Sauteed Vegetables


Ingredients:
1 small size cabbage, cut into serving pieces
1 small carrot, cut into serving pieces
1/4 kilo pork, cut into small pieces
3 tablespoons oyster sauce
3 cloves garlic, minced
1 onion chopped
2 cups water
2 tablespoons vegetable oil
fish sauce or salt and pepper to taste

Procedures:
1. In a pan, heat oil and saute garlic and onion.
2. Add pork then continue sauteing until brown.
3. Add vegetables and stir cook for a minute then pour water and oyster sauce.
4. Simmer for 2-3 minutes then season with salt and pepper.
5. Transfer to serving plate then serve immediately with steamed rice.

Sinigang na Pork Ribs sa Pakwan


Ingredients:
1 kilo pork ribs, cut into serving pieces
12 tamarind(sampalok) Or sampaloc mix
1 big onion(diced)
6 tomatoes(quartered)
1 regular sized watermelon, peeled, seeded, sliced
6 pieces okra, cut diagonally
1 bundle of stringbeans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
4 pieces taro(gabi), peeled and cut into cubes
Salt and Fish Sauce(patis)
2 litres of water

Procedures:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.

Part 2
1. In a casserole, add pork ribs, onion and tomatoes to boil until tender.
2. Add tamarind juice, watermelon and gabi, continue simmering for 30 minutes or until gabi is tender.
3. Add okra and string beans then simmer for another 5 minutes.
4. Season with salt or fish sauce according to taste.
5. When tender, add kangkong leaves then serve hot immediately.

Garlic Bangus Teriyaki


Ingredients:
1 large-sized boneless milkfish(bangus)
toasted garlic for garnishing

Marinade:
1 cup Teriyaki sauce
1 tablespoon grated ginger or ginger powder
6 cloves garlic, minced
1/4 cup lime or calamansi juice
3 tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon grind black pepper

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then mix well.
2. Add fish then cover and marinate for 30 minutes or overnight inside the fridge.
3. Pre-heat oven to 350 degrees Fahrenheit for 10 minutes.

Part 2
1. In a non-stick pan, grease with olive oil then place marinated fish skin side down.
2. Bake over 350 degrees Fahrenheit for about 15-20 minutes. Brush with remaining marinade from time to time.
3. Remove from the oven then transfer to serving plate. Sprinkle with toasted garlic then serve hot immediately.

Mango Sago


Ingredients:
4 cups cooked mini sago
4 ripe mangoes, cut into cubed
1 can condensed milk
1 pack all purpose cream, chilled
1 small can evaporated milk
Mango extract(optional)

Procedures:
1. Put the chilled all purpose cream in blender and blend for 1 minute.
2. Add 1/4 of the ripe mango, condensed milk, and evaporated milk into the blender and blend together until the mangoes are blended thoroughly.
3. Transfer to a mixing bowl then add the cooked sago and the remaining cubed mangoes, and 4 drops of mango extract.
4. Mix and transfer to containers with lid. Put in the freezer for at least an hour before serving.

Coffee Jelly


Ingredients:
1 pack clear unflavored gulaman
5 cups water
2 tablespoons instant coffee
3/4 cup sugar

2 pack 370ml all purpose cream
1 tablespoons instant coffee
1 pack 190 grams condensed milk

Procedures:
Part 1
1. In a pot, combine gulaman, water, coffee and sugar then stir until dissolved. Cook until it boils, stirring constantly.
2. Transfer into flat container and let it chill overnight or until set completely. Cut into cubes, about 1/4 inch and set aside.

Part 2
1. In a bowl, mix all purpose cream, coffee and condensed milk. Whisk until the coffee is fully dissolved.
2. Add coffee jelly cubes. Chill for at least 30-60 minutes. Serve immediately.

Pork Embotido


Ingredients:
1 kilo ground pork
1 cup carrot, minced
1/2 cup bell pepper, minced
1 cup onion, minced
2 cups bread crumbs
1 pack cheese, grated
2 raw eggs
4 boiled eggs, quartered
4 hotdogs, sliced in half horizontally
1/4 cup raisins
1/4 cup tomato sauce
1/4 cup sugar
1 tablespoon salt
ground pepper

aluminum foil

Procedures:
Part 1
1. Put ground pork in a large mixing bowl. add the raw eggs and bread crumbs then mix.
2. Mix in all the other ingredients except the hotdogs and boiled eggs.

