Adobong Sitaw

Ingredients

2 tbps. vegetable oil
2-3 cloves mashed garlic
1 sliced onion
1 tsp. bagoong alamang or to taste
1/2 cup cubed pork
1/2 cup peeled and deveined shrimp
1 bundle of sitaw (yard long beans) cut in 3-inch length
1/4 cup water if needed

Saute garlic and onion in hot vegetable oil as usual
Add bagoong and stir
Add the pork and stir until slightly brown
Add the sitaw and keep stirring until coated with oil
Add the shrimps (if overcooked, shrimps tend to be tough)
Cover pot so let cook for a couple of minutes
Check if gets too dry and keep stirring
Add 1/4 cup water if it dries up to prevent burning
Cook until veges are tender but still crisp
Serve with hot steamed Jasmine rice.

Spicy Chicken Fillet Sandwich

Ingredients:
7 cups vegetable oil
1/3 cup Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves4 tomato slices

1. Preheat 7 cups of oil in a deep fryer to 350 degrees. You could also use aheavy skillet and fry in small batches. For a healthier version, broil thechicken in the oven.
2. Mix the pepper sauce and water in a bowl.
3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprikaand garlic powder in a different bowl.
4. Pound each of the chicken pieces until about 3/8-inch thick. Trim if necessaryto help it fit on the bun. For easy cleanup, place the chicken in a zipbag before pounding.
5. Coat each piece with the flour, then roll it in the watered down peppersauce. Coat the chicken again in the flour mixture and set it aside. Repeatfor other fillets.
6. Fry the chicken for 10 minutes or until they are brown and crispy. Removethe chicken to paper towels to drain.
7. Prepare each sandwich by grilling the face of the hamburger buns on a hotfry pan. Spread 2 teaspoons of mayonnaise on each bun.
8. Place a tomato slice on the mayonnaise, then stack lettuce on top of thetomato.
9. On the bottom bun, place one piece of chicken.10.Assemble and serve warm.

Buffalo Shrimps

Ingredients:

Buffalo Sauce:

1/4 cup hot sauce

1/4 cup butter

1/8 teaspoon paprika

1 dash black pepper

1 dash garlic powder

Shrimp:

12 uncooked large shrimp, peeled and deveined

1 egg, beaten

1/2 cup milk

1 cup all-purpose flour

Directions:

Buffalo Sauce:

Combine ingredients in a small saucepan over medium heat until butter is mixed through.Cover, and keep warm over low heat.
Shrimp:Combine egg and milk in a small bowl.Place flour in a large zip-type bag.Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.Leave these shrimp in the bag, and repeat the process with the remaining shrimp. Make sure they are all well coated with flour.Refrigerate about 5 minutes while the deep fryer heats up to 375 F.Deep fry for 8 to 10 minutes, until shrimp tails are dark brown.Remove, drain, and toss gently with Buffalo Sauce.

Fried Chicken

1 Tbs sugar

1 1/2 cups self-rising flour

1/2 cup cornstarch

3 tsp seasoned salt

2 tsp paprika

1/2 tsp baking soda

1/2 cup biscuit mix

1 envelope Italian dressing mix

1 envelope onion soup mix

1 Chicken (Cut into Pieces)

2 eggs, mix with 1/4 cup cold water

1 cup corn oil (for frying)

Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.
Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.
Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan.
Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.

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3 pounds chicken
1 quart buttermilk
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 cup butter
16 ounces vegetable shortening

Chicken Gravy:
4 tablespoons pan fat and bits
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne

Directions

Preheat oven to 350°

1. Place the chicken parts in a medium-sized bowl and add enough buttermilk to submerge the chicken. Cover with plastic wrap and place in the refrigerator for 8–12 hours or overnight.
2. Remove the chicken from the refrigerator. Remove the chicken from the buttermilk and shake off the excess, and bring to room temperature. Discard the buttermilk.
3. Combine the flour, cornstarch, salt, cayenne pepper and freshly ground black pepper in a plastic bag. Add the chicken and shake to coat. Remove the chicken pieces from the bag, shaking off any extra coating.
4. Melt the butter and vegetable shortening in a large frying pan over medium-high heat.
5. Bring the temperature of the fat to 355º Fahrenheit. Brown the chicken in batches, cooking three or four pieces at a time until golden (three to four minutes). Make sure to bring the fat temperature back up to 355º before you begin browning each batch.
6. Remove the browned chicken from the fat (reserve fat for gravy), pat off excess grease with paper towels, and set the chicken on a cake rack placed over a cookie sheet.
7. Bake the chicken on the rack for 35–45 minutes or until fully cooked. Serve hot or cold.
Chicken Gravy
1. Carefully pour off most of the chicken’s cooking fat, leaving only four tablespoons in the pot. Turn the heat to medium-high and whisk in the flour, forming a roux. Whisk vigorously to scrape up all of the flavorful bits from the bottom of the pan.
2. Lower the heat if needed and cook for several minutes, stirring often, until the nutty flour scent is gone and the mixture begins to turn golden brown.
3. Add the chicken stock to the roux in a thin, steady stream, whisking constantly to prevent lumps.
4. Bring the gravy to simmer and cook, stirring occasionally, until it is reduced in volume by about half.
5. Add the salt, pepper, and cayenne pepper. Mix well.
6 Taste the gravy and adjust the seasoning if needed.
NOTE: Don’t panic if your gravy lumps up a bit. Just whirl it in the blender or run it trough a strainer—Perfection!

