Kinchay Guisado

INGREDIENTS:
140 grams kinchay
50 grams tokwa, cubed
50 grams tomatoes
25 grams onion
5 grams garlic
89 grams tahure sauce
3 tablespoons cooking oil
Salt & pepper to taste

PROCEDURE:
Fry tokwa. Remove from pan then set aside. Heat oil. Add garlic, onion and tomatoes. add tahure sauce and little broth. Add tokwa and kinchay. Season with salt and pepper and continue cooking until done. 

Pork Humba

INGREDIENTS:
2 tablespoons oil
1 kilogram liempo, sliced into bite-size picees
2 cups soup stock
1/2 cup black beans
1/2 cup soy sauce
1/2 cup vinegar
1 tablespoon sugar
Vetsin
Black pepper
1 cup chopped cashew nut

PROCEDURE:
Heat oil in pan and saute garlic. Add meat and mix well in 5 minutes.

Pour soup stock and let boil. Add black beans, soy sauce, vinegar, sugar, vetsin, and black pepper.

Add cashew nuts before serving.

Scoop over steamed rice.

You might also like: Lechon Paksiw

Grilled Tuna Belly

INGREDIENTS:
3300-400 grams fresh tuna belly
4 pieces calamansi
2 teaspoons oil
Garlic, crushed
50 grams onion, chopped
1 teaspoon soy sauce
Salt & pepper to taste
Steamed rice

PROCEDURE:
Marinate tuna with calamansi. Set aside.

Heat 1 teaspoon oil in pan. Saute garlic and onion and then add togue. Set aside

Mix soy sauce, remaining oil, salt and pepper for basting. Set aside.

Grill tuna belly, brush with mixture once in a while.

Serve with togue and steamed rice.

You might also like: Grilled Prawn

Braised Mushrooms With Young Corn

INGREDIENTS:
8-10 pieces (approximately 200 grams) button mushroom
8-10 pieces (approximately 200 grams) straw mushroom
8-10 pieces (approximately 300 grams) young corn
1//2 cup chicken broth
2 tablespoon oyster sauce
2 tablespoon cornstarch, dissolved in water
1 tablespoon sugar
Salt and MSG to taste.

PROCEDURE:
Boil mushrooms and young corn in a pan for 2 minutes. Drain on a strainer. Pour 1/2 cup chicken broth, add salt, vetsin, sugar, oyster sauce on a pan.  Add mushrooms and young corn, followed by cornstarch for thickening. Pour on a boat dish and serve.

You might also like: Baby Corn Soup With Chicken 

Adobong Baka Sa Gata

INGREDIENTS:

1 kilo beef, kampo part, cubed

1 clove garlic, crushed

1/3 cup vinegar

1/4 teaspoon freshly ground pepper

4 cups coconut milk

1/2 kilo papaya, sliced horizontally 

Water to cover the meat

Salt to taste

PROCEDURE:

Put cubed beef, garlic and vinegar in a casserole. Fill with just enough water to cover the meat. Cook until tender.

Pour in coconut milk and put in papaya. Stir slowly until the mixture boils and papaya is cooked. Season with salt and pepper to taste. Simmer.

You might also like: Chinese Style Adobo Recipe

Laing

INGREDIENTS:

Gabi leaves

Garlic

Onion

Ginger

Pork, cut into small cubes

Shrimps, shelled but leaving the last tail segment intact

Bagoong alamang

Siling labuyo

Salt and vetsin to taste

PROCEDURE:

Mix together all ingredients  except gabi leaves and seasoning, in a wok, then bring to a boil. Then add gabi leaves. Simmer until cooked. Season with salt and vetsin to taste.  

