"Ginisang Upo Sa Giniling" (Bottlegourd Saute With Ground Pork)

Ingredients:

• 2 tbsps vegetable oil
• 3 cloves of finely minced garlic
• 1 large red onion, halved & sliced thinly
• 1/3 cup (50 grams) of lean ground pork
• 1/2 tsp of cracked peppercorns
• 1-1/2 tbsp fish sauce (patis)
• 1 pc (1.15 kilo) bottlegourd (upo), slice at 1" x 1/8" cubes
• 1 sachet (8 grams) all-in-one seasoning granules
• 3/4 cup water

Procedure:

In a wok, heat over medium-high fire. Put oil and garlic. Saute until garlic is golden brown. Follow with onion. Cook until limp. Add ground pork, cracked peppercorns and fish sauce. Stir-fry until aromatic. Put the rest of the ingredients. Mix well. Lid on. Cook until veggie is done but not overcook.

Serve with any fried meat or fish and steamed rice.

"Ginisang Repolyo" (Cabbage Saute)

Ingredients:

• 2 tbsps cooking oil
• 3 cloves of finely pounded garlic
• 1 medium red onion, halved & sliced thinly
• 1/2 cup of toasted pork fat
• 1/8 tsp ground black pepper
• 1 tbsp fish sauce
• 1 whole (425 grams) cabbage, shredded
• 1 sachet (8 grams) all-in-one seasoning granules
• 1/2 tsp cracked peppercorns
• 1/2 cup water

Procedure:

In a wok, place over medium-high fire. Put oil. Heat moderately. Add garlic. Saute until golden brown. Follow with onion. Saute until limp. Put the toasted pork fat, ground black pepper and fish sauce. Stir-fry. Cook until aromatic.

Dump in the rest of the ingredients. Mix well. Lid on. Cook until cabbage is done but not overcook.

Best serve with steamed rice and any fried meat or fish.

"Pechay & Salmon Guisado"

Ingredients:

• 2 tbsps cooking oil
• 3 cloves of finely minced garlic
• 1 medium (35 grams) red onion, halved & sliced thinly
• 1 medium (35 grams) red ripe tomato, halved & sliced thinly
• 1 small can (7 oz/200 grams) pink salmon in water
• 1/4 tsp fine salt
• 1/4 tsp cracked peppercorns
• 325 grams Chinese white cabbage (pechay tagalog), sliced at 1/2" thick
• 1/2 tsp all-in-one seasoning
• 1/3 cup water

Procedure:

in a pan or wok, over medium-high fire. Put oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and tomato. Stir-fry and mash until limp. Put the pink salmon, reserve the water. Crumble lightly. Sprinkle salt and pepper. Saute for a minute.

Put the pechay tagalog, all-in-one seasoning, water and salmon water. Mix until blended. Cover. Cook for several minutes, until veggie is done but not overcook.

Serve with steamed rice and fried fish or fried meat.

"Ampalaya Con Sardinas"

Ingredients:

• 2 tbsps cooking oil
• 3 cloves garlic, finely minced
• 1 medium (35 grams) red onion, peeled & finely minced
• 2 medium (70 Grams) red ripe tomatoes, finely minced
• 1 small can (155 grams) sardines in spicy tomato sauce
• 1/2 tsp fine salt
• 1/2 tsp cracked peppercorns
• 1/2 piece (175 grams) bittermelon (ampalaya)
• 1/2 can water

Procedure:

In a kawali or pan, place over medium-high fire. Put oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and tomatoes. Cook, stirring often, until very soft. Put the rest of the ingredients. Crumble lightly the sardines. Mix. Lid on. Cook for several minutes or until bittermelon is done but not overcook.

Serve with steamed rice.

