BREADED BUTTERFLY SHRIMP RECIPE

Ingredients1 lb medium shrimp, head removed, shelled, and deveined2 pieces raw eggs, beaten1 cup Panko bread crumbs3/4 cup all purpose flour1/2 teaspoon garlic powder1/2 teaspoon ground black pepper1 teaspoon salt1/2 teaspoon paprika (optional)3 cups cooking oil

Cooking Procedure1. Butterfly the shrimp by running a knife lengthwise more than halfway through

the back or front of the shrimp. Gently open the cut to form a butterfly-like figure. Make sure that the tail of the shrimp is still on.

2. Season the shrimp with salt, pepper, paprika, and garlic powder.3. Heat the oil in a deep cooking pot.4. Dredge the shrimp in flour and then dip in the egg mixture.5. Put the shrimp back on the flour mixture and shake a bit for the flour to coat.6. Dip the flour coated shrimp back to the egg mixture and then place in the

container where the Panko breadcrumbs are. Shake to coat.7. Deep fry for about 3 to 5 minutes or until the color of the outer part turns

golden brown.8. Arrange in a plate lined with paper towel.9. Serve with sweet and sour sauce.10.Share and enjoy!

SPICY DILIS

Ingredients:2 cups dried anchovies (dilis)2 tablespoons banana ketchup2 teaspoons hot chili sauce1/2 cup brown sugar2 cups cooking oil

Cooking procedure:1. Heat a cooking pot and pour-in cooking oil.2. When the oil becomes hot, deep-fry the dried anchovies for 2 to 3 minutes or until the color turns light brown.3. Turn-off heat and remove the fried anchovies from the cooking pot. Set aside.4. Combine fried anchovies, ketchup, and hot chili sauce then mix well.5. Add brown sugar and mix until all the anchovies are coated.6. Heat the same cooking pot with the remaining cooking oil and fry the coated anchovies for 2 minutes or until the texture becomes crunchy but not burnt.7. Remove the anchovies and transfer to a serving plate.8. Serve. Share and enjoy!

Banana Chips RecipeIngredients

2 lbs raw bananas, peeled (plantains are recommended)3 to 4 cups cooking oil1/2 teaspoon turmeric powder (Optional)2 tablespoons water (Optional)1 teaspoon salt (Optional)Simple Syrup1/2 cup water1/2 cup white sugar

Cooking Procedure1. In a bowl, combine 2 tablespoons of water, turmeric powder, and salt. Mix well

and set aside.2. Pour cooking oil in a wide pot and heat.3. When the oil is hot, slice the bananas using a mandolin slicer and place a batch

of sliced bananas in the hot oil.4. Deep fry the banana until almost crisp. When the bananas are almost done,

scoop a teaspoon of the turmeric mixture and gently add to the oil. Note: Be very careful. This is an optional step. Doing this can add a yellowish color to the banana slices and make it more crisp.

5. Once the oil stops bubbling, remove the bananas and drain excess oil. Set aside.6. Meanwhile, lets make the simple syrup. Heat a saucepan and pour in 1/2 cup of

water and 1/2 cup sugar.Let boil.7. Gently stir the mixture and turn off the heat. Let cool.8. Quickly dip the banana chips in the simple syrup. Drain the excess liquid after

dipping.9. Once the liquid dries-up, place the banana chips in a container, or serve right

away.10. Share and enjoy!

Number of servings (yield): 8

Ginataang Monggo Recipe

Ingredients

1/2 cup Mung beans

2 1/2 cups coconut milk

1/2 cup sticky rice, washed (malagkit)

6 to 7 tablespoons sugar

Cooking Procedure

1. Heat a pan and put-in the Mung beans.

2. Toast the Mung beans until brown.

3. Turn-off heat and let the mung beans cool down.

4. Crack the toasted mung beans using a mortar and pestle (almires). Set aside.

5. Heat a cooking pot and pour-in coconut milk. Let boil.

6. Add the sticky rice and Mung beans then stir. Cook in low heat for 15 to 18 minutes

while stirring once in a while, or until the coconut milk is almost absorbed.

