Beef Tapa

Ingredients:
1 lb beef sirloin, thinly sliced
1/2 cup soy sauce
3 tbsp minced garlic
2 tbsp sugar
1 tsp salt
1 tsp ground black pepper

Cooking Procedure:

1. In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside
2. Place the beef in the clear plastic bag
3. Pour-in the the mixed seasonings in the clear plastic bag with meat and mix well
4. Place inside the refrigerator and marinade for a minimum of 12 hours
5. In a pan, place 2 cups of water and bring to a boil
6. Add 3 tbsp of cooking oil
7. Put-in the marinated beef tapa and cook until the water evaporates.

Number of servings (yield): 4

Kikiam

Ingredients:
1 kg ground pork
2 cups red onions, chopped (used shallots)
1/3 cup minced garlic
1 cup minced carrots
1/2 cup cornstarch
2 tsp iodized salt
2 tbsp sugar
1-2 tsp five-spice powder
dry beancurd sheets
oil, for frying

Procedure:

1. Mix together all ingredients except the beancurd sheets. Make sure to mix it very well to evenly distribute seasonings.
2. Divide meat mixture into 12 portions. Layer down a piece of beancurd sheet. Add in meat mixture and roll like a spring roll. Repeat with the rest.
3. Steam kikiam for 15 minutes. Cool and keep.
4. To serve, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain on paper towels. Slice before serving.

Skinless Chicken Longanisa

Ingredients
1kg minced chicken fillet (breast)
half cup brown sugar
125ml ketchup
4 tbsp light soy sauce
1 Tbsp grated garlic
1 Tsp salt (or adjust according to your taste)
1 tsp ground black pepper
3tbsp cornstarch
wax paper

Procedure:

1. Using a deep dish, mix all ingredients (excluding wax paper). Refrigerate the mixture for 2 hours.
2. Cut wax paper by cutting it in 6 inches length. Scoop some chicken mixture using a spoon and place on the wax paper. Spread evenly and roll. Do the same with the remaining mixture.
3. Place the rolled longanisa in the freezer for an hour. That will make it easier for you to cut it into 3 inches. Arrange them in a container that can be kept in the freezer. Cover a whole row of sausages with plastic wrap. Seal the airtight container and freeze. This keeps well for up to 3 months (our supply gets cooked and eaten long before that, though).
4. To cook: Thaw the frozen sausages . In a medium skillet, over medium high heat, add some canola oil. Then add the sausages. Continue frying till nicely browned, about 3 minutes on each side. Keep turning the sausages because they cook quickly.

Pork Tocino

Ingredients:
1 lb. thinly sliced pork shoulder or butt (a little bit of fat will make it taste better)
1 cup pineapple juice
1/4 cup soy sauce, less if you prefer
1/2 cup 7-up or sprite
3/4 cup packed brown sugar
sea salt and pepper, to taste
3 cloves garlic, finely chopped
red food coloring, optional.

Procedure:

1. In a container with tight fitting lid, combine pineapple juice, soy sauce, 7-up, sugar, and garlic. Season with salt and pepper according to taste. Add food coloring, if desired.
2. Stir to mix well and dissolve sugar.
3. Add slices of pork and marinate in the refrigerator for 12 hours.
4. When ready to cook, heat pan over medium heat. Add about 1/2 cup water then add the pork sliced with some of the marinade and simmer until pork is tender.
5. When pork is tender and almost all of the liquid has evaporated, add about 1 Tbsp of oil and cook until it caramelizes nicely.

Pork Embutido

INGREDIENTS:
3 pounds Ground Pork
1 pack 5 oz Chorizo de Bilbao
1 cup Pickle Relish
2 pieces Eggs, beaten
2 cups Breadcrumbs
3 medium Onion, chopped
2 tablespoons Salt
2 teaspoon Pepper
1 cup Raisins
Cooking Oil for frying

PREPARATION TIME : 20 minutes

COOKING TIME : 35 minutes

Procedure:

1. Mix all the ingredients together, except the cooking oil.
2. Portion 1 cup of the mix per 8 x 8 aluminum foil, and form into a tube-like roll, twisting both ends tight.
3. Steam for 25 - 30 minutes.
4. Remove the foil wrap and set aside to cool down.
5. Fry whole to brown the outside, then slice and serve with Ketchup on the side.

