Ifoodala Foodies: Collaborated Recipes

COLLABORATED RECIPES IFOODALA FOODIES
If you are reading this, you are a certified iFoodala Foodie!
Thank you for coming and happy cooking =)
Compilation of Savory Recipes from Ifoodala Files
Donna David Moreno,

Connie Cruz and Grace Crisolo
(iFoodala Foodie Admins)
Compiled by:
Cathy Lucas Lao
1
Table of Contents
Chicken Karaage by M. Kanno page 3 Hotou Noodles by Y. Yamakita page 51
Corny Frittata by E. Pobre page 4 Hainanese Chicken by J. Ramirez page 52
Buttered Chicken by C. Cruz page 5 Cheesy Potato Balls by C. Gunda page 53
Atcharang Ampalaya by J. Atkins page 6 Pata Tim by C. Cruz page 54
Tom Kha Ghoong by D. Moreno page 7 Sweet & Sour Cream Dory page 55
Empanada Dough by L. Enriquez page 8 Bulgogi Japchae by G. Crisolo/A. Adriano page 56
Parmesan Crusted Fish by L. Santos page 9 Rellenong Bangus Patty by L. Tagle page 57
Chicken Caldereta by D. Moreno page 10 Spicy Chicken Adobo sa Gata by D. Moreno page 57
Hamonado by Sahlee Torregoza page 11 Baked Chicken ala Carte by L. Calalang page 58
Hardinera by Donalie Agramon page 12 Takoyaki / Ebiyaki by Y. Yamakita page 59
Lengua Mechada by Marie Tayag page 13 Tofu Sisig by C. Gunda page 61
Deviled Eggs by D. Moreno page 14 California Maki by G. Crisolo page 62
Roast Beef by D. Moreno page 15 Chili con Carne Dip by M. Icaro page 63
Shakey’s Chicken & Mojo Potato by D.Moreno page 16 Oriental Seafood by C. Cruz page 64
Chicharon by M.T. Ramirez page 17 Korean Beef Stew by J. Sabas page 65
Baked Macaroni by G. Crisolo page 18 Ginataang Tilapia by D. Moreno page 66
Special Atchara by M. Kanno page 19 Crispy Kangkong by G. Crisolo page 67
Salted Eggs by M. Tala page 20 Adobo sa Kamatis by M. David page 68
Rellenong Manok by D. Moreno page 21 Salisbury Steak by D. David page 69
Mac & Cheese Mini Bites by J. Sta. Ana page 22 Miso Soup by Y. Yamakita page 70
Easy Home Made Chicken Ham Yaki Udon by Y. Yamakita page 70
By Chef Joerksenn page 23 Vigan Empanada page 71
Calderetang Baka by D. Moreno page 24 Honey Lemon Garlic Chicken by D. Moreno page 72
Togue Okoy by R. Padilla page 25 Siomai by M. Tayag page 73
Chicken Bbq & Java Rice by M. Poblete page 26 Chili Garlic Oil/Paste by M. Tayag page 74
Homemade Longganisa page 27 La Paz Batchoy by M. dela Cruz page 75
Monte Cristo Sandwich by Eds Pedrosa page 28 Gambas by C. Cruz page 76
Okoy na Mais by Bhev Cortez page 29 Alfredo Sauce by R. Turner page 77
Crab Sotanghon by Timothy Te page 29 Spanish Style Adobong Bangus by D. Moreno page 78
BBQ Pork Buns by D. Moreno page 30 Lechon Liempo page 79
Chicken Pad Thai by R. Padilla page 32 Must Try Pad Thai by D. Moreno page 80
Kalderetang Manok by S. Azuela page 33 Special Siopao by M. dela Cruz page 81
Teokbokki by L. Buhay page 34 Fish Cakes by G. Moreno page 82
Homemade Fiesta Ham by D. Moreno page 35 Egg Sandwich Spread by G. Crisolo page 83
Crispy Sisig by M. Nievares page 36 Caramelized Baked Chicken Wings page 84
Chicken Cordon Blue by M. Minx page 37 Special Embutido by M. Tayag page 85
Potato Gnocchi by R. Beverley page 37 Beef Empanada by M. Buenlac page 86
Springy Fish Balls page 38 Homemade BBQ Sauce by H. Ponce page 87
Chicken Tocino by D. Moreno page 39 Almondigas by M. Tayag page 88
Pininyahang Manok by M. Kanno page 40 Lasagna by R. Ritzen page 89
Yakiniku by Y. Yamakita page 40 Beef Brisket Ramen page 91
Gyoza by L. Calalang page 41 Ika Butter by Y. Yamakita page 92
Homemade Charlie Chan Chicken pasta Pan Fried Cream Dory by N. Centeno page 93
by B. Hernandez page 42 Tilapia with Sweet Chilli Sauce by J. Sabas page 94
Fried Chicken ala Max by Chef Ron page 43 Sole Meuniere by H. Ponce page 95
Crispy Pata by C. Cruz page 43 Baked Boneless Bangus by M. Grey page 96
Pork Siomai by E. Delos Santos page 44 Shrimp w/ Broccoli in White sauce by C. Cruz page 97
Creamy Chicken by M. Tagay page 45 Zucchini Mushroom Tomato Gratin by C. Manalo page 98
Arroz Ala Cubana by G. Sutilo page 46 Baked Salmon w/ Parmesan … by D. Moreno page 99
Beef with Asparagus in Oyster Sauce Chicken & Chorizo Jambalaya by D. Moreno page 100
and Lemon Juice by M. Cruz page 47 Beef Caldereta w/ Coke by C. Alcarion page 101
Saucy Pancit Canton by D. Moreno page 48 Ampalaya con Carne by D. Moreno page 102
Lumpiang Sariwa page 49 Pork & Spinach Wonton Soup by D. Moreno page 103 2
Beef Morcon by C. Cruz page 50 Katsudon by S. Macatangay page 104
A lot more….
My own version of CHICKEN KARAAGE(Japanese style fried chicken)
by: Maria Kanno
ingredients:
1kl.chicken meat(thigh)
About 10 cloves of garlic(the more,the better)grated
1/4cup of grated ginger
Vetsin(optional)
2eggs
1/2cup of kikkoman soy sauce
1/4cup mirin
Salt(tancha meter)
Flour
Cooking oil for frying
Procedure:
Cut chicken meat into bite size.Mix with grated garlic,ginger,kikkoman soy
sauce,mirin,salt.Mix well and leave for at least 30 mins.-1 hour at room temperature.Mix the
beaten egg throughly,coat with flour thoroughly,then leave for about ten minutes then
lightly deep fry(half cooked).Repeat deep frying until golden brown.Place into a kitchen
paper to remove excess oil.Garnish with green lettuce or any green veggies & lemon before
serving.
3
CORNY FRITTATA
by Elvie Pobre
6 eggs
1 small can evap
1 tbsp cooking oil
Geeen and red bell pepper
1tomato, thinly sliced
Labuyo (depende sa dami ng gustong ilagay)
Garlic, chopped
1 can whole kernel corn
Salt and pepper to taste
Spring onion
Mix eggs and milk in a bowl and a little salt. Slightly beat, huwag pabulain. Set aside.
Use non-stick pan if possible. Heat pan in a very low heat. Saute garlic until slightly browned.
Add green and red bell pepper and labuyo. Add corn. Cook for 2-3 mins. Pour egg mixture.
Cover. After 1 min, add spring onion and thinly sliced tomatoes. Cover. Salt and pepper to
taste. Cook for another minute or until eggs are completely dry. Slice,transfer to a serving
plate. Pwedeng pagpatungin ang 2 slices para kumapal ang itsura.
*note: ginawa ko po ito para sa mga walang oven. Stove lang po ginamit.
4
BUTTERED CHICKEN
By: Connie Cruz
Chicken;
use chicken breast (skinless,deboned).
cut ur chicken into small cubes, seasoned with salt and pepper
for batter;
beat 2 eggs, add salt and pepper

add flour and cornstarch (1:1 ang ratio ng flour and cornstarch) add konting water, mix
lang, hanggang sa mareach ang tamang lapot. magdagdag ng water kung kinakailangan.
garlic with butter;
tapos magfry ng chopped garlic sa konting oil,
kapag malapit ng magtosted ang garlic,hinaan ang apoy, lagyan ng maraming magnolia
salted butter
lusawin lang ang butter sa garlic, ingat lang baka masunog. hanguin. set aside.
fry;
ihulog ang chicken cubes sa batter mixture, tapos ihulog sa mainit na mantika, medium fire.
after mafry ng chicken. transfer na sa plate, ibuhos na ang garlic mo na may maraming
butter sa ibabaw ng chicken
5
ATCHARANG AMPALAYA by Janet Javier Atkins

