filipino style

Szechuan String Beans and Ground Pork

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Ingredients:
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1/4 kilo ground pork
3 cloves garlic, minced
1 medium onion, sliced
salt and pepper to taste
1 tablespoon vegetable oil

Szechuan Mixture:
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon vinegar
1 teaspoon brown sugar
1/2 teaspoon cornstarch
1/4 teaspoon dried chili flakes
1/4 teaspoon cayenne pepper
1 teaspoon sesame oil

Procedures:
1. In a box, combine szechuan mixture then stir until well blended. Set aside.

Part 2
1. In a pan, heat oil then stir fry string beans for 3-5 minutes or until crisp-tender. Remove and set aside.
2. In a same pan, saute garlic and onion until translucent.
3. Add ground pork then cook for 2 minutes.
4. Put back string beans then pour szechuan mixture. Adjust seasoning according to taste.
5. Simmer for 3 minutes or until almost reduced and thickened.
6. Transfer to serving plate then serve hot immediately.

Korean Barbecue Calamares

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Ingredients:
500 grams squid, clean and cut into rings
2 cups Korean BBQ Sauce
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs(optional)
salt and pepper to taste
vegetable oil for frying
toasted sesame seeds for garnishing (optional)

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper. Mix well.
2. Add squid then dip in beaten egg then roll in breadcrumbs. Set aside.

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.

Part 3
1. In a small container with lid, place fried calamares and Korean BBQ sauce then close lid. Shake until well coated.
2. Transfer to serving plate then sprinkle with sesame seeds, serve immediately.

Baby Back Ribs

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We know that baby back ribs could be really expensive in the restaurants. If you have the time, why not make you own? It would cost you less and it is really not hard to do.

Ingredients:
1 slab american ribs
1 cup barbecue sauce
3 bay leaves
salt and pepper to taste

Procedures:
Part 1
1. Remove the membrane from the ribs. To do this, slide a knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off.

Part 2
1. In a pot, put a water enough to cover the ribs. Add the ribs and put salt, pepper, and bay leaves. Boil for 1 hour or until the meat is tender. Remove from the pot.
2. Brush the ribs liberally with barbecue sauce. Tear off aluminum foil enough to enclose the ribs. Wrap the ribs tightly with the aluminum foil and refrigerate for at least 8 hours or overnight.
3. Preheat oven at 300 degrees Fahrenheit then bake ribs with the foil still on for 1 hour.
4. Remove from oven. Brush with remaining barbecue sauce. Serve with mashed potatoes and gravy.

Spaghetti Carbonara

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Ingredients:
500 grams spaghetti noodles
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
200 grams sweet ham
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons butter
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 pan, melt butter then fry the ham until crisp. Remove and set aside.

Part 3
1. In a same pan, saute garlic and onion. Add fried ham.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated parmesan cheese. Sprinkle with ground pepper then stir and bring to boil. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
4. Simmer until beginning to thicken. Remove from heat.

Part 4
1. Prepare pasta on pasta tray then pour creamy sauce. Top with remaining ham, grated Parmesan cheese and parsley.

Parmesan Herb Salmon Steak

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Ingredients:
2 pieces sockeye steaks salmon
salt and pepper to taste
olive oil

Parmesan Herb:
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/4 cup chopped Parsley
1/4 cup grated Parmesan cheese
1/4 cup Mozarella Cheese

Procedures:
Part 1
1. In a bowl, combine Parmesan Herb mixture. Set aside.

Part 2
1. Lined baking pan with aluminum foil then grease with olive oil.
2. Arrange salmon then season with salt and pepper. Bake in a preheated oven over 350 degrees Fahrenheit for 10 minutes.
3. Remove from oven then top with Parmesan Herb mixture.
4. Return to oven then bake for 200 degrees Fahrenheit until then cheese melted and light brown.
5. Serve hot immediately.

Carrot Cupcake with Cream Cheese Frosting

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Ingredients:
For the cupcake:
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon

For the frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup confectioners’ sugar

Procedures:
1. In a mixing bowl, beat together the eggs, white sugar, and brown sugar. Mix in the oil and vanilla. Fold in carrots and pineapple.
2. In a separate bowl, mix the flour, baking soda, salt, and cinnamon. Mix flour mixture into the carrot mixture until evenly moist. Fill the prepared cupcake cups to almost full.
3. Bake in preheated oven at 350 degrees Fahrenheit for 25-30 minutes. Remove from oven and let it cool before frosting.
4. To prepare the frosting,in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and orange extract, then gradually stir in the confectioners’ sugar.

Honey Ginger Garlic Salmon Steak

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Ingredients:
2 pieces sockeye steaks salmon
1 tablespoon lemon juice
2 tablespoons vegetable oil
salt and pepper to taste
chopped parsley for garnishing
green beans, steamed (optional)

Sauce:
2 tablespoons honey
1 tablespoon grated ginger
1 tablespoon minced garlic
1 teaspoon brown sugar
1 tablespoon soy sauce
1 teaspoon sesame oil

Procedures:
Part 1
1. Season salmon with lemon juice, salt and pepper then set aside for 15 minutes.
2. In a separate bowl, combine sauce mixture then mix well.

Part 2
1. In a pan, heat oil then fry salmon until light brown.
2. Pour the sauce mixture then simmer until reduced and thickens.
3. Transfer into serving plate then drizzle with remaining sauce.
4. Sprinkle with chopped parsley then serve with steamed beans.

Caramelized Kamote Fries

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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

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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

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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.