Misua Soup with Meatballs

Misua Soup with Meatballs -

INGREDIENTS:

1 lb ground pork
4 cloves garlic, minced
1 small onion, chopped
1 egg
1 tsp salt
1/2 tsp ground pepper
1/2 tbsp fish sauce
3 cups water or rice wash
50 grams misua
green onion / spring onion, sliced or chopped
flour for dredging
cooking oil for frying

DIRECTIONS:

Combine pork, onions, salt, pepper and eggs.
Shape into 2" balls and roll in flour.
Fry until brown. Set aside the meatballs.
Remove excess oil from the pan. Leave at least 2 tbsp of cooking oil.
Saute garlic and onion.
Add the rice wash and let it boil.
Add the fried meatballs, fish sauce and misua.
Cook for 5 minutes.
Add the green onions.
Serve hot, and enjoy!

Menudo

Menudo -

INGREDIENTS:

2 lbs pork cut into strips or chunks
1/2 lb pork liver (optional)
3 cloves garlic (minced)
1 onion (minced)
1/4cup raisins
1/4 cups sweet peas (optional)
1/4 cup garbanzos (optional)
1/2 cup potatoes (diced)
1/2 cup carrots (diced)
1/2 cup red bell pepper (diced)
1 small can tomato sauce
1 pork cube
cooking oil
1 cup water          
1/2 tbsp Fish sauce( Patis)      

DIRECTIONS:

Heat cooking oil in a pan or wok.
Saute garlic & onion.
Add pork & liver. Simmer for 10-15 minutes.
Add the fish sauce and cook for 3 minutes.
Add water. Bring to a boil then add pork cube.
Add carrots & potatoes. Simmer for few minutes.
Add garbanzos, sweet peas, raisins & tomato sauce.
Simmer for 5 minutes or until the sauce gets thick.
Remove from heat and transfer to a serving plate.
Serve with hot steamed white rice. Enjoy!

Lobster tails in Coconut Milk

Lobster tails in Coconut Milk -

INGREDIENTS:

2 large lobster tails
1 can coconut milk
1/4 cup water
5 cloves garlic, minced
1 thumb size ginger, cut into strips
1 small onion, sliced
2-3 stalks green onion, sliced
1/2 tsp paprika
2 small chili peppers or siling labuyo, sliced (optional)
salt to taste
small amount of cooking oil for sauteing

DIRECTIONS:

Wash lobsters and drain. Steam for 12- 15 minutes.
With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly. Make a slit in the middle of the lobster and set aside.
In a pot or wok, sauté garlic, ginger and onion in cooking oil. Cook until onion is translucent.
Add the coconut milk, water and green onions.
Bring it to a boil and simmer for 10 to 15 minutes stirring occasionally until thick.
Add in the chili peppers, paprika and lobster tails and simmer for 3 to 5 minutes.
Season with salt to taste.
Serve with steamed rice.

Lemon Pepper Fish Fillet

Lemon Pepper Fish Fillet -

INGREDIENTS:

4-5 pieces Tilapia/Catfish Fillets, washed thoroughly
olive oil
lemon pepper salt seasoning

*** If you don't have lemon pepper salt seasoning use the following ingredients:
fresh lemon juice
salt and pepper

DIRECTIONS:

Arrange the tilapia/catfish fillets in a pan covered with an aluminum foil, big enough to close it later into a pocket.
Brush both sides of the fillets with enough olive oil.
Sprinkle with lemon pepper salt seasoning or Squeeze in the lemon juice.
Sprinkle with salt and pepper.
Close the aluminum foil into a pocket to seal the fillets inside.
Bake at 350 degrees for 30 minutes or until tilapia/catfish flakes easily with a fork.
Serve with your favorite steamed vegetables.
Enjoy!

Lechon Paksiw

Lechon Paksiw -

INGREDIENTS:

3-4 lbs left over lechon
1/2 cup vinegar
1 cup water
2 1/4 cups liver sauce or Sarsa ni Mang Thomas
1/4 cup soy sauce
1 tsp salt
3/4 cup brown sugar
1/2 tbsp whole peppercorn
1 head garlic, minced
1/2 cup banana flowers / lily flowers

DIRECTIONS:

Chop lechon into small serving pieces.
Transfer in a wok and add all the ingredients.
Boil.
Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
Best served with hot rice.
Enjoy!

Lechon Kawali

Lechon Kawali -

INGREDIENTS:

2 lbs pork liempo
2 1/2 tbsp salt
4 cups water
oil for frying

DIRECTIONS:

Boil water with salt.
Put-in the pork and boil until tender. Remove the scum on top of the liquid so you can use the liquid for soup.
Remove liempo from fire and let it cool.
Heat cooking oil which can submerge the whole liempo.
When hot (350 deg F),  put liempo & cook for 10-12 minutes until the skin is crisp.
Remove from the oil and drain.
Enjoy!

