Chili Crabs

Ingredients:
1 k. crabs (about 4 pieces)
2 cups canola oil
1 tbsp. each garlic & ginger, chopped
1 green bell pepper, cubed
1 cup hot banana catsup
¼ cup soy sauce

Directions:
Cut crabs into two leaving the shells as they are.
Fry crabs in hot canola oil for 5 minutes, covered.
Turn the other side and cook for another 5 minutes.
Transfer crabs to a plate.
Leave ½ cup oil in the pan where the crabs were cooked and sauté ginger and garlic; add bell pepper, catsup and soy sauce.
Let boil and add crabs, simmer for 2 minutes.
Transfer crabs to a serving plate and pour sauce over.

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Deep-Fried Crab Legs with Sweet and Sour Chili Sauce

Ingredients:
100 gms shrimps, peeled and minced
30 gms. Crab meat
2 gms. Green bell pepper, chopped
2 gms. salt & pepper powder
10 gms. sugar
1 pc. egg
80 gms. crab claws
30 gms. chili sweet & sour sauce
20 gms. breadcrumbs

Garnish:
Carved vegetables

Directions:
Marinate minced shrimps with salt, pepper powder and sugar.
Mix red and green bell peppers with shrimp, crabmeat then wrap into crab claw.
Dip in egg and breadcrumbs, deep fry.
Garnish with curved vegetables.

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Adobong Kuhol

Ingredients:
½ k. kuhol (snails)
garlic, chopped
2 tbsps. soy sauce
Pinch of salt & pepper
1 pc. spring onions, chopped
Siling labuyo (optional)

Directions:
Heat oil.
Add the garlic, followed by the kuhol, chopped garlic, and soy sauce.
Season with salt and pepper.
Sprinkle spring onions on top.
Add 1 teaspoon of chopped siling labuyo if a more spicy taste is preferred.

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Fiesta Paella

Ingredients:
½ k. mussels, thoroughly washed & cleaned
4 cloves garlic, crushed
1 med. onion, sliced
¼ k. shrimps
1 (250 gms.) Spaghetti Sauce
¼ k. squid, cleaned & cut into rings
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
½ cup green peas
1 cup Swift Jamon de Bola, cubed
2 cups rice, cooked
2 cups malagkit rice, cooked
1 tbsp. parsley, chopped

Directions:
Boil tahong until shells open.
Drain and set aside.
In a paellera or wok, sauté garlic, onions and shrimps in oil.
Pour in Fiesta Spaghetti Sauce and simmer until slightly thickened.
Add squid, bell peppers, green peas and Swift Jamon de Bola.
Simmer for 5 minutes.
Add mussels, cooked rice and malagkit.
Mix and blend thoroughly.
Sprinkle with parsley before serving.

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Pancit Guisado

Ingredients:
½ k. bihon bihon (noodles)
¼ k. pork sliced
¼ k. shrimp
½ cup kinchay, sliced 1"-length
cabbage, sliced
2 pcs. bean curd
½ cup onions, chopped
2 pcs. tomatoes
fish sauce
Cooking oil
Soup stock

Directions:
Cook the pork until tender and slice.
In a separate pan, fry the bean curds; set aside.
Saute the garlic, onion and tomatoes; followed by the shrimps.
Add the pork and bean curd.
Season with fish sauce.
Add the cabbage and kinchay.
Add the stock.
Allow to simmer for a few seconds.
Add the noodles and stir, until it has absorbed all the liquid.
Serve immediately.

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Kilawin Tanguigue

Ingredients:
100 gms. tanguigue fillet (large dice)
250 ml. white vinegar
1 tsp. iodized salt
For the marinade:
100 gms. red bell pepper, diced
10 gms. red chili (optional)
50 gms. ginger, minced
60 ml. calamansi juice
250 ml. vinegar
20 gms. sugar
Salt

Directions:
Combine all ingredients for the marinade in a blender.
Puree until smooth.
Season marinade with salt.
Add more sugar if necessary.
In a stainless or ceramic bowl, "wash" the diced tanguigue fillet with vinegar and salt.
Discard the vinegar.
Add the marinade and let is stand for a few before serving.

