Meatballs Noodle Soup

1/4 kilo ground pork
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, minced
2 tablespoon spring onion chopped finely
1 teaspoon dried basil
1 teaspoon dried oregano
1 egg
1/4 cup breading
oil for frying

Noodle Soup:
3 cups water
1 medium onion,sliced in half
2 3 cloves garlic, smashed
1 bullion shrimp flavor
1/4 kilo thick noodles
1 piece pechay baguio cut into 2 inches
1 small carrot cut into small chunks
1/4 teaspoon sesame oil
salt and pepper to taste

1. To make the meatball, combine all the ingredients except the oil and using the hand, form into balls around 1 teaspoon each. Heat pan with oil and fry meatballs until brown on all side.
2. In a pot, boil water with onion, garlic, sesame oil,and bullion. Add carrot and meatballs and simmer for 5-10 minutes until the carrot is soft. Add the noodles and pechay then let it boil for a few seconds then remove from heat. Transfer to serving bowl and top with hard boiled egg and spring onions.

Easy Wonton Soup

For the wonton:
1/4 kilo ground pork
2 cloves garlic, ground
1 teaspoon ginger, ground
1 medium onion, minced finely
1 scallion (1 tablespoon), chopped finely
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon sesame oil
a pinch of ground pepper
20 pieces wonton wrapper

For the soup:
2 cups chicken stock
2 cups water
1 tablespoon soy sauce
3 cloves garlic, smashed but not sliced
1 thumb size ginger, smashed not sliced
1 scallion
salt and pepper to taste

1. In a pot over medium heat, add all soup ingredients and let it boil (covered)for 10 to 15 minutes. Turn off the heat.
2. To make the wonton, combine all the wonton ingredients in a bowl except the wonton wrapper. Mix until all the ingredients are evenly combined.
2. Take a wonton wrapper on one hand and brush edges with cold water using your finger tip. Put ½ teaspoon of filling in center of wrapper. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Brush one of lower side corners of triangle with water and bring right and left corner together and press well. Repeat until you finish with wonton filling and wrappers. Set aside.
3. Remove all solid ingredients from the soup and turn on heat and let it boil. Add the wontons simmer for 10-15 minutes. Season with salt and pepper.Transfer to serving bowl and garnish with chopped scallions.

Kinamatisang Tahong

1 kilo Fresh Mussles (Tahong)
2 tablespoon margarine
1 medium onion, diced,
2 cloves garlic, diced,
3 tomatoes, sliced
Pastis/Fish Sauce to taste
Dash of black pepper

1. In a large pan with water, boil the mussels until the shells open. Remove from heat.
2. Remove the shells and the hairy part of the mussels, then slice each mussel in half.
3. In a saucepan over medium heat, put the margarine until melted. Add the onions and garlic and cook until transluscent. Add the tomatoes and continue cooking until the tomatoes are soft, around 10 minutes.
4. Add the sliced mussels, season with patis and pepper. Remove from heat. Serve with rice and enjoy.

Sauteed Kangkong in Oyster Sauce

Filipino Style Recipe: Sauteed kangkong in oyster sauce is a simple and affordable dish made of water spinach sauteed and cooked together with smoked fish and oyster sauce.

Estimated time of preparation and cooking: 15 minutes

2 bunch of Kangkong (water spinach), cut into 2inch
3 pieces fried/left-over tinapa (smoked fish), flakes and discard bones
5 cloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
1/2 teaspoon cornstarch, dissolved in 1/2 cup broth
1 teaspoon sesame oil
2 tablespoons vegetable oil
a dash of dried chili flakes
fish sauce and ground pepper to taste
sesame seeds, toasted (optional)

Part 1
1. In a bowl, combine oyster sauce, sesame oil, cornstarch and broth then mix until well blended.

Part 2
1. In a pan, heat oil then saute garlic and onion
2. Add tinapa flakes then continue sauteing for a minute.
3. Add kangkong stalks then stir cook for another minute.
4. Pour oyster sauce mixture and chili flakes then bring to boil. Adjust seasoning according to taste.
5. Add kangkong leaves then simmer for a minute.
6. Transfer to serving plate then sprinkle with toasted sesame seeds. Serve immediately.

