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!