Adobong Puti (White Chicken Adobo)

Ingredients

8 chicken thighs, de-boned (with skin on)6 tablespoons oil10 cloves garlic, peeled125 ml white vinegar6 pieces black pepper corns2 bay leavesSalt

Directions1. Season the chicken with salt and pepper. Heat the oil in a large pan. When hot, add the chicken in batches to brown the skin, around 3 minutes. Make sure not to overcrowd the pan.2. Remove the chicken pieces and take out some of the oil in the pan and put the pan back on the heat.3. Add the garlic and saute, then add the white vinegar, peppercorns, bay leaves and chicken. Allow the vinegar to come to a boil then add enough water to cover the chicken, around 500 to 750 ml.4. Allow the chicken to simmer, around 30 minutes until cooked. When done, remove the chicken from the pan and allow the sauce to simmer further until the sauce thickens to almost a syrup, around 20 minutes. When ready to serve the chicken, heat the rest of the oil in a separate pan and crisp the skin once more. Serve the sauce on the side and some white rice.Afritadang Manok (Chiken Afritada)

INGREDIENTS: 2 pounds chicken, cut into pieces 4 pieces potatoes, cut into 4 pieces 1 onion diced 4 cloves garlic minced cup soy sauce 1 lemon, juiced 1 red bell pepper, sliced into strips 1/2 cup green peas 2 pcs of hotdog, sliced (optional) 1 large carrot, chunks (optional) 3 cups water 1 cup tomato sauce 3 tablespoons of cooking oil patis (fish sauce)or salt pepper to taste

INSTRUCTIONS:1. Marinate the chicken lemon juice and soy sauce. Set aside.2. Heat oil, saut garlic and onions.3. Add the chicken. Fry until golden brown, about 10 minutes. Add the marinated juice.4. Pour the tomato sauce and water. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.5. Add potatoes, carrots and hotdog; cook for 10 minutes or until the potatoes are cooked.6. Add the red bell pepper and peas, simmer for an additional minute or two.7. Fish sauce or salt and pepper to taste.

Tomato BrisketINGREDIENTS: 1 pound brisket 3 middle size tomatoes ;cut into small wedges 1 tablespoon ketchup (optional for coloring and favoring) pinch of salt pinch of ground pepper 2 star anises water as needed 1/4 red onion, cut into shreds 2 garlic cloves, minced 1 tablespoon cooking oil 4 ginger slices 2 spring onions noodles for serving

INSTRUCTIONS:1. To treat with the brisket: cut the brisket into large chunks around 1/5 inches as they will shrink after boiled and then soak in clean water for around 1hour. Change the water twice. This is to remove any raw taste and blood water in the meat. Or you can choose to cook the brisket in boiling water for around 2 minutes and wash and drain.2. Heat up around 1 tablespoon cooking oil and fry the garlic until aroma. Add red onion shreds and continue frying for around 1 minute. Add beef chunks and fry until strong aroma of beef.3. Add ginger, green onion and star anise. Pour enough water to cover and then simmer for around 1 hour until the brisket becomes soft and almost cooked.4. Add tomato wedges and continue simmering until the tomato wedges almost melt in the soup.5. Add ground pepper, salt and ketchup. Use high fire to thicken the sauce until preferred.6. Cook the noodles according to the instructions on the bag and then transfer the noodles to the serving bowl.7. Scoop the soup base to serving bowl; garnish chopped green onion and serve immediately.Source:China Sichuan Food- See more at: http://www.kusinamaster.ph/2015/05/tomato-brisket.html?utm_content=buffer461a8&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.w5S2ud2v.dpufBeef Mechado

INGREDIENTS

1 kilo of beef cut into chunks1/8 kilo of pork fat cut into strips4 onions, peeled and quartered5 medium potatoes, quartered (optional: fried)1 medium sized carrot, sliced in 1/2" sections2 red bell pepper, sliced2 cups beef stock or 2 bouillon cubes dissolved in water3 bay leaves (laurel leaves)1/4 -cup vinegar2 cups tomato sauce or 1/2 cup tomato paste1 cup soy saucesalt & pepper to taste

DIRECTIONS

1. Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)2. In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender3. Add the vinegar and let boil for a minute or two4. Add the potatoes, onions, carrot, and bell pepper5. Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce6. Serve hot with white rice

