Pork Loin Salpicao

Ingredients

• 1/2 kg pork loin
• 2 garlic cloves (for marinate)
• 3 garlic cloves (for garnish)
• 4 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 2 tablespoons canola oil (for marinate)
• 1 tablespoon canola oil (for sauteing)
• 1/2 cup water

Instructions

1. Toast garlic for garnish and set aside.
2. Prepare marinate. Mix pork, oyster sauce, soy sauce, canola oil, garlic, and water. Marinate for 1 hour or longer.
3. Saute marinated pork until brown.
4. Serve with garlic as garnish.

Peanut Butter Candy

Ingredients

• 1 egg white
• 1/2 tsp (2 ml) grated orange rind
• 2 tsp (10 ml) lemon juice
• Dash salt
• 2 cups (475 ml) sifted powdered sugar, firmly packed
• 2 tbsp (30 ml) powdered sugar
• 1/4 cup (60 ml) soft peanut butter

Instructions

1. Beat egg white until stiff.
2. Stir in orange rind, lemon juice, salt and 2 cups (475 ml) sugar until well blended.
3. Sprinkle the 2 tbsp (30 ml) sugar over a piece of waxed paper, and turn the mixture out onto this.
4. Using a rolling pin rubbed with more sugar, roll out to 1/8 inch thick.
5. Carefully spread the peanut butter over the sheet like jelly on a jelly roll.
6. Roll the sheet up like a jelly roll and wrap it in the waxed paper.
7. Lay the wrapped roll on a piece of cardboard to keep it straight and chill in the refrigerator for 1 hour, then transfer to a covered candy box.
8. When ready to serve, cut in slices 1/4 inch thick.

Camote Fritters

Ingredients

• 1 kilo camote (sweet potatoes), peeled
• 3/4 cup brown sugar
• 3 cups all-purpose flour
• 1 cup water
• 1-1/2 cups corn oil

Instructions

1. Cut peeled camote into thin strips.
2. Mix brown sugar and flour with water and stir thoroughly..
3. Coat camote with sugar and flour mixture.
4. Prepare 3 tbsp of flattened camote mixture.
5. Deep fry in corn oil until golden brown.

Beef and Carrot Combo

Ingredients

• 1 (165 g) can chili con carne
• 2 cups cooked rice
• 100 gms chicharo or snow peas, blanched
• 1 pc small carrot, cut into flowerets and blanched

Instructions

1. Heat chili con carne.
2. Scoop hot steaming rice onto plate and top with chili con carne.
3. Garnish with chicharo and carrot

Spinach Flan

Ingredients

• 200 gms fresh spinach
• 4 pcs whole eggs
• 100 ml fresh milk
• 1 gm chopped garlic
• 10 gms fresh butter
• salt and pepper
• 1 small onion, chopped

Instructions

1. Wash and clean fresh spinach.
2. Blanch and dip in cold water.
3. Starin.
4. Saute chopped garlic and onion in butter.
5. Add salt and pepper.
6. Mix eggs, fresh milk and sauteed fresh spinach.
7. Cook in desired aluminum mold shape.
8. Steam or bake in oven for 8-12 minutes or until done.

Crispy Beef

Ingredients

• 1 kg beef ribs
• 25 gms celery leaves
• 1 pc onion
• 5 gms peppercorns
• 1/2 cup patis (fish sauce)
• oil for deep fying
• garlic rice

Instructions

1. Boil in water beef ribs together with celery, onion, peppercorns, and patis until tender.
2. Discard broth.
3. Deep fry beef meat until golden brown.
4. Serve with garlic rice and pipckled vegetables, vinegar, and soy sauce wit onion dip on the side.

