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RECIPES

CHCKEN ADOBO
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CHICKEN ADOBO

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Ingredients

4 lbs chicken thigh

⅓ cup Tropics Soy Sauce

⅓ cup Tropics Vinegar

4 garlic cloves crushed

2 teaspoons whole black peppercorn

2 bay leaves 

2 tablespoons vegetable oil

1 medium onion diced 

1/2 cup water

1 tablespoon brown sugar

1 green onion 

Salt to taste

 

  1. Combine the Tropics Soy Sauce, Tropics Vinegar, whole black peppercorn, and bay leaves, into a bag. Add the chicken. Let it marinate for 1 hour.

  2. Add the vegetable oil into a pan at medium-high heat. Add the chicken and save the liquid marinade for next steps. Seer the chicken on both sides for 1-2 minutes or until medium brown. Remove the chicken and set to the side. 

  3. Saute the onions until mildly transparent. Add in the garlic and saute for another minute. 

  4. Place the chicken back in the pan. Add the liquid marinade, water, sugar, and salt. Put a lid and let it simmer for 30 minutes or until chicken is tender and cooked through. 

  5. Place in a serving bowl and add green onion for garnish.

 

MENUDO
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PORK MENUDO

 

2 lbs of boneless pork cubed

½ lb of pork liver chopped

½ lemon

⅓ cup Tropics Soy Sauce

1 teaspoon sugar

2 bay leaves

2 tablespoons olive oil

1 medium onion chopped

4 garlic cloves chopped

2 medium size potato chopped

1 large carrot chopped  

1 bell pepper chopped

1 small can tomato sauce

1 cup water

Salt and pepper to taste

⅓ cup raisins

 

  1. Add the Tropics Soy Sauce, sugar, lemon, bay leaves, and boneless pork into a bowl. Mix and then set aside for 30 minutes, no longer than an hour. 

  2. Saute the onions and garlic in the olive oil in a pan. 

  3. Add in the boneless pork, but leave the liquid marinate in the bowl. Cook the pork for 5 minutes. 

  4. Add in the tomato sauce, leftover liquid marinate including the bay leaves, half of the water, pork liver, and cook for 30-45 minutes with the lid at low-medium heat. Stir occasionally and add water as needed.

  5. Add in the potato, carrot, bell pepper, and raisins. Cook for another 15 minutes.

KARE KARE
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KARE KARE

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1 ½ lbs oxtail (cut into pieces)

1 chopped onion

4 oz sliced eggplant

4 oz green beans cut into 2 inch segments

4 oz Bok Choy

 

1 package Tropics Kare Kare Mix

1 cup water

3/4 cup peanut butter

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  1. Combine Tropics Kare Kare Mix, water and peanut butter in separate bowl. Mix well and set aside.

  2. Boil oxtail and chopped onion in 8 cups of water over medium heat until meat is tender (2-3 hours boiling, or approx 35 minutes in a pressure cooker).

  3. Add the Tropics Kare Kare Mixture and simmer until sauce thickens.

  4. Add eggplant and green beans and simmer 2 minutes. 

  5. Add Bok Choy and simmer another 2 minutes until vegetables are cooked.

  6. Serve hot over rice and with a side of Tropics Bagoong. 

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SINIGANG

 

3 lbs pork spare ribs

1 pack Tropics Tamarind Soup Base Mix

1 onion

1 eggplant

1 tomato

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  1. Saute chopped onions. 

  2. Add 5 cups of water. Bring to Boil.

  3. Add pork spare ribs. Cook for 45 minutes on low/medium heat.

  4. Add chopped tomatoes.

  5. Pour in Tropics Tamarind Soup Base Mix. Add more water as needed. Continue to cook for 30 minutes. 

  6. Add eggplant and green beans. Cook for another 10 minutes.

SINIGANG
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BICOL EXPRESS

 

3 lbs cubed pork

⅓ cup Tropics Coconut Milk

⅓ cup Tropics Bagoong

4 garlic cloves crushed

1 bunch of chili leaves

1 chii

1 onion

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  1. Saute the onions and garlic in the olive oil in a pan. Set aside.

  2. Sear cubed pork until golden brown on all sides. 

  3. Add the onion and garlic back in. 

  4. Pour in the Tropics Coconut Milk and let it cook for 15 minutes.

  5. Add in the chili and chili leaves. Let it cook for another 10 minutes.

BICOL EXPRESS
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GINATAAN KALABASA

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1 lb ground chicken

2 cups cubed kalabasa squash

1 can Tropics Coconut Milk

Green bean

1 medium yellow onion

1 inch ginger cut into strips

4 cloves garlic crushed

2 tbs Tropics Patis (Fish Sauce)

Salt and Pepper

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  1. Saute the onions, garlic, and ginger in the olive oil in a pan. 

  2. Add ground chicken. Cook until golden brown. 

  3. Add Tropics Coconut Milk

  4. Add Kalabasa. Cook for 20 minutes.

  5. Add green beans.

  6. Mix in Tropics Patis, salt, and pepper.

GINATAAN KALABASA
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LONGANISA BURGER

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1pack of Tropics Longanisa

1 tsp margarine or butter

1 tsp mayonnaise

2 burger buns

¼ red onion sliced very thin

1 Atchara *Try Tropics Recipe

2 eggs

4 leaves of Romaine Lettuce

1 avocado

2 slices of cheddar cheese

 

  1. Put Tropics Longanisa into a bowl. Add salt and pepper. Shape into 2 patties. Cook until browned.

  2. Add sliced cheese on top of patties to melt.

  3. Set aside and fry two eggs sunny side up. 

  4. Spread margarine on both sides of the bun and heat on pan until browned on the edges.

  5. Assemble burger starting with the bottom bun, then add the patties.

  6. Next layer with egg, avocado slices, onions, atchara, and lettuce. 

  7. Smear mayonaise on the top bun then add it the burger to finish it off.

LONGANISA BURGER
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