Suam (Filipino Corn Soup)

Ingredients:

1 sm onion (thinly sliced)
2 tbs cooking oil
2 cloves of garlic (minced)
1/2 lbs raw shrimps (shelled/deveined and diced)
2 c shrimp shells juice (or clam juice)
salt and pepper to taste
1.5 c chopped corn
1/2 c pepper leaves (spinach or watercress will do)

1. Shell and devein and dice the shrimps. Take the shrimp shells and pound to get the juice out. Set aside.

2. In a pot, heat oil and saute garlic and onions until the onion is translucent. Add the shrimp and saute for another minute or so. Stir in shrimp shell juice or clam juice, water, pepper and corn. Bring to a boil and cook over low heat for about 20 minutes or until the corn is done. Add the chili pepper leaves and cook for another minute.

Balatung (Munggong Guisado)

Ingredients:

3 c munggo (mung beans)
4 c stock (or water)
1 sm head of garlic (minced)
1 sm onion (diced)
2 large tomatoes (diced)
3-4 c water
1 c diced pork (with fat)
1 c ampalaya leaves (you can use ampalaya)
salt and pepper to taste
fish sauce to taste

1. Wash the munggo (like you would rice) and take out all the beans that floats to the top. In a sauce pan, combine water and munggo and boil until tender (about 1 hour). Strain and set aside.

2. In a pot, brown pork pieces until oil start to come out. Add garlic, onion and tomatoes and cook until onion is translucent and tomatoes are wilted. Add fish sauce and cook for another minute. Add munggo and stock or water and season with salt and pepper. Add the ampalaya leaves or sliced ampalaya. Serve hot with steam rice and fried fish or Tinapa.

Variations: I've seen this dish cooked with shrimps and spinach instead of pork and ampalaya leaves.
The Kapampangan way to prepare this dish is by straining the mung beans and discarding the bean shells or skins.

Sinigang na Manok

Ingredients:

3 lb chicken (bite size)
2 tbs cooking oil
1 clove of garlic (minced)
2 medium tomatoes (chopped coarsely)
1 medium onion (sliced thinly)
1.5 tsp salt
1 tbs fish sauce
1/8 tsp pepper
5 c water
5-6 pieces medium tamarind (instant sinigang will do)
1 medium radish (cut into 1-inch cubes)
1/2 lb mustard leaves
2 medium size long green chilis

1. Heat oil in a stewing pot and saute garlic, tomatoes and onion. Add chicken pieces and stir for about 10 minutes. Add salt, pepper, fish sauce, tamarind juice or powder and 5 cups of water. Bring to a boil. Lower heat and simmer for about 30 minutes or until chicken is done. Add radish and cook for another 5 minutes. When the radish is done, add the greens and green chilis. Cover and cook for 2 more minutes. Serve with steam white rice and bagoong or patis.

Lasagna

Ingredients:

1.5 lbs lean ground beef
1 onion (chopped)
2 cloves garlic (minced)
1 tbs fresh basil (chopped)
1 tsp dried oregano
2 tbs brown sugar
1.5 tsp salt
1 (29oz) can diced tomatoes
2 (60z) cans tomato paste
12 dry lasagna noodles
2 eggs (beaten)
1 pint part skim ricotta cheese
1/2 c grated Parmesan Cheese
2 tbs dried parsley
1 tsp salt
1 lb mozzarella cheese (shredded)
2 tbs grated Parmesan Cheese

1. In a skillet over medium heat, brown ground beef. Add onion and garlic. Drain excess oil. Mix in basil, oregano, brown sugar, 1.5 tsp salt, diced tomatoes and tomato paste. Simmer for 30-45 minutes, stirring occasionally.

2. Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente (not too soft), drain. Lay noodles flat on towels, and blot dry.

3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 tsp salt.

