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MAIN DISHES Beef and Pork Chicken Seafood Vegetables and Noodles

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Beef & Pork Recipes

Beef Caldereta 2 lbs. beef sirloin, cut into serving pieces 2 tablespoons lemon juice 1/2 teaspoon black peppercorn, cracked 3 cloves garlic, minced 1/2 teaspoon salt or desired amount to taste 1/4 teaspoon sugar 2 tablespoons olive oil 1 medium-sized onion, chopped 1 medium-sized tomato, chopped 1 tablespoon tomato paste 2 cups water 1 bay leaf 1/2 cup green olives, drained 1/2 cup sweet red pepper sliced 1-2 hot chili peppers (optional) Marinate beef in a mixture of lemon juice, peppercorns, salt and garlic for 2 hours in the refrigerator. In a deep non-stick pan over medium high heat, fry beef pieces in 1 tablespoon olive oil until browned. Set aside. In the same pan over medium heat, saute onion in 1 tablespoon olive oil for 1 minute. Add beef pieces, tomato, tomato paste, water, sugar, bay leaf and a little salt.Cover pan, bring to a boil, then simmer over medium low heat for 1 hour or more until meat is tender. Stir occasionally. Add a little water if more sauce is preferred. Add green olives and hot chili pepper. Continue to simmer for 5-8 minutes. Correct seasonings to taste. Turn off heat. Add sweet red pepper slices last and cover for 1 to 2 minutes. Serve warm with steamed rice. Serves 4-6.

Beef Mechado 2 lbs. beef rump roast, cut into chunks 2 lean ham slices vegetable oil for pan-frying 3 cloves garlic, minced 1 medium-sized onion, sliced 2 tablespoons lemon juice 2 tablespoons soy sauce 1 cup tomato sauce 2 cups water 1 bay leaf 1/2 teaspoon black peppercorns, cracked 1/2 teaspoon sugar salt to taste 2 medium-sized potatoes, sliced crosswise, 1/4-inch thick 1 carrot, sliced diagonally, 1/4-inch thick Make a slit lengthwise through the middle of the beef, then insert ham slices. Season lightly with salt. In a deep pan over high heat, brown meat surface in a little oil. Set aside. In the same pan over medium heat, saute garlic and onion in 1 tablespoon oil until lightly browned. Add meat, lemon juice, soy sauce, tomato sauce, water, bay leaf, peppercorns, sugar and a little salt. Cover pan, bring to a boil, reduce heat to medium low and simmer for 1 hour and 30 minutes or until meat is tender. Turn meat and stir sauce occasionally. Correct seasonings to taste. Add potatoes and carrots and simmer 10-15 minutes until cooked. Take meat out of its sauce. Let cool a little, then slice into serving pieces and set on a platter for garnishing. Pour warm sauce on sliced meat. Arrange potatoes and carrots around meat on platter. Serve immediately. Serves 4-6.

Beef Tapa 2 lbs. sirloin beef, sliced thinly into desired serving pieces 6 tablespoons sugar 2 tablespoons salt pepper to taste vegetable oil for pan-frying Thoroughly combine sugar, salt and pepper in a small wide bowl. Dip both sides of the sliced beef into this mixture. Marinate beef in the refrigerator for 24 hours. Stir beef around occasionally to distribute flavor evenly. In a non-stick skillet over medium heat, pan-fry beef pieces in cooking oil until browned on both sides. Serve warm. Serves 4-6.

Siomai 1/2 kilo ground pork without fat 1/2 cup grated turnips 1 tablespoon chopped onions 1/2 teaspoon salt 1 egg 2 tablespoons soy sauce 2 tablespoons cornstarch 30-40 pcs. siomai wrappers Mix together all ingredients. Wrap by spoonfuls in wrapper. Brush steamer plate with oil; arrange at least 1 inch apart, so they will not stick together when cooked. Boil water in steamer before placing the steamer plate. Steam for 30-45 minutes. Serve with soy sauce and calamansi juice.

