Tender Braised Beef and Tendon


Ingredients:
500 grams beef brisket, cut into serving pieces
500 grams beef tendons, cut into serving pieces
1 thumb-sized ginger, grated
6 cloves garlic, minced
2 small onions, chopped
7 cups beef stock
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
3 pieces star anise
a bunch of bok choy, trimmed
3 stalks spring onions, chopped
3 tablespoons olive oil
fish sauce and pepper to taste
1/4 cup cooking wine(optional)

Procedures:
Part 1
1. In a large wok, heat oil then stir fry beef and tendon until brown.
2. Pour cooking wine then toss and let it evaporate.
3. Remove everything from the wok and set aside.

Part 2
1. In a same wok, heat oil then saute ginger, garlic and onion.
2. Pour beef stock, soy sauce, oyster sauce, star anise and sugar then stir and bring to boil.
3. Add tendon then cover and simmer in a low heat for an hour.
4. Add beef then simmer for another hour or until tendon and beef are tender. Add more water if necessary.
5. Adjust seasoning according to taste then add bok choy, spring onions then simmer for a minute.
6. Turn off the heat then transfer to serving bowl. Enjoy!

Notes:
1. You may add 3 teaspoons of cornstarch dissolved in 1/4 cup water to thicken the sauce.

Watermelon Lemonade


Ingredients:
Watermelon, seeds removed, cut into chunks (for 2 cups juice)
Lemons (for 1 cup lemonade)
1/2 cup white sugar
1 cup water
ice
mint for garnishing (optional)

Procedures:
Part 1 (Syrup)
1. Dissolve sugar in a boiling water. Transfer into glass container and let it cool in an ice bath. Set aside.

Part 2 (watermelon juice)
1. In a blender, puree watermelon until smooth. Transfer into a separate bottle.

Part 3 (lemonade)
1. Squeeze lemons and strain into a pitcher. Add syrup and stir until well blended.

Part 4 (Assembly)
1. In a tall glass, add ice then pour lemonade (half of the glass).
2. Place spoon over the edge then pour slowly the watermelon juice over the spoon.
3. Garnish with mint and serve.

Patatim (Ilokano Style)


Ingredients:
1 pork leg(pata), slice into serving pieces.
3 teaspoons salt
1 teaspoon peppercorn
6 cloves garlic, pounded
2 onions, chopped
2 cups soda(sprite, 7-up, lemonade or root beer)
5 cups pork broth
1/2 cup soy sauce
1/2 cup oyster sauce
2 bay leaves(laurel)
2 pieces star anise (optional)
1/4 cup dried banana blossoms(puso ng saging)
2/3 cup brown sugar
1 tablespoon cornstarch(dissolved in 1/2 cup water)
2 bundles steamed bok choy(Pechay)(optional)
cooking oil for frying

Procedures:
Part 1
1. In a pot, place pata then pour enough water to cover the meat.
2. Add salt and peppercorn then bring to boil for 15 minutes. Drain and reserve the broth.

Part 2
1. In a pot, heat oil then fry pork pata until golden brown. Drain.

Part 3
1. In a pot, heat oil and saute garlic and onion.
2. Add fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, banana blossoms, star anise and brown sugar.
3. Simmer over low heat for 1 to 1 1/2 hours or until pata is tender. Add water if necessary.(Cook in pressure cooker takes 30 minutes).
4. Add dissolved cornstarch and adjust seasoning according to taste.
5. Continue cooking until the sauce thickens and a few sauce is remaining.
6. Transfer to serving plate then serve with steamed bok choy and rice.

Rigatoni and Meatballs


Ingredients:
350 grams rigatoni pasta
18 pieces beef meatballs

Sauce:
1/4 cup tomato paste
1 can(28 oz) crushed tomatoes
2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, chopped
1/4 cup Parmesan cheese, grated
1/4 cup parsley, finely chopped
1/4 cup basil, finely chopped
1/4 cup red wine
1 beef bouillon
1 tablespoon sugar
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a frying pan, heat cooking oil and fry meatballs for about 5-10 minutes depending on the size or until color turns to golden brown. Drain and set aside.

Part 3
1. In a sauce pan, heat olive oil on medium heat. Saute onions and garlic.
2. Add diced tomatoes, tomato paste, basil and parsley then stir to blend.
3. Reduce heat and simmer for about 10 minutes. Stirring occasionally.
4. Add red wine, beef bouillon, Parmesan cheese, adjust seasoning with salt, pepper and sugar according to taste.
5. Add meatballs and gently stir then simmer for another 5 minutes. Stirring occasionally.

Part 4
1. Prepare pasta on pasta tray, add sauce and meatballs, sprinkle with grated Parmesan cheese, garnish with remaining parsley. Serve.

Sweet and Sour Cream Dory


Ingredients:
500 grams cream dory fillet, cut into serving pieces
1 green bell pepper, diced
1 cup pineapple chunks
2 onions, quartered
2 tablespoons ginger, julienned
6 cloves garlic, minced
salt to taste
cooking or vegetable oil for frying
1 small carrot, peeled and sliced diagonally(optional)

Coating:
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon ginger powder
1/2 cup cornstarch
1/4 cup water

Sweet and Sour Sauce:
1 cup water
1/4 cup pineapple juice
2 tablespoons brown sugar
2/3 cup vinegar
1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch(dissolved in 1/4 cup water)

Procedures:
Part 1
1. In a bowl, combine the cornstarch, egg, ginger powder, water, salt and fish fillet then stir to coat evenly.
2. Let sit for 15 minutes at room temperature.