Part 2
1. Put around 3/4 cup of meat mixture in an aluminum foil.
2. Flatten the mixture then arrange horizontally the hotdogs and boiled eggs in the center.
3. Roll the meat so that the hotdogs and boiled eggs are in the center (like a maki).
4. Seal the edge of the aluminum foil. Repeat for the remaining ingredients.

Part 3
1. Steam for 45 minutes. Cool and chill overnight. Slice and serve with dipping sauce.

Spicy Sardines Lumpia


Ingredients:
2 small cans spicy sardines in tomato sauce
1 tablespoons flour
1 raw egg
1 red onion, minced
3 cloves garlic, minced
1/2 teaspoon soy sauce
1 small carrot, minced
3 stalks parsley, chopped
salt and pepper to taste

18-20 pieces lumpia wrappers
cooking oil for frying

Procedures:
Part 1
1. Using a strainer, drain sardines and reserve the sauce.
2. In a mixing bowl, combine sardines, flour, egg, onion, garlic, soy sauce, carrot, parsley, salt and pepper then stir while slightly mashing it using a pair of forks.

Part 2
1. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
2. Fold over the bottom edge of the wrapper to the center.
3. Fold the two sides towards the center and roll. Finally, use water of seal the lumpia completely.
4. Repeat until all wrapped up.

Part 3
1. In a frying pan, heat oil deep enough that wrapped lumpia is half-submerged.
2. When the oil is hot enough, deep fry lumpia for 5 minutes or until golden brown and crisp.
3. Drain on paper towel then serve with sweet and sour sauce.

Banana Cake


Ingredients:
1 cup milk mixed with 1 tbsp. vinegar
1/3 cup vegetable oil
1 1/3 cup white sugar
2 eggs
2 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoon lemon juice
1 cup or 5 ripe bananas (lakatan) mashed
2 tablespoon cinnamon powder

Procedures:
1. in a mixing bowl, cream the oil and white sugar. beat in the eggs one at a time. Stir in the vanilla.
2. Sift together the flour, baking soda, cinnamon and salt.
3. Alternately blend in the flour and milk mixture into the sugar mixture. Fold in the mashed bananas.
4. bake in preheated oven at 120 degrees C for 50-60 mins or the until a toothpick inserted into the center of the cake comes out clean.
5. Remove from oven and place directly into freezer for at least 15 minutes to stop the cooking. This will make the cake very moist.

Stir-Fry Spicy Chicken Feet


Ingredients:
1 kilo chicken feet
1/4 cup vinegar
1 tablespoon salt

Sauce:
3 cloves garlic, peeled and grated
1 thumb sized ginger, peeled and grated
2 tablespoons chili paste
1/4 teaspoon dried chili
2 tablespoons oyster sauce
2 tablespoons soda (sprite)
1/4 teaspoon ground pepper

Garnishing:
toasted sesame seeds
chopped spring onions

Procedures:
Part 1
1. Cut off chicken feet claws then scrub well with vinegar and salt. Let it sit for 10 minutes.
2. Remove the liquid and rinse 3 times thoroughly and drain.

Part 2
1. In a pot, boil chicken feet for 30-45 minutes or until very tender. Drain and set aside.

Part 3
1. In a large bowl, mix all sauce ingredients then add cooked chicken feet. Mix thoroughly until everything is coated with the sauce.
2. Cover and refrigerate for at least 2 hours or overnight.

Part 4
1. In a pan, heat oil then pour marinated chicken feet and sauce.
2. Stir-fry for 10-15 minutes. Adjust seasoning according to taste.
3. Transfer to serving plate, sprinkle with toasted sesame seeds and spring onion. Serve with java rice.

Pan-Fried Garlic Butter Shrimp


Ingredients:
1 kilo large shrimps, cleaned
12 medium cloves garlic, minced
1/2 cup butter
2 tablespoons chopped spring onion
2 tablespoons olive oil
salt and pepper to taste

Procedures:
1. In a pan, melt the butter in a low heat.
2. Pour olive oil then saute garlic until the color turns light brown.
3. Add shrimp and cook until the liquid completely absorb.
4. Add spring onion then seasoning with salt and ground pepper
5. Remove from heat, transfer to serving plate.