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GINATAANG TALONG Ingredients 2 talong 1 minced onion 1 cup coconut cream 2 tbsp vegetable oil 4 tsp salt 12 tsp

freshly ground black pepper Roast whole eggplants in oven, then peel and chop them into small cubes. Mince the onion, then fry in oil in a medium saucepan, or deep skillet, until they become translucent, then drop in your diced eggplant. Stir fry, adding the salt and pepper, then set aside and cover with coconut cream, let sit for 10 minutes, then serve. MISUA AT SAYOTE Ingredients 2 bunches of misua sliced onion 3 cloves minced garlic 2 tbsps chopped ginger 3 cups vegetable soup stock 2 sayote 2 tbsps peanut oil 1 tsp salt 1 tsp fresh ground pepper
Saute your garlic in oil, add onion and ginger, fry until onions are translucent, then add your vegetable soup stock. Add salt and freshly ground pepper, bring to a boil, then drop in the sayote. Simmer until sayote is tender, add misua, and stir so that it will not stick. Let stand for about 3 minutes, then serve.

ADOBONG GULAY Ingredients lb talong lb potatoes 1 chopped onion 2 cloves minced garlic Vegetable oil (as needed)

Peppercorn (as needed) 2 bay leaves Soy sauce (as needed) tsp sugar 1 freshly ground pepper
Heat the oil in a large skillet, add peppercorn and bay leaves. Add garlic and saute until brown, add the onion, then add sugar, freshly ground pepper vinegar and soy sauce. Stir, cover and let simmer for 40 minutes. You may want to add a little water if too much evaporate during cooking.

PORK POCHERO

Ingredients 2 lbs pork cut into cubes 1 oz chorizo 4 chopped green onions 1 celery stalk 1 head cabbage 2 potatoes cut into cubes lb green string bean 1 chopped green pepper 2 tbsps peanut oil 2 cloves crushed garlic cup tomato sauce 1 cup garbanzo beans 2 tbsps salt
Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage. Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas. Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables.

BINAGOONGANG BABOY Ingredients 2 lbs pork loin (cubes) cup balsamic vinegar cup bagoong fish paste 4 cloves minced garlic 8 peppercorns Place pork cubes, peppercorns, and garlic in a medium sized, shallow container for 24 hours. Place large about isn't the contents, along with the bagoong, an marinade into a saucepan, or deep wok, then cook over medium heat for 45 minutes, checking periodically to make sure the pork burning, or too dry, if so, you may add a little water.

SWEET AND SOUR PORK Ingredients 1 lb pork shoulder or butt 1/3 cup distilled white Vinegar 2 potatoes 2 bell peppers 1 onion 1 carrot 1 tpsp peanut oil 1 cup water 2 tbsps soy sauce tsp salt 1 tbsp sugar 2 tbsp all-purpose flour Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, then add the meat, water, and onions and simmer for about 20 minutes, or until the meat is very tender and breaks apart easily. Add potatoes, peppers, the carrot, soy sauce, vinegar, salt and sugar. Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor. Add flour to the broth to make gravy.

SOPA DE FIDEOS(vermicelli) Ingredients cup ground pork 1 macerated garlic 4 cups broth 2 tbsp vegetable oil 1 pkg fideos(vermicelli) 1 scrambled egg 1 tbsp soy sauce tsp freshly ground pepper Saute your garlic in oil, then add the pork and onions. Cook well, and add broth, boil and add pepper, and fideos, and when they are ready, add your scrambled eggs. FISH TINOLA Ingredients 1 lb fresh cleaned fish 5 cups water 1 pc of crushed ginger 2 sliced tomatoes 3 green peppers 3 chopped greens onions 1 tsp salt 1 tsp freshly ground pepper Slice the fish into small pieces, drop into soup pot filled with boiling water, add tomatoes and ginger, leave for 10 minutes, then add the green peppers, onions, and salt & pepper.

