Siopao
Dough:
  • 3 cup All Purpose Flour
  • 3 Tsp. Yeast
  • 1 1/2 cup warm Water
  • 4 Tbsp. Sugar
  • 1/2 cup Shortening
  • 1 Tsp. Salt

Dissolve yeast in warm water, when dissolved, add sugar and 2 1/2 cup flour to make a soft sponge beat thouroughly set aside to rise until double in bulk. ( 20 - 30 minutes) add remainining flour and 1/4 cup shortening, and mix well knead until smooth divide dough into 24-36 pieces depending on desired size Form into balls. Set aside.
 
Filling:
  • 1/2 kg. Pork or Chicken (cut into small pieces or coarsely ground)
  • 1 cup Onion (chopped)
  • 1 clove Garlic (chopped finely)
  • 3 Tbsp. Soy Sauce
  • 3 Tbsp. Hoi sin sauce (can be find at oriental store)
  • 3 Tbsp. Sesame Oil
  • 1/2 cup Water
  • 2 Tbsp. Sugar
  • 1/2 Tbsp. ground Pepper
  • 6 hard boiled eggs (cut in slice or cubes)

Saute garlic, onion in a sesame oil (or Crisco) add pork or chicken,
cook till lightly brown, add water, soy sauce, hoi sin sauce, sugar, ground pepper and corn starch (or corn flour) stir until sauce boils reduce heat and simmer uncovered for 2 minutes, remove pan from heat add hard boiled eggs let cool for 5 minutes

 
Filling the Dough:
Take each ball of dough and roll out on floured surface place one round of dough in palm of hand put one table spoon of filling in center of siopao dough press edges of dough together take the 2 ends of bun, bring them up over the pinched edge and twist together firmly cut 12 pieces of greaseproof paper (wax paper) Into 2 inches square brush oneside lightly with oil place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper steam siopao dough for 20 minutes.
 
Rellenong Talong (Stuffed Eggplant)
  • 2 medium-sized Eggplants
  • 5 Eggs
  • 2 tbsp. cooking Oil
  • 1 tbsp. minced Garlic
  • 1/2 cup minced Onion
  • 1 lb. ground Pork
  • 3 Tomatoes, chopped
  • Patis (fish sauce) to taste
  • Black Pepper
  • 1 cup dried Bread Crumbs
How to Cook:
Cut eggplants into halves and broil skin side until tender.
Scoop out pulp and discard, soak skin in beaten eggs.
Heat 2 tbsp. of oil in a skillet and saute garlic until brown and onion until transparent.

Add ground pork until brown, add tomatoes, add fish sauce and pepper.

Stir constantly until excess moisture dissipates, set aside.
Divide stuffing into four portions, fill eggplant skins with stuffing.
Coat each with dried bread crumbs, fry eggplants until golden brown
 
Apritadang Baboy (Pork Stew)
  • 2 lbs. Pork Loin (cut into 1 1/2 inch strips)
  • 4 Potatoes (peeled and cut into quarters)
  • 2 tbsp. minced Garlic
  • 2 tbsp. Onion, finely chopped
  • 1 cup Tomato Sauce
  • 2 Bay Leaves
  • 1/2 tbsp. ground Pepper
  • 1/2 tsp. Oregano
  • 1/2 cup pimento stuffed spanish olives
  • 6 tbsp. white Vinegar
  • 1/4 cup Bread Crumbs
  • 1 red Bell Pepper (cored and sliced in 1/2 inch strips)
  • 1 green Bell Pepper (cored and sliced in 1/2 inch strips)
  • 1 cup sweet Peas
  • 1/2 cup Water
  • 1 tbsp. Salt or Patis (fish sauce) to taste
  • 5 tbsp. cooking Oil
How to Cook:
 Heat 3 tbsp. or oil in a saucepan and saute garlic and onion, add pork and salt (or patis).

Cook until pork is tender, stir occasionally.

Add tomato sauce, bay leaves, ground pepper, oregano, olives, water and vinegar. Simmer for 5 minutes stirring constantly

Add bread crumbs, red and green bellpepper and sweet peas, cook for 10 minutes.

Simultaneously (while cooking for ten minutes), in a separate skillet, heat 2 tbsp. of cooking oil and fry potatoes, add fried potatoes to stew. Serve hot
 
Chicharon (Pork Cracklings)
  • 2 lbs. Pork rind cut into 1 inch squares
  • 3 cups Water
  • 1 tbsp. Salt
  • 1 cup Vegetable or corn Oil

How to Cook:
 Boil cut pork rin in water and salt for 30 minutes.
On an oven pan, spread cooked pork rind and bake at 300 degrees F for 3 hours. Set aside and let cool.

Deep fry rinds in a skillet in hot oil over high heat until puffed up Best served with dipping sauce of vinegar, garlic, salt and pepper.

