LUTONG PINOY RECIPE

Adobo cooked twice over, 1st simmered then broiled for the added flavor of charcoal.

Inihaw na adobong Manok Ingredients:

1 kilo chicken liempo, trimmed
1 clove garlic, pounded
1/2 cup vinegar
1 tbsp. soy sauce
Peppercorns
Water

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INGREDIENTS:

1/2 cup     chicken blood

1/2 tsp  salt

pepper

3 cups water

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2 cups guso seaweeds (lato)
1/2 cup shrimps, blanched then peeled
1 thumb-size ginger, chopped
2 small onions, sliced
2 medium-sized tomatoes, seeded then julienned
3 tbsps. salad oil
1/2 cup vinegar
salt to taste
pepper to taste
1 head lettuce
1 small cucumber, sliced into thin rounds

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Bagoong, like the rest of Northern Luzon, Alaminos cooking wouldn’t be the same without it. It is the uniquely ideal dip for fried fish and fresh fruits like green mangoes. You can also add some chili or garlic to spice it up or blend it with some vinegar for added zing.

It is also a vital ingredient to many recipes, bringing out or complimenting the natural and distinct flavors of many vegetable and meat dishes. You can also let bagoong simmer in garlic and cooking oil. Then, once cooked, pour it over some steamy rice and presto, perfect comfort food, especially during the rainy season.

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Seafood Nilubihan Ingredients:
2 cups thin gata or second extraction (coconut milk)
1 onion, chopped
1 thumb-size ginger, sliced thinly
3 pcs siling labuyo, sliced
1 pc chicken cube
1 kilo squid, cleaned (removed ink sac and skin) and sliced
1 kilo tahong, steamed open and shelled
3 large corns on the cob, grated
1 cup malunggay leaves
1/2 cup kakang gata or first extraction (coconut milk)
1/4 tsp salt

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Lang-lang ingredients:
1/4 kilo pork
1/4 kilo shrimps, shelled, deveined
1/8 tsp salt
1/8 tsp ground black pepper
2 pcs bread slices, flaked
1 egg, beaten
1 cup chicken meat, flaked
150 grams sotanghon, soaked
1/2 cup taingang-daga, soaked, sliced and squeezed dry
3 tsps cooking oil
8 cloves garlic, minced
1/4 cup chopped kinchay
2 chicken cubes
6 cups chicken broth
1 tbsps patis
1/4 tsp ground black pepper
1 cup Chinese peas (sitsaro)

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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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Ingredients:
2 tablespoons cooking oil
1 teaspoon minced garlic
2 tablespoons sliced onion
1/4 kilo spareribs, cut into serving pieces
4 teaspoons salt
3 cups rice washing
2 cups sliced banana heart
2 cups sliced green papaya
3 cups sili leaves

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Bulanglang ingredients:
1 cup malunggay leaves
1 cup squash, sliced in cubes
1 cup upo (gourd), sliced
Salt to taste
1/2     onion, sliced
1 cup water
tomatoes

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INIHAW NA LIEMPO (GRILLED PORK BELLY) INGREDIENTS
2 kilograms pork belly
2 tablespoons finely chopped garlic
1/2 cup vinegar
1 tablespoon cracked black peppercorns
1-1/4 tablespoon soy sauce
2-1/2 tablespoons 7-Up

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