Crab with Misua and Patola

Crab with Misua and Patola

Ingredients

• 4 pieces crabs (alimasag)
• 1 medium patola (loofah), peeled and sliced crosswise
• 4 ounces misua noodles
• 1 bunch green onions, chopped
• 4 to 5 cups water
• 1 medium onion, minced
• 5 cloves garlic, crushed and chopped
• 1 teaspoon ginger, minced
• 2 tablespoons fish sauce
• ground black pepper to taste
• 2 tablespoons cooking oil

Instructions

1. Heat the cooking oil in a cooking pot.
2. Saute the garlic and ginger.
3. Add the onion. Cook until the onion becomes soft.
4. Add-in the crabs. Pour-in the fish sauce and add water . Let it boil.
5. Cover and simmer for 15 minutes.
6. Sprinkle some ground black pepper and add the patola. Let the water reboil. Cook for 1 minute.
7. Put-in the misua noodles. Stir and cook for 1 minute.
8. Add the green onions. Cook for 1 to 2 minutes more.
9. Transfer to a serving bowl. Serve.

Chicken Kung Pao Recipe

Chicken Kung Pao

 

Ingredients:
300 grams chicken fillet, cut into serving pieces
1/4 cup peanut, unsalted
1 thumb-sized ginger, cut into strips
5 cloves garlic, minced
1 onion, chopped
1 small-sized red bell pepper, diced
2 tablespoons spring onion, chopped
1/2 cup onion leeks, sliced diagonally
3 pieces dried chili(optional)
salt and pepper to taste
2 tablespoons sesame oil

Sauce Mixture:
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon cornstarch
sugar

Procedures:
Part 1
1. In a bowl, combine sauce mixture until well blended.

Part 2
1. In a pan, heat oil then stir fry chicken until well-browned.
2. Add peanut then stir fry, add ginger, garlic, and onion.
3. Add bell pepper then continue sauteing for a few seconds.
4. Add sauce mixture then cover and simmer until thickens.
5. Add dried chili and onion leeks then adjust seasoning according to taste.
6. Transfer to serving bowl then sprinkle with spring onion.

Yang Chow Fried Rice Recipe

Yang Chow Fried Rice

Ingredients

• 6 cups cooked white rice, refrigerated overnight
• 1 cup barbecued pork, chopped
• 1½ tablespoons soy sauce
• 2 teaspoons salt
• 8 to 10 pieces shrimps, shelled and deveined
• ¾ cup green peas
• ¼ cup green onion, chopped
• 2 pieces raw eggs, beaten
• 1 teaspoon sugar
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 3 tablespoons cooking oil

Instructions

1. Heat cooking oil and sauté ginger and garlic.
2. Add shrimps and cook for a minute. Remove the shrimps and set aside.
3. Pour-in the beaten egg mixture and cook.
4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
5. Put-in the soy sauce, sugar, and salt. Mix with the other ingredients.
6. Add barbecued pork. Cook for 3 minutes.
7. Add green peas and shrimp. Cook for another 3 minutes.
8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
9. Turn the heat off and then transfer to a serving plate.

Embutido Recipe

Embutido

 

Ingredients

• 2 lbs. ground pork
• 12 pieces vienna sausage or 6 pcs hotdogs, cut in half lengthwise
• 3 hard boiled eggs, sliced
• ½ cup sweet pickle relish
• ½ cup tomato sauce
• 2 raw eggs
• 2 cups cheddar cheese, grated
• 1 cup red bell pepper, minced
• 1 cup green bell pepper, minced
• 1½ cup raisins
• 1 cup carrots, minced
• 1 cup onion, minced
• salt and pepper
• 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)

Instructions

1. Place the ground pork in a large container
2. Add the bread crumbs then break the raw eggs and add it in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
7. Roll the foil to form a cylinder — locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold

Bibingka

Bibingka

 

Ingredients

• 1 cup rice flour
• 1/8 teaspoon salt
• 2 1/2 teaspoon baking powder
• 3 tablespoons butter
• 1 cup granulated sugar
• 1 cup coconut milk
• 1/4 cup fresh milk
• 1 piece salted duck egg, sliced
• 1/2 cup grated cheese
• 3 pieces raw eggs
• Pre-cut banana leaf

Cooking Procedure

1. Preheat oven to 375 degrees Fahrenheit.
2. Combine rice flour, baking powder, and salt then mix well. Set aside.
3. Cream butter then gradually put-in sugar while whisking.
4. Add the eggs then whisk until every ingredient is well incorporated.
5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
8. Pour the mixture on the pan.
9. Bake for 15 minutes.
10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.
12. Remove from the oven and let cool.
13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.

