Pan-Fried Chicken Gyoza


Ingredients:
gyoza or dumpling wrappers
beansprouts (optional)
Filling:
250 grams ground chicken lean
4 cups cabbage, chopped into small pieces
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine ground chicken, cabbage, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into sizzling plate together with beansprouts. Serve with dipping sauce.

Spicy String Beans in Coconut Cream


Ingredients:
1 1/2 bunch string beans(sitaw), cleaned and chopped into serving pieces
4 pieces long green chili(siling pangsigang), sliced diagonally
4 pieces red hot chillies(labuyo), sliced into small pieces
300 grams pork, cut into small pieces
1 cup coconut cream(1st extract)
1 cup coconut milk(2nd extract) (optional)
1 teaspoon sauteed shrimp paste(bagoong alamang)
3 cloves garlic, minced
1 onion, chopped
salt and pepper to taste

Procedures:
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste and continue sauteing for a minute or until cooked.
4. Pour coconut milk, simmer until reduced and thick.
5. Pour coconut cream, string beans, green and red chilies, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.

Stir Fry Bean Sprouts


Ingredients:
1/2 kilo sprouted mung beans(togue)
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
salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter

Procedures:
1. In a wok, heat oil and stir cook ground pork until golden brown. Set aside.
2. In a same pan, melt 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. Stir fry for 5 minutes or until vegetables are half-cooked.
5. Adjust seasoning according to taste. Fry for a few seconds then serve hot.

Quick and Easy Fried Rice


Ingredients:
8 cups cooked rice(preferably leftover)
1 carrot, grated
2 raw eggs, beaten
2 teaspoons soy sauce
4 cloves garlic, minced
3 stalks green onions, chopped
1/2 cup butter
salt and white pepper to taste
1 tablespoon sesame oil(optional)

Procedures:
1. In a wok, melt butter then saute garlic, green onion and carrots for a minute.
2. Add cooked rice, soy sauce and sesame oil then mix until rice is well coated.
3. Pour beaten egg then continue stirring until the egg is cooked.
4. Season with salt and pepper according to taste.
5. Transfer to serving plate and garnish with chopped green onions.

Sizzling Spicy Squid


Ingredients:
1 kilo medium-sized fresh squid, cleaned
3 cloves garlic, minced
1 white onion, chopped
2 tablespoons oyster sauce
100 grams tomato sauce
2 teaspoons hot sauce
2-3 pieces red chili(labuyo), chopped
3 pieces green chili(siling haba), sliced diagonally
1 large bell pepper, sliced
salt and ground pepper to taste
3 tablespoons sesame oil

Procedures:
Part 1
1. Score the squid with diagonal criss-cross scoring then cut into squares.(This will make the squid more tender and less chewy).

Part 2.
1. In a pan, heat sesame oil then saute garlic, onion and red chili.
2. Add squid, oyster sauce, tomato sauce, and hot sauce. Stir to combine.
3. Add green chili and bell pepper then stir cook for 1 minute. (Don’t overcooked, squid will become tough)
4. Season with salt and pepper according to taste.
5. Transfer to hot sizzling plate then serve immediately with steamed rice.

Quick and Easy Tahong Sisig


Ingredients:
2 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1 red onion, minced
2-3 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon unsalted butter
1-2 raw eggs (optional)

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 mussels from the shell. Chop and set aside.

Part2
1. In a pan, melt butter the saute garlic and onion.
2. Add mussels, green chili, and labuyo then season with paprika, salt and pepper.
3. Transfer into hot sizzling plate then add egg on top.
4. Toss and serve immediately.

Fettuccine in Tomato Sauce


Ingredients:
250 grams fettuccine, cooked according to package instruction
1 can (395 grams) crushed tomato
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon red chili flakes
1 tablespoon capers
3 tablespoons black olives, sliced
1/4 teaspoon dried basil flakes
2 tablespoons olive oil
salt and pepper to taste
Parmesan cheese
Parley for garnishing

Procedures:
1. In a sauce pan, heat olive oil then saute onion, garlic and chili flakes.
2. Add crushed tomatoes and simmer for 15 minutes over medium heat. Stir occasionally.
3. Add black olives, capers and dried basil flakes, adjust seasoning according to taste.
4. Add pasta to the sauce then stir well until well coated. Add a little pasta water if needed.
5. Transfer to serving plate, sprinkle with Parmesan cheese then garnish with parsley. Serve with toasted garlic bread.

Braised Pork Barbecue


Ingredients:
6 slices pork belly
1 cup barbecue sauce
2 pieces bay leaves
salt and pepper to taste

Procedures:
1. In a pot, place pork then pour enough water to cover the meat.
2. Add bay leaf, salt and peppercorn then bring to boil for 15 minutes. Remove and reserve the broth.
3. Add barbecue sauce then stir cook pork for another 15 minutes. Add a bit of broth if needed.
4. Add beans then cook for a few minutes.
5. Transfer into serving plate then serve immediately with steamed rice.

Honey Glazed Pork Belly


Ingredients:
1 kg pork belly
1/4 kilo french beans

Marinate:
2 tablespoons honey
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper

Procedures:
Part 1
1. In a mixing bowl, combine honey, Worcestershire, vinegar, salt and pepper.
2. Marinate pork belly for an hour inside the fridge.

Part 2
1. In a baking pan line sheet with foil, place pork belly then bake in a preheat oven over 165 degrees Celsius for 25 minutes.
2. Remove pork belly from the oven then allow to rest for 10 minutes. Slice into serving pieces.

Part 3
1. In a pan over medium heat, pour glaze drippings then stir fry french beans for 3 minutes.
2. Transfer pork belly and french beans into serving plate then serve with fried rice.

Homemade Lumpia


Ingredients:
spring roll wrappers
1 whole egg, beaten
oil for frying

Filling:
500 grams ground pork with fat
4 cloves garlic, minced
1/2 cup onions, minced
1/2 cup carrots, minced
1/2 cup celery, chopped
1/4 cup soy sauce
2 teaspoons ground pepper
2 tablespoons salt

Procedures:
Part 1
1. In a large bowl, combine all the filling ingredients then mix well.
2. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
3. Fold over the bottom edge of the wrapper to the center.
4. Fold the two sides towards the center and roll. Use a bit egg to seal the last edge.
5. Repeat until all wrapped up.

Part 2
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.