tlc Recipes

Are you craving some Filipino food? Try some of our most popular dishes and bring a taste of the little children's home and the Philippines into your home!

Masarap! (Tagalog for "declicious")

Chicken Adobo

2 pounds chicken, cut into pieces
4 tbsp soy sauce
2 tbsp vinegar
1 tbsp brown sugar
3 bay leaves
3 crushed garlic cloves
1-2 cups water
1/4 cup vegetable oil
1tsp whole peppercorn

Sauté garlic in oil. Add chicken and continue sauteing until cooked. Pour soy sauce, water, vinegar, bay leaves, sugar, and pepper. Bring to boil and simmer for 10 minutes. Turn off flame. Drain the meat and fry. Bring back the fried meat in sauce. Reheat and simmer until sauce thickens. Serve with rice.

Ginataang Hipon, Sitaw at Kalabasa

1 lb shrimp (hipon), cleaned
strings beans (sitaw), cut into 2½ inch length
2 cups squash (kalabasa), cubed
2 cups coconut milk
1 medium onion, sliced
2 cupa malunggay leaves
3 cloves garlic, crushed
salt and pepper
3 tablespoons cooking oil

Heat oil in a cooking pot. Saute the garlic and onion until the onion becomes soft. Add shrimp. Cook for 1 to 2 minutes. Remove shrimp from pot and set aside. Meanwhile, pour-in the coconut milk. Stir and let boil. Add squash. Cook for 8 to 12 minutes or until tender.Put the shrimp back in the pot. Stir and cook for a minute.Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes. Season with salt and pepper.

Another variation of Ginataan (cooked in coconut milk) is Ginataang Tilapia with tilapia, chili peppers and pechay instead of shrimp and vegetables.


1 whole chicken (cut up)
2 tbsp garlic (crushed)
1/2 cup onion (sliced)
2 1/2 ginger (cut into strips)
3 tbsp fish sauce
2 cups green papaya (sliced), alternatively: chayote
2 1/2 cups water
1 cup hot pepper leaves

Sauté garlic, onion and ginger. Add chicken and cook until color turns light brown. Add fish sauce and mix well. Add water and put to boil. Simmer for 45 minutes. Add green papaya wedges and hot pepper leaves. Season with salt and pepper and serve with rice.


22 ounces silken tofu
1¼ cup brown sugar
½ cup uncooked sago pearls
4½ cups water

Bring 4 cups of water to boil. Add tapioca pearls and cook for 40 minutes on medium heat. Add ¼ cup brown sugar and mix well. Turn off the heat and let sago pearls sit in the cooking pot until room temperature is achieved. Set aside.

Boil 1/2 cup of water and add 1 cup of brown sugar. Mix well and simmer until the mixture becomes thick. Set aside.

Pour tofu in a glass or mug then heat in a microwave oven for a minute. Top with cooked sago pearls and brown sugar syrup. Serve warm.

Taho is a Filipino snack and street food. Often the magtataho - the taho vendor - stops at the little children's home, and our children have taho as their morning snack.