Sizzling Beef Steak

Ingredients:
1/2 kilo beef round, sliced 1/2 inch thick
1/2 cup soy sauce
1/2 tsp. pepper
1/2 tsp. salt
1 tbsp. butter

Procedure:
Marinate the beef in the soy sauce, pepper and salt. Let stand for one day. Broil the steaks till rare, remove from the grill and place in a sizzling plate with mashed potatoes and buttered vegetables.

Menudo

Ingredients:

1 kg pork, diced
1/4 kg beef or pork liver, diced
2 T cooking oil
1 clover garlic, minced
1 medium-sized onion, diced
1 1/2 t salt
1 T fish sauce
1/8 t pepper
1/2 c tomato sauce
2 medium-sized potatoes, diced
1 T paprika
1 c water

Procedure:
1. Saute garlic and onions in hot oil. Add diced pork and saute until pork is no longer pink.
2. Season with salt, fish sauce, and pepper. Add paprika, tomato sauce, and water. Cover then simmer for forty minutes or until pork is tender.
3. Add potatoes and cook for ten minutes. Add liver, then let simmer for five minutes more. Season according to the desired taste.
4. Serve hot.

Yield: 4-6 servings

Macaroni Soup

Ingredients:
1 cup chicken meat, diced
1/2 cup cooked chicken giblets, diced
1/2 elbow or shell macaroni
1 tbsp. cooking oil
1 clove garlic, minced
1 medium-sized onion, sliced
6 cup chicken broth
1 tbsp. fish sauce
2 stalks of green onions, minced
1/2 cup milk
1/8 tsp. ground white pepper

Procedure:
1. In a medium saucepan, saute garlic and onions in hot oil until light brown. Add chicken giblets. Season with fish sauce and salt. Saute for five minutes.
2. Add chicken stock and bring to a boil.
3. Add macaroni and bring back to a boil. Cover and lower heat to medium. Cook for 15 minutes, stirring occasionally until macaroni is done.
4. Stir in milk and ground white pepper. Remove from heat.
5. Garnish with green onions. Serve hot.

Yield: 4-6 servings

Leche Flan

Ingredients:
3/4 cup sugar
3/4 cup water
10 egg yolks
1 cup sugar
1 1/2 cup milk
grated rind of orange or lemon

Procedure:
1. Combine 3/4 cup of sugar and 3/4 cup of water.
2. Boil together without stirring until light brown syrup is obtained.
3. Pour into tin mold.
4. Combine egg yolks, 1 cup sugar, and milk. Blend well.
5. Strain, then add finely-grated rind of orange or lemon.
6. Pour mixture into syrup-lined mold then place in a pan of boiling water and bake in moderate heat at 350 degrees F. Bake until set for about 30-40 minutes.

(Note: You may also cook the leche flan in a pan of boiling water on top of the stove. As a variation, you may use six whole eggs and increase sugar to cup then use two 14-ounce cans evaporated milk.)

Yield: 8-10 servings

Chicken Stew

Ingredients:
1kg chicken,cut into serving pieces
3/4 cup all-purpose flour
1/4 tsp. pepper
1 tsp. salt
1 tbsp. margarine or cooking oil
1 tbsp. garlic, minced
1/2 cup onions, chopped
2 tomatoes,chopped
5 cups water
1 cup potatoes, cut into squares
1 cup carrots, cut into cubes

Procedure:
1. Dredge chicken pieces in flour seasoned with pepper and salt.
2. Fry dredged chicken pieces in margarine or oil till brown.
3. Saute garlic in margarine. Add onions, tomatoes,salt, and pepper. Bring to a boil.
4. Add browned chicken pieces in water. Cover and bring to a boil. Reduce heat and simmer for one hour or until chicken is almost tender.
5. Add potatoes and continue to simmer.
6. Add carrots and green pepper and cook for another five minutes.
7. Serve warm.

Yield: 6-8 servings

Beef Steak

Ingredients:
1/2 kg sirloin
1 big onion, sliced crosswise
1 tbsp. lemon juice
3 tbsp. soy sauce
1/4 tsp. salt
1 tbsp. sugar
3 tbsp. oil

Procedure:
1. Pound meat with the dull edge of a chopping knife to tenderize it. Slice into strips about 5-10 centimeters.
2. Combine lemon juice, soy sauce, salt, and sugar. Pour over beef slices and marinate for at least 20 minutes.
3. Saute onions in hot oil until transparent. Set aside.
4. Drain beef.Fry in the same skillet over medium heat ; a few slices at a time until brown on both sides. Transfer to a platter.
5. Pour off excess oil in skillet then add marinade and 1/2 cup of water.
Simmer for two minutes. Scrape off browned bits in skillet. Pour this sauce over meat and sauteed onions on a platter.
6. Serve hot with rice.

