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 – Bicol Express

Bicol Express

* 3 to 4 tbsp. cooking oil
* 6 cloves garlic, finely chopped
* 1 large onion, thinly sliced
* 1 thumb-sized piece ginger, finely chopped
* ½ kilo leftover adobo
* 1 tbsp. shrimp paste
* 1 (250 ml) can coconut cream
* 2 medium tomatoes, chopped into cubes
* 12 to 15 green finger chilies, sliced
* 3 to 5 bird’s eye chili (siling labuyo), sliced

1) Heat oil in a pot over medium heat. Sauté garlic, onion and ginger until fragrant.

2) Add leftover adobo and shrimp paste. Simmer for 3 to 5 minutes.

3) Add coconut cream and continue simmering for 10 minutes.

4) Add tomatoes and chilies. Remove from heat and serve immediately.



Compiled Recipe – Pork Binagoongan Sa Gata

Pork Binagoongan sa Gata

* 1 kilo pork (use pork belly), cubed
* 2 tbsp corn oil
* 6 cloves garlic, chopped
* 1 white onion, minced
* 5 small tomatoes, chopped
* ½ cup shrimp paste (bagoong alamang)
* 3 tbsp vinegar
* 1 ½ tsp sugar
* black pepper (to taste)
* 3 eggplants, sliced diagonally
* ½ cup coconut cream (kakang gata)

1) Place cubed liempo in a stockpot. Cover with water and let boil until tender. Prepare the rest of the ingredients while meat is cooking.

2) Pour corn oil into a hot pan. Sauté garlic and onions until softened. Add tomatoes and cook until softened. Add and stir-fry bagoong until aromatic then put in boiled pork pieces and 1/2 cup of the boiling water used to cook the pork. Bring to a simmer, then add vinegar and sugar. Season with pepper to taste. Add more pork broth if necessary.

3) Add sliced eggplants and coconut cream. Stir. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes. Serve with steamed rice.




Compiled Recipe – Binagoongang Manok

Binagoongang Manok

* 3 tbsp canola oil
* 600 grams chicken, cut into serving pieces
* 1 medium onion, quartered
* 1 tbsp garlic, chopped
* 2 medium tomatoes, quartered
* 3 tbsp shrimp paste, or bagoong alamang
* 2 tsp white vinegar
* 1 tsp white sugar
* 1 to 2 pieces green chilies (siling pangsigang)
* ground black pepper (to taste)
* ½ cup okra, sliced

1) Heat oil in a wok over medium heat. Fry chicken for 4 to 5 minutes per side or until light golden brown in color. Remove chicken from the wok and let drain on paper towels. Option to remove excess oil from pan and just leave about 2 tablespoons.

2) In the same wok, sauté onions, garlic, tomatoes and shrimp paste for 1 to 2 minutes. Pour in the vinegar and let simmer for one minute. Bring the chicken back to the wok, together with the sugar and sili ; mix well. Simmer further if needed. Season to taste. Place cooked chicken on a serving platter. Cook the okra in the same wok for 1 minute then place on top of chicken.





Compiled Recipe – Binagoongan Isda sa Gata

Binagoongan Isda sa Gata

* 1 kilogram tanigue steaks
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp ginger, julienned
*  2 tsp leeks, sliced
* 1/3 cup tomatoes, sliced into strips
* 4 tsp shrimp paste (bagoong alamang)
* 1 to 2 pieces green chilies (siling pangsigang)
* ½ cup coconut cream
* ½ cup coconut milk
* ground black pepper (to taste)

1) Season fish steaks with salt and pepper and set aside.

2) Heat oil in a pan over medium heat. Fry fish steaks for 4 to 5 minutes each side or until cooked and nicely brown and set aside to drain on paper towels.

3) Prepare the sauce by heating up oil in a saucepan over medium heat. Sautee garlic, onions, ginger, leeks and tomatoes for 1 minute then add bagoong and sauté for another minute or two. Add the sili, coconut cream and coconut milk and allow to simmer for 1 to 2 minutes, season to taste.

4) Pour sauce over cooked fish. Or, you may also simmer the cooked fish in the sauce for a few minutes, if desired.