Thursday, October 23, 2008

Longaniza

1 kilo lean ground pork
1/2 cup tomato sauce
3 Tbsp. vinegar
1/2 cup white sugar
1 tsp. black pepper
2 1/2 tsp. salt
1/4 cup flour
2 cloves garlic
2 Tbsp. soy sauce

combine all ingredients. mix thoroughly.

Let stand in the refrigerator for at least two hours.

Roll two tablespoons of mixture in waxed paper.

remove from paper and fry in hot oil until brown.

served hot

Sunday, October 19, 2008

Braised Liver in Tomato Sauce

800g pork liver, sliced thinly
1/2 kilo camote(sweet potato), cut into strips
1 green bell pepper, diced
1 red bell pepper, sliced in strips
1 onion, chopped
4 segments garlic, crushed
2 pcs. bayleaf(optional)
2 1/2 cups water
1 tbspn. soy sauce
8 oz tomato sauce
1 tsp salt
1/4 tsp black pepper

Marinade:
2 tbspn. soy sauce
1 tsp. salt
1/4 tsp. pepper

Marinade liver sliced for at least one hour

Brown each side quckly in hot oil set aside.

saute garlic, onions and bell peppers

Add liver slices, bayleaf, tomato sauce, and water

season, simmer for 10 minsin coverd pan

add fried kamote

serve hot

Friday, August 29, 2008

Tahong with Okra

1 1/2 kilos tahong (mussles)
8 oz. can tomato sauce
2 doz. okra sliced diagonally
5 segemts garlic, crushed
1 chopped onion
1 red bellpepper cut into long strips
1 green bellpepper cut into long strips
1 tsp. salt
1/2 tsp black pepper
1 1/2 cups tahong broth

boil tahong in water until shells open then remove tahong meat from shell
saute tahong, garlic and onions and pour tomato sauce and tahong broth
simmer for 2 minutes and season with salt and pepper then add okra
cook uncovered for 5 minutes nd add bellpeppers
cook for about 3 mintues and serve hot

Friday, August 1, 2008

Fish Fiesta

3/4 kilo labahita (surgeonfish)
1/4 kilo quartered and fried potatoes
1/4 kilo quartered cabbage
1 red bellpepper cut into strips
4 crushed segments garlic
1 chopped onion
1 lightly beaten egg
2 tsp white sugar
1/4 cup flour
1/2 cup oil
8 oz. can tomato sauce
3 cups meat broth
2 tsp salt
1 tsp soy sauce

marinade:
2 tbsp calamansi juice
2 tsp salt
2 tbsp soy sauce
1/4 tsp pepper

fillet fish and cut into four chunks and marinate for at least 2 hours
dredge each chunk in fkour and fry until golden brown and set aside
saute garlic and onions
add fried fish fillets, tomato sauce and meat broth
season and simmer for 5 mintues and add the vegetables
continue simmering until the vegetables are cooked
add beaten eggs and stir constantly until cooked

serve hot

Wednesday, July 23, 2008

PIZZA OMELETTE

8 eggs
1/2 cup evap. milk
4 regular size minced hotdogs
2 medium size potato cut into long strips and fry
4 segments garlic, crushed
1 tsp salt
1/2 tsp pepper
1 tsp hot sauce
1 cup water
8 oz. can tomato sauce
1 chopped onion
1 red bellpepper cut in strips
1 tsp. white sugar

saute garlic, onions and hotdogs and pour tomato sauce and water
simmer for 20 minutes covered and add bellpepper and potatoes
season with salt, pepper, sugar and hot sauce
simmer for 10 minutes and set aside

beat eggs and add milk and salt
cook eggs into 2 omeletts in a skillet
try to retain the round shape, top with hotdog sauce and
serve hot

Saturday, July 19, 2008

PORK CHOP PAMBAON

Pork Chop Pambaon

1 kilo pork chop
2 tbsp. soy sauce
4 crushed segments garlic
3 tbsp vinegar
2 tsp salt
1/2 cup tomato sauce
1/2 tsp. black pepper
1 lightly beaten egg
1 cup bread crumbs with 2 tsp salt
1/2 cup oil

marinate pork chop in the 1st seven ingredients for at least 2 hours
turn several times in marinade for complete absorption
simmer pork chop in the marinade in a covered carajay until dry
dip each piece in egg, roll in bread crumbs, deep fry until golden brown
serve hot with tomato catsup

