Ingredients:
2 tablespoons vegetable oil
1 onion sliced
3 cloves garlic, crushed
1 lb pork shoulder, sliced thinly
1 chicken breast, deboned and sliced thinly
1/2 lb shrimp, peeled
2 tablespoons soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup green beans
2 carrots
3/4 cup dried black mushrooms or
3/4 cup shiitake mushroom (optional)
1 (1 lb) package pancit noodles (Chinese wheat noodles)
1/2 teaspoon freshly ground black pepper patis, to taste(Filipino fish sauce)
4 green onions, sliced
1 lemons or 1 kalamansi, cut into wedges
How to Cook:
- If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
- Set aside. Heat oil over medium-high heat in wok or large skillet.
- Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor.
- Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms.
- Cook until vegetables are tender, yet crisp, 5-8 minutes.
- Add noodles, mixing gently to prevent them from breaking.
- Cook until liquid is absorbed and noodles are done, about 10 minutes.
- Remove from heat. Season with black pepper and patis.
- Garnish with green onions and lemon wedges.
Ingredients:
1/2 cup water
1/4 cup evaporated milk
1/2 cup milk
1 egg 1/2 cup sugar
3/4 teaspoon salt
5 tablespoons softened butter
1 tablespoon oil
4 cups flour
3 teaspoons yeast breadcrumbs
How to Cook:
- Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds.
- Run tap water over the egg for 30 seconds to warm it.Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.
- The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it turned out well anyway).
- Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
- When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and roll in bread crumbs in an oval shape; place on baking sheet.
- Cover and leave to rise in a warm place until doubled.Bake for 10 to 15 minutes, until golden brown.
Ingredients:
oil
2-3 cloves garlic, minced
1 medium-size onion, chopped
1/2 kilo pusit (squid), cleaned
1/2 cup vinegar
1/2 cup water
patis (fish sauce) and pepper
How to Cook:
- Heat oil on a skillet over medium heat. Saute garlic and onion.
- Add cleaned squids. Add patis and pepper to taste. Saute for about 10-15 minutes.
- Add water and vinegar. Do not stir. Lower the heat and simmer for about 15 minutes or until squid is done.
- Serve with steamed rice.
Note: Do not over cook the squids. The meat can get tough.
Ingredients:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Procedure:
- Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
- Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
- Bake in the preheated oven for 30 minutes, or until heated through.
Ingredients:
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
How to Cook:
- Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
- In a large bowl, cream butter and 3 cups sugar.
- Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts.
- Divide into prepared pans.
- Bake for 1 hour, until a toothpick inserted in center comes out clean.
Ingredients:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Procedure:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Ingredients:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
How to Cook:
- Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges.
- Fold the edges of the chicken over the filling, and secure with toothpicks.
- Mix the flour and paprika in a small bowl, and coat the chicken pieces.
- Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon.
- Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
- Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.
- Cook, stirring until thickened, and pour over the chicken. Serve warm.
Ingredients:
1 big bowl of kangkong (river spinach)
1/4 kilo of pork, cut into small pieces
1/4 cup of vinegar
1/4 cup soy sauce
5 cloves of garlic, minced
1 onion, diced
2 laurel leaves (bay leaves)
1/2 teaspoon of monosodium glutamate (MSG)
1 cup pork stock (broth) or bouillon pork cube dissolved in water
Salt and pepper to taste
How to Cook:
- Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
- Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
- Let simmer then add the vinegar. Do not stir for 5 minutes.
- Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
- Serve hot with rice.
Ingredients:
3 bundles of sitaw (string beans), cut into 2″ lengths, discarding the ends
1/2 kilo pork, menudo cut
1/2 cup water
3 tbsp vinegar
1 to 2 cube(s) of tokwa or tofu, cut into smaller cubes, deep-fried until light brown
oil
1 medium size onion, chopped
3 cloves garlic, minced
3 tbsp soy sauce
salt and pepper
How to Cook:
- Heat oil on a skillet over medium flame. Saute garlic and onions. Add pork. Add salt and pepper to taste. Cook pork until almost brown.
- Add water and bring to a boil. Lower down the heat and simmer for about 15 minutes.
- Add the toyo, vinegar, and sitaw. Simmer for another 10 minutes.
- Add the tofu or tokwa. Simmer until the liquid has almost dried up.
- Serve with steamed rice.
Ingredients:
1/4 kilo pork (preferably the ear and face part)
2 big pieces tokwa (dry tofu)
2 cups cooking oil
6 cloves garlic
2 small onions
5 whole peppercorns
1 teaspoon salt
1/4 cup vinegar
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper, ground
How to Cook:
- Put the pork in a small pot or casserole and pour in enough water to cover the pork.
- Add in 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
- Bring to a boil skimming off scum as it rises, then lower the heat and simmer for about 1 hour.
- Remove the pork from the pot and let it cool.
- Strain and reserve 1/2 cup of the pork broth for the sauce.
- In a small pan, heat the oil and fry the tokwa (dry tofu) until golden brown on both sides.
- Drain the fried tokwa on paper towels and let it cool.
- Mince the remaining 3 cloves of garlic and 1 onion.
- In a large bowl, prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth.
- Slice the pork and the tokwa into 1/2-inch cubes and combine with the sauce.
Ingredients:
Chicken, cut into serving pieces(2 1/2 to 3 pound)
White vinegar(3/4 cup)
Soy sauce(1/4 cup)
Onion, thinly sliced(1/2)
Garlic, crushed(4-6 cloves)
Bay leaf(1-2)
Peppercorns(6-8)
Salt(1 teaspoon)
Water(1 cup)
Oil(1/4 cup)
How to Cook:
- Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate.
- Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender.
- Add water as necessary to keep the chicken from drying out.
- Remove the chicken from its sauce, reserving the sauce, and pat dry.
- Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.
- Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened.
- Toss the browned chicken pieces with the reduced sauce and serve with rice.
Ingredients:
1 oxtail
1 ox leg
1 ox tripe
2 medium sized eggplant cut in small pieces
1 banana heart sliced diagonally (optional)
1 bunch of pechay or baby bok choy
1 bunch of sitaw (snake/string beans)
1/2 head of cabbage
1 cup peanut butter
4-5 cloves of garlic, minced or chopped
1 big onion sliced thinly
3 tablespoon cooking oil
How to Cook:
- Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover.
- Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
- Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
- In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
- Put the meat in the skillet and continue mixing.
- Pour in the stock and bring to a boil for another 10 minutes.
- Add the vegetables.
- In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
- Serve hot with bagoong alamang and boil rice.
Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
How to Cook:
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Ingredients:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
How to Cook:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk.
- Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough.
- Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
How to Cook:
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
- Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
- Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
- Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through.
- Serve immediately.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
How to Cook:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
