Chicken Arroz Caldo

1 T. olive oil

4-8 cloves of garlic

1/2 onion, diced

1 pound chicken drummettes (or wings)

Ginger, sliced

1 C. sweet rice

1 C. calrose rice

3 C. chicken broth

2 C. hot water

1. Saute garlic, onion, and ginger in olive oil in a stock pot.

2. Add in chicken. Saute until browned.

3. Add chicken broth. Bring the broth to a boil.

4. Add sweet rice and rice (uncooked). Cook for 5 minutes.

5. Add hot water. Reduce heat to a simmer. It's done once the rice is soft.

Chicken Nuggets In Barbecue Dippind Sauce

Ingredients:
1 pound boneless skinless chicken breasts
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash black pepper
2 cups crushed reduced-fat baked cheese crackers
1 teaspoon dried oregano
1 egg white
1 tablespoon water
3 tablespoons barbecue sauce
2 tablespoons no-sugar-added peach or apricot fruit spread

Preparation:
Preheat oven to 400°F. Cut into 40 (1-inch) pieces.
Place flour, salt, if desired and pepper in large resealable food storage bag. Combine cracker crumbs and oregano in shallow bowl. Whisk together egg white and water in small bowl.
Place 6 to 8 chicken pieces in bag with flour mixture; seal bag. Shake until chicken is well coated. Remove chicken from bag; shake off excess flour. Coat all sides of chicken pieces with egg white mixture. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken pieces. Bake 10 to 13 minutes or until golden brown.
Meanwhile, combine barbecue sauce and jam in small saucepan. Cook and stir over low heat until heated through. Serve chicken nuggets with dipping sauce.

Note: For each serving, stir together about 1-1/2 teaspoons barbecue sauce and 1/2 teaspoon jam in small microwavable dish. Microwave on HIGH 10 to 15 seconds or until hot. Note: To reheat nuggets, preheat oven to 325°F. Unwrap nuggets. Place nuggets on ungreased baking sheet. Bake for 13 to 15 minutes or until hot. Or, place 4 to 5 nuggets on microwavable plate. Microwave on DEFROST (30%) 2-1/2 to 3-1/2 minutes or until hot, turning once. Note: To freeze chicken nuggets, cool 5 minutes on baking sheet. Wrap chicken in plastic wrap, making packages of 5 nuggets each. Place packages in freezer container or plastic freezer bag. Freeze.

Basic Congee

To make Chinese breakfast soup congee for four people, we need:
220 grams of round rice, washed and drained
2.5 liters of chicken bouillon (or alternatively water)
light soy sauce, to personal preference
sesame oil, to personal preference
white pepper, to personal preference
Garnish
3 chopped spring-onions
4 tablespoons of freshly chopped coriander leaves
2 tablespoons of roasted sesame seeds
30 g of sliced ginger
Put the rice in a pan and add the bouillon or water. Bring to a boil. Turn down the heat and leave under a low fire for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash. Add soy sauce and sesame oil and flavor with white pepper. Finally, add the topping according to personal preference.

Chicken Congee

Ingredients:

3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)
10 cups water
3 tablespoons Chines rice wine or medium-dry sherry
3 (1/4-inch-thick) slices fresh ginger
3 scallions, halved crosswise and smashed with flat side of a heavy knife
1/2 teaspoon salt1 cup long-grain rice

Accompaniment:

fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil

Preparation:

Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice..) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if nevessary.)
Season congee with salt. Serve topped with chicken and accompaniments.

Cooks' note:• Stock can be made 1 day ahead. Cool. uncovered, before chilling, covered. Discard solidified fat.

Corn Dogs

1 cup milk
2 medium eggs
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
1 to 1-1/2 pounds hot dogs
flour for dusting (about 1/2 cup)
Hot Fat for Deep Frying
Barbecue sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won't stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.While all of this is going on, it's a good idea to get your hot fat to heating up. You want the temperature to be about 375°. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs. Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently. If you don't want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs. If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping. This recipe makes about 12 to 14 corn dogs.