4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 baking pan. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

5. Bake in the preheated oven for 30 minutes. Let stand for about 10 minutes before serving.

Spaghetti and Meatball Sauce

Ingredients: Sauce
2 tbs olive oil
2 cloves garlic (minced)
1 sm onion (finely chopped)
1 stalk of celery (finely chopped)
2-3 small pieces of meat (pork, beef, or chicken)
salt and pepper to taste
1/4 basil (chopped)
1/2 tbs dried oregano
1/2 tbs dried thyme
1/4 c fresh parsley (chopped)
Dash red pepper (optional)
2 (6oz) cans tomato paste
1 large can pureed tomatoes
5 c water
3 tbs grated Parmesan Cheese
1 lb Spaghetti or Pasta of your choice

Meatballs

1 lb ground beef
1/2 lb ground pork or veal
salt and pepper to taste
1 or 2 cloves of garlic (minced)
2 tbs fresh parsley (chopped)
2 tbs grated Parmesan Cheese
1 egg
1 c soft bread crumbs (white bread will do)
1/2 c water

Add the bread crumbs to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls. Set aside.

In a skillet, heat oil and brown meat pieces. Add garlic, onion, and celery and saute until tender. Add the paste, tomatoes, water and herbs. Bring to a boil. Season with salt and pepper. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. Just before serving, stir the grated cheese into the sauce. Serve over cooked pasta and top with parmesan cheese. You can serve garden salad and Italian or French bread.

Dong Pu Rou

This is another one of Taiwanese dish that reminds me of a Filipino dish--Asado. The Taiwanese love to eat this fatty dish. They cook it long enough so that it melts in your mouth when you eat it.

Ingredients:

1 kg pork belly (skin removed)
8 cloves garlic
5 slices of ginger
4 stalks of spring onion
1 tbs black peppercorn

Sauce

1 tbs tea leaves
1 c water
4 tbs soy sauce
2 tbs rice wine
1/2 tbs sesame oil
2 tbs sugar
1 tbs corn starch (dissolved in 1 tbs water)

1. Rinse tea leaves in boiling water. Steep the leaves for 3 minutes, remove and put aside.

2. Cover and simmer pork for 30 minutes.

3. Put sauce ingredients in wok. Heat and mix well. Add pork and cook on two sides for 5 minutes each.

4. Boil another pot of water. Add pork, tea leaves and simmer for 30 minutes. Transfer pork to a steamer, add the spring onions and steam for two hours, turning pork after 1 hour. Remove pork to a serving dish. Reheat sauce, adding corn starch to thicken. Pour over pork and serve.

San Bei Ji (Three Cup Chicken)

This dish is one of Taiwanese traditional dish and very similar to the Philippine Adobo except for the Basil and sesame oil used.

Ingredients:

1 sm chicken (cut in bite size)
6 cloves of garlic (crushed)
10 slices ginger
1 c sesame oil
1 c rice wine
1 c soy sauce
4 stalks fresh basil (optional)

Using a little of the sesame oil, brown the chicken. Just before the chicken is done, add the garlic and ginger and the rest of the sesame oil, rice wine and soy sauce. Bring to a boil. Cover and simmer for about 20 minutes. Add the basil and cook for another 2 minutes.

Ants Climbing Up a Tree

Ingredients:

200 g mung bean noodles (4 sm individual pcks)
200 g lean minced pork
4 tbs soy sauce
1 tbs rice wine
2 tbs chili sauce
1 tsp corn flour
1 tbs vegetable oil
3 stalks spring onion (finely chopped)
1/2 c chicken stock

1. Marinate pork with soy sauce, rice wine, chili sauce, and corn flour for 30 minutes.

2. Soak the noodles in hot water for about 20 minutes. Drain and set aside.

3. Heat the wok or large pan and add the oil. Add pork mixture and cook for 2 minutes over high heat. Add spring onions and cook until pork is done. Add chicken stock. Reduce heat to medium and cook for another 2 to 3 minutes, stirring well. Add noodles and blend well together. Cook until all liquid has been absorbed. Garnish with chopped cilantro.