Chicken Empanada…

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1 1/2 lb boneless chicken breast, cut into cubes

1 piece medium-sized onion, minced

1 tbsp garlic, minced

1 cup potato, diced

1 cup carrot, diced

1 cup green peas

1/4 cup raisins

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp sugar

1/2 piece chicken cube

2 tbsp cooking oil


3 cups flour

4 tbsp sugar

6 tbsp water, cold

1 piece raw egg

1 cup butter, cold

1/2 tsp baking powder

1/2 tsp salt

Watch the cooking video:

Cooking Procedure

1. Cook the Filing

1.1 In a heated pan, pour the cooking oil and allow to heat-up
1.2 Saute the garlic and onions
1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes)
1.4 Add water and chicken cube then simmer for 10 minutes
1.5 Put-in carrots and potatoes and simmer for 5 minutes
1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes
1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

2. Make the dough

2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well.
2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
2.3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process.
2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
2.5 Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique)

3. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.

4. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.

5. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.

6. Remove from the oven.

7. Serve hot.


Max’s Style Fried Chicken…

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1 whole spring chicken (cornish game hen)

6 pieces dried bay leaves

1/4 cup chopped cilantro or parsley

4 cups water

3 cups cooking oil

2 tsp salt

1 tsp ground black pepper
Watch the cooking video:

Cooking Procedure

1. In a steamer, pour the water and bring to a boil.

2. Add the dried bay leaves and chopped cilantro in the boiling water

3. Steam the chicken for 45 minutes

4. Remove the chicken from the steamer and allow the excess liquid to drip. Let the chicken cool down.

5. Rub salt and pepper all over the chicken.

6. In a deep-fryer or tall pot, pour the cooking oil and apply heat.

7. When the cooking oil is hot enough, deep-fry the chicken for about 12 minutes. (If the chicken is not entirely immersed in oil, flip the chicken to fry the other side for another 12 minutes or until color turns golden brown)

8. Remove the chicken from the fryer and allow oil to drip.

9. Serve hot with fried kamote (fried sweet potato)!



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3 lbs oxtail (cut in 2 inch slices)

1 small banana flower bud (sliced)

1 bundle of pechay or bok choy

1 bundle of string beans (cut into 2 inch slices)

4 pcs eggplants (sliced)

1 cup ground peanuts

1/2 cup peanut butter

1/2 cup shrimp paste

34 Ounces water (about 1 Liter)

1/2 cup annatto seeds (soaked in a cup of water)

1/2 cup toasted ground rice

1 tbsp garlic, minced

1 large onion, chopped

salt and pepper

Watch Video:

Cooking Procedure:

1. In a large pot, bring the water to a boil

2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)

3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes

4. Add the toasted ground rice and simmer for 5 minutes

5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes

6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)

7. Add salt and pepper to taste

8. Serve hot with shrimp paste (Bagoong Alamang)!



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1 lb miki noodles

3 cloves garlic, crushed and minced

1 medium onion, minced

1/4 lb cooked Kikiam (quekiam), sliced

1/4 lb pork, sliced into thin strips

6 to 8 pieces cooked meatballs

3 tablespoons cassava flour diluted in 3 tablespoons water

1/4 lb ham, chopped

1/4 lb pig’s liver, sliced

1 1/2 tablespoons fish sauce

1 tablespoon soy sauce

1 teaspoon ground black pepper

6 cups pork or beef broth

1 cup chicharon (pork cracklings or pork rinds), pounded

1 piece raw egg, beaten

2 tablespoons onion leeks or scallions, chopped (optional)

2 to 3 pieces hard boiled eggs (optional)

2 tablespoons cooking oil

Cooking procedure:

1. Heat a cooking pot then pour-in cooking oil.

2. When the oil is hot enough, sauté the garlic and onions.

3. Put-in the sliced pork and cook until the color turns medium brown.

4. Add-in the ham and liver then cook for 2 minutes.

5. Add fish sauce and soy sauce then stir.

6. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)

7. Put-in the cooked meatballs and kikiam then simmer for 3 minutes.

8. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.

9. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.

10. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.

11. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks (optional).

12. Serve hot.



Lumping Sariwa…

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2 cups sweet potato, cubed

2 tbsp fish sauce (patis)

1 lb cabbage, shredded

1 ½ cup carrots, julienned

½ cup water

½ cup peanuts, crushed

6 pieces Lettuce leaves

½ lb pork, thinly sliced

1 pack extra firm tofu, sliced in strips

1 cup shrimp, shelled and deveined

2 cups string beans (baguio beans), chopped

1 medium sized onions, chopped

½ cup cilantro, chopped

3 tbsp garlic, minced

1 pork cube


1 cup all-purpose flour

2 pieces raw eggs

2 tbsp cooking oil

½ tsp salt

1½ cups milk


1 tbsp soy sauce

½ cup brown sugar

2 cups water

½ pork cube

1 tbsp garlic, minced

2 tbsp corn starch (diluted in 4 tbsp water)

Watch Video:

Cooking Procedure:

1. Cook the Filling

1.1. In a heated pan, pour-in the cooking oil then sauté the garlic and onions
1.2. Add the pork and cook until color turns light brown
1.3. Put-in the pork cube and add ½ cup water then simmer until pork is tender
1.4. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft
1.5. Add the tofu and cook for a few minutes
1.6. Put-in the cilantro, carrots, and string beans then mix with the other ingredients
1.7. Add the cabbage and let cook for 5 minutes
1.8. Add the fish sauce and mix. Set aside

2. Make the wrapper

2.1. In a mixing bowl, crack the eggs and beat
2.2. Add the milk while beating
2.3. Put in the salt and all-purpose flour then mix thoroughly
2.4. Add the vegetable oil and mix well
2.5. Turn the stove on to medium heat and put the non-stick pan in place
2.6. Spray the pan with oil or grease with butter
2.7. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
2.8. Cook until the top part of the mixture is dry (about 2 minutes)
2.9. Using a spatula, remove the cooked mixture and place in a flat plate. Set aside

3. Make the sauce

3.1. In a saucepan, pour the water and bring to a boil
3.2. Add the brown sugar and pork cubes
3.3. Put some salt and soy sauce then mix well
3.4. Dilute the cornstarch in water and pour in the saucepan.
3.5. Cook until the sauce becomes thick. Set aside.

4. Wrap the filling

4.1. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.
4.2. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
4.3. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed

5. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.

6. Serve.

(All sources are from

Litsong Kawali…

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2 lbs pork belly

2 tbsp salt

2 tbsp whole pepper corn

5 pcs dried bay leaves

3 cups cooking Oil

34 ounces Water

Cooking Procedure:

1. Place the water on a big cooking pot and bring to a boil

2. Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender

3. Remove the meat from the pot and let it cool down for a few minutes

4. Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections

5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up

6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy

7. Flip the meat to cook the opposite side

8. Remove the meat from the pan, let it cool down a little then slice according to desired portions

9. Serve hot. Share and Enjoy!

Post courtesy of

Adobong Paksiw na Pata…

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2 lbs Pork leg (pata), sliced crosswise


1 tsp garlic, crushed


½ cup soy sauce


3 tbsp vinegar


½ cup brown sugar


1 pack dried banana blossoms (about 100 grams), soaked in water


5 pieces dried bay leaves (optional)


1 tbsp whole pepper corn


Cooking Procedure:


1. Pour the water in a pot and bring to a boil


2. Add the whole pepper corn and optional dried bay leaves


3. Put-in the soy sauce and garlic then wait for the mixture to boil again


4. Put-in the sliced pork leg and simmer for 1 to 1.5 hours (or cook in pressure cooker for 30 minutes)


5. Add the vinegar and simmer for 10 minutes


6. Place the banana blossoms in and simmer for 5 to 7 minutes


7. Add the brown sugar and salt and simmer for 2 minutes


8. Serve hot. Share and Enjoy!

Or watch the video:

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