*note
marinated pork chop can be stored in ref. up to 4 days
chicken may also be used instead of pork chop

Wednesday, July 16, 2008

Pork Pata Con Garbanzos

1 kilo cut up pork pata(hind legs)
1/4 kilo quartered potatoes
1 cup cubed carrots
100g quartered cabbage
1/2 cup cooked garbanzos (chickpea)
8 oz can tomato sauce
2-3 cups meat broth
3 tbsp. patis (fish sauce)
1 tsp black pepper
1 tsp sugar
2 tbsp cooking oil

boil the pata for 45 mintues or until just tender
cut the meat portion into 1x1 cubes and discard the bones
saute garlic, onions and meat and add garbanzos, potatoes and carrots
pour tomato sauce and meat broth
season with patis, pepper and sugar
simmer until potatoes and garbanzos are cooked
add the cabbage and simmer uncovered for another 3 minutes
serve hot

Monday, July 14, 2008

Tahong Afritada

1 1/2 kilos tahong (mussel)
200g diced and fried potatoes
200g baguio beans (or string beans) cut diagonally
2 tsp. ginger juice
4 segments crushed garlic
1 chopped onion
1/4 cup oil
1 red bell pepper cut into strips
8 oz. tomato sauce
1 cup mussel broth
1 tbsp. bread crumbs
1 tbsp. ground peanuts
2 tsp salt


steam open tahong in boiling water and add ginger juice and stir
pour tomato sauce, tahong broth and add the veggies
season and simmer for 3 minutes
add peanuts, bread crumbs and potatoes
mix to combine all ingredients and simmer for 5 minutes
serve hot

Thursday, July 10, 2008

Bean Burger

2 cups boiled red navy beans (peeled and mashed)
1/4 kilo ground beef
1 lightly beaten egg
2 chopped red bell peppers
1/2 cup chopped singkamas (Jícama a.k.a Mexican turnips)
1 minced onion
1/4 bread crumbs
1 tbsp. powered milk (optional)
1 tbsp. margarine
1/2 cup tomato sauce
1 tsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
2 lightly lightly beaten egg
1 cup bread crumbs with 1 tsp. salt and 1/4 tsp. pepper

combine onions, beef, beans, egg, bell peppers, singkama, bread crumbs,
milk, margarine, tomato sauce, soy sauce, salt and pepper
mix throughly
form 2 tablespoons of mixture into balls
roll in bread crumbs and dip in eggs and again in bread crumbs
shape into patties and fry in hot oil until golden brown
serve with bananan ketchup

Tuesday, July 8, 2008

Eggplant Cassarole

4 small pared eggplants
1/4 kilo ground beef
1 cup cooked kidney beans
1/4 cup flour with 1/4 tsp. salt
2 lightly beaten eggs
6 tbsp. bread crumbs
1/4 cup cooking oil
4 segmented crushed garlic
1 med. size chopped onion
2 tsp sugar
1/2 tsp ground black pepper
8 oz. tomato sauce
2 tsp. salt
1 cup water or broth
1/4 cup chopped celery
1 small chopped green bell pepper
1 small chopped red bell pepper
grated cheese (optional)

slice each pared eggplant lengthwise
dredge both sides immediately with flour
dip eggs and coat with bred crumbs and fry in oil until golden brown
arrange in a platter and set aside
saute garlic, onions and ground beef, cook until beef turns light brown
add kidney beans, green and red bell peppers and celery
add tomato sauce and water or broth, season with salt, pepper and sugar
simmer for 20-25 minutes. pour on top of eggplants
springkle with cheese if desired

