Easy Meal Recipes

Pork Bicol Express

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Ingredients:
1 kilo pork belly(1/4 fat), cut lengthwise
1/2 cup of long green peppers(siling pangsigang) or baguio beans, cut diagonally
3 cups coconut milk
1/2 cup shrimp paste (bagoong alamang)
4 cloves garlic; chopped
1 small onion; chopped
3 pieces red chili(siling labuyo)
2 tablespoons vegetable oil
Salt to taste

Procedures:
Part 1
1. In a bowl with water and salt, soak green peppers for 30 minutes then rinse and drain.

Part 2
1. In a pan, heat vegetable oil then saute garlic and onion.
2. Add sliced pork, continue sauteing until colors turn to brown.
3. Add the shrimp paste then mix for another minute.
4. Pour coconut milk then simmer until reduced.
5. Add the green peppers and red chili.
6. Adjust seasoning with salt according to taste.
7. Serve with steamed rice. Enjoy!

Quick and Easy Tahong Sisig

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Ingredients:
2 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1 red onion, minced
2-3 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon unsalted butter
1-2 raw eggs (optional)

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Chop and set aside.

Part2
1. In a pan, melt butter the saute garlic and onion.
2. Add mussels, green chili, and labuyo then season with paprika, salt and pepper.
3. Transfer into hot sizzling plate then add egg on top.
4. Toss and serve immediately.

Fettuccine in Tomato Sauce

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Ingredients:
250 grams fettuccine, cooked according to package instruction
1 can (395 grams) crushed tomato
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon red chili flakes
1 tablespoon capers
3 tablespoons black olives, sliced
1/4 teaspoon dried basil flakes
2 tablespoons olive oil
salt and pepper to taste
Parmesan cheese
Parley for garnishing

Procedures:
1. In a sauce pan, heat olive oil then saute onion, garlic and chili flakes.
2. Add crushed tomatoes and simmer for 15 minutes over medium heat. Stir occasionally.
3. Add black olives, capers and dried basil flakes, adjust seasoning according to taste.
4. Add pasta to the sauce then stir well until well coated. Add a little pasta water if needed.
5. Transfer to serving plate, sprinkle with Parmesan cheese then garnish with parsley. Serve with toasted garlic bread.

Braised Pork Barbecue

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Ingredients:
6 slices pork belly
1 cup barbecue sauce
2 pieces bay leaves
salt and pepper to taste

Procedures:
1. In a pot, place pork then pour enough water to cover the meat.
2. Add bay leaf, salt and peppercorn then bring to boil for 15 minutes. Remove and reserve the broth.
3. Add barbecue sauce then stir cook pork for another 15 minutes. Add a bit of broth if needed.
4. Add beans then cook for a few minutes.
5. Transfer into serving plate then serve immediately with steamed rice.

Honey Glazed Pork Belly

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Ingredients:
1 kg pork belly
1/4 kilo french beans

Marinate:
2 tablespoons honey
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper

Procedures:
Part 1
1. In a mixing bowl, combine honey, Worcestershire, vinegar, salt and pepper.
2. Marinate pork belly for an hour inside the fridge.

Part 2
1. In a baking pan line sheet with foil, place pork belly then bake in a preheat oven over 165 degrees Celsius for 25 minutes.
2. Remove pork belly from the oven then allow to rest for 10 minutes. Slice into serving pieces.

Part 3
1. In a pan over medium heat, pour glaze drippings then stir fry french beans for 3 minutes.
2. Transfer pork belly and french beans into serving plate then serve with fried rice.

Homemade Lumpia

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Ingredients:
spring roll wrappers
1 whole egg, beaten
oil for frying

Filling:
500 grams ground pork with fat
4 cloves garlic, minced
1/2 cup onions, minced
1/2 cup carrots, minced
1/2 cup celery, chopped
1/4 cup soy sauce
2 teaspoons ground pepper
2 tablespoons salt

Procedures:
Part 1
1. In a large bowl, combine all the filling ingredients then mix well.
2. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
3. Fold over the bottom edge of the wrapper to the center.
4. Fold the two sides towards the center and roll. Use a bit egg to seal the last edge.
5. Repeat until all wrapped up.

