Pork Kilawin

* 1 kilo pork
* 1/3 cup soy sauce
* 1/2 cup Vinegar
* 2 medium onions, chopped
* 4 cups of water
* 1 teaspoon salt

Cooking Instructions:

1. In a casserole, put pork in water and some salt.

2. Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.

3. Remove pork from water.

4. Slice the pork into bite sized pieces while still hot.

5. Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

6. Serve immediately!

Pork Sinigang

Estimated cooking and preparation time: 1 hour

* 3/4 kilo Pork, cut into chunks
* 3 tomatoes, sliced
* 2 onions, diced
* 5 cloves of garlic, minced
* 100 grams Kangkong (river spinach)
* 100 grams String beans
* 2 pieces horse radishes, sliced
* 3 pieces gabi (taro), pealed
* 2 pieces sili pag sigang (green finger pepper)
* 200 grams sampalok (tamarind)
* 3 tablespoons of patis (fish sauce)
* 1 liter of rice wash or water

Cooking Instructions:

1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

2. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.

3. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

4. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.

5. Serve piping hot.

Sinigang Cooking Tip:

* Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Chicken Barbeque

Estimated cooking time excluding preparation: 30-45 mins.

* 1 kilo chicken (whole or cut in pieces)
* 1 cup soy sauce
* 1 head garlic, minced
* 1 onion, finely chopped
* 3 tablespoons of calamansi juice or lemon juice
* 1/2 cup of sprite, 7up or beer
* 2 cups of tanglad (lemon grass) for whole chicken
* 1 teaspoon ground black pepper
* 3 tablespoons of brown or white sugar

Cooking Instructions:

1. Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.

2. Marinate in the refrigerator for 1 to 3 hours.

3. Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.

4. Cook chicken on grill or in oven until golden brown

Cooking Notes:

* To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.

* To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

* Enjoy this delicious chicken recipe with family and friends!

Chicken Afritada

Estimated cooking time: 50 minutes

* 1 kilo chicken, cut into pieces
* 5 pieces potatoes, peeled and halved
* 1 red onion, diced
* 1 head garlic, minced
* 1 green bell pepper, sliced into strips
* 1 red bell pepper, sliced into strips
* 2 cups pork or chicken stock (broth)
* 1 cup tomato sauce
* 2 tablespoons of patis (fish sauce)
* 3 tablespoons of cooking oil

Cooking Instructions:

1. In a cooking pot or wok, heat oil.

2. Sauté garlic and onions.

3. Add chicken and slightly brown.

4. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

5. Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

6. Add the green and red bell peppers, simmer for an additional minute or two.

7. Salt and pepper to taste

8. Serve this chicken recipe hot with steamed rice.

Fried Chicken Pinoy Style

Estimated cooking time: 45 minutes

* 1 1/2 kilo chicken, cut into pieces
* 1/4 cup of white vinegar
* 5 cloves of garlic, crushed
* 1 cup of water
* 2 cups cooking oil
* Salt and pepper to taste

Cooking Instructions:

1. In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
2. Remove just before the chicken is fully cooked.
3. Strain off liquid.
4. In a frying pan or wok, heat oil and deep fry the chicken until golden brown
5. Place on paper towel to remove excess oil
6. Serve hot with rice and sliced cucumber or atchara on the side.

Chicken Pastel Recipe

Estimated cooking time for this chicken recipe: 1.5 hours

* One 1 1/2 kilo chicken, cut in pieces
* One can (14 ounces) Vienna sausage, sliced
* 3 potatoes, diced
* 1 carrot, diced
* 1 up mushrooms, cut in half
* 1 green bell pepper, sliced in strips
* 1/2 cup sweet peas
* 1 onion, minced
* 1/4 cup grated cheese
* 1 cup margarine
* 2 cups chicken stock (broth)
* 1/2 cup evaporated milk
* 4 tablespoons soy sauce
* 1 lemon extract (juice)
* 1 egg, beaten
* Salt and pepper to taste

Pie Crust

* 2 cups flour
* 1/2 cup corn oil or vegetable oil
* 1 teaspoon salt
* 1/4 cup of water

Procedure:
1. In a bowl, marinate chicken lemon juice and soy sauce for an hour.

2. In a skillet, melt margarine and brown chicken, set aside.

3. Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

4. Transfer to a baking dish.

5. Pre-heat oven to 450 degrees Fahrenheit.

6. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

7. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

8. Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

9. Bake until golden brown (about 15 minutes).

Chicken Tinola (Tinolang Manok)

* 1 kilo whole chicken, cut into serving pieces
* 1 piece medium-sized unripe papaya, peeled and sliced
* 1/2 cup chili leaves (dahon ng sili)
* 2 tablespoons fish sauce (patis)
* 2 tablespoons ginger, julienned
* 3 cloves garlic, minced
* 1 medium-sized onion, chopped
* 5 cups water
* 3 tablespoons oil
* salt and pepper to taste

PROCEDURE :

1. In a casserole, heat oil and saute garlic, ginger, and onion until soft.
2. Add the chicken pieces and stir-fry for about 3 minutes.
3. Season with patis and pour in the water.
4. Bring to a boil then lower the heat and simmer until the chicken is tender.
5. Season with salt and pepper to your desired taste.
6. Add in the papaya and simmer for another 5 minutes or until the papaya is tender.
7. Remove from heat, put in the chili leaves and cover to allow the leaves to cook.
8. Serve hot.