Braised Pork Ribs Adobo


Ingredients:
1 kilo pork ribs, cut into serving pieces
2 tablespoons oil
1 head garlic, peeled and chopped

Marinade:
6 cloves garlic, crushed
1 large onion, chopped
1 1/2 tablespoon peppercorns
1 cup cide vinegar
1/2 cup soy sauce
2 cups water
6 pieces bay leaves
1/4 cup brown sugar
salt and pepper to taste

Procedures:
Part 1
1. In pan, heat oil and saute the garlic until golden brown, drain and set aside.

Part 2
1. In a large pot, combine pork ribs and marinade. Marinate for at least 30 minutes.
2. Cook in a low heat for about 1-2 hours or until the pork ribs is tender. Add water if necessary.
3. Adjust seasoning according to taste. Simmer until the sauce thicken and start rendered oil.
4. Transfer to serving plate then sprinkle with toasted garlic. Serve with spicy vinegar.

Crispy Fried Calamares (Calamari)


Ingredients:
1 kilogram fresh squid, clean and cut into rings
3-4 large eggs, beaten
1 cup flour
1/2 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 cup breadcrumbs
salt and pepper to taste
2 cups vegetable oil for frying

Procedure:
Part 1
1. In a bowl, combine flour, cornstarch, paprika, garlic powder, salt and pepper. Mix well.
2. Add squid and dip in beaten egg then coated onto breadcrumbs.

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.
3. Serve with dip.

Crab and Corn Soup


Ingredients:
1 cup fresh crab meat
1 cup cream-style corn
1 egg, beaten
1 medium onion, chopped
2 cloves garlic, minced
1 seafood bouillon cube
1 tablespoon olive oil
3 cups water
2 tablespoons fish sauce
salt and pepper to taste
1 tablespoon freshly chopped parsley (optional)
3 tablespoons chopped green onions (optional)

Procedures:
Part 1
1. In a pan, heat oil then saute onion and garlic until lightly browned.
2. Pour water then add corn and seafood bouillon then bring to boil.
3. Add beaten egg while stirring.
4. Add crabmeat, parsley and green onions then season with fish sauce, salt and pepper according to taste.
5. Simmer for another minute then transfer to serving plate. Serve

Batter Fried Chicken


Ingredients:
1 kilo chicken, cleaned and cut into serving pieces
4 cups flour
cooking oil for frying

For Chicken Marinade:
2 tablespoons oyster sauce
1 teaspoon chicken powder
1 teaspoon custard powder
1 teaspoon garlic powder
1 teaspooon salt
1/4 teaspoon five spice powder

For Chicken Batter:
1 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup cold water

Procedures:
Part 1
1. In a bowl, combine marinade mixture then mix well.
2. Place and toss chicken with the mixture until evenly coated.
3. Refrigerate for at least 2 hours or overnight.

Part 2
1. Dredge each chicken pieces with flour then shake off excess.
2. In a bowl, combine batter mixture then dip chicken until evenly coated.

Part 3
1. In a frying pan, heat oil over a medium heat.
2. Deep fry then chicken for about 10 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and transfer to serving plate. Serve chicken with your favorite dip.

Lengua in White Mushroom Sauce


Ingredients:
1 kilo ox tongue(lengua)
1 can(large) cream of mushroom
1 can(small) sliced button mushrooms
4 cups water
1 piece beef cube
5 cloves garlic, minced
1 onion, chopped
salt and ground pepper to taste
1/4 cup cooking oil
2 tablespoons chopped spring onions
1 cup vinegar
1/4 cup rock salt
water for boiling the ox tongue

Procedures:
Part 1
1. In a bowl, mix vinegar and salt. Rub tongue with mixture to remove the shiny substance then rinse well.
2. In a pressure cooker, arrange ox tongue then pour enough water. Cover and bring to boil for 40 minutes.
3. Let it cool down and drain, scrape the tongue using knife to remove white surface. Slice into thin pieces.

Part 2
1. In a cooking pot, heat oil and saute onion and garlic.
2. Add ox tongue then cook for 2 minutes or until light brown.
3. Pour cream of mushroom and broth, stir. Cover and simmer for 40 minutes or until tongue is tender. Add more water if necessary.
4. Add mushrooms, salt and pepper then continue cooking over low heat until the sauce starts to thicken. Adjust seasoning according to taste.
5. Transfer to serving plate then sprinkle with spring onions. Serve.

