• 1 k. pork, chopped into serving portions
• ½ cup brown sugar
• ½ ts. ground pepper
• 1 cup vinegar
• 6 cups water
• 6 pcs. bananas ( saba variety), ried and sliced

Cooking Instructions:

1. Place the pork in a pot and cover with water. allow to boil until pork is tender. Skim the water to remove impurities.
2. Add the brown sugar, ground pepper and vinegar. Allow to boil some more.
3. The pamplina is done when the sauce has thickened.
4. Serve topped with the fried saba.

The post Pamplina Recipe appeared first on Kusina Master Recipes.

• 2 kls. ulang ( freshwater lobster), washed
• 4 cups rice wash
• 4 tomatoes , sliced
• 4 tomatoes, sliced
• salt
• 1 green finger ginger
• bundle string beans, sliced into 2 inch lengths
• 1 bundle kangkong, leaves and tender stalks only
• 1 labanosa ( white dish ), sliced into rounds
• ½ k. tamarind ( sampalok) fruit, boiled, mashed then strained for juice
• 3 tbsp. patis ( fish sauce)

Cooking Instructions:

1. Place the rice wash in a pot
2. Add the ulang, tomatoes, onions, finger pepper and salt. Allow to simmerin low heat or 12 minutes
3. Add the string beans, labanos and lastly kangkong
4. Season with patis before serving.

The post Sinigang Na Ulang Recipe appeared first on Kusina Master Recipes.

• 1 med. size mudfish (dalag) cleaned
• 4 pcs. bananas ( saba variety)
• ½ pc cabbage, sliced
• bundle pechay,leaves separated
• 2 potatoes , sliced
• 1 carrot, sliced
• 1 onion, chopped
• whole peppercorns
• 4 cloves garlic
• water

Cooking Instructions:

1. In a pan, saute the onion and garlic. Add the cabbage, potatoes and carrots. Saute some more.
2. Add the bananas, water and whole peppercorns.
3. Cover and allow to boil.
4. Add the mudfish and cook until the flesh is flaky. Cook some more until the liquid has reduced considerably and becomes a bit sticky.

Image: lutongcavite.blogspot.com

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The post Mudfish Pochero Recipe appeared first on Kusina Master Recipes.

• 1 K.  fresh fish
• 2 tbsps. salt
• 6 tomatoes
• 1 medium size onion, quartered
• ½ kilo tamarind, boiled then mashed to get pulp

Cooking Instructions:

1. Gut the fish. Rub with salt, rinse then allow to dry. Slice each fish into two pieces set aside.
2. In pot, pour in water, add the onion, tomatoes and then the fish. allow tosimmer for 10 minutes or until the fish is cooked.
3. Add the tamarind sour mash. Cook for 2 more minutes before serving.

The post Pinangat Na Isda Recipe appeared first on Kusina Master Recipes.

• 1 k. tilapia
• 1 tbsp . garlic, chopped
• ½ cup sliced onion
• ½ k tomatoes, chopped
• 1 tsp. pepper
• ½ cup soy sauce
• 2 pcs. laurel leaf
• 1 cup cooking oil

Cooking Instructions:

1. Clean  and gut the tilapia thoroughly.
2. Heat oil in a pan and fry the tilapia set aside
3. In a  separate pan, heat oil and saute the garlic, onions and tomatoes.
4. Add the soy sauce and season with salt and pepper.
5. Pour the sauce on top of the tilapia.

The post Tilapia With Tomato Sauce Recipe appeared first on Kusina Master Recipes.

• 1 cup grated corn
• tbsps, chopped onion
• 1 tps minced garlic
• 4 cups chicken broth
• ½ tsp. salt
• ¼ tsp. pepper
• 1 tsp. all purpose flour
• 1 cup milk
• 1 cup chicken meat, cooked the chopped
• 2 tbsps. butter
• 1 pechay leaf, minced
• 1 musterd lea (mustasa), minced
• ½ tbsp. minced bacon
• 1 head garlic, fried

Cooking Instructions:

1. Fry the bacon until it oozes oil. add the onion and garlic and saute.
2. Pour in the chicken broth. allow to simmer a little.
3. Meanwhile, dissolve the flour in milk. Pour into the simmering broth. String and allow to simmer some more.
4. Season with salt  and pepper.
5. Add the corn, followed by the chicken meat, pechay and mustard leaves; stir.
6. Allow to boil for a few more minutes until the chicken is cooked.
7. When serving, top with butter and fried garlic.