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Grilled Tanguigue

Ingredients:
1 slice marinated tanguigue
Buttered vegetables (potato, carrots, broccoli, Baguio beans)
Seasoning
Lemon juice
Java rice

For the marinade:
Lemon seasoning
Chicken powder
White pepper

Directions:
Mix all ingredients for the marinade and marinate the tanguigue slice for at least half an hour.
Place the fish in a greased wire grill.
Turn fish once in a while.
Grill the fish for at least 20 to 30 minutes.
Serve with buttered vegetables, java rice, additional seasoning and lemon

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Leche Flan

Ingredients:
2 oval leche flan molds of 2 cups capacity each
2/3 cup granulated sugar for the pans
4 whole eggs
4 egg yolks
1 tall can condensed milk (1-2/3 cups)
1 tall can evaporated milk (1-2/3 cups)
½ tsp. rind of lemon or lime, grated
Steamer, half-filled with water
Aluminum foil

Directions:
Caramelize sugar in a non-stick pan set over high fire.
Lower fire when sugar is caramel-colored.
Tilt pan to even out caramel; pour on oval molds.
Put remaining ingredients in a bowl and mix lightly.
Strain over caramel-lined pans.
Double up foil and cover molds with a 1"-overhang on the sides.
Crimp edges to seal well.
Steam over medium heat for 35 to 40 minutes.
Cool, remove foil and loosen edges of leche flan with metal spatula.
Put serving platter on top; invert.
Serve cold.

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Chicken with Gravy

Ingredients:
1 k. chicken, cut into 9 pieces (you may use 1 k. drumstick or any of your favorite chicken cut)
1 big head garlic, crushed with skin on
¼ cup soy sauce
2 tbsps. sinigang powder mix (gives a better flavor than calamansi)
1 tsp. rock salt
1 tsp. ground peppercorn

For dredging:
1 cup all purpose flour
1 egg, slightly beaten
1-½ cups sprite or beer

For the gravy:
¼ cup all purpose flour
¼ cup oil (used for frying the chicken)
1 pc. chicken cube
2 cups water
1 tbsp. soy sauce
¼ tsp. ground pepper
½ cup button mushrooms, chopped (optional)

Directions:
Mix well the garlic, soy sauce, sinigang mix, salt and pepper.
Marinate the chicken pieces in the mixture for 1 hour (or preferably up to eight hours) in the refrigerator.
Mix thoroughly dredging ingredients in a bowl.
Coat the chicken with all purpose flour then dredge well in flour-Sprite-mixture.
Heat 4 cups canola oil in a deep pan.
Lower fire before adding 4 to 5 chicken with fork, cook until nicely brown and blood is black when tested with fork.
Drain on paper napkins.

To make gravy:
Put all ingredients in a pan except pepper and mushroom; mix with wire whisk until boiling. Season with pepper, then mushrooms if desired. Serve with chicken, garnish with parsley or spring onions.

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Ginumis

Ingredients:
¼ cup small white sago or tapioca
2 tbsps. panutsa syrup
1/8 cup coconut milk
1 tsp. pinipig
2 scoops ice, crushed

Directions:
In a glass, put white sago, panutsa syrup and coconut milk.
Add the crushed ice.
Top with pinipig.

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Beef and Peppers

Ingredients:
1/4 cup flour
1/2 tsp. garlic powder
1 cup beef tenderloin, cut into cubes about 2"-thick
2 tbsps. cooking oil
1 cup chili sauce
1/2 cup wine vinegar
1/4 cup brown sugar, packed
2 tbsps. worcestershire sauce
2 tsps. salt
2 tsps. prepared mustard
2 pcs. onion, sliced into thick rings
2 pcs. green bell pepper, cut into cubes
2 pcs. red bell pepper, cut into cubes

Directions:
Combine flour and garlic powder.
Dip beef tenderloin in the mixture to coat both sides.
Heat oil in large skillet.
Add tenderloin and brown well on both sides.
Drain off any excess fat.
Combine chili sauce, vinegar, sugar, Worcestershire sauce, salt and mustard and pour over tenderloin.
Cover and simmer for 45 minutes or until tender.
Lay an onion slice on each tenderloin and spinkle green and red bell pepper cubes over all.
Cover and continue cooking until very tender.

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Caesar Salad Pinoy Style

Ingredients:
½ k. letsugas Tagalog
1 tbsp. oil
½ cup Chinese ham, diced
2 pcs. pan de sal
1 tbsp. margarine
¼ cup quezo de bola, grated
For the dressing:
1 tsp. garlic, chopped
2 pcs. eggyolk
2 tbsps. bagoong balayan, mashed & strained
½ tsp. calamansi juice
1 tsp. mustard
3/4 cup corn oil
¼ tsp. black pepper, freshly ground
¼ tsp. salt, iodized
1 tsp. worcestershire sauce
2 tbsps. quezo de bola, grated

Directions:
Separate letsugas Tagalog leaves.
Wash in running water.
Shake to remove excess water.
Pat dry.
Cut into two the length of the leaves.
Chill.
In a saucepan, heat the oil.
Add the Chinese ham and sauté until crisp.
Set aside.
Cut the pan de sal open.
Spread margarine on each open half.
Cut into cubes.
In the same pan used in the Chinese ham, stir fry the bread cubes until crisp.
Set aside.
Combine crushed garlic with strained bagoong balayan, calamansi juice and mustard. Mix well.
Blend in egg juice and mustard.
Mix well.
Blend in eggyolk.
Pour oil into the egg mixture gradually, blending well after each addition.
Season with salt and pepper.
Add Worcestershire sauce and grated quezo de bola.
Pour a little amount of dressing into the chilled letsugas Tagalog.
Toss leaves gently to coat well with dressing.
Transfer to individual plates.
Top with sautéed Chinese ham, pan de sal "croutons" and grated quezon de bola.