"Pork, Broccoli, Cauliflower & Green Pepper Stir-fry With Quail Eggs"

Ingredients:

• 250 grams pork shoulder (kasim), slice into thin strips
• 1/4 ground black pepper
• 1 tbsp soy sauce
• 12 quail eggs
• water
• 4 tbsps sunflower oil
• 1 small head (220 grams) broccoli
• 1 small head (160 grams) cauliflower
• 1 medium green bell pepper
• 2 big cloves garlic
• 1 large red onion
• 1/4 cup water
• 1 tsp all-in-one-seasoning

for the sauce:

• 2/3 cup water
• 3/4 tbsp flour
• 1/4 ground black pepper
• 3/4 tbsp oyster sauce
• 1/2 tbsp soy sauce

Procedure:

Combine in a small bowl, the first-three ingredients. Mix well. Stand aside.

In a deep casserole, put the quail eggs. Level with water. Bring to boil over medium-high fire. Let boil for a minute. Sit in hot water until needed.

Cut the broccoli and cauliflower into florets, disregard the stem. Slice into thick strips the green pepper. Finely mince the garlic. Cut into half the onion and slice thinly.

Change the water several times inside the pan where the quail eggs are, until it cools down. Shell the quail eggs.

In a bowl, combine all the ingredients for the sauce. Stir until free from lumps. Set aside.

Heat in medium-high fire a wok to smoking hot. Put 1/3 of oil. Stir-fry for a minute the broccoli, cauliflower and green pepper together. Remove from pan.

Add the rest of the oil. Saute garlic and onion together until garlic is fragrant not brown. Put the marinated pork. Stir-fry until it changes color. Put water and all-in-one-seasonng. Mix. Cover. Bring to boil. Then, decrease heat to low. Simmer for 5 minutes.

Increase fire to high, put the sauce, vegetables and shelled quail eggs. Stir-fry until sauce is a little thick. Do not overcook the veggies.

Serve with steamed rice.

"Burger Steak Mimicry"

Good for 5 servings

Ingredients:

for the patties:
350 grams lean ground pork
1 medium white onion, finely minced
1 big clove garlic, finely pounded & minced
1/2 ground black pepper
1 sachet (8 grams) all-in-one-seasoning
1 tsp garlic savor
1 tsp barbecue marinade or worcestershire sauce
4 tbsps breadcrumbs
1 pc egg, lightly beaten
4 tbsps cooking oil

for the sauce:
1 cup water
1 pack maushroom gravy powder
1 small canned button mushrooms (optional)

Procedure:

Combine in a bowl all the ingredients for the patties except the oil. Mix well. Form into a ball (2" diameter), then, slightly flatten. This recipe will make 10 patties. Fry in in medium-low heat on both sides until done. Do the same to the rest. Place in a serving platter. Set aside.

Drain well the canned button mushrooms. Slice into to two.

In a small sauce pan, bring the water to boil over medium fire. Pour in the mushroom gravy powder. Stir using a wire whisk. Cook until slightly thick. Add the button mushrooms. Mix. Remove from fire. Pour over the patties immediately.

Serve with steamed rice.

"Ground Pork & Bell Pepper Stir-fry"

Ingredients:

• 3 tbsps corn oil
• 3 cloves garlic, pounded & minced
• 1 large red onion, minced
• 1 large red plump tomato, chopped
• 250 grams lean ground pork
• 1 tsp all-in-one seasoning
• 1/2 tsp ground black pepper
• 1 tbsp soy sauce
• 1/2 pc of bell pepper, cut into strips

Procedure:

Heat wok at medium-high fire, put oil. Saute garlic until golden brown. Follow with onion ant tomato, cook until soft. Add ground pork and all-in-one-seasoning, stir-fry until pork is no longer pink. Put soy sauce and bell pepper. Stir-fry until liquid evaporates.

Serve hot with steamed rice.

tip: if all-in-one-seasoning is not available, substitute it with salt and pepper.

"Breaded Pork Chops"

Such a simple and easy recipe. It also brings back fond memories of my childhood years, that is, watching my Daddy cooked in the kitchen while I happily watch him and eat the food he had cooked. Actually, he's not my biological father, he's an uncle of mine, married to my Aunt Pilar a.k.a "Nanay Pi". Everybody in our family calls him "Papa Eu", even the tenants in our compound. I am the only one who calls him "Daddy" for I am his favorite (",)


Ingredients:

• 8 small & thin pcs (725 grams) of pork chops
• salt and pepper
• 4 cloves garlic
• 3 pcs kalamansi
• 1-2 tbsps white vinegar
• liquid seasoning
• flour or cornstarch, or combination of, about a cup
• 1-2 cups cooking oil
  

Procedure:

Wash with running water the pork chops. Pat dry. Lay on a tray, sprinkle both generously with salt and pepper. Punch the pork chops lightly using your fist. Let it stand for a few minutes.

