Ingredients: 2 lbs goat meat, cut into 1 1/2 inch cubes 3 tablespoons distilled white vinegar 1 1/4 teaspoons salt 4 tablespoons olive oil 5 garlic cloves, peeled and minced 1 large onion, peeled and minced 1 (2 inch) cinnamon sticks 2 bay leaves 4 teaspoons tomato paste 2 medium potatoes 1/2 large red bell pepper 1 tablespoon whole black peppercorn fresh ground black pepper How to Cook:
Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
Drain the meat, saving the liquid, and pat it dry.
In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
Put in black peppercorns, cinnamon stick and bay leaves.
Stir and cook for another minute.
Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
Stir and cook for another minute. Add 2 cups of waters and bring to boil.
Cover, bring the heat to low and cook for 15 minutes.
Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
When the meat has cooked for 15 minutes, add the potatoes. Cover, and continue to cook for 45-60 minutes or until the meat is tender.
Seed the bell pepper and cut it into 1/4 inch wide strips.
When the meat is tender add the pepper into the stew.
Ingredients: 1/2 kg elongated green chilies, julienned (you can use a slightly milder substitute, try the serrano or jabanero) 200 g shrimp paste (The Thai version is not a substitute as it is very pungent and totally overpowering. Filipino shrimp) 4 garlic cloves, minced 1 whole onion, chopped 1/2 kg pork, cut into tiny pieces 1/2 kg plum tomato, chopped 4 tablespoons vegetable oil 1 cup thick coconut milk (the light version can be pretty bland) How to Cook:
In a pan or a wok, sauté garlic, onion, and tomatoes in oil.
When onion is slightly cooked, add pork.
Fry the mixture for 2 minutes until pork turned a little brown, and then add 1/2 cup of water.
Boil until water is almost gone and pork is completely cooked. Then add shrimp paste. 5 Add chilies.
Pour in the coconut milk, keep stirring. Simmer until mixture is dry. 7 Season with salt and pepper and serve hot with rice
Ingredients: 1 lb beef round steak or 1 lb beef sirloin or 1 lb beef tenderloin, sliced 1/4-inch thick 8 tablespoons kalamansi (native lemon) 1/2 cup dark soy sauce freshly-ground pepper 2 teaspoons garlic, minced 2 large onions, cut into rings 2 tablespoons cooking oil water How to Cook:
In a nonreactive bowl (non-metal), mix kalamansi juice, soy sauce, and garlic. Taste it, if it's too sour, add soy sauce; if it's too salty, add more juice. Balance out the flavors. Remember you can also adjust near the end of cooking the beef.
Cut up the beef into about 1/4" strips. Pound it with a meat tenderizer (optional). 3 Season the meat with ground pepper. Add meat to soy sauce mixture and stir to let it soak up the marinade evenly. Let sit in the marinade for at least 30 minutes.
Heat a (non-reactive) skillet. Add one tablespoon of oil. Stir fry the onion rings until translucent and a tiny bit brown on the edges but still with a bit of a crunch. Remove from skillet and set aside.
In the same pan, heat one tablespoon of oil. Pan-fry the beef working in batches, remove after browning on both sides.
When all the beef has been browned, pour the marinade into the skillet and bring to a slow boil and simmer for a few minutes or until cooked through. Adjust the sauce with more soy sauce or juice, or some water, to suit your taste. After adding soy sauce always let it cook a little.
Slide the beef slices onto a serving plate, arrange the onion rings on top. Make sure to pour all the rest of the cooking liquid on top (this is great on rice).
Ingredients: 1 kilo chicken/pork, cut into pieces 5 pieces potatoes, peeled and halved 1 red onion, diced 1 head garlic, minced 1 green bell pepper, sliced into strips 1 red bell pepper, sliced into strips 2 cups pork or chicken stock (broth) 1 cup tomato sauce 2 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil How to Cook:
In a cooking pot or wok, heat oil.
Sauté garlic and onions.
Add chicken/pork and slightly brown.
Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add the green and red bell peppers, simmer for an additional minute or two.
Ingredients: 1 1/2 kilo pork head 1/4 cup grilled liver, diced 2 small onions, minced 2 pieces red pepper, minced 1 head garlic, minced 6 pieces hot chili pepper, minced 2 tablespoons oil 1 cup vinegar 1 1/2 tablespoons liquid seasoning 1 teaspoon black pepper 1 teaspoon brown sugar 1 cup beef broth How to Cook:
Grill pork head to remove hair.
Boil the pork head until it is tender enough to chop.
Take out all the meat and dice.
In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
Pour in liquid seasoning, black pepper and brown sugar.
Ingredients: 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts How to Cook:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.
Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Ingredients: 2 lbs grated cassava 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping) 1 (12 ounce) can evaporated milk 1 (14 ounce) can coconut milk (Set aside 1/3 cup for Topping) 1 (13 ounce) can coconut cream (Set aside 1/3 cup for Topping) 2/3 cup sugar 3 eggs, plus 3 egg whites 1 cup grated coconut How to Cook:
Preheat oven to 325° f. In large mixing bowl combine cake ingredients.
