Coconut juice is incredibly healthy and one of the best drinks to hydrate the body. Best in summer because of its refreshing taste.
Ingredients:
16fl. oz. of coconut fruit juice concentrate
2 cups drinking water
2 Tbsp. sugar
Ice cubes
Pitcher
Procedure:
- Remove the outer shell or husk of the coconut fruit by using a sharp butcher knife or machete until the middle layer is exposed. Crack open the top part of the coconut fruit.
- Pour coconut milk through a strainer into a tall pitcher. Straining will give you a clear coconut milk free from small particles.
- Take out the coconut flesh or meat using a lemon zester to shred.
- Add the coconut meat to the pitcher, then stir in water and sugar
- Add ice cubes and serve.
Ingredients:
Beef sirloin,1kg of this.
A whole bulb of garlic, minced finely.
3/4 cup of vinegar
1/4 cup white sugar
Salt, 1 tbspn.
Same with pepper, 1 tbsp.
Garlic fried rice:
2 cups of day old rice.
5 cloves of garlic
Green onions, chopped.
Salt and pepper to taste.
1/2 a small onion.
egg
How to Cook:
- Put all the ingredients together in the meat marinade mix except the meat in a big container or a zip lock. Mix well, then add meat. Let it marinate for 2 days for best flavor, or 30 minutes if you want to be fast.
- When done marinating, fry the meat in a pan. Set aside.
- Make garlic fried rice in same pan. Fry the garlic first, then onions, then rice, add seasonings and garnish with S&P.
- Serve with an egg of your choice on the side.
- Enjoy..
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.
- Stir and cook for another 3-5 minutes.
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:
1/2 lb ground pork
1/2 large onion, diced
2 tablespoons oil
2 garlic cloves, minced
4 cups chicken broth
1/4 lb angel hair pasta
1 egg, scrambled
1 tablespoon soy sauce
2 teaspoons fresh ground pepper
fresh cilantro, chopped
lime, wedges
How to Cook:
- Sauté pork with garlic and onion in oil until fully cooked.
- Add broth and pepper and bring to a boil.
- Add noodles and pepper and bring to a boil.
- When noodles are ready, reduce to a simmer and add soy and scrambled egg.
- Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime.
Ingredients:
3 eggs, well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter, sliced
How to Cook:
- Combine eggs, sugar and salt.Stir in hot milk slowly.
- Add cooked rice, raisins and vanilla.
- Pour into buttered 1 ½-quart baking dish.Set in pan of hot water.
- Bake for 30 minutes in 325 degree oven then stir.
- Sprinkle with cinnamon and dot with butter.
- Continue baking for 60-70 minutes or until set.
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.
- Salt and pepper to taste
- Serve this dish hot with steamed rice.
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.
- Pour in beef broth and heat until meat is tender.
- Add in chili pepper before serving
- Serve it with Beer
Ingredients:
1 cup Bisquick
3/4 cup milk
1/2 cup sugar
1 egg
Procedure:
- Combine all the above ingredients into a bowl. Grease a backing tin of small muffin cups or use cupcake liners.
- Pour the Puto mix in each on to half full. Place inside a larger pan with at least an inch of water, and cover with foil.
- Place in 350 degree oven and steam approximately 8 to 10 minutes. Remove and serve.
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.
- Slice each cake into 24 equal squares
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.
- Remove from heat and stir in ginger.
- Makes 2/3 cup and you can double.
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 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
- Combine all sauce ingredients
- Serve with the sauce.
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.
- Serve hot with sticky rice.
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
- minutes or until vegetables are tender.
- Serve over rice.
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 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying
How to Cook:
- Broil eggplants until tender (the skins are charred and blister appears).
- Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
- In a bowl, beat the eggs and season with salt and pepper.
- In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
- Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.
Ingredients:
4 bunches kangkong leaves, cleaned
1-1/2 cup water
3 cups corn starch
5 cups cooking oil
1 cup flour
salt and monosodium glutamate ( MSG) to taste
1 pc boiled egg, grated medium
How to Cook:
- Wash kangkong and drain leaves thoroughly.
- Remove leaves from stem. Set aside.
- In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( butter mixture).
- Mix until smooth in consistency.
- Heat oil to 250°F and reduce fire to medium.
- Dip kangkong leaves one by one in batter and deep fry until crispy.
- Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Ingredients:
1 cup cake flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla
6 eggs, separated
1/2 cup vegetable oil
1 teaspoon cream of tartar
How to Cook:
- Preheat oven to 350°F.
- Sift flour and baking powder in bowl; set aside.
- In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
- Gradually add sugar while beating. Then, add vanilla and vegetable oil.
- Add egg yolks one at a time and continue beating.
- Add cake flour and baking powder and continue mixing.
- Line muffin pans with paper cups and pour mixture about 2/3 full.
- Bake 12 to 15 minutes or until golden brown.
- Finished when toothpick comes out clean.
