Tahong Sisig


Ingredients:
1 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1/4 teaspoon paprika
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 red onion, minced
1 tablespoon mayonnaise
1 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
2 tablespoons olive oil

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Set aside.

Part2
1. In a pan, heat oil the saute ginger and garlic.
2. Add mussels then season with paprika, lemon juice, salt and pepper.
3. Turn off the heat the transfer to mixing bowl.
4. Add onion, mayo and chili. Toss and serve.

Bagnet Sisig


Ingredients:
250 grams cooked bagnet, chopped (check bagnet recipe)
1 onion, finely chopped
2 red chili(labuyo), chopped (optional extra spicy)
2 pieces green chili, sliced diagonally
2 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon ground pepper
1 raw egg (optional)
calamansi for garnishing

Procedures:
1. In a iron pan, heat oil then saute onion.
2. Add bagnet and continue sauteing until becomes crispy.
3. Season with soy sauce and ground pepper. Add red and green chili then stir cook for a minute.
4. Transfer to hot sizzling plate then top with raw egg. Serve immediately with calamansi.

Spicy Baby Squid Calamares


Ingredients:
500 grams baby squid, separate head from the body
1 lemon, juice
1/2 cup all-purpose flour
1 cup cornstarch
1/2 teaspoon cayenne powder
1 teaspoon paprika
1 cup Panko breadcrumbs
salt and pepper to taste
2 raw eggs, beaten
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine flour, cornstarch, cayenne, paprika, salt, and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.

Part 3
1. In a frying pan, heat oil until enough hot.
2. Fry the squid for a minute or until golden brown. Do not overcooked.
3. Remove squids and drain on paper towels.
4. Transfer into serving bowl and sprinkle with dried basil.
5. Serve with blue cheese dip.

Steak Caesar Salad


Ingredients:
1 large head romaine Lettuce, tear into serving pieces
1 slice pan seared steak, cut into small cubes
1 large fresh tomato, cut into cubes
1 red onion, cut into cubes
1 white onion, cut into strips, coated and fried
Caesar salad dressing

Procedures:
1. In a serving plate, arrange lettuce, tomato and onions.
2. Add steak then drizzle with Caesar dressing. Serve immediately.

Ensaladang Talong


Ingredients:
4 large eggplants(talong)
2 white onions, cubed
4 medium-sized tomatoes, cubed
2 pieces green pepper
2 tablespoons sauteed shrimp paste

Procedures:
Part 1
1. Broil eggplants until skin are charred and blister.
2. Let it cool then peel off the skin and remove the crown and the stem.

Part 2
1. In a bowl, mash lightly the eggplants with a fork then add onions, tomatoes and green pepper.
2. Serve with sauteed shrimp paste.

Fresh Lumpia (Lumpiang Sariwa)


Ingredients:
Filling:
1/2 cup ground pork
2 cups carrots, shredded
2 cups cabbage, shredded
2 cups water chestnuts(sayote) or turnips(singkamas), shredded
1 cup baguio beans, shredded(optional)
1 tablespoon onion, minced
4 cloves garlic, minced
1 cup ground peanuts
Lettuce leaves
Lumpia wrapper
butter or cooking oil
Salt to taste

Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1 cup chicken broth or water
2 tablespoons soy sauce
2 cloves garlic; minced

Procedures:
Cook the Filling:
1. In a saucepan, heat butter and saute garlic and onion.
2. Add ground pork, simmer until it changes color.
3. Season with soy sauce and sugar.
4. Add vegetables and continue cooking until it is half-done.
5. Adjust seasoning with salt according to taste. Set aside.

How to make the Sauce:
1. In a saucepan, pour chicken broth and bring to boil.
2. Add sugar and soy sauce then mix well.
3. Dilute the cornstarch in water and pour in the saucepan.
4. Boil in a very low fire, stirring occasionally until the sauce thickens.
5. Add the garlic. Set aside.

