Roasted Chicken

Ingredients:

• 2 kilo dressed chicken (broiler)

• 2 cups of lemon grass (tanlad)

• 3 tablespoons of cooking oil

• 2 tablespoons of salt

Cooking Instructions:

• Make sure the chicken is clean with no remaining small feathers and no insides.

• Wash thoroughly and pat dry with a paper towel

• Rub the whole chicken with cooking oil as well as the inside cavity.

• Next apply salt all over, again, including the insides.

• Fill the cavity with lemon grass

• Pre-heat oven to 400 degrees Fahrenheit

• Place the chicken on an oven rotisserie.

• If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).

• Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.

• Serve with mashed potatoes, rice or corn on the side.

Source: Filipino Recipe

Bicol Express

Ingredients:

• 1/4 kilo pork, thinly sliced

• 1 cup Baguio beans

• 3 cups long chili or jalapeno peppers

• 1 onion, minced

• 1 head of garlic, minced

• 1 cup coconut milk

• 1 cup coconut cream

• 2 tablespoons of cooking oil

• Salt to taste

Cooking Instructions:

• In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

• In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

• In another pan, sauté minced garlic and onion.

• Add to the sauté the browned pork.

• Then add the coconut milk, bring to a boil and simmer for 10 minutes.

• Add the chili peppers, Baguio beans and cook until dish gets a little dry.

• Add the coconut cream and simmer until the sauce thickens.

• Salt to taste.

Source: Filipino Recipe

Filipino Style Spaghetti

Ingredients:

• 1 kg. spaghetti noodles

• 1/2 kg. ground beef

• 1/2 kg. ground pork

• 1/4 kg. hotdogs, diagonally sliced

• 1 kg. tomato sauce

• 3 pieces laurel leaves (bay leaves)

• 1/4 cup brown or white sugar

• 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

Cooking Instructions:

• Cook spaghetti noodles according to package instructions.

• In a sauce pan or wok, sauté garlic and onions in cooking oil.

• Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

• Add 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.

• Serve with the cooked spaghetti noodles and grated cheese on top.

Source: Filipino Recipes

Cheddar Cheese Sauce

Ingredients:
1/4 cup all-purpose flour 2 cups 1% low-fat milk 1 1/4 cups (5 ouces) shredded sharp cheddar cheese

Preparation:
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted.
Serving size: 1/2 cup

Source: Recipe

Pork Steak or Beef Steak

Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced

• 1 tablespoon kalamansi or lemon juice

• 5 tablespoons soy sauce

• 3 cloves of garlic

• 1 small piece ginger, crushed

• 1/2 teaspoon ground black pepper

• 1/2 cup onions, sliced in rings

• 4 tablespoons cooking oil

Cooking Instructions:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
• Increase heat for a minute or two to brown steaks.
• Add the sliced onions and continue to cook for another minute.
• Serve on a platter including the oil and sauce.
• Best served with hot plain rice.

Source: Filipino Recipes

Beef Stew

Ingredients:

• 1 kilo beef, cut into 1 1/2" x 1 1/2" cubes

• 8 potatoes cut the same size as the beef

• 1 bundle Pechay (Bok choy) cut into 2 pieces

• 1 small cabbage, quartered

• 5 onions, diced

• 1 head garlic, minced

• 4 tablespoons of patis (fish sauce)

• 3 tablespoons of cooking oil

• 10 corns of black pepper

• 1 liter of water

• Salt and pepper to taste

Cooking Instructions:

• In a big casserole, heat oil and sauté the garlic and onions.

• Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.

• Add the potatoes. Continue to simmer until potatoes are cooked.

• Add the cabbage then the pechay. Do not over cook the vegetables.

• Salt and pepper to taste.

• Serve steaming hot in a bowl and plain white rice.

Source: Filipino Recipe

Tahong with Gata (Mussels in Spicy Coconut Sauce)

Ingredients:

2 pounds mussels; soak in water sprinkled with salt, rinse and clean
1 can coconut milk
1 large onion, cut into 8 pieces
4 stalks lemon grass (available in Chinatown stores)
10-15 kefir lime leaves (available in Chinatown stores)
scallions, cut into 2 1/2 inch length and sliced thinly lengthwise for garnish

Cooking Method:

Pour coconut milk in a saucepan (large enough to hold mussels later). Add onion, lemon grass and lime leaves. Bring to a boil. Reduce heat and simmer until the mixture is reduced to more than half or when the sauce is relatively thick. Do not panic that you won't have enough sauce as the mussels will give you more liquid later. Set aside until ready to use, or refrigerate and use it the next day.

Bring the sauce to a high temperature and add cleaned mussels, stirring to coat each mussel with sauce. Remove mussels that have opened to a separate bowl, and continue to stir until all mussels have opened. If a lot of water comes out of the mussels and sauce is watered down, remove all the mussels and reduce the sauce some more. Then pour the thick sauce over the mussels. Garnish with sliced scallions.

Source: Recipe Book of Filipino Cuisine

Leftover Ham and Vegetable Medley

INGREDIENTS

• 1 tablespoon vegetable oil
• 2 cups carrots, julienned
• 1 onion, sliced into rings
• 2 cups French cut green beans, drained
• 1 cup frozen green peas
• 2 cups fresh broccoli florets
• 1 cup sliced green bell peppers
• 1 cup sliced red bell peppers
• 4 cups cooked ham, cut into thin strips
• 2 eggs, lightly beaten
• 1 tablespoon soy sauce
• 1/2 cup water
• 1 teaspoon cornstarch

DIRECTIONS

1. Heat a wok or large skillet with oil on medium heat. Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.
2. Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.
3. In a small, lightly greased skillet, scramble the eggs until firm. Cut eggs up into small pieces.
4. Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken.

source: www.allrecipes.com

Cheesy Vegetable Soup I

INGREDIENTS

• 1/2 cup margarine
• 1/4 cup chopped onion
• 2 1/2 cups water
• 3 teaspoons chicken bouillon powder
• 1/4 cup all-purpose flour
• 1 cup chopped broccoli
• 1 cup cauliflower, chopped
• 1 cup chopped carrots
• 2 cups half-and-half
• 2 cups shredded Cheddar cheese
• ground black pepper to taste

DIRECTIONS

1. In a large stock pot melt butter and saute onions until tender.
2. Add water and chicken granules, and bring to a boil.
3. Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour.
4. Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.
5. Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.

source: www.allrecipes.com

Pork Ribs Adobo

Ingredients: 2 pounds pork spareribs, sawed in half and cut into serving pieces
1 cup unsweetened pineapple juice, 2 bay leaves, 1/4 cup soy sauce,6 peppercorns
2 cloves garlic, minced 2 tablespoons cider vinegar, 1 cup water, green onion leaves for garnish * pineapple juice (optional)

Cooking Method: Place pork ribs in a large pot and add all the ingredients. Bring to a boil. Reduce heat to medium low. Simmer for about an hour or until all the liquid has been absorbed by the meat and the meat is soft and tender. Remove meat and place it on a serving platter and garnish with the green onion leaves. * Note: By adding pineapple juice to the traditional adobo, it cuts the saltiness and gives it a touch of sweetness. Good for people watching their sodium intake.

Source: Recipe Book