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.

Seven Layer Dip

Ingredients:

1 1/2 lb ground beef
1 (16 oz) can refried beans
4 c shredded Cheddar-Monterey Jack cheese blend
1 (8 oz) container sour cream
1 c guacamole
1 c salsa
1 (6 oz) can black olives, chopped
1/2 c chopped tomatoes
1/2 c chopped green onions

1. In a large skillet, brown ground beef. Drain fat. Cool and set aside.

2. Spread the beans into the bottom of a 9 x 13 inch serving pan (about 1 1/2 inch deep). Sprinkle 2 cups of shredded cheese. Sprinkle beef on top. Spread guacamole and sour cream evenly. Pour salsa evenly. Sprinkle remaining cheese and top with green onions and olives. Serve with nachos.

Green Beans Almondine

Ingredients:

1/2 lb bacon
1 c slivered almonds
3/4 c chopped onions
2 pkg fresh young green beans (whole)
salt and pepper to taste

Snap beans to remove the tips. Wash and set aside. Put bacon in a skillet and fry until crisp. Remove bacon from pan, break in 1/4 inch pieces. Drain on a paper towel. Pour off fat from skillet all but 1 tbs. Saute onion and almonds. Add green beans and stir fry until beans are cooked (about 5 minutes). Add salt and pepper to taste. Put in serving bowl and top with bacon bits.

Variations:

Substitute bacon with butter. Melt butter in a pan, add onions and almonds. Blanch green beans separately and allow to cool. Saute onion and almonds with butter in a skillet. Stir in the green beans and season with salt and pepper.

Mashed Potatoes

Ingredients:

2 lbs potatoes
1 tsp salt
2 oz butter
4 tbs whole milk
2 tbs sour cream
salt and pepper to taste
1 tsp paprika

Peel and quarter potatoes. Put potatoes in a steamer and sprinkle with salt. Cover and steam until tender (about 20-25 minutes). When potatoes are cooked, remove from the steamer and drain off water (if any). Put in a sauce pan and cover with cheese cloth for about 4 minutes. Add butter, milk and creme. Beat at slow speed to break potatoes up, then increase speed to high and whip until smooth. Add more salt and pepper if you feel it needs it. Sprinkle with paprika for color.

Meat Loaf

Ingredients:

1 1/2 c slice white bread (crumbed or cut in small pieces)
1 1/2 lb ground beef
1/2 c chopped onion
1/2 c chopped green bell pepper
1/4 tsp dry mustard
1/2 tsp ground thyme
1 tsp salt
1/4 tsp ground black pepper
1/8 tsp nutmeg
1 can tomato soup
3/4 c celery (chopped finely)
3/4 c carrots (grated)
1 egg (beaten)

1 Preheat oven to 350 degrees F.

2. In a mixing bowl, combine all ingredients and about 1/2 of the tomato soup. Mix well using your hands. Form meat mixture into a loaf and place into a greased meat loaf baking pan and pour remaining tomato soup over the top. Bake for 1 hour or until meat is done. Serve with mashed potatoes and green beans.

Variations: You can replace tomato soup with ketchup or barbecue sauce. Instead of using celery, you can use parsley.

Lagat (Ampalaya con Carne

Ingredients:

1 c pork (cut into small strips)
2 medium-size ampalaya (cut julliene style thinly)
2 large tomatoes (chopped)
1 onion (chopped)
4 cloves of garlic (chopped)
2 tbs oil
1 egg (scrambled)
salt and pepper to taste

In a pan, heat oil and brown pork. Add onion and garlic and tomatoes and cook until onion is translucent. Add ampalaya and salt and pepper to taste. Allow to boil and simmer for about 10 minutes or until ampalaya is done. Add scrambled egg and stir to coat vegetables.

Cuchinta

Ingredients:

1 c all purpose flour
2 c water
1 tbs lija (lye)
1 c brown sugar
red food coloring

Add water to flour gradually while beating. Then mix in the remaining ingredients. Add a dash of food coloring. Continue beating until well blended. Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Top with grated coconut and serve hot or cold.

Siopao (Filipino Style)

My husband loves to eat these for breakfast so I usually will spend on a weekend and make a batch, cook them and freeze for future use.


Ingredients:

400 grams ground pork
2 cloves garlic (minced)
1 onion (chopped)
3 tbs soy sauce
1 star anise or cinnamon stick
1 bay leaf
black pepper (to taste)
5 1/2 tbs sugar
1 tsp cooking oil
1/4 c water
1 tsp cornstarch
1 1/2 c water (lukewarm)
1 tbs dry yeast
4 1/2 c rice flour
3 tbs vegetable oil
wax paper (for steaming)

Filling:

In a sauce pan, heat 1 tsp cooking oil and brown ground pork. Add garlic, onion, bay leaf, anise, soy sauce, black pepper, and 3 tbs sugar. In a separate bowl, dissolve cornstarch with 1/4 c water. Add to the meat mixture. Cook for 5-8 minutes until mixture is thick and almost dry. Set aside.
Dough:

In a bowl, combine 2 tbs yeast and lukewarm water. Let stand for 10 minutes or until bubbly, without stirring. In a separate mixing bowl, combine flour, baking powder, 1/2 c sugar and 3 tbs vegetable oil. Pour in the yeast mixture into the flour mixture and mix well. The dough will be soft. Transfer mixture to a floured board and knead with your hands, using a pushing motion, until the dough is smooth (about 10 minutes). Form into a ball. Lightly oil a glass mixing bowl. Place the dough in the bowl and cover with a clean damp kitchen towel for two hours or until double in size. Punch down once, recover with a towel and leave to rise again for another 30 minutes. Divide the dough into two. Form each half into a rod by hand rolling it on the board. Cut each rod into 8-10 pieces. Take each piece of dough and flatten it using the palm of your hands, pulling sides to form a circle. Place about a spoonfull of the meat mixture in the center and pull up the sides, twisting at the top until the meat is securely stuffed inside the dough. Place each siopao on a piece of wax paper and arrange on a steamer. Steam over a boiling water for about 20 minutes.

Paella

This is a famous Spanish dish very popular in the Philippines. The recipe below is the way most Spanish cooks prepare the dish. I'm not sure how Filipinos prepare this dish, but the way I prepare it, I use one flat pan, saute all the ingredients except for the seafood. Add the rice, let it boil and then top with seafood and cover to cook. I also add chicken with my recipe. If you don't have a paella pan, you can also use an electric casserole pan.

