5-6 pieces of shrimp (medium size)
1 tablespoon curry powder
2 cups coconut milk
1 red pepper
1 green pepper
1 ginger, size of a thumb (grind and cut lengthwise)
1/2 teaspoon salt
1/4 cup water
3 tbsp chopped garlic diced small
1 pepper
1 onion

 Method of Cooking:

1 Saute the garlic, onion and ginger.
2 Add the washed shrimp.
3 Stir and put the coconut milk. Cover for 5-10 minutes.
4 Mix the curry powder.
5 Put some salt and pepper. Stir again and put the red and green pepper.
6 Cover for 5 minutes and serve.

 

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Talongganisa

 

 Ingredients:

4 pcs (longanisa) sausage
2 tbsp oil
4 eggplant
1 tablespoon chopped garlic
1 onion sliced
1 tomato sliced
4 beaten egg
1/2 teaspoon salt
1/2 tsp pepper

Method of Cooking:

1 Grill the eggplant and peel them.
2 Whisk the egg in a cup.
3 Saute garlic, onion and tomatoes. Put salt and pepper seasoning. Include the beaten egg.
4 Fry the sausage. Remove the skin if any. Set aside.
5 Take another pan, add oil and place the eggplant. Pour the mixture and the sliced ​​fried (longanisa) sausage on top of the eggplant.
6 Fry for 5 minutes or until cooked.
7 Make vinegar and soy sauce dip with pepper, salt and cayenne pepper.

 

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Togeng Okoy

 

 Ingredients:

1/2 kilo bean sprouts (toge), blanched
2 eggs
1/2 pound flour
1/2 cup water
1/4 teaspoon salt
atsuete
2 tofu
1/4 shrimp peeled, head removed
1 Magic Sarap
vinegar, chili, onion, pepper and salt to the sauce

Method of Cooking

1 Fry the boiled shrimp.
2 Slice the tofu lengthwise and thin and fry slightly.
3 Beat the eggs and mix the flour and water here. Put some pepper and salt.
4 Heat the oil in a pan.
5 In a small saucer, place 3 pieces of tofu, 2 shrimp, blanched bean sprouts. Over the bean sprouts, place the beaten eggs with the flour.
6 Pour the mixture into hot oil and fry until crisp.
7 Make the sauce with vinegar, chili, onion, pepper and salt.
8 Serve with sauce.

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Bok Choy (Pechay) With Tofu

Looking for a quick, healthy, and flavourful dish to elevate your mealtime? This Bok Choy (Pechay) with Tofu recipe is a perfect combination of hearty vegetables, savoury tofu, and a hint of umami from oyster sauce. Packed with nutrients and bursting with flavour, this dish is ideal as a standalone meal or a side dish. Whether you're a busy home cook or simply looking for a delicious way to incorporate more greens into your diet, this recipe is a must-try. Let’s get started on creating this wholesome and satisfying dish!

Ingredients:

5 bundles of (pechay) bok choy
1 package of oyster sauce
1 tofu cut into squares
2 tbsp chopped garlic
1 diced onion
1 cup of chicken broth or Knorr cubes
1 cup water
1 tomato sliced
1/2 cup pork chicharon

Method of Cooking:

1 Fry the diced tofu.
2 Then slice the garlic, onion and tomatoes, and saute.
3 Cut the bok choy and include in the saute.
4 Place the oyster sauce.
5 Cover and soften the (pechay) bok choy a little.
6 Taste. Add water if taste is too salty or add fish sauce according to taste.
7 Serve while hot.

This Bok Choy (Pechay) with Tofu recipe is a testament to how simple ingredients can come together to create a dish that’s both nutritious and delicious. The tender bok choy, crispy tofu, and rich oyster sauce make it a crowd-pleaser for any occasion. Serve it with steamed rice or enjoy it as is for a light, healthy meal. Try it out and let us know how it turned out in the comments below. Don’t forget to share this recipe with fellow food lovers. Happy cooking!

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Bistek Tagalog

 

Ingredients:

1/2 kilo of beef (sirloin) sliced ​​thin
1/2 cup soy sauce
3 lime (calamansi)
2 onions (sliced ​​circular)
1 cup of water
Magic Sarap
1 package of pepper
3 tbsp oil
1 fried potato
water

Method of Cooking:

1 Soak the thin sliced ​​meat with soy sauce, pepper and lime within 1 hour.
2 Fry the sliced ​​potatoes and set aside.
3 Saute sliced ​​onion. When quite tender, remove from pan and set aside on a saucer.
4 After a 1-hour exposure of the meat, put in pan, place the Magic Sarap and boil until meat is tender (30-45 minutes). Add more water if necessary.
5 When the meat tender, separate the remaining juice.
6 Fry the meat in a little oil.
7 Mix the meat with the juice extract. Stir and place onion on top.
8 Squeeze lime and put fried potatoes to decorate

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Simple Fried Chicken

 

 Ingredients:

Chicken (any part)
salt
pepper
cornstarch
flour
oil
Magic Sarap
 

Method of Cooking:

1 Salt and pepper the chicken pieces.
2 Mix the cornstarch and flour and place in a large plastic.
3 Place the chicken into the plastic bag with the flour and cornstarch mixture and shake thoroughly.
4 Heat the oil in a pan.
5 Place the chicken pieces one by one and turn to fry thoroughly.

 

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Adobong Manok sa Gata (Chicken in Coconut Milk)

 

 Ingredients:

6-8 pieces of chicken (wings or legs)
soysauce
salt
pepper
3-4 pieces of cayenne pepper
coconut milk cream
vinegar
sugar
oil
bay leaves
1 Magic Sarap
1 garlic

Method of Cooking:

1 Boil the chicken in the pan with the soy sauce, water, crushed garlic, bay leaves, pepper and salt.
2 After 30 minutes, add 3 tablespoons of vinegar. Cover and boil. Do not stir.
3 Put some sugar after 15 minutes.
4 Set aside the sauce and separate the chicken.
5 Saute garlic in a pan, and when golden brown, put the chicken also.
6 Fry the chicken a little.
7 Put the sauce.
8 Add the coconut milk with cayenne pepper.
9 After stirring for 10 minutes, dish is ready to serve.

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