Caramelize Kamote Fries


Ingredients:
1 kilo kamote (sweet potatoes), peeled and slice into strips(about 1/2 inch thick)
1 cup brown sugar
2 cups vegetable oil

Procedures:
1. In a pot, heat oil until boiling.
2. Add the sliced sweet potatoes and fry for 3 minutes.
3. Add brown sugar and stir cook until the sugar has caramelize.
4. Remove and drain excess oil. let it cool and serve.

Meaty Spaghetti


Ingredients:
1 pack(500 grams) spaghetti noodles
1/2 kilo ground beef
10 regular hot dogs, sliced diagonally
5 cloves garlic, minced
4 medium-sized onions, minced
500 grams spaghetti sauce
1 1/2 cups banana ketchup
1/2 cup water
2 tablespoons butter
1 beef bouillon cube
2 tablespoons sugar
salt and pepper to taste
cheddar cheese, grated
1 small can evaporated milk(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Add cooking oil to prevents the pasta from sticking together.

Part 2
1. In a large sauce pan, melt butter and saute garlic and onion.
2. Add ground beef and cook until brown.
3. Add hot dogs, spaghetti sauce, beef bouillon cube, ketchup, and water.
4. Simmer for 20 minutes. Stir occasionally.
5. Add evaporated milk then season with sugar, salt and pepper according to taste. Stir and simmer a few more minutes.
6. Arrange pasta into serving plate, top with spaghetti sauce and grated cheese. Enjoy!

Spicy Teriyaki Salmon Belly


Ingredients:
500 grams Salmon belly, cut into serving pieces
3 tablespoons vegetable oil
4 tablespoons lemon juice
1 teaspoon sesame seeds
2 tablespoons chopped spring onions(optional)

Sauce:
4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon Spanish paprika
2 teaspoons grated ginger
1/2 teaspoon sesame oil
1/2 teaspoon cinnamon powder

Procedures:
Part 1
1. In a bowl, marinate salmon belly in lemon juice for 30 minutes inside the fridge. Drain and set aside.

Part 2
1. In a non-stick pan, heat oil then fry salmon belly until light brown.
2. Pour sauce mixture and chili flakes then simmer over medium heat until the sauce reduce in half.
3. Transfer to serving plate then sprinkle with sesame seeds and spring onions.

Upo Con Carne


Ingredients:
1 medium-sized Upo(White Squash), sliced into small pieces
1 can (medium-sized) spicy corned beef
5 cloves garlic, minced
1 white onion, diced
2 tomatoes, chopped
2 tablespoon vegetable oil
1/4 cup water
fish sauce, salt and pepper to taste

Procedures:
1. In a casserole, heat oil then saute garlic, onions and tomatoes over low heat.
2. Add corned beef and water then stir cook for a minute.
3. Add upo then cover and simmer for 5 minutes or until cooked.
4. Season with fish sauce, salt and pepper according to taste.
5. Serve with steamed rice.

Nutella Oatmeal Bars

Filipino Style Recipe: This recipe is a combination of our favorite Nutella and healthy oatmeal. It is very easy to prepare, perfect snack for you and your kids.

Yields: 16 bars

Ingredients:
1 1/2 cup all purpose flour
1 cup original flavor quick cooking oatmeal
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1 cup butter, melted
1 cup Nutella
1 tablespoon confectioner’s sugar

Procedures
1. In a mixing bowl, combine the flour, oatmeal,sugar, and baking powder. Add the butter and mix until well combined.
2. Pour 3/4 of the mixture in an 8×8 baking pan and press down to make a compact base.
3. Pour the Nutella over the mixture and spread all over.
4. Top with the remaining oatmeal mixture.
5. Bake in preheated oven at 350 Farenheit for 20 minutes.
6. Remove from oven and dust with confectioner’s sugar. Cut into bars and serve.

