Ubod ng niyog (labong) Guisado

YOU WILL NEED
4 cloves garlic, crushed
1 pc medium onion, chopped
300 g ubod ng niyog, cut into small cubes
1 can (227 g) DEL MONTE Original Style Tomato Sauce
1/4 cup water
1-1/2 tsp sugar

HERE'S HOW
1 SAUTÉ garlic and onion. Add the rest of the ingredients. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for about 12 minutes or until ubod is tender.

Tokwa Guisado

YOU WILL NEED
6 cloves garlic, crushed
1 pc large onion, sliced
100 g chicken breast fillet, diced or ground
1 pc small green bell pepper, cut into strips
1 pc siling labuyo
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
350 g tokwa (or tofu), cubed

HERE'S HOW
1 SAUTÉ garlic, onion, chicken and bell pepper in 2 tbsp oil. Add 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt), 2-1/2 tsp sugar, siling labuyo, 1/2 cup water and DEL MONTE Original Style Tomato Sauce. Simmer for 15 minutes over low heat.

2 ADD tokwa and cook for 10 more minutes.

Tokwat Fried rice

YOU WILL NEED
4 cloves garlic, crushed
1 medium onion, sliced
1 siling haba, seeded and sliced
1 pc (20 g) chorizo de bilbao, thinly sliced
1 chicken bouillon cube, crumbled
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
2 medium (130 g) tokwa, fried and cut into short strips
6 cups cooked rice
4 stalks green onions, chopped

HERE'S HOW
1 SAUTÉ garlic, onion, sili, chorizo and chicken bouillon cube. Add DEL MONTE Tomato Sauce, 1/4 cup water and tokwa. Season with salt and pepper to taste. Simmer for 5-10 minutes.

2 ADD rice and green onions. Mix until well blended.

Pinya con kangkong

YOU WILL NEED
6 cloves garlic, crushed
1 pc medium onion, sliced
2 tbsp oyster sauce
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
3 bunches kangkong, leaves and tender stalks only
1 tsp toasted sesame seeds

HERE'S HOW
1 SAUTÉ half of garlic until brown. Set aside.

2 SAUTÉ remaining garlic and onion. Add 2 tbsp soy sauce, oyster sauce, pineapple syrup, 1/8 tsp pepper and kangkong. Simmer until almost cooked. Add DEL MONTE Fresh Cut Pineapple Tidbits. Simmer once. Top with sesame seeds and fried garlic.

Chicken Meat Rolls

YOU WILL NEED
1/4 kg ground chicken meat
1 can (140 g) Vienna sausage, chopped
1 pc small onion, chopped
1 stalk celery, chopped
1/2 cup DEL MONTE Italian Style Spaghetti Sauce
1 pc egg
1 pc small carrot, coarsely grated
2 slices pan Americano, cut into cubes
1/4 cup raisins

HERE'S HOW
1 COMBINE all ingredients with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) and 1/4 tsp pepper. Mix thoroughly.

2 WRAP every 3/4 cup of mixture in aluminium foil. Roll. Steam for 1 hour. Cool and chill overnight. Unwrap and slice.

My own version of Pork rolls

Ingredients

* 2 pork tenderloins (8 oz. each)
* 4 oz. Boursin cheese
* 6 oz. prosciutto, 2 slices
* 1 tbsp. olive oil
* 2 sheets puff pastry
* 1 egg, beaten
* 1 tbsp. water

How to cook:
Prepare tenderloins, trimming all silver skin and the thin tail at the end (reserve tail end for another use). Butterfly them for stuffing, making a 1-inch deep incision down the length of each - do not cut all the way through. Stuff each tenderloin with half the Boursin. Roll tenderloins in prosciutto. To do this, lay half the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Do the same thing with the second tenderloin. Sear in 1 tbsp. olive oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, 5-8 minutes. Chill thoroughly. Thaw two sheets puff pastry and roll each to a 16 x 12 inch rectangle. Wrap pork and transfer to a parchment-lined baking sheet. Combine egg and water and brush wrappers with mixture. Then decorate with pastry vines and cutouts (leaves/stems). Cover with plastic; chill 1 hour or up to 24 hours. Preheat oven to 400 degrees with rack in lower third. Brush with more egg wash for good browning; bake tenderloins 30-35 minutes or until golden, to about 170 degrees. Let rest 5 minutes before slicing. To serve, trim off the ends (they're doughy), and then slice into 1 1/2 inch thick pieces.

