Boneless Crispy Pata

1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
12 pieces peppercorns
4 pieces bay leaves
6 stalks lemongrass
4 pieces star anise
4 tablespoons salt
salt and pepper to taste
cooking oil for frying

Part 1
1. Prick pata with a fork then marinate in soy sauce and vinegar for 30 minutes. Turning occasionally.

Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, lemon grass, star anise and salt.
2. Add pata then bring to boil over medium heat for 50 minutes or until tender. Add water if necessary.
3. Drain and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper then deep fry over low heat for 20 minutes.
2. Debone pata then fry until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

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Meatballs Noodle Soup

1/4 kilo ground pork
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, minced
2 tablespoon spring onion chopped finely
1 teaspoon dried basil
1 teaspoon dried oregano
1 egg
1/4 cup breading
oil for frying

Noodle Soup:
3 cups water
1 medium onion,sliced in half
2 3 cloves garlic, smashed
1 bullion shrimp flavor
1/4 kilo thick noodles
1 piece pechay baguio cut into 2 inches
1 small carrot cut into small chunks
1/4 teaspoon sesame oil
salt and pepper to taste

1. To make the meatball, combine all the ingredients except the oil and using the hand, form into balls around 1 teaspoon each. Heat pan with oil and fry meatballs until brown on all side.
2. In a pot, boil water with onion, garlic, sesame oil,and bullion. Add carrot and meatballs and simmer for 5-10 minutes until the carrot is soft. Add the noodles and pechay then let it boil for a few seconds then remove from heat. Transfer to serving bowl and top with hard boiled egg and spring onions.

Coconut Crusted Chicken

This recipe is a twist on the usual breaded chicken. Using desiccated coconut as crust gives the necessary crunch to this chicken recipe and a nice aroma.Dip with your favorite sauce such as sweet chili sauce or garlic mayo.

1/2 kilo chicken breast fillet, halved or chicken tenders
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
2 egg whites
1 cup desiccated coconut
vegetable oil for deep frying

1. In a bowl, combine the cornstarch, salt, cayenne, and black pepper,
2. In a separate bowl, beat egg whites until frothy.
3. In another bowl, put the desiccated coconut.
4. Pound chicken fillet to tenderize. For each piece of chicken, dredge in cornstarch mixture, shake off excess. Next, dip into the egg white. Then, press each side into the coconut to coat.
5. Heat oil (deep enough to cover the chicken fillet) into a frying pan over medium heat. Fry the chicken until cooked, around 5 minutes on each side. Remove the chicken and drain excess oil. Serve with sweet chili sauce.

Strawberry Cheesecake

Filipino Style Recipe: Strawberry cheesecake is another variety of delicious dessert that can be served in all occasion.

2 cups crushed grahams
1/2 cup butter, melted
1/4 cup sugar
1 teaspoon ground cinnamon
2 packs cream cheese, softened at room temperature
1 can condensed milk
1 lemon, juiced and zested
2 teaspoon vanilla extract
3 eggs
2 tablespoon flour
1 can strawberry pie filling, divided into half

Part 1
1. To prepare the crust, combine the crushed grahams, butter, sugar and cinnamon.
2. Press onto the bottom of 9 inch ungreased springform pan. Refrigerate for 30 minutes.

Part 2
1. In a mixing bowl, beat cream cheese using an electric mixer until light and fluffy. Gradually beat in the condensed milk. Mix in lemon juice, lemon zest, and vanilla extract. Beat in the eggs at low speed one at a time until just combined. Add the flour and beat again.

2. Pour half of the cream cheese mixture over the crust. Place half of the strawberry fling by half teaspoonfuls over the cream cheese layer. Carefully pour remaining cream cheese mixture over the strawberry.

3. Based on the design that you want, drop teaspoonfuls of the remaining strawberry over the cream cheese layer.Cut through top layer with a knife to swirl and make the design.

Part 3
1. Bake in preheated oven at 350 degrees for 45-50 minutes until center is almost set. Turn off oven but leave the cheesecake inside for around 30 minutes. Remove from the over and carefully run a knife arond the edge of pan to loosen. Let it cool completely on wire rack. Refrigerate for at least 4 hours before serving.

Peanut Butter Cupcake

Filipino Style Recipe: I am enjoying peanut butter a little too much lately. Whether to eat on its own, with bread, with banana, and it just goes on and on. This cupcake recipe is inspired by the creaminess of peanut butter.