Monday, July 7, 2008

Macaroni with Chili Con Carne

1/4 kilo ground beef
100 g ground pork
300 g elbow macaroni
1/2 cup cooked green peas
1/2 cup cooked kidney beans
4 segments crushed garlic
1 chopped onion
2 chopped red bell peppers
1/4 tsp. black pepper
1 tsp. oregano
2 tbsp. flour (dissolved in 2 tbsp. water)
1/2 tsp. salt
8 oz. can tomato sauce
3 cups water or meat broth
2 tbsp. hot chilli sauce
2 tbsp. oil
2 tbsp. soy sauce
1/4 cup grated cheese (optional)

marinade:
1 tbsp. soy sauce with a dash of pepper

marinate beef and pork for at least an hour
cook macaroni in salted water until soft but firm
drain and wash wth cold water and set aside
saute garlic, onions, beef and pork
cook until meat turns light brown
pour tomato sauce and broth
add kidney beans, green peas
simmer until meat and beans are tender
add bell peppers, oregano and other seasonings
thicken with flour and combined cooked macaroni with this meat mixture
reserve 1 cup for topping and springkle grated cheese
Serve hot

Sunday, July 6, 2008

Egg Sarciado

1 dozen eggs (hard boiled and shelled)
4 segments garlic (crushed)
1 onion (chopped)
2 tbsp. cooking oil
2 red bell peppers (cut in cubes)
1 cup green peas (cooked)
2 eggs (lightly beaten)
1/4 cup spring onions (chopped)
8 oz. can tomato sauce
3 cups meat broth
1 tbsp. soy sauce
1/2 tsp. black pepper
1 1/2 tsp. salt
1/4 cup atsuete(annatto) juice


cut hard boiled eggs in half lengthwise and set aside
saute garlic and onions
add tomato sauce, green peas and mear broth
season with salt, pepper, soy sauce
add bell pepper and atsuete juice, simmer and pour beaten eggs
stir constantly until cooked
add spring onions and hard boiled eggs and simmer for 2 minutes
serve hot

Friday, July 4, 2008

Egg Roll

8 hardboiled eggs (shelled)
1/2 kilo pork tenderloin (sliced thinly)
1/4 kilo potatoes (sliced into strips)
4 segments garlic (crushed)
1 onion (chopped)
1/4 cup spring onion (cut into 1 inch strips)
3 cups meat broth or water
8 oz. can tomato sauce
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup atsuete juice
1/2 cup cooking oil

marinade:
2 tbsp soy sauce
1/2 tsp. salt
1/4 tsp. black pepper

marinate pork slices for 2 hours
on chopping board prick lightly with a fork, do not tear the meat
wrap each egg with one layer of meat slices
secure meat around the eggs with a string
fry each pork-wrapped egg in hot oil until golden brown and set aside
saute garlic and onions
add eggs, tomato sauce, broth and atsuete juice
season and simmer until meat is tender and add spring onions last
cut eggs into half, lengthwise and remove strings
garnish with fried potatoes and parsley.

serve hot

Thursday, July 3, 2008

Fish Supreme

1 kilo tulingan (mackerel tuna steak)
1/2 kilo sayote (sliced diagonally)
1 tbsp ginger (crushed)
1 onion (chopped)
2 red bell peppers (stripped)
1/4 tsp. peppercorn (cracked)
8 oz. can tomato sauce
2 cups thick coconut milk
1/2 cup thin coconut milk
2 1/2 tsp. salt
1-2 pcs. bird's eye pepper or Chiltepin pepper (crushed)
2 tbsp cooking oil

marinade:
2 tbsp. calamansi juice
2 tbsp. soy sauce
1/4 tsp. pepper

marinate fish steaks for 1 hour
saute onion, bell peppers and ginger
add fish and thin coconut milk and simmer until half done
add tomato cause, sayote, and siling labuyo
season and simmer for 30 minutes
add the thick coconut milk and allow to simmer for another 5-10 mins.
serve hot

Wednesday, July 2, 2008

Galunggong Sardines

1 kilo fresh Mackarel Scad (head and tail cut off)
3/4 cup oil
8 oz. can tomato sauce
3-4 cups ripe Bird's Eye pepper or Chiltepin pepper (crushed)
1 small carrot (sliced)
2 1/2 tsp. salt
1/2 tsp. pepper
1 pc. whole sweet pickle (sliced)
2 tbsp. vinegar or calamansi juice
1 cup water
4 pcs. peppercorns
1 laurel leaf (bay leaf)

arrange cleaned mackarel in a pressure cooker
pour oil, tomato sauce and water
season with salt, pepper, calamansi juice and chili pepper
add carrots, sweet pickles, laurel leaf and peppercorns
pressure cook for one hour to soften bones

