You are on page 1of 5

Lumpiang Gulay

Cook Time: 10 minutes


Servings: 10 person

Ingredients

 1.67 lb. mung bean sprouts cleaned


 10 ounces fried extra firm tofu cut into cubes
 3.33 cups shredded cabbage
 1.67 medium yellow onion sliced
 1.67 small tomato cubed (optional)
 1.67 teaspoon minced garlic
 3.33 teaspoons coarse sea salt
 0.42 teaspoon ground black pepper
 Egg roll or sprig roll wrapper
 2.5 cups cooking oil

Instructions

1. Heat 3 tablespoons of cooking oil. Once the oil gets hot, saute garlic and onion.
2. When the onion gets soft, add tomato and tofu. Stir fry for 2 minutes.
3. Put some salt and ground black pepper. Stir.
4. Add the cabbage and then cook for 3 minutes.
5. Stir-in the bean sprouts and cook for 5 minutes.
6. Transfer the cooked vegetable in a plate. Drain the excess liquid.
7. Once the vegetable cools-off, start to wrap it using the egg roll wrappers. Lay the
wrapper flat on a big plate. Place around 2 to 2 1/2 tablespoon of vegetable on
one end of the wrapper. Fold the opposite edges of the wrapper and then roll
until the vegetables are secured. Seal the end of the wrapper by dipping your
finger in water and run it over the end of the wrapper; gently press the wet loose
end towards the egg roll.
8. Heat the remaining cooking oil in a cooking pot. Once the oil gets hot, fry one
side of the egg rolls in medium heat until the color of the wrapper turns golden
brown. Flip the egg roll to cook the opposite side.
9. Remove the egg rolls from the cooking pot and arrange in a plate lined with
paper towel.
10. Serve warm with spiced vinegar.
Chili Garlic Butter Shrimp

Cook Time 15 minutes


Servings: 10 persons

Ingredients

 5 lbs. medium to large shrimp cleaned


 12.5 pieces red Thai chili pepper minced
 1.25 cup chopped scallions
 20 cloves garlic crushed and chopped
 5 tablespoons cooking oil
 7.5 tablespoons butter
 1.25 teaspoon salt
 0.63 teaspoon ground black pepper

Instructions

1. Place the shrimp in a plate. Rub salt and ground black pepper all over. Let it stay
for 10 minutes.
2. Melt butter in a pan. Add the cooking oil. Once the mixture gets hot, add the
garlic and then cook in medium heat until light brown.
3. Put the chili into the pan. Stir and continue to cook for 30 seconds.
4. Add the shrimp. Stir-fry until it turns medium orange.
5. Stir-in the chopped scallions and continue to stir-fry for 1 minute.
6. Transfer to a serving plate.
Beef Steak

Cook Time: 1 hour


Servings: 10 persons

Ingredients

 5 lbs. beef skirt steak


 15 tablespoons soy sauce
 2.5 lemon
 2.5 teaspoon garlic powder
 5 medium yellow onions sliced crosswise
 2.5 cup water
 2.5 piece beef bouillon
 2.5 teaspoon granulated white sugar
 7.5 tablespoons cooking oil
 salt and pepper to taste

Instructions

1. Slice the beef into serving pieces.


2. Arrange the beef in a bowl. Pour the soy sauce and squeeze the lemon juice. Mix
the ingredients and marinate for 1 hour.
3. Heat the oil in a pan.
4. Pan fry the marinated beef in medium heat for 1 to 1 1/2 minutes per side.
5. On the same pan,pour-in the remaining marinade (soy sauce and lemon mixture
used to marinate the beef). Add water and garlic powder. Let boil.
6. Add the beef bouillon (also known as beef cube) and then stir. Cover the pan and
cook in low to medium heat for 30 to 45 minutes. Cook longer if needed, but
make sure to add more water to ensure that the mixture do not get dry.
7. Add sugar, onion, salt, and ground black pepper. Stir and cook for 5 to 7 minutes.
Note: make sure that there is still some sauce left before serving. If the there is
not enough, add a bit of water or beef broth and cook for 5 more minutes before
serving.
8. Transfer to a serving plate. Serve.
BEEF TAPA

Cook Time: 15 minutes


Servings: 10 persons

Ingredients

 3.75 lb beef sirloin thinly sliced


 12.5 tablespoons soy sauce
 7.5 tbsp minced garlic or 1 tablespoon garlic powder
 5 tbsp sugar
 0.63 teaspoon salt
 0.63 teaspoon ground black pepper

Instructions

1. In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well.
Set aside
2. Place the beef in the clear plastic bag
3. Pour-in the the mixed seasonings in the clear plastic bag with meat and mix well
4. Place inside the refrigerator and marinate for a minimum of 12 hours
5. In a pan, place 1 cup water and bring to a boil
6. Add 3 tbsp of cooking oil
7. Put-in the marinated beef tapa and cook until the water evaporates.
DAING NA BANGUS

Cook Time: 15 minutes


Servings: 10 persons

Ingredients

 5 medium to large milkfish bangus, scales removed and butterflied


 10 tablespoons Knorr Liquid seasoning
 25 cloves garlic crushed and chopped
 25 pieces Thai chili minced
 5 teaspoon crushed whole peppercorn
 2.5 cup white vinegar
 5 cup cooking oil

Instructions

1. Arrange the fish in a large plate belly part facing upwards.


2. Pour Knorr Liquid Seasoning all over the fish. Distribute equally using your
hands.Let it stay for 5 minutes.
3. Rub ground black pepper, chili, and garlic. Pour the vinegar. Flip the fish over so
that the belly part faces downward. This will let the meat absorb the seasoning
and spices better.
4. Cover the fish with a clear plastic wrap. Refrigerate overnight.
5. Heat oil in a wide pan. Once the oil gets hot, pan fry the fish until golden brown.
Turn the fish over using a wide spatula to cook the opposite side. Note: use a
splatter screen to protect yourself
6. Remove the fish from the pan. Arrange in a plate.
7. Serve with garlic fried rice.