Pumpkin Crumble Recipe (english) ;)

3 1/2 c. cooked, drained, and pureed pumpkin (can use blender)
1 c. rich milk
1 c. sugar
1/2 tsp. salt
2 tsp. cinnamon
4 eggs, slightly beaten
3/4 c. melted butter (or 1 1/4 sticks)
1 tsp. allspice
1/2 tsp. nutmeg
Chopped nuts (optional)

Grease a 9 x 13 inch baking pan. Combine pumpkin, milk, sugar, eggs, salt, and 1 teaspoon cinnamon; spread in the pan. Dribble the melted butter on top of the mix. Sprinkle with chopped nuts or grated coconut, if desired. Bake in 350 degree F. oven one hour or until done when tested with blade of table knife.

Note: This is a good for Thanksgiving or Christmas dessert for a group.

Pumpkin Soup Recipe

 

Ingredients

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns

Directions

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Yakisoba Recipe (japanese)



Ingredients:

• 2 packages steamed chuka noodles (150g/package)
• 1/2 Tbsp vegetable oil
• 1/4 lb. boneless pork rib, thinly sliced
• 1/4 cup peeled and thinly sliced carrots
• 1 green bell pepper, chopped
• 1/4 medium onion, thinly sliced
• 2 green head cabbage leaves, chopped
• 4-6 Tbsps. yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsps Worcestershire sauce
• Beni-shoga (pickled red ginger) for garnish*
• Ao-nori (dried green seaweed) for garnish*
• Salt and pepper
• *These are available in packages at Asian grocery stores

How:

Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce as you taste.) Stir the noodles quickly. Divide yakisoba among two plates. Sprinkle with aonori and beni-shoga just before serving.

Chicken Korma Recipe (indian)

 

Ingredients

• 1.3 kg ( 3 pounds ) Small Chicken pieces
• 1/2 Cup Cooking Oil
• 1 1/2 Cup Chopped Onion
• 10-15 Cloves Garlic
• 1 piece ( approx 1 inch ) Ginger
• 1 cup Yogurt
• 1 1/2 Cup Milk
• 4 tbs Lemon Juice
• 1 tbs Coriander
• 3 Cardamoms
• 2 sticks Cinnamon
• 1/2 tbs Black Pepper Powder
• 1 tbs Garam Masala
• 1 1/2 tbs Red chilli powder
• Sugar to taste
• Salt to taste

How:

1. Take a non-stick pan and heat the Cooking Oil in it. Then fry Onion till it turns to golden.
2. Add garlic, ginger, coriander, cardamoms, cinnamon, red chilli powder and salt. Stir and fry it untill oil separates from the gravy.
3. Then add Chicken and fry it for 5-10 minutes. After that add yoghurt and milk, stir it well.
4. Cover the pan and cook it on lowish heat for approx 20-25 minutes.
5. Then open it and add sugar, garam masala and lemon juice.
6. Stir it and cook it again until it gets creamy and oil separates from the gravy.
7. Now it is ready to serve. Serve it with love and Garnish it with onion pieces and fresh coriander.

Halo-Halo Dessert or Mixed Fruits in Shaved Ice Recipe (filipino)

Ingredients:1 cup sweetened red mung beans (monggo)
1 cup sweetened white beans
1 cup kaong (sugar palm seed)
1 cup nata de coco (coconut gel)
1 cup macapuno (coconut sport strips)
1 cup langka (bottled jackfruit strips)
4 tsps white sugar, optional
1 cup evaporated milk
2 cups shaved or crushed ice
1/2 cup purple yam jam (halayang ube)
1/2 leche flan (caramel custard)
4 scoops ice cream (vanilla, strawberry, or purple yam flavor), optional
pinipig (just to sprinkle on top of ice cream)

Actually, the ingredients like the sweetened fruits, purple yam jam, and beans can be bought already cooked, bottled, or canned at Filipino or Asian stores.


How:

Place about 1 tablespoon each of the first 6 ingredients into 4 tall glasses. If desired, add a teaspoon of white sugar per glass. Add half cup of shaved ice to each glass. Add 1/4 cup of evaporated milk to each glass. Top with 1 tablespoon of purple yam jam and caramel custard. If you want to make it special halo-halo, add a scoop of ice cream. Serve with a long spoon.