Ingredients:1/2 kilo ampalaya,( cut and soaked in water with salt, )100 grams
red bell pepper
100 grams, onions
200 gr pineapple tidbits,, drained.. *Yung juice nya un na gamitin mo para sa panimpla,
100 grams ginger,
1 big carrots
raisins
1/4 kilo white sugar
PROCEDURE: After mo mapiga si ampalaya sa water with salt, banlawan mo ulit para maalis
ang alat.
Pakulo ng tubig, ilagay si ampalaya , patayin ang apoy, wait for 2 minutes bago mo
hanguin.
Drain at idiretso sa iced water, madaming ice, para mamatay agad ang init at maging
crunchy sya.Mix 1 cup of vinegar at 1 cup of pineapple juice, galing sa tidbits at 1/4 white
sugar. Pakuluin while stirring constantly.
Pagkulo, patayin at siguruhin na tunaw na lahat ng asukal.
Wait mo lang na lumamig, yung talagang malamig bago mo ilagay lahat ng hiniwang
spices at ampalaya.
Mix mo lang together tapos ilagay sa tupperware at ilagay na sa ref, best served after 2
days sa fridge.
6
TOM KHA GHOONG (Thai) by Donna Moreno

This is a creamy and spicy coconut soup with lemongrass, prawns and mushrooms.
Ingredients:
200 g Prawns, peeled and deveined

4 cups Chicken Stock (or prawn stock)
2 sticks Lemongrass , only the white part
1-2 fresh red chilli (or less depending on your taste)
100 g enoki mushroom (canned is still ok)
100 g shitaake mushrooms, sliced
1 can young corn sliced (you could use fresh, too)
1 large tomato, sliced
3 cloves of garlic, minced
1 knob ginger (or galangal)
2 tsp Thai red curry paste
2-4 Limes (juice)
Fish sauce to taste
1/2 bunch Coriander
200ml Coconut cream (or evaporated milk)
6 Kaffir lime leaves
Instructions
1. Peel and slice the ginger, slice the garlic and slice the lemongrass and chilli.
Pound lightly the kaffir lime leaves with your knife handle to release some of the oils.
2. Bring the stock to the simmer and add the ginger, garlic, kaffir lime leaves, lemongrass,
chilli and Thai red curry paste. Infuse for 15-20 minutes.
3. Add the mushrooms, young corn and tomato to the soup. Once it boils, lower heat and
add with the prawns and gently cook until the prawns are just done.
4. When prawns are done, add the coconut cream.
Season with some fish sauce and lime juice and a little sugar if you like.
Transfer to bowls and finish with some of the reserved chilli and coriander.
Enjoy!
7
BESTSELLER Empanada Dough by Leen Enriquez

Recipe:
4 cups all purpose flour 2 tsp baking powder1/4tsp.salt2 egg white1/2 cup oil1/4 cup
sugarWater
Procedure for the dough making:
Pagsama samahin ang harina,asin,baking powder,at sugar haluing mabuti. Itabi muna.
I- whisk ang egg white ilagay ang oil at ibuhos sa harina at lagyan ng tubig wag masyadong
basang-basa. Tantiyahin sa isa at kalahating cup ng tubig imasang mabuti or i mix sa mga
may mixer pag ok na ang dough hayaan muna sa loob ng mixing bowl ng 1 oras bago
gawing dough ng empanada.
After 1 hour, magbilog ng para sa platito ang laki pagulunin sa harina para di sya malagkit
at pag ok na ilagay sa empanada moulding maglagay ng fillings kung ano ang gusto
ninyong fillings pwedeng chicken or pork samahan ninyo ng hiniwang carrots at isara ang
empanada moulding pwedeng i fry or i bake in minutes meron nw kayong empanada...!!
Fillings recipe1kilo of boneless breast chicken cut cubes2 onion shrredded6 pcs.garlic
crushedBlack pepperSalt3pcs.bay leaves3tsp.brown sugarVegetable oilCarrots cut small
cubesKinchayGreen peasSoy sauceOyster sauceProcedureHugasan muna ang chicken
then itabi muna Ilagay ang oil sa kawali igisa ang bawang ,sibuyas isngkutsa mabuti
hanggang maging golden brown ilagay ang hiniwang chicken haluin hanggang maluto sa
tamang apoy hinaan ang apoy para maluto na maganda t malambot angchicken lagyan
ng konting asin ,paminta haluing muli lagyan ng 3 kutsarang toyo haluin isunod 4 futsarang
oyster sauce haluin muli hayaang maluto sa tamang timpla isunod ng brown sugar ,haluin
ilagay ang carrots at green peas haluin muli ang sangkap ilagay ang bay leaves takpan
haluin muli tingnan kung may konting lapot yan ang chicken asado
8
PARMESAN CRUSTED FISH by Lala Panganiban-Santos

Ingredients:
1/2 cup breadcrumbs (Panko - Japanese bread crumbs)

1/4 cup parsley leaves, finely chopped
1/2 cup grated parmesan cheese
1 tsp finely grated lemon rind
1 tsp olive oil
4 pcs fish steak or fish fillet
Procedure:
Pagsamahin ang breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a
bowl. Stir to combine. Drizzle mixture with oil. Stir ulit until ma-coat ng oil un breadcrumbs..
Tapos press mo lng un mixture sa ibabaw ng fish..
Bake sa pre-heated na oven at 200deg for 15mins or until mag-golden brown un crumbs at
luto na un fish..
Enjoy!
9
CHICKEN CALDERETA by Donna Moreno

Ingredients:
1 kg Chicken breast or legs
1 pc spanish chorizo (about 1/2 lb), sliced
1/2 Tbsp minced garlic
1 medium onion – chopped
2 tsp smoked paprika
1/2 tsp black peppercorns (lightly cracked)
olive oil
1/3 cup vinegar
salt and patis to taste
1 small can tomato paste (156 ml)
2 cups chicken stock
1 can of Liver Spread (85 gms)
1 pcs large sized Bell Pepper (seeded and sliced)
1/2 cup fresh frozen green peas
2 pcs medium potatoes , peeled and quartered
1 large carrot , peeled and sliced
1/2 cup sliced pickles
1/2 cup grated cheese
1/3 cup whole pitted olives – drained [optional]
2 pcs long Green or Red chilli or hot sauce depending on taste [optional]
Procedure:
1. In a large wok or pot. Heat olive oil. Saute, garlic and onion.
2. Add the chicken salt and pepper. Saute well until the chicken is seared and light brown on
all sides. Add the spanish chorizos.
3. Add the paprika until fragrant and all the chicken has been coated with the paprika and
oil.
4. Add the tomato paste and saute a little. *I do this to cook-off some of the acidity in the
tomato paste.
5. Pour in the chicken stock and stir. Cover and let simmer for a few minutes. Then remove
cover and add the vinegar. Let it boil uncovered first before stirring.
6. Add the liver spread and the potatoes and carrots, pickles and olives. Simmer until the
carrots and potatoes are done.
7. You could add more chicken stock or water at this point - then stir.
8. Add the grated cheese and the sliced bell peppers. Season with more salt/ patis, chilis or
hot sauce.
9. Put the green peas and stir. Once temperature comes up to a soft boil again, it is done.
Serve warm with rice (lots)!
10
HAMONADO by Sahlee Reyes Torregoza

