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.

Homemade Spaghetti


Ingredients:
1 pack(500 grams) spaghetti noodles
1/2 kilo ground meat (beef/pork/combined)
10 regular hot dogs, sliced diagonally
5 cloves garlic, minced
4 medium-sized onions, minced
1/4 cup parsley, finely chopped
2 cups tomato sauce
1/2 cup tomato paste
1 1/2 cups banana ketchup
1/2 cup water
2 tablespoons sugar
2 tablespoons cooking oil
salt and pepper to taste
cheddar cheese, grated
1 small can evaporated milk(optional)
1 pork cube(optional)

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

Part 2
1. In a large saucepan, heat oil and saute garlic and onion.
2. Add ground meat and cook until brown.
3. Add hot dogs, tomato sauce, tomato paste, ketchup, pork cubes, parsley and water.
5. Simmer for 20 minutes. Stir occasionally.
6. Add evaporated milk, sugar salt and pepper. Simmer a few more minutes. Stir occasionally.
7. Arrange pasta into serving plate, top with spaghetti sauce and grated cheese. Garnish with parsley. Enjoy!

Classic Pancakes


Ingredients:
200 grams all-purpose flour
1/4 cup melted butter
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 raw egg, beaten
300 ml evaporated milk
1 teaspoon vanilla

Serving:
powdered sugar(optional)
maple syrup
vanilla whipped cream

Procedures:
Part 1
1. In a bowl, combine flour, sugar, baking powder, salt. Mix well.
2. In another bowl, combine milk, eggs, vanilla and melted butter.
3. Combine the two mixtures then whisk until well blended.

Part 2
1. Heat a non-stick pan in a low heat, grease using melted butter then scoop and pour 1/3 cup of batter.
2. Swirl the batter then cook for 20 seconds or until almost set. Flip and cook the other side until golden brown.
3. Repeat the steps for the remaining batter.
4. Transfer the pancakes to serving plates. Sprinkle with powdered sugar then serve with maple syrup and vanilla whipped cream.

Roast Beef with Mushroom Sauce


Ingredients:
1/2 kilo beef sirloin, cut into small pieces
200 grams mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
2 tablespoons oyster sauce
1 can cream of mushroom
1/2 cup hot water
1 tablespoon butter or margarine
3 tablespoons olive oil
salt and pepper to taste
1/4 teaspoon paprika or chili flakes(optional)
cucumber, chopped for garnishing(optional)

Procedures:
Part 1
1. In a bowl, marinate beef with oyster sauce, paprika, salt and pepper for 30 minutes.
2. In a pan, heat olive oil then stir fry beef for 5 minutes or until brown.
3. Remove from the pan and set aside.

Part 2
1. In a pan, melt butter and saute garlic and onion.
2. Add mushrooms and saute for 3 minutes.
3. Pour water and cream of mushroom then cover and simmer until the sauce is creamy. Stir constantly.
4. Put the beef back into the pan then adjust seasoning according to taste.
5. Simmer for a while and turn off the heat.
6. Transfer to hot sizzling pate then garnish with cucumber. Serve with steamed rice.

Sinigang na Bangus Belly


Ingredients:
3/4 kilo bangus belly, cut into serving pieces
6 tamarind(sampaloc) or 1 pack(22grams) sampaloc mix
8 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 medium-sized white radish(labanos), peeled and sliced
4-5 pieces okra, cut diagonally
2 pieces green pepper(siling haba)
1 bundle kangkong leaves or sweet potato leaves
Salt or Fish Sauce(patis) to taste

Procedures:
Part 1
1. In a pot, pour water and add onion and tomatoes. Bring to boil.
2. Add bangus belly, cook and simmer for 10 minutes.
3. Add tamarind juice or sampaloc mix, bring to boil.
4. Add vegetables then simmer for 5 minutes. Add kangkong leaves.
5. Season with salt or fish sauce according to taste.
6. Serve hot.

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.

Chicken Arroz Caldo


Ingredients:
4 pieces chicken thighs or drumsticks
2 cups sticky rice(malagkit), uncooked
5 cups water or chicken stock
1 thumb-sized ginger, cut into strips
6 cloves garlic, chopped
1 onion, chopped
2 tablespoons fish sauce(patis)
1 teaspoon ground pepper
1 chicken broth cube(optional)
safflower(kasubha)(optional)
spring onions for garnishing(optional)
4 pieces eggs, hard-boiled(optional)
toasted garlic, chopped(optional)
calamansi or lemon juice(optional)

Procedures:
Part 1
1. In a pan, heat oil and saute garlic, onion and ginger.
2. Add chicken, chicken broth cubes, pepper and fish sauce.
3. Cook until chicken is tender and color turns to golden brown.
4. Transfer everything into a large bowl then set aside.

Part 2
1. In a same pan, Add rice then saute for 2 minutes.
2. Pour water then cover and simmer while stirring occasionally until the rice is cooked. Add water if necessary.
3. Adjust seasoning according to taste then simmer for a few minutes.
4. Transfer to serving bowl then add hard-boiled eggs and chicken.
5. Sprinkle with safflower, toasted garlic and spring onions then serve with calamansi.

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.

Sweet Sticky Rice


Ingredients:
2 cups sticky rice(malagkit)
4 cups coconut milk(gata)
2 cups brown sugar
1 1/2 cups water

Procedures:
Part 1
1. In a cooking pot, boil sticky rice and water and cook until the rice is done and almost dry. Set aside.
Part 2
1. In a big wok, boil the coconut milk in low heat, stir occasionally until most of the liquid evaporates and the oil separating from the milk. Continue stirring until brownish residues are formed. Drain the brownish residues and set aside. This will serve as toppings(latik) for biko.
Part 3
1. Then dilute brown sugar in the remaining oil, keep stirring until the texture becomes thick.
2. Add the cooked sticky rice in the mixture then mix well, continue cooking until all the liquid evaporates but do not overcook. Remove from heat.
3. Transfer the cooked biko in a serving plate then flatten the surface.
4. Spread the toppings over the surface and slice into serving pieces. Enjoy!

Adobong Manok


Ingredients:
500 grams chicken, cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
3 gloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1 tablespoon sugar
salt to taste
1/4 cup cooking oil
1 cup water

Procedures:
Part 1
1. In a pot, combine chicken, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes or overnight.
2. Drain garlic and chicken then reserve the sauce. Set aside.

Part 2
1. In a sauce pan, heat oil and fry marinated chicken for 3 minutes or until golden brown.
2. Pour marinade and add water. Simmer for 20 minutes or until chicken is tender. Add more water if necessary.
3. Pour vinegar and simmer for another 5 minutes then season with salt and sugar according to taste.
4. Remove from heat then transfer to serving bowl. Serve with steamed rice.