Pochero

Ingredients

3/4 kilo pork, cubed

1/2 kilo chicken, cubed

4 cup water

1 bunch spring onions

1 Tbsp salt

1 Tbsp cooking oil

4 cloves garlic, crushed

1 pc onion, chopped

1 pc chorizo de bilbao, sliced

4-5 c broth

4 pcs potatoes, pared and quartered

4 pcs ripe saga, plantain banana, peeled and sliced

1 can garbanzos, chickpeas

1 can tomato sauce

1 small cabbage head, wedged

1/4 cup evaporated milk (optional)

In a medium saucepan, boil pork and chicken in water with spring onions and salt until tender. Drain meats and reserve broth.
Heat oil and sauté garlic and onion until soft. Add the meats and chorizo de bilbao. Stir-fry. Pour the broth and bring to a boil.
Lower heat and simmer for 20 minutes. Add the potatoes, bananas and garbanzos. Simmer for 15 minutes or until potatoes are tender.
Pour tomato sauce. Add cabbage and continue simmering for a few minutes. If desired, stir in milk. Serve hot with eggplant sauce(search this site). Serves 10.

NIlagang Baka (Beef Stew)

Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered

2 japanese corn, cut same size as beef
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 black peppercoens
1 liter of water

Salt and pepper to taste
Beef Stew Cooking Instructions:
In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes and corn. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.

Cooking Tips:
You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Palabok

Palabok Noodles / Sauce
1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water
Palabok Toppings
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced
Pansit Palabok Cooking Instructions:
Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve

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Noodles:

1/2 kilo of white and round miki

Garnishings*

squid adobo (pusit)*

flaked fish meat (tinapa)*

pork sitsaron, coarsely pounded*

powdered pork sitsaron*

fried minced garlic*

cooked shrimps, shelled*

hard boiled eggs, sliced*

chopped spring onions Palabok*

1/2 kilo fresh small crabs* (possibly w/soft shell)*

1 large onion, chopped finely*

4 cloves garlic, minced*

3 tbsp cornstarch*

1 1/2 cups water*

3 tbsp atchuete seeds or* 2 tbsp atchuete oil*

2 tbsp patis*

Garnishings:

Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodles is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.PalabokWash crabs, open up and extract fat top shell, squeeze out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1 1/2 cups of water. Set aside juice till brown. Add onion. Add crabs fat meat, season with patis. Stir for 2 minutes and add crab juice. Season With patis. Let boil for 10 minutes , stirring constantly Then, add dissolved cornstarch, stir until it thickens.

Kare Kare

Kare Kare Ingredients:
1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

In a stock pot, boil beef in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Lasagna

Bechamel Sauce

Ingredients:
3/4 butter
1/4 c flour
2 cans evaporated milk
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
Melt butter in a pan.
Blend in flour until bubbly.

Gradually stir in evaporated milk
Cook until bubbly and a bit thick. Make sure not to burn the milk by lowering the flame.
Season with salt, pepper, and nutmeg
Set aside.

Tomato Meat sauce

Ingredients
1 box lasagna pasta (500 grams)

3/4 kilo ground beef

1/4 cup olive oil

1/2 cup butter

1 cloves garlic, crushed

6 tbsp white wine

1/4 tsp nutmeg

1/3 tsp oregano

1 tsp salt

4 tbsp basil leaves, shredded

1 tsp salt

1/2 tsp pepper

2 cans tomato paste (150 grams each) dissolved in 1 cup water

shredded mozzarella cheese to add in between layers and for topping

Heat olive oil and butter.
Brown the garlic, add the onions and cook until soft.
Put in the ground beef, wine, and spice
Allow to cook for a while then pour in the beef broth and tomato paste mixture.
Simmer gently until thick. A little flour may be needed to thicken the suace.
Set aside.

Prepare the pasta

Boil 9 lasagna pasta based on the cooking directions in the box. The directions says “boil for 9 minutes”
Plunge in cold water.
Dry on Towel. Set aside.
Arrange in the pyrex dish
Grease a rectangular dish (around 10 inches x 7inches) with butter.
Pour 1/3 of bechamel sauce.
Arrange a layer of pasta. Spoon in tomato meat sauce and sprinkle with cheese.
End with bechamel sauce on the top layer.
Sprinkle with mozzarella cheese.
Bake 350 F until golden brown.
Let stand 5 to 10 minutes to set.

