Sinigang na Bangus Belly


Ingredients:
3/4 kilo bangus belly, cut into serving pieces
6 tamarind(sampaloc) or 1 pack(22grams) sampaloc mix
8 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 medium-sized white radish(labanos), peeled and sliced
4-5 pieces okra, cut diagonally
2 pieces green pepper(siling haba)
1 bundle kangkong leaves or sweet potato leaves
Salt or Fish Sauce(patis) to taste

Procedures:
Part 1
1. In a pot, pour water and add onion and tomatoes. Bring to boil.
2. Add bangus belly, cook and simmer for 10 minutes.
3. Add tamarind juice or sampaloc mix, bring to boil.
4. Add vegetables then simmer for 5 minutes. Add kangkong leaves.
5. Season with salt or fish sauce according to taste.
6. Serve hot.

Boneless Honey Lemon Chicken


Ingredients:
4 boneless chicken breast, cut into serving pieces

Coating:
1 egg
1 tablespoon soy sauce
1/4 teaspoon white pepper
canola oil
cornstarch

Sauce:
2 tablespoons honey
3 tablespoons lemon juice
1/2 cup water
1/2 teaspoon salt
1 teaspoon sesame oil
2 teaspoons cornstarch(dissolve in 1 tablespoon cold water)

Procedures:
Part 1(Marinating)
1. In a bowl, mix the egg, soy sauce and white pepper together.
2. Add the chicken breast and soak for 30 minutes.

Part 2(Frying)
1. Remove the chicken from mixture. Coat the chicken with cornstarch.
2. In a pan, heat canola oil and fry chicken for about 3-4 minutes or until the chicken is crisp and tender. Drain on paper towels and transfer on a serving plate. Set aside.

Part 3(Sauce)
1. In a sauce pan, mix sesame oil, water, ginger, honey, lemon juice and salt together.
2. Heat over low flame, cover and bring to boil for 1-2 minutes or until fragrant and all the mixtures are dissolved and mixed well. Discard the ginger.
3. Add the cornstarch mixture into a honey-lemon sauce and bring to boil in a medium heat. Simmer for 1 minute or until the sauce thickens. Remove from heat. (If the sauce is too thick, add a small amount of water. )
4. Pour the honey-lemon sauce over chicken. Garnish with sliced lemon.
5. Serve and Enjoy!

Fresh Lumpia (Lumpiang Sariwa)


Ingredients:
Filling:
1/2 cup ground pork
2 cups carrots, shredded
2 cups cabbage, shredded
2 cups water chestnuts(sayote) or turnips(singkamas), shredded
1 cup baguio beans, shredded(optional)
1 tablespoon onion, minced
4 cloves garlic, minced
1 cup ground peanuts
Lettuce leaves
Lumpia wrapper
butter or cooking oil
Salt to taste

Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1 cup chicken broth or water
2 tablespoons soy sauce
2 cloves garlic; minced

Procedures:
Cook the Filling:
1. In a saucepan, heat butter and saute garlic and onion.
2. Add ground pork, simmer until it changes color.
3. Season with soy sauce and sugar.
4. Add vegetables and continue cooking until it is half-done.
5. Adjust seasoning with salt according to taste. Set aside.

How to make the Sauce:
1. In a saucepan, pour chicken broth and bring to boil.
2. Add sugar and soy sauce then mix well.
3. Dilute the cornstarch in water and pour in the saucepan.
4. Boil in a very low fire, stirring occasionally until the sauce thickens.
5. Add the garlic. Set aside.

To Wrap the Filling:
1. On top of the lumpia wrapper, place a leaf of lettuce and 3 tablespoons of the mixture.
2. You may roll up folding one end and leaving other open or just roll up and place in the platter.
3. Garnish with sauce and minced peanuts.

Chicken Arroz Caldo


Ingredients:
4 pieces chicken thighs or drumsticks
2 cups sticky rice(malagkit), uncooked
5 cups water or chicken stock
1 thumb-sized ginger, cut into strips
6 cloves garlic, chopped
1 onion, chopped
2 tablespoons fish sauce(patis)
1 teaspoon ground pepper
1 chicken broth cube(optional)
safflower(kasubha)(optional)
spring onions for garnishing(optional)
4 pieces eggs, hard-boiled(optional)
toasted garlic, chopped(optional)
calamansi or lemon juice(optional)

Procedures:
Part 1
1. In a pan, heat oil and saute garlic, onion and ginger.
2. Add chicken, chicken broth cubes, pepper and fish sauce.
3. Cook until chicken is tender and color turns to golden brown.
4. Transfer everything into a large bowl then set aside.

Part 2
1. In a same pan, Add rice then saute for 2 minutes.
2. Pour water then cover and simmer while stirring occasionally until the rice is cooked. Add water if necessary.
3. Adjust seasoning according to taste then simmer for a few minutes.
4. Transfer to serving bowl then add hard-boiled eggs and chicken.
5. Sprinkle with safflower, toasted garlic and spring onions then serve with calamansi.

Salt and Pepper Pork Ribs


Ingredients:
1 kilo pork ribs, cut into serving pieces
4 cloves garlic, minced
1 onion, chopped
2 green chili peppers(siling haba), sliced
1 red chili pepper, chopped
salt and grind pepper
cooking oil for frying

Marinade:
2 teaspoon salt
2 teaspoons sesame oil
1/2 teaspoon five-spice powder
2 tablespoons rice wine

Coating:
1/2 cup cornstarch
1/2 teaspoon black pepper, grind
1/2 teaspoon five-spice powder

Procedures:
Part 1
1. In a large bowl, combine marinade then add ribs, marinate for 2 hours inside the fridge.
2. Add coating then toss until well coated.

