pinoy recipe

Special Lomi

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Good for 5-6 servings

Ingredients:
500 grams lomi noodles
100 grams pork, boiled and cut into small pieces
100 grams shrimp, peeled
1/2 cup chicken balls, cut into half
4 gloves garlic, crushed
1 onion, chopped
1 cabbage, chopped
1 pieces carrots, sliced
2 1/2 liters chicken stock
1/4 cup cornstarch(dissolved in 1/2 cup water)
2 pieces raw egg, beaten
1/4 cup vegetable oil
salt and pepper to taste

1/2 cup kikiam, slice thinly diagonally(optional)
100 grams chicken breast, boiled and shredded(optional)

Procedures:
Part 1
1. Wash lomi noodles in running water. Drain and set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add pork and chicken balls then cooked until color turns to brown.
3. Add shrimps and stir fry then pour broth and bring to boil.
4. Add noodles and simmer for 10 minutes.
5. Add vegetables then cook for another 3 minutes.
6. add dissolved cornstarch then season with salt and pepper.
7. Pour beaten egg then continue stirring.
8. Transfer to serving bowl then serve hot.

Buttered Beans Sprouts

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Ingredients:
1/2 kilo sprouted mung beans(toge)
1 small-sized bell pepper, cut into strips
1 small-sized carrot, cut into strips
10 pieces green beans, slice diagonally
1/4 kilo ground pork
5 cloves garlic, chopped
1 medium-sized onion, chopped
2 tablespoons oyster sauce
salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter

Procedures:
1. In a frying pan, heat oil and stir cook ground pork until golden brown. Set aside.
2. In a same pan, add butter then saute garlic and onion.
3. Put back ground pork then a little water. Stir cook for 1 minute.
4. Add sprouted mung beans, and other vegetables. Cook for 5 minutes or until vegetables are half-cooked.
5. Add oyster sauce then adjust seasoning according to taste.
6. Remove from heat. Serve with steamed rice.

Seafood Aglio Olio Pasta

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Ingredients:
250 grams spaghetti pasta
12 medium shrimps/prawns, pelled and deveined
3 medium squids, cleaned and sliced
100 grams clams
6 pieces crab sticks, sliced
5 cloves garlic, minced
5 tablespoons olive oil
1 bundle bok choy(chinese pechay), cut into serving pieces
2 tablespoons chili flakes (optional)
2 tablespoons dried basil
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat olive oil then saute garlic under low heat.
2. Add seafood and stir cook, season with chili flakes, salt and pepper according to taste. Do not overcooked.
3. Add bok choy and then pasta. Toss until coat evenly.
4. Transfer to serving plate then sprinkle with dried basil. Serve.

Buffalo Chicken Tenders

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Ingredients:
1 1/2 lbs. chicken breast tenderloins, boneless, skinless
2 raw eggs, beaten
1 cup milk
2 cups all purpose flour
1 tablespoons cornstarch
2 tsp salt
1 teaspoon ground black pepper
oil, for frying
Bleu Cheese Dressing, for dipping

For Buffalo Sauce:
1/3 cup butter, melted
1/2 cup hot sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika

Procedures:
Part 1
1.In a pan over low heat, combine sauce ingredients then stir until well blended. Cover and keep warm.

Part 2
1. In a bowl, combine egg and milk then mix well.
2. In a separate bowl, combine flour, cornstarch, and ground pepper then mix well.
3. Dip the chicken into egg mixture then dredge into flour mixture. Shake off to remove excess flour.
4.Dip again the chicken into egg mixture then dredge into flour mixture. Shake off to remove excess flour.
5. Repeat the steps for the remaining chicken. Set aside.

Part 3
1. In a pan, heat oil then deep fry chicken for 5-8 minutes or until light brown. Drain on paper towel.
2. Toss chicken in buffalo sauce until coated evenly. Transfer to serving plate then sprinkle with ground dried parsley.
3. Serve with Bleu cheese dressing.

Spaghetti Negra

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Ingredients:
400 grams spaghetti pasta
300 grams fresh squid, cleaned and cut into rings then reserve ink sac
8 cloves garlic, minced
1 thumb-sized ginger, grated
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
salt and pepper to taste
3 tablespoons olive oil
1/2 cup parsley, chopped
3/4 cup all-purpose flour
2 raw eggs, beaten
1 cup Panko bread crumbs
cooking oil for frying
2 tablespoons soy sauce
1/4 teaspoon dried chili flakes

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a bowl, combine flour, salt and pepper.
2. Dredge squid then dip in beaten eggs. Dredge it with bread crumbs then place on a plate.
3. Fry squid for a minute or until golden brown. Do not overcooked.
4. Remove squids and drain on paper towels.

