Meatballs Spaghetti

Ingredients:

1/2 kilo lean ground beef
2 pcs. onions, minced
3 tbsp. sesame oil
1 1/2 tbsp. dried oregano
1 tbsp. ground pepper
1 tsp. salt
4 eggs

1 kilo spaghetti Pasta
1 big spaghetti Sauce (Italian Style)

Parmesan Cheese

Meatballs Instructions:

1. Mix all ingredients in a bowl
2. Cover and refrigerate for at least 1 hour
3. Mold mixture to your preferred ball size and deep fry
4. Keep Aside

Noodles Instructions:

1. In a large Pot, boil 2 liters of water with 1 tbsp. cooking oil and 1/2 tbsp salt.
2. Cook noodles for around 10 to 15 mins. or as recommended by the package
3. When cooked, strain noodles and pour in cold water
4. Keep Aside

Sauce:

1. Saute Onion and Garlic in a large pan
2. Pour in spaghetti sauce
3. add 1/2 liter water
4. add salt and pepper  to taste
5. add 1 tbsp. oregano
6. add parmesan cheese
7. add  meatballs
8. Boil for another 5 minutes
9. Pour Sauce to noodles and enjoy!

Steamed Cream Dory ala TRS

Steamed Dory ala TRS

Ingredients:

1 kilo of Cream Dory (Frozen)
6 cloves garlic, minced
4 laddles kikoman soy sauce
6 laddles olive oil
1/2 cup celery, chopped
1/2 cup ginger, grated
2 - 3 Liters water

Cooking Instructions:

1. Heat water in a wide pan, but do not boil
2. Put in fish and cook for 30 mins.
3. Drain water from fish
4. Put the fish in a wide platter and sprinkle the grated ginger
5. Heat olive oil in a small pan
6. Pour in 4 laddles of olive oil on top of the fish followed by kikoman
7. Heat excess oil again and toast minced garlic
8. Garnish fish with toasted garlic and celery

Pork Dinuguan

Pork Dinuguan

Ingredients:

1 kilo Pork, cut into small pieces
1 medium onion, minced
6 cloves garlic, minced
3 tsp. sugar
10 oz. blood
1/2 tsp. black ground pepper
1/2 tsp. salt
3 tbsp. cooking oil
4 pcs. green chili (pangsigang)
1 cup vinegar
3 tbsp. fish sauce

Cooking Instructions:

1. Heat oil in a pan
2. Saute onion and garlic
3. Add Pork, black pepper and salt, simmer for 15 mins in high heat, add water gradually as needed
4. Lower heat, add fish sauce and let boil until pork is tender
5. Add vinegar, do NOT stir until it boils
6. Add blood, stir well and let boil for another 10 minutes
6. Add sugar, stir
7. Add green chili
7. Serve hot with steamed rice or puto

Pad Thai Noodles

Pad Thai Noodles

Ingredients:

1/3 cup fish sauce
1/2 cup tamarind juice concentrate
1/2 cup palm sugar
4 cloves garlic, minced
4 ounces dried rice stick noodles
6 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 cup red onion, thinly sliced
1 1/2 cups thinly sliced chicken, shrimp
1 egg
1 cup carrots, match sticks
1 cup green onion cut diagonal in 1/2 inch segments
1 cup bean sprouts
1/2 cup cilantro
1/2 cup toasted peanuts chopped
1 Lime wedge per serving

Cooking Instructions:

1. To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.

2. Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.

3. Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken, and shrimp for 3-4 minutes. Remove meat/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/seafood back and fry for 2-3 minutes

Beef Salpicao

Ingredients:


1/4 kilo beef tenderloin, cut into chunks
2 tablespoons olive oil
8 cloves garlic, minced
salt & ground black pepper, to taste
1/4 teaspoon paprika
3 tablespoons oyster sauce
1/4 cup liquid seasoning (worcestershire sauce)
3 tablespoons butter or 3 tablespoons margarine

Cooking Instructions:

1. Combine oil, garlic, salt, pepper, and paprika in a bowl.
2. Marinate beef chunks in garlic-oil mixture for a couple of hours or more in the fridge.
3. Saute marinated beef (including marinade) in VERY hot oil.
4. Keep stirring until beef chunks are browned evenly.
5. DO NOT lower heat.
6. Add oyster sauce and liquid seasoning.
7. Cook a few seconds more; add butter last.
8. Remove from heat and serve immediately over hot steamed rice.

* Note:Cooking time should be about 10 minutes or less to keep beef tender.

Tuna and Tofu in Oyster Sauce

Tuna & Tofu in oyster sauce

Ingredients:

2 canned Tuna (Century Tuna Lite)
2 packs tofu, cut into medium cubes
1 small can green peas, water drained
1 small can mushroom, water drained
6 tbsp. oyster sauce
1/2 tsp. ground pepper
2 cups water
1/2 cup vegetable oil
1 medium sized onion, finely chopped
6 cloves garlic, minced
1 tsp. constarch, dissolved in 1/2 cup water
1/2 cup spring onions, chopped (optional)

Instructions:

1. Heat vegetable oil in a pan and deep fry tofu, keep aside
2. Saute onion and garlic for about 1 minute
3. Add mushroom and green peas, saute for another minute
4. Add Tuna and ground pepper, stir
5. Add oyster sauce and water, let boil
6. Add cornstarch, stir well
7. Add Tofu and mix well with sauce
8. Garnish with spring onions (optional)

Fish and Tofu in Tausi Sauce

Fish and Tofu in Tausi Sauce (Chowking style)

Ingredients:

1 kilo fish fillet, cut into serving pieces
4 cakes tokwa, tofu, cut into serving pieces
1/2 cup oyster sauce
1/4 cup hoisin sauce
1/2 head garlic, finely chopped
2 medium size onion, chopped
2 pieces red and green bell pepper, cut into wedges
1 small can tausi, salted beans, drained and rinsed
1 small size carrot, sliced
1 stalk celery, sliced crosswise
1/4 cup all purpose flour
1/4 cup cornstarch
1/2 tsp. sugar
salt and pepper


Cooking Instructions:

1. Dust fish cube with salt and pepper let stand for 5 to 10 minutes to marinate, put flour in a bowl and dip each fish to coat with the flour.
2. In a skillet deep fry fish in batches for 5 to 8 minutes or until golden brown, keep aside.
3. In a bowl, mix sugar, hoisin and oyster sauce, keep aside
4. In same skillet deep fry tofu for 5 to 10 minutes until golden brown, keep aside.
5. In a wok sauté garlic and onion, add in tausi and stir cook for 1 to 2 minutes.
6. Add in 2 cups of water and simmer for 2 to 3 minutes.
7. Now add in the vegetables, and sauce mixture, cook for 1 to 2 minutes.
8. Thickened sauce with cornstarch diluted in 1/2 cup of water.
9. Add in fish and tofu and stir cook for another 2 to 3 minutes until the sauce is infused to the fish and tofu.
10. Season with salt and pepper to taste

Penne in Tomato Sauce

Penne in Tomato Sauce

Ingredients:

500 grams Penne Pasta
1 cup bacon, cut into small cubes
1 cup shrimps, deveined
2 cups chunks chicken
1 canned tomatoes
1/2 cup green bell pepper, cubes (optional)
1/2 onion, minced
1/2 cup water
3 cloves garlic, minced
Salt and Ground pepper to taste
Parmesan Cheese

Cooking Instructions:
[Pasta]
1. Cook pasta according to package instruction, set aside

[Sauce]
1. Heat oil in a pan, saute garlic, onion and bell pepper, until garlic is tender but not brown
2. Add bacon and chicken, saute until chickens color becomes white
3. Add shrimp, saute until color becomes orange
4. Add canned tomato and water, bring to boil
5. Add salt and ground pepper to taste
6. Pour sauce to pasta and mix well, add Parmesan cheese