Ingredients:

1 red onion (finely chopped)
1 red and green bell pepper (finely chopped)
4 cloves of garlic (chopped)
1/2 c green peas
2 tbs fresh parsley (finely chopped)
2 large ripe tomatoes (pureed using box grater, skin out)
16 large raw shrimps (peeled and devein)
2 squids (cleaned and cut into rings)
12 fresh mussels (scrubbed clean)
2 tbs extra virigin olive oil
2 tsp paprika
1 c water
1 1/2 c Spanish rice (regular medium grain rice can be used)
3 c of fish or chicken broth
pinch of saffron threads
salt and pepper to taste

Step 1: Prepare the Softrito (Spanish tomato and onion sauce)

In a pan, heat 2 tbs olive oil. Add chopped onion, parsley, and half of the chopped garlic. Cook for 8 minutes, stirring occasionally. Add the pureed tomatoes and paprika. Continue cooking until most of the liquids evaporated. Set aside.

Step 2: Prepare the seafood:

In a saucepan, boil 1 c of water. Add the mussels, cover on low heat for about 5 minutes. Remove all mussels that didn't open and set aside.

In a pan, heat 1 tbs olive oil on medium-high heat. Add the remaining garlic and the shrimps and cook for 1/12 minutes, tossing continuously. Add the squid rings and cook for another 1-2 minutes. Remove the shrimp and squid from the pan and season with salt and pepper.

Step 3: Prepare the rice:

Heat 2 tbs of olive oil in the paella pan (or a flat pan) over a medium heat and cook the diced red and green bell peppers for about 5-6 minutes, stirring occasionally. Add the sofrito or tomato sauce mix and the rice and cook for about a minute, stirring to coat the grains. Add the broth and a pinch of saffron threads. Stir and bring to a boil. Lower heat and simmer uncovered for 10 minutes. Lower the heat to a gentle simmer and cook for another 15 minutes. After about 15 minutes of low cooking, turn the heat up to medium and continue cooking until you smell the rice toasting at the bottom, then remove the pan from the fire. Top the mixture with the seafood and the green peas. Cover pan with foil and let sit for about 5 minutes. Serve with lemon wedges.

Variations:

You can add chicken to this recipe.

Taiwan Onion Cake

Ingredients:

1 3/4 c all purpose flour
3/4 c self-rising flour
1 c boiling water
2 tsp oil
2 stalks spring onion (minced)

1. In a mixing bowl, combine all purpose flour and self-rising flour. Slowly add the boiling water into the flour and stir until it forms a rough dough. Add the oil and stir for another minute or so. Cover dough with wet cloth and let sit for about 1 hour.

2. On a floured surface, knead dough briefly and then cut into thirds and continue kneading until dough is smooth and elastic. Roll each of the three sections of dough out into a flat piece approximately 1/2 cm or 1/4 inch thick. Brush the pancake with a bit of oil and sprinkle with spring onion. Roll up the pancake and cut into 8-10 pieces. Use the palm of your hand to flatten each piece. Roll out again.

3. Heat a bit of oil in a large skillet. Fry pancakes until both sides are golden brown. Serve whole or cut into wedges (similar to a pizza).

Yookgaejang (Spicy Beef & Scallion Soup)

Yet another one of my favorite Korean dish. During the winter, Korea can be bitterly cold...this soup will help you stay warm because Korean's make this dish red with chili pepper.

Ingredients:

1 lb beef (sliced thinly)
1/2 lb bean sprouts
1/2 c gosari (fern brake), drained
2 green onions (cut into 1-inch)
3 tbs Korean chili powder (can be purchased from any Oriental Stores)
1 tbs soy sauce
3 cloves of garlic (minced)
1 tbs sesame oil
8 c of water
salt and pepper to taste
In a big pot, saute beef with soy sauce, sesame oil, and chili powder for 4-5 minutes. Add water and bean sprouts and cover. Bring to a boil. Reduce heat to medium low and simmer for about 20 minutes. Add fern brake and cook for another 20-30 mintues until beef is tender. Add green onions and salt and pepper to taste.


Gosari (Fernbrake)

Bulgogi

This is one of my favorite dish while I was in Korea. Bulgogi is traditionally grilled but you may also broil or fry it in a pan.

Ingredients:

2 lbs flank steak (sliced thinly)
3 scallions (cut into 1/2" pieces)
2 cloves of garlic (minced)
3 tbs sugar
1 tsp sesame oil
1/2 c soy sauce
1/2 c water
1/2 tsp sesame seed
2 bunches of Romaine Lettuce

1. In a mixing bowl, mix steak and sugar well. In a separate bowl, combine soy sauce, water, garlic and sliced scallions. Pour sauce mixture into meat. Mix well with your hand. Add sesame oil and sesame seeds. Marinate in the refrigerator for at least 24 hours.

2. Broil beef over a charcoal fire or stir-fry in a regular frying pan on a stove burner until browned. Serve with lettuce leaf and Kimchi (if available). This dish can also be eaten with steam rice.

Maja Blanca (Tibuk-Tibuk)

Ingredients:

1/2 c Cream Cornstarch
3/4 c corn (canned)
1/2 c white sugar
1/2 c water
2 coconuts (grated)
coconut oil (from Latik recipe)

1. Place grated coconut in a cheese cloth. Squeeze to get 1 cup of kakang gata and set aside. Mix 2 cups of water water with the grated coconut and squeeze to get thin coconut milk. Set aside.

2. In a blender or food processor, puree the corn. In a mixing bowl, combine corn, cornstarch and sugar and mix well. Add 1/2 cup water and coconut milk. Bring to a boil and simmer, stirring constantly, until mixture is thickened.

3. Grease pan or mold with the latik oil. Pour the mixture in and let set until cool. Top with Latik and

Latik:

1 c coconut milk
3 tbs white sugar (optional)

Boil coconut milk until oil separates from mixture. Take all the excess oil out and set aside. Add sugar to latik and cook until crisp.

Variations:
1. The corn is used to make this dessert yellow in color...of course there's the taste. I've also seen this dessert with whole corn kernels mixed into it. You can, however, skip the corn altogether.

2. You can also use canned or powdered coconut milk if fresh grated coconut is not available.

Creamy Fruit Salad (American Style)

Ingredients:

1 can of Fruit Cocktail (8 1/4 oz)
1 sm apple (unpeeled and diced)
1/2 c seedless green grapes (halved)
2 bananas (peeled and sliced crosswise)
5 Marachino Cherries (halved)
1/4 c Mini Marshmallows
1/2 c Whipping Cream

Drain fruit cocktail. In a large bowl combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows. Fold in whipped cream and refrigirate. Just before serving, garnish salad with strawberries.

Filipino Style Fruit Salad

Ingredients:

5 large cans of Fruit Cocktail
5 c of young coconut meat (grated)
2 cans of lychees
1 sm bottle of nata de coco (green and red)
1 sm bottle of kaong
1/4 kilo seedless grapes
3 sm apples (cubed)
1 can condensed milk
2 c Cream
1 can peaches for topping

Drain liquids from the canned fruits. In a mixing bowl, combine canned fruits, grated coconut and add condensed milk and cream. Top with slices of peaches. Chill before serving.