Kare-kare

Kare-kare -

INGREDIENTS:

2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths
6 tbsp peanut butter
1 bundle sitaw or long beans (cut 3" length)
2 bundles bokchoy / pechay
2-6 cloves garlic, minced
1 medium onion, sliced
1 tsp achuete powder for coloring
1 medium eggplant (cut into 6 pieces)
1 tbsp fish sauce
bagoong or shrimp paste

DIRECTIONS:

Boil the pork hocks until soft. Set aside. Reserve the broth.
In a wok, saute garlic and onion.
Add pork hocks and fish sauce. Cook for few minutes.
Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.
Add the vegetables and cook until vegetables are tender. Stir occasionally.
Season with salt to taste.
Serve with bagoong or shrimp paste.

*** You can also use Mama Sita's Kare-Kare Mix and omit 4 tbsp peanut butter and achuete powder.

Hot & Sour Shrimp

Hot & Sour Shrimp -

INGREDIENTS:

3 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp packed brown sugar
1 tsp cornstarch
1 tbsp vegetable oil
1 lb medium raw shrimp, peeled & deveined
2 cloves garlic, minced
1/2 cup sliced mushrooms
1/2 small cucumber, cut in half lengthwise
1/4 tsp red pepper flakes
1 medium red bell pepper, cut into short thin strips

DIRECTIONS:

Combine rice vinegar, soy sauce, brown sugar and cornstarch in a small bowl. Mix well. Set aside.
Heat oil in a wok or large skillet over medium heat.
Add shrimp, garlic and red pepper flakes; stir fry 1 minute.
Add mushrooms and bell pepper strips.
Stir fry 2 minutes or until shrimp are opaque.
Stir vinegar mixture.
Cook and stir 30 seconds or until sauce boils and thickens.
Add cucumber. Stir fry until heated through.
Serve over hot rice.

Higadillo

Higadillo -

Higadillo  - is a pork stew and liver simmered in vinegar, sugar and all purpose sauce (Sarsa ni  Mang Thomas).

INGREDIENTS:

2 lbs pork belly cut into strips
1 medium onion, minced
2 medium size tomatoes, sliced
4 cloves garlic, minced
1/2 cup pork or beef liver, cut into strips
1/4 cup water
2 tbsp sugar
2 tbsp vinegar
3/4 cup all purpose sauce (sarsa ni Mang Tomas)
1 tbsp fish sauce
cooking oil for sauteing

DIRECTIONS:

Heat cooking oil in a pan or wok. Saute garlic, onion and tomatoes.
Add the pork and liver. Simmer for 20 minutes or until the pork & liver becomes tender.
Add the fish sauce and cook for few minutes.
Add water and vinegar. Do not stir. Simmer for 5 minutes.
Add sugar and all purpose sauce. Simmer for 10 minutes or until the sauce becomes slightly thick.
Remove from heat and transfer to a serving bowl.
Serve with hot steamed white rice. Enjoy!

Halabos na Hipon

Halabos na Hipon -

INGREDIENTS:

1 1/2 lbs Shrimps
2 tbsp salt
4 cups water
cooking oil for sauteing

Dipping Sauce:
2 tbsp Vinegar
1/2 tsp Salt
Siling Labuyo / Chili (optional)

DIRECTIONS:

In a wok, bring water to a boil.
Add salt & shrimps. Cook for 3-5 minutes.
Remove the shrimps from the water.
In a separate pan, fry the shrimps at least 2 minutes on both sides.
Serve with dipping sauce. Enjoy!

Grilled T-Bone Steak

Grilled T-Bone Steak -

INGREDIENTS:

2 T-bone steaks
1/4 cup soy sauce
1/3 cup sprite / 7up
1/4 cup banana ketchup
1/4 cup  brown sugar
1 tbsp calamansi extract / lemon extract
1/2 tsp salt
1/2 tsp ground black pepper
1 head garlic, crushed
3 tsp steak seasoning

DIRECTIONS:

Combine all the ingredients together except the meat. (makes about 1 cup)
Marinade the steak with the mixed barbeque sauce and refrigerate for at least 2 hours or overnight.
Cook the marinated beef over grill. Use the remaining marinade to baste the barbecue for added flavor and to keep the meat from drying out.
Season with steak seasoning while grilling.
Serve with grilled vegetables of your choice.
Enjoy your yummy STEAK!

Ginisang Sayote

Ginisang Sayote -

INGREDIENTS:

1 lb ground pork
2 large size chayote/sayote, sliced
1 medium onion, sliced
2 medium size tomatoes, sliced
3 cloves garlic, minced
2 cups water
1 1/2 tbsp fish sauce
1/2 tsp ground pepper
salt to taste
cooking oil for sauteing

DIRECTIONS:

Saute garlic, onion and tomatoes in cooking oil.
Add the ground pork. Cook until the meat turns light brown.
Add the fish sauce (patis) and cook for few minutes.
Add the sayote/chayote and combine it with the pork. Add the ground pepper. Cook for 3 minutes.
Add the water and simmer for 5 minutes. Season with salt to taste. Make sure not to overcook the sayote.
Remove from heat and transfer to a serving bowl.
Serve hot. Enjoy!

Note: Just use a little bit of oil when sauteing to eliminate grease or oil floating on top of the soup.

