LUTONG PINOY RECIPE

Malunggay Soup Ingredients:
1 cup malunggay leaves, rinsed
1 cup shredded white corn, yung lagkitan (pwede ding i blender for finer texture)
1 cup chicken breast, dice
1 pc garlic, minced
1 pc onion, minced
1 pc ginger, minced
1 tsp oil
salt and pepper

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Brownies Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
2 1oz squares unsweetened chocolate, melted **
1 teaspoon vanilla
1/2 cup all purpose flour
1/2 cup chopped nuts.

** Note- 1 square unsweetened chocolate is equal to 3 tablespoon cocoa plus 1 tablespoon fat

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Lugaw Ingredients:
1 cup of uncooked rice, preferably unwashed and clean
6-7 cups of meat broth
2 cups cubed ox tongue
2 cups fried and cubed tokwa (tofu)
1/4 cup coconut vinegar
1/4 cup dark soy sauce
1 teaspoon brown sugar
1 small onion, sliced thinly
1/2 head of garlic, peeled and crushed

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Pininyahang Manok Ingredients:
3/4 kilo chicken breast fillet
1/2 cup evaporated milk
1 small can pineapple tidbits
2 large cloves garlic (minced)
1 medium white onion (minced)
1 huge green bell pepper (diced)
1/4 cup butter
1 tbsp. sugar
1/2 tsp. ground black pepper
1 tsp. salt

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Crispy Dulong Okoy Ingredients
2 drops liquid seasoning
a pinch anise powder
1/4 kilo dulong
1 piece carrot, grated
1 stalk leeks chopped
1 egg beaten
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 cup oil
1/4 piece banana leaf cut into palm-sized squares

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Papaitan Ingredients:

250 gms Roast Goat Skin (boiled till tender, cut into small pieces)
250 gms roast goat meat cut into cubes
100 gms Large Intestines (cleaned, boiled till tender and cut into small pieces) boiled heart (boiled till tender and cut into small pieces) goat tripe (cleaned and boiled till tender cut into cubes) liver (boiled and cut into cubes) kidneys (boiled and cut into cubes) pancreas (boiled and cut into cubes)
1/4 cup Bile (gives the bitter taste)
2 packs Knorr Tamarind Soup base mix (from Asian Shops)
2 Liters beef stock
1 clove garlic minced
2 onions chopped
3 tablespoons fresh ginger
minced birds eye chilli, 3 pcs-crushed
2 pcs green chilli
salt and pepper to taste
3 tbsp oil
ginger powder, optional
sage or rosemary, optional

Papaitan Procedure:

1. Heat oil in a large pot.
2. Fry ginger until brown followed by garlic.
3. Add in onions, and fry till semi-transparent.
4. Pour in goat meat, goat skin, heart, intestines and tripe.
5. Add some salt and pepper. Cover and let simmer for 5 minutes while stirring occasionally.
6. Add the beef stock and tamarind Soup Mix. Bring to a boil. Then, stir in kidneys, liver and pancreas.
7. Add BILE 1 tablespoon at a time until tastes suits your taste.
8. Add salt and pepper.
9. Lastly, add in the chillis. Bring to a boil and serve while hot.

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Fresh lapu-lapu steamed and serve with white sauce made from the fish stock is an easy and delicious way to serve fish whether for regular meals or for special occasions.

Pinoy Steamed Lapu-lapu Ingredients:
1 whole lapu-lapu or bacoco
1 tbsp. light soy sauce
1 tbsp. kalamansi juice
2 pieces tanglad leaves
2 onions, sliced
1 stalk leeks, sliced
1 sprig spring onions, sliced
1 small piece ginger, minced

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Asado is said to be best cooked in a clay because it keeps the heat in and its pores diffuse the heat while cooking the pork in a slow simmer.

Pork Asado with Singkamas Ingredients:
1 kilo pork, cubed
2 tbsps. soy sauce
1 tbsp. minced garlic
1 tsp. minced ginger
2 tbsps. oyster sauce
1 singkamas, cut into strips

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Crispy Biya or Asohos Ingredients:
1/2 tsp. salt
1/2 tsp. pepper
1/2 kilo biyang ilog or asohos
3 pieces siling labuyo
oil for frying
1/2 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

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Make your own lechon manok the easy way. Simply season the chicken with bottled or home made lechon sauce and cook until tender. Be sure to baste the chicken with the sauce as it cooks.

Lechon Manok sa Kawali Ingredients:
1 kilo whole chicken
Salt and pepper
1 bottle lechon sauce
2 pieces pandan leaf
1/2 cup oil

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