Korean Beef Stew

Korean Beef Stew
1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs)
1/2 c sugar
2 tbsp sesame oil
2 tbsp rice wine
3/4 c soy sauce
1 head garlic, crushed
1 onion
1 Tbsp Ginger, crushed
1 c green onions, sliced
salt
pepper
5 pieces red chilli, finely chopped

Preparation:
Combine the first 8 ingredients
Marinate beef overnight

Cooking:
4 tbsp oil
water

Heat oil and sear marinated beef
pour marinade
add enough water just to submerge beef
simmer over low heat (2 hours) until tender or pressure cook for 45 minutes.
season to taste with sugar, salt, pepper and red chili
garnish with green onions, 1 tsp sesame oil, sesame seed.

Peanut Butter Chicken

PEANUT BUTTER CHICKEN

1 egg, slightly beaten
1/3 c peanut butter
1 tsp salt
1/8 tsp pepper
1/3 c milk
8 chicken drum sticks
1 c fine dry bread crumbs
1/4 c corn oil

Mix together egg, peanut butter, salt and pepper. Gradually add milk, beating with a fork to blend. Dip chicken in egg mixture; then add in crumbs. Place in oiled 13 x 9 x 2 inch baking pan. Sprinkle remaining corn oil over chicken pieces. Bake in 375 degree oven for 45 minutes or until chicken is tender. Serves 4.

Cassava Cake

2 Lbs Grated Cassava
1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
1 12 oz. Can Evaporated Milk
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
2/3 Cup Sugar
3 Eggs plus 3 Egg Whites
1 Cup Grated Coconut

Topping:

3 Egg Yolks
1/3 Cup Reserved Sweetened Condensed Milk
1/3 Cup Reserved Coconut Milk
1/3 Cup Reserved Coconut Cream

Directions
Preheat oven to 325° f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.

Bibingka

Ingredients:

3/4 c granulated sugar
1 1/4 c coconut milk
3 beaten eggs
2 c all-purpose flour
1 tsp salt
4 tbsp baking powder
1/2 c grated edam cheese
1/2 c melted butter or margarine, to baste
1/2 c grated coconut

Directions:

Preheat oven to 375 degrees.
Mix the sugar with the coconut milk in a bowl.
Make sure sugar has dissolved.
Add beaten eggs.
In bowl, sift the flour.
Add salt and baking powder and sift again.
Combine the egg mixture with the flour mixture.
Beat well.
Pour into baking pan.
Bake for 15 minutes.
Sprinkle with cheese and bake for 20 minutes more, brushing twice with margarine while baking.
When done, brush again with margarine.
Serve with grated coconut.

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Ingredients:
3 pcs. whole eggs

1 ½ c sugar

1 ¼ c coconut milk

2 c flour

4 tsp. baking powder

1 ½ tsp. salt

melted margarine

For toppings:
grated cheese

slices of itlog na maalat

grated coconut

Extra Materials Needed:
2 round pans

oven

spatula or brush

grater

cookie sheet or pan liners

scissors

Procedures for lining the pans:
This is an important procedure in baking the bibingka. Baking pan liners keep the baked delicacy from sticking to the regular surface pans. It also prevents excess grease to be added to the food. Bibingka comes out easier when the pan is turned upside down, without ruining the appearance of the baked delicacy. Plus, it would not burn even in high temperature.
A. Bottom of the round pan:
Trace the bottom of the round pan to the cookie sheet. Cut the circular shape from the cookie sheet. Brush a small amount of margarine on the inner edges of the baking pan so the lining would stick to it. Put the circular lining in place.
B. Sides of the round pan:
To line the sides of the round pan, measure the height of the baking utensil. Cut a strip of cookie sheet with a width equal to the height of the baking pan. Lightly brush margarine on the inner side edges of the baking pan. Place the cookie sheet strip inside the pan and cut off the excess lining.
How to Cook Bibingka Royale:
Beat eggs until light and creamy. Dissolve the 1 ½ cups sugar in half of the coconut milk. Mix all dry ingredients. Sift them together. Add spoonfuls of the sifted dry ingredients to the mixture of sugar and coconut milk alternately. Add the rest of the coconut milk to the sifted dry ingredients gradually.

