Easy Meal Recipes

Pan-Fried Pork Gyoza

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Ingredients:
gyoza or dumpling wrappers

Filling:
4 cups cabbage, chopped into small pieces
250 grams ground pork
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

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, combine cabbage, ground pork, 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 pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into plate then serve with dipping sauce.

Kinamatisang Tahong

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Ingredients:
1 kilo Fresh Mussles (Tahong)
2 tablespoon margarine
1 medium onion, diced,
2 cloves garlic, diced,
3 tomatoes, sliced
Pastis/Fish Sauce to taste
Dash of black pepper

Procedures:
1. In a large pan with water, boil the mussels until the shells open. Remove from heat.
2. Remove the shells and the hairy part of the mussels, then slice each mussel in half.
3. In a saucepan over medium heat, put the margarine until melted. Add the onions and garlic and cook until transluscent. Add the tomatoes and continue cooking until the tomatoes are soft, around 10 minutes.
4. Add the sliced mussels, season with patis and pepper. Remove from heat. Serve with rice and enjoy.

Kinamatisang Manok

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Ingredients:
1 kilo chicken, cut into serving pieces
6 cloves garlic, chopped
1 large-sized onion, chopped
6 pieces tomatoes, chopped
1/4 cup fish sauce
1 tablespoons tomato paste
3 pieces laurel leaves
2 cups water
4 tablespoons cooking oil
salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic, onion, and tomatoes until soft.
2. Add chicken then saute for 3 minutes, season with fish sauce then cook until light brown.
3. Add tomato paste and laurel leaves then stir cook for a minute.
4. Add water then simmer for 30 minutes or until the meat is tender and the sauce reduced. Add more water if necessary.
5. Adjust seasoning according to taste. Transfer to serving bowl then serve hot.

Bangus Flakes Omelet

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Ingredients:
4 eggs, beaten
1 whole fried or leftover bangus(milkfish), deboned and shredded into flakes
1 onion, minced
1/2 teaspoon grated ginger
3 tablespoons butter or margarine
2-3 tablespoons soy sauce or liquid seasoning
2 tablespoons oyster sauce
1 tablespoon cooking oil
salt and pepper to taste
2-3 pieces red chili(labuyo), chopped
1 tablespoon chopped spring onions(optional)

Procedures:
Part 1
1. In a separate bowl, beat the eggs and spring onions together until frothy. Set aside.

Part 2
1. In a pan, heat oil then saute ginger and onions until soft.
2. Add bangus flakes and red chili then stir cook for 3 minutes.
3. Add soy sauce, oyster sauce, salt and ground pepper then continue stirring for another 2 minutes.
4. Remove from the pan and set aside.

Part 3
1. In a same pan, melt butter in a low heat then pour egg mixture.
2. Cook until slightly set then top bangus flakes.
3. Continue cooking until bottom is fully set then gently fold omelet over.
4. Drain on paper towel then transfer into serving plate then sprinkle with remaining spring onions. Serve.

Soy Garlic Shrimps

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Ingredients:
500 grams shrimps, head removed
1/4 cup soda
6 cloves garlic, pounded
2 tablespoons soy sauce
2 tablespoons olive oil

Procedures:
1. In a pan, Add shrimps and soda then simmer over low heat until fully absorb.
2. Add oil, soy sauce and garlic then toss until brown.
3. Transfer to serving plate then serve with cold beer.

Chili Crab

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Ingredients:
500 grams mud crabs, rinse
3 tablespoons vegetable oil
5 cloves garlic, chopped
3-4 fresh red chili(labuyo), chopped
1 raw egg, beaten
salt and pepper to taste
1 teaspoon chopped cilantro

Sauce:
1 cup water
4 tablespoon tomato ketchup
2 tablepoons sugar
1/2 teaspoon chili sauce
1 teaspoon cornflour

Procedures:
Part 1
1. In a bowl, combine sauce ingredients then stir until well blended.

