Makes 6 servings
Ingredients
| 1 kg | Pork (this recipe used pork spare ribs) |
| 2 cups | Vinegar |
| 2 tsp | Soy sauce |
| 1 medium | Onion (coarsely chopped) |
| 1 tsp | Garlic (chopped) |
| 1 1/2 tbsp | Brown sugar |
| 1/2 tsp | Ground black pepper |
| 5 pieces | Dried bay leaves |
| 100 grams | Dried banana blossoms (optional) |
| 6 cups | Water |
Procedures
Combine all ingredients in a pot and simmer for 60 minutes or until the pork is tender. Add water if necessary. You may add a little salt or fish sauce if desired. Enjoy eating!
Makes 4 servings
Ingredients
| 12 slices | White or Wheat Bread |
| 50 grams | Butter |
| 50 grams | Cheese (grated) |
| 1/2 cup | Fresh milk |
| 1/2 tsp | Garlic (finely chopped) |
| 1/4 tsp | Salt |
| 1/2 tsp | Dried basil |
Procedures
Toast the bread in a bread toaster or on a low heat pan. Let cool and set aside. On a saucepan, melt the butter then add the milk, garlic and salt. Simmer for 2 minutes. Add the grated cheese and simmer for another 2 minutes or until all the cheese has melted. Spread the mixture on one side of all the toasted bread slices. Toast the bread on a pan over a low heat. Sprinkle the garlic bread with dried basil.Best served with pasta dishes. Enjoy eating!
Makes 8 servings
Ingredients
Pasta
| 500 grams | Elbow macaroni |
| 500 ml | Pasta Sauce |
| 2 large | Tomatoes (chopped) |
| 1 medium | Green bell pepper (finely chopped) |
| 1 1/2 cups | Mushroom |
| 1/2 cup | Fresh milk or evaporated milk |
| 1 medium | Onion (chopped) |
| 1 tsp | Garlic (chopped) |
| 1/2 tsp | Ground black pepper |
| 1 tsp | Salt |
| 2 tbsp | Sugar |
| 2 tbsp | Cooking oil |
Mornay Sauce or Cheese Sauce
| 3 tbsp | Butter |
| 3 tbsp | All-purpose flour |
| 2 cups | Fresh Milk |
| 1/4 tsp | Salt |
| 100 grams | Cheese (grated) |
Procedures
Cook the pasta according to cooking instructions. Set aside. Heat oil on a pan and saute garlic, onion and tomatoes. Add the mushroom, green bell pepper, ground black pepper and salt. Mix well. Add the pasta sauce, milk, sugar and cheese. Simmer for 20 minutes. Put in the cooked macaroni and mix thoroughly. Set aside. On a sauce pan, melt the butter over medium heat. Add the flour and stir constantly for about a minute. Gradually pour in the milk still stirring the mixture. Add the cheese and salt. Wait until all the cheese has melted. Put the macaroni in a microwave oven safe container then pour the mornay sauce on top of the macaroni. Cover the whole surface of the macaroni. Bake in the microwave oven for about 5 minutes. Serve hot and enjoy eating!
Makes 5 servings
Ingredients
Meatballs
| 250 grams | Minced pork |
| 1 medium | Onion (finely chopped) |
| 1 tbsp | Worcestershire sauce |
| 1/3 tsp | Ground black pepper |
| 1/2 tsp | Salt |
| 1 piece | Egg |
| 1/4 cup | All-purpose flour |
| 1 cup | Cooking oil |
Sauce
| 1 medium | Carrot (cut into slices) |
| 1 medium | Green bell pepper (cut into cubes) |
| 1 medium | Onion (cut into cubes) |
| 1/2 cup | Pineapple chunks |
| 1/2 cup | Tomato sauce |
| 1 cup | Pineapple juice (juice from pineapple chunks) |
| 1 tbsp | Soy sauce |
| 1/4 tsp | Ground black pepper |
| 1 tbsp | Corn flour (diluted in 3 tbsp of water) |
Procedures
In a mixing bowl combine pork, onion, Worcestershire sauce, ground black pepper and salt. Add the egg and flour and mix well. Form into balls about 2 tablespoons. Fry the meatballs until it becomes brown. Set aside. On a sauce pan, combine tomato sauce, pineapple juice, soy sauce, and ground black pepper. Simmer for 5 minutes. Add the corn flour and stir constantly until the sauce becomes thick. Add the onion, carrot, green bell pepper and pineapple chunks and cook for 2 minutes. Put in the meatballs and mix well. Serve hot and enjoy eating!