Pancit Bihon Recipe

Ingredients

• 1 lb. skinless chicken breast
• 1 lb. lean pork, fat trimmed
• 1 lb. small shrimp, shelled
• 3 cloves garlic, minced
• 1 onion, thinly sliced
• 1 Chinese cabbage, shredded
• 3 carrots, thinly sliced into rectangular
• 1 cup celery, thinly sliced
• 1/4 cup vegetable oil
• 3 tbsp. soy sauce
• 1/2 tsp. salt
• 1 tsp. pepper
• 1 1/2 cup broth, from boiling chicken
• 1 lb. rice sticks, soaked in water for 15 minutes or until
• softened then drained
• 1 bun scallions, finely chopped
• 1 bun cilantro, leaves chopped
• Lime (optional)

Instructions

1. 1) Boil chicken and pork in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Remove from heat; slice meat into small pieces. Reserve the broth.
2. Heat oil in a large, wide saut? pan. Saut? onions and garlic until onion is translucent.
3. Add sliced meat, shrimp, soy sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture.
4. Reduce heat to low and add rice sticks, tossing gently with wooden spoons until cooked through and mixed with meat and vegetables, about 3 minutes.
5. If the mixture seems dry, add more broth.
6. Transfer to platter, garnish with chopped scallions, and cilantro.
7. Squeeze lime over each serving and sprinkle with additional garnishes.
8. Serve with soy sauce.

PHOTOS

Fillet of Fish with Green Sauce and Cider Wine

Ingredients

• 3 kls. fish fillet
• 1/2 cup olive oil
• 1/4 cup garlic, chopped
• 1 cup onions, chopped
• 2 tbsps. flour
• 2 tbsps. sherry wine
• 1/2 cup cider wine
• 2 pcs. apples, sliced
• 2 tbsps. parsley, chopped
• 2 cups fish stock

Instructions

1. Cut fish into serving pieces. Saut  garlic and onions in olive oil. Add flour and parsley. Add the cider and sherry wine.
2. Add apples to the sauce. Boil for 10-15 minutes or until the fish is cooked. Serve.

Fillet of Steak with Three Mushroom Gravy

Ingredients

• 4 pcs. rib-eye steak
• For the marinade:
•  cup olive oil
• 1 tbsp. mustard olive
• 1 tsp. rosemary
• � tsp. thyme
• � tsp. black pepper, freshly cracked
• For the gravy:
• 4 tbsps. brown roux (4 tbsps. butter & 6 tbsps. flour)
• 1 to 1- cups beef stock
• 2 tbsps. button mushrooms, thinly-sliced
• � cup shiitake mushrooms, soaked in water & chopped
• � cup oyster mushrooms, chopped
• � cup shiitake mushroom water
• � pc. onion (medium), chopped
• � cup red wine, port or sherry

Instructions

1. Marinate steak in olive oil, mustard, rosemary, thyme and black pepper. Marinate for 30 minutes to 2 hours. Grill the steak.
2. To make the gravy:
3. Brown the cooking flour until it turns beige in color. Combine with butter; set aside. Add olive oil to the pan where the steak was grilled. Saut� onions until caramelized and then deglaze with red wine. Simmer for 2 minutes then add beef stock and mushroom water. Strain the liquid to take out impurities. Add mushrooms and simmer for another 3 minutes. Add the roux using a wire whisk, stirring continuously to avoid lumps from forming. Season with salt and pepper.

Fillet of Maya-Maya with Sweet-Sour Ginger Sauce

Ingredients

• � k maya-maya, fillet but skin-on, sliced into big pieces with equal thickness
• rock salt
• � inch ginger, peeled and crushed
• For the escabeche sauce:
• pre-mix in advance...
• 250 ml. pure sukang tuba
• 250 ml. water
• 90 gms. sugar
• 15 gms. rock salt
• 1 pc. green sili, long

Instructions

1. Season fillet with rock salt then set aside.
2. Heat oil in a frying pan then add fish, skin side down. Slightly brown the fish then turn over. When fish is half cooked, remove from pan and set aside.
3. Brown the garlic in the same pan then add the ginger and brown too, without burning the garlic.
4. Push the ginger and garlic to the side of the pan then add the fish.
5. Add the sauce and bring to a boil without stirring. Add the sili.
6. Cook the fish in the sauce until done and simmer the sauce until the vinegar is cooked and the sweet and sour balance is achieved.