Bistig 8 beef sirloin slices (1/4-inch thick, 3-inch wide) salt to taste vegetable oil for frying 1 medium-sized onion, sliced in rings, separated 1 tablespoon lemon juice 1 1/2 tablespoons light soy sauce Season the beef sirloin slices lightly with salt. In a non-stick skillet over medium heat, pan-fry beef slices in a little oil, brown both sides until medium well done (2-3 minutes cooking on each side). Remove meat from skillet. Arrange on a serving platter. In the same skillet, add 1 tablespoon oil. Saute onion slices over medium high heat for 1 minute. Add lemon juice and soy sauce. Cook for another 30 seconds. Pour onion slices and sauce over beef on platter. Serve immediately with steamed rice. Serves 4.

Pork Asado 1 kilo pork chops or spareribs 2 tablespoons soy sauce 1/2 cup brown sugar (packed) 1 tablespoon salt 1 tablespoon peppercorns (whole) 1 cup water 1/2 piece bay leaf 5 cloves garlic, minced 1 petal sangue (estrella) 4-5 pcs. dried mushrooms (optional) 1/2 cup toasted casoy nuts Boil and simmer pork with all the above mentioned ingredients except casoy nuts. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens. Add casoy nuts when about to serve. Garnish with parsley or spring onions cut into 2" long sprigs. Best when served with pickled papaya.

Morcon 2 lbs. beef sirloin roast, sliced into 1/4-inch thick flat strip 1 1/2 tablespoons soy sauce 1 tablespoon lemon juice 2 cloves garlic minced 1/4 teaspoon black peppercorns, cracked 4 slices of lean cooked ham 1 Polish Sausage or Chorizo de Bilbao, sliced lengthwise into 4 pieces 2-3 pieces sweet pickled gherkins, sliced lengthwise in half 1 tablespoon vegetable oil 2-3 cups water 1 bay leaf 1 small onion, chopped 1/2 cup tomato sauce salt and pepper to taste carrot slices and parsley leaves for garnish Pound beef strip to a size about 10 inches wide and 14 inches long. Marinate beef in soy sauce, lemon juice, garlic and peppercorns for 1 hour. Lay flat the beef strip. Arrange ham, sausage and gherkins on a row on one edge of beef width. Roll beef from this edge, like you would a jelly roll, and tie with a strong thread. In a large deep non-stick pan over medium high heat, fry meat surface in oil until lightly browned. Add water, bay leaf, onion, tomato sauce, and a little salt and pepper. Reduce heat to medium low, cover and simmer for about 1 hour and 30 minutes or until meat is tender. Turn meat occasionally. Correct seasonings. Transfer meat to a serving pieces. Garnish with slices of carrots and parsley leaves. Serve with its gravy. Serves 6-8.

No-Bake Meatloaf 3/4 cup water 2 teaspoons salt 2 beef bouillon cubes 3/4 cup quick-cooking oats 1 (3 1/2 ounce) box lemon gelatin 1 (12 ounce) can corned beef 1/4 cup chopped onion 3 tablespoons prepared mustard 1/2 teaspoon celery seed 1/2 cup ice water 1/4 cup finely chopped green pepper Combine 3/4 cup water, salt and bouillon cubes in a saucepan. Bring to a boil. Stir in oats and gelatin and remove from heat. Stir until gelatin and bouillon cubes are dissolved. Cool. Cut corned beef into very thin slices. Stack slices and cut through again, resulting in very thinly chopped pieces. Combine with onion, mustard and celery seed, mixing lightly with fork. Beat oatmeal-gelatin mixture at high speed of an electric mixer for a few seconds. Add ice water and beat again. Add about a fourth of the corned beef mixture at a time, beating on high speed after each addition. When very well mixed, stir in green pepper with a fork and pour into a buttered 1-quart baking dish or ring mold. Refrigerate until firm. Serve on a lettuce leaf with crackers.

Crispy Pata 4 pig's trotters 1 teaspoon salt 1/2 teaspoon white pepper Oil for deep frying Wash the pig's trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.

Paksiw na Lechon 1 kilo cooked lechon 1 cup ready-mixed sauce or 1 can liver spread 1 cup vinegar 1/2 cup brown sugar (packed) 1 tablespoon salt 1tablespoon peppercorn (whole) 4 cloves garlic, crushed 1/2 cup dried oregano 1 cup water Chop lechon into small serving pieces. Put in pan and add all the ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.