The post Suam Na Mais Recipe appeared first on Kusina Master Recipes.

• 1 dalag, cleaned without scales and cut into
• 3-4 pcs onions, chopped into two
• ginger, chopped finely (3 small pcs)
• 1 tbsp whole peppercorns
• 1 stalk spring onions
• 500 ml rice wash
• fish sauce pepper to taste
• 1 small bundle pechay
• 1 small cabbage
• 1/2 upo
• 1 celery
• 2 saba bananas

Cooking Instructions:

1.  Mix the onions, ginger, peppercorns, scallions, rice wash, fish sauce, and pepper in a large pot and bring to a boil.
2.  Add the fish. When the fish is almost cooked, add your vegetables.
3. Bring to a boil and turn off your stove.

Ingredients:

Tomato-Miso Dip

• onions, chopped finely (2 pcs)
• tomatoes, chopped finely
• (10 pcs) miso
• (1 cup) fish sauce fish broth from the recipe above (1 cup)

Cooking Instructions:

1. Saute onions and tomatoes until onions are translucent and tomatoes are soft and can easily be pressed by a spoon. Add your miso and season with fish sauce and fish broth. This dip should taste a bit salty.
2. When serving this dish, line a shallow dish with the pechay, upo, fish and then a little broth. Serve with tomato-miso dip on the side.

The post Pesang Dalag with Tomato-Miso Dip Recipe appeared first on Kusina Master Recipes.

• 4 kls. Large squid
• Cooking oil for deep frying

For stuffing:

• 4 kls. Pork
• ½ k. carrots
• ½ k. onions
• ½ k. tomatoes, seeds removed
• ½ k. celery
• 8 tsps. Salt
• 2 tsps. Ground pepper
• 3 cups vinegar
• ½ k. sugar

For sautéing:

• 1 cup cooking oil
• 5 heads garlic, crushed
• ¼ k. onions

Cooking Instructions:

1. Wash the squids well, remove the tentacles and set aside.
2. Chop the pork and the tentacles; set aside.
3. Finely-chop the carrots, onions, tomatoes, and celery. Place in a bowland season with salt, ground pepper, vinegar and sugar.  Mix well.
4. Add the chopped pork and tentacles. Mix anew.
5. Using a large pan, heat oil and sauté the garlic onions.
6. Add the pork, squid and vegetable mixture. Cook over medium heat until the liquid evaporates.
7. Allow the mixture to cool a little before stuffing the squids with it.
8. Deep-fry the squid until done.

The post Rellenong Pusit Recipe appeared first on Kusina Master Recipes.

• ¼ k. pork cheek
• 5 onions, chopped
• 2 chicken liver, boiled
• ¼ tbsp. ground pepper
• 1 tsp. salt
• 3pcs. Calamansi
• 1tbsp. margarine
• 1 head garlic, chopped
• 1 red chili pepper

For the marinade: Mix

• ¼ cup soy sauce
• ½ tsp. ground pepper
• 3pcs. Calamansi
• 1 head galic, crushed

Cooking Instructions:

1. Pour the marinade in a bowl and marinate the pork cheek for 2 to 3 hours.
2. Remove the pork cheek, allow to drain and then grill until cooked.
3. Chop the pork cheek. Mix with the onions and set aside.
4. In another bowl, mix the juice of the calamansi with the pepper, salt, chicken liver.
5. Add the chopped pork cheek to the mixture.
6. To serve: Grease a sizzling plate with margarine. Place some garlic on it. Add the sisig mixture. Top with red bell pepper.

The post Sisig Recipe appeared first on Kusina Master Recipes.

• 1k. pork (piqué)
• 1k. chicken
• ½ liter pineapple juice
• 1 cup soy sauce
• 1 cup white vinegar
• 2 tbsps. Black pepper
• 1 cup sliced pineapple
• 1 head garlic, chopped
• 3 onions, chopped
• ½ cup cooking oil
• 1 laurel leaf

Cooking Instructions:

1. Marinate the pork and chicken pieces in pineapple juice, soy sauce,vinegar, laurel leaf and pepper for 2 hours.
2. Remove the pork and chicken and set  aside.
3. Heat oil in a pan and sauté the garlic and onion.
4. Add the marinated pork and chicken along with the marinade. Allow to simmer until the sauce has thickened.
5. Serve topped with pineapple slices.

The post Adobong Tarlac Recipe appeared first on Kusina Master Recipes.