Pininyahang manok

ingredients:

2 tbsp Ginger
6 cloves Garlic
1 large Red Onion
375 grams Chicken Leg
375 grams Chicken Thigh, 1 to 2 tbsp Patis, tsp
Peppercorn
1 (medium) pc Red Bell Pepper, 1 can (154 ml) Evaporated
Milk, 2 pouches (115 grams) Del Monte Pineapple Tidbits.

Procedure:

Saut ginger, garlic and onion in 1 tablespoon oil for 2 minutes. Add patis and chicken,
Saut for 10 minutes or until the chicken is slightly brown.
Add peppercorn and pineapple syrup. Cover and Simmer for 15 minutes.
Add bell pepper, milk and DEL MONTE Pineapple Tidbits. Simmer uncovered for 3-5
minutes, stirring continuously.
Make 7 servings.

Chicken barbeque
Ingredients:
4 chicken breast fillets
1
3 cup barbecue sauce
1 tablespoon honey
1
4 cup mayonnaise
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated.

Procedure:
Combine sauce, honey, mayonnaise, garlic and ginger.
Add chicken fillets to bowl and until well coated with the marinade. Cover and refrigerate for
3 hours or overnight.
Put chicken on oiled grill plate and bbq for approximately 5 minutes each side (longer if
using large breasts), brushing occasionally with the marinade.

GROUND MEAT OMELET

Ingredients:
1/2 kilo lean ground beef
1 tsp. cooking oil
2 cloves garlic, minced
1 onion, sliced 2 tomatoes, chopped,
2 potatoes, pared and diced, 1 small bell pepper, sliced,
1/2 tsp. parsley, minced 1 tsp. salt, 1 cup water,
1/4 tsp. sugar4 eggs, beaten, 1/3 cup cooking oil, MSG
ground pepper.

Procedure:

Heat 1 tsp. cooking oil in a skillet and saute garlic and onions until slightly brown.
Then and tomatoes and saute until tender. Add the ground beef and stir fry until cooked.
Drain off excess fat. Season with salt, pepper, sugar, and MSG.
Add parsley, potatoes, bell pepper and 1 cup of water.
Cook meat and cover the pan until potatoes are tender and liquid have evaporated. Set aside and
cool.
In another skillet, heat oil about half of the 1/3 cup and just enough to cover the bottom of the pan.
Combine the egg-meat mixture and pour it on the medium heated pan and let it cook undisturbed for
about 2 3 minutes.
Loosen sides with spatula. Place a plate on the omelet, turn the skillet upside down so the omelet
lands on the plate.
Then heat the skillet and put the remaining cooking oil and slide back the omelet uncooked side on
the bottom.
Cook for 2 minutes more and transfer to a serving tray.
Garnish with sliced tomatoes and parsley. Serve hot.

MENUDO
Ingredients:
2 lb. pork belly, cut into cubes
1/2 lb. pork liver, cut into cubes
1/2 cup soy sauce
juice of 1/2 lemon (or juice of 4 calamansi)
1/4 cup vegetable oil
3 cloves garlic, chopped 1 onion, 2 cups tomato sauce
1 cup water, 1 tsp. brown sugar, 1 bay leaf, 1 cup potatoes,
diced 1 cup carrots, diced 1 cup red bell pepper, salt and
pepper to taste.

Procedure:

In a large bowl, combine pork with soy sauce and lemon juice (or calamansi juice). Marinate for an
hour in the refrigerator. Remove pork from marinade, reserving the liquid.

