Ingredients:

3/4 kilo alamang or shrimps
1 cup flour
1 cup chopped celery
1 small carrot finely chopped
1 egg
1 large onion finely chopped
1 Tbsp oyster sauce
2 tsp sweet soy sauce
1/2 cup water
salt and pepper to taste

Vinegar dipping sauce

1/2 cup vinegar
1 clove garlic finely chopped
1 small onion finely chopped
1 tsp soy sauce
1 sili labuyo chopped
1 Tbsp sugar
salt and pepper to taste


Preparation:

take off shrimp heads and pound using a mortar and pestle until fine, you may also pound rest of shrimp body but not too fine like the heads.
In a bowl mix pounded shrimps, celery, carrots, egg, onion, water, flour, soy sauce and oyster sauce. Mix well until thoroughly incorporated.
Add salt and pepper to taste.
Heat oil in wok or frying pan until hot.
Form mixture into thin patties and fry until golden brown and crispy.
drain in paper towels to dry off excess fat.
Serve with dipping sauce.

In a small bowl combine all ingredients for the dipping sauce and stir well until sugar and salt are dissolved. Adjust according to your likeness.

Ingredients:

1/2 kilo ground pork
1/2 kilo ground beef
1 cup carrots finely chopped
1 cup celery finely chopped
1 medium bell pepper finely chopped
2 onions finely chopped
1/2 cup grated cheese
2 eggs
1 tbsp chicken powder
1 cup Japanese bread crumbs

Seasonings:

1 Tbsp oyster sauce
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
3 tsp garlic powder
2 tsp onion powder
salt and pepper to taste

Preparation:

Season with oyster sauce, soy sauce, Worcestershire sauce, salt and pepper. Mix well.
The consistency of the mixture should be tacky or when formed into a ball it stays in shape,
add more bread crumbs if needed or you can also use flour.
Set aside for 30 minutes.
Form into balls and deep fry until golden brown.

Drain in paper towels.

Ingredients:

1 kilo ulo ng Maya maya (fish head)
1 large labanos
2 egg plants
4 okra
1 cup sitaw
kagkong leaves (finger chillies)
sili panigang
1 pack sinigang mix
1 liter water
1 medium onion
1 thumb size ginger sliced
3 cloves garlic
1 medium tomato
patis or salt to taste
vegetable oil

Preparation:

Season fish heads with salt and fry until light brown. set aside.
In a pot saute onions, garlic, ginger and tomato, add patis and water. Let boil and add labanos, okra, sitaw, egg plants, okra and singang mix. Add fish heads and let boil.
Add kangkong leaves and finger chillies.
season with patis.

My mom asked me to cook her baon for tomorrow's picnic, they are having like a chapter gathering for Couples for Christ. It's already 9 pm and i have no more time to go to the groceries, so i rummaged the fridge for something to cook, i found chicken and i also found some vegetables and a bottle of sweet and sour sauce.
I decided to cook chicken in sweet and sour sauce, it's easy to cook and really delicious too, kind of sweet and sour sauce with a little kick of spiciness.

Ingredients:

1 kilo chicken cut into pieces
1 medium carrots sliced
1 large red bell pepper sliced
2 stalks celery sliced diagonally
1 bottle sweet and spicy sauce
1 cup water
2 Tbsp sugar
1 Tbsp soy sauce
2 tsp chicken powder
2 tsp sesame oil
oil for frying
salt
pepper

Preparation:

Salt chicken pieces and fry until golden brown. Set aside.
In a wok saute carrots, onions and bell pepper until crisp.
Add sweet and spicy sauce, water, sugar, soy sauce, chicken powder and sesame oil.
Add chicken chicken pieces and let boil for 10 minutes.
salt and pepper to taste.

Ingredients:

8 egg yolks
1 tall can evaporated milk
1 can c0ndensed milk
1 teaspoon vanilla or dayap extract

Caramel sauce
1 cup sugar
1 teaspoon calamansi juice
1/2 cup water

Preparation:

Prepare aluminum molds.
in a sauce pan pour sugar, calamansi juice and water until caramelized over medium heat.
Pour on aluminum moulds being sure to cover the bottom of moulds. Set aside and let cool.