EMPANADA Ingredients: for the Empanada dough 3 cups of flour 1 teaspoon of salt half a cup of water 1 egg 1 egg white 1 teaspon of vinegar 3 tablespoons of shortening Preparation: Start by preparing your empanada dough. In a bowl beat water, egg, egg white and vinegar together. Set this aside. In another bowl, mix together the flour and the salt. Put the shortening into the flour mix using a pastry blender to be sure they are evenly mix. Put a well in the middle and pour the liquid ingredients from the first bowl into the center. Mix them altogether until it becomes stiff and they dont stick to your fingers anymore. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. Empanada Filling half a medium size onion chopped 1 garlic clove minced half a teaspoon of cumin powder half a teaspoon of dried oregano half a kilo of ground beef (you can also eat cooked chicken meat shredded or cooked pork meat chopped) one small can of tomato sauce one tablespoon of dried raisins

1 tablespoon of pimiento chopped some cooking oil salt and pepper Cooking the Empanada filling: In a casserole warm up your oil. Saut the garlic and onion. Add your meat, put the spices, salt, pepper, cumin and oregano. Add your tomato sauce , riasins and pimiento. Let it simmer. Making the Empanada: Once the empanada dough is ready, flatten them and make circles using any rounded tool you have at home. Put your desired filling in the middle. Close it and crimp the sides using a fork. Fry them on deep casserole with hot oil for three to four minutes or until they are golden brown. SIOPAO BOLA-BOLA
Ingredients:

2 1/2 cup flour 4 tsp baking powder 1/4 cup sugar 2/3 cup warm milk Bola-bola filling 1 onion chopped 2 cloves of garlic minced 1 tablespoon of ginger juice 2 tablespoons of soy sauce 2 tablespoons of sesame oil 250 g of ground pork salt pepper

2 hard boiled eggs sliced(if you have salted eggs to use thats better) Procedure: Sift flour and baking powder together in a large bowl. Add sugar in the flour. Pour warm milk in the flour gradually. Knead the dough until it becomes as soft. Divide the dough into 8 balls. Set aside. In amixing bowl put the ground pork, onion, ginger juice, soy sauce and sesame oil. Mix well. Put some salt and pepper to taste. Your dough balls will double in size, punch them down. Knead them one by one on your floured table. Flatten your dough, on the center put a sliced cooked egg and a scoop of your meatball filling. Gather sides toward the center, twist and be sure to seal it correctly. Place the pinched side down on a parchement paper. Cook in a steamer and steam for about 20 to 25 minutes depending on the size.

PANDESAL Ingredients: 4 cups of bread flour 1/2 cup of water 1/4 cup of milk 1/2 cup sugar 1 teaspoon of salt 5 tablespoons of softened butter 1 egg 1 sachet of dry yeast (about 2 teaspoons) some breadcrumbs (optional) Procedure: Dissolve the yeast in the water. Add milk, sugar and melted butter. In a separate bowl put the flour and salt together. Make a well in a middle and pour the liquide. Work on the dough until it becomes smooth and elastic. You can powder your hands and your working table to help you in

kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Line them up with spacing over a parchment paper. Let them rise for about 2 hours. Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs. Preheat the oven at 200 celsius and bake for about 20-25 minutes. REFRIGERATOR CHOCOLATE CAKE Ingredients: 3 cups Oreo cookie crumbs 1 cup melted butter 2 cups heavy cream cup condensed milk cup melted chocolate 1 tbsp coffee dissolved in 1 tbsp hot water 10 pcs whole strawberries 1 pc ripe mango Confectioners sugar Directions: 1. mix together Oreo cookie crumbs and butter and press on the bottom and sides of the Tupperware. 2. Whip the heavy cream with condensed milk and melted chocolate. 3. Spread the chocolate cream on the cookie crust and add slices of strawberries and mangoes. 4. Layer again another cookie crust,, then top with chocolate cream and fruits. 5. Chill for 1 hour and dust with confectioners sugar when served. BEEF SALPICAO 1 kg tenderloin or sirloin, cut into cubes 2 tsp garlic, crushed c Knorr Liquid Seasoning 1 pc green sili c canola oil Marinade: 2 tsp garlic, crushed tsp ground black peper c soy sauce c Knorr Liquid Seasoning 1 sachet Knorr Real Sarap Procedure: In a bowl, put the cubed tenderloin, Knorr Real Sarap, c soy sauce, c Knorr Liquid Seasoning and chopped garlic. Sprinkle tsp ground pepper.

