Jollibee Spaghetti Recipe

Ingredients

• 2 lbs Spaghetti pasta
• 3 15 oz. can tomato sauce
• 1/2 cup tomato paste
• 1 lb. minced ham
• 1 1/2 lbs ground pork
• 6 to 8 pieces red hotdogs sliced diagonally
• 1/2 cup granulated white sugar
• 1 medium yellow onion minced
• 2 teaspoons minced garlic
• 2 cups beef broth
• 1 cup shredded Velveeta cheese
• 2 tablespoons cooking oil
• Salt and pepper to taste

Instructions

• Cook the spaghetti pasta according to the package instructions. Drain and set aside.
• Heat the oil in a cooking pot.
• Saute the garlic and onion.
• Add the ham. Cook for 3 minutes.
• Put in the ground pork. Cook for 3 to 5 minutes.
• Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.
• Add the hotdog’s and tomato paste. Stir and cook for 10 minutes or until the sauce thickens.
• Put in the sugar, salt, and pepper. Stir until the ingredients are well incorporated.
• Arrange the spaghetti pasta in an individual plate. Pour the meat sauce over the pasta and top with cheese.
• Serve. Share and enjoy!

Preparation

• Prep Time10 minutes
•  Cook Time1 hour
•  Total Time1 hour 10 minutes
•  Servings: 8

Oven BBQ Spare Ribs

Ingredients

• 6 tablespoons brown sugar
• 1 tablespoon salt
• ½ tablespoons crushed red pepper or chili powder
• 2 lbs. pork baby back ribs
• 5 tablespoons barbeque sauce
• 2 tablespoons Worcestershire sauce
• 1 cup beer
• 4 cloves garlic crushed
• 1 teaspoon ground black pepper

Instructions

• Combine the sugar, salt, and crushed red pepper (or chili powder) and mix well.
• Place the spare ribs over a sheet of Aluminum foil and apply the rub on both sides of the spare ribs
• Cover the spare ribs with the Aluminum foil by joining the opposite sides and sealing them. If the aluminum foil is short, you may add a new sheet by placing it on top of the spare ribs. Leave this for at least one hour.
• In a heated saucepan, pour the beer and bring to a boil.
• Put-in the garlic, Worcestershire sauce, barbeque sauce, and ground black pepper then stir. Simmer for 7 minutes or until sauce becomes thicker.
• Open one end of the Aluminum foil and pour the cooked sauce. Seal the opened part after all the sauce poured.
• Pre-heat the oven at 230 degrees Fahrenheit for 10 minutes then bake the spare ribs for 2 hours.
• After baking, drain all the sauce from the spare ribs and place them in a sauce pan.
• Cook the drained sauce until texture becomes really thick.
• Using a basting brush, paint the sauce on the spare ribs
• Place the oven to “broil” mode then broil the spare ribs until the color of the painted sauce turns dark brown. Do not cover the ribs with foil this time.
• Remove the Oven BBQ Spare Ribs from the oven then serve. Share and Enjoy!

Pork Estofado

Pork Estofado

Ingredients
¼ cup oil
1 small onion, peeled and chopped
4 saba bananas, peeled and cut into 1-inch thick crosswise
6 cloves garlic, peeled and minced
2 pounds pork leg, cut into 2-inch cubes
¾ cup vinegar
1 cup soy sauce
1 cup water
¼ teaspoon pepper
2 tablespoons brown sugar
1 large carrot, peeled and cut into 1-inch thick chunks
3 Chinese sausage, cut into ½-inch thick
salt to taste

Instructions

1. In a wide skillet or pan, heat oil. Add bananas and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
2. Remove oil from pan except about 2 tablespoons. Add onions and garlic and cook until limp. Add pork and cook, stirring occasionally, until lightly browned.
3. Add vinegar and continue to cook, without stirring, for about 2 to 3 minutes. Add soy sauce and water and bring to a boil, skimming scum that may float to top. Season with pepper to taste. Lower heat, cover and cook for about 30 to 40 minutes or until meat is tender. Add sugar and stir until dissolved.
4. Add carrots and cook for about 1 to 2 minutes or until tender. Add sausage and bananas and cook until heated through. Season with salt to taste. Continue to cook until pork is fork-tender and sauce is reduced. Serve hot.