Meatball Soup

Ingredients

• 1/2 cup regular long-grain rice
• 2 cans (13 3/4 to 14 1/2 ounces each) chicken broth
• 3 medium carrots, sliced
• 3 medium celery stalks, sliced
• 5 ounces washed spinach (half 10-ounce bag)
• 8 frozen lean meatballs, thawed and sliced
• shredded or grated Parmesan cheese (optional)

Instructions

1. In 1-quart saucepan, heat 1 cup water to boiling over high heat. Add rice, heat to boiling. Reduce heat to low, cover and simmer 15 to 20 minutes until water is absorbed and rice is tender. Meanwhile, in 4-quart saucepan, heat chicken broth and 2 cups water to boiling over high heat. Add carrots and celery, heat to boiling. Reduce heat to low, cover and simmer 5 to 7 minutes, until vegetables are tender. Stir in spinach, rice, and sliced meatballs, heat through. Serve soup with Parmesan cheese if you like.
2. Without Parmesan cheese per serving: About 300 calories, 25 g protein, 30 g carbohydrate, 7 g total fat (3 g saturated), 51 mg cholesterol, 1010 mg sodium.

Hearty Pork and Bean Soup

Ingredients

• 1 (200 gms.) pkg. honeycured bacon, fried and chopped
• 2 (220 gms.) can pork & beans, drained and mashed
• 1 tbsp. olive oil
• 1/2 cup onion, finely chopped
• 1 stalk celery, chopped
• 4 cups chicken broth
• 2 tbsps. soy sauce
• 1 tsp. sweet basil leaves, crushed
• parmesan cheese
• dash of pepper

Instructions

1. Saut� onions and celery until soft. Add 1 cup of broth. Stir in pork and beans until smooth. Gradually add the remaining broth. Season with soy sauce and pepper. Cook over medium heat until slightly thick. Sprinkle with bacon, basil leaves and parmesan cheese. Makes 4 servings.

Little Neck Clam Chowder with Bacon

Ingredients

• 1 k. little neck clam, blanch & removed from shell
• 100 gms. onion, chopped
• 30 gms. garlic
• 30 gms. red bell pepper
• 200 gms. potato, diced
• 100 gms. bacon, chopped
• 1 gallon chicken stock
• 1 quart cream
• 10 gms. scallion
• 20 gms. celery

Instructions

1. Cook bacon on its own fat until brown.
2. Add onion, garlic, celery, bell pepper and scallion.
3. Saut� for 5 minutes, add in potato and clams; saut� for 2 minutes and add stock until boiling.
4. When boiling, turn off fire and add in cream.
5. Stir and season with salt and pepper.

Little Neck Clam Chowder with Bacon Bits

Ingredients

• 1 k. neck clam, blanched & removed from shell
• 100 gms. onion, chopped
• 30 gms. garlic
• 30 gms. red bell pepper
• 200 gms.potato, diced
• 100 gms. bacon, chopped
• 1 gallon chicken stock
• 1 quart cream
• 10 gms. scallion
• 20 gms. celery

Instructions

1. Cook bacon on its own fat till brown. Add onion, garlic, celery, bell pepper and scallion. Saute for 5 minutes, add in potato and clams; saute for 2 minutes and add stock till boiling. When boiling, turn off fire and add in cream. Stir and season with salt and pepper.

Hearty Vegetable Soup

Ingredients

• 30 ml. oil
• 20 gms. garlic, chopped
• 60 gms. onion, chopped
• 150 gms. chicken meat, cubed
• 30 ml white wine
• 2 ltrs. chicken stock
• 60 gms. carrot, cubed
• 60 gms. sayote, cubed
• 60 gms. baguio beans
• 60 gms. cauliflowerettes
• 60 gms. mushrooms, quartered
• 60 gms. corn kernel

Instructions

1. Saute garlic and onion in oil. Cook the chicken and deglaze with white wine. Put the stock and boil for 5 minutes. Add the vegetables and cook until the carrots are done. Serve piping hot.