Heat oil in a large pot (or casserole) over medium heat. Fry potatoes and carrots until lightly brown.
Remove and set aside.
In the same pot, stir-fry the marinated pork; cook until lightly
brown. Remove and set aside.
Saut garlic and onions until fragrant and translucent. Add pork liver; stir-fry for 5 minutes. Return
pork and accumulated juices to pot; stir to combine.
Add tomato sauce, water, brown sugar and bay leaf; stir. Bring to boil then allow to simmer for about
20 to 25 minutes or until pork and liver are tender.
Add potatoes and carrots; stir and cook until tender. Season with salt and pepper. Add diced red
peppers then simmer for another 2 minutes. Transfer to a platter and serve hot

AFRITADA

Ingredients:
2 lbs chicken, cut into serving pieces
1 large potato, quartered
1 large carrot, sliced
1 large bell pepper, sliced
1 cup green peas
8 ounces tomato sauce
4 cloves garlic, minced
4 pieces hotdogs, sliced
1 medium onion, diced 1 cups chicken broth or stock
2 pieces dried bay leaves, 1 teaspoon granulated white sugar
4 tablespoons cooking oil, Salt and ground black pepper to taste.

Procedure:

Pour-in cooking oil in a cooking pot or casserole then apply heat.

Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
Remove the chicken from the cooking pot.
On the same cooking pot, saut garlic and onions.
Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.
Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3
minutes more.
Turn-off heat then transfer to a serving plate.

Fried chicken w/ lemon dip

Ingredients:
4 pieces boneless chicken breast, pounded until flat
1 cup all-purpose flour
1 egg, beaten
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 cups cooking oil
2 tablespoons butter, 3 tablespoons lemon juice
yolk of 1 piece egg, beaten, 1 cup heavy whipping cream,

salt to taste.

Procedure:
3

Rub salt and pepper on the chicken breasts. Set aside.

Make the sauce by melting the butter in a sauce pan.
Pour-in lemon juice. Stir.
Pour-in the whipping cream and then add salt.
When the mixture is about to boil, add-in the egg yolk. Continuously stir for a minute or until
the texture becomes thicker. Set aside.
Meanwhile, heat the cooking oil in a frying pan.
When the oil becomes hot, dredge the chicken breast in flour and then dip in the beaten
egg mixture.
Dip the chicken in flour for the second time. Deep fry in medium heat for 7 to 9 minutes or
until the color turns light to golden brown.
Arrange in a serving plate along with the creamy lemon sauce.

pork adobo
Ingredients:
2 lbs pork belly
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
4 tbsp vinegar
1/2 cup soy sauce
1 tbsp whole pepper corn, 1 cup water, salt to taste.

Procedure:
Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour.
Heat the pot and put-in the marinated pork belly then cook for a few minutes.
Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40
minutes to 1 hour.
Put-in the vinegar and simmer for 12 to 15 minutes.
Add salt to taste.

Butter chicken curry

Ingredients:
3 lbs skinless chicken, and cut into 2-inch pieces
1 inch gingerroot
6 garlic cloves
1 12 teaspoons salt
5 ounces plain yogurt
1 lemon, juice of
1 cinnamon stick, 2-inch long broken up
10 green cardamoms, 6 cloves
10 red chili peppers, 8 peppercorns
2 tablespoons oil, 2 tablespoons tomato puree
8 ounces butter, 14 ounces chopped tomatoes
5 fluid ounces single cream.

Procedure:
Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
Mix the spices into the yogurt, add the juice of the lemon blend well.
Marinate the chicken in this mix for about two hours.
Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a
knife.
Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken
and spices and cook for ten minutes.
Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat
and simmer till the chicken is cooked.
Stir in the cream and simmer for a further 5 minutes.
Serve with boiled rice and curried pineapple.
Superb.

PANCIT CANTON

Ingredients:

1 pack (250 grams) pancit canton (flour noodles)

4 ounces, pork thinly sliced
1 piece Chinese style sausage, sliced
1 small onion, sliced
1 teaspoon minced garlic
8 to 10 pieces medium shrimp
10 to 12 pieces snap peas or snow peas
cup carrot (julienne), 1 head small cabbage, chopped, 1 cups
chicken broth, 1 tablespoon oyster sauce (opional), 3 tablespoons
soy sauce
cup water, cup chopped flat leaf parsley
3 tablespoons cooking oil, Salt and pepper to taste.

Procedure:

Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
Boil 6 cups of water in a cooking pot.
Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove
the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.
Heat a large wok or cooking pot and pour-in the cooking oil.
Saute the onion and garlic.
Add the pork and sausage slices and continue to cook for 2 minutes.
Add-in soy sauce and oyster sauce. Stir.

Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
Transfer to a serving plate. Serve.
Share and enjoy!

PALABOK
Ingredients:
1 pack (1 lb) rice noodles (bihon)
Sauce:
2 tbsp cooking oil
1/2 lb ground pork
1 tbsp anatto powder
3 cups pork broth
1 piece shrimp cube
6 tablespoons all-purpose flour
2 tbsp fish sauce, 1/2 tsp ground black pepper
Toppings:
1 cup boiled pork, thinly sliced and cut into small pieces
2 pieces fried firm tofu (tokwa), cubed, cup tinapa flakes (smoked fish), cup chicharon
(pounded)
2 hard boiled eggs,sliced, cup cooked shrimps (boiled or steamed), 1/4 cup green onion or
scallions, finely chopped
3 tbsp fried garlic, 2 pieces lemon, sliced (or 6 to 8 pieces calamansi).

Procedure:

Soak the rice noodles in water for about 15 minutes. Drain and set aside.
Cook the sauce by heating a saucepan. Pour-in the cooking oil.
When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto
seeds, soak them first in 3 tbsp water to bring-out the color)
Add the shrimp cube and stir and simmer for 3 minutes
Add the flour gradually while stirring.
Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
Meanwhile, boil enough water in a pot.
Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water
for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
Remove the strainer from the pot and drain the liquid from the noodles.
Pour the sauce on top of the noodles then arrange the toppings over the sauce.

SOTANGHON
Ingredients:
2 lbs chicken, cleaned
4 ounces sotanghon (vermicelli noodles)
1 medium onion, minced
4 cloves garlic, minced
1/2 cup anatto water
1/2 cup carrots, julienned
3 tablespoons onion leeks, chopped, 1/2 cup celery, chopped, 5
cups water
2 tablespoons toasted garlic, 2 to 3 tablespoons Patis (fish sauce), 3/4 cup cabbage, shredded, 1
teaspoon ground black pepper, 1 piece chicken bouillon,1 piece dried bay leaf.

Procedure:
6

Pour water in a saucepan, apply heat, and let boil.

Put-in bay leaf and chicken. Simmer until chicken is tender.
Remove the chicken and bay leaf from the cooking pot and let cool. Save the water used to
tenderize the chicken for later use (as chicken stock).
Separate the chicken meat from the bone then tear the meat into small pieces. Set aside.
Soak sotanghon noodles in water for 6 minutes
In a cooking pot, pour-in cooking oil then saut garlic and onion.
Put-in the chicken, fish sauce and ground black pepper then pour-in annatto water, and chicken
bouillon.
Pour the chicken stock and let boil. Simmer for 30 minutes.
Add the carrots and celery then cook for about 3 to 5 minutes.
Put-in cabbage, onion leeks, and sotanghon noodles then cook for 2 minutes more.
Turn-off heat and transfer to a serving bowl.
Top with toasted garlic and serve while hot.

Lomi
Ingredients:
1 lb miki noodles
3 cloves garlic, crushed and minced
1 medium onion, minced
1/4 lb cooked Kikiam (quekiam), sliced
1/4 lb pork, sliced into thin strips
6 to 8 pieces cooked meatballs
3 tablespoons cassava flour diluted in 3 tablespoons water
1/4 lb ham, chopped, 1/4 lb pigs liver, sliced
1 1/2 tablespoons fish sauce, 1 tablespoon soy sauce
1 teaspoon ground black pepper, 6 cups pork or beef broth
1 cup chicharon (pork cracklings or pork rinds), pounded
1 piece raw egg, beaten, 2 tablespoons onion leeks or scallions, chopped (optional), 2 to 3 pieces
hard boiled eggs (optional), 2 tablespoons cooking oil.

Procedure:

Heat a cooking pot then pour-in cooking oil.

When the oil is hot enough, saut the garlic and onions.
Put-in the sliced pork and cook until the color turns medium brown.
Add-in the ham and liver then cook for 2 minutes.
Add fish sauce and soy sauce then stir.
Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.

