HASHED CORNED BEEF

Ingredients
 Corned beef
 2 to 3 teaspoons vegetable oil
 4 garlic cloves, minced
 1 small onion (rings)
 1 medium potato, cubed
 2 tomatoes, diced
 Salt & pepper
 ¼ cup water

Procedure

 Medium low heat, saute potatoes in oil for about 2 minutes and season with salt and pepper
 Add garlic, saute for about 30 seconds
 Add onion rings and saute for a minute
 Add tomatoes and saute for a minute
 Throw in corned beef and saute with other ingredients for 2 minutes. Season with salt & pepper
 Set heat on low, pour in water and let the mixture simmer for 2 to 3 minutes just until the potatoes are
cooked and most of the water absorved
 KOREAN EGG PANCAKE
Ingredients
 3 to 4 eggs (beat)
 White onion
 Carrots
 Green onions
 Cabbage

Procedure

 Heat up 2 to 3 tablespoons of oil

 Add in veggies and egg mix and spread it evenly like a pancake
 If the bottom layer is cooked and stable flip the whole thing to cook the other
side for 30 to 40 seconds
 GINISANG PECHAY
Ingredients
 2 tablespoons cooking oil
 2 cloves garlic, minced
 1 medium onion, chopped
 ½ kilo Pechay tagalog, sliced
 2 tablespoons soy sauce
 2 tomatoes, diced
 Salt & pepper to taste

Procedure

 In a pre-heated pan with oil, saute garlic. Add the onions once the garlic turns brown
 Add tomato, cook for about 5 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
 ADOBONG SITAW
Ingredients
 2 tablespoons cooking oil
 1 lb string beans sitaw, cut in 2 inch length
 ½ cup soy sauce
 1/3 cup vinegar
 1 piece onion thinly sliced, lengthwise
 4 to 6 cloves garlic crushed
 2 tomatoes, diced
 ½ teaspoon pepper to taste
 1 cup water

Procedure

 In a pre-heated pan with oil, saute garlic, onions then cook for 2 minutes. Add the tomatoes once the
garlic turns brown. Cook for about 2 minutes
 Add soy sauce, vinegar and water then bring to boil. Add ground black pepper and stir
 Cover and simmer for about 5 minutes
 Add the string beans and cook for about 5 minutes. Turn off the heat
 AMPALAYA WITH EGG
Ingredients

 2 medium ampalaya, seeded, cut into half moons

 2 tablespoons salt, more to taste
 2 tablespoons canola oil
 1 medium red onion, peeled, sliced thinly
 3 cloves garlic, peeled, chopped
 2 small tomatoes, sliced
 1/4 cup water or stock
 2 large eggs, beaten

Procedure
 In a medium bowl, add ampalaya. Season with salt and toss to coat evenly. Set aside for at least 10 minutes
or until the ampalaya pieces weep or water has collected on the bottom of the bowl. Drain and then rinse
the ampalaya well. Set aside.
 In a wok over medium heat, heat oil. Add onion and then garlic, and saute until just softened. Add tomatoes,
and cook until just softened. Add ampalaya, and toss to mix.
 Pour in water, and bring to a simmer. Simmer until almost all the water has evaporated and the ampalaya has
become more tender but still crisp. Push the ampalaya mix to one side of the wok.
 On the other side of the ampalaya, pour in beaten eggs. Season with salt and ground black pepper. Cook just
until the eggs are just set on the bottom before stirring and scrambling the eggs. Toss eggs and ampalaya mix
together, and season with salt and pepper. Serve while hot.
 STEAMED KANGKONG with Garlic Onions & Tomatoes
Ingredients

 Bunch of Kangkong
 Garlic, crushed
 Onions
 Tomatoes
 Barrio Fiesta Bagoong Sauteed Shrimp Paste

Procedure

 Boil water, add kangkong, boil for about 2 to 3 minutes, set aside
 Saute onions, garlic until garlic is soft add tomatoes saute until tomatoes are
soft
 Add shrimp bagoong
 SEARED OKRA AND TOMATO
Ingredients

 12 to 15 pieces okra sliced, crosswise

 2 medium tomato cubed
 Garlic
 Vinegar
 Salt and pepper to taste
 2 tablespoons cooking oil

Procedure

 Arrange sliced okra in a bowl. Add vinegar. Toss until coated

 Heat a pan or a skillet. Pour cooking oil
 Add okra when the oil is hot. Sear one side for 30 seconds. Stir and continue to cook the opposite side
for another 30 seconds
 Add tomatoes. Stir and Cook for 5 to 7 minutes in medium heat while stirring every minute
 Season with salt and pepper
 ADOBONG KANGKONG
Ingredients

