Grilled Pork (Recipe)

Ingredients

1 kilo pork chop slices
1 head of garlic (minced)
2 pieces hot chili pepper (minced)
1 tbsp brown sugar
1/2 cup vinegar
1/2 cup soy sauce
Pinch of salt and pepper
2 tsp. calamansi juice

Steps

1. In a bowl, mix all the ingredients together except for the porkchops.
2. Marinate the chops for two hours or over night.
3. Grill until well cooked.
4. In a saucepan, heat marinade mixture and strain.
5. Serve chops with the sauce.

Singtulong (Sinigang Na Tuyo With Longganiza) (Recipe)

Ingredients

5 pcs. longganiza
3 pcs. red tomatoes, chopped
1 pc. onion, chopped
4 pcs. kamias, sliced
1 pack knorr Sinigang sa Kamias Mix
1/4 kilo string beans, sliced
1 pc. radish, sliced
4 pcs. tuyo, fried and scaled, heads ans tails removed
1/4 kilo bataw, sliced
1/4 kilo sigarilyas, sliced
1 bundle kamote tops

Steps

1. Start by boiling longganiza until tender.

2. Then fry, slice and set it aside.  In a separate pot, boil tomatoes, onions, kamias and then add Knorr Sinigang sa Kamias.

3. Mix for that expertly blended sinigang! Strain the broth until it becomes a clear soup.

4. Then add string beans and radish.  Once radish is tender, add bataw and sigarilyas, kamote tops, sliced longganiza and tuyo.  Let simmer, serve and prepare to astound your guests!

Cooking Diva Tip:  Don't worry about these unusual sinigang ingredients! Longganiza gives a sweetish taste to your broth, while tuyo provides a boost of saltiness.  Combine this with the expertly blended flavor of knorr Sinigang sa Kamias Mix and you're on your way to sinigang greatness!

Adobong Vegetable And Pork (Recipe)

Ingredients

4 cloves garlic, crushed
1 pc medium onion, sliced
150g pork pigue, cut into strips
1 pc pork bouillon cube
2-1/2 tbsp. tausi
6 pcs. peppercorn, crushed
1 bunch (200g) sitaw, cut 2" long
300g eggplant, sliced diagonally
1 can (140g) Del Monte Original Style Tomato sauce
3 tbsp. Del Monte Red Cane Vinegar
2 bunches (300g) kangkong, cut 2" long

Steps

1. Saute garlic, onion and pork until pork turns brown.
2. Add bouillon, tausi, 1 tbsp. soy sauce, peppercorn, 1 tsp. sugar and 1/2 cup water.  Cook for 5 minutes.
3. Add string beans (sitaw) Del Monte Tomato sauce, eggplant and Del Monte Vinegar.
4. Cook over low heat for 15 minutes.
5. Add kangkong, then simmer until cooked.

Fish Cusido (Recipe)

Ingredients

2 to 3 pcs. fish (popular choice is lapu-lapu or miniata grouper)
5 pcs. calamansi (also known as calamondin orange)
2 pcs. tomatoes
1 pc. onion
vegetable (you may combine or choose between kangkong (black water cabbage), radish, and petchay (romaine lettuce) salt to taste or patis (fish sauce)

Steps

1. Prepare about 4 cups of water.
2. Soak the fish in the water, add tomatoes and onion and bring to a boil.
3. Squeeze calamansi, pour calamansi juice and add salt or patis to taste.
4. Add vegetables and simmer until vegetable are tender.

Do not overcook vegetable

Pork Chop Steak (Recipe)

Ingredients

1 kilo pork chops
1 can (234 g) Del Monte Fresh Cut Sliced Pineapple, drained (reserved syrup) and each cut into 2
2 medium white onion, cut into rings
1 medium red and green bell peppers, cut into rings

Marinade

1/4 cup pineapple syrup
3 tbsp. soy sauce
1/2 tsp. iodized fine salt
(3/4 tbsp. iodized rock salt)
1/4 tsp. pepper

Steps

1. Marinate pork chops for 1 hour.  Drain and reserve marinade.  Meanwhile, stir-fry onions and bell peppers in oil.  Set aside.

2. Brown both sides of porkchops in oil.  Combine with remaining marinade and 1/4 cup water.

3. Simmer over low heat for 20 minutes.  Add Del Monte Fresh Cut Sliced Pineapple, onions and bell peppers.  Simmer for another 5 minutes.

