Tarlac West Central Elementary School
San Roque, Tarlac City
2010-2011
Submitted by:
KAYCEE S. ADRIANO
Submitted to:
MS. MA. TERESA FENIDA M. DE LEON
KARE-KARE
Ingredients
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned
beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
METHOD
1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the
stock.
2. Heat oil and atsuete oil in a big pan or wok.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and
peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few
minutes. Do not overcook the vegetables.
5. You can have the option to serve with bagoong on the side and hot plain rice.
PINAKBET
Ingredients
1/4 kilo pork belly, cut into small pieces
3 tablespoons oil
2 medium ampalaya, cut into serving pieces
1/4 medium squash, cut into serving pieces
6 pieces okra, halved
1 head garlic, minced
1 big onion, diced
1 1/2 cup water
2 medium eggplants, cut into serving pieces
1/2 teaspoon pepper
1 small ginger, julienned
4 tablespoons sautéed shrimp bagoong
1/2 teaspoon monosodium glutamate (MSG)
5 pieces string beans, cut into serving pieces
6 pieces tomatoes, sliced
METHOD
1. Stir fry the pork in oil until lightly browned set aside in a skillet.
2. Stir fry ginger, garlic, onion, and tomatoes in the skillet and mix in the pork.
3. Add the water and shrimp bagoong and let boil.
4. Add the ampalaya, eggplant, okra, squash, and string beans and boil until cooked.
5. Flavor with pepper and MSG to taste.
POCHERO
Ingredients
1/2 kilo chicken, cut into parts
1/2 kilo pork, cut into cubes
1/2 kilo beef for stewing, cut into chunk cubes
8 cups water
6 minced cloves garlic minced
5 pieces Saba banana
5 pieces boiled potatoes, quartered
5 pieces boiled sweet potatoes, quartered
4 pieces chorizo bilbao
2 tablespoons oil
1 teaspoon salt
1 bundle onion leeks
1 cup chickpeas
1 sliced bundle cabbage
1 Pinch salt & pepper
METHOD
1. You have to 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 and add in the cabbage.
7. Serve hot.
GINATAANG MANOK
Ingredients
• 1 2-3 pound chicken, cut into serving pieces
• 1/4 teaspoon pepper
• 1/4 cup white vinegar
• 1 12-ounce can coconut milk
• 1/2 cup water
• 1 tablespoon salt
• 3 cloves garlic, crushed
METHOD
In a saucepan, combine all ingredients. Bring to a boil and simmer about 20 minutes until
practically all the liquid has evaporated and a thick sauce remains. Serve hot. Serves 4.
CHICKEN CURRY
Ingredients
· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk
METHOD or Cooking Procedure
1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried
potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated
milk because the liquids will curled).
