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 cup munggo(legumes beans), washed
1/4 kilo pork belly, cut into small pieces
5 cups water
1 head garlic, minced
1 small onion, minced
4 pieces tomatoes, sliced
1 cup malunggay leaves
1 Knorr pork cube
1/2 teaspoon black pepper
2 tablespoon cooking oil
How to Cook:
- In a casserole, put water, munggo, and Knorr pork cube.
- Bring to a boil and simmer for 30 minutes or until the munggo is cooked.
- In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
- Add the pork and saute until lightly browned.
- Add in the munggo and stock.
- Season with pepper and add the malunggay leaves.
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.
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.
