Beef Mechado

 

 

   

Ingredients

•  2 red bell pepper, sliced
  1 kilo of beef cut into chunks
• 1/8 kilo of pork fat cut into strips
• 5 medium potatoes, quartered (optional: fried)
• 3 bay leaves (laurel leaves)
• salt & pepper to taste
• 2 cups beef stock or 2 bouillon cubes dissolved in water
• 1/4 -cup vinegar
• 2 cups tomato sauce or 1/2 cup tomato paste
• 1 cup soy sauce
• 4 pieces of onions, peeled and quartered
  1 medium sized carrot, sliced in 1 inch long
  
  
  

Cooking Instructions

• Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
• In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
• Add the vinegar and let boil for a minute or two
• Add the potatoes, onions, carrot, and bell pepper
• Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
• Serve while its hot

 

Pork Chop Suey

 

           

Ingredients

•  1 tablespoon of oyster sauce
• 1/2 kilo of pork, cut into thin strips
• 1 tablespoon  soy sauce
• 1 tablespoon  cornstarch
• salt and pepper, to taste

• 1 tablespoon of sugar
• 1 cup chicken broth or water
• 3 tablespoon of oyster sauce
• 2 tablespoon of  cornstarch

• 1 can slice mushroom, drained
• 1/2 cup vegetable oil
• 1 cup chopped red bell pepper
• 3 pieces of garlic, minced
• 1 pieces of onion, chopped
• 1cup baby carrots, halved
• 3 stalks celery, cut diagonally into 1 inch long
• 20 pieces snow peas, trimmed
• 1 can miniature cut cobs of corn, drained

Cooking Instructions

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve while its hot.

Rice Sticks Noodles with Vegetables

 

Ingredients

•  1 pieces of onion, sliced
• 1 tablespoon of cooking oil
• 1/2 kilo of  rice sticks noodles
• 2 pieces of garlic, minced
• wedges of lemon or calamansi, for garnish
• 1/2 kilo of pork, sliced
• 1 red bell pepper, julienne
• 2 cups chicken broth or water
• 1 cup cabbage leaves, cut into thin strips
• 1 large carrot, julienne
• patis or fish sauce, salt, pepper and soy sauce to taste

Cooking Instructions

1. Rinse the rice sticks noodles with tap water.  Drain.  Set aside.
2. Heat the oil in a large skillet.  Stir-fry pork slices until no longer pink in color.
3. Add garlic and onion.  Saute for a few minutes until soft.
4. Season with  fish sauce, salt, pepper and soy sauce to taste.
5. Add julienne carrots and red bell peppers.  Stir-fry for a few minutes.
6. Add chicken broth or water.  Correct the seasoning.
7. Heat until boiling and add the drained rice sticks noodles.
8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
9. Add a little more water or broth if you notice that is almost dry up and noodles  are not yet cooked well.  You may also add soy sauce if you find it pale and taste bland.
10. Add cabbage leaves (do not overcook) and then turn off the heat.  Mix well.
11. Serve with lemon wedges or calamansi while it is hot.

Pancit Molo

 

          

Ingredients

• 1 pack molo or siomai/wonton wrappers

Filling

•  1 egg
• 1/2 table spoon of ground pepper
• 1/2 kilo of ground pork
• 1 small turnip, chopped finely
• 1 small carrot, chopped finely
• 1/2 kilo shrimps, chopped
• 1 tablespoon of salt

Broth

• 100 grams shrimps, peeled
• 6 cups chicken broth
• 2 tablespoon of cooking oil
• 3 pieces of garlic, crushed
• salt and pepper, to taste
• 250 grams ground pork
• 100 grams sweet ham, chopped
• 1 pieces of small onion, chopped
• fried garlic, to garnish
• chopped spring onions, to garnish

Cooking Instructions

1. Mix all ingredients for the filling.  Get one molo wrapper and put a little filling in the center.  Fold the wrapper, to make the two ends meet to seal.  Repeat procedure to wrap all the fillings.  Set aside.
2. In a saucepan, heat oil.  Saute garlic and onions.  Add in the pork, ham and shrimps.  Cook for a few minutes and then add the broth.
3. Bring to a boil and then drop in the stuffed molo wrappers.  Season to taste.  Cover and let it boil again.  Reduce heat and let it simmer for a few minutes.
4. Serve hot.  Topped with spring onions and fried garlic.
5. Serve it while hot.