Serve 8
Excellent Source of Lysine - promotes growth in the young.

Adobong Babi (Pampanga) (Recipe)

Ingredients

1 1/2 l. pork, shoulder or butt cut into 1/2" cubes
1/3 cup vinegar
3 tbsp. soy sauce
1 tsp. salt
1 med. onion, sliced
3 cloves garlic, minced
1 small bay leaf
1/4 tsp. pepper
1 tbsp. sugar
1/2 cup water
2 tbsp. cooking oil

Steps

1. Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes.
2. Simmer covered for 1 hour or until meat is tender.  Drain and reserve sauce.
3. Heat cooking oil in a skillet.  Brown meat on all sides.  Transfer to a serving dish.
4. Pour off all remaining oil from skillet.
5. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
6. Pour sauce over meat and serve.

Pochero (Recipe)

Ingredients

1/2 kilo chicken
1/2 kilo pork cubes
1/2 kilo beef chunk cubes for stewing
4 pcs. Chorizo Bilbao
8 cups water
1 teaspoon salt
1 bundle onion leeks
6 cloves minced garlic
2 tablespoons oil
5 pcs. Saba banana
5 pcs. boiled quartered potatoes
5 pcs. boiled sweet potatoes
1 cup chick peas
1 bundle sliced cabbage
Salt and pepper to taste

Steps

1. Boil pork, chicken, beef, chorizo in salted water onion leeks.
2. Lower fire and lets simmer until all meat is tender.
3. Take out all the meat, set aside, keep stock.
4. In a casserole, saute garlic, onion then pour in the stock.
5. Bring to a boil, add all meat, banana, potatoes, sweet potatoes, and chickpeas.
6. Season with salt and fish sauce (patis)
7 Add in the cabbage.
8.Serve hot.

Picadillo De Mais (Pork) (Recipe)

Ingredients

4 cloves of garlic, crushed
1 pc. medium onion, chopped
400 ground pork
3-4 ears (600g) fresh corn, shredded (or 2 cups canned corn kernel)
1 pouch (250g) Del Monte Original Style Tomato Sauce
1 pc. Medium carrot, cut into cubes
2 pcs. eggs, lightly beaten
1 cup malunggay leaves

Steps

1. Saute garlic, onion and pork until light brown.  Add corn, Del Monte Original Style Tomato Sauce, 5 cups water, soy sauce, salt and pepper to taste.  Simmer for 30 minutes.
2. Add carrots and continue simmering until corn is tender.  Stir in beaten eggs and malunggay leaves.  Simmer for 2 minutes.

Serves 7.
Rich in Vitamin A.  Good for eyesight.

Beef Tapa (Recipe)

Ingredients

1/2 kilo beef, thinly sliced
1/2 cup fish sauce
2 teaspoon iodized salt
1 teaspoon black pepper, ground
1 head garlic, crushed

Steps

1. Mix all the ingredients in a small amount of water.  Marinate the beef to mixture.
2. Place in the refrigerator over night then fry.

Sweet And Sour Chicken (Recipe)

Ingredients

1 x 420g can pineapple pieces
2 teaspoons soy sauce
2 tablespoons malt vinegar
2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon finely grated fresh ginger
2 tablespoons tomato sauce
3 tablespoons oil
500g chicken thigh fillets, cut into 1 cm wide strips
1 tablespoon cornflour
2 tablespoon water
1 red capsicum (pepper), deseeded and cut into squares
6 spring onions (green onions), diagonally sliced

Steps

1. Drain pineapple pieces and reserve the juice.  In a bowl, mix together the pineapple juice, soy sauce, vinegar, sugar, lemon juice, ginger and tomato sauce.  Set aside.

2. Heat the wok on high heat.  Add 2 tablespoons of oil, and 1/3 of the chicken.  Stir-fry over high heat for about 1 minute until cooked.  Remove and cook remaining chicken in 2 batches, adding extra oil if needed.  Drain chicken well on absorbent paper.  Drain all oil from the wok.

3. In a cup, blend the cornflour with water.  Pour the sauce mixture into the wok and add the blended cornflour.  Cook stirring until mixture boils and pineapple pieces, and cook 1 minute.  Add chicken and heat through.  Serve immediately with boiled rice.