Pork Sinigang 3 lbs. country style pork spareribs, cut into serving pieces 1 medium-sized onion, sliced 2 medium-sized tomatoes, sliced 5-7 cups water 2 cups oriental radish (daikon) sliced diagonally 2 Japanese eggplants, sliced thick diagonally 1 hot chili pepper (optional) 1 tablespoon fish sauce (patis) juice of 1 lemon salt and pepper to taste 1 bunch fresh spinach, cut into 3-inch pieces slices of lemon In a covered deep soup pot over medium high heat, bring to a boil the water, onion, tomatoes, pork, salt, pepper and fish sauce. Reduce heat to medium low and simmer for about 1 hour or until meat is almost tender. Add daikon, eggplants, lemon juice and hot chili pepper, and cook for another 8-10 minutes until vegetables are tender. Correct seasonings to taste. Turn off heat. Add spinach and cover pot for a minute. Serve immediately. Sprinkle lemon juice on individual bowl servings for extra tartness. Serves 6-8. Back to Top Chicken Recipes

Chicken Adobo 2 1/2 lbs. chicken, cut into serving pieces 3-4 cloves garlic, minced 1/2 cup white vinegar 1/4 teaspoon black peppercorns, cracked 1 bay leaf 2 tablespoons soy sauce 3/4 teaspoon salt or desired amount to taste vegetable oil for frying Combine all ingredients in a deep glass or stainless steel pan, coating chicken evenly with spices. Bring to a boil over medium heat, then reduce heat to medium low. Cover and simmer for about 30 minutes or until tender. Gently turn chicken occasionally during the course of cooking. Remove chicken pieces from sauce and pan-fry in a little oil until browned on both sides. Transfer to a serving platter. Remove fat from sauce then pour sauce over chicken if desired. Serve warm with steamed rice. Serves 5-6.

Chicken Afritada 2 lbs. chicken, cut into serving pieces 1 tablespoon vegetable oil 2 cloves garlic, minced 1 medium-sized onion, sliced 1 large tomato, sliced 2 medium-sized potatoes, quartered 2 tablespoons light soy sauce 1/4 cup water salt and pepper to taste 1/2 cup sweet red pepper, sliced In a deep pan over medium heat, saute garlic in oil until lightly browned. Add onion, stir for 1 minute. Add tomato, chicken pieces, soy sauce and a little salt and pepper. Cook for 3 minutes. Add water. Cover and simmer in medium low heat for about 20 minutes or until chicken is almost tender. Stir occasionally. Add potatoes and continue simmering for another 10-15 minutes or until potatoes are tender. Correct seasonings to taste. Add sweet red pepper slices last, cook for 1 more minute. Serve immediately. Serves 4-6.

Oriental Chicken Wings 3 lb. chicken wings 1 cup soy sauce 1/2 cup water 1/2 cup sugar 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ginger Remove tips from the wings.Separate wings at joint to make 2 pieces.Place meaty side down in a large baking pan or a roaster. Mix water, soy sauce, sugar, garlic powder, pepper, salt, and ginger.  Pour over the wings. Bake uncovered at 325 degrees for 1 and 1/2 hours to 2 hours (depending on the size of the wings) until tender.Turn wings after 3/4 hour. Serve hot in a big serving platter.   Note: You can mix chicken with marinade and marinate overnight in the fridge and cook the next day.

Chicken Curry 1 chicken (1 kilo) 2 large onions, quartered 3 bell peppers, red and green, cut into thin strips 2-3 stalks celery (1 1/2' long) 3 potatoes (big cubes, fried) 2 tablespoons curry powder 1/2 teaspoon ground pepper 1 tablespoon patis 1 teaspoon salt 4 cloves garlic, crushed 1 cup thick coconut milk or evaporated milk 1/2 cup water Cut chicken into small serving pieces. Saute garlic until light brown; add finely chopped onions. Stir until onion is tender. Add chicken. Pour in patis, stir for 3 minutes. Season with curry powder, pepper, and water. Cover and simmer until chicken is half done. Add the rest of the ingredients except the coconut milk (or evaporated milk). Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes.

Paella 1 kilo chicken, cut into small pieces 1/4 kilo chicken giblets and liver 2 cans tomato sauce 2 large onions chopped 1/2 head garlic, minced 1 piece bay leaf (laurel) 2 bell peppers, red and green, cut into thin strips 1/2 kilo tahong, cooked in shell 3-4 crabs, cooked, quartered 1 cup sweet green peas 2 chorizo de bilbao, sliced diagonally, 1/4- inch thick 1 teaspoon pimiento powder salt to taste 1 hard boiled egg (for garnishing) 3 cups rice 4-5 cups water Saute and brown garlic in oil. Stir in half of chopped onions until tender, add chicken. Stir until light brown and pour in tomato sauce. Add bay leaf, and salt. Cover. Cook until almost done. Add pimiento powder, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside. In a pan, saute remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked. When done, toss rice with fork to make it fluffy.Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook for another 8-10 minutes. Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped onion.

