Ingedients:

1 kilo fresh crabs 

250 grams rice vermacelli 

3 cloves minced garlic 

1 large chopped onion 

1/4 cup sliced ginger

6 whole shitake mushroom soaked in hot water

4 tbsp dark soy sauce

2 tbsp oyster sauce

3 tbsp canola oil

2 stalks leeks cut into 1 1/2 inch

Salt and pepper to taste

2 tsp Sesame oil 

Procedure:

1. Soak vermecelli noodles un water until rehydrated. 

2. Wash and clean crabs. And boil in a little water  and a little salt until crabs changes in color. 

3. In a heated wok. Add canola oil and saute ginger, onion and garlic until fragrant. Add dark soy sauce and oyster sauce. Saute for 2 minutes and add water, wait for it to boil. 

4. Add vermecelli noodles and crabs. Saute in high heat. 

5. Add leeks and adjust salt and pepper according to your taste. 

6. Lastly add sesame oil  

Serve hot and enjoy!! 

Ingredients:

1 kilo chicken cut ups
1/2 kilo labong (bamboo shoots)
4 cloves garlic finely chopped
1 large onion finely chopped
1 tbsp thinly sliced ginger
4 cups water
salt and pepper to taste
fish sauce can also be used instead of salt.


Preparation:

In a medium size pot, heat oil and saute onion, ginger and garlic until fragrant.
Add Chicken in to the pot and fish sauce or salt, let cook for 10 minutes.
Add bamboo shoots, mix well and cover to boil.
Add water to the pot and let boil for 2o minutes or until chicken is tender and bamboo shoots are cooked.
Add more salt and pepper to taste.

Serve and Enjoy...

Fish Nuggets

Ingredients:

2 cream dory fillet
1 cup flour
1 tsp salt
1 tsp pepper
1 egg
1/4 cup milk
1 tsp garlic powder

Oil for frying

Preparation:

Cut fillets in bite size pieces.
Combine egg and milk in a small bowl and whisk together.
Marinate fish in the milk mixture for 15 minutes.
Prepare breading for the the nuggets by combining all dry ingredients together.
Drain fish nuggets from marinade and dunk each pieces into the breading mix.
Prepare deep fryer or if not available heat enough oil in pan.
Deep fry fish nuggets making sure not to over crowd the pan until golden brown.

Set aside and cover with aluminum foil to keep warm..


For the Char Siu Fried Rice


Ingredients:

2 cloves garlic finely chopped
1 cup mix vegetables
2 cups cooked rice
1 tsp light soy sauce
1 egg
2 tsp sesame oil
1 Tbsp Char siu sauce
1 tbsp vegetable oil
salt and pepper to taste


Preparation:

Heat wok over high heat.
Pour vegetable oil and scramble eggs until cooked. set aside.
Add a little oil into to wok and saute garlic until fragrant.
Add mixed vegetables and stirfry for a minute.
Add in the cooked rice, light soy sauce and char siu sauce, sesame oil and toss to combine.
Add cooked egg and season with salt and pepper.
Mix well and adjust seasoning according to your taste.

Assemble rice and fish nuggets in a plate and place a nice asian dipping sauce on the side.



Serve and Enjoy..

Ingredients:

1 kilo gabi leaves
1 kilo suso (snail)
1 cup coconut milk (1st extraction)
2 cups coconut milk (2nd extraction)
1 medium onion sliced
4 cloves garlic crushed
1 thumb size ginger cut into strips
1 medium tomato sliced thinly
fish sauce or salt to taste
1 shrimp cube
1 sili labuyo chopped (Hot chillies)

Preparation:

Prepare suso (snail) by submerging them in water for an hour prior to cooking.
Wash several times to take off soil residues from them. Clip off tip by using a cleaver.

Saute onion, ginger and garlic in a hot pan until fragrant, add tomatoes and saute for another minute or until tomatoes are mashed.
pour fish sauce and add in the suso (snails) mix well.
Pour 2 cups of coconut milk (2nd extraction) and let boil for 3 minutes.
Add gabi leaves into the pan, 1st extraction of coconut milk, shrimp cube, sili and let boil until leaves are already wilted.
Adjust seasoning according to your taste.

Serve and enjoy!!!