Mix then leave for 15-20 minutes or until the sauce seeps in the beef. Heat the pan in low fire. Put the oil in the pan. When the oil is hot, put the garlic in the pan and then add the marinated beef (make sure sauce is squeezed out from beef). Cook beef until light brown then remove from pan. Using the same pan, put the marinated sauce and green sili and let it simmer for 3-5 minutes. Put the beef back in the pan and let it simmer for another 3-5 minutes. YEMA Ingredients: 2 cans of condensed milk 3 egg yolks 1 tablespoon of melted butter 3 tablespoons of chopped langka (jack fruit) 3 tablespoons of chopped nuts Procedure: In a bowl cream the egg yolk and condensed milk. Then pour in a casserole and cook slowly over medium fire. You should continue mixing it to avoid sticking. Cook it until it thickens. Add your chopped nuts and jackfruit. Let it cool and form the shape you want. 2 cans of condensed milk plastic cellophane for wrapping Directions:
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You will have to use a regular frying pan to get the best result, not the non-stick one. Pour the condensed milk in pan and put on medium heat. Using a metal spatula, stir the milk as if you are scraping the bottom of the pan. This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly. You can tell that the yema is done if your condensed milk sticky. Let it cool and wrap in cellophane cut outs for easy serving.

CHOCO MOUSSE

Ingredients: 200 g of Dark chocolate 3 large eggs separated white from yolk 10 g of unsalted butter 1 cup cold heavy cream 2 tbps of sugar Whip the cream then put in the fridge. Melt the chocolate with the butter in bain marie, stirring constantly until it smoothen. Cut the fire, beat the egg whites then add the sugar and continue beating until they are foamy gently until its foamy. Add sugar and continue beating. Add the yolks in the chocolate mixture. Fold in the whipped cream in the chocolate-yolk mixture. Gently incorporate the beaten egg whites. Put in the fridge for a minimum of 3 hours.

BANANA CAKE Ingredients: 2 cups of flour 1 pack of baking powder (about 1 tsp) a pinch of salt 50 g of butter 3 eggs 3/4 cups brown sugar about 4 large over ripe bananas Procedure: In a large bowl, combine flour, baking powder and salt. In another bowl, mix together butter and brown sugar until it becomes creamy. Fold in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture. Put batter into a greased loaf pan. Bake for about an hour at 180C until a toothpick inserted into center of the loaf comes out clean. Let the bread cool in pan for 10 minutes, then turn out onto a wire rack

KABAYAN

Ingredients: 3 eggs 250 g of all flour 200 g of sugar 125 g of butter one glass of milk 1 teasepoon of vanilla essence 1 tablespoon of baking powder Procedure: Put the eggs in a salad bowl and whisk together with sugar. Blend well the until the egg and sugar becomes a little bit whitish. Put the flour and add the melted butter. Pour the milk and blend them together. Put the salt, the baking powder and vanilla essence. Butter your muffin pans and pour your mixture in it. Preheat the oven at 200 celsius and bake for about ten minutes (depend on the side of your muffin mold). PORK ASADO

Ingredients a 1 kilo pork (cut in bite size pieces) you can choose the part with some fat and some meat to make the dish much juicy 1 onion, chopped 1head of garlic minced 3 large potatoes peeled and quartered 3 cups of vinegar 4 tbsp. cooking oil some salt, pepper to taste some bay leaf

2 tablespoons of soy sauce some achute juice for coloring 3 large tomatoes cut into small pieces 2 cups of water Procedure: Put the pork in a saucepan and add vinegar, pepper and half of the pounded garlic. Later, add the salt, bay leaf and soy sauce. Allow it to boil for 2 minutes.Add 2 cups of water and let boil until pork is tender. Fry the potatoes until golden brown, then set aside. Saute garlic, onion, and tomatoes, then add pork mixture, potatoes and atchuete juice, to the mixture and cook until done. Serve hot. CHICKEN SOPAS

Ingredients: half a kilo of chicken cut in smaller portions 5 pieces of hotdog cut in about 2cm thick 2 cloves of garlic 1 onion sliced 1 carrot cut in julienne strips 1 cup of cabbage 1/4 cup of evaporated milk half a kilo of macaroni noodles 1 liter of water 1 chicken bouillon cube salt, pepper Procedure:

