Kitcharap.com

Ingredients:

1 lb. pork, cut into serving pieces
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp. patis (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp. fine breadcrumbs (or flour, or cornstarch)
vegetable oil

read more »

Nilaga in Filipino means ‘boiled’. Nilagang Baboy is another Filipino food recipe that is easy to make that you just throw everything in the pot and let it cook until tender. It can be with pork or beef of any kind you like and just add any vegetables of your choice. Corns and ripe saba (banana plantain) is also good in this dish. You may or may not add pork and beans — it’s up to you if you’ll like it thickened or just a clear soupy dish. You can even add a thumb-size ginger for a pungent flavor. Nilaga is good in any kind of weather.

Ingredients:

1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
5-6 cups water
3 cloves garlic, crushed
1 onion, quartered
2 green onions (scallions), sliced into 1” long
1/4 tsp. peppercorn
Salt to taste
2 eddoes- also known as taro or gabi, quartered (optional)
2 potatoes, quartered
1 can pork and beans
Pechay (bok choy) or cabbage leaves

read more »

Ingredients:

¾ kg pork belly, cut into 2” cubes
5 cups of rice wash
1 large onion, quartered
2 red plump tomatoes
1 tbsp rock salt
1 sachet (22 g) tamarind soup base mix with taro (sampalok na may gabi)
3 small sized taro (gabing tagalog), peeled
12 medium sized okra, remove both ends
6 long pcs of string beans (sitaw), cut into 2” length
3 pcs finger chilis (siling haba)
A bunch of swamp cabbage (kangkong), leaves and tender stalks only

read more »

Ingredients:

2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk

read more »

Ingredients:

1/2 lb. pork, sliced
2 tbsp. vegetable oil
3 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1/2 squash, cubed
2 cups sliced okra
2 cups 1-1/2 inch long cut sitaw (yard long beans)
2 eggplants, sliced
1 ampalaya (bitter gourd and/or bitter melon), sliced
1 to 1-1/2 cup water
2 to 3 tbsp. bagoong alamang (salted shrimp paste)

Procedures :

1 ~ In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2 ~ Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3 ~ Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
4 ~ Pour in water and add the bagoong alamang, and bring to a boil.
5 ~ Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
6 ~ Immediately remove from heat. Transfer to a serving dish. Serve hot.