This recipe is served in different occasion's and fiesta's.
Ingredients:
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)
How to Cook:
- Spread and stretch the sliced beef on your working table.
- Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
- Roll the sliced beef with all the filling inside and secure with a thread or string.
- Repeat the procedure for the two remaining beef slices.
- On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
- Cover the pot and bring to a boil. Simmer for one hour.
- Add the vinegar and continue to simmer of another hour or until beef is tender.
- Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.
- Serve and Enjoy.
Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti.
Ingredients:
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
In Topping:
3 tablespoons butter
1 cup panko bread crumbs
How to Cook:
- Preheat oven to 350 degrees F. Cook the pasta in large pot with salted boiling water.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes.
- Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
- Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
Ingredients:
½ cup of kalamansi juice
½ cup of sugar or 1 pcs. of cold concentrated lemonade, in can
¾ cup of cold water
2 pcs. of dalanghita juice
1 cup of cold apricot nectar, in can
1 cup of ginger ale
Procedure:
Mix all ingredients well. It can make up to 8 glasses.
Ingredients:
1/4 cup brown sugar
1/4 cup olive oil
1/4 cup soy sauce
2 teaspoons lemon pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
4 (6 ounce) salmon fillets
How to Cook:
- Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag.
- Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
- Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.
Ingredients:
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
skewers
How to Cook:
- In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper.
- Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
- Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Ingredients:
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
How to Cook:
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
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 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 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)
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 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 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.
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 1/2 lbs pork belly (pork butt is fine)
10 ounces edible pork blood
2 cups chicken stock (water is fine)
1 cup cane vinegar
3 tablespoons fish sauce
4 garlic cloves, peeled and smashed
1 medium onion, sliced thinly
1 bay leaf
4 jalapenos, sliced
1/2 tablespoon ground black pepper Accent seasoning, to taste
1/2 tablespoon salt
oil, for sauteing
How to Cook:
- Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
- Next add 1/4 cup of water and break up the jellied blood with your hands and set aside.
- Slice pork into small bite sized pieces and set aside.
- Heat 1 tbsp of corn oil, add the pork, and spread it evenly on the bottom of the pot. Cover and let it cook on medium low heat for three minutes without stirring it. 5 Remove cover, stir the pork, and drain the liquid accumulated. Add garlic and sauté for one minute, then add the onions, stir, and cover.
- Let it cook for another minute. Next add fish sauce and bay leaf and sauté for 3 minutes.
- Then add ½ cup of vinegar, cover, and bring to a boil. Lower the heat and let it simmer for 3 minutes.
- Add the chicken stock and salt and let it simmer for five minutes. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the jalapenos.
- Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar. Again cover and let it simmer for an additional 5 minutes.
- Adjust the taste by adding salt & pepper if needed. For extra flavor, you can use Accent flavor seasoning.
- Serve with white rice.
Ingredients:
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk
How to Cook:
- Pan fry potatoes. Set aside.
- In the same pan, fry chicken pieces and brown a little.
- Add garlic and onion. Sauté for a few minutes until soft.
- Pour in patis (fish sauce) and season with curry powder, salt and pepper. Stir for 2 minutes.
- Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
- Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
- Remove from heat. Serve hot.
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:
2 cups all purpose flour
4 tablespoons sugar
1 1/2 tablespoons baking powder
2 large eggs
2 cups milk
1 teaspoon vanilla
How to Cook:
- Mix the flour, sugar and baking powder in large bowl.
- In another bowl beat eggs with milk and vanilla.
- Add egg mixture to flour and mix till smooth.
- Let stand for 5 minutes and mix again.
- Pour mix in hot skillet to make inch pancake.
- Flip when bubbles on edge break.