Potato Salad

Although, potato salad is an American recipe, I see many Filipinos preparing this dish at parties. Most of the time, however, it doesn't taste and look the way it should be. Here, is a simple and quick recipe for you to try.

Ingredients:

4 lbs russet potatoes
3 large hard-boiled eggs
1/2 c mayonnaise
1/2 c teaspoon celery seed (optional)
1 tsp dry mustard (optional)
1/2 tsp ground pepper
3 tbs cider vinegar
3 stalks celery (chopped finely)
1 red bell pepper (diced)
1 med. onion (finely diced)
3 scallions (thinly sliced)
1 tsp paprika

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tbs salt. Lower heat and simmer until potatoes are tender. Drain into colander. Peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar and set aside.

2. Take two hard-boiled eggs, peel and cut into 1/4-inch dice. Add mayonnaise, celery seed, mustard, 2 tsps salt, and black pepper in a large bowl and whisk to combine. Add potatoes to mayonnaise mixture. Add celery, red pepper, onion and scallions. Mix well. Chill in the refrigirator for 30 minutes before serving. Garnish with the third egg cut into 1/4-inch thick rounds and paprika.

Variations: You may also use pickle relish and mustard while skipping the scallions and red bell pepper. Not sure with other Filipinos out there, but I like mine with lots of mayonnaise!

Roast Chicken

Ingredients:

1 3 lb whole chicken (rinsed and patted dry)
3 ribs celery (cut into third)
1 large onion (cut into quarters)
1 lemon
salt and pepper to taste
2 tbs olive oil
6 cloves garlic (roughly chopped)
2 tbs unsalted butter
4 sprigs rosemary (roughly chopped)
2 fresh bay leaves
1 c dry white wine

1. Preheat oven to 425 degrees F.

2. Season the chicken both inside and out with the salt and pepper. Squeeze the lemon halves over the chicken. Place the onion, celery and bay leaves inside the cavity.

3. In a bowl, combine half the rosemary, olive oil and butter. Rub the chicken both inside and out with the mixture and place in the roasting pan.

4. Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test for doneness, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 minutes before carving.

Gravy:

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Apple Pie

Ingredients:

4 large cooking (green) apples
1 tbs lemon juice
2/3 c granulated sugar
1/2 c light brown sugar (firmly packed)
3 tbs flour
1 tsp ground cinnamon
dash nutmeg
dash allspice or ground cloves
pastry for 2-crust 9-in pie
2 tbs butter
2 ready pie crust

Filling:

Peel, core, and quarter apples; cut into 1/4-inch slices (you should have 6 cups of apple slices) In a bowl, toss apple slices with the lemon juice. In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ground cloves. Pour the dry ingredients with the apples and toss to coat.

Pastry:

Roll half of pie pastry to a 12 inch circle on a lightly floured surface. Fit pastry into a 9-inch pie plate; trim overhang to 1/2 inch. Spoon apples into the prepared pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry to an 11-inch circle. Cut several slits in pastry to allow steam to escape. Cover pie and trim overhang to 1/2 inch. Turn edges under flush with the rim; flute all around to make a stand-up edge. Bake pie at 425 degrees for 40 minutes or until top is golden brown and juices are bubbling up. Cool on wire rack.

Empanada (Philippine Style)

Ingredients:

1 lb ground beef
1 c potatoes (diced)
1/2 c seedless raisins
3 eggs yolks
1 clove garlic (minced)
salt and pepper to taste
1 sm onion (minced)

Filling

Brown ground beef. Add garlic, onion and potatoes and cook until potatoes are done. Season with salt and pepper and mix in raisins.

Dough

Mix and knead all ingredients until dough is soft. On a floured board, roll out 1/8 inch thick. Cut into 4 or 5-inch diameter circles.

Put a spoonful of meat filling in center of each circle. Fold in half, wet edges with egg white, press and seal the sides by pinching or use a fork. Brush top with remaining egg whites and bake for 20 minutes at 400 degrees F.

Variations:
1. If you don't have the time to make the dough, you can buy the Betty Crocker pie crust mix or Ready Pie Crust.

2. You can also substitute the meat with chicken

3. If you want more color, add vegetables like green peas and carrots.

Empanada (Spanish Style)

Ingredients:

Dough

2 c flour
2 tbs lard
1 egg
1/2 c milk
2 tsp baking powder
1/2 tsp salt

Sift all dry ingredients, add the cold lard. In a separate bowl, combine egg and milk and blend well. Add the flour mixture. Take about a tbs of the mixture and roll out. Set aside.


Filling

2 large onions (cubed)
1 lb beef (cubed)
2 eggs (hard-boiled and cut in wedges)
pepper, cumin, salt and red pepper to taste
raisins
olives
1 tbs papika
3 tbs lard (crisco)

In a skillet, heat 3 tbs of lard and add 1 tbsp paprika. Let stand for about a minute. Pour colored lard over the onion and meat. Add salt, pepper and cumin. Let cool. Take pastry pieces and fill with meat mixture. Add 1-2 piece of hard-boiled egg wedges, raisins and olives. Seal by pinching ends and bake for 20 min at 400 degrees F.

Pangat

Ingredients:

2 med size Sap Sap (cleaned)
3 large calamansi
2 large tomatoes (cut in rings)
2 stalks green onion (cut in 2-inches long)
1/2 c water
salt and pepper to taste

1. Take cleaned fish and rub with calamansi. Set aside.

2. Put half of green onions and tomatoes on bottom of pan or clay pot. Add fish.

3. Arrange the rest of the green onion and tomatoes on top of the fish. Add water, salt and pepper to taste, and let boil. When it starts boiling, lower heat, cover and simmer until fish is done.

Pakbit

This is an Ilocano dish but it made its way to the Kapampangan kitchen, where it was modified to the Pampanguenos taste. In Angeles City, Pinakbet or Pakbit as they call it, is usually served with steam rice and fried fish. The word "Pinakebbet", meaning shrunk or shrivelled is the contracted word form of the Ilocano word. As its name infers, it is usually cooked until almost dry and shrivelled. In the Visayan regions, they make this dish by combining all kinds of vegetables, bagoong (anchovies) and water and boiling until vegetables are done. The way I cook my Pinakbet, I don't let the vegetables shrivel and I serve the bagoong on the side. I like the vegetables colorful and I dare not use green chilis.