Makes 5-6 servings
Ingredients
| 1 kg | Chicken (cut into serving size) |
| 1 medium | Potato (cut into wedges) |
| 1 medium | Carrot (cut into wedges) |
| 2 large | Tomatoes (chopped) |
| 1/2 cup | Tomato sauce |
| 2 tbsp | Soy sauce |
| 1 medium | Onion (chopped) |
| 1 tsp | Garlic (chopped) |
| 1/3 tsp | Ground black pepper |
| 2 tbsp | Fish sauce |
| 1 tsp | Sugar |
| 2 tbsp | Cooking oil |
| 2 cups | Water |
Procedures
Heat oil in a pan. Saute garlic, onion and tomatoes. Put in the chicken and pan fry for 5 minutes. Add the ground black pepper and fish sauce. Add tomato sauce, soy sauce, sugar and water. Simmer for 40 minutes. Add the potato and carrot and cook for 5 minutes. Serve hot and enjoy eating!
Makes 8 servings
Ingredients
| 500 grams | Minced pork |
| 1 medium | Carrot (shredded) |
| 1 medium | Onion (chopped) |
| 50 grams | Kinchay (Chinese Parsely, optional) |
| 1/3 tsp | Ground black pepper |
| 1 tsp | Salt |
| 25-30 pieces | Spring roll wrapper |
| 1 piece | Egg |
| 1/3 cup | All-purpose flour |
| 3 cups | Cooking oil |
Procedures
In a mixing bowl combine pork, carrot, onion, kinchay, ground black pepper and salt. Add the egg and flour and mix well. Wrap the mixture with the spring roll wrapper about 1.5 tablespoons. Deep fry the lumpiang shanghai under medium heat until it becomes golden brown. Serve hot and enjoy eating!
Makes 6-8 servings
Ingredients
| 1 kg | Chicken (cut into serving size) |
| 1 medium | Potato (cut into wedges) |
| 1 medium | Carrot (cut into wedges) |
| 1 cup | Pineapple juice (juice from pineapple chunks) |
| 1 cup | Evaporated milk or fresh milk |
| 50 grams | Liver spread |
| 1 medium | Onion (chopped) |
| 1 tsp | Garlic (chopped) |
| 1/3 tsp | Ground black pepper |
| 2 tbsp | Fish sauce |
| 2 tbsp | Cooking oil |
| 1 cup | Water |
Procedures
Heat oil in a pan. Saute garlic and onion. Put in the chicken and pan fry for 5 minutes. Add the ground black pepper and fish sauce. Pour the pineapple juice and water and simmer for 30 minutes. Add the milk and liver spread and simmer for another 10 minutes. Add the potato and carrot and cook for 5 minutes. Add the pineapple chunks and mix well. Serve hot and enjoy eating!
Makes 6 servings
Ingredients
| 500 grams | Pork chop (about 6 slices, used shoulder butt for this recipe) |
| 1/2 tsp | Salt |
| 1/2 tsp | Pepper |
| 1 cup | All-purpose flour |
| 2 cups | Bread crumbs |
| 2 pieces | Eggs |
| 4 cups | Cooking Oil |
Procedures
Pound the pork chop and season with salt and pepper. Prepare the breading on separate plates: all-purpose flour, egg (beaten), and bread crumbs. Dredge the pork chop in all-purpose flour, dip in the egg then coat with bread crumbs. Repeat the process for the rest of the pork chops. Deep fry the pork chops until it becomes golden brown. Serve crispy and enjoy eating!