Tips:

1. A hard-boiled egg in the center of the roll makes a nice plate presentation. Flatten the roll on Step 2, put the quartered egg and roll, making sure the egg is fully covered.
2. No chorizo de bilbao? Just omit it and substitute with hotdog, the chorizo won't be missed...
3. Add minced carrots in the mix, it's healthy and adds a little sweetness to the dish.

Yema (Custard Candy)

Ingredients:
1 big can condensed milk
3 egg yolks
1 teaspoon of melted butter
1 teaspoon Vanilla extract

Optional Ingredients:
3 tablespoons of chopped langka (jack fruit)
3 tablespoons of chopped nuts

Materials for wrapping:
Plastic cellophane. Tip: Go get different colors of plastic cellophanes to make your “Yema balls” attractive.

Procedure:

1. Mix in a bowl the egg yolk and condensed milk and vanilla extract.
2. Then in a regular frying pan, put the butter to oil the pan
3. Pour in the mixed ingredients. Cook slowly over medium fire by stirring.
4. Continue mixing it to avoid sticking. Cook it until it thickens,
5. Add your chopped nuts or jackfruit.
6. Let it cool (not too cool so you can still form the shape you want.)

Tips:

1. use a regular frying pan to get the best result, not the non-stick one.
2. cook it in medium heat only
3. Use metal spatula for stirring the mixture, scraping the bottom of the pan.
4. do it continuously to avoid burning the mixture.
5. yema is done if your condensed milk is sticky or if it can form balls

Servings: Makes 80-100 small balls

Polvoron

Ingredients:
2 cups cake flour
1 cup powdered milk
3/4 cup melted butter
1 cup refined sugar
Japanese paper or cellophane
Polvoron Molder

Procedure:

1. Toast cake flour on a pan on moderate heat for 15 minutes. Make sure to stir constantly to avoid burning
2. Add the powdered milk and toast for another 5 minutes, also stirring constantly.
3. Add sugar and melted butter. Mix well.
4. When the flour looks brownish remove it from the pan and transfer the mixture to a big bowl.
5. Fill the molders with the mixture, press it by using a spoon.
6. Chill the polvoron in the fridge inside an airtight container for half an hour or until firm enough to be wrapped.
7. Keep refrigerated.

Fishballs

Ingredients:
400 to 500 grams fish fillet (tilapia, cream dory, or any fish)
1-inch piece ginger, peeled
4 cups diced potatoes
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
salt and pepper to taste
8 cups fish stock
oil for deep-frying
store bought sweet chili sauce

Procedure:

1. In a sauce pan, add water and ginger. Place fish fillet in it and bring to a very light simmer. Poach the fish fillet until cooked or flaky.
2. Once cooked, flake the fish to make about 4 cups of flaked fish.
3. In a separate pot, boil potatoes and carrots until soft.
4. Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée to a smooth mixture.
5. Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.
6. Form into 1-inch balls. Simmer in fish stock until opaque. Drain.
7. Deep-fry in oil until golden brown. Serve with sweet chili sauce on the side.

Tip:
You can precook the fishballs, freeze, and finish cooking when needed.

