Check the full filipino recipe of mongo guisado below as well as how it is being cooked.

Mongo Guisado Ingredients:

• 1 cup belly pork; sliced
• 1 cup mongo beans
• 4 cloves garlic; minced
• 1 small onion; chopped
• 1 tomato; sliced
• 5 cups water
• Salt to taste
• 1 cup malungay or ampalaya leaves

Mongo Guisado Cooking Procedure:

• In a skillet, sauté the garlic, and onion. Add pork and tomato, then season with salt to taste. Continue sauteing until pork renders fat and edges turns brown. Set aside as a mixture.
• Boil monggo in casserole until tender. Add the mixture, simmer, and stir. Add the ampalaya or malungay leaves before serving.

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Lumpiang Shanghia (Spring Rolls) Ingredients:

• 1/2 kilo ground pork, beef, or chicken
• 1/4 cup carrot; chopped
• 1/4 cup celery; chopped
• 4 cloves garlic, minced
• 1 egg; beaten
• 1/2 onion; chopped
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 pinch pepper
• Lumpia wrappers
• Cooking oil

Lumpiang Shanghia (Spring Rolls) Cooking Instructions:

• In a bowl, mix all ingredients together. Wrap in lumpia wrapper and deep fry in hot cooking oil until golden brown. Drain and place in a platter with paper towel. Cut into desired pieces.

Lumpiang Shanghia Sauce Ingredients:

• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 2/3 cup water
• 1/4 cup sugar
• 1/4 cup vinegar
• 2 tablespoon soy sauce

Lumpiang Shanghia Sauce Cooking Instructions:

• Combine all the sauce ingredients together. Parboil in low fire, stirring occasionally, until sauce thickens. Serve hot together with the lumpiang shanghai.

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Lumpiang Sariwa Ingredients:

• 1/2 cup ground pork
• 1/4 cup shrimp; chopped
• 1/4 cup cooked ham, chopped
• 2 cups carrots; shredded
• 2 cups cabbage; shredded
• 2 cups sayote; shredded
• 1 cup baguio beans; shredded
• 1 tablespoon onion; minced
• 4 cloves garlic; minced
• 1 cup ground peanuts
• Lettuce leaves
• Lumpia wrapper
• Salt to taste

Lumpiang Sariwa Cooking Instructions:

• Sauté garlic, and onion. Add ground pork, ham, and shrimp. Simmer until it changes color. Season with soy sauce and sugar. Add vegetables and continue cooking until it is done. Balance seasoning with salt according to taste. Set aside the mixture.

Lumpiang Sariwa Sauce Ingredients:

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 cloves garlic; minced

Lumpiang Sariwa Sauce Cooking Instructions:

• Mix all the sauce ingredients together in a saucepan except the garlic. Boil in a very low fire, stirring occasionally, until the sauce thickens. Add the garlic. Set aside.

Final Lumpiang Sariwa Cooking Instructions:

• Place on top of the lumpia wrapper a leaf of lettuce and 3 tablespoons of the mixture. You may roll up folding one end and leaving other open or just roll up and place in the platter. Serve with sauce and minced peanuts.

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Lechon Kawali Ingredients:

• I kilo pork belly (liempo)
• 2 tablespoon salt
• 1/2 tablespoon peppercorns
• 4 cloves garlic; pounded
• 1 bottle 7-up (optional)
• Cooking oil

Sauce Ingredients:

• Vinegar
• Soy sauce
• Onion ; chopped
• Garlic; mined
• Mang Tomas lechon sauce (optional)
• Lechon Kawali

Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic.

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Leche Flan (egg yolk) Ingredients:

• 10 egg yolks (pula ng itlog); well beaten
• 1 big can evaporated milk
• 1 big can condense milk
• 3 tablespoons brown sugar
• 1 tablespoon vanilla
• 3 moulds (lyanera) container
• Aluminum foil
• 3/4 cup water
• Leche Flan (egg yolks)

Cooking Instructions:

• Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar.
• In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from the steamer. Cool it down before serving.

