SWEET BLACK BEANS SALAD

Ingredients:
1 can Sweet black beans
1 can Sweet corn tidbits
1 can Nata de coco
1 can (regular size)condensed milk
1 tetra pack ( small) nestle cream
1 tetra pack ( small) whip cream
- sesame dressing
- Mayonnaise
( you can add grated cheese to add taste)

Procedure:

In a clean bowl, mix all ingredients then chill before serving.

SPAM SANDWICH

Ingredients:

Loaf bread toast
Spam meatloaf slice into small cubes
Paprika slice into small cubes
1 egg (scramble)
Garlic powder
Blackpepper powder
1 tbsp. Butter
Pinch of salt

Procedure:
Toast the bread. In small cooking pan put small amount of butter then scramble the egg and set aside.Put the remaining butter into the cooking pan then saute spam and paprika seasons with garlic powder, blackpepper powder and pinch of salt.

For loaf bread filling:

First, place the scrambled on the bread, then top with sauteed spam. Sprinkle with chopped parsley or chopped spring onions.

ESCABECHENG ISDA WITH GREEN PEAS

Ingredients:
-Fried fish( any kinds of fish)
-3 tbsp.Tomato sauce
-3 tbsp.Oyster sauce
-2 tbsp. Vinegar
-1/2 cup water
-1 tbsp. Brown sugar
-Green peas
-Garlic minced
-Onions
-Ginger thinly
-redbellpepper thinly
-Salt and pepper to taste

Procedure:

Clean the fish and slit it open. Let it stand for few minutes and drain well.
Sprinkle fish with 1 tbsp salt.
In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
In the same skillet, saute the garlic, ginger, onions and redbellpepper. Add the green peas then add tomato sauce, Oyster sauce,vinegar, water and sugar. Salt and pepper to taste.
When the mixture boils, add the fish.
Cover the skillet and simmer for 5 minutes.

SIMPLE PORK MENUDO

Ingredients:

1 kilo pork belly
3 pcs. carrots cut into cubes
4 pcs. potatoes cut into cubes
1 tbsp lemon extract
1/2 cup soy sauce
1 med. Tomato slice
1 onion slice
1 clove garlic minced
1 pc. laurel leaf or bay leaf
1 red bell pepper, cut into cubes
1 can tomato sauce
1 can green peas
1/2 cup water
1 tsp. brown sugar
Pepper
salt to taste

Procedure:

Marinade pork with soy sauce and lemon extract. Set aside for 45 minutes.In hot oil, saute garlic,onions and tomato.Add the pork and simmer for 15 to 20 minutes. Add the carrots and the potatoes. Add the tomato sauce. Stir gently. Bring to a boil. Add bay leaf bell pepper and green peas. Cover for 3 minutes. Add water and sugar. Add salt and pepper to taste. Serve when meat is already tender.

BANANA WALLNUT CAKE (Baked by using improvized oven)

Ingredient:

2 cups cake flour or All purpose flour
1tsp. baking powder
1 whole egg
1/3 cup white sugar ( approximately)
1 cup freshmilk or evap
1 cup powder milk ( any brand)
1 pc of mashed ripe banana ( lakatan)
1/2 cup crushed wallnut
Pinch of salt
1/2 tsp. Of oil

Procedure:

Combine the oil, egg, sugar, pinch of salt, freshmilk, mashed banana and crushed wallnut
Add the baking powder,flour and milk powder then mix.
Combine well for 2-3 minutes.
Pour into a greased cake moulder and bake into a medium heat using by improvized oven for 30 minutes.

