• 1 tablespoon oil
• 1 small onion, peeled and sliced thinly
• 2 to 3 cloves garlic, peeled and minced
• 2 thumb-sized fresh ginger, peeled and julienned
• 1 (3 to 4 pounds) whole chicken, cut into serving pieces
• 2 tablespoons fish sauce
• 5 cups water
• 1 small green papaya, pared, seeded and cut into 2-inch wedges
• 1 bunch fresh spinach leaves, stems trimmed
• salt and pepper to taste

Tinolang Manok (Chicken Tinola)

How amazing it is to be human. The things we disregard, the things we hold dear, the things we remember. I am now a forty-two-year-old woman who has gone through life, seen too much of life and yet, every time I cook a pot of tinolang manok, a memory from an already distant past can still grip my heart and tear it apart…

I was five years old when my parents separated, and soon after, my father began another family. On one of the irregular occasions we did visit him, we~my brothers, my father, his new wife and his then 2-year old son~gathered around the table for a lunch of chicken tinola. In the Philippines, or at least in our household, all edible parts of the fowl~liver, gizzards, neck and all, are used in the soup. As there is only ONE liver in chicken and it is considered the most nutritious, it’s usually given to the precious child of the house. When my father started to ladle our portions of the soup, I reached out for my bowl with a certainty that only comes from the naivety of a child that THE liver was in mine. Instead, my father, cooing as he did, plopped the coveted piece into his boy’s. I was too young then to explain the onslaught of tears, to even understand what I was crying about. All I remember was the desperate need to be back home at my mother’s house; my mother’s house where I would have been the ONE with the liver in her bowl.

A favorite dish of mine, inspired by my mom.

*Ingredients

• 2 lbs. Chicken cut into serving pieces
• 1 piece Knorr Chicken Cube
• 1 head garlic crushed
• 1 piece onion chopped
• 6 pieces dried bay leaves
• 1 tablespoon whole peppercorn
• ½ cup soy sauce
• 5 tablespoons white vinegar
• 1 ½ tablespoons dark brown sugar
• 2 cups water
• 3 tablespoons cooking oil
• Salt to taste

Start by sauteeing garlic and onion. Do this by heating oil on a cooking pot. I add the garlic before the onion in order to brown it a bit. Browned garlic gives that nice roasted garlicky flavor to the dish. Onion is an optional ingredient. It is up to you if you want to add it. I personally think that adding onions make adobo tastier.

The chicken can be added once the onion softens and the garlic browns a bit. Saute the chicken until it turns light brown. The chicken will be partially cooked at this point. We will still need to cook it further and tenderize by boiling. Add water, soy sauce, and vinegar. Let the mixture boil. I also add a piece of Knorr Chicken Cube to give my easy chicken adobo that solid chicken flavor. This is also the part where I add whole peppercorns and dried bay leaves. You have the option to use crushed black pepper and fresh bay leaves. Now, cover the pot and continue cooking the chicken for 30 minutes or until tender. Make sure to turn it over at the middle of the process to cook both sides equally.

I like my chicken adobo a bit on the sweet side. This is the reason why brown sugar is included in this recipe. Add it once the chicken is tender. Season with salt.

Chicken adobo is best eaten with newly cooked white rice. I usually top it over the rice. I devour it while the steam still rises from the rice. Yummy!

There are more ways to enjoy your adobong manok. Adding boiled egg on the side makes my eating experience better. Do you do the same? What else do you pair with chicken adobo?

This dish is best during breakfast. Easy to cook and tasty. Most children loves this dish for it is a combination of hotdogs and eggs plus the nutrients they can get in it.

It is also a Filipino dish.

INGREDIENTS

• 1 pc onion, cut into strips
• 8 pcs. fresh medium eggs, beaten
• ¼ cup water
• 4 pcs. hotdog, sliced
• salt

LET’S GET STARTED

FIRST. Sauté onion and hotdog using a margarine in a non stick pan.

SECOND. Pour water and cook until water has evaporated. Put the sat and pour eggs.

THIRD. Gently stir and cook until barely set. Cover with a plate, flip and slide back to the pan to cook the other side.

FOURTH. Remove from the pan and set aside. Cut into serving pieces, transfer on a serving plate.

FIFTH. Serve warm and enjoy your breakfast with your family.

Tinolang Manok is a common but popular dish in our country, Philippines. It has a flavorful taste and one of my favorite dish. My mom always cook this dish for me that makes it more special. Scroll to know how was it prepared.