Cooking Tip:

• You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water. - Mecca

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Kilawing Kambing Ingredients:

• 1 kilo goat’s meat with skin
• *preferred cuts are from the thigh, loin, neck and shoulder
• 2 big onions; sliced
• 1 root ginger; cut in strips (optional)
• 3 siling labuyo; chopped
• Vinegar
• Salt and pepper
• Soy sauce

Kilawing Kambing Cooking Instructions:

• Marinate goat meat in soy sauce, grill, then make small slices.
• Balance seasoning with vinegar, salt, and pepper according to taste. Garnish with onion and silling labuyo. Refrigerate, then serve.

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Kalderetang Kambing Ingredients:

• 1 1/2 kilos goat meat, cut into chunks
• 1 potato; quartered
• 1 carrot; cut in 1 inch chunks or slices
• 4 cloves garlic; pounded
• 1 onion; chopped
• 1 can liver spread or ground liver
• 1 tomato; quartered
• 1 can tomato sauce
• 15 green olives (stoned or pitted)
• 1 tablespoon pickles
• 2 tablespoons peanut butter
• 1 grated cheese
• 1 bell pepper; sliced
• 1 tablespoon ground black pepper
• 2 stems kinchay (celery); chopped
• 2 laurel leaves
• 1/2 cup soy sauce
• Cooking oil
• MSG (optional)

Kalderetang Kambing Cooking Instructions:

• Fry the potato and carrot for 3 minutes. Set aside.
• In a bowl, marinate goat meat in vinegar, soy sauce, and ground black pepper for 1 hour. Set aside.
• Sauté garlic and onion in a saucepan. Add the marinated goat’s meat, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the goat’s meat. Boil until tender.
• Add tomato sauce and pickles. Simmer for 10 minutes. Add the cheese, peanut butter, liver spread, potato, olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer 1 minute before serving. Serve hot!

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Ginataang Langka Ingredients:

• 2 cups jackfruit (langka); sliced
• 1/4 cup dried fish
• 1/4 cup shrimps; shelled
• 1 cup coconuts milk (gata)
• 1 small onions; chopped
• 4 cloves garlic; minced
• Fish sauce

Ginataang Langka Cooking Instructions:

• Remove the heads of shrimps. Pound and mash in 1/2 cup water. Save the shrimp juice, then discards the heads.
• Saute garlic and onion. Pour shrimp juice and coconut milk. Bring to a boil, then add the jackfruit. When jackfruit is tender, add shrimps and dried fish. Cook until done. Season with fish sauce according to taste.

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Insarabasab Ingredients:

• 1 kilo pork (shoulder preferred)
• 1 onion; thinly sliced
• Vinegar / lemon / calamansi juice
• Salt and pepper to taste

Insarabasab Cooking Instructions:

• Slice the pork 1” thick for roasting.
• Roast pork over to an open fire until all pink color of the meat disappears. When roasted, slice pork again into 1/4" thick x 1" length (or your desired sizes). Place in a bowl and then add the onion. Season with salt, pepper, and vinegar (lemon or kalamansi juice) according to taste.

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Igado Ingredients:

• 1 kilo combination of the following:

• Pork’s liver; cut in slices
• pork’s kidney; cut in slices
• pork’s heart; cut in slices

• 4 cloves garlic; pounded
• 1 medium onion; chopped
• 1 segment ginger; cut in stripes
• 1 small can green peas (gisantes)
• 1 small carrot; cut in slices
• 1 bell pepper; cut in slices
• 1 cup vinegar
• Soy sauce
• Salt and pepper
• Cooking oil

Igado Cooking Instructions:

• In a bowl, marinate liver in vinegar. Set aside.
• Saute garlic, ginger, and onion in oil. Add pork’s heart and kidney and spice with salt and pepper. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften). Add the liver and continue sauteing for another 5 minutes. Add soy sauce to season and continue cooking until sauce thickens. Add the carrots fist and when tender, drop the bell pepper and peas. Cook until vegetables are done.

