The Philippines

Bacolod Mission

Cookbook Sud-an – soups & sandwiches – desserts

Sud-an

Pork & Chicken Adobo ½ kg Pork belly or pork kasim

½ kg Chicken

½-1 cup coconut vinegar

1 head garlic, minced & portioned into two

3 pcs. Laurel or bay leaves

½ cup soy sauce

2 cups water or broth from pork

Onions

Salt & Pepper

Oil

*optional: 1 tbsp. peppercorn

Boil pork in salt and onions for 10 mins. Set aside broth. Sauté

garlic in oil. Add pork and brown it. Add chicken and brown

it. Add soy sauce, vinegar, leaves, peppercorn, and broth.

Simmer until tender.

Chicken Adobo Chicken (adobo cut)

Soy sauce

Vinegar

Onion

Garlic

Potato or carrots

Tomato or Italian sauce

Sauté the chicken in garlic and onions. Add soy sauce and a

teaspoon of vinegar. Add a little water. When the chicken is

almost thoroughly cooked, add the sauce and vegetables.

Add salt and pepper and more soy sauce and vinegar to

taste.

Cucumber-Mango Salsa 3 mangos- peeled, seeded and diced

1 cucumber- peeled, seeded, and diced

2 jalapeno peppers, seeded and finely chopped

1 large onion, finely diced

1 clove garlic, minced

¼ cup chopped fresh cilantro

1 tbsp. lime juice, or to taste

Salt and pepper

Stir together the mango, cucumber, jalapeno pepper, onion,

garlic, and cilantro in a mixing bowl. Season with lime juice,

salt, and pepper. Refrigerate at least 2 hours before serving

to allow the flavors to blend.

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Banana Pudding from Scratch ½ cups sugar

2 tbsp. flour

¼ tsp. salt

2 cup milk

4 separated eggs (yolks in 1 bowl, whites in another)

1 tbsp. vanilla flavor

1 box nilla vanilla wafers/ egg nog crackers

4 med. Ripe bananas (sliced)

Mix flour, salt, and sugar; add milk slowly. Stir constantly over

low heat until thickened. Stir and cook for about 15 minutes.

Beat yolks in bowl and stir into mixture slowly, stirring

constantly. Cook about 5 mins; stir constantly. Remove from

heat, add vanilla. Line bottom of dish with wafers, bananas,

mixture. Repeat layers with mixture on top. Beat whites until

stiff. Add ¼ cup sugar; whip into peaks. Spread on top. Bake

at 450 for about 5 mins.

Pancakes from Scratch 1.5 cups flour

3.5 tsp. baking powder

1 tsp. salt

1 tbsp. white sugar

1 ¼ cups milk

1 egg

3 tbsp. butter, melter OR oil

In a large bowl, sift together the flour, baking powder, salt

and sugar. make a well in the center and pour in the milk,

egg, and melted butter; mix until smooth. heat a frying pan

over medium high heat. pour or scoop the batter onto the

griddle, using approximately ¼ cup for each pancake.

brown on both sides and serve hot.

Adobo (serving size: 2) Chicken or pork

1 potato (med to large sized)

2 tbsp. of soy sauce OR

1 tsp of soy sauce if added with vinegar OR

1 cup of soy sauce if no cube

1 pork or chicken bouillon cube

Black pepper, not ground

Laurel leaves

*optional: banana and sugar

Sauté garlic and onion with pork or chicken. Add bouillon

cube (follow directions on wrapper). Fry. Add water and let it

boil until the meat is tender. Add the leaves and pepper. Fry.

Add soy sauce. Add potato, cook to tenderness. Add

vinegar last.

Chicken Adobo 3 lbs. Chicken (adobo cut)

½ cup soy sauce

1/3 – 2/3 cup vinegar

1-2 garlic

1 onion

2 bay leaves

1 tsp. peppercorn

2-3 potatoes

Sauté chicken with garlic and onion. Add ¼ cup water, soy

sauce, vinegar, and bay leaves. Bring to a boil then cover.

Add peppercorn and salt to taste. When the chicken is

thoroughly cooked, it’s done.

