Button Mushroom in Coconut Milk

400 grams button mushrooms, whole
1 cup coconut cream
4 tablespoons vinegar
1 tablespoon olive oil
3 gloves garlic, minced
salt and pepper to taste
parsley or spring onions for garnishing(optional)

1. In a pan, heat oil and saute garlic and mushrooms until lightly browned.
2. Season with salt and pepper.
3. Pour vinegar and simmer for 1 minutes.
4. Add coconut cream and simmer until thicken. Stir constantly.
5. Transfer to serving plate and garnish with chopped parsley. Serve immediately.

Watermelon Salad

1/2 head green ice Lettuce, remove leaves and tear into serving pieces
2 slices watermelon, cut into cubes
200 grams grilled meat(pork, beef or lamb), cut into small pieces
6 pieces cherry tomatoes, halved
2 tablespoons olives(optional)
2 tablespoons capers(optional)
1/2 cup balsamic dressing

1. In a large bowl, arrange lettuce, watermelon, cherry tomatoes, olives and capers.
2. Add grilled meat then drizzle with balsamic dressing. Serve immediately.

Stir Fry Squid in Oyster Sauce

500 grams squid, cut into serving pieces
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon calamansi juice
1/2 teaspoon white pepper
1 thumb sized ginger, grated
3 cloves garlic, minced
1 onion, chopped
2 tablespoons vegetable oil
chopped spring onion for garnishing

Part 1
1. Marinate squid with soy sauce, calamansi juice and white pepper for 15 minutes. Drain.

Part 2
1. In a pan, heat oil then sauce ginger, garlic and onion.
2. Add squid then stir cook until almost dry over high heat.
3. Add oyster sauce then stir until well coated.
4. Add some onion leaves then serve on a plate.

Sweet Potato and Mushroom Fritters

2 medium sweet potato, peeled and julienned
1 cup sliced mushroom
1 cup chopped spinach
100 grams flour
1/4 cup milk
1 raw egg
1/2 teaspoon sugar
1/2 teaspoon salt
vegetable oil for frying
Mint leaves for garnishing (optional)

Part 1
1. In a mixing bowl, whisk the flour, milk, and egg then season with sugar and salt.
2. Continue stirring until well blended.
3. Add spinach, sweet potato and mushroom then mix until evenly coated.

Part 2
1. In a frying pan, heat oil then scoop a tablespoon of mixture. Fry over low heat until golden brown both side. Drain on paper towels.
2.Transfer to serving plate then garnish with mint leaves. Serve hot with dipping sauce.

Baked Bacon Oysters

Filipino Style Recipe: Baked Bacon Oysters is another easy and simple dish made of fresh oysters, steamed until the shells open then baked together with bacon and cheese.

24 fresh oysters
8 bacon strips
1 tablespoons chopped parsley
100 grams cheddar or mozzarella cheese

Part 1
1. In a pan, cook bacon over medium heat until shrunk but not crisp. Drain on paper towel.
2. Chop bacon into pieces and tidbits. Set aside.

Part 2
1. Rinse and brush oysters to remove dirt.
2. Steam oysters for 3-5 minutes or until shells open.
3. Remove top shells using a knife.

Part 3
1. Arrange oysters in a baking pan, add bacon tidbits then cover each oyster with cheese.
2. Bake in a preheated oven over 300 degrees Fahrenheit for 20-30 minutes or until cheese is melted.
3. Transfer to serving plate, top with bacon pieces then sprinkle with parsley.
4. Serve immediately.

Baked Cream Dory

Filipino Style Recipe: Baked Cream Dory is a simple yet mouth-watering healthy dish. This recipe consists of cream dory marinated in herbs and lemon juice then baked in butter until tender.

2 medium slabs creamy dory
3 tablespoons lemon/calamansi juice
1/2 teaspoon dried basil flakes
1/2 teaspoon dried oregano flakes
1/2 teaspoon paprika powder
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
salt and pepper to taste
1/2 cup unsalted butter
1 tablespoon chopped celery leaves
1 celery stalk, sliced
3-4 pieces tomatoes, halves
2-3 pieces potatoes, quartered

Part 1
1. In a bowl, combine paprika powder, basil, oregano, ginger powder, garlic powder, salt and pepper.