Meanwhile, peel the garlic. Pound finely using a mortar and pestle. Transfer to a chopping board, finely mince. Put back to the mortar. Squeeze in the kalamansi, strain the seeds. Put the vinegar. Mix and mash.

Pour over the pork chops the garlic mixture. Sprinkle lightly with liquid seasoning. Turn the pork chops a couple of times to blend the marinade well. Set aside.

At this point, you can now cook some rice, for this is serve perfectly with it.

In a deep pan or kawali, place over medium-high fire. Heat until smoking hot. Pour the oil. Heat moderately. Meanwhile, in a clean plastic bag or paper bag, put half of the flour. Add the marinated pork chops. Place the rest of the flour. Put some air into the bag. Seal. Shake.

Back to the pan, deep fry the floured pork chops until golden brown. Drain in paper towels.

Serve with lots of steaming rice and tomato ketchup.... yummy! (",)

"Inihaw Na Liempo & Ensaladang Talong" (Grilled Pork belly & Grilled Eggplant Salad)

Ingredients:

for the meat:

• 2 slabs (500-600 grams) pork belly (liempo), each cut into three
• salt and pepper
• 2 cloves garlic, pounded & finely minced
• 2 pcs kalamansi
• liquid seasoning or light soy sauce

for the salad:

• 2 large (about 400 grams) eggplant
• 3 large (150 grams) semi-ripe red tomatoes
• a tbsp of finely minced red onion
• salt and pepper

for the dip:

• kalamansi
• soy sauce
• hot chili pepper (labuyo)

Procedure:

Grill the eggplant or broil for 20 minutes at 475 fahrenheit, like I did. Cool. Peel off the skin. Chop into cubes. Put in a container. Coarsely chop the tomatoes, place where the eggplant is. Sprinkle the onion. Add salt and pepper to taste. Mix. Cover. Let it sit in the refrigerator until ready to serve.

Meanwhile, place the pork in a large bowl or tray. Sprinkle salt and pepper generously. Put the garlic evenly. Squeeze kalamansi on top, strain the seeds. Drizzle with liquid seasoning. Mix and mash thoroughly. Set aside.

Prepare the dip, squeeze kalamansi in a small bowl. Pour lightly with soy sauce. Add the hot chili pepper. Mash if you want it to be spicy.

Grill the pork until done. I grilled mine in a turbo broiler for 25-30 minutes at 350 fahrenheit. For easy eating, you can chop the pork before serving or serve it as it is.

Serve with lots of hot steaming white rice and the "ensaladang talong" that perfectly goes with it! (",)

"Oriental Steamed Tilapia"

Ingredients:

• 2 pcs (1/2 kilo) tilapia, scaled & gutted
• salt and pepper
• a thumb size ginger, finely minced
• 2 cloves garlic, skinned & finely minced
• 2-4 sprigs of fresh coriander (wansuy)
• a few stalks of spring onion (green part only)
• 2 tsps each of soy sauce and liquid seasoning or more
• sesame oil

Procedure:

Wash the fish, remove any traces of blood linings. Score both sides. Pat-dry. Rub lightly with salt and pepper. Put in a deep plate or baking dish, good for steaming.

Sprinkle evenly the ginger and garlic on top of the fish. Follow with coriander ad spring onion. Put the soy sauce and liquid seasoning.

Steam the fish for 20-25 minutes.

Remove from heat, lightly drizzle with sesame oil.

Serve hot.

"Pork Liver Stir-fry"

Ingredients:

• 2 cloves of garlic, finely pounded
• 350 grams pork liver, slice into thin long strips
• 3/4 tsp ground black pepper
• 4 pcs (40 grams) Philippine lemon (kalamansi)
• 1/4 cup soy sauce
• 1/3 cup cooking oil
• 2 large (100 grams) red onion
• 1 pc finger chili

Procedure:

Put the pork liver in a medium bowl, sprinkle the black pepper. Squeeze over the Philippine lemon, strain the seeds. Pour in the soy sauce. Mix well. Set aside.