Adobong Bagnet with Pineapple

Filipino Style Recipe: Adobong bagnet with pineapple is another variety Filipino adobo together with popular Ilocano delicacy “Bagnet”. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. Similar to usual adobo dish, bagnet cooked in a blend of garlic, soy sauce and vinegar. I also used oyster sauce and pineapple for salty and sweet flavorful taste.

1/4 kilo bagnet, cut into serving pieces
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/8 cup vinegar
1 1/4 cup water
1/2 cup pineapple chunks
5 cloves garlic, minced
1 onion, chopped
3 pieces laurel
1 teaspoon peppercorn
salt to taste

Part 1
1. In a bowl, combine oyster sauce, soy sauce, vinegar and oil. Set aside.

Part 2
1. In a pan, heat bagnet until start to render oil. Remove from pan and set aside.
2. In same pan, saute garlic and onion.
3. Pour oyster sauce mixture then bring to boil.
4. Add laurel and peppercorn then adjust seasoning according to taste.
5. Add bagnet and pineapple then simmer until almost thick.
6. Transfer to serving plate then serve with steamed rice.

Diablo Penne

Filipino Style Recipe: Diablo Penne is a popular tomato-based Italian pasta made of Penne cooked together with Italian sausage in olive oil, tomatoes, red chili, basil and other herbs. Served with Parmesan cheese and crusty bread.

Estimated time of preparation and cooking: 30-40 minutes
Good for 2-3 servings

300 grams Penne pasta
3 tablespoons olive oil
1 big can(350 grams) chopped tomatoes
100 grams tomato paste (optional)
100 grams sliced mushroom
200 grams hot Italian sausage, chopped
5 cloves garlic, minced
1 large onion, minced
1/2 teaspoon red chili flakes
1/2 teaspoon dried basil
1/2 teaspoon sugar
salt and pepper to taste
grated Parmesan cheese(optional)

Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a skillet, heat oil then cook sausage and mushroom until evenly brown.
2. Add garlic and onion then sauce until translucent.
3. Add chopped tomatoes and red chili flakes then sauce for 3 minutes.
4. Add tomato paste, basil, sugar, salt and pepper then simmer until nice thick sauce.
5. Add precooked pasta then carefully stir until pasta is well coated.
6. Transfer to serving plate then sprinkle with Parmesan cheese. Serve with crusty bread.

Chicken Asparagus Penne

Filipino Style Recipe:When you think of healthy food, you would imagine it to be boring and tasteless. This chicken asparagus penne recipe is low calorie complete meal that is oh-so-yummy and very easy to prepare.

250 grams whole wheat penne pasta
1 can button mushroom
1/4 kilo chicken breast, cubed
olive oil
Salt and pepper to taste
3 cloves garlic
1/4 cup water
1 bunch asparagus, cut into 1 inch pieces
1/4 cup parmesan cheese

Part 1
1. Cook pasta according to package instruction. Drain then drizzle with olive oil. Set aside.

2. Warm olive oil in a large pan over medium heat. Saute garlic until transluscent. Add the mushrooms and cook for 3 minutes. Add the chicken and saute until lightly browned. Season with salt and pepper.

3. Pour the water on the chicken, cover and let it boil.Adjust the seasoning as desired.

4. Remove the cover and add the asparagus and cook until just tender around 5 to 10 minutes.

5. Add the cooked pasta, drizzle with olive oil and remove from heat. Sprinkle with parmesan cheese, stir and serve.

Crispy Orange Beef

Filipino Style Recipe: Crispy Orange Beef recipe is another mouth-watering beef dish. Normally the beef comes fried in a crispy batter then tossed in thick sauce made of orange juice, orange zest, sugar, vinegar, soy sauce and oyster sauce.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 30 minutes
Good for 2-3 persons