*note
if pressure cooker is not available, fish may be simmered in ordinary
casserole for 2 hours. replace water that has evaporated to prevent
burning. remove fishbones before serving

serve hot

Friday, May 2, 2008

Zesty Mussels

1 kilo tahong(mussel), steamed open and shucked
1/2 kilo eggplant, pared and cubed
1/2 cup kidney beans cooked
2 red bell peppers, cut into strips
1 egg, lightly beaten
4 garlic cloves
1 onion chopped
2/3 cup bread crumbs with 1/2 tsp salt
2 tsp. sugar
8 oz tomato sauce
3 cups mussel broth
2 tsp. hot chili sauce
2 tsp. salt
1/2 cup cooking oil

Marinade
2 tbsp. soy sauce
1/4 tsp pepper

Marinade tahong meat for 1 hour.

Dip each piece in egg.

coat with bread crumbs.

Fry in hot oil until golden brown. set aside

Saute garlic and onions,

add tahong, kidney beans, tomato sauce, bell peppers, eggplant and mussel broth

Season with salt, sugar, and hot sauce.

Simmer until vegetables are cooked.

Served Hot!

Sunday, April 20, 2008

Shrmp-Vegetable Creoloe

300g fresh shrimps, shelled
100g. snow peas
2 pcs. sayote
2 pcs. small carrots, cut into desired shape
1 red bell pepper cut into strips
2 stalks celery cut 1" long
1 cup kidney beans cooked
8oz tomato sauce
2 cup water
2 tsp. salt
1/2 tsp. pepper
2 tsp. soy sauce
8 pcs. quail's egg, hard boiled

Marinade
2 pcs. Calamansi
2 tsp. soy sauce
1/2 tsp salt
1/2 tsp. black pepper

Marinade shrimps at least 30 mins

Stir-fry sayote, carrots, celery, kidney beans and bell peppers in a skillet. Set Aside

In the same oil, saute onions, shrimps for 15 mins.

Add the erst of the vegetables and quail's egg.

season with salt and pepper

Serve ho

Saturday, April 19, 2008

Spaghetti with Fish-Mushroom Sauce

1/2 kilo surgeonfish, cut into cubes
400g. spaghetti
2 red bell peppers, cut into strips
1/4 cup celery or parsley, chopped
1 egg beaten
4 garlic cloves
1/2 pack cream of mushroom sauce dissolved in 1/4 cup of water
1 onion chopped
1/2 tsp. black pepper
2 tsp. salt
8oz tomato sauce
2 cups meat broth or water
1 tsp. chili sauce
3 tbsp. soy sauce
2 tbsp. cooking oil
1/2 cup grated cheese

Marinade
2 tbsp. soy sauce
2 tbsp. calamansi juice
1 tsp. salt
1/4 tsp. black pepper

Marinade fish cubes for 2 hours. set aside

cook spaghetti in salted water until tender, Drain set aside

in a casserole, simmer fish in marinade until dry.

saute garlic, onions, red pepper, fish and celery in oil

add tomato sauce and meat sauce

add mushroom sauce and egg while stirring constantly

simmer for another 10-15mins.

combine fish mushroom sauce with spaghetti topped with cheese

serve hot

Wednesday, April 16, 2008

Pork Tahong Hash

1/4 kilo ground pork
1 cup tahong meat, chopped
3/4 cup tomato sauce
4 garlic cloves
1 onion chopped
4 eggs slightly beaten
1/4 kilo potatoes, cubed
1 carrot, cubed
2 red bell peppers, diced
1 1/2 cups tahong broth
2 tbsp. oil
1 tbsp. salt
1 tsp black pepper

Saute Garlic, onions and pork.

cook until pork turns light brown.

Add tahong meat, tomato sauce, tahong broth and vegetables.

Season with salt pepper.

Simmer until meat is tender.

Add beaten eggs, Stirring Constantly until cooked.

Served Hot

Monday, April 14, 2008

Lumpiang Shanghai

This easy recipe is the Filipino's version of the Chinese Spring Roll

700g. ground pork
1/4 cup carrots, shredded
1/2 cup pork fat, chopped
2 squares tofu, semi-fried
2 stems kinchay (chinese celery), chopped
1 egg, lightly beaten
1 onion, chopped
4 pcs. calamansi, medium sized
1/4 cup flour
1/2 cup tomato sauce
1/2 tsp. ground black pepper
2 tbsp. soy sauce
1/2 tsp. salt
20 pcs. spring roll wrapper


Marinade pork in calamansi juice, salt and chopped kinchay for 15 mins.