Sizzling Tokwa


Ingredients:
Tokwa or Firm tofu, cut into cubes
1 red bell pepper, cut into cubes
2 green chili (siling haba), slice diagonally
3 tablespoons soy sauce
2 tablespoons honey
1 bundle Spinach
2 tablespoons vegetable oil

Procedures:
Part 1
1. In a bowl, combine soy sauce and honey then mix until well blended. Set aside.

Part 2
1. In a pan, heat oil then stir fry tokwa until light brown. Set aside.
2. Saute onion, red bell pepper then put back fried tokwa.
3. Pour the sauce the toss to combine then add spinach.
4. Put in a hot sizzling plate then garnish with green chili. Serve!

Kare Udon

Filipino Style Recipe: Kare Udon is a popular curry soup dish inspired by Indian and Japanese cuisine. Generally the soup is made of udon noodles with thick curry flavoured broth.

Ingredients:
1 pack udon noodles
3 cups vegetable broth
250 grams beef tenderloin, cut into serving pieces
2 tablespoons oil
1 white onions, sliced
1 carrot, sliced
3 black fungus mushrooms(tengang daga), chopped
1/2 Chinese cabbage (baguio pechay), cut into pieces
2 cubes curry roux
1 teaspoon curry powder
1 hard-boiled egg, halves
1 stalk onion leeks, chopped

Procedures:
Part 1.
1. Cook noodles according to package instruction. Set aside.

Part 2
1. In a pot, heat oil then stir fry beef until brown all sides. Set aside.
2. Saute onion, mushroom, carrot and curry powder. Pour a cup of vegetable soup then cover and simmer for 5 minutes or until the vegetables are tender.
3. Add curry roux and beef then stir cook until then meat is tender and the sauce thickens.
4. Add the rest of vegetable, broth and curry mixture. Simmer for a few minutes.
5. Prepare cooked udon noodles in a bowl then pour the curry soup.
6. Add hard boiled egg then garnish with green onions. Serve.

Clam Soup


Ingredients:
1/2 kilo fresh clams(tulya/halaan), Wash thoroughly and drain
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
1 tomato, chopped
2 cups water or rice washing
3 tablespoon fish sauce(patis) or salt
1 teaspoon ground pepper
butter or cooking oil

Procedures:
Part 1
1. In a large bowl, place clams with water and salt. Cover and set aside for several hours or overnight. (This will allow the clams to expel sand).

Part 2
1. In a wok, melt butter then saute ginger, garlic and onion until translucent.
2. Add tomatoes then continue sauteing for 3 minutes.
3. Add fish sauce and the clams then saute for another 2 minutes.
4. Pour water then cover and let boil. Adjust seasoning with salt and ground pepper.
5. Continue cooking over a high heat until clams open.
6. Transfer to serving bowl then serve with steamed rice.

Watermelon Salad

Ingredients:
1/2 head green ice Lettuce, remove leaves and tear into serving pieces
2 slices watermelon, cut into cubes
200 grams grilled meat(pork, beef or lamb), cut into small pieces
6 pieces cherry tomatoes, halved
2 tablespoons olives(optional)
2 tablespoons capers(optional)
1/2 cup balsamic dressing

Procedures:
1. In a large bowl, arrange lettuce, watermelon, cherry tomatoes, olives and capers.
2. Add grilled meat then drizzle with balsamic dressing. Serve immediately.

Oysters in Adobo Sauce


Ingredients:
500 grams fresh oysters(talaba), cleaned and drained
3 tablespoons canola oil
5 cloves garlic, minced
1 onion, chopped
12 pieces peppercorns
1/4 cup light soy sauce
1/2 cup vinegar
1/4 cup water
1 green chili(siling haba), sliced
salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then saute garlic, onion and peppercorns.
2. Add oysters and vinegar then cook until almost dry and brownish.
3. Remove from the pan and set aside.

Part 2
1. In a same pan, pour soy sauce and water then bring to boil.
2. Add green chili and simmer until liquid is reduced.
3. Put back the oysters then adjust seasoning according to taste.
4. Simmer for a minute then turn off the heat. Serve with steamed rice.