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Villar restaurant
Villar restaurant
Villar restaurant
    2-3 tbsp. oil
    · 3 potatoes, peeled, quartered and fried
    · 1 lb. chicken, cut into serving pieces
    · 3 cloves garlic, minced
    · 1 large onion, quartered
    · 1 tbsp. patis (fish sauce)
    · 3 tbsp. curry powder
    · salt and pepper
    · 1 cup water
    · 1 red bell pepper, cut into big squares
    · 1 green bell pepper, cut into big squares
    · 3 celery stalks, cut into 1-1/2” long
    · 1 cup coconut milk or evaporated milk
   1. Pan fry potatoes. Set aside.
    2. In the same pan, fry chicken pieces and brown a
    little.
    3. Add garlic and onion. Sauté for a few minutes
    until soft.
    4. Pour in patis and season with curry
    powder, salt and pepper. Stir for 2 minutes.
    5. Add water. Cover and bring to a boil. Lower the
    heat; add celery, bell peppers and fried potatoes.
    Simmer for 3 minutes or until half done.
    6. Add milk and stir occasionally. Cook for another
    7 minutes (or lesser when using evaporated milk
    because the liquids will curled).
Villar restaurant
   2 pkg. tenderized cube or round steak
    1 c. whole milk
    1 1/2 c. flour
    2 tsp. salt
    1/4 tsp. each garlic and onion powder
    1 tbsp. black pepper
    1 1/2 c. vegetable oil
    cast iron skillet
   Heat a cast iron skillet for approximately 7
    minutes, add vegetable oil and allow it to
    heat.Pound each steak between sheets of wax
    paper or plastic wrap until very thin using a heavy
    weight or the side of a cleaver.
   Place steaks (2 at a time) in a shallow dish with the
    milk.
   Combine the flour, garlic and onion powder, salt
    and pepper in a shallow dish and mix well.
   Remove steak from milk and dredge in the
    seasoned flour mixture. Sauté in hot oil until
    golden brown on both sides. Continue cooking
    until all steaks are cooked.
Villar restaurant
   4-6 chicken fillets, skinned
    3/4 c. boiling water
    2 chicken bouillon cubes
    Garlic powder to taste
    1 tsp. Worcestershire sauce
    1/2 tsp. oregano
    1/2 tsp. paprika
    1/2 tsp. dry mustard, dissolved in 1 tsp. water
   Place chicken in a shallow baking dish and
    sprinkle with garlic powder. Dissolve bouillon
    cubes in boiling water, then add remaining
    ingredients. Pour over chicken fillets and bake
    for 1 hour at 350 degrees uncovered. Baste well.
    OPTIONAL: Sliced mushrooms may be added
    last 1/2 hour of cooking time.
Villar restaurant
    lb beef (thinly sliced)
   3 tbsp soy sauce
   1 tbsp vinegar
   1 tbsp sugar
   salt
   ground pepper
   5 to 6 cloves garlic (crushed)
   Mix well soy sauce, vinegar, sugar, salt, pepper
    and crushed garlic.
   Add thinly sliced beef in the marinade.
   Cure the meat inside the ref for 24hrs.
   Fry beef in a hot pan with vegetable oil.
   Serve with rice and fried egg. (^_^)
Villar restaurant
   kg. beef shank, sliced into serving portions
    2 Beef Broth Cube, dissolved in
    4 cups water
    2 tbsps. cooking oil
    4 cloves garlic, crushed
    1 medium onion, sliced
    1/2 cup peanut butter
    1 cup coconut milk
    1/3 cup flour, dissolved in
    1/4 cup water
    2 tbsps. sesame seeds, toasted
   . Cook beef with broth just until fork-tender.
    Remove beef from broth but reserve broth for later.
   2. Heat oil and saute garlic and onions until limp.
    Pour in 3 cups of reserved bert broth peanut
    butter and cocomilk. Add in tenderized beef and
    simmer for about 20 min. Thicken with flour
    mixture if necessary.
   3. Heat oil and stir-fry vegetables together with
    Chicken Cubes just until crisp-tender. You can
    serve it as a side dish to the meat.