Mix well. Pour equally into two large greased rectangular pans.
Bake until top is no longer liquid (approximately 30 minutes).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes. Cool cakes completely.
Ingredients: 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine, softened 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar Procedure:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients: 1 lb ground lean pork 1 medium carrot, chopped fine 1 medium onion, chopped fine 1 (8 ounce) can water chestnuts, drained and chopped fine 1 (8 ounce) can bamboo shoots, drained and chopped fine 8 garlic cloves 1 teaspoon grated fresh ginger 2 teaspoons soy sauce 1 teaspoon black pepper wonton wrapper, 1 package 1 large egg How to Cook:
In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
Roll, brush ends with beaten egg and finish the roll to seal.
Place seam side down on a cookie sheet and repeat until done.
Bake in a preheated 450 degree oven, turning once for around 20 minutes.
They should be cooked through and the wrappers are golden brown.
Serve hot.
Dipping sauce: 1/4 cup packed brown sugar 1/2 cup distilled white vinegar 1 teaspoon soy sauce 2 teaspoons water 1 teaspoon cornstarch, mixed with the water 2 -3 teaspoons freshly grated ginger How to Cook:
In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
Stir over high heat until sugar dissolves.
Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
Ingredients: 2 lbs beef, cubed 3 -4 cups water 1 medium onion, chopped 1 garlic clove, crushed 1 cup bell pepper, cut into strips 1 cup tomato sauce 1/2 cup tomato paste 2/3 cup liver, spread 1 cup grated cheese 1 cup unsweetened pineapple juice 1 tablespoon Tabasco sauce (optional) 3 large bay leaves 3 medium potatoes, sliced 2 medium carrots, sliced salt and pepper How to Cook:
Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,.
In a separate pan sauté garlic until almost brown. Add to beef and broth.
Add the tomato sauce and tomato paste and allow to simmer for ten minutes.
Add bay leaves, bell pepper, carrots, and potatoes.
Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste.
Add optional Tabasco sauce. Cook until cheese is melted, stir.
Remove bay leaves. Add water if the mixture is too thick.
Serve hot on individual servings of a bed of cooked rice.
Ingredients: 1 pound bulk mild Italian sausage 1 1/4 teaspoons crushed red pepper flakes 4 slices bacon, cut into 1/2 inch pieces 1 large onion, diced 1 tablespoon minced garlic 5 (13.75 ounce) cans chicken broth 6 potato, thinly sliced 1 cup heavy cream 1/4 bunch fresh spinach, tough stems removed How to Cook:
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven.
Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes.
Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Ingredients: 1 pound Italian sausage 1 clove garlic, minced 2 (14 ounce) cans beef broth 1 (14.5 ounce) can Italian-style stewed tomatoes 1 cup sliced carrots 1 (14.5 ounce) can great Northern beans, undrained 2 small zucchini, cubed 2 cups spinach - packed, rinsed and torn 1/4 teaspoon ground black pepper 1/4 teaspoon salt How to Cook:
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Ingredients: 4 cups eggplants, cut into 2x2 inch pieces 1/2 cup white vinegar 1/4 cup soy sauce 1 tablespoon garlic, finely minced cooking spray black pepper,(if desired) red chili pepper flakes,(if desired) How to Cook:
Preheat broiler.Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for6 minutes.
Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
Ingredients: 1 whole front pork knuckle – cleaned, cut the toes 1/4 cup of mama sita’s premium vinegar 6 cups of water 1 tbsp of black peppercorn 6 tbsp of rock salt 3 tbsp of crushed garlic 2 bay leafs 4 cups of oil for deep-frying How to Cook:
In a large casserole, combine water, rock salt, vinegar, garlic, bay leafs, black peppercorns
stir until salt to dissolve the salt.
Add the pork knuckles
Cover and bring to a boil. Simmer for 1.5 hours until the pork is tender
Drain in a colander. Set aside in the refrigerator for 12 hours or overnight to dry. Heat the oil
Deep-fry pork until golden brown and crispy. Drain excess oil
Ingredients: 1 (3 lb) roasting chickens, cut into serving pieces 1 1/2 cups apple cider vinegar 6 tablespoons garlic, finely minced 1/2 cup soy sauce 1 teaspoon fresh ground black pepper 2 bay leaves (optional) 1 tablespoon whole black peppercorn 1 tablespoon brown sugar (optional) 1 (12 ounce) can coconut milk salt or patis(fish sauce) How to Cook:
Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
Boil mixture on stove top until chicken become tender. Preheat Broiler.
Remove chicken from sauce and broil until browned.
Reduce sauce to half over medium heat.Pour over chicken.
Ingredients: 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1/2 teaspoon vanilla extract 1 1/3 cups flaked coconut How to Cook:
Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy.
Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet.