Kare-kare (Recipe)

Ingredients

1 1/2 kilo ox tail
1 tablespoon atsuete seed, soak in 1/2 cup water and mash later to get its color
1 pc. banana heart, cut 1" thick
2 pcs. eggplant, cut 2" thick
6 pcs. string beans, cut 3' long
1 cup peanut butter, dispense in 1 cup water
4 cloves garlic, crushed
1 onion, sliced
1 head petchay
1/2 cup sauted shrimp fry paste
1 tsp. salt

Steps

1. Blanch the ox tail twice to remove the stinky odor.

2. Cut into serving pieces and boil until done or tender.  Set aside.

3. In a wok saute the garlic, onions and then the banana heart.  Cover for 3 minutes and add the string beans and eggplant.

Chicken Pastel (Recipe)

Ingredients

1 tablespoon oil
1 tablespoon garlic, minced
1/4 pc. onion, medium, finely chopped
1/2 kilo chicken, cut into bite size pieces
2 1/2 cups water
1 pc. chicken broth cube
1 pc. potato diced
1 pc. carrot, diced
2 tablespoon corntarch, dissolved in 1/4 cup water
1 tablespoon margarine or butter
1/2 cup milk

Steps

1. Heat oil in a pan and saute garlic and onion.  Add the chicken meat pieces and cook for 1 minute.

2. Pour water and add chicken broth cube.  Bring to boil.

3. Add potatoes, carrots and simmer until vegetables are tender.  Add cornstarch mixture, margaine and milk.  Simmer for another 5 minutes and serve.

Pork Roll (Recipe)

Ingredients

1/2 kilo ground pork
1 pc. Chorizo de Bilbao, chopped
1/4 cup grated cheese
5 slices loaf bread, wet with milk
2 pcs. hotdog, chopped
100 grams raisins
4 whole eggs, beaten
1 teaspoon salt
1 pc. carrots, grated
2 teaspoon sugar
1/4 teaspoon black pepper, ground
Aluminum foil

Steps

1. Mix all ingredients.
2. Cut the aluminum foil into square, put 1 cup of the ingredients, roll and seal the ends.
3. Steam for 45 minutes or until done.
4. Cool before unwrapping and slice diagonally.

Fish Balls (Recipe)

Ingredients

1 kilo fish (any white meat fish, cleaned up)
2 pcs. carrots
2 eggs
2 potatoes
Ginger (sliced 1 inch)
1/2 tablespoon salt
1/2 teaspoon MSG (vetsin)
1 head garlic
1 1/2 cup cornstarch
4 cups water

Steps

1. Cook the fish in water and ginger for 5 minutes

2. Remove the fish bones and chop the fish finely.

3. Chop finely the carrots, potatoes, garlic and onions.

4. Mix all the ingredients and form into 1" diameter ball.

5. Bring to boil the liquid used in boiling the fish and drop 3 or more fish balls at a time.  Remove the fish balls when it floats.

6. Put the cooked fish balls in a drainer and let them cool.

Seaweed (Lato) Salad (Recipe)

Ingredients

1 1/2 kilo seaweed (lato), cleaned, blanched if desired
1/4 cup olive oil
1/4 cup calamansi extract or natural vinegar
4 tomatoes, ringed
2 onions, ringed
Dash of salt
Dash of sugar

Steps

1. Wash seaweed thoroughly and arrange on a platter.
2. Mix olive oil, calamansi extract or vinegar, salt, and sugar thoroughly.  Pour evenly over seaweeds.
3. Garnish with tomatoes and onions.
4. Chill before serving.

Molded Strawberry-Grapes (Recipe)

Ingredients

1 box or sachet gelatin or gulaman, plain
1 cup grapes, whole
1 cup strawberries, whole
Sugar to taste

Steps

1. Cook gelatin as per procedure in box or sachet.  Add sugar.
2. Cool and pour onto a bowl of arranged grapes and strawberries.
3. Let it gel.

Note: If gulaman bar is used, dissolve 1 bar into 2 1/2 cups water.

Beef Steak (Filipino Style) (Recipe)

Ingredients

Marinade: (Mix All)

3 tablespoons calamansi juice
3 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 teaspoon brown sugar
1 kilo beef tenderloin
1 teaspoon crushed garlic
1 onion (big cut into rings)

Steps

1. Slice the beef thinly with 3"x3" size and marinate for 3 hours in the refrigerator.

2. Saute the garlic and beef then cover the lid and cook at low fire.  Turn the meat once in a while to prevent burnt smell.

