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Foodies Files, Batangas City (2025)

19/12/2025

Crispy Ulo (Crispy Pork Head) Recipe:

Ingredients:

1/2 pork head (ulo ng baboy)
Few stalks of lemongrass, tied into knots
1 piece onion, sliced
4 cloves garlic, crushed
1 tsp cracked peppercorns
3 tsp salt
3 pcs bay leaves
3 liters water
Cooking oil for deep frying
Vinegar for brushing the skin
Fine salt for rubbing the skin

Instructions:

1. Clean the pork head:
Thoroughly clean the pork head, removing any hairs and dirt.
2. Boil:
In a large pot, combine the pork head, lemongrass, onion, garlic, peppercorns, salt, and bay leaves. Add enough water to cover the head completely. Bring to a boil, then reduce the heat and simmer for 1.5-2 hours until the meat is tender.
3. Chill:
Remove the head from the pot and let it cool slightly. Place it in the freezer for at least 2-3 hours to firm up the meat and skin.
4. Prepare for frying:
Rub the skin with vinegar and fine salt. This helps to achieve a crispy texture.
5. Deep fry:
Heat a generous amount of oil in a deep fryer or large pot. Carefully lower the pork head into the hot oil and fry until the skin turns golden brown and crispy. This may take 15-20 minutes.
6. Drain and serve:
Remove the crispy ulo from the oil and drain it on paper towels. Serve with your favorite dipping sauce, such as soy vinegar with chili.

19/12/2025

Buffalo Chicken Wings Recipe

Ingredients:

- 2 lbs chicken wings, separated into drumettes and flats
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying
- 1 cup hot sauce
- 1/4 cup butter

Instructions:

1. Prepare the wings: Pat the chicken wings dry with paper towels. This is crucial for crispy skin.
2. Season the flour: In a large bowl, combine the flour, salt, pepper, paprika, garlic powder, and cayenne pepper (if using).
3. Coat the wings: Toss the chicken wings in the seasoned flour until evenly coated. Ensure all wings are fully coated.
4. Fry the wings: Heat about 1 inch of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the wings in batches for 8-10 minutes, or until golden brown and cooked through. Avoid overcrowding the pot.
5. Drain the wings: Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
6. Make the buffalo sauce: In a medium saucepan, melt the butter over medium heat. Stir in the hot sauce.
7. Toss and serve: Add the fried wings to the saucepan and toss to coat them evenly in the buffalo sauce. Serve immediately.

Variations:

- Honey-Garlic Glaze: Add 1/4 cup honey and 2 tablespoons soy sauce to the buffalo sauce mixture for a sweeter, stickier, darker glaze.
- Teriyaki Glaze: Use teriyaki sauce instead of hot sauce for a savory, umami flavor and a darker color.
- Gochujang Glaze: For a Korean-inspired flavor, incorporate gochujang (Korean chili paste) into the sauce. Adjust the amount according to your spice preference.

Remember to always cook chicken to an internal temperature of 165°F (74°C) to ensure it's safe to eat. Adjust cooking times based on your equipment and the size of the wings.

18/12/2025

Pinangat na Isda sa Kamatis Recipe

a Filipino dish of fish stewed in tomatoes:

Ingredients:

- 1 lb fish steaks or whole fish (such as tilapia, milkfish, babansi, sapsap, or other white fish
- 2-3 ripe tomatoes, chopped
- 1 large onion, sliced
- 3-4 cloves garlic, minced
- 2-4 green chilies (siling haba), optional
- 2 tbsp cooking oil
- 1 cup water
- Salt and pepper to taste
- 1 tbsp fish sauce (patis), optional
- Ginger, sliced (optional)

Instructions:

1. Sauté Aromatics: In a pan, heat cooking oil over medium heat. Sauté garlic, onions, and ginger (if using) until fragrant and onions are translucent.
2. Add Tomatoes: Add chopped tomatoes and cook until softened and the mixture starts to form a sauce.
3. Layer Fish: Arrange fish in the pan. Pour water over the fish. Add green chilies if desired.
4. Season: Season with salt and pepper to taste. Add fish sauce for added flavor, if desired.
5. Simmer: Bring to a simmer, then reduce heat, cover, and cook for about 15-20 minutes, or until fish is cooked through. Make sure not to overcook the fish.
6. Serve: Serve hot with rice.

