Easy Meal Recipes

Grilled Baby Back Ribs

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Ingredients:
1 slab american ribs
1 cup barbecue sauce
3 bay leaves
salt and pepper to taste

Procedures:
Part 1
1. Remove the membrane from the ribs. To do this, slide a knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off.

Part 2
1. In a pot, put a water enough to cover the ribs. Add the ribs and put salt, pepper, and bay leaves. Boil for 1 hour or until the meat is tender. Remove from the pot.
2. Brush the ribs liberally with barbecue sauce. Tear off aluminum foil enough to enclose the ribs. Wrap the ribs tightly with the aluminum foil and refrigerate for at least 8 hours or overnight. Set aside at room temperature.

Part 3
1. Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes.
2. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks. (total grilling time of 30 minutes).
3. Transfer the ribs to a serving plate the serve with barbecue sauce.

Fish Fillet Caldereta

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Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
1/2 cup flour
2 raw eggs, beaten
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
1/2 cup pineapple, chunks or tidbits
1 large carrot, sliced
1 green bell pepper, diced
40 grams liver spread
1 & 1/2 cups soda(7-up or soda)
2 hot chili(labuyo), chopped(optional)
2 tablespoons vegetable oil
sugar, salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Dredge fish fillet into flour mixture then shake off to remove excess flour.
3. Dip in beaten eggs and dredge again into flour mixture to coat all sides.
4. Deep fry each fish fillets for 3-5 minutes or until golden brown. Drain on paper towel and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add tomato sauce, soda and bay leaves then bring to boil.
3. Add carrots then simmer until tender.
4. Add fish fillet, pineapple, bell pepper, liver spread and chili then simmer for 3 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Baked Barbecue Pork Chops

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Ingredients:
4-6 pieces pork chops
a dash of salt and pepper
1 cup barbecue sauce

Procedures:
Part 1
1. Pound pork chops then season with salt and ground pepper. Set aside.

Part 2
1. Preheat oven at 300 degrees Fahrenheit.
2. In a baking sheet lined with aluminum foil, arrange pork chops the brush with barbecue sauce. Cover with aluminum foil.
3. Baked in a preheat oven for 40-50 minutes or until tender.
4. Remove from oven. Brush with remaining barbecue sauce. Serve with buttered veggies.

Chicken Thigh Bistek

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Ingredients:
1/2 kilo chicken thigh fillet
1 tablespoon calamansi juice
3 gloves garlic, minced
1 onion, sliced in rings
3 tablespoons soy sauce
3 tablespoons cooking oil
salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine chicken, calamansi, garlic, soy sauce, salt and pepper. Marinate for 15 minutes inside the fridge.

Part 2
1. In a pan, heat cooking oil over medium heat. Lightly fry the onion rings. Remove from pan and drain. Set aside

Part 3
1. In the same pan, fry garlic then add the marinated chicken, stir-fry until tender and start to sizzle.
2. Transfer to a serving platter including the oil and sauce.
3. Garnish with onion rings. Serve hot and enjoy!

Garlic Cream Dory

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Ingredients:
500 grams cream dory, sliced
1 thumb-sized ginger, sliced
salt and pepper to taste
1 bulb garlic, minced
chopped spring onions for garnishing

Sauce:
3 tablespoons light soy sauce
2 tablespoon oyster sauce
1 1/2 cups water
1 tablespoon brown sugar
1 tablespoon sesame oil

Procedures:
Part 1
1. Rub the fish with salt and pepper.
2. In a steamer, line with parchment paper so the fish won’t stick to the bottom.
3. Arrange fish then top with ginger then steam for 10 minutes or until cooked.

Part 2
1. In a pan, heat oil then saute garlic until light brown. Remove and set aside.

Part 3
1. In a sauce pan, combine the sauce ingredients then bring to boil and simmer until almost thicken. Turn off the heat.

Part 4
1. In a serving plate, arrange fish then pour the sauce on top then garnish with toasted garlic and spring onions. Serve with steamed rice.