Pancit miki
ingredients:

1 lb miki noodles
lb grilled pork belly, sliced
2 pieces boneless chicken breasts, sliced
2 cups cabbage, chopped
1 cup shredded carrots, 1 medium onion,
sliced
5 tablespoons soy sauce, 1 tablespoon oyster
sauce
1 tablespoon sherry, teaspoon salt
teaspoon ground black pepper, 2
tablespoons cooking oil.

Procedure:
Heat oil in a wok.
Put-in chicken and cook for 3 minutes.
Add pork belly. Stir and cook for 2 minutes.
Add sherry and onions. Cook until onions becomes soft.
Add salt, pepper, soy sauce, and oyster sauce. Stir and cook for 6 to 8 minutes.
Note: Add a little water as necessary.
Put-in the cabbage and carrots. Cook until vegetables are tender.
Put-in the miki noodles, and then stir. Cook for another 3 minutes.
Turn-off heat and transfer to a serving plate.
Serve. Share and enjoy!

Bolognese
ingredients:
500g Fresh Beef Mince.
400g Dried Spaghetti.
4 Rashers of Smoked Streaky Bacon, finely diced.
2 Tins of Plum/Chopped Tomatoes.
6 Fresh Cherry Tomatoes.
2 Medium Onions, peeled and finely diced.
2 Sticks of Celery, trimmed and finely diced, 2 Carrots, trimmed and finely
diced,2 Cloves of Garlic, peeled and finely diced, 1 Medium Chilli
(optional), seeded and finely sliced,75g Freshly grated Parmesan
Cheese, plus extra for grating over.
2 tbsp Tomato Puree, 1 Beef Stock Cube.
Glass of red wine (optional) Herbs:2-3 Sprigs of Fresh Rosemary. Handful of Fresh Basil, plus extra for
Garnish.
1 tsp Dried Oregano, 1-2 Fresh Bay Leaves.
Olive oil, Sea Salt and Black Pepper, Crusty bread, to serve.

Procedure:

Get a large heavy-bottomed saucepan, and place it on a medium heat. Add olive oil and gently fry your bacon until
golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves
from the Rosemary sprigs and add them on pot, discarding the sprigs. Move everything around and fry for around 8-10
minutes until the veg has softened.
Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
Stir in your tins of plum tomatoes.Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine.
Slice your cherry tomatoes in half and throw them in aswell.
Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer.
Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the
flavours develop into a tomatoey sauce. Stir occasionally to make sure it doesn't catch.

Just as the sauce is nearly ready, Add the parmesan. Meanwhile add salt to a pan of boiling water and cook the
spaghetti according to packet instructions. Once the spaghetti is ready, drain it and add it to the pan with the sauce.
Give it all a good stir.

Spaghetti

ingredients:

2 lbs. Spaghetti pasta

3 (15 oz.) can tomato sauce
1/2 cup tomato paste
1 lb. minced ham
1 1/2 lbs. ground pork
6 to 8 pieces red hotdogs, sliced diagonally
1/2 cup granulated white sugar
1 medium yellow onion, minced, 2 teaspoons minced garlic
2 cups beef broth, 1 cup shredded Velveeta cheese
2 tablespoons cooking oil, Salt and pepper to taste.

Procedure:
Cook the spaghetti pasta according to the package instructions. Drain and set aside.
Heat the oil in a cooking pot.
Saute the garlic and onion.
Add the ham. Cook for 3 minutes.
Put-in the ground pork. Cook for 3 to 5 minutes.
Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.
Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce thickens.
Put-in the sugar, salt, and pepper. Stir until the ingredients are well incorporated.
Arrange the spaghetti pasta in an individual plate. Pour the meat sauce over the pasta and
top with cheese.

