Kinamatisang Tilapia


Ingredients:
2-3 medium-sized tilapia, washed and cleaned
4 pieces tomatoes, sliced
1 large onion, sliced
3 cloves garlic, crushed
1 thumb-sized ginger, grated
salt and pepper to taste
2 tablespoons vegetable oil
cooking oil for frying

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

Part 2
1. In the pan, heat oil saute the garlic, ginger, onion then add the tomatoes.
2. Season with salt and pepper according to taste then cook until soft.
3. Put back the fish then cook for another 1-2 minutes.
4. Transfer to serving plate then serve with steamed rice.

Garlic and Soda Shrimp


Ingredients:
500 grams shrimps, cleaned
1/2 cup lemon soda
2 tablespoons oyster sauce
6 cloves garlic, minced
1 white onion, chopped
1 thumb-sized ginger, grated
a pinch of salt
1/4 teaspoon ground pepper
2 tablespoons vegetable oil

Procedures:
Part 1
1. In a casserole, combine shrimps, soda and salt then simmer over low heat until fully absorb.
2. Remove and set aside.

Part 2
1. In a same pan, heat oil then saute garlic, onion and ginger.
2. Put back the shrimps then add oyster sauce and ground pepper then toss for 3 minutes or until well combined. Serve.

Simple Pork Hamonado


Ingredients:
500 grams pork, cut into serving pieces
1 cup pineapple chucks or tidbits, cubed
1/2 cup pineapple juice
4 tablespoons soy sauce
1 pork bouillon
3-4 cups water
1 large onion, chopped
5 cloves garlic, minced
2 tablespoons cooking oil
1 1/2 tablespoons sugar
salt and pepper to taste
chopped parsley for garnishing

Procedures:
1. In a pan, heat oil then saute garlic and onion.
2. Add pork the saute until light brown.
3. Pour soy sauce, pork bouillon and water then simmer for 40 minutes or until tender. Add water if needed.
4. Add pineapple, pineapple juice, sugar, salt and pepper. Cook for another 3 minutes.
5. Transfer into serving plate then garnish with parsley. Serve.

Ginataang Galunggong


Ingredients:
6 pieces medium-sized galunggong, cleaned
3 cloves garlic, minced
1 piece onion, sliced
1 thumb-sized ginger, diced
2 pieces green chili(siling haba)
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
2 pieces eggplants, sliced
1/2 cup of vinegar
2 tablespoons vegetable oil
fish sauce and ground pepper to taste

Procedures:
1. In a saucepan, heat oil the saute garlic, onion and ginger.
2. Arrange fish and eggplants then add fish sauce, vinegar, ground pepper and coconut milk.
3. Cover and simmer for 15 minutes or until almost tender.
4. Add coconut cream and simmer for another 10 minutes or until creamy and oily.
5. Add green chili and cook for another minute.
6. Serve and Enjoy!

Buko Pandan Salad


Ingredients:
1 pack gulaman(sweetened pandan flavor)
granulated sugar to taste
1/2 cup tapioca pearls(sago)
2 cups young coconut, shredded into strips
1 pack(250 ml) All-Purpose Cream
1 can(300 ml) condensed milk
1 tablespoon pandan flavoring essence
1 bottle clear nata de coco(optional)

Procedures:
Part 1
1. In a small pot, cook gulaman over low heat based on package instructions. Add sugar then stir until dissolved.
2. Transfer into flat container and let it cool until set completely. Cut into small cubes. Set aside.

Part 2
1. In a pot, boil water over medium heat then add tapioca pearls.
2. Keep stirring to avoid from sticking together until cooked and turns into transparent.
3. Remove from heat then rinse into running water. Drain and set aside, let it cool.

Part 3
1. In a large container, combine all purpose cream and condensed milk then mix until well blended.
2. Add gulaman, coconut strips, nata de coco, sago and pandan flavoring essence then mix.
3. Cover and refrigerate for at least 6 hours or overnight before serving.

Sauteed Ampalaya with Chicharon

Ingredients:
1 medium-sized bitter gourd(ampalaya), cut in half then removing the seeds and sliced crosswise
1 cup pork rind(chicharon), crushed
200 grams pork, cut into small pieces
1/2 squash, chopped into 2×1 inch cubes
2 tablespoons shrimp paste(bagoong alamang)
1/2 cup water
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
2 tablespoons olive oil
1 tablespoon sugar (optional)
salt and pepper to taste

Procedures:
Part 1
2. In a 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 continue sauteing until light brown.
3. Add shrimp paste and then squash, stir cook for 3 minutes.
4. Add bitter gourd, water then simmer for 5 minutes.
5. Add pork rind then season with sugar, salt and pepper according to taste.
6. Turn off heat then serve with steamed rice.

Simple Roast Chicken


Ingredients:
1 whole chicken, cleaned
1/4 cup milk
3 tablespoons rock salt
2 tablespoons coarse black pepper
5 stalks lemongrass(tanglad), crushed

Procedures:
1. Using marinade injection, inject the milk to reach deep into the chicken meat.
2. Rub chicken including the cavity, between skin and meat with salt and pepper. Set aside for at least 30 minutes or overnight.
3. Once ready, stuff chicken with lemongrass.
4. Preheat oven to 300 degrees Fahrenheit then roast chicken for an hour or grill over hot charcoal until golden brown while basting skin with soften butter occasionally.

Ginataang Tambakol


Ingredients:
500 grams tulingan(skipjack tuna), sliced into serving pieces
3 cloves garlic, minced
1 piece onion, sliced
1 thumb-sized ginger, diced
2 pieces green chili(siling haba)
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
2 pieces eggplants, sliced
1/2 cup of vinegar
2 tablespoons vegetable oil
fish sauce and ground pepper to taste

Procedures:
1. In a saucepan, heat oil the saute garlic, onion and ginger.
2. Arrange fish and eggplants then add fish sauce, vinegar, ground pepper and coconut milk.
3. Cover and simmer for 15 minutes or until almost tender.
4. Add coconut cream and simmer for another 10 minutes or until creamy and oily.
5. Add green chili and cook for another minute.
6. Serve and Enjoy!

Tomato and Basil Salad with Crouton


Ingredients:
200 grams croutons
6-8 ripe tomatoes, diced
1 red onions, chopped
1 tablespoon capers
3 tablespoons black olives, sliced
a bunch of fresh basil, torn into pieces

Dressing:
8 tablespoons olive oil
1 clove garlic, chopped
4 tablespoons balsamic vinegar
1/2 teaspoon sugar
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine olive oil, vinegar, lemon juice, salt, ground pepper, and sugar. Set aside.

Part 2
1. In a bowl, combine croutons, basil, tomatoes, onions, capers and black olives.
2. Pour dressing over the salad then toss before serving.

Fish Fillet in Spicy Mango Sauce


Ingredients:
500 grams cream dory fillet, cut into serving pieces
cooking or vegetable oil for frying
ripe mango and green bell pepper strips for garnishing

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

Spicy Mango Sauce:
1 fresh ripe mango, cut into strips
1/4 cup rum
1 tablespoon white sugar
1 tablespoon honey
1/4 cup water
1 tablespoon cornstarch (dissolved in 1 tablespoon 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. For the sauce, In a sauce pan over medium heat, combine rum and mangoes then stir cook until the sauce reduced.
2. Add honey, sugar and water then mash the mangoes until puree. Add chili flakes then adjust sweetness according to taste.
3. Add dissolved cornstarch then keep stirring until the sauce thickens. Remove from heat.

Part 4.
1. In a serving plate, place fried fish fillet then add mango and bell pepper strips.
2. Pour the sauce on top, serve and enjoy.