Food Recipe Notebook

INGREDIENTS: 2 Cups (500 mL) of chicken Broth 1 Jar (16 oz/430 mL) of Thick and chunky mild salsa, usually Pace 1 cup (250 mL) of tomato sauce 1 1/2 cups (375 mL) rinsed and drained canned black beans 1 1/2 cups (375 mL) rinsed and drained pinto beans 1 cup (250 mL) drained canned whole kernel corn 3 cups (750 mL) shredded cooked chicken ^ ^ ^ -- so good if it is just a large rotisserie chicken that is precooked from the grocery store. Just take all the meat off it/shred a bit to add with ingredients. 1 garlic clove, pressed 1 1/2 - 2 tbsp (22-30 mL) Chili Powder 1 tsp (5 mL) ground cumin Cookware: 1 Big pot (one that you'd probably make spaghetti with), 1 utensil to stir contents, can opener, measuring cup, measuring spoon, bowls to place food in. HOW TO COOK: Basically no steps.... maybe take meat off the chicken/shred meat and add to pot before adding other ingredients, but this is not required. All of these can be added to a big p...

INGREDIENTS: 250 g. Pork Lomo (strips) 100 g. Baguio Beans (diagonally sliced) 100 g. Sitsaro 100 g. Cauliflower (sliced) 1 pc. Medium Carrot (diced) 1 pc. Medium Red Bellpepper (sliced into squares) 2 stalks Celery (sliced into small parts) 1 pc Medium Onion(minced) 2 cloves Garlic (minced) 60 g. Knorr NIDO Oriental Style Real Chinese Soup 1 pc. Medium Egg 6-8 cups Water 1-2 tbs. Cooking Oil 1 tbs. Fish Sauce (Patis) powdered black pepper (optional) 1 dozen Quail Eggs(boiled & peeled) HOW TO COOK: 1. In a mixing bowl, dissolve Knorr NIDO Oriental Style Real Chinese Soup in 3 cups of water. Set aside. 2. In a sauce pan, preheat oil and sauté garlic, onion, pork & carrot. 3. Add 3 cups water and bring to boil. 4. Add Knorr mixture & simmer for 2 min. with constant stirring over low-medium flame. 5. Add remaining ingredients except the medium egg and quail eggs. 6. Simmer for another 2 min. with constant stirr...

INGREDIENTS: 1 tablespoon olive oil Coupons 2 cloves garlic, minced 5 oz baby spinach 1 tablespoons white whole wheat flour 3/4 tsp onion powder 1/4 tsp nutmeg 1/8 tsp black pepper Pinch salt Pinch red pepper flakes 2 1/2 cups low sodium chicken broth (or 2 1/2 cups water plus 2.5 tsp Better than Bouillon) 1 cup unsweetened almond milk 4 small yellow potatoes 1/4 cup feta cheese 1 head broccoli, chopped into pieces 1 1/2 cup sharp cheddar cheese HOW TO MAKE: 1. Pour olive oil in large soup pot over medium heat. Once warmed, add in garlic and stir for 30 seconds. 2. Add spinach, flour, and seasonings to pot. Stir another 30 seconds. 3. Pour in broth, milk, and diced potatoes. Bring to a boil then reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are soft. 4. Next add in feta cheese and broccoli. Stir to combine then continue to cook (uncovered) for another 5-10 minutes, or until broccoli is soft. Taste and adjust seasonings to tas...

INGREDIENTS: 1 kilo Beef brisket with bones and meat, cut in serving size 1 medium size Onions, quartered 2 medium size Tomatoes, quartered 6 pieces fresh ripe Guavas, peeled and cut in half (remove the seeds) 1 small sachet tamarind base soup (I use Maggi Sinigang Mix) 1 cup of Sitaw (String Beans), cut in 2" long 3 pieces medium size Gabi (Taro), pealed cut in half 1 bunch Kangkong (Water Spinach), get only the leaves 6 pieces Okra (Lady Finger) 2 pieces Siling haba (Green Finger Pepper) 3 tbsp fish sauce 2 tbsp rock salt 1.5 liter of water HOW TO COOK: 1. In a large pot, boil water under high heat and add the beef chunks. 2. Remove the scum that arises on top. Add the salt and stir. Continue to boil and remove the scum as it develops. 3. When there are no more scum left, add the guavas and lower the heat to medium. Cook until the beef is tender. 4. Afterwards, add the tomato, onions and taro; season with fish sauce then simmer for a few more minutes. ...

INGREDIENTS: 1 kilo Alimango (Mud Crabs) ½ kilo ripe guava 2 medium size onions 1 liter water for the soup ¼ cup patis 2 teaspoon rock salt ¼ cup sugar HOW TO COOK: 1. Boil water. 2. Slice guava and put in water. Boil until cooked. 3. Remove from water using a strainer. Mash on a bowl and strain the juice back on the soup. 4. Add patis, rock salt and sugar. Reduce or add quantity according to taste. (It should be sweet-salty-fruity taste). 5. Put in onions. 6. Bring to a boil. 7. Add the Alimango (if the crabs are too big, cut them in half if you like). 8. Boil until it’s done. ( the crabs are done when they turned orange) 9. Serve with rice and patis. Ice cold Coke is a must!