Pancit Palabok

 

                 

Ingredients

•  1 kilo of pancit bihon  or palabok noodles
• 1 cup mongo sprouts
• 8 cups water

Palabok Sauce

• 6 tablespoon of all-purpose flour
• 1 cup water
• 2 cups shrimp juice
• 1/4 cup atsuete seeds, soaked in
• salt and pepper,to taste

Toppings

• 1/2 cup pounded chicharon
• 1/2 cup shrimps, boiled and shelled
• 1 cup cooked pork, cut into strips
• 2 eggs hard-boiled and sliced into wedges
• 1/2 cup flaked smoked fish
• 2 pieces fried bean curd, cubed
• 1 tablespoon of fried garlic, to garnish
• lemon
• 1/2 cup finely chopped green onions, to garnish
• 1/2 kilo of shrimps

Cooking Instructions

1. Boil water in a pot.  Place mongo sprouts in a strainer and then add the noodles.  Drop strainer into boiling water.  Cook sprouts and noodles until soft.  Drain well.  Pour noodles with sprouts in a large platter.
2. Prepare palabok sauce: Strain atsuete water.  Add to shrimp juice and cook in a saucepan.  Disperse flour in water and add to the pan.  Bring to a boil and stir constantly.  Season to taste.  Remove from heat and pour over cooked noodles.
3. Top with pork and tokwa.  Sprinkle with tinapa and chicharon.  Arrange egg slices and shrimps on top.  Garnish with green onions and fried garlic.  Serve with lemon on top.

Pancit Canton

 

                

Ingredients

•  1 eggwhite
• 1/2 kilo shrimps
• 3 pieces of garlic, minced
• 2 tablesppon of cornstarch
• 2 chicken breast, deboned
• 3 tablespoon of cooking oil
• 1 onion, minced
• 3 pieces chicken liver, cooked and sliced
• patis or fish sauce, salt, pepper and soy sauce, to taste
• 1/2 cups chicken broth
• 1 head cauliflower, cut into floweretes
• 1/4 cup snow peas
• 1/3 cup leeks
• 1 small carrot, cut into rounds
• 2 tablespoon of  cornstarch, dispersed in
• 1/4 cup water
• 1 kilo of canton noodles

Cooking Instructions

1. Peel the shrimpsa and leave the tails intact.  Coat with a mixture of eggwhite and cornstarch.  Slice the chicken breast into strips and coat with cornstarch.  Set aside.
2. In large frying pan, heat oil and saute the garlic and onions.  Add in chicken meat, liver and shrimps.  Season to taste.  Stir-fry for a few minutes.
3. Pour in broth and bring to a boil.  Lower heat and let it simmer for 2 minutes.  Add in all the vegetables.  Cook until tender but still crisp.  Thicken with dispersed cornstarch.
4. Stir in canton noodles and cook until tender.
5. Serve it while hot.

Chicken Curry

 
            

Ingredients

• 3 tablespoon of curry powder
• 1 cup coconut milk or evaporated milk
• 3 potatoes, peeled, quartered and fried
• 1 kilo of  chicken, cut into pieces
• 3 pieces of garlic, minced
• 1 pieces of onion, quartered
• 1 tablespoon of fish sauce or patis
• salt and pepper
• 1 cup water
• 3 tablespoon of cooking oil
• 1 red bell pepper, cut into big squares
• 1 green bell pepper, cut into big squares
• 3 celery stalks, cut into 1 inche long

Cooking Instructions

1. fry the potatoes and set aside.
2.  fry chicken pieces and brown a little.
3. Add garlic and onion. Saute for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve it while its hot.