Lumpiang prito

Ingredients:

1 cup shredded cabbage
1 cup ubod cut into strips
1 cup toge
crab sticks or shrimps
garlic
onion
oil
Maggi magic sarap seasoning granules
Lumpia wrapper

Procedure:
Saute garlic and onion in a little oil, followed by the shrimps or crab sticks. Put the vegies and season with magic sarap. Simmer until cooked. Cool.
Wrap the cooked vegetables with the lumpia wrapper. Deep fry in hot oil. Drain.

For the dip:

Mix vinegar, chopped onion, chopped garlic, black pepper.

Ginisang Monggo with grilled Tilapia

Ingredients:

2 cups of monggo
1 medium sized onion
garlic
3 medium sized tomatoes
oil
fish sauce to taste
deboned grilled tilapia (flaked)
malunggay leaves/ampalaya tops/spinach (any)

Procedure:

1. Heat oil in a pan
2. Add garlic, onion and tomatoes
3. Add the fish flakes and fish sauce
4. Add pre-boiled monggo
5. Add water and let it simmer.
6. Add the malunggay leaves.

Chicken Arros caldo

Ingredients:

1K Chicken (cut into small pieces)
1/2 K Glutinous rice
Chicken cube
Ginger (julienne strips)
1 clove Garlic (chopped)
Spring onions
Salt and pepper to taste
Oil

Procedure:
1. Heat oil in a pan.
2. Brown the garlic, followed by the ginger strips.
3. Add the chicken and wait until brown.
4. Add the washed glutinous rice.
5. Add the chicken cube.
6. Add water and let it simmer till cooked.
7. Put a dash of salt and pepper.
8. Top with spring onions.

Beef Nilaga

Ingredients:

1 kilo Beef (cubed)
1 Medium sized onion
4 medium sized potatoes
Baguio beans
Pechay Baguio or Pechay
Cabbage
Saging na saba (optional)
Black pepper (whole)

Preparation:

Boil the beef with the onion (cut in two) and black pepper in a casserole until tender. Season with salt or fish sauce (patis). Add the vegetables, starting from the potatoes. When the potatoes are half done, add the rest.

Spicy beef with brocolli

Ingredients:

oil for frying
1/4 k beef, very thinly cut and sliced into strips
corn starch (to coat the beef strips)
brocolli
garlic ( 2 cloves, sliced thinly)
ginger ( chopped)
soy sauce ( 1/4 cup)
sugar (3 tbsp)
dried cayenne (1 chopped and 1 whole)
spring onions (sliced diagonally)

Procedure:

Fry the beef strips after tossing them in corn starch. Set aside.
Saute the ginger, garlic and add the soy sauce and sugar.
When it boils, add the cayenne.
Thicken the sauce with corn starch dissolved in a little water.
Toss the brocolli, then the beef and lastly the spring onions.

Breaded Pork / Pork Tonkatsu

Ingredients:

1 kilo Pork (butterfly cut)
3 large eggs
Bread crumbs (coarse)
Maggi Magic sarap granules
Oil

Procedure:

Boil pork until tender.
Dip the pork in beaten eggs.
Coat the pork with a mixture of bread crumbs and magic sarap granules.
In a frying pan, heat oil. Fry the pork until golden brown.

Spinach and mushroom omelette

Ingredients:

3 large eggs
3/4 cup swiss cheese, grated
1/2 cup mushroons
1 cup fresh spinach
1/4 onions, chopped
1/2 cup tomatoes, diced
1 tbs butter
1/4 tsp salt
1/8 cup water

Procedure:

In a sauce pan on medium low heat melt butter and add onions and mushrooms
Stir until onions are soft but not browned
Add spinach and stir until it is heated through (leaving some to top the omelette)
Immediately remove from heat and set aside
Beat eggs with water and salt and set aside.
Heat pan on medium low heat, add a little oil (1 tsp.) or spray with a non stick vegetable spray
Place egg mixture in pan and sprinkle with tomato and 1/2 of the shredded cheese Fold omelet from the sides to the middle
Sprinkle with the rest of cheese, spinach & tomatoes

CHOPSUEY



















Ingredients:

1 lb pork (cut in chunks)

1 lb pork liver (cut in chunks)

1 dozen quail eggs

1/2 cabbage

1 small cauliflower or broccoli

2 bell peppers

3 carrots

4 stalks celery

5 pcs young corn

1 cup black fungus (tengang daga), soaked in water

1 sayote

1 cup chicharo

1 cup baguio beans

garlic (minced)

onion (cut in strips)

1 tbsp flour dissolved in half cup H2O

3 tbsp soy sauce

oil

salt and pepper

Procedure:
Vegies should be cut in chopsuey cut (not so small)

In a wok, brown the pork, then add the garlic and onion. Add the liver. Next, add the soy sauce.
Add the vegies in this order:

sayote, carrots, cauliflower/broccoli, baguio beans, young corn, black fungus, celery stalks, chicharo, bell pepper, celery leaves and then the cabbage.

Simmer and add the flour mixture. Add the quail eggs (pre-cooked)). Salt and pepper to taste.

Ginatan

Ingredients:
2 cans coconut milk
1 tbsp. sago
20 pcs bilo-bilo balls (glutinous rice flour made into balls)
1 cup diced gabi (taro root)
1 cup diced kamote (sweet potato)
3 plantain bananas, sliced crosswise
langka strips (jackfruit)
1 cup sugar
2 cups warm water

Directions:
1. Combine 1 can of coconut milk and 2 cups water and bring to a boil.

2. Add sago,gabi, and bilo-bilo and cook until half-cooked.

3. Add kamote, plaintain and langka ang sugar and continue cooking.

4. Add the other can of coconut milk and bring to a boil, stirring occasionally.

5. Simmer for 5 minutes and adjust sugar to taste.

Halo halo

Ingredients
• Sweetened red beans
• Sweetened garbanzos
• Sweetened saba banana
• Sweetened kamote
• Sweetened langka
• Sweetened kaong
• Cooked sago
• Pinipig
• Crushed ice
• Ice cream
• Ube haleya
• Leche flan
• Milk
• White sugar


METHOD

Half-fill a tall glass with your available ingredients. Fill with crushed ice. Top with ice cream, ube haleya or leche flan. Serve with milk and sugar.