Compiled Recipe – Gising Gising


* 4 cloves garlic, minced
* 1 medium sized onion, diced
* ½ kilo ground pork
* 4 tbsp. shrimp paste (bagoong alamang)
* ½ kilo green beans, trimmed and cut into ¼-inch lengths
* ½ kilo sigarilyas (winged beans), cut into ¼ inch lengths
* 1 (240 ml) can coconut milk
* ½ tsp. salt
* ¼ tsp. pepper
* 2 long green chilies (siling pangsigang), cut into ¼ inch lengths (for garnish)
* 2 bird’s eye chilies (for garnish)

1) In a sauté pan over medium heat, sauté garlic until fragrant. Add onions and ginger; sauté until onions are translucent.

2) Add ground pork and shrimp paste; mix until thoroughly combined.

3) Add green beans and wing beans; sauté and mix well.

4) Stir in coconut milk and simmer for 10 to 12 minutes or until beans are tender.

5) Season with salt and pepper. Garnish with chilies, if desired.


Compiled Recipe – Tomato Soup with Pepperoni and Beans

Tomato Soup with Pepperoni and Beans

* 2 tbsp oil, divided
* 1 cup pepperoni, chopped
* 1 can chickpeas, drained and rinsed (use 400 gram can)
* 1 can white beans, drained and rinsed (use 400 gram can)
* ¼ tsp paprika
* 2 red onions, chopped
* 5 cloves garlic, chopped
* 4 cups beef broth
* ½ cup frozen green peas, thawed
* ¾ cup canned tomatoes, diced
* 1 cup day old rice
* salt (to taste)
* black pepper (to taste)

1) Heat 1 tablespoon oil in a large pot over medium heat. Add then sauté pepperoni. Stir in chickpeas and white beans. Season with paprika, salt and pepper; sauté until heated through. Transfer to a plate and set aside.

2) In the same pot, heat remaining oil. Add onion and garlic; sauté until softened. Pour in beef broth, bring to a boil, and lower heat to simmer. Stir in tomatoes, peas, rice and pepperoni mixture into the pot. Simmer until heated through. Season with salt and pepper to taste. Ladle into bowls and serve while hot.




Compiled Recipe – Five Layer Chip Dip

Fiver Layer Chip Dip

* ½ cup refried beans, canned
* 1/3 cup corn kernels, canned, drained
* ½ cup salsa, store-bought
* ¼ cup sour cream
* 1/3 cup cheddar cheese, grated

* Place refried beans in a medium glass serving bowl; smoothen top. Top with even layers of corn kernels, store-bought salsa, sour cream and cheddar cheese. Serve with nachos or tortilla chips.


Compiled Recipe – Tex-Mex Chili Pasta

Tex-Mex Chili Pasta

* 1 ½ tbsp olive oil
* 500 grams ground beef
* 2 cloves garlic, minced
* 1 (227 gram) can tomato sauce
* 2 tbsp chili powder
* 1 tsp ground cumin
* 1 tsp ground oregano
* ¼ tsp cayenne pepper
* 1 tsp salt
* 500 grams macaroni noodles, uncooked
* 6 cups beef stock or water
* 1 (425-gram) can kidney beans, drained and rinsed
* 1 (425-gram) can pinto beans, drained and rinsed
* 1 ½ cups cheddar cheese, shredded
* sour cream (to serve)
* chopped parsley (to garnish)

1) Heat oil in a pot over medium heat. Add ground beef and garlic. Cook until meat turns brown. Drain excess fat.

2) Add tomato sauce, spices, salt, macaroni and beef stock. Stir, cover and turn down heat to low. Simmer for 20 minutes, stirring occasionally. Add water, ½ cup at a time, if mixture becomes dry.

3) Add beans and simmer for 10 minutes.

4) Transfer to serving dishes. Sprinkle with cheddar cheese. Drizzle with sour cream and garnish with parsley, if desired.


Compiled Recipe – Pork Pata and Beans

Pork Pata and Beans

* 1 kilo pork hocks
* 2 tbsp cooking oil
* 2 cloves garlic , minced
* 1 large onion, chopped
* 1 large can pork and beans
* 1 cup tomato sauce
* 2 tbsp soy sauce
* ½ cup water
* 1 tbsp brown sugar
* salt and pepper (to taste)

1) In a big pot over medium heat, cook pork hocks for 5-10 minutes.

2) Sauté garlic and onions in the same pot until onions are translucent.

3) Add pork and beans, brown sugar, tomato sauce, soy sauce and water.

4) Simmer for 45 minutes to an hour over low heat until meat is tender. Adjust seasoning with salt and pepper.

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