Part 2
1. In a frying pan, heat cooking oil and deep fry fish pieces for 3 minutes or until golden brown.
2. Drain on paper towel and set aside.

Part 3
1. In a pan, heat oil and saute ginger, garlic, onion, bell peppers, pineapple chunks and carrots until done. Remove and set aside.

Part 4
1. In a same pan, combine water, sugar, vinegar, pineapple juice, ketchup, soy sauce and sesame oil. Mix well.
2. Let sauce boil over medium heat.
3. When boiling, add dissolved cornstarch and continue stirring until thickens. Adjust seasoning then turn off the heat.
4. Put back fish fillet and veggies then mix.
5. Serve immediately with steamed rice.

Ginisang Sayote with Shrimp


Ingredients:
300 grams shrimps, peeled and deveined
2 pieces chayote(sayote), peeled and cut into small pieces
5 cloves garlic, minced
1 onion, chopped
2 tomatoes, cut into cubes
5 stalks cilatro, chopped
2 1/2 cups water
3 tablespoons vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then add shrimps.
2. Season with salt and pepper then cook until starts to turn pink. Remove and set aside.

Part 2
1. In a same pan, saute garlic, onion, cilantro and tomatoes.
2. Add chayote then stir cook for a minute, pour water then cover and bring to boil. Add water if necessary.
3. Season with fish sauce and pepper then simmer for 3-5 minutes or until tender.
4. Put back the shrimps then cook for another minute.
5. Transfer to serving bowl then garnish with chopped cilantro. Serve.

Sweet and Sour Tilapia


Ingredients:
2 pieces tilapia, washed and cleaned
1 bell pepper, diced
1 cup pineapple chunks
2 onions, quartered
2 tablespoons ginger, julienned
6 cloves garlic, minced
salt to taste
cooking or vegetable oil for frying
1 small carrot, peeled and sliced diagonally(optional)

Sweet and Sour Sauce:
1 cup water
1/4 cup pineapple juice
2 tablespoons brown sugar
2/3 cup vinegar
1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch(dissolved in 1/4 cup water)

Procedures:
Part 1
1. Season fish with salt.
2. In a frying pan, heat oil and fry fish until golden brown each side.
3. Transfer to serving plate and set aside.

Part 2
1. In a pan, heat oil and saute ginger, garlic, onion, bell peppers, pineapple chunks and carrots until done. Remove and set aside.

Part 3
1. In a same pan, combine water, sugar, vinegar, pineapple juice, ketchup, soy sauce and sesame oil. Mix well.
2. Let sauce boil over medium heat.
3. When boiling, add dissolved cornstarch and continue stirring until thickens. Remove from heat.
4. Pour the sauce with veggies over fried fish.
5. Serve immediately with steamed rice.

Stir Fry Shrimp and Vegetables


Ingredients:
300 grams shrimps, peeled and deveined
1/2 cup sliced mushrooms, drained
50 grams snow peas (sitsaro)
100 grams young corn, halves
1 red bellpepper, cut into strips
6 cloves garlic, minced
1 onion, quartered
1 thumb sized ginger, julienned
1 tablespoon cornstarch (dissolved in 1/2 cup water)
2 tablespoons vegetable oil
1 teaspoon butter
salt and pepper to taste
dried chili flakes (optional)

Procedures:
Part 1
1. In a pan, melt butter then add shrimp.
2. Season with salt and pepper then cook until starts to turn pink. Remove and set aside.

Part 2.
1. In a same pan, add oil if needed then saute ginger, garlic, and onion.
2. Add mushrooms then stir cook for a minute.
3. Add bell pepper, young corn, and snow peas then stir fry for 3 minutes.
4. Pour dissolved cornstarch then simmer until the sauce thickens.
5. Put back shrimps, chili flakes, salt and pepper according to taste then cook for another minute.
6. Transfer to serving plate then serve immediately.

Kinilaw na Atay ng Baboy


Ingredients:
1/2 kilo Pork Liver(atay)
2-3 onions, chopped
4-5 red chili(labuyo), chopped
1/2 cup cane vinegar (sukang iloko)
salt and pepper to taste

Procedures:
1. Rub pork liver with salt then grill brown. Let it cool.
2. Chop into serving pieces then place into bowl.
3. Add onion, chili, vinegar, salt and pepper.
4. Toss and serve together with cold beer.

Pork Giniling with Mix Vegetables


Ingredients:
1/4 kilo ground pork(giniling)
1 1/2 cup mix vegetables (carrots, sweet peas, corn)
2 teaspoons raisins
1/4 cup soy sauce
5 cloves garlic, minced
1 onion, sliced
2 bay leaves
1/4 cup water or pork broth
5 pieces hard boiled quail eggs (optional)
sugar, salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a pan, heat oil and saute garlic and onion.
2. Add ground pork and soy sauce then simmer for 5 minutes.
3. Add mix vegetables, raisins, bay leaves, quail eggs, and water. Bring to boil.
4. Season with sugar, salt and pepper then simmer for 3 minutes or until tender.
5. Remove from heat and serve hot.