Part 2
1. In a wok, heat oil then saute garlic and chili.
2. Add crabs then stir fry until shells color turns to red.
3. Add sauce then toss. Cover and simmer for 3 minutes.
4. Add beaten egg and stir. Squeeze lime juice then add seasoning according to taste. Simmer for another 2 minutes or until almost thickens.
5. Transfer into serving plate then sprinkle with chopped cilantro.

Chicken Thigh Teriyaki

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Ingredients:
500 grams chicken thigh fillet, cut into serving pieces
1 teaspoon sesame seeds, toasted
salt and pepper

Teriyaki Sauce:
4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 teaspoon brown sugar
2 tablespoons honey
1/2 teaspoon Spanish paprika
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil

Procedures:
Part 1
1. Rub chicken thigh with salt and pepper. Set aside.
2. In a bowl, combine teriyaki mixture then mix until blended.

Part 2
1. In a baking pan, lined with aluminum foil.
2. Arrange chicken thigh then pour teriyaki sauce on top.
3. Bake in a preheated over 350 degrees Fahrenheit for 20-30 minutes or until cooked and caramelized.
4. Transfer to serving plate then drizzle with teriyaki sauce.
5. Sprinkle with sesame seeds then serve.

Sauteed Shrimps and Tomatoes

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Ingredients:
1/4 kilo shrimps
4 pieces tomatoes, minced
6 pieces string beans, cut into 1/4 inches
1 head medium onion, chopped
3 cloves garlic, minced
1 piece chili, chopped
salt and pepper to taste
vegetable oil for sauteing

Procedures:
1. Clean the shrimp and remove head.
2. In a pan over medium heat, saute onion and garlic in vegetable oil until fragrant. Add tomatoes and water and cook until soft around 5-10 minutes.
3. Add beans and chili and simmer for additional 5 minutes.
4. Once the beans are cooked, season with salt and pepper. Add the the shrimps and cook until color turns to orange.

Pepper Corn and Beef

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Ingredients:
400 grams ground beef, wash and drain
1/2 cup corn kernels
2 tablespoons finely chopped white onion
1 teaspoon minced garlic
1/2 teaspoon freshly crushed/ground black pepper
1 tablespoon cooking oil
1/4 cup butter/margarine
4 tablespoons soy sauce
2 tablespoons oyster sauce
1/4 cup honey
1/4 cup water
a dash of salt
1 teaspoon freshly crushed/ground black pepper (Garnishing)

Procedures:
Part 1
1. In a pot, cook ground beef until almost dry. Add oil then melt butter.
2. Add garlic and onion then stir cook for another 2 minutes.
3. Add corn kernel, soy sauce, oyster sauce, water, honey, salt and ground pepper then cook for another 5-7 minutes.
4. Adjust seasoning according to taste.
5. Transfer into serving plate then sprinkle with black pepper.
6. Garnish with spring onions. Serve hot immediately.

Cream Dory Teriyaki

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Ingredients:
2-3 pieces Cream Dory
3 tablespoons calamansi/lemon juice
salt and pepper to taste
toasted sesame seeds
spring onions

Teriyaki Sauce:
3 tablespoons teriyaki sauce
1 tablespoons oyster sauce
1 teaspoon brown sugar
2 tablespoons honey
1/2 teaspoon Spanish paprika
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil
1/2 teaspoon cinnamon powder

Procedures:
Part 1
1. Marinate cream dory in calamansi juice for 30 minutes. Set aside.
2. In a bowl, combine teriyaki mixture then mix until blended.

Part 2
1. In a baking pan, lined with aluminum foil.
2. Season cream dory with salt and pepper then pour teriyaki sauce on top.
3. Bake in a preheated over 350 degrees Fahrenheit for 20 minutes or until cooked.
4. Transfer to serving plate then drizzle with teriyaki sauce.
5. Sprinkle with sesame seeds and spring onions. Serve.