Healthy Pork Pata Tim Recipe

INGREDIENTS:

1 kilo porks leg (pata)

1/4 cup soy sauce
3/4 cup pineapple juice
3/4 cup oyster sauce
5 cloves garlic; crushed
1 tablespoon rice wine
1 tablespoon black pepper corns
1 red onion; chopped
3 bay leaves
3 pcs star anis

Pata Tim Sauce Ingredients:

1 cup broth of pata

5 tablespoons cornstarch

Salt to taste
INSTRUCTIONS:
1.
In a stock pot with enough water, simmer the pork pata with all the
ingredientsuntil fork tender.

2.

Add hot water if necessary to replace the evaporated liquid. Drain and
cut the meat from one side and separate the bones.
3.
Save 1 cup of broth.
4.
Place pechay in a platter. Put the pata over the pechay. Set aside.
5.
For a super tender meat use charcoal when cooking, slow cooking is
the key. Patience is a virtue indeed.
Pata Tim Sauce Cooking Procedures:
1.
In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil
until sauce becomes thick.
2.
Pour the sauce on top of the pata.

Ginataang Adobo Recipe

INGREDIENTS:
Marinade:

1 kilo meat (pork or

chicken)
100 ml soy sauce
(120 ml for a
darker shade of meat)
15 ml vinegar
(preferably cane, but
coconut vinegar is
also acceptable)
1 tbsp black
peppercorn, crushed
1 tbsp white pepper
(optional)
1 tsbp minced garlic (optional)
1 tbsp olive oil (optional)

For browning and simmering:

2 tbsp oil
1 cup water
4 pcs bay leaf
2 cups of coconut milk (the kakang gata, or the first extraction of the
coconut milk)
1 medium-sized ginger, minced or julienned (optional)
1 medium-sized onion, minced

8 stalks of lemon grass, finely minced

Slurry (optional, on the watery side for sauce thickening)
Pineapple chunks (optional)

INSTRUCTIONS:
1.
2.
3.
4.
5.
6.

Mix the meat with all the ingredients for the marinade. Rub the marinade
and the spices onto the meat. Set aside for at least 30 minutes, 3 hours or
overnight depending on the urgency of the dish preparation.
In a heated pan with oil, sear the meat (without the marinade) for at least
five minutes or until brown.
In the same pan, saut ginger, onion and lemon grass. Add the meat and
marinade. Simmer for at least five minutes.
Add water and bay leaf. Simmer until chicken is thoroughly cooked and
half of the water evaporated.
Add coconut milk. Bring to a boil. Mix occasionally. Add slurry until the
right consistency is achieved. Add pineapple. Season to taste.
Serve hot. Or cold, the next day. (Note: Adobo is believed to get tastier
when eaten the day after cooking.)

Litson Manok or Lechon Manok Recipe

Ingredients:

1 kilo dressed whole chicken

1 8 oz Sprite or 7up

3 tbsp of white or brown sugar

3-5 cloves of garlic, minced

1 medium sized onion, sliced

3 tbsp of lemon or calamansi juice

1 thumb size ginger, sliced

1 or 2 stalks of lemon grass (tanglad)

ground black pepper

3 bay leaves

1 stick of butter

salt

3 tbsp soy sauce

Cooking Instructions:
1.
2.
3.
4.
5.
6.
7.
8.

Marinate the whole chicken in Sprite or 7up, soy sauce, calamansi

juice, garlic, ginger, onions, pepper and sugar for an hour or more. To get
the best result we suggest to marinate the chicken overnight.
Preheat the oven to 325C.
Stuffed the Chicken cavity with the following lemon grass tied
together, garlic, bay leaves and Peppers.
Inject the marinade mix unto the inside of the chicken.
Rub the chickens skin with butter, salt, pepper and garlic.
Finally, roast the chicken for 1 hour and 20 minutes or until the chicken
is golden brown.
While roasting brush the chickens skin, with butter.
Serve hot with Mang Tomas lechon sauce.

