Grilled Chicken Adobo

Ingredients
1 1/2 cups soy sauce
1 1/2 cups water
3/4 cup vinegar
3 tablespoons honey
1 1/2 tablespoons minced
garlic
3 bay leaves
1/2 teaspoon black pepper
3 pounds skinless, boneless
chicken thighs

Directions

1. Preheat an outdoor grill for high heat, and lightly oil

grate.
2. In a large pot, mix soy sauce, water, vinegar, honey,
garlic, bay leaves, and pepper. Bring the mixture to a
boil, and place the chicken into the pot. Reduce heat,
cover, and cook 35 to 40 minutes.
3. Remove chicken, drain on paper towels, and set aside.
Discard bay leaves. Return the mixture to a boil, and cook
until reduced to about 1 1/2 cups.
4. Place chicken on the prepared grill, about 5 minutes on
each side, until browned and crisp. Serve with the
remaining soy sauce mixture.

Filipino Beef Steak

Ingredients

• 1 lemon, juiced
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• salt and pepper to taste
• 1 tablespoon cornstarch
• 1/4 cup vegetable oil
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 pounds New York strip steak, sliced thin

Directions
1. Whisk the lemon juice, soy sauce, sugar, salt, and pepper
together in a small bowl. Place the sliced steak in a large
bowl; pour the lemon juice mixture over the steak and toss
to coat. Sprinkle with the cornstarch and lightly mix.
Cover with plastic wrap and refrigerate at least 1 hour, up
to overnight.
2. Heat 1/4 cup vegetable oil in a large skillet. Remove the
beef slices from the marinade, shaking to remove any excess
liquid. Fry the beef slices in batches in the hot oil until
they start to firm, and are reddish-pink and juicy in the
center, 2 to 4 minutes per side. Remove the beef slices
from the skillet and set aside on a serving platter.
3. Heat the olive oil in a small skillet over medium heat.
Cook and stir the onion and garlic in the hot oil until the
onion is golden brown, 5 to 7 minutes; pour over the beef
slices.
Barbecued Pork Kebabs

Ingredients

• 1 cup white sugar

• 1 cup soy sauce
• 1 onion, diced
• 5 cloves garlic, chopped
• 1 teaspoon ground black
pepper
• 1 (4 pound) boneless
pork loin, cut into 1 1/2-inch cubes
• 10 bamboo skewers, soaked in water for 30 minutes

Directions
1. Whisk the sugar, soy sauce, onion, garlic and black pepper
together in a large bowl. Add the pork and toss to coat.
Cover and refrigerate at least 2 hours. Overnight is best
if possible.
2. Preheat an outdoor grill for high heat, and lightly oil the
grate.
3. Thread the pork onto the soaked skewers. Cook on the
preheated grill until the pork is no longer pink in the
center, 3 to 5 minutes per side.

Corned Beef Hash (Abalos style)

Ingredients

• 1 tablespoon
vegetable oil
• 4 cloves garlic,
chopped
• 1 onion, diced
• 1 tomato, chopped
• 1 large potato,
diced
• 1 (12 ounce) can
corned beef
• salt and pepper to
taste

Directions

1. Heat oil in a large skillet over medium-high heat. Add

onion and garlic, and cook until fragrant. Stir in the
tomatoes and potatoes, and cook for 7 to 10 minutes until
potatoes are softened. Add the corned beef, and flake into
pieces. Cook for another 10 minutes, stirring frequently.
Season with salt and pepper, and serve.
Salmon Sarciado
Ingredients

• 2 salmon steaks
• salt and pepper to
taste
• 3 tablespoons cooking
oil, divided
• 1 onion, chopped
• 2 cloves garlic,
crushed
• 2 tomatoes, diced
• 1 egg, beaten

Directions
1. Season both sides of the salmon steaks with salt and
pepper.
2. Heat 2 tablespoons cooking oil in a skillet over medium
heat. Briefly fry the salmon in hot oil until lightly
cooked, about 2 minutes per side. Remove from skillet and
set aside.
3. Add 1 tablespoon cooking oil to the skillet and allow to
get hot before adding the onion and garlic; cook and stir
the onion and garlic in the hot oil until fragrant, about 5
minutes. Stir the diced tomatoes into the mixture and
season with salt and pepper. Continue cooking until the
moisture from the tomatoes makes a sauce, about 5 minutes
more. Return the salmon to the skillet and allow to simmer
in the sauce until the fish flakes easily with a fork,
about 10 minutes. Stir the beaten egg into the sauce and
stir until well integrated; serve hot.