In a casserole put some cookign oil. Saut your garlic, onion and carrots. Add your chicken and continue mixing. Put the hotdog and cook for about two more minutes. Pour your water with the chicken bouillon cube dissolved in it. Cover and let it boil. After the first boil add your macaroni noodles and continue cooking for another ten minutes. Then add up your cabbage, milk, salt and pepper. Turn of the fire, the warm liquid will continue cooking the rest of the ingredients. You can also add some chicken liver and gizzards in this soup if you want. SARDINES Ingredients: 1 kilo of sardine fish (you can replace this with galunggong) cleaned and washed some cooking oil 3 tablespoons of flour salt 1teaspoon of chili powder (optional) one fourth cup of olive oil 20 cloves of garlic minced 1 big onion sliced 1 teaspoon of fresh ginger chopped half a cup of tomato pure (tomatoes skins and seeds removed pured in a blender) 1 teaspoon of tomato paste 4 tablespoons of vinegar salt pepper Procedure: Dredge the fishes with flour and fry them on a shallow pan with some cooking oil. Set them aside. In another casserole, put some olive oil (about 3 tablespoons) and start sauting your garlic, onion and ginger. Add the tomato paste, tomato puree and vinegar. Put your fried fishes and chili powder. Let it simmer over medium fire. Pour the rest of your olive oil. Salt and pepper to taste.

Stuffed Tomatoes (Rellenong Kamatis) Ingredients: about 5 to 7 big ripe tomatoes 1 red onion , minced one fourth kilo of ground beef half a cup of cooked rice one egg yolk salt, pepper grated cheddar cheese for garnishing Procedure: Cut the upper part of your tomato, delicately empty them using a spoon set them aside for filling. In a bowl mixed the rice, ground beef, onion, egg yolk, and the rest of the tomato you collected. Mix them well, add salt and pepper. Scoop them and fill your emptied tomatoes, topped them with cheese and bake in the oven at 180 celsius for about 25 minutes. This is a complete dish!

Chicken Afritada
Ingredients: 3/4 kilo of chicken cut in serving portions 1 can of tomato sauce 1 onion 3 cloves of garlic 1 carrot cut in cubes 4 potatoes peeled and quartered 1 red bell pepper 1 teaspoon of patis (fish sauce)

1 tablespoon of soy sauce salt and pepper some cooking oil half a cup of water Procedure: Heat the pan with oil. Put your garlic and onion and start sauteing them. Once they change color add your cut chicken. Mix well cook for about five minutes or until surface have beautiful coloration. Put your carrots, potatoes and bell pepper. Continue mixing. Pour the soy sauce, fish sauce and tomato sauce. Pour your water. Cover and let it simmer for thirty minutes over medium fire. Salt and pepper to taste. CHICKEN MENUDO Ingredients: 4 chicken breast cut in bite size cubes 250 g of chicken liver 2 tablespoons of kalamansi juice 1 onion chopped 2 cloves of garlic minced salt and pepper 3 tablespoon of soy sauce 1 teasepoon of tomato paste half a cup of tomato sauce 3 cloves of garlic 1 onion sliced some cooking oil 3 carrots cut in cubes

1 big bell pepper cut in cubes 3 potatoes peeled and cut in cubes 2 tablespoons of raisins 2 to three bay leaves Procedure: Start by mixing in a small bowl the kalamansi juice, soy sauce, tomato paste, garlic and onion chopped. Mix well. Use this a marinade for your chicken and liver let them marinade for about an hour in your fridge. After about an hour of marination, put all the meat in a casserole with the marinating sauce and let it boil covered over low fire. As soon as the liquid reduced, turn off the fire. Heat a pan and pour the cooking oil. Start sauteeing your garlic, onions and bell peppers. Next add the carrots, and potatoes, continue stirring. Add the boiled chicken and liver in the sauteing pan. Put the pepper, the bay leaves and the tomatoe sauce. Cover it and let it simmer for about ten minutes. Add the raisin and continue simmering co

ROAST CHICKEN Ingredients: 1 whole dressed chicken 1 teasepoon of iodized salt 1 tablespoon of butter (about 10 to 15 g) 2 tablespoon of soy sauce 1 whole garlic one bunch of lemon grass (tanglad) 3 bay leaves (laurel leaves) some pepper Procedure:

Start by cleaning the chicken. Wash and pat it dry with paper towel. Rub some salt on the surface and on inside cavity of the chicken. Rub the skin with butter, garlic and pepper. Inside the chicken cavity put the bay leaves, lemon grass, half of the garlic and some pepper. Roast for about an hour (depending on the size) at 210 celsius. Serve with spicy vinegar and chopped onions or Sarsa ng lechon.