INGREDIENTS: 4 ounces Misua noodles 15 ounce canned sardines in tomato sauce 1 medium patola (luffa) peeled and sliced ½ cup chopped green onions ½ to 1 head garlic, crushed 1 medium onion, diced salt and pepper to taste 3 tablespoons cooking oil 4 to 5 cups water HOW TO COOK: 1. Heat the cooking oil in a soup pot. 2. Saute the garlic until medium brown. 3. Add-in the onion. Continue to saute until the texture becomes soft. 4. Pour-in the sardines in tomato sauce. Stir.Cook for a 2 minutes. 5. Put-in the patola and cook for 1 minute. 6. Pour-in the water. Let boil. Simmer for 3 to 5 minutes. 7. Add-in the misua. Gently stir. Cook for 2 minutes. 8. Add salt and pepper to taste. Put-in the green onions. 9. Transfer to a serving bowl. Serve. Source: Lutong Bahay

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: 1 kilo pork ribs 2 medium-sized potatoes, sliced into 4 parts 1 medium-sized onion sliced 1/8 snow cabbage 1/8 cabbage whole black peppers 2 pork cubes 2 tsp. salt 2 tsp. fish sauce (if available) HOW TO COOK: 1. Put pork ribs in a casserole and add water, enough to cover the meat. Add black whole peppers, and pork cubes. 2. Boil in low heat for about 25-30 minutes or until meat is tender. 3. Add potatoes, salt and fish sauce. 4. Simmer for about 10-15 minutes more or wait until the potatoes are cooked. 5. Add onions, snow cabbage and cabbage on the soup for about 30 seconds before turning off the heat. 6. Serve hot with white rice. Source: Group Recipes

INGREDIENTS: 1/2 kg. sinangl0aw (cow’s sliced internal organs – can be bought in the market-meat section) 2 tablespoons patis or fish sauce ginger (sliced and crushed) 3 cloves of garlic 1 medium sized red onion 1 cup “papait” 5 pieces siling haba (chile fingers) beef broth cubes (small amount) onion leaves (sliced finely) HOW TO COOK: 1. Saute garlic and onions followed by the sinanglaw. Add the patis beef broth cubes and ginger then continue sauteing, until water is reduced or meat turns into slightly brown. 2. Add 3 cups of water, let it boil and simmer for 10-15 minutes to make the soup flavorful. 3. Add the siling haba, followed by the onion leaves then ready to serve. Source: Nhymbe

INGREDIENTS: 10 tamarind seeds or 1 package sinigang mix 1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs) 1 onion; sliced 4 tomatoes; sliced 1 radish (labanos); sliced 5 string beans(sitaw), cut in 2” length 1/2 cup kangkong leaves (river spinach) 4 pieces gabi (taro); peeled and cut in halve 2 whole siling haba (long green pepper) HOW TO COOK: 1. Boil the tamarind seeds, then mash them to extract the tamarind juice. Set aside. 2. In a stock pot or sauce pan, boil the pork until tender 3. Add the onions, tomatoes and tamarind juice 4. Add gabi, then simmer until it thickens the soup 5. Add the radish and string beans until tender 6. Then lastly, add the kangkong leaves and the sili (pepper) 7. Season with fish sauce according to desired taste Source: Lahat Sarap

INGREDIENTS: 2 boneless, skinless Chicken breasts, cooked then shredded (or sliced thinly) 1 1/2-2 cups uncooked Macaroni Noodles 3 tablespoons, Olive Oil or Coconut Oil 1 medium yellow onion, diced 4 Garlic cloves, chopped 2 medium Carrots, sliced diagonally 2 Celery stalks, sliced diagonally 8-10 cups low socidum Chicken broth,* Salt and freshly ground Black Pepper, to taste Fish sauce, 1 Tablespoon or to taste 1/2 head of a small cabbage, coarsely chopped 1 (12 oz) can Evaporated milk or 8 oz Half and Half Green Onions, chopped for garnish *You can just use Rotisserie chicken too, shredded - about 2 cups. * You can use the water/liquid where Chicken was boiled in. This is what we usually use in the Philippines as pre-made Chicken broth are not readily available. HOW TO COOK: 1. Boil the chicken breasts until tender and cooked. When cool enough to handle shred with a fork or with your hands. Retain the liquid where it was boiled (if not us...