500 grams beef sirloin, sliced thinly
2 teaspoons orange zest
orange slices, cut into small pieces
1 thumb-sized ginger, grated
3 cloves garlic, minced
250 grams broccoli florets, steamed or blanched (optional)
oil for frying

Cornstarch Mixture:
1/4 cup cornstarch
1/4 teaspoon ground pepper
1/4 teaspoon salt

Orange Juice Mixture:
3 tablespoons orange juice
3 tablespoons cup sugar
3 tablespoons vinegar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon salt

Part 1
1. In a bowl, combine cornstarch, ground pepper and salt then mix well.
2. Pat dry the beef strips then dredge on cornstarch mixture.
3. Shake off excess cornstarch then refrigerate for 30 minutes.

Part 2
1. In a small bowl, combine orange juice mixture then mix well. Set aside.
2. In a pan, heat oil then fry beef until golden brown. Drain and set aside.

Part 3
1. In a same pan, remove excess oil except 1 tablespoon.
2. Saute garlic, ginger and orange zest for a minute.
3. Pour orange juice mixture and orange pieces then simmer until almost thickens.
4. Add fried beef then toss to coat evenly.
5. Transfer to serving plate then serve with steamed broccoli.

Yogurt and Chocolate Chip Muffins

Filipino Style Recipe: I just happened to have some yogurt in the fridge so I looked for a recipe where I can use it. Luckily, I saw this recipe and I just knew this would be a good muffin. The yogurt made the muffins so moist and the chocolate chip/cinnamon topping gave them some twist. I also added chopped pecans on the toppings for some crunch.

Estimated time of baking and preparation: 30 minutes
Good for: 12 muffins

1 cup plain yogurt
1 teaspoon baking soda
2 eggs
1/2 cup oil
2 teaspoon vanilla extract
2 cups flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini chocolate chips

2 tablespoon brown sugar
1 teaspoon ground cinnamon
2 tablespoon mini chocolate chips
2 tablepoon chopped nuts (peanuts, walnuts, or pecan will do)

Part 1
1. In a medium bowl, combine yogurt and baking soda.Mix and set aside.
2. In another bowl, mix eggs, oil, and vanilla until well combine.
3. In a large bowl, mix flour, sugar, baking powder, and salt. Add the egg mixture in three parts, mixing slightly after each addition. Add the yogurt mixture and stir until just moistened. Fold in the chocolate chips
4. Pour batter in greased muffin pan.

Part 2
1. In a bowl, combine all ingredients for the toppings. Sprinkle on top of the muffins.
2. Bake muffins in preheated oven at 350 degrees Fahrenheit for 20 minutes.

Shrimp Pesto Pasta

Filipino Style Recipe: shrimp pesto pasta is another simple and healthy Italian pasta dish. This dish is consists of shrimp, pasta and pesto sauce that is made of processed basil, pine nuts, extra virgin olive oil, salt and pepper.

Estimated time of preparation and cooking: 30-40 minutes.
Good for 3-4 person

200 grams Penne pasta or any pasta
250 grams shrimp, peeled and deveined
3 tomatoes, chopped
2 red bell pepper, diced
1 head garlic, minced
1 onion, minced
2 tablespoons olive oil

Pesto Sauce:
3/4 cups fresh basil leaves, chopped
3 tablespoons pine nuts or roasted pili nuts or walnuts
1/3 cup extra virgin olive oil
salt and pepper to taste

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

Part 2
1. In a food processor or blender, process chopped basil, pine nuts, salt and pepper until blended.
2. Add extra-virgin olive oil then continue blending until combined. Add more olive oil if needed. Set aside.

Part 3.
1. In a pan, heat oil then add shrimp and cook until color turns to pink. Remove from the pan and set aside.
2. In a same pan, saute garlic, onion, and tomatoes until softened.
3. Add bell pepper and then pesto sauce. Adjust seasoning according to taste.
4. add pasta then toss to coat evenly, add shrimps.
5. Prepare shrimp and pasta on pasta tray then top with Parmesan cheese.
6. Garnish with remaining basil. Serve and enjoy.

1. You may also use ready made pesto sauce in supermarket.