7. Add sugar then stir.

8. Turn off heat and transfer to a serving plate.

9. Serve! You may serve this either hot or cold. I like having this cold with some extra

coconut milk on top.

10. Share and enjoy!

Number of servings (yield): 3

Banana Fritter Recipe

Ingredients

6 pieces ripe “Saba” banana, mashed

1 cup all-purpose flour

1 1/2 teaspoon vanilla extract

1 egg, beaten

1 teaspoon baking powder

3/4 cup granulated white sugar

1 cup fresh milk

3/4 cups cooking oil

1/2 teaspoon salt

Cooking Procedure

1. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Mix well.

2. Gradually add the mashed bananas while mixing.

3. Add the egg, vanilla extract, and milk. Mix to incorporate all the ingredients.

4. Heat half of the oil in a pan.

5. When the oil becomes hot, scoop about 1/2 cup of the mixture and then pour in

the pan (add the remaining oil in the next batches).

6. Fry both sides until the color turns golden brown.

7. Sprinkle the remaining sugar on both sides.

8. Serve. Share and enjoy!

Number of servings (yield): 6

SWEET PUSIT ADOBO

Ingredients

1 kilo (2.2 pounds) small squid

2 cloves garlic

2 chopped tomatoes

1 small sibuyas (sliced onion)

5 dahon ng laurel (dried bay leaves)

2 tablespoons toyo (soy sauce)

¼ cup sukang puti (vinegar)

¾ cup water

2 tablespoons sugar

cooking oil

salt and pepper

Instructions

1. Heat the cooking oil.

2. Add the garlic, onion, and tomato. Cook it for 3 minutes.

3. Add water, laurel, and soy sauce. Boil

4. Add squid. Cook for 1 minute.

5. Add sugar and vinegar. Wait for it to boil.

6. Put salt and pepper.

7. Serve with rice.

CRISPY SHRIMP ADOBO RECIPE

Ingredients

1 lb. shrimp with head intact

1/4 cup white wine vinegar

2 teaspoons minced garlic

2 tablespoons dry sherry or rum

1/4 cup low sodium soy sauce

1/2 teaspoon ground black pepper

1/2 cup cornstarch

1/2 cup all-purpose flour

1 cup cooking oil

5 pieces dried bay leaves

1/2 tablespoon whole peppercorn

Cooking Procedure

1. Combine vinegar, rum, minced garlic, and soy sauce, and ground black pepper in a

large bowl. Mix well.

2. Combine AP flour and cornstarch. Mix well and then set aside.

3. Put the shrimp in the same bowl. Marinade for at least 30 minutes.

4. Heat the cooking oil in a deep cooking pot.

5. Add the dried bay leaves and whole peppercorn in the hot oil.

6. Remove the shrimp from the marinade and then dredge in the flour and cornstarch

mixture.

7. Deep fry the shrimp for about 5 to 7 minutes or until the texture becomes crisp.

8. Arrange in a serving plate lined with paper towels to absorb excess oil.

9. Serve with adobo dipping sauce (which is 2 parts vinegar and 1 part soy sauce with

whole peppercorn and minced garlic). Share and enjoy!

BUKO ICE CANDY RECIPE

Ingredients

1 cup shredded young coconut meat

2 cups young coconut water

1 cup fresh milk

1 (14 oz.) can condensed milk

1 teaspoon vanilla extract

Cooking Procedure

1. Combine coconut water, fresh milk, condensed milk, and vanilla extract in a large mixing

bowl or pitcher. Stir until all the ingredients are well incorporated.

2. Add the shredded young coconut. You can also use a food processor to make the

shredded coconut finer before adding it in the mixture.Give it a quick stir.

3. Pour part of the mixture into ice candy bags using a funnel. Let the air out and secure

the bag by tieing a knot on the open end.