Ginisang Sardinas (Sauteed Sardines)

Ginisang Sardinas (Sauteed Sardines) -

INGREDIENTS:

1 can (15oz) mackerel sardines
4 cloves garlic, minced
1 small onion, sliced
2 medium tomatoes, sliced  
1 tbsp soy sauce  
1 tbsp calamansi / lemon juice
1 1/2 tbsp cooking oil for sauteing

DIRECTIONS:

Heat cooking oil In a pan or wok.
Saute garlic, onion and tomatoes.
Add the sardines, soy sauce and lemon juice.
Simmer for 10 minutes.
Serve with hot white rice. Enjoy!

Ginisang Munggo

Ginisang Munggo -

INGREDIENTS:

1 1/2 cups pork, cut into strips or cubed
3-4 cloves garlic, minced
1 medium onion, sliced
2 medium tomatoes, sliced  
1 cup bitter-melon leaves /ampalaya leaves
2 tbsp fish sauce or salt to taste
2 1/2 cups water
1 cup mung beans

DIRECTIONS:

Rinse the mung beans in running water.
In a pan, boil mung beans in 2 1/2 cups water. Cook until tender.
In another pan, heat a small amount of cooking oil and pan fry the pork. Cook until tender. Remove the pork from pan and set aside.
Using the same pan, saute garlic, onion and tomatoes.
Add the pork and fish sauce.  Cook for few minutes.
Add the cooked mung beans together with the water.
Add bitter-melon leaves and cook for 5-8 minutes.
Transfer to a serving bowl.
Serve and Enjoy!

Ginataang Manok (Chicken in Coconut milk)

Ginataang Manok (Chicken in Coconut milk) -

This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version.

Ingredients:

 3 tablespoons canola oil
 1/2 cup sliced fresh ginger
 1 (5 pound) whole chicken, cut into pieces
 salt and ground black pepper to taste
 2 (14 ounce) cans coconut milk
 1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions:

Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

Ginataang Hipon with Kangkong

Ginataang Hipon with Kangkong -

INGREDIENTS:

1/2 kilo shrimps, peeled
1 can coconut milk
2-3 cloves garlic, minced
1 thumb size ginger, thinly sliced
1 small onion, sliced
2 tsp fish sauce
siling labuyo, sliced  or 1/2 tsp crushed red pepper
2 bundles kangkong (water spinach) washed, hard stems removed
Cooking oil for sauteing

DIRECTIONS:

In a wok or deep pan, saute the ginger in cooking oil.
After browning, remove from the pan.
Saute garlic and onion on the same pan. Cook until onion is translucent.
Add the ginger, crushed red pepper and shrimps.
Cook until the shrimp is half cooked.
Add the coconut milk and simmer in low heat.
Add the kangkong leaves. Simmer till cooked.
Season with salt to taste.
Remove from heat.
Serve hot. Enjoy!

Ginataang Hipon sa Kalabasa (Shrimp in Coconut Milk & Squash)

Ginataang Hipon sa Kalabasa (Shrimp in Coconut Milk & Squash) -

INGREDIENTS:

1 1/2 lbs shrimps
4 cloves garlic, minced
1 medium onion, sliced
1/2 kalabasa (squash), chunks
20 strands long beans, cut into 3 inch long
1 can (13.5oz/400ml) coconut milk
1/2 cup water
2 tbsp patis (fish sauce)
2-3 pcs siling labuyo / Chili pepper  (optional)

DIRECTIONS:

In a pan or wok, saute garlic and onion. Cook until onion becomes translucent.
Add squash and long beans. Cover and cook for 5 minutes.
Add the water. Simmer until squash is half cooked.
Add coconut milk and fish sauce. Cook for few minutes. Let it boil.
Add shrimps. Simmer for 15-10 minutes or until the vegetables are cooked. Add the chili pepper (optional)
Serve hot. Enjoy!

Foil-Baked Salmon in Basil

Foil-Baked Salmon in Basil -

INGREDIENTS:

1 salmon fillet (divided into 4 pieces)
2 tbsp olive oil
2 tbsp soy sauce (use Kikkoman)
2 medium tomatoes, sliced
1 large onion, sliced
5 gloves garlic, minced
1 tbsp ground / crushed basil leaves
1 tbsp lemon juice

DIRECTIONS:

Tear two sheets of foil big enough to wrap salmon, stack one on top of the other, and drizzle about 2 tbsp. olive oil in the center. Place flour salmon filets on top of the olive oil.
Top each piece of salmon with a soy sauce, basil leaves, garlic, onion, tomatoes and lemon juice.
Wrap salmon in foil.
Bake at 450 F for 20-30 minutes.
Serve hot, and enjoy!