Put the wok over medium-high fire. Put half of the cooking oil. Heat lightly. Gently toast the garlic until golden brown. Remove the garlic, retain the oil. Let the pan reheat until smoking hot.

Meanwhile, Seed the finger chili. Slice into julienne. Peel the onion. Cut into two, then, slice thinly.

By this time the wok should be smoking hot. Put immediately but carefully the pork liver with its marinade. Stir-fry until done, about a few minutes. Remove the pork liver.

Back to the wok, put the remaining oil. Add the onion and chili. Saute for a few seconds until half-done. Put back the pork liver. Stir-fry for a few seconds.

Place in a serving platter. Top with toasted garlic. Serve.

"Giniling Ala Bistek" (Steak-style Ground Pork)

Ingredients:

• 1/4 cup sunflower oil
• 3 pcs (350 grams) white onion, sliced thinly, ring-cut
• 1/2 tbsp liquid seasoning
• 6 cloves garlic, finely pounded
• 1/2 kilo lean ground pork
• 1 tsp ground black pepper
• 1/2 cup soy sauce
• 7 pcs (80 grams) Philippine lemon, topped
• 1/2 cup water
• 2 pcs (180 grams) potatoes, julienne

Procedure:

In a wok, place over medium fire. Heat lightly. Put half of the oil. Dump the onion, Stir-fry until soft. Remove from pan. Set aside.

Add the rest of oil to the wok. Put the garlic. Saute until rich golden brown. Put the ground pork, black pepper and soy sauce. Squeeze the Philippine lemon, strain the seeds. Mix well. Cover. Bring to boil. Mix again. Lid back on. Cook for 6-8 minutes.

Put the potatoes and cooked onions. Mix. Lid on. Bring to boil. Then, decrease fire to medium-low, cook for 5 minutes.

Serve with warm cooked rice.

"Easy Milky Eggy Macaroni Soup"

Ingredients:

• 9 cups of water
• 2 pcs chicken cubes
• 1 heaping tsp of iodized coarse salt
• chicken or pork bones (optional)
• 1/2 tsp ground white pepper
• 1 whole head of garlic, skin on
• 2 large (100 grams) onion, quartered
• 200 grams macaroni pasta
• 1/2 cup of finely minced carrot
• 24 pcs hard boiled quail eggs, shelled
• 1/3 cup evaporated milk
• 2 tbsps margarine or butter

Procedure:

In a casserole, the first-seven ingredients. Cover. Place over high heat. Bring to boil. Put macaroni. Lower heat to medium, cook for 15 minutes.

Add the carrot, quail eggs and milk. Stir. Bring to a light bubble. Remove from fire. Put the margarine. Mix until margarine melts. Cover.

Serve hot.

TJ T'que

Ingredients:

• 2 tbsps cooking oil
• 2 cloves garlic, bruised & finely minced
• 2 medium (70 grams) red onion, finely minced
• 4 pcs TJ jumbo hotdog, sliced thinly
• 3 tbsps banana catsup
• 3 tbsps oyster sauce
• 1/4 tsp ground black pepper
• 1 pc finger chili, seeded & minced

Procedure:

In a pan, over medium fire, add oil and garlic. Saute until light brown only. Put onion, saute for a minute. Follow with hotdog. Stir-fry for a minute or two. Decrease fire to low, put the rest of the ingredients. Simmer for 3 minutes. Serve with rice.

"Ground Pork & Salted Black Beans In Tomato Sauce"

Ingredients:

• 3 tbsps sunflower oil
• 3 big cloves garlic, finely pounded
• 2 large (100 grams) native onion, finely minced
• 450 grams lean ground pork
• 1 tbsp soy sauce
• 1 can salted black beans, rinsed, drained & chopped
• 1-3/4 cup water
• 1 pouch (115 grams) tomato sauce
• 1 tsp sugar
• 1 pc (100 grams) potato, julienne
• 1 small (30 grams) red bell pepper, julienne
• 2 tbsps green peas
• 24 pcs quail eggs, hard-boiled & shelled

Procedure:

In a wok, place over medium fire. Heat moderately. Put oil. Add garlic. Saute until golden brown. Follow with onion. Saute until limp. Put ground pork and soy sauce. Stir-fry for 5 minutes or until pork separates and liquid dries up.

