Simple Pork Hamonado


Ingredients:
500 grams pork, cut into serving pieces
1 cup pineapple chucks or tidbits, cubed
1/2 cup pineapple juice
4 tablespoons soy sauce
1 pork bouillon
3-4 cups water
1 large onion, chopped
5 cloves garlic, minced
2 tablespoons cooking oil
1 1/2 tablespoons sugar
salt and pepper to taste
chopped parsley for garnishing

Procedures:
1. In a pan, heat oil then saute garlic and onion.
2. Add pork the saute until light brown.
3. Pour soy sauce, pork bouillon and water then simmer for 40 minutes or until tender. Add water if needed.
4. Add pineapple, pineapple juice, sugar, salt and pepper. Cook for another 3 minutes.
5. Transfer into serving plate then garnish with parsley. Serve.

Ginataang Galunggong


Ingredients:
6 pieces medium-sized galunggong, cleaned
3 cloves garlic, minced
1 piece onion, sliced
1 thumb-sized ginger, diced
2 pieces green chili(siling haba)
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
2 pieces eggplants, sliced
1/2 cup of vinegar
2 tablespoons vegetable oil
fish sauce and ground pepper to taste

Procedures:
1. In a saucepan, heat oil the saute garlic, onion and ginger.
2. Arrange fish and eggplants then add fish sauce, vinegar, ground pepper and coconut milk.
3. Cover and simmer for 15 minutes or until almost tender.
4. Add coconut cream and simmer for another 10 minutes or until creamy and oily.
5. Add green chili and cook for another minute.
6. Serve and Enjoy!

Buko Pandan Salad


Ingredients:
1 pack gulaman(sweetened pandan flavor)
granulated sugar to taste
1/2 cup tapioca pearls(sago)
2 cups young coconut, shredded into strips
1 pack(250 ml) All-Purpose Cream
1 can(300 ml) condensed milk
1 tablespoon pandan flavoring essence
1 bottle clear nata de coco(optional)

Procedures:
Part 1
1. In a small pot, cook gulaman over low heat based on package instructions. Add sugar then stir until dissolved.
2. Transfer into flat container and let it cool until set completely. Cut into small cubes. Set aside.

Part 2
1. In a pot, boil water over medium heat then add tapioca pearls.
2. Keep stirring to avoid from sticking together until cooked and turns into transparent.
3. Remove from heat then rinse into running water. Drain and set aside, let it cool.

Part 3
1. In a large container, combine all purpose cream and condensed milk then mix until well blended.
2. Add gulaman, coconut strips, nata de coco, sago and pandan flavoring essence then mix.
3. Cover and refrigerate for at least 6 hours or overnight before serving.

Sauteed Ampalaya with Chicharon

Ingredients:
1 medium-sized bitter gourd(ampalaya), cut in half then removing the seeds and sliced crosswise
1 cup pork rind(chicharon), crushed
200 grams pork, cut into small pieces
1/2 squash, chopped into 2×1 inch cubes
2 tablespoons shrimp paste(bagoong alamang)
1/2 cup water
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
2 tablespoons olive oil
1 tablespoon sugar (optional)
salt and pepper to taste

Procedures:
Part 1
2. In a 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 saute garlic, onion and ginger.
2. Add pork continue sauteing until light brown.
3. Add shrimp paste and then squash, stir cook for 3 minutes.
4. Add bitter gourd, water then simmer for 5 minutes.
5. Add pork rind then season with sugar, salt and pepper according to taste.
6. Turn off heat then serve with steamed rice.

Blueberry Graham Icebox Cake


Ingredients:
2 cups blueberry pie toppings
300 grams graham crackers
2 cans (300 ml) condensed milk
2 cans (300 ml) all purpose cream

Procedures:
Part 1
1. In bowl, combine all purpose cream and condensed milk. Mix well.

Part 2
1. Chill a metal rectangular container.
2. Dip the graham cracker into cold water and arrange a layer at the bottom.
3. Spread a layer of cream mixture then a layer of blueberry pie toppings.
4. Repeat step 2 and 3 up to 4 layer then spread with blueberry pie toppings.
5. Refrigerate overnight. Serve cold.

