Christmas Ham Recipe

Christmas Ham Ingredients:
* 1 ham
* 1/2 cup honey
* 1/2 cup butter
* 30 whole cloves

Christmas Ham Procedure:

1. Place ham in a roasting pan on a sheet of aluminum foil.
2. Melt butter and mix with honey. Spread some of the liquid mixture on the ham (this is known as ‘basting’).
3. Press the 30 whole cloves in to the ham at different spots. This will give the ham a nice seasoned flavor.
4. Bake for three hours. Baste with the butter and honey mixture every 30 minutes for a deliciously moist, flavorful ham.

Nutritious Fruitcake Christmas Recipe

Fruitcake Ingredients:

 1 package (1 pound 2.25 ounces) yellow cake mix
1 container (8 ounces) sour cream
3 eggs
2-1/2 cups California raisins
1 jar (10 ounces) red maraschino cherries, drained
1 jar (6 ounces) green maraschino cherries, drained
1 cup chopped dried apricots
1 cup broken walnuts

Fruitcake Procedure:

Heat oven to 350°F.
Generously grease and flour 12-cup Bundt pan or 2 (8 x 4-inch) loaf pans.
Combine cake mix, sour cream and eggs in large bowl. Mix at low speed until well combined.
Beat at medium speed 2 minutes. Stir in remaining ingredients.
Spoon into greased and floured pan.
Bake at 350°F for 55 to 60 minutes for Bundt cake or for 50 to 55 minutes for loaf cakes, or until top is deep golden brown.
DO NOT UNDERBAKE.
Cool slightly in pan. Remove from pan onto cooling rack.
Cool completely. Brush top of cake with light corn syrup, if desired.
Wrap tightly in foil. Store in refrigerator.

Rich Embotido (Meat Rolls) Christmas Recipe

Embotido Ingredients:

* 4 kilo ground pork
* 4 pieces onions, minced
* 6 tablespoons soy sauce
* 4 cups of bread crumbs
* 1/4 kilo raisins
* 5 pieces red bell pepper, chopped
* 2 boxes of cheese, finely grated
* 1 bottle pickle relish
* 2 tablespoons rock salt
* 1 medium can of pineapple juice
* 6 pieces eggs
* 2 tall cans of sausage, chopped
* 1/4 kilo green peas
* 3 pieces carrots, chopped
* 2 tablespoons grounded black pepper

Embotido Procedure:

Mix all the ingredients in a bowl. Blend them well. Then roll in aluminum foil. Steam the rolls once. Then fry the rolls until they turn into golden brown. Best served with tomato or banana ketchup as a dip.

Distinctive Callos Recipe (Tripe and Sausage with Chickpeas) Recipe

Callos Ingredients:

 1/2 kg ox tripe
Freshly ground Pepper
2 chorizo bilbao sausages, sliced diagonally
¼ cup extra virgin olive oil
1½ cups Tomato sauce
1 medium red capsicum, cut into 1-inch squares
2/3 cup pitted green olives
¾ cup chickpeas
2 cups vinegar
7 liters water
1½ kg ox hooves
2 tablespoons corn oil
1 onion, diced
3 cloves garlic, peeled and crushed
1 cup chopped tomatoes (fresh or canned)
Salt
Tabasco sauce (optional)

Callos Cooking Instructions:

Clean and wash ox trip in vinegar thoroughly. Rinse and brush to remove any dirt. Boil trip in 9 cups of the water for 8 minutes. Drain and discard water.
Clean and wash ox hooves well. Boil in 9 cups of the water for 12 minutes. Drain and discard water.
In a casserole, combine ox trip and ox hooves. Pour in remaining 12 cups water and bring to the boil, then simmer for about 2 hours or until meats are tender.
Remove meats from broth and let cool. Reserve 1½ cups of the broth.
Meanwhile, heat corn oil in a frying-pan and fry the chorizo pieces until firm, about 3 minutes per side. Set aside.
Slice the trip into 1-inch squares. Remove meat from the ox hooves and slice similarly. Set aside.
Heat olive oil in a casserole and sauté until fragrant. Add the sliced meats and sauté until lightly brown.
Pour in tomatoes, canned tomato sauce and the reserved broth. Simmer for about 5 minutes.
Add the chorizo, capsicum, olives and chickpeas and season with salt, pepper and, if desired Tabasco.
Simmer just enough for the vegetables to heat through.