Part 2
1. In a frying pan, heat oil deep enough that wrapped lumpia is half-submerged.
2. When the oil is hot enough, deep fry lumpia for 5 minutes or until golden brown and crisp.
3. Drain on paper towel then serve with sweet and sour sauce.

Crispy Dinakdakan

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Ingredients:
1/2 hog head(cheek, nose and ear), cut into 2-4 pieces
1/2 cup mayonnaise/hog brain
3 pieces bay leaves(laurel)
1 tablespoon peppercorn
1 tablespoon rock salt
1 thumb-sized ginger, grated
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
a bunch of fresh onion chives, chopped thinly
1/4 cup calamansi juice/vinegar
salt and ground pepper to taste

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil.
2. Add hog head then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender.
3. Place the hog brain into plastic bag then boil in the same cooking pot for 5 minutes.
4. Remove the meat and brain from the cooking pot, drain and let it cool for a few minutes.

Part 2
1. Cut the hog head into grilling size and grill until color turns to brown and crispy.
2. Remove from heat then cut into small slices.

Part 3
1. In a big bowl, put the sliced hog head with ginger, onions, red chili onion chives, ground pepper, calamansi juice, and brain. Mix well and adjust seasoning with salt and pepper according to taste.
2. Serve and enjoy!

Pan Seared Salmon Steak

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Ingredients:
2-3 salmon steak
3 cloves garlic, minced
sea salt and pepper to taste
5 tablespoons olive oil/unsalted butter

Procedures:
1. Season salmon steak with garlic, salt, and pepper on both side.
2. In a heated non stick pan, drizzle with olive oil.
3. Sear salmon steak for 5 minutes on each side or until light brown.
4. Transfer to serving plate then serve immediately.

Pork Liempo Adobo

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Ingredients:
500 grams pork liempo (pork belly), cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
3 gloves garlic, crushed
1 teaspoon peppercorns
2 pieces bay leaves(laurel)
1 tablespoon sugar (optional)
salt to taste

Procedures:
Part 1
1. In a pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Marinate for 30 minutes.

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Drain pork and reserve the sauce. Set aside.

Part 3
1. In a heated pan, fry pork until brown (add cooking oil if needed). Drain and return the meat to reserved sauce.
2. Simmer and toss for a minute or until the sauce is almost absorb. Transfer to serving bowl then serve.

Sweet and Spicy Chicken Feet

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Ingredients:
1 kilo chicken feet
1/4 cup vinegar
2 pieces star anise
1 piece bay leaf
1 tablespoon salt
1/4 cup honey

Sauce:
3 cloves garlic, peeled and grated
1 thumb sized ginger, peeled and grated
2 tablespoons chili paste
1/4 teaspoon dried chili
2 tablespoons oyster sauce
2 tablespoons soda (sprite)
1 teaspoon cayenne pepper
1/4 teaspoon ground pepper

Garnishing:
toasted sesame seeds
chopped spring onions

Procedures:
Part 1
1. Cut off chicken feet claws then scrub well with vinegar and salt. Let it sit for 10 minutes.
2. Remove the liquid and rinse 3 times thoroughly and drain.

Part 2
1. In a pot, boil chicken feet with start anise, salt and bay leaf for 30-45 minutes or until very tender. Drain and set aside.

Part 3
1. In a large bowl, mix all sauce ingredients then add cooked chicken feet. Mix thoroughly until everything is coated with the sauce.
2. Cover and refrigerate for at least 2 hours or overnight.

Part 4
1. In a pan, heat oil then pour marinated chicken feet and sauce.
2. Stir-fry for 10-15 minutes, when sauce starts to thicken add-in honey. Adjust seasoning according to taste.
3. Transfer to serving plate, sprinkle with toasted sesame seeds and spring onion. Serve.