Shrimp Gambas

Ingredients

• 1/2 kilo frsh shrimps (medium size)
• 1/4 cuo butter or margarine
• 1/2 cup tomato sauce
• 5 cloves garlic, minced
• 1 large onion, finely chopped
• 1 tsp. vetsin
• 1/2 tsp. powdered pepper
• 1 tsp. hot sauce or 1 2 hot pepper (siling labuyo), minced
• 1 tbsp. salt
• 1 tbsp. bread crumbs

Instructions

1. Unshell and devein shrimps. Saute and brown garlic in butter. Add onion. Then, add shrimps. Stir for 3 minutes and add all ingredients.
2. Cover. Cook for 5 minutes. Then, thicken with bread crumbs.

Chicken Tinola

Ingredients

• 1 chicken (1 kilo)
• 3 potatoes, quartered or 2 cups quartered upo or sayote
• 1 onion, chopped
• 4 cloves garlic, crushed
• 2 tbsp. ginger strips
• 2 tbsp. patis
• 1 tsp. vetsin
• 4-5 cups rice water
• 1/2 cup young SILI leaves

Instructions

1. Clean and cut chicken into small serving pieces. Saute' garlic and ginger until brown. Add onion. When wilted, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes, then, add 1 cup rice water. Cover and let simmer.
2. When chicken is half done, add potatoes. Pour in the remaining rice water. Cover and simmer until chicken and potatoes are done. Lastly, add vetsin and sili leaves. Let boil for 3 minutes.
3. Serve hot.

Chicken Kaldereta Caldereta

Ingredients

• 1 chicken (1 kilo)
• 1 can liver spread or
• 1 cup lechon sauce
• 1 small can tomato sauce
• 3-4 pcs. sweet whole pickles (sliced slanting by, 1/4' thick)
• 1/4 cup pickle sauce
• 2 bell pepper (red & green, strips)
• 3 onions (quartered)
• 4 Frankfurters or sausage (sliced slantingly, 1/4" thick
• 1/2 head garlic, minced
• 1/4 cup vinegar
• 2 tbsp. soy sauce
• 1 tsp. salt
• 1 tsp. ground pepper

Instructions

1. Clean chicken, cut into small serving pieces. marinate in vinegar, soy sauce, salt, pepper, and garlic. Let stand for 1-2 hours. Drain. Fry until a little brown.
2. Put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle liquid, onions. Cover.
3. When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients, Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.
4. NOTE:
5. If you want a more spicy caldereta, add minced siling labuyo and more powdered pepper.

Chicken Pastel

Ingredients

• 1 chicken (1 kilo)
• 1 pc. chorizo de bilbao, chopped
• 1 big onion, finely chopped
• 1/2 cup butter
• 1 carrot small cubes
• 2 potatoes, medium size cubes
• 1 small can sausage, cubes
• 8-10 pcs. olives (optional)
• 1/2 kilo chicken giblets & liver
• 1 cup evaporated milk
• 1/4 cup flour
• 1 tbsp. salt
• 1 tbsp. vetsin
• 1/2 tsp. ground pepper
• 2 cups chicken broth
• 4 cloves garlic, crushed

Instructions

1. Brown garlic in butter. Add onion, chicken (cut into small serving pieces), giblets, liver, and chorizo. Stir for 2 minutes, add 1/2 of broth. Cover; simmer for 10 minutes. Add remaining ingredients. Stir in remaining chickne broth. Lastly, add milk and thicken sauce with dissolved flour.
2. When chicken is almost done, transfer to baking dish. garnish top with hard-boiled egg (cut into half). Cover with pie crust. Bake at 350 F for 20 minutes or until crust turns golden brown.
3. Pastel Crust:
4. * 4 cups all-purpose-flour (sift 3 times)
5. * 1 cup shortening or margarine
6. * 2 tsp. salt
7. * 1 tbsp. sugar
8. * 1 cup water
9. Add salt and sugar to flour. Cut in shortening using two knives. Gradually add water. Mix with hand but do not knead. When well blended, roll out on floured board. Fit on top of prepared 'pastel'. brush with beaten egg yolk or milk.

Chicken Galantina

Ingredients

• 1 big chicken (1 1/2 kilo)
• 2 grams ham, chopped finely or 4 ocs. sausage
• 1/2 kilo ground pork, doubled grind
• 2 eggs, hard cooked
• 6-8 pcs' olives, chopped finely (optional)
• 1 tsp. salt
• 1 tsp. vetsin
• 1/2 tsp. bround white pepper
• 2 carrots cooked whole
• 1/4 cup grated cheese
• 1 1/2 cup fresh bread crunbs

Instructions

1. Clean and debone whole chicken. Rub with salt and pepper (in and out). Set aside.
2. Mix together all ingredients except boiled eggs, whole pickles, and cooked carrots.
3. Stuff 1/2 of mixture in chicken. Arrange the boiled age, carrots, and whole pickles (all cut into half, lengthwise) on top of mixture. Then, spread remaining mixture.
4. Do not overstuff chicken or the skin would burst while cooking. Sew opening.
5. Place stuff chicken in baking pan. Cover with cheese cloth or foil. Use a pan just big enough to pack in chicken so stuffings will be firm when cooked and chicken can easily be sliced evenly. Preheat oven (350 F) for 10 minutes. Bake for 1 hour or until done. To test, prick chicken with toothpick and when toothpick comes out dry, it is then cooked. Cool before slicing.

Pork Sisig

Ingredients

• 1 ? kilo Pork head
• ? cup grilled liver (diced)
• 2 small onions (minced)
• 2 pieces red pepper (minced)
• 1 head garlic (minced)
• 6 pieces hot chili pepper (minced)
• 2 tablespoons oil
• 1 cup vinegar
• 1 ? tablespoons liquid seasoning
• 1 teaspoon black pepper
• 1 teaspoon brown sugar
• 1 cup beef stock

Instructions

1. 1. Grill pork head for to remove hair.
2. 2. Boil pork head until tender.
3. 3. Take out all the meat and dice.
4. 4. In a saut? pan, heat oil and saut? garlic, onion,red pepper, pork meat and liver.
5. 5. Season with liquid seasoning, black pepper, and brown sugar.
6. 6. Pour in beef stock and cook until meat is tender and starts to oil again.
7. 7. Add minced chili pepper last.
8. 8. Serve on a sizzling plate.

Sinigang na Baboy

Ingredients

• 1 Kilo Pork (cut into chunk cubes)
• 12 pcs Tamarind (Sampaloc) or sampaloc mixed
• 1 big Onion (diced)
• 6 big tomatoes (quartered)
• 2 pcs Radish (sliced)
• 1 bundle Sitaw Stringbeans (cut into 2" long)
• 1 bundle Kangkong (cut into 2" long)
• Salt and Patis to taste
• 6 cups water

Instructions

1. Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.
2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
3. Add onions, tomatoes and Tamarind juice.
4. Add in all the vegetables.
5. Season with salt and Patis to taste.
6. Serve hot.