Extraordinary Beef Tapa (Cured Beef) Recipe

Filipino Beef Tapa Ingredients:

1/2 kilo Beef sirloin, thinly sliced
2 tbsp sugar
1 tsp ground black pepper
1 cup soy sauce
3 tbsp minced garlic
1 tsp salt
1 Clear plastic bag (we recommend Ziploc)



Beef Tapa Preparations and Cooking Instructions:


To Marinate:
Combine in a container the following ingredients; soy sauce, garlic, salt, pepper, and sugar and mix well then set aside.
After mixing all the ingredients place the Beef in the clear plastic bag or Ziploc
Pour the mixed seasonings in the Ziploc with meat and mix well.
Refrigerate the marinade for a minimum of 12 hours

How to Cook the Beef Tapa:
In a pan, place 2 cups of water and bring to a boil
Add the marinated beef tapa and cook until the water evaporates.
When all the water evaporated add 3 tbsp of cooking oil in the pan then fry the Tapa until done.
Serve with rice topped with fried egg and sliced tomatoes.

Delicious Bibingka Christmas Recipe

Bibingka Ingredients

* 5.5 Cups rice (or 1 box of rice flour)
* 1 12-oz can coconut milk (divided into 1 cup and ¼ cup)
* 1 pound dark brown sugar
* Banana leaves

Bibingka Procedures

* Preheat electric oven to 350 degrees F.
* Cook on the stove top or in a rice cooker.
* In a saucepan, combine the coconut milk and 1 ¼ cups of the brown sugar. Stir.
* Cook over medium heat, stirring constantly, until thickened (15- 20 minutes).
* Wilt the banana leaves over low heat on an electric stove and use them to line a 13” by 9” baking pan.
* Put rice into a large bowl with 1 cup coconut milk and the rest of the brown sugar, stirring well.
* Place rice mixture into the pan and top with 1/2 cup coconut milk.
* Bake 20 minutes, then broil 5 minutes.
* Cut into squares and serve.

Crispy & Crunchy Lechon Kawali (Pan-Roasted Pork) Recipe

Ingredients :

Pork
1-1/2 lb. pork liempo (pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying
Sauce

1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)
(Cooking Conversion Chart)

Cooking Procedures :

Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
Drain on paper towels.
Mix together all ingredients for the sauce.
Serve with chopped lechon kawali.

Mouth Watering Humba Recipe (Braised Pork Belly with Sugar)

Ingredients :

1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1 tsp. oil
salt to taste
3 potatoes, peeled and quartered (optional)
hard-boiled eggs (optional)
(Cooking Conversion Chart)

Cooking Procedures :

Combine all ingredients in a big pot and bring to a boil.  Lower heat and simmer for about an hour or until pork belly or hocks is tender.  You may wish to adjust the taste according to your style and liking.
If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes.  It’s up to you whether you like it very soft or just tender to bite.  You may add it halfway of the cooking time or later.  As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
Remove bay leaf and peppercorns (if used) just before serving.  Serve hot.

Healthy Pork Chop Suey Recipe

Ingredients :

1/2 lb. pork, cut into thin strips
1 tsp. soy sauce
1 tsp. oyster sauce
salt and pepper, to taste
1 tsp. cornstarch
1 to 1-1/2 cup chicken broth (or water)
2 tbsp. cornstarch
2 tbsp. oyster sauce
1/2 tsp. sugar
1/4 cup vegetable oil
3 cloves garlic, minced
1 onion, chopped
1-1/2 cup baby carrots, halved
3 stalks celery, cut diagonally into 1 inch long
1/2 cup chopped red bell pepper
15 to 20 pieces snow peas, trimmed
1 can slice mushroom, drained
1 can miniature cut cobs of corn, drained
(Cooking Conversion Chart)

Cooking Procedures :

Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.

Sumptuous Beef Afritada Recipe

Ingredients:

• 1 lb beef cut into chunks
• 3 tbsp cooking oil
• 5 cloves minced garlic
• 1/2 cup chopped onion
• 3/4 cup chopped tomatoes
• 1/2 cup red and green bell peppers, cut into strips
• 1 pc beef broth cube
• 1 oz tomato sauce
• 1 oz water
• 1 cup chopped carrots
• 1-1/2 cup chopped potatoes
• 3 pcs bay leaves
• Fish sauce or soy sauce to taste
• Ground black pepper to taste

________________________________________________________

Procedure:

1. Cook the beef chunks in water until it is tender.
2. Set the beef chunks aside and dump the water.
3. On the same saucepan, heat some cooking oil.
4. Sauté the garlic, followed by the onion and tomatoes.
5. Add the red and green bell peppers.
6. Add the beef broth cube.
7. Add the cooked beef chunks. Mix well.
8. Put the tomato sauce followed by the water. Mix well.
9. Add the carrots and potatoes, then the bay leaves.
10. Season with fish sauce or soy sauce and ground black pepper.
11. Simmer until the potatoes are tender.
12. Serve with steamed rice.