Makes 4 servings
Ingredients
| 500 grams | Pork belly or Pork chop (cut into slices) |
| 6 pieces | Calamansi (small lime) |
| 1/2 cup | Soy sauce |
| 1/2 tsp | Ground black pepper |
| 1 tsp | Sugar |
| 1 tsp | Chopped garlic |
| 1 large | Onion (cut into rings) |
| 2 cups | Water |
| 2 tbsp | Cooking Oil |
Procedures
Marinate the pork for at least an hour with soy sauce, calamansi, garlic, sugar and ground black pepper. Heat the pan and add the cooking oil over a medium heat. Saute the onion for one minute and set aside. Put in the pork and pan fry for 5 minutes. Add the marinade and water. Simmer for 25 minutes or until tender. Add water if necessary. Serve hot on a plate and top with onion. Enjoy eating!
Makes 6-8 servings
Ingredients
| 1 medium | Sweet potato (cut into thin strips) |
| 1 medium | Carrot (cut into thin strips) |
| 200 grams | Cabbage (shredded) |
| 200 grams | Beans Sprouts |
| 1/2 cup | Dried shrimps |
| 1 block | Firm tofu (soya bean cake) |
| 1 medium | Onion (chopped) |
| 1 tsp | Garlic (chopped) |
| 2 tbsp | Fish sauce |
| 1/4 tsp | Ground black pepper |
| 20-25 pieces | Spring roll wrapper |
| 3 cups | Cooking oil |
Procedures
Deep fry the tofu and cut into small cubes. Set aside. On a separate pan, sauté garlic, onions and dried shrimps over a medium heat. Put in the fish sauce and ground black pepper. Add the bean sprouts and cook for 5 minutes. Add the sweet potato and carrots and cook for 5 minutes then add the shredded cabbage and cook for another 2 minutes. Put in the fried tofu and mix well. Set aside and let it cool. Put 2-3 tablespoons of the mixture on the middle part of the wrapper. Fold in one end of the wrapper then roll it once. Fold both sides and roll it again up to the other end. Deep fry the wrapped lumpia until the wrapper becomes golden brown. Put on a strainer or paper towel to remove excess oil. Fried lumpia is best served with vinegar and onion. Enjoy eating!
Makes 6-8 servings
Ingredients
| 1 kg | Beef (cut into cubes) |
| 2 medium | Potatoes (cut into wedges) |
| 2 medium | Carrots (cut into wedges) |
| 50 g | Cheese (grated) |
| 80 g | Liver spread |
| 75 mL | Worcestershire sauce |
| 3 tbsp | Soy sauce |
| 1 tbsp | Pickle relish |
| 1 medium | Onion (chopped) |
| 3 cloves | Garlic (chopped) |
| 1/3 tsp | Black pepper (ground) |
| 2 tbsp | Cooking oil |
| 4 cups | Water |
| 1 tsp | Chillies (ground, optional) |
Procedures
Soak the beef in Worcestershire sauce for at least an hour. Heat the pan over medium heat then add the cooking oil. Saute garlic and onion. Add the beef, soy sauce, ground black pepper and water. Let boil and simmer for 60 to 80 minutes until the beef is tender. Add water if necessary. Add the liver spread, pickle relish and cheese. Stir and simmer for 5 minutes. Put in the carrots and potatoes. Cover and cook for 6 to 8 minutes. Add the ground chillies. Serve hot. Enjoy eating!