Ingredients:

1 c pork with fat (cut in sm strips)
1 tbs oil
1 sm onion (sliced thinly)
3 med. tamatoes (chopped coarsely)
2 tbs bagoong
2 c squash (cut diagonally into 1-inch pieces)
2 c sitaw (cut into 2-inch pieces)
1 c eggplants (cut diagonally into 1-inch pieces)
5-6 sm okra (cut tops off)
2 c ampalaya or bitter melon (seeded and cut diagonally into 1-inch pieces)
1 c water

In a deep pan, heat oil and brown pork. Add onion and tomatoes until onion is translucent and tomatoes are wilted. Add the bagoong and saute for another minute. Add the vegetables and water. Cover and simmer until vegetables are cooked. Make sure not to overcook the vegetables. Serve with steam rice, fried fish and ginisang bagoong.

Variations: You can also saute this dish with shrimps.

Calamares

Ingredients:

6 c squids (cut in rings)
2 calamansi (cut in half)
1/2 cornstarch
1 c cooking oil
sal and pepper to taste

1. Clean the squids, removing the head and the spine. Squeeze calamansi juice on the squid and rinse thoroughly. Drain well and set aside.

2. In a bowl, mix cornstarch and salt and pepper. Cover the squid rings lightly with the cornstarch mix. In a frying pan, heat oil. Fry squid rings until golden brown.

Adobong Pusit

Ingredients:

1/2 k small fresh squids
1 tbs cooking oil
1/2 c vinegar (white)
1/2 c water
10 cloves of garlic
salt and pepper to taste
1 onion (sliced )
2 tomatoes (chopped)
1 tsp sugar

1. Wash the squids removing the long thin membrane from the body part and popping the eye out. Make sure you save the ink sack.

2. In a sauce pan, combine squids, vinegar, water, half the garlic, and salt and pepper. Bring to a boil and simmer until squid is tender. Set aside.

3. In a skillet, heat oil and saute the remaining garlic, onions, and tomatoes until the onion is translucent. Add the squid ink, sugar and the squids including the broth. Simmer for about 5 more minutes.

Siomai

Ingredients:

1 k ground pork
1/3 c chopped singkamas
1/3 c carrots (chopped)
1 big onion (minced)
1 bunch spring onion or leeks (chopped)
1 egg
5 tbs sesame oil
1 tsp ground pepper
1 tsp salt
50 pcs large small wanton or siomai wrapper
1 calamansi (or lemon)
2 tbs soy sauce
2 tbs sesame oil

1. In a large mixing bowl, combine ground pork, singkamas, carrots, onion, spring onions, egg and salt and pepper to taste. Spoon mixture onto the wrapper. Fold and seal by pinching the edge of wrapper. Set aside.

2. Arrange siomai into your steamer. Cover and steam for 15-20 minutes or until done.

3. Dip: In a small bowl, combine soy sauce, calamansi and sesame oil.

Serve siomai with the soy sauce dip.

Seaweed (Lato) Salad

A very simple, easy to prepare side dish. Seaweed is also believed to help with digestion and good for your health.

Ingredients:

2 c Lato Seaweed
1 sm onion (chopped)
1 med. tomato (chopped)


Rinse the seaweed and drain. In a bowl, combine all ingredients. Serve with steamed rice and fried fish.

Mochi (Coconut)

Ingredients:

2 c mochiko
3/4 c brown sugar
3/4 c white sugar
1/4 tsp salt
1 tbs baking powder
2 eggs
1/4 c melted butter
1 2/3 c evaporated milk
1 c shredded coconut (angel flakes)
1/3 c macademia nuts (chopped fine)

1. In a large mixing bowl, mix all dry ingredients.

2. Melt butter and cool.

3. In another mixing bowl, beat eggs and evaporated milk.

4. Combine all dry ingredients and butter and blend. Add macademia nuts and coconut. Pour into 9 x 13 ungreased pan and bake at 350 degrees F for about 45 minutes. When done, let cool and cut into 1-inch bars.

Bringhe

Ingredients:

1 c coconut milk
3/4 c lukewarm water
4 tbs cooking oil
3 gloves of garlic (crushed)
1 med. onion (sliced thinly)
1 whole chicken (cut into serving pieces)
salt and pepper to taste
5 tbs yellow ginger juice
4 c malagkit (washed)
1 green bell pepper (cut in cubes)
2 hard-boiled eggs (cut into wedges)

In a large skillet, heat oil and saute garlic, onions and chicken until chicken is brown. Add salt, pepper, and ginger juice. Add the malagkit then gradually pour in the coconut milk. Cook until the malagkit is done and the chicken is tender. Cover top of pan with a banana leaves and invert the bringhe into a platter. Garnish with bell pepper and sliced eggs and serve hot.

Kutsinta

Ingredients:

1 1/2 c water
3/4 c brown sugar
1 c flour
1 tsp lye water
1 c fresh coconut (grated)

In a sauce pan, combine sugar and water and bring to a boil. Let cool. When water is cool, add flour and stir until smooth. Add lye water and mix well. Fill greased muffin pans (about 3/4 full). Take a large baking pan and put 2 c of water into it. Place muffin pan in the baking pan and put in the oven. Steam for 25 minutes or until toothpick inserted comes out clean. Top with grated coconut and serve cold.

Kutsinta

Ingredients:

1 1/2 c water
3/4 c brown sugar
1 c flour
1 tsp lye water
1 c fresh coconut (grated)

In a sauce pan, combine sugar and water and bring to a boil. Let cool. When water is cool, add flour and stir until smooth. Add lye water and mix well. Fill greased muffin pans (about 3/4 full). Take a large baking pan and put 2 c of water into it. Place muffin pan in the baking pan and put in the oven. Steam for 25 minutes or until toothpick inserted comes out clean. Top with grated coconut and serve cold.

Baruyang Saging

I cook this simple snack whenever I have overiped saba in the kitchen.

Ingredients:

3 ripe saba (peeled and mashed)
1/2 c flour
water
2 tbs cooking oil

Combine mashed bananas and flour. Add enough water to make a thick batter. Heat cooking oil in a frying pan. Using a spoon, scoop batter and drop in oil. Cook until golden brown. Drain on paper towels to get rid of excess oil.

Chicken Mami

Ingredients:

6 cloves of garlic (crushed)
1/2 lb Chinese style wheat noodles (or egg noddles)
1 c cooked chicken (diced)
1 hard-boiled egg (chopped)
2 tbs vegetable oil
1/4 green onion (chopped)
5 c chicken broth
1 tbs patis
salt and pepper to taste

In a skillet, heat oil and fry the garlic until its golden brown. Drain cooked garlic on paper towel and minced. Set aside. Put the noodles in warm salted water to separate them. In a sauce pan, bring chicken broth to a boil. Stir in patis, then add salt and pepper. In a bowl, combine chicken, green onion, eggs and noodles. Add the broth. Top with garlic.

Cassava Cake

Ingredients:

3 eggs
2 c sugar
1 c evaporated milk
7 c raw grated cassava (or frozen)
1/4 c butter
Banana leaves (blanched)

Beat eggs and sugar. Add the rest of the ingredients. Pour into a greased 9x9 baking pan lined with banana leaves. Bake until done.