4. Arrange in the freezer and let it stay overnight.

5. Serve for dessert or snack. Share and enjoy!

6. Number of servings (yield): 10

MACAROON RECIPEIngredients

14 ounces (about 400 grams) Sweet Shredded Coconut (or Desecated Coconut)

1/2 cup butter

1/2 cup brown sugar

3 pieces raw eggs

14 ounces condensed milk

Cooking Procedure

1. Place the butter in a big bowl and cream using a fork

2. Add-in the brown sugar and mix well

3. Add the eggs and condensed milk then stir/beat until all ingredients are blended

4. Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient

in the mixture

5. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the

cups

6. Pre-heat oven at 370 degrees Fahrenheit for 10 minutes

7. Bake the Coconut Macaroon mixture for 20 to 30 minutes or until color turns golden

brown.

8. Serve during dessert or snack time. Share and Enjoy!

Number of servings (yield): 4

SOTANGHON GUISADO RECIPEIngredients

1/2 lb vermicelli noodles (sotanghon)1 lb chicken1 cup celery, chopped1 1/2 cups onion, diced1 teaspoon whole peppercorn4 cups water1/4 cup annatto water2 to 3 tablespoons garlic, minced1 cup onion leeks, chopped2 tablespoons fish sauce1/2 cup carrots, julienned2 tablespoons cooking oil

Cooking Procedure1. Pour water in the cooking pot and apply heat.2. When the water starts boiling, add celery, 3/4 cup diced onions, whole peppercorns, and

chicken3. Simmer for 40 to 60 minutes then turn off the heat and let cool.4. Remove the meat from the chicken using your hands. Discard the bones and skin. Set

aside.5. Filter the liquid using a strainer and set aside. This will be the chicken broth.6. Soak the noodles in water until it becomes soft.7. Heat a clean wok or cooking pot and pour-in cooking oil.8. When the oil is hot enough, sauté garlic and the remaining 3/4 cup diced onions.9. Add-in chicken and cook for 2 minutes.10. Pour-in annatto water and chicken broth then bring to a boil.11. Stir-in the carrots and half of the chopped onion leeks. Cook for 3 minutes.12. Add the noodles and fish sauce then cook for another 2 minutes.

13. Transfer to a serving plate and top with remaining onion leeks and place lemon or calamansi slices on the side.

14. Serve hot. Share and enjoy!

CHICKEN SOTANGHON SOUP RECIPEIngredients2 lbs chicken, cleaned4 ounces sotanghon (vermicelli noodles)1 medium onion, minced4 cloves garlic, minced1/2 cup anatto water1/2 cup carrots, julienned3 tablespoons onion leeks, chopped1/2 cup celery, chopped5 cups water2 tablespoons toasted garlic2 to 3 tablespoons Patis (fish sauce)3/4 cup cabbage, shredded1 teaspoon ground black pepper1 piece chicken bouillon1 piece dried bay leafWatch the cooking video:

Cooking Procedure1. Pour water in a saucepan, apply heat, and let boil.2. Put-in bay leaf and chicken. Simmer until chicken is tender.3. Remove the chicken and bay leaf from the cooking pot and let cool. Save the water used

to tenderize the chicken for later use (as chicken stock).4. Separate the chicken meat from the bone then tear the meat into small pieces. Set

aside.5. Soak sotanghon noodles in water for 6 minutes6. In a cooking pot, pour-in cooking oil then sauté garlic and onion.7. Put-in the chicken, fish sauce and ground black pepper then pour-in annatto water, and

chicken bouillon.8. Pour the chicken stock and let boil. Simmer for 30 minutes.

9. Add the carrots and celery then cook for about 3 to 5 minutes.10. Put-in cabbage, onion leeks, and sotanghon noodles then cook for 2 minutes more.11. Turn-off heat and transfer to a serving bowl.12. Top with toasted garlic and serve while hot.13. Share and enjoy!