Mix all ingredients thoroughly.

Wrap 1 to 1 1/2 tablespoon of mixture into wrapper.

Deep fry until golden brown.

Serve hot

Friday, April 11, 2008

Crackling Prawn Balls

3/4 lbs. prawns or shrimp
3/4 lbs. white fish fillet
1-2 oz. pork fat
1 egg
1/4 tsp ground ginger
1 1/2 tsp. salt
pepper(to taste)
2 slice white bread
oil for deep-frying

Chop and reduce the shrimps,fish and pork into fine pices(grains).

Mix the together with egg, ginger, salt and pepper into a consistent paste.

Form in to small balls about the size of a ping pong ball. Set Aside

Remove the crust from the bread. Slice each piece into fine croutons(approximately one-tenth of an inch[1/4 cm.] cubes) and spread them evenly on a roasting pan or baking sheet.

Place in a preheat oven at 350 F (180 C) for 5 minutes to try the croutons.

roll prawn balls over croutons, or bread cubes

Heat in oil in a deep fryer. When sizzling hot, deep-fry the prawn balls in 3 of 4 lots for 2-2 1/2 mins. for each lot. Keep them hot and give them all this time altogether a 2nd deep fry of 1 1/2 mins before serving

serve hot

Thursday, April 10, 2008

Hot Dog Waffle

3 cups all purpose flour
1 1/2 cups water
1/3 cup vegetable oil
1/2 tsp lemon extract
1/2 tsp vanilla extract
1/3 cup evaporated milk
1/2 tsp. salt
2 whole egg
1/2 cup granulated sugar
2 tbsp. baking powder

Preheat hot dog toaster for 5 mins with grids open.

Shift together all dry ingredients in a mixing bowl. Set Aside

Beat eggs until lemon-colored and add all the liquid ingredients gradually.

Add the shifted dry ingredients gradually to liquid mixture until well blend

fill preheat plate molds with the batter mixture then fill you desired filling with a pastry bag

cook for 4-5 mins or until golden brown

Serve hot

Sunday, April 6, 2008

Fishballs

100g. pork fat
200g shrimps, chopped
400g. Yellow tail fusilier
1 kilo cassava
1/2 cup tomato sauce
2 eggs lightly beaten
1 onion, finely chopped
2 tbsp. kinchay(Asian Celery or just plain celery), finely chopped
1/2 tsp. pepper
1 1/2 tbsp. salt
3/4 cup bread crumbs
2 tsp ginger juice
1/2 cup oil

Flake fish.

Combine with chopped shrimps.

Marinade in ginger sauce.

Grate cassava and squeeze out juice.

Combine all ingredients except bread crumbs.Mix thoroughly

Form 1 tsp. of mixture in to balls. Roll in bread crumbs.

Fry in hot fat.

Serve hot.

Thursday, April 3, 2008

Crazy Meatballs

1 cup ground beef
2 cups coconut meat, finely chopped (or grated coconut would do)
1/4 cup shrimps, chopped
100g pork fat, chopped
3 eggs lightly beaten
2 tsp salt
1/4 tsp grounded black pepper
2 tsp hot sauce
1 onion, chopped
1/4 cup flour
1/2 cup oil

Sauce
1/2 cup tomato sauce
1/4 cup banana ketchup
2 cups broth(beef,chicken or pork)
4 garlic cloves
1 small onion, chopped
1 tsp. salt
1 tsp. hot sauce
2 tsp. flour
1 red bell pepper, cut into strips
1 small carrot

combine beef, "sapal", shrimps, pork fat, eggs, flour, salt pepper, onion and hot sauce. Mix thoroughly.

form each teaspoon of mixture into meatballs.

fry until golden brown. set aside

In the remaining oil, saute garlic, onions, red peppers and carrots.

Add tomato sauce, banana ketchup and broth.

Season with salt, pepper and hot sauce.

Thicken sauce with flour, if desired add meatballs.