Steamed Pork Ribs with Black Bean Sauce

Steamed Spareribs with Black Bean Sauce

Ingredients:

500 grams pork spareribs, cut into 2-inch lengths
2 tablespoons black bean garlic sauce (Lee Kum Kee)
1 tablespoon Chinese cooking wine or gin
1 teaspoon oyster sauce
1 teaspoon light soy sauce (Kikoman)
2 teaspoon sugar
1 teaspoon sesame oil
cilantro leaves for garnish (optional)

Cooking Instructions:

1. Wash pork ribs and pat dry. In a bowl combine black bean garlic sauce, cooking wine, oyster sauce, light soy sauce, sugar and sesame oil. Mix together with pork ribs. Marinate for at least 1 hour.
2. Place the bowl with marinated spareribs in steamer. Cover and steam for about 30 to 45 minutes or until spareribs are cooked through.
3. Transfer cooked ribs to a serving dish. Pour sauce on top and serve. Garnish with cilantro leaves if desired.

Cordon Bleu

Cordon Bleu

Ingredients:

8 boneless chicken breast halves, skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1 cup milk
4 slices (1 ounce each) cooked ham, cut in half
4 slices (1 ounce each) Swiss cheese, cut in half
1/3 cup all-purpose flour
1 1/3 cup fine dry bread crumbs
vegetable oil

Mushroom Sauce:

2 tablespoons butter
1/2 cup thinly sliced mushrooms
2 tablespoons all-purpose flour
1/2 cup heated milk
1/2 cup chicken broth
salt
white pepper


Preparation:

[Chicken]
Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper. Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side. Secure rolls with toothpicks. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour.
Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well. Serve with mushroom sauce. Serves 8.

[Mushroom Sauce]

Melt butter in a saucepan over medium heat; sauté mushrooms until browned. Add flour and stir until mixture is well blended. Gradually stir in hot milk and chicken broth. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste. Makes about 1 cup of medium thick sauce.

Pork Shogayaki with Veggies

Pork Shogayaki with Veggies

1/2 kilo Pork Cutlet, cut into thin strips
1 medium sized white onion, sliced
1/2 cup ginger juice
3 tbsp. kikoman soy sauce
1/2 tsp. ground pepper
Cooking oil

Veggies:

Brocolli
2 pcs. Carrot, cut into cubes
1 pack young corn
1/2 bar butter

Cooking Instructions:

1. Marinate pork with ginger juice, kikoman soy sauce and ground pepper for 30 minutes
2. Heat cooking oil in a pan, saute onion and pork until meat is cooked (add water if necessary)

Veggies:

1. Heat water in a pot, when water boils, blanch vegetables and drain
2. Heat oil and melt butter, add vegetables and mix until veggies are covered with butter

Serve vegetables with pork shogayaki, add kikoman soy sauce according to taste.

Fish Fillet with Tartar Sauce

Fish Fillet with Tartar Sauce

1 kilo fish fillet (50 grams each)
2 tbsp. calamansi juice
salt, pepper, vetsin to taste
1/4 cup evaporated milk
1/3 cup butter
1 cup flour
2 pices eggs, slightly beaten
1 cup corn flakes, ground
oil for frying

TARTAR SAUCE:

1 cup mayonnaise
2 tbsp. pickle relish
1/4 cup red and green pepper, chopped
1/4 cup onions, chopped
1 piece hard boiled egg, chopped
salt, pepper, vetsin to taste

Cooking Instructions:

Marinate fish fillet in juice and seasoning. Soften butter, add milk and eggs. Add flour and mix well. Soak each fillet in batter and roll in corn flakes. Fry in hot oil until golden brown. Serve with Tartar Sauce.

Tartar sauce:
Mix all ingredients and serve with fish rolls.