Number of servings (yield): 6

Vegetarian Pancit Sotanghon RecipeIngredients1/2 lb. vermicelli noodles1 1/2 cup chopped celery stalk1 medium yellow onion, sliced2 cups chopped cabbage1 large carrot, julienned1/2 cup chopped flat leaf parsley2 teaspoons annatto powder mixed with 2 tbsp. water1 tablespoon minced garlic1 cup vegetable broth2 tablespoons extra virgin olive oilSalt and pepper to tasteCooking ProcedureSoak the noodles in a bowl of water until it becomes soft, but not soggy. Drain the water and set the noodles aside.Heat the oil in a cooking pot.Sauté the garlic, onion, and celeryOnce the onion becomes soft, pour-in the vegetable broth and annatto water. Let boil.Add the cabbage, carrot, and parsley. cover and cook for 5 minutes.Put the noodles in the cooking pot. Toss until all the ingredients are well incorporated.Add salt and pepper to taste.Serve with lemon wedges or calamansi.Share and enjoy!Number of servings (yield): 4

Pansit Miki Guisado RecipeIngredients

1 lb miki noodles1/4 lb grilled pork belly, sliced2 pieces boneless chicken breasts, sliced2 cups cabbage, chopped1 cup shredded carrots1 medium onion, sliced5 tablespoons soy sauce1 tablepoon oyster sauce1 tablespoon sherry1/2 teaspoon salt1/2 teaspoon ground black pepper2 tablespoons cooking oil

Cooking Procedure1. Heat oil in a wok.2. Put-in chicken and cook for 3 minutes.3. Add pork belly. Stir and cook for 2 minutes.4. Add sherry and onions. Cook until onions becomes soft.5. Add salt, pepper, soy sauce, and oyster sauce. Stir and cook for 6 to 8

minutes. Note: Add a little water as necessary.6. Put-in the cabbage and carrots. Cook until vegetables are tender.7. Put-in the miki noodles, and then stir. Cook for another 3 minutes.8. Turn-off heat and transfer to a serving plate.9. Serve. Share a nd enjoy!

EMBUTIDO RECIPEIngredients

2 lbs ground pork12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise3 pcs hard boiled eggs, sliced1/2 cup sweet pickle relish1/2 cup tomato sauce2 pcs raw eggs2 cups cheddar cheese, grated1 cup red bell pepper, minced1 cup green bell pepper, minced1 1/2 cup raisins1 cup carrots, minced1 cup onion, mincedsalt and pepper2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)

Cooking Procedure1. Place the ground pork in a large container2. Add the bread crumbs then break the raw eggs and add it in. Mix well3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese.

Mix thoroughly4. Add the raisins, tomato sauce, salt, and pepper then mix well.5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the

flat meat mixture.7. Roll the foil to form a cylinder locking the sausage and egg in the middle if the meat

mixture. Once done, lock the edges of the foil.8. Place in a steamer and let cook for 1 hour.9. Place inside the refrigerator until temperature turns cold

10. Slice and serve. Share and Enjoy!

CRISPY PATA RECIPE

Ingredients1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned6 pieces dried bay leaves2 tablespoons whole peppercorn4 to 6 pieces star anise (optional)6 teaspoons salt2 teaspoons ground black pepper2 to 3 teaspoons garlic powder12 to 15 cups water8 to 12 cups cooking oilWatch the cooking video:

Cooking Procedure1. Pour water in a cooking pot then let boil.2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender

(about 45 to 60 minutes).4. Remove the tender leg from the cooking pot and set aside until the temperature goes

down.5. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for

15 minutes to absorb the rub.6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium

heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.

8. Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.