Grilled Lobster with Lemon and Garlic Infused Oil

Ingredients

• 1 pc. lobster (400 to 500 gms.)
• 120 ml. olive oil infused in lemon & garlic
• 150 gms. romaine lettuce, chopped 13 mm.
• 75 gms. red lettuce
• 60 ml. anchovy italian dressing
• 120 ml. marinated vegetables
• 2 tbsps. toasted garlic.
• 2 pcs. garlic bread

Instructions

1. Fill medium sauce pan with hot water halfway. Add 1 teaspoon salt. Add the lobster and boil for 5 to 7 minutes. Remove lobster from water. Split in half with sharp knife (make sure not to destroy the shell or the meat of the lobster).
2. Brush lobster with infused oil and put on hot grill, meat side down for 30 seconds to 2 minutes. Brush more of the infused oil after removing from grill.
3. Place garlic bread in half sheet tray and place in impinger oven and toast until golden brown. In a chilled stainless steel mixing bowl add both lettuce and anchovy dressing and toss well.
4. Place toasted garlic bread on center of platter, top with tossed lettuce on top of the garlic bread and romaine lettuce around the garlic bread.
5. Placed the grilled lobster on each side of the garlic bread, over the lettuce head on top and meat side up.
6. Sprinkle the marinated vegetables and toasted garlic all over the platter. Place 60 ml of infused oil in ramekin (small baking dishes), microwave for 10 seconds. Place in the middle of the platter and serve immediately.

Guinataang Hipon in Buco Shell

Ingredients

• 1 k. shrimps (big), half-peeled with heads on
• � tsp. ginger, sliced into strips
• 1 tsp. luyang dilaw, cut into strips
• 2 tbsps. onions, sliced
• 3/4 cup coconut milk
• 2 pcs. finger chilis
• 2 pcs. garlic, minced
• 2 tbsps. corn oil
• 3 tbsps. seafood stock
• 2 tbsps. fish sauce
• � tsp. salt
• � tsp. pepper
• Buco shell

Instructions

1. Saute garlic in corn oil.
2. Add onions, ginger and luyang dilaw.
3. Add the shrimps.
4. Add stock and season with fish sauce.
5. When the stock is reduced, add the coconut milk and continue to simmer.
6. Add the finger chilis and let it simmer to cook.
7. Season to taste with fish sauce.
8. To serve, transfer in a buco shell.

Grilled Stuffed Squid

Ingredients

• 1 whole squid
• 50 gms. ginger, finely chopped
• 50 gms. onion, finely chopped
• 50 gms. parsley, chopped
• 100 gms. malasugue, ground
• 20 gms. dried tomato
• 20 gms. onion, diced
• 1/2 cup soy sauce
• 1/2 cup vinegar
• salt & pepper to taste

Instructions

1. Rinse or wash the squid with plain water. Set aside. Marinate for 1 minute. Then grill until the squid is done.
2. For the sauce, mix the vinegar, soy sauce, diced tomato, and diced onion. Season with salt and pepper.

Grilled Stuffed Pusit

Ingredients

• 1 k. med. sized pusit (squid)
• 4 pcs. onions, chopped
• 3 pcs. tomatoes, seeded & chopped
• 1/2 cup garlic margarine, melted
• salt & pepper to taste

Instructions

1. Clean the squid and remove the skin and head (set aside). In a bowl, mix onions and tomatoes, season with salt and pepper. Stuff squid with onion mixture. Insert a barbecue stick or tootpick through the opening to secure the filling. Grill stuffed squid and head and brush generously with melted garlic. Makes 5 ot 6 servings.

Grilled Prawns

Ingredients

• prawns, butterfly slice
• butter
• lemon juice

Instructions

1. Melt the butter slowly and add the lemon juice.
2. This will serve as the sauce.
3. Grill the prawns until done.
4. Serve with the butter lemon sauce.