Makes 6-8 servings
Ingredients
Filling
| 2 medium | Sweet potato (cut into thin strips) |
| 2 medium | Potato (cut into thin strips) |
| 2 medium | Carrots (julienned or cut into thin strips) |
| 500 g | Cabbage (shredded) |
| 200 g | String beans (cut into thin strips) |
| 1 medium | Singkamas (Turnip; cut into thin strips, optional) |
| 300 g | Lettuce |
| 100 g | Cilantro (Wan Soy) or Kinchay (Chinese Parsely) |
| 250 g | Minced pork |
| 200 g | Shrimp |
| 2 blocks | Tofu (Soya bean cake; crushed) |
| 1 medium | Onion (chopped) |
| 3 tbsp | Garlic (chopped) |
| 2 tbsp | Fish sauce |
| 1/2 tbsp | Ground black pepper |
| 1 piece | Pork bouillon cube |
| 1/2 cup | Peanuts (powdered or crushed) |
| 1/2 cup | Water |
| 2 tbsp | Cooking oil |
Wrapper
| 1 cup | All purpose flour |
| 2 pieces | Eggs |
| 2 tbsp | Cooking oil |
| 1/2 tsp | Salt |
| 1 1/2 cups | Milk |
Sauce
| 1 tbsp | Soy sauce |
| 1/2 cup | Peanuts (powdered or crushed) |
| 1/2 cup | Brown sugar |
| 2 cups | Water |
| 1 tbsp | Garlic (chopped) |
| 2 tbsp | Corn flour |
Procedures
Filling
Saute garlic and onions over a medium heat pan. Add the pork and cook for 5 minutes. Put in the fish sauce, ground black pepper, pork bouillon cube and add 1/2 cup water then simmer until pork is tender. Add the shrimps and simmer for another 5 minutes. Add the string beans, sweet potato, potato, carrots and turnip and wait until the vegetables are tender. Add the crushed tofu and cook for a few minutes. Put in the cilantro and cabbage and let cook for 5 minutes. Add the powdered peanuts and mix well. Set aside.
Wrapper
Beat the eggs in a mixing bowl then gradually pour the milk. Add the all purpose flour, cooking oil and salt and mix well. On a non-stick pan, pour half a cup of the mixture over a low heat. Tilt the pan to cover the whole area. Cook about 2 minutes. You may want to cook the other side for a minute or less but this will require a very careful flipping.
Sauce
Mix the corn flour and water in a sauce pan. Add the soy sauce, powdered peanuts and brown sugar. Cook the mixture over a medium heat with constant stirring. Wait until the sauce becomes thick. Set aside and let cool then add the chopped garlic.
Setting up the Fresh Lumpia
Place the lettuce at the middle top part of the lumpia wrapper, 1/3 of the lettuce leaf outside the wrapper. Place 2-3 spoonfuls of the filling in the middle part of the wrapper over the lettuce leaf. Seal the wrapper by folding the lower part first then roll the sides. Pour the sauce over the fresh lumpia and top with powdered peanuts. Enjoy eating!
Makes 6 servings
Ingredients
| 1 kg | Chicken (cut into serving size) |
| 2 medium | Green papaya or chayote |
| 1 medium | Onion (chopped) |
| 2 tsp | Garlic |
| 1/3 tsp | Black pepper (ground) |
| 2 tbsp | Fish sauce |
| 1 tbsp | Ginger (chopped) |
| 1 piece | Chicken bouillon cube |
| 2 tbsp | Cooking oil |
| 1.2 L | Water (can also use rice wash) |
| 2 cups | Hot pepper leaves (optional) |
Procedures
Heat oil in a pan. Saute garlic, onion and ginger. Put in the chicken and pan fry for 5 minutes. Add the ground black pepper, chicken bouillon and fish sauce. Pour the water and simmer for 45 minutes. Add the green papaya or chayote and cook for 5 minutes. Add the hot pepper leaves and cook for 1 minute. Serve hot. Enjoy eating!
Makes 4 servings
Ingredients
| 12 pieces | Chicken wings |
| 4 pieces | Calamansi (small lime) |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper (ground) |
| 1 tsp | Garlic (chopped) |
| 1 pack | Chicken breading |
| 6-8 cups | Cooking oil |
Procedures
Cut the chicken wings into two parts, the drumette and wingette leaving the tip with the wingette. Marinate the chicken for at least one hour with calamansi, salt, ground black pepper and chopped garlic. Coat the chicken wings with chicken breading and deep fry. You can make your own breading by combining flour, salt, ground black pepper and five spice. Serve hot and crispy. Enjoy eating!
