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Recipe23, 2nd Avenue East Rembo, Makati (2026)

02/07/2026

Kusina Reality: Hindi Lahat ng Naka-Uniporme Ay Marunong Magtrabaho.

28/05/2026

La Paz Batchoy Recipe (Authentic Iloilo Style)

Servings: 4–6 | Prep Time: 15 mins | Cook Time: 40 mins | Total: 55 mins

🥘 Ingredients

Broth & Meat

- 500g pork bones + 300g pork shoulder (sliced)

- 150g pork liver (thinly sliced)

- 100g pork intestine / spleen (optional, cleaned & boiled)

- 6–7 cups water

- 1 small onion (chopped)

- 5 cloves garlic (minced)

- 1 tbsp ginger (minced)

- 2 tbsp fish sauce

- 1 tsp shrimp paste (bagoong alamang)

- 1 tbsp soy sauce

- Salt & pepper to taste

- 2 tbsp lard or cooking oil

Noodles & Toppings

- 400g fresh miki (round egg noodles)

- 1 cup chicharon (pork cracklings, crushed)

- ¼ cup fried garlic

- 3 tbsp spring onions (chopped)

- Calamansi or lemon wedges (side)

- Optional: raw egg, quail eggs, bean sprouts

👨🍳 Step-by-Step Procedure

1. Prepare the Broth

1. In a large pot, boil pork bones in water for 20–25 mins. Skim off scum/fat that floats.

2. Heat lard/oil in another pot. Sauté garlic, onion, ginger until fragrant and golden.

3. Add pork shoulder; cook until light brown. Add liver & innards; stir-fry 1–2 mins (don’t overcook liver).

4. Pour in the strained bone broth. Add fish sauce, shrimp paste, soy sauce, salt, pepper.

5. Simmer gently for 15–20 mins until meat is tender and broth is rich.

2. Cook Noodles

1. Boil separate water. Cook fresh miki for 1–2 mins only (until tender but firm). Drain well.

3. Assemble & Serve

1. Place noodles deep in bowls.

2. Arrange pork, liver, and innards on top.

3. Ladle hot, flavorful broth over everything.

4. Top generously with crushed chicharon, fried garlic, and spring onions.

5. Serve immediately with calamansi on the side.

✅ Pro Tips

- Secret flavor: Use lard instead of oil for authentic taste.

- Liver rule: Cook last and briefly—1–2 mins only, so it stays soft and not bitter.

- Extra rich: Add a small piece of beef loin or shrimp for deeper flavor.

- Authentic touch: Some places crack a raw egg into the hot broth before serving.

22/05/2026

Lechon Kawali Recipe

Yield: 4–6 servings | Total Time: ~9 hrs (includes drying) | Prep: 15 mins | Cook: 1 hr

✅ Ingredients

1 kg pork belly (whole slab, skin-on)
8–10 cups water
2 tbsp salt
1 tsp whole black peppercorns
3 bay leaves
4–6 cloves garlic, smashed
1 small onion, quartered
4–5 cups cooking oil (for deep frying)
Optional dipping sauce: vinegar, soy sauce, garlic, chili, sugar
📝 Procedure

1. Boil the Pork
In a large pot, combine pork belly, water, salt, peppercorns, bay leaves, garlic, and onion. Bring to a rolling boil over high heat. Lower heat to simmer, cover, and cook 45–60 mins until tender (skin pierces easily but meat not falling apart) .
2. Dry Thoroughly (CRITICAL STEP!)
Remove pork, drain well. Pat very dry all over with paper towels, especially the skin. Place on a wire rack over a tray. Refrigerate uncovered 6–8 hours or overnight until skin is hard and dry—this makes it crispy when fried .
3. Fry Until Crispy
Heat oil in deep pan/wok to 175–190°C (350–375°F). Carefully lower pork skin-side down. Fry 15–25 mins, turning occasionally, until skin is golden, puffed, and very crisp, meat is deep golden. Cover partially to avoid splatters .
4. Serve
Transfer to rack to drain excess oil. Let rest 5 mins. Chop into bite-sized pieces. Serve hot with rice, spiced vinegar or lechon sauce (Mang Tomas).

17/05/2026

Custard Buko Pie Recipe

Yield: 1 (9-inch) pie | Prep Time: 30 mins | Cook Time: 45–50 mins | Total: ~1 hr 20 mins

🧁 Ingredients

Pie Crust

2 cups all-purpose flour

½ tsp salt

1 tbsp sugar

¾ cup cold unsalted butter, cubed

5–6 tbsp ice water

Custard Buko Filling

2 cups young coconut meat (buko), shredded or sliced thin

1 cup condensed milk

1 cup evaporated milk

¼ cup cornstarch

3 egg yolks

1 tsp vanilla extract

½ cup coconut water (from fresh buko, optional)

Pinch of salt

Egg Wash

1 egg + 1 tbsp milk, beaten

📝 Procedure

1. Make the Crust

1. Mix flour, salt, and sugar in a bowl. Cut in cold butter until mixture looks like coarse crumbs. 2. Add ice water gradually, mixing gently until dough forms. Do not overmix. 3. Divide dough into 2 equal portions. Flatten into discs, wrap, and chill 30 mins. 4. Roll out one disc, line your 9-inch pie pan, trim edges. Set aside.

