Laing (Taro Leaves)


Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork belly, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup 1st extract coconut cream(kakang gata)
2 cups 2nd extract coconut milk(gata)
3 pieces green chili pepper(siling haba), sliced
5 cloves garlic, minced
2 onions, chopped
2 tablespoons ginger, chopped
3 tablespoons vegetable oil
2-3 pieces red chili(labuyo)
salt and pepper to taste

Procedures:
1. In a casserole, saute garlic, ginger and onions.
2. Then add the pork, continue sauteing until color turns to light brown.
3. Add shrimp paste then stir cook for 2 minutes.
4. Pour coconut milk (2nd extract) then bring to boil.
5. Add in the taro leaves then push down until submerge then cook for 20 minutes. Do not stir.
6. Add coconut cream (1st extract) then simmer for 5 minutes.
7. Add green chili, red chili then adjust seasoning according to taste.
8. Continue to simmer for 10 minutes or until oil comes out.
9. Transfer to serving bowl then serve with steamed rice.

Sinigang na Galunggong sa Miso


Ingredients:
6-8 pieces large-sized galunggong, cleaned
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
3 tablespoon garlic, minced
1 medium-sized onion, chopped
1 thumb-sized ginger, chopped
3 large tomatoes, chopped
a bunch of mustard greens(mustasa)
3 green pepper(siling haba)
1 liter water or rice washing
cooking oil
fish sauce, salt and ground pepper to taste

Procedures:
Part 1
1. Make a slit on both sides of galunggong then sprinkle with salt.
2. In a pan, heat cooking oil and fry fish until light brown. Drain and set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add sinigang mix then bring to boil.
4. Add fried galunggong and green pepper then cook for another 2 minutes.
5. Season with salt and ground pepper according to taste.
6. Add mustard greens then simmer for a minute. Serve hot!

NOTES:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.

Ampalaya Con Carne with Mushroom


Ingredients:
300 grams pork belly, cut into small pieces
1 medium-sized bitter gourd(ampalaya), cut in half then removing the seeds and sliced crosswise
1/2 cup sliced mushrooms
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon sugar
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon sesame oil(optional)

Procedures:
Part 1
1. In a bowl, combine soy sauce, cornstarch, sesame oil, sugar, salt and pepper then mix well.
2. In a separate 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 then continue sauteing until light brown.
3. Pour 1/2 cup water then simmer for 5 minutes.
4. Add bitter gourd and mushrooms then stir cook for a minute.
5. Add soy sauce mixture, and oyster sauce then simmer for 5 minutes or until tender. Add water if necessary.
6. Adjust seasoning according to taste.
7. Remove from heat then serve with steamed rice.

Pork Spareribs


Ingredients:
500 grams pork spareribs, cut in serving pieces
1 cup pineapple chunks or tidbits
5 cloves garlic, minced
1 large onion, chopped
1 1/2 cups water
2 tablespoons oil
salt and pepper to taste

Marinade:
1/2 cup pineapple juice
1/2 teaspoon ginger powder
2 tablespoons soy sauce
1/4 cup ketchup

Procedures:
Part 1
1. In a bowl, combine marinade and set aside.

Part 2
1. In a container, add spareribs then season with salt and pepper.
2. Pour marinade then toss to combine. Marinate for at least 30 minutes inside the fridge.
3. When ready, remove spareribs and reserve the marinade.

Part 3
1. In a pan, heat oil then saute garlic and onion.
2. Add spareribs then continue sauteing until light brown.
3. Pour marinade and water then simmer over low heat for 45 minutes or until tender. Add water if necessary.
4. Add pineapple then cook for 3 minutes. Adjust seasoning according to taste.
5. Transfer to serving plate then serve with steamed rice.

Stir Cooked Tofu and Spinach


Ingredients:
300 grams tokwa (firm tofu), cut into cubes
100 grams pork belly, cut into small pieces(optional)
a bunch of water spinach, trimmed
4 tablespoons oyster sauce
1/4 cup water
3 cloves garlic, minced
1 onion, chopped
4 tablespoons cooking oil
salt and pepper to taste
a dash of chili flakes(optional)

Procedures:
Part 1
1. In a pan, heat oil then stir fry pork until light brown. Remove and set aside.

Part 2
1. In a same pan, saute garlic and onion.
2. Add tofu then stir cook for 3 minutes. Put back the pork then add oyster sauce, water and chili flakes.
3. Adjust seasoning according to taste then cook for a minute.
4. Add spinach then simmer for another minute. Serve.

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.

Fish Fillet in Spicy Mango Sauce


Ingredients:
500 grams cream dory fillet, cut into serving pieces
cooking or vegetable oil for frying
ripe mango and green bell pepper strips for garnishing

Coating:
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon ginger powder
1/2 cup cornstarch
1/4 cup water

Spicy Mango Sauce:
1 fresh ripe mango, cut into strips
1/4 cup rum
1 tablespoon white sugar
1 tablespoon honey
1/4 cup water
1 tablespoon cornstarch (dissolved in 1 tablespoon water)

Procedures:
Part 1
1. In a bowl, combine the cornstarch, egg, ginger powder, water, salt and fish fillet then stir to coat evenly.
2. Let sit for 15 minutes at room temperature.

Part 2
1. In a frying pan, heat cooking oil and deep fry fish pieces for 3 minutes or until golden brown.
2. Drain on paper towel and set aside.

Part 3
1. For the sauce, In a sauce pan over medium heat, combine rum and mangoes then stir cook until the sauce reduced.
2. Add honey, sugar and water then mash the mangoes until puree. Add chili flakes then adjust sweetness according to taste.
3. Add dissolved cornstarch then keep stirring until the sauce thickens. Remove from heat.

Part 4.
1. In a serving plate, place fried fish fillet then add mango and bell pepper strips.
2. Pour the sauce on top, serve and enjoy.

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.

Grilled Stuffed Squid


Ingredients:
1 kilo large/medium sized fresh squid, clean
1/2 cup soy sauce
4 tablespoons calamansi juice
salt and ground pepper to taste
2 tablespoons cooking oil
3 large tomatoes, chopped finely
2 onions, chopped finely
1 thumb-sized ginger, julienne
1/4 cup chopped parsley(optional)

Procedures:
Part 1
1. Marinate squid in soy sauce, calamansi juice and ground pepper. Refrigerate for 6 hours. Drain.

Part 2
1. In a bowl, combine tomatoes, onions, ginger and parsley, salt and pepper. Toss together.
2. Stuff the mixture inside the squid then secure with toothpick. (Do not to over stuff the squid)
3. Grilled over hot charcoal for 10 minutes. Baste with marinade and cooking oil.
4. Transfer to serving plate then slit the squid vertically.
5. Serve with liquid seasoning.

Baguio Beans Gising Gising


Ingredients:
450 grams baguio beans, cleaned and chopped thinly
300 grams ground pork
1 cup coconut cream(1st extract)
1 teaspoon sauteed shrimp paste(bagoong alamang)
3 cloves garlic, minced
1 onion, chopped
1/4 teaspoon cumin powder
salt and pepper to taste
4 pieces red hot chillies(labuyo), sliced into small pieces
1 cup coconut milk(2nd extract) (optional)

Procedures:
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste, cumin powder and continue sauteing for a minute or until cooked.
4. Pour coconut milk, simmer until reduced and thick.
5. Pour coconut cream, baguio beans and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.