Ingredients:
1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
How to Cook:
- Cook spaghetti noodles according to package instructions.
- In a sauce pan or wok, sauté garlic and onions in cooking oil.
- Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
- Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
- Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
- Optional: add hot sauce e.g. Tabasco for more spice if desired.
- Serve with the cooked spaghetti noodles and grated cheese on top.
Ingredients:
1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste
How to Cook:
- Cut an incision on the beef chunks and insert a pork strip in the middle
- In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
- Add the vinegar and let boil for a minute or two
- Add the potatoes, onions, carrot, and bell pepper
- Let simmer until potatoes and carrots are cooked, occasionally stir to thicken sauce
- Serve hot with white rice
Ingredients:
1 pound skinless pork belly
1 cup soy sauce
1 cup mirin
Sea salt and white pepper
1 cup beef stock
2 dried shiitake mushrooms
1/4 cup honey
3 tablespoons Asian sesame oil
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Vegetable oil for coating grill or pan
How to Cook:
- Cut pork belly into pieces about 3-inches square. Thinly slice each piece into squares no more than 1/4-inch thick. (Partly freezing the pork belly will make it easier to slice.)
- Combine soy sauce, mirin, salt and pepper to taste in a bowl. Place pork in the bowl, cover and refrigerate 30 minutes but preferably overnight.
- In a small saucepan, bring stock to a simmer. Add mushrooms, turn off heat and steep 30 minutes. Strain out mushrooms, and save for other use. Add honey and 1 tablespoon sesame oil to the stock. Simmer 10 to 15 minutes, until reduced by half. Whisk in cornstarch mixture and cook a few minutes longer, until thickened. Remove from heat, transfer to a bowl, cover and refrigerate until ready to use.
- Remove pork from refrigerator. Heat a grill or grill pan and brush with vegetable oil. Place pork slices on grill and cook, turning every 4 minutes or so, until well seared and caramelized at the edges, about 20 minutes’ total cooking time. Add remaining sesame oil to the marinade, add the squash, set aside 5 minutes, then place on the grill, turning, until cooked through, about 15 minutes.
Ingredients:
1 lb ground beef
3 pieces garlic, minced
2 potatoes, peeled and diced
2 carrots, peeled and diced
1 onion, chopped
2 tbsp soy sauce
2 cups water
1/3 cup tomato sauce
salt
ground pepper
cooking oil
quial eggs (optional)
Procedure:
- Heat oil in saucepan. Fry the diced potatoes until tender. Remove the fried potatoes from the pan and set aside.
- Using the same pan, saute garlic and onion then add the ground beef.
- Pour the water and bring to a boil.
- Add soy sauce and tomato sauce. Cover and simmer for 15-20 minutes.
- Then add the diced carrots. Simmer for another 3 minutes then add the fried potatoes and quail eggs.
- Season with salt and pepper.Serve hot with rice.
Ingredients:
1 cup munggo(legumes beans), washed
1/4 kilo pork belly, cut into small pieces
5 cups water
1 head garlic, minced
1 small onion, minced
4 pieces tomatoes, sliced
1 cup malunggay leaves
1 Knorr pork cube
1/2 teaspoon black pepper
2 tablespoon cooking oil
How to Cook:
- In a casserole, put water, munggo, and Knorr pork cube.
- Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
- In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
- Add the pork and saute until lightly browned.
- Add in the munggo and stock.
- Season with pepper and add the malunggay leaves.
Ingredients:
1 lb miki noodles, boiled for 1 minute and drained
1 lb pork
1 lb pig’s intentesines; cleaned, boiled, and sliced
1/4 lb pig liver, sliced into strips
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon shimp paste (bagoong or guinamus) * optional
1 teaspoon onion powder
1 cup pork cracklings (chicharon), crushed
3 tablespoons spring onion, chopped
1/4 cup toasted garlic
7 cups water
How to Cook:
- Boil water in a cooking pot.
- Put in salt, sugar, onion powder, ground black pepper, and shrimp paste. Cook for a minute.
- Add the pork and cook until tender (about 30 to 45 minutes)
- Put in the intestines and liver, and then cook for 6 to 10 minutes.
