Kare Kare Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail) 3 cups of peanut butter 1/4 cup grounded toasted rice 1/2 cup cooked bagoong alamang (anchovies) 2 pieces onions, diced 2 heads of garlic, minced 4 tablespoons atsuete oil 4 pieces eggplant, sliced 1 inch thick 1 bundle Pechay (Bok choy) cut into 2 pieces 1 bundle of sitaw (string beans) cut to 2" long 1 banana bud, cut similar to eggplant slices, blanch in boiling water 1/2 cup oil 8 cups of water Salt to taste

Kare Kare Cooking Instructions:

In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock. In a big pan or wok, heat oil and atsuete oil. Saut garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice.

Longganisa Recipe | Filipino Sausage

Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time

Longganisa Ingredients:

1 kilo ground pork (include the pork fat) 1 spoon salt 1 spoon brown sugar 1 spoon paprika 1/4 teaspoon saltpeter (salitre) 1/2 teaspoon crushed laurel leaves 1/2 teaspoon ground black pepper 1/2 teaspoon red peppers, minced 4 cloves of garlic, crushed then minced 1/4 cup vinegar 1/8 cup soy sauce Sausage casings

Longganisa Cooking Instructions:

In a big mixing bowl, combine all ingredients except the sausage casings Mix well and let stand for an hour Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end Tie the middle of the sausage casing in intervals of about 3 inches. Keep refrigerated for 2 to 3 days To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

1/4 kilo pork, sliced into small pieces 1/4 kilo shrimps, shelled, deveined and halved 1/4 kilo chicken liver and gizzard, sliced to small pieces 1/4 kilo cauliflower, broken to bite size 1/4 kilo string beans 1/4 kilo snow peas (sitsaro) 1/4 kilo cabbage, cut into squares 2 stalks of leeks, cut into 2" long pieces 3 stalks celery, cut into 2" long pieces 5 cloves garlic, diced 2 onions, diced 1 carrot, sliced thinly 1 piece red bell pepper, cut in strips 1 piece green bell pepper. cut in strips 2 tablespoons of cornstarch, dissolved in 1/4 cup of water 2 cups chicken stock (broth) 3 tablespoons of sesame oil 3 tablespoons of patis (fish sauce) 4 tablespoons of corn oil or vegetable oil Salt to taste

Chopsuey Cooking Instructions:

In a big pan or wok, saut garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil. Salt and pepper to taste. Serve hot with rice.

Sinangag | Fried Rice Recipe

Estimated preparation & cooking time: 30 minutes

Fried Rice Ingredients:

5 to 6 cups of "cold" steamed rice 1 head garlic, crushed then minced 1 fried scrambled egg, chopped 1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small pieces or slices 1/4 cup, cooking oil Salt to taste

Sinangag Cooking Instructions:

On a big wok or frying pan, heat cooking oil Fry minced garlic until golden brown, set aside Add rice and continue mixing for 5 minutes Add the scrambled egg and meat Season with salt, mix well

Serve on a big platter while hot Top fried rice with the fried garlic

Fried Rice Cooking Tips:

You may add any or all or the following to fried rice:

1/4 cup of cooked green peas 2 tablespoons of sesame oil or peanut oil for flavour chopped spring onions

Leftover steamed rice kept in the refrigerator for a couple or hours or overnight is best used for fried rice.

Adobong Kangkong (River Spinach) Recipe

Estimated cooking time: 25 minutes

Adobong Kangkong Ingredients:

1 big bowl of kangkong (river spinach) 1/4 kilo of pork, cut into small pieces 1/4 cup of vinegar 1/4 cup soy sauce 5 cloves of garlic, minced 1 onion, diced 2 laurel leaves (bay leaves) 1/2 teaspoon of monosodium glutamate (MSG) 1 cup pork stock (broth) or bouillon pork cube dissolved in water Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

Saut garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes. Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil. Let simmer then add the vinegar. Do not stir for 5 minutes. Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done. Serve hot with rice.

Cooking Note:

Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable. Beef Morcon Recipe

Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs.) 1/4 kilo ground beef liver 200 grams sliced sausages or ham 200 grams pork fat (cut is strips) 3 hard boiled eggs, sliced 100 grams cheddar cheese in strips 100 grams grated cheddar cheese 2 onions, chopped 5 bay leaf (laurel)

1/2 teaspoon of ground black pepper 1/2 cup vinegar 2 teaspoon salt 2 cups of water 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

Spread and stretch the sliced beef on your working table. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver. Roll the sliced beef with all the filling inside and secure with a thread or string. Repeat the procedure for the two remaining beef slices. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt. Cover the pot and bring to a boil. Simmer for one hour. Add the vinegar and continue to simmer of another hour or until beef is tender. Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

A spoon or two of flour can be added to water to thicken the sauce. Instead of boiling in a pot, you can use a pressure cooker for faster cooking. Optional: Garnish with olives before serving.

Pakbet or Pinakbet Recipe

Estimated cooking time: 35 minutes

Pakbet Ingredients:

1/4 kilo pork with fat, cut into small pieces

2 Amapalya (bitter melons) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced 4 tablespoons bagoong isda or bagoong alamang 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste

Pakbet Cooking Instructions:

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic, onion, ginger and tomatoes. In a casserole, boil water and add bagoong. Add the pork in the casserole and mix in the sauted garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. Add in all the vegetables and cook until the vegetables are done, careful not to overcook. Salt and pepper to taste. Serve hot with plain rice.

