Bulanglang na Gulay with Inihaw na Hito

Bulanglang na Gulay with Inihaw na Hito Recipe

1 green papaya fruit, peeled and quartered
¼ regular-sized squash, peeled and quartered
5 okras, sliced
5 tomatoes, sliced
1 head garlic, minced
1 thumb-sized ginger, thinly sliced
1 piece lemon grass
2 tsps salt
100 grams patani or lima beans
100 grams sigarilyas
100 grams string beans
1 cup malunggay leaves
150 grams squash flower and leaves
Rice wash
  1. In a pot, pour the rice wash and let it boil.
  2. Add garlic, ginger, and lemongrass. Boil for five to seven minutes.
  3. Remove the lemongrass. 
  4. Add papaya and squash. Boil for six minutes.
  5. Add tomatoes, okra, patani, sigarilyas, squash flower and leaves, and string beans. Cook for three to four minutes.
  6. Put the malunggay and salt. Stir. Turn the heat off.
  7. Transfer to a serving bowl and serve.
2 pcs medium catfish (hito)
Calamansi juice
Cooking oil
Ground black pepper
Dipping sauce:
4 tablespoons soy sauce
Chopped red onions
Chopped chili (optional)
3 tablespoons of vinegar
  1. Clean the catfish. Take off all the intestines and innards. Wash it. Pat it dry. 
  2. Scrub with salt, calamansi juice and cooking oil inside and outside the fish. 
  3. Grill for about ten to twenty minutes (depending on the size). 
  4. Mix all the ingredients for the dipping sauce and serve with the inihaw na hito.


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Dinengdeng Recipe

1 pc bangus, grilled and shredded
2 cups malunggay leaves, washed
1 cup kalabasa flower
10 pcs okra, sliced
1 bundle string beans, sliced into 3-inch pieces
2 pieces medium ampalaya, sliced
3 tbsps bagoong isda
1 thumb-sized ginger, sliced
2 medium-sized tomatoes, chopped
1 red onion, sliced
3 cups waterPROCEDURE:

  1. Bring water to a boil in a pot and add ginger, onion, and tomato.
  2. Simmer for a few minutes and pour bagoong isda.
  3. Add okra, string beans and ampalaya. Cook in medium heat for 5 minutes.
  4. Put in the kalabasa flower and malunggay leaves, simmer for a minute.
  5. Lastly add the grilled fish and serve.


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Pinakbet para kay Gabriela Silang Recipe


1 head garlic, minced
1 onion, sliced
3 tomatoes, sliced
500 grams pork liempo, boiled
150 grams small shrimps
6 okras, cut into two
2 eggplants, sliced
500 grams squash, cubed
1 ampalaya, seeded, sliced and put in water and salt
250 grams sitaw, cut into
2-inch long pcs
2 cups of water
100 grams bagoong alamang
salt to taste
black pepper to taste
cooking oil


  1. In a pan, boil water and blanch the vegetables by batch of every kind.
  2. Drain and set aside. In a separate pan, deep fry pork until crisp, then chop into bite-size pieces. In another pan, saute garlic, onion and tomatoes.
  3. Add bagoong and saute the shrimp, pour water then bring it to a boil.
  4. Season with salt and pepper.
  5. Add all blanched vegetables. Put the cooked vegetables in a plate, top with the crispy pork liempo.

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  • 4 k Pork belly
  • 100 grms. Rock salt
  • 400 grms. Mirepoix
  • 3 gal. Water
  • 1 gal. cooking oil
  • 250 grms. lechon carajay
  • 300 grms. pumpkin tourney
  • 300 grms. blanched okra
  • 300 grms. blanched ampalaya
  • 300 grms. eggplant
  • 300 grms. string beans
  • 1 pc. minced red onion
  • 50 grms. chopped garlic
  • 2 pcs. sliced tomatoes
  • ¼ cup achuete (boiled with oil)
  • 100 grms. shrimp paste
  • 1 tspn. baking soda
  • ½ tspn. salt
  • ½ tspn. crushed peppercorn
  • ¼ cup cooking oil

• Boil the pork belly in water with mirepoix until very tender.
• Remove the rib bones from belly and skewer over the top into the skin by using fork. Then scrub with rock salt.
• Place pork belly on wok the and pour oil to the level of pork belly. Cover wok and cook.
• After 30 minutes, pour over remaining oil in wok to the pork belly.
• Turn once slowly. Then sprinkle with ¼ cup of water to become crunchy and crispy.
• Remove from wok and prepare to serve.