1. Prepare the Filling

1. In a saucepan, dissolve cornstarch in coconut water + ¼ cup evaporated milk until smooth (no lumps). 2. Add remaining evaporated milk, condensed milk, and salt. Cook over medium heat, stirring constantly, until thick and bubbly (5–7 mins). 3. Remove from heat. Quickly stir in egg yolks one by one, mixing fast to avoid curdling. 4. Add vanilla and buko meat. Mix well. Let cool 10 mins.

1. Assemble & Bake

1. Preheat oven to 350°F (175°C). 2. Pour filling into crust-lined pan. Smooth top. 3. Roll out second dough disc, cover the pie. Seal and crimp edges. Cut small slits on top for steam. 4. Brush surface with egg wash. 5. Bake 40–50 mins until crust is golden and filling is set (knife inserted comes out clean). 6. Cool completely before slicing. Best served chilled.

16/05/2026

Simple step-by-step procedure to make Kinamatisang Baboy, a delicious Filipino pork stew cooked in rich tomato sauce:

Ingredients

- 1 kg pork belly or shoulder, cut into 2-inch pieces

- 3 tbsp cooking oil

- 4 cloves garlic, minced

- 1 medium onion, chopped

- 5 ripe tomatoes, sliced

- 6 cups water or pork broth

- 2 tbsp fish sauce (patis)

- 1 tsp ground black pepper

- 1 bunch pechay (bok choy), cut into sections

- 2 pieces long green peppers (siling haba), optional for mild heat

- Salt or extra fish sauce to taste

15/05/2026

PORK BAGNET KARE-KARE RECIPE

Serves: 4–6 | Prep Time: 20 mins | Cook Time: 1 hr 30 mins

🛒 INGREDIENTS

✅ For Bagnet (Crispy Pork Belly)

- 1 kg pork belly (with skin, 1.5–2 inches thick)

- 6 cups water

- 1 onion, quartered

- 4 cloves garlic, crushed

- 2 bay leaves

- 1 tsp whole peppercorns

- 1 tbsp salt

- Oil, for deep frying

✅ For Kare-Kare Sauce

- 5 cups reserved pork broth

- 1 cup creamy peanut butter

- 6 cloves garlic, minced

- 1 onion, chopped

- 2 tbsp annatto powder (dissolved in ¼ cup warm water)

- ¼ cup toasted rice flour (mixed with ½ cup water)

- 1 tbsp fish sauce

- Salt & pepper to taste

✅ Vegetables

- 2 eggplants, sliced

- 1 bunch sitaw (string beans), cut into 2-inch pieces

- 1 bunch pechay (bok choy)

- Bagoong alamang (shrimp paste), for serving

👩‍🍳 STEP-BY-STEP PROCEDURE

✅ STEP 1: Cook & Make Bagnet

1. Wash pork belly well. Place in a pot with water, onion, garlic, bay leaves, peppercorns, and salt. Bring to boil, then simmer for 45–60 mins until tender but not falling apart.

2. Remove pork, drain, and let air-dry completely (1–2 hrs) or chill overnight — drying makes skin crispy.

3. Heat oil to 170°C–180°C. Deep-fry pork until golden and skin is very crispy (10–15 mins). Drain on paper towels. Slice into serving pieces.

✅ STEP 2: Make Kare-Kare Sauce

1. In a pan, sauté garlic and onion until soft and fragrant.

2. Pour in reserved pork broth and bring to a gentle boil.

3. Stir in peanut butter until fully melted and smooth.

4. Add annatto water — mix well to get that rich orange color.

5. Slowly pour in toasted rice flour mixture while stirring continuously. Simmer until sauce thickens to creamy consistency.