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Chicken Curry (Serving Size: 4-6 Hungry Elders) 1 kg Chicken

1 Big onion or 1.5 small onions

½ garlic

150mg. milk or coconut water

1 can pineapple tidbits

½ pack magic sarap

3 chopped potatoes

3 Carrots, chopped

Curry powder

Salt and pepper

Boil the chicken in water until cooked. Set aside. Chop garlic

and onion. Fry in oil. Add carrots and potatoes with the

leftover water from boiling the chicken. Cook to desired

texture. Add the milk, pineapple, chicken, magic sarap, and

salt. Mix well. Sprinkle on curry powder to desired taste. Mix

well. Serve hot.

Chicken Curry Garlic

Onion

Chicken pieces

Fish sauce or patis

Curry powder

Carrots

Potatoes

Bell pepper

Coconut milk or evaporated milk

Sauté garlic and onion. Add the chicken pieces. Sauté

thoroughly. Add water. Add curry powder. Add carrots and

potatoes. Mix well. Add pepper. Add ½ coconut milk. Boil

until tender. Add the rest of the coconut milk. Boil for 2 mins.

Add salt to taste.

Desserts

Hawaiian Wedding Cake Cake Mix:

2 cups flour

2 cups sugar

2 eggs

2 tsp. baking soda

1 cup coconut

1 20oz. can crushed pineapple w/ juice

Frosting:

1 8oz. block cream cheese

1 ½ cup powdered sugar

½ cup butter

2 tsp. vanilla

Mix the cake mix ingredients together. Put in a 9x13 inch pan.

Bake at 350 for 40-45 mins or until cooked thoroughly. Cool.

Blend the frosting ingredients. Frost cake when cooled.

Leche Flan 1 cup sugar

½ cup sugar for caramelizing

8 eggs, beaten

1 cup evaporated milk

1 cup condensed milk

¼ tsp. grated lemon rind

½ tsp. vanilla

Leche flan molds

Steamer

Mat the sugar and caramelize in 3 leche flan molders.

Combine eggs, cond. And evap. Milk, 1 cup sugar, vanilla,

and lemon rind in bowl. Mix well. Pour into molds. Steam for 1

hour. It’s done when a knife comes out clean. Serve cold.

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Tuna Burger 184g. tuna chunks in veg. oil

2 cups cubed/packed bread crumbs

¼ cup chopped spring onions

¼ cup milk

1 egg

Salt and pepper

For dredging patties:

¾ cup flour

1 egg beaten with 2tbl water and ¾ cup fine bread crumb

½ cup oil for frying

Mix all in a bowl. Form tuna mixture into patties. Roll in flour,

egg, and bread crumbs. Fry in hot oil. When cooked

thoroughly remove from pan and drain on paper

towels/napkins.

Tuna Melts (Serving Size: 2-3 Sandwiches)

4/6 Slices of loaf bread

6/8 Singles of cheese

1 med. Packet real mayo

½ tbsp. butter

1 small can tuna flakes in brine

*optional: mustard

Spread butter on one side of each slice of bread. Drain tuna

and stir in mayo. Salt and pepper to taste. Make each

sandwich with the butter-side out. Layer cheese and tuna

mixture on the inside. Cook on a medium heated non-stick

pan. Pan-fry each sandwich on both sides until brown and

the cheese is melted.

Pochero (serving size: 2)

1 Sweet potato

1 banana (saba) or regular banana w/ a little sugar

Chicken

1 packet tomato sauce

Garlic & Onion

*optional: petyi leaves

Sauté garlic and onion with chicken. Add sweet potato and

then sauce with a little water. After letting it simmer a little

while, add the banana (with the peel still on it, cut into

slices). Cook until soft and hot. Add the petyi last and watch

to make sure they don’t burn.

Pochero 1-2 sweet potatoes

Chicken / Pork

Petyi leaves (only about ½ cup)

Tomato Sauce

*optional: saba banana

Sauté the chicken or pork with the garlic and onion. Add the

potato and ½ cup water. When the potato is half way

cooked, add another ½ cup water. Add the petyi leaves

and banana. Cook until the banana is soft and hot, but be

careful not to burn the leaves.