Special Humba

INGREDIENTS

1kg pork knuckles, cleaned3/4 cup vinegar1/4 cup soy sauce20 whole peppercorns1 head garlic, cracked1/2 cup brown sugar1-1/2 cups water2 small packs of native mushrooms or tenga ng daga2 small packs of banana blossoms1/2 teaspoon salt1/4 cup canola oil

DIRECTIONS

1. Marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. In the meantime, place brown sugar in a plate.2. When pork knuckes are fully marinated, dip eachpiece in brown sugar and pan fry on medium high heat until golden brown.3. Remove and put aside until all pieces are done.4. In the same pan, put all the meat back and pour in all the marinade plus the water.5. Bring to a boil then lower flame immediately to medim-low then to a simmer to tenderize the meat.6. After simmering for about 45 minutes, the sauce will noticeably start to thicken.7. Add salt and allow to simmer for another 10 to 15 minutes.8. In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes.9. Once softened, add to the simmering pot of meat.10. Cook until the meat is tender and the sauce is th

Chicken Inasal Bacolod

INGREDIENTS: Chicken cuts 1/4 cup vinegar 1 tsp black peppercorns, crushed 1/2 tbsp salt 6 cloves garlic, minced 1 tsp lemon juice or calamansi juice 1 tsp ginger, chopped 1 stalk lemongrass, chopped (optional)For annatto oil to be used for basting: 6 tbsp olive oil or vegetable oil 2 tsp annatto (atsuete) powder 3 cloves garlic, minced

INGREDIENTS:1. Combine garlic, crushed peppercorns, calamansi or lemon juice, vinegar and salt.2. Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook.3. Prepare the Annatto Oil:Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue.4. In the same pan, heat annatto oil and saute minced garlic until lightly browned.5. Grilling:Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more.6. Serve with rice. Enjoy!7. Dipping Sauce:Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.

Chicken Adobo Bisaya StyleINGREDIENTS

Chicken 1 kg (2.20 lb.)Vinegar 3 tbsp.Garlic (minced) - 3 clovesOyster sauce 5 tbsp.Onion (sliced) - 1/2 PC.Black pepper powder 1/2 tsp.Butter 1 tbsp.Bay leaves 3 PCs.

DIRECTIONS

1. Place the chicken in a mixing bowl.2. Add the oyster sauce, vinegar, black pepper powder, a half part of garlic and marinate from 30 minutes to overnight to taste.3. Melt the butter in a large frying pan and then add the onions and remaining garlic.4. Add the chicken and cook for 15 minutes.5. Add the bay leaves and keep simmering until chicken is browned and cooked.Source :Cooking With Peachy- See more at: http://www.kusinamaster.asia/2014/11/chicken-adobo-bisaya-style.html?utm_content=buffer1c64e&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.1k8H6GZQ.dpuf

Chicken and Pork Pochero

INGREDIENTS: 500 grams chicken (serving slice) 400 grams pork (serving slice) 1 medium size onion (chopped) 6 cloves garlic (minced) 220 grams chick peas (garbanzos) For dried chick peas, soak it overnight; For canned chick peas, just drain the water. 400 grams saba or cardaba banana (sliced) 300 grams potatoes 2 tomatoes (sliced) 220 grams tomato puree or sauce. 200 grams pechay or bok choy 1 tablespoon whole kernel peppercorn 1 tablespoon salt (OR according to your taste preference) 2 tablespoon cooking oil 1.8 liters of water

INSTRUCTIONS:

1. Heat the oil in a cooking pan. Saute garlic and onion until light brown. Saute the pork for 3 minutes. Add the chicken and tomatoes then saute for 5 minutes. Set aside.2. Add the casserole with water. Add the Sauteed meat and salt. Let it boil. Simmer for 20 minutes until meat soften.3. Add the potatoes, banana, chick peas, tomato puree and whole kernel peppercorn. Cook for 8 minutes. You can add extra salt or ground pepper as needed.4. Add the pechay and simmer for 30 seconds.

BISTEKIngredients: ? kilo beef sirloin (cut into 3 strips) 2tablespoonssoy sauce 2tablespoonscalamansi juice 1 teaspoon salt 1 teaspoon pepper cooking oil 1 big red onion (sliced thinly to make rings)Cooking Instructions:1. Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.2. In a pan, heat oil and stir-fry beef until cooked and tender. Set aside3. Saute onion rings in oil.4. Serve beef in a platter topped with onion rings.