10. Share and enjoy!

BEEF KALDERETA / CALDERETA RECIPEIngredients

2 lbs beef, cubed3 garlic cloves, crushed and chopped1 onion, finely chopped4 cups water1 cup red bell pepper, cut into strips1 cup tomato sauce1/2 cup liver spread or liver paste (processed using blender)1 tsp. crushed chili3 large bay leaves2 cups potatoes, sliced2 cups carrots, sliced1 cup cooking oil2/3 cup green olivessalt and pepper to taste

Cooking Procedure1. Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light

brown2. Remove the fried carrots and potatoes from the pan and set aside3. In the same pan where the vegetables were fried, sauté the garlic and onions4. Add the beef and simmer for 5 minutes5. Add water and let the beef boil until tender (about 30 mins if using pressure cooker or 1

to 2 hours if using an ordinary pot)6. Add the tomato sauce and liver spread and simmer for 10 minutes7. Add green olives, carrots, bay leaves, bell pepper,crushed chili,and potatoes and

simmer for 5 to 8 minutes8. Add salt and pepper to taste9. Serve Hot. Enjoy!

FRUIT SALAD RECIPEIngredients

1 can (large) fruit cocktail1 cup fresh strawberries, cleaned and cut in half lengthwise1 cup blueberries, cleaned3 pieces kiwi, cleaned and sliced into bite size pieces3/4 cups nata de coco14 ounces condensed milk8 ounces table / medium cream or all purpose cream

Cooking Procedure1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss

lightly.3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain

intact.4. Add the table cream / medium cream then mix again. Make sure that the cream is

properly distributed amongst the fruits.5. Refrigerate for at least 3 hours.6. Serve Chilled. Share and Enjoy!

EASY AFRITADA RECIPEIngredients

1 1/2 lb. pork shoulders, cubed2 medium potatoes, peeled and cubed1/2 small red bell pepper, chopped1/2 small green bell pepper, chopped1/2 cup frozen green peas4 cups pork or beef broth1 (8 oz.) can tomato sauce1 small tomato, cubed1 small onion, chopped3 cloves garlic, crushed3 tablespoons cooking oilSalt and pepper to taste

Cooking Procedure1. Heat oil in a casserole or deep cooking pot.2. Saute garlic,onion, and tomato until soft.3. Add-in the pork. Cook for 2 to 3 minutes or until light brown.4. Pour-in broth and tomato sauce. Bring to a boil. Simmer for 40 to 60 minutes.5. Stir-in the potatoes. Cook for 8 minutes.6. Add the bell peppers and green peas. Stir and cook for 2 to 3 minutes.7. Sprinkle salt and pepper to taste.8. Transfer to a serving plate. Serve with warm rice.9. Share and enjoy!

Bas-uy RecipeIngredients

1 lb. pork shoulder, sliced1/2 lb. pig liver, sliced2 pieces chayote, sliced4 stalks green onion or onion leek; cut in 2 inch length1 thumb ginger, julienne1 medium yellow onion, minced3 cloves garlic, minced2 stalks lemongrass, tied6 cups beef or pork broth3 tablespoons cooking oilSalt and pepper to taste

Cooking Procedure1. Heat the cooking oil in a cooking pot.2. Once the oil becomes hot, sauté onion and ginger until the onion becomes

soft.3. Add the sliced liver. Continue to sauté for 2 minutes. This will remove the

gamy taste and aroma. Remove the liver and temporarily place in a clean plate.

4. Put-in the garlic. Saute until color turns light brown.5. Add-in the pork. Cook for 3 to 5 minutes.6. Pour-in the beef broth. Let boil.7. Put-in the lemongrass. Cover and simmer for 30 to 45 minutes.8. Remove the lemongrass. Put-in the chayote and cooked liver. Continue to

cook in medium heat for 3 to 5 minutes. Add water, if needed.9. Add-in the green onion or onion leeks. Cook for 2 minutes.10.Add salt and pepper to taste. You can also use fish sauce if you prefer.11.Serve hot with rice.12.Share and enjoy!13.Number of servings (yield): 3

DEEP FRIED SEASONED PORK CHOPIngredients

8 pork chops3/4 cup buttermilk1/2 cup all-purpose flour1 cup bread crumbs2 eggs, beaten1 teaspoon salt1/2 teaspoon ground black pepper1 teaspoon garlic powder1/2 teaspoon seasoned salt4 to 5 cups cooking oil