Guinataan Hito (Catfish)

Ingredients

• 2 tablespoons
cooking oil
• 1 onion, chopped
• 2 cloves garlic,
crushed
• 4 (4 ounce)
catfish fillets
• salt and pepper
to taste
• 1 1/2 cups
coconut milk

Directions

1. Heat the oil in a skillet over medium heat. Cook and stir
the onion and garlic in the hot oil until the garlic is
lightly browned and the onion is glossy, 7 to 10 minutes.
Add the catfish; season with salt and pepper. Cover and
cook for 2 minutes. Add the coconut milk and stir; cover
again and cook until the coconut milk appears oily, about
10 minutes.
Adobong Pusit (Squid Adobo)
Ingredients

• 2 1/4 pounds squid,

cleaned
• 1/2 cup white
vinegar
• 1/2 cup water
• salt and ground
black pepper to taste
• 2 tablespoons olive
oil
• 1 small onion,
minced
• 2 cloves garlic,
minced
• 1 tomato, chopped
• 1 tablespoon soy sauce

Directions
1. Combine the squid, vinegar, and water in a small pot over
medium heat; season with salt and pepper. Cook for 10
minutes.
2. Meanwhile, heat the olive oil in a saucepan over medium
heat; cook and stir the onion and garlic in the hot oil
until softened, 5 to 7 minutes. Stir the tomato and soy
sauce into the mixture. Pour the squid mixture into the
saucepan and bring to a simmer; cook together another 20
minutes.

Filipino Fried Chicken

Ingredients
• 1 cup cornstarch
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 2 tablespoons salt
• 1 teaspoon monosodium
glutamate (such as Ajinomoto®)
(optional)
• 4 eggs, slightly beaten
• 1/2 bunch green onions,
chopped
• 1/4 cup soy sauce (such as
Aloha™ Shoyu)
• 10 cloves garlic, minced
• 5 pounds chicken wings
• vegetable oil for frying

Directions
1. Combine cornstarch, sugar, flour, salt, and monosodium
glutamate in a large bowl. Add eggs, green onions, soy
sauce, and garlic. Pat chicken dry and add to the sauce.
Cover and refrigerate until marinated, 8 hours to
overnight.
2. Heat oil in a deep-fryer or large saucepan to 350 degrees F
(175 degrees C). Fry chicken in the hot oil until golden
brown, 15 to 25 minutes. An instant-read thermometer
inserted near the bone should read 165 degrees F (74
degrees C).
Filippino Lechon Kawali
Ingredients
• 1 1/2 pounds pork belly,
cut into small pieces
• 3 cloves garlic, crushed
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black
pepper
• water to cover
• oil for frying

Directions
1. Combine pork belly, garlic, bay leaves, salt, and pepper in
a skillet; pour in enough water to cover. Bring to a boil,
reduce heat, and simmer until skin is tender, 35 to 45
minutes. Drain and let sit at room temperature until pork
has air-dried.
2. Heat oil in a deep-fryer or large saucepan to 350 degrees F
(175 degrees C).
3. Fry pork in the hot oil, working in batches, until golden
brown, 3 to 5 minutes. Remove fried pork with a slotted
spoon and drain on a paper towel-lined plate.

Sinigang na Bangus (Filipino Milkfish in

Tamarind Broth)
Ingredients
• 5 cups water
• 2 onions, sliced
• 2 tomatoes,
sliced
• 1 pound milkfish
(bangus), cut into 5
pieces
• 2 small
eggplants, sliced 1/8-
inch thick
• 1 cup fresh
green beans, cut into
1-inch pieces
• 2 white radishes (labanos), sliced
• 5 pods okra, sliced
• 3 small green chile peppers
• 1 cup watercress (kangkong) leaves and stems
• 1/2 cup tamarind powder
• salt to taste (optional)

Directions
1. Pour water into a pot. Add onions and tomatoes, cover, and
bring to a boil. Add milkfish, eggplants, beans, radishes,
okra, and green chile peppers. Boil for 5 minutes. Stir in
watercress and tamarind powder. Cover, reduce heat, and
season with salt. Boil for 5 minutes until fish is cooked
through.
Submitted to:

Emelita Yambot

Submitted by:

Franchesca Gonzales