Tinolang Manok 1 chicken (1 kilo) 3 potatoes, quartered or 2 cups quartered upo or sayote 1 onion, chopped 4 cloves garlic, crushed 2 tablespoons ginger strips 2 tablespoons patis 4-5 cups rice water 1/2 cup young sili leaves Clean and cut chicken into small serving pieces. Saute garlic and ginger until brown. Add onion, stir fry until tender, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes, then, add 1 cup rice water. Cover and simmer. When chicken is half done, add potatoes. Pour in the remaining rice water. Cover and simmer until chicken and potatoes are done. Lastly, add sili leaves. Let boil for 3 minutes. Serve hot. Back to Top Seafood

Camaron Rebosado 12 pieces large prawns vegetable oil for deep-frying Batter: 1 egg, beaten well 2 tablespoons cold water 1/4 cup cornstarch salt and pepper to taste Sweet and Sour Sauce: 1/2 cup catsup 1/3 cup honey 1/8 teaspoon chili pepper (optional) Mix and simmer in a small saucepan for 2-3 minutes or until well blended. Set aside. Devein and butterfly prawns by slitting the back open. Leave tail intact for holding. Lightly sprinkle salt on prawns. Set aside. Mix batter in a bowl by combining all ingredients until smooth. Prepare pan and oil for frying. Combine prawns with batter making sure all parts are covered. Make more batter if necessary. Deep-fry prawns individually in oil until golden light brown. Drain on paper towel.

Shrimps Tempura Remove shrimps from shell but leave tail intact. Devein. Make crosswise slit on inner side of shrimps, so it would not curl when cooked. Season with salt and calamansi juice. Set aside. Batter: 1 egg 1/2 cup water 1 1/4 cup all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt Beat egg. Add water and beat again. Add dry ingredients. Mix well until smooth. Dip shrimps in batter. Deep fry until golden brown. Sauce for Tempura: 1 cup fish or shrimps broth 1/2 cup soy sauce 1/4 cup rice wine 2 teaspoons sugar 4 cloves minced garlic 1/2 cup grated radish (labanos) Mix all ingredients, cook for 5 minutes. Cool before serving. Suggested vegetables to go with Shrimps Tempura: eggplants (thick strips) string beans (whole) carrots (thick strips) Dip vegetables in batter and deep fry.

Shrimp Adobo 1/2 kilo fresh shrimps (medium size), unshelled 1/2 cup vinegar 1/4 cup water 5 cloves garlic, minced 1 tablespoon salt 1 teaspoon pepper 1/4 cup cooking oil 1 tablespoon sugar Wash shrimps, cut off whiskers. Drain. Place in pan, add all ingredients except cooking oil. Cook for 5 minutes. Drain shrimps (with garlic). Set aside sauce. Heat cooking oil and fry shrimps and garlic. When garlic is brown add sauce. Add sugar, simmer until sauce thickens.

Fish Sarciado 1 large lapu-lapu (apahap or bacoco) 3 tablespoons patis 1 tablespoons calamansi juice 4 cloves garlic, minced 2 onions, chopped finely 3-4 tomatoes, chopped finely 1/2 cup bread crumbs or cornstarch 1/2 teaspoon ground pepper 2 tablespoons chopped onions for garnishing Scrape scales of fish. Clean. Marinate whole in combined patis, calamansi juice, pepper, and minced garlic. Let stand for 3-4 hours (or overnight). Drain. Set aside patis mixture to be used for sauce. Roll fish in bread crumbs and fry until golden brown. Saute garlic (drained from patis mixture), onion,and tomatoes. Add patis mixture and cook until it thickens. Place fried fish in serving dish, pour sauteed mixture and sauce on top. Sprinkle chopped onions.

