Food Recipe Notebook

INGREDIENTS: Bibingka Batter 1 cup rice 1 cup water 1/2 cup refined sugar 2 tsp baking powder 2 tbsp melted butter 3 eggs, beaten 1 cup thick coconut milk Cooking Bibingka bibingka batter 4-5 salted eggs 1 packet white cheese grated coconut butter HOW TO COOK: 1. Soak one cup of rice in one cup of water overnight. 2. Drain water from the soaked rice. 3. Produce rice flour by grinding the rice softened by soaking, in a rice grinder. 4. If you don’t have a grinder, you can have the rice ground in the public market. 5. Any stall selling galapong will have a rice grinder. 6. Once the rice flour is ready, mix it with sugar. 7. Add baking powder, melted butter, beaten eggs and thick coconut milk to the rice flour mixture. 8. Mix the rice flour mixture thoroughly.This will serve as the bibingka batter. Cooking Bibingka 1. Put some coal in the improvised basin made of a piece of G.I. sheet or tin. 2. Make the

INGREDIENTS: 1 med. Eggplant, cut in 1" slices 1 med. Ampalaya, cut in 1" slices 6 pieces red pepper cut in 1/2" slices 6 pieces chili finger (sili) 1 cup coconut milk (first extract) 1 cup coconut milk (second extract) 4 cloves garlic minced 1 med. onion 1/2 to 3/4 kilogram pork, sliced small 1 tbsp Bagoong (alamang) or shrimp paste 2 tablespoons cooking oil salt vetsin HOW TO COOK: 1. Sauté the garlic, onion, pork, shrimp, and bagoong 2. Add second extract of coconut milk and bring to a boil 3. Simmer until pork is halfway cooked 4. Add the vegetables (including the peppers and chili fingers) 5. Add first extract of coconut milk and bring to a boil 6. Simmer until cooked 7. Add salt, vetsin to desired taste Source: Lahat Sarap

INGREDIENTS: 3 lbs /1.5 kilos pieces of Chicken (or one whole chicken, cut-up) or a combo of Chicken and Pork 1/2 cup white Vinegar 1/3 cup Water 1/3 (up to 1/2) cup Soy Sauce 1 Whole Garlic, cloves separated, crushed, but left unpeeled 2 teaspoons whole Black Peppercorns 3 Bay leaves 1 Tablespoon brown Sugar (optional) HOW TO COOK: 1. Place the meat and the rest of the ingredients in a large pan like a Dutch oven. You can also marinate the meat overnight prior to cooking. 2. Using medium heat, bring to a boil. Adjust the heat to the lowest setting and cook uncovered for 20 minutes. This helps mellow the taste of the vinegar. 3. Cover and then continue to simmer on low until the chicken (and pork) pieces are tender about 30-40 minutes. When the meat is already tender, sprinkle the brown sugar on top. Gently stir to allow sugar to be absorbed by the meat. Cover and cook for another 2-3 minutes. This will not really sweeten the adobo but just help e

INGREDIENTS: 2 pounds boneless skinless chicken breasts 1 medium yellow onion, sliced into thin strips 1 green bell pepper, sliced into thin strips 1/2 cup chicken broth 1/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 3 Tablespoons steak sauce (I used Heinz 57) 6 hoagie buns HOW TO COOK: 1. Spray inside of crock pot with non-stick spray. Lay the onion and bell pepper slices in the bottom of crock pot. Pour chicken broth over the veggies. Lay chicken breasts over the top of vegetables. Sprinkle salt, pepper, garlic powder and steak sauce over the chicken. 2. Cover with lid and cook on low heat for 6 to 7 hours OR on high heat for 3 to 4 hours (or until chicken is tender and cooked through) 3. Carefully remove chicken from crock pot and shred with two forks. Return to crock pot and stir to combine the shredded chicken and veggies. (There will be liquid in the crock pot but I leave it in to keep the chicken moist) 4. Usin

INGREDIENTS: 2 1⁄2lbs chicken legs 1 2⁄3tablespoons olive oil (to help it stop sticking to the pan) 1⁄2cup soy sauce 1 2⁄3tablespoons ketchup 3⁄4cup honey 2 -3garlic cloves, minced salt and pepper HOW TO COOK: 1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. 2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. 3. Pour over the chicken. 4. Bake in preheated oven for one hour, or until sauce is caramelized. 5. Could also use wings or pork ribs. Source: Food

INGREDIENTS: ⅓ cup honey 2 Tbsp. prepared yellow mustard ⅛ tsp ground cloves ½ tsp onion salt ¼ tsp pepper 4 boneless pork loin chops, ¾ inch thick Orange slices, if desired HOW TO COOK: 1. In a small bowl, mix honey, mustard and cloves. 2. Heat a 10 inch skillet over medium high heat. 3. Add pork chops; cook 3 minutes on each side. 4. Reduce heat to medium-low; pour honey mixture over pork chops. 5. Cover and cook 5-8 minutes or until pork is slightly pink in center.(Thermometer should read 160 degrees F.) 6. If desired, garnish with orange slices Source: Sugar N Spice Gals

INGREDIENTS: 1 cup milk 2 Tablespoons butter 1 Tablespoon sugar 2 Tbsp. flour ½ tsp. salt 2 (15 oz.) can whole corn, drained 2 eggs, well-beaten HOW TO COOK: 1. Dissolve flour in ¼ cup milk. 2. Boil ¾ cup milk with butter and sugar. 3. Pour flour mixture into the milk milk mixture after boil is reached to make a thin white sauce. 4. Remove from heat and stir in salt and drained corn. 5. Mix in eggs. 6. Pour into a 1 to 1½ quart loaf pan. 7. Bake at 400 degrees F for 30 minute for until done. Source: Chef In Training

INGREDIENTS: 1/2 pound bacon 3 extra large russet potatoes, peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses 3 green onions, sliced thin HOW TO COOK: 1. COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. 2. Set a timer for 16 minutes and check the bacon. 3. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. 4. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that. 5. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. 6. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon

INGREDIENTS: 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick Kosher salt and freshly ground black pepper, to taste 2 tablespoons unsalted butter FOR THE SWEET AND SOUR GLAZE 1/4 cup balsamic vinegar 3 tablespoons honey 2 cloves garlic minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme Pinch of crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste HOW TO COOK: 1. Preheat oven to 400 degrees F. 2. Season pork chops with salt and pepper, to taste. 3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes. 4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.* 5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over med

INGREDIENTS: 3 tbsp. butter 6 cloves minced garlic 2 chicken breasts-chopped into bite size pieces sea salt ¼-1/2 cups parm cheese 2 cups spinach HOW TO COOK: 1. Saute garlic in butter for a minute or two 2. Add chicken pieces, salt, and cook until no longer pink in the middle. 3. Make sure to stir chicken to coat with butter and garlic 4. Add parm cheese and stir until the chicken is coated. 5. Add spinach and cook until wilted 6. Serve by itself or over pasta or zoodles Source: Simply healthy Home

Serves: 25-30 pumpkin bites INGREDIENTS: For the Pumpkin Bites 1¼ cup oat flour (see notes) ¾ cup all purpose flour ¼ cup turbinado sugar (more for topping) 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon vanilla ¼ cup canned pumpkin 1 egg ½ cup maple syrup 3 tablespoons olive oil ½ cup mini chocolate chips (optional) For the Glaze 2 tablespoons butter 1¼ cups powdered sugar 1 tablespoon maple syrup 1 tablespoon milk HOW TO COOK: 1. Preheat the oven to 375 degrees. 2. Batter: In a large bowl, combine the oat flour, all purpose flour, sugar, baking powder, salt, and cinnamon. In a smaller bowl, whisk the vanilla, pumpkin, egg, maple syrup, and olive oil. Add the wet ingredients to the larger bowl with the dry ingredients - stir until just combined. Add the mini chocolate chips and stir just a few times to distribute them throughout the batter. 3. Baking: Scoop small amounts of the batter onto a baki

Cook time: 30 mins Total time: 30 mins Serves: 8 servings (about 1 cup soup + lots of tofu and toppings per serving) INGREDIENTS: 1 tablespoon oil 1 onion, chopped 3 cloves garlic, smashed 1 knob of ginger, peeled and grated 1-2 tablespoons red curry paste 1-2 tablespoons turmeric 1 teaspoon salt 2 tablespoons sugar 12 baby yukon potatoes 2 14-ounce cans coconut milk 3 cups vegetable broth 24 ounces extra firm tofu anything you have for fresh veggie toppings! see notes HOW TO COOK: 1. PREP: Start smushing the tofu in that nifty TOFU PRESS. It's amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.) 2. SIMMER SOUP: Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don't let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes,

INGREDIENTS: For the Enchiladas 1 cup uncooked quinoa, rinsed 1½ cups chicken or vegetable broth 1 lb. boneless skinless chicken breasts 1 14 ounce can black beans, rinsed and drained 2 cups shredded cheese 4 cups enchilada sauce (use canned sauce OR see recipe below) 10 10-inch flour tortillas For the Sauce (optional) 1 28 ounce can tomatoes (refilled twice with water or broth) 3 tablespoons chili powder 3 tablespoons taco or Southwestern seasoning half an onion, chopped 3 cloves garlic 1 jalapeno, ribs and seeds removed ½ teaspoon salt (more to taste) HOW TO COOK: 1. Put the quinoa, broth, and chicken in a rice cooker. Select the "white rice" setting - when it's done, just double check that the chicken is cooked through. 2. If you're making your own sauce, puree all the sauce ingredients in a blender. If you want, simmer the sauce for a while to bring out more flavor. But this is the lazy girl's enchiladas, so... 3. Pour about half o

INGREDIENTS: 3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total) 1/2 cup honey 1/2 cup low sodium soy sauce 1/4 cup blackberry jam 1/4 cup hoisin sauce 2 Tablespoons olive oil 3 cloves garlic, minced 1/2 cup diced onion 1/4 teaspoon crushed red pepper flakes (optional) 1 Tablespoon cornstarch Sliced scallions, for garnish Sesame seeds, for garnish HOW TO COOK: 1. Arrange the chicken breasts in the slow cooker so that they are not overlapping. 2. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked. 3. Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredde

INGREDIENTS: Chicken Juice of 1 lemon (3Tbsp) 3 Tbsp olive oil 1 Tbsp minced garlic 1 tsp salt 1/4 tsp black pepper 1/2 tsp basil or oregano 2 boneless, skinless chicken breasts Pasta 2 cups dried penne pasta 2 Tbsp butter Juice of 2 lemons (6 Tbsp) 1 Tbsp minced garlic 1/2 cup half and half (or heavy cream) 2 tsp dried basil 2 Tbps capers 1/2 cup grated parmesan cheese HOW TO COOK: Chicken 1. Combine first 6 ingredients and mix well. 2. Place chicken in a ziplock bag and pour marinade over chicken. 3. Marinate overnight in the refrigerator. 4. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta. Pasta 1. While chicken is grilling. Cook pasta according to directions (10-12 minutes). 2. Reserve 1/2 cup of pasta water and drain. 3. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. 4. Pour in half and half a

INGREDIENTS: 2 tablespoons oil 6 oz. pork belly, pork loin, or chicken, thinly sliced 5 cloves garlic, smashed and cut in half 5 dried red chilies, deseeded and roughly chopped 1 1/2 lb. cabbage, hand-shredded into bite sized pieces, washed, and thoroughly dried 2 teaspoons Shaoxing wine 1 tablespoon soy sauce 1/2 teaspoon sugar 1 tablespoon water 1/2 teaspoon Chinese black vinegar 2 scallions, cut into 2-inch lengths HOW TO COOK: 1. In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic. 2. Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the dark vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot! Source: The Works Of Life

INGREDIENTS: Dark Chocolate Chips - 1.5 cup Sugar - 2 tblspn Water - 4 tblspn Instant Coffee Powder - 1/2 tsp Whipping Cream - 1 cup HOW TO MAKE: 1. Take water, sugar and coffee powder in a sauce pan, heat till the sugar is melted and the water comes to a boil. 2. Add in chocolate chips and heat it on a very low flame till the chocolate is completely melted. 3. Now pour this mix into a bowl and cool it completely. 4. Take cream in a bowl and use a electric beater to whip this till it gets thick and forms soft peaks. 5. Now fold this cream into the chocolate very gently. 6. Once everything is mixed up well. 7. Spoon this into serving glasses and chill in the fridge for 2 hours. 8. Serve cold. Source: Yummy Tummy

INGREDIENTS: 1 lb ground pork 1 package coleslaw mix 1 medium onion, chopped 3 cloves garlic, chopped 3-4 Tbsp Braggs Amino(or if you’re not on THM use low sodium soy sauce) 1-2 tsp rice vinegar HOW TO COOK: 1. Cook the ground pork until done and remove from pan, leaving the drippings. 2. Add onions, garlic and celery to the pan and saute until nearly cooked through. 3. Add the coleslaw mix and continue to cook about 15 minutes, then mix in cooked ground pork. 4. Add the Braggs amino acids and rice vinegar. 5. Allow to simmer for 5-10 minutes. Source: Frugal Healthy Mama Lifestyle

INGREDIENTS: 1 medium fully cleaned tilapia slitted ¼ kilo fresh shrimps-head and tails removed ¼ kilo small squid (dark large bigfin reef squid “lumot” type or the small pinkish round Indian one),fully cleaned, “ink sac” and “pen” (the hard plastic-like sheet) removed 1.5 to 2 liters coconut milk (should you have the powder or paste form, just add water) 10 grams sea or fine salt 5 grams ground black pepper optional 3 grams of MSG HOW TO COOK: 1. Season seafood with salt and pepper. Tumble and toss well to spread seasoning. Line up on top of heated banana leaf. 2. Boil coconut milk. Once boiling, add into wok your seafood. Include the banana leaf. 3. Cover and cook for 30 minutes. 4. Done. Scoop up cooked seafood in banana leaf-lined plate. Pour unto bowl your cooked coconut milk which may serve as sauce, dip or soup for your pleasure. Notes: You may add “sili pansigang” (chili finger or banana pepper) and/or sliced carrots in the boili

INGREDIENTS: 2 lbs (1kilo) Chicken Drumsticks 2 Cloves Of Garlic, Chopped 1 Medium Onion, Sliced 1/4 Cup Of Soy Sauce 2 Cups of fresh Pineapple Chunks (Pineapple Slicer) 8 oz (250 ml) Pineapple Juice 2 Tbsp Brown Sugar 3 tbsp coconut oil HOW TO COOK: 1. Wash The Chicken & Let It Dry In A Colander 2. Cut The Chicken Into Bite Size Pieces 3. Saute The Garlic & Onions Until Golden Brown 4. Add The Chicken & Saute For About 5 Min 5. Add The Peppercorns, Soy Sauce, & Pineapple Juice 6. Let that simmer for for another 5 Min 7. Add The Pineapple Chunks and Brown Sugar< 8. Let Simmer Until Chicken Is Done & Some Of The Liquid Evaporates 9. Serve With A Sprinkle Of Chopped Spring Onions (green onions) Source: Filipino Recipes Nook

INGREDIENTS: A slab of pork with fat Crushed garlic ½ cup of soy sauce 1 cup of fruit cocktail syrup Peppercorns A dash of salt (optional) 1 tbsp sugar (optional) Spring onion, cut into small ringlets for garnishing (optional) HOW TO COOK: 1. Drop pork slab into a large saucepan with just enough boiling water to cover and simmer. 2. Skim the surface until the broth is clear. 3. Simmer for an hour then pour in soy sauce, fruit syrup and all the other ingredients. 4. Simmer with lid closed over low fire, turning the meat from time to time, for hours or until the rind quite literally melts in your mouth. 5. Leave little sauce to moist the meat. Slice and serve with rice and blanched vegetables. Source: Iskandals

INGREDIENTS: 4 medium-sized potatoes, diced salt 250 g. of ground pork salt and pepper 1/4 c. of finely chopped onion 1 tsp. of finely minced garlic 1/2 tsp. of chopped tarragon 2 tbsps. of bread crumbs (Use panko) 2 tbsps. of butter 1/2. c. of roughly chopped onion 1/2 c. of cream 3/4 c. of shredded cheese (mature cheddar is recommended) chopped parsley cayenne powder HOW TO COOK: 1. Preheat the oven to 350F. 2. Place the diced potatoes in a pot, cover with water, sprinkle with salt and boil for 10 minutes or until partially cooked, still firm and able to retain shape. Drain. 3. While the potatoes cook, make the meatballs. 4. Place the ground pork, about half a teaspoonful of salt and a quarter teaspoonful of pepper in a mixing bowl. Add the finely chopped onion, minced garlic, tarragon and bread crumbs. Mix well. Form into balls about an inch and a half in diameter. 5. Heat the butter in a frying pan. Brown the meatballs in t

INGREDIENTS: 1 kg or 2.2 lbs lean beef, tenderloin (lomo), sirloin (tagiliran) or round (kabilugan), butterfly-cut into 4 x 4 x 1/2 inch thick steaks 1/2 cup soy sauce 4 cloves garlic crushed 1 tsp black peppercorns, cracked Juice from 2 lemons or limes or 10 pcs calamansi 3 tbsp vegetable oil 1 white onion, sliced into 1/4 inch rings HOW TO COOK: 1. Lightly pound beef slices to flatten meat. Marinate steaks in soy sauce, garlic, pepper and juice from lemon or lime or calamansi for at least 10 minutes. 2. In a preheated pan with oil, sear each steak over medium heat on both sides according to desired doneness. Set aside on a serving platter and keep warm. 3. Reduce heat and pour the marinade into the same pan. Add the onion rings and toss the mixture until the onions are translucent. Pour the cooked marinade and onions over the beef. Serve warm. Source: Filipino Village

INGREDIENTS: 1 lb. sirloin steak cut in thin slices 2 garlic cloves finely diced 3 tablespoons vegetable oil 1 red onion cut in thick slices 2 tomatoes cut in thick slices 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji­ amarillo paste, or with any chili pepper you can find) 3 tablespoons soy sauce 3 tablespoons red wine vinegar Salt and pepper ½ cup fresh cilantro, chopped 2 cups French fries White rice as a side dish HOW TO COOK: 1. Season the sirloin steak with salt and pepper. 2. Put a wok or a pan over very high heat. Add the oil and saute the meat, a few slices at a time so they don’t steam but remain golden instead (about 10 minutes, depending on how strong the flame is). 3. Add the garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar in the sides of the pan and mix everything. Season with more salt and pepper. 4. Take o

INGREDIENTS: 2 lbs chicken drumsticks, skin on 3-4 small potatoes, peeled and cubed 1 carrot, chopped 1 yellow bell pepper, sliced into strips 3 cloves garlic, chopped 1 red onion, chopped 1 (14 oz.) can tomato puree 1 can (8 oz.) pineapple chunks, drained (reserve syrup) 2 tablespoons soy sauce 3 dried bay leaves ½ cup green peas salt and pepper, to taste 6 tablespoons cooking oil, divided HOW TO COOK: 1. In a big pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels. 2. Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until t

INGREDIENTS: One cup of sugar One bar of white gulaman soaked in water and drained Two cups cooked sago (tapioca pearls) Two cups water HOW TO MAKE: 1. Start by caramelizing the sugar in a pan. When the sugar is melted (till its golden brown) add the two cups of water and continue cooking until the sugar is comletely dissolved. 2. Let it cool off completely and add some of the syrup to the Sago so it will get a sweet taste. Put the Sago and Gulaman in a glass and add some more syrup to make it sweeter. 3. Pour some crushed ice in a glass and fill the glas with ice cold water. Source: Filipino Dishes And Recipes

INGREDIENTS: 1 lb. raw, tail-off shrimp 3 tablespoons oil 3 cloves garlic 1 onion 1 head green cabbage 2 large carrots 8 ounces dry pancit canton noodles 3 cups chicken stock 2 tablespoons soy sauce 1 tablespoon fish sauce calamansi (or lime) juice to taste sliced green onions for topping HOW TO COOK: 1. Mince the garlic and onion. Heat 1 tablespoon of oil in a large skillet. Add garlic and onion and stir-fry until soft, about 3 minutes. Add shrimp and cook, stirring frequently, until no longer translucent, about 3-5 minutes. Remove from heat and set aside. 2. Chop the cabbage and peel and grate the carrot. Add another tablespoon of oil into the skillet and stir fry the vegetables until tender-crisp, about 5 minutes. Remove from heat and set aside. 3. In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to t

INGREDIENTS: 3 chayote (sayote) 2 tbsp olive oil 2 cloves garlic, chopped 1 small tomato, chopped ½ lb lean ground pork 1 tbsp fish sauce or 1 tsp salt Salt and freshly ground pepper HOW TO COOK: 1. Prepare chayote by peeling off skin. You may want to use gloves while doing this. The chayote will ooze a sticky substance when peeled, which may cause skin irritation. Cut the peeled chayote in half and remove the seed. Cut the halves in quarters and then slice each piece crosswise into thin slices. Set aside. 2. In a skillet, heat oil over medium heat. Add garlic and tomato and sauté for 2-3 minutes or until tomato has softened. 3. Add pork and sauté for 3 minutes or until pork is no longer pink. Add fish sauce (or salt) and chayote; stir to combine. Add water, cover and cook for 5 to 7 minutes or until chayote is crisp tender. Adjust seasoning with salt and pepper, to taste. 4. Serve with steamed rice. Source: Salu Salo

INGREDIENTS: 1 bundle sitaw, washed, ends removed, cut into 1 1/2 " lengths 1 medium onion, peeled and sliced 1 medium ripe tomato, washed, sliced into thin wedges 3-5 cloves garlic, peeled and mashed 200 g. ground pork or beef 3 T fish sauce (patis) 1 t ground black pepper 5 T cooking oil HOW TO COOK: 1. Heat cooking oil over medium heat in a wok or frying pan. Saute onions, garlic and tomatoes for 3 minutes or until tomatoes are soft and wilted. Add in ground meat, fish sauce and ground pepper. Stir fry for 1-2 minutes or until meat loses pinkish tint. 2. Add in sitaw, stir fry for 1-2 minutes more or until the sitaw sweats. Sitaw should keep bright green color. Remove from fire when it's a little tender but crisp. Source: Kitchen Conjugations

INGREDIENTS: 2 ears fresh corn on the cob 1/2 cup minced red onion 1 jalapeño chili pepper, seeded and minced 1/4 teaspoon ground cumin 1/3 cup chopped cilantro, including tender stems 2 teaspoons fresh oregano, chopped (or 1 teaspoon dry) 1 teaspoon kosher salt 2 Tbsp lime juice HOW TO COOK: 1. Husk the corn, cut or break the cobs into two pieces, and steam the corn in about an inch of vigorously boiling water, in a large covered pot, for 5 minutes, less or more time depending on the tenderness of the corn. (Or you can microwave or grill the corn; use your favorite method for cooking corn.) 2. When the corn has cooled to the touch, cut the kernels away from the cobs. 3. Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine. 4. Serve with fish tacos, chicken tacos, quesadillas, fajitas, or steak. Source: Simple Recipes

INGREDIENTS: 1 tablespoon oil 1 yellow onion, sliced 1½ lbs. ground turkey 2 tablespoons chili powder 2 tablespoons taco seasoning 3 sweet potatoes, chopped into small pieces 3 cloves garlic 2 cups water 2-3 cups broth (start with 2) 1 14-ounce can black beans ¼ teaspoon cayenne for spice (more to taste!) HOW TO COOK: 1. Heat the oil over medium high heat in a heavy, deep pot. Add the onion, turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. Add water as needed to keep the turkey moist and moving around in the pan. When the turkey is browned and crumbled and the onions are soft, remove from the pan and set aside. 2. Add the sweet potatoes to the same pot with the remaining spices and stir to combine. When the sweet potatoes have browned just slightly, add the garlic, water, and broth. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft. Using an immersion blender, puree the mixture until it