Part 2
1. Grease baking pan with butter then arrange cream dory.
2. Sprinkle fish with powdered mixture then garnish with celery leaves.
3. Pour lemon juice then marinate for 15 minutes.
4. Add tomatoes, potatoes and celery stalks on the side. Add some butter slices in between and on top of the fish.
5. Bake in a preheated oven over 300 degrees Fahrenheit for 20-30 minutes or until tender.
6. Transfer to serving plate then serve immediately with steamed rice.

Creamy Chopsuey

Filipino Style Recipe: Creamy Chopsuey is another variety of popular vegetable dish. Similar to typically chopsuey, it is consists of different vegetables. Instead of dissolved cornstarch, we used cream of mushroom soup for creamier and tastier dish.

1/4 kilo pork, cut into small cubes
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled
12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2″ squares
1/4 kilo broccoli or cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2″ long(optional)
2-3 stalks celery(kinchay), chopped 1″ long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
1 can Cream of Mushroom soup
2 to 3 tablespoons vegetable oil
5 cloves garlic, diced
1 medium onion, minced
salt and pepper to taste

Sauce Mixture:
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoons sesame seed oil(optional)
1-2 cups of water
1 teaspoon sugar

Part 1
1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, water and sugar.

Part 2
1. In a pan, Simmer pork in water just enough to cover the meat. Bring to boil and cook until water dried up.
2. Add vegetable oil and set aside the meat.
3. Saute the garlic and onion then put back the meat. Sprinkle lightly with salt and pepper.
4. Add shrimp and quail eggs. Add the carrot, baby corn and then all the vegetables. Stir cook for a minute.
5. Pour cream of mushroom and sauce mixture then adjust seasoning according to taste. Add more water if necessary.
6. Simmer over high heat 3-5 minutes or until vegetables are half-cooked.
7. Transfer to serving bowl then serve hot with rice.

Spicy Pork and Eggplant

Filipino Style Recipe: Spicy Pork and Eggplant is consist of fried eggplant and ground pork sauteed and cooked in spicy thick sauce. This simple yet mouth watering dish is usually served together with steamed rice.

2 long eggplants cut into 2 inch length and halved
1/4 kilogram ground pork
3 cloves garlic, minced
1 medium onion, minced
1 piece chili, chopped
2 tablespoon oyster sauce
2 tablespoon soy sauce
1 tablespoon flour dissolved in 1/4 cup water
salt and pepper to taste

1. Heat oil in a pan over medium heat. Fry eggplant until soft and browned on each side. Remove from pan and set aside.
2. On the same pan, saute garlic, chilies, and onion until fragrant and translucent.
3. Add ground pork and cook until browned. Add oyster sauce,soy sauce and water. Simmer until sauce thickens around 10 minutes. Add back the eggplants and cook for 3 minutes.
4. Season with salt and pepper according to preference.
5. Serve with steamed rice and enjoy.

Ensaladang Repolyo

Filipino Style Recipe: Ensaladang talong or Cabbage salad is another easy and simple salad that usually served as side dish. It is consists of branch cabbage toss with tomatoes and onions then serve with fermented fish sauce or toyo-mansi.

Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons

1 small size cabbage, cut into seving pieces
4 medium size tomatoes, chopped
1 large size white onion, chopped thinly
3 tablespoons fermented fish sauce (bagoong isda)
2 tablespoons vinegar

Part 1
1. Blanch cabbage in a boiling water for a minute, Drain and set aside.

Part 2
1. In a large bowl, toss cabbage and other ingredients.
2. Refrigerate until ready to serve.

Steamed Cream Dory with Ginger Light Soy Sauce

Filipino Style Recipe: Steamed Cream Dory with Ginger Light Soy Sauce is another simple and quick fish dish that consists of steamed cream dory cooked in ginger light soy sauce drizzle with sesame oil.

1 kilo cream dory fillets, slice into serving pieces
salt and pepper to taste
1 teaspoon grated ginger
1/2 teaspoon sesame oil
toasted garlic for garnishing

Light Soy Sauce:
1/4 cup light soy sauce
2 1/2 cups water
1 teaspoon grated ginger
1 1/2 tablespoons brown sugar
1 tablespoons oyster sauce
1 tablespoons chopped spring onions

Part 1
1. Rub fish fillets with salt, pepper and ginger.
2. Arrange in a steamer then steam for 10-15 minutes. Set aside.

Part 2
1. In a sauce pan, combine ingredients then simmer to boil. Turn off the heat.
2. In a large serving plate, arrange steamed fish then pour sauce.
3. Drizzle with sesame oil then garnish with toasted garlic.
4. Serve with steamed bok choy.