18/12/2025

Red Braised Pork Belly with Quail Eggs

Ingredients:

1.5 pounds pork belly, skin on, cut into 2-inch cubes
6-8 quail eggs, hard-boiled and peeled
2 tablespoons vegetable oil
2 tablespoons brown sugar
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoons Shaoxing wine
3 cloves garlic, crushed
1-inch piece of ginger, sliced
1 star anise
1 cinnamon stick
Green onions for garnish

Instructions:

Blanch the pork belly: Boil a pot of water, add pork belly, and cook for 5 minutes. Drain and rinse with cold water.

Brown the pork belly: Heat oil in a large pot over medium heat. Add pork belly and cook until browned on all sides.

Caramelize the sugar: Add sugar to the pot and stir until it melts and turns golden brown.

Add aromatics: Add garlic, ginger, star anise, and cinnamon stick. Stir for 30 seconds.

Add liquids: Pour in soy sauce, dark soy sauce, and Shaoxing wine. Stir to combine.

Simmer: Add enough water to just cover the pork belly. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until pork is tender.

Add quail eggs: Add quail eggs to the pot and simmer for another 15-20 minutes, or until they absorb the flavors.

Reduce sauce: Increase heat and simmer until sauce thickens and becomes glossy, about 10 minutes.

Garnish and serve: Remove cinnamon stick and star anise. Garnish with green onions and serve over rice.

17/12/2025

Braised Chicken with Chili and Green Peppers Recipe

Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

- 1.5 lbs chicken wings cut into bite-sized pieces
- 1 tbsp cooking oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2-3 green chilies, sliced (adjust to your spice preference)
- 2-3 red chilies, sliced (adjust to your spice preference)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 cup chicken broth (optional, adds richness)
- 1 tbsp sesame oil (for garnish)
- Chopped green onions (for garnish) (optional )

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tbsp soy sauce and set aside for at least 15 minutes. This helps tenderize the chicken and infuse it with flavor.

2. Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce, brown sugar, rice vinegar, cornstarch, and water until the cornstarch is fully dissolved. Set aside.

3. Stir-fry: Heat the cooking oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until lightly browned on all sides. Remove the chicken from the wok and set aside.

4. Sauté Aromatics: Add the sliced onions, minced garlic, and minced ginger to the wok and stir-fry for 1-2 minutes until fragrant.

5. Add Chilies: Add the sliced green and red chilies and stir-fry for another minute.

6. Combine and Braise: Return the chicken to the wok. Pour the prepared sauce over the chicken and stir to coat. Add the chicken broth (if using). Bring to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.

7. Serve: Garnish with sesame oil and chopped green onions (if using) Serve hot with rice.

Tips and Variations:

- For a richer sauce, add a tablespoon of oyster sauce or hoisin sauce.
- You can substitute other vegetables, such as bell peppers or mushrooms.
- Adjust the amount of chilies to control the spiciness level.
- If you prefer a sweeter sauce, add a little more brown sugar.

17/12/2025

Simple Shrimp, Asparagus, and Mushroom Stir-fry Recipe

Ingredients:

- 1 pound shrimp, peeled and deveined
- 1 pound asparagus, trimmed
- 1 cup cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 30 seconds, or until fragrant.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from skillet and set aside.
4. Add asparagus and mushrooms to the skillet and cook for 5-7 minutes, or until tender-crisp.
5. Return shrimp to the skillet and stir to combine.
6. Season with salt and pepper to taste.
7. Serve immediately.

Optional additions: You could add a splash of white wine or chicken broth to the skillet for extra flavor, or a squeeze of lemon juice at the end. A sprinkle of red pepper flakes would add a touch of heat.

17/12/2025

Stir-fried noodles with Pork and Cabbage Recipe

Ingredients:

• 200g dried noodles (your choice, but wide noodles work well)

• 200g pork belly, sliced

• 1 small head of Napa cabbage, sliced

• 2 cloves garlic, minced

• 1 small onion, sliced

• 2-3 dried red chilies, chopped (optional, adjust to your spice preference)

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon dark soy sauce (for color)

• 1 tablespoon cooking oil

• 1 tablespoon sesame oil (optional, for aroma)

• Green onions, chopped (for garnish)

Instructions:

1. Prepare the noodles: Soak the dried noodles in warm water for at least 15-20 minutes, or according to package directions, until softened. Drain well.