Ingredients:
5 kl pork loin
1 kl white sugar
5 tbsp salt
3 tbsp aji vetsin
1/2 gal pineapple juice
1 cheese
Marinate ang pork loin sa sugar,salt,vetsin

(After 1-2 days)
Talian ang pork loin....
Isalang ang pork sa kawali na at isama ang pineapple juice.... (Medium heat)
Pakuluin lang ng pakuluin,,, then ilagay ang cheese....
Antayin hanggang sa lumambot at maging malapot na ang juice....
11
HARDINERA by Donalie Agramon

Ingredients:
1 kilo pork Lomo diced into small cubes 2 tbsp. tomato paste
1 340 gram can luncheon meat, diced into small cubes 1/4 cup sweet pickled relish
3 pcs chorizo, diced into small cubes 50 grams raisins
1-4 clove garlic, chopped 1 small can liver spread
1 small size onion, chopped 200 g. cheddar cheese (grated)
2 pieces sliced pineapple, drained, diced into small cubes 2 eggs, beaten
2 green bell pepper, roasted, diced 1 cup bread crumbs
2 red bell pepper, roasted, diced 1/4 cup fish sauce
2 small size carrot, diced into small cubes salt and pepper
For garnishing: cooking oil
4 pieces sliced pineapple, drained
1 small green bell pepper, roasted, cut into strips
1 small red bell pepper, roasted, cut into strips
1 small size carrot, sliced into florets
2 hardboiled egg, sliced or quartered
3 egg, beaten
Cooking procedure:
In a sauce pan saute garlic and onion until fragrant. Add in the pork and chorizo, stir cook
for 1 to 2 minutes. Add in fish sauce and tomato paste stir cook for 2 to 3 minutes. Add
enough water up to about 1 inch over the meat. Bring to a boil and simmer until the pork are
tender. Add more water as necessary. Now continue to cook until all the liquid has
evaporated and only an oily sauce remains, stirring continuously to avoid burning. Remove
from heat and mix in all the remaining ingredients, season with salt and pepper to taste, mix
and blend well. Let cool down.
Arrange slices of hard boiled eggs, pineapple, green and red pepper strips on the bottom of
the mould/llanera pour over half of the beaten egg over the garnishing. Put
the hardinera mixture into the mould/llanera, press top to smoothen. Pour the remaining half
of the beaten egg over the hardineramixture. Cover the mould/llanera with foil and bake for
275ᵒF to 300ᵒF for 1 to 1 1/2 hours, if the hardinera is cooking to fast reduce the temperature.
Alternately wrap the mould/llanera to seal with aluminium foil and steam for 1 to 1 1/2 hours.
To serve run the handle of a spoon or fork along the sides of mould/llanera to loosen
the hardinera, invert onto a serving platter and tap mould/llanera lightly to release. Slice and
serve with or without ketchup.
12
Lengua Mechada
By Marie Tayag on Friday, January 2, 2015 at 8:42am
Ingredients:
1 beef tongue
6 strips of bacon
1 small can tomato sauce
mushroom (button)
1/2 cup white whine
1/2 cup water
1 tbsp dijon mustard
1-2 tbsp lemon juice
2 medium onions (chopped)
6-8 cloves of garlic (pounded)
Bell pepper
salt
pepper
butter
Procedure:
Clean beef tongue thoroughly by rubbing salt and scald with boiling water (be careful in doing this)
and remove the white part of the tongue.. repeat the procedure if necessary.
Slice tongue into 3/4 inch thick and brown them using bacon fats.
Add garlic, onions and mushroom. Let it simmer then add mustard, lemon juice, white wine, water
salt and pepper.
Simmer for 10 minutes. Transfer to a Casserole or slow cooker and cook until tender.
Add tomato sauce and red bell pepper and let it simmer until tomato sauce blends well.
Serve with bacon tidbits..
Enjoy.
13
DEVILED EGGS By Ms. Donna David Moreno

This makes for a good appetizer. Eto po ang base recipe pero as usual, you could adjust
seasoning accorsing to taste.
6 eggs
1/4 cup mayonnaise
1 tbsp honey
1 tsp chopped fresh dill
1 teaspoon yellow mustard
salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Directions
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2
inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the
heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes,
then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites
on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise,
vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Or you could yse
a piping pag and pipe it in the egg whites. Sprinkle with paprika and serve.
14
ROAST BEEF
By Donna David Moreno on Tuesday, December 16, 2014 at 4:09am
This the recipe I use for oven roasted beef.
Ingredients:
3 lb (1.5 kg) top sirloin premium oven roast
5 cloves garlic, minced
1 tsp (5 mL) salt
1 tbsp (15 mL) vegetable_oil
3/4 tsp (4 mL) pepper
1/4 tsp (1 mL) dried thyme
1/4 cup (50 mL) red_wine (optional)
2 cups (500 mL) sodium-reduced beef broth
2 tbsp (25 mL) all-purpose_flour Preparation:
Place roast, fat side up, on rack in roasting pan. Mash garlic with salt into paste; stir in oil, 1/2
tsp (2 mL) of the pepper and thyme. Spread all over roast.
Oven-sear roast, uncovered, at 450°F (230°C) for 25 minutes. Reduce heat to 325°F (160°C);
roast for 80 minutes or until thermometer registers 140°F (60°C) for medium-rare, 155°F (68°C)
for medium. Transfer to cutting board; tent with foil. Let stand for 10 to 15 minutes for
temperature to rise 5°F (3°C) more before carving. Reserve juices.
Meanwhile, place roasting pan over medium-high heat. Add wine (if using), whisking up
brown bits. Add broth, remaining pepper and juices from roast; bring to simmer, stirring.
Whisk flour with 1/4 cup (50 mL) water; whisk into pan. Bring to boil, whisking constantly.
Reduce heat and simmer for about 3 minutes or until thickened; strain. Serve with beef.
15
SHAKEY'S CHICKEN AND MOJO POTATO COPYCAT

By Donna David Moreno on Sunday, December 14, 2014 at 9:28am
Ingredients:
CHICKEN
8 -12 pieces fresh bone-in chicken
POTATOES
2 lbs russet potatoe, cut into 1/3-inch rounds
CHICKEN AND POTATO BRINE
12 cups cold water
3 tablespoons Lawry's Seasoned Salt (no exceptions!)
4 teaspoons fine sea salt
1 1/2 teaspoons citric acid (or 3 tablespoons white vinegar)
BREADING
1 3/4 cups pre-sifted all-purpose flour
1 1/4 cups cornstarch
4 tablespoons fine cornflour (or masa harina flour)
4 tablespoons Lawry's Seasoned Salt (no exceptions!)
1 1/4 teaspoons ground black pepper
1/2 teaspoon Accent seasoning - msg
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
DEEP-FRYING OIL
pure canola oil
Directions:
NOTE: THIS RECIPE REQUIRES A TOTAL OF 7 TABLESPOONS LAWRY'S SEASONED SALT (MAKE SURE YOU
HAVE ENOUGH ON HAND BEFORE PREPARING RECIPE, OR HALVE RECIPE TO ACCOMMODATE. Recipe
for this at the bottom of page.). (STEP ONE):
1. RINSE and blot chicken; WASH and scrub potatoes; CUT potatoes between 1/4-inch to 1/3-inch rounds
(about the width of a McDonald's french fry; DISCARD potato ends.
2. MIX the CHICKEN AND POTATO BRINE ingredients in a 3 quart saucepan (with an accompanying lid)
until dissolved; PLACE potato slices in a smaller saucepan with an accompanying lid; POUR enough
prepared brine to just cover potatoes, then cover; PLACE chicken pieces into 3 quart saucepan with
remaining brine and cover; TRANSFER marination saucepans into refrigerator; MARINATE chicken and
potatoes between 2-4 hours; MEANWHILE, combine the BREADING ingredients well, in a large sealable
container, such as a GLAD food storage container or a Ziploc bag; BREAK up clumps with a wire whisk;
SEAL the container with mixture; SHAKE well until thoroughly combined.
3. REMOVE a handful of potatoes from brine; PLACE potatoes into the breading mixture container; SEAL
container firmly; SHAKE gently in all motions to thoroughly coat until evenly and generously breaded;
TRANSFER breaded potatoes onto a platter; REPEAT procedure with remaining potatoes (don't bread
chicken yet).
4. ADD the manufacturer's recommended amount frying oil for deep-frying (use canola oil); PLACE deep-
fryer basket into place in deep-fryer; PREHEAT fryer to 350°F (or preheat enough fat to immerse chicken
completely in deep heavy stovetop pot to 350°F, using a standard deep-fryer thermometer to gauge).
16
5. ELEVATE and secure the deep-fryer basket; PLACE breaded potatoes into basket; LOWER basket; FRY
potatoes for 2 minutes; RAISE basket to drain; USING tongs, remove hot potatoes; ADD potatoes in
increments into the BREADING once again; SEAL and shake until potatoes are evenly/thoroughly
coated; TRANSFER re-dredged potatoes onto previous platter to absorb breading again, until all
chicken is fried.
6. REMOVE 1-3 pieces chicken from brine; PLACE chicken into breading container; SEAL container firmly;
SHAKE container gently in all motions to thoroughly coat chicken until evenly and generously breaded;
REPEAT wit remaining chicken; TRANSFER onto another platter; ALLOW breaded chicken to absorb the
breading for a few minutes.
7. CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer with basket
immersed, without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a
time), turning once halfway through frying duration).
8. FRY chicken about 13-15 minutes, until golden brown and fully cooked, depending on chicken
portions/sizes (juices should run clear when chicken is done); DRAIN chicken on paper towels; MAINTAIN
frying fat temperature for each new batch until all chicken is fried; KEEP chicken warm in preheated
170°F oven.
9. RAISE and secure deep-fryer basket; ADD the potatoes once again into basket; LOWER basket slowly
into hot oil; FRY potatoes until golden brown and crispy, about 3 minutes.
10. SERVE chicken and potatoes with desired condiments and enjoy!
*LAWRY's SEASONING SALT 1/2 tsp turemeric

