Gambas Recipe

Ingredients:

15 pcs. shrimps, peeled and deveined
1/4 tsp. ground black pepper
1/4 tsp. iodized salt
1/4 cup olive oil
1/4 cup oyster sauce
1/4 tsp chili flakes
1/4 tsp. paprika powder
1/8 bar of butter

Instructions:

1.  In a bowl, marinate shrimps with black pepper, salt, paprika and 1/8 cup of olive oil for at least 15 minutes
2. Heat remaining oil in a pan, stir fry marinated shrimp adding the chili flakes and oyster sauce for around 2 - 3 minutes
3. Add butter, mix well
4. Enjoy!

McNose Fusilli Pasta in veggies and chicken fillet

Fusilli Pasta with Veggies

Ingredients:

1 cup fusilli pasta (Three edged spiral pasta)
3 pcs medium sized chicken breast fillet, cut into cubes
1 small sized onion, chopped
2 cloves garlic, minced
12 pcs shrimps, peeled and deveined (optional)
1 pc medium sized carrot, cut into cubes
1 medium sized brocolli floret
1 medium sized bell pepper, cut into strips
1/2 cup dried mushroom, rehydrated, cut into strips
1/2 tbsp ground pepper
1/2 tbsp salt
1/2 tbsp worcestershire sauce
1/4 cup oyster sauce
1/2 cup sesame oil


Cooking Instructions:

1. Cook pasta according to label instructions, keep aside
2. Boil 1/2 liter of water, and blanche carrot and brocolli, keep aside
3, Marinate chicken fillet and shrimps with a dash of ground pepper, salt and sesame oil (separated containers)
4. In a wok, heat sesame oil and stir fry onion, garlic, bell pepper, mushroom and chicken (wait until chicken is cooked)
5. Add ground pepper and salt according to taste
6. Add worcestershire sauce
7. Add shrimps, wait until color becomes orange
8. Add Carrots and Brocolli
9. Add Oyster Sauce
10. Remove from heat, add Pasta and mix well

Serve

McNose Tortilla

Ingredients:

1/2 kilo lean ground beef
30 grams taco mix powder
1 medium size white onion
2 medium size green bell pepper (finely chopped)
1/2 tsp. ground pepper
3 pcs. tomato, (finely chopped)
1 bar quickmelt cheese
1 pack tortilla bread
1 pack mayonnaise
1 tbsp. garlic powder

Instructions:

Meat Stuff:

1. Boil ground beef in a pan with 2 cups of water until cooked.
2. Transfer meat into colander (keep aside)
3. Heat pan with 1 tbsp. cooking oil
4. Saute onion for around 30 seconds
5. Put in beef from colander followed by bell pepper and ground pepper
6. Put in taco mix and add 1/3 cup water (mix well) and let cooked for 1/2 - 1 minute
7. Transfer mixture into bowl

White Sauce:

1. In a bowl, put in mayonnaise and garlic powder and mix well (keep aside)

Assemble:

1. Prepare a plate size foil
2. Lay tortilla bread on foil
3. Put cheese on tortilla bread
4. Add two tbsp. meat stuff (depending on size of your tortilla bread)
5. Add tomato followed by mayonnaise mixture
6. Roll the tortilla bread to secure stuffing
7. Wrap with foil

Serve.

McNose Carbonara

Ingredients:

500 grams Linguini pasta
1 medium sized onion (finely chopped)
5 cloves garlic (minced)
2 cups bacon (cut into small pieces)
2 cups sweet ham (cut into small pieces)
1 can evaporated milk (370 ml)
2 pcs. beef cubes
1 can mushroom (small, remove water)
1/2 tsp. ground pepper
1 bar butter
1 bar quickmelt cheese (grated)
1/2 tbsp. dried basil (optional)
2 tbsp. cooking oil

Instructions:

1. Cook Linguini pasta according to instruction at label (keep aside)
2. Heat 1 tbsp. oil in a large pan
3. Fry bacon, until golden brown (keep aside)
4. Fry ham, about a minute (keep aside)
5. Clean pan, and heat 1 tbsp oil
6. Add butter to melt
7. Add onions, garlic, pepper, basil and beef cubes
8. Add ham, bacon, and mushrooms (let mushroom cook for half a minute)
9. Lower heat and add cheese
10.  Pour in evaporated milk (continue to stir)
11. after a minute, add pasta and mix well

Serve while hot.

Jap Chae Noodles

Ingredients:

8 oz noodles
4 oz spinach
1 1/2 tablespoons oil
2 cloves garlic, minced
1/2 small onion, thinly sliced
3 to 4 dried shiitake mushrooms, soaked in warm water, stem removed and sliced
1 small carrot, cut into thin strips
1 stalk scallion, cut into 1-inch lengths
1/2 tablespoon sesame oil
1/2 tbsp salt to taste
1 heaping teaspoon toasted white sesame

Sauce:

4 tablespoons soy sauce
2 1/2 tablespoons sugar


Cooking Instructions:

1. Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.

2. Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water.

3. Cut the spinach ball into half.
Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute.
4. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.

