INIHAW NA PUSIT

INGREDIENTS

2 (about 2 pounds) jumbo squid

2 Roma tomatoes, finely chopped
1 onion, peeled and finely chopped
salt and pepper to taste
For The Marinade
½ cup honey
½ cup brown sugar
½ cup vinegar
5 to 6 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and minced
2 teaspoons salt
3 Thai chili peppers, minced

INSTRUCTIONS

1. Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin,
clear cartilage inside the tube) and pull from the squid's body.
2. Remove black ink and discard. Rinse the squid and drain well.
3. In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt, and chili
peppers. Stir together until sugar and salt are dissolved.
4. Gently add squid in a single layer. Cover and marinate in the refrigerator for about 1
hour. Drain squid very well and thoroughly pat dry. Reserve marinade.
5. In a saucepan, boil the reserved marinade for about 7 to 10 minutes or until reduced.
6. In a bowl, combine tomatoes and onions. Season with salt and pepper to taste.
7. Divide tomato-onion mixture and stuff each of the squid.
8. Grill squid over hot coals for about 4 to 5 minutes on each side, regularly basting with
marinade.
 INIHAW NA LIEMPO

INGREDIENTS

 ½ cup calamansi juice  2 tablespoons oyster sauce

 ¼ cup fish sauce
 1 head garlic, peeled and minced
 2 Thai chili peppers, minced
 2 tablespoons brown sugar
 1 teaspoon salt
 ½ teaspoon pepper
 2 pounds pork belly, cut into ½-
inch thick
 1 tablespoon canola or sesame oil
 For The Spiced Vinegar Dip
 1 cup vinegar
 4 cloves garlic, peeled and minced
 ½ onion, peeled and finely
chopped
 2 Thai chili peppers, chopped
 ½ teaspoon salt
 ¼ teaspoon freshly ground pepper

INSTRUCTIONS

1. In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar,
salt and pepper. Stir well until sugar and salt are dissolved.
2. Add pork belly and massage marinade into the meat. Transfer into a ziplock bag and
marinate in the refrigerator for 4 hours or overnight, turning the bag once or twice.
3. Drain pork from marinade, reserving about 1 cup of the liquid.
4. In a saucepan over medium heat, bring reserved marinade into a boil for about 3 to 5
minutes or until reduced.
5. In a small bowl, combine the reduced marinade, oyster sauce, and oil.
6. Arrange pork in a single layer on lightly-oiled hot grill and cook for about 2 to 3
minutes on each side.
7. When the pork begins to lose its pink, regularly brush with basting sauce. Continue to
grill for about 4 to 5 minutes on each side or until pork is cooked through.
8. Remove from grill and cut into serving pieces. Serve with spiced vinegar dip.
9. For The Spiced Vinegar Dip
 10. In a bowl, combine vinegar, garlic, onion, chili peppers, salt, and pepper.
DINENGDENG NA SALUYOT AT LABONG

INGREDIENTS
canola oil
1 tilapia, cleaned and gutted
water
2 cups labong, julienned
1 onion, peeled and quartered
½ cup bagoong monamon (fermented fish sauce)
1 bunch saluyot, leaves separated from stems (about 4 cups leaves)
salt and pepper to taste

INSTRUCTIONS

1. In a pan over medium heat, heat oil. Add tilapia and fry, turning once or twice, until
golden and cooked through. Remove from pan and drain on paper towels.
2. In a pot over medium heat, bring enough water to cover to a boil. Add labong and
cook for about 20 to 25 minutes. Drain well and discard the liquid.
3. In another pot over medium heat, combine 5 cups of water and onion. Bring to a boil.
4. In a bowl, combine bagoong with ½ cup of the boiling water. In a fine mesh strainer,
strain bagoong to extract juice and discard small fish particles from the bagoong.
5. Add the bagoong sauce into the pot. Lower heat to simmer.
6. Add the labong and continue to cook for about 7 to 10 minutes or until tender.
7. Add fried fish and cook for another 3 to 5 minutes to slightly soften and infuse flavor.
8. Add saluyot leaves and continue to cook for about 2 to 4 minutes or until just wilted.
9. Season with pepper to taste. Serve hot.
10. Notes
 CHICKEN CURRY

