Author: vangiz

Creamy Bacon Carbonara

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Ingredients:
500 grams linguine pasta
400 grams bacon
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

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

Part 2
1. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.

Part 3
1. In a pan, heat oil and saute garlic and onion. Add mushroom and 3/4 of fried bacon.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Remove from heat.
5. Prepare pasta into serving plate, top with grated Parmesan cheese together with the remaining bacon and chopped parsley.
6. Serve with garlic bread. Enjoy

Beef Arroz a la Cubana

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Ingredients:
400 grams lean ground beef
4 cloves garlic, minced
1 onion, minced
2 tablespoons soy sauce
1 tablespoon tomato paste
1 beef bouillon cube
1/4 cup fermented black soy beans
1/4 cup raisins
4 pieces ripe cardava bananas, halves
4 raw eggs
1/4 cup vegetable oil
sugar, salt and ground pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then fry banana until light brown. Drain and set aside.
2. In a same pan, fry sunny-side up egg until set. Drain and set aside.

Part 2
1. In a same pan, saute garlic, onion, then add ground meat and cook until light brown.
2. Add tomato paste, beef bouillon, soy sauce and ground pepper then cook for 10 minutes. Add a little water if necessary.
3. Add black soy beans and raisins then simmer for another 3 minutes.
4. Adjust seasoning with sugar and salt according to taste then cook until nearly dry.
5. Transfer to serving plate then serve with steamed rice, fried banana and egg.

Pork and Beans Igado

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Ingredients:
500 grams pork loin, cut into serving pieces
150 grams pork liver, cut into serving pieces
1 cup white beans (bitsuelas)
1/4 cup soy sauce
1/4 cup anatto water
3 tablespoons vinegar
3 pieces bay leaves(laurel)
6 cloves garlic, crushed
1 large white onion, chopped
2 cups water
2 pieces potatoes, cut into serving pieces (optional)
1 pork bouillon
3 tablespoons cooking oil
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, soak beans in water overnight. Wash on running water then drain. Set aside.
2. In a pot, boil water then cook beans for an hour or until tender. Add water if necessary then set aside.

Part 2
1. In a large bowl, combine pork meat, liver, garlic, soy sauce and anatto water then marinate for an hour.

Part 3
1. In a pot, heat oil then saute garlic and onion. Add pork meat, liver and marinade then cook for 10 minutes.
2. Add water, boiled beans, potatoes, bay leaves, and pork bouillon. Simmer for 20 minutes or until pork is tender.
3. Pour vinegar and simmer for 2 minutes. Season with salt and pepper according to taste.
4. Simmer for another 3 minutes or until sauce thickens.
5. Transfer to serving plate and serve.

Yang Chow Fried Rice

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Ingredients:
8 cups cooked rice(preferably leftover)
1 cup Chinese sausages, sliced
200 grams prawns, peeled and deveined
1/2 cup sweet peas
1/2 cup carrot, diced
2 raw eggs, beaten
2 teaspoons soy sauce
4 cloves garlic, minced
3 stalks green onions, chopped
1/2 cup butter
salt and pepper to taste
1 tablespoon sesame oil(optional)

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

Honey Garlic Chicken

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Ingredients:
8-10 pieces chicken legs and wings, cleaned
4 cups flour
salt and pepper to taste

Sauce:
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons ketchup
6 cloves garlic, crushed
1 teaspoon grated ginger
1/4 teaspoon chili flakes
1/4 cup water

Procedures:
Part 1
1.Combine sauce ingredients then marinate chicken for at least 2 hours or over night inside the fridge.

Part 2
1. When ready, remove chicken from the marinade and reserve the marinade.
2. Toss chicken with flour, salt and pepper then shake off excess.
3. Arrange chicken in a baking pan then drizzle with cooking oil.
4. Bake in a preheated oven over 350 degrees Fahrenheit for 40 minutes. Turning the chicken at 20 minutes.

Part 3.
1. Meanwhile, Simmer marinade in a sauce pan for 5 minutes or until reduced by half.

Part 4.
1. Take chicken from oven then toss with the sauce.
2. Return to oven then cook for another 5 minutes.
3. Transfer into serving plate then serve hot immediately.

Simple Mango Panna Cotta

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Ingredients:
1 cup all-purpose cream
1 cup full cream milk
2 teaspoon unflavored gelatin
1 1/2 teaspoon white sugar

Mango Jelly:
1 large sweet ripe mango, peel and cut into cubes
1/2 cup white sugar
1 tablespoon unflavored gelatin
2 cups water

Procedures:
Part 1
1. In a bowl, combine all purpose cream, milk, sugar and gelatin. Mix for 5 minutes or until gelatin dissolves.
2. In a pan, simmer cream mixture over low heat for 15 minutes. Strain to discard any particles.
3. Pour the cream mixture 2/3 of serving cup. Refrigerate until firm.