4 tsps salat 1/2 tsp onion powder
4 tsps sugar 1/2 tsp garlic powder
1 tsp paprika 1/2 tsp cornstarch
Mix everything together and keep in a dry conatiner with lid.

Makes 1/2 cup (8 tbsp)
CHICHARON by Maria Teresa Chavez-Ramirez

Quoted from Chicharon thread:
"Pag gumawa ako nilalamas ko muna yung skin sa asin at paminta then pinapakuluan ko ng
kaunti.
After boiling nilalagay ko sa oven at low temp mga 200 lang para mas madrain yung oil,
then tinatanggal ko yung oil. Iniiwan ko lang sa loob ng oven (off yung oven) mga three
days until madry sya. Then pag tuyo na talaga saka ko dinideep fry, pag tama ang
pagkakatuyo ng skin kusa na syang lumalaki at lumulutong habang niluluto. Pag di tama
ang pagkakatuyo nag spray ako ng tubig para lumobo sya at lumutong. The one on the
picture had dried completely prior to deep frying kaya naman nakatayo lang ako at
pinagmamasdan syang maging ganyan, unti-unting nagpapop na parang popcorn. Pag
kulang sa pagkadry may mga part ng skin na hindi nagpapop, matigas sya after frying. It is
all in the process of preparing it right to make one yummy and crunchy chicharon, Nung una
akong gumawa pumalpak din ako tapos ang tilamsik ng mantika. Ng makuha ko na yung
technique ang dali na lang gawin at wala pang mantikang tumitilamsik."
17
BAKED MACARONI ala Gracia

by Grace Insigne Crisolo
"Typical na Pinoy taste po ito ha, yung sauce pwede rin sa spaghetti."
BAKED MACARONI ALA GRACIA
Pasta: I use San Remo penne 500g. boil ka water, put cooking oil and salt. When boiling, put
the pasta and cook for 15-18 mins stirring occasionally. Don't overcook. Put cooked pasta in
strainer and set aside.
Sauce: you will need 1/2 kl of ground beef or pork, 1/4 kl hotdogs, 1 kg sachet of delmonte
sweet or Filipino style spaghetti sauce, 1 tsp soy sauce, 2 tsp tomato sauce, 1 tsp ground
black pepper, 1 green bell pepper cut into very small cubes (optional), corned beef- I use
purefoods blue or palm corned beef, 3-4 slices of cheese or 3 cheddar cheese singles, 2 tbsp
ufc banana catsup, 1/2 can condensed milk, finely chopped garlic and onion. Note: Don't
put sugar and salt. Saute garlic and onion in oil, then add in the ground meat. Cook the
meat,until water is reduced and meat is tender. Then put the soy sauce and tomato sauce.
Ciontinue to saute until a little toasted. Then add the hotdog and cook, Add in the bell
pepper. Then put the spaghetti sauce, corned beef, pepper, catsup, and cheese. Then add
the condensed milk little by little and taste, adding accoring to your desired taste.Continue
stirring, so the bottom will not burn. Simmer for 2 minutes and put off the fire.
1. Mix the pasta with the sauce. Leave some amount of sauce for toppings. Put them in a
baking dish and spread, level the top. Pour the set aside sauce on top.
2. There are two ways to top the dish. I usually just put grated cheddar and mozzarella
cheese with some strips of bacon. Or you can top it with Morning Sauce (recipe below).
3. Put in a preheated oven at 180*C and bake for 30-45 minutes or until the cheese on top
melted/sauce seeped in and the color turned a little brown.
Morning Sauce:
Prepare: 3 tbsp butter, 3 tbsp all purpose flour, 1/4 tsp salt, 2 cups fresh milk, 1 ounce grated
parmesan cheese and 2 ounces grated sharp cheddar cheese. Put butter in the pan and let
it melt completely. Add the flour while stirring continuously para di sya magbuo. Low fire lang
ha. Pag medyo very light brown na color add the milk. Halo lang ng halo. Let it boil and
thicken a bit. Add the salt. Then add the parmesan and cheddar cheese
18
SPECIAL ATCHARA by Maria Kanno

RECIPE:
Ingredients:
2 med size raw papaya,grated(for those who live in a place where papaya is
unavailable,you can use radish(daikon)...or any veggie possible for alternative. Wash
thoroughly then squeeze out the excess water.
1 500ml. Bottle sugar cane vinegar

1cup sugar
2 teaspoon salt
3 cloves garlic
1red bell pepper,sliced
1small carrot(flower cut)
Sliced ginger,onions,& garlic..
Egg yelliow food color
Procedure:
In a bowl,combine all the ingridients except the papaya or daikon..warm the combined
ingridients ...(do not bring to boil) maligamgam lang..let cool,put the grated papaya or
daikon(radish),mix well..put In a container then refrigerate.
Note:you can add or lessen the ingredients according to your own taste. Enjoy your
homemade achara with fried fish,tocino,longanisa,tapa or just the way you like it
19
SALTED EGG by Maria Lourdes Tala

You'll need:
8 itlog ng manok
4 cups water
1 and 1/2 cups rock salt pede din iodized salt sa mga sosyal
5 pcs Sangie sa Bisaya, (Star Anise sa sosyal )
1. Place the eggs in a wide-mouthed jar (or glass) container with a lid.
2. In a saucepan, fill in with the water and bring to boil. Add the salt gradually and stir until
the salt is completely dissolves. Remove from heat and set aside to cool.
3. Pour the cooled salted water over the eggs, add the Sangie, making sure the eggs should
be completely submerged with the water.
4. Cover and store the container in a dark place( wag sa kilikili ni Tatang) for at least 3
weeks. (To test the saltiness of the egg, take out one egg from the container after 3 weeks.
Boil the egg over high heat for 30 minutes (salted eggs takes more time to cook than regular
eggs). Let cool for a few minutes and peel the shell and taste.
5. If you like the saltiness of the egg, you may now take out the other eggs from the
container and boil them. Let them cool and store in the refrigerator. But, if you want the eggs
to be more salty to taste, you can leave the salted eggs in the container for another 2
weeks.
***Note: You can add Chinese Rice Wine for flavor and beautiful color yolk.***
20
21
22
EASY HOME-MADE CHICKEN HAM