Ingredients:

1 kilo bone in beef shank
1 medium head cabbage
2 medium size potato quartered
1 med onion quartered
2 corn on cob cut into serving pcs
2 pcs banana saba cut in halves
1 stalk leeks
1 Tbsp pepper corns
salt/patis
water

Procedure:

Fill pot with water and drop in bone-in beef shanks, corn on cob, pepper corns, onion, white part of the leeks and boil for 2-3 hours in low fire, checking every once in a while and skim the scum.
When beef is fork tender, add in banana saba, potatoes and boil for another 15 minutes or until potatoes are tender.
Add cabbage, the rest of the leeks and salt or patis if you prefer. Adjust seasoning to your own liking.

Serve Hot.

Enjoy!!!

Ingredients:

1 kilo halaan
3 cloves garlic crushed
1 medium onion chopped
1 thumb size ginger cut into strips
water
patis or salt to taste
pepper
2 Tbsp oil

Preparation:

Clean halaan by submerging into water for 15 minutes and remove dirt attached to it.
Heat oil in a medium pot and saute ginger, onion and garlic until fragrant, add patis and mixing well.
Drain halaan and add them into the pot, mix for 3 minutes and add enough water, Let boil until halaan shells pop open.
Add pepper and adjust seasoning according to your taste.
You may also add some chopped celery leaves or leaks for color and taste.

Serve and enjoy!!!!

Ingredients:

1 medium size bangus
2 eggplants sliced diagonally
1 medium onion
3 cloves garlic
1/2 kilo ripe guavas peeled and sliced thinly
1 stalk kangkong leaves
1 medium tomato sliced
water
2 pcs. siling haba
salt or patis to taste
2 Tbsp oil

Preparation:

Clean and slice bangus fish into serving pieces.
heat pot and pour oil, add onions, garlic and ginger, saute until fragrant. Add in the tomatoes.
Add sliced guava, mixed and mashed guava for at least 5 minutes.
Pour enough water and let boil for another 15 minutes.
Add in the bangus fish until meat color turns white.
Add in the sliced eggplants or any vegetables you like.
Add patis to taste.
Put kangkong leaves and siling haba into the pot and boil until vegetables are all cooked.
Adjust seasonings.

Serve and Enjoy!!

Ingredients:

4 cups shredded Ubod (coconut palm hearts)
2 cups camote cut into strips
1 1/2 cup carrots cut into strips
1 1/2 cup green beans thinly sliced
1/2 cup shrimps shelled
1/2 kilo chicken breast cut into cubes
3 squares firm tofu cut into cubes
1 large onion chopped
4 cloves garlic chopped
patis or salt to taste
2 Tbsp chicken powder
pepper
20 lumpia wrapper

For The Sauce

3 cups water
vegetable drippings
1/2 cup cornstarch
1 cup sugar
1 tsp iodized salt
1 Tbsp soy sauce
3 Tbsp fresh garlic chopped finely
1/2 cup ground peanuts

Procedure:

In a large pan, saute onion and garlic until fragrant,
Add in chicken until color changes, add in tofu and shrimp until color turns pink.
Add ubod to the pan and stirfry for a minute. Add water and boil until half cooked.
Add sliced carrots, green beans and chicken powder to the mixture and let boil until ubod and vegetables are tender.
Season with patis and pepper according to your taste.
Transfer cooked ubod mixture into a sieve and let drain, setting aside the drippings.

Make the Sauce:

Combine all ingrdients for the sauce in a pot.
Let the misture boil in low heat, mixing from time to time until sauce thickens.

Assemble lumpia individualy adding lettuce leaf or mustard leaf in each roll.
Pour sauce over lumpia, sprinkle ground peanut on top.

Serve and enjoy

Ingredients:

1/2 kilo pork cut into thin pieces
2 cups togue/ mongo sprouts
1/2 cup carrots strips
1/2 cut green beans cut thinly
1/4 cup singkamas or sweet potato cut into strips
4 Tbsp oyster sauce
4 Tbsp hoisin sauce
1 Tbsp soy sauce
1 tsp ginger powder
1 Tbsp sesame oil
1 medium onion sliced
3 cloves garlic chopped
vegetable oil
salt and pepper to taste

Procedure:

Combine pork, ginger, 3 Tbsp of oyster sauce and 3 Tbsp of hoisin sauce. Mix and set aside for 15 minutes.
In a very hot wok add a little bit of vegetable oil and stir fry marinated pork in small batches until browned and tender. Set aside.
In the same wok, add more oil and saute sliced onion and garlic until fragrant.
Add togue, green beans, carrots, singkamas or sweet potato, mix and stirfry for a minute.
Add remaining oyster sauce,hoisin sauce and sesame oil, Season with pepper and some salt if needed.
Stirfry until crisp.