1. Sauté garlic, onion, tomato in oil from achuete. Add in bagoong.
2. Combine all vegetables and season with salt and crushed peppercorn.
3. Arrange on plate and top with lechon carajay just before serving.

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Bacalao (salted cod fish) with Malunggay Pandesal

Bacalao (salted cod fish) with Malunggay Pandesal Recipe


800 g dried and salted cod
75 ml vegetable oil (or cooking oil of choice)
13 medium garlic cloves, peeled
1 large onion (380 g), finely chopped
400 g potatoes, boiled
100 g manzanilla green olives, pitted
120 g red bell pepper parsley for garnish


  1. De-salt and drain/dry the fish before cooking. Place fish in a bowl and cover with water. Change water 3 times a day for 3 days.
  2. Shred the fish as finely as possible (discarding the skin and bones).
  3. To cook, heat the oil in a good frying pan and fry the garlic cloves in low heat. Add the onion into the garlic and saute until golden. Remove from the pan and reserve.  Add the parsley to the garlic and onion and simmer for a few minutes.
  4. Pour the garlic, onion and parsley into a small bowl. Add 1/5 of the oil to the frying pan and 1/5 of the fish, fry (stirring constantly) until golden brown and slightly crispy. Repeat with the five batches.
  5. Place the fried fish together with the potatoes, red bell pepper, and olives. Season according to taste. Just before serving put some roughly chopped parsley.

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Ginatang Puso ng Saging with Crabs

Ginatang Puso ng Saging with Crabs Recipe


1 kilo puso ng saging
2 coconuts, grated
2 tbsp garlic minced
2 tbsp ginger grated or sliced thinly
3-4 sili labuyo
¼ kilo shrimps or crabs
lemon grass tied in a knot
salt to taste


  1. Wash puso ng saging and squeeze to extract the water from it.
  2. Extract the grated coconuts to have its coconut milk, using both hands.
  3. Stir fry garlic, ginger, hot chili pepper and shrimp, add the puso ng saging and coconut milk. Bring to boil and simmer until the oil from the coconut milk comes out.
  4. Season with salt to taste.

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Pickled Kalabasa Flower and Bagnet

Pickled Kalabasa Flower and Bagnet Recipe


2 cups squash blossoms
3 onions, sliced salt
2/3 cup white vinegar
125 grams sugar
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes (optional)


  1. In a large pot or bowl, layer squash blossoms and onions, and sprinkle each layer generously with salt.
  2.  Let it sit for an hour.
  3. Drain.
  4. In large pot combine vinegar, sugar, turmeric and crushed red pepper and bring to a boil.
  5. Add squash and onions and return to boil.
  6. Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
  7. Wipe rims and jars clean, and put lids and rings on jars.
  8. Process jars in hot water bath for 10 minutes.
  9.  Remove jars from water bath and allow to cool.
  10.  Any jars that do not seal should be refrigerated and used within two weeks.


1 kg pork belly
1 head garlic
2 medium-size onions, chopped
1 tbsp black pepper, crushed
1 liter of water for boiling the meat
cooking oil for deep frying


  1. Clean and prepare the meat.
  2. Rub salt all over the meat and let it marinate for at least two hours.
  3. In a wok with water, add garlic, onions, and black pepper.
  4.  Add the pork belly and simmer for at least one hour and cover.
  5. Check the meat from time to time and prick the skin with a fork.
  6. Continue to cook until the meat is done but still firm.
  7. Remove from the wok and set aside, put it on a strainer to drain the water.
  8. Let it cool and air dry for at least 2 hours but preferably overnight.
  9. Heat 2 liters of vegetable oil a heavy pot.
  10. Fry pork belly until golden brown. Set aside for a while, let it cool and put in a rack to drip the excess oil.
  11. Then fry again to attain maximum crispiness then serve with pork blood dip.

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