INGREDIENTS:

• 1/2 kg eggplant (talong) – sliced
• 1 large onion – 1/2 sliced into rings, 1/2 minced
• 4 cloves garlic – minced
• 1/4 cup soy sauce
• 1 tbsp lemon or calamansi juice
• salt to taste
• black pepper to taste

HOW TO COOK:

1. Saute minced onions and garlic.
2. Add eggplant and cook in low-medium heat until eggplant is slightly soft
3. Add soy sauce and lemon/calamansi juice. Continue heating until eggplant is fully cooked.
4. Add salt and pepper to taste.
5. Put fresh onion rings on top.
6. Serve.

IMAGE: wheatfreemeatfree.com

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INGREDIENTS:

• 1/2 kg pork chop
• 1/4  cup all-purpose flour
• 1/4 cup corn starch
• 1/8 ground black pepper
• 2 tbsp fish sauce
• 2 calamansi
• salt

HOW TO COOK:

1. Marinate pork with fish sauce, calamansi and black pepper. Let it settle for at least 30 min.
2. In a bowl, combine flour and cornstarch. Add a pinch of black pepper and salt. Mix well.
3. Coat the marinated pork with the flour and cornstarch mixture.
4. Deep fry coated pork over low-medium heat until golden brown.
5. Serve.

IMAGE: recipeshubs.com

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INGREDIENTS:

• 1/2 kg chicken, cut to pieces
• 1 onion, sliced
• 2 tbsp sliced ginger
• 3 cloves garlic, minced
• 1/2 tbsp whole black pepper
• 1 pc bay leaf
• 2 tbsp fish sauce (patis)

HOW TO COOK:

1. Marinate chicken with the onion, ginger, garlic, pepper, bay leaf, and fish sauce. Let it settle for at least 30 mins.
2. Saute chicken in a pan for 10 min over low-medium heat.
3. Add the rest of the marinade and continue to cook until chicken is tender.
4. Serve.

IMAGE: knorr.com.ph

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INGREDIENTS:

• 1/2 kg ground pork
• 4 cloves garlic, chopped
• 1 onion, chopped
• 4 tomatoes, chopped
• 1 potato, cubed
• 1 carrot, cubed
• 1/2 cup water
• 3 tbsp fish sauce (patis)
• 2 eggs

HOW TO COOK:

1. Saute garlic, onion, and tomatoes. Add pork and simmer until tender.
2. Add carrots, potatoes, and fish sauce. Cook until tender.
3. Add water and let it simmer.
4. Add eggs and simmer until cooked.
5. Serve.

IMAGE: holacolima.com

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INGREDIENTS:

• 1 lb ground chicken
• ½ cup bread crumbs
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 1 piece raw egg
• ½ cup onion, minced
• 1 tablespoon garlic, minced
• 1 cup pineapple chunks
• ⅓ cup vinegar
• 1 cup bell pepper (red and green combined)
• 1 medium sized onion, quartered
• 1 cup water
• 3 tablespoons tomato ketchup
• ½ cup brown sugar
• ½ cup carrot, sliced
• 1 tablespoon cornstarch diluted in 3 tablespoons of water
• 8 tablespoons cooking oil

HOW TO COOK:

1. In a large mixing bowl, combine ground chicken, minced onion, salt, ground black pepper, egg, and bread crumbs. Mix thoroughly.
2. Scoop about 1 to 2 tablespoons of mixture and form into a ball shaped figure. Set aside.
3. Heat a frying pan then pour-in 6 tablespoons of cooking oil.
4. When the oil is hot enough, pan-fry the ball-shaped mixture until the outer side turns brown.
5. Once done, turn off the heat and transfer the fried meatballs on a serving plate or bowl. Set aside.
6. Heat a separate cooking pot then pour-in remaining 2 tablespoons of oil.
7. When the oil is hot enough, sauté the garlic.
8. Add the quartered onion, sliced carrot, and bell peppers then cook for 2 minutes.
9. Add pineapple chunks and cook for 1 minute.
10. Put-in the tomato ketchup, brown sugar, and vinegar then stir.
11. Pour-in water and let boil.
12. Add the cornstarch diluted in water and cook until desired thickness is reached.
13. Turn off heat then ladle the sauce over the pan-fried meatballs.
14. Serve hot. Share and enjoy

