Sinigang na Baka sa Pakwan


Ingredients:
1 kilo beef brisket, cut into serving pieces
2 cups tamarind juice or 1 pack sampaloc mix
1 big-sized onion, chopped
1 thumb-sized ginger, julienned
1 regular sized watermelon(pakwan), seeded and sliced into cubes
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
fish sauce and ground pepper to taste
1 1/2 liters water

Procedures:
Part 1
1. In a casserole, heat oil then place beef and cook in batches until browned. Remove.

Part 2
1. In same casserole, saute garlic, onion and ginger.
2. Add watermelon slices then cook for 5 minutes.
3. Put back beef then cover and simmer in a low heat for 1 1/2 hours or until beef is tender. Add more water if necessary. (Pressure cooker takes less time.)
4. Add gabi and tamarind juice then simmer for 15 minutes or until tender.
5. Add green pepper and string beans then simmer for another 5 minutes.
6. Adjust seasoning with fish sauce, ground pepper then add kangkong.
7. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
8. Transfer to serving bowl then serve hot with steamed rice.

Garlic and Parsley Shrimp


Ingredients:
1 kilo shrimps, removed head and shells
3 tablespoons olive oil
2 teaspoons butter
6 cloves garlic, minced well
1/4 cup parsley, chopped
3 tablespoons lemon juice
2 tablespoons honey
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine butter, garlic and parsley then mix until well blended.

Part 2
1. In a nonstick pan, heat oil then stir fry shrimps until color turns to pink.
2. Pour butter mixture, lemon juice, honey, salt and pepper then simmer until cook.
3. Transfer to serving plate then serve with fried rice.

Crispy Baby Squid


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.

Four Cheese Pizza


Ingredients:
Pizza Crust
Pizza Sauce (optional)
Basil, chopped

Four Cheese (choose 4 any of the following)
*Cheddar
*Mozzarella
*Parmesan
*Feta
*Romano
*Provolone
*Fontina

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. Top with 4 selected shredded cheese then sprinkle with basil.

Part 2
1. Preheat oven over 400 degrees Fahrenheit then bake for 10-15 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.

Beef Nachos


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.

Shrimp Marinara


Ingredients:
500 fresh shrimp, peeled and deveined
350 grams spaghetti pasta
Parmesan cheese for garnishing
Fresh chopped basil for garnishing
Garlic bread

Marinara Sauce:
3 cups crushed tomatoes
3 cups tomato sauce
2 teaspoons garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon chili flakes/powder
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
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 saucepan, heat oil then saute garlic until golden brown.
2. Add shrimp then sprinkle with salt, cook until color turns to pink.
3. Transfer half of shrimp to a plate and set aside.

Part 3
1. In a same pan, add crushed tomatoes and tomato sauce. Bring to boil.
2. Add dried oregano, basil, parsley, chili, and Parmesan cheese.
3. Adjust seasoning according to taste then stir cook over low heat until mixture thickens.
4. Put back remaining shrimp then stir. Remove from heat.

Part 4
1. Toss marinara sauce with the cooked pasta.
2. Transfer to serving plate then sprinkle with Parmesan cheese and chopped basil.
3. Serve with garlic bread.

Pork Meatball Curry


Ingredients:
1/3 kilo ground pork
1 teaspoon parsley leaves chopped, reserve some leaves for garnish if desired
1 medium onions chopped
salt and pepper to taste
2 tablespoon curry powder dissolved in water to form a paste
4 tomates, chopped
1/2 cup string beans, cut into 2 inches length
1 green chili, cut diagonally
Oil for frying

Procedures:
1. To make the meatballs, season ground pork with 1 teaspoon salt at dash of pepper, add ground parsley and half of the chopped onion. Mix well, scoop about a tablespoon and roll into ball. Do the same for the rest. Put oil in a pan over medium heat and cook meatballs until brown all over. Remove meatballs from pan.
2. In the same pan, reduce the oil for sauteing.Add the onion and saute until translucent. Add the curry paste and cook until fragrant. Add the tomatoes and about 1/2 cup water. Simmer uncovered stirring occasionally until tomatoes are soft around 5 minutes.
3. Add back the meatballs and put the beans. Cover pan and simmer until the beans are tender,around 10 minutes. Season with salt and pepper to taste. Transfer to serving bowl and garnish with parsley.