Grilled Pork and Liver Stuffed Squid with Adobong

Ingredients

• For the stuffing:
• 45 gms. oil
• 30 gms. onions
• 15 gms. garlic
• 60 gms. pork kasim, diced
• 60 gms. chicken liver, diced
• 30 gms. soy sauce
• 15 gms. calamansi
• For the squid:
• 250 gms. squid, medium size
• 3 gms. salt
• 2 gms. pepper
• 15 gms. calamansi
• 30 gms. soy sauce
• For the sauce:
• 45 gms. oil
• 15 gms. garlic
• 30 gms. soy sauce
• 15 gms. vinegar
• 5 gms. black pepper
• 3 gms. paprika
• For the garnish:
• 10 gms. green onions
• 15 gms. garlic chips

Instructions

1. To prepare the sauce:
2. Saut� garlic in oil, add soy sauce, vinegar, laurel, black pepper and paprika, simmer until reduced; set aside.
3. To prepare the stuffing:
4. Saut� onion and garlic in hot oil. Add pork kasim and chicken liver. Season with soy sauce. Stuff with pork filling. Secure with toothpick, grill until done.
5. To assemble:
6. Spread adobo sauce on top of grilled squid. Top with garlic chips and chopped green onions.

Fish Asparagus Casserole

Ingredients

• 1 kilo fish fillets
• salt, vetsin , pepper to taste
• 1 tbsp. clamansi juice
• 1/3 cup melted margarine
• WHITE SAUCE:
• 1/3 cup margarine
• 3 tbsp. flour
• 1/2 cup evaporated milk
• 1 1/3 cup chicken broth
• salt, pepper, vetsin to taste
• 8 pcs. asparagus spears

Instructions

1. Melt margarine in sauce pan. Add flour and seasonings. Add milk and broth slowly, stirring continously to avoid lumps. Cook until thickened. Set aside.
2. Place fish, seasonings and butter in pyrex. Bake in moderate oven for 15 minutes. Drain asparagus and arrange on top of fish. Cover fish and asparagus with white sauce. Return to oven and bake until top is brown. Serve hot.

Lapu-Lapu Relleno

Ingredients

• 1 kilo fish
• 1 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• 4 pieces cooked ham sliced
• 2 pieces hard boiled egg, sliced
• 1/4 cup flour
• 1/4 cup corn oil
• 2 tbsp. olive oil
• 10 cloves garlic, pounded
• stuffed olives for garnishing
• SPANISH TOMATO SAUCE:
• 1/4 cup olive oil
• 5 cloves garlic, pounded
• 1/2 cup onions, chopped
• 1 cup tomato sauce

Instructions

1. Scale fish and slit back to open. Remove center bone and other small bones. Marinate fish in juice and seasoning. Stuff with alternate layers of ham and egg. Tie with a string and dredge in flour and place in Pyrex dish. In a frying pan, saute garlic in corn and olive oil. Pour over fish in Pyrex dish. Bake at 350 degrees F. for 20 minutes until half done. Mix remaining marinade and Spaninsh Tomato Sauce and pour on top of fish. Continue to bake for another 15 minutes or until done.
2. Spanish Tomato Sauce:
3. Saute garlic and onions in olive oil. Add tomato sauce and simmer for 5 minutes.

Delsey Filly Fish

Ingredients

• 1/2 kilo fish fillet
• 1 thumb-sized ginger, crushed
• 1 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• 2-3 tbsp. butter
• SAUCE:
• 1/2 cup mayonnaise
• 1 can Nestle cream (170 grmas)
• 1 tbsp. calamansi juice
• 1 tbsp. snipped dill leaves
• 1 tbsp. grated ginger
• 1/4 cup small shrimp, cooked and peeled
• lemon wedges for decor

Instructions

1. Rub fish fillet with ginger. Let stand for 5 minutes. Remove crushed ginger from fish. Marinate fish with juice and seasonings for 15 minutes. Melt butter in frying pan and pan fry until cooked. Arrange in serving dish.
2. Sauce:
3. Combine mayonnnaise, cream, juice, dill leaves and ginger. Stir in cooked shrimp. Pour about 2 tbsp. of sauce on each fillet and place 1 piece of shrimp and dill leaves to garnish. Arrange wedges around serving plate.
4. If dill is not available, substitute with parsley, celery or onion leaves.