You might also like: Bamboo Shoot Yum Recipe

Pork Sinigang

INGREDIENTS:

1 kilo pork loin

1/2 cup quartered tomatoes

1 piece onion, sliced

1 clove garlic, crushed and peeled

1 cup fresh sampalok or tamarind juice

1 liter water

1 piece labanos or radish

1 bunch sitaw or string beans, cut into serving lengths

2 pieces eggplants

2 pieces finger sili

Salt and water

PROCEDURE:

Saute garlic, onions and tomatoes. Add sliced pork loin and water, and let boil for 30 minutes. When pork is tender, add vegetables. Season with salt and pepper. Follow with sampalok juice and finger sili. Let boil for 10 minutes. Serve hot.

You might also like: Hawaiian Pork Spareribs Recipe

Kare-Kareng Pata Ng Baboy

INGREDIENTS:

1 piece pata or pig's feet, cut into serving pieces and pre-boiled

2 pieces large eggplant. cut into diagonal pieces

1 piece small banana heart, sliced into quarters

5 pieces string beans

10 pieces pechay leaves

2 tablespoon annatto oil

1 piece small onion, chopped

1/2 cup rice flour, toasted

1/2 cup peanuts, toasted and ground

1 teaspoon garlic, crushed

PROCEDURE:

Boil pata until tender. Save stock.

In a casserole, saute garlic and onions using annatto oil for 2 to three minutes. Add stock and bring to a boil. Add banana heart and cook for 5 minutes. Then follow with beans, eggplant and pechay. Cook for another 5 minutes. Remove vegetables and set aside.

Add rice flour and peanuts to the remaining sauce in the casserole along with pata. Bring to a boil, and stir continuously until the sauce thickens.

Pour pata mixture into a clay pot. Then arrange vegetables on top and serve.

You might also like: Lechon Paksiw Recipe

Shark's Fin With Crab Rice

INGREDIENTS

200 grams shark's fin

100 grams crab roe

Sesame oil

Chicken powder

Salt to taste

Cornstarch mixture

Superior Stock:

Mixture of pork, chicken and ham boiled in water

PROCEDURE

Boil shark's fin. add shark's fin to superior stock and remaining ingredients except cornstarch mixture. Add cornstarch mixture and stir. Let boil. Serve hot.

You might also like: Crab With Chili Sauce Recipe

Cheese Siomai

INGREDIENTS

1 cup cottage cheese

1 cup cooked fish fillet, flaked

2 teaspoons chopped kinchay

2 tablespoons minced carrot

2 tablespoons minced celery

1/4 cup cornstarch

2 eggs

1 teaspoon salt

1/8 teaspoon pepper

Molo wrappers

PROCEDURE

Combine all ingredients, except molo wrappers, in a bowl. Mix well. Drop one tablespoonful mixture at center of molo wrapper ten fold. Steam for 15 to 20 minutes. Serve with soy sauce and calamansi.

You might also like: Baked Mac And Cheese Recipe

Stir-fried Beef With Pineapple

INGREDIENTS

250 grams beef tenderloin

Salt and pepper

10 grams garlic, chopped

100 grams white onion, chopped

150 grams pineapple

5 grams oyster sauce

3 grams peppercorn

100 grams spring onion, chopped

PROCEDURE

Slice beef tenderloin and marinate with salt and pepper.

In a pan with little oil, saute garlic, white onion and beef. Put pineapple, oyster sauce, peppercorn and spring onion. Serve hot.

You might also like: Beef Caldereta Recipe

Cheese Nachos

INGREDIENTS

120 milliliters cheddar cheese, shredded

2 pieces corn tortilla, fried

8 pieces jalapenos, drained

1 cup shredded lettuce

1/2 cup salsa (store-bought)

1/2 cup sour cream

PROCEDURE

Place shredded cheeses over each tortilla. Arrange 4 jalapenos atop each tortilla, one on each quarter, then place tortilla in toaster to melt cheese. While cheese is melting, place shredded lettuce on center plate then put salsa and sour cream over lettuce at opposite end. Remove tortilla from toaster oven and cut each into quarters around edge of plate. Serve.