***NOTE: If using a different brand of soy sauce like Datu Puti, you might want to cut back on the portioning).

Escabeche

Escabeche -

INGREDIENTS:

4-5 pieces Hasa-Hasa (Short-bodied Mackerel)  or 1 piece Apahap (Barramundi) or Tilapia - Fried
1/2 cup vinegar
1 cup water
1/2 cup sugar
1 tsp salt
3 cloves garlic, minced
1 medium onion, sliced
2 thumb size ginger, strips
1 yellow/red bell pepper, strips (optional)
1/3 tsp yellow powder
cooking oil

DIRECTIONS:

Fry fish and set aside.
Mix water, vinegar, sugar and salt. Set aside.
In a pan or wok, saute ginger, garlic and onion.
Add vinegar mixture. Do not stir. Bring to a boil.
When boiling, add yellow powder, fried fish and bell pepper. Simmer for 5 minutes.
Serve with hot rice. Enjoy!

Pork Embutido (Filipino Style Meatloaf)

Pork Embutido (Filipino Style Meatloaf) -

INGREDIENTS:

1 lb ground pork
1 piece raw egg
1/4 cup tomato sauce
1/4 cup sweet pickle relish
1/4 cup carrots (minced)
1/4 cup red bell pepper (minced)
1/4 cup raisins
1/4 cup onion, minced
2 pieces hard boiled eggs (sliced)
6 pieces Vienna sausage (cut in half lengthwise)
1 cup bread crumbs or 2 slices of white bread tear into small pieces
1/2 tsp salt
1/4 tsp ground pepper
aluminum foil for wrapping

DIRECTIONS:

Mix together the ground pork, raw egg, tomato sauce, pickles relish, carrots, bell pepper, raisins, onions, bread crumbs or white breads, salt and pepper. Combine well.
Spread the mixture on aluminum foil.
Arrange the sausages, hard-boiled eggs alternately on top of the flat mixture.
Shape into a roll about 5-6 inches in diameter and wrap in foil.
Steam for 1 hour.
Refrigerate. Unwrap and slice before serving with ketchup.
Enjoy!

Daing na Bangus

Daing na Bangus -

INGREDIENTS:

1 whole milkfish (bangus), cleaned & sliced daing-style (butterfly cut)
Marinade:
3/4 cup vinegar
1- 1 1/2 tsp salt
1 head garlic, crushed
cooking oil for frying

DIRECTIONS:

Combine marinade. Stir.
Arrange bangus in a container or Ziploc bag.
Pour marinade. Cover and refrigerate overnight. Turn at least once.
Fry until brown.
Serve with tomatoes and or salted egg and plain rice or fried rice.
Enjoy!

Crispy Pata

Crispy Pata -

INGREDIENTS:

1 pc pork pata (front leg), cleaned
2/3 cup Vinegar
2 pcs laurel leaf
6 cloves garlic, crushed
1/2 tsp crushed peppercorns
2 tsp salt + 1 1/4 tsp + 1/2 tsp
1 tbsp soy sauce
8 cups water for boiling
cooking oil for deep frying

DIPPING SAUCE:

6 tbsp soy sauce
1/4 cup + 2 tbsp vinegar
1 tbsp crushed garlic
1 small onion, chopped
1/8 tsp ground pepper
2 1/2 tbsp water
1/2 tsp sesame oil
brown sugar to taste
chili pepper (optional)

DIRECTIONS:

Rub the pork leg with tsp salt. '
Marinate in half of vinegar and 1 tbsp soy sauce for 15 minutes, turning from time to time. Drain reserve marinade.
Boil pork leg in 8 cups water with half of garlic, marinade, remaining vinegar, laurel leaf, 1 1/4 tsp salt and peppercorns for 45 minutes or until tender. Drain and cool completely.
Rub with 1/2 tsp salt and remaining garlic. Cover and chill overnight.
Deep fry in oil until crisp and golden brown.
Serve with hot steamed rice and sauce.

Crispy Fried Chicken

Crispy Fried Chicken -

INGREDIENTS:

1 1/2 - 2 lbs chicken, cut into pieces
2 eggs, beaten
1 cup self-rising flour
1/2 tsp pepper
1 tsp salt
Oil, for frying, preferably peanut oil

DIRECTIONS:

Season the chicken with salt and pepper.
Dip the seasoned chicken in the egg, and then coat well with flour.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Deep fry in oil until crisp and brown. Enjoy!

Coconut Curry Shrimp

Coconut Curry Shrimp -

INGREDIENTS:

1 1/2 lbs shrimp
1 tbsp cooking oil
4 cloves garlic, chopped
2 thumbs ginger, chopped
3 tbsp onions, chopped
2 cans coconut milk
1 1/2 tbsp curry paste
pickled pepperoncini or banana peppers
2 1/2 tbsp pepper juice from the jar of pickled pepper
1/2 tsp salt
1/4 tsp ground pepper

DIRECTIONS:

Cook the shrimps in water. Remove from water once it starts boiling. Set aside.
In a wok, saute garlic, onion and ginger in cooking.
Add the coconut milk. Let it simmer.
Add curry paste, pickled peppers and pepper juice.
Add the boiled shrimps.
Season with salt and pepper.
Cook for 8-10 minutes or until you see the shrimp fats coming out from the head's shell.
Serve warm and enjoy!