Terrific Sinigang na Baboy (Pork in Sour Broth) Recipe

SINIGANG NA BABOY INGREDIENTS

1 Kilo Pork (cut into chunk cubes)
2 pcs Radish (sliced)
1 bundle Sitaw Stringbeans (cut into 2″ long)
1 bundle Kangkong (cut into 2″ long)
Salt and Patis to taste
6 cups water
12 pcs Tamarind (Sampaloc) or sampaloc mixed
1 big Onion (diced)
6 big tomatoes (quartered)

SINIGANG NA BABOY PROCEDURE

Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.
In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
Add onions, tomatoes and Tamarind juice.
Add in all the vegetables.
Season with salt and Patis to taste.
Serve hot.

Sweet Espasol (Rice Cake) Recipe

ESPASOL INGREDIENTS

1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1-1/2 cups toasted shredded coconut
Anise seeds

ESPASOL PROCEDURE

Boil the malagkit.
Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Add boiled malagkit, stir and cook until thick.
Remove from fire and add 3 cups toasted rice flour.
Mix with a wooden spoon and pass through a cornmeal grinder.
Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
Slice into 1/2-inch thick pieces.
Yield: 30 pieces.

Tasteful Crabmeat with Vegetables Recipe

CRABMEAT WITH VEGETABLES INGREDIENTS
1 cup crabmeat
2 cups ubod (coconut pith), julienned
1 cup carrots, julienned
1 small onion, chopped
1 head garlic, minced
cooking oil
1 cup brown sugar
soy sauce or fish sauce to taste

CRABMEAT WITH VEGETABLES PROCEDURE
Heat oil in a pan and saute the onion and garlic.
Add the crabmeat.
Add the ubod and carrots and allow to simmer. Mix.
Add the brown sugar and mix some more.
Season with soy sauce or fish sauce. Mix. Serve immediately.

Special Beef Mechado Recipe

BEEF MECHADO INGREDIENTS


1 kilo beef round
Strips of fat for larding
4 whole onions, peeled
1/2 cup vinegar
1 cup tomato sauce
2 pieces bay leaf
Water
1 tsp. peppercorns
6 small potatoes, peeled
2 medium-size green bell pepper, sliced

BEEF MECHADO PROCEDURE

Lard the center of the beek with the strips of fat. Place the larded beef in a saucepan with the onions, vinegar, tomato sauce, bay leaves, and enough water to cook the beef. Simmer until the beef is tender.
Season to taste. Add peppercorns, potatoes, and bell pepper. Cook until potatoes are tender. Slice the meat thinly before serving.

Delicious Pork Longganisa Recipe

LONGGANISA INGREDIENTS

1 kilo ground pork (include the pork fat)
1 spoon salt
1 spoon brown sugar
1 spoon paprika
1/4 teaspoon saltpeter (salitre)
1/2 teaspoon crushed laurel leaves
1/2 teaspoon ground black pepper
1/2 teaspoon red peppers, minced
4 cloves of garlic, crushed then minced
1/4 cup vinegar
1/8 cup soy sauce
Sausage casings

LONGGANISA PROCEDURE

In a big mixing bowl, combine all ingredients except the sausage casings. Mix well and let stand for an hour.
Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end.
Tie the middle of the sausage casing in intervals of about 3 inches.
Keep refrigerated for 2 to 3 days.
To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

TIP: Longganisa is best served with steamed rice or Fried Rice

Homemade Empanada Recipe

EMPANADA INGREDIENTS

1 package ( 14 oz ) frozen puff pastry dough

3/4 lb. ground chuck or lean pork

1 medium potato, pare and diced

3/4 teaspoon of salt

1 small chopped onion

3 tablespoon of raisins ( this is optional )

2 tablespoon of diced red sweet pepper

1 clove of minced garlic

1/8 teaspoon of pepper

2 tablespoon of oil

EMPANADA PROCEDURE

Saute garlic and onion in hot oil and add meat and saute until meal is brown. Add potatoes, seasonings and red pepper and cook until potatoes are tender.
Remove from heat, drain excess fat, add raisins, and let cool. Roll pasty to 1/8 inch thickness and cut into 4 inche squares
Take a piece of dough, wet edges with water, place a spoonful of filling on one side of dough, fold the other side over to form a triangle
Press edges with fork tines to seal. Arrange turnovers on cookie sheet and let it rest for 30 minutes.
In the meantime, preheat oven to 400 degree F .
Bake in preheated oven 25 to 30 minutes.

