Beef Tapa

Ingredients

• 1/2 kilo of  Thinly sliced beef

• 1 head garlic

• 3/4 cup of Distilled white vinegar

• 1/4 cup of Sugar

• 1 tablespoon of salt

• 1 tablespoon of freshly ground pepper

Cooking Instructions 

• Marinate the meat in the ingredients for at least 12 hours, then sun dry the slices.  

• Served it fried and hot. 
  

Sweet & Sour Pork

Ingredients

• 2 Bell peppers

• 1 kilo Pork shoulder or butt

• 1/3 cup Distilled white vinegar 

• 2 Potatoes

• 2 tablespoon of all-purpose flour

• 1 Onion

• 1 Carrot

• 1 tablespoon of peanut oil

• 1 cup of water

• 2 tablespoon of soy sauce

• 1/4 tablespoon of salt

• 1  tablespoon of sugar

Cooking Instructions

• Chop the pork and vegetables into cubes, Add the oil to a medium saucepan or skillet.
• Add the meat, water, and onions and simmer for about 20 minutes, or until the meat is very tender and breaks apart easily.  
• Add potatoes, peppers,  the carrot, soy sauce, vinegar, salt and sugar. 
•  Cover and simmer for another 15 minutes to allow the vegetables time to cook and absorb the flavor.
• Add flour to the broth to make gravy.

Fried Frog

Ingredients

• Cooking oil
• 1 kilo farm frog
• Salt and pepper

Cooking Instructions

• Remove the head, feet and hands, skin and all the internal organs of the frog.  Wash and clean. Set aside.

• Spice frog with salt and pepper. Deep fry in hot cooking oil until golden brown. Serve in a platter hot.

Fried Chicken

Ingredients

• 1 kilo of chicken; cut into desired pieces

• 2 tablespoon of salt

• 1 tablespoon of ground black pepper

• Cooking oil or olive oil

• 1 egg

•  1/2 cup seasoned bread crumbs

• 2 teaspoons garlic powder
  

Cooking Instructions
 

• In a bowl , mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate bowl , mix together the milk and egg. 
• Heat the oil in  skillet . Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
• Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve it hot.

Leche Flan

 

 

 

 

 

 

Ingredients

• 15 egg yolks
  1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 2 teaspoon of vanilla extract or lemon essence

For the caramel:

• 2 cup sugar
• 1/4 cup water

 

Cooking Instructions

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
• Cover moulds individually with aluminum foil.
• Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
• Let cool then refrigerate.
• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Pork Barbeque

 

 

 

 

 

 

Ingredients

• 1 kilo pork
• 15 bamboo skewers
• 1 cup soy sauce
• 1 head garlic, minced
• 1 onion, finely chopped
• 1/2 cup of calamansi juice or lemon juice
• 1 cup of 7up, sprite or beer (optional)
• 1 teaspoon ground black pepper
• 4 tablespoons of brown or white sugar
• 1 cup of banana or tomato catsup

Cooking Instructions

• Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.
• In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
• Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
• Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
• String the pork on the skewers.
• Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

Fried Rice

 

 

 

 

 

 

 

   

Ingredients

• 6 cups of cold steamed rice
• 1 head garlic, crushed then minced
• 1 fried scrambled egg, chopped
• 1 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices
• 1/2 cup, cooking oil
• Salt to taste

Cooking Instructions

•  Heat cooking oil, on a big wok or frying pan
• Fry minced garlic until golden brown, set aside
• Add rice and continue mixing for 5 minutes
• Add the scrambled egg and meat
• Season with salt, mix well
• Serve on a big platter while hot
• Top fried rice with the fried garlic