Eggplant Omelet

Ingredients:
2 eggs, beaten
4 large eggplants
2 cloves garlic, minced
1 small onion, chopped
2 medium-sized tomatoes
1/4 kg ground pork
1/4 cup bread crumbs

Procedure:
1. Broil the eggplant.
2. Peel off the skin but leave the stem intact. Set aside.
3. Saute garlic, onion, tomatoes, and ground pork. Season with salt and pepper.
4. Slit the eggplant into well-beaten eggs and bread crumbs.
5. Fry and serve hot.

Yield: 4 servings

Spaghetti with Carrots

Ingredients:
1/2 kg spaghetti
1/2 kg ground pork or beef
1 tall can of spaghetti sauce
1 small box of cheese
3 pcs. carrots
1 medium-sized onion
1 small clove garlic
1/4 cup oil or margarine
salt to taste
2 pcs. red and green bell peppers

Procedure:
1. Boil the spaghetti noodles until soft enough. Drain.
2. Dice the carrots, onions, and red and green bell peppers.
3. Heat sauce pan and melt the margarine.
4. Saute the garlic, onion, and ground meat. Add salt to taste. When meat is tender, add the carrots and mix well.
5. Add spaghetti sauce and one cup water to the mixture and let it simmer for 15 minutes or until thick enough. Add the red and green bell peppers.
6. Add the cheese.
7. Arrange the spaghetti noodles on a plate. Pour the sauce on the noodles, then sprinkle one tablespoon of shredded cheese. Serve hot.

Yield: 10 servings

Fish Escabeche

Ingredients:
1 medium-sized onion, sliced
3 cloves garlic, sliced
1 green pepper, stripped
1 cup vinegar
1/2 cup sugar brown
2 tbsp. cooking oil
2 tbsp. soy sauce
1 tbsp. salt
leftover dried fish
1 tbsp cornstarch

Procedure:
1. Saute garlic, onion, ginger, red or green pepper, and carrot.
2. Add vinegar solution(vinegar, sugar, salt, and soy sauce).
3. Bring to boil.
4. Add fried fish. Boil some more.
5. Add diluted cornstarch, stirring continuously until thick, then cook.
6. Remove from fire and serve hot.

Easy Pizza

Ingredients:
2pcs pizza dough (available in groceries)
1 1/4 cups coked spaghetti sauce
cheese
slices of red and green bell peppers

Procedure:
1. Spread the sauce on the pizza dough.
2. Arrange the cheese and pepper on top.
3. Bake in an oven at 350 degrees for 15 minutes.
4. Serve hot.

Fried Rice

Ingredients:
3 cloves garlic, minced
1 small-sized onion, sliced
1 pc hotdog, sliced diagonally
2 tbsp. soy sauce
2 tbsp. cooking oil
3 stalks of young onion, chopped
5 cups of leftover rice
fried and scrambled egg
sliced into strips

Procedure:
1. Mash leftover rice. Add soy sauce, mix, and set aside.
2. Saute garlic, onion and hotdog.
3. Add leftover rice and cook over low fire, tossing once in a while.
4. Add sliced scrambled egg. Toss.
5. Cook for a few minutes.
6. Sprinkle chopped young onions when done.
7. Serve while hot.

Chicken Tinola

Ingredients:
1/4 kg chicken cut into serving pieces
1 small green papaya, cut into pieces two inches long
1 in. ginger, stripped
3 cloves garlic, crushed
1 medium-sized onion, sliced
1 tbsp. cooking oil
1 bunch chili leaves
1 tbsp. fish sauce

Procedure:
1. Saute garlic, onion, ginger, and chicken.
2. Season wit fish sauce.
3. Add enough water.
4. When mixture starts to boil, add papaya and cook until soft but not mushy.
5. Add chili leaves before removing from fire.

Yield: 4 servings

Beef Nilaga

Ingredients:
1/4 kg beef with bones
1/2 medium-sized cabbage, cut into quarters
1 bunch pechay, cleaned and separated from bunch
1 bunch onion leaves, cleaned and cut into pieces one inch long
1/2 cup garbanzos, boiled
salt to taste

Procedure:
1. Boil beef until tender.
2. Add vegetables and garbanzos.
3. Season with salt and serve hot.

Yield: 4 servings

Simple Fish Sinigang

Ingredients:
1 medium-sized fish (milkfish, mudfish, or taguige)
salt or fish sauce
3-4 pcs. tamarind
2pcs. tomatoes, quartered
1 onion, sliced
1 cup kangkong

Procedure:
1. Dress fish and cut into serving pieces. Sprinkle pieces with salt.
2. Boil water with tamarind, tomatoes, and onions.
3. When tamarind is tender, remove and extract the juices and strain. Set aside.
4. Add the fish, then add the vegetables to the broth.
5. Season with salt to taste.
6. When vegetables are done, add tamarind juice and remove from fire. Serve with fish sauce.