Milo Brownies

Ingredients
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup melted margarine or butter
3/4 cup brown sugar
1 teaspoon vanilla
1/3 cup Milo
1/2 cup Chooped nuts

Procedure
1. Sift the flour, baking powder, salt
2. Beat eggs very well, then slowly pour margarine , beating constantly.
3. Blend in sugar and vanilla.
4. Add the ingredients in number 1 and stir until smooth.
5. Beat in Milo, then chopped nuts.
6. Pour into greased and paper-lined 8″ square pans.
7. Bake at 325 F for 30-40 minutes or test for doneness.
9. As soon as taken from oven turn out of pan and remove paper.
10. Cut into squares

Leche Flan

1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
Cover moulds individually with aluminum foil.
Steam for about 20 minutes OR
Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
Let cool then refrigerate.

To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Beef Wrapped In Lettuce

Ingredients
3 to 4 pounds short ribs
1/2 cup roughly chopped trimmed scallions, shallots or onions
1 tablespoon peeled and roughly chopped ginger
6 cloves garlic, peeled and roughly chopped
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/2 cup soy sauce
16 to 24 romaine lettuce leaves, washed and dried
Additional soy sauce or bean paste (available at Asian markets), optional


Method
1. Use a sharp knife to strip meat from ribs; it will come off easily and in one piece (reserve bones and any meat that adheres to them for stock). If time allows, freeze meat for 30 minutes to make slicing easier.
2. Combine scallions, ginger, garlic, sugar, pepper, soy sauce and 1/2 cup water in blender, and puree until very smooth. Slice meat 1/8 to 1/4 inch thick. Toss with scallion mixture, and marinate for 15 minutes to 2 hours. Preheat a grill or broiler, or preheat oven to its maximum temperature, and put a heavy roasting pan in it.
3. Remove meat from marinade, and grill, broil or roast just until done, no more than a couple of minutes a side; it's nice if the meat is browned outside and rare inside, but it's imperative that it not be overcooked.
4. To eat, wrap a piece or two of meat in a torn piece of lettuce; garnish with a drop or two of soy sauce or bean paste if you like.



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Ingredients
3 to 4 pounds short ribs
1/2 cup roughly chopped trimmed scallions, shallots or onions
1 tablespoon peeled and roughly chopped ginger
6 cloves garlic, peeled and roughly chopped
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/2 cup soy sauce
16 to 24 romaine lettuce leaves, washed and dried
Additional soy sauce or bean paste

1. Use a sharp knife to strip meat from ribs; it will come off easily and in one piece (reserve bones and any meat that adheres to them for stock). If time allows, freeze meat for 30 minutes to make slicing easier.
2. Combine scallions, ginger, garlic, sugar, pepper, soy sauce and 1/2 cup water in blender, and puree until very smooth. Slice meat 1/8 to 1/4 inch thick. Toss with scallion mixture, and marinate for 15 minutes to 2 hours. Preheat a grill or broiler, or preheat oven to its maximum temperature, and put a heavy roasting pan in it.
3. Remove meat from marinade, and grill, broil or roast just until done, no more than a couple of minutes a side; it's nice if the meat is browned outside and rare inside, but it's imperative that it not be overcooked.
4. To eat, wrap a piece or two of meat in a torn piece of lettuce; garnish with a drop or two of soy sauce or bean paste if you like.

Squid Calamares

Ingredients :

1 kilo of large squids
2-3 c. of flour
salt (herbed, preferably)
pepper
2-3 c. of vegetable cooking oil

Cooking procedure :

Clean the squids. Pull out the tentacles with the intestines, ink sac, etc. Feel inside the cavity and locate the spine. Pull it out. Peel off the skin. Cut off the intestines from the tentacles. Wash well and rinse. Cut the squids’ bodies into rings about one-fourth inch thick. Lay the rings, and the tentacles, on a plate covered with several layers of absorbent paper towels. Sprinkle with salt and pepper. Cover and let sit in the fridge for about 15 minutes.