You might also like: Cheese Siomai Recipe

New Hampshire Pumpkin Soup

INGREDIENTS

1 kilo pumpkin, peeled and sliced into cubes

1/2 cup butter

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1/2 teaspoon nutmeg

750 milliliters fresh milk

2 tablespoons brown sugar

Salt and pepper

Grated Cheddar cheese for garnish

Chopped cilantro for garnish

PROCEDURE

In soup pot, saute pumpkin in butter. Lower heat and cover pot. Cook until pumpkin becomes tender then add all spices. Cook for a few minutes then add milk.

Mix in sugar. bring mixture to a boil then season with salt and pepper. Let soup cool then puree in blender or food processor; strain. Reheat in soup pot. Garnish with cheese and cilantro.

Frozen Bananas

INGREDIENTS
1 piece ripe lacatan banana, peeled
2 pieces popsicle sticks
Honey or peanut butter (optional)
Toasted wheat germ or chopped nuts

PROCEDURE
Cut banana in half, or even thirds. Insert one stick lengthwise through center of each section. Wrap in plastic and place in freezer. When ready, dip in honey (or smash with peanut butter) and roll in toasted wheat germ or chopped nuts.

Grilled Prawn

INGREDIENTS
150 grams prawn, washed and trimmed
3 tablespoons onion juice
3 tablespoons ginger juice
Salt and pepper


PROCEDURE
Marinate prawn in onion juice, ginger juice, salt and pepper.

Grill onion until done. Serve hot.

Prawn In Sesame Seeds

INGREDIENTS
6 pieces king prawn
Cooking oil
1 teaspoon sesame seeds
Red pepper
Crushed garlic
Pinch of salt

PROCEDURE
Deep fry prawn in hot oil then remove from pan. Set aside.

In another pan, saute sesame seeds, pepper and garlic; add salt to taste.

Add fried prawn. Serve while hot.

Steamed Whole Fish

INGREDIENTS
1 pound sea bass, perch or lapu-lapu
2 slices ginger root, peeled and shredded
2 pieces spring onion, chopped
2 ounces cooked ham, chopped
2 pieces Chinese dried mushrooms, soaked, squeezed dry, stalk removed, chopped
2 ounces bamboo shoot, sliced
3 tablespoons sherry
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt

PROCEDURE
Clean fish and remove scales. Slice both sides diagonally 1/2 inch deep. Dry fish well and place on plate. Put ginger, spring onion, ham, mushroom and bamboo shoot on top of fish. Mix sherry, soy sauce, sugar and salt in jug and pour over fish. Steam for 15 minutes and serve hot.

Creamy Caramel Nuts

INGREDIENTS
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup light cream
2 tablespoons light corn syrup
1 tablespoon margarine
1 tablespoon vanilla
2 cups walnut halves

PROCEDURE
In saucepan, combine sugar, cream and syrup. Cook until a little mixture dropped in cup of cold water forms into a soft ball. Add margarine and vanilla. Let cool at room temperature. Do not stir until luke warm. Beat just until mixture begins to lose gloss.

Stir in nuts until all are well coated. Turn out onto waxed paper. Separate nuts with spoon or two forks. Let stand until cool and firm.

Milky Carrots

INGREDIENTS

1 piece onion, chopped

1 tablespoon butter or margarine

1 bunch carrot, cleaned and sliced

3/4 cup milk

Pepper

PROCEDURE

Saute onion in butter. Add carrot, milk and pepper. Let simmer over medium heat for 15 minutes, stirring constantly. Serve.

Beef Roll With Mustard

INGREDIENTS

100 grams beef tenderloin

20 grams green mustard

50 grams green banana

15 grams herb

20 grams carrot

10 grams ginger

15 grams fresh chili

Pineapple

PROCEDURE

Slice beef and boil until medium rare. Cut green mustard, green banana, herb, carrot, ginger, fresh chili and pineapple. Wrap beef together with vegetables in rice paper. Serve.