FAVORITE RECIPES
(Last update: 10/17/2019)
INGREDIENTS:
1/4 kilogram alamang
3 tbsp cornstarch or flour
Salt n pepper
Ginger, minced
1 medium size red or white onion
3 cloves garlic (optional)
1 tbsp knorr seasoning (optional)
1 tsp oyster sauce (optional)
1 magic sarap (optional)
1 tsp white sugar (optional)
3 pcs kalamansi, squeezed juice (optional)
INSTRUCTIONS:
Place alamang in a strainer, wash and let it stand for a
few minutes to drain the excess liquid. Peel off the onions and garlic and
mince it well. Transfer drained alamang into a bowl and add in your minced
onions, garlic together with the other ingredients. Mix it well.
In pan, heat oil over medium-low fire. When the oil is
hot adjust to low. Use a large spoon to scoop a small patty from your mixture
and fry it on the pan by batches. Turn it over to cook the other side until it
turns crispy and golden brown on both sides. Transfer into a plate lined with
paper towels to remove excess oil.
INGREDIENTS Nutrition
100 g canned tuna in water
125 g creamed corn (2-3 tablespoons fresh corn can be
substituted)
1⁄2 small onion, finely diced
1 tablespoon flour
1 egg
1 tablespoon grated cheese
1 tablespoon chopped fresh parsley (optional)
DIRECTIONS
Mix all the ingredients together in a bowl.
Heat up a frying pan.
When the pan is hot, spoon the mixture in heaped
spoonfuls into the pan.
Cook in batches for about 3 minutes each side, or until
both sides are golden brown.
Remove from the pan, and continue cooking in batches.
Ingredients:
500 g peeled, and cut in quarters potatoes
1/2 cup milk
325 g drained canned tuna in brine
1 chopped spring onion
1/2 cup fresh whole meal breadcrumbs
1/4 cup (or 60ml) olive oil
1/2 cup chopped flat-leaf parsley
1 egg
Directions:
Steam potatoes until tender. Cool.
Place potatoes in bowl, add milk and mash with a fork.
Mix in tuna, green onion, parsley, egg and breadcrumbs.
Shape into 30 patties.
Heat oil in a large frying pan and cook until golden and
crisp on both sides.
Drain on absorbent paper.
Ingredients
12 ounces shrimp paste
1 medium tomato diced
4 ounces pork with fat, sliced
1 small onion minced
3 cloves garlic minced
3 1/2 tablespoons sugar
3 teaspoons vinegar
Instructions
Heat a pan and sear the pork until the oil comes out.
Add garlic, onion, and tomato then sauté for 3 minutes.
Put the raw shrimp paste, sugar, and vinegar then stir.
Cover and cook in low heat for 10 to 15 minutes. Stir once in a while.
Transfer to a serving bowl and serve.
Ingredients: Calabasa, Okra, Patola, Papaya, Tomatoes,
garlic, ginger, lemongrass, malunggay
Directions:
1. Put
rice washed water in a cooking pot and add garlic, ginger, and lemongrass.
Bring to a boil.
2. Add
papaya and calabasa, then boil for 5 mins.
3. Add
tomatoes, okra and patola. Put malunggay and salt. Cook in low heat.
(Option: Add daing na isda or
tinapa, or fried/grilled fish)
Ingredients:
|
1 kilo beef, cubed
3 garlic cloves, crushed & chopped
1 onion, finely chopped
4 cups water
3 pcs potato, sliced
1 pc carrots, sliced
1 pc bell pepper, cut into strips
|
Tomato sauce (original) 250g or paste
Liver spread (85g x 2)
Laurel, 3 large leaves
Siling Haba, 3 pcs
Cooking oil
Pepper, Salt or patis for seasoning
Sugar (optional)
|
Directions:
1. Saute
garlic and onions, then add the beaf, laurel and ¼ teaspoon pepper. Bring to a
boil, then simmer. While simmering, stir and add water if sauce is drying up.
2. Add
salt or patis, and continue simmering until meat is tender.
3. Add
the tomato sauce and liver spread and simmer for 10 minutes.
4. Add
the carrots, potatoes, bell pepper and sili. Simmer for 5 minutes.