Put salted black beans. Saute for a minute or two. Add water, tomato sauce, sugar, potato and red bell pepper. Mix. Cover. Bring to boil. Then, reduce heat to low. Simmer for 5 minutes.

Increase heat to high, add green peas and shelled quail eggs. Bring to boil.

Serve.

"Giniling De Crema Piña" (Ground Pork In Creamy Pineapple Sauce)

Ingredients:

• 24 pcs quail eggs
• rock salt
• water
• 2 tbsps sunflower oil
• 2 small (200 grams) carrot, chopped
• 3 cloves garlic, finely pounded & minced
• 2 medium (70 grams) red onion, finely minced
• 325 grams lean ground pork
• 3 tbsps fish sauce
• 1 tsp ground black pepper
• 2/3 cup unsweetened pineapple juice
• 2/3 cup evaporated milk
• 1/2 cup rice wash or water
• 1 tsp white sugar
• 1/2 pc (15 grams) red bell pepper, seeded & chopped
• 2 tbsps green peas
• about a tbsp of chopped onion leek
• a pc of finger chili, seeded & minced

thickening agent:

• 1 tbsp cream of mushroom powder
• 1/3 cup water

Procedure:

In a sauce pan, put the quail eggs. Level with water. Sprinkle heavily with rock salt. Put over medium fire. Do not cover. Bring to boil. Boil for 20 seconds. Remove from fire. Let it sit in hot water until needed.

In a wok, put half of oil. Place over medium-high fire. Heat moderately. Put carrots. Stir-fry for 5 minutes. Set aside. Retain oil. Put the rest of the oil. Saute garlic until aromatic only about several seconds. Do not brown. Follow with onion, saute until limp. Put ground pork, fish sauce and half of the black pepper. Stir-fry until it dries up, about 8-10 minutes.

Meanwhile, shell the quail eggs. In a small bowl, combine and mix the ingredients for the thickening agent.

Add pineapple juice, evaporated milk, rice wash and sugar. Mix. Lid on. Bring to boil. Then decrease fire to low, simmer for 5 minutes.

Increase fire to medium-high, put the red bell pepper, green peas, shelled quail eggs, the rest of the black pepper and the thickening agent. Stir gently. Cover and bring to boil. Boil for a minute. Place in a deep plater. Garnish with onion leek and finger chili on top.

Serve over warm cooked rice.

"Fiesta Chorizo Fried Rice"

Good for 5-8 servings

Ingredients:

• 5 tbsps cooking oil
• 4 pcs eggs
• salt
• 5 cloves garlic, finely crushed
• 1 large red onion, finely minced
• 1 pc Chinese chorizo, finely minced
• 100 grams ground pork
• 1/2 tsp ground black pepper
• 1/4 cup Kuya Arcel's Ginataang Alamang
• 2 tbsps liquid seasoning or light soy sauce
• 1 pc finger chili, halved, seeded & sliced
• 1 big stalk leek, chopped
• 8 cups cooked rice
• 1/2 pc red bell pepper, seeded & minced finely
• 50 grams carrot, minced finely

Procedure:

In a bowl, break eggs. Put salt lightly. Beat until frothy.

In a large bowl, put cooked rice. Mash until grains separate. Add the last-two ingredients. Mix until well-blended. Set aside.

In a large wok, place over high fire, put 1/3 of oil. Heat thoroughly. Put half of the beaten eggs. Cook until done. Place on top of rice mixture.

Back to the wok, put the rest of the coking oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and chorizo. Cook for a minute. Put the ground pork, black pepper and ginataang alamang. Stir-fry until pork changes color and separates.