Chicken Kaldereta Recipe

Ingredients:

1 chicken (1 kilo)

1 can liver spread or

1 cup lechon sauce

1 small can tomato sauce

3-4 pcs. sweet whole pickles (sliced slanting by, 1/4 thick)

1/4 cup pickle sauce

2 bell pepper (red & green, strips)

3 onions (quartered)

4 Frankfurters or sausage (sliced slantingly, 1/4 thick

1/2 head garlic, minced

1/4 cup vinegar

2 tbsp. soy sauce

1 tsp. salt

1 tsp. ground pepper

Cooking Instructions:
1.

Clean chicken, cut into small serving pieces. marinate in vinegar, soy
sauce, salt, pepper, and garlic. Let stand for 1-2 hours. Drain. Fry until a
little brown.
2.
Put back fried chicken into vinegar mixture, add tomato sauce, pickles,
pickle liquid, onions. Cover.
3.
When it starts boiling, lower heat and simmer until chicken is tender.
Add the rest of the ingredients, Thicken sauce with liver spread or
prepared lechon sauce. Cook for another 10 minutes.
NOTE:

1.

If you want a more spicy caldereta, add minced siling labuyo and more
powdered pepper.

Fish Lumpia Recipe

Ingredients:

1 kilo galunggong or any firm flesh fish

1/2 head garlic, crushed

1/2 head garlic, finely chopped

2 medium size onion, finely chopped

1 small size singkamas, finely diced

1 medium size potato, finely diced

1 medium size carrot, finely diced

1 bundle kinchay chopped

1 large size egg, beaten

3 tbsp soy sauce

salt and pepper

spring roll or lumpia wrappers

cooking oil
Cooking Procedure:
1.

Remove and discard head, innards, fins and scales of fish, In a wok
pour 2 cups of water, add in crushed garlic and a tablespoon of salt bring

to a boil. Add in fish a let simmer for about 1 minute. Removed from wok,
drain and let cool down. Discard the poaching water.
2.
Coarsely flake the fish meat and remove and discard fish bones, keep
aside. Using same wok saut garlic and onion until fragrant. Add in the
flaked fish and stir cook for 1-2 minutes. Stir carefully to avoid the fish
fromdisintegration.Remove from wok and place in a big mixing bowl, let
cool down. Mix in all remaining filling ingredients thoroughly. Season with
salt and pepper to taste.
3.
Place 1 tbsp. of filling on one side of wrapper and wrap tightly, secure
wrapper by lightly dabbing water on wrapper edge. In a wok deep
fry lumpiaat medium to low heat for 2-3 minutes or until wrapper turns to
crunchy golden brown and the filling is cooked. Serve with sweet and sour
sauce or Thai sweet chili sauce.

Sweet and Sour Fish Recipe

Ingredients:

1
1
1
1

large Fish, I used Tilapia

large onion (chunks)
medium green bell pepper (chunks)
medium red bell pepper (chunks)

1 can pineapple chunks (reserve the juice for the sauce)

cooking oil for deep frying

To combine:

1/4 cup pineapple juice

1/4 cup ketchup

1/4 cup sugar

1/2 tsp salt

2 tbsp cornstarch dissolved in 1/4 cup orange juice

Cooking Instructions:
1.
2.
3.
4.
5.
6.

Fry the fish. Set aside.

Combine pineapple juice, ketchup, sugar salt and dissolved cornstarch
together. Set aside.
In a pan or wok, heat a small amount of oil and saute onion, red bell
pepper,green bell pepper and pineapple.
Add the sweet & sour mixture and cook until sauce has
thickened. Removefrom heat.
Pour-in the sweet & sour sauce over to the fried tilapia.
Serve hot. Enjoy!

Shrimp Lumpia Recipe

Ingredients:

2 pounds large to jumbo shrimp

lemon pepper salt to taste

1 16 ounce package spring roll wrappers

1 egg white, beaten

1 quart vegetable oil for frying

sweet chili sauce for dipping

Cooking Instructions:
1.
2.
3.
4.
5.
6.
7.
8.