HOW TO MAKE THE SOUP: 4 Hatch or Anaheim chiles 6 ears corn, shucked or 4 cups corn kernels 2 tablespoons unsalted butter 1/2 small yellow onion, diced (1/2 cup) 2 cloves garlic, chopped 1/2 teaspoon ground cumin Pinch cayenne pepper Pinch ground nutmeg 3 cups corn broth (recipe below) or chicken broth 1/2 cup half and half 1/4 cup buttermilk Salt Pepper Crumbled queso fresco or feta, for garnishing 1 lime cut into slices, for serving HOW TO COOK THE MAKE BROTH: 4 corncobs, kernels removed 1/2 small yellow onion 1 bay leaf 1 teaspoon kosher salt HOW TO COOK: 1. Roast the Hatch or Anaheim chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and cut into thin, inch-long strips. ...

INGREDIENTS: 1 pork pata (pork leg) cut into 5-7 pcs 1 cube pork bouillon 1 medium size onion, quartered 1 tbsp whole peppercorns 3 medium potatoes, quartered 1 small cabbage, quartered 2 small bundle bokchoy or pechay, trimmed 2 tbsp fish sauce (patis) Salt to taste HOW TO COOK: 1. Add pork to a large pot, cover with water and bring to a boil 2. Let boil for 10 minutes 3. Pour out the water and rinse off the pork with water 4. Add new water to the pot and cover pork and bring to a boil 5. Simmer for 2-3 hours, adding water as necessary 6. Skim off the scum that rises to the surface 7. Add bouillon, onion, salt, peppercorn, and potatoes 8. Simmer for 5-10 more minutes 9. Add cabbage and bokchoy and cook for 2-3 minutes 10. Add fish sauce 11. Serve hot with rice Source: Lutong Filipino

INGREDIENTS: 3 lbs beef back ribs or short ribs, cut into serving pieces 8-10 pcs of taro roots, peeled and cut into bite-sized pieces ½ lb okra 2 (227g) packages of frozen bilimbi (kamias), thawed (available in the frozen section of Asian store) 2 Serrano peppers 1 large onion, sliced Fish sauce or salt to taste Bunch of spinach, rinsed and trimmed HOW TO COOK: 1. Put beef ribs in a big pot and add enough water to cover it. Add salt and bring to a boil over high heat.  2. Skim off scums accumulated on the surface, reduce heat to medium, cover and simmer for an hour and a half, or until meats are fall off the bone tender.  3. Add more water as needed. 4. Add taro and cook for 10 minutes. Add okra and cook until taro is fork tender, about 5-7 minutes. 5. Add bilimbi (kamias) and cook until softened, about 7-8 minutes. Using the back of a large spoon, mash kamias against side of the pot to release juice into soup. 6. Add pepp...

INGREDIENTS: 1 kilo of santol, peeled and cut in halves 1 kilo of pork belly or liempo cut in big chunks * if you have salmon or bangus you can replace the pork a bunch of kangkong or talbos ng kamote (kamote tops) some okra or gumbo 2 eggplants, sliced 1 onion, peeled and quartered 2 tomatoes, quartered two tablespoons of cooking oil salt, and fish sauce to taste HOW TO COOK: 1. In a casserole put your cooking oil , then sauté briefly onions and tomatoes. 2. Fry them briefly for about 2 minutes then pour in your water about two to three cups. 3. If you have hugas bigas (water from washing rice) you can use them. 4. Cover and let it boil. Once they boil add your meat , some salt and fish sauce to taste. 5. Cover and let it simmer for ten minutes. After ten minutes add your santol and taste the soup. 6. Cover and lower the fire and let it continue to simmer for another ten minutes. 7. Check from time to time. Add your vegetables and let it simmer for a...

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: 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: 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: 3 tbsp butter 2 large onion, chopped 1 clove garlic, minced 3 large Russet or Yukon gold potatoes, peeled, and diced 2 cups chicken broth 1 cup half-and-half 3/4 cup crumbled blue cheese thyme HOW TO COOK: 1. In a large saucepan, melt butter over medium heat. Add onion and garlic and cook, stirring, until tender but not browned, about 5 minutes. Add potatoes, season with salt and pepper and cook, stirring occasionally, for 5 minutes.  2. Pour in broth; bring to a boil over high heat, then reduce heat to low, cover and simmer until potatoes are very soft, about 20 minutes. 3. Remove from heat and let cool slightly. Add half-and-half and 3/4 cup crumbled blue cheese and stir until cheese has melted. 4. Working in batches, puree soup in a blender until smooth. Rinse out saucepan, wipe dry and return soup to it.  5. Gently rewarm soup over medium-low heat; do not boil. Season with salt and pepper. Ladle into bowls and ga...

INGREDIENTS: 4 (6 1/2-ounce) cans chopped clams, undrained 2 (8-ounce) bottles clam juice 4 bacon slices 1 cup chopped onion 1 cup chopped celery 1 garlic clove, minced 3 cups cubed red potato 1 1/2 teaspoons chopped fresh thyme 1/4 teaspoon black pepper 3 parsley sprigs 1 bay leaf 2 cups 2% reduced-fat milk 1/4 cup all-purpose flour 1/2 cup half-and-half Thyme sprigs (optional) HOW TO COOK: 1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice. 2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. 3. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. 4. Combine milk and flour, stirring with a whis...