Healthy Banana & Peanut Salad Recipe

Banana & Peanut Salad Ingredients

8 Ripe Bananas

6 tbsps Chopped peanuts

- Mayonnaise (as needed)

1 Iceberg Lettuce



Banana & Peanut Salad Preparation

Chop up the bananas, add nuts and mix in with mayonnaise, serve on lettuce leaves.

Servings: 8

Creamy Ginataang Talong Recipe

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



Ginataang Talong Preparation

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.

Servings: 4

Delightful Ampalaya Salad Recipe

Ampalaya Salad Ingredients

1 lbs Ampalaya (bitter melon)

1/4 lbs Cooked shrimp

1 Sliced onion

2 Sliced tomatoes

1 Sliced seedless cucumber

3 tbsp Olive oil

1 cup Raisins

1/2 tsp Sugar

1 tbsp Sea salt (for onion)

1 tbsp Distilled white vinegar



Ampalaya Salad Preparation

Slice the melon in half, remove the pith and seeds, then dice the melon. sprinkle with salt, and squeeze out the bitterness, followed by a thorough rinsing. Place the melon in a large salad bowl, add the shrimp and onions, mix the vinegar, sugar, salt & pepper, and olive oil into a separate small container to make the vinaigrette, then blend it in with the other ingredients in the bowl. Serve chilled with tomato and cucumber slices.

Servings:  4

Delicious Sawsawang Kamatis (Tomatoe Dip) Recipe

Sawsawang Kamatis (Tomatoe Dip) Ingredients

3/4 lbs Ripened red tomatoes

2 tbsps Grated fresh ginger

1 Sliced scallion

2 tbsps Chopped peeled mango

1/4 tsp Salt

1/2 tsp Fresh ground pepper



Sawsawang Kamatis (Tomatoe Dip) Preparation

Slice the tomatoes and place them in a line on a large platter. Spread ginger, mango and scallion, and salt and pepper evenly over the tomato slices.

Servings: 1

Classic Adobong Gulay Recipe

Adobong Gulay Ingredients

1/2 lb Talong

1/2 lb Potatoes

1 Chopped onion

2 cloves Minced garlic

- Vegetable oil (as needed)

- Peppercorn (as needed)

2 Bay leaves

- Soy sauce (as needed)

1/2 tsp Sugar

1 tsp Freshly ground pepper



Adobong Gulay Preparation

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.

Servings:  4

Quick Achara Recipe

Achara Ingredients

1 Shredded green papaya

2 Sliced onions

2 Julienned carrots

1 Sliced red pepper (sweet)

3 cups Cider vinegar

1/4 cup Sugar

1 tsp Salt

1 tsp Freshly ground pepper



Achara Preparation

Shred the papaya using a hand grater, boil in vinegar, add other ingredients and simmer for 25 minutes.

Servings:  4

Traditional Rellenong Gulay Recipe

RELLENONG GULAY INGREDIENTS

2 tbsps. oil
1 tbsp minced garlic
2 medium size onions, chopped
1 piece sayote, diced
100 grams pechay (separate stems from leaves)
50 grams sitaw, diced
50 grams toge, cleansed
2 tbsps. oyster sauce
Gata from 3 coconuts

RELLENONG GULAY PROCEDURE

Heat oil then saute the garlic and onions. Add sayote, chopped pechay stems, sitaw, toge and oyster sauce. Cook until almost done.
Prepare the pechay leaves. Dip the leaves in hot water to warm them then dry with a towel.
Place some filling at the center of each leaf then wrap to enclose.

COOK THE STUFFED PECHAY IN ANY OF THE FOLLOWING WAYS:

In a wok, steam the stuffed pechay in a little amount of oyster sauce and water until done.
Cook the stuffed pechay in gata until tender.
Fry the stuffed pechay until done.

Rich Pork Puchero Recipe

Pork Puchero Ingredients

2 lbs Pork butt or shoulder, cut into small cubes

1 oz Thinly sliced pepperoni

4 Chopped green onions

1 Celery stalk

1 head Cabbage

2 Potatoes, cut into small cubes

1/4 lb Green string beans

1 Chopped green pepper

2 tbsps Vegetable cooking oil

2 cloves Crushed garlic

1/2 cup Tomato sauce

1 cup Garbanzo beans

2 tbsps Salt



Pork Puchero Preparation

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 Pepperoni slices. Pour the tomato sauce over the meat and vegetables.


Servings:  8

Tasteful Pork Empanadas Recipe

Pork Empanadas Ingredients

1 1/4 oz Pkg of double crust pastry

3 cups Finely minced pork

1 tbsp Olive oil

2 tbsp Minced garlic

1/4 cup Very finely minced onions

1/4 cup Minced tomatoes

1 cup Chopped hard-boiled eggs

1 cup Finely chopped sweet pickles

1 tsp Salt

1 tsp Freshly ground pepper



Pork Empanadas Preparation

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 30 minutes, until the pork is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.


Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.


bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º


Servings:  14

Luscious Sweet & Sour Pork Recipe

Sweet & 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 tbsp Peanut oil

1 cup Water

2 tbsps Soy sauce

1/4 tsp Salt

1 tbsp 1 Tbsp. sugar

2 tbsp All-purpose flour



Sweet & Sour Pork Preparation

Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet, the 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.

Servings:  4

Wonderful Chicken Empanadas Recipe

Chicken Empanadas Ingredients

1 1/4 oz Pkg of double crust pastry

3 cups Finely chopped chicken

1 tbsp Olive oil

2 tbsp Minced garlic

1/4 cup Very finely minced onions

1/4 cup Minced tomatoes

1 cup Chopped hard-boiled eggs

1 cup Finely chopped sweet pickles

1 tsp Salt

1 tsp Freshly ground pepper



Chicken Empanadas Preparation

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the chicken is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.


Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.


bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º


Servings:  14

Crunchy Lumpia Recipe

Lumpia Ingredients

2 lbs Ground pork meat

1 pkg Lumpia wrappers

1/2 lb Finely chopped onions

1/2 lb Finely chopped carrots

-

Vegetable oil (as needed)

1 cup Raisins

2 Eggs

1 tsp Salt

1 tsp Freshly ground pepper



Lumpia Preparation

Mix your ingredients in a bowl, take large spoonfuls and roll then in your wrappers. Deep fry the Lumpia in vegetable oil until golden brown.

Serve with sweet and sour sauce, or your sauce of choice


Servings:  1

Perfection Bangus Cordon Bleu (Milk Fish Cordon Bleu) Recipe

BANGUS CORDON BLEU INGREDIENTS

1 medium size boneless bangus
Soy sauce and kalamansi juice
2 tbsps. oil
2 cloves garlic, crushed
1 large onion, chopped
1/2 cup raisins
1/2 cup kesong puti or cottage cheese
1/4 cup chopped ham
1/4 cup green peas
1 tbsp. chopped celery
1 tbsp. chopped parsley
1/4 cup diced carrots
1/4 kilo bacon

TOPPING:
1/4 cup butotn mushrooms, sliced
1 tbsp. soy sauce
1 hard boiled egg, chopped

BANGUS CORDON BLEU PROCEDURE

Rub the fish with soy sauce and kalamansi juice. Set aside. In a skillet, heat the oil then saute the garlic, onions, raisins, kesong puti, ham, green pease, celery, parsley, and carrots. Cook for about 10-15 minutes. Cool.
Stuff the deboned fish with the sauteed mixture. Wrap the bangus with strips of bacon. Wrap in aluminum foil then bake or grill until fish is cooked. Remove the foil and bake uncovered until bacon is crisp and brown.

PREPARE SAUCE: Combine the mushrooms, soy sauce, drippings and boiled egg. Cook until thick. Serve with the stuffed bangus.

TIP: The stuffed bangus can also be breaded instead of being wrapped in bacon then deep fried until golden brown.

Popular Ginisang Munggo Recipe

Ginisang Munggo Ingredients

1 lb Large shrimp

2 cups Dry mung beans

1 Yellow onion, peeled and sliced

2 tbsps Peanut oil

2 cloves Sliced garlic

4.1/2 cups Chicken soup stock

1 Thin slice of fresh ginger

1 tsp Salt

1 tsp Freshly ground pepper



Ginisang Munggo Preparation

Soak beans overnight, then hull them by rubbing them in your hands, scoop out the hulls from the container, then rinse the beans.

Add peanut oil into a large preheated saucepan, and stir fry your yellow onion and garlic, then add your chicken soup stock and your slice of ginger. Bring the lot to a boil, reduce heat, cover, simmer for 20 minutes, remove your ginger, then continue cooking for about 10 minutes.


Add shrimp, salt and pepper, and cook for another 6 or 7 minutes, allowing the shrimp to absorb the flavor.


Servings:  4

Yummy Chicken Adobo Recipe

Chicken Adobo Ingredients

1 whole Chicken

1 tbsp Pepper

1 tbsp Salt

1 cup Peanut Oil

1/4 cup Distilled white vinegar

1 head Macerated Garlic



Chicken Adobo Preparation

Cut your chicken into pieces, add the salt and pepper, then place in a large saucepan with the vinegar, and macerated garlic, letting it simmer until the chicken is tender. You can add water if you feel the chicken is getting dry. Once it reaches the desired tenderness, add the peanut oil and stir fry until the chicken is golden brown.

