Cream Dory Teriyaki


Ingredients:
2-3 pieces Cream Dory
3 tablespoons calamansi/lemon juice
salt and pepper to taste
toasted sesame seeds
spring onions

Teriyaki Sauce:
3 tablespoons teriyaki sauce
1 tablespoons oyster sauce
1 teaspoon brown sugar
2 tablespoons honey
1/2 teaspoon Spanish paprika
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil
1/2 teaspoon cinnamon powder

Procedures:
Part 1
1. Marinate cream dory in calamansi juice for 30 minutes. Set aside.
2. In a bowl, combine teriyaki mixture then mix until blended.

Part 2
1. In a baking pan, lined with aluminum foil.
2. Season cream dory with salt and pepper then pour teriyaki sauce on top.
3. Bake in a preheated over 350 degrees Fahrenheit for 20 minutes or until cooked.
4. Transfer to serving plate then drizzle with teriyaki sauce.
5. Sprinkle with sesame seeds and spring onions. Serve.

Pork Red Curry


Ingredients:
1/2 kilo pork ribs, cut into serving pieces
2 potatoes, quartered
2 carrots, cut into cubes
1 bell pepper, slice into strips
3/4 cup all purpose cream
35 grams red curry powder(dissolved in 1 cup hot water)
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup water
2 tablespoons fish sauce (patis)
4 tablespoons vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a pan, fry potatoes and carrots until color turns to light brown. Drain and set aside.

Part 2
1. In the same pan, reduce oil then saute garlic and onion until soft.
2. Add pork then stir cook until color turns to light brown.
3. Add fish sauce, dissolved curry powder and water then simmer for 30 minutes or until meat is tender. Add water if necessary.
4. Add bell pepper, fried potatoes and carrots then simmer for a minute.
5. Add cream, salt and ground pepper then simmer for another 3-5 minutes or until slightly thickens. Keep stirring.
6. Remove from heat and transfer to serving plate. Serve hot with steamed rice.

Fish Fillet Caldereta


Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
1/2 cup flour
2 raw eggs, beaten
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
1/2 cup pineapple, chunks or tidbits
1 large carrot, sliced
1 green bell pepper, diced
40 grams liver spread
1 & 1/2 cups soda(7-up or soda)
2 hot chili(labuyo), chopped(optional)
2 tablespoons vegetable oil
sugar, salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Dredge fish fillet into flour mixture then shake off to remove excess flour.
3. Dip in beaten eggs and dredge again into flour mixture to coat all sides.
4. Deep fry each fish fillets for 3-5 minutes or until golden brown. Drain on paper towel and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add tomato sauce, soda and bay leaves then bring to boil.
3. Add carrots then simmer until tender.
4. Add fish fillet, pineapple, bell pepper, liver spread and chili then simmer for 3 minutes.
5. Adjust seasoning with sugar, salt and pepper according to taste.
6. Simmer for another 2 minutes or until the sauce thickens.
7. Transfer to serving plate and serve with steamed rice.

Baked Barbecue Pork Chops


Ingredients:
4-6 pieces pork chops
a dash of salt and pepper
1 cup barbecue sauce

Procedures:
Part 1
1. Pound pork chops then season with salt and ground pepper. Set aside.

Part 2
1. Preheat oven at 300 degrees Fahrenheit.
2. In a baking sheet lined with aluminum foil, arrange pork chops the brush with barbecue sauce. Cover with aluminum foil.
3. Baked in a preheat oven for 40-50 minutes or until tender.
4. Remove from oven. Brush with remaining barbecue sauce. Serve with buttered veggies.

Chicken Thigh Bistek


Ingredients:
1/2 kilo chicken thigh fillet
1 tablespoon calamansi juice
3 gloves garlic, minced
1 onion, sliced in rings
3 tablespoons soy sauce
3 tablespoons cooking oil
salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine chicken, calamansi, garlic, soy sauce, salt and pepper. Marinate for 15 minutes inside the fridge.

Part 2
1. In a pan, heat cooking oil over medium heat. Lightly fry the onion rings. Remove from pan and drain. Set aside

Part 3
1. In the same pan, fry garlic then add the marinated chicken, stir-fry until tender and start to sizzle.
2. Transfer to a serving platter including the oil and sauce.
3. Garnish with onion rings. Serve hot and enjoy!