Korean Braised Beef


Ingredients:
Marinade:
1/2 cup soy sauce
2 tablespoon sugar
2 tablespoon honey
1 tablespoon sesame oil
1 medium onion, grated
4 cloves garlic, grated
1 teaspoon ginger, grated
1 teaspoon ground black pepper
2 tablespoon teriyaki sauce
1/2 Kilo caldereta cut beef or ribs
1 medium onion
1 thumb ginger, sliced into strips
4 cloves garlic
white part of the scallions, chopped into 2 inch length
1 can shiitake mushroom, liquid removed, and sliced into half
1 medium carrot cut into chunks
sesame seeds for garnish

Procedures:
1.In a large pot over medium heat, put 4 cups of water and bring to boil. Add the beef, scallions, onion, ginger, and garlic. Keep in boiling and cook for 30 minutes. Remove scum on the top.
2. Strain the stock and set aside.
3. To prepare the marinade, combine the soy sauce, sugar, honey, sesame oil, grated garlic, onion and ginger, pepper and teriyaki sauce. Add the beef and marinate for at least 30 minutes.
4. After marinating, add 3 cups of the stock to the marinade and cook over medium heat. Cover and simmer for at least 30 minutes or until the beef is tender.
5. Once the beef is tender add the mushroom and carrots and simmer uncovered for 15 minutes or until the sauce thickens. Transfer to serving bowl and season with sesame seeds and remaining scallion leaves.

Chocolate Chip and Mango Muffin

The most common recipes I encounter for muffins calls for blueberries. However, blueberries can be pretty expensive since they are not usually grown locally. This muffin is using ripe mangoes which are commonly available in the market all year round. The mango gives this muffin a summery tropical feel that you got to try.

Ingredients:
For the muffin:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
1 3/4 cup all purpose flour
2 teaspoons baking powder
1 tablespoon buttermilk powder dissolved in 1/2 cup milk (or water)
1 cup mango, seeded and diced
1/2 cup chocolate chips

For the coconut streusel:
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon white sugar
3 tablespoons desiccated coconut
1 pinch salt

Procedures:
1. In a bowl, beat the butter, sugar, and salt until smooth. Add one egg and beat until completely blended. Add the second egg and beat again.
2. In a separate bowl, combine the flour and baking powder. Stir into the butter mixture alternately with the buttermilk in 3 parts. Toss the chocolate chips in flour (to avoid sinking at the bottom of muffin) then fold into the batter together with the mango.Fill the prepared muffin cups.
3. To prepare the coconut streusel, combine flour, the cinnamon, sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in butter until completely incorporated into the flour. Sprinkle on top of the filled muffin cups.
4. Bake in preheated oven at 350F for 25 minutes or until toothpick inserted at the middle comes our clean.

Coconut Crusted Chicken

This recipe is a twist on the usual breaded chicken. Using desiccated coconut as crust gives the necessary crunch to this chicken recipe and a nice aroma.Dip with your favorite sauce such as sweet chili sauce or garlic mayo.

Ingredients:
1/2 kilo chicken breast fillet, halved or chicken tenders
1/4 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper, finely ground
2 egg whites
1 cup desiccated coconut
vegetable oil for deep frying

Procedures:
1. In a bowl, combine the cornstarch, salt, cayenne, and black pepper,
2. In a separate bowl, beat egg whites until frothy.
3. In another bowl, put the desiccated coconut.
4. Pound chicken fillet to tenderize. For each piece of chicken, dredge in cornstarch mixture, shake off excess. Next, dip into the egg white. Then, press each side into the coconut to coat.
5. Heat oil (deep enough to cover the chicken fillet) into a frying pan over medium heat. Fry the chicken until cooked, around 5 minutes on each side. Remove the chicken and drain excess oil. Serve with sweet chili sauce.