SOURCE: panlasangpinoy.com
IMAGE: recipeler.com

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INGREDIENTS

• 1/2 kg beef
• 85g reno liver spread (1 can)
• 1 tbsp peanut butter
• 2 large onions, minced
• 1 large garlic, minced
• 1/2 cup grated cheese (preferably quickmelt cheese)
• 4 tbsp soy sauce
• 2 tbsp vinegar
• 2 tbsp worcestershire sauce
• 1/2 butter
• dried or fresh hot chili, chopped (optional)
• ground black pepper to taste
• salt to taste

HOW TO COOK:

1. Marinate beef with soy sauce, vinegar, worcestershire sauce, ground black pepper and let it settle for at least 30 mins.
2. Melt butter in a pan, then add garlic and onions. Heat until fragrant and soft.
3. Add in the marinated beef, mix and cook for about 3 mins.
4. Add 1-2 cups of water. Bring to a boil and simmer for 30 to 45 minutes or until the beef are tender.
5. When the beef is soft and the water reduced making the sauce slightly thick, add cheese, liver spread, and peanut butter then mix. Continue to heat until sauce is thick.
6. Add salt and pepper to taste.
7. Add chili (optional)
8. Serve.

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INGREDIENTS:

HOW TO COOK:

1. Boil the potatoes for 8 minutes. Remove from the pot and let cool.
2. Slice the potatoes into quarters. Sprinkle some garlic powder and then set aside.
3. In a bowl, combine garlic, rosemary, 1 tablespoon olive oil, juice of 2 lemons, salt, and ground black pepper. Mix well.
4. Combine the rosemary mixture with the chicken. Make sure that the chicken is coated with the mixture equally. Marinate for 30 minutes.
5. Heat a frying pan and then pour-in remaining olive oil.
6. Pan-fry each side of the chicken for 4 to 6 minutes.
7. Preheat oven to 425 degrees Fahrenheit.
8. Arrange chicken and potatoes in an oven-proof tray.
9. Bake for 30 to 40 minutes.
10. Remove from the oven, and then serve.
11. Share and enjoy!

SOURCE: panlasangpinoy.com
IMAGE: primaverakitchen.com

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INGREDIENTS:

Main Ingredients:

• 12 shelled prawn (submerge in ice cold water plus 2 tablespoons sugar for 30 minutes)
• 1 lb. fresh flat rice noodles (completely loosened and no clumps)
• 2 Chinese sausages or Chorizo (sliced diagonally)
• A bunch of fresh bean sprouts (rinsed with cold water and drained)
• A bunch of Chinese chives (cut into 2-inch lengths)
• 3 cloves garlic (finely chopped)

Chili Paste:

• 1 oz. seeded dried red chiles (soak in water)
• 2 fresh red chilies (seeded)
• 3 small shallots (peeled and sliced)
• 1 teaspoon oil
• A pinch of salt

Sauce (mixed well):

• 5 tablespoons soy sauce
• 1 1/2 tablespoons dark soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon fish sauce
• Scant 1/2 teaspoon salt
• 2 dashes white pepper powder

HOW TO COOK:

1. Grind all the ingredients of the chili paste using a mini food processor until fine. Heat up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set aside.
2. Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons oil/lard into the wok and add half the portion of chopped garlic into the wok and do a quick stir.
3. Transfer six (6) prawn out of water and half the sausage slices into the wok. Make a few quick stirs with the spatula until the prawn starts to change color and you smell the aroma of the Chinese sausage.
4. Add half the bean sprouts into the wok.
5. Immediately follow by 8 oz. or half portion of the flat noodles.
6. Add 2 1/2 tablespoons of the sauce into the wok and stir vigorously to blend well. Using the spatula, push the noodles to one side, and add a little oil on the empty area and crack an egg on it. Use the spatula to break the egg yolk and stir to blend with the egg white. Flip the noodles and cover the egg, and wait for about 15 seconds.
7. Add about 1/2 tablespoon of chili paste (if you like it spicy, add more) into the wok.
8. Continue to stir-fry and make sure the egg is cooked through. Add chives, do a couple of quick stirs, dish out and serve immediately.

