Binagoongang Baboy (Pork in Shrimp Paste)

Ingredients 1 lbs. pork shoulders, cut into cubes cup shrimp paste (cooked) 2 medium plum tomatoes, diced 1 large yellow onion, diced 1 teaspoon minced garlic 2 cups beef broth 1 medium Chinese eggplant, sliced teaspoon ground black pepper 3 tablespoons cooking oilInstructions1. Heat the oil in a cooking pot.2. Pan fry the sliced eggplants for 3 minutes per side. Remove the fried eggplants and place in a plate. Set aside.3. On the same pan, add the garlic, tomato, and onion. Saute for 5 minutes or until both onions and tomatoes are soft.Note: add more cooking oil if needed.4. Add the pork slices in. Cook until the color of the pork turns light brown.5. Pour-in the beed broth. Let boil. Cover and simmer for 45 to 60 minutes or until the pork is tender.6. Add the shrimp paste. Stir and cook in low to medium heat for 3 to 5 minutes. Note: there should still be some liquid in the pot. If the pot is almost dry, add 1 cup of beef broth.7. Add the fried eggplant.8. Tranfer to a serving plate.9. Serve. Share and enjoy!

Easy Fish with Tausi(Fish with Salted Black Beans)

Ingredients 1 lb. fish fillet (mahi-mahi, cod, or cream dory), cut into cubes 3 tablespoons salted black beans (tausi) teaspoon minced ginger teaspoon minced garlic 4 stalks green onion, chopped 1 teaspoon sesame oil 5 tablespoons sherry cooking wine teaspoon salt 3 tablespoons cornstarch cups chicken stock teaspoon ground black pepper teaspoon sugar 1 cup cooking oilInstructions1. Marinate the fish by combining 3 tbsp. sherry cooking wine, salt, and 1 tsp. sesame oil in a bowl. Mix well. Add the fish cubes and marinate for 30 minutes.2. Soak the salted black beans in warm water for 15 minutes. Drain and set aside. We will use this later.3. Start to fry the fish by heating the oil in a cooking pot. Remove the fish from the marinade. Roll the fish cubes on a bowl with 3 tablespoons cornstarch. Make sure that the fish is fully coated. Fry the coated fish until the color turns light brown. Remove from the cooking pot and place in a plate. Set aside.4. Make the sauce by combining the chicken broth, tsp sesame oil, 2 tbsp. sherry cooking wine, ground black pepper, tbsp. cornstarch, and sugar. Mix well.5. On a separate frying pan, heat 3 tablespoons of cooking oil (re-use the oil that fried the fish). Saute garlic, ginger, and salted black beans for 30 to 60 seconds.6. Put-in the fried fish cubes. Stir.7. Pour-in the sauce mixture. Stir and continue to cook until the sauce starts to thicken.8. Sprinkle some green onions.9. Transfer to a serving plate. Serve.10. Share and enjoy!

Pork Giniling with Quail Eggs

Ingredients 2 lbs. ground pork 12 to 18 pieces hard boiled quail eggs, shells removed cups diced carrot cup green peas 1 teaspoon garlic powder 1 (8 oz.) can tomato sauce cup raisins 1 medium yellow onion, diced 1 cup beef broth 2 tablespoons cooking oil Salt and ground black pepper to tasteInstructions1. Heat the cooking oil in a cooking pot.2. Saute the onion.3. Once the onion becomes soft, add the ground pork. Saute until the pork turns light brown.4. Add the garlic powder and raisins. Stir.5. Pour the tomato sauce and beef broth in the cooking pot. Stir. Cover and cook in low to medium heat for 25 to 30 minutes.6. Add the carrots and green peas. Stir. Cover and cook for 7 minutes.7. Put-in the salt and pepper. Add the quail eggs and then gently stir. Cook for a minute more.8. Transfer to a serving bowl.9. Serve. Share and enjoy!

Beef and Broccoli Stir Fry

Ingredients 1 lb. flank steak, thinly sliced 2 cups broccoli florets cup Sherry cooking wine cup light soy sauce (Kikkoman) 2 tablespoons oyster sauce teaspoon ground black pepper teaspoon garlic powder 4 tablespoons brown sugar 1 small yellow onion, sliced 1 tablespoon minced ginger 2 teaspoons cornstarch 3 tablespoons cooking oilInstructions1. Combine the ginger, brown sugar, corn starch, ground black pepper, and garlic powder in a bowl. Mix well.2. Add the soy sauce and Sherry cooking wine. Stir.3. Arrange the beef in a bowl. Pour half of the soy sauce mixture on the flank beef. Mix well. Marinate for 10 minutes.4. Heat 2 tablespoons of cooking oil in a pan. Once the oil is hot, pan fry both sides of the marinated beef for 30 secs to 1 minute per side. Remove the pan fried beef and place it in a bowl. Set aside.5. Meanwhile, add the remaining oil to the pan. Add the onion and broccoli. Stir-fry for 3 minutes.6. Put-in the pan-fried beef. Continue to stir-fry for 2 to 3 minutes.7. Pour-in the remaining soy sauce mixture. Stir an cook for 1 minute.8. Add the oyster sauce. Stir and cook for a minute more.9. Transfer to a serving bowl.10. Serve. Share and enjoy!