5. Add
salt & pepper and sugar (optional) to taste.
Alternative: Chicken Caldereta
Boil meat
(beef tail or ox tripe), simmer until tender; Remove meat from water; fry meat
for 1 min, sauté garlic & onion, add
achuete extract (1/4 cup), then stir until meat produces oil; add vegetables
(sitaw, talong, saba) and water; add powdered rice & peanut butter (diluted
in ¾ cup water); season with salt & pepper. Serve with bagoong alamang.
Alternative:
Boil meat, then simmer until tender. Saute garlic and onion. Add meat, stir fry
and pour in dissolved Kare-Kare Mix ( 57g pouch of Mama Sita’s Kare-Kare Mix
for ½ kilo meat). Add broth. Stir and simmer until sauce thickens then add the
eggplant and long green beans. Simmer for 3 minutes more stirring occasionally.
Lastly, add pechay and simmer for 2 minutes or until vegetables are done. Serve
hot with bagoong.
Ingredients
3.5 oz taro leaves dried
6 cups coconut milk
2 cups coconut cream
1/2 cup shrimp paste bagoong or balaw
1/2 lb. pork shoulder thinly sliced
5 to 7 pieces red chilies
1 piece onion sliced
1/2 cup sliced ginger
8 cloves garlic crushed
Instructions
Combine the coconut milk, pork, shrimp paste, ginger,
onion, and garlic in a cooking pot. Heat the pot and let boil.
Once the mixture starts to boil, gently stir to mix the
ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir
once in a while to prevent the ingredients from sticking on the bottom of the
cooking pot.
Add the dried taro leaves. Do not stir. Let it stay until
the leaves absorb the coconut milk. This takes about 20 to 30 minutes. You can
gently push the leaves down so that it can absorb more coconut milk.
Once the leaves absorb the coconut milk, stir the leaves
and then continue to cook for to 10 minutes.
Pour the coconut cream into the cooking pot. Add the red
chilies. Stir. Cook for 10 to 12 minutes.
Ingredients
1 (7-ounce) jar or can organic tomato paste
3/4 cup packed dark brown sugar
3 tablespoons spicy Dijon mustard
2 tablespoons BBQ seasoning mix
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
4 cups water
Directions
Whisk all the ingredients together in a large saucepan
and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and
cook, stirring occasionally, until reduced by about half or to desired
thickness, about 1 hour.
Cool completely before transferring to an airtight
container and storing in the refrigerator.
Cook's Note: Use the BBQ sauce within 1 week or freeze
for up to 6 months.
Instructions:
Heat oil in a pan
Once the oil becomes hot, add the garlic. Cook until the
color turns golden brown.
Remove the garlic and set aside. Add pork and chicken.
Cook for 5 minutes or until the color turns light brown.
Add whole peppercorn, bay leaves, oyster sauce, soy
sauce, and water. Let boil and simmer until the meat gets tender.
Add the sugar and stir.
Pour-in vinegar and let boil. Simmer until most of the
liquid evaporates.
Add salt to taste. Put-in the fried garlic, stir, and
cook for 2 minutes.
Ingredients
1 ½ lbs. Chicken cut into serving pieces
2 piece potato cubed
1 piece carrot sliced
8 oz. tomato sauce
3 pieces hotdog sliced
½ cup green peas
3 pieces bay leaves
1 piece red onion chopped
2 teaspoons garlic minced
3 cups chicken broth
½ teaspoon sugar
3 tablespoons cooking oil
Salt and ground black pepper to taste
Instructions
Heat the oil in a cooking pot. Saute onion and garlic
until the onion softens.
Add chicken. Cook for 30 seconds. Turn it over and cook
the other side for another 30 seconds.
Pour tomato sauce and chicken broth. Cover. Let boil.
Add dried bay leaves. Cover the cooking pot. Continue to
cook in medium heat for 30 minutes.
Add hotdogs and carrot. Cook for 3 minutes.
Add potato. Cover the pot and cook for 8 minutes.
Add green peas. Cook for 2 minutes.
