Author: Erica Bullo

Kare-Kare Recipe

INGREDIENTS:

  • 2 1/2 lbs Beef hocks or Oxtail, cut into 2” lengths
  • 6 tbsp peanut butter
  • 1 bundle sitaw or long beans (cut 3″ length)
  • 2 bundles bokchoy / pechay
  • 2–6 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 tsp achuete powder for coloring
  • 1 medium eggplant (cut into 6 pieces)
  • 1 tbsp fish sauce
  • Bagoong or shrimp paste

PROCEDURE:

  1. Boil the Beef hocks or Pork until soft. Set aside. Reserve the broth.
  2. In a wok, saute garlic and onion.
  3. Add pork hocks and fish sauce. Cook for a few minutes.
  4. Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.
  5. Add the vegetables and cook until vegetables are tender. Stir occasionally.
  6. Season with salt to taste.
  7. Serve with bagoong or shrimp paste.

Erica Bullo

Sambal Chicken Stir Fry Recipe

INGREDIENTS:

  • 500 grams boneless and skinless chicken thighs or breast halves, cut into bite-sized pieces
  • 1 Tablespoon ginger, (minced)
  • 2 Tablespoon chinese cooking wine, (divided)
  • 2 Teaspoon cornstarch
  • 1/2 Teaspoon salt
  • 2 Tablespoon oil
  • 1 Tablespoon sambal sauce or sambal oelek
  • 1 Tablespoon fish sauce
  • 2 Teaspoon brown sugar
  • 2 Cups red bell peppers (julienned)
  • 2 Cup leeks,sliced,reserve 1 tablespoon for garnish
  • cup of water as needed

PROCEDURE:
1. In a bowl, combine chicken, ginger, 1 tablespoon wine, cornstarch, and salt. Stir in 1 teaspoon oil.
2. In a small bowl, combine sambal oelek, fish sauce, brown sugar, remaining 1 tablespoon wine, and 2 tablespoons water.
3. Heat a wok over high heat. Add 1 tablespoon oil. Add chicken and spread evenly. Cook for 1 minute letting the chicken begin to sear. Stir fry for a minute until the chicken is no longer pink but not overcooked.
4. Swirl in remaining oil. Add peppers and leeks, stir fry until the leeks are bright green. Pour in the sauce and stir fry for 1 to 2 minutes. Garnish with chopped leeks. Serve.

Erica Bullo

Pork Guisantes Recipe

INGREDIENTS:

  • 1 tablespoon canola oil
  • 1/2 red bell pepper, cored, seeded and cut into 1/2-inch thick strips
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 pounds pork sirloin, cut into 1-inch cubes
  • 1 tablespoon fish sauce
  • 1 cup tomato sauce
  • 1 1/2 cups water
  • 1 bay leaf
  • 1 cup frozen sweet peas, thawed
  • salt and pepper to taste

PROCEDURE:

  • In a wide pan over medium heat, heat oil. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
  • In the pan, add onions and garlic and cook until softened. 
  • Add pork and cook for about 4 to 5 minutes or until lightly browned. 
  • Add fish and sauce and cook for about 1 minute.
  • Add tomato sauce, water, and bay leaf. Bring to a boil. 
  • Lower heat, cover and continue to cook for about 20 to 30 minutes or until pork is fork-tender and sauce is reduced.
  • Add sweet peas and bell peppers cook for about 2 to 3 minutes or until heated through. Season with salt and pepper to taste. 
  • Add bell peppers and cook for another 1 to 2 minutes or until tender yet crisp. Serve hot.

Erica Bullo

Chicken Hamonado Recipe

INGREDIENTS:

  • 1 lb Chicken cut into serving pieces
  • 1 tbsp Soy sauce
  • 1 can Pineapple tidbits small size
  • 1 pc Onion small, cubed
  • 2 cloves Garlic minced
  • 1/2 tsp Black Pepper
  • 1 tbsp Brown Sugar
  • 2 tbsp Cooking Oil
  • 1/2 cup Water

PROCEDURE:

  • Combine chicken, pineapple juice from the pineapple tidbits can, soy sauce, and black pepper in a bowl. Cover and refrigerate for 30 minutes.
  • Heat oil in a cooking pot. Fry the chicken for 2 to 3 minutes per side or until light brown. Remove from the pot then set aside.Note: Remove some oil on the pan.
  • On the same pan, saute garlic and onion until brown.
  • Add the chicken and pour-in the marinade. Let it boil while covered. Cook in low heat for 30 to 35 minutes. Note: add water as needed.
  • Add sugar and cook for another 3-5 minutes. Then put-in the tidbits on top.
  • Serve while hot!