Chopsuey

Ingredients 1/4 lb shrimp 1/2 lb boneless chicken 1 tsp garlic 2 tsp cornstarch 1 tbsp oyster sauce 1/2 piece cabbage, quartered 1 cup green bell pepper,sliced 1 cup red bell pepper, sliced 1 small cauliflower, cut into small pieces 1 cup snow peas 1 cup carrots, sliced 1 cup onion, diced 1 cup chicken liver, sliced Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon 1 1/4 cup water salt and pepperCooking Procedure1. Saute the garlic and onion2. Add the boneless chicken and saute for 2 minutes3. Put-in the chicken liver and let cook for 3 minutes more4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.5. Add the shrimp then sprinkle some salt and pepper.6. Add the oyster sauce and simmer for 2 minutes.7. Put-in the cauliflower and cabbage then mix well8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.10. Serve hot. Share and Enjoy!

Corn Soup with Mussels and Malunggay

Ingredients 1 lb. mussels (tahong), cleaned 1 (14 oz.) can whole kernel corn 1 cup malunggay leaves 2 cups chicken broth 2 cups water teaspoon ginger minced 1 medium yellow onion, minced teaspoon garlic powder salt and pepper to taste 2 tablespoons cooking oilInstructions1. Drain the water from the canned corn. Process the corn using a food processor or blender. Set aside.2. Heat the oil in a cooking pot.3. Once the oil gets hot, saut the ginger and onion.4. Add the garlic powder, corn, and mussels. Cook for minute.5. Pour-in the water and chicken broth. Let boil. Simmer for 8 minutes.6. Add the malunggay leaves, salt, and pepper. Stir. Cook for 2 to 3 minutes.7. Transfer to as serving bowl.8. Serve hot. Share and enjoy!

Beef Kaldereta

Ingredients 2 lbs beef, cubed 3 garlic cloves, crushed and chopped 1 onion, finely chopped 2 cups beef broth 1 small red bell pepper, sliced 1 small green bell pepper, sliced 1 cup tomato sauce cup liver spread or liver paste (processed using blender) 1 tsp. crushed chili or red pepper 3 large bay leaves 2 cups potatoes, sliced 2 cups carrots, sliced 1 cup cooking oil cup green olives salt and pepper to tasteInstructions1. Heat the cooking oil in the cooking pot or pressure cooker.2. Saut the onion and garlic.3. Add the beef. Cook for 5 minutes or until the color turns light brown.4. Add the dried bay leaves and crushed pepper. Stir.5. Add the liver spread. Stir.6. Pour-in the tomato sauce and beef broth.7. Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).8. Add potato and carrots. Cook for 8 to 10 minutes.9. Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.10. Add salt and pepper to taste11. Serve Hot. Enjoy!

Pininyahang Manok sa Gata

Ingredients 1 lbs. chicken, cut into serving pieces 1 (14 oz.) can pineapple chunks 1 small red bell pepper, sliced 1 small green bell pepper, sliced 1 cup coconut milk 1 tablespoons fish sauce 2 small carrots, sliced diagonally 1 small onion, diced 1 medium plum tomato, diced 1 teaspoon minced garlic teaspoon ground black pepper 3 tablespoons cooking oilInstructions1. Marinate the chicken in the pineapple juice from the canned pineapple chunks for 30 minutes to 2 hours.2. Heat the cooking oil in a pan.3. Saute the onion, tomato, and garlic.4. Add the ground black pepper. Stir.5. Add the chicken pieces one-by-one. Cook until the color turns light brown. Flip the chicken to cook the other side.6. Pour the pineapple juice marinade on the pan. Let boil.7. Add the coconut milk. Stir. Cover and simmer for 40 minutes or until the chicken is tender.8. Add the fish sauce and pineapple chunks. Cook for 5 minutes.9. Put-in the carrots. Cook for another 5 minutes.10. Add the bell peppers. Stir and cook for 3 minutes.11. Transfer to a serving plate.12. Serve. Share and enjoy!

Chicken with Oyster Sauce Stir Fry

Ingredients 1 lb. boneless chicken breast, sliced into thin strips 3 tablespoons oyster sauce 2 tablespoons sherry cooking wine teaspoon ground black pepper teaspoon salt cup chicken stock teaspoon cornstarch 1 cups bell peppers, sliced into strips (use any color that you want) 3 tablespoons cooking oil

Instructions1. Combine oyster sauce, sherry cooking wine, ground black pepper, and salt in a bowl. Mix well.2. Add the thinly sliced chicken. Marinate for 10 minutes.3. Heat 1 tablespoon cooking oil in a pan4. Once the oil becomes hot, stir-fry the bell peppers for 1 minute. Remove from the pan and set aside.5. Pour the remaining cooking oil on the same pan. Once the oil gets how, put the marinated chicken in the pan including the remaining marinade. Stir fry for 5 minutes or until the chicken turns light to medium brown.6. Add the cooked bell peppers. Continue to stir-fry for a few seconds.7. Combine the chicken stock and cornstarch. Mix well and then pour into the pan. Stir-fry until the texture of the sauce thickens.8. Transfer to a serving plate.

