3. Here’s How:
Ingredients:
• 2 lbs. pork
• 1/4 lb. pig liver
• 1 cup potatoes, diced
• 1/2 cup soy sauce
• 1/2 piece lemon
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon sugar
• 3/4 cup tomato sauce
• 1 cup water
• 4 pieces hotdogs, sliced diagonally
• 2 tablespoons cooking oil
• 2 to 3 pieces dried bay leaves
• Salt and pepper to taste
Instruction:
• Combine pork, soysauce, and lemon in a bowl.
Marinate for at least 1 hour.
• Heat oil in a pan
• Saute garlic and onion.
• Add the marinated pork. Cook for 5 to 7
minutes.
• Pour in tomato sauce and water and then add
the bay leaves.Let boil and simmer for 30
minutes to an hour depending on the toughness
of the pork. Note: Add water as necessary.
• Add-in the liver and hot dogs.Cook for 5
minutes.
• Put-in potatoes, carrots, sugar,salt, and pepper.
Stir and cook for 8 to 12 minutes.
• Serve. Share and enjoy!
• Nutrition Information
• Serving size: 6
5. Here’s How:
Ingredients: Instruction:
• In a medium saucepan over medium-high heat, sauté the onion and garlic
in the oil until translucent, 3 to 4 minutes. Add 3 tablespoons salt after the
onion and garlic have cooked for 30 seconds or so. Add the rosemary and
cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the
juice from the wedges into the water and removing any seeds. Bring the
water to a simmer, stirring to dissolve the salt. Remove from the heat and
allow the brine to cool. Refrigerate until chilled.
• Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a
large bowl for support. Pour the cooled brine and aromatics into the bag.
Seal the bag so that you remove as much air as possible and the chicken is
submerged in the brine. Refrigerate for 8 to 24 hours, agitating the bag
occasionally to redistribute the brine and the chicken.
• Remove the chicken from the brine, rinse under cold water, pat dry, and
set on a rack or on paper towels. The chicken can be refrigerated for up to
3 days before you cook it, or it can be cooked immediately. Ideally, it
should be refrigerated, uncovered, for a day to dry out the skin, but usually
I can't wait to start cooking it.
• Combine the flour, black pepper, paprika, sea salt, cayenne, and baking
powder in a bowl. Whisk to distribute the ingredients. Divide this mixture
between two bowls. Pour the buttermilk into a third bowl. Set a rack on a
baking sheet/tray. Dredge the chicken in the flour, shake off the excess,
and set the dusted pieces on the rack. Dip the pieces in the buttermilk,
then dredge them aggressively in the second bowl of flour and return them
to the rack.
• Heat oil in a pan for deep-frying to 350°F/180°C. Add as many chicken
pieces as you can without crowding the pan. Cook the chicken, turning the
pieces occasionally, until they are cooked through, 12 to 15 minutes
depending on their size. Remove to a clean rack and allow them to rest for
5 to 10 minutes before serving.
• 1 small onion, thinly sliced
• 4 garlic cloves, smashed with the flat side of a knife
• 1 teaspoon vegetable oil
• Kosher salt
• 5 or 6 branches rosemary, each 4 to 5 inches/10 to 12 centimeters
long
• 4 1/2 cups/1 liter water
• 1 lemon, quartered
• 8 chicken legs, drumsticks and thighs separated
• 8 chicken wings, wing tips removed
• 3 cups/420 grams all-purpose/plain flour
• 3 tablespoons freshly ground black pepper
• 2 tablespoons paprika
• 2 tablespoons fine sea salt
• 2 teaspoons cayenne pepper
• 2 tablespoons baking powder
• 2 cups/480 milliliters buttermilk
• Oil for deep-frying
7. Here’s How:
Ingredients:
• 1 kilo beef (for stewing, cut into chunk cubes)
• kilo beef liver (cut to almost the same size as the
beef)
• 6 cloves garlic (minced)
• 2 medium onions (diced)
• 6 big tomatoes (quartered)
• 3 big red peppers (diced)
• 3 big green peppers (diced)
• ? cup pitted green olives
• 4 pieces chili pepper (minced) 1/2 cup olive oil)
• 2 tablespoons tomato paste
• ? cup all purpose cream
• ? cup grated cheese pinch of salt & pepper to taste
• 3 cups beef stock
• 1 ? teaspoon cornstarch in little water
Instruction:
• In a casserole, saute garlic, onion, tomatoes and all
the pepper.
