Ingredients:
¼ kilo ground pork
¼ kilo shrimps, chopped
1 small singkamas(turnip), finely chopped
1 small carrot, finely chopped
½ teaspoon pepper
1 teaspoon salt
1 egg
1 pack molo wrapper
Stock:
2 tablespoons oil
3 cloves garlic, chopped
1 small onion, chopped
1 chicken breast, cooked and flaked
3 slices Chinese ham, chopped
½ cup shelled shrimps
6 cups chicken broth
salt and pepper to taste
chopped spring onions
fried garlic
How to Cook:
- Combine all the ingredients for the filling except for the molo wrapper. Put some filling on one corner of a molo wrapper.
- Roll up to enclose. Get the two ends and pinch together to seal
- Do this for all the filling and wrappers. Set aside. In a saucepan, heat oil then sauté garlic and onions.
- Add chicken, ham and shrimps. Cook for a few minutes then add the broth.
- Bring to a boil then drop in the stuffed molo wrappers. Season to taste.
- Cover and let boil. Serve hot topped with spring onions and fried garlic.
Ingredients:
1 kilo chicken (whole or cut in pieces)
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of lime juice or lemon juice
1/2 cup of sprite
2 cups of tanglad (lemon grass) for whole chicken
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
How to Cook:
- Marinate the chicken in soy sauce, lime juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.
- Marinate in the refrigerator for 1 to 3 hours.
- Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.
- Cook chicken on grill or in oven until golden brown
Notes:
To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.
To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.
Taste and enjoy..
Ingredients:
2 pouches (115 g each)Pineapple Tidbits, drained (reserve syrup)
2 tbsp (14.8 g) ginger strips
6 cloves (30 g) garlic, crushed
1 large (70 g) red onion, sliced
3/4 kg (750 g) chicken thigh and leg, cut into serving portions (10-12 pcs.)
1-2 tbsp (19 g) patis
1/2 tsp (2 g) peppercorn
1 pcs. (50 g) medium red bell pepper, cut into cubes
154 ml (162 g) evaporated milk (or coconut cream)
How to Cook:
- Saute ginger, garlic and onion in 1 tbsp oil for 2 minutes. Add patis and chicken, sauté for 10 minutes or until the chicken is slightly brown and a bit dry.
- ADD peppercorn and pineapple syrup. Cover and simmer for 15 minutes.
- ADD bell pepper, evaporated milk and Pineapple Tidbits. Simmer uncovered for 3-5 minutes, while stirring.
Ingredients:
1 kilo of tofu, Sliced thinly
1 tbsp. of ginger, chopped finely
2 pcs. Of garlic, chopped finely
1 medium size of onions, chopped finely
2 tbsp. of sugar
½ cup of soy sauce
¼ cup of water.
How to Cook:
Make a sauce using the ginger, garlic, onions, sugar, soy sauce and water. Add the tofu; keep for 1 to 2 hour. Cook it using broil each side in 3 – 5 minutes.
Ingredients:
For Pumpkin Batter:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
For Icing:
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
powdered sugar, sifted, for rolling and for decoration
How to Cook:
- Preheat oven to 350 degrees. Beat eggs for 5 minutes to make fluffy.
- Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
- Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine). Bake for 15 minutes.
- Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
- Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
- Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
- Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
- Re roll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
- Place seam side down and re fridge again. Sprinkle top with extra sifted flour for decoration
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
How to Cook:
- Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, you can also put it in the refrigerator).
- Boil mixture on stove top until chicken is tender. Preheat Broiler.
- Remove chicken from sauce and broil until browned. Reduce sauce to half over medium heat.
- Pour over chicken. Serve hot with sticky rice.
Ingredients:
1 pcs. of labong, Sliced thinly
1 bundle of saluyot leaves
1 ½ cups of coconut milk
Salt for the taste
How to Cook:
- Grip the Bamboo shoots to remove excess water. Simmer using exact amount water in a few minutes.
- Add the saluyot leaves, coconut milk and salt. Simmer it with less heat and cook until broth becomes slightly thick.
Ingredients:
1 lb spaghetti
¼ cup heavy cream
4 eggs
½ lb bacon, cut into ½-inch dice
1 tsp extra virgin olive oil
2 Tbsp chopped Italian parsley
Kosher salt and freshly ground black pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)
How to Cook:
- Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
- Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
- Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or tender but still firm to the bite.
- While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
- Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.
Ingredients:
1 kilo of gluten, dice cut
1 tbsp. of corn starch
1 pcs. of pineapple chunks in can, cut in 2 ½’’
2 pcs of onions, chopped
2 cups of red and green chili pepper
2 cups of kinchay Baguio, chopped
2 eggs, beaten
¼ tbsp. of oregano
Salt for the taste
How to Cook:
- Saute the onions and gluten until golden brown. Add the corn starch pineapple, lime juice and little water. Put some salt then remove from heat.
- Put the pineapple and kintsay in a cooking pan with a little cooking oil and sauté for 2 minutes. Add the gluten and egg. Mix it well and cook for another 5 minutes.
- Serve it in plate with chili and onions on top.
