• ¼ k. pork belly, grilled then cubed
• ¼ k. while fish fillet, cubed
• 1 small onion, sliced
• 1 green finger chili sliced
• 2 tomatoes, sliced
• 1 thumb size ginger, sliced
• 3 tbsps. vinegar
• 3 pcs. calamansi, juice only
• ½ tsp. salt
• 2 pcs. bird’s eye chili, sliced
• cucumber slices for garnish

Cooking Instructions:

1. Places the cubed pork belly and fish in a bowl
2. Add all the other remaining ingredients and toss lightly
3. Garnish with cucumber slices before serving.

The post Sinuklaw Recipe appeared first on Kusina Master Recipes.

• 3 tbsps oil
• 3 cloves garlic, crushed
• 1 small onion, sliced
• 1 k. chicken cut into serving pieces
• 8 cups water
• 4 cups puso ng saging ( banana blossom ), shredded
• 4 cups malunggay leaves ( mustard tree leaves )

Cooking Instructions:

1. In a saucepan, heat oil and saute garlic, onion and chicken. Saute until the chicken is half cooked
2. Add water and allow to boil. When it has boiled, lower the heat and allow to simmer for 10 more minutes.
3. Add the banana blossoms and allow to simmer for 10 more minutes.
4. Add the malunggay leaves and bring to a boil anew before serving.

The post Kinamunggayang Manok Recipe appeared first on Kusina Master Recipes.

• 1 whole pork, cleaned
• salt and pepper
• 15 pcs laurel
• 5 stalks tanglad
• 250g calamansi
• oil for basting

Cooking Instructions:

1. Pour boiling hot water over the pork, remove the skin with a sharp knife and skewer in a long bamboo.
2. Season cavity or pork with salt, pepper, calamansi, laurel leaves and lemongrass.
3. Roast pork over hot coal while basting with oil until done.
4. Cebu lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.

The post Cebu Lechon Recipe appeared first on Kusina Master Recipes.

• 1 k. glutinous rice (malagkit)
• 3 cups refined white sugar
• 2 tbsp. salt
• 1 thumb size ginger, extracted juiced only
• 1/2 liter coconut milk
• 4 tablets tableya ( native cocoa )
• water for cooking rice
• water for steaming wrapped rice

Cooking Instructions:

1. In a pot, cook the rice along with the malagkit, sugar, salt and ginger juice
2. When the rice mixture is half cooked, remove and allow to cool
3. Melt the native cocoa set aside.
4. Get half of the rice mixture and mix with the melted cocoa.
5. Roll this chocolate infused rice mixture with the remaining cooked rice. Do not mix so as to give that distinctive white and black marks of this delicacy.
6. Wrap the rice mixture in wilted banana leaves
7. Steam until cooked for at least 12 to an hour.

The post Budbud Hinambid Recipe appeared first on Kusina Master Recipes.

Lumpiang Ubod is a fresh spring roll mainly made from palm heart with a few other ingredients such as carrots, baguio beans, cabbages, shrimp, and chicken wrapped up in a soft wrapper into one bundle of healthy goodness. But don’t worry about not liking vegetables because with the yummy sauce that is drizzled on top will surely make you forget that you were eating something so healthy.

The sauce consists of a sweet sauce mixed with crushed peanuts, helping the dish in adding some crunch and sweetness to it. This dish does not require any special skills in wrapping because all you really need to do is roll. Try this recipe now!

Ingredients:

• 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

• 12 pcs medium – large size lumpia wrapper
• 12 pcs lettuce leaves

• 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

The post Lumpiang Ubod Recipe appeared first on Kusina Master Recipes.

