Hainanese Chicken


Ingredients:
1 (800 grams)whole chicken
1 tablespoon rock salt
75 grams ginger, sliced
2 pieces onions, quartered
6 stalks lemon grass, pounded
1/2 tablespoon pepper
salt to taste
3 liters water
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
hainanese rice (optional)
dipping sauce: ginger sauce, sweet soy sauce and chili sauce (optional)

Procedures:
Part 1
1. Rub and massage chicken with rock salt for 5 minutes.
2. In a stock pot, add half of the sliced ginger, onions, lemon grass, salt, pepper and water. Bring to boil.
3. Stuff the other half inside the chicken and add into stock pot. Let boil for 40 minutes over medium heat.
4. When the chicken is done, remove from heat and stand for 30 minutes.

Part 2
1. In a pan, boil 3/4 cup of chicken broth and dissolved cornstarch. Adjust seasoning with salt.
2. Debone the chicken and transfer to serving plate. Pour the chicken with thickened stock then garnish with parsley.
3. Served with hainanese rice, ginger sauce, sweet soy sauce and chili sauce.
4. Served the remaining chicken broth as soup and adjust seasoning according to taste.

Spicy French Bean Stir Fry


Ingredients:
1/4 kilo french beans, trimmed
1/4 kilo ground pork
3 cloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
3 tablespoons soy sauce
1/4 cup water
1/2 teaspoon dried chopped chili
2 tablespoons vegetable oil
fish sauce, salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic and onion.
2. Add ground pork, fish sauce then stir cook until light brown.
3. Add french beans, oyster sauce, soy sauce and water then simmer for 3-5 minutes.
4. Add chili flakes, salt and pepper according to taste then simmer for another minute.
5. Transfer to serving plate then serve immediately.

Toast Stuffed Bread


Ingredients:
4 slices loaf bread
1 green/red bell pepper, diced
2 slices ham, diced
2 raw eggs, beaten
grated cheese
vegetable oil

Procedures:
Part 1
1. Slice each bread to make a hole, leaving the outer layer intact. Set aside.

Part 2
1. In a pan, heat oil then fry ham and bell peppers. Remove and set aside.

Part 3
1. In a same pan, Add oil then place outer layer bread.
2. Add 1 tablespoon sauteed ham and bell peppers inside the bread.
3. Pour 2 tablespoons beaten eggs then sprinkle with grated cheese.
4. Top the inner layer bread, wait for a minute until set.
5. Flip and fry the other side until toast.
6. Repeat the procedures for the remaining pieces.

Chicken Asado


Ingredients:
1 kilo chicken, cut into serving pieces
1/2 cup vegetable oil
1 1/2 cup water
250 grams Bok Choy(Chinese Petchay),blanched

Marinade:
1/2 cup soy sauce
1/4 cup oyster Sauce
1/4 cup brown sugar
1/4 cup ketchup
4 pieces star anise
1 thumb-sized ginger, grated
1 onion, chopped
5 gloves garlic, minced
1 teaspoon salt and pepper

Procedures:
Part 1
1. In a large bowl, combine all the marinade ingredients and marinate chicken for 1 hour. Remove from marinade and set aside.

Part 2
1. In a pan, heat oil then fry potatoes until light brown. Drain and set aside.

Part 3
1. In a same pan, fry chicken for 5 minutes or until light brown. Reduce oil if needed.
2. Add marinade and water, cover and simmer for 30 to 40 minutes or until chicken is tender. Add water if needed.
3. Add fried potatoes then adjust seasoning with sugar, salt and pepper according to taste.

Part 4
1. In a serving plate, arrange bok choy then add chicken asado. Serve with steamed rice.

Cream Dory in Red Sauce


Ingredients:
2 pieces whole cream dory fillet, halves
2 tomatoes, cubed
1/2 cup tomato paste
4 tablespoons calamansi/lemon juice
2 tablespoons sliced black olives
1 tablespoon capers
3 garlic, minced
1 onion, chopped
1/2 teaspoon ginger powder
1 teaspoon sugar
salt and pepper to taste
1/4 teaspoon dried basil flakes (optional)
chopped spring onions for garnishing

Procedures:
Part 1
1. Marinate fillet into ginger powder, salt, ground pepper and calamansi juice for 15 minutes. Drain.

Part 2
1. In a frying pan, heat oil then fry marinated fillet until light brown. Drain and set aside into serving plate.

Part 3
1. In a sauce pan, heat oil then saute garlic, onion, and tomatoes until soft.
2. Add black olives, capers, chili flakes, tomato paste, and water. Stir and bring to boil.
3. Season with sugar, salt, and pepper to taste. Simmer until the sauce reduced.
4. Pour the sauce on top of fillet then garnish with spring onions. Serve with steamed rice.