Sayote and Eggs 2 big sayote (cut into small strips)

4 eggs (beaten)

2 pcs. Garlic

1 med. Onion

Sauté garlic and onion. Add sayote. Sauté for 2 minutes. Add

½ cup water. Season with salt and pepper. Simmer 2 more

mins. Add eggs and stir constantly until the eggs are formed

and scrambled. Add more salt and pepper to desired taste.

Page 4 Page 15

Lumpiang Shanghai (Fried Spring Rolls) ¼ to ½ kilo ground pork

1 carrot, chopped into very small pieces

1 med onion, finely chopped

Lumpia wrapper

*optional: spring onion (2 leaves, chopped)

Mix everything together and season with salt and pepper.

Wrap the mixture in the wrappers (note: not too much or the

outside will burn before the center is cooked), preferably into

bite sizes about 3 inch long and half an inch thick. Deep fry

until golden brown and the middle is cooked.

Lumpiang Shanghai ½ Kilo ground prok

½ cup chopped carrots

½ cup chopped onions

¼ cup chopped kinchay

1 egg, beaten

1 tbsp. rock salt

½ tsp ground white pepper

Lumpia wrappers

Combine pork, carrots, onions, kinchay, egg, salt, and

pepper. Mix thoroughly. Wrap the mixture in the wrappers,

about 2 tbsp. to each wrapper. Freeze for 20 mins for it to set

and absorb the flavor. Then fry the lumpia in hot oil. Cook

until light brown.

Kinilaw (Serving Size: 4) ¼ kg. Pork or fish

2 Cucumbers

1 onion

Ginger & Vinegar

Boil or sauté pork. Cut cucumbers, onions, and ginger. Mix it

all together and add vinegar. Salt and pepper to taste.

Lemongrass Soup Garlic and onions (sliced)

Lemongrass

Sotanghon Noodles (soak in water before cooking)

Chicken or chicken broth

Sauté garlic and onion in oil. Cook the chicken or add broth.

Add water. Add noodles and keep adding water if the

noodles soak it all up. Add lemongrass, salt and pepper to

taste. Cook until noodles are tender and the soup is hot.

Pancit Canton 1 pck 1 lb. pancit canton egg noodles

2 cups chicken broth

1 cup pork

1 cup chicken breast

1 cup shrimp

Garlic and onion

2 cups cabbage

1 cup chicharo (sweet peas)

1 med. Sized carrot

2 tbsp. soy sauce or oyster sauce

*optional: calamansi or lemons

Sauté garlic and onion. Add meat until tender .add soy

sauce. Simmer. Add broth, season with salt and pepper. Add

vegetables. When crispy tender, add the pancit canton.

Serve hot with calamansi or lemon.

Page 5 Page 14

Soups &

Sandwiches

Chicken Soup Chicken (chopped into small pieces)

Onion and garlic

Cabbage

Green beans

Lemongrass or ginger

Boil the water. Add the chicken, onions, garlic, lemon grass,

or ginger. After a while, add the cabbage and green beans,

as well as salt and pepper to taste.

Pork Stew Pork (sliced or cubed)

Cabbage

Green beans

Potato & Onions

Boil the water, add onions and the pork. When the pork is

soft, add the potato, green beans, and cabbage. Add salt

and pepper to taste.

Pork soup 1 onion (cut into fourths)

Lean pork

Potatoes & Cabbage

Ginger

Boil pork in water (1 cup per person). When the pork is soft,

add potatoes, cabbage, and ginger slices. Add salt and

pepper to taste. When potatoes are soft, its done.

Kinilaw(Tuna) Serving size: 4 1 kg tuna, deboned and sliced thin

½ cup peanuts, skin removed/ground/salted

1 cup cucumber, cubed

1 ½ cup coconut milk

2 salted eggs, sliced

½ cup black beans

2 tbsp. ginger, minced

Salt/sugar/onions to taste

*optional: ½ cup mangos, shredded

Fresh calamansi juice

Hot chili

Soak meat in vinegar. Drain. Add peanuts, onions, ginger,

cucumber, coconut milk, and beans (mangos or calamansi).

Add salt, sugar, chili to taste. Add green onion for garnish if

desired.

