Food Recipe Notebook

INGREDIENTS: 4 skinless, boneless chicken breasts 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 Tablespoon olive oil 1 cup chicken broth (I recommend reduced sodium) 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp) 1/4 cup finely chopped onion 1 Tablespoon chopped cilantro 1/2 teaspoon red pepper flakes1 3 Tablespoons heavy cream2 2 Tablespoons butter, cubed optional: lime wedges and more cilantro for garnish, steamed asparagus for serving HOW TO COOK: 1. Preheat oven to 375°F (190°C). 2. If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper. 3. In a large oven-proof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a pl...

INGREDIENTS: 2 boneless chicken breast cut into thin bite size slices 1 teaspoon of lemon or kalamansi juice 1 white onion chopped 4 cloves of garlic minced 1/2 teaspoon ground black pepper 3 tablespoon of soy sauce 2 teaspoons of tomato paste half a cup of tomato sauce 3 tablespoons olive oil or any cooking oil 2 carrots cut in cubes 1 medium size bell pepper cut in cubes 1 large potato peeled and cut in cubes 1/2 cup green peas (pre-cooked) 1/2 cup water 1 teaspoon sugar 1 teaspoon maggi magic sarap salt to taste HOW TO COOK: 1. Start by mixing in a small bowl the lemon juice, soy sauce, tomato paste and black pepper. Mix well. Use this a marinade for your chicken, marinate for at least half an hour. 2. Afterwards, heat a pan and pour the olive oil then start stir frying carrots and potatoes until edges becomes brown. When done trasfer in a plate and set aside. 3. In same pan with the oil sauteé your garlic, onions and marinate...

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 kg of beef tripe, heart, liver, intestine and others cut into small pieces (boiled in 1 liter water) 250 gram beef sirloin cut in small pieces Bile liquid (papait) or extract from the animal’s stomach (strained) 2 tbsp Cooking oil 1 thumb size ginger strips 5 cloves minced garlic 1 large chopped onions 6-8 pcs Long green chili pepper (siling pangsigang) 1 pouch tamarind extract or powder 1 tbsp Salt to taste 1 tsp ground pepper 1 tbsp fish sauce 1.5 litre of water HOW TO COOK: 1. In a large sauce pan, boil “tripe, intestines, hearts, kidneys in 1 liter water for 5 minutes. drain and cut into small pieces. set aside 2. In a large sauce pan, heat oil and saute garlic, onion and ginger then add beef and internal recipes and brown for 10 minutes. Then seasoned with salt and pepper. 3. Add in 1.5 liter of water and boil for 30 minutes or until meat are tender. 4. Add in the rest of the ingredients. 5. Serve hot. Source: Foodtrip

INGREDIENTS: 1/2 kilo pork kasim 4 cups pork broth (obtained after boiling the meat) 2 pieces star anise Sesame seeds or oil (optional) 1 teaspoon flour (optional) 3 pieces chopped onion leaves (optional for decoration and aroma) Marinade: 1/4 cup soy sauce 1 teaspoon ground black pepper 1/4 cup sugar Saute: 2 tablespoon of julienne ginger 1 clove crushed garlic 1 medium-sized chopped onion HOW TO COOK: 1. Boil pork kasim until tender about 1 1/2 hours depending on the thickness of the meat (preferrably slow cooked). 2. Reserve the broth. 3. Marinate the tender pork kasim on the marinade ingredients for about 30 minutes. 4. Saute ginger, garlic and onion on a frying pan. 5. While doing this, drain the meat from its marinade and saute for 5-10 minutes. 6. Add the pork broth and simmer. 7. Put the remaining marinade and simmer for another 5 minutes. 8. Drop the star anise into the mixture when the meat is very ten...

INGREDIENTS: 2 tablespoons olive oil 1-2 shallots (finely chopped) 1 teaspoon garlic (finely chopped) 2 cups no-chicken or vegetable broth 2 plantain bananas (in chunks) 1 sweet potato (cubed) 1 russet potato (cubed) 1 head or savoy cabbage (in chunks) 12 ounces mahi-mahi (in chunks) 1/2 pound shrimp 1 12-ounce can tomato sauce 1 teaspoon fish sauce salt and pepper HOW TO COOK: 1. Heat 1 tablespoon olive oil in large pot on medium high heat. Add onions and saute for 2-3 minutes or until the onions start to caramelize. Then add the garlic and saute for an additional 1 minute. 2. Add the broth, plantain bananas, and sweet potato. Bring to a boil. 3. Add tomato sauce and put the heat on low and simmer for 15 minutes or until plantains are tender. 4. Add the cabbage, seafood and fish sauce and simmer for another 10 minutes or until the seafood is cooked through. 5. Season with salt and pepper, to taste. Divide into equal portions in ...

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