Some cooks prefer to season the flour instead of the squids. We prefer to season the squids. They taste better.

Heat the cooking oil in a frying pan.

Place about a cup of flour in a resealable plastic bag. Add about a third of the squid rings and tentacles and shake well. Pour the contents of the bag into a plate or bowl. Test the temperature of the cooking oil by dropping a squid ring into the frying pan. If it sinks and takes too long to brown, the oil isn’t hot enough. If it browns in 2-3 seconds, the oil is too hot. Ideally, the squid should cook in 30-40 seconds with the flour coating turning crisp.

Cook only a few pieces at a time, shaking off the excess flour before putting them into the oil. As the pieces brown, lift them off the oil with a slotted spoon and drain on absorbent paper towels. Do not overcook the squids or they will turn tough as rubber. When the first batch is done, put more flour into the resealable plastic bag and repeat until all the squids are cooked.

There are a lot of dipping sauces that can go with your calamares. Personally, I prefer sour cream with lots of finely minced garlic stirred in.

Mango Salsa

Mango Salsa Recipe

Ingredients:
I large ripe mango, remove skin and chop
1 finely chopped tomato
1 green capsicum chopped finely
1 tbsp lemon juice
1 tbsp coriander leaves
salt to taste

Combine all the above ingredients and let it sit for half an hour for the flavors to meld.

Baked Mussels With Cheese

1 kilo fresh large tahongs

1/2 cup butter or margarine

5 cloves garlic, minced

1/2 cup grated cheese

1/2 cup bread crumbs

Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell.Melt butter, add minced garlic. Stir for 3 minutes. Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.Arrange tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F). Bake for 10 - 15 minutes.

Paksiw Na Bangus

3 medium bangus (clean, scaled & halved)
2 small eggplants
1 small ginger (crushed)
4 pieces long green pepper
2 cups vinegar
1 cup water
1 teaspoon patis (fish sauce)

1. In a casserole, arrange vegetables at the bottom.
2. Add in bangus, long green pepper and ginger.
3. Pour in vinegar and bring to a boil.
4. Lower the heat and pour in water.

Pansit Malabon

1/2 kilo miki (white, thick & round noodles)

2/3 cup coarsely pounded sitsaron baboy

2/3 cup flaked fish meat (tinapa)

1/2 kilo pork fat (cubed)

1/4 kilo fresh shrimps (cooked, shelled)

1/4 kilo fresh squid (adobo)

1/2 kilo talaba (adobo)

2 eggs hard boiled

5-6 cloves garlic minced

3 tbsp. atchuete seeds

salt to taste

Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.

Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cubed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron.

Set aside sitsaron. Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside. Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg. Serve with puto or camachile cookies.

Sauce: patis and calamansi juice.

Lumpiang Shanghai

Ingredients :
1/2 k of ground lean pork
1 tbsp of finely minced garlic
1/2 tsp of finely grated ginger
1 onion, finely chopped
1-1/2 tbsp of finely chopped onion leaves
1/2 carrot, finely grated
1 tbsp of light soy sauce
1 tsp of salt
1/4 tsp of pepper
1/2 tsp of sesame seed oil
12-15 lumpia wrappers

Mix together all the ingredients, except the lumpia wrappers.
Place one tbsp. of pork filling at at the center of the wrapper. Take the side of the wrapper nearest you and roll toward the middle. When half-rolled, take the sides and fold them inward, then finish rolling away from you. Brush the edges with a little water to seal completely. Repeat until all the wrappers are filled.
Heat wok or skillet. Pour in the cooking oil. When the oil starts to smoke, carefully lower the lumpia one by one. Do not overcrowd the skillet. Cook only 4 to 5 pieces of rolls at a time. Roll them in oil to brown evenly. Remove once they turn golden brown. Drain on paper towels.
Cut each lumpia into 2-3 pieces. Serve with sweet and sour sauce.