Cooking Procedure1. Combine salt, seasoned salt, garlic powder, and ground black pepper. Mix well and then

rub all over the pork chop.Let it stay for 15 minutes.2. Pour the buttermilk over the pork chop. Let it stay for another 15 minutes.3. Heat oil in a deep cooking pot. Set the heat to around 350 degrees Fahrenheit.4. Dust flour all over the pork chop. shake of excess flour.5. Dip the dusted pork chops in beaten egg and then roll over the bread crumbs. Make sure

that all sides of the pork are coated with crumbs.6. Deep fry for 12 to 15 minutes or until the outer part turns golden brown7. Serve with your favorite side dish.

Pork Stir Fry with ScallionsIngredients1 lb. Pork tenderloin, sliced into strips1 tablespoon dark soy sauce1 1/2 tablespoon oyster sauce1/4 teaspoon ground black pepper1/4 teaspoon salt1 1/2 tablespoon cornstarch1 whole red bell pepper, cut into strips3/4 cup scallions, sliced into 2 inch length2 tablespoons cooking wine3 tablespoons canola oilCooking ProcedureCombine pork, soy sauce, oyster sauce, ground black pepper, and salt in a large mixing bowl. Mix well. Let it stay for 20 minutes.Add the cornstarch into the pork mixture. Mix well.

Heat the cooking oil in a pan.Once the cooking oil becomes hot, stir fry the pork for 8 to 12 minutes.Add the bell pepper and scallions. Stir fry for 2 to 3 minutes.Pour-in the cooking wine. Cook for a minute,Transfer to a serving plate. Serve.Share and enjoy!

Jollibee Style Spaghetti RecipeIngredients2 lbs. Spaghetti pasta3 (15 oz.) can tomato sauce1/2 cup tomato paste1 lb. minced ham1 1/2 lbs. ground pork6 to 8 pieces red hotdogs, sliced diagonally1/2 cup granulated white sugar1 medium yellow onion, minced2 teaspoons minced garlic2 cups beef broth1 cup shredded Velveeta cheese2 tablespoons cooking oilSalt and pepper to tasteCooking ProcedureCook the spaghetti pasta according to the package instructions. Drain and set aside.Heat the oil in a cooking pot.Saute the garlic and onion.Add the ham. Cook for 3 minutes.Put-in the ground pork. Cook for 3 to 5 minutes.Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce thickens.Put-in the sugar, salt, and pepper. Stir until the ingredients are well incorporated.Arrange the spaghetti pasta in an individual plate. Pour the meat sauce over the pasta and top with cheese.Serve. Share and enjoy!Number of servings (yield): 8

Pork Tinola RecipeIngredients2 lbs. pork butt, cubed1 bunch fresh spinach, cleaned2 medium chayote, wedged2 thumbs ginger, julienned1 medium yellow onion, sliced5 cloves garlic, crushed2 tablespoons fish sauce32 oz. beef broth4 cups rice washing1/2 teaspoon ground black pepper2 tablespoons cooking oilWatch the cooking video:

Cooking ProcedureHeat the cooking oil in a deep cooking pot.When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft.Put-in the pork and then cook for 5 minutes or until it browns.Add-in the ground black pepper. Stir.Pour-in the beef broth. Let boil.Pour 1 cup of rice washing. Allow the liquid to reboil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender. Add the remaining rice washing once the pork is tender. Allow to re-boil.Add the chayote wedges. Cook for 5 minutes.Pour the fish sauce and stir.Add the spinach. Cover the cooking pot and then turn the heat-off. Let the residual heat cook the spinach.Transfer to a serving bowl. Serve with white rice.Share and enjoy!

