Chopsuey Recipe & How to Cook

INGREDIENTS:

2 to 3 tablespoons cooking oil

1 medium onion, peeled and thinly sliced

1 tablespoon minced garlic

200 grams Pork kasim, cubed

200 grams chicken liver, cubed (optional)

1 dozen Quail eggs, boiled and shelled

2 cups of water

1 medium Carrot, sliced diagonally

1 medium Chayote, sliced diagonally

12 pieces Young corn, sliced diagonally

1 Cauliflower, cut the florets only

1 Brocolli, cut the florets only

1 medium Pechay Baguio, sliced

2 stalks of Celery, sliced diagonally

100 grams Snow peas

100 grams Green or Red Bell pepper, cubed

Sauce:

1 teaspoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame seed oil (optional)

1 teaspoon cornstarch, dissolved on 2 tablespoons water

Salt and pepper to taste

HOW TO COOK:

1. Saute the garlic and onion.

2. Add the pork and saute for 1 minute or until the redness of pork is gone.

3. Add the chicken liver and quail eggs. Let it cook for a minute or two.

4. Pour in the water and bring to a boil. Cover and simmer for 2 minutes.

5. Add the oyster and soy sauce, then simmer for 2 minutes.

6. To thicken the sauce, pour the cornstarch mixture in the wok.

7. Add the salt and pepper then mix well.

8. Put-in all the veggies then remove from heat.

9. You can now add the sesame oil and serve immediately.

Source: Tayantangan Ni Abia

Pinikpikan Recipe & How to Cook Guide

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou...

Rosquillos Recipe & How to Bake Guide

INGREDIENTS: 6 cups flour 1 cup sugar 3 tsp baking powder 1 cup white wine 1 cup vegetable oil 1 cup vegetable shortening 2 tbsp anise extract HOW TO BAKE: 1. In a mixing bowl combine sugar, vegetable shortening, vegetable oil and baking powder. 2. When mixed, add anise extract and stir. 3. While stirring continuously add flour until dry or crumbly. 4. Use hands to mix together dough. Divide the dough into small pieces and flatten it on a floured table. 5. Use a flower shaped cookie cutter and cut the portions. 6. Lay the cut dough on a baking tray and set aside. 7. Pre-heat oven to 325 degrees Fahrenheit and bake cookies for 15 to 18 minutes. 8. Once cooked set aside and let it cool to prevent it from breaking down when removed from the tray. Source: Lokal Kusinero

Sizzling Chicken a la Pobre (Recipe and How to Cook)

SERVES 4 to 6 PREP TIME 20 minutes COOKING TIME 30 minutes INGREDIENTS olive oil for frying 1/2 cup chopped garlic 2 tbsp. soy sauce 2 tbsp. knorr liquid seasoning 1 tbsp. calamansi juice 1 tsp. marjoram 1 tsp. thyme 1tsp. ground pepper salt, to taste 500 grams boneless chicken thigh fillets, with skin on buttered carrots, corn, and mashed potatoes, to serve GRAVY 2 tbsp. butter 2 tbsp. all purpose flour 2 cups water 1 knorr chicken cube 1 tbsp.knorr liquid seasoning HOW TO COOK 1 Heat oil in a frying pan and fry garlic until golden brown. Strain and set aside 2 Combine soy sauce, liquid seasoning, calamansi juice, marjoram, thyme, pepper, and salt in a bowl. Add chicken and rub sauce evenly. Marinate for at least 15 minutes 3 Make the gravy: Melt butter in a skillet. Add flour and cook for 1 minute. Add water and chicken cube; mix well...

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