Chicken Chop Suey

Chicken Chop Suey -

INGREDIENTS:

1 1/2 lbs chicken, cut into serving size
1/2 cup cauliflower, broken to bite size
1/2 cup snow peas (sitsaro)
1/2 cup cabbage, cut into squares
2 stalks celery, cut into 2" long pieces
1/2 cup broccoli, broken to bite size
3 cloves garlic, crushed
1 medium onion, sliced
1/4 cup carrot, sliced thinly
1 small red bell pepper, cut in strips (optional)
1 small green bell pepper. cut in strips (optional)
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
1 1/2 cups chicken stock (broth)
2 tablespoons patis (fish sauce)
Salt and pepper to taste
cooking oil

DIRECTIONS:

In a pan or wok, saute garlic and onion.
Add the chicken cuts. Cook for 5-8 minutes.
Add the fish sauce. Cook for few minutes.
Add the chicken stock. Simmer until the chicken is cooked.
Add all the vegetables starting from cauliflower, broccoli, snow peas, cabbage, carrots then celery.
Add the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done.
Add salt and pepper to taste.
Serve with hot rice. Enjoy!

Crab with Misua

Crab with Misua -

INGREDIENTS:

1 whole dungeness crab or 5-6 blue crabs, cooked, cracked and halved
6 cloves garlic, minced
1 small onion, sliced
4 cups water or rice wash
80 grams or 1-2 bundles misua (flour sticks)
green onion / spring onion, sliced or chopped
cooking oil
salt to taste

DIRECTIONS:

Saute garlic and onion. Cook until translucent.
Add the rice wash and let it boil.
Add the cooked crabs. Cook for 5 minutes.
Add the misua and cook for another 5 minutes.
Add the green onions and salt to taste.
Serve and enjoy!

Crabs in Spicy Garlic & Butter Sauce

Crabs in Spicy Garlic & Butter Sauce -

INGREDIENTS:

2-3 large crabs, steamed
1 cup butter
1 head garlic, minced
parsley, chopped
1/2 tbsp crushed red pepper
salt to taste

DIRECTIONS:

Steam the crabs. Set aside.
Melt the butter in a large skillet over medium heat.
Cook the garlic in the butter until translucent.
Stir in the parsley, salt, and pepper.
Continue to heat mixture until bubbling. Add the crabs.
Toss to coat.
Allow to simmer in the butter mixture until completely heated, 8-10 minutes.
Serve and Enjoy!!!

Chili Crab

Chili Crab -

INGREDIENTS:

1 whole dungeness crab, steamed
5 tbsp ketchup
1 cup water
2 tbsp cornstarch
1 tbsp soy sauce
5 tbsp vegetable oil
5-7 cloves garlic, minced
2-3 tbsp chopped onion
1-1/2 tsp crushed red pepper flakes
1 tsp lime juice
1 egg beaten
4-5 green onions, minced

DIRECTIONS:

Steam the crabs. Remove the cover and cut the body in half or into 4 pieces. Set aside.
In a bowl, mix together ketchup, water, cornstarch and soy sauce. Set aside.
Heat oil in a skillet or pan. Fry garlic and onions. Add pepper flakes.
Add the crabs and fry about 5 minutes.
Stir in sauce mixture until the crabs are well coated. Cover and let simmer for few minutes.
Stir in lime juice.
Stir in beaten egg until it is fully cooked.
Remove from heat and sprinkle with green onions.
Serve and Enjoy!!!

Chicken & Pork Adobo

Chicken & Pork Adobo -

INGREDIENTS:

1 lb pork belly, cut into serving sizes
1 lb chicken, cut into serving sizes
1 whole garlic, pounded
5 pcs bay leaves
1/2 cup soy sauce
1 1/2 cups water
1/4 cup vinegar
2 tbsp cooking oil

DIRECTIONS:

In a wok, marinate chicken & pork belly in soy sauce, bay leaves & garlic for at least 1 hour.
Turn on the stove. Add water and simmer for 30 minutes.
Add vinegar and simmer for 10 minutes.
Turn off the stove and remove marinade (sauce) leaving the meat, garlic & bay leaves in the wok.
Turn on the stove to medium heat, add cooking oil and stir fry the meat in the wok for 5-10 minutes.
Put-in the sauce back to the wok. (optional - If you want it with sauce.) Simmer for 5 minutes.
Serve with hot rice. Enjoy!

Chicken Inasal

Chicken Inasal -

INGREDIENTS:

Chicken cuts
1/4 cup vinegar
1 tsp black peppercorns, crushed
1/2 tbsp salt
6 cloves garlic, minced
1 tsp lemon juice or calamansi juice
1 tsp ginger, chopped
1 stalk lemongrass, chopped (optional)

For annatto oil to be used for basting:
6 tbsp olive oil or vegetable oil
2 tsp annatto (atsuete) powder
3 cloves garlic, minced

DIRECTIONS:

Combine garlic, ginger, crushed peppercorns, calamansi or lemon juice, vinegar and salt.
Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook.

Prepare the Annatto Oil: 
Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue.
In the same pan,  heat annatto oil and saute minced garlic until lightly browned.

Grilling:
Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more.
Serve with rice. Enjoy!