3. When done add the marinade and onion rings.  Cover once more for a while or until the onion becomes wilted.

Fried Pork Tapa (Recipe)

Ingredients

1/2 kilo pork, finely sliced lengthwise
1/2 teaspoon ground black pepper
1/4 teaspoon MSG (betsin)
2 tablespoon calamansi juice
3 tablespoon soy sauce
Salt
Sugar
Cooking oil

Steps

1. Mix the calamansi juice, salt, sugar and black pepper.  Marinate the pork in the mixture overnight.
2. Drain the pork and fry until it turns into golden brown.
3. Serve it hot.

Pork Asado (Recipe)

Ingredients

1/2 kilo pork, cut into cubes
1 teaspoon iodized salt
2 tablespoons flour
2 tablespoons cooking oil
1 cup water
1/2 cup pineapple chunks, drained
1 cup pineapple syrup
1/2 cup turnips, diced
1/2 cup carrot, diced
1/2 cup green peas
3 teaspoons soy sauce
1 teaspoon sugar

Steps

1. Pour little amount salt to the pork then rub some flour to it.
2. Heat the cooking oil in a wok.  Fry the garlic until it turns to light brown.
3. Fry the pork until the color turns into golden brown.
4. Add the pineapple syrup then let it boil for 20 minutes or until the pork become tender.
5. Add the turnips, green peas, carrots and pineapple chunks.
6. Add and mix the soy sauce and sugar.  Let it boil for 10 minutes or until its done.
7. Serve it hot.

Chicken With Mungbean Sprouts (Recipe)

Ingredients

1 kilo mungbean sprout
1 chicken breast, boiled
2 tablespoons soy sauce
1 tablespoon white wine
2 tablespoons flour
1 tablespoon cooking oil

Steps

1. Cook the sprouts in a boiling water for 2 to 3 minutes.

2. Take out the sprouts and drain.

3. Place the sprouts in a big bowl.  Slice the chicken breast finely.  Spread it on top of the sprouts.

4. Mix the soy sauce, white wine and flour.  Boil it for a moment then pour it on top of the sprouts.  Serve immediately. 

Shrimp With Young Coconut (Recipe)

Ingredients

3 cups young coconut meat, finely chopped
1 cup shrimp, chopped
2 cups coconut milk, first and second extract
1/2 cup salted pork or tocino
2 cloves garlic, crushed

Steps

1. Mix the shrimp, salted pork or tocino, crushed garlic, coconut meat, first extract coconut milk and shrimp stock.  Season it with salt and black pepper.
2. Wrap the mixture with coconut leaves.  Place 3 tablespoons mixture for each wrapper.
3. Arrange the wrapped mixture in a wok.  Pour the second extract coconut milk then cook for 10 minutes.

Smoked Milkfish (Recipe)

Ingredients

1 milkfish, average size
1 teaspoon salt
1 tablespoon kalamansi juice
1 tablespoon rice
1 tablespoon brown sugar
1 piece tea bag, content only
cooking oil

Steps

1. Clean the fish and remove the bones.  Do not remove the scales.
2. Rub with salt and kalamansi juice then steam until it is cooked.  Set aside.
3. Place an aluminum foil at the inside bottom the casserole.  Spread the tea content, rice and brown sugar in the foil.
4. Put the fish in a rack and place on top of the heated casserole.  Wait until it is done.

Hot Wings (Recipe)

Ingredients

6 pieces chicken wings, cut into two
2 teaspoons soy sauce
1/2 teaspoon ginger, grated
1 teaspoon hot sauce
1 teaspoon onion powder
1 egg white
1/4 cup cornstarch
black pepper and salt
cooking oil

Steps

1. Mix all the ingredients except the cornstarch and egg white.
2. Marinate the chicken wings into the mixed ingredients overnight.
3. After the marinating time, mix the egg white.
4. Roll the chicken into the cornstarch then cook it in a deepfry way.  Cook it until golden brown.

Sauted Bitter Gourd (Recipe)

Ingredients

1 big bitter gourd, sliced diagonally at 1/4 inch wide
1/2 cup average size shrimps, peeled
1 onion chopped
1 tomato, sliced
1/2 cup of water
2 cloves garlic, crushed
fish sauce and MSG (betsin)
cooking oil

Steps

1. In the wok, put the crushed garlic in a heated cooking oil.  Add the onion and tomatoes.
2. When the onion and tomatoes are well cooked, place the shrimps.  Cook until the shrimps turns into red.
3. Place the sliced bitter gourd.  Add water, let it boil till it is done.
4. Serve while it is hot.

