PANCIT CANTON

Ingredients:

2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 chicken breast, deboned and sliced thinly
1/2 lb shrimp, peeled
2 tablespoons soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
3/4 cup dried black mushrooms or 3/4 cup shiitake mushroom (optional)
1 (1 lb) package pancit noodles (Chinese wheat noodles)
1/2 teaspoon freshly ground black pepper
patis, to taste (Filipino fish sauce) (optional)
4 green onions, sliced
1 lemons or 1 kalamansi, cut into wedges

Directions:

1. If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
2. Set aside.
3. Heat oil over medium-high heat in wok or large skillet.
4. Saute garlic and onions until tender.
5. Add chicken and shrimp, and cook until browned.
6. Add soy sauce, stirring to flavor.
7. Add chicken broth and bring to boil.
8. Add cabbage, green beans, carrots and mushrooms.
9. Cook until vegetables are tender, yet crisp, 5-8 minutes.
10. Add noodles, mixing gently to prevent them from breaking.
11. Cook until liquid is absorbed and noodles are done, about 10 minutes.
12. Remove from heat.
13. Season with black pepper and patis.
14. Garnish with green onions and lemon wedges.

Chicken Mechado

Ingredients

8 cloves Garlic, crushed
1 pc Medium onion, sliced
400 g Chicken breast, cut into serving portions
8 pc Sibuyas Tagalog
2 pc Large potatoes, cut into strips
1 pc Laurel leaf
1 pc Medium red bell pepper, cut into strips
1 can (227 g) Del Monte Tomato Sauce

Procedure

SAUTE garlic, onions and chicken. Cook for a few minutes. Add ½ cup water, sibuyas Tagalog, potatoes and laurel leaf. Season with 1 tsp. rock salt, 1-1/2 tsp. sugar and ¼ tsp. pepper. Simmer for 10 minutes.
ADD bell peppers and Del Monte Tomato Sauce.

Makes 6 servings

Tortang Talong

 

Ingredients

3 pcs Asian Eggplants
3 eggs, lightly beaten
salt
freshly ground black pepper
oil

Method

1. Cook your eggplants with skin on, either by boiling or grilling on open flame. Once soft and cooked, lightly mash it on the plate preserving its form and remove the skin off.
2. Season beaten eggs with salt and freshly ground black pepper.
3. Dip eggplants on egg then pan fry in low heat for 2-3 minutes on each side.
4. Serve with catsup.

Chicken Inasal

INGREDIENTS:

• Chicken cuts
• 1/4 cup vinegar
• 1 tsp black peppercorns, crushed
• 1/2 tbsp salt
• 6 cloves garlic, minced
• 1 tsp lemon juice or calamansi juice
• 1 tsp ginger, chopped
• 1 stalk lemongrass, chopped (optional)

For annatto oil to be used for basting:

• 6 tbsp olive oil or vegetable oil
• 2 tsp annatto (atsuete) powder 
• 3 cloves garlic, minced

HOW TO PREPARE CHICKEN INASAL:

• Combine garlic, crushed peppercorns, calamansi or lemon juice, vinegar and salt. 
• Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook. 

Prepare the Annatto Oil: 

• Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue. 
• In the same pan,  heat annatto oil and saute minced garlic until lightly browned. 

Grilling:

• Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more.
• Serve with rice. Enjoy!  

Dipping Sauce:

• Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.

 

Chop Suey

Ingredients:


5 pieces legs, cut legs in half
1/2 medium onion, chopped
3 cloves garlic, minced
1 big carrot, sliced diagonal
1 celery, sliced
1/2 red pepper, cut lengthwise
1/2 green pepper, cut lengthwise
1 cauliflower
1/2 small cabbage
napa cabbage
snowpeas
2 tbsp soy sauce
2 tbsp flour
4 cups water
cooking oil
knorr chicken cube
salt
pepper



How to cook chop suey:


1. In a casserole, saute onion and garlic in oil.
2. Add the chicken. Cook until the chicken is not pinkish in color.
3. Add soy sauce, then the water and the chicken cube.
4. Simmer until chicken is cooked through. Remove scums.
5. Then add the carrots, cauliflower, celery and snowpeas. Mix well.
6. Combine flour with a little bit of water until smooth. Add to the casserole.
6. Add the remaining ingredients.
7. Cover for 2-3 minutes. Do not overcook the vegetables.
8. Season with salt and pepper according to taste.
9. Serve hot with steamed rice.