Season with salt and ground black pepper
Ingredients
3
pounds chicken legs or thighs
1/2
cup soy sauce
1/4
cup calamansi or lemon juice
1/2
cup brown sugar
1
head garlic. peeled and minced
1
teaspoon salt
1
teaspoon pepper
1/4
cup canola oil
Instructions
Wash
chicken and pat dry. Make about 2 to 3 thin cuts on each side of each leg.
In a
bowl, combine soy sauce, calamansi juice, brown sugar, garlic, salt, and
pepper. Stir well until sugar and salt are dissolved.
Add
chicken and stir until coated with marinade. Cover and marinate in the
refrigerator for at least 2 hours or up to 4 hours. Drain chicken well,
discarding marinade.
In a
wide, thick-bottomed pan over medium heat, heat oil. Add chicken and cook for
about 10 to 15 minutes on each side or until nicely browned on the outside and
thermometer inserted in the center reads 165 F.
If Baking in the Oven
Drain
chicken from the marinade, reserving marinade.
In a
saucepan over medium heat, bring the marinade into a boil for about 10 to 15
minutes or until heated completely and reduced.
Arrange
chicken in a single layer on a greased baking sheet and bake in a 400 F oven
for about 20 minutes.
Using
tongs, turn chicken on other side and baste with the reduced marinade. Continue
to cook for about 15 to 20 minutes or until thermometer inserted in the
thickest part reads 165 F.
If Grilling
Drain
chicken from the marinade, reserving marinade.
In a
saucepan over medium heat, bring the marinade into a boil for about 10 to 15
minutes or until heated completely and reduced.
Grill
chicken, regularly basting with the reduced marinade, for about 10 to 15
minutes on each side or until thermometer inserted in the thickest part reads
165 F.
Note:
Chicken takes a long time to cook. Grilling it in high heat will cause the
outer part of the chicken to cook earlier leaving the inside raw.
This is a recipe for hamonadong manok or sweet chicken
hamonado.
Course Chicken
Recipe
Cuisine Filipino
Prep Time 30
minutes
Cook Time 40
minutes
Total Time 1 hour
10 minutes
Servings 5 people
Calories 3142
Author Vanjo
Merano
Ingredients
2 lbs. chicken cut into serving pieces
1 can pineapple tidbits 20 oz.
3 tablespoons brown sugar
1/4 cup soy sauce
1 piece onion chopped
4 cloves garlic crushed
5 tablespoons cooking oil
Salt and ground black pepper to taste
US Customary - Metric
Instructions
Combine chicken, pineapple juice from the pineapple
tidbits can, and soy sauce in a bowl. Mix well. Cover and refrigerate
overnight.
Arrange a colander over a large bowl. Pour the chicken
mixture. Let the it stay for 10 minutes or until the marinade completely
drips-off the chicken. Set the marinade aside.
Heat oil in a cooking pot. Pan-fry chicken for 2 to 3
minutes per side. Remove from the pot. Set aside.
Using the remaining oil, saute onion and garlic until
onion softens.
Add chicken pieces,. Pour marinade. Let boil. Cover and
cook in low heat for 30 to 35 minutes. Note: add water as needed.
Add sugar and pineapple tidbits. Stir. Cover and continue
to cook for 10 minutes.
Season with salt and pepper.
Transfer to a serving plate. Serve. Share and enjoy!
Ingredients:
1 kilo chicken
¼ chicken liver
Garlic
Onion
Atsuete
1/4 cup Soy sauce
2-3 glass of water
Salt, pepper, laurel
Sugar (optional)
1 tbsp vinegar
Liver spread, 1 small can
Beef cube
Carrots, potatoes, green peas
Red & green bell pepper
Siling haba, chopped
Procedure:
Put chicken in a pan and simmer, don’t add water. Allow
liquid to evaporate from the chicken. Set aside.
Sauté garlic, onion & atsuete, add chicken, then cook
until light brown.
Pour-in soy sauce & water and simmer until tender;
add chicken liver, salt, pepper & laurel & sugar (optional). Let it
boil.
Add 1 tbsp vinegar, then simmer; add liver spread &
beef cube (optional); simmer for 2 minutes.
Add carrots, potatoes, green peas & bell pepper, then
simmer until vegetables are cooked.
Add siling haba (optional)
Allow liquid to evaporate to thicken sauce.