Cooking Tip:

• You can use pork's meat (pork belly preferred), tenderloin, spleen or combination if pork's heart and kidney are not available.
• You can also cook this dish until sauce runs dry and oil comes out from the meat whichever is your preference.

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Green Mussels (Tahong) Soup Ingredients:

• 1 kilo green mussels (tahong); cleaned and washed
• 1 root ginger; crushed
• 1 onion; sliced
• 1 bundle spinach leaves
• Salt and pepper to taste
• Water

Green Mussels (Tahong) Soup Cooking Instructions:

• Bring water to a boil, then add the mussels, ginger, and onion. Season with salt and pepper to taste. When shells of the mussels are opened, add the spinach leaves. Balance seasoning, cover, and simmer. Cook until done.

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Do you love to eat escabetcheng lapu-lapu? Well - it's one of the best filipino dish I've ever known.

Escabetcheng Lapu-Lapu Ingredients:

• 5 Lapu-Lapu (grouper fish)
• 1 can pineapple (set aside juice); chunks
• 1 carrot; cut into strips
• 1 bell pepper; cut into strips
• 4 cloves garlic; mined
• 1 onion; chopped
• 1 tablespoon ginger; minced
• 1/2 tablespoon salt
• 1 tablespoon sugar
• 3 tablespoons soy sauce
• 1/2 cup water
• 2 tablespoons flour
• Ground black pepper
• Cooking oil

Escabetcheng Lapu-Lapu Cooking Instructions:

• In a skillet, fry lapu-lapu fish and place in a platter. Set aside.
• Sauté garlic, ginger, and onion in a saucepan. Add pineapple and carrot. Simmer for 10 minutes. Add pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a saucy consistency is achieved. Add the bell pepper. Simmer for 1 minute. This is the hot sauce (mixture).
• Pour the hot sauce (mixture) on top of the lapu-lapu fish. Serve hot!

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Dinengdeng is a filipino dish which is a special delicacies of the Ilocanos and for the people in Ilocos regions or Northern part of Luzon in the Philippines.

Dinengdeng ng Ilocano Ingredients:

• 1 milk fish (bangus); fried or grilled
• 1 cup string beans; cut into 2" long
• 6 pieces okra
• 1 cup squash; cut in cubes
• 1 big ampalaya; cut in 2” rectangular lengths
• 1 onion; sliced
• 2 large tomatoes; sliced
• 1 cup jute leaves (saluyot)
• 1 root ginger; crushed
• Bagoong isda
• 3 cups water

Dinengdeng ng Ilocano Cooking Instructions:

• In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes. Season with bagoong and continue boiling for 5 minutes. Remove the scum that rises on top of the liquid and then drop the milkfish. Simmer for 5 minutes, then add vegetables. Cook until vegetables are done. Adjust seasoning according to taste. Serve hot!

Cooking Tip:

• You can use other kind of fish like tilapia or shellfish.
• You can also use or add other vegetables like sweet potato and malunggay fruits.

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Dinakdakan Ingredients:

• Pork’s parts of your choice:

1. ear (preferrred)
2. nape or batok in Filipino (preferrred)
3. togue
4. liver
5. small intestine

• Onion; thinly sliced
• Salt and pepper
• Calamansi or lemon juice or vinegar
• Pig's brain; boiled
• Mayonnaise (optional)

Dinakdakan Cooking Instructions:

• Parboil pig's parts. Strain and broil or grill. Slice into 1” long by 1/4” thick (or your desired sizes), then place in a large bowl. Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt and pepper according to taste.

Cooking Tip:

• If pork's brain is not enough or not available, you may use mayonnaise as a substitute.
• Boil the brain in vinegar and same vinegar that you will use in the recipe.
• For Pulpog recipe, marinate meat in soy sauce and calamansi before grilling. Also, better to choose pork's part with no much fat.