Fold in well beaten eggs. Do not stir the beaten eggs into the mixture because the flour, sugar and coconut milk mixture is thicker than the eggs. The eggs might not be evenly distributed to the batter if it is stirred.
Pour the mixture into the round pans, leaving about two inches of space from the rim of the pan in order to give space for the rising of the bibingka. Bake in the oven at a moderate temperature (300 to 350 degrees Fahrenheit) for 20 to 25 minutes.
Test the bibingka if it is cooked by inserting a toothpick at the center and in the sides of the sweet treat. If the toothpick comes out clean (without any crumbles of bibingka sticked to the toothpick), then it is already cooked.
Top it with melted margarine using a spatula. Add your desired toppings: grated cheese, itlog na maalat, or grated coconut.
This recipe can be done by anyone. No need for chef-like skills to produce a quality homemade Bibingka Royale to serve your family and your guests whenever you wanted to.

Steamed Chicken with Ginger-Garlic Sauce

4 chicken breast halves, bone-in or out
1 tablespoon peeled and minced ginger
1/2 cup neutral oil, such as canola or grapeseed
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4 inch pieces
Salt to taste
2 tablespoons good soy sauce
1 teaspoon sesame oil

1. Steam the chicken over simmering water for six to ten minutes for boneless breasts, ten to fifteen for bone-in. The chicken is done when white and firm to the touch; cut into a piece if you want to be certain.
2. Meanwhile, stir together the ginger, oil, scallions, and salt in a bowl. The mixture should be quite strong; you can add more ginger, scallions, or salt if you like.
3. When the chicken is done, drizzle it with the soy sauce and sesame oil and serve. Pass the scallion-ginger sauce at the table or divide it into four small bowls for dipping.

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Steamed Chicken with Ginger-Garlic Oil
2 Tbs. minced ginger
1 Tbs. minced garlic
1/4 + 1/8 tsp. fine sea salt
1 Tbs. peanut oil
2 chicken leg-thigh pieces (about 1 to 1 1/4 lb.)
1/2 tsp. fine sea salt to coat chicken pieces

With a mortar and pestle, pound the minced ginger and garlic with the sea salt until well-blended and pasty. Transfer to a small sauce dish and add the peanut oil. Stir well and let sit for the flavors to blend for at least half an hour before serving. For better flavor, make a day ahead of time.

Trim excess fat off the edges of the two pieces of chicken, but leave the skin on. Sprinkle 1/4 tsp. sea salt over each piece, rubbing the salt into the flesh and skin.
Place chicken in a heat-proof dish that will fit on the rack of a stacked steamer. The dish should have some depth (at least 2 inches) to catch the juices that will steam out from the chicken. Let sit for 20 minutes before steaming.
Bring two inches of water on the bottom of the steamer pot to a rolling boil before placing the rack holding the bowl with chicken over it. Cover and steam over medium-high heat for 25-30 minutes, or until the chicken is cooked through to the bone.
Remove bowl from steamer rack. The chicken will be sitting in a fair amount of broth. Remove from broth and chop through the bone with a cleaver into bite-size pieces, or bone with a sharp knife and slice into small pieces about 1/2-inch thick. Place chicken pieces back in their juices and serve with the ginger-garlic oil.
Serves 3-4 with rice and other dishes in a shared family-style meal.

Butterscotch Brownies

Ingredients

Crust:
1 cup butter, softened
1 cup brown sugar
2 cups flour
½ teaspoon salt

Filling:
4 eggs, beaten
2 teaspoons baking powder
2 cups brown sugar
2 cups coconut
1 teaspoon salt
4 tablespoons flour
1 teaspoon vanilla extractDirections

For the crust, cream together butter and sugar; add flour and salt, mix together well.
Pat into an ungreased 10x15 baking sheet.
Bake at 350 degrees for 15 minutes. While crust is baking, prepare filling.

For filling, beat eggs well; add remaining ingredients and mix together until well blended.
Pour over hot crust and return pan to oven for an additional 20 to 25 minutes, until bars are
nicely browned.