Dipping Sauce:
Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.

Chicken Afritada

Chicken Afritada -

INGREDIENTS:

1- 1/2 lbs chicken, cut into serving size
1 large potato, chunks
1 large carrot, chunks
1 medium red bell pepper, chunks
1 medium onion, chunks
1/4 cup green peas
4 gloves garlic, minced
1/2 can (8 oz) tomato sauce
1 1/4 cup water
1 tbsp fish sauce
salt to taste
3 tbsp cooking oil

DIRECTIONS:

Heat cooking oil in a pan or wok.
Saute potatoes, carrots and bell pepper. Set aside.
Using the same pan, saute garlic & onion.
Add the chicken***. Simmer for 10-15 minutes or until tender. (requires occasional stirring).
Add the fish sauce and cook for 3 minutes.
Add water when it starts to dry up. Bring to a boil.
Add the tomato sauce. Let it simmer.
Add all the vegetables. Simmer for another 5 minutes.
Remove from heat & transfer to a serving bowl.
Serve with hot steamed white rice. Enjoy!

*** You can also boil the chicken and use the chicken stock instead of water.***

Chicken Adobo

Chicken Adobo -

INGREDIENTS:

1 1/2 lbs chicken, cut into serving size
7-10 cloves garlic, pounded
5 pcs bay leaves
1/2 cup soy sauce
1 1/2 cups water
1/4 cup vinegar

DIRECTIONS:

Marinate chicken pieces, soy sauce, bay leaves & garlic for at least 45 minutes to 1 hour in a pan or wok.
Turn on the stove.
Add water and stir to combine. Simmer for 10 minutes.
Add vinegar and simmer for 20 minutes.
Remove from heat.
Serve with hot rice. Enjoy!

Cajun Shrimp

Cajun Shrimp -

INGREDIENTS:

2 lbs shrimp
sausage (optional)
corn (optional), boiled
1 lemon
1 1/2 cups / 3 sticks unsalted butter
1 head garlic, chopped
2 tbsp paprika
2 tbsp lemon pepper seasoning
2 tbsp Cajun seasoning
1-2 tbsp hot sauce (depends on how spicy you want)
1 tbsp sugar

DIRECTIONS:

Boil shrimps in water with quartered lemon. Do not overcook. Set aside.
In a small bowl combine paprika, lemon pepper and Cajun seasoning. Set aside.
Melt butter over low heat in a large pan or wok.
Add garlic and saute until translucent.
Add the seasoning mixture. Stir and cook for 3 minutes.
Add hot sauce and sugar.
Simmer for another 3 minutes.
Add the boiled corn, sausage and shrimp.
Stir until the sauce and shrimps are incorporated.
Transfer to a serving plate.
Serve with steamed white rice.
Enjoy!

Note: You can reserve the sauce for future batch of Cajun Shrimps if you want.

Cajun Crabs

Cajun Crabs -

INGREDIENTS:

1 dungeness crab or 8-10 blue crabs, steamed and cracked
sausage (optional)
corn (optional), boiled
1 1/2 cups / 3 sticks unsalted butter
1 head garlic, chopped
2 tbsp paprika
2 tbsp lemon pepper seasoning
2 tbsp Cajun seasoning
1-2 tbsp hot sauce (depends on how spicy you want)
1 tbsp sugar

DIRECTIONS:

Boil crabs in water with quartered lemon. Do not overcook. Set aside.
In a small bowl combine paprika, lemon pepper and Cajun seasoning. Set aside.
Melt butter over low heat in a large pan or wok.
Add garlic and saute until translucent.
Add the seasoning mixture. Stir and cook for 3 minutes.
Add hot sauce and sugar.
Simmer for another 3 minutes.
Add the boiled corn, sausage and crab.
Stir until the sauce and crabs are incorporated.
Transfer to a serving plate.
Serve with steamed white rice.
Enjoy!

Note: You can reserve the sauce for future batch of Cajun Crabs if you want.

Bulalo

Bulalo -

INGREDIENTS:

1 1/2 lbs beef shank (with bone marrow), cut into chunks
1 small bundle Chinese cabbage, pechay
1 small bundle bokchoy
1 small head cabbage, quartered
1 medium onion, quartered or sliced
6-7 cups water
2 pieces white or yellow corns, cut in halves
1 tablespoon fish sauce (patis)
1 tbsp whole peppercorns
Salt to taste

DIRECTIONS:

In a stock pot, simmer the beef shank for at least an hour or  until tender.
Remove the scum that rises above the soup. Add more hot water if necessary.
When beef is fork tender, add the onion, salt, whole peppercorn and corn. Let stand for 5-8 minutes.
Add the cabbage, Chinese cabbage and bokchoy. Season with fish sauce according to taste.
Remove from heat. Serve hot. Enjoy!