2. Stir-fry the pork: Heat the cooking oil in a wok or large skillet over medium-high heat. Add the pork belly and stir-fry until browned and slightly crispy. Remove the pork from the wok and set aside.

3. Sauté aromatics: Add the garlic and onion to the wok and sauté until fragrant (about 1 minute). Add the dried chilies (if using) and stir-fry for another 30 seconds.

4. Add cabbage: Add the sliced cabbage to the wok and stir-fry until slightly wilted but still crisp (about 2-3 minutes).

5. Combine and simmer: Add the soy sauce, oyster sauce, and dark soy sauce to the wok. Stir well to combine. Add the cooked pork back to the wok.

6. Add noodles: Add the drained noodles to the wok and toss gently to coat everything in the sauce. Cook for 2-3 minutes, or until the noodles are heated through and the sauce has thickened slightly. If the sauce is too thick, add a splash of water.

7. Finish and serve: Stir in the sesame oil (if using). Garnish with chopped green onions. Serve immediately.

Tips and Variations:

• Protein: You can substitute the pork belly with other proteins like chicken, beef, or shrimp.

• Vegetables: Feel free to add other vegetables like carrots, mushrooms, or bell peppers.

• Spice level: Adjust the amount of dried chilies to your preference. You can also add fresh chilies for a fresher flavor.

• Noodles: Experiment with different types of noodles. Fresh noodles will require less cooking time.

• Sauce: Adjust the amount of soy sauce and oyster sauce to your liking.

Enjoy your delicious stir-fried noodles!

17/12/2025

Beef Chao Fan Recipe (Beef Fried Rice)

Ingredients:

- 1-2 cups cooked rice (day-old rice works best)
- 1/2 lb beef sirloin, thinly sliced into small pieces
- 1 small red onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 2-3 cloves garlic, minced
- 2-3 tbsp soy sauce (adjust to taste)
- 1-2 tbsp oyster sauce (optional, for added flavor)
- 1 tbsp cooking oil
- Salt and pepper to taste
- Green onions or other leafy greens, chopped (for garnish)

Instructions:

1. Prepare the Beef: Marinate the beef in a mixture of soy sauce, pepper, and a little cornstarch for at least 15-20 minutes. This helps tenderize the beef and adds flavor.

2. Stir-Fry the Beef: Heat cooking oil in a large wok or pan over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through. Remove the beef from the pan and set aside.

3. Sauté Vegetables: In the same pan, add the diced onions, carrots, and celery. Sauté until the onions are translucent and the carrots are slightly tender, about 3-5 minutes. Add the minced garlic during the last minute and stir until fragrant.

4. Add Rice: Add the cooked rice to the pan with the vegetables. Break up any clumps of rice with your spatula. Stir-fry for a few minutes until the rice is heated through and slightly toasted.

5. Combine Everything: Return the cooked beef to the pan with the rice and vegetables. Add soy sauce and oyster sauce (if using). Stir-fry everything together until well combined and the rice is evenly coated with the sauce.

6. Season and Serve: Season with salt and pepper to taste. Garnish with chopped green onions. Serve hot.

16/12/2025

Cucumber and Shrimp Stir Fry Recipe

Ingredients:

1 lb shrimp, peeled and deveined
2 cucumbers, cut into quarters lengthwise, seeds removed, and then sliced into bite-sized pieces
2-3 cloves garlic, minced
1-inch piece ginger, minced (optional)
1 tablespoon cooking oil
1 tablespoon soy sauce (or to taste)
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
Salt and pepper to taste
Optional additions: a pinch of sugar, a dash of rice cooking wine, or a few slices of red chili for heat.

Instructions:

Prepare the Shrimp: In a bowl, you can marinate the shrimp with a pinch of salt, pepper, and a dash of rice cooking wine for about 10 minutes if desired.

Stir-fry Aromatics: Heat the cooking oil in a wok or large pan over medium-high heat. Add the minced garlic and ginger (if using) and stir-fry until fragrant, about 30 seconds to 1 minute.