Chocolate Mousse Dessert Recipe (french)

Ingredients

• 4 1/2 ounces bittersweet chocolate, finely chopped
• 2 tablespoons (1 ounce) unsalted butter, diced
• 2 tablespoons espresso or very strong coffee
• 1 cup cold heavy cream
• 3 large eggs, separated
• 1 tablespoon sugar

(Optional) Raspberries and extra whipped cream

How:

1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Tortang Talong or Eggplant Omelet Recipe (filipino)

Ingredients :
250 g. of ground lean pork
1 tbsp. of finely minced garlic
1/2 c. of finely chopped onions
3/4 c. of coarsely chopped tomatoes
1 bell pepper, finely chopped
4 eggs, beaten
1 tbsp. of flour
4-5 talong (eggplants)
salt and pepper
cooking oil


How:

Mix together all the ingredients except the eggplants and the cooking oil.
Cook the eggplants (boil, steam, grill or broil) until soft but not mushy. Peel off the skins, leaving the stems intact. Using a fork, flatten the meat of the eggplants. Divide the pork mixture into as many eggplants you prepared. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.
Heat a skillet or wok. Add about 2 tbsp. of cooking oil and heat until smoking. Carefully slide one stuffed eggplant onto the hot oil. Cook over medium-high heat, about 5-7 minutes on each side or until golden brown. Add more cooking oil as you cook a new eggplant.
Serve with catsup.
If you want a really special tortang talong, lay a slice of cheese on the flattened eggplant before adding the pork mixture on top

Apple Crumble Recipe (english)

Ingredients

• 1 (9 inch) deep dish pie crust
• 5 cups apples - peeled, cored and thinly sliced
• 1/2 cup white sugar
• 3/4 teaspoon ground cinnamon
• 1/3 cup white sugar
• 3/4 cup all-purpose flour
• 6 tablespoons butter

Directions

1. Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
2. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
3. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Note:

      You can also use rhubarb, pear or any fruit that you want. Enjoy :)

Chicken Tikka Masala Recipe (indian)

What:

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 piece minced ginger (1-inchinch" long)
• 6 bamboo skewers (6-inchinch")

Sauce

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (buy in Indian market)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro

How:

1 Soak bamboo skewers in water.

2 For sauce, melt butter on medium heat.

3 Add garlic& jalapeno; cook 1 minute.

4 Stir in coriander, cumin, paprika, garam masala& salt.

5 Stir in tomato sauce.

6 Simmer 15 minutes.

7 Stir in cream; simmer to thicken- about 5 minutes.

8 Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.

9 Discard marinade.

10 Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.

11 Remove chicken from skewers; add to sauce.

12 Simmer 5 minutes.

13 Garnish with cilantro Serve with basmati rice, naan or pita bread.

14 You can make your own garam masala.

15 McCormick also makes garam masala; it's available in super markets.

Honey Broiled Salmon Recipe (american)

 

Ingredients

• 1 scallion, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon minced fresh ginger
• 1 pound center-cut salmon fillet, skinned and cut into 4 portions
• 1 teaspoon toasted sesame seeds

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Ginataang Alimasag or Crabs in Coconut Milk Recipe (filipino)

Ingredients:
3 lbs blue crabs (Alimasag)
2 tbsp shrimp paste
1 tbsp fish sauce
1 tsp garlic, minced
1 medium-sized onion, minced
1 knob ginger, cut into thin strips
3 tbsp cooking oil
4 cups coconut milk
½ tsp ground black pepper
1 bunch fresh spinach
6 pieces Thai chili

How:
1. In a large pot, sauté the garlic, onion, and ginger
2. Add the ground black pepper and coconut milk then bring to a boil
3. Put-in the shrimp paste and fish sauce and cook until the coconut milk’s texture is thick and natural oil comes out of it (approximately 20 ++ minutes)
4. Add the Thai chili and simmer for 5 minutes
5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer for 5 to 20 minutes.
(Note: If crabs were steamed prior to cooking, 5 to 8 minutes is enough)
6. Add the spinach and simmer for 5 minutes
7. Serve hot. Share and Enjoy!

http://www.youtube.com/watch?v=KWvrZthLKgg

Fricassee de Poulet or Chicken in Wine Recipe (french)

Ingredients

* 1 large chicken, cut into 8 pieces
* 2 tablespoons of butter
* 2 tablespoons of flour
* 1 glass white wine
* 850 ml or 1 1/2 pints of chicken stock
* 3-4 finely chopped onions
* 1 clove of crushed garlic
* 1 bayleaf
* salt and pepper.