PANCIT CANTON Ingredients: 1 kilo of pancit canton *1 kilo could serve about ten to twelve guests. But it depends on their capacity to eat and if there are other dishes on the table. half a kilo of pork belly (slice thinly) 2 cooked chicken breasts (meat shreaded) 1/4 kilo of shrimps (shells removed ) 1/4 kilo of squid balls (cut into two) 2 onions sliced 3 cloves of garlic one cup of sliced cabbage 2 carrots (cut in julienne strips) half a cup of caulliflower (cut in small pieces) you can also use some broccolli

half a cup of celery stalks sliced one bunch of fresh kintsay (chinese parley) 1/4 cup of soy sauce pepper 1 pork cube (dissolve in half a liter of water) half a cup of water Procedure: There are many versions of cooking canton. This one is the version of my friends mom she taught us, and I swear its really good. In a big wok or sauting pan, put the pork and half a cup of water. Cover it and let it boil. After few minutes of simmering you can take now the liquid from the wok. You will save it for future use later. Add oil on the wok and start frying the pork, once they change color, take them off and put the shrimps. Cook them lightly until they change color. Next put the squid balls and do the same. After all these fry all the vegetables lighlty. You can add more oil if necessary. The vegetables need to rest crunchy and sweet. Reserve in one big plate all the fried vegetables, pork, shrimp, squid balls and cooked chicken breast. On the same wok, saut the garlic and onion and pour the pork broth cube dissolved in water. Let it boil. Add the pancit canton. Pour the soy sauce. Do not put everything immediately, try to taste it, to determine whether you will need to put more or less. Let the canton noodles soften and absorbed the juice. If you like your pancit canton with a little bit of liquid you can already turn off the fire as soon as the noodles tenderized. But if you prefer a pancit canton drier you need to wait that the juice have already evaporated. But do not overcook because noodles have tendency to become soggy. At this point mix half of all the fried ingredients you have on the pancit. Mix them well to be sure they are proportionally distributed everywhere. The other remaining half of your fried veggies and meat goes on top of the noodles so that it will look more appetizing. Serve with kalamansi (lemon or lime) mixed with soy sauce and siling labuyo (chili hot pepper).

CHICKEN CURRY Ingredients: 1 kilo of chicken cut in serving portion 1 tablespoon of curry powder 3 cloves of garlic 1 onion sliced 1 small ginger sliced 1 red bell pepper cut in cubes 1 carrot peeled and cut in cubes half a cup of potato peeled and cut in cubes 2 eggplants sliced (you can soak them in water to avoid discoloration) 2 bay leaves (laurel leaves) half a cup of kakang gata (coconut cream) half a cup of coconut milk Procedure: Always start by heating the saucepan. Pour the cooking oil, fry the chicken. You dont need to cook them we are just sealing the juice and we want some discoloration. As soon as the color turn light brown you can already take them out from the pan. You can add more oil if necessary, then fry the eggplants. Be sure to squeeze the water and juice of the eggplant before putting it in the pan. Cook them well on all sides, then take them off from the pan. Add the ginger and garlic. As soon as the beautiful odor comes out put the onion, bell pepper, potato and carrots. Put back the chicken and stir. Sprinkle the curry powder and add the bay leaves. Sauting the ingredients dry with the curry increases the flavor. Always add your herbes before adding your water or any liquid for that matter. Pour your coconut milk. Let it simmer covered over medium fire, about fifteen to twenty minutes. As soon as the chicken and the vegetables have become soft and tender you can pour now the coconut cream. Put salt to taste. Cover and simmer for a couple of minutes. Before finally finishing off the cooking, add the fried eggplant and put back the cover. Turn off the heat. You can add siling labuyo (hot chili pepper) to you curry if you want it spicy. You can also put some pineapple chunks on your chicken curry to add a little bit of sweetness. SHRIMP PINEAPPLE CURRY

Ingredients: 8 pcs of tiger prawns (about 4 pcs per serving) 1 eggplant cut in cubes half a cup of fresh pineapple 3 tbsp of pineapple juice 1 tbsp of green curry paste 4 tbsp of olive oil 2-3 chilis 1 tbsp of curcuma one cup of coconut milk Procedure: In a wok fry rapidly the eggplant with 2 tbsp of olive oil. Reserve the eggplant. In the same wok, put the remaining olive oil and add the green curry paste and curcuma. Pour the coconut milk and simmer over low fire. At the first boil add the pineapple, the pineapple juice, the chilis and prawns. Cook for about 3 more minutes. Season it with some fish sauce. Add the fried eggplant and turn off the fire.