(Variation: Letsugas Tagalog may be replaced with other lettuce varieties in season. Pan de sal may be replaced with sliced bread.)

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Hopia de Piña

Ingredients:
For the filling:
500 gms. crushed pineapple in heavy syrup
250 gms. sugar
150 gms. light syrup
For the outer crust:
500 gms. all-purpose flour
90 gms. sugar
270 gms. water
1 tsp. salt
2 pcs. eggyolks

For the paste for the crust:
375 gms. soft flour
200 gms. butter or lard
For the eggwash:
1 pc. egg

Directions:
To prepare the filling:
Combine all ingredients and cook over medium heat for 25 to 30 minutes or until sticky and almost dry; set aside.
Cool or refrigerate.

To prepare the outer crust:
Place flour on a flat surface and make a well in the center and knead.
Make sure dough is still underdeveloped (dough is soft and breaks easily).
Set aside.

To prepare the paste for crust:
Mix ingredients for paste.
Set aside.
Fluff down the outer crust dough.
With the aid of a rolling pin, form dough into a rectangle that is ½" -thick.
Spread paste on the surface of the outer crust dough.
Fold one end of the dough going towards the middle.
Fold the other end going to the same direction.
Flatten to ½" -thickness again using the rolling pin.
Repeat 2 more times then divide dough into 3 pieces.
Form each piece into a "baston" then cut into 20-gram equal portions.

Flatten each dough piece and place 10-gram filling.
Mould.
Brush with eggwash.
Bake in a preheated oven at 350ºF for 25 to 30 minutes.
Makes 70 pieces.

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Grilled Bulgan (Seabass)

Ingredients:
Bulgan (seabass), cleaned & split in the middle
Achara

For the marinade:
Calamansi juice
Salt
Pepper
Garlic
Tanglad (lemongrass)

Directions:
Mix the marinade mixture.
Marinate the fish for an hour.
Grill the fish until done.
Serve with achara.

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Dulce Platanas

Ingredients:
2 pcs. saba banana or plantain
Lime rind, grated
Water
Brown sugar
Cinnamon
Sesame seed

Directions:
Melt the brown sugar in water.
Add the cinnamon.
Add the saba banana and cook until done.
Simmer until the sauce has reduced.
Remove the saba banana and plate, top with the sauce and garnish with grated lime rind and/or sesame seeds.

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Pita Bread

(Pita is flat, round known as the Syrian, Greek or Middle Eastern flat bread. Butter is not an ingredient of pita, instead it is used in the bread.)

Ingredients:
½ tbsp. active dry yeast
3/4 cup lukewarm water
1 tsp. salt
½ tbsp. olive oil
2 cups whole wheat flour
1 cup bread flour

Directions:
In a large bowl, mix yeast in ½ cup warm water.
When completely dissolved and foamy.
Stir in the remaining water mixed with salt and olive oil.
Mix well, then stir in the flours, holding back a little on whole wheat flour.
Turn the dough out on top of the floured surface and knead for about 10 minutes, adding more flour as necessary to make a firm and elastic dough.
Put the dough on a large, lightly floured surface and roll into a long cylinder, then cut into 6 equal portions.
Form each into a ball, let rest for 5 minutes.
With a heavy rolling pin, roll each ball flattening to a disk.
Cover with plastic cling wrap.
Let rest for 30 minutes.
Bake for 6 minutes at 500ºF.

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Paella de Pato (Duck Paella)

Ingredients:
100 gms. duck portion
3 tbsps. olive oil
1 cup rice
¼ cup pisto
2 cups broth
Pinch of saffron
Salt & pepper

For the garnish:
½ tbsps. snails (escargot)
12 pcs. green olives
2 slices orange

Directions:
Saute rice in olive oil, put pisto and broth.
Put saffron, making sure that the broth is boiling and continue cooking.
Add the duck and arrange.
Continue boiling in strong fire and put the garnish (escargot), cover and cook for 15 minutes in slow fire.
Serves 2.