PORK AND LIVER AFRITADA

Ingredients:

1/2 kilo pork belly
200 grams pork liver ; cut into desired pieces
2 potatoes; slice i1 inch thick
1 carrot; sliced in 1 inch thick
Garlic minced
Onion; chopped
1 can tomato sauce
1 tbsp oyster sauce
1/2 cup green peas
Salt and pepper
1/2 cup water
1 tablespoon flour
2 bay leaves
Cooking oil

In a cooking pan,fry carrot and potatoes in 3 minutes. Set aside.
Sauté garlic and onion.
Add pork, pork liver and spice with salt, and continue sautening until meat renders fat and changes in color.Add carrot, potatoes, green peas and bay leaves. Simmer for 5 minutes.
Add oyster sauce and tomato sauce. Simmer for 5 minutes.
Add water and continue cooking until a saucy consistency is achieved.
Add and stir well with flour to thicken the sauce. Season with salt and pepper according to taste.
Serve hot!

HOT& SPICY GINATAANG PORK AT TUFO

Ingredients

1/2 Lbs pork belly slice into cubes
1 or 2 grams dried tofu slice into cubes
2 Pieces of finger chilli (siling labuyo)
1 1/2 Cup coconut milk
1 tspn. Cayenne powder
4 Cloves of garlic
1 Small onion
1 medium size redbellpepper chopped
Pepper
Salt to taste
Chopped spring onions

Procedure:
In a cooking pan, heat an oil and saute tofu until golden brown. Set aside
Then, saute pork sprinkle with pinch of salt until golden brown then set aside.
Then saute finger chilli,garlic, onion redbellpepper.
Add pork and tofu and saute for 2-3 minutes until the pork edges turns light brown.
Add cayenne powder and coconut milk, stir and let it boil.
Cover and cook in medium heat, until the coconut render fats and pork are tender.Add chopped spring onions then serve hot!
‪#‎Enjoy‬!

CHICKEN CURRY VEGETABLES WITH RED KIDNEY BEANS

Ingredients:
Shredded chicken meat
Potatoes slice
Carrots slice
1 chicken curry cubes
1 can Red kidney beans
Redbellpepper cubes
Greenbellpepper cubes
Star anise
Ginger chopped
onions chopped
Garlic minced
3 cups hot water
Cooking oil

Procedure:

Heat an oil in a pan., saute ginger, garlic and onions. Add shredded chicken meat with greenbellpepper and redbellpepper. Add star anise then simmer into 2-3 minuter. Put Red kidney beans, potatoes and carrots with 3 cups of hot water simmer into 3-4 minutes. Put 1 cubes of curry then stir until the sauce become thicken.
Enjoy!

SWEET AVOCADO SALAD

Ingredients:

3 pcs. ripe avocados ( mash)
2 pcs. ripe bananas sliced
1 pc. green apple sliced
1 can medium size cooked red beans
1 can medium size condensed milk
1 can medium size evaporated milk
1 small tetra pack whip cream
1 half slice lemon juice

Procedure:
Very easy to prepare!
In a clean bowl, combine all the ingredients then chill before serve!
Enjoy!!

EGG N ' BUN SIDEDISH WITH CORN POTAGE

Ingredients :
1 pc Bun
1 fried egg

For sidedish:
Spam loafmeat slice into cubes
Redbellpepper slice into cubes
Pepper
Pinch of salt
spring onions
1 tspn. Butter

Procedure:
For sandwhich:
Fry the egg then put into the sliced bun with chilli sauce with chopped parsley.
FOR SIDEDISH:
In a small cooking pan, melt 1 tspn. of butter, then put spam and redbellpepper. Add pinch of salt and pepper. Sprinkle with spring onions.

CORN POTAGE RECIPE:

435g can creamed corn
400mL (1 2/3 cups) milk
2 tsp chicken stock powder
salt and pepper (generous salt and a little pepper)

PROCEDURE:
1 Combine corn, milk and stock powder in a saucepan and heat through.
2 Season with Salt and pepper.

BANANA-CORN FLAKES SALAD

Ingredients:
3 pcs ripe bananas
1 1/2 cups corn flakes
1 cup raisins
1 cup plain yogurt
1/2 cup mayonnaise
1/3 cup condensed milk
1/2 cup sesame sauce
1/2 slice lemon juice

Procedure:
Peel the banana then slice. In a clean bowl combined all ingredients then mix.
Chill before serve.
# Enjoy!