Bacolod Chicken Inasal

Bacolod Chicken Inasal

INGREDIENTS:

• 1 kilo chicken; breast and wings preferred
• 4 stalks lemon grass; cut into short, thin strips
• 1 lemon; juice extracted
• 1 lime; juice extracted
• 4 cloves garlic; crushed
• 2 tablespoons 7-Up or Sprite soda
• ground black pepper
• 1/4 cup annatto seeds
• 2 tablespoons butter
• chili pepper flakes (optional)
• skewers for grilling (or barbeque stick)
• salt to taste
• cooking oil

Procedures

1. In a bowl, marinate chicken overnight in salt, pepper, garlic, lemon grass, lime and lemon juice, and 7-up or Sprite soda. Set aside.
2. Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
3. Prepare a mixture for bashing by mixing annatto oil, marinade, and butter. Pan boil for few minutes and season with salt and MSG if desired. – Filipinos, sometimes, has this tantsa tantsa lang (estimate and approximate) method of cooking. Experiment, therefore, on your best combination.
4. Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.

Tip: You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar in the marinade is good if you intend to preserve the left over chicken inasal in a day or two.

 

Stir Fried Crabs with Ginger and Scallions

Stir Fried Crabs with Ginger and Scallions

 

Ingredients:

4 lbs crabs
1  1/2 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
1 tablespoon cornstarch
1/2 cup water
1 cup scallions chopped
2 to 3 tablespoons ginger, minced
2 teaspoons garlic, minced
3 cups cooking oil

Procedure

1. In a bowl, combine oyster sauce, sesame oil, salt, ground black pepper, sugar, garlic, cornstarch, and water. Mix well then set aside.
2. Pour cooking oil in a wok or frying pan then apply heat.
3. Deep-fry the crabs for 3 minutes. Remove from the wok and place in a container letting excess oil to drip.
4. On the same wok, remove cooking oil until about 2 tablespoons are left. Sauté ginger and scallions for 2 minutes.
5. Put-in the deep-fried crabs and pour the sauce mixture (mixed ingredients in number 1). Stir and cook for a minute.
6. Turn-off heat then transfer to a serving plate.

Crispy Bicol Express

Crispy Bicol Express

 

Ingredients

• 3 lbs. pork belly
• 1 (45 g) pack Knorr Ginataang Gulay Mix
• 3 to 4 pieces long green pepper, sliced
• Red and green chilli’s, chopped, as needed
• 3 tablespoons alamang
• 1 thumb garlic, sliced into thin strips
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• ¼ teaspoon ground black pepper
• 3 to 4 cups cooking oil
• 8 cups water

Instructions

1. Pour water in a cooking pot. Let boil.
2. Add pork belly. Continue to cook for 30 minutes. Remove the pork belly. Let it cool down.
3. Meanwhile, prepare the Bicol express sauce by adding Knorr Ginataang Gulay Mix into the remaining water in the cooking pot. Stir until well blended.
4. Add the onion, ginger, and garlic. Let boil.
5. Add the long green chili pepper and Thai chili. Stir. Cook for 3 minutes.
6. Put the alamang into the cooking pot. Stir.
7. Season with ground black pepper. Continue to cook until the sauce reduces to half. Set aside.
8. Continue to prepare the pork belly by rubbing salt all over it. Let is stay for at least 10 minutes.
9. Heat oil in a deep cooking pot or deep fryer. Once the oil reaches 330F, deep-fry the pork belly for 8 minutes. Let it rest for 5 minutes. Put it back into the pot or deep fryer and continue to deep fry for 3 to 5 minutes.
10. Remove from the pot. Slice. Arrange in a serving plate. Top with Bicol Express sauce.
11. Serve. Share and enjoy!

Picadillo Recipe

Picadillo

Ingredients

Picadillo Soup

• 1small onion, peeled and chopped
• 2cloves garlic, peeled and minced
• 2medium potatoes, peeled and cubed
• salt and pepper to taste
• 1tablespoon canola oil
• 1pound ground beef
• 3large Roma tomatoes, chopped
• 1tablespoon fish sauce
• 2cups water or beef broth

Picadillo Stew

• 1tablespoon fish sauce
• 1cup tomato sauce
• 1/2cup crushed tomatoes
• 1tablespoon canola oil
• 1onion, peeled and chopped
• 2cloves garlic, peeled and minced
• 1 1/2pounds ground beef
• 1/2cup water or beef broth
• 2medium potatoes, peeled and cubed
• 2medium carrots, peeled and cubed
• 2tablespoons raisins
• salt and pepper to taste

Instructions

Picadillo Soup Version

1. In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
2. Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
3. Add fish sauce and cook for about 1 to 2 minutes.
4. Add tomatoes and cook, mashing with the back of a spoon until softened and release juice.
5. Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
6. Add potatoes. Cover and continue to simmer for about 3 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.