Hoisin Pork Stir-Fry

Ingredients:

1/2 kilo boneless pork, cut into bite-sized chunks
4 pcs Chinese dried mushrooms
2 scallions (green onions, spring onions), green parts only
2 tablespoons oil for stir-frying, or as needed
5 cloves garlic, minced
1/2 teaspoon sesame oil, or to taste
Marinade/Sauce
1/4 cup hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons rice vinegar
2 tablespoons water
1/2 teaspoon chilli sauce, or to taste

Cooking Instructions:


1. Wash the dried mushrooms and soak in warm water to soften. Squeeze out any excess moisture. Cut off the stems and thinly slice.

2. While the dried mushrooms are softening, prepare the marinade/sauce and pork. Combine the hoisin sauce, dark soy sauce, light soy sauce, rice vinegar, water and chilli sauce. Marinate the pork in half of the hoisin sauce mixture for 15 minutes. Reserve the other half for the sauce.

3. Wash the scallions and cut on the diagonal into 1-inch pieces.

4. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry briefly until aromatic (10 – 15 seconds). Add the pork. Stir-fry until it is no longer pink and is nearly cooked through.

5. Add the dried mushroom pieces. Stir-fry for 2 minutes, until softened. Push the pork and vegetables up to the sides of the wok. Add the reserved sauce and bring to a boil. Cook for 2 – 3 minutes to heat through. Stir in the scallions. Remove from the heat and stir in the sesame oil.

Paella Valenciana

Paella Valenciana

Ingredients:

1/4 kilo pork menudo cut
1/2 kilo mussels, cleaned and boiled with ginger and small amount of salt
2 pcs. crab, cut into half
1 pc. chicken breast fillet, cut stripped
1 pc. chorizo de bilbao, cut into small pieces
8 pcs. shrimps, peeled and deveined
2 pcs. squids, head removed and sliced into rings
2 bell peppers, cut into small pieces
1 can green peas (small)
2 pcs. chicken bouillon cubes
2 1/2 cups long grained rice
1 pc medium onion, chopped
4 cloves garlic, chopped
2 eggs, hard boiled and sliced thinly
1/4 cup olive oil
10 cups water
1/2 cup sprite or 7up soda
1 tsp. saffron
1/2 tsp. paprika
salt and pepper

Preparations:

1. put pork in a bowl and pinch in salt and pepper and a half tsp. of olive oil, keep aside.
2. put chicken in a bowl and pinch in salt and pepper and a half tsp. of olive oil, keep aside.
3. put shrimp in a bowl and pinch in salt and pepper, keep aside.
4. remove mussel shell, put in a bowl and add 1 cup of its soup, keep aside.
5. wash rice grains and let soak for at least 15 minutes in a bowl.
6. put crab into small pan, pinch a salt and pepper and half cup of sprite, boil for 5 mins and keep aside.
7. in a small casserole, heat 10 cups of water and melt chicken bouillon, this will serve as chicken stock
8. when all other ingredients are prepared, let's cook!

Instructions:

1. Heat 1/4 cup of olive oil in paellera
2. Saute onion and garlic followed by pork, chicken and chorizo until pork is brown
3. Put in, mussels and its soup, followed by bell peppers, saffron, paprika, add in a pinch of salt and pepper
4. Lower heat, put in rice and spread it all over the ingredients above
5. Add chicken stock slowly, and let cook
6. While waiting for rice to cook, saute shrimps and squid in a separate pan (less than 3 minutes to avoid over cooking)
7.  Pour green peas over the rice and spread wide
8. Put crab, shrimps, squid and eggs over the cooking rice.  Pour in some more chicken stock if needed, check the rice if cooked.
9. When rice is cooked, cover and let it rest for at least 15 mins.


Note: Paellera can be bought at Gourdo's outlets. Cheaper than any other seller.

Pinoy Style Spaghetti

Ingredients:

1 kilo spaghetti noodles
1/2 kilo ground beef
1/2 kilo ground pork
1 kilo tomato sauce (filipino style)
1 medium sized onion (minced)
6 cloves garlic (minced)
3 pcs. bell pepper, diced small (red and green)
3 laddle fish sauce
1 bar quickmelt cheese
1/2 tbsp. black pepper
1/2 tbsp. salt
1/2 tbsp. dried oregano
3 tsp. sugar
4 glasses water
3 tbsp. cooking oil

Instructions:

1. Cook noodles per package instruction (keep aside)
2. In a large pan, heat 3 tbsp. cooking oil
3. Put in onion followed by garlic and saute until garlic becomes transparent
4. Put in beef and pork and add 2 glasses of water, mix meat until brown
5. Put in fish sauce, bell pepper, black pepper, oregano and salt
6. Put in tomato sauce and sugar followed by 2 glasses water
7. Let boil for 10 mins, then add 1/2 quickmelt cheese; stir from time to time to avoid meat to stick on the pan
8. Remove from heat when the cheese melted

Serving:

In a plate, put spaghetti noodles and top with sauce, sprinkle with grated cheese. Enjoy!

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.