Kalderetang Baka

Kalderetang Baka

Ingredients:

1 kilo beef (kalitiran), cut into cubes
2 pcs. carrot, sliced
3 pcs. potato, sliced
1 pc. onion, chopped
6 pc. cloves garlic, chopped
1 pc. bell pepper, chopped
2 tbsp. pickle relish
1/2 tsp. ground pepper
1 pack tomato sauce (200 grams)
1/2 cup soy sauce
2 cans liver spread
1/4 kilo hotdog
1/2 bar quickmelt cheese
1 pc. chili (labuyo)
3 tbsp. cooking oil
salt to taste

Cooking Instructions:

1. Boil beef into 3 liters water for 1 1/2 hours in medium heat, keep 2 liters of beef broth (set aside)
2. In a deep pan, heat oil and saute onion and garlic
3. Add beef, ground pepper, tomato sauce, soy sauce, pickle relish, liver spread and cheese
4. Pour in beef broth and stir
5. Add bell pepper, potato and carrots and let boil
6. Add hotdog and chili
7. Add salt to taste
8. Serve hot

Chopsuey

Chopsuey

Ingredients:

1/4 kilo pork, cut into strips

2 tsp. soy sauce

pinch of cornstarch

1/4 kilo Cauliflower
1 cup Sweet Peas (Chicharo)
1 cup young corn
1 can mushroom (small)
1/2 cup celery, sliced
2 carrots
1 bell pepper, cut into strips
1/2 tsp. ground pepper
1/2 onion, minced
6 cloves garlic, minced
1 tsp. worcestershire sauce
6 tbsp. oyster sauce
1/2 tsp. salt
2 tbsp. cornstarch, dissolved in half cup water
2 tbsp. cooking oil
1 1/2 glass water

Cooking Instructions:

1.  Marinate pork with 2 tbsp. soy sauce and pinch cornstarch, set aside for 30 minutes

2.  Heat oil in a pan, saute onion and  garlic
3. Add Pork, mushroom, ground pepper, salt, worcestershire sauce and oyster sauce
4. Add Water and boil until pork tenders
5. Add Cauliflower, sweet peas, young corn, bell pepper  and celery (simmer for 3 minutes)
6. Add dissolved cornstarch and stir
7. Remove from heat and serve

Chicken Sopas

Chicken Sopas

Ingredients:

400 gms. Elbow macaroni

¼ kilo chicken breast

¼ kilo hotdog, diced

1 can evaporated milk

4 boiled eggs, sliced

2 tbsp. margarine

1 medium sized carrot, diced

2 maggi chicken cubes

2 medium bell pepper, chopped

1 medium onion, minced

6 cloves garlic, minced

½ cup celery stem, chopped

2 tbsp. Salt

1 tsp. ground pepper

2 tbsp. vegetable oil

2.5 liters water

Cooking Instructions:

1. Boil chicken in a pot for 5 minutes, remove chicken from pot (set aside broth)

2. Shred chicken with  fork (set aside)
3.  Heat oil in a pot  and  Sauté onion, garlic, celery
4. Add margarine, chicken and macaroni
5. Add carrot, bell pepper , chicken broth and  water
6. Add maggi chicken cubes and hotdog, stir
7. Add salt and pepper, wait until water boils
8. Add evaporated milk and sliced eggs, let boil

9. Remove from heat, to avoid over cooking of macaroni

Serve while hot

Sweet and Sour Tilapia

Sweet and Sour Tilapia

Ingredients:

2 medium sized Tilapia
1 medium Onion, quartered
1 Carrot, strips
2 Bell Peppers, strips
1/2 cup sugar
1 cup vinegar
1 tsp. cornstarch
4 tbsp. soy sauce
2 tbsp. cooking oil
1 small ginger, strips

Cooking Instructions:

1. Fry Tilapia, set aside
2. Mix sugar,vinegar, soy sauce and cornstarch in a bowl (set aside)
3. Heat oil in a pan, saute ginger, onion, carrot and bell pepper for about 2 minutes
4. Add mixed sauce and simmer for 2 minutes (stir continuously)
5. Pour sauce on top of fried fish

Tinolang Manok

Tinolang Manok

Ingredients:

1/2 kilo Chicken Drumsticks
1/2 kilo Chicken Wings
1 medium unriped Papaya, peeled and sliced
1 cup chili leaves
1/2 cup fish sauce (patis)
1 tbsp. ground pepper
5 cloves garlic, minced
1 medium onion, minced
1 medium ginger, sliced into strips
1 liter water
4 tbsp. cooking oil
Salt to taste

Cooking Instructions:

1. In a casserole, heat oil
2. Saute ginger, garlic and onion for 2 minutes
3. Add Chicken and fry for another 2 - 3 minutes
4. Add patis and ground pepper
5. Add water and boil for 7 minutes
6. Add papaya and let boil for another 3 minutes
7. Check if chicken and papaya is cooked
8. Add salt to taste
9. Add chili leaves and cover, reduce to low heat and simmer for 1 more minute

Serve while hot.

Sweet and Sour Pork

Sweet and Sour Pork

Ingredients:

½ kilo pork tenderloin
3 teaspoons soy sauce
Pinch of cornstarch

Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup pineapple juice (pineapple chunks juice)
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed

Other:

1 medium red bell pepper, cube
1 small can pineapple chunks
3 cups oil for deep-frying, or as needed

Preparation:

1. Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
2. To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, pineapple juice and vinegar. Set aside.
3. In a separate bowl, dissolve the cornstarch in the water. Set aside.
4. Heat the oil for deep—frying
5. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
6. Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
7. To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the bell peppers, and pineapple.
8. Bring to a boil again and thicken with cornstarch mixture, stirring.
9. Pour the sauce over the deep-fried pork.

Pork Embutido

Fried Embutido

Ingredients:

1/2 kilo ground pork

2 pcs onions, chopped

1 fresh egg

2 tbsp. white flour

3 tbsp. pickle relish

2 carrots, grated

1/2 cup raisins

4 slices ham, chopped

2 tbsp. soy sauce

1 bell pepper, chopped

1 can vienna sausage, cut into half

3 boiled eggs, quartered

salt and pepper to taste

4 pcs. Aluminum Foil, plate wide

Cooking instructions / Preparation:

1. In a basin, mix pork, onion, pickle relish, carrots, bell pepper, raisins, ham, soy sauce, salt and pepper

2. Add, fresh egg and flour, mix well and set aside

3. Boil water on the steamer

While boiling water, prepare the embutido mix:

1. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center. Tighten the foil 

2. Place the embutido rolls into the steamer and steam for an hour (Add Water onto the steamer when necessary)


Refrigerate.  (You may fry embutido as well as shown in the picture)

Chicken Curry

Chicken Curry

Ingredients:

6 pcs. Chicken wings
5 pcs. Chicken thigh
1 small can pineapple chunks
2 pcs. bell pepper, cut into medium squares
3 pcs. carrots, peeled and cut into medium cubes
2 pcs. potato, peeled and cut into medium cubes
3 tbsp. fish sauce (patis)
1/2 tsp. black ground pepper
3 cups water
3 tbsp. vegetable oil
1/2 cup curry powder
1 medium bowl coconut milk (2 pcs. coconut)

Cooking instructions:

1. In a large pan, heat oil and saute onion and garlic
2. Add chicken and fry for about 5 to 7 minutes
3. Add ground black pepper and fish sauce
4. Add 3 cups water, potato and carrots and simmer until carrot is half done
5. Add pineapple chunks with its juice and bell pepper, simmer for another 3 mins.
6. Blend curry powder into coconut milk, then add into the dish, simmer for about 7 - 10 minutes in low heat and stir occasionally
7. Remove from heat and serve