Bakareta

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Ingredients:
500 grams beef, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
6 cloves garlic, minced
1/4 cup soy sauce
250 grams tomato sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
1 small can snow peas, drained
6 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add beef, continue sauteing for 5 minutes.
3. Add water and simmer for at least 1-2 hour or until beef is tender. Add water if necessary.
4. Add soy sauce, tomato sauce, bay leaves, salt and ground pepper then simmer for 5-8 minutes.
5. Add carrots, potatoes, bell pepper, snowpeas and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning according to taste.
7. Add liverspread and cheese and simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Broccoli Flower with Toasted Garlic

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Ingredients:
1 medium-sized broccoli flower, cut into serving pieces
1 head garlic, minced
2 tablespoons oyster sauce
2/3 cup chicken stock
1/2 teaspoon cornstarch (dissolved in 1/4 cup water)
a dash of dried chili flakes (optional)
sugar, salt and pepper to taste.
2 teaspoons sesame oil

Procedures:
1. In a pan, heat oil then saute garlic until light brown. Remove and set aside.
2. In a same pan, add broccoli, chili flakes, chicken stock and oyster sauce then adjust seasoning according to taste.
3. Simmer for 2 minutes then transfer to serving plate.
4. Top with toasted garlic. Serve immediately.

Kangkong Gising Gising

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Ingredients:
2 bunch of kangkong(water spinach), cut into small pieces
250 grams pork belly, cut into small pieces
1 tablespoon sauteed shrimp paste(bagoong alamang)
1 cup coconut cream (1st extract)
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
1 tomato, chopped (optional)
3 pieces red hot chillies(labuyo), sliced into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a sauce pan, heat oil then saute garlic, onion, ginger and tomatoes.
2. Add shrimp paste then continue sauteing for a minute or until it’s cooked.
3. Add pork then stir cook until tender.
4. Pour coconut cream then bring to boil over low heat.
5. Add kangkong stalks and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning according to taste then cook until the sauce is reduced and thick. Add kangkong leaves then gently stir.
7. Remove from heat then transfer to serving plate. Serve and enjoy!

Spaghetti Pesto with Grilled Chicken

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Ingredients:
200 grams spaghetti pasta
1/4 kilo chicken breasts or fillet
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon Spanish paprika
salt and pepper to taste

Pesto Sauce:
3/4 cups fresh basil leaves, chopped
3 tablespoons pine nuts or roasted pili nuts or walnuts
1/3 cup extra virgin olive oil
salt and pepper to taste

Procedures:
Part 1
1. Pound chicken breasts then season with salt, garlic powder, cumin, paprika and ground pepper.
2. Grill for 20 minutes or until cooked.
3. Let it cool then cut into strips. Set aside.

Part 2
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 3
1. In a food processor or blender, process chopped basil, pine nuts, salt and pepper until blended.
2. Add extra-virgin olive oil then continue blending until combined. Add more olive oil if needed.
3. Pour on spaghetti pasta the toss until coat evenly.

Part 4
1. Transfer spaghetti pesto into serving plate.
2. Top with grilled chicken slices then garnish with chopped basil.
3. Sprinkle with Parmesan cheese then serve with garlic bread. Enjoy!

Milkfish in Tamarind Soup

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Ingredients:
1 medium-sized milk fish(bangus), cut in about 4-5 slices
6 tamarind(sampaloc) or 1 pack(22grams) sampaloc mix
6 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 bundle kangkong leaves or sweet potato leaves
1 cup string beans(sitaw), cut into 2 inches long
2 pieces green pepper(siling haba)
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 milk fish, cook and simmer for 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
4. Add green chili, string beans then kangkong leaves.
6. Season with salt or fish sauce according to taste.
7. Serve hot.

Notes:
If using tamarind instead of sinigang mix, here’s the procedure:
1. Boil tamarind until soften.
2. Pound and extract the juices.