Beef Kaldereta Recipe

Beef Caldereta

Ingredients

• 2 lbs beef, cubed
• 3 garlic cloves, crushed and chopped
• 1 onion, finely chopped
• 2 cups beef broth
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 1 cup tomato sauce
• ½ cup liver spread or liver paste (processed using blender)
• 1 tsp. crushed chili or red pepper
• 3 large bay leaves
• 2 cups potatoes, sliced
• 2 cups carrots, sliced
• 1 cup cooking oil
• ⅔ cup green olives
• salt and pepper to taste

Instructions

1. Heat the cooking oil in the cooking pot or pressure cooker.
2. Sauté the onion and garlic.
3. Add the beef. Cook for 5 minutes or until the color turns light brown.
4. Add the dried bay leaves and crushed pepper. Stir.
5. Add the liver spread. Stir.
6. Pour-in the tomato sauce and beef broth.
7. Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
8. Add potato and carrots. Cook for 8 to 10 minutes.
9. Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
10. Add salt and pepper to taste

Paella Mixta Recipe

Paella Mixta

 

Ingredients

• 2 cups Calasparra rice
• 3 cups chicken broth
• 12 pieces clams, cleaned
• 10 pieces mussels, cleaned
• 1 1/2 cups juice from boiled clams and mussels
• 1/2 lb. large shrimp, with heads and shell
• 1 lb. chicken (bone-in), chopped
• 1/2 lb. rabbit meat, chopped
• 6 oz. chorizo, sliced
• 2 teaspoon Spanish Saffron threads
• 1/4 cup chopped flat leaf parsley
• 1 medium yellow onion, diced
• 2 teaspoons minced garlic
• 1 medium tomato, chopped
• 3/4 cup, frozen green peas
• 1 small red bell pepper, seeded, grilled, and sliced into strips
• 2 teaspoons paprika
• 1 1/2 teaspoons extra virgin olive oil (for the paste)
• 1/4 cup extra virgin olive oil (for sautéing)
• Salt and pepper to taste
• 1 lemon, sliced into wedges

Cooking Procedure

1. Make the clam juice by boiling the mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
2. Make the paste by combining the garlic, parsley, and paprika. Pound until the texture becomes smooth. Pour-in 1 1/2 teaspoons olive oil. Mix well and then set aside.
3. Heat 1/4 cup olive oil in a paellera.
4. Pan-fry the shrimp for about 1 minute per side. Remove the shrimp and then set aside.
5. Sauté the onion and tomato until the texture becomes soft.
6. Put-in the chicken, rabbit meat, and chorizo. Cook for 5 minutes.
7. Pour-in the chicken broth and clam juice. Let boil. Cover and simmer for 15 minutes. Add water as necessary.
8. Put-in the garlic paste mixture and the saffron. Stir. Add salt and pepper as needed.
9. Put-in the Calasparra rice and green peas. Let the liquid re-boil and then lower the heat. Cook for 20 to 25 minutes covered.
10. Arrange the mussels, clams, red bell pepper strips, and shrimp on top.
11. Serve with lemon wedges.

Bopis Recipes

Bopis

Ingredients

• 1 1/2 lbs pig’s lungs, boiled in lemon grass and pandan leaves until tender and minced
• 1 lb pig’s heart, boiled in lemon grass and pandan leaves until tender and minced
• 1/2 cup annatto seeds diluted in 1 cup of water
• 1 small carrot, minced (optional)
• 4 to 6 tablespoons white vinegar
• 2 tablespoons bird’s eye chili, minced
• 2 tablespoons ginger, minced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 to 4 pieces dried bay leaves
• 1 cup water
• 3 tablespoons cooking oil
• Salt and pepper to taste

Cooking Procedure

1. Heat a frying pan or wok and pour-in cooking oil.
2. Sauté ginger, garlic, and onion.
3. Add the bird’s eye chili and cook for 30 seconds.
4. Put-in the minced pig’s lungs and heart then cook for 3 to 5 minutes while stirring once in a while.
5. Pour in annatto water (water from the diluted annatto seeds) and stir.
6. Add the dried bay leaves and pour-in 1 cup of water. Simmer for 30 to 35 minutes or until almost all the liquid evaporates.
7. Put-in the minced carrots and stir. Simmer for 3 minutes.
8. Season with salt, and ground black pepper then stir.
9. Pour-in the vinegar and cook for 8 to 10 minutes more under medium heat.
10. Turn-off heat and transfer to a serving plate.

Meatloaf Recipe

Meatloaf

Ingredients

• 2 lbs. ground beef
• 1 cup Italian bread crumbs
• 1 cup onion, minced
• 1 cup celery, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 6 ounces tomato paste
• 1 teaspoon mustard powder
• 2 pieces raw eggs
• 1 cup tomato ketchup

Instructions

1. Combine the ground beef, minced celery, and minced onions in a mixing bowl then mix well.
2. Add the eggs, minced garlic, bread crumbs, salt, ground black pepper, worcestershire sauce, mustard powder, and tomato paste then mix all the ingredients together
3. Transfer the mixed ingredients in a loaf pan.
4. Spread the ketchup evenly on top of the meatloaf
5. Preheat oven to 350 degrees Fahrenheit and bake for 75 minutes
6. Remove from the oven and transfer to a serving plate.

Buko Salad

Fruit Salad

 

 

Ingredients

• 4 cups young coconut (buko), shredded
• 6 ounces sugar palm fruit (kaong), drained
• 12 ounces coconut gel (nata de coco), drained
• 2 cans (15 ounces each) fruit cocktail, drained
• 8 ounces pineapple chunks, drained
• 1 (14 ounce) can sweetened condensed milk
• 7 ounces table cream

Instructions

1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
4. Transfer to a serving bowl.