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Love to eat ginataang alimango? Well - it's one of the pinoy recipes I love. :-)

Crabs in Coconut Milk Ingredients:

• 2 large alimangos (mud crabs); cut in halves
• 1 cup coconut milk
• 1 segment ginger; sliced
• 4 cloves garlic; minced
• 1 cup squash; cut in cubes
• 1 cube fish bouillon (e.g. knorr, calnort, etc.); mashed
• Salt to taste

Crabs in Coconut Milk Cooking Instructions:

• Steam crabs and squash until half cooked. Set aside.
• Sauté garlic and ginger, then add coconut milk, fish builion, and salt to taste. Bring to a boil, stirring ocassionally, until coconut milk becomes thick and oily. Add crabs and squash. Cook until dish is done.

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Searching online for filipino recipe for chopsuey? Have it below.

Chopsuey Ingredients:

• 4 cloves garlic; minced
• 1 onion; chopped

Chosse four (4) meat ingredients from the list:

• 1/4 kilo pork; sliced sliced into small pieces (preferred)
• 1/4 kilo shrimps; shelled (preferred)
• 1/4 kilo chicken giblets & liver; sliced to small pieces (preferred)
• 2-3 chicken wings, cut into small pieces
• 1/4 kilo pork's liver; sliced
• 1/4 kilo hotdog sausage; sliced

Choose eight (8) vegetable ingredients from the list:

• 1 piece red bell pepper; sliced (preferred)
• 1 medium carrot; sliced into thin circles (preferred)
• 1/4 kilo cabbage; cut into thin ribbon-like shreds (preferred)
• 2 stalks of leeks; cut into 2-inch portions (preferred)
• 3 stalks celery; cut into 2-inch portions
• 1/4 kilo cauliflower; divided into flowerettes
• 1/4 kilo sayote; peeled and sliced
• 1/4 kilo snow peas (sitsaro); stringed
• 1/4 kilo bok choy; cut into 2-inch portions
• 1/4 kilo mushrooms; cut in 2-inch portions
• 1/4 kilo young corn about 2-inch long
• 1/4 kilo baguio beans; stringed

• 2 cups chicken or pork broth
• 1 tablespoon cornstarch
• Salt to taste
• Cooking oil

Chopsuey Cooking Ingreidients:

• Saute garlic and onion, then add the meat ingredients. Cook for 5 minutes. Add broth and salt to taste. Add cornstach to thicken the sauce. Bring to a boil, then add the vegetables. Cook until done.

Cooking Tip:

• Add vegetables in the order of their respective tenderness. Add first those that are longer to cook than those easier to get tender.

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Love to eat the famous filipino arroz caldo? Well - it's one of filipino dish I'm craving for. ;-)

Ingredients:

• 1 kilo chicken; cut in small pieces
• 1 cup uncooked malagkit or plain rice or combination
• 1 small onion; chopped
• 4 cloves garlic; chopped
• 1 root ginger; sliced
• 6 cups water or broth
• Fish sauce
• Cooking oil
• Salt to taste (optional)
• Chicken bouillon cubes (optional)
• 1 tablespoon minced fried garlic (for garnishing)
• 1 tablespoon scallions (for garnishing)

Cooking Instructions:

• In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned.
  
• Drain any remaining oil and then add rice.
  
• Add enough water and bring to boil.
  
• Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary).
  
• Season with fish sauce according to taste. Serve hot in a bowl.
  
• Garnish on top with fried minced garlic and scallions.

Arroz Caldo Cooking Tip:

• Always dry chicken well with paper towels before placing into hot pan or casserole so it won't stick.
• You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.

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Sinampalukang Manok Ingredients:

• 1 kilo chicken; cut into serving pieces
• 1 onion; sliced
• 2 tomatoes; sliced
• 1/2 cup string beans; cut 2" length
• 4 cloves garlic; crushed
• 1 root ginger; crushed
• 2 cup tamarind tops and flowers
• 5 cups water
• Fish sauce or salt to taste
• Cooking oil

Sinampalukang Manok Cooking Instructions:

• Wrap the tamarind tops and flowers in a cheesecloth; tie both ends together.
• In a casserole, sauté garlic, ginger, onion, and tomatoes. Add chicken and saute until chicken turns light brown.
  
