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Kare Kare Ox Tripe

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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

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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

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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

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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

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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.

Mussels in Ginger Soup

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Ingredients:
500 grams fresh mussels(tahong)
1 tablespoon vegetable oil
1 onion, sliced
2 thumb-sized ginger, finely sliced
3 cloves garlic, minced
4 to 6 cups water, add more water if necessary
patis (fish sauce) to taste
ground black pepper to taste
chili leaves(dahon ng sili)

Procedures:
Part 1
1. Wash the mussel thoroughly and drain.
2. Place the mussel in a bowl with water and salt.
3. Cover for several hours or overnight. This will allow the clams to expel sand.

Part 2
1. In a pot, heat oil and saute ginger, union and garlic.
2. Pour water then bring to boil. Season with fish sauce and pepper.
3. Add mussels then simmer for another 3 minutes or until shells are opened. Discard shells that did not open.
4. Adjust seasoning according to taste.
5. Add chili leaves and simmer for 2 minutes.
6. Remove from heat then serve.

Chop Suey

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Ingredients:
1/4 kilo pork, cut into small cubes
1/4 kilo chicken liver and gizzard, sliced to small pieces(optional)
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled
12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2″ squares
1/4 kilo broccoli or cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2″ long(optional)
2-3 stalks celery(kinchay), chopped 1″ long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 to 3 tablespoons corn oil or vegetable oil
5 cloves garlic, diced
1 medium onion, minced
2 cups meat broth(Pork or Chicken stock)
1 teaspoon soy sauce or fish sauce
1 tablespoon oyster sauce
3 teaspoons sesame seed oil(optional)
2 teaspoons cornstarch, dissolved in 1/4 cup of water
1 teaspoon sugar
Salt and pepper, as needed

Procedures:
Part 1
1. Simmer pork and remove scum that rises to the surface. Save the broth and set aside.

Part 2
1. In a pan, saute the garlic and onion.
2. Add the pork, chicken liver and gizzard.
3. Sprinkle lightly with salt and pepper.
4. Continue sauteing until pork and chicken giblets is slightly brown.
5. Add 1 cup meat broth, simmer for 15 minutes or pork and chicken giblets are cooked.

Part 3
While waiting, prepare the sauce:
1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
2. Add the remaining cup of meat broth and dissolve the cornstarch.

Part 4
1. When the pork and chicken giblets is tender, add the shrimp and quail eggs.
2. Add the carrot, baby corn and then all the vegetables.
3. Add the sauce, stirring until it thickens.
4. Cook for about 10 minutes or until vegetables are done.
5. Add salt and pepper according to taste.
6. Serve hot with rice.

Pork Binagoongan

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Ingredients:
1 kilo pork belly(cut into chunk cubes)
2 tablespoons pre-sauteed salted shrimp paste(bagoong alamang)
6 cloves garlic, minced
1 large size onion, chopped
2 large size tomatoes, chopped
4 chili peppers(labuyo), chopped
1/4 cup vinegar
2 tablespoons brown sugar
1 cup water
1 large eggplant; cut in slices
cooking oil for frying

Procedures:
Part 1
1. In the frying pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 2
1. In a pan, place pork and stir fry until start to render oil and color turns to light brown.
2. Add garlic, onion, chili peppers and tomatoes then saute until softened.
3. Add shrimp paste then stir cook for a minute.
4. Add vinegar and brown sugar then continue cooking for another 2 minutes.
5. Add water, cover and simmer over low heat until pork is tender. Add more water if needed.
6. Season with salt and pepper according to taste.
7. Add fried eggplants then transfer to serving bowl. Serve with steamed rice

Ginataang Atay at Balunbalunan ng Manok

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Ingredients:
350 grams chicken giblets and heart, cleaned
150 grams chicken liver, cleaned
6 cloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, julienned
1/4 cup soy sauce
3 tablespoons cup vinegar
1 teaspoon peppercorns
3 pieces bay leaves
1 cup water
1 cup coconut milk
2 pieces green chili, chopped
3 pieces bird’s eye chili (labuyo), chopped
salt and ground pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic, onion and ginger.
2. Add giblets and heart then saute for 2-3 minutes.
3. Pour water, cover and simmer until almost dry and tender. Add water if needed.
4. Add liver and cook until brown and tender.
5. Add soy sauce, vinegar, peppercorns and bay leaves then simmer for 3 minutes.
6. Pour coconut milk and bring to boil. Keep stirring.
7. Add green and red chili. Adjust seasoning according to taste then simmer until almost thickens.
8. Transfer to serving plate then serve immediately together with steamed rice.

Ginataang Seafood

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Ingredients:
5 pieces crabs, halves
1/2 kilo Mussels
1/2 kilo clams
1/2 kilo shrimp
1 cup coconut cream (1st extract)
2 cups coconut milk (2nd extract)
1 head garlic, crushed
2 thumb-sized ginger,pounded
2 onions, chopped
2-3 tablespoons shrimp paste
2-3 pieces green chili(siling haba)
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute ginger, garlic and onion.
2. Add shrimp paste and stir cook.
3. Pour coconut milk then bring to boil for 5 minutes or until reduced.
4. Add crabs and cook until color changes.
5. Add clams and mussels then cook until shells open.
6. Pour coconut cream then add shrimp and green chili. Cook until color turns to pink.
7. Adjust seasoning with salt and pepper according to taste.
8. Simmer for a few minutes until reduced then serve hot.