Chicken Burger

Makes 4 sandwiches.

2 whole chicken breasts, boned and halved
1 cup teriyaki marinade
4 whole-wheat hamburger buns
8 slices bacon
1/4 cup mayonnaise
3/4 cup alfalfa sprouts
4 lettuce leaves
4 large tomato slices
4 slices Swiss cheese
Salt & Pepper, to taste

1. Marinate the chicken for at least 30 minutes in the teriyaki marinade.
2. Preheat your grill to medium heat.
3. Brown one side of each bun on the grill.
4. Cook the bacon in a pan until crunchy, then set aside.
5. Grill the chicken breasts about 5 minutes on each side, until cooked through.
6.Apply about 1/2 tablespoon of mayonnaise on the bun.
7. Divide the sprouts into 4 portions and place on each bottom bun.
8.Then, put a lettuce leaf, and a slice of tomato on top.
9. Put one chicken breast on top of the tomato.
10.Add a slice of Swiss cheese on the chicken, and 2 pieces of bacon.
11.Top with the other side of the bun.
12. Microwave for roughly 10 seconds to warm.

Spanish Bread (Pinoy version)

dough:

1 to 1 1/2 packets of yeast
1/4 c warm water
1/2 c milk
1/2 c melted butter
1/3 c sugar
4 egg yolks
1 tsp salt
3-3 1/2 c all purpose flour


filling:
3/4 c breadcrumbs
1/2 c brown sugar
1 tbsp all-purpose flour
1/2 tsp baking powder
1 tsp vanilla extract
extra breadcrumbs


dissolve yeast in warm water. in a bowl, combine milk, butter, sugar, egg yolks and salt. blend well then add the yeast mixture and enough flour to make a moderately stiff dough. transfer dough to a floured surface and knead until smooth and elastic. place dough in a greased bowl, cover and let rise until double in bulk.punch down dough then divide into equal pieces. combine all the ingredients for the filling. roll out each dough into a small rectangle. brush with butter then spread with some of the filling (or you can just sprinkle a little sugar on the butter or omit this step). roll up, then cover in breadcrumbs. place seam side down on greased baking sheets. let rise until doubled in bulk again then bake in a preheated 325˚F oven for 20 minutes or until lightly brown.

Pork Leg Vermicelli

300-400g dried rice vermicelli or green bean thread

8-10 dried Chinese mushrooms

1 1/2 cups shredded carrot1

1/2 cabbage

2 cans 14 oz stewed pork chops or pork leg

1 tbsp fish sauce or soy sauce

Soak the vermicelli or bean thread in water until soft then drain. Soak the mushrooms in about 1 cup of water for a couple of hours until soft then remove the stalks and slice up. Save the mushroom liquid for the noodles if it gets too dried out when frying. After opening the cans of stewed pork, spoon out the fat for frying, pour out the rest onto a shallow bowl. Remove the bones and mash up the the meat so that there are no big chunks.In a wok or large frying pan, saute the vegetables in a bit of vegetable oil or the fat from the stewed pork. When half-cooked, add in the stewed pork and turn down the heat while mixing the ingredients together. Toss in the noodles and turn up the heat, pushing it into the sauce at the bottom of the pan to soak up the flavour as it cooks. Continue stir frying until the noodles are cooked and all the ingredients are well combined. Add in fish sauce or soy sauce to taste.Serve with cut red chilli or pickled green chilli and dig in!

Pata Tim

Ingredients

MARINADE:
1 whole pork leg, front (pata)
3 tbsp. soy sauce
6 cloves garlic, minced
2 stalks green onions, chopped
1/2 cup oil, for frying
1 thin slice ginger

SAUCE:
1/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
2 tbsp. rice wine
3 sections star anise
3 cups water

3 tbsp. oil
6 pcs. Chinese pechay leaves, sliced crosswise
3 pcs. dried mushrooms, soaked then sliced
2 tbsp. cornstarch, dissolved in 1/4 cup water


Marinade:
Rub 1 whole pata with 3 tbsp. soy sauce, 6 cloves garlic, 2 stalks chopped green onion. Marinate for 30 minutes. Set aside. Heat oil in pan. Add ginger. Fry pork to brown both sides. Place in pressure cooker with enough water and cook for 15 minutes or until tender.

