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My Favorite Ulam List February 4, 2008

Posted by r4v3n27 in Food.
Tags: , , , , , , , , , , , , , ,


1/2 kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons patis (fish sauce)
2-cups stock
1-cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper

1. In a pot, simmer pork for 30 minutes and remove scum
that rises to the surface. Keep stock.
2. In a casserole, heat oil and saute garlic and onion
for a minute.
3. Add in pork, pork liver, laurel leaves, patis, salt
& pepper and saute for another 5 minutes.
4. Add in vinegar and bring up to a boil without
5. Lower heat and allow simmering uncovered until most of
the liquid has evaporated.
6. Add in stock and allow simmering for 5 minutes.
7. Add in blood, sugar and long green peppers.
8. Cook for 10 minutes more or until consistency
thickens, stirring occasionally to avoid
9. Serve hot with puto.

La Paz Batchoy

2 tbsps. cooking oil
1 head garlic, minced
1 medium onion, minced
200 g. pork kasim, boiled & cut to strips
1 MAGGI Pork Broth Cube, crushed
2 cups pork broth
2 cups water
150 g. fresh miki, washed
100 g. pork liver, cut to strips
spring onions, chopped
chicharon, pounded (optional)

1. Heat oil and saute garlic until brown. Set aside, leaving only about 2 cloves in the pan.
2. Add onion, pork strips and MAGGI Pork Broth Cube, cook a few min.
3. Stir in pork broth and water. Bring to boil then add miki and liver. Simmer about 2 min. then serve topped with fried garlic, spring onions and chicharon if desired.


125 g. of boiled or steamed pork meat
75 g. of boiled or steamed pork liver
3-4 boiled chicken gizzards
6-8 steamed dumplings (recipe and instructions here)
7-8 c.of meat or chicken broth
a variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of each kind
1 carrot
1/4 head of native cabbage
1/2 head of garlic, crushed and peeled
1 onion, peeled, halved and thinly sliced
2 eggs
1 tbsp. of cooking oil
salt and pepper to taste

Cut the pork meat and liver into thin slices. Cut into 1/4 x 2 strips. Cut the gizzards into thin slices.
Peel and cut the carrot into florets or rings about 1/8″ thick.
Shred the cabbage.
If you’re using shiitake mushrooms, cut off the stalks and slice the caps thinly. If you’re using oyster, abalone and straw mushrooms, cut them in half.
Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onions until fragrant. Pour in the broth. Add the carrots and bring to a boil. Season with salt and pepper. Add the meat, liver and gizzards and bring to another boil. Add the cabbage and let boil once more. Lastly, add the dumplings and the mushrooms. As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately.


1/2 kilo chicken (cut into parts)
1/2 kilo pork (cut into cubes)
1/2 kilo beef (for stewing, cut into chunk cubes)
4 pieces chorizo bilbao
8 cups water
1 teaspoon salt
1 bundle onion leeks
6 cloves garlic (minced)
2 tablespoons oil
5 pieces Saba banana
5 pieces boiled potatoes (quartered)
5 pieces boiled sweet potatoes (quartered)
1 cup chickpeas
1 bundle cabbage (sliced)
1 Pinch salt & pepper
1. Boil pork, chicken, beef, chorizo in salted water with
onion leeks.
2. Lower fire and let simmer until all meat is tender.
3. Take out all the meat, set aside, keep stock.
4. In a casserole, saute garlic, onion, then pour in
the stock.
5. Bring to a boil, add all meat, banana, potatoes, sweet
potatoes and chickpeas.
6. Season with salt and patis.
7. Add in the cabbage.
8. Serve hot.


1/2 lb ground pork
1 raw egg
4 tablespoons flour
salt and freshly ground pepper to taste
4 pieces canned Vienna sausage
3 hard-boiled eggs
3 sweet pickles, chopped

1) Mix the ground pork, raw egg, flour, salt and pepper.
2) Spread the mixture on an aluminum foil.
3) Arrange the sausages, hard-boiled eggs and pickles on top of the mixture.
4) Shape into a roll about 2.5 inches in diameter and wrap in foil.
5) Bake for 1 hr at 350 F.
6) Unwrap and slice before serving with catsup.

