Philippines

Malinnie Pickman

Lumpia

  • tablespoon vegetable oil

  • 1 pound ground pork

  • 2 cloves garlic, crushed

  • 1/2 cup chopped onion

  • 1/2 cup minced carrots

  • 1/2 cup chopped green onions

  • 1/2 cup thinly sliced green cabbage

  • 1 teaspoon ground black pepper

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon soy sauce

  • 30 lumpia wrappers

  • 2 cups vegetable oil for fryin

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Adobo

4 -5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves

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Sinigang

  • 2 lbs pork belly (or buto-buto)
  • 1 bunch spinach (or kang-kong)
  • 3 tbsp fish sauce
  • 1 bunch string beans (sitaw), cut in 2 inch length
  • 2 pieces medium sized tomato, quartered
  • 3 pieces chili (or banana pepper)
  • 1 tbsp cooking oil
  • 2 liters water
  • 1 large onion, sliced
  • 2 pieces taro (gabi), quartered
  • 1 pack sinigang mix (good for 2 liters water)
  • * you may also add okra and eggplant if desired
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Dinuguan

  • 1/2 kilo pork meat & pork belly (diced)
  • 1/4 kilo pork liver (diced)
  • 1/4 kilo pork intestines
  • 1 small head of garlic (minced)
  • 1 small/medium onion (minced)
  • 1 thumb-sized ginger, minced
  • 3 pieces laurel leaves
  • 3 tablespoons oil
  • 1/2 cup vinegar or 1 pouch sinigang mix good for 1 kilo
  • 3 tablespoons patis (fish sauce) or 3 tablespoons soy sauce
  • 2 cups pig's blood
  • 4 long green peppers
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
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Ensaymada

5 cups all-purpose flour

¾ cup butter, melted

¾ cup white sugar

1 tsp salt

3 pieces raw eggs

1 pouch rapid rise yeast (about 2 ¼ tsp)

1 cup fresh milk, warm

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