Sauce:
Caramelize sugar until light brown. Add vinegar 1/4 cup soy sauce, rice wine, sanke, and 3 cups water. Pour mixture to pressure cooker. Pressure cook for 30 minutes or until very tender. If not using pressure cooker, simmer for 1 hour or until very tender. Add some more water if necessary. Transfer pata in a serving plate.

Heat oil in pan. Stir fry sliced pechay, add mushrooms and liquid from pressure cooker. Thicken with cornstarch dissolved in water. Pour on top of Pata.

Honey Mint Roast Chicken

1 whole broiler-fryer chicken
1 tsp. salt
1/2 tsp. paprika
1/4 c. honey
2 tbsp. lemon juice
2 tbsp. melted butter
2 tsp. chopped fresh mint or 1/2 tsp. dried mint
1 tsp. grated lemon peel

In shallow pan, place chicken. Sprinkle cavity and skin with salt and paprika. Roast in 350 degree oven for 60 minutes. In a small bowl, mix together honey, lemon juice, butter, mint and lemon peel. Remove chicken from oven, brush with glaze. Return to oven and roast 25 minutes more or until fork tender.

Honey Roast Chicken

1 stick butter
1/2 c. white onion, minced
2 cloves fresh garlic, minced
1/4 c. Dijon mustard
1/2 c. mild honey
1 tsp. salt
1 tsp. curry powder
2 tsp. mango chutney
handful raisins

Melt butter in saucepan, saute onions and garlic. Add remaining ingredients (except chicken) and saute.
1/4 lb. chicken and1/2 lb. chicken
Dip in honey mixture and soak. Put on shallow baking pan. Bake at 400 degrees for 1 hour.

Cantonese Roast Honey Chicken

1 (3 lb.) chicken
1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. Chinese five star spice
2 thin slices ginger, crushed
2 cloves garlic, crushed
Cilantro leaves for garnish

GLAZE:
1 1/2 tbsp. soy sauce
1 tbsp. hoisin sauce
2 tsp. honey
1 tsp. sesame oil

Rinse chicken and pat dry. Separate skin and flesh with your fingers. In a small bowl, combine soy sauce, salt, and five star spice. Rub 1/2 of the mixture over the chicken flesh under the skin. Rub the remaining mixture on the outside of the skin. Place the crushed ginger and garlic under the skin of the breast. Cover the chicken and refrigerate for at least 2 hours or overnight. Just before cooking, combine the glaze ingredients in a small bowl. Preheat the oven to 375 degrees. Stand chicken on vertical roaster or on a rack in a foil lined shallow baking dish. Roast 45 minutes. Brush with glaze for another 10 minutes. Cool, chop. Sprinkle with cilantro and serve.

Chicken Yakisoba

1/2 cup soy sauce
1/2 cup water
1/2 cup granulated sugar
6 tablespoon dark sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 boneless, skinless chicken breasts, halves
28 oz fresh yakisoba noodles, uncooked
1 large carrot, julienned
1 large white onion, julienned
sesame seed for garnish
1 sliced green onions for garnish

Instructions:
To marinate chicken: in a medium bowl, mix together soy sauce, water, sugar, 2 tablespoons sesame oil, garlic and ginger. Place the chicken in a plastic bag and add 6 tablespoons of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles.
To cook: Remove the noodles from the packages and gently separate. Reserve seasoning packets for another use or discard.
In a large skillet or wok over high heat, heat 2 tablespoons sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1 to 2 minutes longer.
Meanwhile, drain chicken breasts and discard marinade. In a separate skillet, heat remaining 2 tablespoons of sesame oil. Saute the chicken 3 to 4 minutes per side or until just cooked through. Cut cooked breast into julienne strips.
Divide the noodles evenly among 4 bowls and fan the chicken breast over the top. Garnish with sesame seed and green onions. Serve in large bowls. This recipe makes very generous servings.

Chicken Yakitori

Ingredients:
1/4 cup honey
1/4 cup mirin (a sweetened rice wine)
1/4 cup dark soy sauce
2 lb boneless, skinless chicken breasts
2 bunch scallions, cut into 2-inch lengths

Directions:
1. Combine the honey, mirin, and soy in a small saucepan. Bring to a boil and simmer for 5 minutes. Cool to room temperature. (This sauce may be made 4 to 5 days in advance and refrigerated until needed.)
2.Split the chicken breasts in half down the center. Cut each half into 1-inch wide horizontal strips.
3. Alternately skewer the chicken and scallion pieces. Pour the marinade over all and let sit for 20 to 30 minutes. When ready to server, grill over hot coals 4 inches from the heat source, 3 minutes per side, bast- ing with any extra marinade.