- Remove the pork, liver, and intestine from the broth (caldo). Set aside.
- Slice the pork into strips.
- Arranged the cooked miki noodles in a single serving bowl.
- Place the strips of pork, liver, and intestine on top of the miki noodles.
- Pour the broth in the bowl, and then garnish with spring onions and toasted garlic.
- Serve hot.
Ingredients:
1 large fish such as lapu-lapu or tilapia
1 large onion, sliced
1 each of red and green bell pepper, julienned
1 cup grated unripe papaya
4 cloves garlic, crushed
2 tablespoons ginger, julienned
1 cup vinegar
1 tablespoon salt
3 tablespoon sugar
1 tablespoon cornstarch, dissolved in 1/2 cup water
1/2 teaspoon MSG or vetsin
1 cup cooking oil
How to Cook:
- Clean the fish and rub with salt and MSG.
- In a frying pan, heat the oil and fry the fish until golden brown.
- Place the fish in a serving dish and set aside.
- Remove the used oil from the pan and put in about 1 tablespoon of fresh oil.
- Saute the garlic, ginger, and onion.
- Add the bell peppers and grated papaya and saute until half-cooked.
- Put this mixture on top of the fish in the serving dish.
- Return the pan to the heat and put the vinegar, salt and sugar.
- Bring to a boil and thicken with the dissolved cornstarch.
- Pour this sauce over the fish and serve immediately.
Ingredients:
1 1/2 lbs pork
1 teaspoon five spice powder
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon garlic, minced
2 tablespoons cooking rice wine
1/4 teaspoon salt
1 to 2 cups water
How to Cook:
- Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well.
- Marinade the pork in the combined mixture for at least 1 hour.
- Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
- Add brown sugar and stir to distribute evenly.
- Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
- Turn off the heat and remove the meat from the cooking pot.
- Allow the meat to rest for about 10 minutes then slice.
- Transfer to a serving plate and top with the thick sauce then serve.
Ingredients:
1 lb Japanese eggplant, cut into 2 inch sections salt
5 ounces long beans, trimmed, cut into 3 inch lengths
5 pieces fresh ginger, quarter sized
3 garlic cloves
1 medium onion, chopped
4 teaspoons Japanese soy sauce
1 1/2 lbs red squash 1
10 whole okra, trimmed
How to Cook:
- Saute the ginger, garlic and onions.
- Add two cups of water and all the ingredients.
- Simmer vigorously for 20 minutes. Stirring often.
- It is done when the liquid is thick and the vegetables are tender.
- Add salt if necessary.
- Remove the ginger.
Ingredients:
1/2 cup cornstarch
1/2 cup water
1/2 cup sugar
2 cups diluted coconut milk
1 cup toasted sweetened flaked coconut, topping
How to Cook:
- Lightly grease an 8" square or round pan with vegetable oil and set aside.
- 2 In a non-stick pan over medium heat, bring coconut milk and sugar to a gentle boil, blending well.
- 3 In a small bowl, mix cornstarch and water thoroughly until smooth. Slowly add this mixture, stirring fast until thickened (about 2-4 minutes) and fully cooked. Make sure to stir continuously or it may scorch on the bottom.
- 4 Transfer into the prepared pan and let cool until firmly set. Slice diagonally into serving pieces.Sprinkle toasted coconut topping on maja just before eating to retain the crunch.
Ingredients:
1 kg. pork heart
1 kg. pork lung
1 whole garlic
1 large onion
I red bell pepper
3 siling labuyo (hot pepper) (optional)
1/2 cup vinegar
1 pack amatto (atsuete)
1 tsp. black ground pepper
2 tsp. cooking oil
Salt or patis for taste
How to Cook:
- Rinse pork heart and lung and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife – if the fork or knife no longer stick inside the meat, the meat is tender)
- Chop pork heart and lung into cubes
Prepare other ingredients:
Garlic – minced
Onion – cubed
Bell pepper – cubed
- On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart
- Add salt or patis to taste
- Add amatto or atsuete and sautee
- Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
- Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it’s not cooked yet)
- Add bell pepper and siling labuyo (hot pepper — optional)
