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.

Classic Beef Tapa


Ingredients:
500 grams beef sirloin, sliced thinly
3 tablespoons cooking oil

Marinade:
4 cloves garlic, minced
1/2 cup soy sauce
3 tablespoons lime or calamansi juice
3 tablespoons brown sugar
salt and pepper to taste
1 tablespoon oyster sauce(optional)
1 teaspoon cayenne pepper(optional)

Procedures:
Part 1
1. In a bowl, combine beef and marinade. Mix well then cover and marinate overnight inside the fridge.

Part 2
1. In a pan, heat vegetable oil.
2. Add marinated beef in a single layer, cook for 3-5 minutes each sides or until color turns to lightly browned and tender.
3. Transfer to serving plate. Serve with mashed potatoes and veggies.

Note: Traditional beef tapa served with fried rice and egg.

Ampalaya Con Carne with Egg


Ingredients:
300 grams beef sirloin, cut into thin strips
1 medium-sized bitter gourd(ampalaya), cut in half then removing the seeds and sliced crosswise
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespooon oyster sauce
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
2 tablespoons vegetable oil
salt and pepper to taste
2 pieces eggs, beaten
1 tablespoon sesame oil(optional)

Procedures:
Part 1
1. In a bowl, combine beef, soy sauce, cornstarch, sesame oil, sugar, salt and pepper then marinate for an hour.
2. In a separate 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 stir fry marinated beef for 5 minutes. Remove the beef from the pan and set aside.

Part 3
1. In a same pan, saute garlic, onion and ginger.
2. Add bitter gourd, water and oyster sauce then simmer for 5 minutes or until tender.
3. Put back beef then season with salt and pepper to according to taste.
4. Add beaten eggs then stir cook until eggs are firm.
5. Turn off heat then serve with steamed rice.

Mussels in Ginger Soup


Ingredients:
500 grams fresh mussels(tahong)
1 tablespoon vegetable oil
1 onion, sliced
2 thumb-sized ginger, finely sliced
3 cloves garlic, minced
4 to 6 cups water, add more water if necessary
patis (fish sauce) to taste
ground black pepper to taste
chili leaves(dahon ng sili)

Procedures:
Part 1
1. Wash the mussel thoroughly and drain.
2. Place the mussel in a bowl with water and salt.
3. Cover for several hours or overnight. This will allow the clams to expel sand.

Part 2
1. In a pot, heat oil and saute ginger, union and garlic.
2. Pour water then bring to boil. Season with fish sauce and pepper.
3. Add mussels then simmer for another 3 minutes or until shells are opened. Discard shells that did not open.
4. Adjust seasoning according to taste.
5. Add chili leaves and simmer for 2 minutes.
6. Remove from heat then serve.

Chop Suey


Ingredients:
1/4 kilo pork, cut into small cubes
1/4 kilo chicken liver and gizzard, sliced to small pieces(optional)
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
2 to 3 tablespoons corn oil or vegetable oil
5 cloves garlic, diced
1 medium onion, minced
2 cups meat broth(Pork or Chicken stock)
1 teaspoon soy sauce or fish sauce
1 tablespoon oyster sauce
3 teaspoons sesame seed oil(optional)
2 teaspoons cornstarch, dissolved in 1/4 cup of water
1 teaspoon sugar
Salt and pepper, as needed

Procedures:
Part 1
1. Simmer pork and remove scum that rises to the surface. Save the broth and set aside.

Part 2
1. In a pan, saute the garlic and onion.
2. Add the pork, chicken liver and gizzard.
3. Sprinkle lightly with salt and pepper.
4. Continue sauteing until pork and chicken giblets is slightly brown.
5. Add 1 cup meat broth, simmer for 15 minutes or pork and chicken giblets are cooked.

Part 3
While waiting, prepare the sauce:
1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
2. Add the remaining cup of meat broth and dissolve the cornstarch.

Part 4
1. When the pork and chicken giblets is tender, add the shrimp and quail eggs.
2. Add the carrot, baby corn and then all the vegetables.
3. Add the sauce, stirring until it thickens.
4. Cook for about 10 minutes or until vegetables are done.
5. Add salt and pepper according to taste.
6. Serve hot with rice.

Pork Binagoongan


Ingredients:
1 kilo pork belly(cut into chunk cubes)
2 tablespoons pre-sauteed salted shrimp paste(bagoong alamang)
6 cloves garlic, minced
1 large size onion, chopped
2 large size tomatoes, chopped
4 chili peppers(labuyo), chopped
1/4 cup vinegar
2 tablespoons brown sugar
1 cup water
1 large eggplant; cut in slices
cooking oil for frying

Procedures:
Part 1
1. In the frying pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 2
1. In a pan, place pork and stir fry until start to render oil and color turns to light brown.
2. Add garlic, onion, chili peppers and tomatoes then saute until softened.
3. Add shrimp paste then stir cook for a minute.
4. Add vinegar and brown sugar then continue cooking for another 2 minutes.
5. Add water, cover and simmer over low heat until pork is tender. Add more water if needed.
6. Season with salt and pepper according to taste.
7. Add fried eggplants then transfer to serving bowl. Serve with steamed rice

Butterfly Squid


Ingredients:
4 pieces Giant Squid
1/2 cup cornstarch
1/4 cup flour
2 raw eggs, beaten
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
cooking oil
bamboo skewers

Procedures:
Part 1
1. In a bowl, combine cornstarch, flour, chili powder, paprika, garlic powder, onion powder, salt and pepper then mix well.
2. Prepare beaten eggs in a separate bowl.

Part 2
1. Clean the squid and remove the skin.
2. slit a long horizontal line on topside then press to flatten.
3. Slice 2 inch apart on both sides of the squid.
4. Skewered each squid then season with salt and pepper.
5. Dredge squid into dry mixture then shake off to remove excess mixture.
6. Dip in beaten eggs and dredge again into dry mixture to coat all sides.
7. Repeat the steps for the remaining squid. Set aside.

Part 3
1. In a pan, heat enough oil then deep fry each squid for a minute or until golden brown.
2. Drain then serve with dipping sauce.

Minatamis na Saging


Ingredients:
6 plantains(saging na saba), peeled and sliced
1 cup brown sugar
2 cups water
1 teaspoon vanilla

Procedures:
1. In a cooking pot, boil water then add brown sugar. Keep stirring until dissolved.
2. Add vanilla extract and salt then stir well.
3. Put-in the plantains and simmer in a low heat for 15 minutes or until soft.
4. Let it cool then transfer into serving bowl. Serve with ice and milk.

Garlic Buttered Shrimp


Ingredients:
1 kilo large shrimps, cleaned
12 medium cloves garlic, minced
1/2 cup butter
1 can lemon soda
2 tablespoons chopped spring onion
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, marinade the shrimp in lemon soda for about 20 minutes.

Part 2
1. In a saucepan, melt the butter in a low heat.
2. Saute the garlic until the color turns light brown.
3. Add shrimp and lemon soda, cook until the liquid completely absorb.
4. Add spring onion then seasoning with salt and ground pepper
5. Remove from heat, transfer to serving plate.

Sizzling Lechon Sisig


Ingredients:
250 grams leftover lechon, chopped
1 white onion, chopped
1 red/green bell peppers, chopped
2 pieces green chili, sliced diagonally
2 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon ground pepper
cooked sunny side up egg(optional)
calamansi for garnishing

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