 1 bundle of Kangkong, cut stems 1” length

 Tomatoes
 ¼ cup soy sauce
 ¼ cup vinegar
 1 tablespoon garlic, minced
 1 tablespoon cooking oil

Procedure

 Saute garlic and tomatoes, when garlic is golden brown and tomatoes are
quite soft, add all the other ingredients
 Cover and simmer until done. Don’t overcook kangkong
 VEGETABLE FRIED RICE
Ingredients

 Cooked white rice

 Chopped brocolli
 Red bell pepper diced
 Green bell pepper diced
 Minced carrots
 2 tablespoons cooking oil
 Garlic
 1 teaspoon salt

Procedure

 Combine salt and rice. Gently mix using your hands

 Heat a pan or a skillet. Pour cooking oil
 When the oil is hot, stir fy the peppers, carrots and broccoli for 1 minutes
 Add the rice and then cook for 5 to 6 minutes while continuously stirring. This will prevent the rice from
sticking on the pan. Transfer to serving plate
 GINISANG GULAY
Ingredients

 1 medium ampalaya, cored and sliced

 6 to 8 pieces okra
 1 cup sliced tomatoes
 8 pieces string beans sliced in 2 inch pieces
 1 medium Chinese eggplant
 ¾ cups vegetable broth
 1 medium yellow onion sliced
 1 ½ cups cubed calabaza squash
 4 cloves garlic crushed
 Salt & pepper to taste
 3 tablespoons cooking oil

Procedure
 Heat oil in a pan. Saute garlic and onion. Add the tomato when the onion gets soft. Cook for 2 minutes
 Add the calabaza squash. Stir and cook for another 2 minutes
 Put the eggplant, okra, string beans and ampalaya in the pan. Stir fry for 3 minutes
 Pour the vegetable broth. Cover and cook for 5 to 7 minutes. Remove the cover
 Add salt and pepper to taste
 BAGOONG ISDA
Ingredients

 2 medium plum tomatoes diced

 1 medium yellow onion chopped
 2 tablespoons chopped dahoon ng sibuyas
 5 tablespoons bagoong isda
 3 pieces calamansi
 1/8 teaspoon ground black pepper

Procedure

 Combine tomato, onion and bagoong in a bowl. Mix well.

 Add calamansi and ground black pepper. Continue to mix well until well
blended
 Top with dahon ng sibuyas
 BULANGLANG
Ingredients

 1 ½ cups malunggay leaves

 1 bunch fresh spinach
 1 Knorr Fish Cube
 5 pieces Indian eggplant cut into half
 10 pieces okra
 1 medium patola sliced
 ½ small unripe papaya sliced into wedges
 2 cups kalabasa cubed
 2 medium tomato, cubed
 1 medium onion, wedged
 3 thumbs ginger, crushed
 4 cloves garlic crushed
 4 to 6 cups water. Salt & pepper to taste

Procedure
 Pour water into a cooking pot and let boil. Add garlic, ginger and onion. Cover and Cook for 5 minutes
 Put the tomato, unripe papaya, kalabasa into the pot. Cover and Cook in medium heat for 3 to 4 minutes
 Put the eggplant, okra, and patola. Cook for 3 to 5 minutes. Add Knorr Fish cube. Stir and continue to cook
for 2 minutes
 Put the malunggay leaves and spinach in the pot. Season with ground black pepper and salt
 EGGPLANT ADOBO
Ingredients

 2 medium size eggplants, ends trimmed

 ½ cup vegetable oil or more
 1/3 cup vinegar
 ¼ cup soy sauce
 ¼ tsp freshly ground pepper
 5 cloves garlic, chopped.
 1 tsp sugar

Procedure

 Prepare the eggplants by cutting in half lengthwise then cutting each half into 2 inch pieces
 Heat vegetable oil on pan. Fry eggplants , in batches until brown on both side add more oil
as needed. Drain on paper towels. Set aside.
 Pour off excess oil from pan. Add vinegar, soy sauce, ground pepper, garlic and sugar to the
pan, bring to a boil. Add fried eggplants, lower the heat to medium, cover and cook for 2
minutes or until eggplants are soft. Gently stir to coat eggplants with sauce. Turn off the heat
and leave the pan covered on the stove for a couple more minutes.
 MACARONI SALAD
Ingredients

 Elbow macaroni
 Onions
 Celery
 Japanese Mayo
 Raisins
 Pineapple
 Pepper

Procedure

 Put salt in boiling water, put elbow macaroni. Transfer to mixing bowl. Add 6
tablespoons Japanese Mayo. Add pepper
 Add other ingredients