For the sweet-sour sauce :
3 tbsp of vinegar (you may need more if using mild-strength vinegar)
6 tbsp of sugar
1 tsp of salt
1/2 tsp of chili sauce (Tabasco)
1 tbsp of tomato paste
1 tbsp of cornstarch
1 c. of water sesame seed oil

In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. Remove from heat. Add a few drops of sesame seed oil.

Peanut Butter Chicken

1/2 cup peanut oil
1 1/2 kilos chicken, cut into serving pieces
2 cups chopped onion
1/2 cup creamy peanut butter
1/4 teaspoon cayenne pepper or 2-3 pieces red chili, crushed
2 cups water
salt and pepper to taste
1 cup toasted peanuts, chopped
cooked rice
5 strips bacon, fried and crumbled
2 eggs, hard-boild then chopped
6 pieces saba, sliced diagonally then fried

1. Heat oil in a wok or frying pan.
2. Add the chicken and cook until brown and tender.
3. transfer the chicken to a platter.
4. Use the remaining oil to saute the onions.
5. Stir in peanut butter and cayenne or chili.
6. Gradually stir in water.
7. Season with salth and pepper.
8. Return the chicken to the pan adn simmer until the sauce thickens.
9. Transfer to a serving plate.
10. Sprinkle with chopped peanuts.
11. Serve with rice accompanied by crumbled bacon, chopped egg and fried saba

Fresh Lumpia

1/4 kilo ground pork 1/4 kilo ground pork
Mixed vegetable (chopsuey vegies), chopped Mixed vegetable (chopsuey vegies), chopped
4 pieces firm tofu (tokwa) 4 pieces firm tofu (tokwa)
Spring roll wrappers - medium size Spring roll wrappers - medium size
3 tablespoon chopped garlic 3 tablespoon chopped garlic
3 onions, chopped 3 onions, chopped
1 cup peanuts 1 cup peanuts
1 tablespoon white sugar 1 tablespoon white sugar
Salt Salt
Lettuce Lettuce
Parsley (kinchay) Parsley (kinchay)
Added To Shopping List!

Slice the tofu into small cubes.
Saute garlic, 1 chopped onion and ground pork. Season with salt. Set aside when cooked.
Saute garlic, 1 chopped onion and mixed vegetables. Season with salt. When cooked, mix with sauted ground pork. Set aside.
Saute garlic, 1 chopped onion and firm tofu. Season with salt. When cooked, mix with the other ingredients. Set aside.
Pound peanuts or use a blender (ground peanuts should not be powdery).
Add sugar to ground peanuts.
Get a lumpia wrapper.
Put a leaf of lettuce over the wrapper.
On top of the lettuce put at least 2 tablespoons of the sauted pork mixture.
Sprinkle with ground peanuts.
Place parsley on top.
Fold the wrapper.
Eat and enjoy.

Banana Turon

2 large bananas, sliced thinly and diagonally

1 c sliced jackfruit

5 phyllo pastry sheets

2 Tbsp melted butter

1 Tbsp olive oil

1 Tbsp brown sugar

cooking oil spray

Syrup

1 c sugar

1/2 c water

1 Tbsp lemon juice

Preheat oven to 180dec C. Grease a cookie tray with the cooking oil spray. Cut the phyllo sheets into four and cover with a cloth to prevent from drying out as you work. Layer 6 sheets of pastry, brushing each thoroughly with the combined butter and oil. Arrange the slices of banana to cover the top layer. Sprinkle with half of the sugar. Layer another 8 sheets of greased pastry over the banana. Arrange the slices of jackfruit and sprinkle with the rest of the sugar. Top with the remaining 6 sheets of greased pastry. Brush the top of the pastry with the remaining butter and oil. With a very sharp knife, cut into 3 lengthways, but do not cut through the base. Bake in the oven for around 40minutes. Meanwhile, stir the syrup ingredients together in a pan over low heat until the mixture boils and the sugar has dissolved. Reduce the heat and simmer for 10 minutes. When the pastry is cooked, pour the cooled syrup over the hot slice. When cold, cut into squares or diamonds.