Servings:  4

Traditional Binagoongang Baboy Recipe

Binagoongang Baboy Ingredients

2 lbs Pork loin, cut into small cube

1/2 cup Balsamic vinegar

1/2 cup Bagoong fish paste

4 cloves Minced garlic

8 Peppercorns



Binagoongang Baboy Preparation

Place pork cubes, peppercorns, and garlic in a medium sized, shallow container for 24 hours.

Place the contents, along with the bagoong, an marinade into a large saucepan, or deep wok, then cook over medium heat for about 45 minutes, checking periodically to make sure the pork isn't burning, or too dry, if so, you may add a little water.


Servings: 4

Terrific Beef & Pork Sinigang Recipe

Beef & Pork Sinigang Ingredients

2 lbs Beef, cut in pieces

1/2 lbs Pork, cut in pieces

2 Ripe tomatoes

3 Chopped radishes

1/2 cups Tamarind fruit

2 cups Kangkong leaves

8 cups Rice Water

1/4 tsp Patis

1/2 tsp Fresh ground pepper



Beef & Pork Sinigang Preparation

Place tomatoes and tamarind into a saucepan with the rice water, bring to a boil, add beef and pork, be sure to remove the skin and seeds from the tamarind once it has softened. You can then add the rest of the ingredients, and cook for 20 minutes. Serve seasoned with patis and freshly ground pepper.

Servings:  8

Tempting Beef Puchero Recipe

Beef Puchero Ingredients

2 lbs Pork, cut into small cubes

1 oz Chorizo

4 Chopped green onions

1 Celery stalk

1 head Cabbage

2 Potatoes, cut into small cubes

1/4 lb Green string beans

1 Chopped green pepper

2 tbsps Peanut oil

2 cloves Crushed garlic

1/2 cup Tomato sauce

1 cup Garbanzo beans

2 tbsps Salt



Beef Puchero Preparation

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.


Servings:  8

Savory Beef Empanadas Recipe

Beef Empanadas Ingredients

1 1/4 oz Pkg of double crust pastry

3 cups Ground Beef

1 tbsp Olive oil

2 tbsp Minced garlic

1/4 cup Very finely minced onions

1/4 cup Minced tomatoes

1 cup Chopped hard-boiled eggs

1 cup Finely chopped sweet pickles

1 tsp Salt

1 tsp Freshly ground pepper



Beef Empanadas Preparation

Flatten the pastry dough and cut into 4-inch squares.

Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the beef is completely cooked. Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste. You may also want to include some hot peppers such as chipotle, or jalapenos.


Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.


bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º


Servings:  14

Delicious Beef Adobo Recipe

Beef Adobo Ingredients

2 lbs Beef

2.1/4 cups Water

1/2 cup Soy sauce

1/2 cup Distilled white vinegar

4 cloves Crushed garlic

1/2 tsp Pepper

1/4 cup Sugar



Beef Adobo Preparation

Dice your meat into small cubes, mix in other ingredients in a large saucepan and bring to a boil, then lower heat and simmer for 60 minutes, or until beef is tender.

Serve with rice and Adobo sauce.


Servings: 4

Delightful Red Salted Egg Salad Recipe

Red Salted Egg Salad Ingredients:

4 Salted Eggs
1 small sized Cucumber
5 of Red Shallots, thinly sliced (or 1 of Onion)
3 of Red Chillies, thinly sliced (de-seeded is optional)
3 Tablespoons of Lime Juice
1 Tablespoon of Pickled Garlic, finely chopped (optional)
2 Tablespoons of Coriander leaves, chopped
A pinch of Sugar (Optional)

Red Salted Egg Salad Instructions:

Cut the salted eggs into wedges
Place them in the serving plate
Sprinkle with sliced Cucumber, shallots, chillies and coriander leaves
Squeeze the Lime over the salad
Garnish with Lime wedges, and serve with rice porridge
Best Serve with rice and Tapa or Tocino.

Homemade Pansit Bam-e Recipe

Pansit Bam-e Recipe Ingredients:

1/2 kilo canton noodles

300 grams sotanghon noodles

1/4 kilo chicken breast

1/2 kilo lean pork

1/2 kilo shrimps

4 pieces Chorizo bilbao (or Chinese sausage)

5 cloves garlic, crushed

1 medium onion, sliced

1 medium red pepper, sliced

1 medium green pepper, sliced

1 cup brocolli heads

1 cup cauliflower heads

1/2 cup carrots, jullienned

1/2 cup snow peas

1/2 cup shredded cabbage

1/2 cup tenga ng daga (dried wood ear mushroom), chopped

4 tablespoons soy sauce, divided

2 tablespoons cane vinegar

4 tablespoons cooking oil

1 teaspoon brown sugar

1/2 teaspoon ground black pepper

1/4 cup sliced spring onions for garnishing (optional)

Pansit Bam-e Cooking Instructions:

Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips).

Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.

Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.

Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).

Saute the garlic and onions on medium heat in the oil used for frying the shrimp.

Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.

Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.

While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.

Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.

After 5 minutes, add the canton noodles, and mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles).

Add a dash or so of soy sauce to taste. Do not use salt!

Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.

Garnish with spring onions, and serve with calamansi (Philippine lemon), or lemon.

Indulgent Seafood Kare-Kare Recipe

SEAFOOD KARE-KARE INGREDIENTS

1 package kare-kare mix
200 grams sitaw, cut into 1/2 lengths
200 grams talong, sliced
1/2 kilo fish fillet, cubed
1/4 kilo mussels, cleaned
1/2 kilo prawns, cleaned
1/4 kilo oysters, shucked
2 tsps. kalamansi juice
Patis to taste
1/2 cup bagoong alamang

SEAFOOD KARE-KARE PROCEDURE

In a sauce pan, prepare the kare-kare mix as directed in the package. Drop the vegetables and cook until almost done.
Add the seafoods, paprika, and kalamansi juice. Boil once then simmer until seafoods are cooked. Season to taste. Serve hot with bagoong alamang.

Savory Sinigang na Baka (Beef and Tamarind Soup) Recipe

Sinigang na Baka Ingredients:

1 kilo Beef Shanks

2 medium size onion, quartered

2 medium size tomato, quartered

1 radish, sliced diagonally

4 gabi (taro root), cubed

2 medium size eggplant, sliced diagonally

1 bundle sitaw, cut into 2″ length

1 bundle kangkong leaves

2 tbsp Sampaloc / Tamarind Sinigang mix

3 Siling haba

Salt or Patis


Sinigang na Baka Cooking Instructions:

1. Wash the beef shanks thoroughly. Put in a large pot, cover with enough water then let it stay there for 5 to 10 minutes, this process will lessen the scum that rises to the surface when you boil the meat. Now throw the reddish water after minutes.

2. Add water again enough to cover the meat and bring to a boil, and simmer for 1 to 1 1/2 hours or until beef spareribs are tender. Take out all scum that rises to the surface. To add more water, make sure you add boiling water not just tap water, adding tap water will cause the meat shrink back.

3. When the meat is already tender add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate.

4. Add onion, tomato and sinigang mix and simmer for 3-5 minutes. Season with salt or patis (fish sauce). Add in eggplant, sitaw, and radish, cook for 3-5 minutes.

5. Then add kangkong leaves and sili haba. Cook for another 2 minutes or until vegetables are cooked. Serve hot.

Heavenly Spaghetti Carbonara Recipe

Spaghetti Carbonara Ingredients:

1 lb. spaghetti
¼ cup heavy cream
½ lb. bacon, cut into ½-inch dice
4 eggs
1 tsp extra virgin olive oil
2 Tbsp chopped parsley
¾ cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste

Spaghetti Carbonara Cooking Instructions:

Fill a large soup pot with cold water and add a handful or so of  salt. Stir and taste; it should taste like seawater.
Cover the pot and heat the water until it boils.
Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley.
Serve right away, with additional grated cheese if desired.

Distinctive Daing na Bangus (Milkfish) Recipe

Daing na Bangus Ingredients:

2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on
2/3 cup vinegar
1 tsp. salt
1/4 tsp. freshly ground black pepper
4 cloves crushed garlic.
4 tbsps. of cooking oil

Daing na Bangus Cooking Instructions:

Marinating Instructions:
Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan)
Sprinkle the crushed garlic on all the Bangus surface
Now pour in vinegar, then season with pepper and salt.
Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.
To Cook:
In a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat.
Place the Bangus fillet, skinside down.
Lower heat to medium and cook uncovered about 4 minutes each side.
Brown the marinade garlic and place it on top of the bangus.
Serve Daing na Bangus with rice, and atchara.

Classic Sinangag (Garlic Fried Rice) Recipe

Sinangag Ingredients:

4 cups of leftover rice; cold and well preserved
1 small Carrot chopped
1/4 cup Cabbage chopped
6 cloves garlic; minced
Olive oil or Cooking Oil
Salt and pepper to taste
1 tablespoon stems of scallions; chopped

Optional:
2 well beaten eggs; fried and sliced in pieces
1/4 cup leftover Luncheon Meat or Ham



Sinangag Procedure:

Sauté garlic and when browned, add the Luncheon Meat or Ham, and salt to taste.
Turn to high heat, then add rice and thoroughly mix well for 5 minutes with the other ingredients.
Add the eggs (optional) and scallions. Continue mixing until all ingredients are well blended.
Salt and pepper in preference to your taste.
Remove from fire and serve.

