Crispy Fried Calamares


Ingredients:
500 grams squid, clean and cut into rings
1 lemon, juice
3/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
salt and pepper to taste
2 raw eggs, beaten
1 cup Panko bread crumbs
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine flour, paprika, cayenne pepper, salt and pepper. Mix well.
2. Add squid then dip in beaten eggs. Dredge it with bread crumbs then place on a plate.

Part 3
1. In a frying pan, heat oil and fry the squid for a minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Serve with garlic dip or tomato salsa. Sprinkle with chopped parsley.

For Garlic Dip:
Ingredients:
1 tablespoon minced garlic
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fine sugar
1/2 teaspoon salt and white pepper

Procedures:
1. In a bowl, combine all the ingredients.

For Fresh Tomato Sauce:
Ingredients:
1 cup chopped tomatoes, seeded
2 tablespoons chopped garlic
1/4 cup chopped onions
1 tablespoon parsley, chopped
1/4 cup water
2 teaspoons fine sugar
1 teaspoon salt
4 tablespoons olive oil

Procedures:
1. In a sauce pan, heat olive oil then saute garlic, onions and tomatoes until soften.
2. Add parsley, water, salt and sugar then simmer for 5 minutes.
3. In a blender, transfer tomato mixture then process until smooth.
4. Add 2 tablespoons olive oil then mix well.

Tahong and Chorizo


Ingredients:
500 grams fresh mussels(tahong)
1 chorizo sausage, chopped
3 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, finely sliced
2 fresh tomatoes, chopped
4 cups rice water
2 tablespoons vegetable oil
2 tablespoons fish sauce(patis)
salt and pepper to taste
1 bundle young pepper leaves(dahon ng sili)
1/2 teaspoon saffron

Procedures:
Part 1
1. Wash the mussel thoroughly and drain.
2. Place the mussel in a bowl with water and salt.
3. Cover for several hours or overnight. This will allow the clams to expel sand.

Part 2
1. In a large pot, heat oil then add chorizo. Cook until starts to brown and crisp.
2. Add garlic, onion and ginger then saute for 2 minutes.
3. Add tomatoes then cook until soften.
4. Add mussel and stir fry for 2 minutes.
5. Add rice water and simmer until shells are opened. Add water if necessary.
6. Add fish sauce and adjust seasoning with salt and pepper.
7. Add young pepper leaves and saffron then turn off the heat.
8. Transfer to serving bowl then serve hot.

Ginataang Laing


Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup 1st extract coconut milk(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)
1/4 kilo shrimp, boiled and peeled(optional)
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 in the taro leaves. Pour in the coconut milk(2nd extract) but do not stir. Bring to a boil then simmer for 15 minutes.
4. Add green chili pepper, red chili, shrimp and shrimp paste.
5. Season with salt and pepper then cook for 2 minutes.
6. Add the remaining coconut milk(1st extract) and continue to simmer until oil comes out.
7. Transfer to serving bowl then serve with steamed rice.

Sweet and Sour Cream Dory


Ingredients:
500 grams cream dory fillet, cut into serving pieces
1 green bell pepper, diced
1 cup pineapple chunks
2 onions, quartered
2 tablespoons ginger, julienned
6 cloves garlic, minced
salt to taste
cooking or vegetable oil for frying
1 small carrot, peeled and sliced diagonally(optional)

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

Sweet and Sour Sauce:
1 cup water
1/4 cup pineapple juice
2 tablespoons brown sugar
2/3 cup vinegar
1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch(dissolved in 1/4 cup 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. In a pan, heat oil and saute ginger, garlic, onion, bell peppers, pineapple chunks and carrots until done. Remove and set aside.

Part 4
1. In a same pan, combine water, sugar, vinegar, pineapple juice, ketchup, soy sauce and sesame oil. Mix well.
2. Let sauce boil over medium heat.
3. When boiling, add dissolved cornstarch and continue stirring until thickens. Adjust seasoning then turn off the heat.
4. Put back fish fillet and veggies then mix.
5. Serve immediately with steamed rice.

Ginisang Sayote with Shrimp


Ingredients:
300 grams shrimps, peeled and deveined
2 pieces chayote(sayote), peeled and cut into small pieces
5 cloves garlic, minced
1 onion, chopped
2 tomatoes, cut into cubes
5 stalks cilatro, chopped
2 1/2 cups water
3 tablespoons vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then add shrimps.
2. Season with salt and pepper then cook until starts to turn pink. Remove and set aside.

Part 2
1. In a same pan, saute garlic, onion, cilantro and tomatoes.
2. Add chayote then stir cook for a minute, pour water then cover and bring to boil. Add water if necessary.
3. Season with fish sauce and pepper then simmer for 3-5 minutes or until tender.
4. Put back the shrimps then cook for another minute.
5. Transfer to serving bowl then garnish with chopped cilantro. Serve.