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Ilocos Pinakbet

Ingredients:
2 tbsps. cooking oil
1 tbsp. garlic, finely minced
½ cup onion, finely chopped
750 gms. pork, diced
5 pcs. ginger
4 pcs. ripe tomatoes, cubed
½ cup shrimp paste (bagoong alamang)
½ cup water
3 pcs. eggplants, sliced
2 cups squash, sliced
300 gms. okra
300 gms. sitaw
Salt & pepper to taste

Directions:
Heat the oil in a saucepan and sauté the garlic and onion.
Add the pork.
Stir and cook for 15 minutes.
Add the ginger and tomatoes and cook for 10 minutes.
Add the shrimp paste and stir for 3 minutes.
Add the water and bring to a boil.
Add the eggplant, squash, okra and sitaw.
Simmer for 15 minutes.
Season with salt and pepper if desired.

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Adobong Pusit

Ingredients:
6 pcs. squid, medium-sized, cleaned, remove ink bag and dilute in:
1/2 cup water
3 tbsps. Mama Sita's Coconut Nectar Vinegar
2 tbsps. cooking oil
1 tbsp. garlic, crushed
1 tsp. ginger, chopped
1 pc. onion, coarsely chopped
3 pcs. tomatoes
2 tbsps. Mama Sita's Oyster Sauce
1 tsp. sugar
1/4 tsp. salt
2 tbsps. kutsay, minced Dash of ground black pepper

Directions:
In a small saucepan, combine the squid, Mama Sita's Coconut Vinegar, and water.
Bring to a boil and simmer until tender.
Sauté ginger, garlic, onion, and tomatoes in cooking oil.
As the tomatoes start to wilt, add the squid mixture and stir-fry.
Pour in the rest of the ingredients and simmer for 5 minutes.
Serve hot with rice.

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Beef Stew Pasta

Ingredients:
6 cups spaghetti pasta, pre-cooked
2 tbsps. parsley, chopped

For the beef stew:
½ cups olive oil
1 cup celery, sliced into 2"-sticks
1 cup carrots, sliced into 2"-sticks
1 cup white onions, quartered
2 pcs. bay leaf
600 gms. beef brisket, cut 1-½:-cubes
2 cups marinara sauce
2 ltrs. water
Salt
Pepper

Directions:
Place all the ingredients (except salt and pepper) in a stock and bring to a boil and simmer until the beef is fork tender for about 2 hours.
Do not season with salt and pepper until beef is tender.
If needed, add more water to the stew.
When the stew is ready, just place the pasta in a pasta bath and drain the pasta well and place pasta in serving bowl.
Top the pasta with the beef stew and garnish with chopped parsley.

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Fillet of Maya-Maya with Sweet-Sour Ginger Sauce

Ingredients:
½ k maya-maya, fillet but skin-on, sliced into big pieces with equal thickness
Rock salt
¼ inch ginger, peeled and crushed

For the escabeche sauce:
Pre-mix in advance...
250 ml. pure sukang tuba
250 ml. water
90 gms. sugar
15 gms. rock salt
1 pc. green sili, long

Directions:
Season fillet with rock salt then set aside.
Heat oil in a frying pan then add fish, skin side down.
Slightly brown the fish then turn over.
When fish is half cooked, remove from pan and set aside.
Brown the garlic in the same pan then add the ginger and brown too, without burning the garlic.
Push the ginger and garlic to the side of the pan then add the fish.
Add the sauce and bring to a boil without stirring.
Add the sili.
Cook the fish in the sauce until done and simmer the sauce until the vinegar is cooked and the sweet and sour balance is achieved.

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Banana Cake with Caramel Topping

Ingredients:
1 (230 gms.) pkg. oven toaster banana cake mix
3 tbsps. cooking oil
4 tbsps. water
2 bananas, ripe & mashed
1 med. egg

For the caramel topping:
½ cup brown sugar
¼ cup evaporated milk
1/3 cup butter
½ cup nuts, chopped

Directions:
Preheat oven to 350ºF.
Grease and line a 6"-round pan.
Combine cake mix, oil, water, banana and egg in a bowl.
Beat with a wooden spoon until smooth, about 50 strokes.
Pour mixture on prepared pan and spread evenly.
Bake for 30 to 35 minutes or until toothpick inserted at the center comes out clean and dry.
Cool.
Combine all ingredients for the topping and let boil for three minutes until thick.
Spread over cake; let cool.
Note: If using an oven toaster, follow procedure written at the back of the box.

