Chicken Binakol

Chicken Binakol Ingredients:
1 tablespoon canola oil
3 cloves garlic, chopped
1 medium onion, finely chopped
thumb-sized ginger, chopped then squashed
4 pcs chicken legs, cut into chunks
3 pcs young coconut (juice & meat)
200 gms fresh oyster mushrooms, sliced
peppercorns & salt to taste
1 tablespoon fish sauce (patis)
a bunch of fresh spinach or malunggay leaves

Chicken Binakol Cooking Instructions:
Beat canola oil then saute garlic, onion and ginger.
Be careful not to burn ‘em, or you will have a burnt flavour soup.
Toss in all the chicken pieces then pour a tablespoon of fish sauce.
Saute until the chicken meat releases its own juice without adding water. stir often.
Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.
Scrape the young coconut meat and mix it with the chicken.
Drop about 7 to 10 pieces of peppercorns.
Simmer for another 10 minutes.
Put the sliced fresh oyster mushrooms into the simmering soup.
Let boil for another 3 minutes.
Add in the spinach leaves, and continue to simmer for another minute.
Season with salt to taste.

Tips:
Do not add water into the soup. Use only fresh young coconut juice as soup.
Chicken binakol MUST be served warm to enjoy its goodness
Fancy using the coconut shells as Chicken Binakol’s serving bowls.
Tp the soup with chopped fresh red chilli if you prefer the soup with a bit of spicy bite.

Pato Binondo

Ingredients:
1 duck, dressed
2 stalks leeks
2 big onions
3 medium potatoes, peeled
3 pieces ginger, sliced
4 black mushrooms, soaked in water with stems
removed
1/4 cup Worcestershire sauce
1/4 cup rice wine
1/3 cup soy sauce
2 tablespoons brown sugar

How to cook pato binondo:

Rinse duck and dry. Bend leeks and insert into duck cavity. Stuff in also 1 whole onion and 1 piece ginger.
Put duck in a bowl and add the rest of the ingredients. Let stand 10 minutes.
Drain duck and save marinade. In a large casserole, heat cooking oil, about 1 cup and brown duck. Remove excess oil leaving about 1/4 cup.
Return duck to casserole. Add marinade and 1 cup water. Simmer over low fire till tender about 2 hours, turning duck once. Toward the end of cooking turn up the heat to thicken sauce.
Note.. Chicken may be successfully substituted in this recipe. Cooking time will be reduced to about 45 minutes depending on the size of the chicken.

Dinuguan ( Pork Blood Stew )

1/2 kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons patis (fish sauce)
2-cups stock
1-cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper

1. In a pot, simmer pork for 30 minutes and remove scum
that rises to the surface. Keep stock.
2. In a casserole, heat oil and saute garlic and onion
for a minute.
3. Add in pork, pork liver, laurel leaves, patis, salt
& pepper and saute for another 5 minutes.
4. Add in vinegar and bring up to a boil without
stirring.
5. Lower heat and allow simmering uncovered until most of
the liquid has evaporated.
6. Add in stock and allow simmering for 5 minutes.
7. Add in blood, sugar and long green peppers.
8. Cook for 10 minutes more or until consistency
thickens, stirring occasionally to avoid
curdling.
9. Serve hot with puto.

Sinanglaw

1 1/2 kilo of beef innards of your preference:
large intestine
heart
lungs
tenderloin
2 clove garlic; pounded
3 onions; sliced
1 root ginger; crushed
Banana leaves
Salt and pepper to taste

Sinanglaw Instructions:

Wash and mash the raw innards with salt and banana leaves. When cleaned, parboil in a large kettle with ginger to remove the odor and obstinacy. Strain and cut 1 – 2 inches lengths or your desired .
In a stock pot, drop the onions. Put the innards on top of the onions, then on top of the innards, the garlic. Cover and simmer gently in a very low fire until most of the onions extract its juice. Season with salt then stir fry until innards render it oily fat. Add enough water to cover about 6 inches above the meat. Simmer for at least 3 hours until meat is folk tender. Add chili peppers and season with fish sauced to taste. Add little bile if desired. Serve hot when chili peppers are tender.
Cooking Tip:
Boil the Sinanglaw slowly and gently. The long slow simmering over low heat brings out the flavor of the meat, and keeps the very innards tender.

Pinaitan

Papaitan Ingredients:

1/2 kilo following beef innards; cut in 1" cube

tripe,
liver
kidney
heart
pancreas
intestines
1 cup beef tenderloin; cut in 1/2" cubes
1/4 cup bile
1 onion; minced
1 clove garlic; minced
1 head ginger; minced
1/4 cup onion leaves
5 Philippine bird's eye pepper (siling labuyo)
Salt and pepper
Fish sauce
Ingredients for cleaning and boiling the innards:

1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed
Papaitan Cooking Instructions:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.

Suate ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper. Continue sautéing until all liquid has evaporated and innard's edges start to brown. Pour enough water to cover the mixture. Bring to a boil for a while and then drop the beef tenderloin. Simmer until tenderloin is cooked, then drop the siling labuyo.

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Pata tim

Pata Tim Ingredients:
1 kilo pork’s leg (pata)
1/4 cup soy sauce
3/4 cup pineapple juice
3/4 oyster sauce
2 cloves garlic; rushed
1 tablespoon rice wine
1 tablespoon pepper corns
1 red onion; chopped
3 bay leaves
Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions:

In a stock pot with enough water, simmer the pork pata with all the ingredients until fork tender. Add hot water if necessary to replace the evaporated liquid. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.
Place lettuce in a platter. Put the pata over the lettuce. Set aside.
Pata Tim Sauce Ingredients:
1 cup broth of pata
5 tablespoons cornstarch
Salt to taste
Pata Tim Sauce Cooking Instructions:
In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick.
Pour the sauce on top of the pata. Serve hot!

Cooking Tip:

Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the very meat very tender.

Bopis

Bopis Ingredients:
1/2 kilo pork lungs
1/2 kilo pork heart

1 medium carrots; cut into small cubes
1 medium kinchay or celery
5 Philippine bird’s eye (siling labuyo)
5 tablespoons soy sauce
5 tablespoons vinegar
1 tablespoon annatto (atsuete) water
*substitute: 1/4 cup catsup
Salt and pepper to taste
MSG (optional)

Bopis Cooking Preparation:
Boil lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water.

Boil again for another 10 minutes in "new" water. Strain and set aside.

Sauté garlic and onion. Add lungs, kinchay, and soy sauce. Saute for another 10 minutes. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with salt and pepper. Add carrots and annato water. Simmer and continue cooking until done. Serve hot!