2 lbs (1 kg) chicken thighs and drumsticks (or pork belly, if preferred)
1/2 cup soy sauce
1/4 cup vinegar (white or cane vinegar)
5 cloves garlic, minced
1 teaspoon black peppercorns (whole or crushed)
2-3 bay leaves
1 tablespoon brown sugar (optional)
1 cup water
2 tablespoons cooking oil
Salt and pepper to taste
1 small onion, sliced (optional)
1 kg (2.2 lbs) pork belly, pork ribs, or pork shoulder
8 cups water
1 large tomato, sliced
1 onion, sliced
2-3 pieces taro (gabi), peeled and cubed (optional, for a thicker broth)
1 radish (labanos), sliced thinly
10 pieces long beans (sitaw), cut into 2-inch pieces
1 cup water spinach (kangkong) or chili leaves
2 pieces green chili (siling haba) (optional, for mild spice)
1-2 eggplants, sliced (optional)
1 sachet sinigang mix or 10 pieces tamarind (boiled and mashed for extract)
Salt and pepper to taste
1 kg (2.2 lbs) pork (pork belly, ribs, or shoulder)
8 cups water
1 onion, quartered
2-3 potatoes, peeled and quartered
2-3 saba bananas, sliced (optional but adds sweetness)
1 corn on the cob, cut into 3 pieces (optional)
1 bunch pechay or cabbage, chopped
10 pieces green beans (or baguio beans)
1 teaspoon whole black peppercorns
1-2 tablespoons fish sauce or salt (to taste)
1 beef bouillon cube (optional, for extra flavor)
500g (1 lb) pork belly (or pork face/ears for traditional sisig)
1/2 cup chicken liver, chopped (optional but adds richness)
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon calamansi juice (or lemon juice)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili flakes (adjust to taste)
1 green chili (siling haba), chopped
1 red chili (siling labuyo), chopped (optional, for extra heat)
1 raw egg (for serving, optional)
2 tablespoons mayonnaise (optional, for a creamy twist)
2 tablespoons butter or margarine
Cooking oil for frying
1 kg (2.2 lbs) beef (cut into cubes)
2 tablespoons oil
1 onion, chopped
5 cloves garlic, minced
2 large tomatoes, chopped
1 large carrot, peeled and sliced
1 large potato, peeled and sliced
1/2 cup bell peppers (red or green), chopped
1/2 cup green olives (optional, for that distinct flavor)
1/2 cup liver spread (or mashed chicken liver)
1/2 cup tomato sauce
2 tablespoons soy sauce
1 cup beef broth or water
1 teaspoon paprika (optional, for a smoky flavor)
2-3 bay leaves
1 tablespoon sugar (optional, to balance the acidity)
Salt and pepper to taste
1/2 cup frozen peas (optional)
1/4 cup cheese, grated (optional for a creamy finish)
1/4 cup cooking oil
1 lb (½ kg) pork, cubed (kasim or liempo)
¼ lb (100g) pork liver, cubed (optional but recommended)
2 tbsp soy sauce
2 tbsp calamansi juice (or lemon juice)
½ tsp black pepper
2 tbsp cooking oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
1 tbsp tomato paste (optional, for richer flavor)
1 cup tomato sauce
1 cup water (or pork broth)
1 tbsp fish sauce (patis) or salt, to taste
1 tbsp sugar (optional, to balance acidity)
1 medium potato, cubed
1 medium carrot, cubed
½ cup green peas
½ red bell pepper, chopped
½ green bell pepper, chopped
