Ingredients:
One pound chicken, cut into serving pieces
½ cup sliced tomatoes
1 cup green beans, cut into 2 inch pieces
¼ cup sliced onions
1 cup small radishes, quartered
1 small bunch green leafy vegetables (broccoli, spinach, rabe or collard greens)
1 tablespoon salt or patis
Directions:
1. Boil chicken meat, tomatoes, onion, lemon juice in just enough water.
2. Cook until chicken is tender.
3. Add the rest of the ingredients and continue cooking until vegetables are crisp tender.
4. Serve hot.
Ingredients:
1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying
Directions:
1. Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
2. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
3. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
4. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
5. Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. 6. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
7. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
8. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
9. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
Ingredients:
1 lb ground pork or beef or chicken
1/2 lb shrimps blenderize
1/4 lb bigger shrimps for topping cook
3 tbsp of tinapa flakes slightly toasted
1 pack mama cita palabok mix
1 pack atsuete powder
spring onion
8 boiled eggs 4 eggs blenderize 4 eggs for topping
2 bags palabok noodle 500gm each
2 garlic head
1 big onion
4 tbsp olive oil or canola oil
4 cans of chicken broth or 4cups beef broth
½ cup flour
pepper to taste optional
patis to taste
Instructions:
1. Boil 4 cups water,add a little salt. cook noodles for 15 to 20 mins or just half cooked then drain set aside.
2. Saute the ground pork with garlic and onion .add atsuete, tinapa flakes, pepper.
3. Add 3 cans or 3 cups of chicken broth when boiling add mama cita palabok mix with flour and 1can cold chicken broth ,pouring slowly until it’s thicken.
4. Add patis to taste.
5. On a separate wok pour half of sauce, when its boiling add the noodles for 10 or 15 min or until its cooked add more of sauce if needed.
6. Garnish with sliced eggs and cooked shrimps and chopped spring onion.
Ingredients :
1 cup of uncooked rice, preferably unwashed and clean
6-7 cups of meat broth
2 cups cubed ox tongue
2 cups fried and cubed tokwa (tofu)
1/4 cup coconut vinegar
1/4 cup dark soy sauce
1 teaspoon brown sugar
1 small onion, sliced thinly
1/2 head of garlic, peeled and crushed
1 chili pepper, crushed
salt and pepper
toasted garlic and finely chopped onion leaves for garnish
Preparations:
1. Pour the unwashed rice in a casserole and set over medium heat.
2. Toast rice until slightly browned. Pour in the meat broth to rice. Stir well. Season with a little salt or patis.
3. Bring to a boil then lower the heat. Cover and simmer for forty-five minutes to an hour with occasional stirring. At the end of the cooking time, the grains should be well puffed and the mixture should be thick.
4. If you wash the rice, drain it well and place in the casserole with the broth.
5. While the rice cooks, prepare the topping. Mix together the vinegar, soy sauce, sugar, about 1/2 tsp. of ground black pepper, the sliced onion, crushed garlic and chili pepper. Pour the mixture over the cubed ox tongue and fried tokwa and toss well.
6. When cooked, fill the individual bowls with lugaw until about 2/3 full. Arrange the cubes of ox tongue, tokwa and sliced onions at the center.
7. Sprinkle with finely chopped onion leaves and toasted garlic.
8. Serve hot.