Lasagna
ingredients:
1 lb mozzarella cheese
1 cup Parmesan cheese, grated
1 lb lasagna
Meat Sauce:
1 lb ground beef
1/2 cup chopped onions
2 cloves garlic, chopped, 28 ounces crushed tomatoes
16 ounces tomato sauce, 6 ounces tomato paste
1/2 cup Water, 2 tbsp cooking oil, 2 tbsp white sugar, 3 tbsp fresh parsley, chopped, 3 tbsp fresh
Basil leaves, chopped, 1 tsp salt, 1 tsp Italian Seasoning, 1/2 tsp ground pepper
White Sauce:
2 tbsp fresh parsley, chopped, 1 1/2 lb ricotta cheese,1 egg.

Procedure:

Make the meat sauce by heating a cooking pot then pour-in cooking oil.
Saute onions and celery.

Put-in the ground beef and cook for 5 to 8 minutes.

Add the basil and crushed tomatoes then stir. Cook for 10 to 12 minutes.
Sprinkle salt and stir. Cook for 2 minutes then set aside.
Make the bechamel sauce by heating a clean cooking pot then put-in butter and allow to melt.
Gradually add-in flour while stirring.
Pour in milk then stir continously.
Add ground nutmeg and salt then stir.
Continue cooking while stirring until texture becomes thick.
Arrange soaked lasagna in a baking pan.
Alternately top the lasagna with meat sauce, bechamel sauce, romano cheese, and parmesan cheese.
Create another layer by arranging a new set of lasagna and other ingredients on top. Note: feel free to add layers as
desired.
Preheat oven to 375 degrees Fahrenheit.
Bake for 45 to 60 minutes.

Carbonara

ingredients:
1 lb spaghetti noodles, cooked according to package
instructions
4 pieces eggs, beaten
3/4 cup heavy whipping cream, 3/4 lb bacon, chopped
1/2 cup parmesan cheese, grated, 2 tablespoons green
onion, minced, 4 cloves garlic, minced, 4 tablespoons
butter.

Procedure:
Combine beaten eggs, heavy whipping cream, and parmesan cheese then mix well. Set
aside.
Heat a cooking pot or pan then place the butter and let melt.
Fry the bacon until the texture becomes crisp. Set aside.
On the same cooking pot or pan, remove excess butter then saut the garlic and green
onions.
Put-in the spaghetti noodles and beaten egg- heavy whipping cream parmesan cheese
mixture then mix well. Cook for 1 to 2 minutes.
Add the fried bacon and distribute.
Transfer to a serving plate then serve.

Chocolate chip muffin

ingredients:
2 cups all-purpose flour
13 cup light-brown sugar, packed
13 cup sugar
2 teaspoons baking powder
12 teaspoon salt
23 cup milk, 12 cup butter, melted and cooled
2 eggs, lightly beaten, 1 teaspoon vanilla
10

1 (11 1/2 ounce) package milk chocolate chips

12 cup walnuts or 12 cup pecans, chopped.

Procedure:
Preheat oven to 400F.
Grease twelve muffin cups.
In a large bowl, stir together flour, sugars, baking powder, and salt.
In another bowl, stir together milk, eggs, butter, and vanilla until blended.
Make a well in center of dry ingredients.
Add milk mixture and stir just to combine.
Stir in chocolate chips and nuts.
Spoon batter into prepared muffin cups.
Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin
comes out clean.
Remove muffin tin to wire rack.
Cool for 5 minutes.
Remove from tins to finish cooling.
Serve warm or completely cool.

Vanilla muffin

ingredients:
1 cup sugar
1 egg, beaten
2 cups flour
2 teaspoons baking powder
1 cup milk
14 cup melted butter
2 12 teaspoons vanilla
1 12 teaspoons sugar, 18 teaspoon cinnamon.

Procedure:
Combine sugar and egg, beat well. Combine flour and baking powder. Add to sugar
mixture, alternately with the milk, beginning and ending with the flour mixture, beating well
after each addition. Stir in butter and vanilla. Spoon into greased muffin pans, filling 2/3 full.
Combine sugar and cinnamon and sprinkle evenly over muffins.
Bake at 375F for 15-20 minutes.

Corn muffin
11

ingredients:
3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs.

Procedure:
Preheat the oven to 350 degrees F.3
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle
attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl,
combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the
wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into
the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and
a toothpick comes out clean. Cool slightly and remove from the pan.

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