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)

Batchoy

Ingredients :

  • 8 cups water
  • 1/3 lb. pork butt or pork loin (boneless or bone-in)
  • 1/4 lb. pork or chicken liver
  • 1 chicken breast (bone-in)
  • 1/4 lb. fresh shrimp, shelled and deveined
  • 2 tbsp. oil
  • one (2-in/5-cm) piece ginger, finely sliced
  • 1 onion, finely sliced
  • 3 cloves garlic, minced
  • 1 tbsp. fish sauce
  • 1 tbsp. shrimp paste
  • 1/4 tsp. sugar
  • salt and pepper, to taste
  • 8 oz (240g) fresh Chinese egg noodles or fettucine or 4 oz (100g) dried ramen noodles
Garnish
  • 4 finely chopped green onions
  • 4 tbsp. Fried Garlic
  • 1/2 cup coarsely crushed fried pork rinds

Cooking Procedures :

  1. Pour water to a stockpot and bring to a boil. Add pork, liver and chicken; season with salt and pepper. Cover and cook over high heat for 15 minutes; skim off the fat.
  2. Take out the meat and the liver; let it cool. Reserve the broth and set aside.  By using your hands (or two forks – one to shred the meat and one to hold the bone) shred the pork and chicken meat; discard the bones. Slice the liver thinly. Set aside.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Sauté ginger for 2 minutes. Add onion and garlic; sauté until onion is translucent. Remove from the pan and set aside.
  4. In the same skillet, heat the remaining oil over medium heat. Stir-fry the shredded pork and chicken for about 5 minutes, or until lightly brown. Add shrimp; stir-fry for 5 minutes, or until shrimp turns pink and cook. Remove from the pan and set aside.
  5. Add the sautéed ginger, garlic and onion to the reserved broth in the stockpot; bring to boil. Add fish sauce, shrimp paste, sugar and salt and pepper, to taste. Reduce heat and add the noodles. Simmer for about 2-3 minutes (for fresh noodles) or 10 minutes (for dried noodles), or until noodles are soft.
  6. Ladle the broth and noodles into individual bowls. Top with the sautéed meat and shrimp and sliced liver. Garnish with green onions, fried garlic, and fried pork rinds. Serve hot.
  7. Serves 4 to 6.

Resulta ng larawan para sa batchoy

Camaron Rebosado

Ingredients :

Cooking Procedures :

  1. In a bowl, combine flour, baking powder, salt and water; mix thoroughly until smooth. Add beaten egg and stir well.
  2. Heat oil in a wok (or a saucepan) over medium-high heat. To check if the oil is hot enough, use a wooden chopstick (or a skewer), when dip into the oil -bubbles will form all around the stick. Or you can use candy thermometer to read the oil temperature, between 350°F-375°F (or 175°C-190°C) when it is ready. Alternatively, use a deep-fryer -if you have one.
  3. Dip shrimp, holding by its tail, in the flour mixture and gently drop into the hot oil. Repeat the process with the rest of the shrimp. Do not overcrowd the pan, to avoid temperature drop of the oil. Deep-fry shrimp until golden brown. Drain on paper towels.
  4. Transfer to a serving platter. Serve with Sweet and Sour Sauce andSweet and Spicy Sauce (or Garlic Mayonnaise Dip).
  5. Serves 4 to 6.

Resulta ng larawan para sa camaron rebosado

Calamari

Cooking Procedures :

  1. Clean squid and cut them into rings (you may include the head). Pat dry with paper towels. Set aside.
  2. In a bowl, combine flour and salt; mix thoroughly. Dredge each squid ring into the beaten egg and then coat it with the flour mixture.
  3. Heat oil in a wok (or a saucepan) over medium-high heat. To check if the oil is hot enough, use a wooden chopstick (or a skewer), when dip into the oil -bubbles will form all around the stick. Or you can use candy thermometer to read the oil temperature, between 350°F-375°F (or 175°C-190°C) when it is ready. Alternatively, use a deep-fryer -if you have one.
  4. Deep-fry squid for about 3-5 minutes, or until golden brown. Don’t fry squid too long, it will become tough. Drain on paper towels. Repeat the process with the rest of the squid. Do not overcrowd the pan, to avoid temperature drop of the oil.
  5. Transfer to a serving platter. Serve with Sweet and Sour Sauce (Spicy Garlic Vinegar Sauce, orGarlic Mayonnaise Dip).
  6. Serves 4 to 6.

Resulta ng larawan para sa calamari

Sweet and Sour Chicken

  • 1 lb. (454 g) boneless skinless chicken breasts, cut into 1 in. (2.5 cm) cubes
  • 1 egg whites
  • 2 tbsp. (25 mL) all-purpose flour
  • 2 tbsp. (25 mL) cornstarch
  • 1/4 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) white pepper (or black pepper)
  • 1/3 cup (75 mL) vegetable oil
  • 1/3 cup (75 mL) sodium-reduced chicken broth
  • 1 tbsp. (15 mL) sodium-reduced soy sauce
  • 1 tbsp. (15 mL) dry sherry, (optional)
  • 1 tbsp. (15 mL) rice vinegar (unseasoned)
  • 3 tbsp. (45 mL) ketchup
  • 1 tsp. (5 mL) granulated sugar
  • 2 tsp. (10 mL) minced gingerroot
  • 1 onions, cut into cubes
  • 1 sweet red peppers, cut into cubes
  • 1 sweet green pepper, cut into cubes
  • 1 can (250 mL) pineapple chunks, drained

Cooking Procedures :

  1. In a bowl, combine chicken, egg white, flour, cornstarch, salt and pepper. Let stand for 10 minutes.
  2. In a wok (or large skillet), heat oil over medium-high heat. Stir-fry chicken in batches (reserving cornstarch mixture in bowl), for 3 minutes or until golden-brown. Transfer to a plate.
  3. Using the same bowl use to marinate chicken (cornstarch mixture still in bowl), add broth, 1/3 cup (75 mL) water, soy sauce, sherry (if using), rice vinegar, ketchup, sugar, and ginger. Whisk to combine. Set aside.
  4. Discard all but 1 tbsp (15 mL) oil from wok. Stir-fry onion and red and green peppers for about 3 minutes or until tender-crisp.
  5. Add chicken, pineapple and stock mixture to wok. Stir-fry for 2 to 3 minutes or until thickened and chicken is coated.
  6. Serves 4.