Part 2
1. In a deep cooking pot, heat oil then deep fry ribs for 5 minutes or until golden brown. Remove and drain.

Part 3
1.In a pan, heat oil then saute garlic, onion, and chili over low heat. 2. Add fried ribs the toss to combined. Adjust seasoning with salt and pepper according to taste. Remove from heat and serve.

Kare Kare Ox Tripe


Ingredients:
1 kilo tripe
2 pieces onions,chopped
8 cups water, add more if needed
1 cup peanut butter
1/4 cup ground peanuts(optional)
1/4 cup cup rice flour
2 tablespoons annatto powder
4 pieces eggplant, slice in small pieces
1 bundle bok choy(pechay), trimmed
1 bunch of string beans(sitaw), cut in 2-inch long
1 banana heart(puso ng saging), sliced diagonally (optional)
salt and pepper to taste
sauteed shrimp paste(bagoong alamang)

Procedures:
Part 1
1. In a pressure cooker, cook ox tripe and onions in water for atleast 40 minutes or until tender.

Part 2
1. In a bowl, mix peanut butter, ground peanuts, rice flour and annatto powder with 1/2 cup of water.
2. Pour into pressure cooker then cook for another 5-10 minutes until the sauce is thick. Stir to blend well.
3. Adjust seasoning according to taste.

Part 3
1. While cooking the tripe, boil water in a separate pot then blanch vegetables for 3- 5 minutes. Do not over cook the vegetables. Drain.

Part 4
1. Transfer ox tripe kare kare into a bowl then arrange vegetables on the side.
2. Serve immediately with shrimp paste.

Adobong Manok


Ingredients:
500 grams chicken, cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
3 gloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1 tablespoon sugar
salt to taste
1/4 cup cooking oil
1 cup water

Procedures:
Part 1
1. In a pot, combine chicken, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes or overnight.
2. Drain garlic and chicken then reserve the sauce. Set aside.

Part 2
1. In a sauce pan, heat oil and fry marinated chicken for 3 minutes or until golden brown.
2. Pour marinade and add water. Simmer for 20 minutes or until chicken is tender. Add more water if necessary.
3. Pour vinegar and simmer for another 5 minutes then season with salt and sugar according to taste.
4. Remove from heat then transfer to serving bowl. Serve with steamed rice.

Classic Beef Tapa


Ingredients:
500 grams beef sirloin, sliced thinly
3 tablespoons cooking oil

Marinade:
4 cloves garlic, minced
1/2 cup soy sauce
3 tablespoons lime or calamansi juice
3 tablespoons brown sugar
salt and pepper to taste
1 tablespoon oyster sauce(optional)
1 teaspoon cayenne pepper(optional)

Procedures:
Part 1
1. In a bowl, combine beef and marinade. Mix well then cover and marinate overnight inside the fridge.

Part 2
1. In a pan, heat vegetable oil.
2. Add marinated beef in a single layer, cook for 3-5 minutes each sides or until color turns to lightly browned and tender.
3. Transfer to serving plate. Serve with mashed potatoes and veggies.

Note: Traditional beef tapa served with fried rice and egg.

Ampalaya Con Carne with Egg


Ingredients:
300 grams beef sirloin, cut into thin strips
1 medium-sized bitter gourd(ampalaya), cut in half then removing the seeds and sliced crosswise
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespooon oyster sauce
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
2 tablespoons vegetable oil
salt and pepper to taste
2 pieces eggs, beaten
1 tablespoon sesame oil(optional)

Procedures:
Part 1
1. In a bowl, combine beef, soy sauce, cornstarch, sesame oil, sugar, salt and pepper then marinate for an hour.
2. In a separate bowl, combine bitter gourd, 1/4 cup salt and enough water then soak for 15 minutes. Rinse, drain and set aside.

Part 2
1. In a pan, heat oil then stir fry marinated beef for 5 minutes. Remove the beef from the pan and set aside.

Part 3
1. In a same pan, saute garlic, onion and ginger.
2. Add bitter gourd, water and oyster sauce then simmer for 5 minutes or until tender.
3. Put back beef then season with salt and pepper to according to taste.
4. Add beaten eggs then stir cook until eggs are firm.
5. Turn off heat then serve with steamed rice.

Papaitan Baka


Ingredients:
1 kilo beef innards(tripe, intestines, liver, kidney)
1/2 cup diluted beef bile
2 thumb-sized ginger, cut into strips
1 head garlic, chopped
2 medium-sized onion, chopped
5 pieces green chili(siling haba)
8 pieces calamansi
fish sauce or salt and pepper to taste

Procedures:
Part 1
1. In a pot, boil enough water with 1 tablespoon salt.
2. Add beef innards and simmer for 30-50 minutes or until tender.
3. Drain and let it cool. Slice into small pieces then set aside.

Part 2
1. In a pot, heat oil and saute garlic, onion and ginger.
2. add beef innards and continue sauteing for 3 minutes.
3. Pour 4 cups of water and simmer for 10-15 minutes. Add water if needed.
4. Pour bile and simmer for another 5 minutes.
5. Add green chili, calamansi juice, salt and pepper. Simmer for 3 minutes.
6. Adjust seasoning according to taste. Remove from heat then serve hot.