Sinanglay na Tilapia

Ingredients:

4 pieces medium-sized tilapia, cleaned and removed scales
2 bunches pechay leaves
4 cloves garlic, minced
2 onions, minced
1 thumb-sized ginger, grated
4 pieces medium-sized tomatoes, diced
3 pieces green chili(siling pangsigang)
2 cups coconut milk
1/2 cup water
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine garlic, onions, ginger, tomatoes, salt and pepper then mix well.
2. With a sharp knife, slice the back of tilapia then stuff with mixture.
3. Wrap around the stuff tilapia with pechay leaves then secure with thread.

Part 2
1. In a pan, arrange wrapped tilapia then pour coconut milk and water.
2. Cover and simmer for 15 minutes or until the fish is cooked then add green chili.
3. Adjust seasoning with salt and pepper according to taste then simmer for another minute.
4. Remove from heat then transfer into serving plate. Serve hot with steamed rice.

Source: http://filipinostylerecipe.com/
http://filipinostylerecipe.com/2013/12/sinanglay-na-tilapia/

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Chicken Asparagus

Ingredients:

500 grams chicken fillet, cut into serving pieces
1 bunch medium-sized fresh asparagus
1 tablespoon oyster sauce
3 cloves garlic, minced
1 onion, chopped
1/4 cup chicken broth
3 tablespoons cooking oil
salt and pepper to taste

Marinade:
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
1 teaspoon sesame oil

Procedures:
Part 1
1. In a bowl, combine chicken and marinade then stir together. Set aside for 30 minutes.
2. Cut asparagus into 2-3 inches then separate the asparagus spears. Set aside.

Part 2
1. In a pan, heat oil then saute garlic and onion.
2. Add marinated chicken and stir cook until light brown.
3. Add chicken broth then simmer for 10 minutes or until chicken is tender.
4. Add oyster sauce then season with salt and pepper according to taste.
5. Add asparagus stalk and simmer for a minute.
6. Add asparagus spears and simmer for another minute.
7. Remove from heat then transfer to serving plate. Serve immediately.

source: http://filipinostylerecipe.com/
http://filipinostylerecipe.com/2013/11/chicken-asparagus/

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Beef Mechado

Ingredients:

1 kilo beef with fat, cut into cubes
2 1/2 cups tomato sauce
2 onions, quartered
3 bay leaves(laurel)
3 medium potatoes, quartered
1 red bell pepper, sliced
1 cup soy sauce
3 cups beef stock or beef cubes dissolved in water
salt and pepper to taste
cooking oil for frying
2 carrots, cut into cubes(optional)
1/4 cup vinegar(optional)

Procedures:
Part 1
1. In a frying pan, heat oil then fry potatoes and carrots until light brown. Drain and set aside.

Part 2
1. In a casserole, combine the beef, onions, tomato sauce, soy sauce, bay leaves and beef stock.
2. Boil for at least 1 hour or until beef is tender, Add water as needed.
3. Add vinegar and simmer for 2-3 minutes. Do not stir.
4. Add bell pepper, potatoes and carrots then cook for 3 minutes or until tender.
5. Adjust seasoning with salt and pepper according to taste. Add sugar if you prefer.
6. Remove from heat and transfer to serving plate then serve with steamed rice.

source: http://filipinostylerecipe.com/
http://filipinostylerecipe.com/2011/11/beef-mechado-recipe/

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Sarciadong Galunggong

Ingredients:

6-8 pieces medium-sized galunggong, cleaned
2 pieces eggs, beaten
4 medium-sized tomatoes, diced
1 medium-sized onions, diced
3 cloves garlic, minced
1/2 cup water
fish sauce and ground pepper to taste
cooking oil
2 tablespoons chopped spring onion(optional)

Procedures:
Part 1
1. Make a slit on both sides of galunggong then sprinkle with salt.
2. In a pan, heat cooking oil and fry fish until brown. Drain and set aside.

Part 2
1. In same pan, reduce the oil then saute onion, garlic and tomatoes until soft.
2. Add water, spring onion, fish sauce and ground pepper. Bring to boil.
3. Add beaten eggs, once the eggs curdles start stirring the mixture.
4. Add fried galunggong and simmer for minutes.
5. Transfer to serving plate then sprinkle with remaining spring onion. Serve with rice. Enjoy!

source: http://filipinostylerecipe.com/2013/11/sarciadong-galunggong/ 

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Sauteed Pechay

Ingredients:

2 bunches bok choy(chinese pechay), cut out the base
250 grams pork, cut into small pieces
4 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped(optional)
1 cup water or beef/pork broth
2 tablespoons vegetable oil
fish sauce or salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then add pork and fish sauce. Stir cook until light brown then set aside.
2. In a same pan, saute garlic, onion and tomatoes until soft.
3. Put back pork then pour water and bring to boil then season with fish sauce and pepper.
4. Add bok choy then cook for 2-3 minutes or until half-done.
5. Remove from heat then serve with steamed rice. Enjoy.

source: http://filipinostylerecipe.com/2013/11/sauteed-chinese-pechaybok-choy/

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Sauteed Chicken and String Beans

Ingredients:

1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1/4 kilo chicken breast, cut into small pieces
5 cloves garlic, minced
1 onion, chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 cup water
salt and pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic and onion until translucent.
2. Add chicken and salt then stir cook until light brown and tender.
3. Pour water, soy sauce, oyster sauce and pepper then simmer for 5 minutes.
4. Add string beans, stir and simmer for another 3 minutes or until string beans in tender.
5. Adjust seasoning then remove from heat. Serve hot with steamed rice. Enjoy!