Super Moist Carrot Cake with Cream Cheese Frosting

Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping
For the Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
2. In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
3. Spoon batter into an 8" x 3" cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
4. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

Servings: 16

Chocolate Crinkle Cookies

INGREDIENTS:
1/2 cup vegetable oil
4 oz unsweetened chocolate, melted
2 cups minus two tablespoons sugar
4 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar

INSTRUCTIONS:

1. Mix oil, melted chocolate and sugar.
2. Blend in one egg at a time until well mixed. Add vanilla and stir in.
3. Sift flour, baking powder, and salt into oil mixture; stir just until combined.
4. Chill dough several hours or overnight.
5. When ready to bake, heat oven to 350F degrees.
6. Drop teaspoonfuls of dough into powdered sugar and roll to cover the entire ball of cookie dough.
7. Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes until soft in the middle but set. Take care not to over bake.

Toasted Coconut Chocolate Chip Cookies

Ingredients:
1 cup butter (room temperature)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips (or chocolate chunks)
2 cups toasted sweetened coconut

Directions:

1. Preheat the oven to 375 degrees.
2. Measure 2 cups of sweetened, flaked coconut and spread it evenly on a baking sheet. Bake in the oven for 5 minutes. Remove baking sheet and stir coconut halfway through to ensure consistently toasted coconut. Note: When you remove from the oven after the 5 minutes is up, coconut should be a nice golden honey brown color.
3. In a large bowl, cream together the butter, brown sugar and white sugar until fluffy and blended.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Combine the flour, baking soda and salt; stir into the creamed mixture.
6. Mix in chocolate chips and toasted coconut by hand. Drop by rounded spoonfuls onto cookie sheets.
7. Bake for 8 minutes - cookies may look undercooked, but they are done. Let cookies cool on baking sheet for 4-5 minutes before removing to a wire rack to cool.

Pickled Ampalaya

Vegetable Mix Ingredients:
2 medium sized Ampalaya seeded
1 medium sized onion, thinly sliced
1 small carrot, sliced
4 cloves of garlic
Pickling Solution:

Pickling Solution Ingredients:
1 cup vinegar
1/4 cup water
6 tbsp sugar (or sugar substitute)
1 tsp fine salt
Directions

Instructions:

1. Wash Ampalaya. Cut in half lengthwise to remove pulp and seeds with spoon. Slice into 5mm thickness.
2. Mix in 2 tbsp. salt. Rinse after 15 minutes Drain well.
3. Combine carrots, onions, and garlic.
4. Prepare boiling solution by boiling vinegar, water, sugar and salt. Set aside for it to cool down. Note: When sugar substitute is being used instead of sugar, add sweetener only during the cooling period.
5. Pour pickling solution over vegetable mixture. Toss.
6. Place in a jar. Serves best when cold as a side-dish.

Sugarless Banana-Oatmeal Raisin Cookies

Ingredients:
3 bananas, mashed
2 cups uncooked quick-cooking oats
1/2 cups raisins
1/3 cup butter, melted
1/4 cup fat-free milk
1 tsp vanilla extract

Instructions:

1. In a large mixing bowl, mix all ingredients together, beating well. Let mixture set for 5 minutes for oats to absorb moisture.
2. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake at 350 degrees for 15 to 20 minutes.
4. Let stand for 1 minute before removing from cookie sheet.
5. Remove to wire racks to cool.

Ginisang Ampalaya with Egg

Ingredients:
3 medium size amapalaya (bitter melon)
crushed 1 clove of garlic
1 sliced onion
3 diced tomatoes
4 eggs, beaten
some salt or patis (fish sauce) and pepper to taste

Cooking Instructions:

1. Slice ampalaya or bitter melon thinly (put in a bowl with water to lessen the bitter taste)
2. In a pan, saute garlic, onion, and tomatoes until the tomatoes have juiced out. While doing this, add some patis (fish sauce), or salt and pepper to taste.
3. Add ampalaya and 1/2 cup of water. Let it simmer for 5 minutes.
4. When ampalaya is quite tender, stir in the beaten eggs and cook for another 5 minutes. Then it's ready to be served.Note:
5. Do not over cooked the vegetable so it will still have a distinct crunchy taste when you eat.