Sinangag Cooking Tips:
Meat ingredients that you can add to Sinangag are Luncheon Meat, Ham, Fried fish, Bacon, Tocino, Hotdog, Sausage, Corned beef, etc.
Vegetable ingredients that you can add to Sinangag are Green peas, Onion, Carrots, Potato, Tomato, etc.

Famous Asparagus with Bacon Risotto Recipe

Asparagus Risotto Ingredients:

1/4 kilo Asparagus
2 Tbsp Butter
1/4 cup chopped shallots
1/4 cup sliced mushrooms
1 cup Rice
1/2 half cup SPAM Luncheon Meat ( left over from breakfast you can substitute other meat)
1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
about 3 1/2 cups chicken stock (you can use 2 Chicken Broth cubes if you dont a have Chicken stock)
1/2 cup freshly grated Parmesan cheese
2 pcs Sliced Mozarella
Salt and pepper

Asparagus Risotto Cooking Instructions:

Wash the asparagus then break off and discard the tough ends, about the last inch of the Asparagus.
Cut the Asparagus into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces.
Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes.  At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
In a  saucepan, heat 2 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
While the shallots are cooking, bring the stock to a simmer in a saucepan.
Now add the White wine.  Slowly stirring the rice to allow it to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm ( al dente ) to the bite, about 15 to 20 minutes. Now add the Mushrooms and Spam Luncheon meat, mix it well together with the cooked rice then remove from heat.
Gently stir in the Parmesan and Mozarella cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste.
For the Asparagus with Bacon topping, wrap a piece of Bacon on each of the 4 Asparagus then sear on a frying pan. Once the bacon is golden brown place it on top of the Risotto.
Serve while Hot.

Savory Ginisang Sitaw (Sauteed String Beans) Recipe

Ginisang Sitaw Ingredients:

2 to 2-1/2 cup of string beans
1 cup cubed pork
1 cup shrimp
1 tbsp minced garlic
2 to 3 tbsp chopped onion
2 to 3 tbsp chopped tomato
2 tbsp cooking oil
2 pcs beef or pork broth cubes
Salt or fish sauce to taste
2 to 3 tbsp of oyster sauce

Ginisang Sitaw Procedure:

Heat some cooking oil in a saucepan.
Saute the garlic, onion and tomato.
Saute the pork and let it cook.
When the pork is cooked, put in the shrimp. Let it cook for a few minutes.
Add the broth cubes. Let it dissolved.
Add the string beans.
Add the oyster sauce and give it a good mix.
Let it simmer for 5 to 10 minutes.
Season it with salt or fish sauce if needed.
When the string beans is cooked according to your preference, then its done.
Serve with steamed rice.

Superb Inihaw na Liempo (Grilled Pork Belly) Recipe

Inihaw na Liempo Ingredients:

Sliced pork belly (however much you want)
2 tbsp of garlic
Ground black pepper to taste
3/4 cup of soy sauce
1/4 cup lemon juice or calamansi juice

Ingredients For the basting sauce

1/2 cup soy sauce
1/4 cup of ketchup
2 to 3 tbsp of cooking oil

Inihaw na Liempo Procedure:

Combine all the main ingredients in a container
Marinate it for at least 24 hours
Mix all the ingredients for the basting sauce
Grill the pork bellies while basting it with the sauce from time to time

Fresh Steamed Lapu-Lapu Recipe

STEAMED LAPU-LAPU INGREDIENTS

1 whole lapu-lapu or bacoco
1 tbsp. light soy sauce
1 tbsp. kalamansi juice
2 pieces tanglad leaves
2 onions, sliced
1 stalk leeks, sliced
1 sprig spring onions, sliced
1 small piece ginger, minced

SALSA BLACA:

1/4 cup butter
1/4 cup all purpose flour
1-2 cup fish stock
Salt and pepper to taste
Chopped kinchay
Hard-boiled egg, sliced
Dayap, sliced

STEAMED LAPU-LAPU PROCEDURE

Rub the fish with soy sauce and kalamansi juice. Prepare a steamer. In the bottm pan, put the tanglad leaves, onions, leeks, spring onions, and ginger. Add enough water. Steam the fish until done. Cool then arrange on serving platter. Strain the fish stock.
Prepare Salsa Blanca: In a saucepan, heat the butter until melted then add the flour. Stir until blended but do not brown. Gradually whisk in the fish stock. Add just enough to make a slightly thick consistency. Season to taste. Pour over the steamed fish. Top with chopped kinchay, sliced egg, and dayop.