Part 2
1. In a bowl, dissolved gelatin in 1-1/2 cup water. Set aside for 10 minutes.
2. In a blender, combine mango, water and sugar. Blend until smooth. Strain to discard any fibers.
3. In a pan, combine mango mixture and dissolved gelatin then simmer over low heat for 5 minutes or until slightly thicken.
4. Pour mango-gelatin mixture over cream mixture. Refrigerate for at least 4 hours or until firm. Serve.

Sinigang na Galunggong sa Miso

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Ingredients:
6-8 pieces large-sized galunggong, cleaned
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
3 tablespoon garlic, minced
1 medium-sized onion, chopped
1 thumb-sized ginger, chopped
3 large tomatoes, chopped
a bunch of mustard greens(mustasa)
3 green pepper(siling haba)
1 liter water or rice washing
cooking oil
fish sauce, salt and ground pepper to taste

Procedures:
Part 1
1. Make a slit on both sides of galunggong then sprinkle with salt.
2. In a pan, heat cooking oil and fry fish until light brown. Drain and set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add sinigang mix then bring to boil.
4. Add fried galunggong and green pepper then cook for another 2 minutes.
5. Season with salt and ground pepper according to taste.
6. Add mustard greens then simmer for a minute. Serve hot!

NOTES:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.

Pork Sisig Kapampangan

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Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver (optional)
4 tablespoons butter
3 pieces onion, minced
1 thumb-sized ginger, grated
3-4 chili hot pepper(siling labuyo), chopped
3 green chili (siling haba), chopped (optional)
3 gloves garlic, crushed
3 pieces bay leaves
1 tablespoons rock salt
1 teaspoon peppercorn
4 tablespoons vinegar
salt and pepper to taste

Procedures:
Part 1
1. In a pot, combine pork meat, garlic, bay leaves, rock salt and peppercorn.
2. Pour enough water, simmer for 1 hour or until tender. Drain.

Part 2
1. Grill over hot charcoal until crisp and browned.
2. Slice the pork cheeks and ears into small pieces. Set aside.

Part 3
1. In a pan, melt butter then saute ginger and onions.
2. Add chicken liver then crush while cooking until tender.
3. Add chopped pork cheeks and ears and stir fry for 5 minutes.
4. Add chopped green chili and hot pepper,
5. Season with vinegar, salt and ground pepper. Mix well.
6. Stir cook until the sauce thickens. Serve.

Ampalaya Con Carne with Mushroom

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Ingredients:
300 grams pork belly, cut into small pieces
1 medium-sized bitter gourd(ampalaya), cut in half then removing the seeds and sliced crosswise
1/2 cup sliced mushrooms
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon sugar
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon sesame oil(optional)

Procedures:
Part 1
1. In a bowl, combine soy sauce, cornstarch, sesame oil, sugar, salt and pepper then mix well.
2. In a separate bowl, combine bitter gourd, 1/4 cup salt and enough water then soak for 15 minutes. Rinse, drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic, onion and ginger.
2. Add pork then continue sauteing until light brown.
3. Pour 1/2 cup water then simmer for 5 minutes.
4. Add bitter gourd and mushrooms then stir cook for a minute.
5. Add soy sauce mixture, and oyster sauce then simmer for 5 minutes or until tender. Add water if necessary.
6. Adjust seasoning according to taste.
7. Remove from heat then serve with steamed rice.

Pork Spareribs

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Ingredients:
500 grams pork spareribs, cut in serving pieces
1 cup pineapple chunks or tidbits
5 cloves garlic, minced
1 large onion, chopped
1 1/2 cups water
2 tablespoons oil
salt and pepper to taste

Marinade:
1/2 cup pineapple juice
1/2 teaspoon ginger powder
2 tablespoons soy sauce
1/4 cup ketchup

Procedures:
Part 1
1. In a bowl, combine marinade and set aside.

Part 2
1. In a container, add spareribs then season with salt and pepper.
2. Pour marinade then toss to combine. Marinate for at least 30 minutes inside the fridge.
3. When ready, remove spareribs and reserve the marinade.

Part 3
1. In a pan, heat oil then saute garlic and onion.
2. Add spareribs then continue sauteing until light brown.
3. Pour marinade and water then simmer over low heat for 45 minutes or until tender. Add water if necessary.
4. Add pineapple then cook for 3 minutes. Adjust seasoning according to taste.
5. Transfer to serving plate then serve with steamed rice.