Longganisa Recipe | Filipino Sausage

Estimated preparation & cooking time: 1 hour excluding standing and refrigeration time

Longganisa Ingredients:

1 kilo ground pork (include the pork fat) 1 spoon salt 1 spoon brown sugar 1 spoon paprika 1/4 teaspoon saltpeter (salitre) 1/2 teaspoon crushed laurel leaves 1/2 teaspoon ground black pepper 1/2 teaspoon red peppers, minced 4 cloves of garlic, crushed then minced 1/4 cup vinegar 1/8 cup soy sauce Sausage casings

Longganisa Cooking Instructions:

In a big mixing bowl, combine all ingredients except the sausage casings Mix well and let stand for an hour Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end Tie the middle of the sausage casing in intervals of about 3 inches. Keep refrigerated for 2 to 3 days To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

Longganisa Serving Tips:

Longganisa is ideally served with steamed rice orFried Rice

Chicken Manchurian Recipe Marination: 1 hr, Prep & Cooking: 45 mts Serves: 5 persons Cuisine: Indo-Chinese . Ingredients: 1/4 kg boneless chicken, cut into fine pieces 6-7 tbsps spring onion whites 3-4 tbsps spring onion greens 1/2 tbsp chopped garlic 1/2 tbsp chopped ginger 2 tsps soya sauce 1 tbsp chilli sauce 2 tsps vinegar 1 tbsp corn flour + 5 tbsps chicken stock or water 1/2 tsp brown sugar 2 tbsps tomato sauce 1/2 tsp red chilli pwd (preferably Kashmiri) salt to taste 1 1/2 tbsps sesame oil oil for deep frying For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr) 1/4 tsp pepper pwd 1 egg white

salt to taste 1 1/2 tsps ginger-garlic-green chilli paste 1/2 tsp soy sauce 1 tbsp maida/all purpose flour 2-3 tbsps corn flour 1-2 tbsps of water, if required 1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside. 2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame. 3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary. 4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour. 5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.
Pork

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Soup

Beef with Potato Carrot and Beef and Tomato Soup Recipe Cop and Radish Soup Recipe Winter Melon with Prawn Soup Stewed Pear with White Fungu

Egg Soup with Wood Ears and

Chicken&duck

Chicken and Black Mushroom S Beer Chicken Recipe Potato Duck Stew Recipe Chicken Wings with Potato St Spicy Chicken Cubes Recipe Chicken Wings with Green Pep

Seafood

Broccoli and Prawn Stir-fry Prawn with Lotus Seeds StirCurry-scented Prawn Pineappl Octopus and Green Pepper Sti Fragrant Scallion with Salmo Home-made Spicy Salmon Filet
Noddles&rice

Fish Sauce Fried Rice with C Pan-fried Vegetable Rice Pan Veggies and Shrimp Rice Reci Tomato and Red Pepper Rice R Salmon Mushroom Rice Recipe Lemon Rice Stir-fry Recipe
Egg&tofu

Celery Egg Pancake Recipe Red-cooking Tofu Recipe Crispy Tofu Recipe Kung Pao Tofu Recipe Ma Po Tofu Recipe

Tomato and Egg Stir-fry Reci

Desserts

Crispy Potato Pancake Recipe Cripsy Potato Strips Pie Recipe Crispy Mushroom Recipe Easy Roasted Peanuts Recipe Potato Onion Egg Pie Recipe Cheese Mushroom Bake Recipe
Lamb&beef

Oyster Sauce Beef Stir-fry Recipe Garlicky Beef with Beer Stew Recipe Red-cooking Beef Recipe Potato and Beef Stew Recipe Easy Beef Stew Recipe Ketchup with Filet Mignon Stir-fry Recipe
Vegetables

Red-cooking Winter Melon Recipe Spicy Cucumber Red Pepper with Meat Stir-fry Recipe Green Peas and Meat Stir-fry Recipe Eggplant with Meat Stir-fry Recipe Winter Melon and Black Mushroom Stew Recipe Ketchup-scented Lotus Root Stir-fry Recipe
Mapo Tofu Beancurd with Ground Pork Ingredients: 1 piece of fresh tofu (any firmness of your choice) 1 tsp of black bean garlic sauce 1 tsp of red chili paste with garlic Chopped spring onion 200 gram ground pork

Gravy: Stir well before use cup of water 1 tsp of corn starch 1 tsp of light soy sauce Small amount of sugar Cooking Method: 1. Heat wok with 2 tsp of oil. 2. Place black bean sauce, red chili sauce and ground pork. 3. With high heat, mix the sauce and meat until meat is brown and cooked. 4. Turn to medium heat, add in tofu. Mix gently to avoid smashing the tofu. 5. Simmer for 5-8 minutes, stir occasionally until well blended and tofu are heated thoroughly. 6. Turn to high heat and add in gravy. Stir gently until gravy turns thick. 7. Add green onion before dishing up. Add salt to taste. Remarks: 1. Black bean garlic sauce and red chili paste with garlic are available at Asian markets and some supermarkets with large Asian specialty sections. 2. You can replace pork with beef. 3. This is a spicy dish originated in Sichuan, very popular in Beijing. You can adjust the spicy level by adding or reducing the amount of red chili paste. In my Cantonese kitchen, I even go without chili paste.