Squid Ball Pancit Guisado


Ingredients:
500 grams miki noodles
200 grams squid balls, cut into half
100 grams pork belly, slice into small pieces
100 grams pork liver, slice into small pieces
2 pieces carrots, sliced
1 cabbage, chopped
1/4 kilo green beans or snow peas(sitsaro)
1 cup celery(kinchay), sliced
6 gloves garlic, minced
1 onion, chopped
4 tablespoons oyster sauce
2 cups hot water or chicken broth
2 tablespoons cooking oil
salt and pepper to taste
1/4 cup spring onions, diced(optional)

Procedures:
Part 1
1. Wash miki noodles in running water. Drain and set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add squid balls, pork liver and pork belly then cooked until color turns to brown.
3. Add oyster sauce and hot water then stir and bring to boil.
4. Add vegetables then stir fry until the vegetables are half-cooked.
5. Add miki noodles then stir and cook for 3 minutes or until the liquid has been absorbed.
6. Adjust seasoning with salt and pepper according to taste.
7. Transfer to a serving plate then garnish with spring onion. Serve and enjoy.

Seasoned Baked Potato Wedges


Ingredients:
4 medium-sized unpeeled potatoes, cleaned
1 raw egg, beaten
6 tablespoons olive oil

Dry Mixture:
3 tablespoons cornstarch/cornflour
1/4 teaspoon cayenne pepper or paprika
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine dry mixture then mix until well combined. Set aside.
2.Prepare beaten egg into a separate bowl.
3. Dip potato wedges in beaten eggs then dredge into dry mixture to coat.
4. Repeat for the remaining pieces.

Part 2
1. In a baking pan, arrange potato wedges then drizzle with olive oil.
2. Bake in a preheated oven at 425 degrees Fahrenheit for 30 minutes or until golden brown and crispy on the outside.
3. Serve with your favorite dipping sauce.

Kalderetang Tuna


Ingredients:
350 grams firm tuna, slice into cubed
2 cup tomato sauce
1/4 cup water
1 red bell pepper, diced
1 potato, cut into cubed
1 small carrot, cut into cubed
2 bay leaves
3 cloves garlic, minced
1 onion, chopped
1 teaspoon liver spread
salt and pepper to taste
3 tablespoons vegetable oil

Procedures:
Part 1
1. Season tuna with salt and pepper, toss to combined.

Part 2
1. In a pan, heat oil then fry tuna until brown. Remove and set aside.
2. In a same pan, saute garlic and onions. Put back tuna then gently stir.
3. Add bay leaves, water and tomato sauce then bring to boil.
4. Add carrots, potatoes, bell pepper and liver spread.
5. Adjust seasoning according to taste then simmer until the sauce thickens.
6. Transfer to serving plate and serve with steamed rice.

Creamy Chicken Mushroom


Ingredients:
350 grams chicken fillet, cut into serving pieces
1 cup shiitake mushrooms, sliced
1/4 cup cream of mushroom
1/2 cup chicken stock
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
3 cloves garlic, minced
1 white onion,chopped
salt and pepper to taste
3 tablespoons vegetable oil
Cooking oil for frying
2 tablespoons spring onions

Procedures:
Part 1
1. Season chicken fillet with ginger powder, garlic powder, salt and ground pepper. Set aside for 10 minutes.
2. In a pan, heat oil then fry chicken fillet over medium heat until light brown. Remove and set aside.

Part 2
1. Saute garlic and onions. Add shiitake mushrooms then cook for 3 minutes.
2. Pour chicken stock then bring to boil.
3. Put back chicken then add cream of mushroom and spring onions.
4. Season with salt and pepper, keep stirring then continue cooking until almost thicken.
5. Transfer to serving plate then sprinkle with remaining spring onions. Serve.

Grilled Stuffed Squid


Ingredients:
1 kilo large/medium sized fresh squid, clean
1/2 cup soy sauce
4 tablespoons calamansi juice
salt and ground pepper to taste
2 tablespoons cooking oil
3 large tomatoes, chopped finely
2 onions, chopped finely
1 thumb-sized ginger, julienne
1/4 cup chopped parsley(optional)

Procedures:
Part 1
1. Marinate squid in soy sauce, calamansi juice and ground pepper. Refrigerate for 6 hours. Drain.

Part 2
1. In a bowl, combine tomatoes, onions, ginger and parsley, salt and pepper. Toss together.
2. Stuff the mixture inside the squid then secure with toothpick. (Do not to over stuff the squid)
3. Grilled over hot charcoal for 10 minutes. Baste with marinade and cooking oil.
4. Transfer to serving plate then slit the squid vertically.
5. Serve with liquid seasoning.