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Adobong Manok (Chicken in Savory Sauce)

Ingredients:
3 cups chicken or pork, cut into serving pieces
1 pouch Mama Sita's Savory Sauce (Adobo) Mix dissolved in 1/4 cup water

Directions:
In a casserole, combine the meat and the dissolved Mama Sita's Adobo (Savory Sauce).
Mix.
Cook over medium heat.
When the sauce starts to boil, lower the heat and simmer.
Stir once in a while to prevent the sauce from sticking to the pan.
Continue cooking until the meat is tender and the sauce is slightly thick.
Remove from heat and serve with steamed rice.

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Chilled Mango Pudding

Ingredients:
200 gms. fresh mango puree (from 1 pc. ripe mango)
1/4 cup full cream milk
1/2 cup refined sugar
1 tbsp. unflavored gelatin
1/4 cup water
1/4 cup butter, melted
1 cup all purpose cream, chilled
1/4 cup small sago, cooked

Directions:
Combine mango puree, milk and sugar in a bowl.
Whisk and blend well until sugar is dissolved.
Set aside.
In another bowl, combine water and gelatin. Let stand for 5 minutes then heat mixture until gelatin is dissolved.
Mix in butter, blend well. Blend in gelatin mixture with mango mixture.
Whip cream until stiff and fold into mango mixture.
Mix well.
Fold in sago.
Pour into 5 dessert glasses and chill.
Serve with sliced mangoes and added cream on top.
Makes 5 servings.

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Asian Chicken Salad

Ingredients:
3 cans chicken chunks in water, drained
300 gms. mixed lettuce greens
1 pc. red bell pepper, thinly sliced & blanched
1 cup jicama (singkamas), sliced into thin strips
1 cup mango balls
½ cup wanton wrapper, cut into thin strips & then deep fried

For the ginger soy vinaigrette:
¼ cup soy sauce
½ cup rice wine vinegar
¼ cup corn oil
1/3 cup sugar
2 tbsps. sesame oil
2 tbsps. sesame seeds
1 tbsp. ginger, minced

Directions:
Wash lettuce and pat dry.
In a salad bowl, combine lettuce, red bell pepper, jicama and mangoes.
Top with chicken chunks and fried wanton.
For the vinaigrette, combine all ingredients in a jar.
Shake very well.
Drizzle on top of the salad greens.
Makes 4-5 servings.

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Adobong Bulalo

Ingredients:
4 pcs. beef knuckles, sliced approximately 180 gms. each
100 ml. soy sauce
80 ml. Vinegar
40 gms. garlic
3 pcs. chili finger
1 pc. bay leaf
Salt to taste
Water as needed
50 ml. cooking oil

Directions:
Season beef with salt.
Heat oil in a pan.
Sear both sides of beef.
Remove oil, pour vinegar, soy sauce, water, chili, garlic and bay leaf.
Simmer until beef becomes tender.
Serve hot with pickled papaya.

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Cassava Cake

Ingredients:
7 cups cassava, grated
3 pcs. whole egg
2 1/2 cups sugar
1 can condensed milk
1/4 cup margarine

Directions:
Mix all the ingredients in a saucepan until texture becomes fine.
Arrange the mixture in a muffin pan.
Bake for 30 to 35 minutes.
Serve.

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Banana and Langka Spring Roll

Ingredients:
1 pc. saba banana, thinly-sliced
40 gms. sweetened langka
3 pcs. lumpia wrapper, small
2 tbsps. brown sugar
5 gms. sesame seeds
1 scoop vanilla ice cream
For the flour paste:
1 tbsp. flour, diluted in
1 tbsp. water

Directions:
Place the sliced bananas and langka on the lumpia on the lumpia wrapper.
Sprinkle brown sugar.
Roll and seal with flour paste.
Fry until golden brown.
Roll cooked turon on toasted sesame seeds.
Serve with vanilla ice cream.

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Gintong Alimango

Ingredients:
800 gms. male crab
1 tsp. salt
65 gms. butter
150 gms. garlic
1 tsp. whole black pepper

Directions:
Clean the crab, season with salt then steam for 10 minutes.
Set the crab on a platter then put the butter, garlic, pounded black pepper on top of it.
Bake for 5 to 10 minutes.

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Buntan Crab

Ingredients:
1 pc. young coconut (buko)
10 gms. iodized salt
50 ml. coconut milk
20 gms. ginger
25 gms. onion leeks
250 gms. crabs

Directions:
Clean the crab.
Add the iodized salt, young coconut, coconut milk, ginger and onion leeks.
Cook until soft.
Serve hot.