Picadillo Stew Version

1. In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.
2. Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.
3. Add fish sauce and cook for about 1 to 2 minutes.
4. Add tomato sauce and crushed tomatoes.
5. Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
6. Add potatoes, carrots, raisins. Cover and continue to simmer for about 3 to 5 minutes or until tender.
7. Continue to cook until sauce is reduced and thickened. Season with salt and pepper to taste.

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Ingredients

• 3 lbs. beef shank

Ingredients for boiling

• 6 cups water
• 1 yellow onion, wedged
• ½ teaspoon ground black pepper
• 1 teaspoon salt

Ingredients for sauteeing

• 4 to 5 pieces star anise
• 3 tablespoons cooking oil
• 4 tablespoons soy sauce
• 3 cups garlic fried rice.
• 1 yellow onion, minced
• 4 cloves garlic, crushed
• 1 thumb ginger, minced
• 4 tablespoons brown sugar

Instructions

1. Pour water into a pressure cooker. Let boil,
2. Add wedged onion, ground black pepper, and salt.
3. Put the beef shank in the pressure cooker. Cover and pressure cook for 20 to 30 minutes.
4. Remove the beef shank. Set the beef stock aside.
5. In a clean pot, heat oil.
6. Saute garlic, onion, and ginger.
7. Add the boiled beef shank. Cook for 1 minute.
8. Pour soy sauce and 1¾ cups of beef stock (water used to boil beef) into the pot. Let boil. Cover and then cook in medium heat for 8 minutes.
9. Add star anise. Cook for 12 minutes. Remove the star anise from the pot.
10. Add brown sugar. Stir. Cook for 3 to 5 minutes.
11. Add salt and ground black pepper to taste.
12. Transfer to a serving bowl. Serve with garlic fried rice and beef stock (soup).

 

Baked Tahong With Sweet Chili-Mayo Topping

Baked Tahong With Sweet Chili-Mayo Topping

INGREDIENTS
24 pieces large green mussels (half shell)
2 tablespoons sweet chili sauce
1 cup mayonnaise
1 tablespoon green onions, chopped
½ cup Cheddar cheese, shredded
juice from one lime

INSTRUCTIONS

1. Remove any beard, grit and dirt from mussels. Wash well, drain and pat dry.
2. In a bowl, combine mayonnaise, cheese, sweet chili sauce, green onions and lime juice.
3. Spoon about 1 teaspoon of mayo-chili mixture on mussels and arrange in a single layer on a baking sheet. Bake in a 375 F oven for about 10 to 15 minutes or until golden brown and bubbly. Serve hot.

Rellenong Hipon

Rellenong Hipon

Ingredients

1 pound large shrimps (31-35 count)
1/4 teaspoon pepper
1/4 lbs ground pork
1/4 cup carrots, shredded
1/4 cup green onions, chopped
1/4 cup water chestnuts, chopped
2 cloves garlic, peeled and minced
1/2 teaspoon salt
1 teaspoon soy sauce
15 pieces spring roll wrappers, cut diagonally into two triangles
canola oil

Instructions

1. Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near the head and all the way down the center of the shrimp’s back to the tail. With the tip of knife, remove and discard vein. Using hands, open flesh of shrimp until it lies flat. Make a small incision on the inside of the shrimp close to the tail.

2. In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well distributed.

3. Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press to close around filling.

4. On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place stuffed shrimp on wrapper. Fold one side of wrapper over shrimp and the then fold the pointed side down. Roll wrapper tightly around shrimp moistening sides with water and pressing lightly to seal.

5. Place in a single layer, seam side down, on a dish and loosely cover with moist paper towel until ready to fry.

6. In a pan over medium heat, heat about 2-inches deep oil until very hot but not smoking.

7. Add prepared shrimps into oil with seam side down. Cook, turning on sides as needed, until golden, crisp and cooked through.

8. Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.