Recipe Ingredients:
¼ kilo shell or elbow macaroni
¼ kilo chicken meat, chopped
CDO ham, cut into small sizes (optional)
Bear Brand powdered milk
cornstarch
2 pcs celery (alternative: cabbage)
1 pc carrot (sliced)
1 pc onion (sliced)
Patis (fish sauce) or salt and pepper for seasoning
How to make
Chicken Stock:
For my ingredients: 2 pcs celery, 1pc carrot, 1pc onion,
3 cloves garlic, 6 pcs chicken wings, ¼ chicken meat/breast, laurel and pepper.
In a stock pot with water, add in the celery (upper
portion with leaves only), carrots, onion, garlic, chicken wings, chicken
breast, bay leaves (laurel) and pepper. Bring to a boil.
Simmer for a couple of minutes. Separate the liquid using
a strainer, then set aside.
Recipe Cooking
Procedure:
Sauté onions, chicken and ham. Pour-in fish sauce and add
the carrots and celery.
Add 6 cups of chicken stock and bring it to boil then add
macaroni and cook according to its package instruction.
Finally, add milk and cornstarch (both dissolved in
chicken stock) and seasoned with patis and pepper.
Ingredients:
|
Boneless chicken breasts
Egg noodles (or Miki noodles), 8 oz. pack
Garlic powder, ½ teaspoon
Toasted garlic, ¼ cup
Knorr chicken cube, 1 ½
Onion powder, 1 tbsp
Ground black pepper, 1 tsp
|
Cabbage, chopped
Spring onion, chopped
Boiled eggs
Carrot strips for garnish (optional)
Salt
|
Directions:
1. Pour
in chicken broth in a cooking pot. Bring to a boil.
2. Add
chicken breasts, onion powder, salt, pepper, & garlic powder. Simmer until
meat is tender.
3. Remove
the chicken breasts, then slice as thin as possible.
4. In
a serving bowl, arrange the cooked noodles, chopped cabbage, carrot strips,
boiled eggs, sliced chicken meat, spring onions, and toasted garlic. Pour in
the hot broth. Serve.
Ingredients:
2 chicken breast halves
2 tbsp unsalted butter
3 tbsp sour cream
2 stalk green onion (chopped)
Marinade:
¼ tsp salt
¼ tsp coarsely ground black pepper
Preparation Instructions:
Marinate the chicken breast with salt and coarsely
ground black pepper.
Heat up a non-stick skillet with 2 tbsp of unsalted
butter. Pan-fry the marinated chicken breast on medium low heat until cook
through.
Add in chopped green onion. Lightly sautéed.
Add in sour cream. Stir to combine.
Dish out and serve.
Ingredients:
1kilo chicken
Sotanghon
Garlic, onion, chicken cube
Spring onion (dahon ng sibuyas)
Atsuete, soaked in water (at least 30mins)
Salt or patis & pepper
Directions:
Saute garlic, onion, chicken
Add pepper, chicken cube, patis and 2 cups of water, then
bring to a boil.
Let it simmer until meat is tender.
Add water, spring onion and sotanghon. Bring to a boil.
Season with salt or patis.
Ingredients:
|
Chicken
breast, 1 kg
White
onions, 3 pcs
Siling
haba, 3 pcs
Knorr
seasoning, 130ml bottle
Mayonnaise
or Mayo, 220ml sachet
|
Margarine
Salt
and pepper
Kalamansi
|
Directions:
1.
Marinate
chicken with knorr seasoning and calamansi (4 pcs), salt and pepper, for 30
mins.
2.
Grill
or fry chicken; when cooked, chop into small pieces.
3.
Put
the pan over medium-high heat, put the chicken in the pan and add ¼ cup knorr
seasoning when the sauce evaporates.
4.
Put
onions and siling haba, cook for a minute.
5.
Add
mayonnaise and stir; add margarine. Turn off the heat. Ready to serve hot.