INGREDIENTS
 ¼ cup canola oil
 2 medium potatoes, peeled and
quartered
 2 large carrots, peeled and cubed
 ½ green bell pepper, cored,
seeded and cut into cubes
 ½ red bell pepper, cored, seeded
and cut into cubes
 1 onion, peeled and cubed
 3 cloves garlic, peeled and minced
 1 thumb-size ginger, peeled and
julienned
 1 (3 pounds) bone-in chicken, cut
into serving pieces
 1 tablespoon fish sauce
 1 cup coconut milk
 1 cup water
 2 tablespoons curry powder
 salt and pepper to taste

INSTRUCTIONS

1. In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3
minutes or until lightly browned and tender. Remove from pan and drain on paper
towels.
2. Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper
towels.
3. Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and
cook for about 30 to 40 seconds. Remove from pan and set aside.
4. Add onions, garlic, and ginger and cook until softened.
5. Add chicken and cook, stirring occasionally until lightly browned.
6. Add fish sauce and continue to cook for about 1 minute.
7. Add coconut milk and water. Bring to a simmer, skimming any scum that may float on
top.
8. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
9. Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
10. Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or
until sauce starts to thicken.
11. Season with salt and pepper to taste.
12. Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.
 CHOP SUEY

INGREDIENTS

 ½ red bell pepper, seeded and cut

 1 large carrot, peeled and sliced on
a bias into ¼-inch thick
 ½ broccoli, cut into florets
 ½ cauliflower, cut into florets
 ½ cabbage, cut into 1-inch thick
strips
INSTRUCTIONS
into strips
 ½ bell pepper, seeded and cut into
strips
 3 tablespoons canola oil
 ¼ pound chicken liver, cut thin
strips
 1 onion, peeled and sliced
 2 cloves garlic, peeled and minced
 ½ pound chicken thigh fillets, cut
into thin strips
 2 cups poaching liquid (reserved
from parboiling the vegetables)
 2 tablespoons oyster sauce
 5 pieces baby corn, halved
crosswise
 6 hardboiled quail eggs, peeled
 ¼ cup water
 1 tablespoon corn starch
 salt and pepper to taste

1. Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt for each quart
of water. Set aside.
2. In a saucepan over medium heat, bring 3 cups of salted water to a boil. Add carrots and cook
for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into
bowl of ice bath.
3. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until
half-done. With a slotted spoon, remove from pan and plunge into the ice bath.
4. Add cabbage to the boiling water and cook for about 30 seconds or until half-done. With a
slotted spoon, remove from pan and plunge into the ice bath.
5. Add peppers to the boiling water and cook for about 30 seconds or until half-done. With a
slotted spoon, remove from pan and plunge into the ice bath.
6. Reserve 2 cups of the poaching liquid (the one used to blanch vegetables).
7. Drain vegetables from the ice bath when they are cold.
8. In a wok or wide skillet over medium heat, heat about 2 tablespoons of the oil.
9. Add chicken liver in a single layer and fry until lightly browned on all sides but not fully
cooked. Remove from pan and keep warm.
10. Discard excess oil and wipe down the pan. Add the remaining 1 tablespoon of oil and heat.
11. Add onions and garlic and cook until softened.
12. Add chicken and cook, stirring regularly, until color changes.
13. In a bowl, combine the reserved poaching liquid and oyster sauce. Add to the pan and bring
to a boil. Continue to cook, skimming scum that may float on top, for about 4 to 5 minutes or
until chicken is cooked through.
14. Add the liver and cook for 1 to 2 minutes.
15. Add parboiled vegetables, baby corn, and quail eggs, stirring gently to combine, and cook for
about 3 to 5 minutes.
16. In a bowl, combine ¼ cup of cold water and corn starch and stir until corn starch is dissolved.
Add mixture to the pan, stirring gently. Cook for about 1 to 2 minutes or until sauce is
thickened.
17. Season with salt and pepper to taste. Serve hot.