To Wrap the Filling:
1. On top of the lumpia wrapper, place a leaf of lettuce and 3 tablespoons of the mixture.
2. You may roll up folding one end and leaving other open or just roll up and place in the platter.
3. Garnish with sauce and minced peanuts.

Salt and Pepper Pork Ribs


Ingredients:
1 kilo pork ribs, cut into serving pieces
4 cloves garlic, minced
1 onion, chopped
2 green chili peppers(siling haba), sliced
1 red chili pepper, chopped
salt and grind pepper
cooking oil for frying

Marinade:
2 teaspoon salt
2 teaspoons sesame oil
1/2 teaspoon five-spice powder
2 tablespoons rice wine

Coating:
1/2 cup cornstarch
1/2 teaspoon black pepper, grind
1/2 teaspoon five-spice powder

Procedures:
Part 1
1. In a large bowl, combine marinade then add ribs, marinate for 2 hours inside the fridge.
2. Add coating then toss until well coated.

Part 2
1. In a deep cooking pot, heat oil then deep fry ribs for 5 minutes or until golden brown. Remove and drain.

Part 3
1.In a pan, heat oil then saute garlic, onion, and chili over low heat. 2. Add fried ribs the toss to combined. Adjust seasoning with salt and pepper according to taste. Remove from heat and serve.

Steamed Pork Dumplings


Ingredients:
250 grams ground pork
1 cup cabbage, chopped into small pieces
20-25 pieces gyoza or dumpling wrappers
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste

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, ground pork, combine 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 steamer, arrange the pork dumplings lined with cabbage leaves. 2. Cover and steam for 10 minutes.
2. Serve with dipping sauce.

Crispy Shrimp Gambas


Ingredients:
1/2 kilo Prawns, cleaned
3 gloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1/4 cup tomato sauce
2 tablespoons hot sauce
2 tablespoons soy sauce
1/2 tablespoon cornstarch or flour(dissolved in 1/2 cup water)
3 tablespoons vegetable oil
salt and pepper to taste
Chopped spring onion for garnishing(optional)

Batter:
1/2 cup flour
a dash of salt
1 raw egg
1/2 cup water

Procedures:
Part 1
1. 1. In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.
2. Dip shrimp into batter then hold it up to drain well.
3. Deep fry shrimps until light brown. Drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add bell pepper then continue sauteing for a minute.
3. Add tomato sauce, hot sauce, soy sauce and dissolved flour then simmer for 3 minutes or until thicken.
4. Add shrimps then season with salt and pepper then cook for 2 minutes or until tender. Garnish with spring onions.
5. Transfer to serving plate then serve immediately with garlic rice.

Buffalo Chicken Tenders


Ingredients:
1 1/2 lbs. chicken breast tenderloins, boneless, skinless
2 raw eggs, beaten
1 cup milk
2 cups all purpose flour
1 tablespoons cornstarch
2 tsp salt
1 teaspoon ground black pepper
oil, for frying
Bleu Cheese Dressing, for dipping

For Buffalo Sauce:
1/3 cup butter, melted
1/2 cup hot sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika

Procedures:
Part 1
1.In a pan over low heat, combine sauce ingredients then stir until well blended. Cover and keep warm.

Part 2
1. In a bowl, combine egg and milk then mix well.
2. In a separate bowl, combine flour, cornstarch, and ground pepper then mix well.
3. Dip the chicken into egg mixture then dredge into flour mixture. Shake off to remove excess flour.
4.Dip again the chicken into egg mixture then dredge into flour mixture. Shake off to remove excess flour.
5. Repeat the steps for the remaining chicken. Set aside.

Part 3
1. In a pan, heat oil then deep fry chicken for 5-8 minutes or until light brown. Drain on paper towel.
2. Toss chicken in buffalo sauce until coated evenly. Transfer to serving plate then sprinkle with ground dried parsley.
3. Serve with Bleu cheese dressing.