Makes 6 servings
Ingredients
| 500 g | Pork |
| 500 g | Chicken |
| 1 cup | Soy sauce |
| 1/2 cup | Vinegar |
| 4 tsp | Garlic (chopped) |
| 1/3 tsp | Black pepper (ground) |
| 2 tbsp | Cooking oil |
| 2 1/2 cups | Water |
Procedures
Fry the garlic over medium heat pan. Set aside. Add the pork and pan fry for 5 minutes then add chicken and cook for another 5 minutes. Stir occasionally. Add the soy sauce, ground black pepper and water. Simmer for 30 minutes or until the chicken and pork becomes tender. Add the vinegar and simmer for 10 minutes or until the sauce is reduced into half. You may add salt according to your taste. Add the fried garlic and mix well. Serve hot. Enjoy eating!
Makes 4 servings
Ingredients
| 1 kg | Baby squids |
| 1 large | White onion (coarsely chopped) |
| 1/2 cup | Sweet Thai chilli sauce |
| 1/2 cup | Tomato sauce/catsup |
| 1/3 tsp | Black pepper (ground) |
| 1/2 tsp | Sugar |
Procedures
Deep fry the baby squids on medium heat until it becomes crispy. This will take about 20 minutes. On a separate pan, combine the sweet Thai chilli sauce, tomato sauce/catsup, ground black pepper and sugar. Mix well. Simmer for 5 minutes. Add the white onion and cook for 2 minutes. Put in the deep fried baby squids on the mixture. Serve hot and crispy. Enjoy eating!
Makes 2 servings
Ingredients
| 6 slices | White or wheat bread |
| 2 pieces | Eggs |
| 1/2 cup | Fresh milk |
| 1 tbsp | Brown sugar |
| 1 tsp | Cinnamon (ground) |
| 1/2 tsp | Vanilla extract |
| 2 tsp | Butter |
Procedures
Beat the egg and put in sugar and milk. Add the ground cinnamon and vanilla extract. Mix well. Over a medium heat pan, melt half teaspoon of butter. Soak the bread on the mixture then toast both sides on the pan. Repeat the toasting procedure for every batch of bread slices. You may serve it with maple or chocolate syrup. Enjoy eating!
Makes 6 servings
Ingredients
| 300 g | Chicken liver |
| 300 g | Beef tripe |
| 2 cups | Glutinous rice |
| 1 tsp | Garlic (chopped) |
| 1 medium | Onion |
| 1/2 tsp | Black pepper (ground) |
| 1 tbsp | Ginger (chopped) |
| 6 pieces | Eggs |
| 3 tbsp | Fish sauce |
| 1 piece | Chicken bouillon cube |
| 1 L | Water |
| 2 tbsp | Cooking oil |
| 6 pieces | Calamansi (small lime) |
| 1/2 cup | Spring onion (optional) |
| 1/2 cup | Fried garlic (optional) |
Procedures
Simmer the tripe ahead of time for an hour or until tender. Boil the eggs for about 9-12 minutes while preparing the ingredients. Put the cooking oil on the pan over a medium heat. Pan fry the liver then set aside. Saute the garlic, onion, and ginger. Add the ground black pepper, chicken cube, fish sauce and glutinous rice. Pour the water and wait until the rice is cooked. Stir once in a while and add water if necessary. Put the egg, chicken liver and beef tripe and simmer for few minutes. Sprinkle with spring onion and fried garlic and add in calamansi. Serve hot. Enjoy eating!
Makes 3 servings
Ingredients
| 420 g | Flat Hokkien noodles |
| 12 pieces | Grey prawns |
| 1 medium | Carrot (cut into strips) |
| 100 g | Baby Chye Sim (coarsely chopped) |
| 1 medium | Onion (chopped) |
| 3 cloves | Garlic (chopped) |
| 3 tbsp | Oyster sauce |
| 1 tbsp | Soy sauce |
| 1/3 tsp | Black pepper (ground) |
| 2 tbsp | Cooking oil |
| 2 cups | Water |
Procedures
Blanch the prawns and remove the shells and heads. Heat the pan then add the cooking oil over medium heat. Saute garlic and onion. Add the prawns, carrots, soy sauce, oyster sauce, ground black pepper and water. Simmer for 5 minutes. Add the noodles and simmer for another 5 minutes. Put in the baby chye. Let it cook for 2 minutes. Serve hot. Enjoy eating!