Sweet and sour Tuna Rolls- must try

Ingredients
1 cup orange juice
1/4 cup soy sauce
4 thin slices sashimi grade tuna
1/2 cup each zucchini, yellow squash and green onion, cut in thin strips
4 dried seaweed sheets
4 oz. flour
5 oz. soda water
Salt


How to cook
1)In saucepan, simmer orange juice, soy sauce and coriander; reduce to 1/2 cup. Set aside to cool.
2)Place tuna and vegetables on nori and roll to form cylinder.
3)Combine flour, soda and salt to make tempura batter. Add more water if too thick.
4)Roll tuna in batter; deep-fry for up to 1 minute.
5)Remove from oil, drain and cut each roll into fourths. Serve with sauce.

Baked potato skins - yummy!

Ingredients
1/2 cup butter
2 garlic cloves, pressed or minced
Skins from 8 large baking potatoes
Freshly ground black pepper & salt to taste
1/2 cup grated Swiss cheese

How to cook:

Melt the 1/2 cup butter over medium heat. When the butter is hot add the garlic. Saute the garlic until softened and fragrant (about 2 1/5 minutes). Wash the potatoes and then cut each potato skin in half lengthwise into 2 equal pieces. Brush the bottom and interior of each piece with the garlic butter. Place each piece, scooped side up, on a shallow baking sheet. Sprinkle with ground pepper and salt to taste. Scatter the grated cheese lightly on top of the buttered skins. Preheat oven to 350 degrees. Place the cookie sheet in the upper third of the oven. Bake the skins for 30-45 minutes or until hot, crisp and golden.

pineapple chicken drumsticks

Ingredients
3 lb. chicken drums
1 garlic clove
1 cup fresh or canned pineapple
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup honey
1/2 cup soy sauce
2 Tbsp. vegetable oil

How to cook:

Rinse and drain drumsticks, mince garlic and cut pineapple into 1 inch cubes. Combine the salt, pepper, honey, soy sauce, pineapple, vegetable oil and garlic in a bowl and mix well. Place drumsticks in slow cooker and pour sauce over the wings. Cook covered on low setting for 6 hours.

Super Chocolate Cookies

Get your chocolate fix with these super sensational chocolate cookies. They're loaded with great taste and beat out the store-bought brands time after time. Your kids will thank you.

Ingredients
1/2 cup vegetable oil
4 oz. unsweetened chocolate, melted
2 cups sugar
4 eggs
2 tsp. vanilla
1/2 tsp. salt
2 cups flour
2 tsp. baking powder
1 cup powdered sugar

Procedures
Mix oil, chocolate, sugar and blend in eggs. Add vanilla, salt, baking powder and flour. Cover and chill several hours or overnight. Preheat oven to 350 degrees and grease your cookie sheets. Roll 1 tbsp. dough into a ball and roll around in powdered sugar to coat. Place on greased cookie sheet and bake for 10 to 12 minutes. Remove from baking sheet and cool

RECIPE FOR THE DAY - BICOL EXPRESS

Estimated preparation time: 30 minutes
Estimated cooking time: 30 minutes

Bicol Express Ingredients:
1/4 kilo pork, thinly sliced
1 cup Baguio beans
3 cups long chili or jalapeno pepper
1 onion, minced
1 head of garlic, minced
1 cup coconut milK
1 cup coconut cream
2 tablespoons of cooking oil
Salt to taste

HOW TO COOK:

In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain
In a cooking pan, heat cooking oil and brown sliced pork for a few minutes

In another pan, sauté minced garlic and onion

Add to the sauté the browned pork.

Then add the coconut milk, bring to a boil and simmer for 10 minutes.

Add the chili peppers, Baguio beans and cook until dish gets a little dry.

Add the coconut cream and simmer until the sauce thickens.

TIKMAN AYON SA PANLASA

KALDERETA NI MAMA

Kaldereta Recipe

Beef Kaldereta Ingredients

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

Add cheese and olives (optional) and continue to simmer until the sauce thickens.

Serve with plain rice

Cooking Tips:
Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Ginataang Suso

Ingredients:

* 1 Kilo of Snail (Suso)
* 1 kilo of shredded coconut
* 1/2 clove of Garlic
* 1 big Onion sliced
* 2 Tbsp. of Ginger strips
* 2 Tbsp. of Shrimp Paste
* 1 medium sized Green Papay
* Moringa or Malunggay Leaves
* 2 Tbsp. of Fish Sauce or according to your taste
* Hot chilli

Cooking procedure:

1. To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.
2. On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.
3. When boiling pour the snails and boil again.
4. Next step is to add the papaya and moringa/malunggay leaves,
5. If you like it hot, put few chopped hot chilli. Don't overcooked the Papaya.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Tips: On how to eat the snails. Get a toothpick to take out the content of the snail. You can also use a fork.

