Seafood Pasta


1 lb spaghetti
12 clams
12 mussels
1/4 cup olive oil
1 tsp crushed red pepper
8 pcs sea urchin
4 cloves garlic
10 pcs shrimp
1/2 cup squid


  1. Cook the clams and mussels with 1/2 cup water.
  2. Take out the meat from inside the clams and mussels.
  3. Cook the spaghetti. Make sure to maintain firmness.
  4. H eat up the extra-virgin olive oil on medium-high heat
  5. Add the crushed red pepper and shaved garlic and slowly saute.
  6. When the edges of the garlic become lightly browned add a large ladle of the pasta cooking water to the saute pan.
  7. Put it back on the heat.
  8. When the pasta is about to be cooked, remove from the boiling water to the saute pan. Reserve the cooking liquid.
  9. Continue cooking the spaghetti using the reserved pasta cooking liquid, as needed.
  10. Add more clam/mussels liquid to achieve creaminess. Just before the pasta is cooked,
  11. Add the clams, mussels, squid, and shrimp.
  12. Remove the seafood pasta from the pan and toss with the sea urchin.
  13. Serve while hot
Image: hanimcooks

Pork Adobo


2 lbs pork belly
5 pieces dried bay leaves
2 tbsp minced garlic
1 cup soy sauce
4 tbsp vinegar
1 tbsp whole pepper corn
1 cup water


  1. Combine the pork belly with soy sauce, and garlic
  2. Marinade for 1 hour or more
  3. Put-in the marinated pork belly in hot pan and cook for a few minutes
  4. Add water, pepper corn, and dried bay leaves
  5. Simmer for 40 minutes to 1 hour
  6. Put vinegar
  7. Simmer for 12 to 15 minutes
  8. Add salt to taste
Image: pinoy cook

Adobong Sitaw


    1/2 lb pork belly strips
    1 bunch string beans (sitaw) cut in 2" length
    4 cloves garlic (crushed)
    1 medium onion (sliced)
    1/2 cup soy sauce
    1/3 cup vinegar
    1 cup water
    cooking oil


  1. Saute garlic & onion in a heated pan or wok with cooking oil.
  2. Add the pork belly and cook until the pork turns brown.
  3. Add the water, soy sauce & vinegar. Cover & simmer for 10 minutes.
  4. Add the string beans and cook for 5 minutes or until the vegetable is tender.
  5. Serve with rice. Enjoy!
Recipe: Pinoy Cooking Recipes
Image: Tales from the Tummy

Rellenong Bangus (Stuffed Milk Fish)


1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
2 tomatoes, diced
1 egg
1/4 cup lemon juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped
cooked peas
salt and pepper to taste

Cooking Instructions

  1. Scale and remove the intestines of the bangus.
  2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
  3. Marinate the head and skin in lemon juice, soy sauce and pepper.
  4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
  5. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
  6. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
  7. Add a beaten egg to the sauté and mix well.
  8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
  9. Fry in oil until golden brown.
  10. Slice slightly diagonal (1 1/2 inch thick) and serve.
Recipe: My Filipino Food Recipe
Image: Casa Baluarte

Pork Humba


    2 lbs pork belly
    1 cup Pineapple juice
    1 large onion, diced
    5 cloves garlic, minced
    2 tablespoons salted black beans
    2 tablespoons soy sauce
    2 tablespoons vinegar
    2 ½ tablespoons brown sugar
    ½ cup dried banana blossoms
    2 pieces dried bay leaves
    1 teaspoon whole peppercorn

Cooking Procedure

  1.     Heat the cooking pot then brown the pork belly
  2.     Add the onions and garlic and cook until the onions are soft
  3.     Put-in the soy sauce, peppercorn, bay leaves
  4.     Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
  5.     Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
  6.     Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
  7.     Add the dried banana blossoms and simmer for 5 to 8 minutes
  8.     Transfer to a serving plate and serve. Share and enjoy!

Recipe: Panlasang Pinoy
Image: DIY Food Recipe

Pork Ribs Adobo


    1 side baby-back pork ribs (about 500 grams), cut into individual ribs
    1/3 cup vinegar
    2/3 cup soy sauce
    1 medium size onion
    1 teaspoon chopped dried bay leaves
    6 garlic cloves, peeled & minced
    1/2 teaspoons ground pepper
    1 cup water
    a pinch of msg. optional
    2 tbsp. canola oil

Cooking Procedure

  1. In a casserole, combine all the ingredients except oil. 
  2. Bring to a boil, reduce heat and simmer for 1 hour until meat is tender but make sure that  there is still enough marinade. Add water if necessary. Turn off heat when meat is done. 
  3. Transfer ribs in a plate and let cool,  leaving the sauce in the casserole.
  4. Heat a skillet  and put oil.  Fry the ribs until nicely browned about 3 minutes each side in medium heat, turning once. 
  5. While the meat browns, turn the heat to high under the sauce and boil until it’s reduced by about half. 
  6. When done with the ribs, remove it from the oil and transfer back to the casserole with the sauce and simmer for a few minutes to attain a richer meat flavor.
  7. Serve with steamed rice. Share & enjoy!
Recipe: Lucky Mom
Image: Apple Pie Patis Pate

Beef Morcon

1 kilo beef sirloin, cut morcon style(1/4 inch thick)
3 tablespoons flour(optional)
1/4 cup vegetable oil

3 piece hard-boiled eggs, sliced into quarters
4 pieces hot dogs, ham or sausages, sliced into strips
1 piece carrot, sliced into strips
2 pickles or cucumber, sliced into strips

2 tablespoons calamansi juice
1/2 cup soy sauce

2 cups beef stock(water + beef cube)
1 piece bay leaf
2 tablespoons tomato paste
1 can liver spread
salt and pepper to taste


Part 1
1. Pound the meat using meat pounder to help the meat to become tender easily.
2. In a bowl, marinate meat in calamansi juice, soy sauce, salt and pepper for 3 hours. Reserve marinade.
3. Flatten meat and arrange the filling over the meat.
4. Roll the meat with the filling inside and secure with a thread or string. Repeat for remaining slices.

Part 2 (Optional)
1. Dredge the meat in flour until coat evenly.
2. In a frying pan, heat oil and fry the meat until brown.

Part 3
1. In a pot, arrange meat, bay leaves, tomato paste, liver spread, marinade, beef stock salt and pepper.
2. Simmer for at least 1 hours or until the beef is tender.(Cook in pressure cooker takes 20 minutes).
3. Slice the beef morcon and arrange on a platter then pour the sauce on top. Serve hot!

You may also used pork fat, pickles or cheddar cheese as alternative filling.

Recipe and Image: Filipino Style Recipe