Beef and Enoki Mushrooms


Ingredients:
500 grams beef sirloin, cut into thin strips
200 grams enoki mushrooms
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, grated
3 tablespoons oyster sauce
2 tablespoons soy sauce

Procedures:
Part 1
1. In a bowl, combine beef, soy sauce, oyster sauce, salt and ground pepper. Mix well and set aside.

Part 2
1. In a sauce pan, heat cooking oil then saute garlic, onion and ginger.
2. Add enoki mushrooms then stir fry for 5 minutes.
3. Add beef and marinade then stir cook for another 5 minutes.
4. Adjust seasoning according to taste. Add a little water if necessary.
5. Remove from heat then served with steamed rice.

Pork Pochero with Chorizo


Ingredients:
1 kilo pork liempo, cut into serving pieces
1 large chorizo, sliced diagonally
1/2 head garlic, chopped
1 medium size onion, chopped
2-3 pieces tomatoes, sliced
4 pieces saba, sliced diagonally
2 potatoes, quartered
1 small bundle, green beans, trimmed
1/2 small cabbage, quartered
1/2 cup tomato sauce
3-4 cups water
1 tbsp. peppercorns
salt, fish sauce and sugar to taste
1/4 cup cooking oil

Procedures:
Part 1
1. In a sauce pan, heat oil and saute garlic, onion and tomatoes.
2. Add chorizo and pork then stir cook until color changes and start to sizzle.
3. Add tomato sauce, water and peppercorns then stir and simmer for 20-30 minutes or until pork is tender.(Add more water as necessary).
4. Add potato and simmer for another 3-5 minutes or until potato are tender.
5. Add in banana and the other vegetables, cook for 3-5 minutes or until vegetables are cooked.
6. Adjust seasoning with fish sauce, salt and sugar according to taste.
7. Remove from heat then transfer to serving plate. Serve with steamed rice.

Spicy Kalderetang Kambing


Ingredients:
500 grams goat meat, cut into serving pieces
1 can (85 grams)liver spread
3-5 hot chili(labuyo), chopped
2 red and green bell peppers, diced
1 large onions, minced
3 cloves garlic, minced
250 grams tomato sauce
4 tablespoons soy sauce
3 large potatoes, cubed
2 large carrots, cubed
3 bay leaves
4-5 cups water or beef stock
1/4 cup vegetable oil
1/2 cup vinegar
sugar, salt and pepper to taste

Procedures:
Part 1
1. In a large container, marinate meat with vinegar, salt and pepper for an hour. (This is to lessen the unwanted odor.)
2. Drain and set aside.

Part 2
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 3
1. In a pan, heat oil then stir fry meat until light brown. Set aside.
2. Reduce oil then saute garlic and onion. Combine with the meat then continue sauteing for 2 minutes.
3. Add tomato sauce, soy sauce, liver spread and bay leaves, simmer for 5 minutes.
4. Add water and simmer for at least 45 minutes or until beef is tender. Add water if necessary.
5. Add carrots, potatoes, bell pepper and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Transfer to serving plate and serve with steamed rice.

Pan-Fried Chicken Gyoza


Ingredients:
gyoza or dumpling wrappers
beansprouts (optional)
Filling:
250 grams ground chicken lean
4 cups cabbage, chopped into small pieces
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine ground chicken, cabbage, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into sizzling plate together with beansprouts. Serve with dipping sauce.

Spicy String Beans in Coconut Cream


Ingredients:
1 1/2 bunch string beans(sitaw), cleaned and chopped into serving pieces
4 pieces long green chili(siling pangsigang), sliced diagonally
4 pieces red hot chillies(labuyo), sliced into small pieces
300 grams pork, cut into small pieces
1 cup coconut cream(1st extract)
1 cup coconut milk(2nd extract) (optional)
1 teaspoon sauteed shrimp paste(bagoong alamang)
3 cloves garlic, minced
1 onion, chopped
salt and pepper to taste

Procedures:
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste and continue sauteing for a minute or until cooked.
4. Pour coconut milk, simmer until reduced and thick.
5. Pour coconut cream, string beans, green and red chilies, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.

