Binagoongang Baboy (Pork in Salted Shrimp Paste)

Ingredients :

  • 2 tbsp. oil
  • 1 lb. pork, cubed
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, coarsely chopped
  • 3 tbsp. bagoong alamang (salted shrimp paste)
  • 2 tbsp. calamansi concentrate
  • 1 tbsp. sugar
  • 2 tbsp. butter

Cooking Procedures :

  1. Pan fry pork cubes in hot oil until light brown. Set aside.
  2. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted.
  3. Add bagoong alamang, calamansi, sugar and butter.
  4. Pour in back the pork and mix well until coated.
  5. Cover and simmer, stirring occasionally until mixture thickens. Serve hot.

 

Resulta ng larawan para sa Binagoongang Baboy (Pork in Salted Shrimp Paste)

Simple Spaghetti

  • 1 tbsp. vegetable oil
  • 1/2 cup chopped onion
  • 1/2 lb. ground beef
  • 1 tsp. dried parsley
  • 1/2 tsp. dried basil
  • 1-1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 cups water
  • 2 cans (8 oz. each) tomato sauce
  • 4 oz. uncooked spaghetti (half an 8oz. package)
  • grated Parmesan cheese, for garnish.

Cooking Procedures :

  1. Heat oil in heavy skillet.  Sauté onion for a few minutes until soft and translucent.  Add ground beef and cook for 3-5 minutes.  Break meat apart with fork and stir as it browns lightly.
  2. Add in dried herbs, salt, pepper, water and sauces.  Stir and blend well.  Bring to boil.
  3. Brake in half the uncooked pasta.  Sprinkle spaghetti into the boiling sauce a little at a time and stirring to keep it separated.
  4. Cover tightly.  Lower the heat and let it simmer 20 to 25 minutes or until the pasta is just tender to bite, stirring occasionally.
  5. Remove from heat.  Transfer to a serving dish and serve.  If you like, sprinkle with grated Parmesan cheese.

Resulta ng larawan para sa simple spaghetti

Beef Steak

Ingredients :

  • 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
  • 2 tbsp. calamansi concentrate
  • 2 tbsp. soy sauce
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 tbsp. oil
  • 1 onion, cut into rings

Cooking Procedures :

  1. Slice beef across the grain. Cut into 2 inches length.
  2. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you’ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
  3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
  4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.

Resulta ng larawan para sa beef steak

Squash with Pork Guisado (Sautéed Squash with Pork)

Ingredients :

  • 1 whole butternut squash
  • pared, seeded and sliced
  • 1 tbsp. vegetable oil
  • 1/2 lb. pork, sliced
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 cups water
  • patis (fish sauce), salt and pepper, to taste
  • chopped green onions, for garnishing (optional)

Cooking Procedures :

  1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
  2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
  3. Add squash slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
  4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until squash is tender (or mushy, if you like. Like what I always do).
  5. Correct the seasonings according to your style and liking.
  6. Remove from heat. Transfer to a serving dish. Garnish with green onions (if using) and serve.

 

Crispy Pata (Deep-Fried Pork Leg)

Ingredients :

  • 1 pork pata (pork leg), wash well
  • 1 cup soda pop (Sprite or 7-up)
  • water, for boiling
  • coarse sea salt
  • 1 tsp. peppercorns
  • 5 cloves garlic, crushed
  • 2 bay leaves
  • 1 tbsp. soy sauce
  • 2 tsp. baking soda
  • oil, for frying

Cooking Procedures :

  1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.
  2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.
  3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
  4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).
  5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
  6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
  7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
  8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
  9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy your crispy pata. !

Embutido Recipe (Filipino Style Meatloaf)

Ingredients :

  • 1 lb. ground pork
  • 1/2 cup finely chopped carrots
  • 1 cup (6 slices) finely chopped (sweet or cooked) ham
  • 3 tbsp. minced green bell pepper
  • 3 tbsp. minced red bell pepper
  • 1/3 cup sweet pickle relish
  • 1/4 cup raisins
  • 3 whole eggs
  • 1/2 cup grated cheddar cheese
  • dash of liquid seasoning
  • salt & pepper, to taste
  • 1 tbsp. cornstarch
  • slices (wedges) of hard-cooked eggs (see recipe)
  • slices (wedges) of Vienna sausage
  • aluminum foil, 10″ x 12″ sizes

Cooking Procedures :

  1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
  2. In a bowl, combine all the ingredients and mix until well blended.
  3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
  4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
  5. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
  6. Place the embutido in a steamer and steam for an hour. Alternatively, if you don’t have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
  7. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
  8. Refrigerate unused embutido.