Sinigang na Liempo

Sinigang na Liempo

Ingredients:

4 pcs. Liempo, sliced
3 tomatoes, sliced
2 medium onions, diced
6 cloves of garlic, minced
4 small ladle's of patis (fish sauce)
1.55 oz. tamarind soup mix with taro, (recipe mix)
4 pcs. gabi, pealed and cut into half
3 pcs. eggplant, sliced
1 pc. radish, sliced
3 pcs. sili pang sigang
1 bunch kangkong
1 bunch string beans
1/4 cup vegetable oil
1.5 liters water

Cooking instructions:

1. Heat oil in a large pan, and saute onion, garlic and tomatoes
2. Add liempo and fish sauce, (stir until liempo change its color)
3. Add, gabi and water (remove dark bubbles when water boils)
4. Add radish and tamarind soup mix, let boil until liempo tenders
5. Add eggplant, string beans and siling pang sigang, simmer until string beans is half cooked (about 5 mins.)
6. Add kangkong, simmer for another 5 minutes
7. Serve while hot

Paksiw na Pata

Paksiw na Pata

Ingredients:

1 Pork Pata (front), sliced

1 pack dried banana blossom, (rinsed with water)

1 cup soy sauce

2 cups vinegar

3/4 cup sugar

1 garlic head, crushed

1 tbsp. peppercorns

4 glasses of water

Cooking Instructions:

1. Put pork pata and ingredients in a big pot and mix with hands

2. Add water, and bring to boil

3. Set heat to low and stir occasionally until pork is tender and sauce is reduced

Steamed Parrot Fish

Steamed Parrot Fish

Ingredients:

2 pcs. Parrot Fish
1/2 cup Kikoman Soy Sauce
1/2 cup Olive Oil
1/2 cup Onion spring
1/4 ginger, grated

Cooking Instructions:

1. Boil water in a large pan, reduce heat to low when water boils
2. Put fish into pan, (do not let the water boil) for 30 - 45 mins
3. Remove fish from pan and drain excess water
4. Put fish into a large platter
5. Pour Soy Sauce into the fish
6. Put grated ginger on top of the fish
7. Heat, olive oil into a small pan and pour over the fish
8. Sprinkle onion spring on top

Batangas Sinaing na Tulingan or Tambakol

Sinaing na Tambakol

You might ask: Tulingan is Tuna; Tambakol is Yellow Fin

Ingredients:

4 pcs. Tulingan (cut into 2) or tambakol (sliced)
Pork Fat (enough to serve as underlayer of the pot)
2 cups Vinegar
1 cup Water
1 head garlic, crushed
2 tbsp. salt (you may add, depending on your taste)
1 tsp. ground black pepper
1 Magic Sarap Mix
3 pcs. long green pepper (pang sigang na sili)

Cooking Instructions:

1. Boil Fish, for 20 mins.
2. Remove fish from water and rinse
3. In a pot, place the pork fat at the bottom to serve as underlayer
4. Arrange fish at the top of the pork fat
5. Put garlic, vinegar, water, salt, long green pepper (whole) and magic sarap mix
6. Simmer for 1 hour (low heat)

Thanks to my Inay and Ate Nene for the cooking instructions!

Steamed Fish Fillet with Tofu in Tausi Sauce

Steamed Fish Fillet w/Tofu in Tausi Sauce

Ingredients:

500 grams fish fillet (dory)

For the Marinade:

3 tbsp. ginger juice

2 tbsp. sesame oil

2 tbsp. gin

For the Sauce:

2 tbsp. cooking oil

3 slices ginger, shredded

1 stalk leeks, shredded

1 small pack black beans, wash and strained

6 pcs dried chinese mushroom, rehydrated in hot water then shredded

2 tbsp oyster sauce

4 tbsp gin

4 tbsp sesame oil

2 tbsp sugar

2 tbsp kikoman soy sause

1/2 tsp white pepper

For the Topping:

1 pack tofu, cut into medium sticks

1/4 cup corn oil

1/4 cup garlic, chopped

1 stalk leeks shredded

1/2 pc. red bell pepper, shredded

1 sprig cilantro

Cooking Instructions:

1. Marinade fish for about 15 minutes, then steam for 20 - 25 minutes

2. Mix oyster sauce, gin, sesame oil sugar, kikoman 

     and white pepper in a small bowl (set aside)

2. Deep fry tofu until golden brown (set aside)

3. Saute ginger and leeks in oil, Add black beans, chinese mushroom,

    and the sauce mixture until cooked (set aside)

4. Transfer fish into a wide platter, add fried tofu and pour the sauce

5. Heat corn oil and toast garlic.  Add in leeks and bell pepper and stir fry for

    a few minutes.  Top this over the fish and add a sprig of cilantro for garnish.

Serve while hot. (Not ideal to serve with rice)

Tuna Alfredo Pasta

Ingredients:

500 gms. Linguine Pasta
2 cans evaporated milk
2 cans century tuna lite
1 bar butter
1 bar quickmelt cheese (grated)
1 medium onion, minced
½ head garlic, minced
1 tsp. dried basil
1 tbsp. vegetable oil
1 tbsp. ground pepper
2 beef cubes

Cooking Instructions:

Pasta  –

1. Add 2 tbsp. cooking oil and 1 tbsp. of salt in water and boil.
2. When water boils, add pasta and stir occasionally
3. After 10 mins. Check pasta if already al-dente
4. Drain water  and pour cold water into pasta
5. Drain water and set aside

Sauce –

1. Heat oil in a pan, add butter
2. Sauté onion, garlic and tuna
3. Add basil, ground pepper and evaporated milk
4. Add beef cubes, quickmelt cheese and stir continuously

Pour Sauce into Pasta and serve.

Pork Bicol Express

Bicol Express

Ingredients:

1/2 kilo pork strips
1 medium onion, minced
1/2 head garlic, minced
1 small ginger, finely chopped
2 cups coconut milk
2 tbsp. shirmp paste
1/2 cup vegetable oil
1 pack long green pepper (pang-sigang), shredded
1 cup water
2 pcs. chili (labuyo), minced

Cooking Instructions:

1. Heat oil in a pan
2. Saute ginger, garlic and onion
3. Add pork and 3/4 of long green pepper
4. Add shirmp paste
5. Add coconut milk
6. Add chili labuyo
7. Add water, and simmer until pork is tender (low-heat)
8. When cooked, add remaining long green pepper to have that crunchy bite

McNose Burger

McNose Hamburger

Ingredients:

1/2 kilo lean ground beef
2 pcs. onions, minced
3 tbsp. sesame oil
1 1/2 tbsp. dried oregano
1 tbsp. ground pepper
1 tsp. salt
4 eggs

Instructions:

1. Mix all ingredients in a bowl
2. Cover and refrigerate for at least 1 hour
3. Mold mixture to your preferred size and fry; do not press to maintain juiciness

Pork Igado Recipe

Pork Igado

Ingredients:

1 kilo pork (cut into strips)
1/4 kilo pork liver (cut into strips)
2 medium bell peppers (cut into strips)
2 medium onion, minced
1/2 head garlic, minced
1 small can green peas
1 pc.  tomato sauce (200 grams)
1 tsp. ground pepper
1/2 cup soy sauce
1 cup vegetable oil

Cooking Instructions:

1. Heat 1/2 cup of vegetable oil and fry pork liver until brown (set aside)
2. Heat the remaining half of vegetable oil and saute onion, garlic and pork
3. Add liver, green peas, ground pepper, tomato sauce and soy sauce
4. Add water (enough to tender pork)
5. Boil until dish gets a little dry
6. Add bell pepper and simmer until sauce thickens
7. Salt to taste