Lumpiang Sariwa

Ingredients:

Filling 2 cups sweet potato, cubed 2 tbsp fish sauce (patis) 1 lb cabbage, shredded 1 cup carrots, julienned cup water cup peanuts, crushed 6 pieces Lettuce leaves lb pork, thinly sliced 1 pack extra firm tofu, sliced in strips 1 cup shrimp, shelled and deveined 2 cups string beans (baguio beans), chopped 1 medium sized onions, chopped cup cilantro, chopped 3 tbsp garlic, minced 1 pork cube

Wrapper 1 cup all-purpose flour 2 pieces raw eggs 2 tbsp cooking oil tsp salt 1 cups milk

Sauce 1 tbsp soy sauce cup brown sugar 2 cups water pork cube 1 tbsp garlic, minced 2 tbsp corn starch (diluted in 4 tbsp water)

Cooking Procedure:

1. Cook the Filling

1.1. In a heated pan, pour-in the cooking oil then saut the garlic and onions1.2. Add the pork and cook until color turns light brown1.3. Put-in the pork cube and add cup water then simmer until pork is tender1.4. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft1.5. Add the tofu and cook for a few minutes1.6. Put-in the cilantro, carrots, and string beans then mix with the other ingredients1.7. Add the cabbage and let cook for 5 minutes1.8. Add the fish sauce and mix. Set aside

2. Make the wrapper

2.1. In a mixing bowl, crack the eggs and beat2.2. Add the milk while beating2.3. Put in the salt and all-purpose flour then mix thoroughly2.4. Add the vegetable oil and mix well2.5. Turn the stove on to medium heat and put the non-stick pan in place2.6. Spray the pan with oil or grease with butter2.7. Pour-in the wrapper mixture (about half a cup)and tilt the pan to distribute the liquid evenly2.8. Cook until the top part of the mixture is dry (about 2 minutes)2.9. Using a spatula, remove the cooked mixture and place in a flat plate. Set aside

3. Make the sauce3.1. In a saucepan, pour the water and bring to a boil3.2. Add the brown sugar and pork cubes3.3. Put some salt and soy sauce then mix well3.4. Dilute the cornstarch in water and pour in the saucepan.3.5. Cook until the sauce becomes thick. Set aside.

4. Wrap the filling4.1. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.4.2. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)4.3. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed

5. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.

6. Serve. Share and Enjoy!

Pinaputok na Tilapia

Ingredients 1 medium tilapia, cleaned and scales removed 1 medium unripe tomato, cubed 1 small yellow onion, chopped 1 teaspoon minced ginger 1 tablespoon lemon juice 2 teaspoons cooking oil Salt and pepper to tasteCooking Procedure1. Make about 2 to 3 slits on each side of the tilapia deep enough to reach the bones.2. Rub about 1 teaspoon of salt per side. Let the fish absorb the flavor for about 15 minutes.3. Combine the tomato, onion, ginger, lemon juice, salt, and ground black pepper in a medium bowl. Mix well.4. Scoop the tomato and onion mixture and stuff inside the cavity of the tilapia. Try to stuff all the mixture, if possible. Note that the tilapia should have a cut under the body due to removal of the innards.5. Wrap the tilapia in an aluminum foil. Make sure that everything is covered.6. Preheat oven to 370 degrees Fahrenheit.7. Bake the tilapia for 20 minutes.8. Remove the tilapia from the oven and then open the top so that the fish is exposed. Brush the cooking oil over the fish.9. Change the settings of the oven to broil (about 510 degrees Fahrenheit). Put the fish back-in with the exposed top. Broil for 15 minutes.10. Remove the fish from the oven and serve with toyomansi.11. Share and enjoy!

Sarciadong Isda

Ingredients 2 lbs Tilapia, cleaned 3 pieces medium-sized tomatoes, diced 3 pieces medium-sized onions, diced 1 3/4 cups water 1/2 teaspoon ground black pepper 1/2 cup green onions, chopped (optional) 2 teaspoons garlic, minced 3 pieces raw eggs, beaten 2 tablespoons fish sauce

Cooking Procedure1. Heat oil in a frying pan then fry the fish. Ensure that salt has been rubbed over the fish before frying.2. Remove the fish from the frying pan and place in a a plate with paper towels. Set aside.3. Using a clean pan, heat about 2 teaspoons of cooking oil then saut the garlic, onions, and tomatoes4. Add the fish sauce and ground black pepper then stir.5. Put-in the chopped green onions and water then bring to a boil.6. Add the fried fish and simmer for 3 to 5 minutes.7. Pour the beaten eggs on the pan. Ensure that it is distributed evenly.8. Once the eggs curdles or coagulates, you may start stirring the mixture.9. Simmer for another 2 minutes than transfer to a serving plate.10. Serve hot. Share and enjoy!

Jon Rey S. BorromeoGrade 9 - Cherry