COLLECTION OF C
COURSES OF DISHES COURSES OF DISHES
LUMPIANGSHANGHAI
ang ghai ang ghai
PREPARATION COOKING
3HRS 5 MINUTES 5MINUTES
INGREDIENTS
• 1/2 kilo ground pork
• 5 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1/2 cup carrots, finely chopped
• 1/2 cup singkamas, finely chopped
• 1 cup spring onions, chopped
PROCEDURE PROCEDURE
1 PREPARE THE FILLING
• 2 eggs
SERVING
3 to 4 3to4
• 1/2 cup soy sauce
• 1 tsp sugar
• 1 tsp pepper
• Salt (to taste)
• Lumpia wrappers
• Cooking oil (for frying)
In a large bowl, combine the ground pork, garlic, onion, carrots, singkamas, and spring onions
2 SEASON THE MIXTURE
Add the soy sauce, sugar, pepper, a little salt, and the 2 eggs Mix well until all ingredients are evenly combined
3 WRAP THE LUMPIA
Lay one lumpia wrapper flat Put about 1 tablespoon of the filling near one edge
Roll tightly and seal the end with a little water or egg
4 HEAT THE OIL
Pour enough oil into a pan and heat it over medium heat
5 FRY THE LUMPIA
Fry the lumpia in batches until golden brown and crispy. Turn occasionally to cook evenly.
6.DRAIN AND SERVE
Remove from the pan and drain excess oil using paper towels. Serve hot with your favorite dipping sauce.
PROCEDURE PROCEDURE
1. PREPARE THE PORK BELLY
In a large bowl, combine the ground pork, garlic, onion, and carrots. Then pat the pork belly dry with paper towels (very important for crispy skin). After that, season all sides generously with salt and pepper. And then, score the skin only lightly in a crisscross pattern and don't cut into the meat.
2.SEAR THE PORK BELLY
Heat a heavy pan over medium heat and add 1 tbsp vegetable oil Place the pork belly skin-side down first Sear until the skin is deep golden and beginning to crisp Turn and sear the other sides until nicely browned. Remove the pork and set it aside. This step builds flavor and helps the skin crisp later.
3 MAKE THE ADOBO BRAISING LIQUID
In the same pan (do not clean it), add: Garlic, Bay leaves, Star anise, and Black peppercorns Sauté briefly until aromatic Then add: Soy sauce, Cane vinegar, Red wine, and Brown sugar. Stir well and bring to a gentle simmer, scraping up the browned bits from the pan
BO MET BO
1 to 2 BOWL 1to2BOWL
bay leaves star anise tsp black peppercorns tsp brown sugar
NISH: arsley dible flowers
4.BRAISE THE PORK
Return the pork belly to the pan, skin side up. Spoon some sauce over the meat (avoid wetting the skin too much). Cover and simmer on low heat for 60–75 minutes, or until the pork is very tender.
5. REDUCE THE SAUCE
Carefully remove the pork belly and set it aside. Increase the heat and let the braising liquid reduce until thick, glossy, and intense. Taste and adjust seasoning if needed.
6 FINAL CRISPING
Oven method Preheat oven to 220°C (425°F) Place pork belly on a rack, skin-side up Roast for 10–15 minutes until the skin is crackling and crisp
7 SLICE & PLATE
Slice pork belly into clean, even portions Spoon a small pool of the adobo reduction onto the plate Arrange pork neatly on top, skin facing up Drizzle a little more sauce around
8 GARNISH
Finish with fresh parsley Add edible flowers for color and elegance
UBE PARAISO UBE PARAISO
PREPARATION ASSEMBLING
25 MINUTES 25MINUTES 5 MINUTES 5MINUTES
INGREDIENTS
• CONTAINER: One young coconut (buko), split in half
The soft coconut meat is loosened but left inside the shell to serve as a natural bowl
• ICE: About 1–2 cups of finely shaved ice. For added flavor, coconut water can be frozen and shaved, rather than plain water.
PROCEDURE
1 PREPARE THE COCONUT
MIX-INS (AROUND TABLESPOON EACH):
Sweetened macapuno (coconut sport)
Nata de coco (coconut gel cubes)
Sweetened saba bananas
Sweetened jackfruit (langka)
Sweetened red mung beans or chickpeas
Kaong (sugar palm fruit)
Gulaman (agar-agar jelly cubes)
SERVING SIZE SERVINGSIZE
1 TALL GLASS 1TALLGLASS
LIQUID: ¼ cup evaporated milk or coconut milk
TOPPINGS:
One scoop of ube ice cream or coconut ice cream
A slice of leche flan (caramel custard)
A sprinkle of toasted pinipig (pounded rice)
Open the young coconut and set aside the coconut water Gently scrape the soft meat, but keep it inside the shell so it can act as the serving bowl
2 ADD THE FILLINGS
Place the sweetened beans, fruits, nata de coco, gulaman, and macapuno evenly inside the coconut shell
3 ADD ICE AND MILK
Pack the shaved ice over the mix-ins until the shell is full, then pour the evaporated milk or coconut milk over the ice
4 TOP THE DESSERT
Finish by adding a scoop of ube or coconut ice cream, a piece of leche flan, and a light scattering of toasted pinipig on top
5 SERVE IMMEDIATELY
Fry the lumpia in batches until golden brown and crispy Turn occasionally to cook evenly
BOOK THANK YOU !
This is more than just a Filipino cuisine recipe book. This is the representation of who we are, our identity, and culture. It is a tribute to the Filipino table where stories and laughter are shared, memories are created, and generational bonds are strengthened. Every recipe here carries a piece of our culture, tradition, history, and our love for cooking and family.
From simple and humble tables to festive celebrations, warmth, love, resilience, comfort, and togetherness have always symbolized Filipino foods. Thank you for letting these recipes be part of your kitchen.
May they bring love, joy, and hope to your table—and a deeper love for our beautiful Filipino heritage.
Happy cooking! Mabuhay ang lutuing Pilipino.
GROUP # RECIPE BOOK
Anova, Godwill P.
Balagso, Yhuarhy Xyrel L.
Ballesteros, Shania B.
Bogayan, Jiromi Twaye L.
Fernandez, Joshua A.
Gole Cruz, Kaelehn Blair P.
Guevarra, Rein E.
Sadia, Khurt T.
RECIP