Simmer for 25-30minutes in a covered casserole.

Serve hot

Wednesday, April 2, 2008

Crab Omelette

8 eggs, well beaten
1/2 kilo crab, cooked and flaked
1/4 kilo potato, diced
1 carrot diced
1/4 kilo cabbage, shredded
1 red pepper, chopped
1/2 cup oil
1/2 cup tomato sauce
4 garlic cloves
1 onion chopped
1/4 tsp pepper
2 tsp salt

Saute garlic, onions, potatoes, carrots and red peppers.

Add crab meat, tomato sauce and cabbage. Season.

Beat eggs very well, one at a time add adbout 1/4 cup of sauteed crab mixture.

Cook slowly in hot oil until set.

Serve immediately with ketchup

Tuesday, April 1, 2008

Embutido

400g. ground pork
1 1/2 cup semi ripe "saba" banana, boiled and grated
2 eggs, lightly beaten
2 pcs. regular size hot dogs, minced
1 onion, chopped
1 red bell pepper, chopped
1/4 cup sweet pickle relish
1/2 cup tomato sauce
1 cup stale bread
1 tbsp. salt
2 tbsp. soy sauce
1/2 tsp. black pepper
1 stalk celery,chopped
2 tbsp. powdered milk

combine all ingredients in a bowl.

mix thoroughly.

roll in 1 1/2 cups of mixture in aluminum foil.

steam for 1 hour

cool, chill overnight.

slice diagonally

served with ketchup

Sunday, March 30, 2008

Spaghetti with Tahong

200g. ground beef
3/4 kilo mussels
400g spaghetti
1 red bell pepper cut into strips
4 garlic cloves, crushed
1 medium size onion, chopped
8 oz tomato sauce
2 cups tahong broth
1 egg, lightly beaten
3 tbsp. flour( with 1/2 tsp salt)
1/4 cup bread crumbs
1 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp hot sauce
1/4 cup cooking oil
1/4 cup grated cheese

Boil spaghetti in salted water until tender. Set aside

Steam open the tahong in 3 cups salted boiling water. Remove meat from shell.

Dredge in flour, dip in egg and coat in bread crumbs. Fry until golden brown. Set aside

Saute garlic, onion and beef, cook until beef turns light brown.

Add tomato sauce, tahong broth.

simmer for 20-30 minutes.

Add red bell peppers and tahong meat

Season with salt, pepper and hot sauce.

Pour on top of spaghetti.

Sprinkle cheese

Serve hot

Friday, March 28, 2008

Seafood con Salsa

200g. squid cut into rings, ink sac removed
1/2 kilo labahita(surgeon fish) cut into cubes
1 kilo clams
200g. potatoes
2 red bell peppers, cut into strips
4 garlic cloves, crushed
1 onion, chopped
2 cups clam broth
1/2 cup oil
8oz tomato sauce
1 tbsp. flour
1/4 tsp. black pepper
1 tsp. salt
2 tsp. sugar

Marinade
2 tbsp. soy sauce
1/2 tsp. black pepper
1/2 tsp. salt

soak clams in water

Boil water and add clams, cook until shells open.

Marinade squid and fish.

Dredge marinade fish in flour.

fry in oil until slightly brown. Set Aside

Saute garlic, onions and squid rings.

Add tomato sauce and clam broth.

Season with salt, pepper and sugar.

Simmer until squid is tender.

Add fried fish, clams potatoes and red peppers.

Simmer for two minutes.

Serve hot

Thursday, March 27, 2008

Beef with Vegetables

1/2 kilo lean beef, cut in strips
3 tbsp. flour
200g. cauliflower, cut into flowerettes
1 green bell pepper, diced
200g. bean sprout
1 carrot, sliced
4 garlic cloves crushed
2 tbsp. cooking oil
8 oz. can tomato sauce
5 cups meat broth
1 tbsp soy sauce
1/2 tsp. black pepper
1 tsp. salt

Beef Marinade
3 tsp soy sauce
1/2 tsp black pepper

Marinade beef for at least 30 mins. Roll in seasoned flour. Brown in hot oil then set aside.

Saute garlic and onions.

Add beef. tomato sauce and broth.

Simmer until beef is tender.

