Crispy Shrimp Gambas

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Ingredients:
1/2 kilo Prawns, cleaned
3 gloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1/4 cup tomato sauce
2 tablespoons hot sauce
2 tablespoons soy sauce
1/2 tablespoon cornstarch or flour(dissolved in 1/2 cup water)
3 tablespoons vegetable oil
salt and pepper to taste
Chopped spring onion for garnishing(optional)

Batter:
1/2 cup flour
a dash of salt
1 raw egg
1/2 cup water

Procedures:
Part 1
1. 1. In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.
2. Dip shrimp into batter then hold it up to drain well.
3. Deep fry shrimps until light brown. Drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add bell pepper then continue sauteing for a minute.
3. Add tomato sauce, hot sauce, soy sauce and dissolved flour then simmer for 3 minutes or until thicken.
4. Add shrimps then season with salt and pepper then cook for 2 minutes or until tender. Garnish with spring onions.
5. Transfer to serving plate then serve immediately with garlic rice.

Hawaiian Pizza

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Ingredients:
2 pieces pizza crust(10-12 inch diameter)
1 1/2 cup pizza sauce or tomato sauce
150 grams mozzarella cheese or quick melt, grated
dried herb(basil, oregano, rosemary)

Toppings:
1/2 white onion, finely chopped
3 pineapple slices, cut into cubes
5 black forest ham, cut into small squares

Procedures:
Part 1
1. Place pizza crust in a flat surface, ladle enough pizza sauce into the center and spread it out in a spiral motion. Leave about 1/2 inch of unsauce pizza at the edges.
2. Spread grated cheese on top then arrange toppings evenly.
3. Sprinkle grated cheese and dried herb on top of the toppings. Repeat for the other crust.

Part 2
1. Preheat oven over 350 degrees Fahrenheit then bake for 15-20 minutes or until the crust are crisp and the cheese is melted.
2. Remove from the oven then transfer to round sheet. Cut into 8-12 serving slices then serve with hot sauce.

Creamy Shrimp Carbonara

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Ingredients:
500 grams linguine pasta
500 grams shrimp, peeled and deveined
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

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

Part 2
1. In a nonstick pan, heat oil then stir fry shrimps until color turns to pink. Remove from the pan and set aside.

Part 3
1. In a same pan, saute garlic, onion and mushroom for 2-3 minutes.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Put back the shrimps then toss to combine. Remove from heat.
5. Prepare pasta into serving plate, top with grated Parmesan cheese and chopped parsley. Serve and enjoy.

Easy Chicken Teriyaki

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Ingredients:
500 grams chicken thighs deboned, skin-on
salt to taste
sesame seeds for garnishing
fresh spring onions, chopped (optional)

Marinade:
1/4 cup soy sauce
1/3 cup orange juice
3 tablespoons honey
1 teaspoon grated ginger
1 teaspoon sesame oil

Procedures:
Part 1
1. Lightly rub chicken thighs with a little salt.
2. In a non-stick pan over medium heat, pan-fry chicken thighs(skin-side down first) until both sides are light brown and tender. The skin should be almost crispy. Drain and set aside.

Part 2
1. Combine all marinade ingredients in a bowl.
2. In a sauce pan over low heat, pour marinade then bring to boil.
3. Add chicken thighs then stir to combine. Simmer until the sauce thickens.
4. In a serving plate, transfer and slice then chicken thighs then drizzle with the sauce. Sprinkle sesame seeds and fresh spring onions.
5. Serve immediately with steamed rice.

Pinakbet (Pakbet)

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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!

Crispy Fish Fillet

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Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
1/2 cup flour
2 raw eggs, beaten
1.5 cup breadcrumbs
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs into a separate bowls.
3. Dredge fish fillet into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and dredge into breadcrumbs to coat all sides.
5. Repeat the steps for remaining fish fillets. Set aside.

Part 2
1. In a pan, heat enough oil then deep fry each fish fillets for 3-5 minutes or until golden brown.
Drain on paper towel and set aside.
2. Transfer fish fillets into serving plate then serve with garlic-mayo dip.

Beef Stir-Fry Teriyaki

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Ingredients:
1/2 kilo beef sirloin, sliced thinly into strips
3 tablespoon teriyaki sauce
1 tablespoon cooking oil
1 tablespoon sesame seeds, toasted
spring onions for garnishing(optional)

Marinade:
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 tablespoon ground pepper
1 tablespoon salt

Procedures:
Part 1
1. In a bowl, combine beef, vinegar, soy sauce, sugar, salt and pepper. Marinate for 30 minutes.

Part 2
1. In a pan, heat oil and stir fry beef over low heat until golden brown.
2. Pour the marinade and teriyaki sauce, cover and simmer for 5-10 minutes until tender.
3. Adjust seasoning according to taste by adding more sugar, water or teriyaki sauce.
4. Transfer the beef to serving plate and pour thickened sauce on top.
5. Sprinkle with toasted sesame seeds and spring onion. Serve hot with sauteed vegetables and steamed rice.

Salisbury Steak

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Ingredients:
Burger Patties:
1/2 kilo ground beef
1/2 egg, beaten
4 cloves garlic, minced
1/4 cup breadcrumbs
1/4 teaspoon salt
1/2 teaspoon ground pepper

Mushroom Gravy Sauce:
3/4 cup sliced mushrooms
3 cups beef stock
2 tablespoons flour
1 1/2 tablespoon butter
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine ground beef, egg, garlic, breadcrumbs, salt and pepper. Mix thoroughly.
2. Divide the mixture into serving pieces. Roll the mixture into balls and flatten on an even surface.
3. grill or fry patties until color turns to light brown. Drain on paper towels and set aside.

Part 2
1. In another pan, heat oil then melt butter.
2. Add sliced mushrooms and saute for 1 minute.
3. Pour beef stock then bring to boil.
4. Add flour then season with salt and ground pepper.
5. Stir constantly until the sauce reaches the desired thickness.

Part 3
1. Arrange the patties into serving plate then pour with mushroom gravy.
2. Serve with steamed rice and mixed veggies.

Special Lomi

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Good for 5-6 servings

Ingredients:
500 grams lomi noodles
100 grams pork, boiled and cut into small pieces
100 grams shrimp, peeled
1/2 cup chicken balls, cut into half
4 gloves garlic, crushed
1 onion, chopped
1 cabbage, chopped
1 pieces carrots, sliced
2 1/2 liters chicken stock
1/4 cup cornstarch(dissolved in 1/2 cup water)
2 pieces raw egg, beaten
1/4 cup vegetable oil
salt and pepper to taste

1/2 cup kikiam, slice thinly diagonally(optional)
100 grams chicken breast, boiled and shredded(optional)

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

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add pork and chicken balls then cooked until color turns to brown.
3. Add shrimps and stir fry then pour broth and bring to boil.
4. Add noodles and simmer for 10 minutes.
5. Add vegetables then cook for another 3 minutes.
6. add dissolved cornstarch then season with salt and pepper.
7. Pour beaten egg then continue stirring.
8. Transfer to serving bowl then serve hot.

Buttered Beans Sprouts

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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.