How:

* gently cook the chicken in the butter until firm, but not brown.
* dust the chicken with flour and continue to cook and allow to become golden.
* add the wine, stock, onions, garlic, bayleaf and salt and pepper.
* cover and simmer for about 1 hour
* then serve :)

Traditional Chicken Soup Recipe (jewish)

What:

Chicken (kosher)
Celery, cut into 2 inch pieces
Carrots, chunked
Parsnip, chunked
Bundle fresh parsley
Onion (med. size)
2 packets (broth) to taste

How:

In 4 quart pot, add all ingredients. Fill pot 1/2 to 3/4 full. Bring to boil. Let simmer 3 to 4 hours.

And ready to serve :) You can also add fine noodles or matza ball in the soup. 

Full English Breakfast Recipe (england)

Ingredients

Per person, allow:

• 
  
  2 sausages
• 
  
  2-3 rashers of bacon
• 
  
  2 flat mushrooms
• 
  
  1-2 ripe tomatoes
• 
  
  1 thick slice of black pudding
• 
  
  2 large egg
• 
  
  1 slice of bread

How:

1. Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
2. Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
3. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
4. For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
5. For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
6. For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
7. For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.
8. For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
9. Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.

Enjoy eating :)

Rigatoni ala Bisoy Recipe (italian)

 

Ingredients:

 

1 pound Rigatoni pasta
1/2 pound Boneless, skinless chicken breasts, diced
1/2 cup asparagus, diced
1 cup mushrooms, diced
1 shallot, sliced
two cup béchamel sauce,
2 garlic cloves,
salt and pepper
grated parmesan or romano cheese
butter and extra virgin olive oil

Instructions:

Cook the rigatonis as per package instructions.
Prepare Béchamel sauce; (you can see at the bottom page )
In a large skillet, cook the diced chicken thoroughly, in olive oil.
Add pepper; reserve the chicken dice.
In same skillet, add a bit of oil and butter cook the mushrooms;
when mushrooms are almost done, mix in the chopped shallot, the asparagus and pressed in garlic
Cook until the asparagus is tender;
add in the reserved chicken, the béchamel sauce, the rigatonis.

Bechamel Sauce (easy):

Ingredients:

2 tbsp (30 mL) regular butter
2 tbsp (15 g) white flour
1 cup (250 mL) milk
1/2 teaspoon Nutmeg
Salt and freshly ground pepper, to taste

Instructions:

1.Place the butter in a microwave-safe bowl and cook for about 20 seconds on High, until melted.
2.Add the white flour and stir.
3.Cook on High for 30 seconds and add the milk all at once. Mix well.
4.Season with a bit of nutmeg, salt and pepper. Cook for another 3 minutes on High. Mix until smooth.

Penne Arrabiata Recipe (italian)

Ingredients:

1/4 cup olive oil
2 cloves garlic, chopped
1/2 cup habanero (or jalapeno), stemmed, seeds removed, and chopped
1/2 teaspoon crushed red pepper flakes
1 onion, diced
1/2 cup red wine
1-28 ounce can of tomatoes
1 teaspoon dried oregano
2 teaspoons basil, salt
1 pound (500g) penne or spaghetti
handful of grated Parmesan (Parmigiano Reggiano if available)

Instructions:

Pour the olive oil into large skillet set over medium-high heat.
Add the garlic and cook for about 1 minute.
Add the onion, peppers (habanero or jalapeno), and red pepper flakes and cook until the onion begins to brown, about 5 minutes.
Deglaze the pan with the wine. Scrape the bottom to loosen any bits.
Then pour in the can of tomatoes. Add the oregano, basil, and season with salt, as preferred.
Break up the tomatoes with a wooden spoon. Bring to a boil and then reduce to a simmer and cook for 20 minutes.
Meanwhile, bring a large pot of water to a boil. With ten minutes or so left for the arrabiata sauce to cook,
add the penne (or desired pasta) and cook as directions on the package, or as preferred.
Drain the pasta, toss the pasta with the sauce.
Add some water if arrabiata sauce is too dry. Mix until well combined. Add a sprinkling of the cheese and season with salt and pepper.