Prepare the shrimp by shelling all but the tail and deveining each one.
Mix the shrimp with enough lemon pepper salt in a bowl until well
coated with seasoning.
Pull a wrapper off the stack and place the wrapper on a work surface.
Place one piece of shrimp in the middle of the wrapper. Roll the
wrapper tightly around the shrimp and seal the edges with egg white.
Repeat making rolls with the remaining wrappers and filling.
Heat the oil in a heavy pan or deep fryer to 375 degrees.
Deep-fry lumpias, careful not to overcrowd the pan, until the rolls float
and turn golden brown, about 3 minutes.
Remove and place on a rack or pan with paper towel to help drain
some of the oil. Serve hot with sweet chili sauce.

Pinapaitan Baka Recipe

Ingredients:

1/4 lb beef, cut in small cubes and boiled

1/4 lb ox tripe, boiled and cut into small slices
1/4 lb beef intestines, boiled and cut into small slices
1/4 lb beef liver, boiled and cut into small slices
3 cloves garlic, minced
1 thumb size ginger, minced
1 medium size onion, minced
2 jalapeno pepper
7 cups beef broth
salt and pepper


cooking oil
Cooking Instructions:
1.
2.
3.
4.
5.
6.
7.
8.
9.

Saute garlic, onion and ginger in oil.

Add the boiled beef, ox tripe, beef intestines and liver.
Stir fry for 2-3 minutes.
Add the beef broth.
Bring to a boil.
Add the jalapeno pepper.
Simmer for another 3-5 minutes.
Season with salt and pepper.
Serve hot.

Filipino Recipe Mini Cassava Cake

Ingredients:

1 pack grated cassava

2 eggs

1/2 cup condensed milk

1/3 cup evaporated milk

1/3 cup coconut milk

jackfruit, cut in tiny pieces

butter spray
Cooking Instructions:
1.
2.
3.
4.
5.
6.
7.

1. Preheat oven to 350F.

Beat eggs.
Add the grated cassava.
Add the condensed milk, evaporated milk and coconut milk. Mix well.
Then add the jackfruit.
Spray the mini muffin pan with butter spray.
Bake the mini cassava for 18-20 minutes. Insert a toothpick to make
sure the cassava is
8.
cooked through.
9.
Serve hot or cold with tea or coffee.

Kutsinta (Brown Rice Cake) Recipe

Ingredients:

400 grms tapioca flour or cassava starch

kg plain flour

1 kg brown sugar

1900 ml water

30 ml lye water

orange food color

grated coconut
Cooking Instructions:
1.

2.

3.
4.
5.
6.
7.

In a large and deep casserole or kettle or container, mix all the dry
ingredients plain flour, tapioca flour and brown sugar. Add in water and
mix thoroughly until dry ingredients have basically dissolved into the
water and a thick homogenous mixture is attained.
Using a fine colander let the mixture pass the fine sieve. Strain
properly to ensure a smooth mixture. You can press the soft lump to allow
passing it into the fine colander. Continue doing this for the rest of the
mixture until a smoother mixture is collected.
Add in lye water into the mixture and stir properly until it becomes
yellowish in color. Add in orange food color and continue stirring until it is
evenly blended.
The next step is to prepare the molds or small containers. Fill the cups
with the mixture to about full. Arrange them properly in batches in the
upper layers of the steamer.
Heat the water in the steamer until it is briskly boiling. Mount the
upper layers and steam for about 15 to 20 minutes, until the kutsinta
have cooked through.
Take the kutsinta from the steamer and allow cooling. Meanwhile
continue with the succeeding batches. Continue cooking until all the
mixture is consumed.
Remove the cooked kutsinta from the molds and arrange them in
serving plates. Top them with grated coconut and serve.

Proyekto
sa
Edukasyon
g
Pantahana

n at
Pangkabuh
ayan
Ipinasa Ni:
Princess Danlyn Cablao
Grade 6 Diamond
Ipanasa Kay:
G. Novene B. Jacobe
Guro

Pinoy
Recip
e