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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Empanada or stuffed bread is one of the favourite snacks or merienda of the Filipinos. It is cheap and easy to make yet very delicious and filling. Many variations of this pastry have been made among different parts of the country and all of them are unique and special in their own way. Here is a simple and easy recipe of the classic Pork Empanada that you can try.

INGREDIENTS:

• 6 cups All-purpose flour
• ½ cup white sugar
• 1 tsp. baking powder
• 1 tsp. salt
• 2 cups butter
• ¾ cup cold water
• cooking oil for frying

• 4 Tbsp. cooking oil
• 4 cloves garlic, minced
• 2 white onions, minced
• 1 kilo ground pork
• ½ tsp. fine salt
• ⅛ tsp. ground black pepper
• 1 cup green peas
• 2 medium size potatoes, cut into small cubes
• 1 carrot, cut into small cubes
• 1 red bell pepper, finely chopped
• ½ cup water
• 3 tsp. sugar

HOW TO MAKE:

1. In a pan, heat oil and sauté the garlic and onions until cooked.
2. Add in ground pork and stir cook for a few minutes.
3. Add salt and pepper.
4. Stir cook for about 1 minute then add the potatoes, carrots and water.
5. Simmer for at least 5 minutes and stir to cook it evenly.
6. Add in the peas, bell peppers, and sugar. Stir to mix the ingredients.
7. Cook until the liquid has been reduced or almost evaporated. Set aside to cool.

1. Combine flour, white sugar, baking powder and salt. Mix the dry ingredients well.
2. Add in the butter to the dry ingredients and mix well until the butter is incorporated in the dry ingredients.
3. Add the water and knead until a smooth dough is formed.
4. Grab about 4 tablespoons of dough and form it into a ball. Do the same for the rest of the dough.
5. Put in the refrigerator for about 20 minutes. In the meantime, prepare a clean surface and dust it with flour to prevent the dough from sticking to the surface.
6. Get a piece of dough and press it on the surface to flatten it.
7. Using a rolling pin, flatten it further until thickness become at least half a centimeter thick.
8. Place about 4 tablespoons of the filling on the center of the flattened dough.
9. Fold the dough and seal it by folding the edges.
10. In a deep frying pan, heat oil and deep fry the empanadas until the empanadas turns golden brown.
11. Drain excess oil then serve.

IMAGE: honestcooking.com

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INGREDIENTS:

For the Water Dough Crust:

• 3 cups all purpose flour
• 1/3 cup sugar
• ¼ cup Pork lard, refrigerated
• ½ cup water
• 1 tsp food color either red or yellow

For the Oil Dough Crust:

• 2 cups flour ( can use third class)
• 1 cup refrigerated pork lard
• ½ tsp food color, either red or yellow

For the Filling:

• 1½ cups sugar
• ½ tsp vinegar
• 2 cups pork fat diced
• 2 cups kundol
• ½ cup vegetable oil
• 1 cup third class flour

HOW TO COOK:

1. For the water dough crust, blend flour and sugar and cut in lard. Add water gradually and the food color. Form into a dough, like ball and refrigerate for one hour.
2. For the oil dough crust, blend flour and pork lard. Add the food color and mix until smooth. Refrigerate for one hour. Divide the oil crust and water crust into 24 parts. Wrap oil crust inside water dough. Roll to strips and rewind. Press flat with rolling pin and fill with pork filling.

For the Filling:

1. Marinate pork fat in sugar. Mix fat, sugared melon or kundol, oil and boil over slow fire until thick.
2. Add flour when the filling is almost cooked.
3. Fill the crust and press flat.
4. Brush top with egg wash and bake in pre-heated oven at 400 deg F for 20 minutes.

SOURCE: pinoybisnes.com
IMAGE: newyorkfood.typepad.com

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INGREDIENTS:

For the First dough:

• 1 cup Gold Medal all-purpose flour
• 1/3 cup vegetable oil

For the Second dough:

• 2 cups Gold Medal all-purpose flour
• 3 tablespoons sugar
• 1/2 cup vegetable oil
• 1/2 cup water

For the Glaze:

• 1 egg, beaten

For the Filling:

• Ube Halaya (See Ube Halaya recipe here)

HOW TO COOK:

1. Mix flour and oil together for the first dough. Set aside.
2. Combine flour and sugar. In a measuring cup, combine oil and water; pour into dry ingredients. Mix with a fork, then knead well, until dough is smooth and changes from white to ivory in color. Divide dough in half. Roll out one portion into a square, about 12 inches. Do not flour your work surface; the oil in the dough will keep it from sticking. Dough should be very thin, less than 1/8 inch, and very even. This thinness is more important that the exact shape or size of the rolled-out dough.
3. Crumble half of the first dough, spreading it evenly over the rolled out second dough. Roll up tightly, like a jellyroll, into a cylinder. Roll cylinder back and forth under your palms, stretching it to 16-inch in length, about 1 inch in diameter. Cut in half; wrap in clean towel and chill in refrigerator about 10 minutes, to absorb excess oil (do not refrigerate overnight; dough will harden). Repeat process with the remaining halves of the two doughs.
4. Preheat oven to 375 degrees.
5. Remove one chilled cylinder of dough from refrigerator. Roll back and forth under your palms, stretching cylinder to 12-inch length, about 3/4 inches in diameter. Cut in half. Cut each half into 6 pieces (or 8 for smaller pastries).
6. Roll each piece into a rectangle. Dough should be very thin (may use a plastic tumbler instead of a rolling pin). Place a heaping tablespoon of filling in center. Gather edges of dough over filling and pinch together in the center. Place pinched side down; pat into a circle and flatten slightly.
7. Repeat this procedure for all the dough in the refrigerator. Place hopia on an ungreased cookie sheet or on a sheet of foil. Bake 15 to 20 minutes, until bottoms are brown (tops of hopia will still be pale). Remove from oven; brush each hopia with beaten egg. Set oven to broil; return hopia to oven until nicely brown, about 2 minutes. Watch carefully to prevent burning. Makes about 32 hopia.

