Salted Fish Yang Chow

Ingredients:

• 5 pcs dried salted herring (tuyo), lightly fried & flaked
• 2 pcs eggs, beaten
• 2 tbsps & 3 tbsps cooking oil
• 6 cloves garlic, finely pounded
• 3 small pcs (100 grams) red ripe tomatoes, finely minced
• 4 slices of sweet ham, coarsely chopped
• 6 cups cooked white rice, mashed to separate grains
• 1 sachet (8 grams) all-in-one seasoning granules
• 1/4 tsp ground white pepper
• 1/2 tbsp liquid savor
• a good sprinkle of iodized coarse salt
• 2 tbsps of finely minced carrot (optional)
  
• a handful of minced spring onion

Procedure:

In a large wok, place over medium-high fire, heat thoroughly. Put 2 tbsps of oil. Pour the beaten eggs. Let it cook until half-done (the top of the egg should still be shaky and wet). Slide it into a plate. Set aside.

In the same pan, pour the rest of the oil. Add garlic. saute until rich golden brown. Follow with tomatoes. Cook until limp. Put the flaked tuyo and ham. Stir-fry for 15-20 seconds. Dump the rice. Add the next-five ingredients and put back the eggs. Mix. Make sure to shred the eggs. Cover. Stirring often. Cook until rice is fluffy.

Remove from heat. Sprinkle spring onion on top. Serve hot. If you want, top it with sunny-side up egg.

"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.

"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.

"Double Oyster Stir-fry"

Ingredients:

• 2 tbsps corn oil or vegetable oil
• 3 cloves garlic, finely minced
• 250 grams fresh oyster mushrooms, strips
• 2 tbsps oyster sauce
• 1/8 tsp ground black pepper
• 1-2 stalks spring onion, minced (green part only)
• a few drops of sesame oil

Procedure:

In a wok, heat moderately over medium fire. Put oil and garlic. Saute until aromatic only. Dump in the oyster mushrooms, oyster sauce and black pepper. Mix well. Cover. Cook for a minute or two.

Transfer in a platter. Sprinkle spring onion on top. Drizzle lightly with sesame oil. Serve hot.

"Chicken Chorizo With Tausi"

Ingredients:

• 600 grams chicken, cut into 1"x1" cubes
• 1-1/2 tbsp soy sauce
• 3/4 tsp ground black pepper
• 2 tbsps cooking oil
• 5 cloves garlic, skinned & finely pounded
• 1 large (50 grams) red onion, minced
• 1 large (50 grams) red ripe tomato, minced
• 2 tbsps salted black beans (tausi), drained, washed & chopped
• 1 pc Chinese chorizo, sliced thinly
• 1/2 cup water
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 2-3 stalks spring onion, minced
• a few drops of sesame oil (optional)

thickening agent:

• 1 tbsp flour or cornstarch
• 1/4 cup water

Procedure:

Combine in a bowl the first-three ingredients. Mix well. Set aside.

In a pan or wok, place over medium-high fire, put oil. Heat lightly. Add garlic Saute until light golden brown. Follow with onion and tomatoes. Saute and mash until limp. Put the marinated chicken, tausi and chorizo. Stir-fry for about 6 minutes.

Put water, soy sauce and brown sugar. Mix. Cover. Bring to boil. Then, decrease fire to low, bubble away for 15 minutes. Meanwhile, combine the thickening in a small bowl. Mix well.

Increase fire to medium, put the thickening agent. Stir until it boils. Remove from fire. Drizzle lightly with sesame oil. Sprinkle on top with chopped spring onions.

Serve hot and on top of cooked white rice.

"Pancit Bihon At Sotanghon Guisado" (Rice Noodles, Vermicelli and Vegetables Stir-fry)

Ingredients:

• 1/2 kilo chicken gizzard & liver
• 1 pc (300-350 grams) chicken leg quarter
• 400 grams pork belly
• 1 whole head garlic, pierced each clove & skin on
• 1 quartered red onion
• 1 tsp whole peppercorns
• 2 pcs chicken cubes
• 1 tbsp iodized coarse salt
• 8 cups water
• 1 pack (75 grams) vermicelli (sotanghon), immersed in water
• 1/2 cup oil
• 1 head garlic
• 2 medium (75 grams) red onion
• 1 pc Chinese chorizo
• a bunch (20 grams) Chinese celery (kinchay)
• 1/2 pc (20 grams) red bell pepper
• 1 pack squid balls, sliced thinly
• 2 tsps ground black pepper
• 1/2 tbsp fish sauce
• 5 cups hot water
• 3/4 cup soy sauce
• 500 grams rice noodles (bihon)
• 100 grams cabbage
• 100 grams pechay baguio
• 100 grams green beans
• 100 grams carrot
• 2 handfuls pounded pork cracklings (chicharon)

Procedure:

Put the first-nine ingredients in a thick bottom casserole. Cover. Place over high fire. Bring to boil. Then, decrease fire to low and simmer for 18 minutes.

Put in a bowl the next ingredient. Set aside.

Meanwhile, pound the garlic finely. Cut into half the onions and slice thinly. Mince the Chinese chorizo, Chinese celery and bell pepper. Pound the pork cracklings.

Get back to the boiling casserole, Remove the chicken, gizzard, liver and pork belly. Reserve the broth. Let it cool for awhile. Slice the gizzard and pork into thin strips. Cut into four each liver. Chop the chicken, remove the bones.

In a very large wok or talyasi, place over high-fire. Add oil. Heat moderately. Put garlic. Saute until rich golden brown. Follow with onion, chorizo, kinchay and bell pepper. Saute until limp.