Broiled Lobster Tail

Broiled Lobster Tail -

INGREDIENTS:

2 whole lobster tails
1/2 cup butter, melted
2 tsp garlic salt seasoning
ground pepper to taste
lemon wedges

DIRECTIONS:

Preheat the broiler.
Place lobster tails on a baking sheet lined with foil. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly. Make a slit in the middle of the lobster meat and season meat with equal amounts butter, garlic salt, and pepper.
Broil lobster tails until lightly browned and lobster meat is opaque, about 15 - 20 mins. Keep an eye on them while they're in the oven so they don't burn.
Garnish with lemon wedges to serve.

Breaded Pork Chop

Breaded Pork Chop -

INGREDIENTS:

1 1/2 lbs pork chop
1 egg slightly beaten
1 cup bread crumbs, for dredging
Marinade:
2 tsp soy sauce
2 tbsp vinegar
1/2 can tomato sauce
2 tsp salt
1 tsp ground pepper
4 cloves garlic, crushed

DIRECTIONS:

Marinate pork chop in soy sauce, garlic vinegar, tomato sauce, salt & pepper for 2 hours. Turn several times.
Simmer pork chop in marinade until dry. Dip each piece in egg. Roll in bread crumbs.
Deep fry until golden brown.
Serve with banana ketchup.

Beef Stir Fry

Beef Stir Fry -

This is a marinated thinly sliced beef stir fried in soy-ginger sauce. This yummy dish is best served with hot steamed white rice.

INGREDIENTS:

1 lb beef sirloin, thinly sliced cut into strips
1 cup broccoli florets
1 large carrot, julienned
1 thumb size ginger root, julienned
3 cloves garlic, crushed
1 tsp dry red pepper flakes
3/4 cup water or beef broth
2 tbsp cooking oil for stir-frying
Marinade:
5 tbsp soy sauce
1 tbsp white sugar
Sauce:
3 tbsp cornstarch dissolved in 3 tbsp water
2 tbsp soy sauce
1 tsp white sugar
3 tbsp sesame oil

DIRECTIONS:

Combine marinade. Stir well.
Pour marinade over sliced beef.
Cover and marinate for 1/2 - 1 hour in the fridge.
While beef is marinating, combine sauce ingredients. Set aside.
Heat cooking oil in a pan. Stir-fry beef. Cook until beef becomes tender. Set aside.
In another pan, saute garlic, dry red pepper flakes and ginger.
Add broccoli and carrots, cover, and let simmer for one minute.
Add the beef broth, cover, and let it simmer for another minute.
Add beef, and all juices accumulated and stir for few minutes.
Remove from heat.
Serve with white rice topped with Beef with Broccoli.
Enjoy!

Beef Tapa

Beef Tapa -

INGREDIENTS:

1 lb beef sirloin, thinly sliced
Marinade:
3 1/2 tbsp vinegar
2 1/2 tbsp soy sauce
1 tbsp salt
6 tbsp white sugar
1 tsp ground back pepper
1 head garlic, minced
cooking oil for frying

DIRECTIONS:

Combine marinade. Stir well.
Arrange meat in a container or ziploc bag.
Pour marinade. Cover and refrigerate overnight. Turn at least once.
Fry until brown.
Serve with sunny side up eggs and plain rice or garlic rice.
Enjoy!

Beef with Cashews

Beef with Cashews -

INGREDIENTS:

1 lb top sirloin steak; strips
4 tbsp vegetable oil, divided
1/2 cup water
4 tsp cornstarch
4 tsp soy sauce
1 tsp sesame oil
1 tsp oyster sauce
2 tsp chinese chili sauce
3 oz or 2/3 cup unsalted roasted cashews
6-8 green onions with tops, cut into 1-inch pieces
1 small carrot, strips
1 piece ginger, minced
2 cloves garlic, minced

DIRECTIONS:

Heat 1 tbsp vegetable oil in a wok or pan.
Add half of meat; stir fry 3-5 mins until browned. Remove from wok; set aside.
Repeat with 1 tbsp vegetable oil and remaining meat.
Combine water, cornstarch, soy sauce, sesame oil, osyter sauce and chili sauce in small bowl; mix well.
Heat remaining 2 tbsp vegetable oil in wok. Add cashews, carrots, green onions, ginger and garlic. Stir fry for 1 minute.
Stir cornstarch mixture; add to wok with meat and any juices.
Cook and stir until sauce boils and thickens.
Serve with rice.

Beef Mechado

Beef Mechado -

INGREDIENTS:

1 1/2 lbs beef chunks
3 medium potatoes, chunks
2 medium carrots, chunks
1 red bell pepper, chunks
1 tbsp soy sauce
1 medium size onion, minced
3 cloves garlic, minced
1 small can tomato sauce
1 1/2 tbsp fish sauce
cooking oil
2 cups soup stock
salt to taste

DIRECTIONS:

Boil beef in water until tender. Set aside the beef. Reserve 2 cups of soup.
Pan fry the potatoes, carrots and bell pepper. Remove the vegetables from the pan then set aside.
In the same pan, stir fry garlic and onion.
Add the boiled beef and fish sauce. Cook for 5 minutes.
Add the tomato sauce. Simmer for few minutes then add the soup stock. Simmer for 5 minutes.
Add the soy sauce and vegetables. Cook until sauce becomes thick.
Serve with hot steamed rice. Enjoy!