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Butterscotch Brownies

Sixteen 2-inch squares.
Preheat the oven to 350°F. Grease an 8-inch square baking pan lined with foil, 1052. Whisk together thoroughly:
1 cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt

In a large heavy saucepan, melt, then boil, stirring constantly, until light golden brown, about 4 minutes
½ cup (1 stick) unsalted butter

Remove from the heat and stir in until well blended:
2/3 cup packed light brown sugar
¼ cup sugar

Let cool to barely warm. Stir in until well combined:
1 large egg
1 large egg yolk
1 tablespoon light corn syrup
1 ½ teaspoons vanilla

Stir in flour mixture and, if desired:
(1 cup chopped, toasted pecans, 1 cup chocolate chips, or 2/3 cup shredded sweetened coconut) Scrape into the pan. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely in the pan on a rack.

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CHUNKY VERSION:


INGREDIENTS:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch baking soda
8 ounces butter, room temperature
2 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
4 tablespoons milk
16 ounces semisweet or milk chocolate chunks
1 cup pecan pieces

PREPARATION:
Grease and flour a 10x15x1-inch jelly roll pan or spray with a nonstick flour and oil baking spray. Heat oven to 350°.
In a bowl, combine the flour, baking powder, salt, and baking soda. In a large mixer bowl, cream butter and sugar; beat in eggs one at a time, beating until blended.

Chicken and Chinese Sausage with Mushroom Rice

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1/2 k chicken - cut into bite-sized pieces
2 c rice
4 Chinese dry black mushrooms
4 Chinese sausages - cut into 1/2-inch diagonal pieces
1 medium onion - sliced
2 green onions - cut into 1-inch pieces
1 Tbsp minced green onions
1 Tbsp oil

Marinade:
1 Tbsp light soy sauce
1/2 Tbsp cooking wine
1/2 tsp sesame oil
1/2 tsp cornstarch
1/2 tsp minced garlic
1/2 tsp minced ginger

Sauce:
2 Tbsp light soy sauce
1 Tbsp rice wine (or cooking wine)
1/2 tsp sesame oil

Mix all ingredients for the marinade in a bowl. Add chicken, mix well. Set aside and marinate for at least 30 minutes.
Soak mushrooms in hot water for 10 minutes. Remove then squeeze out excess water. Cut out and discard stems and slice caps into four sections.
Put rice in a clay pot (or any medium sized pot preferably a thick one that will hold heat well) and rinse several times to remove excess starch and avoid overcooking. Level off the rice and add enough water to reach up to the first joint of your middle finger.
Cover and cook on high until it boils. When it reaches boiling point reduce heat to low.
While the rice is not yet boiling, heat oil in a wok and stir fry the onion, green onion, chicken, sausage, and mushrooms for 3 minutes.
Once you see that the rice is levelling off and the water is just beginning to dry out, add the stir fried meats on top of the rice. Cover and DO NOT lift the lid for about 25 minutes.
Meanwhile, mix all ingredients for the sauce in a small saucepan and heat to near boiling.
When the 25 minutes is over, serve the rice pot right away. Pour the heated sauce on top and sprinkle the minced green onion.

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Ingredients:
Chicken meat,cut into small pieces
1 Chinese Sausage (lap cheong),cut into sliced
1 Tbsp Chopped Garlic
4 Dried Mushroom,soaked and sliced thinly
Spring onions, chopped
1 C White Rice,washed
1 1/2 - 2 Cups Water

Marinate for chicken
2 Tbsp Ginger Juice
1 Tbsp Rice Wine
1/2 Tsp Salt
1/2 Tbsp Scallop Sauce
1/2 Tsp Pepper
1/2 Tsp Sesame Oil
1 Tbsp Dark Soy Sauce

Seasoning:
2 to 3 Tbsp Dark Soy Sauce
2 Tbsp Light Soya Sauce
1/2 Tsp Pepper

Method:
Marinade chicken for 30 minutes. Set aside. Heat 2 tbsp oil in the wok, saute chopped garlic until fragrant and stir fry marinate chicken, mushroom slices, chinese sausage (lap cheong). Dish out and put aside. Put rice and water into a claypot cover and bring to boil with medium heat. Add stir-fried chicken meat, chinese sausage, mushroom slices, seasoning and continue to cook till rice is cooked for about 20 - 30 minutes, cook with low heat.Sprinkle chopped spring onion on top.Serve hot.