• Pour enough water, then add the wrapped tamarind tops and flowers.
  
• Bring to a boil and simmer.
  
• Add the vegetable.
• Strain and squeeze the cheesecloth, then remove from the casserole. Season with fish sauce according to taste. Cook until done. Serve hot!

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Craving for chicken inasal filipino dish? Well, you might try preparing it for yourself, ;-)

Chicken Inasal Ingredients:

• 1 kilo chicken; breast and wings preferred
• 4 stalks lemon grass; julienned
• 1 lemon; juice extracted
• 1 lime; juice extracted
• 4 cloves garlic; crushed
• 2 tablespoons 7-up or Sprite soda
• Ground black pepper
• 1/4 cup annatto seeds
• 2 tablespoons butter
• Chili pepper flakes (optional)
• Skewers for grilling
• Salt to taste
• Cooking oil

Chicken Inasal Cooking Instructions:

• In a bowl, marinate chicken overnight in salt, pepper, garlic, lemon grass, lime and lemon juice, and 7-up or Sprite soda. Set aside.
• Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
• Prepare a mixture for bashing by mixing annatto oil, marinade, and butter. Pan boil for few minutes and season with salt and MSG if desired. – Filipinos, sometimes, has this tantsa tantsa lang (estimate and approximate) method of cooking. Experiment, therefore, on your best combination.
• Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.

Cooking Tip:

• You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar in the marinade is good if you intend to preserve the left over chicken inasal in a day or two.

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Chicken Curry is one favorite filipino dish for all Filipinos around the world, :-) You can check the recipe below.

Chicken Curry Ingredients:

• 1 kilo chicken; cut into desired pieces
• 2 cups coconut milk
• 1/2 cup curry powder
• 1 bell pepper; sliced
• 1 medium potato; diced
• 1 carrot; diced
• 4 cloves garlic; crushed
• 1 small onion; chopped
• Fish sauce
• Ground black pepper
• Cooking oil

Chicken Curry Cooking Preparation:

• In a saucepan, sauté garlic, and onion.
• Drop the chicken and season with salt and pepper.
• Stir fry the chicken until light brown.
• Mix the curry powder and let simmer for 5 minutes.
• Pour coconut milk and drop the potatoes, and carrots. Boil for 10 minutes or until the sauce thickens.
• Drop the bell pepper and season with fish sauce according to taste.
• Serve hot!

Cooking Tip:

• Always dry chicken well with paper towels before placing into hot frying pan so it won't stick.

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Filipinos love to eat bulalo especially during their leisure time (drinking hard liquors with bulalo) :-) And if you happen to stumble on this blog looking for filipino dish recipe for bulalo, you can check the recipe and cooking guides below.

Bulalo Ingredients:

• 1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
• 1 small head cabbage (repolyo); quartered
• 1/4 kilo Chinese cabbage (pechay)
• 2 potatoes; quartered
• 1 onion; sliced
• 4 cloves garlic; crushed
• 2 corns; cut in halves
• 1 tablespoon peppercorns
• Salt to taste
• Fish sauce
• 1 lemon or 5 kalakamsi
• Soy sauce

Bulalo Cooking Instructions:

• Fry potatoes in 3 minutes. Set aside
• In a stock pot, simmer the beef shank or oxtail with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more hot water if necessary. When beef is fork tender, add the corn, potato, and peppercorns. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.
• Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice.

Cooking Tip:

• Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
• But but but....if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank or oxtail. When tender, add the necessary ingredients.

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Do you love to eat bicol express? Whew, i do imagine how spicy it is!!!! My father usually eat this filipino dish and he always says how delicious it is when it's served during lunch. :-) Check the complete recipe of bicol express and the cooking instructions below.