Enjoy Eating :)

Kaldereta Recipe (filipino)

 

 
Ingredients:

• 3 - 4 lbs meat, cut into 2 inch pieces (goat meat are usually sold in African stores; if you can't find goat meat, substitute with punta y pecho (beef brisket) or chicken.
• Marinade
  
  • 3/4 cup vinegar
  • 1 head garlic, crushed
  • salt and pepper to taste
• 2 tbsp cooking oil (I prefer olive oil)
• 1 cup water
• 1/4 cup sherry (optional)
• 1.2 cup olive oil
• 1/4 cup sliced onion
• 1 pc red bell pepper, cut into strips
• 1/2 cup green peas
• 1 small bay leaf
• 1 tsp white pepper
• 1/2 cup tomato sauce
• 1 slice goat liver (about 5 inches square and 1/2 inch thick) - can be substituted with 1 pc chicken liver or beef liver
• 6 cloves garlic, crushed
• 1 cup green olives
• 1 cup potatoes, cubed
• 1 tsp sugar
• hot sauce to taste

How:

• Prepare meat by marinading it in vinegar, garlic and salt and pepper.
• When marinaded meat is ready, fry potatoes in olive oil, set aside.
• Fry meat until brown in both sides. Add water, sherry and onions and simmer until tender. Add olive oil and bay leaf, white pepper, red pepper and garlic. Then add tomato sauce and more water. Simmer until the vegetables are tender.
• Meanwhile, brown the liver and then pound to a paste. Add water and then add to the meat.
• Season with sugar and hot sauce, then add the olives and the green peas just before removing from heat.

Chicken may also be used instead of goat or beef. If this is too much hassle, there is actually a short cut. Just purchase Calderata Sauce Mix from any Filipino/Asian store. It will save you much time doing the sauce and is just as authentic, even more authentic because there is rice flour and also atsuete in the sauce mix. I remember that our cook used to include these two ingredients when he prepared caldereta (or bakareta when kanding is not available) during fiesta or graduation festivities.
Serve with rice. Delicious!

Paelya or Paella Recipe (filipino/spanish)

Ingredients:

8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups medium grain rice
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

1 pound shelled & cleaned shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup oil
1/2 cup white wine

1/2 pound fresh mussels and/or clams
2 cans artichoke hearts, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
8 lobster claws or crab claws

2 lemons, quartered

How:
 
In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop.
Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice.
Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn). Serve with lemon sections

Sizzling Sisig Recipe (filipino)

Sizzling Sisig is one of the most loved companion for beer. It is said to have originated from Angeles City in Pampanga. This hot and crunchy mixture of pig’s ears, snout, brain and other innards is a staple pulutan favorite. Sisig is served in an sizzling plate and topped with a raw egg. This Pinoy food can be eaten with a steaming plate of rice or by itself. There are other alternative of sisig available such as mixture of pork, tuna, chicken, bangus and tofu. Here is our tested pork sizzling sisig recipe.

Ingredients:
½ kilo of pork cheeks
½ kilo of pork or beef tongue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper

For the marinade seasoning:
1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Salt

Directions:
1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig.  Top with chopped onion leaves.
10. Serve hot.

Mungo or Mung Bean Soup Recipe (filipino)

What:

1 cup munggo, washed
1/4 kilo pork belly, cut into small pieces
5 cups water
1 head garlic, minced
1 small onion, minced
4 pieces tomatoes, sliced
1 cup malunggay leaves
1 Knorr pork cube
1/2 teaspoon black pepper
2 tablespoon cooking oil

How:

1. In a casserole, put water, munggo, and Knorr pork cube.
2. Bring to a boil and simmer for 40 minutes or until the munggo is cooked.
3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes.
4. Add the pork and saute until lightly browned.
5. Add in the munggo and stock.
6. Season with pepper and add the malunggay leaves.
7. Have it as a soup or with plain rice.

Note:

You can also add coconut milk after no. 5 to make it creamy :) enjoy eating!!!!