Ingredients

• 1 tablespoon oil
• 1 onion, peeled and sliced thinly
• 3 cloves garlic, peeled and minced
• 2 thumb-sized fresh ginger, peeled and sliced
• 1 (3 to 4 pounds) whole chicken, cut into serving pieces
• 2 tablespoons fish sauce (bagoong)
• 6 cups water
• 1 green papaya, pared, seeded and cut into 2-inch wedges
• salt and pepper to taste

How to Prepare

FIRST. In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp and aromatic.

SECOND. Add chicken and cook, stirring occasionally, for about 6 to 9 minutes or until chicken starts to change color and juices run clear.

THIRD. Add fish sauce and cook, stirring occasionally, for about 2 minutes.

FOURTH. Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 to 40 minutes or until chicken is cooked through.

FIFTH. Add papaya and cook for about 5 minutes or until tender yet crisp. Season with salt and pepper to taste.

SIXTH. Serve hot and enjoy its unique taste.

*ang sarsyadong kamatis ay pinakapaborito kong ulam,Ito ay masarap at malinamnam na sarsyado,

*MGA KASANGKAPAN

*mantika

*kamatis

*itlog

*sibuyas

*magic sarap

*asin

*kung pano lutuin ang sarsyadong kamatis ,una hiwain ang kamatis at basagin ang itlog at hiwain ang sibuyas pagkatapos isalang ang kawali at kapag mainit na ang kawali lagyan na nang mantika at isunod ang sibuyas haluin at kunin na ang kamatis, itlog at pagkatapos lagyan na din ng magic sarap at kunting asin.Haluin ng haluin upang hindi masunog kung luto na pwedi nang alisin sa kawali.

Bread rolls is a famous snack in our school because of its amazing taste. It is well known to every students. It is also good for breakfasts.

Ingredients

• 5 slices white bread
• 5 slices ham
• 2 eggs
• 5 strips of cheese
• 1 cup bread crumbs
• oil
• 5 slices of hotdogs
• 1 cup milk

How to Prepare

FIRST. Trim edges of the bread and with a rolling pin, flatten until very thin. Arrange a piece of ham and cheese strip at the edge of bread and roll bread into a log to enclose filling. Press lightly on seams to completely seal (you can use toothpicks and remove when ready to dredge in bread crumbs). Repeat with remaining bread slices.

SECOND. In a bowl, combine eggs and milk and whisk together until well-beaten. In a shallow dish, put the bread crumbs.

THIRD. Dip bread rolls in egg mixture and roll in bread crumbs, patting down crumbs to fully coat.

FOURTH. In a wide, thick-bottomed pan over medium heat, heat about 2-inch deep of oil. Place prepared bread rolls seam side down and fry until golden, turning on sides as needed. Remove from pan and drain on a wire rack set over a baking sheet.

FIFTH. Serve hot and enjoy every bit of it.

AMPALAYA or BITTER GOURD is a nutritious vegetable. It is rich in vitamin A and B. It has iron, calcium and phosporous that our body needs. This gives our body energies that we need to survive a day. It is very healthy.

This dish is very common in our country but one of the delicious and nutritious one.

INGREDIENTS

1 ampalaya (sliced)

2 tablespoons oil

1 onion (sliced)

1 cup soy sauce

1/2 cup vinegar

1/2 teaspoon pepper

• You can add seasonings for a tasty dish.

LET’S GET STARTED

FIRST. Saute onions on a boiling oil.

SECOND. Put the ampalaya, wait for 5-8 minutes.

THIRD. Put the soy sauce, wait for 2 minutes.

FOURTH. Put the vinegar and pepper.

FIFTH. Serve hot after a minute. ENJOY EATING. SAVOR IT’S DELICIOUSNESS.

THANK YOU!

TORTANG TALONG is a known dish in the Philippines. This dish is my favorite especially during breakfast. It is a grilled eggplant fried with an egg. It is delicious when dipped in a catsup but it is best when dipped in soy sauce with calamansi and pepper in it. Want to know how to prepare this? Scroll dear.

INGREDIENTS NEEDED

2 tablespoons oil

2 eggs (scrambled)

4 eggplants

salt

• You can add salt and other seasonings if desired.

LET’S GET STARTED

FIRST. Grill the eggplants whole.

SECOND. Peel off the skin and set aside.

