Ingredients

• 1 kilo. pork belly, sliced into cubes
• 2 cups kangkong leaves
• 3 pieces long green chili pepper (siling pansigang)
• 2 ripe tomatoes
• 1 cup sliced daikon radish (labanos)
• 10 pieces snake beans, cut in 2 inch length pieces
• 1 large yellow onion
• 10 pieces okra
• 2 pieces taro, peeled and cut in half (gabi)
• 8 cups water
• 1 (50g) packs Mama Sita Sinigang sa Sampalok Tamarin
• 2 tablespoons fish sauce (patis)
• ¼ teaspoon ground black pepper
• salt to taste

Instructions

Pour water into a cooking pot.

Let boil Add onion and tomato.

Boil for 10 minutes.

Put the pork in the cooking pot.

Boil for 35 minutes. Add the taro.

Cover and continue to boil for 30 minutes or until the meat is tender.

Add Mama Sita Sinigang mix, fish sauce, and ground black pepper; stir.

Put the daikon radish in.

Cook for 3 to 5 minutes.

Add the chili peppers, okra, and snake beans. Cook for 5 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 a small bowl with patis and spicy chili.

Ingredients

• 1 pouch or 75 g Mama Sita’s Tocino Mix
• 1 cup of sprite or 7 Up.
• 500 g Pork shoulder (kasim), cut into ¼” thick slices

Instructions

• Sprinkle Mama Sita’s Tocino Mix evenly over the pork add 1 cup of sprite or 7 up. Mix thoroughly for at least 5 minutes. For better results, let stand for 3 hour or overnight.
• Place meat in a frying pan and pour the marinade sauce or  to cover the meat. Cook over medium heat until the fat is rendered and fry in its own fat.
• Serve it with garlic rice and fried egg.

Ingredients

• 1 kilo pork shoulder sliced into thin pieces
• 1pack of Mama sita BBQ marinade seasoning
• 4 pieces calamansi or 1 lemon
• 1⁄2 cup banana ketchup
• 1/4 cup soy sauce
• 4 tablespoons brown sugar
• 4 clover of garlic crushed
• 1 teaspoon ground pepper

Instructions

• In a bowl, combine pieces of meat and Mama Sita’s Barbecue Marinade. Marinate for at least 3 hours or overnight When ready to grill, skewer meat with bamboo sticks.
• Grill over live charcoal about 7-10 minutes on each side or to desired doneness. Baste barbecue with the remaining marinade and oil.

Ingredients

•  1 kilo dried gabi leaves
• 2 lemongrass stalks
• 1 tablespoon canola oil 
• 1 onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and minced
• 1/2 pound pork belly, diced
• 1/2 shrimp
• pepper to taste
• 5 cups coconut milk
• 8 pcs of Thai chili peppers, chopped
• 3 cup coconut cream
• salt to taste

Instruction

• Go through the dried leaves, and shred into pieces. Inspect for any other stray leaves accidentally mixed in during the drying process and discard.
• Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. Using the back of a knife, pound ends of stalks to release flavor and then chop.
• In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring occasionally, until softened and aromatic. 
• Add pork and cook until lightly browned. Season with pepper to taste.
• Add shrimp and cook, stirring occasionally, for about 1 to 2 minutes.
• Add 4 to 5 cup of coconut milk and bring to a simmer. 
• Add lemongrass and chili peppers.
• Add gabi leaves and with the spoon, push down into the liquid until moistened. Do not stir for the first 15 to 20 minutes. 
• Lower heat, cover, and cook for about 25 to 30 minutes or until pork is fully cooked and leaves have softened. 
• Add coconut cream and continue to cook for about 10 to 15 minutes or mixture is almost dry and begins to render fat or until its oily. Season with salt to taste.

Ingredients

• 1 piece FISHER FARM Deboned Milk Fish fried or baked, and then flaked
• 1 piece onion chopped
• 1/2 cup scallions chopped
• 1 tablespoon chili pepper labuyo or Thai chili
• 1/2 teaspoon ground black pepper
• 1 tablespoon soy sauce
• 2 teaspoons ginger minced
• 1 cup crushed chicharon pork rind
• 1/2 tablespoon mayonnaise
• 1/4 cup unsalted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• calamansi or lemon for taste

Instructions

• Melt-in butter in a large pan
• Add the onion and cook for 4 minutes
• Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
• Add the bangus and then stir.
• Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir and cook for 7 minutes.
• Add the chicharon, scallions, and chili. Stir and cook for 3 minutes more.
• Put-in the mayonnaise. Stir.
• Transfer to a serving plate. Serve with Calamansi or lemon.