Binagoongang Baboy

1 kilo pork with fat (cut into chunk cubes)
2 cups bagoong alamang
1 head of garlic (minced)
1 big onion (minced) 4 tomatoes (diced)
1 chili peppers (minced)
half a cup vinegar
4 tablespoons brown sugar
half a cup of water

1. In a casserole, boil pork and lower fire until water
evaporates and pork oil starts to come out.
2. When pork is lightly crispy, put in on the side and
saute garlic, onion, tomatoes and chili peppers
in the fat and mix pork once more.
3. Add in the bagoong and cook while stirring for 5
4. Pour in the vinegar and stir well.
5. Add in the sugar and let simmer for 10 minutes or
just until cooked.
6. Serve hot.

Rellenong Manok

1 whole chicken (deboned & shape is kept)
2 tablespoons soy sauce
1½ tablespoons sugar
2 tablespoons calamansi juice

½ kilo ground pork
1 cup ham (diced)
½ cup bacon (diced)
10 pieces sliced vienna sausage
¼ cup carrots (minced)
¼ cup sweet green peas
¼ cup raisins
¼ cup pickle relish
½ cup grated cheddar cheese
¼ cup breadcrumbs
6 whole eggs (beaten)
Pinch of salt & pepper
2 tablespoons liquid seasoning
1 tablespoon sugar
½ cup butter

1) Marinate chicken in soy sauce, calamansi and sugar.
2) In a bowl, mix all stuffing ingredients well.
3)Stuff chicken in all parts.
4) Sew the opening and truss the chicken.
5) Wrap chicken in aluminum foil.
6) Heat oven at 350 degrees Fahrenheit and bake for an
hour or until chicken is cooked.
7) Open the foil an rub chicken with butter and put back
in oven until color turns golden brown

Pata Tim

1½ kilo pork leg (chopped)
50 grams dried squid
1 head of garlic (minced)
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
1 tablespoons patis (fish sauce)
1 teaspoon sesame oil
1 cup pork or beef stock
2 tablespoons cornstarch in 4 tablespoons water
4 lettuce leaves (sliced)
1) In a pot, boil pork leg until tender and keep stock.
2) Baste pork leg with soy sauce and brown in oil.
3) In another casserole, boil water and put in pork
legs to take out oil.
4) Take out pork legs and discard water, take bones out
and discard.
5) In a baking dish, arrange pork.
6) Saute garlic, dried squid, and arrange on top of pork
7) In a bowl, mix oyster sauce, rice wine, fish sauce,
cornstarch diluted in water, and sesame oil and
soy sauce.
8) Pour in mixture to pork leg
9) Steam pork leg for an hour or until cooked.
10) Saute lettuce and make a bed for the Pata Tim.


On this recipe you can use either pork head or lechon pata.

1 1/2 kilo Pork head or lechon pata
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil
1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock

1) Grill pork head for to remove hair.
2) Boil pork head until tender.
3) Take out all the meat and dice.
4) In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
5) Season with liquid seasoning, black pepper, and brown sugar.
6) Pour in beef stock and cook until meat is tender and starts to oil again.
Add minced chili pepper last.
Serve on a sizzling plate.

Paksiw Na Pata

1 large pork hock (pata about 1 kg.)
1/2 cup vinegar
1 tbsp minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dried banana blossoms, soaked in 1/2 cup water
4 tbsps. brown sugar
1 pc bay leaf
10 peppercorns
salt to taste

Clean pork hock and cut into serving pieces. Boil in vinegar, garlic, peppercorns, and water. Add the banana blossoms including the water used in soaking. Simmer until the pork hocks are tender, adding water as needed. Stir once in a while to prevent from sticking. Add the soy sauce and sugar. Boil for a few minutes more. Add the vetsin and salt to taste. Serve hot. Makes 4 to 6 servings.

Lengua Estofada

1 kilo ox tounge
1 sliced onion
3 cloves minced garlic
1/4 cooking oil
1 pc pepper
1 bay leaf
1/2 cup vinegar
1 can tomatoes
1/4 cup soy sauce
1/2 cup white wine
1 cup brown sugar
salt to taste

Rub tounge with salt to remove the shiny substance, rinse well. Boil with enough water for 10 minutes. Remove from the pan and scrape the white coating. Rinse well. Fry the tounge until brown. Set aside
Saute garlic, onions, and tomatoes; add 2 cups water and the rest of the ingredients. Bring to boil. Add the tounge, cover and simmer for 2 hours until the tounge is tender. Add water when needed. Slice the tounge to serving pieces.
Serve hot. Good for 8 persons.