Pancit Palabok or Pancit Malabon 450 gms fat bihon (rice noodles) some water 1 T achiote seeds (or red food coloring) C cooking oil C ground chicharron C fish sauce (patis) tsp ground black pepper 2 T calamansi juice 2 T cornstarch mixed with 1 T water 2 C shredded pechay baguio or any cabbage will do, blanched 1 pound medium shrimps, peeled and fried (reserve heads and peels for broth) 1 C crumbled chicharron 2 C chopped boiled pork 1 pound cooked squid , sliced 3 hard cooked eggs, sliced 2 T crumbled fried garlic slices 2 T sliced green onions calamansi juice and fish extract Cook the noodles in water. When softened, cook in a pot of boiling water until tender but still firm. Drain and set aside. In a small skillet heat the cooking oil and achiote seeds in low heat for 1 minute. Strain and discard seeds. Set oil aside. In a large pan, boil 4 cups water and reserved shrimp heads and shells and a dash of salt. Lower heat and simmer for 5 minutes. Remove shells

and discard. Add cornstarch mixture and simmer for a few minutes until sauce has thickened. Add the ground chicharron, the achiote oil, black pepper, fish sauce (patis) , and calamansi juice. Mix well. Add the cooked noodles and toss until noodles are well coated. Transfer into a large serving platter. Top with shredded cabbage, shrimps, pork adobo, chopped chicharron, squid, garlic, spring onions, and sliced eggs. Serve it with a slice of calamansi.

Adobong kangkong
Ingredients: 2 cups of kangkong leaves and stalks (in our family we cut the stalks in ringlike forms) 3 cloves of garlic pounded 1 big onion sliced 3 tablespoons of soy sauce 3 tablespoons of vinegar half a glass of water some chicharon Procedure: In a casserole put your cookign oil. Fry your garlic and onions. Add your kangkon, soysauce and vinegar. Pour half a glass of water and let it simmer for about fifteen minutes covered. Before servign top it with chicharon.

ADOBONG PUSIT Ingredients: 1 kilo of squid *it is preferable to use smaller squids for this recipe * clean your squid by washing them in a running water. Pull gently the plastic like thing (which is actually the bone of a squid) including the tiny pouch carrying the ink (its defense mechanism). Clean them and pat them dry with a paper towel

5 cloves of garlic minced 2 shallots chopped (sibuyas tagalog) 3 tablespoons of cane vinegar (or you can use any type of vinegar available) 1 teaspoon of pepper some salt fresh chinese parsley or kintsay chopped some cooking oil Procedure: Start by preparing your marinate. Mix the minced garlic with salt, vinegar and pepper. Let your squid sit in this marinade for a minimum of thirty minutes. Then heat your pan, pour your cooking oil, put your shallots and squid. Cook them as you are stir-frying them. Hot pan, mediumfire and constant mixing. If you use small squids in about five minutes they are already cooked but if you use bigger size seven minutes would be the maximum you can let on your pan. Cut the fire and sprinkle it with your chopped chinese parsley.
CRISPY KANGKONG Ingredients: 4 bunches kangkong leaves, cleaned 1-1/2 cup water 3 cups corn starch 5 cups cooking oil 1 cup flour 1 pc boiled egg, grated medium salt and monosodium glutamate ( MSG) to taste How to cook Crispy KangKong:
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Wash kangkong and drain leaves thoroughly. Remove leaves from stem. Set aside. In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ). Mix until smooth in consistency. Heat oil to 250F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.

CRISPY KANGKONG
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1 bundle of kangkong

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1 egg (beaten) 1 cup cold water teaspoon salt (asin) teaspoon pepper (paminta) 1 cup cornstarch cup all-purpose flour cooking oil For Mayonnaise Dip: 1 cup mayonnaise 3-4 drops Maggi Savor liquid seasoning Dash of pepper Remove the kangkong leaves. Wash in water and dry. Use the stems in other recipes (e.g. sinigang). Mix the egg, water, cornstarch, flour, salt and pepper in a bowl. Add the kangkong leaves and mix until all the leaves are coated with the batter. Heat cooking oil in a pan. Fry the leaves until crispy and golden brown. Strain the cooked pieces for excess oil. Serve with Mayonnaise Dip Suggestion: An alternative to kangkong is spinach which is gaining popularity in most of the Filipino specialty restaurants as an appetizer. Dip in mayonnaise.