By Chef Joerksenn Events & Catering Services
MGA SANGKAP:
1 whole chicken (walang buto)
1 tbsp muscovado sugar
1 tbsp honey
2 tbsp pineapple chunks
1 tbsp rosemary
1/2 cup orange juice
celery
pineapple juice
1 pc star anise
1 pc sibuyas na puti
PARAAN NG PAGLULUTO:
1. Ibabad ang manok sa asukal, honey, pineapple chunks at orange juice nang 48 hours.
2. Matapos ibabad, balutin ang manok sa katya, ikorteng bilog at talian ng nylon.
3. Magpakulo ng tubig at ilagay ang lahat ng sahog at pakuluan ng 45 minutes.
4. Kunin ang manok at palamigin bago tanggalin ang katya
6. I-pan fry hanggang sa maging golden brown
7. Ilagay ang glazing sa ibabaw ng manok.
Para sa glazing:
1. Pakuluan ang muscovado sugar at pineapple syrup at ilagay sa manok.
23
CALDERETANG BAKA
By Donna David Moreno on Tuesday, December 2, 2014 at 2:19pm
Ingredients
3 tablespoons vegetable oil

1 1/2 pounds cubed beef stew meat
salt and ground black pepper to taste
3 cloves garlic, crushed
3 cups water
1/2 cup unsweetened pineapple juice
1 onion, chopped
1 (14 ounce) can tomato sauce
1/4 cup tomato paste
2 red potatoes, diced
1 red bell pepper, sliced
1 large carrot, sliced diagonally
1/2 pound miniature cocktail sausages
1 (6 ounce) can medium pitted ripe olives, drained
3 large bay leaves
1 tablespoon hot pepper sauce (such as Tabasco®) (optional)
Directions:
1. Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black
pepper and brown in the hot oil with garlic, onion,about 10 minutes.
2. Pour in water, pineapple juice, tomato sauce, and tomato paste. Bring to a boil, turn heat
to low, and simmer until beef is almost tender, 35 to 45 minutes.
3. Stir potatoes, red bell pepper, carrot, mini sausages, olives, and bay leaves into the stew.
Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season
with hot pepper sauce, salt, and black pepper.
24
TOGUE OKOY shared by Richelle-Lyke Martin Padilla

Adapted from Filipino-food-recipe.com
Ingredients:
3 cups Mungbean Sprouts, washed
1 cup Shrimps, shelled
1 small onion chopped
1/2-1 cup Carrots, julienned
1/2 cup All Purpose Flour
2/3 cup Cornstarch
1 1/2 teaspoon Baking Powder
1 large or 2 Medium Eggs
1 cup shrimp juice(pounded shrimp shell in water and strained)
2 tablespoons achuete seeds steeped in 1/4 cup water
1 teaspoon salt
1 teaspoon ground pepper
Cooking oil for pan frying
PREPARATION TIME : 15 minutes
COOKING TIME : 20 minutes
1 Mix all the ingredients together except the cooking oil.
2 Heat up a some oil in a pan.
3 Using a 1/2 measuring cup, scoop the batter onto the hot pan, and flatten with a spatula.
4 Pan fry for 3-4 minutes per side or until golden brown.
5 Depending on the size of the pan, you could cook from 2 to 3 at a time.
6 Serve with a vinegar dipping sauce on the side.
25
26
HOMEMADE SKINLESS LONGGANISA RECIPES

SKILESS LONGGANISA 1
Shared by Lala Panganiban Santos
1/2k pork minced (mas masarap un may konti fat)

1/2 cup brown sugar
1/2 T salt
1/2 T chilli sauce (hot sauce) -optional
1 1/2 T worcestershire sauce
1 T chopped garlic or 1/2 T garlic powder
2 tsp flour
1 1/2 T meat dressing (knorr seasoning)
1/8 tsp ground black pepper
- mix everything
- roll with your palms and form into longganisa shape and fry or
- wrap using parchment/wax paper depende sa laki na gusto. Refrigerate or freeze.
- remove parchment paper before frying.
SKINLESS LONGGANISA 2
From http://angsarap.net/2011/12/05/skinless-longaniza/
Tried and tested.
Ingredients
1kg minced pork (30% fat)
1/4 cup brown sugar
1 1/2 tbsp salt
2 tbsp vinegar
3 tbsp soy sauce
1 whole garlic, minced
1/2 tsp freshly ground black pepper
2 tsp annatto powder
Method
In a large bowl mix together soy sauce, vinegar and annatto powder.
Add in all the remaining ingredients then mix.
Prepare some wax paper measuring 4″ x 4″ or similarly sized as the small spring roll wrappers.
Place 2 tablespoon of the meat mixture into the paper then roll.
When ready to cook carefully remove from wax paper then pan fry with small amount of oil
in low heat.
Note: You can omit the wax paper rolling and just shape them by hand if needed, the wax
paper rolling just ensure that each sausage is evenly sized.
27
MONTE CRISTO SANDWICH by Eds Pedrosa

*Also known as the happy marriage of french toast and grilled cheese sandwich
Egg and milk mixture:

1 large egg
1/2 c fresh milk
Salt and pepper to season
6 slices sandwich bread

6 tsp mayonaise
6 tsp dijon mustard
6 slices ham
6 slices swiss cheese
Potato chips, optional
1) Combine egg and milk in a bowl. Season with salt and pepper. Set aside.
2) Take sandwich bread slices, flatten with a rolling pin or anything round you could roll on
top to flatten.
3) Spread a teaspoon of mayo and a tsp of mustard on each side. Sandwich 2 slices of ham
and 2 slices of cheese between 2 slices of bread. Repeat to make a total of 3 sandwiches.
4) Heat a cast iron pan over med-high heat. Quickly dip on sandwich in the egg mixture until
well coated. Grill sandwich for 2 minutes on each side or until cheese has melted. Repeat
with remaining sandwiches.
5) Slice each sandwiches ih half and serve with potato chips, if desired.
28
OKOY NA MAIS by Bhev Cortez

Okoy Na Mais:
1 mais (shredded)
1/4 cup potato starch
1/4 cup all purpose flour
1 tsp. salt
1/2 tsp. pepper
1 medium size onion finely chopped
1 large egg
Mix nyo lang po lahat then fry nyo.. pero flat nyo po yung mixture ng mais sa kawali para
maging manipis and crispy..
Yung sasawan po suka, toyo, sugar, salt and red onionmchopped finely.. kayo na po mag-
adjust kung gaano katamis yung sauce..
CRAB SOTANGHON By Timothy Christian Te

Crab Sotanghon
1KG Crabs (I prefer female)

6 Cloves Garlic
3 Tablespoons Oyster Sauce
6 pieces Pepper
250g Sotanghon
500ml chicken stock
Salt and Pepper.
- Clean Crabs
- Heat oil in wok, fry garlic and pepper until fragrant
- Add crabs, stir fry for about 5-7 minutes
- Add Chicken stock, boil for 5 minutes
- Add uncooked sotanghon (I prefer not to soak them para ma absorb nila lasa ng stock
and crabs)
- Add Oyster Sauce
- Salt and Pepper to taste
- Garnish with green onions (Di ko na chop ng maayos sa picture, injured ang pointer hehe)
-Eat!
29
30
31
CHICKEN PAD THAI by Richelle-Lyke Martin Padilla

Simple Chicken Pad Thai
Ingredients:
Banh pho/ rice noodles (half of the 500-gram pack)
1-2 chicken breast cut into strips
Garlic chopped
Oil for frying
Half carrot julienned
Onion leeks chopped 1 inch
1 cup togue
2 eggs
Pepper
Chopped peanuts (garnish)
Sauce: 3 tbsp fish sauce, 3 tbsp sugar, 1-2 tbsp tamarind paste (stir well till sugar is well
dissolved).
How to:
Soak rice noodles in cold water (30 mins). Others suggest to soak it in lukewarm water for 10
mins. I tried soaking in cold water but took time to cook the noodles & needed some water
to soften the noodles.
Put 1-2 tbsp oil in pan. Fry the egg then chop using the ladle. Set aside. Saute garlic then put
chicken. When chicken is almost done put the drained noodles. Mix together but take care
not to overcook the noodles. Put the sauce little by little. Adjust taste according to your
preference. Put carrots, togue & onion leeks. Put pepper then mix again so noodles will not
stick on the pan. Put the fried egg & mix. Remove from heat when noodles & vegetables are
done (don't overcook the veggies to keep it crunchy). Serve with chopped peanuts on top
32
KALDERETANG MANOK by SHEI BORJA AZUELA