Villar restaurant
   1 lb beef sirloin, thinly sliced
   1/4 cup soy sauce
   1 piece lemon or 3 pieces calamansi
   1/2 tsp ground black pepper
   3 cloves garlic, crushed
   1 large onion, sliced into rings
   3 tbsp cooking oil
   salt to taste
   Marinade beef in soy sauce, lemon (or calamansi), and
    ground black pepper for at least 1 hour
   Heat the cooking oil in a pan then stir fry the onion
    rings until the texture becomes soft. Set aside
   In the same pan where the onions were fried, fry the
    marinated beef (without the marinade) until color
    turns brown. Set aside
   Put-in the garlic then saute for a few minutes
   Pour the marinade and bring to a boil.
   Put in the fried beef and simmer for 15 to 20 minutes or
    until meat is tender. Add water as needed.
   Add the stir-fried onions and some salt to taste.
   Serve hot. Share and Enjoy!
Villar restaurant
   katamtaman laking lapu-lapu o labahita
    1 ½ tasang biskotso (bread crumbs)
    ½ tasang calamansi juice
    3 binating itlog
    asin, paminta, betsin
   Linisin maigi ang isda at balatan. Tanggalan ng
    tinik ng isda. Hiwain ang laman ng maliliit na
    pahaba. Lamasin ng calamansi juice, asin
    paminta at betsin. Isawsaw ang isda sa itlog at
    biskotso. Prituhin ang isda. Ihaing kasama ang
    sweet and sour sauce sa tabi.
Villar restaurant
   500gms cream dory fillet
   1/4 cup calamansi juice
   2 whole egg
   1/2 cup vegetable oil

   1/2 cup breadcrumbs
   salt and pepper to taste
   1/2 cup mayonnaise
   cut cream dory fillet into serving pieces.
   mixed cut fillet, salt and pepper, 2 egg beaten,
    calamansi juice.
   marinate fish fillet for an hour.
   Dip fish in bread crumbs.
   Pan fry in vegetable oil until golden brown.
   serve with mayonnaise
Villar restaurant
   1 kg. spaghetti noodles
   1/2 kg. ground beef
   1/2 kg. ground pork
   1/4 kg. hotdogs, diagonally sliced
   1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
   3 pieces laurel leaves (bay leaves)
   1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
   2 green bell peppers, diced
   2 onions, chopped
   1 head garlic, minced
   3 tablespoons of cooking oil
   1 cup of water
   Salt and pepper to taste
   1/2 cup grated cheese
   Cook spaghetti noodles according to package instructions.
   In a sauce pan or wok, sauté garlic and onions in cooking
    oil.
   Add ground beef, ground pork, laurel leaves, bell pepper
    and a cup of water. Bring to a boil and let simmer for 10
    minutes.
   Add tomato sauce or combination of banana catsup and
    tomato sauce, salt and pepper to taste then let simmer for
    another 10 minutes
   Add brown sugar and hotdogs. Continue to simmer for an
    additional 5 minutes.
   Optional: add hot sauce e.g. Tabasco for more spice if
    desired.
   Serve with the cooked spaghetti noodles and grated cheese
    on top
Villar restaurant
   3/4 cup heavy whipping cream
   1/4 cup chicken stock
   3 Tbsp lemon juice
   3/4 pound angel hair pasta (also called capellini)
   Salt and black pepper
   1 pound raw medium shrimp, peeled and
    deveined*
   1/2 cup (loosely packed) chopped parsley
   1/4 cup (loosely packed) chopped chives
   Zest of a lemon
   1/2 cup freshly grated parmesan cheese
   1 Bring a large pot of salted water to a boil.
   2 In a smaller pot, heat the cream, chicken stock and lemon juice to
    a low simmer. Simmer gently for 5 minutes.
   3 Add the angel hair pasta to the boiling water.
   4 Add the shrimp to the simmering lemon cream sauce. Stir well
    and add a pinch of salt and black pepper. The shrimp should cook
    in about the same time as the angel hair pasta, about 4 to 5
    minutes.
   5 When the pasta is done, drain and put it in a large bowl. Add the
    herbs to the simmering lemon cream sauce and let them cook for
    about 1 minute. Pour the shrimp and lemon sauce into the pasta
    bowl and mix well. Add the lemon zest and most of the parmesan
    and mix again. Divide into servings, and top with the remaining
    parmesan.
   Note, if the resulting mixture seems to dry, just add a little water
    or cream. If it seems to wet, don't worry, the pasta will absorb the
    sauce.