Honey Chicken Chinese Style

Ingredients:
1 lb boneless chicken breast, cut into 1-inch cubes
Oil, for deep-frying
2 teaspoons cornstarch mixed with 4 teaspoons of water, for sauce thickening
Salt and sugar to taste
Toasted sesame seeds, to garnish

Marinade:
1/2 teaspoon salt
3 dashes ground white pepper

Frying Batter:
1 egg white
1/2 cup all-purpose flour, sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup water, ice cold
1 tablespoon peanut oil, or regular cooking oil
1/4 teaspoon salt

Honey Garlic Sauce:
2 cloves garlic, sliced or lightly bruised
1/3 cup pure honey
1 teaspoon salt
1 teaspoon Chinese cooking wine, or dry sherry wine
1 teaspoon apple cider vinegar
1/4-1/2 cup of water

Method:

1. Marinate the chicken cubes with the Marinade for 5 minutes.
2. Make the Frying Batter. In a large bowl, lightly whisk the egg white, and mix in the rest of the Frying Batter ingredients. Batter should not be lumpy, nor too runny, but smooth. Place another bowl with ice cubes underneath the frying batter bowl. Drop in the chicken cubes, mix well until they are well coated. Let it sit for about 30 minutes to 1 hour in the refrigerator.
3. Prepare to make the Honey Garlic Sauce mixture. Mix all the sauce ingredients well and set aside.
4. Heat up a wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking, overcrowding the wok, and not fried properly. Turn the heat down to medium-high, and continue to deep-fry until the color changes to golden brown and completely cooked. Dish out and drain on paper towels.
5. Reserve 3 tablespoons of deep-frying oil in the wok, and stir-fry the garlic until it is browned and the oil is fragrant. Dish out the garlic, and discard. Leave about 2-3 tablespoons of garlic oil in the wok.
6. Heat up the wok with the garlic oil from previous step, gently pour in the Honey Garlic Sauce mixture, and bring to a light simmer, add in the cornstarch mixture to thicken the sauce, give it a quick stir and adjust salt/sugar/water to taste.
7. Here, you can either dish out some sauce for dipping later and just keep enough to coat the fried chicken cubes in the wok, OR, toss in the chicken and briefly stir well, making sure the chicken is well coated in the sauce, dish out and sprinkle some toasted sesame seeds and serve. Alternatively, you can also keep the sauce separate from the chicken, and dip as you eat.

Bulalo

Ingredients:
2 lbs marrow bones cut to expose marrow on one end
1 lb beef shank with meat
1 onion quartered
3 cloves of garlic
1 tsp black peppercorns
2 Tbs patis (fish sauce)
salt to taste
2 cobs of corn cut into 1.5″ segments
1 sayote (chayote) peeled and cubed
3 baby bok choy, leaves separated

Directions:

1. Boil a large pot of water. Add the marrow bones and beef shank and return to a boil. Continue boiling until you don’t see any more red blood coming from the meat or bones (about 10 minutes), then remove the meat and bones with tongs and scrub under cold water to remove any scum. Dump the water in the pot out and rinse the pot. This process rids the meat of excess blood and will ensure your soup is nice and clear.
2. Return the cleaned meat and bones to the pot then add the onion, garlic, peppercorns and patis. Cover with water then bring it to a rolling boil and skim off any scum that accumulates.
3. Reduce the heat to medium low. If you are using a pressure cooker, affix the lid and let it cook for 1 1/2 hours. If you’re not using a pressure cooker, simmer until the meat on the shank is fork tender (4-5 hours). Skim off any excessive fat from the top but do not remove it all (remember, fat=flavour). Transfer the meat and bones to a bowl, then strain the stock through a fine mesh sieve, discard the solids then return the meat and bones to the strained stock.
4. Add the corn and chayote and simmer for another 20 minutes or until the chayote is tender. Salt to taste, then add the bok choy at the last minute. Serve with rice.