Ingredients
½ kilo chicken breasts fillet
2 raw eggs, beaten
¾ cup Japanese bread crumbs
4 Tbsp. all-purpose flour
salt and pepper to taste
shredded cabbage and onion, tomatoes for garnishing
Ingredients of tonkatsu sauce:
4 Tbsp. tomato ketchup
10 tsp. Worcestershire sauce
2 Tbsp. oyster sauce
1½ Tbsp. granulated sugar
Instructions
How to cook
Chicken Tonkatsu:
Slice the chicken breast half and inch thick and rub it
with salt and pepper. Make an egg wash by beating the eggs in a bowl until
foamy then set aside.
Dredge the chicken breast in flour until well coated.
Shake a little bit then dip in beaten eggs then dredge in a deep plate with
Japanese bread crumbs.
In a deep pan, heat oil for deep frying the chicken
breast. Deep fry the chicken for about 5 minutes or until golden brown. Serve
with tonkatsu sauce and prepare the side dish of shredded cabbage and slices of
tomatoes.
To make the
tonkatsu sauce:
Combine all the tonkatsu sauce ingredients in a bowl then
whisk together. Serve with the chicken tonkatsu.
To make the side
dish:
Slice strips of cabbage as thinly as possible. Transfer
the shredded cabbage into a bowl of water and set aside. When ready to serve,
drain the cabbage and transfer to colander to remove excess water.
Instructions:
1. Saute
garlic until light brown.
2. Add onion.
Cook until soft.
3. Add pork
(small pieces) and chicken (sliced thinly). Saute for 3 minutes or until light
brown.
4. Put the
chicken liver (cut into small pieces) into the pot. Cook for 2 minutes.
5. Put oyster
sauce (and/or Knorr shrimp cube). Bring to a boil.
6. Season
with salt and pepper.
7. Pour the
slurry (2 tbsp cornstarch diluted in cold water). Let it boil.
8. Add
vegetables and cook in low heat
9. Add
hard-boiled quail eggs (optional) and continue to cook until the sauce thickens
to your desired consistency.
10. Transfer to a
serving bowl. Serve.
Ingredients
1 kilo pork mask with ears, wash and remove hairs
¼ kilo pork brain
1 white onion, sliced
1 Tbsp. ginger, minced
3 pcs bird's eye chili peppers, chopped
1 pc green pepper (siling haba), sliced diagonally
¼ cup cane vinegar, preferably sukang Iloko
salt and pepper to taste
¼ cup mayonnaise
4 pcs calamansi, extract the juice
1 tsp. sugar
Instructions
How to cook Dinakdakan:
In a pot, put the face mask and ear and pour water just
enough to cover the pork, more or less 7 cups. Season with salt and pepper and
bring to a boil. Simmer until fork tender, about 30 to 40 minutes.
Slice the pork mask and ears and grill it in a stove top
grill or a non-stick pan until the fat is rendered and becomes brown crispy.
Slice into strips and put into a bowl. Set aside.
In a separate bowl, mix the onion, bird's eye chili
peppers, green pepper, onion, ginger, mayonnaise, calamansi juice, vinegar,
sugar, salt and pepper. Mix thoroughly and set aside.
Heat and empty non-stick pan and saute the pork brain.
Season with salt and pepper and stir until cooked and becomes a paste like
consistency. Remove from the pan and put it on the bowl on top of the sliced
pork mask.
Pour the mixture of vinegar and spices on the sliced pork
mask and toss until the mixture is evenly distributed with the pork.
Season again with salt and pepper to adjust the taste.
Garnish with spring onions.
Ingredients
1 ½ lb. Pork belly cut into cubes
1 bunch fresh spinach
2 cups coconut milk gata
2 cups coconut cream kakang gata
10 to 12 pieces Thai chili pepper
1 medium yellow onion chopped
3 cloves garlic crushed and chopped
2 thumbs ginger sliced into thin strips
3 tablespoons cooking oil
¼ teaspoon ground black pepper
3 tablespoons fish sauce patis
Instructions
Heat oil in a cooking pot.
Saute, onion, garlic, and ginger.
Once the onion becomes translucent and soft, add pork.
Saute until light brown.
Pour coconut milk and coconut cream. Let boil.
Add chili pepper (Thai chili). Cover the cooking pot.
Cook for 45 to 60 minutes, or until the pork becomes tender.
Add spinach. Cover and cook for 2 minutes.
Season with ground black pepper and fish sauce.