Breaded Porkchop

Ingredients :

4 pork chops
1 tsp salt
1/3 tsp pepper
1/2 c flour
1/2 tsp garlic powder
1 egg
2 tbsp water
salt and pepper, to taste
1/2 cup breadcrumbs
oil, for frying

Cooking Procedures:

Rub pork chops with salt and pepper. Let stand for about 30 minutes in the refrigerator.
In a bowl, combine flour and garlic. Set aside. In another bowl, whisk egg with water and season with salt and pepper until well blended. Set aside.
Dredge each chops with flour. Then dip in egg mixture until well coated and roll in breadcrumbs. Shake off excess crumbs. Place chops on a clean plate and let it rest for 10 to 15 minutes for the coating to set.
Heat oil in a skillet (or fryer, if using) over medium heat. Fry breaded chops for about 10 to 12 minutes on each side, turning only once. Drain on paper towels. Transfer to a serving platter and serve.
Alternatively, place breaded chops on a rack of a roasting pan. Put pan in the center of the oven and bake at 350°F for about 45 minutes.

Pineapple Chicken

3 chicken breasts, split
1 lg. can pineapple chunks (drain and reserve juice)
2 tbsp cornstarch
2 tbsp soy sauce
1/4 c oil1 clove garlic, minced
1/4 tsp. pepper
1 tsp. salt

In a large skillet, combine oil, 1 tablespoon soy sauce, garlic, salt, and pepper. Add chicken and brown. Add 1/3 cup pineapple juice and cook over medium heat about 20 minutes, or until chicken is tender. Remove chicken and place on platter. Combine cornstarch another 1/3 cup pineapple juice, and 1 tablespoon soy sauce and add with pineapple chunks to skillet contents. Cook until thickened. Pour over chicken.

Pork Tocino

Ingredients

2 lbs of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
2 tbsp of anise wine
2 tbsp water
2 tbsp salt cooking oil
4 tbsp sugar
1/8 tsp salt and pepper

Combine all the ingredients in a shallow pan except for the pork.
Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
To cook, just put a little water in a skillet and add the pork and fry it until done

Thai Beef Curry

Ingredients :

3 tbsp vegetable oil

800 g/1 lb 12 oz braising steak, cubed

2 onions, sliced thinly

2 tbsp Thai red curry paste

1 tbsp tamarind paste or lime juice

2 tbsp fish sauce

850 ml/1 1/2 pints coconut milk

2 tsp sugar

6 cardamom pods, crushed

1 small pineapple, peeled and chopped

Cooking Procedures:

Heat the oil in a flameproof casserole. Brown the beef in batches and set aside. Add the onions to the oil and cook for 5 minutes, then set aside with the beef. Add the curry paste and cook gently for 1 minute, stirring constantly. Stir in the tamarind paste, the fish sauce, coconut milk and sugar. Bring to boil, then reduce the heat and return the beef and onions to the casserole with the cardamom. Simmer gently, uncovered, for 1-1 1/2 hours, or until the meat is tender. Stir from time to time and if it is becoming dry, cover with a lid. Add the pineapple and cook for 5 more minutes. The curry should be quite dry, but add a little water if necessary.

Chicken Curry

Ingredients :

2-3 tbsp oil

3 potatoes, peeled, quartered and fried

3 carrots, peeled, quartered

1 lb chicken, cut into serving pieces

3 cloves garlic, minced

1 large onion, quartered

1 tbsp patis (fish sauce)

3 tbsp curry powder

salt and pepper

1 cup water

1 red bell pepper, cut into big squares

1 green bell pepper, cut into big squares

1 cup coconut milk or evaporated milk

Cooking Procedures :

Pan fry potatoes. Set aside.

In the same pan, fry chicken pieces and brown a little.

Add garlic and onion.

Sauté for a few minutes until soft.

Pour in patis and season with curry powder, salt and pepper.

Stir for 2 minutes.

Add Carrots.

Add water. Cover and bring to a boil.

Lower the heat; add bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

Add milk and stir occasionally.