Chicken Ala King

2 cups chicken meat, cubed
1 cup button mushrooms, quartered
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup chicken broth, plus extra
1/4 cup quickmelt cheese, grated
1/4 cup red and green bellpeppers, seeded, pitted and diced
salt
black pepper, ground
quickmelt cheese, grated(optional)

Instructions:
1. in a hot saucepan, saute chicken meat and mushrooms until chicken in just cooked. transfer to plate and keep warm.
2. in the same pan, melt butter and stir in flour. whish vigorously until no lumps are left and cook for 1 minute.
3. slowly add milk and broth and simmer to thicken.
4. stir in chicken-mushroom mixture, cheese and bellpeppers. cook for 5 minutes. adjust seasoning with salt and pepper. add more chicken broth if too thick.
5. transfer to ovenproof bowl and sprinkle with grated cheese on top. broil until cheese melts and slightly browned, if desired.
Serve hot!

Orange And Lemon Roasted Chicken

1 whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves

Instructions:
Preheat oven to 400 degrees F.Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Beer Batter Chicken Strips

1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil

Instructions:
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.

Kalderetang Baka (Beef Kaldereta)

Ingredients:

1 kilo beef, cubed

1/2 kilo beef liver, cubed

6 cloves garlic, minced

2 medium onions, diced

6 big tomatoes, quartered

3 big red peppers, diced

3 big green peppers, diced

4 pieces chili pepper, minced

1/2 cup oil

2 tablespoons tomato paste

3/4 cup all purpose cream

3/4 cup grated cheese

pinch of salt & pepper to taste

3 cups beef stock

1 1/2 teaspoon cornstarch in a little water

Instructions:
1.In a casserole, saute garlic, onion, tomatoes and all the pepper.

2.Add in the beef and the liver. Cook for a little while and take out the liver and set aside.

3.Pour in the stock and tomato paste.

4.Bring to a boil and lower the fire and let simmer until beef becomes tender.

5.Season with salt and pepper.

6.Add in diluted cornstarch.

7.Grate liver and add into the mixture.

8.Allow sauce to thicken and add in cream and grated cheese. Serve hot!

Chicken Afritada

Ingredients:
1 kilo chicken (cut into parts)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil

Instructions:
1. In a casserole, brown chicken on both sides and set aside.
2. Sauté garlic and onion.
3. Pour in the stock and tomato sauce.
4. Bring to a boil and add in the chicken.
5. Allow simmering until chicken is cooked.
6. Add in potatoes and allow cooking.
7. Add in bell pepper and season with salt & pepper.
8. Add in breadcrumbs and thicken sauce.
9. Serve hot.

Pork Menudo

1 kg pork tenderloins, cubed
3 medium potatoes, cubed
2 medium carrots, cubed
1/2 cup raisins
1 medium red bell pepper, diced
1 medium green bell pepper, diced
500 ml tomato sauce
100 g liver spread ( or fresh pork liver boiled and mashed )
1 medium onion, chopped
2 garlic cloves, chopped
50 g grated cheese

Marinade:
2 bay leaves
1 cup Sprite or 7Up
4 tablespoons soy sauce
2 tablespoons calamansi juice
ground black pepper

Instructions:
1. Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
2. Remove pork from the marinade, drip dry.
3. Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
4. Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
5. Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
6. Add peppers and adjust the seasoning.
7. Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Pork Mechado

1 cup cooking oil
1 1/2 kilos pork
1/2 kilo potatoes, quartered
2 large onions, chopped
2 heaping tablespoons garlic, crushed
1 kilo fresh tomatoes, chopped or tomato sauce as alternate
1 bottle of beer
1/2 cup soy sauce
1 large laurel leaf
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper

Instructions:
1. Pour oil into a heated frying pan. On high heat, brown the meat on all sides to seal the juices in. Fry the potatoes with the meat until brown but not fully cooked. Set aside the meat and potatoes.
2. Into a large casserole, transfer the oil used for frying and sauté the onions and garlic. Add the tomatoes and allow to boil until tomatoes begin to soften. Turn the heat down and cover the casserole. Stew the tomatoes for 15 minutes, mixing occasionally.
3. Add the beer,soy sauce, laurel leaf, Worcestershire sauce and pepper. Drop in the meat and turn the heat to high. When the sauce begins to boil, turn the heat down to low and cover the casserole. Let the meat stew for 1 1/2 to 2 hours or until tender. Drop the potatoes and cook until the potatoes are tender.
4. Cut the meat into medallions and transfer to a platter. Pour the sauce over it and serve with the potatoes on the side. It may also