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