Pork Hamonado

1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
1 cup brown sugar (packed)
1-1/3 tsp. iodized salt
2 tsp. praque powder (for 1/8 tsp. salitre)
200 grams pork fat, sliced into 8 strips
1 medium carrot, sliced into 12 strips
2 whole pickles, sliced into 12 strips
1 can (439 grams) pineapple chunks, drained (reserve syrup)
1 can (35 cl) pineapple juice

Combine sugar, salt and praque powder or salitre. Rub mixture
on pork. Spread pork and alternately arrange slices of pork fat,
carrot, pickles and pineapple chunks until
all ingredients are used up. Roll and tie firmly with crocheting

Combine dripping from pork, pineapple chunks syrup and
pineapple juice then marinate meat
overnight. Simmer meat in marinade for 1 hour. Remove
thread from meat then chill if desired for ease of cutting.
Continue simmering the marinade for 5 minutes or until thick
and serve as sauce. Slice meat and arrange in a platter.

Sinampalukang Manok

2 tbsp. cooking oil
3 cloves garlic, minced
1 large onion, sliced
1 med. size ginger, sliced
1 chicken, cut into serving pieces
patis or fish sauce to taste
3 cups water
3 tbsp. tamarind soup base like knorr
1 cup sili leaves or malunggay leaves

1) Saute garlic in cooking oil until golden brown, add the onion and garlic
2) Add the chicken, stir fry and season with fish sauce
3) When the chicken is almost brown add water and bring to a boil
4) Simmer for almost 20 minutes
5) Add the sili or malunggay leaves and the tamarind soup base, bring to a boil then turn off the heat
6) Serve hot with rice

Paksiw Na Lechon

2 lbs. leftover lechon, cut into cubes
2 cups liver sauce
1 bay leaf
3 tbsp. soy sauce
1/2 tsp. peppercorn
1/4 cup vinegar
1/4 cup brown sugar
1/2 tsp. salt

1) Combine all ingredients in a pot
2) Let simmer for 30 minutes (covered)
3) Serve hot!


2.2 lbs liempo (pork belly, skin on)
2 bay leaves
175 cc vinegar
1 tbsp salted bean curd, mashed
60 cc soy sauce
1 tsp freshly ground black pepper
75 g raw peanuts, shelled
35 g brown sugar
t1 tbsp minced garlic

Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions. Reserve broth.
With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight.

The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender.

Chicken Afritada

1 2 to 3 lb chicken, cut into serving pieces
1 clove garlic, crushed
1/4 cup chopped onions
1 6-ounce can tomato sauce
1 bay leaf
1 tablespoon peppercorns
2 tsp salt
1 tsp pepper
1/4 cup water
2 medium sized potatoes, cubed
1 4-ounce can pimentos

Simmer chicken for about 15 mins in garlic, onion, tomato sauce, bay leaf, peppercorns, salt, pepper and water. Add cubed potatoes and pimento. Continue to cook until potatoes are tender. Serve hot with steamed rice.

Tahong Soup

3 tbl olive oil
1 x onion sliced
4 x garlic cloves chopped
1 x piece fresh ginger 3″ long peeled, sliced
2 tbl patis or other fish sauce see Note
2 lrg tomatoes chopped
3 lb mussels scrubbed,debearded
4 cup water
1/2 cup dry white wine
Freshly-ground black pepper to taste

Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion, garlic and ginger, and saute until the onion is translucent. Add the fish sauce and chopped tomatoes, and saute until the tomatoes begin to soften, about 2 minutes.
Add the mussels, water and wine. Cover and simmer until the mussels open, about 10 minutes. Season to taste with pepper. Serve hot.
This recipe yields 4 servings.

Pork Sarsiado

1 lb. pork
1/2 lb. peas
3 medium-sized bell peppers (2 red, 1 green)
2 tbsp. flour
2 sliced tomatoes
1 sliced onion
3 cloves garlic, crushed
salt to taste
2 tbsp. cooking oil

Sauté garlic, onions and tomato in oil (gisa). Add pork and cook until done. Add 2 cups water and boil for 5 minutes. Add peppers and peas and cook for 5-10 minutes. Add flour, stirring occasionally.



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