NILAGA

¼ kilo beef ribs

1” diameter onion chopped

30 pcs pepper corn

2 sml pcs potato

cabbage

6 cups water

salt to taste

1. Boil 6 cups water with beef, onions, and pepper for 90 minutes.

2. Place potatoes… let boil for another 30 minutes.

3. Place cabbage at the end.

4. S&P TT.

TINOLA

¼ kilo chicken (drumstick/ wings)

1 finger ginger (luya)

3 cloves garlic (bawang)

1” diameter onion (sibuyas)

patis

2 cups water

sayote/ papaya

1. Saute (gisa) chicken in ginger, garlic and onion.

2. Patis to taste.

3. Place water.

4. Place sayote/ papaya.

GINILING

¼ kilo ground pork

1 potato

3 cloves garlic

1” diameter onion

½ can stewed tomatoes - mexican

1. Cube potatoes.

2. Fry (10 minutes).

3. Gisa ground pork in bawang, sibuyas, kamatis.

4. Remove excess oil.

5. S&W stewed tomatoes.

6. Place pre-cooked potatoes.

7. Season to taste (salt and pepper)

ELBOW MACARONI SOUP

Gisa sahog (ground pork or chicken breast or corned beef)

cabbage

carrots

1. Boil chicken breast with salt. Cut chix breast into strips

2. Saute with garlic, onions

3. Add chix broth or water

4. add 1 cup elbow macaroni. Cook the macaroni before adding the other vegetables, eg. carrots and cabbage.

5. Patis and pepper to taste.

AFRITADA

3 pcs garlic

1 onion 1” diameter

¼ kilo beef or chicken

1 potato, diced

1 carrot, diced

1 cup afritada sauce

1 cup water

(1 bay leaf) laurel

1. Fry potatoes until brown. Set aside. Remove some oil.

2. Sauté beef or chicken in onion and garlic until raw color disappears.

3. Add salt.

4. Add tomato sauce.

5. Add bay leaf.

6. Add water (= 0.5 tomato sauce).

7. Simmer (low fire) until chicken/ beef is tender, add water as needed (use fork test to see if chicken is ok).

8. Add potatoes and carrots.

* beef = 2 hours, chicken = 30 minutes

SAYOTE GUISADO

¼ kilo ground beef or pork

chopped onions

1 clove garlic

1 pc sayote

1. Peel the skin of sayote and remove the seed. Cut into strips. Set aside.

2. sauté ground beef or pork with garlic and onion. Salt and pepper to taste.

3. Add ½ cup water then add the sayote strips. Reduce heat and simmer until the sayote is tender.

ADOBO

¼ kilo pork or chicken

5 tbsp toyo

½ cup vinegar

½ cup water

1 clove garlic

10 pcs whole pepper

1. Immerse meat in water, vinegar, toyo, bawang, paminta.

* use toyo to get half-brown color

* use salt to inc saltiness (4 dashes iodized)

2. Boil for 10 minutes… check taste.

3. Stir to avoid sticking to pot.

4. Simmer until dry (approx 20 minutes).

TORTANG TALONG

1 pc eggplant

sautéed ground beef or pork

2 eggs, beaten w/ salt and pepper

1. Clean the eggplant before roasting it. Then peel off the skin being careful to totally remove all the burnt skin.

2. Press the meat of the eggplant into a shallow dish. Put the sautéed ground beef or pork on top of the eggplant then pour the egg mixture on top.

3. Make sure pan is totally coated w/ oil to avoid the mixture from sticking to the pan. Fry the torta first on one side. When it is completely cooked, carefully hold the torta by the stem of the eggplant to gently turn it on the other side to allow it to cook evenly.

SINIGANG NA HIPON

¼ kilo shrimp or pork

2 cups water

2 tomatoes

1 onion

sml pack sinigang mix

several pieces okra

several stalks kangkong – (watercress)

1 labanos – (radish)

1. Place water, tomatoes, onion and sinigang mix in pot.

2. Bring to a boil. While waiting you can slice the okra and radish into small pieces.

3. Place shrimp – boil for 5 minutes.

4. Put vegetables.

5. Serve.

6. If pork, place gabi (don’t wash… very itchy!)

SPICY TUNA PASTA

1 can spicy tuna

1 can mushrooms

1 can mushroom soup

½ brick Magnolia cream

1 onion

1. Cook pasta – twist recommended (boil for 15 minutes).

2. Drain oil from tuna.

3. Sautee onion, tuna, mushroom. (red and green pepper strips to add to prez)

4. Add mushroom soup to autéed tuna.

5. Place cream.

6. Simmer for 3 minutes.

CHICKEN CURRY

chicken

coconut milk powder

curry powder

cayenne powder

potatoes

pepper

patis

button mushrooms

1. Fry potatoes (10 minutes). Set aside.

2. Sauté chicken in onion and garlic until raw color disappears. Add patis.

3. Dissolve coconut milk powder in 60 ml water.

4. Place coconut milk powder, curry powder, and mushrooms.

5. Add a pinch of cayenne powder.

6. Simmer for 5 minutes.

MENUDO

¾ cup water

2 tsp soy sauce

1/3 tsp iodized salt

¼ tsp pepper

1. Simmer pork in ¾ cup water, soy sauce, salt and pepper until meat is tender (approx 10 minutes).

2. Add garbanzos, carrot, potatoes (cubes)

3. Simmer until almost cooked

4. Add pepper (red bell), tokwa (fried cubed)

5. Add 200g recipe sauce.

6. Simmer for 5 minutes.

CHICKEN RICE

Ingredients for the chicken :