 
Pancit
  • 1 large Onion, minced
  • tbsp. Olive Oil (or normal cooking oil)
  • 5 cloves Garlic
  • 1 large Onion, chopped
  • 3 cups shredded Chinese Chard or Cabbage
  • 1 Carrot (sliced into julien style/long and thin)
  • Snow Peas Pods
  • french-cut Green Beans
  • 1/2 tsp. crushed red Pepper
  • 1/3 Soy Sauce
  • 1 lb.Pork, sliced into thin strips
  • 1 lb. Chicken Breast
  • 1 cup Shrimp (unshelled)
  • Patis (Fish Sauce) to taste
  • fresh ground Pepper to taste
  • 1 lb. Vermicelli, Pancit Canton or Rice Noodles
  • Lemon

How to Cook:
Bring 6 cups of water to boil, add pork & chicken w/ one teaspoon of pepper corn and pinch of salt. Boil until tender, drain (set aside broth), when the chicken is cooled, flake it & slice the pork into strips and set aside. Mince the garlic, chop the onion.

Saute the garlic and onion, then add the chicken, pork, shrimp, carrots, snow pea pods, french-cut beans, cabbage, red pepper and patis, stir fry until done and set aside

Preparation for the Noodles:
Wash the noodles under warm water, drain water using strainer. Boil reserved broth Add soy sauce and noodles to boiling broth, cover & simmer until cooked.

Mix all the ingredients together. Add enough soy sauce to make the noodles brown add fresh ground pepper. Garnish with sliced lemon

 
Misua (Noodle Soup)
  • 4 cups Chicken Broth1 Onion, thinly sliced
  • 1 cloveGarlic, mashed
  • 4 Eggs
  • Dash of Pepper and Patis (fish sauce) to taste
  • 1 ounce Misua
  • Oil
  • Green Onion, minced
How to Cook:
Heat oil in a saucepan and saute garlic until golden brown
Add onion and saute until transparent
Add chicken broth and bring to a boil
Add patis and pepper for taste
Lower heat and let simmer
Add misua and break eggs into the soup
Stir to mix eggs into the soup
Simmer until eggs are cooked
Garnish with green onion and serve hot
 
Adobong Pusit (Calamari in Tangy Sauce)
  • 2 lbs. fresh Squid, cleaned
  • 3 cloves Garlic, minced
  • 2 tbsp. Vinegar
  • 1 tbsp. Light Soy Sauce
  • 1 tbsp. Water
  • Salt and Pepper to taste
How to Cook:
Clean squid by rinsing and removing the transparent cartilage
In a skillet over medium heat, bring to a boil garlic, vinegar, soy sauce, water, salt and pepper, add squids while mixture is still boiling. Cook for 3 to 4 minutes, stirring occasionally and serve hot!
 
Escabeche (Sweet and Sour Fish)
  • 2 lbs. whole red snapper (or sea bass, bluefish or carp)
  • 1 1/3 tbsp. Salt
  • 1/2 cup white Vinegar
  • 1 cup Water
  • 1/2 cup brown Sugar
  • 4 tbsp. vegetable or corn Oil
  • 6 tbsp. Garlic, minced
  • 1 cup Onion, chopped
  • 4 tbsp. julienned Ginger
  • 1 cup Mushrooms, sliced
  • 1/2 cup julienned bell Pepper
  • 1/2 cup julienned Celery
  • 1/2 cup julienned Carrot
  • 1/2 cup julienned Scallions
  • 1 tbsp. sifted Flour
julienned = sliced in thinly strips
 
How to Cook:
 Clean fish and slit open, season fish with 1 tbsp. of salt inside and out.

Mix vinegar, water, sugar and remaining salt and set aside.

Heat oil in a medium sized skillet and fry fish, Set fish aside.

Saute garlic until light brown.

Add and saute onion with garlic until transparent, Add ginger.

Add vinegar mixture and bring to a boil.

Add fried fish, mushrooms, pepper, celery, carrot, scallions and flour to thicken.

Cover and simmer for 5 minutes. Serve!
 
Pinakbet
  • 2-3 Eggplants, cut in square
  • 1 Okra
  • 1 string Beans (cut into 2 inches lenghts)
  • 1 Ampalaya (bittersquash Melon), cut in half, remove seeds & cut tp into pieces
  • 1 Tomatoes
  • Salt to taste
  • Bagoong Isda (Fish Paste) or Alamang (Shrimp Paste)
How to Cook:
 In a big pot, put all the vegetables except tomatoes. Place tomatoes on top of the vegetables. Sprinkle salt. Add a little bit of water to the mixture (only to prevent the vegetables from sticking to the pot) before cooking. Cook in medium heat. Stir to redistribute the vegetables. Cook until vegetables are soft/done. Serve hot and best over steamed rice.
 
Source:
http://www.duyan.com