Food Recipe Notebook

INGREDIENTS : ½ kilo longganisa 8 pcs red chili pepper 2 cups coconut milk 1 cup water 10 cloves garlic grated 5 tbsp cooking oil Salt and ground pepper to taste HOW TO COOK: 1. Prepare the raw longganisa. Make a lengthwise slit on each longganisa. In a pan, boil the longganisa for 5 to 10 minutes. Add the cooking oil and continue cooking the longganisa until it turns to lightly brown. Remove the longganisa. Set aside. 2. In the same pan, reheat the combination of water and cooking oil from the cooked longganisa. Add the garlic. Put in the coconut milk and let it boil until it becomes creamy. Add the cooked longganisa and red chili pepper. Put in salt and pepper.  3. Simmer for 3 to 5 minutes or more to bring the spicy creamy taste. Best serve with steamed rice. Source: Jean's Recipes

INGREDIENTS: 1 kg pork, sliced into cubes 1 cup tomato sauce 1-2 cups water1-2 tbsp. oil 1 can sliced pineapple cut into 48-10 pcs. hotdog (4 sliced into strips, 4 sliced diagonally) 6 boiled eggs sliced into 2 10 eggs 1 1/2 bell pepper (red & green) sliced into strips 1 medium size onion, sliced 4 cloves garlic 1 1/2 tbsp. oyster sauce salt & pepper to taste HOW TO COOK: 1. In a heated pan, place the pork without oil. Cook it till the pork juice comes out. Continue to cook till it dries up Add the oil and continue to fry till golden brown. Add the garlic and continue to sauté. 2. Add the onion and continue sautéing till the pork and onion is tender. Then add the tomato sauce. Bring it to boil. Then add the water and simmer it for 10 min. 3. Add the hotdog sliced diagonally and the bell pepper. Continue to simmer till the pork is tender and the sauce dries up. Once cooked, let it cool down and set aside. 4. Prepare the llanera

INGREDIENTS: For the flan: 4 egg yolks 1 can sweetened condensed milk (395g) 2 tsps lemon/calamansi juice or 1 tsp lemon extract For the puto: 2 cups self-raising flour 1 1/2 tsps baking powder* 2/3 cup white granulated sugar ½ tsp salt 4 eggwhites (about 2/3 cup) 1¼ cups water a few drops of yellow liquid food colouring (optional) HOW TO MAKE: 1. Make the flan first. In a small bowl, mix together the eggyolks and condensed milk. Add in the lemon juice or extract. Tip: Get yourself these inexpensive plastic sauce dispensers. It makes filling up the moulds so much easier and cleaner.Use one for the flan mixture and one for the puto mixture. 2. Heat water in bottom pan of steamer until water boils rapidly. Wrap steamer cover with a towel. 3. Grease puto moulds then squirt the flan mixture into each mould, filling each about 1/3 full. 4. Steam flan on LOW heat for about 5-7 minutes. At this point, the flan would not be fully set but sh

INGREDIENTS: 1 tablespoon canola or vegetable oil 1 shallot or small onion, finely chopped 2 garlic cloves, peeled and minced 1 cup barbecue sauce (store bought or homemade) 1/2 cup apple cider vinegar 1 bay leaf 1 chipotle pepper in adobo (just the pepper, not the adobo) 4 boneless, skinless chicken breasts Buns for serving HOW TO COOK: 1. Heat a large, heavy bottomed pot over medium heat. Add the oil, and when the oil is hot, add the shallot and garlic. Cook for about 2 minutes, until tender and just beginning to brown. 2. Add the barbecue sauce, vinegar, bay leaf, and chipotle pepper and whisk together. Then add the chicken and enough water to just cover the chicken. Bring to boil, then reduce the heat to simmer, cover the pot, and cook until the chicken is cooked through, about 20-25 minutes. 3. When the chicken is done, remove it from the pot and allow it to rest for about 5 minutes. 4. Meanwhile, bring the sauce back to a boil and allo

INGREDIENTS: 1 sheet frozen puff pastry, thawed (overnight in the refrigerator) Flour, for dusting 1/4 cup semi-sweet chocolate chips 1 large egg, beaten Sugar, for sprinkling HOW TO BAKE: 1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. 2. Dust work surface with flour and lay out one sheet of puff pastry, vertically. Cut the puff pastry in half, width-wise. Using a kitchen ruler, make indentations on both the base and the top of the puff pastry at two inch intervals. Using these indentations as guides, cut the puff pastry into 8 long triangles (each one will have a two inch base). Repeat with the second sheet of pastry. * 3. Place several chocolate chips just above the base of each triangle. Fold the base of the pastry over the chocolate chips and continue to roll it into a crescent roll. Repeat with remaining pastry and chocolate. 4. Place croissants on baking sheet, seam-side down, and place the pan in the r

INGREDIENTS: 1 cup Basmati long grain rice (about 200 gms) 2 tbsp oil- Any non-pungent oil 2 spring onions (finely sliced) ¼ teaspoon saffron strands 1-2 bay leaves 1 cup broccoli florets, small 1 ½ cup vegetable stock – Or as required Salt- as required HOW TO COOK: 1. Heat the oil in a large frying pan and add bay leaves and spring onions, fry until softened. Add the rice and saffron, toss well in the oil and let it sauté at low flame for about 2 minutes. 2. Add the water and broccoli, bring to the boil and cover with lid. Reduce the heat to a low simmer and cook for 10-12 minutes. 3. Remove from the heat and allow to stand for 5 minutes before serving. Source: The Veggie Indian

INGREDIENTS: 1 kilo alimasag, green crab, about 4 pieces, steamed 2 cups labong, bamboo shoots, sliced, pre-cooked, drained 1 bunch talbos ng sitaw, string beans tops, trimmed 2-3 thumb size ginger, skinned, cut into strips 1 large size onion, peeled, chopped 1/2 head garlic, peeled, crushed, chopped 3 cups pure coconut milk 1-2 pieces siling haba, long green chili, trimmed, chopped 2 tbsp. fish sauce cooking oil salt HOW TO COOK: 1. Remove belly flap of each crab wash and drain. Cut each crabs at mid-section in half set aside. 2. In a large pot sauté garlic, ginger and onion until fragrant. Add 2 cups of the pure coconut milk and 1/2 cup of water bring it to a boil and simmer for 2 to 3 minutes, stirring occasionally. Add in the bamboo shoots and simmer for 8 to 10 minutes or until the liquid is reduced to about half, stirring occasionally. Add in the remaining coconut milk, crabs, green chili, string bean tops and fish sauce. 3. Cover th

INGREDIENTS: 1 medium size daikon (around 1 lb), peeled and sliced crossways thinly 2 tablespoons olive oil 1 shallot, chopped ½ lb lean ground pork 1 tablespoon fish sauce or 1 teaspoon salt ½ cup water ½ cup white vinegar Freshly ground pepper HOW TO COOK: 1. In a skillet, heat oil over medium heat. Add shallot and sauté for 1-2 minutes or until soft and fragrant. 2. Add pork; sauté until no longer pink, 3-4 minutes. Add fish sauce or salt and stir to combine. 3. Stir in daikon, cover and cook for 5 minutes. Without stirring, add water and vinegar; let simmer for another 3 minutes or until daikons are tender. 4. Adjust seasonings by adding fish sauce or salt and freshly ground pepper. 5. Serve with steamed rice. Source: Salu-Salo

INGREDEINTS: 1 pound medium shrimp, peeled, deveined 1 teaspoon salt, plus additional as needed 2 teaspoons dried crushed red pepper flakes 2 teaspoons Old Bay Garlic and Herb Seasoning 3 tablespoons olive oil, divided 1 large onion, sliced 1 (14½-ounce) can diced tomatoes 1 teaspoon sugar 1 cup dry white wine 3 garlic cloves, chopped ¼ teaspoon dried oregano flakes 3 tablespoons chopped parsley HOW TO COOK: 1. Toss shrimp in a medium bowl with 1 teaspoon salt, red pepper flakes and Old Bay Seasoning. 2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. 3. Add shrimp and sauté for a minute, toss and continue cooking until just cooked through, about 1-2 minutes. 4. Transfer shrimp to a large plate, set aside. 5. Add remaining oil to skillet. 6. Add onion, sauté until translucent, about 5 minutes. 7. Add tomatoes with their juice, sugar, wine, garlic and oregano. 8. Simmer until sauce thickens slightly,

INGREDIENTS: 2 cups light coconut milk 2 tablespoons shrimp paste 1 onion, chopped 1 (2 inch) piece fresh ginger root, peeled and sliced 1/2 pound pork, cut into bite-sized pieces 1/2 pound peeled and deveined prawns 1 pound fresh green beans, trimmed and cut into 2-inch pieces 1 (1 pound) calabash gourd, peeled and cut into cubes 1 green chile pepper, halved lengthwise 1 cup thick coconut milk HOW TO COOK: 1. Whisk the light coconut milk and shrimp paste together in a bowl. 2. Pour into a large pot with the onion, ginger, and pork; bring the mixture to a boil for 5 minutes. 3. Add the prawns; reduce heat to medium, cover, and cook another 2 minutes. 4. Add the green beans, calabash, and green chile pepper; cover again and continue cooking until the mixture is nearly dry, about 10 minutes. 5. Stir the thick coconut milk into the mixture and continue cooking until nearly all the moisture is absorbed, about 5 minutes. 6.

INGREDIENTS: 2/3 cup rice flour 2 eggs 1 cup sugar 1 teaspoon vanilla 2 ounces chocolate 1/3 cup butter 1/2 teaspoon salt 1/2 teaspoon baking powder HOW TO BAKE: 1. Melt the chocolate and butter then leave to cool. 2. Meanwhile beat the eggs then add the sugar, vanilla and cooled chocolate mixture. 3. Add the flour and baking powder and mix well. 4. Put in greased brownie pan (around 8 inches square). 5. Cook for 30-35 minutes at Gas 4,180c. 6. Allow to cool a little in the pan then cut into squares. 7. If you don't have chocolate you can substitute for 6 tablespoons of cocoa and 2 tablespoons of butter. Source: Food

INGREDIENTS: 2 cups plus 6 tablespoons all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 3 cups fresh blueberries 1/2 cup sour cream 1/2 cup whole milk 2 teaspoons vanilla extract 3/4 teaspoon pure lemon extract 1 teaspoon lemon zest 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups white sugar 4 large eggs HOW TO BAKE: 1. Preheat oven to 350°F. Prepare muffin tin with cupcake papers. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside. 2. Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir unti

INGREDIENTS: 2 lbs skinned chicken thighs or any chicken pieces of your choice 3 tablespoons soy sauce Juice of 1 lemon 2 tablespoons olive oil 2 cloves garlic, chopped 1 onion, chopped 1 ½ cup chicken broth 2 pieces Chinese style sausage, sliced into ¼ inch pieces 1 carrot, cubed 1 large or 2 medium potatoes, cubed 2 medium red bell peppers, cubed 1 cup sliced fresh mushrooms 1 can Vienna sausage, drained and sliced into ¼ inch pieces ½ cup light sour cream Salt and pepper to taste HOW TO COOK: 1. Marinate chicken in soy sauce and lemon juice. Let stand for 15 minutes. Drain and set aside. 2. Heat oil in heavy pan over medium high heat. Add the garlic and onion. Saute until onion is soft. Add the chicken pieces and sauté for 5 minutes or until meat is no longer pink. 3. Add broth and bring to a boil. Lower heat and let simmer for 20 minutes or until meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of

INGREDIENTS: 20 ounce bag of shredded Hashbrowns 1 can of Cream of Chicken Soup 1 Cup Sour Cream 2 Cups Shredded Cheddar Cheese 1 Small Onion, Diced 1/2 Cup Milk 2 Teaspoons Garlic Salt 1 Teaspoon Pepper HOW TO COOK: 1. Mix together all ingredients in a large bowl 2. Pour into a greased 9 x 13 baking dish 3. Bake at 350 degrees for 45 minutes or until the top is browned and cheese melted. Source: The Taylor House

INGREDIENTS: ½ cup sugar 2½ tablespoons coarse sea salt, pulsed gently in a food processor a few dashes of freshly crushed black pepper 16 ounces salmon, cut into 4 filets, with skin olive oil HOW TO COOK: 1. Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture. 2. Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you're worried about the burnt sugar in the pan (or if there's too much oil/liquid) just drain it off or spoon it out of the pan. If there's a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat. 3. Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute e

INGREDIENTS: 900g pork belly, deboned Plenty of salt Vegetable oil Marinade: 2 tsp five-spice powder 2 cubes red fermented beancurd (optional) 1 tsp salt 1/4 tsp pepper HOW TO COOK: 1. Boil some water in a pot with 2-3 teaspoons salt, and place the pork in the boiling water, making sure it is totally submerged. Boil uncovered for 30 minutes. Remove and drain on a wire rack. Pat dry with a paper towel and leave for about 20 minutes to dry out. Score the skin vertically with a knife, about 1/2 cm apart. Make sure it cuts through to the fat, as this will allow the fat to render. 2. Rub about 1/2 tbsp of salt over the meat and skin. Combine marinade in a bowl and rub all over the meat (but not the skin). Place in the fridge uncovered for 4 hours or overnight. 3. Preheat oven to 180C. Rub a little salt over the skin. Place on a wire rack skin side up, and pour about 1-2 cups of water into the roasting pan so that it steams the meat in the oven. Place t

INGREDIENTS: 1 small (155g) can sardines in tomato sauce 1 cloves garlic, crushed and roughly chopped 2 tablespoons cooking oil 3 cups water 90g misua noodles 1 ½ teaspoon fish sauce (more if needed) ½ teaspoon ground black pepper (optional) HOW TO COOK: 1. In a medium to high heat, heat oil in a wok or pot and then add the garlic. Sauté the garlic until it turns light brown. 2. Add the sardines including the sauce and sauté for 2 minutes and then add the water. 3. Add the fish sauce and ground black pepper (if using) and then stir. 4. Add water and let it boil. Put in the misua and let it simmer about 2-3 minutes. 5. Transfer to a serving bowl. 6. Serve and enjoy. Source: My Taste

INGREDIENTS: 100 grams talbos ng kamote (sweet potato leaves), leaves picked 1 piece kamatis (native tomato) sliced into thin wedges 3 shallots (young native onions/sibuyas), peeled and sliced thinly 1/2-inch piece ginger, sliced thinly 2-3 teaspoons bagoong alamang (shrimp paste), to taste, depends on how salty/strong your bagoong is 1-2 teaspoons vinegar, to taste Freshly cracked black pepper HOW TO MAKE: 1. Steam the talbos ng kamote (leaves and soft stems only) for 3 minutes. 2. Immediately plunge into a bowl of ice water then set aside to drain in a colander. 3. Top the drained leaves with the tomato, shallots, ginger, bagoong, vinegar, and pepper. Toss lightly to just combine. 4. Taste and adjust seasoning (you can add more bagoong or vinegar if you’d like it more salty or sour). 5. Serves 2 as a side dish. Source: 80breakfasts

INGREDIENTS: 250 grams lato (seaweed) 2 native tomatoes, seeds removed and sliced into thin wedges 5 small/young native onions (like shallots), peeled and sliced thinly HOW TO MAKE: 1. Clean your lato very gently so as not to pop the bulbs. 2. Arrange on a plate with tomatoes and onions. 3. Serve with dressing (see below) on the side. Source: 80Breakfasts

INGREDIENTS: 2 1/2 cups grated coconuts 3/4 sugar (white or brown will do) 2 tbsp coconut water (or plain water) 2 tsp vanilla extract INSTRUCTIONS: 1. Mix sugar and coconut water in a pan and simmer over low flame until almost all of the sugar has dissolved. 2. Add grated coconut and vanilla extract, mix well, coating the coconut meat with the mixture. 3. Simmer over low heat for about 10-15 minutes or until syrup has caramelized and mixture can hold it's shape. 4. Remove from heat, let cool and to assemble, place about a spoonful of grated coconut into cupcake paper cups or about half an inch away from each other on wax paper. 5. Chill in the fridge and best served the day after. Source: Vanilla Housewife

INGREDIENTS: Milkfish, whole -1 medium Aluminum foil enough for wrapping the whole fish cooking thread vegetable oil for brushin Filling:  Milkfish meat from the same fish Garlic, minced - 5 cloves Onion, minced - 1 medium Raisins -2 handfuls Yellow capsicum, chopped- 1 small Ripe Tomatoes, chopped- 1 large Vegetable Oil - 1 tbsp Eggs, beaten - 2 medium Garlic Powder - 1 tsp Black Pepper Powder Iodized Salt -1/4 tsp HOW TO COOK: 1. Wash, scale, and gut, gut the fish. You should slice the fish from its back bones. Drain. 2. Gently massage the fish with your bare hands, to loosen the fish meat. 3. Break the spine of the fish at the head and the tail. 4. Scrape the fish meat from the skin. Remove the big bone. 5. Make sure that the skin and head are whole and intact. Set aside. 6. Mash the fish meat and remove all fish bones 7. Mix together the fish meat and the rest of the ingredients except for the eggs and powd

INGREDIENTS: 4 tbsp chopped garlic 6 tbsp minced sampalok (tamarind) or 1 pack sinigang mix 1 whole cow’s penis and testicles, cleaned 8 cups water 6 tbsp chopped onions 1 tbsp whole peppercorns t tbsp or 1 pack si-bot or tungkoy 1 beef bouillon cube 2 tbsp chopped spring onions patis to taste HOW TO COOK: 1. Saute garlic in some oil until golden brown. Set aside. 2. Boil the tamarind in water then mash, strain and set aside the juice. 3. Boil the cow organs in water the scrape with a knife to clean. Discard water. 4. Bring water to a boil in a large pot. 5. Add the meat and some salt. Simmer until tender. 6. Remove the meat from the broth and cut into cubes. 7. In a pan, heat oil then saute onions and cubed meat. Add broth, peppercorns, si-bot, and beef bouillon cube. Bring to a boil. 8. Add sampalok juice or sinigang mix, spring onions, and fried garlic. Season with patis. Source: Lutong Pinoy Recipe

INGREDIENTS: ½ ground beef (or pork) 1 kilo pechay, sliced into ½ inch ½ tsp ginger (optional) 5 pieces garlic, minced 1 small onion, thinly sliced 1 cup water 1 tbsp cooking oil salt and ground pepper HOW TO COOK: 1. In a pot, sauté ginger, garlic and onions until it caramelized.  2. Add ground beef and continue to sauté until the color turns to golden brown. 3. Pour in water, add salt and ground pepper according to your taste.  4. Simmer for 5 minutes. 5. Add the pechay and simmer it for a few minutes. 6. Serve while it’s still hot! Source: Choose Philippines

INGREDIENTS: 3 fried pork chop 2 tomatoes ( sliced to your desired size) 1 purple onion or you can use white onion (sliced to your desired size) 2 tablespoons calamansi or lemon juice 1 tablespoon soy sauce or according to your taste 2 tablespoons sliced spring onion salt and pepper to taste HOW TO COOK: 1. Slice the pork chop to your desired size then combine with all the ingredients and mix well. 2. Put in a serving dish with chopped chili pepper then serve with rice and enjoy. Source: Mely's Kitchen

Ingredients for 3 servings: 3 cups cooked rice 1 head broccoli ( cooked and separated) 2 tablespoons butter 4 cloves garlic (minced and toasted) 1/2 cup chopped spring onion salt and pepper to taste HOW TO COOK: 1. Heat the butter then stir in the broccoli for a minute then remove and set aside. 2. After removing the broccoli, add the rice and stir for 3 minutes, sprinkle with salt and pepper according to your taste. 3. Add the broccoli and give a good stir, sprinkle the toasted garlic and spring onion then turn off the heat. 4. Serve and enjoy. Source: Mely's Kitchen

INGREDIENTS: 1 piece Chinese cabbage ( Slice thinly) 2 tomatoes 1 can corn kernel 1 cup frozen green peas 1 medium size onion 1 lemon salt and pepper to taste HOW TO MAKE: 1. In a mixing bowl combine all the ingredients then mix well and serve. Source: Mely's Kitchen

INGREDIENTS: Crust: 1 1/2 cup powdered Graham Crackers 1/2 cup melted butter Filling: 4 seeds with flesh of Durian 1/2 cup white sugar 4 tablespoons cornstarch 2 cups Evaporated Milk 2 egg yolks 2 tablespoons butter 1 tablespoon vanilla dash of salt HOW TO MAKE: Crust: 1. Mix the powdered Graham crackers and melted butter then put in a springform baking pan and refrigerate for an hour or until hardened. Filling: 1. Remove the seeds of the durian then mash well. In a pan put all the ingredients then cook for 10 minutes or until thickens, stirring occasionally. Then let cool. To assemble: Get the refrigerated powdered Graham cracker then pour the filling and refrigerate for few hours. 2. Remove from refrigerator, un-mold then slice and serve. Source: Mely's Kitchen

INGREDIENTS: Pie Pastry Flour, 4cups Butter, 150gms Salt to taste Sugar to taste Iced cold water Vanilla Essence, 1 teaspoon Baking Powder, 1 teaspoon Fillings Eggs, 3 pcs Durian paste from fresh durian, ½ cup Brown Sugar, to taste Fresh Milk, ½ cup HOW TO COOK: 1. Mix flour and butter. 2. Then put in, vanilla essence, salt, baking powder and sugar to taste. 3. Slowly add in the iced cold water. 4. Put the dough in the fridge for around half and hour. 5. To make the durian fillings, put all the ingredients in a blender and blend them until very fine. 6. Take out the pie dough mixture from the fridge, make it flat and press it onto your pie baking tray. 7. Bake for 10 minutes in preheated oven at 200 Deg C. 8. Take out the pastry and pour the filling mixture into it. 9. Bake for another 10 minutes at 200 Deg C. Source: enterdavao.com

INGREDIENTS: 200 grams oyster mushroom, cut to pieces 200 grams button mushroom, sliced 150 grams enokitake, needle mushroom, stem trimmed 1/2 head garlic, crushed 1 small size onion, chopped 2 tbsp. cup soy sauce 2 tbsp. vinegar 2-3 stalks spring onions, chopped (optional) 1-2 pcs. bay leaf (optional) salt and pepper cooking oil HOW TO COOK: 1. In a wok, stir-fry garlic until it start to turn to golden brown, add onion and continue to stir fry until translucent. Add in pepper, bay leaf, soy sauce and vinegar. 2. Bring to boil and simmer for 1 to 2 minutes with out stirring. 3. Add in the button mushroom and stir cook for 2 to 3 minutes. 4. Add in the oyster mushroom and continue to stir cook for 1 to 2 minutes. 5. Now add in the needle mushroom, spring onion and season with salt and pepper to taste, stir cook for a minute. . 6. Serve hot. Source: Overseas Pinoy Cooking

INGREDEINTS: 100g butter 1 lemon, juiced 225g plain flour 125g chicken breast 125g prawns, peeled 2 tbsp olive oil 1 onion, finely chopped 3 tbsp dry sherry 3 garlic cloves, crushed 1 tbsp tomato purée 1 tsp cayenne pepper 1 tbsp fresh flat-leaf parsley, finely chopped 250ml sunflower oil 1 pinch salt 1 pinch black pepper HOW TO COOK: 1. Melt the butter in a small pan, then add the lemon juice and 100ml (3 1 / 2 fl oz) water. Add the flour and salt, and stir well to make a paste. Knead well on a floured work surface and put in the refrigerator. 2. Meanwhile, mince the chicken and the prawns separately in a food processor. Heat the oil in a frying pan, add the onion, and cook over a medium heat for 5 minutes. 3. Add the chicken and cook for a further 5 minutes, stirring occasionally. Add the sherry, garlic, prawns, tomato purée, cayenne, and parsley, and season well with salt and black pepper. Mix well and cook for 10 minutes, then allow to cool for 5 minutes

INGREDEINTS: 4 Alimango (mud crabs) 1/4 cup olive oil or ordinary cooking oil 1 whole garlic, the cloves must be peeled and crushed 1 1/2 cups of water 1/3 cup calamansi juice or lemon juice Salt Freshly grind Pepper 1/2 cup fish sauce HOW TO COOK: 1. Clean crabs thoroughly 2. Cut the Alimango (Mud crabs) into half, then remove the yellow mud crab fat and set aside. 3. Marinate fat in calamansi juice and fish sauce. 4. With Oil in a frying pan or Wok, Saute garlic for about 1 minute. 5. Add the Alimango (Mud crabs) and stir until almost reddish in color. 6. Blend the reserved yellow mud crab fat with calamansi juice and water until smooth. 7. Pour into the frying pan or wok and season with pepper. 8. For about 10 to 15 minutes simmer over medium heat until crabs are fully cooked, 9. Serve Hot with Rice Source: Filipino Recipes Portal

INGREDIENTS: 3 cloves garlic, chopped 1 medium onion, thinly sliced 2 medium tomatoes, chopped 100g ground pork 1 large sayote, sliced 2 cups water salt or fish sauce HOW TO COOK: 1. Saute garlic, onion and tomatoes. 2. Add in pork and saute until cooked. 3. Add sayote and stir-fry for 3 minutes. 4. Pour in water and simmer for about 5 minutes or until sayote is tender. 5. Season with salt or fish sauce to taste. 6. Serve hot. Source: Magluto.com- Filipino Dishes & Recipes

INGREDIENTS: 12 cups water 10 unripe tamarind pods, shelled (or 2 tbsp. tamarind concentrate or 1 packet sinigang powder) 1 lb. fresh shrimp, heads and shells on 5 cloves garlic, crushed one 2-in (5-cm) piece ginger, peeled and sliced 1/4 lb. radish, chopped 1/4 lb. taro root (or potato), peeled and cubed 1/4 lb. okra, trimmed and sliced diagonally 1 tomato, sliced 1/2 lb. Chinese (Napa) cabbage, chopped (or bok choy or spinach) 1 tsp. salt 5 tbsp. fish sauce (plus extra for dipping, if desired) HOW TO COOK: 1. Boil the shelled tamarind in a saucepan with 4 cups of the water for about 20 minutes, or until soft. The tamarind has to be submerged. 2. Add more water if necessary. Use fine-mesh strainer to strain the mixture into a bowl. 3. Mashing the pulp with the back of a spoon to force it through the strainer. Discard the pulp and seeds. Set aside the tamarind liquid. 4. Pour the remaining 8 cups of water into a stockpot and bring to

INGREDIENTS: 1/2 pound ground beef, pork, or a mix of the two 1 onion 1 carrot 1 tablespoon oil 1 clove garlic 1 cup chicken broth 1 tablespoon curry 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon pepper 3 cups cooked rice 1 tablespoon butter 1 cup mozzarella cheese 2 tablespoons parsley HOW TO COOK: 1. Preheat your oven on the broiling setting.  2. Prep your veggies by chopping the onion into a small dice and the carrot into thin slices. 3. Place a large skillet on the stove over medium high heat.  4. Add the oil to the pan, then add the garlic and onion. Cook for 5 minutes, stirring occasionally, until the onion starts to brown. 5. Add the meat to the pan and cook, stirring occasionally, until the meat has browned. Drain any excess fat from the pan, then return to the stove. 6. Add the carrot, chicken broth, curry, ketchup, salt, pepper, and Worchestershire sauce to the pan. Cook for

INGREDIENTS: 1/4 cup butter or margarine, softened (not melted) 1 cup flour or rice flour 1 teaspoonful of baking powder 5 rounded tablespoonfuls of sugar 3/4 cup of milk 4 egg whites slices of any quick melt cheese (or slices of salted eggs or kesong puti) HOW TO COOK: 1. Sift together flour and baking powder in a bowl. 2. In a separate bowl, cream the butter (or margarine) with three tablespoonfuls of sugar. 3. Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add. 4. Beat the egg whites until stiff. 5. When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar. 6. Continue beating until stiff peaks form. 7. Fold the egg whites into the flour-milk mixture. 8. Add pandan leaves or pandan flavoring other flavors you choose. 9. Fill the puto molds or muffin pans until about 3/4 full. 10. Top with cheese slices. Steam the puto for about 20 minutes. 11. Pl

INGREDIENTS: 1 kilo pork liempo; cut in serving pieces 1/2 cup shrimp bagoong 4 cloves garlic; minced 1 small onion; chopped 1 medium tomato; sliced in 8 pcs. 1 teaspoon Philippine bird's eye pepper (siling labuyo) 5 tablespoon vinegar 1/2 tablespoon sugar 1 eggplant; cut in slices HOW TO COOK: 1. Boil pork until tender and cut into cubes. Set aside. 2. Sauté garlic, onion, and tomato. 3. Add pork and shrimp bagoong. 4. Stir fry for few minutes until pork starts to render fat and edges turn to brown. 5. Add vinegar and siling labuyo. Simmer for 5 minutes. 6. Season with sugar and drop the eggplant. 7. Continue cooking in low fire until the eggplant is done. Serve hot! Source: My Filipino Recipes