Villar restaurant
   5 egg yolks (beaten)
    2oz (50g) sugar
    1 pint (500ml) full cream milk
    3 tablespoons cocoa powder
    ½ pint (250ml) heavy/double cream
    ½ cup of milk or dark chocolate (grated)
    Optional: 1 level teaspoon cornflour (for thicker
    texture or when ice cream maker has a bowl that
    needs advance freezing)
   Method: Mix together the egg yolks, sugar (and
    cornflour if using it) in a bowl, stirring well and
    beat until smooth. Pour the milk into a saucepan
    and heat gently on a medium heat until hot. DO
    NOT BOIL Then stir the hot milk into the egg and
    sugar mix. Mix well. Pour the mixture back into
    the saucepan and heat gently, stirring frequently.
    DO NOT BOIL. After several minutes it will start
    to thicken into a custard. At this point remove the
    pan from the heat, add the cocoa powder using a
    sift and mix well ensuring any lumps of cocoa
    powder have dissolved. Leave the mixture to
    cool.
Villar restaurant
   1 cupfruit yoghurt
    1 banana
    4 ozfrozen orange juice
    1/2 piece apples
    6 ice cubes
   Blend until smooth.
Villar restaurant
Villar restaurant
Villar restaurant

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Villar restaurant

  • 4. 2-3 tbsp. oil · 3 potatoes, peeled, quartered and fried · 1 lb. chicken, cut into serving pieces · 3 cloves garlic, minced · 1 large onion, quartered · 1 tbsp. patis (fish sauce) · 3 tbsp. curry powder · salt and pepper · 1 cup water · 1 red bell pepper, cut into big squares · 1 green bell pepper, cut into big squares · 3 celery stalks, cut into 1-1/2” long · 1 cup coconut milk or evaporated milk
  • 5. 1. Pan fry potatoes. Set aside. 2. In the same pan, fry chicken pieces and brown a little. 3. Add garlic and onion. Sauté for a few minutes until soft. 4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes. 5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done. 6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
  • 7. 2 pkg. tenderized cube or round steak 1 c. whole milk 1 1/2 c. flour 2 tsp. salt 1/4 tsp. each garlic and onion powder 1 tbsp. black pepper 1 1/2 c. vegetable oil cast iron skillet
  • 8. Heat a cast iron skillet for approximately 7 minutes, add vegetable oil and allow it to heat.Pound each steak between sheets of wax paper or plastic wrap until very thin using a heavy weight or the side of a cleaver.  Place steaks (2 at a time) in a shallow dish with the milk.  Combine the flour, garlic and onion powder, salt and pepper in a shallow dish and mix well.  Remove steak from milk and dredge in the seasoned flour mixture. Sauté in hot oil until golden brown on both sides. Continue cooking until all steaks are cooked.
  • 10. 4-6 chicken fillets, skinned 3/4 c. boiling water 2 chicken bouillon cubes Garlic powder to taste 1 tsp. Worcestershire sauce 1/2 tsp. oregano 1/2 tsp. paprika 1/2 tsp. dry mustard, dissolved in 1 tsp. water
  • 11. Place chicken in a shallow baking dish and sprinkle with garlic powder. Dissolve bouillon cubes in boiling water, then add remaining ingredients. Pour over chicken fillets and bake for 1 hour at 350 degrees uncovered. Baste well. OPTIONAL: Sliced mushrooms may be added last 1/2 hour of cooking time.
  • 13. lb beef (thinly sliced)  3 tbsp soy sauce  1 tbsp vinegar  1 tbsp sugar  salt  ground pepper  5 to 6 cloves garlic (crushed)
  • 14. Mix well soy sauce, vinegar, sugar, salt, pepper and crushed garlic.  Add thinly sliced beef in the marinade.  Cure the meat inside the ref for 24hrs.  Fry beef in a hot pan with vegetable oil.  Serve with rice and fried egg. (^_^)
  • 16. kg. beef shank, sliced into serving portions 2 Beef Broth Cube, dissolved in 4 cups water 2 tbsps. cooking oil 4 cloves garlic, crushed 1 medium onion, sliced 1/2 cup peanut butter 1 cup coconut milk 1/3 cup flour, dissolved in 1/4 cup water 2 tbsps. sesame seeds, toasted
  • 17. . Cook beef with broth just until fork-tender. Remove beef from broth but reserve broth for later.  2. Heat oil and saute garlic and onions until limp. Pour in 3 cups of reserved bert broth peanut butter and cocomilk. Add in tenderized beef and simmer for about 20 min. Thicken with flour mixture if necessary.  3. Heat oil and stir-fry vegetables together with Chicken Cubes just until crisp-tender. You can serve it as a side dish to the meat. 