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Chicken Celery Soup

Ingredients:
2 cups macaroni, uncooked
½ k. chicken breast
6 cups water
1 cup onion, chopped
Celery leaves from stalks
1 med carrot, quartered
2 tsps. peppercorns
1 tsp. cornstarch
3 stalks celery, chopped
1 tsp. salt
½ tsp. pepper
2 cups full cream Milk

Directions:
Cook macaroni according to package directions; set aside.
Boil chicken with onion, celery leaves, carrots and peppercorns until tender.
Strain and set aside stock.
Debone chicken and flake; set aside.
Dissolve cornstarch in ½ cup chicken stock and bring to a boil; add celery stalks, salt, pepper, diluted cornstarch and milk.
Reduce heat; add cooked chicken and macaroni.
Simmer for a few minutes, or until the broth is slightly thickened.
Correct seasonings.
Serve hot.

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Braised Sharksfin Soup With Crab Coral

Ingredients:
15 gms crabmeat
15 gms crab coral
80 gms sharksfin, shredded
150 gms soup stock
1 tsp soy sauce
1 tsp Shaoshing wine
1 tsp potato starch
Salt & pepper to taste

Directions:
Steam the sharksfin 8 to 10 minutes.
Blanch the crabmeat and crab coral.
Pour the superior stock, add some soy sauce, Shaoshing wine, salt & pepper.
Place the crab meat and crab coral, then thicken the soup with potato starch.
Serve hot.

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Oven Roasted Lamb Loin with Chateau Potato and Brussels Sprouts in Cumin Sauce

Ingredients:
640 gms. lamb loin
1 k. chateau potatoes
300 gms. bruseels sprouts
100 gms. butter
50 mgs. cumin
300 ml. cream
100 ml. white wine
50 gms. onion, chopped
30 gms.parsley, chopped
Salt & pepper

Directions:
Season lamb loin with salt and pepper.
Heat oil in black pan.
Pan-fry lamb loin both sides until golden brown.
Put inside the oven until cooked.
Blanch in boiling, salted water.
When cooked, remove from heat and toss in soft butter, parsley, salt and pepper.
Blanch brussels sprouts in salted boiling water and toss in soft butter, salt and pepper.
Makes 4 servings.

Sauce:
Sauté onion and cumin in butter.
Deglaze in white wine till reduced.
Add cream and simmer until it reaches a sauce consistency.
Add butter and blend in osterizer.
Strain.

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Grilled Veal Chop with Parsley Potato and Vegetables

Ingredients:
180 gms. veal chops
1 pc. potato, large
20 gms. broccoli flower
20 gms. cauliflower
20 gms. carrots
60 gms. unsalted butter
10 gms. iodized salt
5 gms. ground white pepper
Parsley for potato, chopped
Parsley leaves for garnishing

Directions:
Season veal chops with salt and pepper and let stand for 5 - 10 minutes before grilling.
Meanwhile, prepare vegetables and blanch.
Set aside.
Cut potato in olive shape, blanch and set aside.
Grill veal chops 5-8 minutes on one side, and another 5-8 minutes on the other side. Keep warm.
Cook vegetables and potato on butter and season with salt and pepper.
Arrange veal chops in a plate, placing the potato sprinkled with chopped parsley on the left, and the vegetables garnished with parsley leaves on the right side.
Serve hot.

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Stir-Fried Baguio Beans with Minced Pork

Ingredients:
Baguio beans, sliced
Minced pork
Garlic
Cooking oil
Seasoning

Directions:
Sauté baguio beans together with the minced pork and garlic.
Add seasoning when cooked.

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Paella Verde (Green Vegetable Paella)

Ingredients:
4 tbsps. olive oil
1 tsp. garlic
12 pcs. tagalog onions
12 pcs celery
1 cup rice
3/4 cup pisto
2 cups broth
2 bundles pechay
20 pcs. olives
12 pcs. leak onions
1 cup green sauce

Decoration:
8 pcs. asparagus
8 pcs. eggplant
4 pcs. pimientos
2 tbsps. green peas

Directions:
In the olive oil, saute all ingredients except decorations.
In the olive oil, saute rice.
After a minute, add the pisto then broth.
Put the vegetables then add the green sauce (prepared on the spot using the blender) then put the decorations.
Cover and cook for 15 minutes in slow fire.

Green sauce:
Blend garlic, olive oil, green vegetables, salt, pepper and eggyolk.

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Kinilaw Na Guso (Marinated Seaweeds in Vinegar)

Ingredients:
180 gms guso (seaweeds)
1 cup vinegar
1 cup onion, chopped
2 pcs tomatoes, chopped
10 gms ginger, sliced
1 tbsp patis
Shredded green mango
Shrimp paste
Calamansi juice

Directions:
Clean the guso thoroughly.
Blanch in hot water.
Steam, drain and toss with the rest of the ingredients.

