MyFoodaholic

Ingredients:

2 large chicken breast, diced

2 cups chicken stock

2 stalks green onions

Egg batter mixture:

2 raw eggs

1 tablespoon white wine (optional)

1/2 flour More »

Ingredients:

5 pieces crabs (alimasag)

1 cup ground pork

1/2 cup chopped onions

1/4 cup chopped spring onions

1/4 cup chopped carrots

1/4 teaspoon pepper mill grind black pepper

1 tablespoon granulated white sugar More »

Ingredients:

1 kilo baby back ribs

Marinade:

1/3 cup orange flavored honey

1/4 cup soy sauce

1 tablespoon well pounded garlic

1/3 cup hoisin sauce More »

Ingredients:

1/2 kilo pork tenderloin (lomo)

1 tablespoon soy sauce

2 whole eggs

Cornstarch

Oil for frying

Sauce:

1/3 cup vinegar More »

Ingredients:

1 whole chicken

1/2 cup rock salt

2 tablespoons calamansi juice

1/4 cup soy sauce

1/4 cup corn oil

2 tablespoons chili catsup

2 teaspoons well-pounded garlic More »

Ingredients:

1 whole chicken, cut into serving pieces

1/2 cup rock salt

1/2 cup chopped onions

2 teaspoons minced garlic

2 tablespoons calamansi juice

or 1/4 cup fresh lemon juice

2 tablespoons dark brown sugar

1/4 cup soy sauce

1/3 cup banana catsup

1 1/2 cups clear softdrink

2 pieces bay leaf (laurel)

1 teaspoon pepper mill grind pepper

Procedure:

1. Cut the chicken into serving pieces. Rub with salt, rinse, and pat dry.
2. Combine the remaining ingredients in a large saucepan. Add the chicken.
3. Let it boil and simmer for 15 minutes.
4. Prepare barbeque pit.
5. Cook chicken over hot charcoals basting frequently with remaining marinade.

Ingredients:

1 bundle kangkong (swamp cabbage), stalks and leaves separated

Batter:

1 cup shifted all-purpose flour

1 whole egg

2/3 cup cold water

1/4 teaspoon fine salt

1/8 teaspoon baking powder

Corn oil for frying

1. Combine all the ingredients and set aside.

Dipping Sauce:

1 cup mayonnaise

2 tablespoons fresh milk

1 teaspoon minced garlic

a teaspoon granulated white sugar

1/4 teaspoon fine salt

1. Combine all the ingredients and set aside.

Procedure:

1. Wash the kangkong leaves very well. Dry individually in paper towels. Set aside. Use the kangkong stalks into another recipes.
2. To prepare the batter, mix the ingredients in a bowl with a wire whisk until smooth.
3. Heat up a generous amount of cooking oil in a frying pan.
4. Working with a piece at a time, dip a leaf in the prepared batter and deep fry until lightly brown.
5. Drain well in colanders lined with paper towels.
6. Serve hot with the prepared dip.

Ingredients:

2 pieces pig’s ears

1/4 kilo pork butt (pigue)

Water to cover

1 slice pork liver

Dressing #1:

1/4 cup vinegar

1/2 cup chopped onions

3 pieces hot chili (siling labuyo) minced

Fine salt and pepper mill grind black pepper to taste.

or

Dressing #2:

2 tablespoons soy sauce

2 tablespoons calamansi juice

1/2 cup chopped onions

Fine salt and pepper mill grind black pepper to taste.

Procedure:

1. Wash the pigs ears and pork butt very well. Boil some water in a large stockpot. Add the pork pieces and allow to boil for 5 minutes. Discard the stock.
2. Wash the pork pieces in cold running water. Rinse the stockpot and fill with water 3/4 full. Allow to boil.
3. Add the pork pieces and let boil. Lower the flame, and allow to simmer until tender.
4. Separate the meaty parts of the pork from the ears.
5. Cut the meat into huge chunks. Slice the ear into strips then into small pieces. Traditionally, the pork pieces are broiled over hot charcoal together with the liver. Frying the meaty parts is an alternative that may be more convenient .
6. After frying or broiling the meat, cut into small pieces. Do not fry or broil the ears as they tend to get tough after frying or broiling.
7. Broil the pork liver until well done. Cut into small portions.
8. When ready to serve, combine the pig’s ears, the pork and the liver. Pour the desired dressing over the combined meats. Toss gently to mix.

Option,

1. heat some margarine in a frying pan. Add the minced pork and liver. Sauté until glossy. Pour in the dressing.
2. Allow to cook for 3 minutes on high heat, toasting some of the pieces in the process. Serve hot.

Ingredients:

1/2 kilo fresh shrimp

1 cup all purpose flour, sifted

1 cup water

1 egg slightly beaten

1/4 teaspoon salt

1 cup bread crumbs

Procedure:

1. Remove the shell of the shrimp, slit the back and open butterfly fashion.
2. Devein and wash thoroughly then dry. Set aside.
3. In a bowl prepare the batter by combining water, egg, flour, and salt.
4. Stir 5 times. The mixture should be lumpy.
5. Dip the shrimps in the batter then into the bread crumbs. Deep fry.
6. Serve hot with tempura sauce.

Tempura sauce:

1/2 cup water

1 piece bouillon cube

2 tablespoons soy sauce

1 tablespoon brown sugar

1 teaspoon grated ginger

Procedure:

1. In a sauce pan, combine all the ingredients together and bring to boil until slightly thickened.
2. Serve with tempura.

Ingredients:

1/4 cup onion, sliced

1/4 cup tomatoes, chopped

1 pack sinigang sa sampalok mix

5 pieces okra

1 cup labanos

2 cups kangkong leaves and tender stalks (swamp cabbage)

7 cups rice water

1/2 kilo fresh shrimps (medium size)

1 teaspoon salt

1 teaspoon fish sauce (patis)

Procedure:

1. Sauté onion and tomatoes then add the rice water. Let it boil.
2. When boiling, drop the labanos, okra, and shrimps then continue boiling.
3. Season with salt, patis, and tamarind mix.
4. Add the kangkong and cook for another 3 minutes.
5. Serve hot.

Ingredients:

1/2 kilo lean pork, finely ground

1/2 kilo shrimps, chopped finely

1 cup finely chopped onions

1/4 cup soy sauce

1/2 teaspoon iodized salt

1/2 teaspoon ground black pepper

1 egg

50 pieces medium size lumpia wrapperr

Cooking oil for deep frying

Procedure:

Mix thoroughly all the ingredients except the lumpia wrapper and oil for frying. Take a teaspoonful of the mix ingredients and roll in the lumpia wrapper. Make a long roll for about 3/4 inch diameter. Cut into 2-inch pieces or longer using a very sharp knife then deep fry. Serve with sweet and sour sauce.

Ingredients:

1 kilo sirloin or other tender beef cuts preferably with fat.

1/4 cup brown sugar

1/4 cup white sugar

1 teaspoon salt peter (salitre)

2 tablespoons salt

Cooking oil for frying

Procedure:

1. Slice beef thinly with a sharp knife to desired size across the grain.
2. In a bowl, mix the rest of ingredients and spread the mixture with the beef.
3. Allow the beef to marinate for 2 days in the refrigerator.
4. Fry in  cooking oil and serve.