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.
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
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 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.
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.
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)