Super spicy chili con carneIngredients: 1 tbsp oil 1 large onion, chopped 1 red bell pepper, chopped 2-3 pcs finger chili, chopped 2garlic cloves, minced 1heaptsp hot chili powder 1 tsp paprika 1 tspground cumin 500glean ground beef 1 tbsp worcestershire 1 cup beef stock 3 pcs laurel leaves 400g can chopped tomatoes 1 tsp sugar 2 tbsp tomato paste 2 tbsp butter 1 can red kidney beans plain boiled long grain rice, to serve sour cream, to serveCooking Instructions:1. Saute onion, garlic, finger chiliand bellpeppers in a pot. Add in chili powder, cumin and paprika.2. Brown the beef, then add in worcestershire the chopped tomatoes, tomato paste, laurel leavesand stock.3. Let it simmer then add the kidney beans until cooked.Lastlyadd in the butter and stir, adjust seasoning with salt, pepper, sugar.4. Serve with herbed rice and topchili con carnewith sour cream.

Sisig RecipeIngredients: k. pork cheek 5 onions, chopped 2 chicken liver, boiled tbsp. ground pepper 1 tsp. salt 3pcs. Calamansi 1tbsp. margarine 1 head garlic, chopped 1 red chili pepperFor the marinade: Mix cup soy sauce tsp. ground pepper 3pcs. Calamansi 1 head galic, crushedCooking Instructions:1. Pour the marinade in a bowl and marinate the pork cheek for 2 to 3 hours.2. Remove the pork cheek, allow to drain and then grill until cooked.3. Chop the pork cheek. Mix with the onions and set aside.4. In another bowl, mixthe juiceof the calamansi with the pepper, salt, chicken liver.5. Add thechopped porkcheek to the mixture.6. To serve:Greasea sizzling plate with margarine. Place some garlic on it. Add the sisig mixture. Top with redbell pepper.

ADOBONG manok sa Gata

Ingredients 170 ml(5 fl oz/ cup) coconut or rice vinegar 400 ml(13 fl oz) coconut milk 60 ml(2 fl oz/ cup) soy sauce 6cloves garlic, smashed 3 cm(1 inch) piece turmeric or ginger, peeled and thinly sliced 3bay leaves 3red birds-eye chillies, plus extra to serve (optional) 1 tspfreshly cracked black pepper 1whole chicken, jointed into 8 pieces with bone in steamed rice, to serveCook's notesOven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.InstructionsMarinating time3 hoursIn a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper. Add the chicken and turn to coat, then cover with plastic wrap and leave to marinate in the refrigerator for at least 3 hours or overnight.Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low-medium and cook for 25 minutes, or until the chicken is cooked through. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium-high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced. Discard the turmeric, bay leaves and chillies.Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice.NoteGata is the generic term for liquid extracted from mature coconut meat (niyog) and refers to coconut cream and milk. In the Philippines, it is still made the traditional way - coconut meat is finely grated (often with a machine) and a little hot water is added, then the mixture is squeezed for the thicker coconut cream or "first pressing". This process is repeated to extract the thinner coconut milk or "second pressing".

Adobong Pusit (Squid Adobo)

INGREDIENTS:

1/2 kilo squid 1/2 cup water 1/2 cup vinegar 1 onion; chopped 1 tomato; chopped 4 cloves garlic; crushed 1/4 cup soy sauce 1 cup water 2 laurel leaves 1/2 tablespoon ground pepper Sugar to taste Salt to taste

INSTRUCTIONS:

1. Wash and clean the squid by removing the eyes, membrane, and stomach.2. Boil squid in saucepan with vinegar, garlic, pepper, soy sauce, salt, and little water.3. Simmer until the squid is tender. Do not overcook. Drain and set aside. Save the sauce.4. In a skillet, saut garlic (taken from the sauce) until brown, then add the onion, and tomato.5. When onion becomes translucent, add the squid and laurel leaves.6. Add sauce and season with sugar according to taste. Simmer until a thick broth is formed, then serve.

