Chop Suey


Ingredients:
1/4 kilo pork, cut into small cubes
1/4 kilo chicken liver and gizzard, sliced to small pieces(optional)
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled
12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2″ squares
1/4 kilo broccoli or cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2″ long(optional)
2-3 stalks celery(kinchay), chopped 1″ long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 to 3 tablespoons corn oil or vegetable oil
5 cloves garlic, diced
1 medium onion, minced
2 cups meat broth(Pork or Chicken stock)
1 teaspoon soy sauce or fish sauce
1 tablespoon oyster sauce
3 teaspoons sesame seed oil(optional)
2 teaspoons cornstarch, dissolved in 1/4 cup of water
1 teaspoon sugar
Salt and pepper, as needed

Procedures:
Part 1
1. Simmer pork and remove scum that rises to the surface. Save the broth and set aside.

Part 2
1. In a pan, saute the garlic and onion.
2. Add the pork, chicken liver and gizzard.
3. Sprinkle lightly with salt and pepper.
4. Continue sauteing until pork and chicken giblets is slightly brown.
5. Add 1 cup meat broth, simmer for 15 minutes or pork and chicken giblets are cooked.

Part 3
While waiting, prepare the sauce:
1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
2. Add the remaining cup of meat broth and dissolve the cornstarch.

Part 4
1. When the pork and chicken giblets is tender, add the shrimp and quail eggs.
2. Add the carrot, baby corn and then all the vegetables.
3. Add the sauce, stirring until it thickens.
4. Cook for about 10 minutes or until vegetables are done.
5. Add salt and pepper according to taste.
6. Serve hot with rice.

Ginataang Langka with Lechon


Ingredients:
6 cups unripe jackfruit(langka), sliced
1 cup coconut cream(first extract)
2 cups coconut milk(second extract)
5 cloves garlic, crushed
1 large onion, chopped
1 thumb-sized ginger, sliced thinly
3 pieces green chili(siling haba), chopped
200 grams leftover lechon, chopped
1 tablespoon vegetable oil
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute onion, garlic and ginger.
2. Add langka, stir and saute for a few minutes.
3. Pour coconut milk(second extract), simmer over low heat for 10 minutes.
4. When the sauce is almost absorb, pour coconut cream(first extract) and season with salt and pepper.
5. Cook for another 10 minutes or until langka is tender. Stir occasionally to avoid curdling.
6. Add lechon and green chili, simmer until sauce is thickens and oily.
7. Transfer to serving bowl then serve.

Pinakbet with Crispy Pork Strips


Ingredients:
1/4 kilo pork belly, cut into small cubes
1/2 kilo pork belly, cut into thin slices
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
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice 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 and pepper to balance the taste

Procedures:
Part 1
1. Rub pork slices with salt, let stand for 15 minutes.
2. Deep fry for 5 minutes or until golden brown. Drain and set aside.

Part 2
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 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. Transfer to serving plate then top with crispy pork strips. Serve with rice. Share and Enjoy!

Tuna Asparagus Pasta


Ingredients:
500 grams spaghetti pasta(or any desired)
1 big can spicy tuna flakes in oil, drained
2 cups sliced shiitake mushroom
1 bunch asparagus, cut into 3 inch pieces
1 big can evaporated milk
6 gloves garlic, minced
1 large onion, chopped
1/2 cup chicken stock or water
1 cup Parmesan cheese, grated
1 teaspoon dried basil leaves(optional)
2 tablespoons olive oil or butter
1 teaspoon ginger powder
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add mushrooms then saute for a minute.
3. Add tuna and ginger powder, saute for 3 minutes.
4. Pour chicken stock and bring to boil.
5. Add evaporated milk, cheese and basil.
6. Season with salt and pepper. Mix well.
7. Add asparagus then cook for another 3 minutes.
8. Add pasta then toss together. Transfer to pasta tray then serve.

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.