Deep Fried Crispy Pata


Ingredients:
1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
12 pieces peppercorns
4 pieces bay leaves
6 stalks lemongrass
4 pieces star anise
4 tablespoons salt
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 1
1. Prick pata with a fork then marinate in soy sauce and vinegar for 30 minutes. Turning occasionally.

Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, lemon grass, star anise and salt.
2. Add pata then bring to boil over medium heat for 50 minutes or until tender. Add water if necessary.
3. Drain and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper.
2. Deep fry over low heat for 20 minutes or until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

Stir Fry Bean Sprouts


Ingredients:
1/2 kilo sprouted mung beans(togue)
1 small-sized bell pepper, cut into strips
1 small-sized carrot, cut into strips
10 pieces green beans, slice diagonally
1/4 kilo ground pork
5 cloves garlic, chopped
1 medium-sized onion, chopped
salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter

Procedures:
1. In a wok, heat oil and stir cook ground pork until golden brown. Set aside.
2. In a same pan, melt butter then saute garlic and onion.
3. Put back ground pork then a little water. Stir cook for 1 minute.
4. Add sprouted mung beans, and other vegetables. Stir fry for 5 minutes or until vegetables are half-cooked.
5. Adjust seasoning according to taste. Fry for a few seconds then serve hot.

Quick and Easy Fried Rice


Ingredients:
8 cups cooked rice(preferably leftover)
1 carrot, grated
2 raw eggs, beaten
2 teaspoons soy sauce
4 cloves garlic, minced
3 stalks green onions, chopped
1/2 cup butter
salt and white pepper to taste
1 tablespoon sesame oil(optional)

Procedures:
1. In a wok, melt butter then saute garlic, green onion and carrots for a minute.
2. Add cooked rice, soy sauce and sesame oil then mix until rice is well coated.
3. Pour beaten egg then continue stirring until the egg is cooked.
4. Season with salt and pepper according to taste.
5. Transfer to serving plate and garnish with chopped green onions.

Sizzling Spicy Squid


Ingredients:
1 kilo medium-sized fresh squid, cleaned
3 cloves garlic, minced
1 white onion, chopped
2 tablespoons oyster sauce
100 grams tomato sauce
2 teaspoons hot sauce
2-3 pieces red chili(labuyo), chopped
3 pieces green chili(siling haba), sliced diagonally
1 large bell pepper, sliced
salt and ground pepper to taste
3 tablespoons sesame oil

Procedures:
Part 1
1. Score the squid with diagonal criss-cross scoring then cut into squares.(This will make the squid more tender and less chewy).

Part 2.
1. In a pan, heat sesame oil then saute garlic, onion and red chili.
2. Add squid, oyster sauce, tomato sauce, and hot sauce. Stir to combine.
3. Add green chili and bell pepper then stir cook for 1 minute. (Don’t overcooked, squid will become tough)
4. Season with salt and pepper according to taste.
5. Transfer to hot sizzling plate then serve immediately with steamed rice.

Seafood Paella


Ingredients:
5 cups sticky rice(malagkit)
1/2 kilo prawns
200 grams squid, sliced
1/2 kilo fish fillets(salmon, tuna, etc), cut into cubes
1/2 kilo mussels(tahong)
1 large chorizo, sliced diagonally(optional)
5 gloves garlic, sliced
1 large onion, chopped
2 pieces bell pepper(red, green), sliced
1 pack(270 grams) tomato sauce
1 tablespoon paprika
1 teaspoon saffron
1 cup green peas
1 tablespoon parsley, chopped
1/2 cup olive or vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pot, place mussels then pour enough water. Bring to boil until the shells open. Drain. Set aside the broth.
2. In a pan, heat oil then fry prawns, squid and fish fillets for 2 minutes or until cooked. Drain and set aside.
3. In a same pan, fry chorizo until golden brown. Drain and set aside.

Part 2
1. In a paella pan, heat olive oil then saute garlic and onion.
2. Add green peas, paprika, saffron, tomato sauce and rice then stir until colored distribute evenly.
4. Pour mussels broth then simmer until rice is almost tender and mushy. Add more water if needed.
5. Add parsley then season with salt and pepper to taste.
6. Arrange bell peppers, seafood and other remaining ingredients on top.
7. Continue simmering until sauce is absorbed. Transfer to serving plate then serve.