Ingredients:
 1 kg Chicken Legs
1/3 cup vinegar
salt to taste
1/2 tsp black peppercorns (lightly cracked)
1/2 Tbsp minced garlic
1 medium onion – chopped
Canola oil for frying
500 gm Tomato Sauce
1 85gm can of Liver Spread
2 pcs medium sized Bell Pepper (seeded and sliced)
2 pcs long Green or Red chilli [optional]
1/3 cup bottled olives – drained [optional]
1 can of Green Peas (you can also use fresh or frozen 1/2 cup)
250 gm Potatoes – (peeled and quartered)
1/2 cup grated cheddar cheese
Hot Chilli Sauce [optional]
Procedure:
1. In a bowl add the following ingredients vinegar, salt, garlic, and peppercorns, then mix
thoroughly.
2. Add the chicken pieces to the mixture and mix well. Marinate chicken for at least 2 hours.
3. In a big pot, heat oil for frying. Fry the potatoes till cooked.
4. Now, Drain the Chicken from marinade and fry briefly in the oil in batches. Set aside.
5. Remove oil from the pot but leave about 2 Tbsp. Heat up again and saute the onion on
medium heat until soft and translucent (about 4-5 minutes).
6. Scoop out the garlic and peppercorns from the marinade and add to the onion. Saute for a
few minutes.
7. Add in the browned chicken, stir for a minute then add the rest of the marinade, stir and
cook for about a minute.
8. Stir in the Tomato Sauce and bell pepper. Bring to boil then turn down the heat.
9. Add the fresh chilli, simmer until meat is almost done, Now add the Liver Spread and mix well
to combine.
10. Add potatoes and peas. Simmer until potatoes are cooked.
11. Add grated cheese, mix well until cheese has melted.
12. Taste the Kaldereta sauce and add salt to correct seasonings, you can now add the Hot
Chilli Sauce if preferred.
13. Serve warm with Rice.
33
TEOKBOKKI by LOU MODELO-BUHAY

By Donna David Moreno on Wednesday, November 19, 2014 at 12:49pm
TEOKBOKKI (spicy korean rice cakes)
BASIC INGREDIENTS
teok (korean rice cakes)
fish stock
fish cake,sliced
gochugang (korean hot pepper paste)
patis,pepper&sugar to taste
roasted sesame seed
PROCEDURE:
boil fish stock (mine was water&myeolchi powder; just go easy on myeolchi powder kc po
maalat sya)
add sliced teok&fishcake
add gochugang (start with a tablespoon & increase amount to ur liking); adjust your
seasoning
turn off heat pag malabot na un teok.sprinkle with some roasted sesame seeds.best eaten
hot while having korean drama marathon
NOTES
gochugang & dashida myeolchi powder are already available in most supermakets
(asian/international section)
the amount of stock/sauce will depend on how much teok you will use --tancha-tancha na
lang
you may add ground or thinly sliced beef (or any meat) but saute it first with some
galic&onion then proceed with cooking procedure listed above
if you are on a carbo-loading frenzy, u can add instant noodle (kasabay ng teok&fishcake--
just increase the amount of liquid since the noodles will absorb most of the sauce) &hard
boiled too
34
HOMEMADE FIESTA HAM

By Donna David Moreno on Saturday, November 22, 2014 at 4:26am
Homemade Ham
Ingredients
3 kilos (pigue or hita) pig’s leg without the bones; select one with the skin and fat intact
9 Tbsps sugar
8 tbsps salt
1-1/2 tsps msg or vetsin (optional)
2 tsps prague powder (instead of saltpeter or salitre) – ***In Manila, you can probably buy
salitre at Chocolate Lover, a supplier of baking and cooking supplies***
Procedure:
1. Mix all dry ingredients in a bowl.
2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl.
Cover and refrigerate for one day.
3. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the
meat juices that were left in the glass bowl and set aside for injecting.
4. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20
pesos), inject the flavored meat juice all around the ham in small doses.
5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting
process every day until no juices remain.
6. Keep the ham inside a plastic bag in the freezer for a month or more.
To cook the ham:
1. Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of
the ham).
2. Add the following:
Brown sugar, just enough to sweeten the pineapple juice mixture
Bay leaves
Crushed garlic
3. Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes
tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by
turning the meat from time to time.
4. Cool the meat and slice into pieces.
To make it prettier, score the ham with the diamond design like this, put some cloves on it
then brush some more of the marinade on it and bake for 375F just until the surface is
gloriously caramelized.
35
Crispy Sisig by Mhay Nievares

Pork Sisig
Ingredients
pig ears
pork belly
large onion, mince
soy sauce
ground black pepper
ginger minced
garlic powder
lemon (or 3 to 5 pieces calamansi)
butter or margarine
chicken liver
water
mayonnaise
tsp salt
Instructions
Pour the water in a pan and bring to a boil Add salt and pepper.
Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
Remove the boiled ingredients from the pot then drain excess water
Grill the boiled pig ears and pork belly until done
Chop the pig ears and pork belly into fine pieces
In a wide pan, melt the butter or margarine. Add the onions.
Cook until onions are soft. Put-in the ginger and cook for 2 minutes
Add the chicken liver. Crush the chicken liver while cooking it in the pan.
Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
Put-in the soy sauce, garlic powder, and chili. Mix well
Add salt and pepper to taste Put-in the mayonnaise and mix with the other ingredients
Transfer to a serving plate. Top with chopped green onions and raw egg.
Serve hot. Share and Enjoy (add the lemon or calamansi before eating)
Note: after boil rest nyo then bake.. Yan lang po. Mga kapatid!
Cooking!
36
Chicken Cordon Bleu WITH GOLDEN CREAM SAUCE by Manor Minx

3 whole boneless chicken breasts, (about 2 1/2 lb.) , halved & lightly pounded
6 slices Swiss cheese
6 slices cooked ham
2 tbsp. butter
1/4 tsp. ground nutmeg
1/8 tsp. pepper
1 env. onion soup mix
2 c. (1 pt.) light cream or half & half
1/4 c. water
Hot cooked noodles
Top each chicken breast half with slice of cheese and ham; roll up and secure with wooden
toothpicks.
In large skillet, melt butter and brown chicken over medium heat; drain. Add nutmeg and
pepper, then golden onion recipe soup mix blended with cream and water. Bring just to the
boiling point, then simmer covered, basting occasionally, 20 minutes or until chicken is done.
To serve, arrange chicken and sauce over hot noodles. Makes about 6 servings.
Potato Gnocchi Recipe By Ross Beverley on Saturday, November 15, 2014 at 8:15am
 4 big potatoes (washed), peeled, quartered
 Salt & ground pepper
 1 egg, lightly whisked
 300g (2 cups) plain flour
 20g (1/4 cup) finely grated parmesan
 Plain flour, to dust
1. Add enough water to a saucepan. Bring to the boil over high heat. Place potato in a metal
steaming basket. Place steamer in saucepan (make sure base of steamer doesn't touch the
water). Steam, covered, for 15 minutes or until tender. (It's best to steam rather than boil the
potato. Boiling can saturate potato with water, which will increase the amount of flour
required and result in a heavier gnocchi.) Transfer to a bowl and use a potato masher to mash
until smooth. Season with salt and pepper.
2. Add the egg and stir with a wooden spoon until combined. Add half the flour and parmesan
and stir until combined. Add the remaining flour, in 2 more batches, until well combined and a
firm dough forms. (If dough is too soft, add more flour.) Turn onto a lightly floured surface and
knead until smooth. Line a baking tray with non-stick baking paper. Divide dough into 4 equal
portions. Roll 1 portion into a 2cm-diameter log about 30cm long. Use a lightly floured knife to
cut into 2cm pieces. Repeat with remaining dough portions.
3. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each
ball over a floured fork. Place on tray.
4. Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi
(drop onto base of pan in a single layer, but don't overcrowd as they can stick together) and
cook for 3 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer to
a bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.
37
SPRINGY FISH BALLS 