Suggestion:

You can also add quails egg.

Dinengdeng ng Ilocano

Dinengdeng ng Ilocano Ingredients:

 

1 milk fish (bangus); fried or grilled
1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
Bagoong isda
3 cups water

Dinengdeng ng Ilocano Cooking Instructions:

 

In a casserole, bring water to boil. Add onion, ginger, and tomatoes. Let stand for 3 minutes.  Season  with bagoong and continue boiling for 5 minutes.  Remove the scum that rises on top of the liquid and then drop the milkfish.  Simmer for 5 minutes, then add vegetables. Cook until vegetables are done.  Adjust seasoning according to taste. Serve hot!


Cooking Tip:

You can use other fish and seafood like tilapia, shrimp or shellfish.
You can also use or add other vegetables like sweet potato and malunggay fruits.

Arroz Caldo

( Filipino Chicken and Rice soup )

 Ingredients:

 

1 medium onion, chopped
3 cloves garlic, minced
3 pieces of ginger, sliced in thick chunks
2 lbs chicken (a combination of boneless, skinless thighs and breast works well), cut into bite size pieces
1-2 tablespoons patis (fish sauce), to taste. If you don’t have this handy, just use salt!
freshly ground black pepper, to taste
8 cups chicken stock, low sodium
1 cup jasmine rice
4 scallions, finely sliced

Directions:

In a large stock pot, saute the onion, garlic and ginger over medium heat until onion starts to become transparent, about 5-7 minutes. Add chicken, patis/fish sauce and pepper. When the chicken is cooked, add chicken stock and rice. Bring to a boil, then lower heat to simmer. Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently and adjust seasoning as necessary. Take out the medallions of ginger (no one really likes biting into chunks of ginger!).

Garnish with scallions and freshly ground black pepper before serving and you can also put boiled egg to go with your chicken.

 

Tinolang Manok

Chicken Tinola

Ingredients

• 1 whole chicken, cut into serving pieces
• 36 ounces Water
• 1/2 pc small green papaya, cut into wedges
• 1 tbsp garlic, minced
• 1 medium sized onion, chopped
• 1 thumb ginger, cut into strips
• 2 tbsp fish sauce
• Hot chili leaves

Cooking Procedure

1. Sauté the garlic, onion, and ginger
2. Put-in the chicken and cook until color turns light brown
3. Add the fish sauce and mix well
4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
5. Add the green papaya wedges and simmer for 5 minutes
6. Add the hot chili leaves
7. Add salt and pepper to taste
8. Serve hot.

Balbacua

Ingredients:

1 kilo ox tail
1 teaspoon whole black pepper or peppercorn (pamintang buo)
thumb size ginger
1 medium size onion
1/2 cup minced spring onion
some chili pepper
1 beef cube ( knorr)
Salt


Procedure:

1. In a big pot, put the oxtail, ginger, onion, beef cube and peppercorn, put water that is enough to make the meat tender.
2. When the oxtail is already tender put some salt to taste, simmer until it is so tender.
3. Serve it with spring onion and chopped chili peppers if you want it a little hot.

Nilasing na Hipon

 

Ingredients:

• 1 kilo of Prawns or Gambas ( count three to four pieces per person depending on the size)
• 4 tablespoon of olive oil
• *I highly recommend using olive oil than normal cooking oil, health and taste wise is better
• 1 red onion chopped
• 1 red bell pepper chopped
• 2-3 siling labuyo (hot chili pepper) this is optional
• 1 tablespoon of butter (about 15 g)
• half a glass of alcohol
• * you can use any of the following: Lambanog, Sake, Tequila, Gin, Vodka or even Beer
• 1 tablespoon of any alcohol (optional if you are doing flambé)

Procedure:

Start by cleaning and preparing the prawns or shrimp.  If you are using big prawns it is advisable to take off their shells but leave their head and tail for presentation.  Otherwise for small shrimps you can just leave it as it is.  It is better to use fresh shrimps for this recipe.  In a deep salad bowl prepare the marinade.  Mix together olive oil, the alcohol, salt and pepper.  Mix well and pour over the shrimps or prawns.  Let it marinate for about an hour. Afterwards, get all the shrimps and pat it dry with a paper towel. In a wok or pan melt the butter  with  one tablespoon of olive oil and put the marinated shrimps (without the marinating juice) .  Add together the red onion and red bell pepper and chopped siling labuyo.  Stir fry for about three to five minutes ( it depends on the size of your shrimp, smaller shorter cooking time). You can pour this over a bowl of rice as a topping or put in a sizzling plate with a tablespoon of alcohol to do a flambé afterwards.

*flambe is to put the entire dish on fire with the help of the alcohol you added.  You can do this with vodka, tequila, gin, or sake. Right after you pour the alcohol let it burn with the help of a match stick.  But be careful in doing this.

Adobong Manok

 

 

 

 

 

 

Ingredients:

* 3 lbs chicken pieces, bone-in
* 1/2 cup soy sauce
* 2/3 cup vinegar
* 1 -2 garlic clove, crushed
* 2 bay leaves
* 1 teaspoon peppercorn
* salt

Directions:

Bring to a boil the first 6 ingredients. Simmer for about 50 minutes until the chicken is tender and sauce is reduced by half. I simmered with the lid on for about 35 minutes and took the lid off the last 15 to let the sauce reduce.

Add salt to taste. Serve hot with rice.

This is good for 6 persons.

 

 

 

 

Escabecheng Tilapia

 

 

 

 

 

 

Ingredients

Protein:

Whole tilapia ( St. Peter’s Fish )

Wet Ingredients:
 
1 cup water
2 tbsp. canola oil – for sauce
½ cup canola oil – for fish
½ cup of white vinegar
2 tbsp. Patis ( Fish Sauce )


Dry Ingredients:
½ tbsp. white pepper
2 tbsp. cornstarch
¼ cup brown sugar
1 tbsp. salt


Vegetables:
 
6 cloves minced garlic
1 large chopped white onion
¼ cup ginger cut into strips
1 small red bell pepper cut into strips
1 small yellow bell pepper cut into strips
1 small carrot cut into strips

Instructions

1. Rub the fish all over with salt.
2. Heat oil in a frying pan and fry fish on both sides until crispy.
3. Set aside fish.
4. Heat oil in a clean (in the same or separate) pan. Sauté garlic and onion then add ginger.
5. Add brown sugar and fish sauce to taste.
6. Toss in carrots and bell peppers.
7. Season with black/white pepper.
8. Pour in vinegar.
9. Mix cornstarch with water and add to pan until it thickens the sauce.
10. Place the fish in the pan with the sauce and cook for a couple of minutes.
11. Turn off stove, plate the fish, and serve.

Nilagang Baka

Nilagang Baka Recipe
            ( Beef Stew )

INGREDIENTS:

 1kg Beef Bones, with marrow inside
1kg Beef Brisket, cut into chunky cubes
7-8 whole black peppercorns
1 tspn coarse table salt
3-4 bunches of petchay (pak choy), trimmed and rinsed
3 medium potatoes, peeled and cut into chunky cubes
20 string beans, trimmed and rinsed
1/4 cabbage, trimmed and cut roughly into big pieces
1 large onion, peeled and cut into large cubes
enough water for the cooking process

COOKING PROCEDURE:

~  Rinse your Beef Bones well with cold water and at the same time with a small knife, scrape the end bits to get rid of the boney paste.  Place your Beef Bones inside a large pot and cover with cold water (water level should be just above the bones).  Bring to boil and lower the heat so that the liquid is just simmering.

~  Skim the scum/dirt off the top occasionally and dispose.  Simmer the Beef Bones for about 1 hour and then add in your Beef Brisket.  Bring to boil and let it simmer down, and don’t forget to skim the dirt off the top once again.  IMPORTANT: Skim the scum/dirt as much as possible while simmering.

~  Add in your peppercorns and onion, simmer for another 2 hours.  Liquid will reduce to half, add in your salt and stir it through.  After a couple of minutes, take out your Beef Bones and place in a separate bowl, slightly cover with cling wrap so  it won’t dry out.