Baked Fish with Mornay Sauce

Ingredients

• 1 kilo fish (maya-maya)
• 2 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• SAUCE:
• 3/4 cup butter
• 1/2 cup flour
• 1 1/2 cups evaporated milk
• 3 cups soup stock
• salt, pepper, vetsin to taste
• 1/2 cup grtaed cheese

Instructions

1. Marinate fish in juice and seasonings. Place in Pyrex dish. Pour Mornay Sauce on top of fish and grate cheese on top. Bake at 350 degrees F. for 40 minutes or until done.
2. Sauce:
3. Melt butter in sauce pan. Add flour and stir until well mixed. Add soup stock and bring to a boil stirring constantly. Add milk and simmer until thick. Season to taste. Pour on top of dish.

Fish Bundles in Tomato Sauce

Ingredients

• 8 pieces fish fillet, 4x4 inches, sliced thinly
• salt, pepper and vetsin to taste
• Season fish fillet and set aside
• FILLING:
• 1 tbsp. olive oil
• 2 cloves garlic, pounded and chopped
• 1/4 cup onions, chopped
• 1/4 cup raisins, chopped
• 1/2 cup bread crumbs
• 1 whole egg
• 2 tbsp. grated parmesan cheese
• salt, pepper, vetsin to taste
• SAUCE:
• 2 tbsp. olive oil
• 1/2 cup onions, chopped
• 1 cup tomatoes, diced
• 1/2 cup tomato sauce
• 2 tbsp. wine
• 1/4 cup water
• salt, pepper, vetsin to taste

Instructions

1. Filling:
2. Saute garlic and onions in olive oil. Remove from heat and place in a bowl. Add rest of ingredients. Add more crumbs if needed to form a paste. Divide filling into 8 portions. Fill each slice of fish and wrap as in bundle. Fry bundles until golden brown. Set aside.
3. Sauce:
4. Saute onions in olive oil until tender. Add rest of ingredients and simmer. Add fish bndles and simmer for another 5 minutes. Place bundles in serving dish and pour sauce on top.

Fish with Sweet and Sour Sauce

Ingredients

• 1 kilo fish slices
• salt, pepper, vetsin to taste
• 1/2 cup flour for dredging
• oil for frying
• SAUCE:
• 2 cloves garlic, pounded
• 1 piece ginger (thumbsize) cut into strips
• 1 piece onion, sliced
• 2 pcs. red pepper, cut into squares
• 1 small carrot, sliced
• 1 stalk celery, sliced diagonally
• 1/2 cup vinegar
• 1/2 cup juice of pineapple
• 1/2 cup sugar
• 1/4 cup tomato sauce
• 1/2 cup pineapple chunks
• 2 pcs. tomatoes, quartered
• 1 tbsp. cornstarch dissloved in 1/4 cup water
• salt, pepper, vetsin to taste
• green onions curls for garnishing

Instructions

1. Season fish. Dredge in flour and fry until golden brown. Place in serving dish. Set aside.
2. Sauce:
3. Saute garlic and ginger in oil. Add onions, pepper, carrots and celery. Continue to stir fry. Add vinegar, pineapple juice, sugar and tomato sauce. Continue to simmer for 5 minutes. Season to taste. Add cornstarch, pineapple and tomatoes. Cook until it thickens. Pour on top of fish in serving dish. Garnish with green onions.

Chopsuey Recipe

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, sauté 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.
  