THIRD. In a bowl, scramble the eggs and season it with salt.

FOURTH. Heat cooking oil in a frying pan over a medium heat.

FIFTH. Dip each eggplant into the bowl with egg mixture.

SIXTH. Fry the eggplants until the egg mixture is cooked. Serve hot.

ENJOY A TASTY FOOD. SAVOR EVERY BIT OF IT. THANK YOU!

Isang uri ng lutuing Pilipino na may maliliit at parisukat na hiwa ng mga karne at atay ng baboy ,patatas ,kamatis at pinasarap ng mga panimpla. Karaniwang handa ng mga Pilipino tuwing may mga okasyon.

Pork Menudo is the number one on the list of my comfort foods and it’s hard for me to last a month without trying one – literally. Some would say that I am addicted to this food while others would use the term “obsession”, I just simply look at it as a necessity – a basic necessity that I cannot live without. It is my favorite.

In almost every Philippine town fiestas or gatherings, Pork Menudo can be seen in the dining table. This is one of the favorite dish served and this was the reason why different variations of this dish existed. Many Pork Menudo recipes include hotdogs, green peas, or garbanzos and I like to add sun dried raisins too. I think that it is a regional thing because almost different provinces have their own version. I must admit that all variation tastes as good as everyone else but I prefer the version that I grew up eating, my mom’s version.

Ingredients

• 3 lbs. pork
• 1/2 lb. pig liver
• 2 cup potatoes diced
• 3 pieces carrot cubed
• 1/2 cup soy sauce
• 1 piece lemon
• 2 piece onion chopped
• 2 cloves garlic minced
• 2 teaspoon sugar
• 1 cup tomato sauce
• 1 cup water
• 5 pieces hotdogs sliced diagonally
• 2 tablespoons cooking oil
• 2 to 3 pieces dried bay leaves
• Salt and pepper to taste

LET’S GET STARTED

• Combine pork, soy sauce, and lemon in a bowl. Marinate for at least 1 hour.
• Heat oil in a pan
• Saute garlic and onion.
• Add the marinated pork. Cook for 5 to 7 minutes.
• Pour in tomato sauce and water and then add the bay leaves. Let boil and simmer for 30 minutes to an hour depending on the toughness of the pork. Note: Add water as necessary.
• Add-in the liver and hot dogs.Cook for 5 minutes.
• Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.
• Serve. Share and enjoy!

THANK YOU!!1

That’s how I prepare my favorite dish. Hope you like it. Savor it’s flavorful taste.

Sinigang is a sour soup native to the Philippines. This is loved by Filipinos. This recipe uses pork as the main ingredient.I prefer to use either pork belly or buto-buto when cooking sinigang because this part is more tasty. These are either pork neck bones, chopped spare ribs, and chopped baby back ribs. Pork shoulder and ham can also be used when cooking sinigang.

Sinigang recipes don’t even need sampaloc or tamarind to make it sour. There are quite a number of ingredients – kamias, tomatoes, and yes, green mangoes  – that can lend its sourness to the broth, too, and make it lip- incredibly delicious.

There are many ways to make a pork sinigang recipe delicious, but we have to admit that this basic sinigang recipe will always be a well-loved version.

I grew-up eating pork sinigang at least twice a week with a saucer of fish sauce and crushed siling labuyo on the side as my dipping sauce. During rainy days, I enjoy my sinigang.

Pork Sinigang is delicious and easy to prepare.

Ingredients

• 2 lbs pork belly or buto-buto
• 1 bunch spinach or kang-kong
• 3 tablespoons fish sauce
• 12 pieces string beans (sitaw), cut in 3 inch length
• 3 pieces tomato quartered
• 3 pieces chili or banana pepper
  • 2 tablespoons cooking oil
• 2 quarts water
• 1 piece onion sliced
• 3 pieces taro gabi, quartered
• 1 pack sinigang mix good for 1.5 liters water

LET’S GET COOKING

• FIRST. 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.
• SECOND. 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.
• THIRD. Then, add the sitaw, kangkong stalks and eggplant into the pot and cook until these turn dark green. This should take just about a couple of minutes.
• FOURTH. Add in your siling sigang, kangkong leaves and the Sinigang Mix. Stir and simmer. It should be done in about a minute.
• FIFTH. 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 taste. Enjoy!

That’s how I prepare a PORK SINIGANG. Hope you like it. Savor ’till the last drop.