Pork Sinigang ½ Kilo pork (tiempo)

5 pcs. Tomato (cut into 8 wedges)

2 onions (cut into 4)

Siling Pansigang 3 pcs. (green and long)

Taro or Gabi, 4 pcs (cut into 2-4 pcs)

1 bundle of kang- kong

Siningang mix

Fish sauce

Salt and pepper

Put pork, onions, tomatoes, salt, and pepper into a pot with

water. Boil until pork is tender. Add toro or gabi. Season with

fish sauce and sinigang mix to desired taste. Add siling

pansigang. Simmer until taro or gabi is about to be cooked.

Add kang-kong. Serve when fully cooked.

Page 6 Page 13

Chopsuey 2 med carrots, sliced or cubed

100g. chicharo

2 med sayote, sliced

1 stalk celery, sliced thinly

¼ kg pork, cut into small pieces

1 pack young baby corn, sliced

Onion

Garlic

*optional: 1 dozen quail eggs, boiled & shelled

Sauce:

1 tbsp. soy sauce

1 tbsp. cornstarch

2 cups water

*optional: 1 tbsp. oyster sauce

Sauté the garlic and onion in oil, medium heat. Add the pork,

sprinkle salt and pepper. Pan fry the pork and liver until

slightly brown. Add ½ cup water, cover and bring to boil. Mix

the sauce ingredients together in separate bowl. When the

pork in tender ,add the quail eggs, carrots, corn, and sayote.

Then the chicharo and celery. Cover and cook for a minute.

Add the sauce, stir until thick. Season to taste.

Nilagang Baboy 1 med size cabbage (cut into 4-6 parts)

4 pcs. Potato (cut into 4 per piece)

4 pcs. Banana, cut in half (saba)

½ Kilo pork

Whole peppercorn

Salt or fish sauce

2 med sized onions (cut into 4)

Put pork, onion, peppercorn, and a little salt. Add enough

water to cover everything in the pot. Boil until the pork is

tender. Add fish sauce to taste. Add potatoes and wait unitl

half-cooked. Add banana. Add cabbage. Simmer until

everything is soft and tender.

Chicken Tinola Garlic, chopped

Onion, chopped

¼ - ½ kilo chicken

Sayote (2 med size, cut into bite size)

Chicken cubes or borh

*optional: fish sauce (patis tagalog)

Chil leaves (1 bunch)

Sauté chicken with garlic, onion, and ginger until the chicken

is light brown. Cover and simmer for 3 mins. Add fish sauce,

salt, and pepper. Add water or broth. Boil. Add sayote and

let it cook. Add chili leaves before sayote is fully cooked.

Add more salt and pepper to desired taste.

Guisadong Ampalaya ¼ kilo ground pork

1 big ampalaya, sliced diagonally

3 eggs, beaten

Garlic & onion, sliced

Patis

3 tbs. cooking oil

½ cup water

Sauté onion and garlic, add ground pork. Cook for 5 mins.

Season with patis to taste. Add ampalaya and water. Cook

until the ampalaya is tender. Add eggs. Cook until the eggs

are done.

Pina-namit nga Sardines 2 pcs. Garlic

1 small onion

1 can (big) sardines in tomato sauce

1 small papaya (cut into small pieces)

Sauté garlic and onion. Add papaya. Add sardines. Add 1

can of water and let it simmers. Season with salt and pepper.

Page 7 Page 12

Torta Talong 2 talong (eggplant) per person

2 eggs (beaten) per person

Salt & pepper

Cut the talong in half and then in several other bite size

pieces. Fry both sides in a pan over medium heat. Remove

from heat and smash them with a fork. Put them back into

the pan. Beat the eggs in a separate bowl. Season with salt

and pepper. Pour eggs over the fried talong. Cook until the

eggs are done and light brown.

Buttered Vegetables ¼ kg ground beef or pork

¼ cup margarine or butter

1 cup diced Baguio beans

1 cup diced carrots

1 cup diced potatoes

Cook the ground beef or pork in margarine til brown (it

usually takes about 10 mins). Add the hardest vegetables –

the potatoes. Then add the carrots and baguio beans. Add

salt and pepper to taste. Cook until soft.