6. Season with fish sauce, salt, and pepper. Set aside.

✅ STEP 3: Prepare Vegetables

1. Blanch or lightly fry eggplant, sitaw, and pechay until tender-crisp — don’t overcook.

✅ STEP 4: Assemble & Serve

1. Arrange crispy bagnet on a platter. Surround with cooked vegetables.

2. Pour hot kare-kare sauce over or serve sauce on the side.

3. Serve immediately with steamed rice and bagoong alamang.

13/05/2026

Classic and easy-to-follow recipe for Adobong Pusit:

Ingredients

- 500g fresh squid, cleaned and cut into rings or bite-sized pieces (tentacles kept whole)

- 1/2 cup soy sauce

- 1/3 cup vinegar

- 4 cloves garlic, minced

- 1 medium onion, chopped

- 2 tomatoes, chopped (optional, adds a hint of sweetness)

- 2-3 pieces green chili peppers (siling haba), sliced (adjust for spice level)

- 1 tsp whole peppercorns

- 2 bay leaves

- 1 tbsp brown sugar (optional, to balance flavors)

- 2 tbsp cooking oil

- Salt to taste

Procedure

1. Marinate the squid: In a bowl, combine the squid, soy sauce, vinegar, garlic, peppercorns, and bay leaves. Let it sit for 15–20 minutes to absorb the flavors. Do not marinate too long as squid can become tough.

2. Sauté aromatics: Heat oil in a pan or wok over medium heat. Remove the squid from the marinade and set aside. Sauté the onion until soft, then add the tomatoes and cook until they break down and release juice.

3. Cook the squid briefly: Add the marinated squid to the pan and stir-fry for 2–3 minutes just until it turns opaque. Overcooking will make it rubbery, so keep this step short.

4. Simmer the sauce: Pour the remaining marinade into the pan. Add the green chili peppers and sugar if using. Bring to a gentle boil, then lower the heat and simmer for 3–5 minutes to let the sauce thicken slightly and blend all the tastes.

5. Adjust seasoning: Taste the sauce and add a little salt if needed (note that soy sauce is already salty).

6. Serve: Transfer to a serving dish and enjoy hot with steamed rice.

13/05/2026

Simple and delicious Chicken Feet Asado recipe:

Ingredients

- 1 kg chicken feet, cleaned and nails trimmed

- 3 tbsp soy sauce

- 2 tbsp oyster sauce

- 1 tbsp dark soy sauce (for color)

- 2 tbsp brown sugar

- 3 cloves garlic, minced

- 1 small onion, chopped

- 1 thumb-sized ginger, sliced

- 2 pieces star anise

- ½ tsp whole peppercorns

- 1 cup water or chicken stock

- 1 tbsp cooking oil

- 1 tbsp cornstarch dissolved in 2 tbsp water (optional, for thickening)

- Spring onions and chili peppers (for garnish, optional)

Procedure

1. Prep the chicken feet: Rinse thoroughly. Boil water in a pot, add chicken feet, and blanch for 5 minutes. Drain and rinse again to remove impurities. This helps get rid of the strong smell.

2. Sauté aromatics: Heat oil in a pan or wok over medium heat. Sauté garlic, onion, and ginger until fragrant and soft.

3. Season and combine: Add soy sauce, oyster sauce, dark soy sauce, and brown sugar. Stir well until the sugar dissolves. Add star anise and peppercorns.

4. Cook the chicken feet: Put the blanched chicken feet into the pan. Stir to coat them evenly with the sauce. Pour in water or chicken stock, then bring to a boil.

5. Simmer: Lower the heat, cover the pan, and simmer for 40–50 minutes or until the chicken feet are tender and the sauce has reduced and thickened. Stir occasionally to prevent sticking. If you want a thicker sauce, add the cornstarch mixture and cook for another 2 minutes while stirring.

6. Serve: Transfer to a serving plate. Garnish with spring onions and chili peppers if desired. Serve hot as a snack or side dish.

13/05/2026

Nilagpang (also called Linagpang) is a savory Filipino soup from Western Visayas, known for its smoky, fresh flavor. Here’s a simple recipe, with both fish and chicken versions:

🐟 Nilagpang na Isda (Fish Version)

Ingredients

- 500g fish (tilapia, bangus, or lapu-lapu), cleaned and gutted

- 2 tomatoes, quartered

- 1 onion, sliced

- 1 thumb-sized ginger, sliced thinly

- 3 cups water

- 2-3 tbsp fish sauce (patis)

- 1-2 green chili peppers (siling haba)

- 1 cup kangkong or pechay leaves

- Salt and pepper to taste

Procedure

1. Grill the fish: Char-grill the fish over medium heat for 5–8 minutes per side until cooked and slightly smoky. Set aside, then cut into large chunks or leave whole.

2. Prepare the soup base: In a pot, boil water. Add ginger, onion, and tomatoes. Simmer for 3–5 minutes until tomatoes soften and release juice.

3. Season: Add fish sauce and chili peppers. Adjust taste with salt and pepper.

4. Add fish: Gently place the grilled fish into the pot. Simmer for 3–5 minutes to let the flavors blend.

5. Add greens: Put in the kangkong or pechay. Cook for 1–2 minutes until just wilted.

6. Serve: Transfer to a bowl and serve hot with steamed rice.

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