Beef Curry with Potatoes

INGREDIENTS:

2 lbs of cubed beef (about 1 thick) 1 medium onion diced 1 chopped tomato 2 medium potatoes cut 1/8th piece 3 tbsp of fresh ginger-garlic paste 1 tsp of vinegar 1 nickel sized tamarind ball (soak in 1/4 cup hot water) 1-1/2 tsp of cumin powder 1/2 tsp of turmeric powder 1/2 tsp of red chili powder 1/4 tsp of clove powder 1/4 tsp of cinnamon powder 1/4 tsp black pepper powder 1/4 tsp of sugar 1 1/2 cup water salt to taste

INSTRUCTIONS:

1. Apply the ginger-garlic paste, salt and vinegar to the cut meat and keep aside for 30-45 minutes.2. In a hot pot with oil, saute the diced onions till translucent. Next add the diced tomatoes, saute till soft.3. Next add all the powder spices and saute for a minute or two. Then add the meat and saute well cover and cook on medium heat for 10 minutes.4. Next add the water, tamarind juice and salt if needed. Cover and cook for an other 20 minutes on medium heat checking occasionally.5. Finally add the potatoes and cook for another 10 minutes covered.6. Serve with rice, bread or naan.

Black Pepper BeefINGREDIENTS

1 lb beef fillet, trimmed and cubed1/4 cup sake1/2 tsp each salt and ground white pepper2 tsp oil4 cloves garlic2 tsp coarsely ground black peppercorns1 tsp crushed Sichuan peppercorns4 tsp each oyster and soy sauce2 tsp sesame oil6 lettuce leaves, shredded2 red chilies, sliced

DIRECTIONS

1. Place beef, sake, salt, and pepper in a bowl. Mix and set aside for 10 minutes.2. Heat oil in a wok over high heat and stir-fry beef until browned on all sides, about 3 minutes. Lowed heat to medium-high and add garlic. 3. Stir-fry for another 30 seconds, then add remaining ingredients except lettuce and chilies. 4. Stir-fry for 1 minute and serve

Kinulob na ManokNGREDIENTS: 1 whole chicken 1/4 kilo chicken gizzards 250 grams tomato ketchup 250 grams bacon chopped 240 ml pineapple juice 2 tbsp hoisin sauce 2 tbsp margarine 4 pcs bay leaves 2 pcs Chinese sausage, sliced into coins 1 big white onion, chopped 1 chicken cube or 1 sachet ginisa flavor mix 2 cups chicken stock 1/3 cup soy sauce black pepper to taste

INSTRUCTIONS:

1. Place the chicken in the center of a deep casserole or any deep pan that you can cover.2. Add all other ingredients in the casserole. Make sure the casserole is small enough for the liquid to completely cover the chicken. Turn on the stove at high heat.3. When it boils, turn down the heat to medium, and cooked, covered, for at least an hour and a half.4. That's kind of long and the chicken is close to falling apart, but it tastes great!5. Remove the chicken and place on a serving tray, but let the remaining liquid to boil for 10-15 minutes to allow it to reduce into a thick sauce.6. On the plate, surround the chicken with the sausages, gizzards, bacon and pour the sauce generously over everything.- See more at: http://www.kusinamaster.ph/2014/10/kinulob-na-manok.html?utm_content=buffer847a4&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.MX0FfpoE.dpuf

Special HumbaINGREDIENTS

1kg pork knuckles, cleaned3/4 cup vinegar1/4 cup soy sauce20 whole peppercorns1 head garlic, cracked1/2 cup brown sugar1-1/2 cups water2 small packs of native mushrooms or tenga ng daga2 small packs of banana blossoms1/2 teaspoon salt1/4 cup canola oil

DIRECTIONS

1. Marinate pork knuckles in vinegar, soy sauce, peppercorns and garlic for 1 hour. In the meantime, place brown sugar in a plate.2. When pork knuckes are fully marinated, dip eachpiece in brown sugar and pan fry on medium high heat until golden brown.3. Remove and put aside until all pieces are done.4. In the same pan, put all the meat back and pour in all the marinade plus the water.5. Bring to a boil then lower flame immediately to medim-low then to a simmer to tenderize the meat.6. After simmering for about 45 minutes, the sauce will noticeably start to thicken.7. Add salt and allow to simmer for another 10 to 15 minutes.8. In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes.9. Once softened, add to the simmering pot of meat.10. Cook until the meat is tender and the sauce is thick.- See more at: http://www.kusinamaster.ph/2009/09/lolas-super-mega-special-humba.html?utm_content=buffer2a134&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.2gzzAEKA.dpuf