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Fresh Lumpia

Ingredients:
3 tbsps. cooking oil
1 tsp. achuete
2 cloves garlic
2 tbsps. fat
½ cup onion, chopped
¼ k. pork cubed
1 cup shelled shrimps, coarsely chopped
1-½ cups water
20 pcs. lumpia wrapper
1 cup potatoes, cubed
3 cups cabbage, shredded
2 cups string beans, cut into strips
1 cup garbanzos, cooked
¼ cup kintsay
4 bean curds
1 tsp. salt
2 tbsps. patis
20 lettuce leaves

For the lumpia sauce:
½ cups sugar
3 tbsps. cornstarch
¼ cup soy sauce
1-½ cups water

Directions:
To make the sauce:
Mix together sugar, soy sauce, and water in a small saucepan.
Dissolve cornstarch in ¼ cup water and add into saucepan.
Cook and stir to prevent lumps, till thickened.
Remove from heat and set aside.(Macerated garlic may be served with the sauce.)

Soak achuete in three tablespoons oil; set aside.
Melt fat in skilled and sauté garlic until light brown.
Add onions, pork and shrimps; sauté till well coated with oil.
Also, add water.
Cover and cook over medium heat until the pork is tender.
Add potatoes and cook for 5 minutes more.
Stir in the rest of the vegetables.
Remove achuete from oil.
Add oil into vegetable mixture.
Season with salt and patis.
Cook until all vegetables are done.
Scoop out and cool in a colander, allowing liquid to drain.
When cooked, wrap in lumpia wrappers individually with a leaf of lettuce showing at one end.
Serve with the sauce.

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Mini Ensaymada

Ingredients:
3 tsps. yeast
1 tbsp. sugar
½ cup lukewarm water
1-½ cups evaporated milk
½ cup butter
½ cup sugar
3/4 cup water
8 eggyolks
6-7 cups all purpose flour
½ cup butter
2 cups sweet ham, chopped
Grated cheese

Directions:
Dissolve yeast and sugar in lukewarm water; set aside.
Scald milk, butter, sugar and water; let cool and add the yeast mixture. Stir well.
Add eggyolks and mix until well-blended.
Sift flour into a bowl and add the yeast-milk mixture.
Beat with a wooden spoon until thoroughly blended.
Set aside and let rise until double in bulk.
Roll dough into a long cylinder and divide into equal pieces.
Roll out each piece thinly and brush the surface with butter.
Sprinkle with ham and grated cheese.
Roll as in jelly roll and form into a coil.
Place in greased ensaymada molds and let rise for another hour or until double in bulk.
Bake at 375ºF for 2 minutes.
Brush top with butter, sprinkle with sugar and grated cheese.

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Salted Fish Fried Rice

Ingredients:
4 tablespoons cooking oil
1/2 cup chopped onion
1/2 cup chopped boneless daing
1/2 cup green peas
1/3 cup chopped carrot
4 cups cooked rice
1 beaten egg
1 tsp. white pepper

Directions:
Saute onion and daing in hot oil.
Add green peas and carrot; stir fry for a few minutes.
Add rice, egg and pepper.
Continue stir frying until cooked.

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Banana Pancake

Ingredients:
200 gms. all purpose flour
7 gms. baking powder
2.5 gms. salt
30 gms. Sugar
2 gms. nutmeg, ground
1 pc. egg
240 ml. milk
45 gms. bananas, mashed
10 ml. lemon juice

Directions:
Pre-measure all dry and wet ingredients.
Mix until well blended and smooth.
Ladle per order and according to desired choice of stacks.

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Binagoongang Baboy

Ingredients:
Pork
Bagoong alamang
Garlic
Onion
Tomatoes
Sugar
Vinegar
Fried eggplant
Sili fingers

Directions:
Sauté garlic, onion and tomatoes.
Add pork and stir fry until brown.
dd bagoong, vinegar and sugar.
Pour in water and bring to boil until tender.

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Green Mango and Egg Salad

Ingredients:
250 gms. galunggong (small to medium size)
Salt & pepper
Cornstarch
Oil for deep-frying

For the dressing:
½ cup fish sauce
¼ cup brown sugar or honey
1-2 pcs. red chilis
1 tbsp. cilantro, chopped

For the greens:
100 gms. mixed lettuce greens
3 pcs. green mango, julienned fine
2 pcs. red plump tomatoes, sliced into wedges
1 pc. red onions, sliced thinly
2 pcs. salted eggs, sliced into wedges
20 gms. cilantro leaves

Directions:
Season galunggong with salt and pepper.
Steam galunggong until fully cooked.
Flaked the fish and discard the head and the bones.
Toss the flaked fish with a little cornstarch.
Deep-fry in hot oil until crispy.
To make the dressing:
Combine all ingredients together and adjust seasoning.
Chill until ready to use.
Arrange the lettuce greens on a serving plate or platter.
Combine the rest of the ingredients for the salad with the dressing and arrange on top of the bed of lettuce.
Top with more crispy galunggong flakes and garnish with more cilantro leaves.