Topping:

1 c coconut milk
2 tbs flour
1 can condensed milk
2 egg yolks
2 tbs grated cheddar cheese

Mix coconut milk with the flour. Add condensed milk and cook over low fire until thick. Add eggyolks and mix well. Return to heat and cook for five minutes. Pour over bibingka. Sprinkle with grated cheese.

Cassava Suman

Ingredients:

3 c cassava (finely grated)
1 c coconut (finely grated)
15 pcs banana leaves (blanched)
1 c white sugar

Combine grated cassava, grated coconut and sugar. Place measured amounts of the cassava mixture on each piece of banana leaf. Roll and fold both ends towards the middle and tie with a string loosely. Arrange suman on steamer and steam for about 30 minutes.

Valenciana

Ingredients:

1 breast and 2 chicken legs (cut in bite size)
1/2 lbs of pork (cut in cubes)
1 onion (thinly sliced)
2 pcs chorizo de bilbao (julliened)
1/4 c green peas
1 red bell pepper (julliened)
1 1/2 c of rice (washed and drained)
1/2 c malagkit (washed and drained)
1 egg
4 cloves of garlic (chopped)
2 med tomatoes (chopped)
1 1/2 spoons of pimiento (dissolved in water)
Patis
2 tbs cooking oil
salt and pepper to tast
1 c water

In a skillet, heat oil and saute garlic, tomatoes and onion until onion is translucent. Add chicken and pork and saute for 2-3 minutes. Add patis and cover for 5 minutes. Add water and let boil. When it starts boiling, lower heat and simmer until meat is tender. Add chorizo, bell pepper and pimiento. Let boil. Add rice and malagkit and stir. Add more water if needed to cook the rice. Add salt and pepper. Cover the pot stirring occassionally to prevent rice from sticking to the bottom of pot. When rice is done, add green peas and cook for 2 more minutes. Top with liced eggs and serve hot.

Suman

Ingredients:

4 c malagkit
1 can (14 oz) coconut milk
1 c white sugar
Banana leaves
1/4 tsp anise

Step 1: In a deep mixing bowl, combine rice and water and soak overnight.

Step 2: In the morning, drain water completely. Combine malagkit, coconut milk and anise.

Step 3: Take the banana leaves and run it back and forth the fire (stove top) until wilted. Cut the leaves in squares (depending on how big or small you want your suman to be). Spoon desired amount of malagkit mixture onto the banana leaves. Sprinkle with sugar and roll to wrap. Fold both ends and tuck towards the middle and tie with a string to secure. Arrange them in a pot, cover with water and simmer for about 2-3 hours.

Fish Escabeche

Ingredients:

1 2lb sea bass or red snapper (or fish of your choice)
1 c cider vinegar
1 c water
1/2 c sugar
2 cloves of garlic (crushed)
1 sm onion (diced)
2 tbs ginger (julliened)
1 bell pepper (cut in thin strips)
2 c shredded green papaya

Clean the fish and cut three slits on both sides. Rub salt all over it. In a frying pan, heat oil and fry fish until golden brown and set it aside. Take most of the oil out and saute garlic until brown. Add onion and cook until translucent. Add sugar, vinegar, water and ginger and let it boil. When it starts boiling, add the fried fish and the green papaya. Add salt to taste.

Daing (Bangus)

I like to eat daing with sinangag na kanin with patis and suka for sawsawan.

Ingredients:

1 bangus (milkfish)
1/4 c vinegar
2 tsp salt
1/2 tsp black pepper
2 cloves of garlic (crushed w/ the skin on)
1/2 c cooking oil

Cut the fish lengthwise along the back, trying not to damage the skin. Place the cleaned fish in a shallow dish or marinating container, outer skin side down. Add the rest of the ingredients except for the oil. Marinate in the refrigirator overnight. Turn the fish over once to marinate the other side. Drain the fish. In a skillet, heat oil and fry the fish until golden brown.

Note: In some places in the US, Asian grocers will clean the fish for you.

Pork Adobo

This dish is fast and easy to prepare. I usually make this when I find myself press for time. Sometimes, I cook it the night before and have it the next day.

Ingredients:

1 kilo pork shoulder or butt
6 cloves of garlic (crushed)
1 bay leaf
1/4 c sugar
1/2 tsp pepper
1/2 vinegar
1/2 c soy sauce
1 1/2 c water

Slice pork into serving pieces. In a sauce pan combine ingredients and bring to a boil. Lower heat and simmer until meat is tender. Add water if needed.

Chicken Adobo

Ingredients:

1 whole chicken (cut into small pieces)
salt to taste
1 tbs pepper corns
1 bay leaf
1 c vinegar
1 head garlic (crushed)
1/4 c oil

Clean and cut the chicken into small pieces. Season with salt and peppercorn. Place in a saucepan and add bay leaf, garlic, and vinegar. Let simmer until tender. If too dry, add 1/2 cup of hot water at a time. When meat is tender, add the oil and saute until chicken is brown. Serve hot with steamed rice.

Torta (Kapampangan Version)

This dish is very popular in the Pampanga area in the Philippines. People in Manila and other areas calls this dish Arroz a la Cubana, but in Pampanga it's known as Torta. Serve with white steam rice and fried saba banana.

Ingredients:

1 sm red bell pepper (cut in cubes)

1 lb ground lean pork
2 tbsp. cooking oil
2 cloves of garlic (chopped)
1 small onion (minced)
1 large tomato (minced, deseeded)
1/4 cup raisins
2 tbsp. annatto seeds
salt & pepper to taste
1 sm bay leaf
2 tbsp. calamansi juice (to taste0
1 large egg (beaten)
2 medium-sized potatoes (cut into small cubes)
1/4 cup chick peas

In a bowl, soak annatto seeds in the oil. After the oil turns red, take out the seeds.

In a bowl, combine ground pork, salt and pepper, calamansi juice (or lemon) and egg. Mix thoroughly and set aside.

In a skillet, heat oil. Saute red bell pepper and set aside. Saute garlic until slightly brown, then add onion and saute until transparent, add annatto oil, tomatoes and bay leaf. Add meat and stir until brown. Add raisins, red bell pepper, potatoes and chickpeas. Cover and simmer until potatoes are done.

Puto

Ingredients:

4 1/2 c flour
2 1/4 c white sugar
3 1/2 tbs baking powder
3 c milk
2 1/4 c water
4 eggs
3 tsp vanilla

Step 1: Preheat oven to 375 degrees F.

Step 2: In a mixing bowl, combine all the dry ingredients together.