~  Add in your cabbage and potatoes , make sure you fully immersed them in the simmering broth.  Cover the pot with the lid and simmer for 5 minutes .  Stir in your string beans and cook for a further a minute or so, covered the pot with the lid again.

~  Place your petchay on top of your Nilagang Baka, cover with lid and turn off the stove.  Leave your pot on top of the stove burner to finish of the dish.  Once the dish is ready to be served, arrange your Nilagang Baka on a large serving bowl. 

NOTES:

• This recipe is more than enough for 2 adults and 2 kids.

• Beef Bones were removed before adding the vegetables to create more space for the vegetable to be fully immersed on the broth.

• Be diligent on skimming the surface to collect the scum/dirt so that your broth would be clear and doesn’t look like murky dish water at the end of the cooking process.

• Please don’t overseason your Nilagang Baka with more additional salt as the potatoes tends to absorb the saltiness.  Better to place your seasonings (salt/patis & calamansi/pepper) on the table for individuals to add on their servings if they feel that it is underseasoned.

 

Sizziling Beef Sisig

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 lb beef, chopped medium-fine
1 red onion, diced
soy sauce - 2 Tbsp calculated, season to taste
lemon juice - 1 oz calculated, season to taste
vinegar - 2 Tbsp calculated, season to taste
2 jalapeno peppers, finely diced
1/2 Tbsp oil

Directions

Saute beef in oil with onions & peppers. Add sauces, cook down a bit. Serve with rice.

Serving Size: Makes 4 servings (4 oz beef)

Papaitan

Papaitan Ingredients:

1/2 kilo following beef innards; cut in 1" cube

• tripe
• liver
• kidney
• heart
• pancreas
• intestines

1 cup beef tenderloin; cut in 1/2" cubes
1/4 cup bile
1 onion; minced
4 cloves garlic; minced
1 head ginger; minced
1/4 cup onion leaves
5 Philippine bird's eye peppers (siling labuyo)
Salt and pepper
Fish sauce

Ingredients for cleaning and boiling the innards:
1 lemon; sliced(optional)
8 kalamansi; sliced (optional)
Banana leaves (optional)
1 ginger root; crushed

Papaitan Cooking Instructions:

Wash and mash the raw innards with salt and banana leaves to get rid of the odor. When cleaned, boil in a large kettle with ginger and lemon or kalamasi until tender. Cut into 1/2 inch cubes/lengths. Set aside.
Saute ginger, garlic, and onion. When onion appears translucent, drop the beef innards. Spice with salt and pepper and continue sautéing until enough broth comes out from the innards. Pour enough water to cover the mixture. Bring to a boil and then drop the beef tenderloin. Stew the mixture until cooked, then drop the siling labuyo.
Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste. Serve hot in a bowl and garnish with chopped onion leaves.

Cooking Tip:

To make it healthy and if you have the time, cook the papaitan long before you intend to serve. Let it cool, then refrigerate. All the fat will solidify, and you can easily scrape it from the surface. The taste will not change, it will even improve as the meat and all the condiments will have blended so well in the broth already.
Stewing the mixture in low fire for long hours until it becomes yellowish in color will bring the best result.

Calamansi juice will further enhance the taste. And if you want a stronger pepper aroma but not the spice, put some chopped siling haba.

Kare-kare Recipe

INGREDIENTS:

• 2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths ( I used beef hocks)
• 6 tbsp peanut butter 
• 1 bundle sitaw or long beans (cut 3" length)
• 2 bundles bokchoy
• 2 cloves garlic (crushed)
• 1 medium onion (sliced)
• 1 tsp achuete powder for coloring 
• 1 medium eggplant (cut into 6 pieces)
• 1 tbsp fish sauce
• bagoong or shrimp paste  

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HOW TO COOK KARE-KARE: Boil the pork hocks until soft. Set aside. Reserve the broth.  In a wok, saute garlic and onion.  Add pork hocks and fish sauce. Cook for few minutes.   Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.  Add the vegetables and cook until vegetables are tender. Stir occasionally.  Season with salt to taste. Serve with bagoong or shrimp paste.