Makes 4 servings
Ingredients
| 12 pieces | Chicken wings |
| 4 pieces | Calamansi (small lime) |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper (ground) |
| 1 tsp | Garlic (chopped) |
| 1 pack | Chicken breading |
| 1/4 cup | Butter |
| 100 mL | Sweet Thai Chilli sauce |
| 100 mL | Tomato sauce/catsup |
| 1/2 tsp | Worcestershire sauce |
| 1 tbsp | Sugar |
| 6-8 cups | Cooking oil |
Procedures
Cut the chicken wings into two parts, the drumette and wingette leaving the tip with the wingette. Marinate the chicken for at least one hour with calamansi, salt, ground black pepper and chopped garlic. Coat the chicken wings with chicken breading and deep fry. You can make your own breading by combining flour, salt, ground black pepper and five spice. In a separate pan, melt the butter then add the Sweet Thai Chilli sauce, tomato sauce, sugar and Worcestershire sauce. Mix well. Add the fried chicken wings. Serve hot, spicy and crispy. Enjoy eating!
Makes 4 servings
Ingredients
| 2 kg | Pork knuckle/shank |
| 4 pieces | Bay leaves (dried) |
| 2 tsp | Peppercorn |
| 2 tbsp | Salt |
| 2 tsp | Black pepper (ground) |
| 3 tsp | Garlic (chopped) |
| 1 tbsp | Soy sauce |
| 2.5 L | Water |
| 1 L | Cooking oil |
Procedures
Boil water in a pan. Put in dried bay leaves, soy sauce, garlic, whole peppercorn, and salt. Add the pork knuckle/shank then simmer for one hour or until the pork becomes tender. Drain the pork, set aside and let cool. Heat the pan and pour the cooking oil. Deep fry the pork in medium heat. Cover the pan. Wait until the pork becomes golden brown. Flip the pork to cook the other side. You can make a dip by mixing soy sauce, vinegar, chopped onion, chillies and a little sugar. Serve hot and crispy. Enjoy eating!
Makes 6-8 servings
Ingredients
| 500 g | Pork (minced) |
| 1 medium | Carrot (grated) |
| 1 medium | Onion (chopped) |
| 50 g | Cheese (grated) |
| 85 g | Liver spread |
| 1 piece | Egg |
| 1 tbsp | Pickle relish |
| 1/2 cup | Flour |
| 1/3 tsp | Black pepper (ground) |
| 1/2 tsp | Salt |
| 1 tsp | Butter |
Procedures
Place the ground pork in a large container. Add the flour then break the egg and add it in. Put-in the carrots, onion, pickle relish, and cheese. Mix thoroughly. Add the liver spread, salt, and ground black pepper then mix well. Spread the butter in an aluminium foil then place the meat mixture. Roll the foil to form a cylinder then lock the edges. Place in a steamer and let cook for 1 hour. Let it cool, slice and serve. Enjoy eating!
Makes 4 servings
Ingredients
| 400 g | Prawns |
| 200 mL | Coconut milk |
| 700 g | Squash |
| 1 medium | Onion |
| 3 cloves | Garlic |
| 1/3 tsp | Black pepper |
| 1/2 tsp | Salt (or 1 1/2 tbsp fish sauce) |
| 1 tbsp | Ginger (chopped) |
| 2 tbsp | Cooking oil |
| 1 cup | Water |
Procedures
Heat oil in a pan. Saute garlic, onion and ginger. Add the coconut milk and water. Simmer for 15 minutes. Add black pepper and salt (or fish sauce). Add more according to your taste. Simultaneously add the prawns and squash. Simmer for 5-7 minutes. Serve hot and enjoy!