Combine all remaining Ingredients in a mixing bowl and stir continuously using a hand mixer or a wire whisk.
Strain and pour into a pitcher.
gently pour mixture into the prepared moulds and individually cover with plastic or aluminum foil.
steam for 45 minutes in a double broiler.
To check doneness of flan, insert a toothpick and if it comes out clean its done.

Let cool and refrigerate.

Ingredients:

1/3 kilo pusit small sliced
1/4 cup soy sauce
3 Tbsp vinegar
4 Tbsp oyster sauce
2 Tbsp sweet soy sauce
3 cloves garlic chopped
1 medium onion chopped
1 tomato chopped
1 bay leaf
sugar
salt and pepper to taste

Preparation:

marinate squid with oyster sauce, sweet soy sauce, soy sauce and vinegar. Set Aside.
In a pan saute garlic, onions and tomatoes, add squid.
Add in the marinade, bay leaf, sugar, salt and pepper. Let boil until cooked.
Adjust seasoning to your taste.

Ingredients:

1 kilo pork cut into small cubes
1/4 k pork liver cut into cubes
1/2 cup hotdogs chopped
2 medium carrots diced
2 medium potatoes diced
2 red and green bell pepper diced
1 tall can tomato sauce
3 Tbsp tomato paste
1/4 cup cheese grated
1/2 cup calamansi juice
1/3 cup soy sauce
8 cloves garlic chopped
1/2 cup chopped onions
salt and pepper to taste
sugar

Preparation:

In a pot combine pork, calamansi juice, half of garlic, half of the onions, soy sauce, laurel, sugar, pinch of salt and pepper and let boil for 15 minutes, remove from the heat and separate meat from sauce.
In a separate pan fry carrots and potatoes until half cooked. Set aside.
In the same pan saute rest of onions and garlic, then add the chopped hotdogs.
Add in the pork liver and saute until its color changes and add in boiled pork without sauce, add salt and stir some more.
add fried carrots and potatoes mixed well.
pour in the sauce, cheese, tomato sauce and tomato paste and let boils until fork tender.
You may add more water if needed.
adjust seasonings according to your taste.

Ingredients:

1 kilo pork liempo/belly
(preferably 1 whole block)
1 bay leaf
freshly cracked pepper
3 cloves garlic crushed
salt
oil for frying

Preparation:

Cut pork liempo into 4 inches square pieces.
In a pot cover pork belly with water and add in bay leaf, freshly cracked pepper, crushed garlic and salt.
Bring to a boil and cook until tender.
Drain and air dry until cool.
Heat oil and fry pork pieces until golden brown and blisters appear on the skin.
chop into bite size pieces and and serve with your favorite sauce.

Ingredients

1 kilo tambakol sliced then fried
1 medium tomato sliced
1 medium onion sliced
3 cloves garlic chopped
2 medium gabi chopped into small pieces
1 liter water
1/4 kilo sampalok or you can use 1 pack sinigang mix
1 small puso ng saging
okra
talong
sitaw
kangkong leaves
sili
salt/patis

Preparation:

Saute onions, garlic and tomotoes in a pot, add patis and water and bring to a boil.
Add in gabi and rest of the vegetables according to cooking time except kangkong and sili.
Add in sinigang mix and tambakol in the pot, let boil for 15 minutes and add in the remaining vegetables.
Adjust seasoning according to your taste.

ingredients

1 head romaine lettuce
1 medium carrots
1 medium tomatoes
1 small cucumber
1 small zucchini
1 stalk celery
Parmesan cheese
bacon bits or grilled chicken
croutons
your favorite brand of Caesar salad dressing

Preparation:

tossed all vegetables in a serving bowl or any serving dish, top with croutons, bacon bits or grilled chicken and Caesar salad dressing.