Breakfast Spamsilog


Ingredients:
8 slices spam lite
4 cups leftover rice
4 raw eggs
1/2 head garlic, chopped
salt to taste
cooking oil
4 pieces tomatoes, halves

Procedures:
Part 1
1. In a pan, heat oil then fry sunny-side up eggs until set. Drain and set aside.
2. In a same pan, fry garlic until light brown.
3. Add rice then season with salt. Keep stirring for 10 minutes or until well blended. Set aside.

Part 2
1. In a frying pan, heat oil then fry spam slices for 3 minutes or until light brown. Drain on paper towel.
2. Add sliced tomatoes then fry until soft. Drain.
3. Arrange fried spam in a serving plate with fried egg and fried rice.
4. Serve with tomatoes. Enjoy!

Pork and Beans Igado


Ingredients:
500 grams pork loin, cut into serving pieces
150 grams pork liver, cut into serving pieces
1 cup white beans (bitsuelas)
1/4 cup soy sauce
1/4 cup anatto water
3 tablespoons vinegar
3 pieces bay leaves(laurel)
6 cloves garlic, crushed
1 large white onion, chopped
2 cups water
2 pieces potatoes, cut into serving pieces (optional)
1 pork bouillon
3 tablespoons cooking oil
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, soak beans in water overnight. Wash on running water then drain. Set aside.
2. In a pot, boil water then cook beans for an hour or until tender. Add water if necessary then set aside.

Part 2
1. In a large bowl, combine pork meat, liver, garlic, soy sauce and anatto water then marinate for an hour.

Part 3
1. In a pot, heat oil then saute garlic and onion. Add pork meat, liver and marinade then cook for 10 minutes.
2. Add water, boiled beans, potatoes, bay leaves, and pork bouillon. Simmer for 20 minutes or until pork is tender.
3. Pour vinegar and simmer for 2 minutes. Season with salt and pepper according to taste.
4. Simmer for another 3 minutes or until sauce thickens.
5. Transfer to serving plate and serve.

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.

Squid Ball Pancit Guisado


Ingredients:
500 grams miki noodles
200 grams squid balls, cut into half
100 grams pork belly, slice into small pieces
100 grams pork liver, slice into small pieces
2 pieces carrots, sliced
1 cabbage, chopped
1/4 kilo green beans or snow peas(sitsaro)
1 cup celery(kinchay), sliced
6 gloves garlic, minced
1 onion, chopped
4 tablespoons oyster sauce
2 cups hot water or chicken broth
2 tablespoons cooking oil
salt and pepper to taste
1/4 cup spring onions, diced(optional)

Procedures:
Part 1
1. Wash miki noodles in running water. Drain and set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add squid balls, pork liver and pork belly then cooked until color turns to brown.
3. Add oyster sauce and hot water then stir and bring to boil.
4. Add vegetables then stir fry until the vegetables are half-cooked.
5. Add miki noodles then stir and cook for 3 minutes or until the liquid has been absorbed.
6. Adjust seasoning with salt and pepper according to taste.
7. Transfer to a serving plate then garnish with spring onion. Serve and enjoy.

Tender Braised Beef and Tendon


Ingredients:
500 grams beef brisket, cut into serving pieces
500 grams beef tendons, cut into serving pieces
1 thumb-sized ginger, grated
6 cloves garlic, minced
2 small onions, chopped
7 cups beef stock
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
3 pieces star anise
a bunch of bok choy, trimmed
3 stalks spring onions, chopped
3 tablespoons olive oil
fish sauce and pepper to taste
1/4 cup cooking wine(optional)

Procedures:
Part 1
1. In a large wok, heat oil then stir fry beef and tendon until brown.
2. Pour cooking wine then toss and let it evaporate.
3. Remove everything from the wok and set aside.

Part 2
1. In a same wok, heat oil then saute ginger, garlic and onion.
2. Pour beef stock, soy sauce, oyster sauce, star anise and sugar then stir and bring to boil.
3. Add tendon then cover and simmer in a low heat for an hour.
4. Add beef then simmer for another hour or until tendon and beef are tender. Add more water if necessary.
5. Adjust seasoning according to taste then add bok choy, spring onions then simmer for a minute.
6. Turn off the heat then transfer to serving bowl. Enjoy!

Notes:
1. You may add 3 teaspoons of cornstarch dissolved in 1/4 cup water to thicken the sauce.

Kinilaw na Atay ng Baboy


Ingredients:
1/2 kilo Pork Liver(atay)
2-3 onions, chopped
4-5 red chili(labuyo), chopped
1/2 cup cane vinegar (sukang iloko)
salt and pepper to taste

Procedures:
1. Rub pork liver with salt then grill brown. Let it cool.
2. Chop into serving pieces then place into bowl.
3. Add onion, chili, vinegar, salt and pepper.
4. Toss and serve together with cold beer.

Marshmallows and Hotdogs


Ingredients:
Hotdogs, sliced each side
Marshmallows(assorted color)
Bamboo Skewers

Procedures:
Part 1
1. In a pan, combine water and oil then bring to boil.
2. Add hotdogs then cook for 3 minutes. Drain and set aside.

Part 2
1. Skewered each hotdog then add marshmallow on top.
2. Repeat for the remaining pieces.

Button Mushroom in Coconut Milk


Ingredients:
400 grams button mushrooms, whole
1 cup coconut cream
4 tablespoons vinegar
1 tablespoon olive oil
3 gloves garlic, minced
salt and pepper to taste
parsley or spring onions for garnishing(optional)

Procedures:
1. In a pan, heat oil and saute garlic and mushrooms until lightly browned.
2. Season with salt and pepper.
3. Pour vinegar and simmer for 1 minutes.
4. Add coconut cream and simmer until thicken. Stir constantly.
5. Transfer to serving plate and garnish with chopped parsley. Serve immediately.

Watermelon Salad

Ingredients:
1/2 head green ice Lettuce, remove leaves and tear into serving pieces
2 slices watermelon, cut into cubes
200 grams grilled meat(pork, beef or lamb), cut into small pieces
6 pieces cherry tomatoes, halved
2 tablespoons olives(optional)
2 tablespoons capers(optional)
1/2 cup balsamic dressing

Procedures:
1. In a large bowl, arrange lettuce, watermelon, cherry tomatoes, olives and capers.
2. Add grilled meat then drizzle with balsamic dressing. Serve immediately.

Oysters in Adobo Sauce


Ingredients:
500 grams fresh oysters(talaba), cleaned and drained
3 tablespoons canola oil
5 cloves garlic, minced
1 onion, chopped
12 pieces peppercorns
1/4 cup light soy sauce
1/2 cup vinegar
1/4 cup water
1 green chili(siling haba), sliced
salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then saute garlic, onion and peppercorns.
2. Add oysters and vinegar then cook until almost dry and brownish.
3. Remove from the pan and set aside.

Part 2
1. In a same pan, pour soy sauce and water then bring to boil.
2. Add green chili and simmer until liquid is reduced.
3. Put back the oysters then adjust seasoning according to taste.
4. Simmer for a minute then turn off the heat. Serve with steamed rice.