Sizzling Sisig is actually originated in Pampanga and a very popular pulutan ,in the Philippines. Sisig is a Kapampangan term which means "to snack on something sour". It also refers to a method of preparing fish and meat, especially pork head , which is marinated in a sour liquid such as lemon juice (Kalamansi) or vinegar, then seasoned with salt, pepper, chilly and other spices. Some restaurants have also Chicken Sizzling Sisig as one their specialty (the recipe will be post in the future).
Ingredients:
- 1 kg Pork Face
- 1/4 kg Pork Brain (Optional)
- 2 tsp. butter
- 4 pcs. Onions, chopped
- 3 Tbsp. Soy Sauce
- 1 Tbsp. Vinegar
- 1 Tbsp. Catsup or Chilli Sauce
- Salt and pepper to taste
- Fried Pork skin, grounded (Optional)
- 1 Egg (Optional) - only when serving
Cooking Procedures :
- Boil pork face till tender; slice thinly into cubes.
- Saute 1 pc. onion in butter and add the sliced pork face and the brain in a deep skillet.
- While sauteing, mix the liquid ingredients.
- Add the liquid mix in the pan. Simmer for about 15 mins.
- Serve in sizzling plate, garnish with Fried pork skin, egg and chilli for your taste.

Adobong tahong

Here is another way of cooking Tahong or Mussels.


Ingredients:

* 1 kilo of tahongm shelled
* 6 tbsp. of vinegar
* 7 cloves of garlic, crushed
* 2 tbsp. of salt
* corn oil

Cooking procedure:

1. Boil tahong in vinegar and a small amount of water.

2. Add salt and crushed garlic.

3. As soon as the liquid dries out, add cooking oil.

4. Cook for 5 minutes and remove from fire.

Any comments and suggestions are welcome.

Chicken Binakol

Chicken Binakol is a recipe that is very simple to prepare.


Ingredients:

* 1 Kilo of Fresh Chicken
* 1/2 Kilo of quartered potatoes
* 1/2 Kilo of sliced tomatoes
* 1/2 cup of sliced onions
* 3/4 cup of slicked Kamias
* 5 pieces of peppercorns
* 2 pieces of buko (juice and scooped meat)
* Salt and pepper to taste

Cooking procedure:

* Mix all ingredients in cooking pot.

* Boil then simmer until chicken is cooked.

Laing na may sugpo

Laing is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves (which give the dish a rough feeling), pork or shrimps, and chili peppers cooked in coconut milk.

Ingredients:

* 3 cups shredded Gabi leaves (Taro), dried under the sun
* 1 1/2 cups of coconut milk
* 1 piece of onion
* 1/2 clove of garlick
* Piece of Ginger
* 1/4 kilo of Shrimps
* 2 tbsp. of Bagoong (Shrimp Paste)

Cooking procedure:

1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.

2. Allow to boil if the coconut milk is almost drying out, and looks oily.

3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Kinamunggayang manok (Chicken with Malunggay)

KINAMUNGGAYANG MANOK INGREDIENTS
3 tbsps. oil
3 cloves garlic, crushed
1 small onion, sliced
1 kilo chicken, cut into serving pieces
8 cups water
4 cups puso ng saging (banana blossom), shredded
4 cups malunggay leaves (mustard tree leaves)

KINAMUNGGAYANG MANOK PROCEDURES
1. In a saucepan, heat oil and saute garlic, onion and chicken. Saute until the chicken is half-cooked.
2. Add the water and allow to boil. When it has boiled, lower the heat and allow to simmer for 10 more minutes.
3. Add the banana blossoms and allow to simmer for 10 more minutes.
4. Add the malunggay leaves and bring to a boil anew before serving.

home made Meatloaf

Here are the ingredients for the best meatloaf recipe I know:

2 pound ground beef
1 medium onion, diced
1 egg
2 slices of sandwich bread, torn up into crumbs
2-3 slices of bacon, cut in half to make them shorter
Catsup


Mix together the ground beef, onion, egg and bread crumbs in a large bowl together with a

with a couple of squirts from the catsup bottle. I usually use my hands to mix this with because
the mixture is thick and is hard to stir with a spoon or spatula. Form the mixture into a loaf and
place in a shallow ungreased baking dish.

For a traditional topping, add a couple of more squirts of catsup onto the top of the loaf

and spread it around with the back of a spoon. Then lay the half strips of bacon to cover the
catsup and the loaf.

