Pinoy Pancit Molo

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.

Beef Mami

Beef mami is a very popular dish served in most Chinese Restaurants in Manila Philippines. This is basically composed of tender beef brisket and egg noodles in hot beef stock. This is best during rainy season because of its hot and tasteful soup.

Ingredients:

1 lb beef brisket
6 pieces star anise
1 piece beef cube
5 cups water
2 tbsp cooking oil
1 tbsp minced garlic
1 medium sized onion, minced
1/4 cup green onions, chopped
14 ounces egg noodles, cooked
1 cup Chinese cabbage (pechay Baguio), chopped
4 pieces hard boiled eggs
salt and pepper to taste

How to Cook:

• Put the oil in a cooking pot and apply heat. Saute the garlic and onions
• Put-in the beef brisket and cook until the color of the outer part turns light brown
• Add the beef cube and star anise
• Pour-in the water and bring to a boil. Allow to boil until beef becomes tender. Add salt and pepper to taste
• Place the cooked egg noodles and Chinese cabbage in a serving bowl
• Pour the soup and beef brisket on the bowl with noodles then garnish with sliced boiled egg and green onions
• Serve hot.Taste and Enjoy

Mandarin Soup

Ingredients:

1 cup of gluten
1 tbsp. of cooking oil
1 cup of mushroom, chopped
½ cup of carrot cut it like small cubes
1 cup of celery
6 cups of water
3 tbsp. of margarine
1 egg, beaten
¼ cup of water

How to Cook:

• Chop the gluten into strips. Put the cooking oil into pan and sauté the gluten for 5 minutes. 
• Add the mushroom, carrot, and celery; sauté for another 5 minutes. 
• Add the water; let it boil. Add the egg while mixing then put some salt for the taste.

Batchoy (Filipino Style)

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.

Escabeche

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.

Zuppa Toscana Soup

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.