1. Ingredients FISH POCHERO
2 whole golden pompano with total weight of about 3 lbs(or other lean fish like tilapia,
tuna and salmon), each cut into 4 slices
3 pcs saba bananas, peeled and cut into 3 bias slices
3 cloves garlic, minced
1 medium-sized onion, thinly sliced
1 cup water
1 *8-oz. can tomato sauce
¼ cup banana ketchup
3 medium-sized potatoes, peeled and quartered
15 pieces green beans, cut 2" long
1 cup freshly cooked kidney beans
3 heads small bok choi, washed and trimmed
1 Tbsp sugar
2 Tbsp fish sauce
5 Tbsp light olive oil
salt and pepper
garlic powder
Instructions
1. Sprinkle fish with salt and garlic powder. Let sit for about 15 minutes.
2. Meanwhile, in a large skillet over medium heat, fry saba bananas and potatoes in light
olive oil until golden brown. Remove from skillet and set aside.
3. In the same skillet, fry the fish until medium brown on all sides. Remove from skillet and
set aside.
4. In the same skillet, saute garlic and onion until onion is almost translucent. Add green
beans and saute for a minute.
5. Add water, tomato sauce and ketchup. Bring to a gentle boil. Add sugar and fish sauce.
Mix well. Season with salt and pepper to suit your taste. Simmer for about 3 minutes.
6. Add kidney beans and bok choi. Simmer for 3 minutes. Add fish and simmer for another
3 minutes. Transfer fish to a serving plate.
7. Add the fried saba and potatoes into the sauce. Toss until well coated.
8. Remove from heat. Transfer to the serving dish with the fish. Serve with hot rice.
Beef Pochero Recipe
Ingredients

2.  2 lbs beef short ribs or cubed sirloin
 1/2 medium cabbage, quartered
 1 bunch Bok choy (pechay)
 1 bundle long green beans (about 15 pieces)
 1 medium sized potato, cubed
 2 large plantains(saba banana), sliced
 3 pieces chorizo, sliced thinly
 1 large tomato, diced
 1 medium sized onion, diced
 2 tbsp whole pepper corn
 2 tbsp fish sauce
 1 tsp garlic
 1 small can tomato sauce
 1 cup garbanzos
Cooking Procedure
1. Heat oil in the pot and fry the banana until color turns golden brown. Once done,
set the bananas aside
2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
3. Sauté the garlic, onion, and tomato
4. Add the beef and cook for 5 minutes
5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the water and simmer until meat is tender (about 35 minutes in pressure
cooker)
7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7
minutes
8. Add the cabbage, long green beans and simmer for 5 minutes
9. Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the
bokchoy
10.Serve hot. Share and Enjoy!
Ingredients BEEF POCHERO
2 1/2 lbs stew beef, cut into cubes
1 small head of a cabbage quartered
1/4 kilo Chinese cabbage krinkley edged
2 medium sized potatoes quartered
5 plantains peeled and sliced in the middle
1 big can of pork and beans
1/2 cup tomato paste
2 cups water
1 small onion sliced
3 cloves garlic minced
salt and pepper to taste
i like to add a selection of hot peppers.

3. How to make it
Start by frying the plantains.
fry until slightly golden brown.
Drain off the oil and set aside.
Saute the garlic and onions.
add in the beef.
Saute until it changes color.
Season with some salt and pepper.
Next add in the tomato paste and water.
Mix and let it boil.
Cover and simmer over low medium heat until beef is tender.
Once the beef is tender, add in the potatoes.
Let it simmer some more until the potatoes are cooked.
At this point you can add in the rest of the ingredients.
The veggies, pork and beans and plantains.
I usually just pile them in and cover for a few minutes allowing the veggies to wilt a bit.
Afterwards I gently mix them until their well incorporated into the sauce. Pochero Recipe
Ingredients
 1 lb pork belly, chopped
 2 medium tomatoes, diced
 1 medium onion, diced

4.  1 teaspoon garlic, minced
 2 to 2 1/2 tablespoons patis (fish-sauce)
 1 tablespoon whole pepper corn
 1 small can tomato sauce
 1 cup chick peas (garbanzos)
 1 large plaintain banana (ripe), chopped
 1 medium sized potato, cubed
 1 small cabbage, quartered
 1/4 lb long green beans
 1 bunch bok choy (pechay)
 1 cup water
 2 tablespoons cooking oil
Cooking Procedure
1. Heat cooking oil in a cooking pot.
2. Sauté garlic, onions, and tomatoes
3. Add pork and cook until the color turns light brown.
4. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
5. Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).
6. Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.
7. Add cabbage and long green beans. Cook for 5 minutes.
8. Stir-in the bok choy. Cover the pot and turn off the heat.
9. Let the residual heat cook the bok choy (about 5 minutes).
10.Transfer to a serving plate and serve.
11.Share and enjoy!
Number of servings (yield): 4
Ingredients
Lumpiang Hubad (No Wrap Veggies)
1 chicken breast julliened
1/4 lb shrimp, deveined and julliened

5. 1/2 medium sized cabbage, sliced into strips
2 medium carrots, sliced into strips
1 medium singkamas, sliced into strips
1 c green beans, julliened
4 pcs garlic, minced
2 tbsp olive oil
2 tbsp oyster sauce
salt and pepper to taste
1/2 tsp annatto powder (optional)
For the peanut sauce
1/2 cup of light soy sauce
1 tbsp sugar (you could adjust it accordingly)
2 tbsp peanut butter
1/2 cup water
1/4 c cornstarch dispersed in water (make sure to have no lumps)
2 cloves garlic, minced
1/4 c peanut, crushed
Instructions

6. 1. For the veggies:
2. In a cooking pan, saute onions and garlic with olive oil. Mix in annatto powder, give it a
quick stir. Add chicken slices. Saute for five minutes, stirring frequently. Add shrimp and
give it a quick stir. After about 4 minutes add in all sliced vegetables and
3. season with oyster sauce, salt and pepper to taste. Stir and cook for about 5
4. minutes or until done.
5. For the sauce:
6. Mix all the ingredients together : soy sauce, water peanut butter and sugar
7. into a saucepan. When boiling, add the cornstarch mixture, stirring
8. continuously to avoid lumps. Remove from heat when the sauce begins to thicken.
9. Garnish with crushed peanuts and minced garlic.
CHICKEN PASTELINGREDIENTS:
1 kilo chicken fillet cut into cubes
1 med. sized bell pepper cut into cubes
1 med. sized carrots, diced
2 med. sized potatoes, diced
onions finely, chopped
6 cloves garlic, chopped
6 pcs hotdog
1 tall can evaporated milk
1 tetra pack Nestlé All Purpose Cream
1 cup button mushroom (optional)
Maggi magic sarap for seasoning
black pepper powder
1/2 cup grated cheese
PROCEDURE:
1.Sauté onions, garlic and chicken fillet. Cover. Simmer until the meat becomes tender.
2.Next add in the carrots, potatoes and hotdog. Simmer.
3.Add the bell pepper, button mushroom, raisins, Nestlé all purpose cream and evaporated
milk.
4.Season with Maggi magic sarap and pepper. Simmer.
5.Finally top it with grated cheese.