Put the loaf in a 350 degree oven for a little over an hour until done! Take it out of the

baking dish right away so that it does not soak up the grease released by the baking. Let the
loaf rest on a serving plate for five minutes or so – that will allow it to set for easier slicing.

For my Aunt Janes’ Italian meatloaf variant you will need these additional ingredients


4-5 slices deli cold cut ham
6-8 thin slices mozzarella cheese
Garlic Powder
Oregano


For the Italian variant from Aunt Jane: Add several pinches of oregano and garlic powder

to the mix. Then lay out the mix on a hard surface and press and spread it out in a rectangle of
about 16x11 inches. Then place several slices of mozzarella cheese and deli cold cut ham in the
middle of the rectangle and roll it all up like a sandwich wrap. Be careful to use some extra
ground beef to patch the outside parts where the cheese may show through or else when it
bakes the cheese will all ooze out. Bake normally. Add a couple of slices of mozzarella cheese
This becomes a great combo of melted meats and cheese.


Meatloaf recipe update: Recently I made a batch of Thai steamed dumplings and I had a

little garlic, ground pork, soy sauce and cilantro left over. These make great additions to my
basic meatloaf recipe. Try substituting ¼ pound of ground pork for ¼ pound of the ground beef.
Also try adding 1 ½ tablespoons of finely chopped fresh cilantro, 1 ½ teaspoons of finely
chopped freshly peeled garlic cloves and 1 ½ tablespoons of soy sauce.

BBQ pork ribs

Step 1 – The Dry Rub


4 slabs of baby back pork ribs
½ cup brown sugar
½ cup paprika
⅓ cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne or ground red pepper
1 tablespoon black pepper
1 ½ teaspoon oregano
1 teaspoon cumin
Combine all the dry ingredients and mix well
- OR-
1 bottle of Big Bob Gibson’s Seasoning & Dry Rub or your favorite bottled rub


Step 2 – The juices


½ cup apple juice per slab
½ cup grape juice per slab


Step 3 – Dry Rub again


¾ cup of the Step 1 dry rub, or your favorite bottled rub
⅓ cup brown sugar


Step 4 – The Sauce


1 ½ cup of Bib Bob Gibson’s Championship Red Sauce or your favorite bottled sauce
½ cup honey


First, take off the thin membrane that covers the underside, bone side, of the ribs. Use a

sharp knife to start to separate a small piece of the membrane from the bones. Then use a
paper towel in your hand to grip the membrane and pull it off the whole slab of ribs in one shot.
This is an important step because that membrane would block the seasonings from being
absorbed into that underside half of the pork rib slab.

Step 1: Sprinkle on a good amount of the dry rub that you choose, homemade or bottled.

Pat the rib slab gently to make sure that the seasonings stick. Bake the ribs, meat side up, in a
250 degree oven for 2 ¼ hours.

Step 2: Remove the ribs from the oven and place each slab with the meat side down on

a double-sized sheet of aluminum foil and fold the sides of the foil up to make a little “boat.” Pour
1 cup of the step 2 juice mixture over each slab and fold over the foil to tightly cover the ribs so
that no liquid or steam will escape when cooking. Put the ribs back in the 250 degree oven for 1
hour.

Step 3: Take the ribs out of the foil and discard the foil and juice mixture. Cover each slab

with a medium coating of the dry rub and bake uncovered meat side up in the 250 degree over
for another 30 minutes.

Step 4: Again take the ribs out of the oven and turn it up to 350 degrees. Paint on the

step 4 sauce on both sides of each slab. Place them meat side up in the 350 degree oven for
about 10 minutes or until the sauce starts to congeal and caramelize on the slabs. Serve and
enjoy!

Chicken with Bean Sprout

Manok na may Toge
(Lutong Intsik)

Mga sangkap:

1 kilong toge
1 pitso ng manok (nilaga)
2 kutsarang toyo
1 kutsarang white wine
2 kutsarang arina
1 kutsarang cooking oil

Paraan ng pagluluto:

Lutuin ang toge sa kumukulong tubig sa loob ng 2 hanggang 3 minuto. Hanguin at patuluin. Ilagay sa isang malaking bandeha pagkatapos.
Hiwain nang maliliit ang luto nang pitso ng manok. Iayos ang hiniwang ito sa ibabaw ng toge.
Paghaluin ang toyo, puting alak at arina. Pakuluan nang ilang saglit. Ibuhos ang pinakuluang ito sat ibabaw ng toge at manok. Ihain agad.

