Pancit Palabok

Rice noodles cooked in anato seeds, usually served with hard-boiled egg, chicharon, spring onions, and lime. All time favorite of Filipino as snack or miryenda.It also seen in many Filipino occasion's.

Ingredients:

8 oz Rice Noodles or Bihon
1/2 pound Shrimps, shelled and deveined, and cooked
2-3 piecesTinapa or Salted Smoked Fish, cooked, deboned and flaked
1/4 pound ground pork
3 tablespoons Achuete (Annato) Seeds
3-4 stalks Green Onions, sliced fine
6 cloves Garlic, minced and fried
3 tablespoons Cornstarch, dissolved in 1/4 cup water
5 cups Water
2 tablespoons Fish Sauce or Patis
1/2 teaspoon Ground Pepper
3-4 Eggs, boiled, shelled and cut in wedges
1/4 cup Cooking Oil

How to Cook:

• Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.
• In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 2 tablespoons oil on the pan.
• Using 2 tablespoons of the oil, fry the ground pork with a teaspoon fish sauce until golden brown. Set aside.
• Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.
• Thicken with the cornstarch mixture and add the remaining achuete oil.
• Stir in 2 tablespoons Tinapa flakes, and season with ground pepper.
• Assemble on a plate in this order, Noodles, Sauce,Tinapa Flakes,Shrimp, Ground Meat, Fried Garlic, Boiled Egg,Green Onion.

Bulalo (Braise Beef Bone Marrow)

Ingredients:

1 piece of bulalo (bone-in beef shank), about 1 kg. in weight
1 whole onion
1 whole garlic
1 bay leaf
6-8 peppercorns
patis (fish sauce)
1/2 head of white cabbage
250 g. of potatoes

How to Cook:

• Place the beef shanks in a large casserole. Cover with water. Add the whole onion, garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns. Season with patis. 
• Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours (longer, for a more flavorful broth) or until the beef is fork-tender. Alternatively, pressure-cook for one hour and 30 minutes.
• Using a slotted spoon, carefully remove the beef shanks and transfer to a tureen or serving bowl. Strain the broth. Reheat to boiling point.
• Peel the carrot and potatoes and cut into chunks. Core the cabbage and cut in half. Trim the ends of the pechay. Add the carrots to the broth and simmer for 5-7 minutes. Add the potatoes and cabbage leaves and simmer for another 8-10 minutes. Lastly, add the pechay leaves and simmer for another 3 minutes.
• Scoop the vegetables out and arrange around the bulalo. Pour in hot broth and serve at once.

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

Dinengdeng

    Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.

Ingredients:

1 milk fish (bangus); fried or grilled
1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
Bagoong isda, Fish Sauce
3 cups water


How to Cook:

• In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes. Season with bagoong (fish sauce) and continue boiling for 5 minutes.
•  Remove the scum that rises on top of the liquid and then drop the milkfish. Simmer for 5 minutes, then add vegetables.
•  Cook until vegetables are done. Adjust seasoning according to taste. Serve hot and enjoy