Chopsuey (Recipe)

Ingredients

1 1/2 cup pork, thinly sliced
1 cup water
3 tablespoons vegetable oil
3 cups assorted vegetables (carrots, cauliflower, cabbage, peas, young corn, baguio beans), sliced in desired size
1 tablespoon oyster sauce

Steps

1. Heat the wok.  Place the vegetable oil.
2. Quickly fry the pork.  Add the assorted vegetables.
3. Pour the oyster sauce and cook within 3 minutes.
4. Served while still hot.

Squid Adobo (Recipe)

Ingredients

1 kilo squid
4 cloves garlic, minced
1/2 cup vinegar
1/2 cup soy sauce
1/2 teaspoon ground black pepper
1/2 teaspoon ginisa mix
3 cloves garlic, crushed
1 onion diced
cooking oil

Steps

1. Mix the 2nd to 5th ingredients in a big bowl.

2. Clean the squid by removing the bone at its back.

3. Pull out the head, remove the round part at the center between its tentacles and separate and save the ink (colored silver sack) in different bowl, macerate with spoon and set aside.

4. Blanch the clean squid in a carajay, continue turning then cover not longer than 5 minutes.

5. Save the liquid produced in blanching and put the blanch squid in the ingredients in Procedure # 1 for 30 minutes.

6. Saute the garlic (7th ingredient) and onions.

7. Add the liquid taken from the blanch squid, the marinate ginisa mix and let it boil.

8. Add the marinated squid ink and the squid.  Turn off the fire immediately whe it boils again.  

Chicken Sinigang (In Tamarind Leaves) (Recipe)

Ingredients

1/2 kilo chicken, cut into serving pieces
3 cloves garlic, crushed
1 onion, sliced
1 finger size ginger, crushed
2 tomatoes, sliced
2 cups water
1 cup tamarind young leaves
cooking oil
salt

Steps

1. Saute the garlic, ginger, onion, tomatoes and chicken.  Season to taste.
2. Add water and simmer and cover until almost done.
3. Add the tamarind young leaves and continue cooking for 2 more minutes.  Serve.

Sizzling Beef (Recipe)

Ingredients

500g rump steak, cut into thin strips
2 tablespoons soy sauce
2 tablespoons rice wine or sherry
1 1/2 tablespoons cornflour
1 teaspoon sugar
3 tablespoons peanut oil
150g broccoli, cut into-size pieces
4 tablespoons water
1 large red bell pepper cut into strips
2 cloves garlic, crushed
3 tablespoons oyster sauce
200g fresh bean sprouts
salt and black pepper

Steps

1. Into a bowl, place the steak, soy sauce, rice wine or sherry, cornflour and sugar and mix thoroughly.  Stand for 15 minutes.  Heat the wok to a high heat.  Add 1 tablespoon oil and one-third of the beef mixture and stir-fry for 2-3 minutes until brown.  Removed and cook the remaining beef in 2 more batches, adding a little oil if necessary.

2. Add the remaining oil and the broccoli.  Slowly add the water and stir-fry for 5 minutes.  Add the bell pepper and garlic and stir-fry for a further 2-3 minutes.  Stir in the oyster sauce. Return the beef to the wok and add the bean sprouts.  Toss over a high heat for two minutes or until the beef is reheated.  Season to taste and serve immediately. 

Tilapia In Coconut Sauce (Recipe)

Ingredients

6 pieces tilapia (cleaned & descaled)
4 cloves garlic, crushed
1 onion, sliced
3 pieces Jalapeño green pepper
1 tablespoon ginger, sliced
2 cups coconut milk
1/2 cup vinegar
1 tablespoon salt
1/2 teaspoon MSG (betsin)

Steps

1. Put the garlic and ginger at the bottom of the pan and then the fish.
2. Mix all the other ingredients and pour into the fish.
3. Let it boil for 5 to 10 minutes.  Serve.

Mechado (Recipe)

Ingredients

1 kilo beef, sliced into cubes
5 cloves of garlic, crushed
1 onion, chopped
2 potatoes, sliced quarterly
1 carrot, cut into cubes
2 teaspoons kalamansi juice
2 teaspoons soy sauce
1 cup tomato sauce
1 pc. bayleaf
salt
black pepper
cooking oil
water

Steps

1. Fry the beef until reddish brown.  Set aside.
2. Saute the garlic and onion.
3. Add the kalamansi juice, soy sauce, black pepper, tomato sauce and bayleaf.
4. Let it boil in a slow fire until the beef becomes tender.
5. Add the potatoes and carrots.
6. Add salt according to your taste then serve.