Fish Escabeche 1 large fish (apahap, lapu-lapu or talakitok) 1 large onion, thick slices 2 red and green bellpepper, strips 1 cup grated papaya (unripe) 4 cloves garlic, crushed 2 tablespoons ginger strips 1 cup vinegar 1/2 cup water 1 tablespoon salt 3 tablespoons sugar 1 tablespoon cornstarch Clean fish. Rub salt and let stand for 1-2 hours. Prepare vinegar sauce. Add salt and sugar to vinegar and boil. Add cornstarch, blend well until smooth. Set aside. Saute garlic, ginger strips and onion. Add bellpepper and grated papaya. Saute until crispy. Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sauteed mixture and pour on the vinegar sauce. Serve hot.

Adobong Bangus 1 medium sized bangus, sliced 4 cloves garlic, minced 2 tbsps. soy sauce 1/2 tsp. salt 1/2 tsp. pepper 1 cup vinegar 1/3 cup water cooking oil Combine all ingredients and marinate bangus with the mixture. Let stand for 1 hour. Drain fish. Set aside vinegar mixture. Fry fish until golden brown, add vinegar mixture. Cook for another 10 minutes in low heat. Serve hot. Back to Top Vegetables and Noodles Recipes

Lagat Pusong Saging 1 banana heart 1/2 cup cleaned and peeled shrimps 2 tablespoons cooking oil 4 cloves garlic chopped 1/2 chopped onion 1/2 cup vinegar salt and pepper to taste   Remove hard covering of banana heart (about 3 petals) and slice the inner sections crosswise.  Sprinkle with salt and squeeze well. Rinse and drain in water and set aside. In a pan, heat oil and saute the shrimps until cooked, set aside. Saute the garlic and onion and add vinegar.  Boil and simmer then add the squeezed banana heart and shrimps. Season with salt or fish sauce and pepper.

Pinakbet 1/2 lb. pork sliced into 2-inch strips, lightly salted 1 tablespoon vegetable oil 2 cloves garlic, minced 1 medium-sized onion, sliced 2 medium-sized tomatoes, sliced 1/2 lb. fresh green beans, cut into 2-inch pieces 2 cups butternut squash, cut into small cubes 2 medium-sized Japanese eggplants, sliced diagonally 8 pieces okra 1 bittermelon (ampalaya), seeded and sliced diagonally 2 tablespoons salted shrimp fry (bagoong) 1 tablespoon light soy sauce black ground pepper to taste Blanch sliced bittermelon in boiling water for 3-4 minutes to reduce bitterness. Remove from hot water, then place under cold running water for 1 minute. Drain and set aside. In a skillet over medium heat, saute garlic in oil until lightly browned. Add onion, stir for 1 minute. Add tomatoes and pork. Cover and simmer for 8-10 minutes or until pork is almost tender. Add green beans, squash, eggplants, okra, bittermelon, salted shrimp fry, soy sauce and pepper. Simmer for 8-10 minutes until vegetables are done but not overcooked. Stir occasionally. Correct seasonings to taste. Serves 6-8.

Chopsuey 1/4 kilo pork, cut into small cubes 1/4 kilo fresh shrimps, shelled 2 large onions, quartered 3 cloves garlic crushed 1 piece medium sized carrots, cut thinly crosswise 1/4 kilo cabbage, chopped 1 1/2" squares 1/4 kilo cauliflower, broken into small pieces 2-3 stalks leeks, chopped 2" long 2-3 stalks celery, chopped 1" long 1/4 kilo snow peas (sitsaro) 10 pieces stringbeans (habichuelas) 2 pieces bell pepper, red & green, big slices 2 cups chicken or meat broth 1 tablespoon vetsin 2 tablespoons fish sauce (patis) 1 tablespoon cornstarch 2 tablespoons cooking oil 2 tablespoons sesame oil (optional) Saute garlic until brown. Add onions, when half cooked stir in pork and shrimps. Saute for 2 minutes and pour in fish sauce, stir, add 1/2 cup water. Cover. When almost dry, add broth. Boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and gradually add cornstarch, stir to mix until soup thickens. Do not overcook vegetables. Serve hot.

Rellenong Talong 4-5 eggplants, small size 1/4 kilo ground pork 1 onion, chopped 3 cloves garlic crushed 1 teaspoon vetsin salt to taste 1 tablespoon flour 2 eggs cooking oil Broil eggplant, let cool, peel but retain the crown and stem. Set aside. Saute garlic until brown. Add onion. Stir for 2 minutes, add ground pork, season with a little salt and vetsin. Saute for 2 minutes, then add 1/4 cup water. Cover. Simmer until it dries. Set aside. Slit eggplant, lengthwise till it lays flat. Spread sauteed mixture on top. Pour beaten egg on top. Fry until golden brown. Serve with catsup.