SOURCE: pinoybisnes.com
IMAGE: flickr.com

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INGREDIENTS:

HOW TO COOK:

SOURCE: yummy.com.ph
IMAGE: angsarap.net

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INGREDIENTS:

• 100 g Whole Wheat Complete
• 70 g powdered milk
• 20 g instant yeast
• 5 g Bread Improver
• 100 g malunggay, blanched
• 540 ml water
• 30 g molasses
• 180 g sugar
• 12 g salt
• 70 g Shortening
• 1 cup Bread crumbs

HOW TO COOK:

1. Mix together flour, powdered milk, yeast and bread improver. Set aside.
2. In another bowl, combine malunggay, salt and sugar in water.
3. Pour water into flour mixture and mix well until properly hydrated.
4. Add in shortening and knead until smooth and elastic.
5. Allow the dough to rest for 10-20 minutes.
6. Divide dough and form into a “baston” and cut into desired sizes.
7. Roll in bread crumbs and proof for one hour and then bake at a preheated oven (350F) for 20-30 minutes.

IMAGE: kambalpandesalphilippines.wordpress.com

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INGREDIENTS:

• 1 pound wonton wrapper
• 300g minced pork
• 3 green onions, finely chopped
• 1 small bunch of coriander, finely chopped
• 1 inch ginger, grated
• 1 tablespoon light soy sauce
• 1 egg white
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 1 green onion, finely chopped

For Pan-frying:

• 1/2 tablespoon cooking oil
• roasted black sesame seeds for garnishing
• 1 or 2 tablespoons water
• 1 green onion, finely chopped for garnishing

HOW TO COOK:

1. In a large bowl, mix minced pork with green onions, grated ginger, light soy sauce, egg white, sesame oil and salt. Stir in one direction until the filling becomes sticky and you get a paste texture.
2. Scoop around 1 teaspoon filling, place in the center of the wrapper. Assemble the wonton one by one.
3. Brush some oil on a pan, place the wonton in. Fry over medium fire until one side becomes slightly brown and crispy. Turn them over and add around 1 tablespoon of water and cover the lid until the water is almost evaporated. Repeat the process once if the wontons are not cooked completely.
4. Garnish some roasted black sesame seeds and chopped green onion.
5. Serve directly or with your favorite chili sauce.

SOURCE: chinasichuanfood.com

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INGREDIENTS:

For the Soup Stock: 

• 2.5 kilos beef bones (bulalo or osso bucco cut)
• 200 grams white onions
• 150 grams carrots, quartered
• 150 grams garlic
• 100 grams sliced ginger
• 5 liters water
• 2 tablespoons salt, to taste
• 4 packs ramen (boiled for 3 minutes)

For the Topping: 

• 4 pieces boiled eggs
• 60 grams pechay tagalog, blanched
• 120 grams whole corn
• 80 grams fried garlic

For the Mariner sauce:

• 150 ml soy sauce
• 60 ml sake
• 1 teaspoon salt
• 2 tablespoons sugar

HOW TO COOK:

1. Boil together ingredients for soup stock for 3-5 hours or until meat is tender. Strain and set aside.
2. To serve: Remove meat from soup stock bones and marinate the meats in the mariner’s sauce. Pour soup stock and season with pepper. Add in boiled ramen. Top with pechay tagalog, whole corn and salt.

SOURCE: ryan.kainpinoy.com
IMAGE: pinoyfoodblog.com

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INGREDIENTS:

• 1 cup glutinous rice (malagkit na bigas)
• 3 cups water
• 1 cup sugar
• 1 cup coconut milk (gata ng niyog)
• 2 tablets pure chocolate tablea (tablet-like solid chocolate)
• Pinch of salt

HOW TO COOK:

1. Wash rice well and drain. Put the rice in a medium sized pot with the 3 cups water.
2. Cover the rice and water and over high heat let it boil for 8 to 10 minutes. Lower heat to medium  and stir rice to prevent from burning or sticking to bottom.
3. Chop the chocolate tablets coarsely. Add the chopped chocolates and the sugar to the rice mixture. Toss in the pinch of salt, and keep stirring. The chocolate will melt within the cooked rice, which by now looks like thick porridge.
4. After about 6 minutes, add the coconut milk just before removing the champorado from the stove top. Serve this warm for breakfast, or cold for “merienda” (an afternoon snack).

SOURCE: asianamericanmag.com
IMAGE: hungryhuy.com

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