• 4 chicken breasts fillet
• 4 tbsp allspice
• 4 tbsp curry powder
• 2 cloves garlic
• pinch of salt
• pinch of black pepper
• 2 potatoes
• 2 carrots
• 2 onions
• 10 tbsp mango chutney
• 610 ml chicken stock
• 2 sweet potato
• oil

Mango Chutney

• 2 cups sugar
• 1 cup white vinegar
• 6 cups mangoes
• 1 medium onion, chopped
• 1/4 cup ginger
• 1 tbsp prepared mustard
• 1/4 tsp red chilli pepper flakes

Cooking Instructions:

1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3. Pour into clean bowl. Heat some oil in a pan saute garlic and the chicken until it is golden brown and remove from the pan.
4. Dice the onions, carrot and potato and add to the pan, along with another clove of garlic. Leave them to sweat for a few minutes and add the curry powder and mango chutney.
5. Once the vegetables have softened, return the chicken to the pan and add the chicken stock.
6. Reduce the mixture until you have the desired consistency and remove from the heat.
7. Peel and slice the sweet potato, coat in oil and heat on a griddle pan for 10-12 minutes.
8. Remove from the heat and sprinkle the remaining tablespoon of allspice.
9. Serve with rice.

The post Chicken Curry with Mango Chutney Recipe appeared first on Kusina Master Recipes.

• ¼ k. guso (seaweed)
• 1 cup vinegar
• 2 small onion sliced
• 3 pcs. tomatoes chopped
• 1 thumb size  ginger sliced
• 2 tbsps. Patis (fish sauce)
• 1  green mango shredded
• guinamos (shrimp paste)
• 2 calamansi juice only

Cooking Instructions:

1. Clean the guso  thoroughly in running water.
2. Blanch the guso in hot water. Remove and allow to drain.
3. In a bowl, mix with all the  other ingredients and toss.

The post Kinilaw Na Guso Recipe appeared first on Kusina Master Recipes.

• ½ k. unripe langka (jackfruit) sliced
• 1 small onion, sliced
• 5 medium size tomatoes sliced
• 1 thumb size ginger, sliced into strips
• 7tbsps. Calamansi juice
• 2 tbsps. Sugar
• 2 cups coconut cream (first  extract or kakang gata)
• 1 bird eye chilli, sliced spring onion chopped for garnish  water for boiling

Cooking Instructions:

1. Boil the jackfruit  in water with salt  until cooked
2. Drain and combine with onion  tomatoes and ginger. Allow to chill
3. When sufficiently chilled, place in a bowl and combine with rest of theingredients.
4. Toss garnish  with spring onions and serve immediately.

The post Langka Ensalada Recipe appeared first on Kusina Master Recipes.

• 1 bundle kangkong
• ½ tbsp. guinamos (visayan shrimps paste)
• ½ tbsp. sliced spring onion
• ½ tbsp. minced garlic
• 1 whole red bell pepper, sliced into strips
• ¼ k. pork, cubed
• 5  pcs. Shrimps, sliced
• ½ cup tuba vinegar (or any vinegar)
• 1 tbsp. sugar
• ½ tbsp. soy sauce
• Cooking oil
• 2 cloves garlic, minced
• 1 small onion, chopped

Cooking Instructions:

1. Wash kangkong thoroughly in running water. Remove wilted leaves. Slice the stalks and remove the leaves.
2. Heat oil in a pan and sauté the garlic onions.
3. Add the pork and shrimps until cooked.
4. Add the kangkong stalks and leaves. Stir a little.
5. Add the vinegar, soy sauce, sugar and guinamos. Allow to simmer until kangkong is crispy. Garnish with sliced bell pepper.

The post Apan-Apan Recipe appeared first on Kusina Master Recipes.

• 1 head garlic, crushed
• 2 medium-size onion, sliced
• ½ k. pork, sliced into strips
• ¼ k. pork liver, sliced into strips
• 1 green papaya, sliced into strips
• 1 finger pepper
• 2 packs misua noodles
• Cooking oil
• 4 cups water
• Sugar to taste
• Pepper to taste
• 2 tbsp. fish sauce

Cooking Instructions:

1. Heat oil and sauté garlic, onion and pork. Sauté for 5 to 10 minutes.
2. Add water and all the other ingredients except the misua noodles.
3. Season with sugar, pepper and fish sauce according to taste. Allow tosimmer until cooked.
4. Add the misua noodles and continue to simmer for 5minutes more.

The post Batchoy Recipe appeared first on Kusina Master Recipes.