Arroz a la Valenciana

Ingredients:

1-1/2 cup glutinous rice (malagkit)1-1/2 cup white rice1-1/2 tsp. salt5 cup coconut milk1/2 cup oil1 young chicken cut into serving pieces1/4 kg. pork, cut into serving pieces2 tbsp. garlic, macerated1 large onion, sliced1 8-oz can tomato sauce1 tbsp. salt1/4 tsp. white pepper1/4 tsp. paprika6 potatoes, quartered and fried1 small can sweet peas1 red-sweet pepper, sliced2 hard-boiled eggs, slicedparsley

Directions:

1. Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan.1. Stir once in a while to prevent burning.1. Fry the chicken-pork pieces in hot oil; set aside.1. Saute garlic, onion, and add tomato sauce.1. Add the fried meat and simmer until tender.1. Add the rice mixture; blend well.1. Add the rest of the ingredients and combine lightly.1. Season with salt and pepper.1. Arrange on a platter and garnish with hard-boiled eggs and strips of parsley. Good for 12 persons.- See more at: http://www.kusinamaster.ph/2009/09/gary-valencianos-arroz-la-valenciana.html?utm_content=bufferd0a6e&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.cWbVRlL3.dpuf

Mongolian BeefINGREDIENTS:

1 tablespoons lower-sodium soy sauce teaspoon sugar teaspoon cornstarch 1 teaspoons dry sherry 1 teaspoons hoisin sauce teaspoon rice vinegar 1 teaspoon chile paste with garlic teaspoon kosher salt (use less if youre using table salt) 2 teaspoons oil 1 tablespoon minced peeled fresh ginger 1 tablespoon (about 3 cloves) minced fresh garlic pound sirloin steak, cut across grain into thin slices 8 medium-sized green onions, cut into 2-inch lengths

INSTRUCTIONS:

1. Mix the first 8 ingredients together.2. Heat a large nonstick skillet over medium-high heat until hot. Add the oil and tilt the skillet to spread it around.3. Add the beef, ginger, and garlic to the pan. Cook until the beef is done and starting to brown (23 minutes).4. Add the green onions and cook, stirring, for about 30 seconds.5. Add the sauce and cook, stirring, for 3060 seconds, until hot and thickened.6. Serve over rice noodles or steamed rice.

Classic Macaroni SaladIngredients

4 cups uncooked elbow macaroni1 cup mayonnaise1/4 cup distilled white vinegar2/3 cup white sugar2 1/2 tablespoons prepared yellow mustard1 1/2 teaspoons salt1/2 teaspoon ground black pepper1 large onion, chopped2 stalks celery, chopped1 green bell pepper, seeded and chopped1/4 cup grated carrot (optional)2 tablespoons chopped pimento peppers (optional)

Directions

1. Bring a large pot of lightly salted water to a boil.2. Add the macaroni, and cook until tender, about 8 minutes.3. Rinse under cold water and drain.4. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.5. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably over

Pata TimINGREDIENTS

1 kilo porks leg (pata)1/4 cup soy sauce3/4 cup pineapple juice3/4 cup oyster sauce5 cloves garlic; crushed1 tablespoon rice wine1 tablespoon pepper corns1 red onion; chopped3 bay leavesLettuce (fried in 2 minutes)

Sauce:

1 cup broth of pata5 tablespoons cornstarchSalt to taste

DIRECTIONS

1. In a stock pot with enough water, simmer the pork pata with all the ingredients until the meat is tender.2. Add hot water if necessary to replace the evaporated liquid.3. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.4. Place lettuce in a platter. Put the pata over the lettuce. Set aside.

Beef kare kare

INGREDIENTS:

For the stew

1 kg ox tail 1 cup unsalted peanut butter 1/4 cup ground toasted rice 1 large red onions, diced 4 cloves garlic, crushed 1 whole garlic, minced 1/4 cup annatto seeds soaked in 1/2 cup boiling water 3 tbsp brown sugar 4 cups beef stock Water Salt oil Freshly ground black pepper BagoongFor the vegetables

3 pieces eggplant, sliced 1 bundle string beans, sliced 1 bunch Baby Bok Choy

INSTRUCTIONS:

1. In a pot add oil and saut onion and garlic, once onions turn translucent remove then set it aside.2. Now using the same pot add ox tail then brown all sides.3. Pour the beef stock and a cup of water into the pot then bring to a boil, cover and simmer for 1.5 hours or until meat is tender (Add water if needed).4. Turn of the heat then remove the ox tail from the pot and leaving all the liquid, set ox tail aside.5. Add sugar, ground toasted rice, peanut butter and water from soaked annatto seeds into the pot then mix thoroughly until its even in consistency. Turn on the heat to medium then let it boil.6. Once sauce is boiling, turn heat to low then add the ox tail and simmer for 15 minutes. Season with a dash of salt and freshly ground pepper.7. Now cook the vegetables separately by blanching string beans, eggplants and bok choy.8. Pour stew on a deep bowl and add cooked vegetables on the side. Serve with bagoong.

KALDERETAINGREDIENTS

2 lbs beef, cubed3 garlic cloves, crushed and chopped1 onion, finely chopped4 cups water1 cup red bell pepper, cut into strips1 cup tomato sauce1/2 cup liver spread or liver paste (processed using blender)1 tsp. crushed chili3 large bay leaves2 cups potatoes, sliced2 cups carrots, sliced1 cup cooking oil2/3 cup green olivessalt and pepper to taste

DIRECTIONS

1. Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown2. Remove the fried carrots and potatoes from the pan and set aside3. In the same pan where the vegetables were fried, saut the garlic and onions4. Add the beef and simmer for 5 minutes5. Add water and let the beef boil until tender (about 30 mins if using pressure cooker or 1 to 2 hours if using an ordinary pot)6. Add the tomato sauce and liver spread and simmer for 10 minutes7. Add green olives, carrots, bay leaves, bell pepper,crushed chili,and potatoes and simmer for 5 to 8 minutes8. Add salt and pepper to taste9. Serve Hot. Enjoy!

Paksiw Na PataINGREDIENTS:

1 large pork knuckle (about 2 lbs/1 kg) 8 cups (2 liters) water 1/2 cup (125 ml) Filipino vinegar (suka) or apple cider vinegar 1/4 cup (60 ml) black soy sauce 1/3 cup (60 g) brown sugar 3 bay leaves 5 cloves garlic, peeled and crushed 1/2 cup (35 g) dried banana heart or lily buds, rinsed and soaked in water until soft, or 2 cups (200 g) cabbage, coarsely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Place the pork in a large saucepan with the water, cover, and bring to a boil. 2. Add the vinegar, soy sauce, brown sugar, bay leaves and garlic, reduce the heat and simmer until the pork is tender and the sauce has thickened, about 45 minutes.3. Add the banana heart and simmer for another 30 minutes. Season with the salt and pepper, and serve immediately.

PORK AND AMPALAYA WITH OYSTER SAUCEINGREDIENTS

1 medium size pork tenderloin, about 1/2 kilo, sliced into strips1 medium to large size ampalaya, split in halves de-seeded, sliced crosswise1 small size onion, peeled, chopped1/2 head garlic, peeled, crushed, chopped1/4 cup soy sauce1/4 cup oyster sauce1/3 cup cornstarch1 tsp. ground peppercornssaltcooking oil

DIRECTIONS

1. Marinate pork strips in soy sauce, half of the cornstarch and a dash of salt and pepper for 10 to 15 minutes. In a wok, heat cooking oil and stir fry the pork in batches until color changes to brown and start to sizzle, set aside.2. Using the same wok saut garlic and onion until fragrant.3. Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/2 to 1 cup of water. Continue to cook another 3 to 5 minutes or until the ampalaya is just cooked.4. Add in the pork and oyster sauce and stir cook for another 2 to 3 minutes.5. Thicken sauce with the remaining cornstarch diluted in 1/4 cup of water, cook for another half a minute until sauce thickens. Correct saltines if required.6. Serve hot with a lot of rice.

