Ingredients:

• Beef short ribs, cut into cubes
• ½ cup sliced onions
• ½ cup cooking oil
• 1 cup carrots, cubed
• 1 tbsp. parsley, chopped 
• Salt
• Pepper

Marinade:

• ½ cup tomato sauce
• ¼ cup fresh basil, chopped
• ½ cup red wine (optional)
• ½ tsp. ground black pepper
• ½ tsp. dried oregano
• ½ tsp. thyme
• 1 tbsp. Worcestershire sauce
• 1 tsp. rosemary
• 20 pcs. whole black pepper corn, crushed
• 2 pcs. laurel leaves
• 1 ¼ tsp. salt

Cooking Procedure:

1. Combine marinade ingredients in a bowl.
2. Mix well.
3. Marinade beef for 10 minutes.
4. Heat oil in pan.
5. Saute onion then add the beef (drained from the marinade).
6. Stir fry unti; meat is brown.
7. Add carrots and the marinade and let simmer until meat is tender.
8. Add water if necessary to prevent drying up.
9. Sprinkle with chopped parsley just prior to serving.

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Ingredients:

• ¾ kl. Fish (tilapia, bangus, etc)
• 2 tbsp. cooking oil
• 1 pc medium white onion, sliced
• 3 pcs. tanglad leaves
• 6 cups water
• 1 pack knorr sinigang sa kamias
• ½ cup sliced pineapple
• ½ cup bamboo shoots, sliced thinly
• 5 pcs. red chili
• 2 tbsp. fish sauce (patis)
• 2 pcs. small tomatoes, halved
• 1 cup bean sprouts
• Salt
• Pepper

Cooking Procedure:

1. Fillet fish and separate the meat from the bones, set aside.
2. Warm oil in a pan, sauté onions, tanglad, fish head, bones and scraps.
3. Cook for about 3 minutes then add water.
4. After simmering for about 20 minutes, pour the stock through a sieve and discard contents of sieve.
5. Bring stock to a boil and add the sinigang mix, pineapple, bamboo shoots, red chili and fish sauce
6. Reduce heat and simmer for 1 minute.
7. Add tomatoes and fish meat and continue to simmer for 5 minutes until fish is cooked. 
8. Add the bean sprouts and season with salt and pepper.

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• 1 whole medium size fish, clean and sliced
• 1 cup radish, sliced
• 1 pack sinigang sa miso mix
• 150 g. mustasa leaves 
• 2 tbsp. cooking oil 
• 1 tbsp. chopped garlic
• ½ cup sliced onions
• 1 cup sliced tomatoes
• 1 L. water

Cooking Procedure:

1. Heat oil, sauté garlic, onions and tomatoes until limp.
2. Pour in water and bring to a boil.
3. Add fish and cook for 5 minutes.
4. Add the radish and cook for 3 minutes or until crisp tender.
5. Add sinigang sa miso mix and then the mustasa leaves.
6. Bring to a boil.

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• 1 kl. Tambakol, cleaned
• 2 pcs. onion, chopped
• 2 pcs. siling haba, chopped
• ½ cup cooking oil
• 1 tbsp. sinigang sa sampalok mix
• 1 tbsp. iodized salt
• 1 (80 ml.) mayonnaise

Cooking Procedure:

1. Steam tambakol until cooked.
2. After removing the fish bones, chop meat into flakes.
3. Saute the tambakol flakes in the chopped onion and siling haba.
4. Season with iodized salt and sinigang mix.
5. Top with Mayonnaise.

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Ingredients:

• 1 whole chicken (1.2 to 1.4 kl)
• 10 cups water
• ½ kl chicken bones
• 2 pcs. chicken broth cubes
• 10 pcs. whole black pepper corns
• 1 to 2 tbsp. rock salt
• 5 cloves garlic, peeled and pounded
• 1 stalk leeks, knotted
• 2 tbsp. rendered chicken fat
• 1 tbsp. sesame oil
• ¼ tsp. salt

Cooking Procedure:

1. Place water and chicken bones in a large pot.
2. Add chicken broth cubes and peppercorns.
3. Place over high fire and bring to a boil.
4. Cover and simmer for at least an hour.
5. Rub chicken with rock salt.
6. Stuff with garlic, ginger and leeks.
7. Put the chicken into the broth.
8. Bring to a boil, then lower heat.
9. Simmer uncovered for 30 minutes.
10. Invert chicken then simmer for another 30 minutes.
11. Fill a big bowl with ice and water.
12. Lift cooked chicken out of the pot and immediately dip it into the ice bath.
13. Invert once and then remove.  This procedure will tighten the chicken skin and seal in the flavors.
14. Drain well.
15. When ready to serve, cut chicken into serving pieces.
16. In a bowl, mix together rendered chicken fat, sesame oil and salt.
17. Brush chicken with this mixture.

