LUTONG PINOY RECIPE

Calderetang Pato Ingredients:

1 kilo whole duck
4 cloves garlic
1 large onion, halved
1/2 tablespoon whole peppercorns
1 tablespoon chopped garlic
2 tablespoons chopped onions
1/2 cup sliced tomatoes
1/4 cup soy sauce
2 cups water
1 cup tomato paste
1 bay leaf
2 medium potatoes, cubed
1/4 cup cubbed carrots
3 medium bell peppers, sliced

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CRISPY WINGS WITH CHILLI CHEESE DIP INGREDIENTS:
600 grams chicken wings (10 pieces)
2 tablespoons soy sauce
2 tablespoons calamansi juice
2 tablespoons chilli sauce
1 teaspoon ground rosemary
1 tablespoon sugar
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1 1/2 cups flour
2 beaten eggs                               

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POCHERO INGREDIENTS
1/2 kilo chicken (cut into parts)
1/2 kilo pork (cut into cubes)
1/2 kilo beef (for stewing, cut into chunk cubes)
4 pieces chorizo bilbao
8 cups water
1 teaspoon salt
1 bundle onion leeks
6 cloves garlic (minced)
2 tablespoons oil
5 pieces Saba banana
5 pieces boiled potatoes (quartered)
5 pieces boiled sweet potatoes (quartered)
1 cup chickpeas
1 bundle cabbage (sliced)
1 Pinch salt & pepper

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Follow these three easy steps on how to make an instant and an all-purpose homemade, but healthy
Gravy.

LETCHON MANOK GRAVY INGREDIENTS:

1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/3 cup)
1 small rib celery, chopped into rough 1/2-inch piece (about ½ cup)
1 small onion, chopped into rough 1/2-inch pieces (about ¾ cup)
3 tablespoons unsalted butter
¼ cup unbleached all-purpose flour
2 cups low-sodium chicken broth

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EGG OMELETTE INGREDIENTS:
4 chicken eggs, beaten
1 head of garlic
1 head of garlic
2 tomatoes
1 cup ham, bacon or sausage

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CHICKEN CURRY INGREDIENTS
1 k. chicken
1/2 head garlic, chopped
2 red bell pepper, cut into 1/2” strips
2 thumb size ginger, cut into strips
2 small size potato, quartered
1 medium size onion, chopped
1 small size carrot, cut into wedges
2-3 stalk celery, sliced diagonally
1 c. coconut milk, kakang gata
3 c. coconut milk
3 tbsp. curry powder
1/2 tsp. chilli powder
1/4 c. patis
1/4 c. cornstarch
salt and pepper
cooking oil

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CHICKEN PINEAPPLE INGREDIENTS:
2 lbs chicken (thighs and legs)
1 medium can sliced pinapple Delmonte
1 teaspoon garlic minced
1 teaspoon onion chopped
1/2 spoon soy sauce
1 teaspoon cooking oil

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LOMI INGREDIENTS:

100 gms lean pork, preferably menudo cut, sliced thinly (about 1 1/2 inches in length)
100 gms pork liver, sliced like the pork meat
300 gms chicken soup pack, or chicken stock
100 gms small shrimps (can be tagunton, or river shrimps), shelled, reserve the heads
100 gms fresh squid, cleaned and sliced
a few squidballs, orlian, chicken balls, fish balls (optional), quartered
a pack of thick miki noodles (about 1/4 kg)
2 carrots, julienned
100 gms snow peas, ends trimmed
a stalk of celery, sliced thinly
garlic and onion, minced
1 egg, beaten

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INGREDIENTS:

2 tbsp oil
3 cloves garlic chopped
2 pieces medium onion sliced
2 pieces bay leaf (laurel)
½ kilo atay ng manok (Chicken liver)
½ kilo balunbalunan (Chicken Gizzard)
1 tsp whole peppercorn
½ cup soy sauce
¼ cup vinegar

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