BANANA CHEESSY WITH TUNA OMELETTE

Ingredients:

2 slices toasted Loafbread
1 pc ripe banana slice into thinly round shape
mozzarella cheese
1 can Tuna flakes
1 tspn. Flour
1 whole egg
1 tspn. Butter
Salt and pepper

Procedure:
Peel the banana then slice into thinly round shape. Then put the sliced banana into the bread with a slice of mozzarella cheese. In a medium heat put a cooking pan then melt an amount of butter then put the bread then cover it to melt the cheese.Set aside.
In a clean container, combine tuna flakes,eggs and flour then add salt and pepper mix then start frying. When the omelette is already cook put on the finished banana cheessy bread.
‪#‎Enjoy‬!

OYSTERED STIR FRIED VEGGIES

Ingredients:
100 grams pork
1 pc. Carrots slice
1 1/2 cup Tauge
1 1/2 cup snow peas
1 medium size redbellpepper slice
1 small cauliflower cut into small pieces.
1/2 piece cabbage slice
1 /2 cup oyster sauce
1/2 cup water
Garlic finely chopped
Ginger slice
Onion slice
Spring onion cut into 1 inch.
Salt and pepper to taste
Cooking oil.

Procedure:
In a cooking pan, saute pork until become golden brown and tender. Set aside. In a same pan saute garlic, onions and ginger. Then add pork and cook for 2 minutes.. Put all vegetables then add oyster sauce and water simmer for 4 -5 minutes. Add salt and pepper to taste.
‪#‎Enjoy‬!

SAUTEED BITTER MELON WITH EGG AND SAUSAGE

Ingredients:

2 large size ampalaya, seeded and sliced thinly
3 pcs. Sausage slice
2 medium size redbellpepper slice
2 pcs, egg, beaten
1 medium onion, diced
3 cloves garlic, minced
salt and pepper to taste
2 tbsp. Cooking oil

Procedure:
In a pan over medium flame, heat oil and saute garlic, onion,redbellpepper and sliced sausage.
Add the squeezed ampalaya and saute for at least 2 minutes. Pour in the beaten egg and stir to mix with other ingredients.
Season with salt and pepper to taste.Don't overcook the ampalaya, preserve its fresh green color and crunchiness.
Remove from heat.

CHICKEN ADOBO WITH OYSTER SAUCE

Ingredients:

100 grams chicken wings
100 grams chicken legs
100 grams chicken liver
1/4 cup oyster sauce
1/4 cup soy sauce
1/3 cup vinegar
Onions sliced
Ginger slice
Garlic crushed
1 teaspoon pepper( powder)
Bay leaves( laurel)
1 tspn. sugar
salt to taste
1/4 cup cooking oil
1/2 cup water

Procedures:
In a bowl, combine all chicken parts with garlic, onions, ginger, bay leaves, pepper, oyster sauce and soy sauce. Marinate for at least 30 minutes. Drain garlic and chicken then reserve the sauce. Set aside.In a sauce pan, heat oil and fry marinated chicken for 3 minutes or until golden brown.Pour marinade and add water. Simmer for 15-20 minutes or until chicken is tender.Pour vinegar and simmer for another 5 minutes then season with salt and sugar according to taste.
Remove from heat.

SWEET AND SOUR (DAING) LAPU2X FISH

Ingredients:

1 large daing lapu2x fish
1 can tomato paste
2 tbsp vinegar
1/2 cup water
3 medium size tomato slice
Garlic minced
Ginger minced
Onion minced
Salt to taste.
1 tbsp sugar
pepper
Cooking oil

Procedure:
First, slice the daing then soak with water with in 5 minutes. In a cooking pan, fry the daing and set aside. Then in a same pan saute garlic, ginger, onions and tomato. Just add tomato paste and water let simmer 3 minutes. Put the daing then add vinegar and sugar. Seasons with salt and pepper.
Enjoy!