Pork Sinigang (Recipe)

Ingredients

young taramind fruit
1 kilo pork, cut into 1 inch
5 cups water
4 tomatoes, chopped
1 onion, chopped
3 gabi, cubed 1 inch
radish, sliced 1 cm crosswise
2 pcs green pepper
string beans, cut into 2 inches long
kangkong, cut into 2 inches long
Salt and black pepper

Steps

1. Boil the young tamarind fruit.  Extract and set aside the juice.
2. Boil the pork once and throw its stock.
3. Boil the pork once again with the tomatoes, onion, black pepper and the taramind extract.
4. Add the string beans followed by the radish.
5. Let it stand for five minutes then add the kangkong and green pepper.
6. Add salt according to your taste.

Braised Beef (Recipe)

Ingredients

1 kilo beef, cut into 1 inch
1 teaspoon salt
cooking oil
1/2 tablespoon atsuete oil
1 teaspoon hot pepper, finely chopped
1 teaspoon soy sauce
2 tablespoons sugar
2 cloves garlic, crushed
1/2 teaspoon ginger, crushed
1 tablespoon sesame seed, toasted
1/2 tablespoon sesame oil
2 cups water
1 tablespoon young onion, chopped

Steps

1. Pour small amount of salt at the beef and fry until it become reddish.  Set aside.
2. Boil all ingredients except the young onion.  Add the fried beef.
3. Cook the fried beef well until tender.  Add seasoning according to your taste.
4. Pour the chopped young onion to the boiling beef.
5. Serve.

Escabeche (Recipe)

Ingredients

1 kilo bangus or maya-maya
1 onion, sliced
5 cloves garlic, crushed
2 pcs. bell pepper, cut into strips
1 1/4 cup water
1/2 teaspoon salt
1 tablespoon ginger, cut into strips
1 carrot, cut into strips
2 tablespoons cornstarch, dispensed in 1/4 cup water
cooking oil

Steps

1. Fry the whole fish.  Set aside.
2. Saute the garlic, onion and all other ingredients except the cornstarch.
3. Continue cooking for 10 minutes.
4. Add the cornstarch while stirring to prevent lumps.
5. Turn off the fire when the sauce becomes transparent.  Serve.

Red Beef Curry (Recipe)

Ingredients

1 cup coconut cream
3 tablespoons Thai red curry paste
500g round or blade steak, cubed
155g eggplant , diced
220g bamboo shoots, thinly sliced
6 kaffir lime leaves, crushed
1 tablespoon brown sugar
2 cups coconut milk
2 tablespoons Thai fish sauce
3 tablespoons fresh coriander
2 fresh red chillies, chopped

Steps

1. Place coconut cream in a wok and bring to the boil over high heat.  Boil until oil separates from coconut cream and it reduces and thickens slightly.  Stir in curry paste and boil for 2 minutes or until fragrant.

2. Add beef, eggplant, bamboo shoots , lime leaves, sugar, coconut milk and fish sauce.  Cover and simmer for 40-45 minutes until beef is tender.  Stir in coriander and chillies.  Serve.

Quick Pork Stir Fry (Recipe)

Ingredients

500g pork cut into strips
2 teaspoons cornflour
2 tablespoons soy sauce
2 tablespoons peanut oil
2 cloves garlic, crushed
375g pack frozen vegetables (combination of peas, cabbage cut into strips, young corn)
1 cup bottled sauce.

Steps

1. In a bowl, combine pork strips with cornflour and soy sauce.  Cover and stand for 10 minutes.

2. Heat wok to very hot.  Add 2 teaspoons oil and a third of the pork and stir-fry until brown all over.  Remove pork, cook remainder in 2 batches adding more oil as necessary.

3. Reheat the wok and add 2 teaspoons oil and the frozen vegetables.  Stir-fry for 3-5 minutes until cooked but still crisp.  Return pork to the wok and toss to combine.  Pour in the sauce and continue to toss until all ingredients are coated and heated through.  Serve immediately.