Dump in the rice mixture. Drizzle the liquid seasoning. Mix. Make a hole in the middle. Pour the rest of the beaten eggs. Mix immediately. Cover. Cook for several minutes or until rice is fluffly. Stirring very often.

When done, remove from fire. Sprinkle the leeks and finger chili. Toss until well-blended.

Serve hot.

"Sweet Spicy Fried Rice"

Good for 3 servings.

Ingredients:

• 3 cups cooked rice, mash to separate grains
• 3 pcs skinless longganisa, cubed (left-over from last night's dinner)
• 1/2 pc (40 grams) of a small carrot, finely minced
• 1/4 pc (a heaping tbsp) of a small red bell pepper, seeded & finely minced
• 1/4 tsp dried pepper flakes
• 1 pc finger chili, seeded, halved & sliced
• a good pinch of fine salt
  
• 1/4 tsp ground black pepper
• 2 tbsps cooking oil
• 3 cloves garlic, finely pounded
• 1 medium red onion, minced
• 2 tbsps banana catsup
• 1 tbsp oyster sauce
• 1/2 tbsp liquid seasoning
• 2 eggs
• 1 stalk leek, chopped

Procedure:

In a large bowl, combine the first-eight ingredients. Mix thoroughly.

In a wok, over medium-high fire, put oil. Heat lightly. Add garlic. Saute until golden brown. Follow with onion. Cook for 30 seconds.

Dump in the rice mixture. Add the catsup, oyster sauce and liquid seasoning. Mix until well-blended. Cover. Cook for 2 minutes.

Make a hole in the middle. Break the eggs. Stir immediately. Mix unto the rice until well-coated. Cover. Cook for several minutes. Stirring every now and then.

When rice is fluffy. Remove from heat. Sprinkle the leek. Mix thoroughly.

Serve hot.

"Pork, Banana & Tomato Dish"

Ingredients:

• 2 tbsps cooking oil
• 1 medium ripe plantain banana, slice at 1/4" thick
• 2 big cloves garlic, crushed
  
• 1 large red onion, minced
  
• 2 medium (80 grams) red plump tomatoes, minced
  
• 1 small (80 grams) potato, 3/4" cube
• 1/2 pc (40 grams) of small carrot, 3/4" cubed
• 1 slab (250 grams) pork belly, cut int 1" cubed
• 1/2 ground black pepper
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 3/4 cup water
• 1 tsp white sugar

Procedure:

In a non-stick pan, heat moderately over medium-high fire. Put oil. fry the banana until both side are lightly brown. Remove from pan. Drain in paper towel.

Back to the pan, saute the garlic until golden brown. Follow with onion and tomatoes. Cook until very limp. Mash.

Add the potato and carrot. Stir-fry for 30 seconds. Put the pork, pepper, fish sauce and soy sauce. Cook for several minutes or until sauce thickens.

Add water and sugar. Mix. Cover. bring to boil. Then, lower heat to low. Simmer for 20 minutes. Put fried bananas. Cook for another minute.

Serve with rice.

"Quick Ground Pork and Pineapple Recipe"

Ingredients:

• 2-3 tbsps cooking oil
• 3 cloves garlic, crushed
• 1 med (35 grams) red onion, minced
• 1 small (75 grams) potato, chopped
• 1/2 pc (35 grams) of a small carrot, chopped
• 300 grams lean ground pork
• 3/4 tsp ground black pepper
• 2 tbsps fish sauce
• 1 cup water
• 1 tsp white sugar
• 1 can (234 grams) pineapple tidbits
• 6 pcs (60 grams) green beans, chopped

Procedure:

In a pan, over medium-high heat. Put oil. Saute garlic until light brown only. Add the onion. Cook until soft. Put the potato and carrot. Stir-fry for a minute. Follow with ground pork, pepper and fish sauce. Cook until pork changes color and fish sauce is very aromatic.

Add water and pork cube. Mix. Cover. Bring to boil. Then, reduce heat to low. Cook for 12-15 minutes.

Increase heat to medium. Put the sugar, pineapple tidbits, pineapple syrup and green beans. Cook for a minute or until green beans are half-done only. Immediately remove from pan.

Serve as rice toppings.