All time favorite- Kare Kare

Ingredients
1 oxtail (3-5 lbs.)
5 tbsps, oil
5 cloves garlic, crushed
1 medium sized onion, sliced
water from 1/4 cup achuete, soaked
1 banana heart, sliced crosswise
2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
4 eggplants, cut into 1/2 inch slices
1/3 cup rice, toasted brown in a pan and ground to a powder
1/2 cup peanut butter
salt and pepper to taste
MSG (optional)

Directions
Cut oxtail into 3 inch pieces.
Boil once and discard water. Boil again until tender.
Saute garlic and onion in oil.
Add achuete water, sauteed garlic and onions to meat and bring to a boil.
Add vegetables and enough water to make a sauce.
Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat.
Season with salt, pepper and MSG.
Serve with Bagoong Alamang on the side.

Adobong Hipon

Mga sangkap:

Hipong maliliit o may karaniwang laki
Suka
Asin
Pamintang durog
Bawang
Paraan ng pagluluto:

Paraan ng pagluluto:

Alisin ang sungot o balbas ng mga hipon at hugasan. Huwag babalatan. Timplahan ng asin, suka at pamintang durog. Samahan ng pinitpit na bawang, (kailangang matapang ang timpla nito ngunit di kailangang marami ang sabaw).

Pakuluan ng ilang sandali ang hipon sa sabaw, hanguin saka magpainit ng konting mantika sa kawali. Papulahin dito ang bawang na kasama sa pagpapakulo. Itabi ang bawang at iprito naman ang mga hipon. Tustahin nang bahagya. Ibalik ang konting sabaw nito at hayaang kumulo hanggang sa matuyuan ng sabaw.

chicken and Pork Afritada

2.2 lbs. chicken cut in pieces
1 lb. pork cut in 1 1/2 inch squares
salt and pepper to taste
flour
cooking oil
4 cloves crushed garlic
1 medium sized onion, chopped
1 medium sized tomato, chopped
4 oz. can of tomato sauce
2 cups water
1 small bayleaf
1 sprig oregano
1 bell pepper cut into 1 inch squares
4 medium sized potatoes cut into 2 inch pieces
1/2 cup frozen peas
3.5 oz pimento cut into 1 inch squares

Directions
Dust chicken and pork pieces in flour, salt and pepper.
Brown quickly in hot oil.
Saute garlic, onions, tomatoes and tomato sauce in separate pot.
Pour 2 cups water and let boil.
Add browned chicken, pork, bayleaf, oregano and bell pepper.
Simmer for 30 minutes or until tender.
Add potatoes and cook until tender.
Add salt and pepper according to taste.
You may thicken the sauce by adding flour dissolved in water into the pot.
Finally, add peas and pimento and cook for another 3 minutes.
Serve with rice.

Pork binagoongan

Ingredients
1 lb. pork, cut into pieces
1/4 cup oil
1/2 head garlic, crushed
1 onion, sliced thinly
1 large tomato, sliced
1/2 cup bagoong alamang
1/2 cup vinegar
2 cups water

Directions
Fry pork pieces in hot oil.
Saute garlic, onions and tomatoes after pork has browned.
Add the rest of the ingredients and let simmer until pork is tender.
If desired, let water reduce.
Serve with rice.

Arroz ala Paella

Ingredients
2 cups washed rice
3 crabs, cooked and flaked
1/2 large prawns, cooked and shelled
1 lb. chicken-thigh cutlets or chicken chops
10 clams, well scrubbed and washed
2 beef stock cubes mixed with 4 cups of water
2 medium onions, sliced
3 cloves garlic, crushed and minced
4 large ripe tomatoes, sliced
1 hard-boiled egg, sliced
1 green capsicum, cut into strips
1 red capsicum, cut into strips
1 teaspoon paprika or saffron
1/4 cup cooking oil
salt and pepper to taste

Directions

1. Sauté` garlic, onion and tomatoes.
2. Add chicken; season with salt and pepper; cook until tender.
3. Add 1 cup of stock; bring to a boil and add clams.
4. Cook for 3 minutes; remove clams and set aside for garnishing.
5. Add washed rice; stir and add remaining beef stock.
6. Boil until all the liquid has been absorbed by the rice; if necessary add more liquid to cook the rice thoroughly.
7. Cover mixture and turn heat to low.
8. Stir mixture 2 or 3 times to keep it from scorching.
9. Add crab meat and paprika or saffron when rice is thoroughly cooked and stir until well mixed.
10. Transfer to a serving dish and garnish with strips of red and green capsicum, sliced hard-boiled eggs, clams and cooked prawns.