Beef in Corn and Asparagus

Beef in Corn and Asparagus -

INGREDIENTS:

1/2 lb beef, thinly sliced cut in strips
3 cloves garlic, chopped
1 small onion, sliced
1 1/2 tbsp soy sauce
6 pieces asparagus, trimmed, sliced diagonally
10 pieces baby corn
2 tbsp oyster sauce
1/2 tsp crushed pepper
2 tbsp vegetable oil

DIRECTIONS:

Heat cooking oil in a pan or wok.
Add the beef and cook over high heat. Cook until the beef changes color.
Add garlic then onion until translucent.
Pour in the soy sauce. Stir.
Add the asparagus. Cook until it tender. About 1 minute.
Add baby corns and cook until heated through.
Add the oyster sauce and crushed pepper.
Stir until sauce is well blended.
Best served with hot rice.
Enjoy!

Beef Steak (Bistek)

Beef Steak (Bistek) -

INGREDIENTS:

1 1/2- 2 lbs beef sirloin  (thinly sliced)
1 big onion (cut into rings)
cooking oil
2 cups water      
1/2 cup soy sauce  
2 tbsp calamansi juice or 3 tbsp lemon juice

DIRECTIONS:

In a pan or wok, marinate meat in soy sauce & 2 tbsp calamansi or lemon juice for at least an hour.
Add water to the meat marinade. Make sure all of the meat are flat or straighten out. (if not it will curl and will be hard to fry later).
Bring the meat to a boil removing scum as it gathers and simmer for 30 minutes or until the meat is tender.
Remove the meat from the pan. (Reserve the liquid from the wok where you boiled the meat).
Pan fry all the meat & onion rings.
Simmer the fried meat with the reserved liquid for 5-10 minutes.
Add the onion rings. Add more calamansi or lemon juice as needed.
Simmer for 2 minutes.
Serve with hot rice. Enjoy!

Beef and Beans

Beef and Beans -

INGREDIENTS:

2 cups green beans, trimmed
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sesame oil
1/4 tsp crushed red pepper flakes
1 tbsp cornstarch
cooking oil for sauteing
1 tbsp garlic, minced
1 small onion, sliced
3/4 lb beef, thin strips
1/4 cup water
2 1/2 tbsp oyster sauce
1 tbsp. sesame seeds

DIRECTIONS:

Bring a large pot of water to a boil to blanch the green beans.
When the water comes to a boil add the green beans and let simmer for about 1 minute.
Rinse under cold water to stop the cooking. Set aside.
In a small bowl, combine soy sauce, vinegar, sesame oil, crushed red pepper and cornstarch. Set aside.
In a large pan on medium high heat saute' the garlic, and onion in oil.
Add the beef strips. Cook and stir until beef is tender.
Re-whisk reserved sauce and add to the pan with beef.  Add water. Simmer for 1 minute.
Add the green beans and carrots.
Stir well to combine. Add oyster sauce and sesame seeds. Continue to saute' about 2 to 3 minutes longer.
Serve and enjoy!

Beans & Tofu in Oyster Sauce

Beans & Tofu in Oyster Sauce -

INGREDIENTS:

1 package firm tofu, cubed
20-25 pieces green beans, trimmed
4-5 tbsp oyster sauce
6-8 cloves garlic, chopped
vegetable oil

DIRECTIONS:

Cook the green beans:
Bring a large pot of water to a boil to blanch the green beans.
When the water comes to a boil add the green beans and let simmer for about 2 minutes.
Rinse under cold water to stop the cooking. Set aside.

Cook the tofu:
Open your package of tofu, drain, and squeeze out as much moisture as possible.
Cut the tofu into uniform cubes or chunks.
Heat cooking oil in a wok.
Fry tofu cubes in oil (enough to coat bottom of pan) until browned on all sides.
Remove "done" pieces from wok. Set aside.

Using the same wok, saute garlic.
Add the beans. Cook until tender.
Add the fried tofu and oyster sauce.
Stir until sauce is well incorporated with fried tofu cubes and green beans.
Serve with warm rice and enjoy!

Batsoy

Batsoy -

Batsoy is almost similar to Dinuguan (Pork blood stew) but Batsoy has no vinegar, more water added and has celery slices that gives additional flavor to it.

INGREDIENTS:

2 lbs pork belly cut into strips
1/2 cup pork liver (optional)
1 thumb size ginger, strips
1 medium onion, sliced
3 cloves garlic, minced
1 stalk celery, sliced
10 oz pork blood
3 1/2 cups water
1 pork cube
2 tbsp fish sauce
cooking oil
salt to taste

DIRECTIONS:

Heat cooking oil in a pan or wok. Saute ginger, garlic & onion.
Add the pork. Simmer for 15 minutes or until the pork becomes tender.
Add the fish sauce and cook for 3 minutes.
Add the water and pork cube. Bring to a boil.
Add the pork blood. Stir occasionally while simmering.
Add the sliced celery and simmer for 5 minutes.
Remove from heat and transfer to a serving bowl.
Serve with hot steamed white rice. Enjoy!