Bopis is a Filipino dish made of minced pork lung and heart cooked in onions, garlic, and chili peppers. This can be served as Pulotan ( appetizer for beer and alcoholic drinks) or it can also be served with steamed white rice.


1 pack Nida Bopis

1 medium Onion (chopped)

2 garlic cloves (minced)

small ginger (Optional)

1 red bell pepper (cubed)

1/4 cup Datu puti Vinegar

1 tsp Turmeric

1 big carrot (Cubed)

1 labuyo (depending on how spicy you want it)

Ground black pepper and salt to taste

You can also use Fish sauce.

Heat oil & Stir fry garlic, onion and ginger until lightly brown. Add carrots, turmeric powder and 1 pack Nida Bopis pack. Simmer for 5minutes then add vinegar and cook for another 15minutes.  Finally add bell pepper, chili, pepper and salted or fish sauce to taste. Enjoy!


Ginataang Langka with crab

Ginataang Langka with Crab


 Instruction :

  1. Put coconut milk, garlic, onion, ginger and lemon grass in a saucepan and let it boil for 10minutes.
  2. Keep stirring to avoid the coconut milk from curdling.
  3. Add crabs, jackfruit and shrimp paste. Reduce heat, cover and simmer for 25minutes until jackfruits is cooked.
  4. Add long green chilli, magic sarap and season with salt and pepper, simmer for 5minutes. Serve hot and enjoy!

Sinigang na Baboy sa Gabi (Sour Pork Soup with Taro Roots)

Sinigang na Baboy with Gabi

Sinigang is a sour soup made from tamarind- flavored broth.


  • 1 kilo pork belly sliced into cubes
  • 3 cups kangkong leaves
  • 2 pieces long green chili pepper 
  • 2 pieces tomato
  • 1 cup sliced radish 
  • 10  pieces long beans cut in 2 inch length pieces
  • 1  onion quartered
  • 10 pieces okra
  • 3 pieces taro peeled and cut in half (gabi)
  • 8 cups water
  • 1 pack or 22g sinigang sa Sampaloc mix  with gabi
  • 3 tablespoons fish sauce patis
  • ¼ teaspoon ground black pepper


  • Boil water into a cooking pot and add onion and tomato. Let it boil for 7 minutes.
  • add the pork and let it boil for 30 minutes.
  • Put in the taro. Cover and continue to boil for 30 minutes.
  • Add Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.
  • Put the radish and the chili peppers, okra, and long beans. Cook for 8 minutes.
  • Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.
  • Transfer to as serving bowl.
  • Serve with rice.

Misua soup with Sardines

A quick and easy soup recipe that you will surely love. Using canned Sardines in tomato sauce you can make a flavourful soup.



  • 1 can Mega sardines in tomato sauce 340g
  • 1 pack misua noodles
  • 2 tablespoons fish sauce
  • 1 or 2 tablespoon lemon or lime juice
  • 1 small ginger minced (about a teaspoon)
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic chopped
  • 1 small onion  chopped
  • 1 1/2 cups water
  • 1 tablespoons cooking oil


  1. In a pan, heat oil and sauté garlic , ginger and onions.
  2. Add the sardines including the sauce and cook for 2 minutes.
  3. Add water and let it boil.
  4. add fish sauce and ground black pepper.
  5. Put-in the misua and add the lime or lemon juice and cook for 3 to 5 minutes under medium heat.
  6. Turn-off the heat and transfer to a serving bowl.

Chicken Adobo recipe

Chicken Adobo is one of the most popular Filipino dish that you can eat for lunch or dinner with steamed rice. It is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender.


  • 800g chicken thigh cut into serving pieces
  • 8 tablespoons soy sauce
  • 4 tablespoons white vinegar
  • 5 cloves garlic crushed
  • 1  cup water
  • 2 tablespoons cooking oil
  • 1 teaspoon sugar
  • 1 teaspoon whole peppercorn
  • 4 pieces dried bay leaves


  1. In a large bowl, combine soy sauce, bay leaves and garlic, mix well and add the chicken. Refrigerate and Marinate the chicken for 30minutes to 1 hour. You can also marinate it overnight. The longer the better.
  2. In a large skillet, add the oil and heat the oil over medium high heat, pan-fry the marinated chicken for 3 minutes per side.
  3. add the remaining marinade, including the garlic and bayleaves and add water. Bring to a boil
  4. Add whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
  5. Add vinegar and sugar. Stir and cook for 10 minutes.
  6. Stir and turn the heat off.