Garlic Cream Dory


Ingredients:
500 grams cream dory, sliced
1 thumb-sized ginger, sliced
salt and pepper to taste
1 bulb garlic, minced
chopped spring onions for garnishing

Sauce:
3 tablespoons light soy sauce
2 tablespoon oyster sauce
1 1/2 cups water
1 tablespoon brown sugar
1 tablespoon sesame oil

Procedures:
Part 1
1. Rub the fish with salt and pepper.
2. In a steamer, line with parchment paper so the fish won’t stick to the bottom.
3. Arrange fish then top with ginger then steam for 10 minutes or until cooked.

Part 2
1. In a pan, heat oil then saute garlic until light brown. Remove and set aside.

Part 3
1. In a sauce pan, combine the sauce ingredients then bring to boil and simmer until almost thicken. Turn off the heat.

Part 4
1. In a serving plate, arrange fish then pour the sauce on top then garnish with toasted garlic and spring onions. Serve with steamed rice.

Bakareta


Ingredients:
500 grams beef, cut into chunks
1 can (85 grams)liver spread
1 large onions, minced
6 cloves garlic, minced
1/4 cup soy sauce
250 grams tomato sauce
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
1 small can snow peas, drained
6 cups water or beef stock
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)
1/4 cup cheese, grated or cubed(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add beef, continue sauteing for 5 minutes.
3. Add water and simmer for at least 1-2 hour or until beef is tender. Add water if necessary.
4. Add soy sauce, tomato sauce, bay leaves, salt and ground pepper then simmer for 5-8 minutes.
5. Add carrots, potatoes, bell pepper, snowpeas and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning according to taste.
7. Add liverspread and cheese and simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Broccoli Flower with Toasted Garlic


Ingredients:
1 medium-sized broccoli flower, cut into serving pieces
1 head garlic, minced
2 tablespoons oyster sauce
2/3 cup chicken stock
1/2 teaspoon cornstarch (dissolved in 1/4 cup water)
a dash of dried chili flakes (optional)
sugar, salt and pepper to taste.
2 teaspoons sesame oil

Procedures:
1. In a pan, heat oil then saute garlic until light brown. Remove and set aside.
2. In a same pan, add broccoli, chili flakes, chicken stock and oyster sauce then adjust seasoning according to taste.
3. Simmer for 2 minutes then transfer to serving plate.
4. Top with toasted garlic. Serve immediately.

Kangkong Gising Gising


Ingredients:
2 bunch of kangkong(water spinach), cut into small pieces
250 grams pork belly, cut into small pieces
1 tablespoon sauteed shrimp paste(bagoong alamang)
1 cup coconut cream (1st extract)
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
1 tomato, chopped (optional)
3 pieces red hot chillies(labuyo), sliced into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a sauce pan, heat oil then saute garlic, onion, ginger and tomatoes.
2. Add shrimp paste then continue sauteing for a minute or until it’s cooked.
3. Add pork then stir cook until tender.
4. Pour coconut cream then bring to boil over low heat.
5. Add kangkong stalks and chopped chili, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning according to taste then cook until the sauce is reduced and thick. Add kangkong leaves then gently stir.
7. Remove from heat then transfer to serving plate. Serve and enjoy!

Ginisang Black Eyed Beans


Ingredients:
1 cup black eyed beans
250 grams pork belly, sliced
5 cups water
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1 bunch ampalaya leaves or malunggay leaves
1 pork cube
salt and pepper to taste
1/2 cup pork rind(chicharon), crushed

Procedures:
Part 1
1. Soak beans in water for 1-2 hours or overnight before boiling.
2. In a pot, boil water and add beans, simmer for 30 to 45 minutes or until beans is cooked.

Part 2
1. In a saucepan, cook pork until color turns to light brown and start to render oil.
2. Add garlic, onions and tomatoes, saute until it’s cooked.
3. Pour in boiled beans, broth and pork cube. Season with salt and pepper.
4. Bring to boil and simmer until slightly thick.
5. Add ampalaya leaves and pork rind. Cover and remove from heat. Serve.