Kare-Kare

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste



Cooking Procedures:

1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat oil and atsuete oil.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
5. Serve with bagoong on the side and hot plain rice.

Shrimp Gambas Recipe ( Spicy )

Ingredients:

3/4 kilo medium to large sized Shrimp
1/4 cup Kalamansi juice or lemon juice
3 tablespoons Chili Sauce
1/2 cup Green Chili, sliced diagonally (optional)
1 cup bell pepper, chopped
2 tablespoons garlic, minced
1/4 cup Olive oil or Cooking oil
1 medium sized red onion, quartered
2 tablespoons white wine
1/4 cup tomato sauce
Salt and pepper to taste


Cooking Procedures:

1. Clean the Shrimp, peel and devein then combine shrimp with lemon juice then marinate for 20 minutes.
2. Pour cooking oil in a hot frying pan.
3. Put the garlic and cook until the color turns light brown.
4. Add the onions and bell pepper then cook until the texture softens.
5. Now add the shrimps and let it cook for 2 minutes.
6. Pour the white wine, then add salt and pepper then cook for another minute.
7. Add the tomato sauce and stir then simmer for 2 minutes.
8. Then add the Chili Sauce and Green Chilies then simmer for 30 seconds.  Turn off the heat and set-aside.
9. You can put it in a Hot plate for a sizzling treat.
10. Served hot with Garlic Rice.

Lechon Kawali (Pan-Roasted Pork)

Ingredients: 

1-1/2 lb. pork liempo(pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying

Sauce

1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)

Cooking Procedures:

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

Embutido (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

Monggo Guisado (Sautéed Mung Beans)

Ingredients:


1 cup munggo (mung beans)
3 cups water
1 tbsp. vegetable oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
2 pcs. Chinese sausage, cubed (optional)
2 cups water or broth
1 tbsp patis (fish sauce)
salt to taste
1 cup ampalaya leaves or substitute spinach or watercress


Cooking Procedures:

1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Pinakbet or Pakbet (Meat Vegetable Stew with Shrimp Paste)

Ingredients:


1/2 lb. pork, sliced
2 tbsp. vegetable oil
3 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1/2 squash, cubed
2 cups sliced okra
2 cups 1-1/2 inch long cut sitaw(yard long beans)
2 eggplants, sliced
1 ampalaya (bitter gourd and/or bitter melon), sliced
1 to 1-1/2 cup water
2 to 3 tbsp. bagoong alamang(salted shrimp paste)

Cooking Procedures:

1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
4. Pour in water and add the bagoong alamang, and bring to a boil.
5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
6. Immediately remove from heat. Transfer to a serving dish. Serve hot.

Graham Cake With Mango (Ref Cake)

Graham cakes are good for those rush thrown parties or at children party because of its simple ingredients and pretty basic preparation procedure.

Ingredients:

2 packs of graham crackers.(reserve 3 crackers and crush it in a bowl with a glass)
4 large mangoes, seeds removed. (remove the skins and then slice)
1 can condensed milk
2 packs all purpose cream.


Cooking Procedures:

1. Place a layer of graham crackers at the bottom of your container(preferably plastic tupperware with cover).
2. Mix the condensed milk and cream together and add a layer on top of the graham crackers.
3. Place your sliced mangoes on top. be generous.make sure thatthe cream covers all of the graham.
4. Repeat procedure until the container is full. top with crushed grahams.
5. Serve cold.