Step 3: In another mixing bowl, beat eggs, milk and vanilla. Add the dry ingredients gradually until smooth. In a muffin pan, place muffin cups and pour mixture into the cups (about 3/4 full). Take a big (deep) baking pan and pour about 3 cups of water in it. Place the muffin pan in it (making sure the water don't get on the muffin pan) and bake for about 10 minutes or until the toothpick inserted comes out clean. Top with grated cheese and bake for another minute to melt the cheese.

Note: You can also use a steamer if you have one handy.

Fish Sarciado

Ingredients:

1 red snapper (or any fish you like)
2 med sized tomatoes
1 egg (beaten)
two cloves of garlic (crushed)
1 sm onion (sliced thinly)
1/2 cup cooking oil
2 calamansi
salt and pepper to taste

Scale and gut the fish. Cut three slits on both sides and rub salt and calamansi juice all over it. In a deep skillet, heat oil and fry fish until golden brown. Place fish on a plate and set aside.

Take some of the oil out of the skillet (leave about 2 tbs). Saute garlic, onion, and tomatoes. When tomatoes and onion are done, add eggs and cook for another 2 minutes. Pour the hot mixture on the fish and serve hot.

Bibingka

Ingredients:

1 box Mochico flour
1 stick of butter
2 c sugar
4 eggs
1 tsp vanilla
1 tsp baking powder
1/4 tsp salt
8 oz sour cream
1 14oz can of coconut milk

Preheat oven to 350 degrees F. Butter a couple of pie pans and line with banana leaves. In a bowl, mix butter, sugar and eggs and beat with a fork until creamy. Add remaining ingredients and blend well. Pour mixture into the pans and bake for 40-50 minutes. Serve hot with grated fresh coconut.

Almondigas

Ingredients:

1/2 lb ground pork
3-4 medium sized shrimps (Peeled, minced and set aside the shells)
1 egg (beaten)
3 stalks of green onion (chopped)
salt and pepper to taste
1 tsp ground pepper
1 tsp oil
4 cloves of garlic (minced)
1 sm onion (chopped)
5 c broth (or water)
2 bunches of miswa (thin flour noodles)

Step 1: In a bowl, combine ground pork, ground shrimps, chopped onion, salt and pepper, eggs and mix. Add flour and mix well (using your hand). Form 1-inch balls and set aside.

Step 2: Take the shrimp shells and pound. Add water and squeeze the juice out. Set aside.

Step 3: In a pot, heat oil and saute garlic. Add patis. Pour in the broth or water and the shrimp juice. Bring to a boil. When it starts boiling, add meatballs and simmer until the meatballs are done (about 20 min). Add miswa and cook for another 2 mintues. Serve with chopped green onion and patis.

Steamed Fish

Ingredients:

1 big fish (white fish, bass, salmon)
2 stalks of green onion (cut in thirds)
1 big lemon
salt & pepper
1 sm quarter of ginger (julliened)
1/2 c water
2 tbs olive oil
2 tbs cooking wine (optional)

Clean fish and cut 3 slits on both sides. Squeeze lemon all over it and rub salt and pepper inside and out. take half of the ginger and green onion and stuff inside the fish. Line wok, skillet, or steam-safe plate with the rest of the ginger and green onion. Place the fish on top and pour olive oil all over it. Add water. Cover and steam for about 20 minutes or until fish is done.

Variations: You can replace olive oil with butter and ginger with onion.


This fish steamer is one great investment!
You can cook your fish on stove or bake it in the oven.

Anchovies with Peanuts (Dilis)

This is a very popular dish in Taiwan. People usually eat this dish with a cold beer or two.

Ingredients:

80 g dried anchovies (dilis)
100 g cooked peanuts (without skin)
2 c oil
2 large green or red chilies (julienned)
2 cloves of garlic (chopped)
3 stalks spring onion (chopped)
1 tbs rice wine
pinch of black pepper

Heat oil in a wok or skillet and deep fry anchovies for about 1-2 minutes. Remove anchovies andand drain. Set aside. In the same pan, add chili pepper, spring onion, garlic and rice wine and saute for 2 mintues. Add anchovies and peanuts and stir for another 4-5 minutes.

Recipe from: eatingchina.com

Pochero

Ingredients:


1/2 lb chicken (cut in sm pieces)
1/2 lb pork (cut into cubes)
1/2 lb beef (cut in cubes)
4 pcs chorizo de bilbao
8 c water
1 tsp salt
1 bundle onion leeks
6 cloves of garlic (minced)
2 tbs oil
5 pcs saba banana
5 pcs potatoes (quartered)
5 pcs sweet potatoes (quartered)
1 c chickpeas
1 sm cabbage (quartered)
salt and pepper to taste

Combine the meat, chorizo, leeks, and water in a large pot. Bring to a boil. When it starts boiling, lower fire and simmer until meat is tender. Take out all the meat from the stock and set aside. In a pan, heat oil and saute garlic and onion. Add stock and bring to a boil. Add meat, banana, potatoes, sweet potatoes and chickpeas. Season with salt and pepper. When vegetable is done, add the cabbage, cover and cook for another 5 minutes.

Paksing Pata

Ingredients:

1 pork pata (chopped)
1 gm dried banana blossoms
1/2 c dried oregano leaves
1 tbs peppercorn (whole)
4 cloves garlic (crushed)
1 c vinegar
2 c water
2 tbs soy sauce
1 tbs salt
1/2 brown sugar (packed)

In a lot pot, combine pata and all the ingredients. Bring to a boil. When it starts boiling, lower the heat and simmer until meat is tender.

Pandesal

Ingredients:

1 1/2 tbs active yeast
3/4 c lukewarm water
2 tsp sugar
3 c all purpose flour (unsifted)
1/4 c sugar
1 1/4 tsp salt
1/3 c butter
4 egg yolks
1/2 c milk

Step 1: Dissolve sugar in water, then sprinkle yeast. Set aside for 5 miniutes or until bubbly.

Step 2: Combine flour, sugar, and salt and sift together.

Step 3: Cream butter, add yolks, milk, yeast mixture. Add mixture to the dry ingredients. Mix well and knead for 20 minutes or until smooth and elastic. Set aside to rise until double in size. Roll dough diagonally and set aside to rise again in a board dusted with breadcrumbs. Cut into 1 1/2 inch width. Place cut side up in a cookie sheet dusted with bread crumbs. Let rise for another 30 minutes to 1 hour. Bake at 300 degrees F for 15 minutes or until golden brown.

Sampelot (Ginataan)

My husband, who is of Chinese descent, loves this dessert. I always make this for him when I know he's had a bad week at work. Nothing like sampelot to make him smile.