Add bean sprouts, cauliflower,carrots and bell peppers.

Sason. thicken broth with flour if desired

Serve hot.

Wednesday, March 26, 2008

Chicken Patties

1/2 kilo chicken breast, flaked and diced
1/4 kilo potato, boiled, peeled and mashed
2 eggs
1/2 cup tomato sauce
1 onion, chopped
2 tbsp. celery, chopped
2 tsp. hot sauce
2 tsp. soy sauce
1/4 cup flour
1 1/2 cups bread crumbs
1 tbsp. salt
1/2 tsp. black pepper
1/2 cup oil

Marinade chicken well in soy sauce, pepper for 30 mins.

Combine with the rest of the ingredients.

Mix thoroughly and form each two table spoons into balls.

Dip in egg and in bread crumbs.

fry until golden brown

served hot

Tuesday, March 25, 2008

Pork and Corn Casserole

400g. ground pork
2 cups fresh yellow corn, grated
2 red bell peppers, chopped
2 eggs, lightly beaten
4 garlic cloves
1 onion, chopped
1 cup malunggay leaves
1 carrot, cubed
8 oz. tomato sauce
1/2 tsp. black pepper
1 tsp. salt
5-6 cups water or broth
1 tbsp. soy sauce
1 tbsp. oil

Saute garlic onions and pork. Cook until pork turns slightly brown.

Add corn, tomato sauce and broth.Simmer

Season with salt, pepper and soy sauce.

Continue simmering until corn is tender.

Add malunggay leaves.

Cook for 2 minutes

Serve hot

Monday, March 24, 2008

Eco Burger

This is an economy version of the world famous "burgers" recipes.

1 kilo banana heart, inner portion finely chopped
1/4 kilo shrimps, shelled and chopped
2 eggs, lightly beaten
1 onion, finely chopped
5 garlic cloves
1/2 tsp. pepper
1/2 cup tomato sauce
2 tbsp soy sauce
1/4 cup bread crumbs
1/4 cup flour
1 tbsp salt
1/2 cup oil
1 cup banana ketchup

soak chopped banana heart immediately in boiling water for 3 mins. squeeze tightly and remove water

combine with the rest of the ingredients. Mix thoroughly.

form every 2 tbsp. of mixture into patties.

deep fry in hot oil until golden brown

serve hot

Sunday, March 23, 2008

Meatless Burgers

Our own easy to make version of a meatless burgers.

1 cup malunggay leaves, blanched and chopped
3/4 cup taro, grated
2 tbsp. squash, grated
3 tbsp. carrots, grated
2 tbsp. turnips
3/4 cup shrimps
2 tbsp. celery, chopped
1 medium onion, chopped
1 egg, lightly beaten
1/4 cup tomato sauce
2 tsp hot sauce
2 tsp salt
1/4 ground pepper
2 eggs
1/2 cup bread crumbs
3/4 cup cooking oil

squeeze out juice from grated carrots, squash, turnip and gabi.

combine the first 14 ingredients and mix in a bowl.

form every two tablespoons of mixture into patties.

Dip into beaten egg. roll in bread crumbs.

fry each patty until golden brown.

serve hot

Thursday, March 20, 2008

Pork Clam Oriental

1/2 kilo pork cut into cubes
1/2 kilo clams
8 oz. tomato sauce
3 squares tofu, cut into tubes
1 onion, chopped
4 stalk green onions, chopped
4 garlic cloves
1/2 tsp. ground pepper
2 pcs. chili
2 tsp. soy sauce
1 tsp. salt
1/4 cup cooking oil
2 cups clam stock

Marinade pork cubes in salt, pepper, soy sauce, spring onions and "siling haba" for 1 hour.

Soak clams in water to expel sand.

In a Casserole, boil clams in 2 cups water. Remove immediately when shells open. Set aside.

Brown pork and tokwa lightly in oil, set aside.

Saute garlic, onions and meat.