1 k white fish fillet* 1/2 t msg (optional)
2 T rock salt 60gms or 1/4c ice water
1 T sugar 1/3 c cornstarch
Cube the cleaned fish fillets. Chill in the freezer for an hour or until the fish is really cold.
Process the fish by hand chopping or use the food processor or immersion blender until it becomes a
paste. Add the seasonings. Mix well. Add the ice water. Mix well. Add the cornstarch gradually and
mix well. Get portions of the fish paste and throw onto the chopping board or the ball. Continue to
do this until the texture of the fish becomes springy. This does not take long, about 10-1 throws will be
good. Prepare a bowl of ice water. Gather a fistful of the paste in your hand. Squeeze out the
paste through you thumb and forefinger to shape the ball. When you reach your desired size,
remove the paste from your hand using a wet spoon. Drop the ball into the ice water. Repeat until
you have used up all the paste. Soak the balls in the ice water for about 20 minutes. You will notice
that it will become firm. Bring a pot of water to boil. Drop in the fish balls. They are done once the
balls float. Let cool and use as needed. May be fried or used as an ingredient for stir- fries or pancit.
*bidbid, Spanish Mackerel, bisugo or any white fleshed fish will do
MANONG’S BROWN SAUCE:
4 c water 1 small red onion,minced

2 T cornstarch 2 small garlic cloves, minced
2 T all purpose flour 1 siling labuyo
3/4 c brown sugar 1 t salt
4 T soy sauce
Mix together all ingredients off thefire. Cook over medium heat until thick and the starchy taste
has cooked out. (Lennie Libas Tetangco)
SWEET AND SOUR SAUCE:

1/4 c vinegar 1/2 T banana ketchup
1/4 c sugar 1/2 T cornstarch
1/2 T chili garlic sauce 2 T water
Mix togethervinegar, sugar, chili garlic sauce and banana ketchup. Mix until sugardissolves.
Place over medium heat. Do not stir until mixture comes to a boil. Thicken with cornstarch dispersed
in the water. (Lennie Libas Tetangco)
VINEGAR- SOY SAUCE DIP:
Mix together vinegar, enough water to dilute vinegar to tone down the strength. Add enough
soy sauce to color the dip. Season with salt and a bit of msg. Stir in chopped red onions and siling
labuyo.
38
39
Pininyahang Manok by Maria Kanno

***Ingredients***
1 kilo Chicken cuts
1 can Pineapple slices
Pineapple syrup
2tablespoonfuls of cooking oil
1tablespoonful of minced garlic
minced onions
1 red tomato cut into 4 slices
Carrots cut into bite size
1red bell pepper cut into cubes
1green pepper cut into cubes
2knorr chicken broth cubes
1tablespoonful patis
Salt,ground black pepper
150 ml.evaporated milk
1teaspoon sugar
300 ml.water
****Procedure****
Marinate chicken meat into pineapple syrup for 30 minutes.In a pan heat the cooking oil then sautée
minced garlic,onions & tomato until light brown.Add the chicken meat,pineapple syrup,knoor
chicken cubes,carrots slices & water then simmer into medium flame until meat is tender.Add the red
bell pepper,evaporated milk,patis,salt & ground black pepper & then simmer again for about ten
mins.Then add green bell pepper,pineapple slices & sugar,simmer again for about 3 mins.Remove
the green pepper and set aside to get cool...to maintain it's green color & use it to garnish.
Note:
You can add or lessen the ingridients,and simmering time to fit your own taste.Enjoy your new recipe
YAKINIKU RECIPE
Shared by Yuri Yamakita
Yakiniku Recipe from Yuri: " Sa Yakiniku nman po, binabad ko po muna ng at least 30 mins. Yung
thinly sliced beef sa ready made Yakiniku sauce, painit ng pan sauté yung stem ng garlic( pwede
sliced onions, bellpepper), set aside, ifry yung beef sa malakas n apoy until brown isamA yung
pinagbabaran n sauce @ stem ng garlic , then serve"
40
GYOZA by Lilibeth German Calalang

Gyoza (dumpling)
Ingredients
2 teaspoons vegetable oil

2 teaspoons finely grated fresh ginger
2 garlic cloves, finely chopped
55g (3/4 cup) coarsely chopped green cabbage
2 tablespoons water
250g pork mince
2 shallots, trimmed, thinly sliced
1 tablespoon soy sauce
2 teaspoons caster sugar
1 teaspoon sesame oil
24 gow gee wrappers
1 1/2 tablespoons vegetable oil, extra
160ml (2/3 cup) water, extra
Hakubaku Chilli Soy Noodle Sauce or soy sauce, to
Method
Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or
until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the
cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame
oil. Season with salt.
Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the
wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray
lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2
minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until
cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with
remaining oil, gyoza and water. Serve with chilli sauce or soy sauce.
41
42
FRIED CHICKEN ALA MAX by Chef Ron Bilaro

FILIPINO STYLE CRISPY FRIED CHICKEN.
Prep time: 5 minutes

Inactive time: 8 hours or overnight
Cooking time 1 hour
6 large thighs
1 gallon water
1/3 cup salt
2 tsp sugar
1 cup cornstarch
Place all ingredients in a large container except cornstarch, cover tightly and chill in the refrigerator
overnight. Remove chicken from the brine and pat dry with paper towels.
Steam for 45 minutes. To steam, set a good amount of water in a wok and bring to boil. Place a
steamer (like bamboo steamer) on top of the wok making sure the water is not touching the bottom
of the steamer. Place chicken and cover. Steam for about 45 minutes.
Cool down.
Toss chicken in cornstarch shaking the excess cornstarch.
Heat a good amount of canola or vegetable oil in a large wok or deep frying pan to about 350 F.
Slowly and carefully release chicken into the hot oil.
Fry until golden brown and crispy, about 10 to 11 minutes.
Serve hot.
CRISPY PATA Procedure by Connie Cruz

 Pakuluaan ang Crispy Pata sa dinikdik na bawang, salt, pepper, 1pc laurel leaves, 2-
3hrs ang pakulo sa slow cook( nakatakip ang kaldero), 15mins bago hanguin lagyan
ng 1/2tsp of baking soda.
After kumulo, hanguin, ilagay sa ref ng 24hrs, nakaopen para mas maging crunchy.
or 4hrs sa freezer.
Fry na sa hot oil, medium fire lang, walang takip para mas maganda ang
pagkalutong, wisikian mo ng konting water kapag malapit nang maluto.
Maggawa ka ng malabnaw na syrup, mixture of water and white sugar, yan ang
ibuhos mo kapag luto na ang cripy pata, para may konting tamis. top with sliced
whole pickles.
43
PORK SIOMAI By: Erryn Delos Santos