SOURCE: rasamalaysia.com
IMAGE: friedchillies.com

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INGREDIENTS:

main ingredients:

• 5 oz Glass Noodles
• ⅓ Onion
• 1 oz Carrot
• ½ oz Shiitake mushroom (dried) (or any mushroom of choice)
• 3 oz Sliced Beef Sirloin (or any cut)
• 2 oz Spinach (or any greens)
• 1 clove Garlic (minced)
• 1 tbs Vegetable Oil
• ¼ tsp Salt (adjust according to taste)
• pinch Black Pepper

for seasoning sauce:

• 3 tbs Soy Sauce
• 3 tbs Water
• 1 tbs Sugar (optional)
• ½ tsp Garlic (minced)
• 1 tbs Sesame Oil
• 1 tsp Sesame Seeds
• ¼ tsp Black Pepper

HOW TO COOK:

• Soak dried shiitake mushroom 60 min (Skip if using fresh mushrooms)
• Make seasoning by mixing the following:

1. 2½ tbs soy sauce
2. 2½ tbs sugar
3. 1 tbs sesame oil
4. 1 tsp sesame seeds
5. ½ tsp minced garlic
6. a pinch black pepper

• Slice mushrooms and beef into thin strips.
• Mix beef and mushrooms by hand with 2 teaspoons of the seasoning sauce and let it marinate at least for 15 minutes.
• Season spinach with a pinch of salt and ⅛ teaspoon of minced garlic.
• Peel and cut carrots into matchstick size pieces. Peel and slice onion.
• Boil 6 cups water. Add glass noodles. Boil for 6 min or until cooked.
• Rinse noodles 2 times in cold water. Drain water out.
• Sauté carrot and onions with a pinch of salt and black pepper in high heat until cooked.
• Sauté marinated beef and mushrooms in high heat until cooked.
• Pour the rest of the seasoning sauce over the noodles and mix well.
• Add the vegetables and beef to the noodles and mix in low heat. Add oil if necessary.
• Serve.

IMAGE: mybarecupboard.com

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INGREDIENTS:

1. 1 lb 2 oz Sliced Pork Belly (thinly sliced, ⅛”)
2. 6 tbs Red Chili Paste (Adjust according to preferred spiciness)
3. 1½ tbs Sugar
4. 2 tsp Soy Sauce
5. 1 Onion
6. 3 Green Onion
7. 2 tsp Garlic (minced)
8. 2 tsp Ginger (minced)
9. ¼ tsp Black Pepper
10. 2 tsp Sesame Oil
11. 1 tsp Sesame Seeds (optional)
12. 4 Green Chili Pepper (optional)
13. 1 tbs Vegetable Oil

HOW TO COOK:

1. Thinly slice 500 g pork. Cut into 3 inch squares
2. Slice 1 onion.
3. Wash and cut the 3 green onions into 2 inch pieces
4. Mince garlic and ginger
5. Slice 4 green chili pepper (optional)
6. Make the marinade by mixing the following:

• 1½ tbs sugar
• 6 tbs red chili paste (Adjust according to preferred spiciness)
• 2 tsp minced garlic
• 2 tsp minced ginger
• chopped green onions
• ¼ tsp black pepper
• 2 tsp sesame oil
• sliced onions
• 2 tsp soy sauce
• chopped green chili peppers (optional)
• 1 tsp sesame seeds (optional)

7. Mix meat and marinade. Massage by hand for 3 min and refrigerate for 60 min

8. Cook meat in medium to high heat for 10-15 min or until cooked & browned.

9. Sprinkle meat with sesame seeds (optional). Serve.

IMAGE: kimchiandme.com

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