Filipino Pork DinuguanNGREDIENTS:

1/2 kilo pork meat & pork belly (diced) 1/4 kilo pork liver (diced) 1/4 kilo pork intestines 1 small head of garlic (minced) 1 small/medium onion (minced) 1 thumb-sized ginger, minced 3 pieces laurel leaves 3 tablespoons oil 1/2 cup vinegar or 1 pouch sinigang mix good for 1 kilo 3 tablespoons patis (fish sauce) or 3 tablespoons soy sauce 2 cups pig's blood 4 long green peppers 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon black pepper

INSTRUCTIONS:

1. Store pig's blood in the fridge until needed.2. Saut garlic, ginger, onion in hot oil in a sauce pan or pot.3. Add the meat & pork belly, liver & intestines, laurel leaves and saut for another 3-5 minutes4. Pour in water just enough to cover the meat. Bring to a boil and simmer until pork meat is tender.5. Add in more water if it dries up before the pork is cooked or tender.6. Add the vinegar or sinigang mix7. Add the patis or fish sauce, salt, green peppers and simmer for another 2-3 minutes.8. Meanwhile, take the pig's blood out of the fridge and put in a clean bowl and mash out or squeeze with your hands the jelly-like blood you see.9. Pour the mashed blood into the pot then bring to a boil.10. Simmer in medium heat for about 5 minutes while stirring.11. Season with sugar, salt, black pepper to taste.

Crispy Pork Belly Lechon Kawali

Pinaputok na TilapiaINGREDIENTS:

1 large size tilapia fish, cleaned and scaled 3-4 medium tomatoes, sliced 2 medium onions sliced 2 thumb size ginger chopped 2 tbsp butter salt and pepper

INSTRUCTIONS:

1. Clean tilapia fish and take off scales. Make a slit on both side of the fish. Rub salt around the fish.2. Chopped the tomatoes, onions and ginger. Stuff the fish with sliced vegetables.3. In one square of aluminum foil, add some sliced vegetables in the center and spread evenly. This will serve as the bedding for the fish.4. Place the stuffed tilapia fish in the center.5. Add some remaining stuffing on top of the fish. Sprinkle salt and pepper all over and add about 2 tbsp of butter on top of the fish.6. Cut another square of aluminum foil and cover it to the fish. Wrap tightly by simply folding all edges of foil and make sure its tight as possible.7. Grill or bake in oven at 375 degrees F for approximately 30 minutes or until the wrapper is inflated and close to popping.8. Remove from oven and serve. Enjoy!

Camaron RebosadoNGREDIENTS:

3/4 pound large shrimps (prawns), peeled and black vein cleaned out but tail in tacked 2 teaspoons calamasi (lime) juice Salt and pepper to taste

1. Marinate shrimps in salt, pepper and calamansi juice. Set aside.

Sweet and Sour Sauce:

2 cups pineapple juice 2 teaspoon sugar 3 tablespoons banana catchup 2 teaspoons hot sauce 1/2 teaspoon salt 3 teaspoons cornstarch diluted in 1 tablespoon of water1. In a sauce pot, mix pineapple juice, sugar, catsup, hot sauce and salt.2. Bring to a boil and add cornstarch mixture, thicken.

Batter:

2 eggs 3 tablespoons corn flour 3 tablespoons plain flour Salt and pepper to taste1. Mix all batter ingredients until smooth.2. Dip shrimps in this dough and drop one by one in boiling oil.Note:If you want doublesize shrimps, after cooking halfway, dip again in dough (hold shrimps by the tail while dipping) and fry until golden and crispy.Serve with Sweet and Sour Sauce or soy sauce with calamansi juice.- See more at:

Spicy Beef CalderetaINGREDIENTS:

1 kilo beef potatoes cut in squares carrot cut in squares red and yellow bell pepper 2 tbsp soy sauce 2 tbsp vinegar 1 cup chopped tomatoes 1/2 cup chopped onion 2 tbsp minced garlic green and black olives 3 pieces hot chili pepper (siling labuyo) bay leaves ground black pepper / salt green peas 3 tbsp liver paste 1/2 cup tomato sauce

INSTRUCTIONS:

1. Marinate meat in 1 tbsp soy sauce, salt ground black pepper, bay leaves for 30 minutes.2. In a heavy sauce pan or cooking pot, add 1 tbsp cooking oil and saute garlic onion and tomatoes3. Add pork, 2 tbsp vinegar, 1 tbsp soy sauce, red bell pepper, hot chili, bay 2 pieces of bay leaves, 1 cup of water cover and simmer for about more or less than i hour.4. After 30 minutes simmering, add 1/2 cup tomato sauce and 3 tbsp liver paste5. Add potatoes, carrot, red and yellow bell pepper, green peas, green and black olives (optional) add more water if necessary6. Cover and bring to a boil cook until meat is tender7. Taste and correct seasoning