Transfer to a serving plate. Serve.
2 kg young duck, chop into chunks {young duck is cook and
ready within an hour, but old tough duck can go upto 2hours of slow cooking}
(Optional) If duck comes with giblets and liver, you can also include it as
desired.
8 cloves garlic, crushed
8 pieces bayleaf/laurel
1 teaspoon black peppercorn
100 ml Kikoman soy sauce
¼ teaspoon freshly ground black pepper
4 Tablespoons(¼cup) vinegar{6% acidity}
2 Tablespoons lemon/kalamansi juice
400 ml (1can) coconut milk
2 pieces red chilli{optional}
Season to adjust taste with salt and freshly ground
pepper
Direction;
Place duck on a large pot with garlic, bayleaf &
peppercorn. Pour Kikoman soy sauce and add freshly ground black pepper. Cover
with lid and place on very high heat. Bring to a boil, lower heat to simmer.
While simmering on low heat occationally check, stir and
add water if sauce is drying up. Return its cover and continue simmering until
duck meat is tender. {About 45minutes, duck meat is already tender.}
(Optional) If your duck comes w/ giblets, you can add it
now. Stir and cover to cook for 5 minutes. Keep aside duck liver, we’ll add it
later on. Pour in the vinegar, I use
redwine vinegar w/ 6% acidity. But you can use any available vinegar in your
kithen. Bring heat to medium-high heat, cover with lid crack open for 5
minutes. Avoid stirring while the vinegar is being cook.
Pour in lemon/kalamansi juice, stir to blend flavour.
Since duck is full of fats, you can tilt the pot and scoop out the excess fat
oil. Add the duck liver and pour in the coconut milk. {When at home I always
use fresh pure coconut milk.}
(Optional) add chopped red hot chilli peppers. Hot and
spicy foods will open up your appetite and strip to bottom your Duck Adobo in
no time.
Lastly add some salt and freshly ground pepper to adjust
to your desired taste.
Garnish with more red hot chilli peppers.
Enjoy your meal !!! 😉
Ingredients
1 1/2 lbs pork
1 teaspoon five spice powder
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon garlic minced
2 tablespoons cooking rice wine
1/4 teaspoon salt
1 to 2 cups water
Instructions
Combine soy sauce, five spice powder, garlic, cooking
rice wine, and salt then mix well.
Marinade the pork in the combined mixture for at least 1
hour.
Heat a cooking pot then put-in the pork along with the
marinade and water then let boil.
Add brown sugar and stir to distribute evenly.
Simmer for about 40 minutes flipping the meat after 20
minutes or so to tenderize the other side.
Turn off the heat and remove the meat from the cooking
pot.
Allow the meat to rest for about 10 minutes then slice.
Transfer to a serving plate and top with the thick sauce
then serve.
Instructions
Combine pork, soysauce, and lemon in a bowl. Marinate for
at least 1 hour.
Heat oil in a pan
Saute garlic and onion.
Add the marinated pork. Cook for 5 to 7 minutes.
Pour in tomato sauce and water and then add the bay
leaves. Let boil and simmer for 30 minutes to an hour depending on the toughness
of the pork. Note: Add water as necessary.
Add-in the liver and hot dogs. Cook for 5 minutes.
Put-in potatoes, carrots, bell pepper, sugar, salt, and
pepper. Stir and cook for 8 to 12 minutes.
Ingredients
2 lbs. beef sirloin cubed
2 bunches baby bok choy or pechay
1 small cabbage chopped
6 pieces Saba banana halved
4 pieces baking potato quartered
1 large white onion halved
4 celery stalks chopped
2 pieces star anise
4 cups beef broth
4 cups water
Salt and pepper to taste
Instructions
Combine the water and beef broth in a large cooking pot.
Bring to a boil.
Add the onion, star anise, and celery. Reduce the heat in
medium. Cover the pot and continue to boil for 20 minutes.
Remove the onion, star anise, and celery from the boiling
liquid using a skimmer or a strainer. You can discard these ingredients.
Add the beef. Simmer for 60 to 90 minutes or until the
beef becomes tender. You can add more water if necessary.
Put-in the saba banana and potatoes. Cook for 10 minutes.
Add the bok choy and cabbage. Sprinkle salt and pepper.
Stir.
Cover and turn the heat off. Let the pot stay with
cover-on for 2 to 5 minutes to cook the vegetables.
Transfer to a serving bowl.
Ingredients
1 large pork knuckle/shanks (about 2 lbs/1 kg)
I medium onion, sliced
5 cloves garlic, peeled and crushed
3 bay leaves
6 to 8 peppercorns, cracked
½ cup (125 ml) Filipino vinegar (suka) or apple cider
vinegar
¼ cup (60 ml) black soy sauce
⅓ cup (60 g) brown sugar
2 cups water
½ cup (35 g) dried banana heart or lily buds, rinsed and
soaked in water until soft, or
Salt to taste
Instructions
In a heavy-bottomed pot over
medium heat, heat oil. Add garlic and onions and cook until aromatic. Add pork
shanks and cook, turning occasionally, until lightly browned on all sides. Add
in bay leaves and crushed peppercorn.
Add vinegar and allow to cook
for about 3 to 5 minutes. Add soy sauce, water and sugar and bring to a boil.
Lower heat and cover. Simmer, adding more water in ½ cup increments as needed,
for about 1-1/2 to 2 hours or until meat starts to fall off bone and sauce is
reduced and thickened.
Add banana blossoms and cook
until soft. Season with salt to taste. Serve hot.
Directions:
1. Boil
2 cups of coconut juice, then add ½ cup white sugar.
2. Add
2 tbsp of cornstarch (dissolved in water). Stir to dissolve in coconut juice.
3. Add
1 cup of evaporated milk and ½ cup of condensed milk.
4. Add
young coconut strips and 1 tsp of vanilla extract.
5. Transfer
to the ice drop molds (or plastic cups) then put a stick.
6. Freeze
overnight or until firm.
Ingredients
(Good for 6 persons)
500 grams flour stick (pancit canton)
1 small cabbage chopped
1 ½ cups chicharo, ends trimmed
1 medium carrot sliced into strips
1 small red bell pepper sliced into strips
3 ounces pork thinly sliced and chopped (or baloney)
¼ cup chicken liver, cut into bite-sized pcs (or chicken
balls)
2 pcs Knorr shrimp cubes
4 cups chicken broth
2 teaspoons cornstarch diluted in 3 tablespoons water
1 medium yellow onion sliced
4 cloves garlic crushed
3 tablespoons soy sauce
3 tablespoons oyster sauce
¼ teaspoon ground black pepper
3 tablespoons cooking oil
Instructions:
Heat oil in a wok or cooking pot
Sauté garlic, onion, and then add ground black pepper.
Cook until onion gets soft
Put the pork and chicken liver into the wok. Stir fry for
3 to 4 minutes or until the meat browns
Add cabbage, snap peas, bell pepper, and carrot. Stir fry
for 4 minutes.
Add soy sauce and oyster sauce. Stir.
Pour chicken broth and let boil
Add the flour sticks (pancit canton). Cover and cook for
2 minutes. Toss the noodles and make and let it absorb the broth. Continue to
cook until all the noodles absorb the liquid.
Pour cornstarch diluted in water. Stir and cook until the
sauce gets thick.
Serve with calamansi or lime.
Share and enjoy!
500 gms Pancit Canton noodles
¾ cup pork belly, cut into strips
½ cup pork liver, cut into strips (optional)
½ cup shrimps, peeled
6 cloves garlic
½ cup white onion, chopped
½ cup carrots
¼ cup fish sauce
2 liters chicken stock
½ cup fish balls, cut in half
½ cup slurry (1/4 cup cornstarch & ¼ cup water
mixture)
1 cup cabbage, shred
2 pcs eggs, beaten
4 tbsp spring onions, finely chopped
Salt & ground pepper to taste
Instructions:
Saute garlic and onion.
Add pork, liver, shrimp. Season with salt and pepper.
Pour chicken stock, bring to a boil then simmer. Adjust
seasoning by adding fish sauce. Add fish balls.
Thicken broth by adding slurry gradually.
Add cabbage and canton noodles.
Continue stirring and slowly drop egg until well
incorporated, taste and adjust seasoning.
Garnish with spring onions and serve hot.
Instructions:
1. Saute
garlic and onion.
2. Put
in the ground pork and cook for 3 minutes.
3. Put
in ground black pepper and cook until meat is tender. Add water if necessary.
4. Add
knorr seasoning (or oyster sauce or tomato sauce).Simmer for 5 minutes.
5. Add
water and let it boil.
6. Put
the carrots and potatoes. Simmer for 10 minutes.
7. Add
salt or patis and sugar to taste.
8. Put
in the boiled eggs (optional) and turn off the heat.
INGREDIENTS
DIRECTIONS
In a large bowl, combine all the ingredients.
Lightly spray a nonstick skillet with nonstick cooking
spray; turn on the heat.
Drop potato mixture by 1/4 cup measures into the skillet,
flattening the pancakes with a spoon, if necessary.
Fry until lightly browned on one side,about 3 minutes.
Turn over and fry on the other side another 3 minutes.
Drain on paper towels.
INGREDIENTS:
2pcs. Cucumber (pipino), medium (P35.00)
1can 425g Whole Kernel Corn (P36.00)
1pc. Red Bell pepper, sliced (P10.00)
2pcs. Onion, chopped (P6.00)
2tbsp brown sugar
2tsp of garlic powder
Salt & pepper to taste
2tsp vinegar (optional)
Variations: Ampalaya; Pineapple tidbits/Apple chunks
(best for cocktail parties)
INGREDIENTS:
3
medium baking potatoes, peeled
2
medium carrots, peeled
1
cup pineapple, diced
¾
cups light mayonnaise
½
teaspoon garlic powder
1
teaspoon granulated white sugar
Salt
and ground black pepper to taste
4
cups water
INSTRUCTIONS:
Pour
the water in a deep cooking pot, Bring to a boil.
Add
the potatoes and carrots and then boil until the vegetables becomes soft (about
10 to 12 minutes). Soak the boiled potatoes and carrots in a bowl with cold
water to stop the cooking process. This will prevent the vegetables from being
overcooked.
Remove
the vegetables from the bowl and pat dry using a paper towel. Dice the potatoes
and carrots and place in a large bowl. Add the diced pineapple, toss gently,
and set aside.
Meanwhile,
combine the mayonnaise, sugar, garlic powder, salt and pepper. Mix well. Taste
the mixture and make sure that the salt and pepper is just about right.
Add
the mayonnaise mixture on the bowl with potatoes. Gently toss until the mixture
coats the potatoes, carrots, and pineapple.
Refrigerate
for at least 1 hour. Serve.
Ingredients:
low-sodium soy sauce
sesame oil
brown sugar
garlic
ground ginger
cornstarch
water
apple cider vinegar
How to make
Teriyaki Sauce??
Whisk all ingredients in a saucepan.
Simmer over medium low heat for about 3 minutes.
Make a quick cornstarch slurry with water and add to
sauce. Cook just until it thickens. Done!
You can use the sauce right away by adding it to cooked
chicken in skillet or pour over salmon, shrimp or chicken tenders and bake.
How long does
Homemade Teriyaki Sauce last?
If you keep the sauce in a jar with lid and store in the
fridge, it will last for up to 2 weeks.
Ingredients
1/2 cup packed brown sugar
1 cup low-sodium soy sauce
2 tablespoon apple cider vinegar or rice vinegar
1/2 teaspoon ground ginger optional
4 teaspoons minced garlic
3 teaspoon sesame oil
3 tablespoon cornstarch
4 tablespoons water
Instructions
In a medium saucepan, whisk together brown sugar, soy
sauce, vinegar, ginger, garlic and oil. Heat up until it starts to simmer.
Reduce heat to low.
In a small bowl, whisk together water and cornstarch. Add
to soy sauce mixture and whisk constantly until the sauce thickens.
Remove from heat and let cool. Use right away or store
for later.
What to use
Teriyaki Sauce for?
Quick and Easy Teriyaki Chicken Rice Bowl
Baked Teriyaki Salmon
10-Minute Teriyaki Shrimp
Chicken Stir Fry
Easy Sesame Chicken
Teriyaki Chicken Stir Fry
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