Spicy Lechon Belly


Ingredients:
2 kilo pork belly, wash and clean

Brine:
5 cups water
1 stalk lemon grass (tanglad), chopped
2 pieces bay leaves
5 cloves garlic, crushed
1 tablespoon peppercorn
3 tablespoons sugar
5 tablespoons rock salt

Chili Paste Mixture:
5 pieces chili, chopped
1 stalk lemon grass (tanglad), chopped
1 red onion, chopped
3 cloves garlic, crushed
1 thumb-sized ginger, chopped
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon ground pepper

Stuffing:
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces chili, chopped

Glaze:
4 tablespoons fresh milk
2 tablespoons oil

Procedures:
Part 1
1. In a pot, combine, brine ingredients then simmer for 5 minutes over low heat. Let it cool.

Part 2
1. In a large container, place pork belly then soak with the brine. Refrigerate overnight.

Part 3
1. In a blender, process chili paste mixture until well combined. Set aside.

Part 4
1. Remove pork belly from the brine then pat dry.
2. Rub pork belly with chili paste mixture.
3. Place stuffing in the center then roll. Tie and secure with twine.
4. Brush the surface with milk/oil mixture then cover with aluminum foil.
5. Place in a preheated turbo broiler over 355 degrees Fahrenheit for 2 hours.
6. Remove the foil then brush again with milk/oil mixture.
7. Roast for another 30-45 minutes until the skin is crispy.
8. Chop then serve with dipping sauce.

Cast Iron Pork Chops


Ingredients:
2 pork chops
1 teaspoon salt and pepper
2 teaspoons paprika
1 tablespoon olive oil
3 cloves garlic, pounded
1 tablespoon freshly chopped parsley
1 tablespoon butter

Procedures:
Part 1
1. Season pork chops with a paprika, salt and ground pepper. Set aside.

Part 2
1. In a cash iron skillet, heat olive oil over medium heat.
2. Set pork chops in cast iron then cook for 4 minutes.
3. Flip pork chops using tongs, add garlic cloves and parsley then cook for another 4 minutes.
4. Add butter then turn off the heat. Baste the melted butter over the pork chops then rest for 5 minutes.
5. Transfer pork chops to serving plate then drizzled the pan juices on top. Sprinkle with remaining parsley. Serve with side veggies.

Fried Oyster Sisig


Ingredients:
1 kilo oysters
5 gloves garlic, minced
3 onions, chopped
3-5 red hot chili(labuyo), chopped
1/2 cup cornstarch
1 raw egg, beaten
1/2 cup butter
salt and pepper to taste
3 tablespoons soy sauce or liquid seasoning
1 small green bell pepper, chopped into small pieces
3 tablespoons mayonnaise(optional)
4-5 pieces calamansi
1 raw egg (optional)

Procedures:
Part 1
1. In a bowl, combine cornstarch, salt and pepper.
2. Dip oysters on beaten egg then dredge with cornstarch mixture.
3. In a pan, heat oil and fry coated oysters for 5 minutes or until colors turn to golden brown.
4. Drain on paper towel. Set aside.

Part 2
1. In a pan, melt butter then saute garlic and onions.
2. Add fried oysters, liquid seasoning, ground pepper, bell pepper, chili and mayonnaise. Mix well.
3. Transfer to sizzling plate, serve with calamansi. Done

Crispy Garlic Shrimp


Ingredients:
1 kilo large shrimps, cleaned
1/2 cup butter
12 medium cloves garlic, pounded and chopped
1 large onion, chopped
1 red bell pepper, chopped
1 raw egg, beaten
1/2 cup cornstarch
3 cups vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a wok, melt the butter in a low heat.
2. Pour 2 tablespoons oil then saute garlic, onion, and bell pepper for 5 minutes. Transfer to large bowl.

Part 2.
1. Clean the wok with paper towel.
2. Pour remaining oil then heat over medium heat.
3. Meanwhile, In a bowl, combine egg and cornstarch.
4. Add shrimp and toss until well coated.
5. Drop each shrimp into hot oil then cook 2-3 minutes or until crisp.
6. Drain to paper towel then transfer to garlic-butter mixture.
7. Season with salt and pepper then toss to coat. Serve immediately.

Baked Tahong


Ingredients:
1 kilo tahong (mussels)
1 thumb-sized ginger
2 tablespoons butter
3 cloves garlic, minced
1 cup quickmelt cheese, grated

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the top shell. Set aside.

Part 2
1. In a pan, melt butter and saute the garlic for 3 minutes. Remove from heat.
2. Brush mussels with butter-garlic mixture then top with grated cheese.

Part 3
1. In a baking pan lined with aluminum foil then arrange then mussels
2. Bake in a preheated oven at 350 Fahrenheit for 15 minutes or until cheese in is bubbly.
3. Remove from the oven then transfer to serving plate.