Cook for another 7 minutes (or lesser when using evaporated milk).

Remove from heat. Serve hot.

Pork Humba

Ingredients:

1 lb pork (pork belly or pork hocks), cut into serving pieces·

1 c water

3 cloves garlic, crushed

1/3 c vinegar

1/4 c brown sugar, packed

1/4 c soy sauce

1 bay leaf

1/4 tsp pepper or 1 tsp peppercorns

1 tsp oil

salt to taste

2 star anise

3 potatoes, peeled and quartered

1 c banna blossons

hard-boiled eggs

Cooking Procedures:

Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. Add banana blossons and cook for another 5 minuter. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.

Chicken Tinola

Ingredients :

1 lb chicken, cut into serving pieces or any choice cuts (Thighs, drumsticks or wings)

1 thumb-sized fresh ginger root, cut into strips

2 cloves garlic, crushed

1 onion, chopped

2 tbsp patis (fish sauce)

salt, to taste

4 to 5 cups water (or rice water – 2nd washing)

2 to 3 papaya, quartered

1 cup sili (chili) leaves

vegetable oil

Cooking Procedures:

In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in ppaya.Continue simmering until chicken and vegetable are tender. add seasonings and then add sili leaves. Stir to combine until well blended. Remove from heat. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Nachos

INGREDIENTS

20 tortilla chips
1/4 pound smoked beef sausage
1/2 cup Cheddar cheese
1/4 cup barbeque sauce

DIRECTIONS

Arrange the tortilla chips on a microwave-safe platter. Shred the sausage with a cheese grater; scatter evenly over the chips; top with Cheddar cheese. Drizzle the barbeque sauce over the nachos.
Heat in the microwave until the cheese melts, 15 to 30 seconds.

NACHO CHEESE DIP:

1c Kraft Cheese Spread

1c Evap Milk

Mix together.

Soft Tacos

SOFT TACO CRUST

2 1/2 to 3 c. water
1 egg
1 tsp salt
1 c corn meal
2 c flour

Beat egg.
Add water then add corn meal and salt finally add flour.
On hot griddle.
Spread 1/4 cup batter.
Spread very thin brown flip over and brown on other side.
Add any toppings you desire, roll and eat.

MEAT FILLING

1 lb ground beef
1/2 pkg. dry taco seasoning mix
3/4 c. water
1/2 c. ketchup
1/2 c. chopped onion or 1/8 c. dried chopped onion
10 soft flour tortillas
2 1/2 c. shredded lettuce
1 1/2 c. shredded cheese2 diced tomatoes
8 oz. container of sour cream

Brown ground beef. Drain. Mix in seasoning mix, water, ketchup and onion. Bring to a boil reduce heat. Simmer uncovered 10 minutes. Stirring occasionally. For each taco spread sour cream on soft shell. Spoon on top, meat mixture, lettuce, tomato, and cheese. Serves 10.

ROASTED GARLIC MAYONNAISE
1/4 c Parmesan or Romano cheese,
1 md Garlic clove
1/4 ts Salt
2 ts Olive oil
1/4 ts Pepper
1/2 c Light mayonnaise

Peel away outer skin from 1 medium head garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Place in a small baking dish; drizzle with 2 tsp olive oil. Bake, covered, alonside the meat, for 45-60 minutes or till cloves are very soft. Cool slightly. Press to remove garlic "paste" from individual cloves. Mash garlic with tines of a fork. Stir together garlic paste and 1/2 cup light mayonnaise dressing or salad dressing. Thin mixture with a little milk, if necessary. Cover and chill till serving.

Pork Menudo

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)
Menudo Cooking Instructions:
In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.
Serve hot with white rice.