  • 19. 1 lb beef sirloin, thinly sliced  1/4 cup soy sauce  1 piece lemon or 3 pieces calamansi  1/2 tsp ground black pepper  3 cloves garlic, crushed  1 large onion, sliced into rings  3 tbsp cooking oil  salt to taste
  • 20. Marinade beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour  Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside  In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside  Put-in the garlic then saute for a few minutes  Pour the marinade and bring to a boil.  Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.  Add the stir-fried onions and some salt to taste.  Serve hot. Share and Enjoy!
  • 22. katamtaman laking lapu-lapu o labahita 1 ½ tasang biskotso (bread crumbs) ½ tasang calamansi juice 3 binating itlog asin, paminta, betsin
  • 23. Linisin maigi ang isda at balatan. Tanggalan ng tinik ng isda. Hiwain ang laman ng maliliit na pahaba. Lamasin ng calamansi juice, asin paminta at betsin. Isawsaw ang isda sa itlog at biskotso. Prituhin ang isda. Ihaing kasama ang sweet and sour sauce sa tabi.
  • 25. 500gms cream dory fillet  1/4 cup calamansi juice  2 whole egg  1/2 cup vegetable oil  1/2 cup breadcrumbs  salt and pepper to taste  1/2 cup mayonnaise
  • 26. cut cream dory fillet into serving pieces.  mixed cut fillet, salt and pepper, 2 egg beaten, calamansi juice.  marinate fish fillet for an hour.  Dip fish in bread crumbs.  Pan fry in vegetable oil until golden brown.  serve with mayonnaise
  • 28. 1 kg. spaghetti noodles  1/2 kg. ground beef  1/2 kg. ground pork  1/4 kg. hotdogs, diagonally sliced  1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)  3 pieces laurel leaves (bay leaves)  1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)  2 green bell peppers, diced  2 onions, chopped  1 head garlic, minced  3 tablespoons of cooking oil  1 cup of water  Salt and pepper to taste  1/2 cup grated cheese
  • 29. Cook spaghetti noodles according to package instructions.  In a sauce pan or wok, sauté garlic and onions in cooking oil.  Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.  Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes  Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.  Optional: add hot sauce e.g. Tabasco for more spice if desired.  Serve with the cooked spaghetti noodles and grated cheese on top
  • 31. 3/4 cup heavy whipping cream  1/4 cup chicken stock  3 Tbsp lemon juice  3/4 pound angel hair pasta (also called capellini)  Salt and black pepper  1 pound raw medium shrimp, peeled and deveined*  1/2 cup (loosely packed) chopped parsley  1/4 cup (loosely packed) chopped chives  Zest of a lemon  1/2 cup freshly grated parmesan cheese
  • 32. 1 Bring a large pot of salted water to a boil.  2 In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 5 minutes.  3 Add the angel hair pasta to the boiling water.  4 Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.  5 When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the parmesan and mix again. Divide into servings, and top with the remaining parmesan.  Note, if the resulting mixture seems to dry, just add a little water or cream. If it seems to wet, don't worry, the pasta will absorb the sauce.
  • 34. 5 egg yolks (beaten) 2oz (50g) sugar 1 pint (500ml) full cream milk 3 tablespoons cocoa powder ½ pint (250ml) heavy/double cream ½ cup of milk or dark chocolate (grated) Optional: 1 level teaspoon cornflour (for thicker texture or when ice cream maker has a bowl that needs advance freezing)
  • 35. Method: Mix together the egg yolks, sugar (and cornflour if using it) in a bowl, stirring well and beat until smooth. Pour the milk into a saucepan and heat gently on a medium heat until hot. DO NOT BOIL Then stir the hot milk into the egg and sugar mix. Mix well. Pour the mixture back into the saucepan and heat gently, stirring frequently. DO NOT BOIL. After several minutes it will start to thicken into a custard. At this point remove the pan from the heat, add the cocoa powder using a sift and mix well ensuring any lumps of cocoa powder have dissolved. Leave the mixture to cool.
  • 37. 1 cupfruit yoghurt 1 banana 4 ozfrozen orange juice 1/2 piece apples 6 ice cubes
  • 38. Blend until smooth.