Pinakbet (Pakbet)


Ingredients:
1/4 kilo pork belly, cut into small cubes
1/4 lbs. shrimp, peeled and deveined(optional)
1/2 squash, chopped into 2×1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender.
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft.
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Serve with rice. Share and Enjoy!

Buttered Beans Sprouts


Ingredients:
1/2 kilo sprouted mung beans(toge)
1 small-sized bell pepper, cut into strips
1 small-sized carrot, cut into strips
10 pieces green beans, slice diagonally
1/4 kilo ground pork
5 cloves garlic, chopped
1 medium-sized onion, chopped
2 tablespoons oyster sauce
salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter

Procedures:
1. In a frying pan, heat oil and stir cook ground pork until golden brown. Set aside.
2. In a same pan, add butter then saute garlic and onion.
3. Put back ground pork then a little water. Stir cook for 1 minute.
4. Add sprouted mung beans, and other vegetables. Cook for 5 minutes or until vegetables are half-cooked.
5. Add oyster sauce then adjust seasoning according to taste.
6. Remove from heat. Serve with steamed rice.

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.

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.

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.

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.

Sauteed Ampalaya with Chicharon

Ingredients:
1 medium-sized bitter gourd(ampalaya), cut in half then removing the seeds and sliced crosswise
1 cup pork rind(chicharon), crushed
200 grams pork, cut into small pieces
1/2 squash, chopped into 2×1 inch cubes
2 tablespoons shrimp paste(bagoong alamang)
1/2 cup water
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
2 tablespoons olive oil
1 tablespoon sugar (optional)
salt and pepper to taste

Procedures:
Part 1
2. In a 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 continue sauteing until light brown.
3. Add shrimp paste and then squash, stir cook for 3 minutes.
4. Add bitter gourd, water then simmer for 5 minutes.
5. Add pork rind then season with sugar, salt and pepper according to taste.
6. Turn off heat then serve with steamed rice.

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.

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.