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."

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.