INGREDIENTS:
1 kg ground pork (laman may konting back fat) *konti lang kasi mag oil yung siomai mahuhubad sa
wrapper*
1/4kg shrimp *optional*  **SAUCE**
2T salt  calamansi 5pcs
1T pepper  toyo 1/2c
1 onion *minced* finely  sesame oil 1/2t
6 clove garlic *finely minced*  sugar 1t
1 medium carrot *grated* (pigain yun juice)
1 singkamas (medium) *grated* (pigain yun juice)  **CHILI GARLIC**
1/8c oyster sauce  3 heads garlic *finely minced*
1/8c soysauce  1/4kg siling labuyo *finely minced*
1/8c brown sugar  vegetable oil
1 beaten egg 
1/2c bread crumbs *add more if di pa sya
 MATERIALS:
nabubuo*
 1 katcha/towel *damp* (binasa at piniga)
1 dimsum wrapper *either round or square 2x2 size
 1T spoon for measurement
oil *for brushing the steamer*
 steamer
 mixing bowls
 brush
 plastic gloves
PROCEDURE:
1. washed and drained ground pork add salt mix by hand *using gloves* until well mixed. (salt is
natural preservative)
2. add pepper,garlic, onion then carrots and singkamas *MAKE SURE IT'S DRAINED*mix till well
combined.
3. dump seasonings (oyster sauce, soysauce, brown sugar *mix again* then add beaten eggs and
bread crumbs
4. prepare your wrappers, ideally pinaghihiwalay ko na para madali mag assemble. wet your
towel,** once your wrappers are exposed sa air it tends to dry up that's the purpose of your towel, to
cover it to keep it moist**
5. scoop 1T of your siomai mixture on your wrapper. place wrapper on your closed fist.
*mixture must fit in dun sa butas ng fist then close it using your thumb and index finger, then push
yung meat inside pataas using your other thumb para umbok sya*
*choose the side of the wrapper withflour pa para kumapit sa meat mixture.*
5. brush your steamer with oil. Then steam it for 20mins. you can put *katcha* over your siomai so that
wrappers will be moist as well.
ONCE DONE REMOVE STEAMER AND SET ASIDE
** LET IT REST BEFORE YOU GET YOUR SIOMAI. PARA DI SYA MAHUBADAN NG WRAPPER**
6. prepare your sauce adjust according to taste.
7. on a pan pour your oil, add your chili and and once your oil turned a little reddish dump your
garlic. when garlic starts to turn golden turn off heat **kasi it will continues to cook pa we dont want
a bitter tasting garlic**
serve it with a smile and don't forget to add a dash of love in every dish you prepare!
Happy Cooking! :)
44
Creamy Chicken
By Marie Tayag
Ingredients:
6 pcs chicken legs or any cut of your choice
2 small potatoes sliced or cubed then fried
mushroom buttons
asparagus (optional)
garlic
1/4 cup butter
1 cup heavy cream
1/2 cup water- if your cream becomes too thick
1 tsp curry powder
1 tsp turmeric (optional- for deeper color)
1/4 tsp white pepper
1-2 tbsp dry sherry
salt to taste
Procedure:
Saute/cook (thoroughly) chicken in butter and garlic. Add the rest of the ingredients except
for the mushroom, potatoes and asparagus. Adjust seasoning according to your taste. Let it
simmer until the cream becomes thick.
Note: I add mushroom and asparagus to the chicken when it is halfway cook and most of its
juice has evaporated then i set them aside.
Arrange your chicken in a plate/platter and garnish with asparagus, mushroom and
potatoes.
Bon Appetit.
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
Siomai
By Marie Tayag on Wednesday, September 10, 2014 at 8:03am
Ingredients:
2 lbs ground pork

1/2 lb shrimp, finely chopped
1 medium carrot, finely chopped
1 cup water chestnut or singkamas, finely chopped
spring onion, cut into small pcs.
shitake mushroom, soaked, drained and finely chopped (optional)
1-2 TBSP sesame oil
1-2 TBSP oyster sauce
2 eggs
salt to taste
wanton wrapper
Procedure:
Put all ingredients into a large bowl and mix well.

Season according to your taste.
Let it stand for a while so that flavors will blend well.
Put a tablespoon of the mix to the wonton wrapper.
Steam for 15-20 minutes or until done.
Note:
You can adjust the ingredients according to your taste.
You may omit shrimp if you want or substitute ground chicken, beef instead of ground pork.
You can add more oyster and sesame oil for more distinct taste.
Grease your steamer so it will not stick to the base.
Serve with chili-garlic paste, soy sauce and calamansi.
Enjoy :) :)
73
Chili-Garlic Oil/Paste
By Marie Tayag on Wednesday, September 10, 2014 at 6:04am
Ingredients:
2 bulbs garlic, finely chopped

chilis, finely chopped ( i use ready made dried chili)
1 cup oil (canola or vegetable oil) or enough to cover all the garlic and chili
catsup (for added color)
sugar, to taste (optional)
Procedure:
Put garlic and chili in a sauce pan with oil.

Add more oil if needed
Cook between medium and low heat.
Wait until garlic gets brown.
Add catsup (and sugar)
Continue to cook.. about 5 minutes more..
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
BAKED BONELESS BANGUS

by Mandy Grey
Ingredients:
Whole boneless bangus
lemon/calamansi juice
Salt and pepper (to taste)
Minced garlic
mayonnaise
Dried basil
Grated cheese
Procedure:
Rub fish with salt & pepper

Add lemon juice & marinate for an hour
set aside.
In a bowl mix minced garlic & dried basil with mayonnaise.
Slather the marinated bangus with mayo garlic mixture as much as you want
Top with grated quickmelt cheese
Bake on a preheated oven for 180°c for 15-20 mins or til cheese melts
Enjoy!
96
97
98
99
100
101
102
103
104
105
106
107
108
109

Ifoodala Foodies: Collaborated Recipes

Uploaded by

Copyright:

Available Formats

You might also like

Ifoodala Foodies: Collaborated Recipes

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Ifoodala Foodies: Collaborated Recipes

Uploaded by

Copyright:

Available Formats

COLLABORATED RECIPES IFOODALA FOODIES

If you are reading this, you are a certified iFoodala Foodie!

Thank you for coming and happy cooking =)

Compilation of Savory Recipes from Ifoodala Files

Donna David Moreno,

My own version of CHICKEN KARAAGE(Japanese style fried chicken)

by: Maria Kanno

beat 2 eggs, add salt and pepper

ATCHARANG AMPALAYA by Janet Javier Atkins

red bell pepper

100 grams, onions

100 grams ginger,

1/4 kilo white sugar

Pagkulo, patayin at siguruhin na tunaw na lahat ng asukal.

TOM KHA GHOONG (Thai) by Donna Moreno

200 g Prawns, peeled and deveined

4. When prawns are done, add the coconut cream.

BESTSELLER Empanada Dough by Leen Enriquez

Procedure for the dough making:

PARMESAN CRUSTED FISH by Lala Panganiban-Santos

1/2 cup breadcrumbs (Panko - Japanese bread crumbs)

Tapos press mo lng un mixture sa ibabaw ng fish..

CHICKEN CALDERETA by Donna Moreno

Serve warm with rice (lots)!

HAMONADO by Sahlee Reyes Torregoza

Marinate ang pork loin sa sugar,salt,vetsin

Talian ang pork loin....

Pakuluin lang ng pakuluin,,, then ilagay ang cheese....

Antayin hanggang sa lumambot at maging malapot na ang juice....

HARDINERA by Donalie Agramon

Serve with bacon tidbits..

DEVILED EGGS By Ms. Donna David Moreno

SHAKEY'S CHICKEN AND MOJO POTATO COPYCAT

*LAWRY's SEASONING SALT 1/2 tsp turemeric

Mix everything together and keep in a dry conatiner with lid.

CHICHARON by Maria Teresa Chavez-Ramirez

BAKED MACARONI ala Gracia

BAKED MACARONI ALA GRACIA

SPECIAL ATCHARA by Maria Kanno

1 500ml. Bottle sugar cane vinegar

SALTED EGG by Maria Lourdes Tala

EASY HOME-MADE CHICKEN HAM

3. Magpakulo ng tubig at ilagay ang lahat ng sahog at pakuluan ng 45 minutes.

4. Kunin ang manok at palamigin bago tanggalin ang katya

6. I-pan fry hanggang sa maging golden brown

7. Ilagay ang glazing sa ibabaw ng manok.

3 tablespoons vegetable oil

TOGUE OKOY shared by Richelle-Lyke Martin Padilla

PREPARATION TIME : 15 minutes

COOKING TIME : 20 minutes

1 Mix all the ingredients together except the cooking oil.

2 Heat up a some oil in a pan.

6 Serve with a vinegar dipping sauce on the side.

HOMEMADE SKINLESS LONGGANISA RECIPES

1/2k pork minced (mas masarap un may konti fat)

MONTE CRISTO SANDWICH by Eds Pedrosa

Egg and milk mixture:

6 slices sandwich bread