Chicken, Pork and Beef Adobo with Atcharang Papaya Recipe

Chicken, Pork and Beef Adobo with Atcharang Papaya Recipe

1/4 kilo chicken thigh
1/4 kilo pork belly, cut into 2×2 inch cubes
1/4 kilo beef brisket cut into serving pieces
1/2 head garlic, crushed
1 tsp. peppercorns
1/2 cup sukang paombong
1/4 cup soy sauce
3 pcs. bay leaf
2-3 pcs. sili
Salt and pepper
Cooking oil
Atcharang papaya
  1. In a frying pan, stir fry chicken, pork and beef in batches until color changes
  2. to golden brown. 
  3. In a saucepan, put the fried chicken, pork and beef. 
  4. Pour the water, sukang paombong and soy sauce. 
  5. Add garlic, peppercorns and bay leaf. 
  6. Bring to a boil and simmer in medium heat for 30-45 minutes or until tender,
  7. scoop out the chicken. 
  8. Add it again when the beef and pork are tender. 
  9. Add water as you see fit and remove the scum that rises. 
  10. Add the sili, season with salt and pepper to taste and continue to simmer until liquid is reduced to almost dry.
  11. Serve with atcharang papaya.


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Kalderetang Itik with Atcharang Ubod

Kalderetang Itik with Atcharang Ubod Recipe

1 kilo duck or itik, chopped
1 small can liver spread
2 tsps. garlic, minced
1 medium-sized onion, sliced
1 cup  oil
1 red chili pepper, sliced
1 small can tomato sauce
2 cups chicken broth
½ cup bread crumbs
Atcharang ubod
  1. Fry the chopped duck until slightly brown in oil. 
  2. After frying, set it aside and use the oil for sautéing.
  3. Sauté the garlic, onion and red bell pepper then pour two cups of chicken broth.
  4. Simmer until the meat is tender. 
  5. Add water.
  6. Add the liver spread and tomato sauce.
  7. Add the chili pepper. 
  8. If the mixture is cooked already, add the bread crumbs, salt and black pepper.


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Duck Egg Leche Flan

Duck Egg Leche Flan Recipe

INGREDIENTSFor the caramel: 

1/8 cup white sugar on each llaneras
Procedure for the caramel:
  1. In medium-low heat, slowly melt the sugar in each llanera until the sugar turns into a light pale gold color. 
For the custard:
12 duck egg yolks
1 can condensed milk (395 g)
2 1/2 cups fresh milk
2 tsp vanilla extract
3-4 small llaneras
Aluminium foil
Procedure for the custard:
  1. Combine all the ingredients and fold slowly until well combined. 
  2. Pour the custard mixture over llaneras with the cooked caramel.
  3. Steam for 15-20 minutes.


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Bistek na Ulang with Burong Mangga

Bistek na Ulang with Burong Mangga Recipe

1 kilo ulang/ giant freshwater shrimp
2 white onions, sliced into rings
1/4 cup calamansi juice
1/2 cup soy sauce
2 cups water
1/2 tsp. ground pepper
2 tsps. sugar
Rock salt
Cooking oil
Burong mangga
  1. In a medium-sized wok or frying pan, heat some oil and sauté onions for about two minutes or until the onions are soft. 
  2. Remove from the pan and set aside.
  3. Pour water, calamansi juice, soy sauce, sugar and ground pepper then let boil.
  4. Add also some of the sautéed onions and simmer for a few minutes.
  5. Add the ulang and simmer for five minutes and add the onions.
  6. Serve with burong mangga.


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Guinataang Hipon in Buco Shell

Pekwat Recipe

Hiwain ang karne at iprito hanggang mamula. Igisa ang bawang, sibuyas at kamatis. Isunod ang karne.
Ilagay ang pinaghalong suka, toyo at asukal. Takpan at pabayaang kumulo. Tunawin ang arina sa tubig at ihalo sa niluluto hanggang lumapot.


  • Rinse and salad greens. Drying is best done in a salad spinner.
  • Divide the greens and rest of ingredients equally on 4 plates.
  • Top with goat cheese, if desired.
  • Whisk together vinegar, oil, salt, and pepper and drizzle on top of salad.

Collection of the best Filipino Recipes

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