1kilo of Super Q bihon Rice Noodles
1/2 kilopork cut into small thin slices
1/2 kilo chicken cooked, deboned, and cut into thin slices 1/4 kilo chicken liver optional
1/4 kilo pea pods or snow pea
1 cup carrot
1/2 small cabbage chopped
1 medium sized onion chopped
1/2 tbsp garlic minced
1 pc chicken cube
5 tbsp Datu Puti soy sauce
5 tbsp Mama Sita Oyster sauce
4 to 5 cups water
salt and pepper to taste

Instructions
In a large pot, Saute the garlic and onion and add the pork and chicken then let cook for 2 minutes. add salt and pepper to taste.
Add the chicken cube and water then simmer for 15 minutes.
Put in the carrots, pea pod, cabbage, and celery leaves and simmer for a few minutes
Remove all the ingredients in the pot except for the liquid and set them aside.
In the pot with the liquid in, add the Datu Puti soy sauce and Mama Sita Oyster sauce then mix well.
Add the pancit bihon let the bihon absorbed the liquid.
Cook until liquid evaporates completelyPut-in the vegetables and meat that were previously cooked and simmer for a minute or two.

Ingredients

• 1 pouch of Mama Sita Caldereta Mix 
• 1 kg Beef brisket, cut into 1″ cubes
• 1 1/2 tablespoons soy sauce
• 2 cups of beef broth
• 1 piece green bell pepper sliced
• 1 piece red bell pepper sliced
• 1 piece potato cubed
• 1 piece carrots sliced
• 1 tablespoon liver spread
• 1 piece onion chopped
• 5 cloves garlic crushed
• 1 thumb size of ginger
• 4 pieces of laurel leaf
• Salt and ground black pepper to taste
• 3 tablespoons cooking oil
• table spoon of sugar
• 1 can green peas
• salt and pepper for taste
• 1 can of Nestle All Purpose cream (optional)
• 1 cup grated cheese (optional)

INSTRUCTIONS:

• Boil and simmer beef brisket, onions, laurel, ginger and pepper in at least 3/4 liter water for 1 hour and 45 minutes or until tender. Remove the scums that floats on top.Turn off heat and take off laurel leaf. Drained the beef set a side the beef broth.
• On another pan, sauté garlic and onion in very little oil until brownish add beef brisket.
• Add 2 cups of beef broth and put 1 pouch of Mama Sita Caldereta Mix then cook in medium heat.
• after 20 minutes you can start adding belle peppers, carrots, peas, and potatoes.
  Simmer for 5 minutes while stirring occasionally.
• Add in liver spread and Nestle All Purpose cream (optional). Stirring constantly.
• Adjust taste by adding soy sauce, sugar, and pinch of salt.
• Finaly, add 1 cup grated cheese(optional) . Cover pot and simmer 1 or 2 mins more. Turn off heat.

Ingredients

• 1 large boneless bangus
• 1/2 cup white vinegar
• 4 cloves garlic crushed
• 1/2 teaspoon whole peppercorn 1/2 teaspoon salt

Instruction
Mix all the ingredients and marinade it overnight. Cook in hot oil deep fried.

Ingredients

• 1/2 kg pork belly chopped
• 1/2 kg chicken cut into serving pieces
• 4 pieces dried bay leaves
• 2 teaspoons whole peppercorn
• 1 head garlic slightly crushed
• 1 small onion chopped
• thumb of ginger chopped
• 6 tablespoons Datu Puti vinegar white
• 1/2 cup Silver Swan soy sauce
• 1 tablespoon Mama Sita oyster sauce
• 2 teaspoons brown sugar
• 2 cups water
• Salt to taste.
• 3 tablespoons cooking oil

Ingredients

• Heat the oil in a cooking pot.
• Add the garlic, onion and ginger. Cook until it starts to turn light brown.
• Add the peppercorns and bay leaves. Continue to cook until the flavors get infused in the oil.
• Put the pork belly and chicken in the cooking pot add salt . Stir and cook until it turns light brown. Note: check the garlic and make sure that it does not get burnt. Adjust heat if necessary.
• Pour the Silver Swan soy sauce, tablespoon Mama Sita oyster sauce and water. Let boil. Cover and cook in low heat for 40 minutes or until the pork gets tender. Add more water if the liquid starts to dry quickly.
• Pour-in the vinegar. Let the liquid re-boil. Stir and cook for 10 minutes.
• Taste your pork adobo and decide to add salt or sugar if needed.
• Transfer to a serving plate. Serve.