Pork Sinigang

ALL YOU NEED:

2 lbs pork belly(cut into cubes)

1 bunch of kangkong or (spinach)

1 egg plant cut diagonally

4 pieces taro(gabi)

2 pieces whole chili (siling haba)

2 small tomato diced

1 medium onion sliced

1 bunch string beans

1 pack sinigang mix

1 piece radish

salt to taste

1 1/2 quarts of water

DIRECTIONS:

Boil the pork together with the,gabi,tomatoes and salt,cover and let it simmer.When pork is tender add onion,radish and let it simmer again for 10 minutes more.Add eggplant and  put in the sinigang mix wait for another 5 minutes and add string beans and siling haba.Finally turn off the fire add the spinach or kangkong it will be cooked from its own heat.Happy Eating!!!!

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Fish Inihaw(Broiled Fish)

ALL YOU NEED:

1/2 kg (1 med.)"Milk Fish)
1/2 cup chopped onions
1 stalk green onions,cut up
1/2 cup chopped tomatoes
2 Tbsp"calamansi"or lemon juice
salt and pepper to taste banana leaves or aluminum foil for wrapping


INSTRUCTIONS TO COOK:

            Clean whole fish.Slit stomach and rub fish with salt,lemon juice,and pepper inside and out.Fill in stomach with onions,chopped tomatoes and green onions.Wrap in wilted banana leaves or you can use aluminum foil.Broil over charcoal or in the oven until half done;remove wrapping and broil some more until skin is lightly brown(or slightly burnt)if desired when using charcoal.

                                                      ENJOY!!!

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Chicken Chop Suey Special

ALL YOU NEED:

• 1/4 Kg pork slices
• 1 cup ham slices
• 1/2 cup lard
• 1 cup diced red and green bell peppers 
• 1/4 kg pork slices
•  1/4 cup soy sauce salt and pepper to taste
• 2 Tbsp "camote"powder or cornstarch dissolved in 1/4 cup water
• 1/2 cup sliced,dried mushrooms (soaked in water)
• 1/2 cup water chestnuts,sliced
• 1/2 cup carrots coins
• 1 cup cauliflower
• 1 cup shredded Chinese cabbage
• 1/2 cup green onions,cut 5 cm long

PROCEDURES:

      Fry chicken and pork slices in hot lard.Add onions,ham,mush rooms and celery.Pan fry a few minutes;then add soy sauce,chestnuts,cauliflower and carrots.Add 1 cup stock and cook a few minutes or until cauliflower is half done.Add flour paste and simmer 5 minutes.A few minutes before serving,add shredded cabbage and cut geen onions.Add more soy sauce and seasonings as desired.

VARIATIONS:

1. Use broccoli or  Brussels sprout instead of chinese cabbage.
2. For meatier dish,add livers and gizzard(1/5 kg).Fry gizzards along with chicken and add livers along with ham slices.
3. Omit ham slices and use 1/4kg shrimp meat (size of little finger halved lengthwise.

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Chicken Asado

ALL YOU NEED:

• 1 fryer,cut-up(3/4kg)
• 1/2 cup vinegar
• 1/2 cup chopped onions salt and pepper to taste cooking oil for deep fat-fry
• 2 Tbsp lard
• 1 tsp minced garlic
• 1/2 cup sliced onions
• 1 can tomato sauce
• 1 cup potato wedges dash of paprika

           Marinate chicken in vinegar,chopped onions,salt and pepper.After one hour,drain: deep fat-fry until all surfaces are nicely brown.Set aside.Saute in 2 Tbsp lard: minced garlic,sliced onions and tomato sauce,Add browned chicken and enough water for cooking (1 cup stock) 20 minutes.Ten minutes before serving,add potatoes.Season as desired.For a thicken sauce,mix 1 Tbsp corn-starch in 1/4 cup water before adding along with potatoes.

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Fried Rice,Chinese Style

ALL YOU NEED:

• 5 cups steamed rice(or left-over boiled rice)
• 3 eggs,well beaten
• 4 tbsp oil (peanut or corn oil)
• 1 cup finely diced ham
• 1/2 cup scallion or green onions(cut 1/2 cm or finely minced
• 1/2 cup peas canned or frozen
• 1/4 cup finely diced carrots
• 1 Tbsp soy sauce
• 1/2 tsp sugar
• Salt and pepper to taste

PROCEDURES:

   Beat eggs with salt and pepper.Cook scrambled egg slightly moist in 1 Tbsp oil.Set aside.Saute in the remaining oil;separated rice kernels,ham and carrots.Add scallions,sugar,peas and "vetsin"or accent or soy sauce.Turn over many times rice mixtures until lightly browned and ingredients well blended (5 more minutes over moderately low heat)A minute before serving,mix scrambled eggs cut in shreds or narrow strips.

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Chicken Tinola(Stewed Chicken in Ginger)

ALL YOU NEED:

• 1 Kg (2.2 lb) stewing chicken cut up
• 1Tbsp cooking oil
• 1 piece fresh ginger about the size of the thumb,chooped
• 6 cup rice water or enough water to cover meat pieces
• 1/2 tsp minced garlic(optional) salt and patis" to taste
• 1/2 cup "malunggay"or"sili"leaves(or spinach)

INSTRUCTIONS: 

• Heat oil and brown ginger lightly.Pantry chicken pieces until meat changes color.add water,salt,or"patis"to taste.
• Cover and simmer until chicken is done.Add green papaya or substitute and cook until tender.Just before serving,add "sili"or"malunggay"leaves;cook a minute only and remove from the stove or serve immediately.

VARIATIONS:

          Chayote"sayote"or upo(sponge gourd)may be used in lieu of green papaya.

         For simpler cooking,especially if chicken has its own fat,just cover the meat with enough water in deep kettle.Throw in the ginger and seasonings,bring to boil and simmer until chicken is tender.

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Fried Chicken,Filipino Style

 Fried Chicken,Filipino Style

ALL YOU NEED:

3/4 kg or 2 lb fryer,cut up

3 Tbsp soy sauce

1/2 tsp minced garlic

2 Tbsp "calamansi" or lemon juice

2 Tbsp catsup

salt and pepper to taste

cooking oil for frying

INSTRUCTIONS TO COOK:

• Marinate chicken,turning several times within an hour to distribute seasonings.
• Drain and fry to golden brown in deep fat.
• If desired,dredge with flour first or roll in powdered"biscocho"or toasted bread crumbs ,before frying.

HAPPY EATING!!!

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