Biko (Sticky Rice Cake)

Ingredients:
3 c Sweet rice (sticky rice or malagkit)
3 c water
1 can (13.5 oz) coconut milk OR coconut milk from 1 medium sized coconut
1.5 c brown sugar

Procedure:

1. In a rice cooker, mix the sweet rice and water. Steam cook. Then set it aside.
2. Using a big wok, mix the coconut milk and sugar. Let it boil on medium high heat while stirring it continuously.
3. Lower the heat to medium temperature once it starts to boil.
4. Let it boil for 15 minutes or until the consistency is thick or creamy.
5. Mix in the boiled rice slowly. Mix thoroughly.
6. Lower the heat to medium low.
7. Continue stirring the now sticky rice. The continuous stirring of the Biko is one of its secrets.
8. When the mixture doesn’t spread too much or when it is really intact when left without stirring, that is when the biko is done.

Chicken Tocino

Ingredients:
1kg chicken breast fillet thinly sliced
3 cloves garlic minced
2 tsp iodized salt
1 tsp ground pepper
250ml canned pineapple juice
2 tbsp. lemon juice
1/2 tsp. lemon rind
1 tbsp brown sugar

Instructions:

1. Mixed the ingredients together and marinate for 2 days in the fridge (not the freezer) in a ziplock bag.
2. Tilt the bag each day so as to keep the meat evenly coated with the marinade.

Frying Instruction:
Heat a little bit of oil and fry each side until brown and caramelized.

Chicken Empanada

Filling Ingredients:
600g boneless chicken breast, cut into small cubes
3 hard boiled eggs sliced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/2 cup raisins
1 white onion, finely chopped
4 cloves garlic, minced
2 tsp sugar
2 tbsp light soy sauce
1/4 cup water
salt
freshly ground black pepper
oil

Pastry Ingredients:
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
6 tbsp cold water
225g butter, sliced into small cubes

Egg Wash Ingredients:
1 tbsp cream
1 egg yolk

Filling Method:

1. In a pan add oil then sauté garlic and onions.
2. Add chicken then continue to stir fry until lightly brown.
3. Add potatoes, carrots, soy sauce, salt and freshly ground black pepper continue to stir fry for 2 minutes.
4. Add raisins, green peas and sugar continue to stir fry for 2 more minutes or until it runs dry.
5. Remove from pan, set it aside and let it cool.

Dough Method:

1. In a mixing bowl, add flour, sugar, baking powder and salt.
2. Add butter in bowl (it should be cold), then start mixing the dough by hand; once it forms gradually add water.
3. Once dough is formed, pinch a small ball shaped piece and do it for the remaining dough. Set aside then chill for 30 minutes.

Empanada Method:

1. Using a rolling pin flatten each dough like small pizza then start placing chicken mixture and slices of boiled egg in the middle. Fold the dough to form a half moon shape then press the edges to seal. Do these for the remaining dough then place on a lightly greased baking tray.
2. Mix egg wash ingredients together then brush it on the pastry.
3. Bake in a 200C preheated oven for 25 minutes or deep fry until golden brown.
4. Place in a wire rack to cool then serve.

Yang Chow Fried Rice

Ingredients:
5 cups cooked white rice, refrigerated overnight
1 cup barbecued pork, chopped
2 tablespoons oyster sauce
8 to 10 pieces shrimps, shelled and deveined
3/4 cup corn kernel
1/4 cup green onion, chopped
2 pieces raw eggs, beaten
1 teaspoon ginger, minced
1 teaspoon garlic, minced
3 tablespoons cooking oil

Cooking Procedure:

1. Heat cooking oil and sauté ginger and garlic.
2. Add shrimps and cook for a minute. Remove the shrimps and set aside.
3. Pour-in the beaten egg mixture and cook.
4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
5. Put-in the oyster sauce. Mix with the other ingredients.
6. Add barbecued pork. Cook for 3 minutes.
7. Add green peas and shrimp. Cook for another 3 minutes.
8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
9. Turn the heat off and then transfer to a serving plate.