·          1 whole Chicken (to be boiled in a large pot of water by itself)

·          70 ml of Sesame Oil

·          60 ml of Light Soy Sauce

·          1 medium sized cucumber

·          1 sprig parsley

·          60 ml of Concentrated Chicken Stock ( made from boiling chicken bones or from chicken stock concentrate e.g. Maggie chicken stock)

Ingredients for Chicken Stock (Optional)

·          300 to 500 gm of chicken feet or bones

·          2   liters of water

Ingredients for the rice

·          1 Clove Garlic

·          20 gm Ginger Bruised

·          4 cups of Thai Fragrant  Rice

·          Cooking Oil

·          150 gm of chicken fat

·          Chicken Stock

·          1/2 teaspoon of salt

·          Water that was used to boil the chicken (some to be used for cooking the rice, the balance is to be used as a base stock for an accompanying soup)

Ingredients for the condiments

·          20 gm Galangal (optional)

·          100 gm Ginger

·          100 gm red peppers

·          1 teaspoon chicken  oil

·          20 ml concentrated chicken stock

·          10 to 15 ml of dark soy sauce for each diner as dip

·          2 cloves Garlic

Ingredients for Soup to accompany the Chicken rice

·          Balance of water used to boil the chicken

·          250 gm of cabbage

·          20 gm peeled shallots

·          Spring onion for garnishing

Stock

1. First start preparing the stock. Simmer the chicken feet or bones for about 2 hours in the stated amount of water. By the time the stock is ready for use, ensure that there about 1.5 liters left after evaporation of the water during simmering. This makes the stock more concentrated and thus more effective. If this stock is used then the need for chicken concentrate or powder is not necessary.
2. While the stock is simmering, check and clean the whole chicken. Boil a large pot of water. The water has to be sufficient to cover the whole chicken. Bring the water to a boil. Put the whole chicken into the pot of boiling water. The fire should be strong so as to bring the water to a boil again as soon as possible. Approximately 15 minutes cooking is required. A good way to test whether the chicken is cooked or not is to get a skewer and stab the meatiest part of the chicken (e.g. the thigh) and if the meat is soft and easily penetrated, we know that it is cooked. Remove the chicken and let it cool down.
3. When the chicken is cooling down, the rice can be prepared. The rice is just as important as the chicken. This because the essence of good chicken rice is having tasty rice. Fry the uncooked rice in a wok with some of the chicken oil l obtained from the fat as well as some cooking oil. Keep on frying in a moderate fire. Continuously keep on turning over the rice so that it does not burn at the bottom of the wok. Continue until the rice turns a slight golden yellow shade. Next pour the rice into a pot. Add some chicken stock, salt and the balance of the water required is obtained from the water used to boil the chicken. The liquid added should cover the rice by about 1/2 an inch. Add 1 clove crushed peeled garlic and a piece of about 20 gm bruised ginger to the pot.   Cook the rice. Serve in a bowl or plate.
4. While the rice is cooking, the chicken should have cooled down. The whole chicken should then be brushed evenly with sesame oil. This should be done as soon as the chicken is cool enough to handled Otherwise chicken skin would darken. The sesame oil also gives a fragrance and flavoring the the chicken. No salt is to be added to the chicken. The cooked chicken is then cut up into appropriate sized pieces and served on a large plate. It is not easy to cut a large chicken and yet not mess up the chicken. An alternative would be to debone the chicken meat in whole intact chunks as large as possible with the skin intact on the meat. These are then cut up into appropriate sized pieces.  The chicken must not be overcooked. Served as shown in the attached picture.
5. The condiments are prepared by grinding the ginger and galangal(optional) together. 5 to 10 ml of concentrated chicken stock is added. About 1 tsp. of chicken oil is also added. The red peppers are then ground with the peeled garlic. They are served separately as shown in picture.
6. The soup is then made using the balance of the stock and water that was used to boil the chicken. Add the shredded cabbage. Add the peeled shallots. Add the shredded cabbage. Add salt to taste. Simmer for 15 minutes.Cut the spring onion and garnish the soup.
7. The chicken rice should be served as shown in the picture above. The condiments should used as a dip for the chicken.

The above portion is sufficient for 5 to 7 persons.