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CRISPY KANGKONG Ingredients: 4 bunches kangkong leaves, cleaned 1 & 1/2 cup water 3 cups corn starch 5 cups cooking oil 1 cup flour 1 pc boiled egg, grated medium salt and monosodium glutamate ( MSG) to taste How to cook Crispy KangKong:
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Wash kangkong and drain leaves thoroughly. Remove leaves from stem. Set aside. In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ). Mix until smooth in consistency. Heat oil to 250F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry until crispy. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.

Serve with sauce on the side.

EGGPLANT CHEESE OMELET Ingredients: 6 medium sized eggplants 1 egg 1 cup water 1/4 cup bread crumbs 1 tablespoons salt 1 cup grated cheese Cooking oil

How to cook Eggplant Cheese Omelette:


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Wash eggplants and drop into the water with salt. Bring water to boil, cover pot and cook rapidly for 15 minutes. Remove eggplant from pot, peel and mash with fork. Add grated cheese, egg and bread crumbs. Mix well. Heat enough cooking oil in a frying pan. Drop eggplant mixture into hot pan and fry until brown. Turn to brown other side. Serve hot with tomato catsup. Yield: 4 to 6 servings.

PUMPKIN SOUP
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Ingredients: 1 lb calabaza squash (kalabasa), cubed 2 cups chicken broth 1 1/2 teaspoons salt 1 medium onion, chopped 1 teaspoon garlic powder 1/2 cup heavy whipping cream 1/2 teaspoon ground black pepper 1/2 teaspoon dried parsley Cooking procedure: 1. Place the calabaza in a baking tray, and then sprinkle ground black pepper and garlic powder on the calabaza. 2. Preheat oven to 350 degrees Fahrenheit and bake the calabaza for 18 to 20 minutes. 3. Remove the calabaza from the oven and set aside until it cools down.

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4. Place the calabaza in a blender along with onions and chicken broth, and then blend until smooth. 5. Heat a cooking pot and pour-in the calabaza puree. Let boil. 6. Add salt and heavy whipping cream, and then cook for 15 minutes. 7. Turn the heat off, and then transfer to a serving bowl. 8. Garnish with dried parsley. 9. Serve hot. 10. Share and enjoy!

VEGETABLE LASAGNA Ingredients: Recipe for tomato sauce ( see recipe below) Recipe for vegetables ( see recipe below) Recipe for white sauce ( see recipe below) 1 cup parmesan cheese 1 cup quickmelt cheese

For Tomato Sauce: Ingredients: 1 bulb onion chopped 1 pc carrot, chopped 1 pc celery stalks, chopped 1/ 4 cup olive oil 1 clove garlic 1/ 4 tbsp basil, dried 1/ 4 tsp thyme, dried 1/ 4 tsp oregano, dried 2 cans tomatoes

1 tbsp tomato paste 1 tbsp sugar to taste salt to taste pepper Procedure:
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Put onion, carrot, celery in a food processor until minced In a medium saucepan, heat olive oil saute garlic for 2 minutes. Add the chopped vegetables and herbs. Cook over low heat for 5 minutes or until the vegetables are softened ant lightly colored Add the tomatoes ant tomato paste, then add sugar, bring to a boil, then lower the heat and bring to a simmer.

For White Sauce Ingredients 1/ 4 cups butter 1/ 2 cups flour 4 cups fresh milk 1/ 4 tsp nutmeg 1/ 2 tsp salt and pepper Procedure:
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In a medium saucepan, melt butter. Add the flour and cook for 2 minute. Gradually add the milk, mixing continuously with a wire whisk. Let mixture boll and thicken a little. Season with nutmeg, salt and pepper,

For Vegetables. Ingredient: 1 pound eggplant 1 pound zucchini 2 packs button mushrooms 6 in spinach leaves 1 bulb onion to taste salt and pepper
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Heat olive oil or butter in a saucepan. Add about half of the zucchini slices. Season with salt and pepper Cook for about 5 minutes until they are lightly colored on both sides. Repeat with the remaining zucchini. Do the same for the eggplant. For the button mushrooms and spinach. In a medium saute pan, heat butter. Saute the onion until translucent for about 2 minutes. Add the mushrooms and spinach leaves.