Tuna- Stuffed Pepper 4-5 large green pepper 1 cup cooked potatoes (small cubes) 1 small can tuna chunks 1 tablespoon butter or margarine 1 tablespoon flour 1 cup evaporated milk 1/2 cup bread crumbs 1/3 cup grated cheese 1/4 teaspoon ground pepper Cut off top of peppers, remove seeds. Drop in boiling water (with a little salt). Let stand for a few seconds. Drain. Set aside. Drain tuna chunks. Flake into big pieces and add diced potatoes. Melt butter in saucepan; add flour, salt, and pepper. Stir until smooth. Then, add milk gradually. Stir until blended. Remove from heat. Combine tuna and milk mixture. Fill pepper with the tuna mixture. Cover with bread crumbs and grated cheese. Bake in pre-heated oven at 350 F for 20 minutes.

Spaghetti 1/2 kilo ground beef 1 small can tomato sauce 1 small can tomato paste 2 large onion, minced 1 clove garlic, minced 1 red and 1 green bellpeppers, sliced into thin strips 1/2 piece bay leaf 1 teaspoon oregano powder 2 tablespoons white sugar 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons cooking oil 2 cups water 1 package spaghetti noodles Saute garlic until brown. Add onions, cook until tender. Then add ground beef. Cook for 10 minutes, add tomato sauce and tomato paste. Stir in remaining ingredients. Cover and cook for 20 minutes. While hot, pour on cooked spaghetti. Cover top with grated cheese. Note: If oregano powder is not available, pound oregano roots and measure 1 teaspoon when powdered. For commercial purposes: Add 2-3 cups water on your spaghetti sauce and thicken with 2 tbsps. bread crumbs. To cook spaghetti noodles: Boil water (enough to cover spaghetti). Add a little salt. Drop in spaghetti. Boil until cooked. While in strainer, wash to remove the excess starch in the noodle. Drain.

Lomi 1/4 kilo lomi noodles (flat) 1/2 cup pork (sliced into strips) 1/2 cup shrimps, shelled 1/4 cup chopped ham 1 large onion, chopped 3-4 cloves garlic, crushed 1 cup shredded cabbage 1 tbsp. chopped carrots 6-7 cups chicken or meat broth 2 tablespoons cooking oil 1 tablespoon cornstarch, dissolved in water 2 eggs 2 tablespoons patis salt to taste 1 teaspoon salt Saute garlic and onion until brown, add pork, shrimps, and ham. Add patis; stir for 2 minutes. Gradually add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes. Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Remove from heat. Beat eggs and stir in. Do not boil. Serve hot. Back to Top Appetizers

Lumpiang Shanghai     1/2 lb. ground pork 1/2 lb. finely chopped shrimps 1/2 cup grated water chestnut 1/2 cup finely chopped green onions 1 egg 1 tablespoon soy sauce 1 tsp. salt 1 tsp. freshly ground pepper 1 package egg roll wrapper 2 cups cooking oil for frying   Beat egg and add salt, pepper, soy sauce, MSG. Combine pork, shrimp, water chestnuts, green onions and add to the egg mixture. Place a level tablespoon of filling on the center of each wrapper.  Brush edges with a few drops of water.  Fold one flap over the filling. Fold inside flaps and roll up toward top point. Deep fry in hot oil and drain on paper towel. Serve with sweet and sour sauce.

Devilled Eggs 12 eggs 1/4 cup light mayonnaise 2 tablespoons plain yogurt 1 tsp. dijon mustard 1/4 tsp. salt pinch pepper   Arrange eggs in single layer in large sauce pan.  Pour enough cold water to come 1 inch above the eggs.  Cover and bring to a boil over high heat.  Immediately remove from heat and let stand for 20 minutes.  Drain and transfer to a bowl and cover with cold water. Let stand until cold, changing the cold water as necessary. Drain. Make ahead and refrigerate  up to 2 days.   Gently tap eggs in counter to crack shells all over, peel off shells.  Cut eggs in half lengthwise; scoop egg yolks into a bowl.  Set the egg whites on serving platter, cover and set aside.   Using fork, mash together the egg yolks, mayonnaise, yogurt, dijon mustard, salt and pepper. Fit small opening of a pastry bag with 1 inch (2.5 cm) star tip.  Fold edge of large opening over hand to form cuff.  Spoon egg mixture into bag close to tip.   Unfold to cuff of bag, twist filling.  Using hand at twist and the other at tip, to guide, gently squeeze egg mixture into the egg white on serving platter.  (Note: If you do not have a pastry bag just spoon into egg whites on serving platter.) Garnish with strips of smoked salmon  topped with sprig of dill or just sprinkle top with a dash of paprika.