Add the squid balls, pork belly, chicken, gizzard, liver, black pepper and fish sauce. Saute until aromatic. Pour in the hot water and reserve broth (should be strained). Add soy sauce. Cover. Bring to boil.

As you wait for it to boil, drain the water from the vermicelli. Shred the cabbage and pechay baguio. Cut into julienne the carrot. Diagonally slice thinly the green beans.

Back to the wok, by this time, it should be boiling. Put the vermicelli and rice noodles. Mix. Lower heat to medium-low. Stirring and tossing while it cooks. When the two-thirds of liquid has evaporated, put all the vegetables and pounded pork cracklings. Continue cooking, tossing until there's no more liquid.

Preferably serve hot and squeeze Philippine lemon on top.

"Chicken Tausi"

Ingredients:

• 2 tbsps cooking oil
• 5 cloves garlic, bruised & finely chopped
• 2 large native onion, halved & sliced thinly
• 2 medium plump red tomatoes, halved & sliced thinly
• 750-800 grams chicken, cut up
• 1/2-3/4 tsp ground black pepper
• 2 tbsps soy sauce
• 3 small pcs (200 grams) potatoes, sliced at 1/3" thick
• 1 can salted black beans (tausi), rinsed, drained & coarsely chopped
• 1-1/3 cup water
• 2 tbsps oyster sauce
• 1/2 pc (15 grams) red bell pepper, seeded & cut into thin strips
• 1 pc finger chili, seeded & julienne
• 1/2 bunch (10-15 grams) Chinese celery (kinchay), chopped

Procedure:

In a large wok over medium-high heat. Add oil and garlic. Saute until light brown only. Follow with onion and tomatoes. Saute until translucent. Put chicken, black pepper and soy sauce. Stir-fry for 5 minutes.

Add in the potatoes and salted black beans. Mix. Cook for 2 minutes.

Put water and oyster sauce. Mix. Cover. Bring to boil. Then, decrease fire to low. Simmer for 18-20 minutes.

Increase fire to medium, add the rest of the ingredients. Lid on. Cook for another 3-5 minutes or until potato is tender.

Serve with warm cooked rice.

"Lumpiang Shanghai" (Meaty Spring Roll)

Yield: 76 pieces

Ingredients:

• 38 pcs (6" diameter) spring roll wrapper (lumpia wrapper)
• water for sealing
  
• 2-3 cups cooking oil
  
• 250 grams very lean ground pork, well-drained
• 100 grams potato, finely grated & well-squeezed
• 100 grams carrot, finely grated
• a tbsp of finely minced red bell pepper
• a stalk of celery (no leaves), finely minced
• 100 grams red onion, finely minced
• 2 tbsps of cheddar cheese
• 4 cloves garlic, well-crushed & finely minced
• 3/4 tsp iodized fine salt
• a teaspoon of ground black pepper
• 1 tsp of liquid seasoning
• 1-3/4 tbsp of soy sauce
• 1 medium-size Philippine lemon (kalamansi), extract the juice & remove the seeds
• 2 slices (60 grams) white bread
• a tbsp of fine breadcrumbs
• 2 tbsps cornstarch
• 2 tbsps all-purpose flour
• 1 beaten egg

Procedure:

Separate gently & carefully the wrappers one by one. Place in a plastic or cover with a damp cloth. To keep it soft and easy to roll. Set aside.

Put in a colander the ground pork and well-squeezed grated potato. To remove the excess liquid. Meanwhile, prepare the other ingredients.

Combine the rest of the ingredients accordingly. Mix well.

Get a half-tablespoon of the mixture. Place at one end of the wrapper forming a small log. Roll the wrapper, should keep it tight. Wet with water the other end. Seal. Do the same to the rest. Cut into two.

From this point, you can freeze for future use. Or deep fry in hot oil until golden brown. Drain in paper towels.

Serve with catsup or chili sauce.

"St. Peter's Fish and Bean Curd in Oriental Sauce"

Ingredients:

• cooking oil for frying
• 2 small squares of bean curd (tokwa)
• 4 small pcs, about a kilo in weight, of St. Peter's fish (tilapia)
• salt
• flour, for dusting the fish
• a thumb size ginger
• 3 cloves garlic
• 2 large (100 grams) red onion
• 2 tbsps salted black beans, drained
• 2-3 stalks leeks
• 1 small (100 grams) carrot
• 1 tsp sesame oil
• 4 tbsps of oyster sauce
• 1 tsp ground black pepper
• 1-1/2 cup of water
• 2 tbsps flour or cornstarch

Procedure:

Clean the fish. Drain well. Rub with salt. Stand for several minutes.

Heat thoroughly the oil in a pan. Cut bean curd into four. Fry until golden brown on both sides. Cut into small chunks. Set aside.

Meanwhile, Diagonally cut the leeks into half-inch length. Slice the carrot into sticks. Chop the onion and salted black beans. Mince finely the ginger and garlic.

Sprinkle lightly the fish with flour. Fry. Set aside.

Meanwhile, combine the last-five ingredients in a small bowl. Mix well. Set aside.

In a separate pan, I used a wok, put oil from frying the fish about 2-3 tablespoons. Saute garlic and ginger until fragrant only (do not brown). Follow with onion and salted black beans. Saute for 30 seconds. Add carrot. Stir-fry for a few seconds. Put back the fried tilapia and tokwa. Pour the mixture. Bring to boil (add a little water if the sauce becomes too thick). Sprinkle the leeks on top. Cover. Let it sit for a minute.

Serve immediately.