SPICY MEATBALLS WITH TOMATO SAUCE

Ingredients For meatballs:

500 grams ground pork
1 cup all purpose flour
1/2 of cup milk
teaspoon salt
1 teaspoon oyster sauce
1/4
teaspoon pepper
1 small onion, finely chopped (
1 egg
1 tsp. sesame powder
Cooking oil

PROCEDURE:
In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Then start frying in a hot oil until become golden brown.Set aside.

Ingredients for the sauce:

1 cup tomato sauce
1/2 cup green peas
1 tbspn oyter sauce
Garlic minced
Ginger minced
Onions minced
Redbellpepper minced
1/2 cup water
1 tbsp. Cayenne powder
pepper
Salt to taste
1 tsp butter
1 tspn. Cooking oil

HOW TO COOK SPICY MEATBALL WITH TOMATO SAUCE

In a cooking pan, melt butter with cooking oil.Saute garlic, onions, ginger and redbellpepper.Then put green peas and simmer. Put meatballs then add tomato sauce, oyster sauce and water.Dissolve cayenne powder and pepper with 1 tbspn of water then add. Seasons with salt to taste.

SAUTEED MIX VEGGIES WITH BACON

Ingredients:
Bacon slice
Tauge
Cabbage slice
Maitake mushrooms
Carrots thinly slice
onions slice
redbellpepper slice
Tomato slice
Garlic chopped
Spring onions cut into 3 inches
Salt and pepper to taste
cooking oil

Procedure:
Heat an oil in a pan saute garlic, onions tamatos and redbellpepper.Then add slice bacon and stir. Put all vegetables do not add water, because the veggies were watery itself.Then seasons with salt and pepper then remove from heat. Better to serve half cook.
‪#‎Enjoy‬!

SCRAMBLE EGG WITH TUNA FLOAT

Ingredients:

2 whole beaten eggs
1 can tuna flakes
1/2 cup fresh green peas
Garlic chopped
Onions slice
1 tspn Shrimp paste
Redbellpepper slice
Pinch of Salt ( if needed)
pepper to taste
Cooking oil

Procedure:
First, scramble the beaten eggs then set aside. In the same pan, heat an oil, Saute garlic, onions and redbellpepper.Then add green peas and stir until become tender. Then add tuna flakes and shrimp paste and stir, seasons with salt ( if needed) and pepper.
In a large plate, put the scrambled egg and flattened.Then put the cooked tuna into the top of the flattened egg.
Serve while it's hot.

PORK ADOBONG PUTI WITH POTATO (whithout soy sauce)

Ingredients:
1/2 kl Pork belly cut in medium cubes
Potatos slice into cubes
Garlic
1 cup Vinegar
Black pepper
2-3 pieces Bay leaf
Salt to taste
Water

PROCEDURE:
In a sauce pan with a 1/2 cup of water, put the pork. Add the vinegar,garlic black pepper, bay leaf and salt to taste. Cover and bring it to boil for 15 minutes, add some water needed.Add the pork and continue simmer for 10 minutes. Then add sliced potatos.
Add some salt to taste. Let the heat in low level for 5 to 10 minutes. Stir until if it is already dry and the pork is already enough to eat.
‪#‎Enjoy‬!

SISIG CHICKEN GIZZARD WITH BAGOONG NA HIPON ( Balunbalunan ng manok)

Ingredients:
200 grams chicken gizzard (Balunbalunan ng manok)
Garlic minced
Ginger chopped
Onions chopped
tomato chopped
Spring onions chopped
3 tbspn soy sauce
1 tspn. Bagoong hipon
3 tbspn mayonnaise
Salt and pepper to taste
Cooking oil

Procedure:
Wash and clean chicken gizzard and drain. In a cooking pan, deep fry the chicken gizzard until golden brown or until cooked enough.Set aside. Chop the chicken gizzard into fine pieces.
In a wide pan, heat an oil. Add the onions.Cook until onions are soft.
Put-in the garlic and ginger and cook for 2 minutes.
Add the chicken chopped chicken gizzard. Cook for 5 to 6 minutes.
Put-in the soy sauce and add salt and pepper to taste. Then put in mayonnaise and bagoong hipon.
Transfer to a serving plate. Top with chopped spring onions, chopped tomatos and raw egg.
Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