Cookies should be about 3 inches apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
Ingredients: 16 ounces canned fruit cocktail, drained and set aside juice for the gelatin mixture for the Custard Filling 1 1/4 cups white sugar 4 tablespoons flour 5 egg yolks 3 cups evaporated milk 1/2 cup water Gelatin glazed topping 3 ounces unflavored gelatin (2 packets) 1 1/2 cups fruit cocktail syrup 1 cup water 6 tablespoons sugar 2 tablespoons lemon juice How to Cook: Custard Filling:.
Combine and stir constantly sugar, flour, yolks, milk 1/2 cup water in a saucepan (waterbath when heated so it doesn't get burnt) until it thickens and becomes creamy (about 10-15mins). Make sure there are no lumps.
Remove from heat and cool.
Gelatin glazed topping:.
Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved.
Remove from heat and cool.
To assemble:.
Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish.
Spread 1/2 of the custard filling on top of first layer making sure to even it out. 10 Arrange1/2 canned fruits on top of custard.
Repeat layering: ladyfingers, then custard, then fruits.
Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible.
Ingredients: 2 large Granny Smith apples, peeled and cored 2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter 1 1/2 cups white sugar 1 teaspoon ground cinnamon 1 (12 fluid ounce) can or bottle Mountain Dew How to Cook:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon.
Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
Ingredients: 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder How to Cook:
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat.
Stir together and heat until butter is melted and mixture is well blended.
Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.
Ingredients: 1 1/2 lbs pork belly (pork butt is fine) 10 ounces edible pork blood 2 cups chicken stock (water is fine) 1 cup cane vinegar 3 tablespoons fish sauce 4 garlic cloves, peeled and smashed 1 medium onion, sliced thinly 1 bay leaf 4 jalapenos, sliced 1/2 tablespoon ground black pepper Accent seasoning, to taste 1/2 tablespoon salt oil, for sauteing How to Cook:
Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
Next add 1/4 cup of water and break up the jellied blood with your hands and set aside.
Slice pork into small bite sized pieces and set aside.
Heat 1 tbsp of corn oil, add the pork, and spread it evenly on the bottom of the pot. Cover and let it cook on medium low heat for three minutes without stirring it. 5 Remove cover, stir the pork, and drain the liquid accumulated. Add garlic and sauté for one minute, then add the onions, stir, and cover.
Let it cook for another minute. Next add fish sauce and bay leaf and sauté for 3 minutes.
Then add ½ cup of vinegar, cover, and bring to a boil. Lower the heat and let it simmer for 3 minutes.
Add the chicken stock and salt and let it simmer for five minutes. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the jalapenos.
Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar. Again cover and let it simmer for an additional 5 minutes.
Adjust the taste by adding salt & pepper if needed. For extra flavor, you can use Accent flavor seasoning.
Ingredients: 2 -3 chicken breasts, cut up into small pieces 2 -3 garlic cloves, minced 1 small onion, sliced 2 tablespoons gingerroot, zested 3 tablespoons fish sauce 1 chayote, peeled and cubed (You can also substitute green papaya or winter melon) olive oil 3/4-1 cup water How to Cook:
Saute garlic, onion and ginger in oil for 30 seconds over med heat.
Add chicken and saute until chicken meat turns white. Add fish sauce.
Cover and simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.
Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table. really, you should just experiment). 5 Add chayote and simmer for
Ingredients: 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt How to Cook:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan.
Stir in cornmeal, flour, and salt until well blended and few lumps remain.
Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients: 10 tamarind seeds or 1 package sinigang mix 1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs) 1 onion; sliced 4 tomatoes; sliced 1 radish (labanos); sliced 5 string beans(sitaw), cut in 2” length 1/2 cup kangkong leaves (river spinach) 4 pieces gabi (taro); peeled and cut in halve 2 whole siling haba (long green pepper) How to Cook:
Boil the tamarind seeds, mash, and drain the juice. Set aside.
In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice. Add gabi until tender and thickens the soup. Simmer, then add radish and string beans. When tender, add kangkong leaves. Season with fish sauce according to taste.
Serve or side with fish sauce and lemon (or lime) juice or soy sauce with lemon (or lime) juice, whichever is your preference.
Ingredients: 2-3 tbsp. oil 3 potatoes, peeled, quartered and fried 1 lb. chicken, cut into serving pieces 3 cloves garlic, minced 1 large onion, quartered 1 tbsp. patis (fish sauce) 3 tbsp. curry powder salt and pepper 1 cup water 1 red bell pepper, cut into big squares 1 green bell pepper, cut into big squares 3 celery stalks, cut into 1-1/2” long 1 cup coconut milk or evaporated milk How to Cook:
Pan fry potatoes. Set aside.
In the same pan, fry chicken pieces and brown a little.
Add garlic and onion. Sauté for a few minutes until soft.
Pour in patis (fish sauce) and season with curry powder, salt and pepper. Stir for 2 minutes.
Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