Ingredients:

5 pc saging na saba
1 pc kamote (sweet potato)
1 pc gabi (taro root)
1 pc ube (optional)
1/2 c sago (small)
1/2 c bilo-bilo
1/2 c langka (shredded)
3 c kakang gata (first extract)
2 c sugar (white)

Cut the kamote, gabi, ube and saging into bite size squares. Mix all the ingredients and 3 c gata in a large pot and bring to a boil. When it starts boiling, add the sugar and bilo bilo. Let boil until all ingredients are cooked and the bilo bilo floated at the top. Serve hot in bowl, topped with the kakang gata (first extract) and Inangit.

Note: In the U.S., where bilo bilo is not readily available, I use Mochi flour to make bilo bilo. It's my husband's favorite so I usually make my ginataan with lots of bilo bilo.

Inangit

This wonderful dish reminds me of my father who used to make it during the Christmas holidays. Inangit is also great when serve with sampelot (ginataan).

Ingredients:

1 c malagkit (glutinous rice)
3 c coconut milk
1 tsp salt
2 tbs sugar

Wash malagkit rice thouroughly. Boil using the coconut milk (first extract). Add salt and sugar. Cook over low fire stirring occassionally. Cook for 1 to 1 1/2 hours until soft and chewy.

Tamales

Ingredients

3 c rice (toasted, soaked)
6 c coconut milk
1 tsp pepper
1 tbs salt
1/2 cup peanuts (toasted & ground)
1/2 c squash flour
2 tbs cooking oil
2 tsp garlic (minced)
1/2 c onion (chopped)
1 c cooked chicken (shredded)
1 c ham (sliced)
1 c shrimp (boiled & shelled)
3 eggs (hard-boiled & cut in wedges)
1/4 c raisins
1/4 c whole peanuts (toasted)
banana leaves
string (for tying)

Put together rice, coconut milk, salt and pepper in a sauce pan. Cook over low heat, stirring occassionally. Cook until dry. Add ground peanuts and mix thoroughly. Divide rice mixture into two. Add squash flour to one part. Set aside.

Saute garlic, onion, chicken, ham and shrimp. Stir and cook for about 5 minutes. On double layers of banana leaves, put 3 tbs of the white mixture and top with an equal amount of the mixture with squash flour. Pat to flatten the sides. Top with chicken, ham, shrimp, eggs, raisins and whole peanuts. Wrap and tie securely. Steam for 30 minutes. Cool before serving.

Bistek

Ingredients:

1 lb pound beef (cut thinly)
4-5 calamansi
2 tbs soy sauce
1 tsp ground pepper
2 big onions (cut in rings)
3 tbs cooking oil

Place meat in a marinade pan. Add calamansi, soy sauce, and ground black pepper. Marinade for about 2 hours. In a frying pan, heat oil and cook beef for about 5 minutes. Add marinade and cover until meat is tender. Add onion rings and continue cooking for another 5 minutes.

Variations: Some people add garlic.

Pancit Bihon

Ingredients

1 pck rice noodles (bihon)
1/2 lb chicken (cut in sm pieces)
4 cloves of garlic (crushed)
1 head of green onion (chopped)
2-3 eggs (boiled and cut in wedges)
2 sm carrots (julliened)
1/2 head of cabbage (shredded coarsely)
1 sm onion (sliced thinly)
3 tbs soy sauce
2 tbs cooking oil
2 cups of water
1/2 c achuete water
salt and pepper to taste
4-5 calamansi (halved)
1/2 c cilantro (chopped)

Noodle Preparation: Boil water in a sauce pan. Place noodles in a large bowl and pour hot water in it. Let sit until noodle is soft. Drain water out and set aside.

Chicken Preparation: Put chicken pieces in a pot and cover with water. Let boil and simmer until chicken is tender. Take chicken and debone. Set chicken strips and broth aside.

In a large pan, heat cooking oil and saute garlic and onion until onion is translucent. Add chicken, carrots and soy sauce and saute for about 2 minutes. Add broth, achuete water and salt and pepper. Let cook for about a minute or so and add the cabbage and noodles. Stir occassionally to prevent noodles from sticking to the bottom of the pan. Cook until the cabbage is cooked. Add chopped cilantro and stir one more time. Serve topped with egg wedges, green onion and calamansi.

Note: Your pancit should be yellowish and the vegetables shouldn't be overcooked. You may also add sesame oil.

Batchoy

Ingredients:

1 c pork (diced)
1/2 c pork/beef liver (diced)
1/4 c pork/beef kidney (diced)
4-5 c broth (or water)
1 medium onion (thinly sliced)
1/2 inch ginger root (thinly sliced)
1 tbs patis (fish sauce)
black pepper to taste
1 c pepper leaves or 2 green onion (chopped)
1 tbs cooking oil

In a sauce pan, heat oil and saute ginger and onion until onion is translucent. Add meat, liver, kidney, and patis. Stir for 3 minutes. Add broth or water and let it boil. After boiling, simmer until the meat is done. Add ground black pepper and green onions. Serve with steamed rice and bagoong.

Variations: You can add misua. The recipe also calls for garlic, but I like mine with lots of ginger instead.

Tinolang Manuk

Ingredients:

1 lb whole chicken (cut in small pieces)
2 tbs cooking oil
1 sm piece of ginger (thinly sliced)
1 sm onion (thinly sliced)
1 medium sized green papaya (peeled, seeded, cut into cubes)
3 tbs patis (fish sauce)
4-5 c rice water/plain water
1 c mallunggay leaves

In a pot, heat cooking oil. Saute ginger and onion until onion is translucent. Add patis and chicken. Saute and simmer for about 3-5 minutes. Pour in rice water (or plain water) and bring to a boil. Simmer and cook for about 30 minutes. Add papaya and continue cooking until the papaya is tender. Add the mallunggay leaves and cook for another 3 minutes. Serve hot with steamed rice and bagoong.

Variations: You can use chayote if green papaya is not available. You can also replaced mallungay with dahon ng sili or onion leaves.

Lelut Manuk (Porridge)

Ingredients:

1 lb chicken (bite size)
1 cup rice (unwashed)
1/4 c malagkit (optional)
2 tbs patis (fish sauce)
6-8 cloves of garlic (crushed)
1 medium onion (chopped)
1 sq inch ginger (sliced thinly)
6 c water
2 tbs cooking oil
2 stalks of green onion (chopped)
1 tsp kasubha (or saffron) for color

In a pan, saute garlic in oil until brown. Remove from oil and set aside. In a medium pot, saute onion, ginger for about 3-4 minutes or until onion is translucent. Add chicken pieces. Stir for about 3 minutes. Cover and simmer for 5 minutes. Add rice and malagkit, stir for about 3 minutes. Add water. Let boil and simmer for about 30 minutes or until chicken and rice is done. Stir occassionally to prevent rice from sticking. Add kasubha and let cook for another 2 minutes. Serve with chopped onion, garlic, calamansi, and patis.