You may mix pork with the vegetables in the wok before serving or serve pork on top of vegetables.

Ingredients:

1/2 Asuhos fish
1 medium tomato sliced
3 cloves garlic chopped
1 medium onion chopped

1 thumb size ginger sliced
1 can coconut milk
salt and pepper to taste
water
sili haba
sili labuyo
oil

Ingredients:

4 medium size eggplant
4 eggs

For the meat mixture

1/2 kilo ground pork pre-boiled
1 small carrot finely chopped
1 small red bell pepper finely chopped
1 medium onion
3 cloves garlic
1 Tbsp soy sauce
patis and pepper to taste
vegetable oil

Preparation:

Prepare eggplants by grilling them until black in color, you can do this over hot coals or on your stove top.
when eggplants skin are black, immersed in a bowl with cold water and peel off skin. Set aside.

In a hot pan, pour 2 Tbsp of oil and saute chopped onion, garlic until brown.
Add chopped carrots and red bell pepper for a minute.
Add ground pork and soy sauce mixing until lightly brown.
Season with fish sauce and pepper, let boil until cooked and adding more water if needed.
Let cool.

To prepare tortang talong

Heat frying pan with a little oil.
Flatten grilled eggplant, in a bowl scramble one egg, pinch of salt,
lay flattened eggplant in the scrambled egg and finally top with 2 to 3 Tbsp of meat mixture.
Pour on hot pan and fry until edges turn brown, flip to cook the other side.
Repeat process the remaining eggplants.

Serve and Enjoy!!

3/4 kilo pork meat sliced thinly
4 Tbsp calamansi juice
1/4 cup soy sauce
1/2 cup water
3 large onions cut into rings
salt and pepper to taste
oil for frying

Preparation:

In a bowl, combine soy sauce, calamansi juice, pork and pepper, marinate for 20 minutes.
In a frying pan, heat oil and fry sliced onions for 2 minutes and set aside.
In the same pan fry pork slices in batches until browned.
when all pork slices are done, add marinade to pan and let boil for 5 minutes and add pork slices back to the pan, add water and boil until tender.
add fried onions and season with salt and pepper according to your taste.

Serve and Enjoy!!

Ingredients:

1 kilo pork buto-buto
1 large potato cut into wedges
1 large carrots cut into wedges
2 green and red bell pepper cut into wide strips
2 cups canned whole tomatoes, mashed
1 large onion chopped
6 cloves garlic chopped
1 small can liver spread
3 bay leaf
1/4 cup grated cheese
2 tsp chili powder
2 sili labuyo chopped
1 cup water
1 Tbsp tomato paste
2 Tbsp sugar
3 Tbsp vegetable oil
1/4 cup calamansi juice
1/4 cup soy sauce
2 Tbsp sugar


Preparations:

In a bowl, combine calamansi juice, vinegar, soy sauce, sugar, half of the chopped onion, half of the chopped garlic and pepper. mix well and marinate pork buto-buto in this mixture. Set aside on the fridge for 20 minutes or more.
Drain pork and set aside marinade.
Heat pan with oil and fry pork pieces until brown on all sides, set aside.
Fry potatoes and carrots until half cooked.
In the same pan saute rest of chopped onion and garlic until brown.
Add pork and chili powder mixing well.
Pour in the reserved marinade, water, tomato sauce ,tomato paste and bay leaf. Add the fried potato, carrots and bell pepper. Let boil for 20 minutes or until pork is tender.
Then add cheese, liver spread, boil for another minute.
Add chopped sili, season with patis and adjust seasoning according to your taste.
Boil until pork is tender and sauce thickens.

Ingredients:

1 kilo chicken wings

Barbecue Sauce

1/2 cup honey
1/4 cup soy sauce
2 Tbsp yellow mustard
1/2 cup banana ketchup
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
3 Tbsp sugar
1 tsp cayenne pepper
1 Tbsp vegetable oil

Procedure:

For the barbecue sauce:

In a Bowl combine all ingredients for the the barbecue mixing well and taste to adjust according to your taste. set aside.

Wash chicken and pat dry.
Combine chicken with the prepared barbecue sauce and marinate for 3 to 4 hours or overnight in the fridge.
Drain chicken wings and reserve marinade.
add more oil on the barbecue marinade and mix well.
Grill on medium heat basting with marinade until juices run clear.

Serve and Enjoy!!!

