Chopsuey Cooking Instructions:
* In a work or large pan, sauté the garlic and onions then add the pork and chicken liver. Add oyster sauce. Stir well.
* Sitr the water with cornstarch and add it to the wok or pan.
* Remove from fire when the sauce has become clear and thick in consistency.


Chopsuey Ingredients:
* 1/2 cup chicken liver (sliced into large thin pieces)
* 1 ½ cup pork (sliced into small pieces)
* 1 cup water and 2 cups cornstarch
* 3 cups cooking oil
* 3 cloves garlic (minced)
* 1 onion (chopped)
* 1 kilo assorted vegetables (you can buy mixed vegetables for especially for cooking chopuey)
* 1 tablespoon oyster sauce


Kare-kare is a Philippine meat dish made up of peanut sauce, beef, oxtail, tripe and an assortment of vegetables. Its popular partner is the “bagoong” or shrimp paste.


This distinctly Filipino dish is believed by most to have originated from the Pampanga region which is dubbed as the Culinary Center of the Philippines. Still, some claim that the name “kare-kare” was lifted from the Indian word “curry” and that the dish was introduced to the Philippines by Indians who once settled in the Rizal province many years ago.

It is a persistent favorite in fiestas or traditional gatherings of Filipinos.

Kare-kare Recipe

Kare-kare Ingredients:
* 1 oxtail
* 1/2 kilo ox tripe or 1/2 kilo beef, or 1/4 kilo of each
* 1 banana heart/bud cut into large pieces
* 2 bundles pechay, half each leaf crosswise
* 1 bundle string beans cut into 3-inch pieces
* 4 pieces eggplants, halved lengthwise and cut into 3-inch pieces
* 2 pieces onions, diced
* 1 head of garlic, minced
* 1/2 cup of oil
* 8 cups of water
* 1/4 cup of ground toasted rice
* 1 cup of peanuts, ground
* 1 tablespoon of atsuete, soaked in ½ cup of water
* salt and pepper to taste
* 1/2 cup of bagoong alamang (anchovies)

Kare-kare Cooking Instructions:
* In a stock pot, boil ox tail and ox tripe in water with a little salt for an hour or until tender. Cut up the tail and tripe into medium-sized pieces and set aside. Keep the stock for later use.
* In a large wok, heat the oil and sauté garlic and onions. Add the stock and the water in which atsuete was soaked.
* Add the banana heart/bud and string beans. Bring to boil. Season with salt.
* When the banana heart and string beans are nearly tender, add the pechay, eggplant and meat (ox tail and tripe). Add enough water if necessary.
* Add the ground peanuts and rice until soup is thick. Stir continuously so as to prevent sticking of the ground peanuts and rice to the wok.
* Serve with bagoong alamang (anchovies)


Sinigang is a Philippine soup that is considered to be one of the most indigenous dishes in the present Filipino cuisine. Its characteristic flavor comes from the tamarind which gives it its sour taste that not only lingers in the soup part but is also infused into the meat.

Sinigang is basically composed of a meat (e.g. pork, fish, shrimp, beef, chicken), tamarind, green chili, tomato and onion. Vegetables such as okra, kangkong, taro, radish, string beans and eggplant may also be added.

Through time, the typical Sinigang has evolved and produced different varieties in which ingredients to make it sour other than tamarind, such as guava, raw mango, and calamansi, are used.

Pork Sinigang


Other Sinigang Varieties
Sinigang Variety

Pork Sinigang Recipe

Pork Sinigang Ingredients:
* 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 siling pangsigang (green finger pepper) -optional
* 200 grams tamarind
* 3 tablespoons fish sauce
* 1 liter of rice wash or water

Pork Sinigang Cooking Instructions:
* Boil tamarind 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.
* In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
* 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.
* Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili. Let boil for 2 minutes.
* Serve piping hot.

* 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.
* You can also try using shrimp, fish, chicken or beef in place of pork.


Adobo is one of the most popular viands in the Filipino cuisine. Its name though was lifted from a Spanish word pertaining to spices.


When the Spaniards came to the Philippines, they encountered a unique method of cooking done by the natives which involves simmering meat in vinegar and salt. This method of cooking by the Filipinos enables the food to last longer because of the preserving action of the condiments. The Spaniards termed the dish “adobo” which means marinade or seasoning in Spanish. Since then, dishes prepared in this manner were called Adobo.

There is also a Spanish dish that seems related to the Philippine Adobo due to its name, ”adobado.” They differ, however, on the recipes.

Adobo, usually, is a dish made of pork or chicken, or both, slowly cooked in soy sauce, vinegar and other spices, and sometimes fried afterwards. Other meats though can be used as the main ingredient, such as squid, fish, and even vegetables (e.g. kangkong adobo, string beans adobo).

Pork / Chicken Adobo Recipe

Adobo Ingredients:
* 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kilo of pork or 1 kilo of chicken
* 1 cup potatoes cut in same size as meat -optional
* 1 head garlic, minced
* 1/2 onion, diced
* 1/2 cup soy sauce
* 1 cup vinegar
* 1 teaspoon paprika
* 5 laurel leaves (bay leaves)
* 4 tablespoons of cooking oil or olive oil
* Salt and pepper to taste

Adobo Cooking Instructions:
* In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
* Add the pork and chicken to the pan and fry in oil until slightly brown.
* Add 2 cups of water, 1/2 cup of soy sauce, 1 cup vinegar, paprika and the bay leaves. Do not stir. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
* You can add the potatoes at this point. Stir and add salt and/or pepper to taste.
* Bring to a boil under low fire until potatoes are tender then simmer for an additional 5 minutes.
* Serve hot with plain rice.

Global Chef

Hi, my name is Global chef.

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