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