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Season with salt and pepper Cook until the vegetables are tender. Add the tomatoes and tomato paste, Add the sugar. Bring to a boil, then lower the heat and bring to a gentle simmer. Cook for about 45 minutes, uncovered and stir occasionally Season with salt and pepper

To assemble:
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Spread half of the tomato sauce in a baking dish. Add 3/4 to 1 cup of the white sauce. Then add half of the vegetable mixture spreading it evenly. Add the four sheet of, lasagna noodles. Repeat these layers, then top with the remaining tomato sauce and white sauce. Sprinkle with parmesan cheese and quickmelt cheese. Bake at 375 degrees F for 45 minutes until the pasta feels tender when pierced with a skewer. Allow it to stand for 10 minutes before serving.

MONGGO clean monggo Boil monggo put bones n meat Put magic sarap and/or salt Saut onion n garlic Then pour monggo mix Place cabbage STEAK 2TBSP worchestershire 1 tbsp maggi seasoning Pepper Salt and/or magic sarap FRIED CHICKEN Salt, pepper n vetsin egg

GRAVY
Ingredients needed:

y 1/2 cup of butter (unsalted) y 1/2 cup of flour y 4 cups of chicken stock y 1/3 cup of heavy cream (optional) y salt and pepper to taste

Making the Roux


Cut 1/2 cup (8 Tablespoons) of unsalted butter into chunks and add it to a medium size heavy sauce pan. (Unsalted butter allows you to control the salt in the gravy.)

On low (to medium-low) temperature melt the butter until it is foamy.

Add 1/2 cup of all-purpose white flour to the pan.

Start whisking the flour

until well blended.

Keep whisking and cooking (over very low heat) until it smells like a pie is cooking in the oven! That means the flour is cooked and your gravy will not end up having a pasty flavor to it.

Brace yourself, as this could take anywhere from 6-to-12 minutes to get cooked!

Adding the Stock


I will be using chicken stock for this recipe, but you could use vegetable or beef stock or a combination of stocks.

Start by whisking in about 1 cup of stock. (Four cups will eventually get added.)

Keep whisking vigorously until

all the stock is absorbed.

Now add a bit more stock

whisking until the stock is again absorbed.

Pour in the remaining stock

keep whisking!

All of the stock will get absorbed and it will be smooth as silk again! The stove should still be set at low as you continue to cook the gravy.

After 10 minutes, my gravy was still was not quite thick enough. See below how it drips off the spoon.

At about 12 minutes, I added 1/3 cup of cream. This adds such a rich flavor and texture to the final gravy.

Within two minutes of adding the cream, the gravy was perfect!

See below how it now coats the back of the spoon.

Taste the gravy, and add some salt (if you think it needs it) and some white or red pepper.

This is ready to serve!

BARBECUE Ingredients: 2 lbs pork, sliced 1/2 cup soy sauce Lemon juice from 1 piece lemon 1/2 cup banana ketchup 2 teaspoons salt 1 teaspoon ground black pepper 3 tablespoons brown sugar 8 cloves garlic, crushed and chopped

GRILLED PORK CHOP 1 cup brown sugar 1 cup catsup cup soy sauce 1 tsp ground pepper 1tsp salt Vetsin/magic sarap CHICKEN ALA KING Saut garlic n onion

Put chicken Add water n boil Add potatoes carrots bell pepper n pineapple Add all purpose cream Add evap Salt n pepper to taste

BANGUS BELLY Salt bangus Fry Saut garlic n onion Add 1 cup water Add toyo n vinegar Add salt n magic sarap Add small amount of sugar

GARLIC SHRIMP Ingredients:


1/3 cup butter 1 to 2 pounds large shrimp, peeled and deveined 4 to 6 medium cloves garlic, crushed and minced 1/3 cup chopped fresh parsley 2 tablespoons lemon juice Salt, to taste

Directions:
1. In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and saut over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes. 2. Add the parsley, lemon juice, and salt to taste; stir well. Remove the pan from the heat and serve. Enjoy these saucy shrimp over a bed of thin pasta, such as linguini or fettuccine. When choosing a wine, select either your favorite dry red wine, or perhaps a slightly crisp white wine.

Ingredients: 250 grams medium size shrimp, shelled 1 head garlic, minced 1-2 red chili, chopped 3-4 stalk Chinese parsley 1 tbsp. paprika 1/2 tsp. chili powder 2 tbsp. butter salt Cooking procedure: In a frying pan melt the butter then add in the garlic, red chili and parsley, stir fry until fragrant. Add in the shrimps, paprika and chili powder, continue to stir fry for 8 to 10 minutes or until shrimps turn to bright red orange color and just cooked. Season with salt to taste. Serve immediately or serve in a sizzling plate.