Pork and Beans with Cabbage


Ingredients:
1/4 kilo white beans(bitsuelas)
1/2 kilo pork, cut into small pieces
4 gloves garlic, peeled and crushed
1 onion, chopped
3 pieces tomatoes, discard seeds and diced
1 cup tomato sauce
1/4 cup tomato ketchup(optional)
1 liter water
sugar, salt and pepper to taste
1 small cabbage, cut into serving pieces

Procedures:
Part 1
1. In a bowl, soak beans in water overnight. Wash on running water then drain. Set aside.
2. In a pot, boil water then cook beans for an hour or until tender. Add water if necessary then set aside.

Part 2
1. In another pot, heat oil then saute garlic, onion and tomatoes.
2. Add pork and cook until light brown and tender.
3. Add boiled beans, tomato sauce, ketchup, sugar, salt and pepper according to taste.
4. Simmer until well blended and thicken. Add water if necessary.
5. Add cabbage then simmer for another 3 minutes. Remove from heat then serve 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.

Pan Seared Salmon Steak


Ingredients:
2-3 salmon steak
3 cloves garlic, minced
sea salt and pepper to taste
5 tablespoons olive oil/unsalted butter

Procedures:
1. Season salmon steak with garlic, salt, and pepper on both side.
2. In a heated non stick pan, drizzle with olive oil.
3. Sear salmon steak for 5 minutes on each side or until light brown.
4. Transfer to serving plate then serve immediately.

Pork Liempo Adobo


Ingredients:
500 grams pork liempo (pork belly), cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
3 gloves garlic, crushed
1 teaspoon peppercorns
2 pieces bay leaves(laurel)
1 tablespoon sugar (optional)
salt to taste

Procedures:
Part 1
1. In a pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Marinate for 30 minutes.

Part 2
1. Simmer in a low heat for 40 minutes or until pork is tender. Add water if necessary.
2. Pour vinegar and simmer for another 10 minutes then season with salt and sugar according to taste.
3. Drain pork and reserve the sauce. Set aside.

Part 3
1. In a heated pan, fry pork until brown (add cooking oil if needed). Drain and return the meat to reserved sauce.
2. Simmer and toss for a minute or until the sauce is almost absorb. Transfer to serving bowl then serve.

Sweet and Spicy Chicken Feet


Ingredients:
1 kilo chicken feet
1/4 cup vinegar
2 pieces star anise
1 piece bay leaf
1 tablespoon salt
1/4 cup honey

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 teaspoon cayenne pepper
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 with start anise, salt and bay leaf 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, when sauce starts to thicken add-in honey. Adjust seasoning according to taste.
3. Transfer to serving plate, sprinkle with toasted sesame seeds and spring onion. Serve.

Easy Chicken Lollipop


Ingredients:
12 pieces chicken wings
2 eggs, beaten
1/4 cup all purpose flour
2 cups bread crumbs
1/4 cup calamansi juice
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. Using a sharp knife, cut the chicken wings through the soft joints.
2. Carefully sliding a sharp knife around the tip of the bone.
3. Separate the meat from the bone and gently push down the meat until a lollipop shape is formed.
4. Repeat the procedures for remaining pieces.

Part 2
1. In a bowl, combine chicken, calamansi, salt and pepper then marinate for 15 minutes.
2. In a separate bowl, combine beaten eggs and flour then mix well.
3. Dip the chicken lollipop until well coated then roll in bread crumbs.

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 lollipop with your favorite dip.