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Orange Chicken

Ingredients:

4 boneless chicken breast, cut into serving pieces

Coating:
1 raw egg, beaten
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 cups cornstarch
cooking oil

Sauce:
4 tablespoons orange juice
1 tablespoon grated orange zest
2 tablespoons soy sauce
1/4 cup vinegar
1 cup brown sugar
1 1/2 cup water
1/2 teaspoon grated fresh ginger
1/2 teaspoon garlic powder
2 teaspoons cornstarch(dissolve in 2 tablespoons water)
orange slices, cut into small pieces

Procedures:
Part 1
1. In a bowl, combine the chicken, egg, salt, ground pepper and then cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes.

Part 2
1. In a frying pan, heat cooking oil and deep fry chicken for about 7 minutes or until color turns to golden brown. Drain and set aside.

Part 3
1. In a sauce pan, put-in the water, soy sauce, vinegar, grated orange zest and orange juice. Bring to boil.
2. Add the garlic, ginger and sugar the simmer for 5 minutes.
3. Add cornstarch mixture and simmer for another minute.
4. Add the chicken pieces and orange slices then simmer for 1-2 minutes or until the chicken is tender and the sauce thickens.
5. Adjust seasoning according to taste then transfer to serving bowl. Serve.

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Chicken Caldereta

Ingredients:
3/4 kilo chicken, cut into serving pieces
1/4 cup vinegar or pineapple juice
1/4 cup soy sauce
2 cloves garlic, minced
1 onion, chopped
500 grams tomato sauce
1 small can liver spread
2 medium-sized potatoes, cut into cubed
2 pieces red and green bell pepper, cut into cubed
1/2 cup cheddar cheese, grated or cubed
cooking oil
salt and pepper to taste

1 medium-sized carrot, cut into cubed(optional)
2 pieces red chili(siling labuyo), chopped(optional)
2 pieces bay leaf(optional)

Procedures:
Part 1
1. In a bowl, marinate chicken in soy sauce, vinegar, salt and pepper for 30 minutes.
2. In a pan heat oil and fry potatoes and carrots until golden brown. Drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic and onions until translucent.
2. Add chicken and continue sauteing until light brown.
3. Pour marinade, tomato sauce and water then simmer for 3 minutes.
4. Add liver spread, potatoes, carrots, chili and bell pepper then cook for 2 minutes.
5. Adjust seasoning according to taste then add grated cheese. Mix until cheese has melted.
6. Remove from heat then serve hot with steamed rice.

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Pork Chop Steak

Ingredients:

4 pieces pork chops(thick-cut)
2 white onions, sliced in rings
1/4 tablespoons cooking oil
1 tablespoon butter

Marinade:
1/4 cup calamansi or lemon juice
1/2 soy sauce
4 cloves garlic, minced
1 teaspoon sugar
salt and pepper to taste

Procedures:
Part 1
1. Pound the meat with a meat pounder then marinate in calamansi, soy sauce, garlic, sugar, salt and pepper for at least 3 hours or overnight inside the fridge.

Part 2
1. In a pan, heat oil then melt butter over medium heat. Lightly fry the onion rings for a few seconds then drain and set aside.

Part 3.
1. In the same pan, fry marinated pork chops for 5-8 minutes each side. Drain and set aside.
2. Clean the pan then add a little oil, marinade and water then bring to boil.
3. Adjust season according to taste then simmer until reduce in half. Remove from heat.
4. Arrange pork chops in a serving plate then pour sauce on top.
5. Garnish with onion rings and spring onions then serve with steamed rice or potatoes. Enjoy!

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Stir Fried Beans and Mushrooms

Ingredients:

500 grams green beans, trimmed
200 grams mushrooms, sliced
1/4 cup butter
1 onions, chopped
3 gloves garlic, minced
1/4 cup water
1/2 teaspoon cornstarch(dissolved in 1/4 cup water)
salt and pepper to taste
dash of chili flakes(optional)
1/2 teaspoon sugar(optional)

Procedures:
1. In a pan, melt butter and saute garlic, onion and mushrooms.
2. Add green beans, water, chili flakes and soy sauce then simmer for 3 minutes.
3. Pour dissolved cornstarch then season with sugar, salt and pepper. Simmer for 2 minutes or until beans are tender and crisp.
4. Transfer to serving plate then serve.

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