Part 3
1. In a large pan, heat 1 tablespoon olive oil then saute garlic, grated ginger and chili flakes.
2. Add ink sac, soy sauce and cornstarch then simmer for 5 minutes.
3. Add parsley then adjust seasoning according to taste.
4. Add spaghetti then toss until well coated.
5. Transfer to serving plate then arrange fried squid and top with parsley.
6. Serve with garlic bread.

Tuna Pasta in Garlic and Oil

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Ingredients:
250 grams spaghetti pasta
2 tablespoons olive oil
8 cloves garlic, peeled and chopped
1 can (8 oz) spicy tuna flakes in oil
2 tablespoons dried basil
1/4 teaspoon dried chili flakes(optional)
basil leaves for garnishing (optional)
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat olive oil then saute garlic, dried basil, and chili flakes.
2. Add tuna flakes and oil and stir cook for 3 minutes then season with salt and pepper according to taste
3. Add pasta then toss until coat evenly.
4. Transfer to serving plate, sprinkle with dried basil then serve with garlic bread.

Grilled Chicken, Apple and Almond Salad

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Ingredients:
1/4 kilo chicken breasts or fillet
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon Spanish paprika
salt and pepper to taste

1 fresh apple, sliced thinly
1/4 cup unsalted roasted almonds, coarsely chopped
lettuce leaves, cut into serving pieces
1/4 grated Parmesan or cheddar cheese (optional)
3/4 cup salad dressing(Dijon, honey mustard or any dressing)

Procedures:
Part 1
1. Pound chicken breasts then season with salt, garlic powder, cumin, paprika and ground pepper.
2. Grill for 20 minutes or until cooked.
3. Let it cool then cut into strips. Set aside.

Part 2
1. In a large bowl, arrange lettuce then top with sliced apple, almond and grilled chicken.
2. Pour the salad dressing then toss to combine.
3. Sprinkle with grated cheese then serve cold.

Chocolate Chip Cookie

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Yields 24 cookies

Ingredients:
3/4 cup melted butter
1 cup white sugar
1 cup brown sugar(packed)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda dissolved in 2 teaspoon hot water
1/2 teaspoon salt
3 cups all purpose flour
1 1/2 cup chocolate chips

Procedures:
1. In a mixing bowl, cream butter and sugar using electric mixer for 3 minutes or until smooth. Beat in the eggs, one at a time. Add the vanilla, baking soda mixture and salt then mix until well combined.

2. Add the flour to the mixture then mix using a spatula. Fold in 1 cup of chocolate chips.

3. Drop large spoonful of batter into ungreased pan then top with remaining chocolate chips. (You can also freeze half of the batter for future baking)

4. Bake in preheated oven for 10 minutes at 350 degrees Fahrenheit. Remove from the oven, let it cool before removing from the pan.

Beef and Mushroom Adobo with Coconut Milk

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Ingredients:
1/2 kilo beef loin, cut into cubes
300 grams button mushrooms, whole
1 can coconut milk
3 tablespoons vegetable oil
1 tablespoon garlic, chopped
3/4 cup vinegar
1/2 cup soy sauce
1 teaspoon whole peppercorns
1 tablespoon sugar
salt and pepper to taste
1 piece red chili(siling labuyo)(optional)
2 pieces bay leaves(optional)

Procedures:
Part 1
1. In a large pot, combine beef, vinegar, garlic, soy sauce, peppercorns, ground pepper and sugar.
2. Marinate for 2 hours.

Part 2
1. Bring to boil for an hour or until the beef is tender. Add water if necessary.
2. Remove the beef then reserve the sauce.

Part 3
1. In a pan, heat oil and saute the garlic from beef mixture.
2. Add beef meat and cook until browned on all sides.
3. Add button mushrooms then stir cook for 2 minutes.
4. Add coconut milk, bay leaves, red chili and sauce. Bring to boil.
5. Adjust seasoning according to taste. Simmer for 5 minutes.
6. Transfer to serving plate then serve with steamed rice.

Pork Broccoli and Cauliflower

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Ingredients:
1/2 kilo pork loin, sliced thinly into strips
1 medium size broccoli, cut into serving pieces
1 medium size cauliflower, cut into serving pieces
1 medium sized onion, chopped
4 cloves garlic, minced
1 small ginger, chopped
2 tablespoons soy sauce
3 tablespoons oyster sauce
1 cup water or beef stock
3/4 teaspoon cornstarch or flour(dissolved in 1/4 cup water)
salt and pepper to taste.

Procedures:
Part 1
1. In the same pan, saute garlic, onion and ginger.
2. Add pork then stir cook for 5 minutes or until light brown and start to sizzle.
3. Add oyster sauce, soy sauce, water, salt and ground pepper then simmer for 10 minutes or until tender.
4. Add broccoli and cauliflower then cook for a minute.
5. Pour dissolved cornstarch then simmer until thickens. Adjust seasoning according to taste.
6. Remove from heat then transfer to serving bowl. Serve immediately with steamed rice.