Evap. Chicken (Serving Size: 2) 1 potato

1 can pineapple tidbits

Chicken

½ can evap. Milk

102 bell peppers (cut into little pieces)

Onion and garlic

Saute the chicken with onion and garlic. When light brown,

add potato, bell peppers, and evap. Let simmer. When the

potatoes are soft, add pineapple. When the pineapple is

hot, it’s done. Add salt and pepper to taste.

Beef Steak ¾ kilo beef tapa

Big onion

¼ cup soy sauce

¼ cup vinegar

4 tbs. brown sugar

Whole pepper/peppercorn

Marinate the beef with the soy sauce, vinegar, and brown

sugar. Then sauté the beef with the onions. Let it simmer for a

while, add about 1 cup of water, or approximate amount to

make the beef tender .cook thoroughly. Add salt and

peppercorn to taste.

Pininyahang Manok 1-2 kilo chicken

1 can pineapple chunks/tidbits (keep juice)

1 onion and garlic

2-3 tomatoes (cut into quarters)

2-3 carrots (cut into small pieces)

2-3 bell peppers (cut into quarters)

1 cup evaporated milk

2 chicken bouillon cubes

Sauté garlic and onion; when you can smell it, add chicken.

Add pineapple juice when light brown. Simmer. Add

vegetables and pineapple. Add evap. and cubes. Simmer

until chicken is thoroughly cooked.

Fried Cabbage Flour

Cabbage

Salt and pepper

Slice the cabbage into small pieces (pansit size). Mix flour in

with the cabbage, add a little bit of water. Add salt and

pepper. Mix until it becomes sticky. Fry in oil until cooked.

Page 8 Page 11

Chicken Cream of Corn 1 can cream of chicken soup

1 can corn

½ cup chicken

2 potatoes

1 onion

1-2 garlic

Sauté chicken with the garlic and onion. Add water; let it boil

until the chicken is tender. Add potatoes. When they are

halfway cooked, add the cream of chicken soup and the

corn. When the potatoes are tender, it is done.

Mongo

1 cup split peas (mongo beans)

1 cup chicken

1 cup Kamongi or alogbati, or spinach (pick one)

Garlic, onion, and ginger

*optional: calamansi or soy sauce

Boil mongo beans until they pop. Set aside. Sauté chicken in

the garlic, onion, and ginger. After cooked thoroughly, add

split peas. Wait until boiling. Add leaves. Cook for 2-3 minutes

until kind of soft.

Kangkong 1-2- heads of kangkong leaves

Vinegar & Soy Sauce

Garlic and onions

Pull the leaves off of the stems, rinse and set aside. Cut the

stems into smaller pieces (about 1inch) and rinse. Sauté

garlic and onions, add the stems and a little bit of water.

Sauté until the stems start to get soft. Add soy sauce and

vinegar (5-6 tbs. of each) and more water if needed. Add

leaves and stir until everything is fully cooked. Add salt to

taste.

Bikol Express Garlic, onion, ginger (sliced)

Baguio beans

Pork

Coconut milk

Chili

Sauté garlic, onion, and ginger in oil. Cook pork until tender.

Add a little bit of water and wait for pork to get tender. Add

coconut and chili. Boil. Add bean, salt, and pepper to taste.

*For extra spicy- sauté the chili with garlic, onion, and ginger.

Kare-Kare (Serving Size: 4)

¼ kilo pork or beef

Eggplant

Patye leaves

String beans (lots)

Peanut butter, salt, pepper and a little water or kare-kare mix

*optional: heart of banana

Boil pork. Sauté garlic and onion, add pork. Add sauce mix

and peanut butter. Let it boil then add vegetables – string

beans, eggplant, leaves (heart of banana with string beans);

cook until the string beans are tender. Add salt and pepper.

Menudo (Pork) / Afritada (Chicken) (Serving Size: 2)

Pork or Chicken

1 potato

1 carrot

1 bell pepper

1 packet tomato sauce

Onion and garlic

Sauté onion and garlic with pork or chicken. Add potatoes

then carrots and tomato sauce .add a little water and let it

boil. After a little while, add the peppers. Boil until everything

is soft and hot

Page 9 Page 10