Bicol Express Ingredients:

• 1 kilo of pork meat; cut lengthwise
• 1/2 cup of Philippine bird's eye pepper (siling labuyo)
• 3 cups coconut milk
• 1/2 cup sauted shrimp paste (bagoong alamang)
• 4 cloves garlic; crushed
• 1 small onion; chopped

Bicol Express Cooking Preparation:

• In a saucepan, sauté garlic and onion.
• Drop the pork and bird’s eye pepper.
• Continue sauteing until pork starts to render fat and edges turn to brown.
• Add sauted shrimp paste and stir, then pour the coconut milk (you may pour gradually in preference to the amount of sauce you want).
• Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot!

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Looking for free pinoy recipe for the famous bagnet or widely known as Ilocano Chicharong Baboy? Well, checkout it's recipe below:

Bagnet (Ilocano Chicharon Baboy) Ingredients:

• 1 kilo pork belly; cut into desired pieces
• 1 liter cooking oil
• 1/2 liter water
• Salt to taste
• Water

Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:

• In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.
• Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool.
• Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve.

Cooking Tip:

• To avoid mess as well as burns, cook in a low cooking area.

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Do you love to eat adobong pusit (squid adobo)? Well, it's one of my favorites. Lot of my friends love to eat this filipino dish during lunch time.

Squid Adobo Ingredients:

• 1/2 kilo squid
• 1/2 cup water
• 1/2 cup vinegar
• 1 onion; chopped
• 1 tomato; chopped
• 4 cloves garlic; crushed
• 1/4 cup soy sauce
• 1 cup water
• 2 laurel leaves
• 1/2 tablespoon ground pepper
• Sugar to taste
• Salt to taste

Squid Adobo Cooking Instructions:

• Wash and clean the squid by removing the eyes, membrane, and stomach.
• Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water. Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce.
• In a skillet, sauté garlic (taken from the sauce) until brown, then add the onion, and tomato. When onion becomes translucent, add the squid and laurel leaves. Add sauce and season with sugar according to taste. Simmer until a thick broth is formed, then serve.

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Beef Stew or commonly called as Nilagang Baka is one of my favorite filipino dish since them. You can check it's recipe and cooking instruction below:

Estimated Cooking time: 1 to 2 hours

Beef Stew Ingredients:

• 1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
• 8 potatoes cut the same size as the beef
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 small cabbage, quartered
• 5 onions, diced
• 1 head garlic, minced
• 4 tablespoons of patis (fish sauce)
• 3 tablespoons of cooking oil
• 10 corns of black pepper
• 1 liter of water
• Salt and pepper to taste

Beef Stew Cooking Instructions:

• In a big casserole, heat oil and sauté the garlic and onions.
• Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
• Add the potatoes. Continue to simmer until potatoes are cooked.
• Add the cabbage then the pechay. Do not over cook the vegetables.
• Salt and pepper to taste.
• Serve steaming hot in a bowl and plain white rice.

Cooking Tips:

• You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

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Want to know how to cook chicken pastel? Check this youtube video I've found online. Be sure you first check chicken pastel recipe. :-)

For more cooking videos, see filipino recipe cooking videos.

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Morcon is one of my favorites - also known as beef roll stuffed with eggs, sausages, fat and cheese. Check the morcon recipe below.

Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
• 1/4 kilo ground beef liver
• 200 grams sliced sausages or ham
• 200 grams pork fat (cut is strips)
• 3 hard boiled eggs, sliced
• 100 grams cheddar cheese in strips
• 100 grams grated cheddar cheese
• 2 onions, chopped
• 5 bay leaf (laurel)
• 1/2 teaspoon of ground black pepper
• 1/2 cup vinegar
• 2 teaspoon salt
• 2 cups of water
• 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

• Spread and stretch the sliced beef on your working table.
• Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
• Roll the sliced beef with all the filling inside and secure with a thread or string.
• Repeat the procedure for the two remaining beef slices.
• On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
• Cover the pot and bring to a boil. Simmer for one hour.
• Add the vinegar and continue to simmer of another hour or until beef is tender.
• Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
• Optional: Garnish with olives before serving.

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