4. 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk
5. 1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a
3. Add garlic and onion. Sauté for a few minutes
4. Pour in patis and season with curry
powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the
heat; add celery, bell peppers and fried potatoes.
Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another
7 minutes (or lesser when using evaporated milk
because the liquids will curled).
7. 2 pkg. tenderized cube or round steak
1 c. whole milk
1 1/2 c. flour
2 tsp. salt
1/4 tsp. each garlic and onion powder
1 tbsp. black pepper
1 1/2 c. vegetable oil
cast iron skillet
8. Heat a cast iron skillet for approximately 7
minutes, add vegetable oil and allow it to
heat.Pound each steak between sheets of wax
paper or plastic wrap until very thin using a heavy
weight or the side of a cleaver.
Place steaks (2 at a time) in a shallow dish with the
Combine the flour, garlic and onion powder, salt
and pepper in a shallow dish and mix well.
Remove steak from milk and dredge in the
seasoned flour mixture. Sauté in hot oil until
golden brown on both sides. Continue cooking
until all steaks are cooked.
10. 4-6 chicken fillets, skinned
3/4 c. boiling water
2 chicken bouillon cubes
Garlic powder to taste
1 tsp. Worcestershire sauce
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. dry mustard, dissolved in 1 tsp. water
11. Place chicken in a shallow baking dish and
sprinkle with garlic powder. Dissolve bouillon
cubes in boiling water, then add remaining
ingredients. Pour over chicken fillets and bake
for 1 hour at 350 degrees uncovered. Baste well.
OPTIONAL: Sliced mushrooms may be added
last 1/2 hour of cooking time.
14. Mix well soy sauce, vinegar, sugar, salt, pepper
and crushed garlic.
Add thinly sliced beef in the marinade.
Cure the meat inside the ref for 24hrs.
Fry beef in a hot pan with vegetable oil.
Serve with rice and fried egg. (^_^)
16. kg. beef shank, sliced into serving portions
2 Beef Broth Cube, dissolved in
4 cups water
2 tbsps. cooking oil
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup peanut butter
1 cup coconut milk
1/3 cup flour, dissolved in
1/4 cup water
2 tbsps. sesame seeds, toasted
17. . Cook beef with broth just until fork-tender.
Remove beef from broth but reserve broth for later.
2. Heat oil and saute garlic and onions until limp.
Pour in 3 cups of reserved bert broth peanut
butter and cocomilk. Add in tenderized beef and
simmer for about 20 min. Thicken with flour
mixture if necessary.
3. Heat oil and stir-fry vegetables together with
Chicken Cubes just until crisp-tender. You can
serve it as a side dish to the meat.
19. 1 lb beef sirloin, thinly sliced
1/4 cup soy sauce
1 piece lemon or 3 pieces calamansi
1/2 tsp ground black pepper
3 cloves garlic, crushed
1 large onion, sliced into rings
3 tbsp cooking oil
salt to taste
20. Marinade beef in soy sauce, lemon (or calamansi), and
ground black pepper for at least 1 hour
Heat the cooking oil in a pan then stir fry the onion
rings until the texture becomes soft. Set aside
In the same pan where the onions were fried, fry the
marinated beef (without the marinade) until color
turns brown. Set aside
Put-in the garlic then saute for a few minutes
Pour the marinade and bring to a boil.
Put in the fried beef and simmer for 15 to 20 minutes or
until meat is tender. Add water as needed.
Add the stir-fried onions and some salt to taste.
Serve hot. Share and Enjoy!
22. katamtaman laking lapu-lapu o labahita
1 ½ tasang biskotso (bread crumbs)
½ tasang calamansi juice
3 binating itlog
asin, paminta, betsin
23. Linisin maigi ang isda at balatan. Tanggalan ng
tinik ng isda. Hiwain ang laman ng maliliit na
pahaba. Lamasin ng calamansi juice, asin
paminta at betsin. Isawsaw ang isda sa itlog at
biskotso. Prituhin ang isda. Ihaing kasama ang
sweet and sour sauce sa tabi.
25. 500gms cream dory fillet
1/4 cup calamansi juice
2 whole egg
1/2 cup vegetable oil
1/2 cup breadcrumbs
salt and pepper to taste
1/2 cup mayonnaise
26. cut cream dory fillet into serving pieces.
mixed cut fillet, salt and pepper, 2 egg beaten,
marinate fish fillet for an hour.
Dip fish in bread crumbs.
Pan fry in vegetable oil until golden brown.
serve with mayonnaise
28. 1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
29. Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, sauté garlic and onions in cooking
Add ground beef, ground pork, laurel leaves, bell pepper
and a cup of water. Bring to a boil and let simmer for 10
Add tomato sauce or combination of banana catsup and
tomato sauce, salt and pepper to taste then let simmer for
another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an
additional 5 minutes.
Optional: add hot sauce e.g. Tabasco for more spice if
Serve with the cooked spaghetti noodles and grated cheese
31. 3/4 cup heavy whipping cream
1/4 cup chicken stock
3 Tbsp lemon juice
3/4 pound angel hair pasta (also called capellini)
Salt and black pepper
1 pound raw medium shrimp, peeled and
1/2 cup (loosely packed) chopped parsley
1/4 cup (loosely packed) chopped chives
Zest of a lemon
1/2 cup freshly grated parmesan cheese
32. 1 Bring a large pot of salted water to a boil.
2 In a smaller pot, heat the cream, chicken stock and lemon juice to
a low simmer. Simmer gently for 5 minutes.
3 Add the angel hair pasta to the boiling water.
4 Add the shrimp to the simmering lemon cream sauce. Stir well
and add a pinch of salt and black pepper. The shrimp should cook
in about the same time as the angel hair pasta, about 4 to 5
5 When the pasta is done, drain and put it in a large bowl. Add the
herbs to the simmering lemon cream sauce and let them cook for
about 1 minute. Pour the shrimp and lemon sauce into the pasta
bowl and mix well. Add the lemon zest and most of the parmesan
and mix again. Divide into servings, and top with the remaining
Note, if the resulting mixture seems to dry, just add a little water
or cream. If it seems to wet, don't worry, the pasta will absorb the
34. 5 egg yolks (beaten)
2oz (50g) sugar
1 pint (500ml) full cream milk
3 tablespoons cocoa powder
½ pint (250ml) heavy/double cream
½ cup of milk or dark chocolate (grated)
Optional: 1 level teaspoon cornflour (for thicker
texture or when ice cream maker has a bowl that
needs advance freezing)
35. Method: Mix together the egg yolks, sugar (and
cornflour if using it) in a bowl, stirring well and
beat until smooth. Pour the milk into a saucepan
and heat gently on a medium heat until hot. DO
NOT BOIL Then stir the hot milk into the egg and
sugar mix. Mix well. Pour the mixture back into
the saucepan and heat gently, stirring frequently.
DO NOT BOIL. After several minutes it will start
to thicken into a custard. At this point remove the
pan from the heat, add the cocoa powder using a
sift and mix well ensuring any lumps of cocoa
powder have dissolved. Leave the mixture to
37. 1 cupfruit yoghurt
4 ozfrozen orange juice
1/2 piece apples
6 ice cubes