Hard Tacos

INGREDIENTS

1/2 pound Italian sausage
1 pound ground beef
1 (16 ounce) jar tomato pasta sauce
1 teaspoon sugar
16 taco shells, heated
3 cups shredded mozzarella cheese
1 tablespoon dried Italian seasoning

DIRECTIONS

Combine the ground beef and Italian sausage in a large heavy skillet. Cook over medium heat until evenly browned. Drain off excess grease, and season meat with Italian seasoning.
Heat the pasta sauce in a saucepan over medium heat until heated through. When the sauce is warm, stir in the sugar.
Fill taco shells with the meat mixture, spoon pasta sauce over, and top with mozzarella cheese.

Bicol Express

1/4 c Cooking oil
1 tb Chopped garlic
1/2 c Chopped onions
1/4 c Chopped fresh ginger
2 tb Dilao (fresh turmeric)
1 kg Cooked pork sliced into 1/2" strips
1 1/2 tb Chopped hot chili (siling labuyo)
1 1/2 c Bagoong alamang
6 c Coconut cream
2 c Fresh hot green peppers (elongated variety) sliced diagonally into 1/4" strips
1 1/2 c Fresh red peppers (elongated ) variety sliced diagonally into 1/4" strips

Sauté garlic in hot oil.Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli (siling labuyo). Stir until the pork is completely covered by the mixture (about 15 minutes). Pour in 6 cups of coconut cream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt to taste.

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1 Kilo pork liempo, cubed

1 Kilo pork kasim, cubed

1 head garlic, chopped

1 medium sized onion, chopped

1/2 Kilo ripe tomatoes, chopped

1/2 cup bagoong alamang

3 tbsp. brown sugar

3 whole calamansi, juiced

1/2 tsp. ground pepper

3 siling pansigangc

ooking oil

water

Wash the pork cubes well and pat it dry with paper towels. Heat cooking oil and fry pork cubes until light brown. Set aside. Add the garlic in the same pan and cook until lightly browned. Add the onions and saute for about 2 minutes. Add the tomatoes and also saute for 2 minutes. Add the alamang, then the brown sugar. Simmer for a few minutes. Add the fried pork and pour enough water to cover the meat. Cook covered for about 45 minutes or until meat is tender and the consistency isn't not so watery. Add the calamansi, pepper, and silis. Cook for another 3-5 minutes.

Binagoongang Baboy (Pork In Shrimp Paste)

1 Kilo pork liempo, cubed

1 Kilo pork kasim, cubed

1 head garlic, chopped

1 medium sized onion, chopped

1/2 Kilo ripe tomatoes, chopped

1/2 cup bagoong alamang

3 tbsp. brown sugar

3 whole calamansi, juiced

1/2 tsp. ground pepper

3 siling pansigang

cooking oil

water

Wash the pork cubes well and pat it dry with paper towels. Heat cooking oil and fry pork cubes until light brown. Set aside. Add the garlic in the same pan and cook until lightly browned. Add the onions and saute for about 2 minutes. Add the tomatoes and also saute for 2 minutes. Add the alamang, then the brown sugar. Simmer for a few minutes. Add the fried pork and pour enough water to cover the meat. Cook covered for about 45 minutes or until meat is tender and the consistency isn't not so watery. Add the calamansi, pepper, and silis. Cook for another 3-5 minutes.

Macaroni And Cheese

INGREDIENTS:
2 tablespoons butter
1 tablespoon plus 2 teaspoons flour
1 cup milk
1 cup shredded American cheese
2 cups hot cooked macaroni
1/2 teaspoon seasoned salt
1 1/2 cups cooked, diced ham
1 tablespoon horseradish
1 tablespoon prepared mustard

PREPARATION:
In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually stir in milk. Continue cooking, stirring, until sauce just begins to bubble and sauce has thickened. Combine sauce with cheese, hot cooked macaroni and salt; mix well. Pour into buttered casserole dish. Combine remaining ingredients; sprinkle over the top of the macaroni, pressing into the mixture lightly. Bake at 350° for about 20 to 25 minutes.

Adobo

1/2 kilo pork, cut in cubes
1/2 kilo chicken, cut into pieces
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
3 tablespoons water

In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and plain rice.

"You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo."

Sinigang na Baboy (Pork In Sour Broth)

Ingredients:
3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.

"Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe."