Rjb_Menu
Ingredients: last update 3/31/2019
SPECIAL MENU: Chowking: Half chicken, Fish Tausi, Chopsuey, Yang Chow; Mang
Inasal: Pecho, Bangus Sisig, Spareribs, Laing; Flavors
of China: Steamed Fish Fillet, Spicy Squid Head, Fried Chicken, Fried
Noodles w/ mixed seafoods & vegetables, Yang Chow
(Menu
without oil or frying would be preferred) –– Beef Kaldereta, Buttered Alimango,
Buttered Chicken, Chicken Sisig, Fish Fillet with Tartar Sauce, Kinilaw na Tanigue
or Tuna, Kilawing Bangus, Bangus Sisig, Steamed Tilapia, Garlic Butter Shrimp,
Tahong w/ Garlic & Daricreme, Fresh Papaya or Kalabasa Lumpia,
SOUP RECIPE: Batchoy Soup, Beef Lauya
Soup, Chicken Ginger Soup, Chicken Siomai Wanton Soup, Chicken Macaroni Soup,
Chicken Mami, Miki Noodle Soup, Pork Nilaga, Pork Sinigang, Tinolang Manok (or
Bangus or Tahong)
1.
Slice bread, mayonnaise & sausage (toasted)
2. Egg
sandwich spread: hard-boled eggs, mayonnaise, white sugar, sweet pickle relish,
½ tsp dry mustard powder, ½ tsp onion powder, ½ tsp salt, pepper (optional)
3. Pizza
toppings: ham, bacon, mushroom, pineapple cubes
4. Pizza
sauce: 2 part tomato sauce, 1 part tomato paste, 1 tsp minced garlic, 1 tbsp
ground oregano, red pepper flakes, salt & pepper to taste. (Mix thoroughly
all the ingredients and spread on slice bread, then toast)
BREAKFAST MENU: Chicken Mami, Congee(Arroz Caldo)
QUICK BUDGET
MENU: CDO ulam burger caldereta, ulam burger sisig, burger steak
FIESTA NACHO: Sauté garlic, onion and
beef for 5 minutes or until dry. Add DEL MONTE Pizza Sauce and salt to taste.
Cook with continuous stirring until dry. Stir in corn. Set aside.
Arrange nachos on large baking
tray. Top with meat mixture, tomatoes and half of DEL MONTE Cheese Sauce. If
desired, warm in oven for 5 minutes. Drizzle with remaining cheese sauce.
AVOCADO TACOS: In a bowl, combine avocado & tomatoes (without
seeds); add 1 clove minced garlic, ¼ minced onion, hot sauce, calamansi juice,
salt & chili powder. Chill. Add whole kernel corn (optional) & celery
& cilantro; spread corn tortillas in a plate, and topped with the mixture.
Garnish with tomatoes & cheddar cheese.
BEEF PARES: Boil 4 cups of water; Put
in ½ kilo beef brisket, then boil until meat is tender; Remove meat from the
pot and set aside beef stock; Slice the boiled meat into cubes and set aside;
Saute onion, garlic and ginger; Put in the meat and sauté for 2 to 3 mins; Add
¼ cup soy sauce, 1 cup beef stock, 2 pcs star anise, and 1 beef cube, then stir
and bring to a boil; Put in ¼ cup sugar, then stir; Add 1 tsp ground black
pepper and salt if needed; Stir and then simmer until the sauce thickens;
Garnish with scallions on top.
BEEF PARES MAMI NOODLES SOUP: Pour 8
cups of water in a pot, then add ½ kilo beef neck bones and let it boil, then
simmer for 2 hours; Add salt and ground black pepper to taste; Arrange the miki
noodles in a cooking basket, then submerge in boiling broth for 10 mins;
Remove, drain, set aside; Arrange the cooked miki noodles along with a serving
of beef pares in individual bowls; Top with chopped scallions, toasted garlic,
and a piece of boiled egg, sliced in half; Pour a cup or two of hot beef stock
in the bowl; Season w/ some fish sauce and ground black pepper.
BEEF KALDERETA (Beef brisket): Saute
garlic & onion, then add the beef and simmer for 5 mins; Add water and let
the beef boil until tender; add tomato sauce, chopped chicken liver (1/4 or
less) & 1 can of liver spread, then simmer for 10 mins; add grated cheese,
bell pepper, carrots, potatoes, laurel, siling haba, simmer for 5 mins; season
with salt & pepper
BULALO: Beef shank, cabbage, pechay,
corn, peppercorn, onion, patis
BEEF LAUYA SOUP: combine beef chuck or
‘paypay’ or ‘kalitiran’ or ‘kadera’ (sliced), ginger (2 thumbs), garlic, water,
peppercorn & onion, then cook until beef is tender; add water, beef cube
& achuete (optional), bring to a boil; add scallions & patis, then
simmer. Serve with toasted garlic and a small bowl of patis, kalamansi &
sili. Variation: serve with mami or miki noodles.
RICE PORRIDGE (lugaw) with beef tripe
(goto) or beef ligaments (litid), ginger strips, topped w/ scallion &
toasted garlic.
KARE-KARE: 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.
BURGER STEAK (ala Fe): Fry burger patties (1/2 kilo CDO
ulam burger) until golden brown, then set aside.
Gravy: Saute garlic, onion and sliced mushroom
buttons (198g can); Add beef cubes (2pcs) and put water up to desired quantity.
Bring to a boil; Season with soy sauce; Add all purpose cream (250ml) and bring
to a boil again; Season
with salt or soy sauce; Pour the sauce over the fried patties.
(Note: for gravy ala Jollibee,
instead of all purpose cream, use all purpose flour dissolved in water. Add a
dash of ground pepper.)
Chicken & Tofu in knorr seasoning: Chicken
breast (boiled in garlic and pepper, then flaked), fried tofu (cut into small
cubes). Saute garlic and onion, then add chicken flakes. Cook for 2 mins. Put
knorr seasoning, then cook for another 2 mins. Add the tofu and knorr
seasoning, then cook for another 2 mins. Add chopped siling haba (optional).
Chicken Adobo: Marinate chicken in
mixture of soy sauce, garlic, & pepper for 30 mins; Put chicken, including
marinade mix, in a cooking pot; add laurel, 2 tbsp vinegar, brown sugar
(optional) & more soy sauce if needed; under low-medium heat, let it boil
and simmer until chicken is tender.
Chicken Afritada: Boil chicken in a
cooking pot, then remove and set aside; sauté garlic, onion, and chicken meat;
add tomato paste and patis, simmer for 2 mins to allow the meat to absorb the
flavor; add chicken stock, then season with patis & pepper; add carrots,
potatoes, bell pepper and laurel.
Cheesy Chicken Kaldereta: Marinate
chicken in vinegar, soy sauce, salt, pepper & garlic; sauté onion &
garlic in margarine; add chicken & chorizo de bilbao (optional), stir for a
minute; add the rest of the marinade, stir for another minute; add tomato
sauce, bring to a boil and then turn the heat down, simmer until meat is done;
add liver spread or lechon sauce, ½ cup grated cheddar cheese, and 2 pcs siling
labuyo chopped; season with salt & pepper; add potatoes, carrots, bell
pepper, laurel, sausage (optional), simmer until potatoes are cooked.
Chicken Curry: Pan-fry chicken, set
aside; saute ginger, garlic, onion; add chicken, patis & curry powder
(2tbsp); add chicken cube and water (2 cups), then simmer until meat is tender;
add bell pepper, celery, potatoes, simmer for 5 mins; pour-in coconut milk and
mix well, simmer for 5 mins.
Tinola: Saute ginger and onion; add
chicken, simmer for 1 min; put patis, simmer for another minute; add water, let
it boil; season with salt or patis,
simmer until chicken is tender; add sayote, simmer until it is cooked; put
dahon ng sili, simmer for 1 min.
Chicken Macaroni Salad: Elbow macaroni,
chicken breast, mayonnaise, pineapple chunks or tidbits, onion, carrots,
celery, salt, pepper, hard-boiled eggs (optional), cheese (optional)
Fried Chicken: Marinade chicken with
salt, garlic powder, Kikkoman sauce; Dip marinated chicken in beaten egg, then
dredge in the flour mixture (flour, salt, garlic powder & ground pepper);
Deep fry chicken until golden brown.
Buttered Chicken(simple): chicken
season with salt, garlic powder & pepper powder; add beaten egg and mix;
add cornstarch to coat the chicken finely; deep fry chicken, then set aside on
kitchen paper; melt butter in pan, then return chicken and mix well.
Hot & Spicy Chicken Wings: 500 grams chicken wings, tips
removed, 1 tbsp salt, 1 tbsp ground pepper, 1 tbsp cayenne pepper, 1 cup flour,
1/2 cup butter or margarine, 1/2 cup ketchup,1/4 cup red hot chili sauce, 1 tsp
chili flakes, 1/4 cup brown sugar, cooking oil for deep frying
Procedures:
1. In a bowl, combine chicken wings, cayenne pepper, salt and pepper. Marinate for 30 minutes.
2. In a frying pan, heat oil then dredge the chicken wings in flour then deep fry until golden brown. Drain and set aside.
3. In a pan, melt butter then add ketchup, hot sauce, chili flakes and brown sugar. Stir well.
4. Add chicken wings then toss until well coated.
1. In a bowl, combine chicken wings, cayenne pepper, salt and pepper. Marinate for 30 minutes.
2. In a frying pan, heat oil then dredge the chicken wings in flour then deep fry until golden brown. Drain and set aside.
3. In a pan, melt butter then add ketchup, hot sauce, chili flakes and brown sugar. Stir well.
4. Add chicken wings then toss until well coated.
Chicken Sisig: Chicken breast-1kg,
white onions-3pcs, siling haba-2pcs, knorr seasoning-1bottle,
mayonnaise-1sachet, margarine, salt, pepper, calamansi, siling labuyo
(optional)
Procedures:
1. Marinate
chicken in knorr seasoning and calamansi for 30 minutes.
2. Grill
or fry chicken until cooked, then chop into small pieces.
3. Place
the pan over medium-high heat and put the chicken. Add 1/4cup knorr seasoning
when the marinade evaporates.
4. Add
onions and siling haba. Cook for 1-2 minutes.
5. Add
mayonnaise and stir; add margarine. Turn off the heat.
6. Ready
to serve hot. (use a sizzling plate-optional)
Chicken Barbecue:
4 pieces
chicken leg quarters cleaned
1/2 cup soy
sauce
1 piece
lemon or 4 pieces calamansi
2 teaspoons
salt
1 teaspoon
ground black pepper
1/2 cup
banana ketchup
Instructions
Make the
marinade by combining the soy sauce, juice of 1 lemon, banana ketchup, salt,
and ground black pepper in a bowl. Stir to mix.
Put the
chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
Shake the
bag gently to coat the chicken with marinade then remove the air inside the
bag. Seal the bag then refrigerate overnight.
Remove the
chicken from the bag and transfer the remaining marinade to a bowl.
Heat-up your
grill and start grilling the chicken under medium heat for 12 to 15 minutes per
side or until the chicken is completely cooked. Do not forget to baste the
chicken with the remaining marinade mixture.
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.
Century Tuna Sisig: 2 cans of Century
Tuna Flakes. Cook tuna in a cooking pan over medium heat. Add minced garlic,
chopped white onions and chopped siling haba (1 pc), 3 tbsp knorr seasoning,
then cook for 2 mins. Add mayo (optional). Simmer for another minute.
Bangus Belly (or Fish Head) on Miswa Soup:
Saute garlic, onion, & tomatoes. Add pork cube and water. Bring to a boil;
Season with patis or salt; Put fish, then bring to a boil. Remove the fish; Add
miswa, then patola, simmer until cooked; Return the fish, simmer for a minute.
Done.
Sinigang na Bangus (or Carpa) sa Miso:
Bangus, mustasa, onion, tomatoes, miso, tamarin soup mix, siling haba, patis.
Alternative fish: Lapu-lapu, Maya-maya,
Salmon, Tanigue, Tilapia, Tuna Belly or Panga, Ulo ng Isda, Carpa.
Sauté garlic,
onion, tomato and miso; Add water then bring to a boil; Add tamarind soup mix; Add
the fish, green finger pepper (siling haba); Cover the pan. Simmer for at least
10 minutes; Season with patis or salt; Finally, add the mustard leaves and
continue cooking for 2~3 minutes.
Sinigang na Panga ng Tuna (or Hipon & Tahong): onion, tomatoes, sinigang mix, sitaw, talong, okra, kangkong, patis, siling haba
Sinigang na Panga ng Tuna (or Hipon & Tahong): onion, tomatoes, sinigang mix, sitaw, talong, okra, kangkong, patis, siling haba
Nilagang Isda: Alumahan, ginger,
garlic, onion, patis, salt, paminta, repolyo, patatas.
Tinolang Isda: Saute ginger and onion;
add fish, simmer for 1 min; put patis, simmer for another minute; add water,
let it boil. Remove fish; add sayote, simmer until it is cooked; season with
salt or patis; put dahon ng sili, return the fish and simmer for another
minute. Done.
Fish Steak (Tilapia, Bangus or Tuna):
marinade fish overnight (on mixture of soy sauce, kalamansi (4-5pcs) or lime
juice, garlic & pepper powder); pan fry fish for 2 mins on each side; sauté
garlic & small amount of onion; pour the marinade, add sugar (optional – fe
doesn’t like) and simmer for 2 mins; add water if needed, then season with
additional soy sauce & pepper; simmer for another 2 mins, then add fresh
onion rings and the fried fish, then simmer for another minute.
Ginataang Tilapia with Kalabasa, Tahong
& Sitaw: Pour second extract coconut cream in a pan, add ginger,
garlic, onion, pork cube & pepper. Boil for 5 mins, stir occasionally;
season with patis or salt; Add the fish and bring to a boil. Remove fish and
set aside; Add vegetables and the first extract coconut cream. Simmer until
vegetables are cooked. Return the fish, simmer for another minute. Done.
Sarsiadong Isda: Fry fish, then set
aside; sauté garlic, onion & tomatoes (3-4 pcs); add water and season with
patis & ground pepper; put the fried fish, then simmer under low heat until
fish absorb the sauce flavor; add the beaten eggs.
Paksiw na Tambakol/
Paksiw na Salmon (or Fish Fillet): Rub
a little salt on salmon; put salmon, vinegar, ampalaya, onion, garlic, ginger,
sili, and peppercorn in a pan; w/out stirring, bring the vinegar to a boil,
then add water and simmer under medium heat; add oil when broth has thickened
slightly; season with patis; serve next day for best taste.
Grilled Tuna: Tuna belly, ginger,
garlic, kalamansi or lime juice, pepper, soy sauce
FISH ESCABECHE: Fry fish, then set aside; Saute ginger (or luyang
dilaw) and onions (no garlic); put in vinegar, water, salt and brown sugar,
bring to a boil; add salt and sugar according to taste; add bell pepper and the
fried fish, simmer for 4-5 minutes.
SWEET & SOUR FISH FILLET: Fry Cream Dory fillet (coated with
egg & bread crumbs mixture), set aside; Saute ginger, garlic, onion &
bell pepper, then add 1 pouch of sweet & sour mix and 1 cup of water; bring
to a boil; season with salt or patis; add the fried fish fillet, then simmer
until the fish absorbed the flavor of the sweet & sour sauce.
TO MAKE SWEET & SOUR SAUCE: combine
4 tbsp brown sugar, 2 ½ tbsp tomato paste or tomato sauce, 1/3 cup vinegar
& 1/2 teaspoon soy sauce in a bowl, mix well; Saute garlic, onion &
ginger, then add 1 cup of water and bring to a boil; add the prepared mixture,
stir and bring to a boil; add bell pepper, carrots & pineapple tidbits
(optional); pour-in 2 tsp cornstarch diluted in 5 tsp water; season with salt; continue
stirring until sauce becomes thick. Transfer to a sauce bowl or pour into the
fried fish allowing it to absorb the sauce.
Kilawing Tanigue/Yellow Fin Tuna (skinned
& deboned)
Kilawing Bangus: Wash Bangus (deboned)
with salt; Rinse with vinegar. Drain fish; Put the fish on a bowl, then add
kalamansi juice; add ginger, onion, siling haba, red bell pepper (optional);
Mix all ingredients; Add fresh coconut milk (Gata); season with patis; Chill
for at least 1 hour.
KINUNOT OR LINABOG NA PATING or PAGI:
Put the fish or pagi in a pan and add water & salt, then bring to a boil;
Simmer until tender; Flake the fish and remove bones, then set aside; Saute
ginger, garlic, onion & tomatoes in olive oil; add the fish then stir well;
add vinegar then bring to a boil; add soy sauce, then season with patis &
pepper; add chopped siling haba (2 pcs) or labuyo. Let it boil. (Do Not Add
Water) Variation: Add coconut cream (first extract only)
SINABAWANG PAGI: Saute ginger, then
take it out from the oil; Saute garlic, onion, and tomatoes; Put the pagi and
let it absorb the oil & flavor; add vinegar (depending on the amount of
water or stock), then let it boil; add water and bring to a boil; put the
mustasa; season with patis or salt; Simmer until vegetables are cooked.
ALAMANG/DULONG PATTIES: Mix alamang or
dulong (1/4 kilo) with minced ginger, minced onion, salt and pepper; Add to the
mixture 3 beaten eggs with cornstarch, then Fry.
Adobong Tulingan: Tulingan, onion,
garlic, ginger, soy sauce, vinegar, pepper, laurel
Fish or Tinapa Lumpia: Galunggong or
Tinapa flakes, sotanghon, pineapple juice & tidbits, lumpia wrapper,
garlic, onion, salt & pepper. For sauce mixture: soy sauce, honey or brown
sugar, ginger, sesame seed.
Tartar Sauce: mix mayonnaise &
lemon juice in a bowl; whisk in sweet pickle relish & yellow onion; add
salt & pepper; cover & chill in the fridge for couple of hours. Serve
with fried fish dishes.
Crispy Dilis: In a bowl, combine the
beaten eggs (2pcs) with 2tbsp flour and 2 tbsp cornstarch. Mix well; Wash the
dilis and season with salt; add onion, luya (optional), and paminta. Then add
the eggs, flour & cornstarch mixture to the dilis. Mix well; Fry the coated
dilis until it becomes golden brown & crispy. Variations—Fried Tilapia
Flakes or Tahong Flakes.
FRIED PORK BELLY (LIEMPO)
Directions:
· Cut the pork belly
into serving pieces then combine with the garlic, peppercorn, laurel leaves,
salt and water in a pan.
· Bring to a boil and
simmer for 35-45 minutes or until skin is tender.
· Drain, cool and air
dry.
·
Deep-fry liempo pieces in batches until golden brown and blisters appear
on skin
INIHAW NA PORK CHOP:
4 pieces pork chops
1 medium lemon or 3 pieces
calamansi
1/2 cup soy sauce
4 cloves garlic, crushed and
minced
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1/4 cup banana ketchup
1/2 teaspoon sugar
1 tablespoon cooking oil
Cooking
Procedure
Make the marinade by combining
the soy sauce, ketchup, garlic, salt, sugar, ground black pepper, and lemon
juice in a bowl. Mix well.
Arrange the pork chops in a
ziploc bag or resealable plastic bag. Pour the marinade inside the bag. Let the
air out and seal the bag. Place in the fridge to marinate for 5 to 8 hours.
Separate the pork chops with
the remaining marinade. Place the marinade in a bowl and then add cooking oil.
Stir.
Heat-up the
grill. Grill the marinated pork chops in medium heat for 3 to 4 minutes per
side while basting with the remaining marinade and oil mixture. Do this step
twice and add more grilling time as needed.
Lechon Kawali: pork liempo(belly),
garlic, laurel, peppercorn, Mang Tomas sauce
Sisig: pig ears, pork belly, onion, soy
sauce, ground pepper, ginger, chili, kalamansi, butter or margarine, chicken
liver, mayonnaise, salt
Menudo: pork loin (1/4), chicken
hotdogs, potatoes (as extender), carrots, bell pepper, tomato sauce, garlic,
onion, atsuete oil (optional) salt & pepper
Pata Pochero: Pata, ripe saba,
potatoes, kalabasa, pechay, tomato sauce, beef cube, garlic, onion, patis, and
pepper.
Paksiw na Pata: Pata, whole peppercorn,
laurel, soy sauce, garlic, vinegar, bulaklak ng saging, brown sugar, salt.
Pork Binagoongan:
2
lbs. Pork, cubed
1
tbsp Garlic, minced
5
tbsp vinegar
1
cup onion, chopped
1
cup tomato, chopped
1
pc chili (banana pepper, Jalapeno, or long chili pepper), sliced
½
cup shrimp paste
3-5
pcs. dried bay leaves
1
medium eggplant, sliced and fried
1
tbsp whole pepper corn
24
ounces water
salt
and pepper
In a cooking pot, pour-in the
water and bring to a boil
Put-in the pork, vinegar, and
dried bay leaves and simmer for 35 minutes or until meat is tender
Remove the meat from the pot
separating it from the liquid and other ingredients. set aside
In a separate pan, saute the
garlic, onion, tomato
Add the shrimp paste and
simmer for 5 minutes (more time is needed for raw shrimp paste)
Put the pork in (add beef
cube, optional) and cook for 7 minutes. Be sure to mix all the ingredients well
Add the chili and the fried eggplant,
then simmer for 3 minutes
Add salt and
pepper to taste
Picadillo: Saute onion and garlic. Slowly
add the ground beef (or pork). Cook until it turns light brown.
Add diced
tomato, beef broth, and raisins. Stir and let boil. Cover and cook for 15
minutes.
Add olives,
carrots, potato, and green peas. Stir and cover. Cook for 10 to 12 minutes.
Season with
crushed black pepper and salt. Cook for 3 minutes more
Picadillo Soup: Saute onions and garlic. Add ground beef (or
pork) and cook, stirring occasionally, until light brown. Add fish sauce and
continue to cook for about 1 to 2 minutes.
Add tomatoes
and cook until softened and begins to release juice.
Add water
and bring to a boil. Lower heat, cover and cook for about 1 to 1 1/2 hours or
until tender.
Add vegetables
(chayote, carrots, patola, spinach, mushroom, bok choy or celery) and cook for
about 7 to 10 minutes or until tender. Season with salt and pepper to taste.
Pork Giniling: garlic, onion, potatoes,
carrots, bell pepper, pineapple tidbits, ketchup or tomato sauce (optional)
Pork Giniling Patties: Saute pork,
garlic & onions, then add potatoes; Dip cooked pork in beaten egg; then
dredge in flour mixture (flour, salt, garlic powder & ground pepper); Fry
pork patties until golden brown.
Pork Sinigang: Pork Belly, onions,
tomatoes, sinigang mix, kangkong, siling haba, patis, talong & okra
Pork Igado: sauté garlic & onion,
pork tenderloin, cook until light brown; pour-in soy sauce & water and
simmer until tender; add salt, pepper & laurel; add pork’s liver &
vinegar, then simmer; add carrots, potatoes, green peas & bell pepper, then
simmer; allow liquid to evaporate to thicken sauce.
Pork Nilaga (Pork Shoulder): Boil
water, then add onion, peppercorn & pork, then simmer until pork is tender;
add beef cube (or 2 packs magic sarap), calabaza & potatoes and cook for 7
mins.; add pechay (or cabbage) & green onions; season with patis or salt.
Bagnet Recipe:
Ingredients
2 to 2½ lbs. whole pork belly
1 medium red onion
1 tablespoon whole black peppercorn
1½ tablespoons salt
6 cloves crushed garlic
4 to 6 cups water
3 cups cooking oil
Instructions
Arrange the pork belly in a wide and deep cooking pot.
Pour-in the water. Make sure that the pork belly is fully submerged in water.
Let boil.
Once the water starts to boil, add the garlic, onion, 1
tablespoon salt, and whole black peppercorn. Simmer for 30 to 40 minutes.
Remove the boiled pork belly from the cooking pot and
place in a plate. Let it cool to room temperature.
Rub the remaining ½ tablespoon of salt all over the
boiled pork belly. Let is stay for 10 to 20 minutes.
Heat the cooking oil in a deep cooking pot. When the oil
gets hot, gently put-in the pork belly and deep-fry in medium heat until the
pork belly turns golden brown and the texture gets crispy. The oil will
splatter during this process, so be careful. Make sure that you do not cover
the cooking pot completely while deep frying. You can put a splatter guard on
top of the cooking pot to control the oil.
Once the pork belly is golden brown and crispy, remove it
from the cooking pot and arrange in a plate lined with paper towel. Turn the
stove off and let the pork belly cool down to room temperature.
When the pork belly cools down, heat-up the oil on more
time. Deep fry the same pork belly for the second time in medium heat for 5 to
10 minutes or until it gets extra crispy.
Remove from the cooking pot and place in a plate lined
with paper towel. Let the towel absorb the excess oil.
Slice the pork bagnet into serving pieces and serve with
bagoong monamon (also known as bugguong munamon) or even guinamos or bagoong
Balayan. Note: you can squeeze lemon or calamansi on the bagoong to make it
taste better.
Bagoong Guisado:
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.
Garlic Butter Shrimp: marinade shrimp
in lemon soda for 10mins; melt butter and cook garlic until golden brown; put
the shrimp and cook until color turns orange; pour-in remaining lemon soda;
allow liquid to evaporate; season with pepper & salt. Sprinkle with parsley.
Buttered Alimango:
Prepare and clean the mud crabs by washing it in running
water and using a toothbrush, clean the shells specially the abdomen, claws and
feet; Chop and divide each crab into four pieces. Set aside.
Heat the butter then sauté garlic and ginger (optional);
add the crab and ½ cup Sprite, then simmer for 3 mins.
(Variations: add ½ cup tomato ketchup or tomato sauce or
oyster sauce, and sweet chili sauce)
Season with salt & pepper; continue to simmer until
the crabs are cooked.
Garnish with green onions on top.
Sinigang na Hipon & Tahong: Hipon,
onions, tomatoes, sinigang mix, kangkong, sitaw, siling haba, patis
Adobong Pusit: clean squid (take out
tooth & plastic bone); put squid in a pan, add water; add garlic, soy
sauce, vinegar, paminta, cooking oil & laurel; let it boil; season with
salt, then simmer until squid is cooked. (optional: add coconut cream, first
extract only)
Ginisang Pusit: sauté onion, garlic
& tomato; add squid, then cook for 2 mins; add patis & water, cook for
5 mins; season with pepper & patis.
Octopus in Tomato Sauce: Cook the
octopus pieces over medium-high heat until it has released its juices (do not
add water); uncover pan and continue to simmer until liquid has been reduced;
drizzle the octopus with olive oil, then stir in the onions & laurel; Cook
for 10 mins; add tomatoes, salt & pepper; simmer until octopus is tender
and sauce has thickened.
Squid Stir-Fry: Bring a pot of water to
a boil; add squid, boil for 40 secs or until surface turns white; Drain &
set aside; sauté garlic & ginger; add mixed sauce (brown sugar, soy sauce,
vinegar, patis & water); keep stirring to avoid burning the sauce; when the
sauce has reduced, add boiled squid and stir until cooked thru; pour in squid
and sauce on blanched vegetables (bok choy, pechay, broccoli or spinach)
BUTTERED EGGPLANT: Boil eggplant for 5
mins or until tender but do not overcook, then slice into bite sizes; Heat
butter then saute garlic, onion & tomatoes, then add patis; Add the sliced
eggplant, sauté then cook for 3 mins. Mix occasionally; Season with salt &
pepper.
VEGETABLE SALAD: Lettuce or Pechay
Baguio or Cabbage, potatoes, carrots, tomatoes, cucumber, onion (optional),
canned tuna/boiled eggs (optional), add fruits (pineapple/apple)
GARDEN PASTA SALAD: Spiral pasta,
carrots, celery (2 stalks), green bell pepper, cucumber, tomatoes (2pcs),
onion, Italian salad dressing, parmesan cheese. Mix all ingredients in a bowl.
Chill before serving.
CUCUMBER PINEAPPLE SALAD: Peel part of the cucumber
(2 pcs medium), leaving some of the green peel intact; Using a peeler, cut the
cucumber along its length getting some of the skin in every slices; Add ¼ cup
vinegar, 2 tbsp sugar, red onion, spring onion, red chili (optional), salt
& pepper to taste; 227g canned pineapple tidbits including the juice; Mix
together, top with parsley (optional) and refrigerate.
Potato Salad with Carrots & Pineapple: Boil potatoes &
carrots until soft. Do not overcook. Set aside; Pat dry vegetables using paper
towel, then diced them; add pineapple chunks, then put sugar, garlic powder,
onion, salt & pepper, mix well; Refrigerate for at least 1 hour; When
serving, add mayonnaise and toss gently.
Variations:
add shredded chicken or sweet pickle relish, grated cheese
PINAKBET: Boil chicken with onion,
ground pepper, chicken cube & salt, then season with patis or salt to make
a base soup; Simmer until meat is tender; Remove chicken, shred & set
aside; Put the vegetables (kalabasa, talong & okra) on the soup, simmer
until half-cooked; Remove the vegetables from the soup, set aside; on a
separate pan, sauté garlic, onion, tomatoes & shredded chicken, cook for 2
mins; add the vegetables and cook for 2 mins. Ready to serve.
VEGETABLE OMELET: Potatoes, bell
pepper, tomatoes, onion, ham/bacon (optional)
STIR-FRY TOFU & BROCCOLI: Tofu,
broccoli, bell pepper, ginger, garlic, oyster sauce.
FRESH PAPAYA LUMPIA: green papaya,
tokwa, onion, sweet potato, lumpia wrappers, garlic, cornstarch, brown sugar,
soy sauce. (Alternative: kalabasa & carrots instead of papaya & sweet
potato)
KALABASA (or Creamy Corn) SOUP:
Kalabasa (or Cream style sweet corn), chicken broth, green onions, egg,
malunggay leaves, cornstarch (and skimmed milk-optional), salt, quail eggs
(optional)
GINISANG MONGGO: Boil Monggo (2packs @
P20.00), then simmer until tender; Saute pork (P30.00), garlic, onion, 2 pcs. tomatoes,
beef cube, shrimp or shrimp cube (optional), then add water and bring to a
boil; season with patis; add dahon ng ampalaya or ampalaya or spinach; top with
chicharon before serving.
GINATAANG KALABASA, TALONG, SITAW AT PORK:
Put water and pork (ground or cut into small pieces) in a pan, bring to a boil,
then simmer until tender; Pour 2nd extract of coconut cream in large
pan, add ginger, garlic, pork cube, onion, bagoong, & pepper; Boil for 5
mins, stirring occasionally; Add water if needed, season with patis &
pepper, bring to a boil; add kalabasa, sitaw & talong, then pour the first
extract of coconut cream, simmer until vegetables are done (do not overcook).
Remove vegetables and set aside; lower heat and continue to simmer until the
coconut cream has been reduced or becomes thick; Return the vegetables, turn
off the heat, and allow the vegetables to absorb the cream.
GINATAANG LANGKA: Pour 2nd
extract of coconut cream in large pan, add ginger, garlic, pork cube, onion,
bagoong, & pepper; Boil for 5 mins, stirring occasionally; Add tuyong dilis
or talangka or alimasag (optional), simmer until done; Add first extract of
coconut cream, bring to a boil; Remove talangka and set aside; Simmer until the
coconut cream has been reduced; add langka, simmer until vegetables are cooked;
Season with patis & pepper; Return the talangka, simmer for another minute.
Ready to serve.
GINISANG AMPLAYA: Put pork & water in a pan, let it boil then
simmer until tender; sauté garlic, onion & tomatoes, then add the pork,
cook for 2 mins; add water and bring to a boil, then season with patis &
pepper; Remove the stock, leaving a small amount of liquid on the pan; lower
heat and put ampalaya (chopped), 2 tbsp soy sauce, 2 eggs (beaten), then simmer
until ampalaya and eggs are done.
ENSALADANG AMPALAYA:
Have a basin of water with
salt ready for soaking the ampalaya in.
Cut ampalaya in half, use a
spoon to remove seeds and pit.
Cut diagonally into thin
slices. Soak in the salted water for at least 30 minutes. Rinse thoroughly.
Then pour warm water (not too hot or boiling) over the ampalaya and set aside.
Make the dressing: Mix the
vinegar, water, sugar, salt and pepper.
Rinse ampalaya again and
squeeze out excess water from the ampalaya.
Place ampalaya in a large
salad bowl. (Optional: Add thinly sliced cucumber, red bell pepper &
onions) Chill until ready to serve.
Drizzle vinegar dressing over
salad. Toss and serve.
Garnish top
with sliced boiled eggs, sliced tomatoes and boiled shrimp.
AMPALAYA, PINEAPPLE & CENTURY TUNA SALAD:
In a bowl, mix salt and
ampalaya. Make sure they are thoroughly mixed. use your hands if need. Leave
for about 30 minutes.
Squeeze out the ampalaya
juices then wash the ampalaya with water. You can also soak the ampalaya in
pineapple juice for 15 minutes or so
When done, place pineapples,
ampalaya, onions and tuna and give it a toss.
You can make flavor
adjustments using salt, sugar and pepper.
Store in the
fridge for at least an hour; Serve cold.
CHOP SUEY: Cut chicken liver on a pan,
add water, salt & pepper and bring to a boil. Set aside; Sauté garlic,
onion & ¼ chicken liver (cut into small pieces), then simmer for 1 minute; add
patis, then add chicken stock and bring to a boil; season with patis/salt/soy
sauce & pepper; put chopped vegetables (sayote, carrots, bell pepper,
cabbage, cauliflower and chicharo) lower the heat, then simmer until all vegetables
are cooked; put cornstarch mixture (2tsp to ¼ cup water); Remove from heat,
then put oyster sauce.
Pancit: Bihon or Sotanghon, pork,
chicken or liver, carrot, cabbage, kinchay, onion, garlic, chicken cube, soy
sauce, cooking oil, kalamansi
Spaghetti: Noodles, chicken,
spaghetti/tomato sauce, garlic, onion, basil leaves, parsley, chicken cube,
cheese, bell pepper, salt and pepper
Garlic Tuna Pasta: Century Tuna,
spaghetti pasta, garlic, butter or cooking oil, dried oregano or parsley or
malunggay, cheese, pepper
Tuna Carbonara: Using butter, Saute
garlic, onion and Century Tuna; lower heat and pour nestle all purpose cream
(250ml) and grated cheese. Thin out with water (1cup) and stir to combine; Toss
cooked spaghetti pasta (or flat noodles) into the sauce until well-coated;
season with salt & pepper; put basil leaves or malunggay, parsley. (add
evaporated milk, optional)
BATCHOY: Boil miki noodles for 1
minute, drain & set aside; Boil water in a cooking pot; Put-in salt, sugar, onion powder, ground black
pepper, and beef & shrimp cube, cook for a minute; Add the pork (or chicken
breast) and cook until tender; Put-in the intestines & liver (or chicken
gizzard), and then cook for 6 to 10 minutes; Remove all the meat from the broth
(caldo). Set aside; Slice the meat into strips; Arranged the cooked miki noodles
in a single serving bowl; Place the strips of meat on top of the miki noodles; Pour
the broth in the bowl, and then garnish with spring onions and toasted garlic.
TINOLA: Saute ginger and onion; add
chicken, simmer for 1 min; put patis, simmer for another minute; add water, let
it boil; season with salt or patis,
simmer until chicken is tender; add sayote, simmer until it is cooked; put
dahon ng sili, simmer for 1 min.
CHICKEN GINGER SOUP: Fry chicken breast
(cut into small pieces) until half-cooked, then set aside; Put water in a pan
(accdg to desired amount of soup), bring to a boil; Add fried chicken breast
and ginger, simmer for 5 minutes; add beaten eggs (2pcs), simmer for 2 mins;
add spring onions.
Chicken Macaroni Soup: Boil
chicken/liver then simmer until tender; set aside and shred the meat later;
saute garlic, onion, carrots and shredded meat, then cook for 2 mins; pour-in
chicken broth, let boil and simmer; add elbow macaroni, cook for 15 mins, add
water if necessary; pour-in evap milk then bring to a boil; add chicken cubes
and season with salt & pepper; Add repolyo (optional) àfor
16 pax…400g macaroni & 1/2 repolyo.
PORK, PATOLA & MISWA SOUP: Put pork & water in a pan, bring
to a boil, then, simmer until tender. Set aside; Saute garlic & onion, then
add the pork. Stir & cook for 1 minute; add patis or salt & a little
water. Cook for another minute; add the pork stock, then bring to a boil; Put
the miswa & patola, bring to a boil; add the kinchay; Season with patis
& pepper. Do not overcook vegetables.
MIKI NOODLE SOUP: Miki noodles, pork belly, squid balls, cabbage,
carrots, kinchay, garlic, onion, broth cube, oyster sauce, salt, pepper, oil
MIXED SEAFOOD SHABU-SHABU:
3 pcs. prawns
4 pcs. chinese pechay
6 pcs. fish balls
6 pcs. squid balls
6 pcs. button mushrooms
½ pc. chinese cabbage
1 block tofu, cubed
Carrots, sliced
4 pcs. chinese pechay
6 pcs. fish balls
6 pcs. squid balls
6 pcs. button mushrooms
½ pc. chinese cabbage
1 block tofu, cubed
Carrots, sliced
Spinach
Sea Cucumber, sliced
Ginger (optional)
For the soup stock for
both:
8 cups water
3 pcs. green shallots, chopped
1 tsp. peppercorns
Fish sauce (optional)
¼ cup sate sauce (optional)
8 cups water
3 pcs. green shallots, chopped
1 tsp. peppercorns
Fish sauce (optional)
¼ cup sate sauce (optional)
Directions:
Arrange the assorted seafood
and vegetables on a platter; set aside.
Boil the water with all the
ingredients for the soup stock until the water has absorbed all the
flavors.
Add all the ingredients (the
harder ingredients first and so on) and allow to be cooked according to one's
specifications.
Serve hot.
CONGEE
(Arroz Caldo): Put chicken (and/or beef tripe/goto) in a pot, let it boil and
simmer until meat is tender, set aside; Saute onions, ginger & garlic; Add
chicken/meat, stir until light brongerwn; Remove meat & slice into strips,
then set aside; Add washed rice (or malagkit) and cook, stirring regularly
until it turns light brown; add patis & chicken stock and bring to a boil;
add beef cube & stir to dissolve; lower heat, simmer, stirring occasionally;
season with salt & pepper; Serve hot, garnish with boiled eggs, green
onions, toasted garlic, chicken/meat strips, and patis w/ kalamansi, on the
side.
MAJA BLANCA: Dissolve 1 ¼ cup
cornstarch in 2 cups thick coconut cream. Set aside; Add white sugar (1 ¼ cup)
to the thin coconut cream (3 cups) and pour in a thick pan. Cook over a medium
heat. When it boils add cornstarch mixture and a dash of yellow food coloring.
Keep stirring until well blended and thickens; Pour into a greased pan or bilao
with wax paper or banana leaves. Cool until firm.
MAJA UBE: Add sugar (2 ¼ cups) to thin
coconut cream (4 cups). Add mashed ube (1 cup) and cook over medium heat. Keep
stirring while cooking; after 15 minutes, lower heat and add with cornstarch
mixture (2 cups cornstarch dissolved w/ 2 cups thick coconut cream) and a dash
of violet food coloring, continue stirring until well blended. Turn heat to
high and cook until thick. Pour into a greased pan or bilao with wax paper or
banana leaves. Brush maja-ube w/ coconut milk and sprinkle latik on top
(optional)
BANANA RICE PUDDING: Combine 1 cup rice, 2 cups water and 1/2 tsp salt
in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook
until the liquid is fully absorbed, 45 to 50 minutes.
Stir in 3 cups rice milk, 1/3
cup brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer. Cook,
stirring occasionally, for 10 minutes. Stir 1 tbsp cornstarch and the remaining
1 tablespoon rice milk in a small bowl until smooth; add to the pudding.
Continue cooking, stirring often, until the mixture is the consistency of
porridge, about 10 minutes. Remove from the heat.
Mash 2 bananas in a small
bowl. Stir the mashed bananas and 1 tsp vanilla into the pudding. Transfer to a
large bowl, press plastic wrap directly onto the surface of the pudding and
refrigerate until cold, at least 2 hours.
Just before serving, slice the
remaining 2 bananas. Top each serving with a few slices of banana and sprinkle
with cinnamon, if desired.
UBE HALAYA: Place 3/4 cup purple yam powder and 1 ½ cups milk in a
saucepan; mix thoroughly. Add 1/2 cup sugar, 1 beaten egg and 1 tsp unsalted butter;
simmer over low heat for about 1 hour. Stir constantly using a wooden
spoon until the mixture thickens and becomes elastic.
Transfer the mixture into a
lightly greased container with lid; let cool to room temperature. Do not
cover while still hot.
When cooled, cover and chill
in the refrigerator for about 3 hours; serve chilled in individual bowls.
Serves 4 to 6.
BIKO W/ LANGKA: Rinse 1 cup glutinous rice until water runs
clear.
In a pot, boil the rice and 1
cup water. (You can also use a rice cooker to do this procedure.)
Bring to a boil, stir then
cook in low heat for about 10 minutes. Set aside.
In another pot, combine 2 cups
coconut milk and 1 cup brown sugar. Bring to a boil.
Add the cooked rice. Cook in
low heat while stirring constantly until the rice mixture is almost dry and
very sticky for about 30 minutes.
Add 1/8 cup langka strips and
continue cooking for another 15 minutes.
Remove from heat.
Transfer to a serving tray.
Flatten the surface.
Top with latik.
TO MAKE LATIK: Heat 1 cup of coconut milk in a pan. Bring to a
boil.
Keep stirring for about 15-20
minutes until the milk turned into oil and leave a solid residue.
Remove
from heat and spread some latik on top of the Biko.
Serve warm.
COCO JAM: 5 cups pure coconut milk, 2 cups brown
sugar, 1 cup corn syrup.
In a non-stick sauce pan over
medium heat, combine coconut cream, sugar and corn syrup. Bring to a boil,
stirring frequently until sugar is dissolved and mixture is well-blended.
When mixture has come to a
boil, promptly reduce heat to low and continue to cook, stirring frequently,
until mixture darkens and thickens. To check for doneness, drop a teaspoonful
into a bowl of cold water. If the mixture forms a soft ball in the cold water
but flattens when removed, it is ready.
Transfer
jam into clean jars and seal completely.
CHEESY SAUSAGE ROLLS: 10 pcs. sliced bread; 1/2 c. mayonnaise; 1/2 c. ketchup; 10 sausages; 1 c. grated cheddar cheese; 1 beaten egg; 1 c. breadcrumbs; oil for shallow frying
Directions:
1.
Flatten the bread by rolling pin.
2.
Mix mayonnaise and ketchup in a bowl.
Blend well.
3.
Spread the mixture evenly on bread.
4.
Fill with sausages.
5.
Sprinkle cheese on top.
6.
Roll the bread like a spring roll.
7.
Dip in a beaten egg
8.
Cover with breadcrumbs.
9.
Shallow fry in hot oil until golden
brown.
Slice
into bite size.
ICE CANDY RECIPE: Powdered milk; ½ cup
cornstarch, dissolved in water; brown sugar; flavoring (buko, mango, pineapple,
chocolate, avocado)
Boil 2
liters of water, then add sugar. Mix well until fully dissolved; add the
dissolved cornstarch and powdered milk into the boiling water. Stir well and
boil for 5 mins.; allow to cool for few hours then add your desired flavor;
Pack in the ice candy bag and freeze.
MANGO ICE CANDY: Ripe mangoes,
condensed milk, Nestle cream, cornstarch, and water.
OREO ICE CANDY: Oreo cookies, condensed
milk, ¼ liter hot water, ¼ liter regular water, 60g Milo powder.
COCONUT ICE CANDY: coconut flakes,
sweetened condensed milk, brown sugar.
FIESTA ICE CANDY: Del Monte Fiesta
Fruit Cocktail, small buko, condensed milk, vanilla extract (optional),
evaporated milk, 3tbsp fruit cocktail syrup.
MAIS CON QUESO ICE CANDY: fresh milk; condensed
milk; Nestle cream; cream-style corn; cheddar cheese, shredded; sugar.
ICE CREAM RECIPE: Whisk (by hand mixer)
250ml Nestle All-purpose cream (chilled first) until floppy; Gradually add
168ml Alaska Condensed Milk while continuously whisking the cream; Add
chocolate powder for flavor (or buko and vanilla flavor) Note: Do not use
water, it will turn out icier.
BLACK GULAMAN (SWEETGRASS JELLY): 1 can
of grass jelly, 6 cups of water, 4 cups of dark brown sugar, 1 tsp vanilla
extract (or banana extract)
HOW TO MAKE ARNIBAL (SYRUP): Boil 6
cups of water, then add 4 cups of sugar. Stir continuously until the sugar is
dissolve and the mixture thickens. (1/2
kilo brown sugar to 1 liter of water)
TO MAKE A DRINK: Add 1 ½ cup of arnibal
to 750 ml cold water. Stir well. Add grass jelly (cut into small thin cubes)
Alternative: Put arnibal to a glass of crushed ice with sago.
USES OF BAY LEAF
AND BASIL
Both bay leaf and basil bring a touch of bitter, woodsy
flavor to a variety of different foods:
Bay Leaf
Classic dishes that rely on the flavor of bay leaf
include pot roast, soups and stews, game meat, such as venison or rabbit,
chicken or beef stock and bean dishes, such as cassoulet.
To substitute the flavor of bay leaf in a recipe, use
juniper berries in sauces or stews or a few rosemary sprigs for a different,
but equally woodsy flavor.
Basil
Fresh basil works as a garnish with most summer foods like
_caprese_salads with tomatoes and mozzarella, zucchini or green beans, or over
fish or pasta with any type of sauce.
Fresh basil deepens the flavor in a traditional
tomato-based pasta sauce when you add it for the last 5 minutes of cooking.
Save a bit of the basil to sprinkle on the finished sauce as well.
Whole or torn basil leaves add flavor to Thai curries,
green salads, pasta dishes and Asian-inspired soups.
Use whole or torn basil leaves strewn over a cheese pizza
during the last 5 minutes of cooking to make a classic Margherita Italian pizza
. Check out our homemade pizza recipes.
Substitute other summer herbs or combinations of herbs
for basil, such as fresh oregano, parsley, tarragon thyme or mint.
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