• Add in the beef and the liver. Cook for a little while
and take out the liver and set aside.
• Pour in the stock and tomato paste.
• Bring to a boil and lower the fire and let simmer
until beef becomes tender.
• Season with salt and pepper.
• Add in olives, and diluted cornstarch.
• Grate liver and add into the mixture.
• Allow sauce to thicken and add in cream and grated
cheese.
• Serve hot
9. Here’s How:
Ingredients:
• 1 kilo bangus (whole)
• 1 tbsp calamansi juic
• 2 tbsp soysauce
• 1 cup cooking oil
• 1 tsp garlic, chopped
• 1 tbsp onion, chopped
• 1/2 cup round pork
• 1 tbsp red bell pepper, chopped
• 1 tbsp pikle relish
• 1/4 cup raisins
• 1/2 cup green peas
• 1 pc Knorr Fish Broth Cube
• 2 pcs eggs
• 2 tbsp flour
Instruction:
• Pound the body of the bangus with rolling pin soft.
• Break the spine near the tail and right below the head.
Carefully peel skeletal bones in the head opening.
• Remove the meat of the bangus without breaking the
skin.
• Marinate the skin with calamansi and soy sauce. Set
aside.
• In a frying pan, heat oil and saute garlic and onion.
• Add the ground pork and saute until cooked. Add the
bangus meat, red bell pepper, pickle relish, raisins, green
peas, and Knorr Fish Broth Cube. Continue to cook for 2
minutes.
• Remove from heat and add egg and flour to the mixture.
Mix well. Stuff this mixture inside the bangus.
• Sew the opening so that the mixture will not spill out
during frying.
• Coat the fish with flour and fry until golden. Serve.
11. Here’s How:
Ingredients:
• water
• 1 large carrot, peeled and sliced on a bias into ¼-inch
thick
• ½ broccoli, cut into florets
• ½ cauliflower, cut into florets
• ¼ small cabbage, cut into 1-inch thick strips
• ½ small red bell pepper, seeded and cut into strips
• ½ small bell pepper, seeded and cut into strips
• 1 tablespoon oil
• 1 small onion, peeled and sliced
• 1 to 2 cloves garlic, peeled and minced
• 1 cup chicken thigh fillets, cut into 1-inch cubes
• 1 tablespoon oyster sauce
• ½ cup chicken liver, cut into 1-inch cubes
• 4 to 5 pieces baby corn, halved crosswise
• 5 to 6 quail eggs, hard boiled and peeled
• 1-1/2 teaspoons corn starch
• salt and pepper to taste
Instruction:
• Fill a bowl halfway with ice and enough water to cover ice. Add ½
teaspoon salt for each quart of water. Set aside.
• In a sauce pan, add 3 cups of salted water and bring to a boil. Add
carrots and cook for about 1 minute or until half done. With a
slotted spoon, remove from pan and plunge into bowl of ice bath.
Add broccoli and cauliflower to the boiling water and cook for about
2 to 3 minutes or until half done. With a slotted spoon, remove
from pan and plunge into bowl of ice bath. Add cabbage to the
boiling water and cook for about 30 seconds or until half done. With
a slotted spoon, remove from pan and plunge into bowl of ice bath.
Add peppers to the boiling water and cook for about 1 minute or
until half done. With a slotted spoon, remove from pan and plunge
into bowl of ice bath. Reserve the poaching liquid (the one used to
blanch vegetables). Drain vegetables from the ice bath when they
are cold.
• In a wok or wide skillet, heat oil over medium heat. Add onions and
garlic and cook until softened. Add chicken and cook, stirring
regularly, until color changes.
• In a bowl, combine 2 cups of the reserved poaching liquid and
oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7
minutes or until chicken is cooked through. Add liver and continue
to cook for about 1 to 2 minutes or until liver is cooked.
• Add parboiled vegetables, baby corn and quail eggs, stirring gently
to combine, and cook for about 3 to 5 minutes.
• In a bowl, combine ¼ cup of cold water and corn starch and stir
until corn starch is dissolved. Add corn starch mixture to pan,
stirring gently. Cook for about 1 to 2 minutes or until baby corn and
eggs are heated through, vegetables are tender crisp and sauce has
thickened. Season with salt and pepper to taste. Serve hot.
