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Chicken Barbeque

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Ingredients: * 1 whole chicken * 1 cup soy sauce * 1 head garlic, minced * 1 onion, finely chopped * 3 tablespoons of calamansi juice or lemon juice * 1/2 cup of sprite, 7up or beer * 2 cups of tanglad (lemon grass) for stuffing * 1 teaspoon ground black pepper * 3 tablespoons of brown or white sugar Instructions: * Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper. * Let stand marinate in the refrigerator for 1 to 3 hours. * Stuff the chicken cavity with tanglad (lemon grass). * Cook chicken on grill or in oven until golden brown Cooking Notes: * For chicken leg barbeque, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken leg on a bamboo barbeque stick and grill on live charcoal until cooked. * To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on
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Menudo Recipe

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Ingredients 1 lb. pork, cubed 1 cup liver, cubed 1 tbsp. oil 2 tsps. achuete seeds 1 tbsp. garlic, minced 1/3 cup onions, chopped 1/2 cup tomatoes, sliced 2 medium sized potatoes cut into 1/2 inch pieces 2 tsps. salt 1/8 tsp. pepper Directions Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.
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Crispy Pata

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Ingredients 4 pig's trotters 1 tsp. salt 1/2 tsp. white pepper 1/4 tsp. MSG (optional) oil for deep frying Directions 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 and MSG. 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.
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Pancit Canton

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Ingredients 1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock! 1 lb pork, sliced into thin strips 1 cup shrimp, cooked, deveined and unshelled 1 can straw mushrooms 1 can water chestnuts 1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips 1 piece of carrot, julienned a few pieces of snow pea pods 1/2 lb mussels or scallops (optional) soy sauce to taste patis to taste salt to taste 2 cloves of garlic, crushed 1 medium sized onion, sliced ground black pepper, fresh if you can oil for frying 1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate 4 or 5 green onions 1 lemon Directions Heat oil in a pan (o
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Pancit Palabok

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Ingredients: 1 lb ground pork or beef or chicken 1/2 lb shrimps blenderize 1/4 lb bigger shrimps for topping cook patis to taste 3 tbsp of tinapa flakes slightly toasted 1 pack mama cita palabok mix 1 pack atsuete powdered pepper to taste optional 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 1/2c flour Directions: Boil 4 cups water,add a little salt. cook noodles for 15 to 20 mins or just half cooked then drain set aside saute the ground pork with garlic and onion .add atsuete ,tinapa flakes,pepper,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 .Add patis to taste. 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
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Pancit Bihon Guisado

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Ingredients 3 tbsp. oil 4 cloves garlic, pounded 1/4 cup onions, sliced 1 cup pork meat, boiled and cut into strips 1/2 cup liver and gizzard, cut into strips 1/2 cup shrimps, peeled and sliced lenghtwise 1/2 cup beans, sliced thinly 1/4 cup carrots, cut into strips 1 cup cabbage, cut into strips 1 cup chinese pechay, cut into strips 1/4 cup celery, cut into strips 2 tbsp. soy sauce salt, pepper, vetsin to taste 1 1/2 cups soup stock 250 grams bijon special, soaked in water and drained Directions Saute garlic and onions in oil. Add pork, chicken liver and gizzard and shrimps. Add soy sauce and continue to simmer. Add rest of vegetables in the same order and cook until crisp tender. Adjust seasoning. Remove half of mixture and set aside. Add soup stock to remaining mixture and add bijon. Toss mixture to mix and cook until bijon is done. Place mixture in serving dish. Top with reserve meat mixture. Serve with calamansi halves and soy sauce.
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Filipino Style Spaghetti

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Estimated & preparation & cooking time: 40 minutes. Spaghetti Ingredients: * 1 kg. spaghetti noodles * 1/2 kg. ground beef (premium) * 1/2 kg. ground pork (premium) * 1/4 kg. hotdogs, diagonally sliced * 1 kg. tomato sauce * 3 pieces laurel leaves (bay leaves) * 1/4 cup brown or white sugar * 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 Spaghetti Cooking Instructions: * 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, 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. * Serve with the cooked spaghetti
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Lumpia with Sweet Potatoes

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Yield: 6 servings Ingredients 1 c Pork, finely cubed 6 tbsp Lard 3 Cloves garlic, minced 1 midsize Onion sliced 1/2 c Diced bean curd 1 c Raw shelled deveined shrimp 1 c String beans, cut into 1" -pieces 1 c Cabbage, cut into 1" squares 1 c Cubed sweet potatoes Salt to taste 1 Stalk celery, finely chopped 20 Lumpia wrappers (recipe -below) Lumpia sauce (recipe below) ----------------------LUMPIA WRAPPERS--------------------------- 3 c Flour 1 tb Salt 5 c Water Pork fat ------------------------LUMPIA SAUCE----------------------------- 6 tbsp Cornstarch 1 c Water 1/2 c Soy sauce 1/2 c Brown sugar Directions Boil the pork in a pot until tender and the fat comes out. Remove the pork from the pot and drain. Put the lard in a large skillet and saute the pork, garlic, onion and bean curd. Add the shrimp, string beans, cabbage, sweet potatoes and a little water. Season with the salt and cook over medium heat until tender. Set aside on a pla
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Longganisa

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Yield: 1 Servings Ingredients Mixture of 30% ground beef And 70% ground pork For every 2.2 pounds (1 kilo Mixture add: 2 1/2 tbsp Salt 1 1/2 tbsp Sugar 1 1/2 tbsp Soy sauce 2 tbsp Vinegar 2 tbsp Wine 1/8 tsp Saltpeter; (salitre) 1 tsp Ground pepper 2 tsp Chopped garlic Sausage casings--Available any butcher shop Directions Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag (Filipino garlic rice).
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Pinoy Pork Barbecue

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Ingredients: 2 Lbs. of Pork butt or belly (if using pork belly remove the skin) 1 Cup of soy sauce 1 Whole garlic peeled & smashed 1 Small onion minced 2 Lemons ½ Cup of 7UP 1 Tsp. Ground black pepper 5 Tbsp. Dark brown sugar 1 Cup of Banana sauce (ketchup) 1 Tsp. MSG Directions: Soak bamboo skewers in water overnight to avoid splitting and burning before using. Cut pork into ½ thick x 1” inch wide x 1 ½ ” inch long pieces. Slide pork onto skewers and set aside. In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight or up to 2 days. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ. Tip: Baste the pork with the remaining marinade to further enhance the flav
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