Kangkong Chips

Kangkong Chips Recipe

4 bunches of kangkong leaves, cleaned
3 cups cornstarch
1 cup flour
1 pc egg,
1-1/2 cup water
5 cups cooking oil for deep frying
  1. Clean kangkong thoroughly.
  2. Remove leaves from stem. Set aside. 
  3. For the batter, combine cornstarch, flour, egg, salt and water
  4. in a clean mixing bowl.
  5. Mix until the consistency is smooth.
  6. Heat oil and reduce fire to medium.
  7. Dip kangkong leaves in batter and deep fry until crispy. 
  8. Drain oil from kangkong leaves then serve.


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Lumpiang Ubod

Lumpiang Ubod Recipe

 For the filling
2 tbsps oil
1 garlic clove, crushed
1 small onion, thinly sliced
100 g chicken breast, boiled and shredded
100 g prawns, peeled and chopped
500 g ubod, julienned
1 carrot, julienned
100 g Baguio beans, julienned
1 head cabbage, shredded
2 cups chicken broth
Salt and pepper
For wrapping
12 pcs medium – large size lumpia wrapper
12 pcs lettuce leaves
  1. Heat oil in a pan.
  2. Sauté onions and garlic.
  3. Add chopped prawns and stir until it changes color.
  4. Add chicken and sauté for a few minutes.
  5. Stir in the ubod and carrots.
  6. Add shredded cabbage.
  7. Add enough chicken broth for the vegetables to become tender.
  8. Season with salt and pepper.
  9. Cover and simmer until the vegetables are just tender.
  10. Drain and cool.
  11. Wrap a portion of the filling and a lettuce leaf on a wrapper.
For the lumpia sauce
3 tablespoons soy sauce
1/2 cup sugar
3 tablespoons cornstarch
2 1/2 cups water
1-2 cups peanuts, toasted and ground
4 cloves garlic, minced finely
  1. Mix all the ingredients together, excluding the peanuts and garlic.
  2. Cook over medium heat until thick.
  3. Remove from heat, then add the minced garlic.
  4. Serve with sprinkled ground peanuts.


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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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