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Krispy Tadyang

Ingredients:
350 gms. beef tadyang
8 cups cooking oil
Guyada sauce
Tomato and parsley, for garnish (optional)

Directions:
Score the beef; set aside.
Heat oil t 300ºF.
Deep fry the beef until golden brown and crispy.
Garnish with tomato slices and sprig of parsley.

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Beef Tapa

Ingredients:
1 cup all purpose dressing
2 tbsps. garlic, chopped
1 tsp. salt
¼ tsp. pepper
2 tbsps. liquid seasoning
½ k. beef sirloin, sliced & pounded
1 tbsp. butter for frying

Directions:
Combine all-purpose dressing, garlic, salt, pepper and seasoning.
Marinate beef for 30 minutes.
Heat butter in a pan and fry beef about 1 minute per side.

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Bulalo Soup

Ingredients:
1 pc. beef bulalo, chopped into serving pieces
15 gms. onion leeks, sliced
5 gms. whole pepper, crushed
¼ tsp. salt
½ head cabbage
spring onions, chopped

Directions:
Chop bulalo into serving pieces.
Put in a pan with water.
Cover and boil for 3 to 4 hours or until tender.
Occasionally skim the surface of the water to remove scum.
Add all the other ingredients and boil for 3 more minutes.
Season to taste.
Upon serving, top with chopped spring onions.

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Ginataang Pinakbet

Ingredients:
2 tbsp. cooking oil
1 cup sliced kalabasa
1/2 cup sliced ampalaya
1 cup slice okra
1 cup sitaw, cut 1 1/2 inch long
1 cup sliced talong
1 7 g. sachet flavored ginisa mix
1 cup coconut milk
1 cup kangkong leaves

Directions:
Heat oil, sauté kalabasa, ampalaya and okra for 5 minutes or until vegetables turn light in color.
Stir in sitaw and talong, add ginisa mix and cook for another minute.
Pour in coconut milk and bring to boil.
Cook for 5 minutes more or until vegetables are crisp tender.
Add kangkong leaves and simmer for another minute.

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Golden Maja Kalabasa

Ingredients:
2/3 cup squash, boiled and mashed
1 378 ml. can evaporated milk
2/3 cup water
3/4 cup condensed milk
2 tsps. kalamansi juice
1/2 cup cornstarch
1 tbsp. butter or margarine

Directions:
Combine all ingredients except butter or margarine.
Mix well and bring to a boil while stirring until thickens.
Add butter or margarine.
Pour into a mold and allow to set.
Cut and serve.

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Gwapa Chicken Sisig

Ingredients:
2 tbsps. oil
2 tbsps. garlic, chopped
1 (500 gms.) pack fresh ground chicken
¼ k. fresh chicken liver, minced
½ cup mayonnaise
1-½ cups onion, chopped
2 tsps. ginger, ground
1 tsp. salt
2 tsps. peppercorn, ground
3 chili red pepper, chopped

Directions:
In a heavy skillet or pan, heat oil and saute garlic until wilted.
Over medium-high heat, add liver and ground chicken, stirring continuously until cooked thoroughly.
Remove from the heat, add in the remaining ingredients.
Mix well.
Heat sizzling plate.
Spoon chicken sisig.
Garnish with a nice red chili.
Serve at once.

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Alimanghang (Fried Crabs with Chili Sauce)

Ingredients:
1 k. crab (female or male), cut into 6 pieces & slightly crack with a cleaver
1 egg
Salt & pepper
1/4 cup cornstarch

For the sauce:
60 ml. corn oil
30 gms. onions, minced
30 gms. ginger, minced
50 gms. garlic, minced
10 gms. red chilis, chopped
60 ml. oyster sauce
250 gms. cornstarch, diluted with 60 ml. water
30 gms. spring onions, chopped

Directions:
In a mixing bowl, toss crabs with beaten egg and cornstarch.
Season with salt and pepper.
Deep-fry the crabs until cooked through; set aside.
In a saute pan, saute onions, ginger and garlic with oil.
Add the chilis and oyster sauce.
Add chicken stock.
Adjust seasoning.
Thicken sauce with cornstarch mixture.
Add the crabs to the sauce.
Let it simmer for a few minutes.
Add more stock if sauce appears too thick.
Arrange crab on a serving plate.
Pour sauce over the crab.
Sprinkle with spring onions before serving.

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