Resulta ng larawan para sa Sweet and Sour Chicken

Paksiw na Isda

Ingredients :

  • 1 lb. fish fillets
  • 5 cloves garlic, crushed
  • 1 piece (2-in/5-cm) ginger, peeled and finely sliced
  • 1 cup water
  • 1-1/2 cups white vinegar
  • 1 tbsp. fish sauce
  • 1 tsp. salt
  • 3 green chili peppers
  • 1 large bitter gourd (about 500 g), cut in half lengthwise, deseeded and sliced into halfmoons (optional)

Cooking Procedures :

  1. In a saucepan, combine fish, garlic, ginger, water, vinegar and bitter gourd, if using. Bring to a boil.
  2. Reduce heat to medium-low and add the fish sauce, salt and chili peppers.
  3. Simmer for about 20 minutes, or until cooked. Fish flakes when tested with a fork.
  4. Serve hot with steamed rice.

Resulta ng larawan para sa Paksiw na Isda

 

Camaron Rebosado

Ingredients :

Cooking Procedures :

  1. In a bowl, combine flour, baking powder, salt and water; mix thoroughly until smooth. Add beaten egg and stir well.
  2. Heat oil in a wok (or a saucepan) over medium-high heat. To check if the oil is hot enough, use a wooden chopstick (or a skewer), when dip into the oil -bubbles will form all around the stick. Or you can use candy thermometer to read the oil temperature, between 350°F-375°F (or 175°C-190°C) when it is ready. Alternatively, use a deep-fryer -if you have one.
  3. Dip shrimp, holding by its tail, in the flour mixture and gently drop into the hot oil. Repeat the process with the rest of the shrimp. Do not overcrowd the pan, to avoid temperature drop of the oil. Deep-fry shrimp until golden brown. Drain on paper towels.
  4. Transfer to a serving platter. Serve with Sweet and Sour Sauce andSweet and Spicy Sauce (or Garlic Mayonnaise Dip).
  5. Serves 4 to 6.

Resulta ng larawan para sa Camaron Rebosado

Beef Curry

Ingredients :

  • 1 lb. sirloin, sliced thinly into short strips
  • 3 tbsp. butter (or margarine)
  • 1 onion, thinly sliced
  • 2 tbsp. flour
  • 1 to 1-1/2 cup milk
  • 1 tbsp. curry
  • salt and pepper, to taste
  • 1 tbsp. Worcestershire sauce
  • hot fluffy rice

Cooking Procedures :

  1. In a pan, melt butter over medium heat. Cook meat in hot butter for about 2 to 4 minutes or until it turns slightly brown. Transfer to a dish and set aside.
  2. In the same pan, add onions and sauté until translucent. Add flour and stir with a whisk to blend. Slowly add milk, continously stirring until mixture is thick and smooth.
  3. Stir in curry, salt and pepper, and Worcestershire sauce. Stir until well blended. Let simmer for about 3 to 5 minutes.
  4. Add the meat back and cook just heated through for about a minute or two. Remove from heat. Serve over hot rice.

Fried Tofu in Soy Sauce

  • 1 cup tofu, diced
  • 2 tsp. peanut oil
  • 2 tsp. grated ginger
  • 1 medium chili pepper, deseeded and sliced finely
  • 1/4 cup soy sauce
  • 1 to 2 tbsp. water
  • 2 tsp. brown sugar
  • 1 cup snow peas, trimmed and halved
  • 1 cup bean sprouts, trimmed
  • vegetable oil, for frying

 

Cooking Procedures :

  1. Heat oil in a wok (or skillet).  Add the tofu.  Stir-fry and cook until golden and crisp.  Remove and set aside.
  2. Heat the peanut oil over medium-high heat.  Add ginger and chili pepper.  Stir-fry for a minute.
  3. Add soy sauce, water, sugar, tofu and snow peas.  Stir-fry for 2 to 4 minutes or until snow peas are tender.
  4. Add in the bean sprouts.  Stir and blend.  Transfer to a serving platter and serve.

Resulta ng larawan para sa Fried Tofu in Soy Sauce

Picadillo

Ingredients :

  • 2 tbsp. vegetable oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 tomatoes, chopped
  • 1 cup ground meat (pork or beef or mixed)
  • 3 to 5 cups water
  • 3 pcs. potatoes, peeled and diced
  • salt and pepper, to taste

Cooking Procedures :

  1. Heat oil in a pan over medium heat. Sauté garlic, onion and tomatoes until soft and wilted.
  2. Add ground meat and cook until lightly browned for about 3 minutes. Season with salt and pepper. Pour in water and bring to a boil.
  3. Lower the heat and then add diced potatoes. Cook until tender. Correct seasonings. Simmer for another 2 minutes.
  4. Remove from heat. Transfer to a serving dish. Serve hot.
 Resulta ng larawan para sa picadillo