Tuna and Corn Pasta


Ingredients:
400 grams fusilli or spiral pasta
1 big can spicy tuna flakes in oil, drained
1 Can corn kernel (whole)
1/4 cup mayonnaise
1/4 cup all purpose cream
1 onion, minced
olive oil
2 cups Parmesan cheese, grated
1 tablespoon sugar
sugar salt and pepper

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Drain well and put in a large bowl. Drizzle with the olive oil and mix to distribute the oil evenly. This will prevent the pasta from sticking together.
2. Drain the tuna and corn kernel. Add to the pasta. Add the mayonnaise, all purpose cream, sugar,onion, and Parmesan cheese. Mix all ingredients.
3.Season with salt and pepper according to taste.

Sweet and Sour Tilapia


Ingredients:
2 pieces tilapia, washed and cleaned
1 bell pepper, diced
1 cup pineapple chunks
2 onions, quartered
2 tablespoons ginger, julienned
6 cloves garlic, minced
salt to taste
cooking or vegetable oil for frying
1 small carrot, peeled and sliced diagonally(optional)

Sweet and Sour Sauce:
1 cup water
1/4 cup pineapple juice
2 tablespoons brown sugar
2/3 cup vinegar
1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch(dissolved in 1/4 cup water)

Procedures:
Part 1
1. Season fish with salt.
2. In a frying pan, heat oil and fry fish until golden brown each side.
3. Transfer to serving plate and set aside.

Part 2
1. In a pan, heat oil and saute ginger, garlic, onion, bell peppers, pineapple chunks and carrots until done. Remove and set aside.

Part 3
1. In a same pan, combine water, sugar, vinegar, pineapple juice, ketchup, soy sauce and sesame oil. Mix well.
2. Let sauce boil over medium heat.
3. When boiling, add dissolved cornstarch and continue stirring until thickens. Remove from heat.
4. Pour the sauce with veggies over fried fish.
5. Serve immediately with steamed rice.

Stir Fry Shrimp and Vegetables


Ingredients:
300 grams shrimps, peeled and deveined
1/2 cup sliced mushrooms, drained
50 grams snow peas (sitsaro)
100 grams young corn, halves
1 red bellpepper, cut into strips
6 cloves garlic, minced
1 onion, quartered
1 thumb sized ginger, julienned
1 tablespoon cornstarch (dissolved in 1/2 cup water)
2 tablespoons vegetable oil
1 teaspoon butter
salt and pepper to taste
dried chili flakes (optional)

Procedures:
Part 1
1. In a pan, melt butter then add shrimp.
2. Season with salt and pepper then cook until starts to turn pink. Remove and set aside.

Part 2.
1. In a same pan, add oil if needed then saute ginger, garlic, and onion.
2. Add mushrooms then stir cook for a minute.
3. Add bell pepper, young corn, and snow peas then stir fry for 3 minutes.
4. Pour dissolved cornstarch then simmer until the sauce thickens.
5. Put back shrimps, chili flakes, salt and pepper according to taste then cook for another minute.
6. Transfer to serving plate then serve immediately.

Shrimp and Chicken Alfredo Pasta

Ingredients:
350 grams fresh shrimp, peeled and deveined
3 pieces Chicken fillet
350 grams fettuccine, cooked according to package instruction
1/4 cup butter
1 red bell pepper, cut into cubes
salt and pepper to taste
grated Parmesan cheese
chopped spring onion

Alfredo Sauce:
1/2 cup butter
1/2 cup cornstarch
1 pack all-purpose cream
1/2 cup full cream milk
1/2 cup grated Parmesan cheese

Procedures:
Part 1
1. Rub chicken fillet with salt and pepper then grill until cook.
2. Cut into serving pieces and set aside.

Part 2
1. In a pan, melt butter then add shrimp.
2. Season with salt and pepper then cook until starts to turn pink. Remove and set aside.

Part 3
1. In a same pan, melt butter and add cornstarch. Mix until well blended.
2. Add all purpose cream, full cream milk, grated Parmesan cheese.
3. Mix well until thickens. Stir into pasta then add red bell pepper, chicken and shrimp.
4. Transfer into serving plate then sprinkle with grated cheese and chopped spring onion.

Note: Alfredo sauce is also available in grocery stores.

Creamy Clams Carbonara


Ingredients:
500 grams spaghetti or any pasta
800 grams clams(halaan)
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
4 strips bacon, cut into cubes and fried
1 onion, chopped
1/4 cup sliced shiitake mushroom
1 big can evaporated milk
2 x 250 ml all purpose cream
1/2 cup Parmesan cheese, grated
salt and pepper to taste
parsley for garnishing(optional)

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 oil then saute garlic, onion and mushroom then saute for 2-3 minutes.
2. In a same pan, add clams then cover and simmer until shells open.
3. Add the evaporated milk and all purpose cream then bring to boil while keep stirring.
4. Add the grated cheese then keep stirring for about 3-5 minutes or until beginning to thicken.
5. Add fried bacon then adjust seasoning with salt and pepper.
6. In a serving plate, arrange pasta then add the sauce on top. Sprinkle with grated cheese and garnish with parsley. Serve!