1/2 cup oil
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup peanut butter
2 eggs
2 teaspoon vanilla extract
1 cup and 2 tablespoon flour
1 teaspoon baking soda
1/2 tablespoon cornstarch
1/4 teaspoon salt
1/4 cup and 2 tablespoon buttermilk

Part 1
1. In a large mixing bowl, combine oil, sugar, and peanut butter then beat until creamy.
2. Add eggs and vanila and mix until well combined.
3. In a separate bowl, combine flour, baking soda, cornstarch and salt.
4. Alternately add the dry ingredients and buttermilk into the batter.

Part 2
1. Scoop batter into cupcake pan with cupcake liners until almost full (cupcake will rise a little)
2. Bake in preheated oven at 350 degrees Farenheit for 15 minutes or toothpick inserted comes out clean.
3. Remove from oven and let it cool for 2 minutes until transferring to a wire rach to cool completely. Top with your favorite frosting and enjoy

Blackberry Pancakes

Filipino Style Recipe:This recipe gives you a fluffy and delicious pancake that’s perfect for breakfast or even for snack. This can be your a perfect weekend treat after a busy week from work or school.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10-15 minutes
Good for 3-4 servings

1 cup milk
1 tablespoon powdered buttermilk
1 cup all purpose flour
3 tablespoon white sugar
1 teaspoon baking power
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 tablespoon butter, melted
1/4 cup blackberry pie filling

Optional for serving:
Slices of butter
Chocolate syrup
Powdered sugar

Part 1
1. In a small bowl, combine milk and buttermilk. Let it sit for around 2 minutes. Add the eggs and butter to the buttermilk mixture then beat lightly.In a large bowl, combine the flour, sugar,baking powder, baking soda, and salt.
3. Once you are ready to cook, combine the dry, wet ingredients, and the blackberry and mix until just blended. Do not overmix.

Part 2
1. In a pan over low heat, scoop 2 tablespoon of the batter. Wait for it to have some bubbles before flipping on the other side. Cook the other side for about 1 minute or until lightly browned.
2. Put on serving plate, top with slices of butter, drizzle with chocolate syrup, sift powdered sugar and enjoy!

Grilled Stuffed Milkfish

Filipino Style Recipe: grilled stuffed milkfish or inihaw na bangus is another popular dish in every occasion that usually served as finger food(pulutan). Normally the milkfish is stuffed with onions and tomatoes then grilled in a hot charcoal. You wrap it with banana leaf or aluminum foil.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30-40 minutes
Good for 2-3 persons

1 large-sized milkfish(bangus)
2 onions, chopped finely
4 tomatoes, chopped finely
1 teaspoon salt
1 teaspoon pepper
3 tablespoons soy sauce
aluminum foil or banana leaves for wrapping(optional)

1. Clean fish but keep the scales intact.
2. With a sharp knife, slice the back of the fish and remove innards.
3. Rub the skin with salt.
4. In a bowl, combine soy sauce, tomatoes, onions, salt and pepper. Mix well.
5. Stuff the mixture inside the fish then secure with thread.
6. Wrap with aluminum foil then grilled over hot charcoal for 15 to 20 minutes on each side.
7. Serve with liquid seasoning.

Mac and Cheese Soup with Broccoli


Filipino Style Recipe: Mac and cheese soup with broccoli recipe is an easy soup dish. It is mainly made up of pasta and broccoli cooked in milk and cheese.

Estimated time of preparation and cooking: 20-30 minutes
Good for 5 servings

100 grams elbow macaroni
2 onions, chopped
2 cloves garlic, minced
2 tablespoons cornstarch
1 cup evaporated milk
1 tablespoon butter
2 1/2 cups chicken or vegetable broth
2 cups broccoli florets, chopped
1 large carrot, chopped
2 tablespoons Parmesan cheese
1 cup cheddar cheese
salt and pepper to taste

Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a pot, heat butter and saute onions, garlic and carrots.
2. Add cornstarch, chicken broth and milk then stir well. Cover and simmer for about 10 minutes.
3. Add broccoli and Parmesan cheese. Adjust seasoning with salt and pepper. Simmer until broccoli is cooked.
4. Add pasta and cheddar cheese then remove from heat.
5. Transfer to serving bowl then Serve and enjoy!