Add tokwa and clams.

let boil. Serve hot

Wednesday, March 19, 2008

Paella

A dish with seafood, some sausage and chicken that mixed and cooked with rice

1 kilo musseles
1/2 kilo clams
4 pcs. chicken wings
4 cups cooked rice
1 cup cooked malagkit
4 garlic cloves
1 onion sliced
1/2 cup green peas
2 small red bell peppers, sliced into strips
2 tsp atsuete juice
1-8 oz tomato sauce
2 tsp. salt
1/2 tsp. ground pepper
1/2 cup mussel broth
2 hard boiled egg, sliced thinly

Chicken Marinade:
2 tsp. soy sauce
1/2 tsp. ground pepper

Marinade chicken wings for 30 mins., fry and set aside.

Boil tahong amd halaan in salted water.(remove immediately when the shell opens), set aside

Saute garlic and onions.

Add tomato sauce, atsuete juice, tahong, halaan, chicken, green peas, red pepper, rice and malagkit. Season with salt and pepper.

Pour tahong broth gradually.

Adjust broth to avoid rice getting too wet.

Stir to prevent sticking.

Garnish with egg. Serve hot

Tuesday, March 18, 2008

Fish Menudo

Unlike it's Mexican equivalent the menudo in the Philippines is more of a stew than a soup. The filipinos usually makes it with pork but for this easy recipe.

1 kg. labahita, skinned and filleted
1 cup potatoes, diced
1 cup carrots, diced
1 red bell pepper, cut into strips
4 garlic cloves, crushed
1 onion, chopped
1/4 cup oil
2 tsp. atsuete juice
8 oz. Can tomato sauce
2 tsp. salt
1/2 cup water
1/2 cup green peas, cooked
1 tsp. pepper


Marinade:
1 tbsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
2 tbsp. calamansi juice or lime

Cut fish fillets into 1 1/2"x1 1/2" cubes.

Marinade for 30 mins.

Saute garlic, onions and fish.

Add potatoes, carrots, tomato sauce and green peas.

Simmer until vegetables are half-done.

Add bell peppers and atsuete juice.

Season with salt, pepper and MSG.

Add water.

Continue cooking until potatoes and carrots are tender. Serve hot.

Monday, March 17, 2008

Stuffed Bell Peppers

This is a meatless version of the usual stuffed bell peppers that we use to know. Instead of meat this uses a mix of seafood instead.

8 large bell peppers
1/4 kilo shrimps, shelled and diced
1 kilo clams, shucked and diced
1 egg lightly beaten
1 cup carrots, chopped
1 1/2 cups sinkamas, chopped
1/2 cup potatoes, chopped
4 garlic cloves, crushed
1 onion, minced
1/2 cup tomato sauce
1 tbsp. salt
1 tsp. soy sauce
1/4 tsp. black pepper
2 tbsp. kinchay, chopped
1/4 cup cooking oil
2 tbsp. bread crumbs

Halve each bell pepper cross wise

Remove all seeds and membranes

Blanch in boiling water for 10-15 mins.

Plunge immediately in cold water. drain, peel, set aside

Saute garlic, onions, shrimps, clam meat and vegetables

Add tomato sauce season with salt and pepper.

Cook until vegetables are done.

Remove from heat. Add half of beaten egg, stir.

Fill each bell pepper with 1/4 cup sauteed mixture.

Dip top of stuffed pepper in egg.

Roll in bread crumbs.

Deep fry to golden-brown. Serve hot

Sunday, March 16, 2008

Almondigas

Almondigas or meatball, also known locally sometimes we call it "bola-bola" is served in a soup with rice vermicelli also know as "misua".

1/4 Kilo ground pork
1/4 kilo chicken breast, chopped
1 cup cooked malagkit, mashed
1 small onion minced
2 tbsp. flour
2 eggs, beaten lightly
2 Tbsp. celery, chopped
1/2 tsp. black pepper
2 tsp. soy sauce
2 tsp. salt

1/2 cup tomato sauce
4 garlic cloves crushed
1 onion, sliced
2 carrots, cubed
2 tbsp. spring onion cubed
5-6 cups chicken broth
120g misua noodles
1 Tbsp. soy sauce
1/4 tsp ground black pepper

Combine the first 11 ingredients and mix thoroughly in a bowl.

From meatballs with every 1tsp of mixture set aside.

Saute garlic and onions

Pour tomato sauce and chicken broth.

Simmer then add meatballs.

Simmer until meat is cooked.

Add carrots, Spring onions and misua.

Season with salt, pepper and soy sauce.

Simmer 3 minutes.

Serve hot