Pork with Salted Black BeansIngredients1 lb. pork tenderloin, sliced into thin strips1/2 cup flat leaf parsley, chopped1/4 cup salted black beans (discard the liquid that goes with it)1 tablespoon oyster sauce1 medium yellow onion, minced1 teaspoon minced garlic2 teaspoons cornstarch diluted in 4 teaspoons water3/4 cup waterGround black pepper to taste3 tablespoons cooking oilCooking ProcedureHeat the cooking oil in a pan.Saute garlic and onion.When the onion becomes soft, add the pork slices. Cook for 1 minute.Put-in the salted black beans, oyster sauce, and parsley. Stir and cook for 3 minutes.Pour-in the water. Cover the pan and let the water boil. Simmer for 15 to 20 minutes (add more water if needed).Pour-in cornstarch diluted in water. Sprinkle some ground black pepper. StirTransfer to a serving plate. Serve.Share and enjoy!

Filipino BBQ Pork Chop RecipeIngredients3 lbs. pork chop3/4 cup soy sauce3 tablespoons lemon juice2 tablespoons Worcestershire sauce (optional)1 tablespoon garlic powder1/4 cup banana ketchup2 teaspoons granulated white sugar1 teaspoon salt1 teaspoon ground black pepper2 tablespoons cooking oilCooking ProcedureMake the marinade by combining the soy sauce, Worcestershire sauce, ketchup, lemon juice, salt, sugar, garlic powder, and pepper in a bowl. Mix until the sugar is diluted.Place the pork chop in a large reseal able bag. Pour-in the marinade mixture in the bag. Let the air out and then seal.Marinate the pork chop overnight or for at least 3 hours. Make sure to place the bag in the fridge while doing this.Make the basting sauce by transferring the remaining marinade in a bowl and then add the cooking oil and about 3 tablespoons of banana ketchup.Grill each side of the pork chop for 10 to 12 minutes in low to medium heat while basting both sides.Arrange the BBQ Pork chop over warm white rice, in a plate covered with fresh banana leaf.Serve with salted eggs, chopped tomato, and onion. Share and enjoy!

Kutsinta RecipeIngredients1 1/2 cup rice flour1/2 cup all-purpose flour1 cup brown sugar3 cups water1 1/2 tsp lye water2 tsp anatto seedsWatch the cooking video:

Cooking ProcedureIn a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.While mixing, add water gradually and continue to mix until all ingredients are completely distributed.Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.Place the mixture into individual molds and steam for 40 minutes to an hour.Serve with grated or shredder coconut on top. Share and Enjoy!

Sweet and Sour Meatballs RecipeIngredientsMeatballs:

1 lb ground pork1/2 cup bread crumbs2 teaspoons salt1/2 teaspoon ground black pepper1 piece raw egg1/2 cup onion, mincedSauce:1 tablespoon garlic, minced1 cup pineapple chunks1/3 cup vinegar1 cup bell pepper (red and green combined)1 medium sized onion, quartered1 cup water3 tablespoons tomato ketchup1/2 cup brown sugar1/2 cup carrot, sliced1 tablespoon cornstarch diluted in 3 tablespoons of water8 tablespoons cooking oilWatch the cooking video:

Cooking ProcedureIn a large mixing bowl, combine ground pork, minced onion, salt, ground black pepper, egg, and bread crumbs. Mix thoroughly.Scoop about 1 to 2 tablespoons of mixture and form into a ball shaped figure. Set aside.Heat a frying pan then pour-in 6 tablespoons of cooking oil.When the oil is hot enough, pan-fry the ball-shaped mixture until the outer side turns brown.

Once done, turn off the heat and transfer the fried meatballs on a serving plate or bowl. Set aside.Heat a separate cooking pot then pour-in remaining 2 tablespoons of oil.When the oil is hot enough, sauté the garlic.Add the quartered onion, sliced carrot, and bell peppers then cook for 2 minutes.Add pineapple chunks and cook for 1 minute.Put-in the tomato ketchup, brown sugar, and vinegar then stir.Pour-in water and let boil.Add the cornstarch diluted in water and cook until desired thickness is reached.Turn off heat then ladle the sauce over the pan-fried meatballs.Serve hot. Share and enjoy!Number of servings (yield): 4