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.