 

Filipino Embutido

Lemon-Rosemary Chicken with Roasted Broccolini

Ingredients

  • 2 tbsp. chopped fresh flat-leaf parsley
  • 1 1/2 tbsp. chopped fresh rosemary
  • 1 large garlic clove, chopped
  • 2 tsp. Dijon mustard
  • 3 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon, cut into thin slices, divided
  • 4 small bone-in, skin-on chicken breasts (about 2 1/2 lbs. total)
  • 2 bunches Broccolini (about 1 lb.)
  • 1 red onion, cut into 1/2″ wedges
  • 1/2 tsp. crushed red pepper, plus more for serving

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine parsley, rosemary, garlic, Dijon, and 1 tablespoon oil in a bowl. Season with salt and black pepper. Place 8 lemon slices and half of rosemary mixture underneath skin of chicken, dividing evenly. Rub remaining rosemary mixture over chicken, dividing evenly. Roast, on a rimmed baking sheet, 20 to 22 minutes.
  3. Meanwhile, toss Broccolini, onion, red pepper, remaining lemon slices, and remaining 2 tablespoons oil in a bowl. Season with salt and black pepper. Remove baking sheet from oven and arrange vegetables around chicken. Bake until an instant-read thermometer inserted in the thickest portion of the chicken reaches 165 degrees F, 12 to 14 minutes.
  4. Serve with red pepper for sprinklings

Fish Ball

The name says it all. Traditionally a Filipino street food, Fish balls are popular because they are cheap, portable and yummy. Usually presented on a bamboo skewer, they can also be served as take-out in a plastic bowl or served at home on your finest China. Filipino stands have their own unique dipping sauce to complement the taste of fish balls. You can make your own sweet, savory, sweet and sour or vinegar dipping sauce.

Ingredients

  • 1 cup all-purpose flour
  • 1 kg galunggong fish (round scad fish) – or any white fish fillet
  • 3/4 cup grated carrots
  • 3/4 cup grated potatoes
  • 1/2 cup soy sauce
  • 2 eggs
  • 1 teaspoon pepper
  • 1 teaspoon salt to taste
  • Oil for frying

Steps

  1. Blend the dry ingredients in a mixing bowl.
  2. Add the filleted fish meat, as well as the potatoes and carrots to the dry ingredients until well combined.
  3. Pour in the soy sauce while stirring the mixture at the same time to ensure the soy sauce is equally distributed.
  4. Whisk the eggs and add them to the mixture.

    Eggs help to bind the ingredients to each other.

  5. To form it into balls, scoop a tablespoon of the mixture – you may use your hands to roll it into balls or use two tablespoons to form them Grease or flour your hands so the mixture doesn’t stick to your hands.
  6. Heat the frying pan.
  7. Pour enough oil into the pan to cover the fish balls and wait until the oil is boiling.
  8. Deep-fry the fish balls for 3-5 minutes or until they have turned golden brown.
    To ensure uniform color, only fry a few at a time. This will also keep the oil hot.
  9. Serve with your favorite dipping sauce

Tips

  • It is better if you use your hands to mix and form it into balls.
  • Make sure the flour is in correct proportion to the fish meat. If you put in too much flour, it will turn out tough.
  • Dip a chopstick, or the handle of a wooden spoon into the oil, when the oil bubbles fast around the handle it means that the oil is hot enough to fry. Each time you add another batch of the fish balls check to make sure the oil is hot enough

Virginia Hotdogs on CHMSC A

With it`s famous tagline “Basta hotdog, Virginia”, CHMSC- Alijis invites Virginia Hotdog as its one of the sponsors and foodseller. Started on August 22-26 Virginia Hotdogs serves the most delicious hotdog in the school. By its price of Php12 the students can really afford this food, it is also quick to cook and very delicious even without rice. It is located in front of faculty office beside the stage. With it`s crew that is very friendly and approachable students will surely buy Virginia Hotdogs.

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Virginia Hotdog is now visiting CHMSC- Alijis every Intramurals serving delicious foods to our students. which is very affordable and delicious foods. CHMSCians will surely miss this food and cant wait till next Intramurals.

Mommy Siomai House CHMSC – Alijis Intramurals

Mommy Siomai House is one of the best seller of siomai and a cheap price affordable to every student in CHMSC-A. By the price of Php6 and if you will buy 4pcs. it will become Php20 and the student can save Php4 peso. It is delicious and spicy so that you will buy again and it so easy because mommy siomai house could be found at the front of CHMSC- A and sometimes Mommy’s Siomai house sells their food around the school so that every student will surely buy her affordable, spicy and yummy siomai.

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Mommy’s Siomai serves as one of the best food sellers in CHMSC Alijis and it sells on every school activities and if you feel some hunger Mommy’s Siomai will fulfill your rumbling tummy and instead of siomai Mommy offers a variety of foodslike cheesetick, choco balls, ukoy, arroz caldo. etc. that can make you stress free after long day.