Erica Bullo

chicken and brocoli stir fry recipe

INGREDIENTS:

  • 1 1/2 tablespoons oil
  • 1 pound chicken breast (thinly sliced)
  • 2 heads broccoli, florets removed (7 cups/465 grams)
  • 1/2 cup chicken broth
  • 1/2 cup coconut aminos
  • 3 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1/2 teaspoon red pepper flakes
  • salt and pepper, to taste

PROCEDURE:

  • In a small saucepan , make the sauce by combining the broth, coconut aminos, lime juice, sesame oil, garlic, ginger, red pepper flakes, and pepper. Bring to a simmer over medium-low heat and let simmer for 20 minutes. Make sure to stir often and watch so it doesn’t boil. After about 20 minutes, sauce should be thickened and reduced by 2/3 and coat the back of a spoon. Remove from heat and let cool for a minute.
  • When the sauce has about 7-8 minutes left, make the chicken and broccoli. Season the sliced chicken with salt and pepper. Heat a large sauté pan over medium heat, add oil, and let it get hot. Add slices of chicken, without overcrowding, and cook 30-60 seconds per side (depending on how thick you sliced it). Remove from pan and repeat with remaining chicken (I had to do this in 3 batches).
  • Leave the chicken juices in the pan and add broccoli. Cook for 3-5 minutes until tender. If needed, add a splash of broth to help stem it some. Add back in the chicken to the pan and mix to combine. Be careful not to add the chicken juices as this will thin out the sauce.
  • Add in the sauce and mix well until combined and everything is nicely coated. Top with sesame seeds and green onion and serve with your sides of choice!

Erica Bullo

PORK SINIGANG RECIPE

INGREDIENTS:

  • pork
  • tamarind
  • red onion
  • tomato
  • fish sauce 
  • radish
  • kangkong 
  • finger chili 
  • Stringbean
  • Taro
  • Okra
  • Eggplant

PROCEDURE:

  1. Place pork ribs and water in a pot and bring to boil.
  2. Add the red onion, tomatoes and fish sauce. Cover and let it simmer until pork becomes tender.
  3. Add the taro and simmer again for 5 minutes.
  4. Toss in the string beans and radish and let it cook for 2 minutes
  5. Add the okra, eggplant, finger chili, and the kangkong stalks.
  6. Add the tamarind paste or tamarind powder mix. Season with salt if needed.
  7. Toss in the kangkong leaves. Turn off the heat and let the vegetables finish cooking from the residual heat.

Erica Bullo

SIZZLING TOFU RECIPE

INGREDIENTS:

  • 4 tablespoons oil (for frying)
  • 1 block firm or extra firm tofu  (about 350 grams)
  • 1 tablespoon butter
  • 2 cloves garlic (minced)
  • 1 medium onion  (chopped finely)
  • 1 small red bell pepper (chopped finely)
  • 1 small green bell pepper (chopped finely)
  • 3 tablespoons mayonnaise
  • 3 tablespoons oystersauce
  • 2 tablespoons water
  • 1 piece bird’s eye chili (sliced diagonally)
  • 1 piece green pepper  (sliced diagonally)

PROCEDURE:

  1. Fry tofu cubes in hot oil until golden brown on all sides. Remove the fried tofu from oil and transfer into a plate lined with paper towel to remove excess oil.
  2. In a sizzling plate or cast iron pan, saute garlic, onions, and bell peppers in butter for a minute or until onions become translucent.
  3. Add in mayonnaise, oyster sauce, water, green pepper and chili. Let it cook and simmer while stirring for 2-3 minutes.
  4. Toss in the fried tofu and mix until well blended. Serve while hot on the sizzling plate or cast iron pan.

Erica Bullo

Lumpiang sardinas recipe

INGREDIENTS:

  • Sardinas
  • Sibuyas

PROCEDURE:

  • Hiwain ang sibuyas
  • Isalin ang sardinas
  • Paghaluin ang sibuyas at sardinas sa isang lalagyan at durugin
  • Ihanda ang wrapper
  • Ibalot at iprito hanggang maging golden brown at hanguin.

Erica Bullo

kangkong and tofu stir fry recipe

INGREDIENTS:

  • 1 bunch kangkong water spinach, cleaned and chopped
  • 3 ounces extra firm tofu
  • 3 cloves minced garlic
  • 1 piece onion sliced
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon ground black pepper
  • 5 tablespoons cooking oil
  • Salt to taste

PROCEDURE:

  1. Heat cooking oil in a pan
  2. Fry the tofu in medium heat for about 4 to 5 minutes per side
  3. Turn off heat. Remove the tofu from the pan and let cool.
  4. Slice the fried tofu into small cubes. Set aside.
  5. On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left.
  6. Heat the pan. Sauté garlic and onion for about 2 minutes
  7. Put-in the sliced tofu and cook for 2 to 3 minutes.
  8. Add the oyster sauce and ground black pepper. Stir.
  9. Put-in the kangkong. Stir fry for 4 to 5 minutes.
  10. Add salt to taste .
  11. Turn off heat. Transfer to a serving plate
  12. Serve. Share and enjoy!

Erica Bullo

sinanglay na tilapia

INGREDIENTS:

  • 2 pieces tilapia cleaned and scales removed
  • 4 pieces bokchoy or pechay leaves
  • 4 cloves garlic chopped
  • 1 piece onion diced
  • 2 pieces tomato diced
  • 1 thumb ginger chopped
  • 3 pieces long green chili
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 1 teaspoon salt

PROCEDURE:

  1. In a bowl, combine garlic, onion, tomatoes, and ginger then mix.
  2. Stuff the tilapia with the garlic, onion, and ginger mixture.
  3. Wrap the bokchoy around the tilapia. I use 2 bokchoy leaves to ensure that the entire fish is wrapped.
  4. Secure the bokchoy by tying a kitchen twine around the tilapia. (this step is optional)
  5. Arrange the wrapped tilapia in a wide cooking pan then pour-in coconut milk and water. Sprinkle salt, cover, and turn on heat.
  6. Cook the fish in medium heat for 20 minutes.
  7. Turn off heat. Remove the cooking twine and transfer the fish to a serving plate.

Erica Bullo