Variations: Chicken can be replaced with chicken innards and stomach (tripe). For some, meat is excluded completely.

Papaya Ukoy

Ingredients:

2 c all purpose-flour
salt & pepper to taste
3/4 c water
2 c green papaya (grated)
1 sm onion (chopped)
200 g small fresh shrimps, (cleaned and drained)
1 c oil

Mix flour, salt, pepper and water together to make a smooth batter. Add grated papaya and onion. Place 2-3 tbs of mixture in a saucer to form patties and press 2-3 shrimps on top. In a large skillet, heat cooking oil. Fry the patties until golden brown and crispy. Serve with vinegar and garlic sauce.

Kilain

Ingredients

1 k pork belly (diced)
1/4 k. pork liver (diced)
1/2 c vinegar
1 whole garlic (crushed)
sal and pepper to taste
2 bay leaves
1 sm onion (finely chopped)
1/2 c water (optional)

Mix together the raw pork belly, liver, vinegar, garlic, salt and pepper. Marinate for about 30 minutes or more.

In a pan, saute garlic and the onion and then add the marinated mixture. Let boil for about 10 minutes until fat comes out from the pork. Add 1/2 c water (if necessary). Simmer until pork is tender.

Lumpiang Shanghai

Ingredients

3 c round ground pork
1 1/4 carrots (finely chopped)
1 med onion (finely chopped)
2 tbs spring onions (finely chopped)
1 egg (beaten)
50 Lumpia wrapper
1 pc egg white, beaten
1/2 c flour
1 c cooking oil
salt and pepper to taste

In a bowl, combine ground pork, carrots, onions, spring onions, beaten egg and salt and pepper to taste. Scoop 1 tbs of the mixture onto a wrapper and roll tightly. Seal the edges with water and egg whites. Cut in half and dip both ends in some flour. Fry until golden brown.

Lumpiang Sariwa

Ingredients

Filling

1/4 c cooking oil
3/4 c sweet potato, diced
1 tbs garlic (crushed)
1 sm onion (sliced thinly)
1/4 tsp achuete powder
1 c green beans (blanched and diced)
2 1/2 bean sprouts
1 tbs oyster sauce
salt and pepper to taste

Wrapper

1 c all purpose flour
1/2 c cornstarch
2 eggs
1 1/2 c water
3 tbs cooking oil

Sauce

1/2 c sugar
6 tbs cornstarch
2 c water
5 tbs soy sauce

In a pan, fry sweet potatoes until tender. Set aside. In the same pan, saute garlic and onion until done. Add achuete and stir fry. Add the green beans, sweet potato, bean sprouts and oyster sauce. Stir fry until cooked.

Wrapper: In a bowl, combine all dry ingredients and make a well in the center, gradually mix in egg, water, and oil. Stir until it forms a smooth batter. Pour onto a heated 6-inch teflon pan, approximately 1/4 c at a time.

Sauce: In a small pan, combine sugar, cornstarch, water and soy sauce. Stir over medium heat until thick.

Line the wrapper with 1 leaf lettuce and place 2 heaping tbs of filling on it. Roll and seal. Serve with brown sauce, chopped garlic and toasted peanuts.

Escabeche

Ingredients

2-3 pieces whole fish
1/2 c cornstarch
1 c cooking oil
3 tbs cooking oil
1 tsp onion (sliced)
1 sm onion (sliced thinly)
1 tbs ginger (sliced thinly)
1/4 c carrots (sliced thinly)
1/4 tsp hot sauce
1/2 c sweet and sour sauce (bottled kind)
3/4 c water

Coat fish with cornstarch. Put 1 c of oil in a frying pan and deep fry fish. Set aside. Heat oil in pan. Saute garlic, onion and ginger. Add red bell pepper and carrots. Cook for 2 minutes and add sweet and sour sauce. Pour sauce onto the fried fish and serve hot.

Kare Kare

Ingredients

1 lb ox tail (cleaned and cut in bite size)
8 cups water
1 tsp garlic (crushed)
1 medium onion (sliced)
1 tbs cooking oil
1 Kare-Kare mix (dissolved in water)
2 sm long eggplant (cut diagonally, 1/4" thick)
3-4 pcs of sitaw (long beans, cut into 2" lengths)
1 bundle Pechay
1/2 c bagoong (shrimp paste)

Boil oxtail in 8 cups of water and simmer until tender. Set aside.

Saute garlic and onion in oil. Add oxtail and Kare-Kare mix. Add the remaining stock. Stir and simmer for about 2-3 minutes. Add eggplant and sitaw (beans). Continue cooking until vegetables are done. Add Pechay and simmer for another 2 minutes. Serve with steamed rice and bagoong.

Caldereta

Ingredients

2 tbs cooking oil
6 c beef brisket (cut into cubes)
2 c water
1 caldereta seasoning mix (dilluted in water)
1/2 c potatoes (cut into cubes)
1/2 c carrots (cut into cubes
1 pc red bell pepper (cut into strips)
1/2 c green peas
1/4 c pitted green olives (optional)

In a saucepan, pan brown beef brisket in cooking oil. Add water and bring to a boil. Cover and simmer until beef is tender. Add potatoes, carrots. Simmer until vegetables are done. Add seasoning mix and stir. Add red bell pepper, green peas, olives and cook for another five minutes or until peas are done.

Pastel del Pollo (Chicken Stew)

Ingredients

6 tbs cooking oil
1 1/4 c potatoes (cut into cubes)
1 1/4 c carrots (cut into cubes)
1 c onion (chopped finely)
1 lb chicken (cut into bite size)
1 Caldereta mix (dissolved in water)
1/4 c water
1 1/2 c mushrooms (quartered)
1/2 c cheese (grated)
1 c all purpose cream

Crust

2 3/4 c all purpose flour (sifted)
1/4 tsp salt
15 tbs shortening
8 tbsp ice cold water

Sift flour and salt into a bowl. With two knives or a pasty blender, cut half of the shortening into the flou mixture until its covered with flour. Cut the remaining shortening until the dough is sandy. Sprinkle about 4 tbs of the water into the dough and gently blend it in. Little by little, add as much of the remaining water as necessary. Gather the dough into a ball and roll out to the shape of the oven proof baking dish.

Note: You can also buy the ready pie crust

In a pan, heat 4 tbs oil. Fry potatoes and carrots. In a nother pan, saute onion in the remaining oil. Add the chicken and stir until the edges turn brown. Add caldereta mix and cook until the chicken is tender. Add potatoes, carrots, mushrooms and cheese. Simmer until cheese is melted. Turn off the heat and stir in cream.

Pour chicken mixture into a baking pan lined with the pie crust and cover it another pie crust. Make about three (3) slits on the top and bake at 350 degrees for 15 minutes or until the crust is golden brown.