Cook Cucumbers: Add the prepared cucumber pieces to the pan and stir-fry for 1-2 minutes until they turn a vibrant green and are slightly tender-crisp.

Add Shrimp: Add the marinated shrimp to the pan and stir-fry until they curl and turn pink, typically about 2-3 minutes.

Season and Thicken (Optional): Stir in the soy sauce and any other desired seasonings like a pinch of sugar or chili. If you prefer a light gravy, add the cornstarch slurry and stir until the sauce thickens slightly.

Serve: Serve immediately with steamed rice.

16/12/2025

Pan-fried chicken wings:

Ingredients:

• 1 pound chicken wings, separated at the joints
• 1 tablespoon olive oil or cooking oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional seasonings: garlic powder, paprika, cayenne pepper, or your favorite spice blend

• Sauce of your choice (such as BBQ sauce, buffalo sauce, honey garlic sauce, or teriyaki

Instructions:

1. Prepare the Chicken Wings:
◦ Pat the chicken wings dry with paper towels. This will help them crisp up better.
◦ In a bowl, toss the wings with salt, pepper, and any other seasonings you like.

2. Heat the Pan:
◦ Place a large skillet or frying pan over medium-high heat.
◦ Add the olive oil or cooking oil and let it heat up for a minute.

3. Pan-Fry the Chicken Wings:
◦ Place the chicken wings in the hot pan in a single layer, skin-side down. Avoid overcrowding the pan; you may need to cook in batches.
◦ Let the wings cook undisturbed for about 5-7 minutes, or until the skin is golden brown and crispy.
◦ Flip the wings and cook for another 5-7 minutes on the other side, until they are cooked through and the internal temperature reaches 165°F (74°C).
◦ If the wings start to brown too quickly, reduce the heat to medium.

4. Remove and Drain:
◦ Remove the cooked chicken wings from the pan and place them on a plate lined with paper towels to drain excess oil.

5. Sauce the Wings (Optional):
◦ In a clean bowl, toss the cooked wings with your favorite sauce until they are evenly coated.

6. Serve:
◦ Serve the pan-fried chicken wings immediately while they are hot and crispy.

16/12/2025

Stir-fried Mushrooms and Asparagus Recipe

Ingredients:

- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil or other cooking oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- Salt to taste

Instructions:

1. Prepare the vegetables: Trim and cut the asparagus. Clean and slice the mushrooms. Mince the garlic.
2. Stir-fry: Heat the olive oil in a wok or large skillet over medium-high heat. Add the garlic and stir-fry for about 30 seconds, until fragrant.
3. Add mushrooms: Add the mushrooms to the pan and stir-fry for 3-5 minutes, until they are softened and slightly browned.
4. Add asparagus: Add the asparagus to the pan and stir-fry for another 3-5 minutes, until it's tender-crisp.
5. Season: Stir in the soy sauce, sesame oil, and black pepper. Season with salt to taste.
6. Serve: Serve immediately.

Tips and Variations:

- For a richer flavor, add a tablespoon of butter or a splash of white wine along with the oil.
- If you prefer a spicier dish, add a pinch of red pepper flakes.
- Other vegetables like bell peppers or snow peas can be added.
- Toasted sesame seeds can be sprinkled on top as a garnish.
- You can adjust the cooking time depending on your preference for the asparagus's tenderness. Some people prefer it slightly more crisp, others softer.

Enjoy your delicious and healthy Stir-fried Mushrooms and Asparagus!

15/12/2025

Beef and Broccoli Recipe

Ingredients:

- 1 pound beef, cut into bite-sized
- 1 head broccoli, cut into florets
- 1 tablespoon vegetable oil
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon black pepper

Instructions:

1. Marinate the beef: In a bowl, combine soy sauce, water, cornstarch, sugar, and black pepper. Add the beef cubes and marinate for at least 30 minutes.
2. Steam the broccoli: Steam the broccoli florets until tender-crisp, about 5 minutes.
3. Sauté the beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned on all sides.
4. Combine and cook: Add the steamed broccoli to the skillet. Stir to combine and cook for 1-2 minutes until heated through.
5. Serve: Serve immediately over rice.

Enjoy!

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