Kikiam 1 lb. shrimps chopped fine 1 lb. ground pork 4 green onion leaves, finely chopped 1 tsp. 5-spice powder 1/2 tsp. sesame oil 1 1/2 tsp. salt 2 tablespoons soy  sauce 1/2 cup finely shredded water chestnut 1 1/2 tablespoons brown sugar 1/4 cup corn starch 1 egg pinch of white pepper Combine all ingredients and mold into a big cigar shape (like egg rolls) and wrap in kikiam wrapper or Eggroll wrapper can be used as substitute. Put in a steamer and steam until done. Deep fry and slice if cigar shape and if  prawns are used just deep fry the prawns. Serve with sweet and sour sauce or sweet chili sauce.

Meat Samosas    Filling: 1 lb. lean ground beef 1 tablespoon oil 1/2 teaspoon salt 1/2 teaspoon finely chopped ginger 1/2 teaspoon chopped garlic 2 tablespoons lemon juice 1/2 teaspoon cumin powder 1/2 teaspoon crushed hot pepper flakes 1/4 teaspoon chili powder 1 green onion finely chopped 1 small onion finely chopped 1 tablespoon chopped coriander leaves 1/2 teaspoon Garam Masala spice Heat oil in skillet.  Add garlic, ginger, ground beef and cook on medium heat, stirring and breaking all the lumps until meat is no longer pink.  Add salt, lemon juice, cumin powder, hot pepper flakes and chili powder.  Continue cooking until all the moisture had evaporated and mixture is completely dry. Drain fat thoroughly from mixture in colander, then drain again on paper towels. When mixture is cool, add chopped onions, chopped coriander leaves and Garam Masala spice.  Adjust salt and chopped hot peppers (if using) to taste. Make paste to bind samosa wrapper. Paste: 2 tablespoons all purpose flour, 3 tablespoons water for sealing samosas.   To form samosas: 1 package samosa pastry 3 cups oil for deep frying   Place 2 tablespoons filling or more onto samosa wrapper.  Fold corners together to form a triangle. Seal samosa packets by applying paste to edges as you fold over dough.  Press edges together gently but firmly. Deep fry for best results.  Heat oil to 200 degrees and submerge samosas a few at a time, turn heat to meduim and cook turning often until golden brown.  Drain on paper towels. Garnish with lemon wedges and serve hot with chutney.

Siopao   Dough: 1 1/2 cups lukewarm water 2 teaspoons  dry active yeast 2 tablespoons sugar 5 cups all- purpose flour 1 tablespoon baking powder 2/3 cup sugar 3 tablespoons lard   Soften yeast in 1 1/2 cups lukewarm water.  Add 2 tablespoons sugar and stir. In another bowl mix together flour, baking powder and 2/3 cup sugar. Add softened yeast to flour mixture, then add the pork lard. Mix, knead until smooth.  Let rise for 2 - 3 hours. Divide into 24 pieces.  Set aside for 30 minutes. Apply filling, let rise another 30 minutes. Steam for 20 - 30 minutes.   Filling: 2 tablespoons cooking oil 2 cups  pork cut up into small pieces 2 tablespoons soy sauce 1/2 cup sugar, 1/2 cup water 2 pcs. star anise or 1/4 tsp anise powder salt and pepper to taste  chopped onions and salted egg or hard boiled egg (optional)   Heat cooking oil in pan and add pork and cook until brown.  Add soy sauce. sugar, water, star anise, salt and pepper.  Simmer till tender.  Add the salted egg or hard boiled egg. Flatten the dough and fill with filling.  Twist top to close.  Cut up some wax paper and set on wax paper with the twisted part on the wax paper.  Steam for 20-30 minutes.   Serve hot. Back to Top