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.
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.
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!
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.
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.
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.
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.
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!
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.
Beef Mechado is one of my mother's favorites, it's beef cooked in tomato sauce and spices. My mother always asks me to bring her some beef mechado recipes for she really love to cook this stuff.
Estimated cooking time: 1 hour
Mechado Ingredients:
1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste
Mechado Cooking Instructions:
Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
Add the vinegar and let boil for a minute or two
Add the potatoes, onions, carrot, and bell pepper
Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
Serve hot with white rice
Beef Mechado Cooking Tips:
Pressure cook the beef with the beef stock for faster cooking time.
Fry the potatoes before adding to the casserole.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.
Longganisa is a pork sausages Filipino style which a lot of Filipino love to eat during breakfast.
Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time
Longganisa Ingredients:
1 kilo ground pork (include the pork fat)
1 spoon salt
1 spoon brown sugar
1 spoon paprika
1/4 teaspoon saltpeter (salitre)
1/2 teaspoon crushed laurel leaves
1/2 teaspoon ground black pepper
1/2 teaspoon red peppers, minced
4 cloves of garlic, crushed then minced
1/4 cup vinegar
1/8 cup soy sauce
Sausage casings
Longganisa Cooking Instructions:
In a big mixing bowl, combine all ingredients except the sausage casings
Mix well and let stand for an hour
Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end
Tie the middle of the sausage casing in intervals of about 3 inches.
Keep refrigerated for 2 to 3 days
To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish
Longganisa Serving Tips:
Longganisa is ideally served with steamed rice or Fried Rice and Egg
Kare Kare, one of town's favorite is a beef and or ox tail in peanut sauce.
Estimated cooking time: 2 hours
Kare Kare Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
Kare Kare Cooking Instructions:
In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.
Kaldereta is a dish popular in the Philippines, especially in Luzon island. Its common ingredients are cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it. (source: wikipedia)
Estimated cooking time: 1 1/2 to 2 hours
Beef Kaldereta Ingredients:
1 kilo beef / goat meat, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil
Kaldereta Cooking Instructions:
In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice
Cooking Tips:
Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.
Crispy Pata is one of the favorite filipino cuisines by Filipinos and I do love this too!!! According to Wikipedia: It is Filipino dish consisting of deep fried pig trotter or knuckles served with sawsawan, a soy-vinegar sauce. It is usually served as a party fare or an everyday dish. Many restaurants serves boneless pata as a speciality.
Preparation & drying: 4 hours to 1 day
Estimated cooking time: 20 minutes
Crispy Pata Ingredients:
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling
Crispy Pata Cooking Instructions:
Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
After the above process, rub patis on the pata and sprinkle flour liberally.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
Crispy Pata Dip Sauce:
Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.
Beef Tapa is one of the popular Filipino Cuisine which refers to cured or dried beef meat. Beef Tapa is best fried or grilled, often served with rice, fried egg and achara (pickled papaya strips).
Estimated Preparation & Cooking Time: 30 minutes
Beef Tapa Ingredients:
1/2 kilo lean beef, thinly sliced
1/2 cup fish sauce (patis)
1/4 cup refined sugar
3 teaspoons salt
1 head garlic, crushed and minced
1 teaspoon ground pepper
1/2 cup cooking oil
Beef Tapa Cooking Instructions:
Mix all ingredients in a mixing bowl
Marinate for at least an hour or keep in the refrigerator overnight.
In a large wok, heat cooking oil.
Fry the marinated beef for 15 minutes or until golden brown.
Lumpiang Shanghia (Spring Rolls) Ingredients:
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 
Do you love to eat
Looking for 
Morcon is one of my favorites - also known as beef roll stuffed with eggs, sausages, fat and cheese. Check the 