CHICKEN CELERY SOUP

Ingredients:

100 grams skinless chicken meat
Celery
Garlic
Onions
tomato
Ginger
Redbellpepper
3 tbspn. Fish sauce
Salt and Pepper
2 cups water
Cooking oil

Procedure:
Separate the celery stalk and leaves.Do not throw the celery stalk.Cut it into 2 inches.
Saute garlic, onions, ginger, redbellpepper and tomato in a hot oil. Add chicken meat simmer 5 minutes. Put celery stalk and fish sauce, simmer 3 minutes. Add water and celery leaves. Then seasons with salt and pepper.

PININYAHANG MANOK ( Chicken w/ Pineapple )

Ingredients:

1 1/2 kg. Chicken ( approximately)
1 can Pineapple tidbits
2-3 medium Carrots slice into cubes
4 medium Potatoes (quartered)
2 small Bell Pepper (red and green) cut into wedges
3 gloves garlic minced
1 medium Onion, chopped
3 tbsp. Fish Sauce or Patis
1/2 cup water
1 tspn sugar
2 small can Evaporated milk
Salt and Pepper to taste
2 Bay leaves ( for additional aroma)
2 tbspn. Star Margarine
Cooking oil

PROCEDURE:

In a cooking pot, put margarine with cooking oil, then saute the chicken. Add pepper and bay leaf.Let simmer in 10 minutes. Then after 10 minutes, separate the chicken broth into a bowl and set aside.
In the same cooking pot, saute garlic, and onions. Add the chicken pieces and cook. Then add the chicken broth.
Stir in the fish sauce, sugar and the syrup from pineapple tidbits. Add the potatoes, carrots and water and cook for 10 minutes. Mix in the bell peppers, milk and pineapple tidbits and simmer until the chicken and potatoes are tender, and the sauce has thickened, for about 15-20 minutes.
Season with some salt and pepper to taste.
# Enjoy!

SWEET GULAMAN CUBES

Ingredients:

3 packs of gulaman powder ( red, green and white)
1 can condensed milk
1 can fruit cocktail
1 pack nestle cream
1 pack whip cream
Cheddar cheese grated
1 can cherry with syrup

Procedure:
To cook gulaman:
Boil the red,green and white gelatins separately, according on it's package directions for the amounts of liquid. Once cooked, place each colored gelatin in containers to cool and harden.Refrigerate into 10 minutes then cut into cubes.
In a container mix all Ingredients then chill.
‪#‎Enjoy‬ the summer!

SQUASH OR PUMPKIN CUSTARD

Ingredients:

1 whole medium size squash
1/2 cup coconut milk
3-4 eggs
1 tbsp sugar or you may add 1 tbspn of cinnamon
Pinch of salt
Chocolate syrup for toppings

PROCEDURE:

Add about 8 to 10 cups of water to the base of a steamer. Place this on the stove and bring to a boil.
Remove the top of the kabocha squash, like you would for a pumpkin at Halloween. Scrape the seeds off the bottom of the top, as well as scraping out the seeds from inside the squash. The inside should be nice and clean.
Whisk together the eggs, coconut milk, sweetener, cinnamon, and salt. Whisk until the sweetener is dissolved.
Pour the mixture into the cavity of the squash until it's full.
Place the squash and lid into the steamer and cover. Turn the heat down to medium-low and steam for about an hour. Do not open during this time, for fear the squash may crack.
After about an hour, the top of the custard should puff a bit. Pierce the custard with a wooden skewer, running it fairly deeply into the center. If it comes out clean, remove the squash and allow the custard to continue setting. Give it at least 45 minutes, and eat warm, if desired, but the best option is to chill the pumpkin in the refrigerator and then slice into wedges.
Serve!