  
  

  

  
  

Pork Barbeque Recipe

Pork Barbeque Ingredients:

• 1 kg. pork
• 20 bamboo skewers
• 1 cup soy sauce
• 1 head garlic, minced
• 1 onion, finely chopped
• 1/4 cup of calamansi juice or lemon juice
• 1/2 cup of 7up, sprite or beer (optional)
• 1 teaspoon ground black pepper
• 3 tablespoons of brown or white sugar
• 1/2 cup of banana or tomato catsup

Barbeque Cooking Instructions:

• Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.
• In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
• Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
• Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
• String the pork on the skewers.
• Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.
  
  
  

  

  
  

Fish with Brown Sauce

Ingredients

• 1 kgm. fish
• 2 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• 2 tbsp. margarine
• BROWN SAUCE:
• 2 tbsp. margarine
• 2 cloves garlic, pounded
• 1/4 cup onions, sliced
• 1/4 cup flour
• 2 cups soup stock
• 2 tbsp. oyster sauce
• salt, pepper, vetsin to taste
• 3 pcs. dried mushrooms
• 3 pcs. bokni
• 1 cup Chinese pechay, in strips

Instructions

1. Marinate fish in calamnsi juice. Season with salt, pepper and vetsin. Place fish in greased baking pan. Bake at 350 degrees F. for 20 to 25 minutes or until done.
2. Soak mushrooms and bokni in water and cut into strips. Melt margarine in saucepan. Add flour and stir. Add soup stock and stir until thick. Add mushrooms, bokni and pechay. Simmer until vegetables are done. Season to taste. Pour over baked fish.

Fish Asparagus Casserole

Ingredients

• 1 kilo fish fillets
• salt, vetsin , pepper to taste
• 1 tbsp. clamansi juice
• 1/3 cup melted margarine
• WHITE SAUCE:
• 1/3 cup margarine
• 3 tbsp. flour
• 1/2 cup evaporated milk
• 1 1/3 cup chicken broth
• salt, pepper, vetsin to taste
• 8 pcs. asparagus spears

Instructions

1. Melt margarine in sauce pan. Add flour and seasonings. Add milk and broth slowly, stirring continously to avoid lumps. Cook until thickened. Set aside.
2. Place fish, seasonings and butter in pyrex. Bake in moderate oven for 15 minutes. Drain asparagus and arrange on top of fish. Cover fish and asparagus with white sauce. Return to oven and bake until top is brown. Serve hot.

Fish with Decorations

Ingredients

• 1 kilo fish, cleaned (sono or badlon)
• 2 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• 1/4 cup red pepper, chopped fine
• 1/4 cup green pepper, chopped fine
• 1/4 raisins, chopped fien
• 2 tbsp. pickle relish
• 1 pc. hard boiled egg
• 1/2 cup mayonnaise

Instructions

1. Marinate fish in juice and seasonings. Steam fish for 20 minutes or until done. Place in serving dish and let cool. Spread mayonnaise all over fish. Separate eggyolk and eggwhite. Mash separately. Arrange garnishing on top forming stripes of different colors. Garnish with parsley or curled green onions.

Fish Rolls with Tartar Sauce

Ingredients

• 1 kilo fish fillet (50 grams each)
• 2 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• 1/4 cup evaporated milk
• 1/3 cup butter
• 1 cup flour
• 2 pices eggs, slightly beaten
• 1 cup corn flakes, ground
• oil for frying
• TARTAR SAUCE:
• 1 cup mayonnaise
• 2 tbsp. pickle relish
• 1/4 cup red and green pepper, chopped
• 1/4 cup onions, chopped
• 1 piece hard boiled egg, chopped
• salt, pepper, vetsin to taste

Instructions

1. Marinate fish fillet in juice and seasoning. Soften butter, add milk and eggs. Add flour and mix well. Soak each fillet in batter and roll in corn flakes. Fry in hot oil until golden brown. Serve with Tartar Sauce.
2. Tartar sauce:
3. Mix all ingredients and serve with fish rolls.