Simple Roast Chicken


Ingredients:
1 whole chicken, cleaned
1/4 cup milk
3 tablespoons rock salt
2 tablespoons coarse black pepper
5 stalks lemongrass(tanglad), crushed

Procedures:
1. Using marinade injection, inject the milk to reach deep into the chicken meat.
2. Rub chicken including the cavity, between skin and meat with salt and pepper. Set aside for at least 30 minutes or overnight.
3. Once ready, stuff chicken with lemongrass.
4. Preheat oven to 300 degrees Fahrenheit then roast chicken for an hour or grill over hot charcoal until golden brown while basting skin with soften butter occasionally.

Ginataang Tambakol


Ingredients:
500 grams tulingan(skipjack tuna), sliced into serving pieces
3 cloves garlic, minced
1 piece onion, sliced
1 thumb-sized ginger, diced
2 pieces green chili(siling haba)
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
2 pieces eggplants, sliced
1/2 cup of vinegar
2 tablespoons vegetable oil
fish sauce and ground pepper to taste

Procedures:
1. In a saucepan, heat oil the saute garlic, onion and ginger.
2. Arrange fish and eggplants then add fish sauce, vinegar, ground pepper and coconut milk.
3. Cover and simmer for 15 minutes or until almost tender.
4. Add coconut cream and simmer for another 10 minutes or until creamy and oily.
5. Add green chili and cook for another minute.
6. Serve and Enjoy!

Tomato and Basil Salad with Crouton


Ingredients:
200 grams croutons
6-8 ripe tomatoes, diced
1 red onions, chopped
1 tablespoon capers
3 tablespoons black olives, sliced
a bunch of fresh basil, torn into pieces

Dressing:
8 tablespoons olive oil
1 clove garlic, chopped
4 tablespoons balsamic vinegar
1/2 teaspoon sugar
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine olive oil, vinegar, lemon juice, salt, ground pepper, and sugar. Set aside.

Part 2
1. In a bowl, combine croutons, basil, tomatoes, onions, capers and black olives.
2. Pour dressing over the salad then toss before serving.

Hainanese Chicken


Ingredients:
1 (800 grams)whole chicken
1 tablespoon rock salt
75 grams ginger, sliced
2 pieces onions, quartered
6 stalks lemon grass, pounded
1/2 tablespoon pepper
salt to taste
3 liters water
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
hainanese rice (optional)
dipping sauce: ginger sauce, sweet soy sauce and chili sauce (optional)

Procedures:
Part 1
1. Rub and massage chicken with rock salt for 5 minutes.
2. In a stock pot, add half of the sliced ginger, onions, lemon grass, salt, pepper and water. Bring to boil.
3. Stuff the other half inside the chicken and add into stock pot. Let boil for 40 minutes over medium heat.
4. When the chicken is done, remove from heat and stand for 30 minutes.

Part 2
1. In a pan, boil 3/4 cup of chicken broth and dissolved cornstarch. Adjust seasoning with salt.
2. Debone the chicken and transfer to serving plate. Pour the chicken with thickened stock then garnish with parsley.
3. Served with hainanese rice, ginger sauce, sweet soy sauce and chili sauce.
4. Served the remaining chicken broth as soup and adjust seasoning according to taste.

Spicy French Bean Stir Fry


Ingredients:
1/4 kilo french beans, trimmed
1/4 kilo ground pork
3 cloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
3 tablespoons soy sauce
1/4 cup water
1/2 teaspoon dried chopped chili
2 tablespoons vegetable oil
fish sauce, salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic and onion.
2. Add ground pork, fish sauce then stir cook until light brown.
3. Add french beans, oyster sauce, soy sauce and water then simmer for 3-5 minutes.
4. Add chili flakes, salt and pepper according to taste then simmer for another minute.
5. Transfer to serving plate then serve immediately.