Menudo Recipe (filipino)

You need:
2 cups pork loin, cubed
1 cup pork liver, diced
1/2 cup potatoes, diced
1/4 cup chickpeas (garbanzo beans)
1/2 cup green and red bell peppers, diced
2 tbsp lard
1/2 tsp garlic, minced
1/2 white onions, chopped
1/2 cup red tomatoes, chopped
1/2 cup tomato sauce
salt, pepper and paprika to taste

How:

1. Saute the minced garlic in lard until lightly brown.
2. Add in the chopped onions.
3. After about two minutes, add the chopped tomatoes and saute for about 3 minutes.
4. Add the pork cubes, seasonings and tomato sauce.
5. Cover tightly and simmer until the pork is half-cooked.

6. Add the diced potatoes and liver. Cook until the potatoes are done.
7. If the mixture is drying out, add water.

8. The chickpeas should have been cooked beforehand. If you're using canned chickpeas, there's no need to further cook them. Add the chickpeas and the bell peppers to the menudo stew a few minutes before serving.

Bulalo Recipe (filipino)

 

Bulalo Ingredients:

1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 onion; sliced
1 clove garlic; crushed
2 corns; cut in halves
1 tablespoon peppercorns
Salt to taste
Fish sauce
1 lemon or 5 kalakamsi
Soy sauce

Bulalo Cooking Instructions:

Fry potatoes in 3 minutes. Set aside
In a stock pot, simmer the beef shank or oxtail with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more hot water if necessary. When beef is fork tender, add the corn, potato, and peppercorns. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.
Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice.
Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender, if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank or oxtail. When tender, add the necessary ingredients.

Igado Recipe (filipino)

Igado Ingredients:

1 kilo combination of the following:

• Pork’s liver; cut in slices
• pork’s kidney; cut in slices
• pork’s heart; cut in slices

1 tablespoon garlic; minced
1 medium onion; chopped
1 segment ginger; cut in stripes
1 small can green peas (gisantes)
2 small carrots; cut in slices
1 bell pepper; cut in slices
1 cup vinegar
Soy sauce
Salt and pepper
Cooking oil

Igado Cooking Instructions:

In a bowl, marinate liver in vinegar. Set aside.
Saute garlic, ginger, and onion in oil. Add pork’s heart and kidney and spice with salt and pepper. Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften). Add the liver and continue sauteing for another 5 minutes. Add soy sauce to season and continue cooking until sauce thickens. Add the carrots fist and when tender, drop the bell pepper and peas. Cook until vegetables are done.

Enjoy eating :)

Tinolang Manok or Chicken Ginger Soup Recipe (filipino)

Ingredients :
3/4 chicken wings and legs, cut in servings pieces
1/2 head of garlic
1 thumb-sized pc. of ginger
1 onion, sliced
3 chayotes
1 c. of sili leaves
salt or patis (fermented fish sauce)
pepper
1 tbsp. of cooking oil
5 c. of water

How to :

Crush garlic and discard skin. Peel ginger and slice thinly.
In a medium saucepan, heat oil over medium heat. Over high heat, saute garlic and ginger until fragrant, about 1 minute. Add onion slices and cook until limp. Add chicken and
cook, continue stirring until chicken turns white. Season with salt or patis and pepper. Pour in the water and bring to a boil. Lower heat, cover and simmer for 30 minutes.
Meanwhile, remove skin of chayote with a sharp knife or a vegetable peeler. Cut in half lengthwise and remove the white core with a knife. Cut into wedges.
About 15 minutes before the chicken is fully cooked, increase heat to high and add the chayote wedges. Adjust seasoning. Bring to a boil, cover and simmer until chayote is cooked.
Turn off heat, place the sili leaves on top and cover for 5 minutes. Serve hot.

Kare-Kare or Ox Tail w/ Peanut Sauce Recipe (filipino)

Ingredients:
Ox Tail
2 lbs ox tail
1 lb beef round or short ribs
Sea salt
2 large onions
2 medium carrots
1 stick celery
8 cups water
Sauce and Vegetables
2 ½ cups whole peanuts
1/3 cup Jasmine rice
2 onions
4 tbsp annatto oil (please see note)
2 Japanese eggplants
¼ bundle string beans
1 piece of banana bud/heart
6 calamansi
To Serve
2 garlic cloves
1 shallot
1/3 cup bagoong (fermented shrimp paste)
Method:
To cook the meat, heat a large Dutch oven or deep frying pan over medium-high heat. Then season the meat on all sides with salt. Add the oil to the pan and brown the meat. While the meat is browning, peel and roughly chop the onions, carrots and celery. When the meat has browned on both sides, transfer to a plate and set aside. Add the onions, carrots and celery. Sprinkle with a bit of salt and brown. Once golden, add the seared beef back to the pan. Cover the ingredients with water or just enough to cover the meat. Bring the mixture to a simmer. Lower the heat, cover and cook for about 3 to 5 hours or until the meat are fork tender.
At this point, I scoop out the meat and transfer them into a plate, then strain out the other ingredients. I cool down the stock and place them (stock and meat) in the fridge, covered, before proceeding with the recipe the following day.
To prepare the other ingredients, first remove the fat from the surface of the beef stock and bring to a gentle simmer. Next, toast the peanuts in a large pan, stirring occasionally until light golden brown. Allow the nuts to cool down and process them in a food processor until finely ground. Transfer to a bowl. Next, grind the raw rice in a spice grinder and toast the in a pan until lightly golden brown. Transfer to a bowl with the ground nuts. Add enough of the hot stock to form a paste and set aside.
To prepare the vegetables, peel and chop the onion, slice the eggplants into 1-inch thick, on a bias, cut the string beans into 2-inch pieces and cut the banana bud half lengthwise, then into 1-inch pieces crosswise. Soak the cut banana heart in water with a little vinegar. Then, juice the calamansi.
To prepare the bagoong, peel and thinly slice the garlic and the shallots. Heat oil in pan over low heat and add the sliced garlic and shallots, and cook until soft. Add the bagoong and cook until the mixture is fragrant. Remove from the heat, transfer to a bowl and set aside.
To cook the Kare Kare, heat oil in a large heavy bottomed pan and sweat the onions, followed by the salt. Cook until the onions are soft. Add 5 cups of the simmering stock and peanut mixture, stirring with a whisk until combined. Then add the beef and let it simmer for 15 minutes until tender. Stir the mixture occasionally. Next, add the eggplant, string beans, banana heart and cook until the vegetables are tender. Add more water if the mixture is too thick. Add the calamansi juice, then season with salt to  taste. Allow to simmer for another 2 minutes and take it off the heat.
To serve the Kare Kare, ladle the dish into a bowl and serve with plain steamed rice and bagoong.

Sinigang na Baboy Recipe (filipino)

 

(Sour Soup Pork)

500 gm boney pork
3-4 medium tomatoes - sliced
1 big onion - sliced
1 Tbsp sea salt
1-2 green chilis - pointed ends cut off [optional]
6-8 cups water
souring agent (tamarind puree, lemon and/or lime)
1 aubergine (eggplant) - sliced 1 inch thick and quartered
1 bunch long string beans (sitaw) [optional] - cut into 2 inch pieces
2 taro roots (gabi) - peeled and quartered
spinach leaves or kangkong - washed and plucked from stems

1. Combine tomatoes, onion, and sea salt in a big pot. Mix and mash them a little bit with your fingers. Add chilis (optional) and pork.
2. Pour just enough water to cover them and bring to boil. Cook for about 3 minutes. Mash the tomatoes with a sandok (cooking spoon).
3. Pour in the rest of the water, bring to boil and simmer until pork is tender (about 1 1/4 hours).
4. Add taro, aubergine and sitaw. Bring to boil and simmer until taro is almost cooked (about 5 minutes).
5. Add the souring agent and spinach (for tamarind puree I use about 1/2 cup of it plus a squeeze of lemon/lime). Cook for 1-2 minutes. Taste soup and adjust seasonings accordingly. Serve.

Pork Adobo Recipe (filipino)

Ingridients:

• 1 lb. pork picnic or side bacon belly (cut into bite-sized cubes) 
• * 1 cup white vinegar
• * 1 head garlic (finely chopped)
• * 3 pcs. laurel (bay leaves)
• * 1/2 cup soysauce 
• * 1 cup water 
• * 1 teaspoon peppercorn 
• * 3 tablespoons oil

How to make it

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• In a deep skillet, brown pork in oil.
• Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water.
• Bring to a boil, lower the fire and cook uncovered for 10 minutes.
• When it gets too dry just add 1/2 cup of water.
• Cover and let simmer until pork becomes tender.
• In another pan, cook remaining garlic until golden-brown.

Ready now to serve :)

• Add pork and pour the rest of the adobo sauce.