Fish and Ham Rolls

Ingredients

• 1 kilo fish fillet (50 grams each)
• salt, paprika and vetsin to taste
• 20 slices ham, very thin
• 1/2 cup grated cheese
• 1/4 cup sesame oil
• TARTAR SAUCE:
• 1 cup mayonnaise
• 2 tbsp. pickle relish
• 1/4 cup red and green peppers, chopped
• 1/4 cup onions, chopped
• 1 piece hard boiled egg, chopped
• salt, pepper, vetsin to taste

Instructions

1. Season fish fillet. Sprinkle with grated cheese. Roll a slice of ham around each fillet and secure with a toothpick. Brush each roll with oil and bake at 350 degrees F. for 20 minutes until half done. Turn rolls and continue baking for another 15 minutes or until done. Remove toothpicks before serving. Serve with Tartar Sauce.
2. Tartar Sauce:
3. Mix all ingredients and serve with Fish and Ham Rolls.

Chicken Wings Hot And Spicy

Ingredients

• 5 lbs. bag chicken wings
• 12 fl. oz. Hot Sauce
• 1-2 sticks butter

Instructions

1. Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

Stuffed Chicken Breast

Ingredients

• 4 pcs. chicken breast, deboned
• 1 tbsp. calamansi juice
• 2 tbsp. soy sauce
• salt, pepper, vetsin to taste
• 1/2 kilo ground prok
• 2 cloves garlic, pounded
• 1/2 cup onions, diced
• 4 pcs. sausage, diced
• 1/4 cup pimiento, diced
• 1/2 cup raisins
• 2 tbsp. pickle relish
• 1/2 cup cheese, diced
• 1/2 cup evaporated milk
• 5 pcs. sliced bread, cubed
• 1 egg raw
• 2 pcs. hard boiled egg
• 1 pc. Knorr chicken cube
• 1 cup hot water

Instructions

1. Marinate chicken breasts in 1 tbsp. calamansi juice and 2 tbsp. soyauce. Mix gound pork and rest of ingredients except chicken breasts, hard boiled egg, chicken cube and hot water. Flatten chicken breast with skin under. Place 1/4 of mixture and arrange hard boiled egg that has been sliced lenghtwise and wrap with chicken breast. Repeat with rest of chicken breast. Dissolve chicken cube in hot water and place in pyrex dish. Arrange chicken breast in pyrex dish. Cover with aluminum foil and bake for 35-40 minutes at 350 degrees F. or until done. Remove aluminum foil for at least 10 minutes.

Marian Chicken Vegetable Ring

Ingredients

• 1/4 cup butter
• 1/2 cup onion, sliced
• 1 cup chicken, uncooked cut into cubes
• 1 cup carrots, diced
• 1/2 cup red pepper, diced
• 1/2 cup mushroom, diced
• 1/2 cup ham, cut into squares
• 1 1/2 tsp. salt
• 1 tsp. vetsin
• 1 tbsp. Worcestershire sauce
• 1 cup whole kernel corn
• 1 cup frozen sweet peas
• 2 pcs. hard cooked eggs, cubed
• 1/2 cup cheddar cheese, cubed
• 1 tbsp. flour
• PASTRY:
• 4 cups all purpose flour
• 1 cup shortening
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1 tbsp. sugar
• 1/2 cup cold water

Instructions

1. Heat butter and saute onions until tender. Add chicken, pepper and carrots. Simmer for 5 minutes. Add ham, corn, peas, and mushrooms and toss for 5 minutes. Thicken with flour dissolved in a little water. Season to taste. Let cool and add eggs and cheese.
2. Pastry:
3. Measure dry ingredients into a bowl. Cut in shortening until size or corn kernels. Add just enough water to form a ball. Refrigerate for 10 minutes. Roll out into a 10 x 20 inch rectangle. Spoon chicken mixture on center of dough lenghtwise. Wrap the dough around the filling. Pinch edges. Form into a ring on a greased baking sheet. Cut slits one inch apart, stretching slightly the dough. Brush with slightly beaten eggs. Bake in pre-heated oven for 25-30 minutes at 350 degrees F. Remove from oven and slide into plate. Serve with mushroom gravy mix or salad in the center of the ring.