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• 1 cloves garlic, crushed
• 1pc. Small onion, sliced
• 250g. pork pigue, cut into cubes
• 150g. hotdog, cut into cubes
• 100g. carrot, cut into cubes
• 100g. potato, cut into cubes
• 1/3 cup water
• ¼ tsp. iodized salt
• 1 (200g.) tomato sauce fiesta style
• 1 pc. Red bell pepper, cut into cubes
• ¼ cup frozen green peas
• ¼ cup raisins

Procedure:

1. Sauté garlic, onion and pork. 
2. Cook for 3 minutes. 
3. Add hotdog, 1/3 cup water, carrot, potato and ¼ tsp. iodized salt. 
4. Simmer for 5 minutes. 
5. Add tomato sauce fiesta style, bell peppers, peas and raisins. 
6. Simmer for 8 minutes.

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• ½ kg. beef sirloin, tapa style
• 1 pc. large onion, sliced into rings
• 3 tbsp. soy sauce
• 1 tbsp. calamnsi juice
• 1 can fresh cut pineapple tidbits (439g.), drained (reserve syrup)
• ½ cup cooking oil

Marinade:

• ½ head garlic, finely crushed
• 2 tbsp.  soy sauce
• 1 tbsp.  calamansi juice
• 1/8 tsp. pepper
• Pineapple syrup

Procedure:

1. Marinate beef for 1 hour. 
2. Drain and set aside. 
3. Fry beef in ½ cup oil until brown.  Set aside.
4. In the same pan, sauté onion until almost light in color. 
5. Add soy sauce, 1/8 tsp. pepper, calamansi juice and marinade. 
6. Simmer for 2 minutes. 
7. Add fresh cut pineapple tidbits and fried beef together. 
8. Simmer once.

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• 3 tbsp.  Sugar
• 1 head  garlic, crushed 
• ½ kg.   pork kasim, or 1kg pata, cut into chunks
• 1 tbsp.  hibe, washed once
• 2 tbsp.  Soy sauce
• 1 pouch (200g.) tomato sauce
• ¼ kl. fresh peanuts, boiled and shelled
• 1cup water

Procedure:

1. Melt sugar in 3 tbsp of oil. 
2. Add garlic, pork, hibe and soy sauce. 
3. Cook for 2minutes. 
4. Add tomato sauce and 1 cup water. 
5. Simmer until meat is tender.
6. Add peanuts and another ½ cup water. 
7. Simmer for 2 minutes.

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• 150 g. pork kasim, sliced thinly
• 2 cups buko juice
• 1 liter water
• 1 (30g.) pork sinigang flavor mix 
• 1 pc. Shredded buko meat
• 2 cups bulaklak ng kalabasa, cut up

Procedure:

1. Boil pork, then combine buko juice and water.  
2. Cook until tender, or for about 15 minutes. 
3. Add pork sinigang flavor mix until it boils. 
4. Add remaining ingredients and simmer for another 3 minutes. 
5. Serve hot.

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Ingredients:

• ½ kl cooked chicken breast
• ¼ pint chicken stock
• 4 tbsp. water
• ½ small clove garlic, crushed
• 1 tsp. peanut oil
• ¾ tsp. sugar
• Salt
• ¼ tbsp. tomato puree
• 4 tbsp. vinegar
• ½ tsp water
• 1 tsp. cornflour
• Chinese pickles for garnish

Procedure:

1. Take the breast from the cooked white cut chicken.
2. Add it to the heated stocks and leave for 2-3 minutes under boiling point.
3. In a small pan, mix together the water, garlic, oil, sugar, tomato puree, vinegar and salt.
4. Whisk while you bring them to the boil.
5. Blend the cornflour with the water and stir it in.
6. Simmer for 2 minutes to complete the sweet and sour sauce.
7. Drop in Chinese pickles to heat.
8. Lift out the chicken, cut it into mouth-sized pieces.
9. Place them in a heated serving dish.
10. Strain the hot sauce over them.
11. Garnish with the pickles and serve.

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