A comfort food for every filipino especially during the rainy and cold season. Chicken cut ups in a flavorful soup with chili leaves, ginger and papaya, some like using chayote instead, which ever you prefer, but in our house we love using the manibalang or the almost ripe papaya. The broth is so good, kind of sweet soup tinola. Give it try and be the verdict.

Ingredients:

1 kilo chicken cut ups
1 medium unripe papaya
1 thumb size ginger sliced into strips
2 Tbsp chicken powder
1/4 cup patis
1 medium onion chopped
3 cloves garlic
1 cup sili/chili leaves
1 liter water
2 Tbsp vegetable oil

Preparation:

heat casserole and vegetable oil, add chopped ginger, onions until translucent and add garlic.
Add chicken and patis, saute for 3 minutes, set heat to low and cover for 15 minutes mixing from time to time to avoid sticking.
Add water, chicken powder and chayote, cover until chayote is almost cook.
add chilli leaves and adjust seasoning.

Ingredients:

2 pieces cream dory fillets
1 medium green bell pepper
1 red bell pepper
1 small carrot
3 Tbsp hoisin sauce
2 1/2 Tbsp oyster sauce
1 tsp sweet soy sauce
1 Tbsp fermented black beans mashed
1/2 cup water
1 medium onion
1 Tbsp vegetable oil
1 tsp ginger paste or grated ginger
salt and pepper to taste

Preparations:

Cut cream dory fillet into nuggets or bite size pieces and season with soy sauce and ginger.
in a hot wok pour vegetable oil and saute onion until transparent and add fish fillet and brown lightly.
When fish are already brown add carrots, red and green bell pepper and stir fry until crisp.
Add fermented black beans, hoisin sauce, oyster sauce, sweet soy sauce and water, mix well.
season with pepper and add more salt if needed.
Let boil until sauce is thickened.

enjoy..

Ingredients:

25 pcs lumpia wrapper
1/2 spam
1/2 block cheese quickmelt
1 large green bell pepper cut into strips
oil for frying
water to seal lumpia

Preparation:

Cut spam, quickmelt cheese, bell pepper into even pieces.
In a clean surface, place lumpia wrapper and arrange spam, green bell pepper and cheese in the center, fold envelope style and roll all the way through and lastly secure with water.
Deep fry until gold and brown.
drain in paper towels.

Ingredients:

3 cups cooked and chilled
1/4 cup peeled shrimps
1/4 cup finely chopped chorizo de bilbao
1 cup mixed vegetables
1/2 cup pineapple tidbits
1 medium onion chopped
(white onion)
3 cloves garlic finely chopped
2 egg
3 Tbsp pineapple juice
2 Tbsp light soy sauce
1 Tbsp fish sauce
1/4 tsp curry powder
1/8 tsp cayenne pepper or more
1 Tbsp sesame oil
pepper
1 Tbsp vegetable oil

Preparation:

Beat eggs, add a pinch of salt and some black pepper.
In a heated wok pour a little amout of oil and pour eggs stirring continuously until cooked. Set aside.
In the same wok add more oil and garlic, saute until golden brown, add chorizo de bilbao, shrimps and mixed vegetables, toss for 3 minutes.
Add rice, cooked eggs, light sauce, pineapple juice, pineapple tidbits, chopped onion, curry powder, cayenne pepper, fish sauce and sesame oil, toss until well blended and cooked for further 10 minutes.
adjust seasoning according to your taste.

Ingredients:

1 kilo Chicken cut ups
1 medium carrots chopped
2 medium potatoes cut into quarters
2 red and green bell pepper cut into strips
1 tall can pineapple juice
1 small can pineapple chunks
1 medium onion chopped
3 cloves garlic chopped
3 Tbsp sugar
4 Tbsp soy sauce
fish sauce or salt to taste
pepper
3 Tbsp oil

Procedure:

Marinate chicken with half of the pineapple juice for 15 minutes.
Heat pan with oil and fry carrots and potatoes. Set aside.
In the same pan saute onion and garlic until brown, add chicken pieces reserving the marinate for later use. Add soy sauce Fish sauce, or salt and stir.
Cover and cook for 15 minutes, stirring occasionally to avoid burning the chicken.
Add marinate, the remaining pineapple juice, pineapple chunks, sugar and cover and boil for further 15 minutes.
Add Carrots, potatoes and bell pepper cover until all vegetables are cooked and sauce is reduced.
Add black pepper and salt if needed.

You can also add milk if you prefer.