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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