Side Dish

Spicy French Bean Stir Fry

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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.

Crispy Fries

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Ingredients:
1 kilo potatoes, washed
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon dried basil flakes
1 teaspoon salt
1 teaspoon paprika
3/4 cup water
vegetable oil for frying

Procedures:
Part 1
1. Cut potatoes into thin slices, then place into ice cold water.
2. In a bowl, combine flour, garlic powder, basil flakes, salt and paprika then mix until well combined.
3. Sifted then add water and stir until well blended. Set aside.

Part 2
1. In a deep pan, heat oil. Dip potato slices into flour mixture one at a time.
2. Fry until golden brown and crispy. Remove and drain on paper towels.
3. Repeat for the remaining slices. Place fries into serving bowl then garnish with parsley.
4. Serve with favorite dipping sauce.

Crispy Fried Calamares

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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.

Kinilaw na Atay ng Baboy

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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.

Chicken Lumpiang Shanghai

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Ingredients:
25 pieces spring roll wrappers
1 whole egg, beaten
vegetable oil for frying

Filling:
400 grams chicken breast fillet, ground
1 onion, minced
1 small carrot, minced
3 stalks of parsley, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground pepper

Procedures:
Part 1
1. In a large bowl, combine all the filling ingredients then mix well.
2. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
3. Fold over the bottom edge of the wrapper to the center.
4. Fold the two sides towards the center and roll. Use a bit egg to seal the last edge.
5. Repeat until all wrapped up.

Part 2
1. In a frying pan, heat oil deep enough that wrapped lumpia is half-submerged.
2. When the oil is hot enough, deep fry lumpia for 5 minutes or until golden brown and crisp.
3. Drain on paper towel then serve with sweet and sour sauce.

Salted Egg and Shrimp

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Ingredients:
2 tablespoon butter/margarine
3 cloves garlic, minced
1/4 kilo shrimp, head removed
1/4 cup white soda(sprite,7up,etc)
1 piece salted egg, sliced
2 pieces tomatoes, minced
Salt and pepper to taste.

Procedures:
1. In a pan over medium heat, put butter and let it melt. Add the garlic and saute until fragrant. Add the shrimps and cook until color turns light orange. Add the soda and let it boil uncovered until it is reduced to 1/2. Put the salted egg and tomatoes and cook, stirring occasionally to avoid burning, until the sauce thickens and tomatoes are soft. Season with salt and pepper.

Crispy Baby Squid

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Ingredients:
500 grams baby squid, separate head from the body
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs(optional)
salt and pepper to taste
vegetable oil for frying
1/2 teaspoon paprika(optional)
1/2 teaspoon chili flakes
1 teaspoon spring onion, minced

Procedures:
Part 1
1. In a bowl, combine flour, paprika, chili flakes, spring onion, salt and pepper. Mix well.
2. Add baby squid and deep in beaten egg then coated onto breadcrumbs.

Part 2
1. In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Serve with sweet chili sauce.

Beef Nachos

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Ingredients:
1 large onion, minced
1/2 kilo ground beef
1 tablespoon cooking oil
1 pack 40g mcCormick Taco seasoning mix
2 piece tomatoes, minced,
1 cup finely chopped cabbage
1 cup grated cheddar cheese
2 tablespoon sour cream
4 tablespoon cheese spread
1 pack nachos chips

Procedures:
1. In a bowl, combine the beef and the taco seasoning mix. Heat oil in a pan over medium heat and saute onion until translucent. Add the beef and continue suateing until the beef is browned and cooked, around 10-15 minutes. Transfer the beef in a plate with tissue to absorb excess oil.
2. In a big flat serving plate, arrange the nachos. Top with desire amount of grated cheese, beef, cabbage, tomatoes. Drizzle with sour cream and cheese spread.

Pan-Fried Pork Gyoza

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Ingredients:
gyoza or dumpling wrappers

Filling:
4 cups cabbage, chopped into small pieces
250 grams ground pork
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine cabbage, ground pork, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into plate then serve with dipping sauce.

Watermelon Salad

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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.