Procedure

1. Heat cooking oil in frying pan, saute garlic and onion till fragrant.
2. Add in pre-fried potato and corned beef. Cook for 3-5 minutes.
3. Serve with fried rice and over-easy egg.

1. Heat a casserolle over medium heat add pork, soy sauce, lemon juiced and water. Boil till meat is tender.
2. Remove the sauce and meat from skillet and set aside, add oil and cook potato and set aside.
3. In same casserole sauté garlic and onion until fragrant. Add the pork  browning each side of meat.
4. Pour back the sauce, tomato sauce and carrot simmer for 10 minutes. Add bell pepper and potato and simmer for another 5 minutes. Serve with rice.

Procedure

1. Heat the cooking oil in a pan. Sauté the garlic, onion, and tomato
2. When the tomato becomes soft, add the ground pork and then cook for 8 minutes.
3. Put-in the chayote, stir. Cover bring to boil and simmer for 7 to 10 minutes.
4. Add salt and ground black pepper. Stir.
5. Serve with hot rice.

Procedure

1. Season tilapia with salt and pepper. Deep fry till golden brown and crispy. place on a platter with paper towel to remove excess oil. set aside.
2. Saute garlic and onion until fragrant.
3. Add carrot and simmer for 7-10 minutes over medium heat.
4. Pour in soy sauce, vinegar, salt, sugar, ketchup and flour dissolve in water. Cover and simmer until its thicken.
5. Season with salt and pepper.
6. Pour over fried tilipia on serving dish.

1. In pan mix soy sauce, lemon into beef  and bring to boil until meat is tender. About 15-20 minutes
2. Strain, separate the sauce from the meat. set aside
3. In same pan heat the oil and fry the onion rings until it caramelized. set aside
4. Then return the beef in the pan and fry until color turns brown.
5. Pour back the sauce and onion simmer for 3-5 minutes. Add water if need.
6. Serve with steam rice

1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: In a small pot of boiling salted water cook the broccoli until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer.
5. Let the beef fry undisturbed for 1 minute.
6. Flip the beef slices over, add the garlic to the pan and saute for an additional 1 minute until no longer pink, pour in the sauce, add the blanched broccoli and bring to a boil.
7. Finally pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

1. Heat a large skillet over medium heat add chicken liver, soy sauce, vinegar and 1st part of garlic. Boil till liver is cook. This will take about 10-15 minutes.
2. Remove the sauce from skillet and set aside, add oil and fry chicken liver  in the skillet to get crispy edges and then add 2nd part of garlic sauté it into light brown.
3. Pour back the set aside sauce into skillet and bay leaf and red pepper, cover and simmer for 5 minutes.
4. And it ready to serve but if you want the dry version, keep cooking until the sauce has all but dried up.

1. In a cooking pot or wok, heat oil.
   
2. Sauté garlic and onions.
3. Add chicken turn into slightly brown.
4. Pour the tomato sauce, fish sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and carrot continue to cook for 10 minutes or until the potatoes are cooked.
6. Add the green, red bell peppers and bay leaf, simmer for an additional minute or two.
7. Salt and pepper to taste. Serve this dish hot with steamed rice.

1. Heat a casserolle over medium heat add chicken, soy sauce, lemon juiced and water. Boil till meat is tender.
2. Remove the sauce and meat from skillet and set aside, add oil and cook potato and set aside.
3. In same casserole sauté garlic and onion until fragrant. Add the chicken  browning each side of meat.
4. Pour back the sauce, tomato sauce and carrot simmer for 5 minutes. Add bell pepper and potato and simmer for another 5 minutes. Serve with rice.

Are you looking for a perfect dish to serve for the family? Certainly, the Pinoy adobo could be an ideal choice! Recognized as the Philippines’ national dish, adobo is an authentic Pinoy favorite that involves marinated meat stewed in a sauce of vinegar, soy sauce, garlic, bay leaf and black peppercorns. Chicken, pork, or combinations of both, are the most common meats used. Fish and other seafood could also be good alternatives to experiment with.

1. Heat a large skillet over medium heat add pork, chicken, soy sauce, vinegar, water and 1st part of garlic. Boil till meat is tender.
2. Remove the sauce from skillet and set aside, add oil and fry chicken and pork in the skillet to get crispy edges and then add 2nd part of garlic sauté it into light brown.
3. Pour back the set aside sauce into skillet and bay leaf, cover and simmer for 5 minutes. Serve with rice.