Tuna Pasta in Garlic and Oil


Ingredients:
250 grams spaghetti pasta
2 tablespoons olive oil
8 cloves garlic, peeled and chopped
1 can (8 oz) spicy tuna flakes in oil
2 tablespoons dried basil
1/4 teaspoon dried chili flakes(optional)
basil leaves for garnishing (optional)
salt and pepper to taste

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

Part 2
1. In a pan, heat olive oil then saute garlic, dried basil, and chili flakes.
2. Add tuna flakes and oil and stir cook for 3 minutes then season with salt and pepper according to taste
3. Add pasta then toss until coat evenly.
4. Transfer to serving plate, sprinkle with dried basil then serve with garlic bread.

Grilled Chicken, Apple and Almond Salad


Ingredients:
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

1 fresh apple, sliced thinly
1/4 cup unsalted roasted almonds, coarsely chopped
lettuce leaves, cut into serving pieces
1/4 grated Parmesan or cheddar cheese (optional)
3/4 cup salad dressing(Dijon, honey mustard or any dressing)

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 bowl, arrange lettuce then top with sliced apple, almond and grilled chicken.
2. Pour the salad dressing then toss to combine.
3. Sprinkle with grated cheese then serve cold.

Pork Broccoli and Cauliflower


Ingredients:
1/2 kilo pork loin, sliced thinly into strips
1 medium size broccoli, cut into serving pieces
1 medium size cauliflower, cut into serving pieces
1 medium sized onion, chopped
4 cloves garlic, minced
1 small ginger, chopped
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 cup water or beef stock
3/4 teaspoon cornstarch or flour(dissolved in 1/4 cup water)
salt and pepper to taste.

Procedures:
Part 1
1. In the same pan, saute garlic, onion and ginger.
2. Add pork then stir cook for 5 minutes or until light brown and start to sizzle.
3. Add oyster sauce, soy sauce, water, salt and ground pepper then simmer for 10 minutes or until tender.
4. Add broccoli and cauliflower then cook for a minute.
5. Pour dissolved cornstarch then simmer until thickens. Adjust seasoning according to taste.
6. Remove from heat then transfer to serving bowl. Serve immediately with steamed rice.

Baked Boneless Bangus


Ingredients:
1 large-sized boneless milkfish(bangus)
6 cloves garlic, chopped finely
1 thumb-sized ginger, grated
1 teaspoon salt
1 teaspoon ground pepper
4 tablespoons vinegar
2 tablespoons olive oil
aluminum foil for wrapping

Procedures:
1. Rub milkfish with salt and pepper. Marinate with vinegar, ginger and garlic overnight. Drain.

Part 2
1. Drizzle milkfish with olive oil. then wrap with aluminum foil.
2. Baked in a preheated oven over 200 degrees celsius for 20 minutes.
3. Remove from oven and open the aluminum foil.
4. Put back the fish then grill for another 5 minutes or until turned to brown.
5. Serve with toyomansi dipping sauce.

Fishkatsu


Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
1/2 cup flour
2 raw eggs, beaten
1.5 cup breadcrumbs
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs into a separate bowls.
3. Dredge fish fillet into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and dredge into breadcrumbs to coat all sides.
5. Repeat the steps for remaining fish fillets. Set aside.

Part 2
1. In a pan, heat enough oil then deep fry each fish fillets for 3-5 minutes or until golden brown.
Drain on paper towel and set aside.
2. Transfer fish fillets into serving plate then garnish with parsley.
3. Serve with garlic-mayo dip.

Ham and Bacon Carbonara


Ingredients:
500 grams Fettucine noodles(or any desired pasta)
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
200 grams sweet ham
200 grams bacon
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.
3. Fry the ham, drain and cut into small square pieces. Set aside.

Part 3
4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham.
5. Add evaporated milk and creamed mushroom soup.
6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.
7. Season with ground pepper.
8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
9. Simmer until beginning to thicken. Add pasta then stir through sauce until blended. Remove from heat.
10. In a pasta tray, top with grated Parmesan cheese together with the remaining bacon and ham bits and chopped parsley. Serve.

Tuna Flakes Nuggets


Photo credit to www.sickchirpse.com

Ingredients:
2 packs of sky flakes, crushed
1 can tuna flakes in vegetable oil, drained and chopped
1 red onion, minced
1 raw egg, beaten
1 tablespoon flour
salt and pepper to taste

Coating (optional):
1 cup breadcrumbs
1 raw egg, beaten

Cooking oil for frying

Procedures:
1. In a bowl, combine all ingredients then mix until well blended.
2. Scoop a tuna mixture, dip in beaten egg then roll in bread crumbs.
3. In a frying pan, heat oil then deep fry the mixture over low heat until golden brown. Drain.
4. Transfer to serving plate then serve with dipping sauce.

Easy Tuna Sisig


Ingredients:
1 can tuna flakes in oil, drained
1 white onion, minced
3 pieces chili, chopped
2 tablespoons crushed chicharon
1/2 tablespoon mayonnaise
1/2 tablespoon margarine
liquid seasoning
1 raw egg (optional)
calamansi (optional)

Procedures:
1. In bowl, combine tuna flakes, chicharon, mayonnaise, onion and chili.
2. Heat sizzling plate over low flame then grease with margarine.
3. Add tuna mixture then season with liquid seasoning. Mix well.
4. Add raw egg then mix again until cooked.
5. Remove from heat then serve immediately with calamansi and steamed rice. Enjoy.

Pastillas De Leche


Yield: 30 pieces

Ingredients:
3 cups powdered milk, sifted
1.75 cups condensed milk
1/2 cup granulated sugar, sifted

Procedures:
1. In a mixing bowl, pour powdered milk then add condensed milk gradually. Mix well until the texture is similar to dough.
2. Scoop a spoonful of mixture and mold into desired shapes then roll in granulated sugar.
3. Repeat until all the mixture are consumed. Wrap into cellophane or paper.

Polvoron


Yield: 40 pieces

Ingredients:
2 cups all purpose flour
1 cup powdered milk (I used Nido Fortified)
3/4 cup white sugar
1/2 cup butter, melted
* japanese paper or or cellophane
* polvoron moulder

Flavoring: (Optional)
3/4 cup (crushed toasted pinipig, ground cookies and cream(Oreo), chocolate powder, etc…)

Procedures:
Part 1
1. In a pan over medium heat, toast flour for about 15 minutes or until color turns to light brown. Stir constantly.
2. Transfer to a bowl and let it cool. Set aside.

Part 2
1. Add powdered milk and sugar then mix until well combined.
2. Pour melted butter then mix well until smooth.
3. Add the flavoring you choose then stir well.

Part 3
1. In a polvoron mold, scoop and press the mixture until compact.
2. Freeze polvoron for 30 minutes or until firm then wrap with japanese paper then secure by twisting both ends.
3. Repeat until all the mixture are consumed. Done!