GINISANG PETCHAY

Ingredients
 2 tablespoons cooking oil
 2 cloves garlic, minced
 1 medium onion, chopped
 1/2 kilo pechay tagalog, sliced
 1 kilo ground pork
 2 tablespoons soy sauce
 salt
 ground black pepper
Instructions
 In a preheated wok with oil, saute garlic. Add the onions once the garlic turns
golden brown.
 Add the ground pork and cook for 5 to 10 minutes. Season with soy sauce, salt
and pepper.
 Add in the pechay Tagalog and turn off heat. Allow the greens to be cooked by
the residual heat. Serve immediately.
 BEEF BROCCOLI
Ingredients
 1 lb. beef sliced into thin pieces
 2 cups broccoli cut into florets
 2 teaspoons ginger minced
 2 cloves garlic minced
 1 tablespoon cornstarch
 1/2 to 3/4 cups water optional
 ¼ cup cooking oil
 Salt and ground black pepper to taste
Marinade ingredients:
 1/4 cup oyster sauce
 1 tablespoon Knorr Liquid Seasoning
 1/2 teaspoon Sesame oil optional
 3 tablespoons cooking wine optional
 1 teaspoon granulated white sugar
Instructions
 Combine beef, oyster sauce, Knorr Liquid Seasoning, Sesame oil, cooking
wine, and sugar in a bowl. Mix well. Marinate beef for 15 minutes. Add
cornstarch and mix to blend with all the ingredients. Set aside.
 Heat 2 tablespoons cooking oil in a cooking pot. Sauté ginger and garlic. Add
broccoli before the garlic starts to brown. Stir-fry for 1 to 2 minutes. Remove
from the pot. Set aside.
 Pour the remaining oil into the pot. Add marinated beef once the oil gets hot.
Stir-fry until the beef browns. You can add water to tenderize the beef further.
If water is added, let it boil and stir as it evaporates. Add salt and ground
black pepper to taste.
 Put the cooked broccoli into the pot with the beef. Stir-fry for 3 minutes.
Transfer to a serving plate. Serve!
ADOBONG SITAW
Ingredients
 1 lb string beans sitaw, cut in 2 inch length
 1/4 lb pork belly thinly sliced (optional)
 1/2 cup soy sauce
 1/3 cup vinegar
 1 piece onion thinly sliced lengthwise
 4 to 6 cloves garlic crushed
 1/2 teaspoon ground black pepper
 1 cup water
Instructions
 Heat a frying pan or wok then sear the pork.
 When oil and juice comes out of the pork, add garlic and onions then cook
for 2 minutes.
 Pour-in the soy sauce, vinegar, and water then bring to a boil.
 Shake-in the ground black pepper and stir.
 Cover and simmer for 15 minutes or until the pork is tender.
 Add the string beans and cook for 3 to 5 minutes.
 Turn off the heat and transfer to a serving bowl.
 Serve hot with steamed rice.
 Share and enjoy!
ABRAW
Ingredients
 2 bundles of bulaklak ng kalabasa
 trimmed and stigma removed
 2 bundles of saluyot
 young leaves selected
 2 bundles of dahon ng malungay,
 young leaves selected and
 1 medium patola, peeled and cut to 2 inches sticks.
The other ingredients :
 2 tablespoons fresh bagoong or fish paste,
 about 2 pieces grilled (or fried)
 small fish of your choice
 2 to 3 cups water.
Instructions
 Combine beef, oyster sauce, Knorr Liquid Seasoning, Sesame oil, cooking wine,
and sugar in a bowl. Mix well. Marinate beef for 15 minutes. Add cornstarch and
mix to blend with all the ingredients. Set aside.
 Heat 2 tablespoons cooking oil in a cooking pot. Sauté ginger and garlic. Add
broccoli before the garlic starts to brown. Stir-fry for 1 to 2 minutes. Remove from
the pot. Set aside.
 Pour the remaining oil into the pot. Add marinated beef once the oil gets hot. Stir-
fry until the beef browns. You can add water to tenderize the beef further. If water
is added, let it boil and stir as it evaporates. Add salt and ground black pepper to
taste.
 Put the cooked broccoli into the pot with the beef. Stir-fry for 3 minutes.
 Transfer to a serving plate. Serve!
GINISANG UPO
Ingredients
 3 tablespoons cooking oil
 5 cloves garlic, minced
 1 medium onion, diced
 1/2 teaspoon black pepper
 1/4 kilo pork, use ground pork
 1 medium upo (bottle gourd), cut into cubes
 Salt
Instructions
 Heat cooking oil in a medium-sized pan and saute garlic and onion.
 Add the ground black pepper and ground pork, then cook for 3 to 5 minutes.
 Add the upo and cover the pan. Simmer for 6 minutes.
 Season with salt to taste.