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.

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.

Dinuguan

INGREDIENTS:
1 k. of pork belly, cut into small cubes
250 g. of pork liver
4 c. of pig’s blood
3 chili peppers (siling haba)
1 head of garlic, crushed and minced
3 onions, halved and sliced thinly
1 thumb sized ginger
1 pouch of sinigang mix good for 1 liter of broth
1 bay leaf
salt OR knorr cubes
pepper (optional)
1 tbsp. of cooking oil

COOKING INSTRUCTIONS:

1. Refrigerate the pig’s blood until needed.
2. Heat a heavy casserole.
3. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
4. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
5. Add the onions, chili peppers, bay leaf and Sinigang mix and continue cooking until the onions are transparent.
6. Season with salt and pepper, if using.
7. Pour in just enough water to cover.
8. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
9. Add more water, a little at a time, if the liquid dries up before the pork is cooked.
10. Meanwhile, minced the liver.
11. Season with a little salt.
12. When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
13. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
14. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
15. Add more salt/knorr cubes if necessary.

Serve hot with puto (sweet rice cakes) or steamed rice.

Warning: This recipe is high in uric acid and cholesterol.

Baked Lasagna Filipino Style

Ingredients:
1 box Lasagna pasta, cooked per box instruction

BOLOGNESE OR MEAT SAUCE:
1 1/2 pound Ground Beef
1 1/2 pound Ground Pork
1 cup equivalent chopped Carrots
1 cup equivalent chopped Celery
1 small can Tomato Sauce
1 small can Tomato Paste
2 pieces bay leaves
1 teaspoon dried Basil Leaves
1 teaspoon Oregano
1 1/2 cup water
4 cloves Garlic, minced
1 large Onion, chopped
Salt and Pepper to taste
Cooking Oil for Sauteing

BECHAMEL/WHITE SAUCE:
2 cans Evaporated Milk
1 cup Butter
1/4 teaspoon Nutmeg
2/3 cup All purpose Flour
3 cups water
1 cup Cheddar Cheese, shredded

TOPPING:
1 - 2 cups Parmesan Cheese

PRODECURE:

1. To do the bolognese sauce: saute the garlic and onion and add the ground meat, chopped carrots and chopped celery . Cook until the meat are browned
2. Add tomato sauce, tomato paste, water, salt and pepper. Bring to a boil.
3. Turn the heat down and simmer for 15-20 minutes.
4. Let’s do the Bechamel sauce : Set the butter on a small deep pan and add the flour. Cook for 2-3 minutes on medium low heat.
5. Add the evaporated milk, water and nutmeg and mix until thick. Add the cheese.
6. To assemble : Spread a little meat sauce (without any meat) at the bottom of the aluminum foil pan.
7. Set a layer of lasagna noodles, followed by spreading sparingly of the bolognese sauce, and top with the white sauce. Sprinkle with about 2 tablespoons parmesan cheese.
8. Repeat the same layering process until you reach the top of the pan, or about 3-4 layers.
9. The top layer should be fully covered by the white sauce and parmesan cheese.
10. Bake on a 350°F pre-heated oven for 25–30 minutes. Serve hot.

Pineapple Glazed Ham Filipino Style

Ingredients:
3 1/2 kgs bone in fully cooked ham
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup pineapple juice

How to prepare:

1. Preheat the oven to 300°F.
2. Combine and mix well the brown sugar, maple syrup and pineapple juice.
3. Brush the ham with half of the glaze, the remaining just put aside.
4. Place the ham on a roasting pan and cover tightly with tin foil and bake for 1 1/2 hours.
5. Remove the ham from the oven then brush with the remaining glaze.
6. Return the ham to the oven and bake uncovered u for another 30 minutes.