Garlic Pepper Chicken (Recipe)

Ingredients

2 teaspoon vegetable oil
4 cloves garlic, finely chopped
1 teaspoon black peppercorns, crushed
4 chicken breast fillets, sliced
1/2 cup chicken stock
4 tablespoons dry white wine
1 tablespoon soy sauce
155g young English spinach leaves

Steps

1. Heat oil in a wok over a medium heat.  Add garlic and black peppercorn and stir-fry for 1 minute or until garlic is golden.  Add chicken and stir-fry for 3 minutes or until brown.

2. Stir in stock, wine and soy sauce.  Bring to simmering and simmer for 4 minutes or until sauce reduces by half.

3. Arrange spinach leaves on serving plates and top with chicken mixture.  Serve immediately.

Tuna Fish Salad (Recipe)

Ingredients

1/2 kilo white meat tuna (cut into small strips)
1 cup vinegar
1/2 teaspoon salt
1 onion (big, chopped)
1 ginger (grated)
1 tablespoon calamansi juice
2 pcs. hot chili (chopped)

Steps

1. Mix the tuna meat and vinegar.  Let it stand for 2 minutes and after 2 minutes, squeeze off the liquid.
2. Mix the ginger, onion, salt, chili and tuna meat.
3. After mixing them thoroughly after 10 minutes it's ready to eat.

Unripe Jackfruit (With Coconut Milk) (Recipe)

Ingredients

1/4 kilo sliced jackfruit, raw
1/2 cup boneless dried fish
2 cups coconut cream, 1st extraction
2 pcs. Jalapeño pepper, sliced
1 ginger, thumb sized, sliced
vegetable oil

Steps

1. Saute the ginger, onion and dried fish.  Add 1 cup coconut milk (2nd extraction) and the jackfruit.  Cover with lid, cook in low fire until soft or done.
2.When done add the Jalapeño pepper and 2 cups coconut cream.  When it boils again put off the fire.
3. Serve either hot or cold.

Pork And Pumpkin (Recipe)

Ingredients

1 tablespoon vegetable oil
500g lean pork strips
2 onions, cut into thin wedges, layers separated
2 tablespoons Thai red curry paste
500g peeled butternut pumpkin, cut into 2 cm cubes
4 kaffir lime leaves, shredded
1 tablespoon palm or brown sugar
2 cups coconut milk
1 tablespoon Thai fish sauce

Steps

1. Heat the wok on high temperature.  Add half of the oil and pork strips and stir-fry for 2 minutes or until browned.  Removed.  Add the remaining oil and pork and cook as above.

2. Add the onions and stir-fry until soft.  Stir the curry paste and stir-fry for 1 minute.

3. Add the pumpkin, lime leaves, sugar, coconut milk and fish sauce.  Stir, bring to boil and simmer for 3 minutes.  Return the fork to the wok and stir-fry for 2 minutes until heated through.  Serve immediately.

Pakbet (Recipe)

Ingredients

1 cup water or rice 2nd washing
6 big tomatoes
1/4 kilo liempo, slice thinly
1/2 kilo small eggplant, wash first then cut lengthwise
10 pcs. young okra
4 tablespoons fermented fist paste
1 amorgoso, cut into 1/2 x 2"
1 onion, quartered
1 finger size ginger
1 fist size sweet potato, cut into 1" cube

Steps

1. Quarter the tomatoes and cook in low fire with the liempo with 1 cup of rice washing until the liempo becomes soft.

2. Separate the fish bones from the fish paste by dipping the sieve with fish paste into the boiling liquid which the liempo is being cooked.  Then add the onion, ginger and sweet potato.  Cover with lid.

3. After 5 minutes, add all the vegetable and cover again.

4. When done turn off the fire, eat while still hot.

Mango Ice Cream Like (Recipe)

Ingredients

1 cup all-purpose cream
2 tablespoons brown sugar
1 cup mangoes, pureed or scraped
1 cup evaporated milk

Steps

1. Whip cream, mango and milk until soft peaks from.
2. Stir in sugar and mix until evenly blended.
3. Pour mixturein container and freeze for 2 hours.
4. Beat until smooth
5. Freeze for another 2 hours, stirring mixture in the same manner.
6. Place mixture back again in freezer until firm.

NOTE: Serve like ice cream.

Icee Fresh Jackfruit (Recipe)

Ingredients

3 cups ripe jackfruit meat, whole segment, seeds removed

Steps

1. Arrange jackfruit segments on desired container.
2. Freeze overnight.