MASHED VEGGIES (Better than just mashed potatoes :))

INGREDIENTS:

2 large potatoes

2 large carrots

2 large sweet potatoes

1/4 large squash

butter

milk

salt & pepper

COOKING INSTRUCTIONS:

Wash, peel and cut in quarters all the veggies (or cubed for the squash). Put veggies in a large pot and add with water until all veggies are completely covered. Bring to a boil, reduce heat and simmer, covered, 15-20 minutes or until done (a fork can easily be poked through them). Drain water and place them in a large bowl. Use potato masher (or a really strong spoon/fork) and mash and mix the veggies. Add butter and milk little by little until you achieve your desired consistency. Do not overbeat the veggies if you don't want them gluey. Add salt and pepper to taste.

Best served with gravy :)

COLESLAW

INGREDIENTS:

1 head cabbage (shredded)

3 large carrots (shredded)

1 tetra pack all purpose cream

1 tetra pack mayonnaise

salt & pepper

INSTRUCTIONS:

Toss cabbage in a large bowl with the carrots. Mix the remaining ingredients and pour over the cabbage and carrots. Toss and coat thoroughly. Refrigerate until serving time.

MARSHMALLOW PEANUT BUTTER SANDWICH

Ingredients:

wheat bread

peanut butter

large marshmallow (cut in half)

Instructions:

1. Spread peanut butter on bread.

2. Top with marshmallows.

3. Oven toast marshmallow side up (shempre..). Include another bread in the toaster.

4. Use the other bread to sandwich marshmallow PB. Press a bit. Cut in half (optional).

5. Enjoy!

*Satisfaction guaranteed for PB lovers :)

BUTTERED CREAM DORY

INGREDIENTS:

3 pcs dory fillet

1 tsp olive oil

2 tbsp butter

3 cloves garlic (finely chopped)

1 tsp Lee Kum Kee chili garlic paste

2 tbsp plain yogurt (you can also use all purpose cream)

2 tbsp milk

salt & pepper

INSTRUCTIONS:

Heat oil and butter in pan. Saute garlic. Add yogurt and milk. Cook for 1 minute. Season with salt & pepper. Add dory and cook for 2-3 minutes on each side. Add chili garlic paste, stir sauce a bit and turn off heat.

Salad:

lettuce

tomato

crutons

Salad dressing (mix the following):

1/3 c plain yogurt

1 tsp lemon juice

2 tsp olive oil

1 tsp mustard

1 tbsp honey

salt & pepper

parmesan cheese

VIGAN LONGANISA PIZZA

INGREDIENTS:

1 pc large Vigan longanisa

cooking oil

1 small wheat tortilla

1 small tomato (sliced)

grated cheese

tomato sauce (I used ketchup coz I can't find our tomato sauce)

INSTRUCTIONS:

Open longanisa casing and fry contents. Set aside.

Spread tomato sauce in tortilla. Sprinkle with longanisa bits, tomato and cheese. You may add whatever other pizza topping you like.

Cook in toaster oven for 3-5 minutes.

DORY with POTATOES

INGREDIENTS:

dory fillet

potatoes (bite size)

olive oil

lite butter

salt & pepper

dried basil

honey

plain yogurt

lemon juice

COOKING INSTRUCTIONS:

Boil potatoes for 5 minutes. Drain and set aside.

Season dory with lemon oil, salt & pepper.

Heat a little olive oil and butter in pan.

Fry dory for 2 minutes on each side. Make sure the pan is hot before putting dory. Set aside when cooked.

In the same pan, add a bit more butter.

Add potaotes. Season with salt & pepper, dried basil and honey

Cook until golden brown.

Plate potatoes with dory on top and pour a little yogurt dressing.

Yogurt Dressing:

Mix 2 tbps plain yogurt, 1 tsp lemon juice, salt & pepper, 2 tsp honey, 1 tsp olive oil (optional) and dried basil leaves.

MILKY CRUNCH

INGREDIENTS:

1 tetra pack condensed milk

1/2 stick butter

2 c corn flakes

COOKING INSTRUCTIONS:

Mix condensed milk and butter and cook in low fire. Stir well until golden brown and texture gets gooey-er (mixing gets tougher). Gently fold in corn flakes so it doesn't crumble. Trasfer to a plastic container and refrigerate for 45 minutes.

FRIED SABA ALA MODE

INGREDIENTS:

2 large saba (sliced in 2)

1/2 c brown sugar

4 tbsp powdered cinnamon

butter

ice cream

chocolate syrup (optional)

COOKING INSTRUCTIONS:

Mix brown sugar and cinnamon. Dip saba in sugar-cinnamon mix. Fry using butter.

Remove from pan and dry in paper towel. Top with ice cream and syrup before serving.

ADOBONG SITAW

INGREDIENTS:

1 bunch sitaw

4 cloves garlic (crushed)

1/8 k ground pork

1/2 c soy sauce

1/2 c vinegar

2 tsp vegetable oil

COOKING INSTRUCTIONS:

Heat oil in pan. Add ground pork and cook for 2 minutes. Add sitaw, garlic, soy sauce and vinegar. Do not stir until it boils.

Lower heat when it boils and simmer until sitaw is cooked.

EGGPLANT SZECHUAN

Ingredients:

4 pcs medium sized eggplants (cut in wedges of 12)

sesame oil

3 cloves garlic (finely chopped)

1 small onion (finely chopped)

3 tbsp soy sauce

3 tbsp sugar

1/4 k ground pork

1/2 c pork or vegetable stock

salt & pepper

flour dissolved in water

chili garlic paste

Method:

Fry eggplants in sesame oil. Remove from oil when golden brown. Set aside but keep warm. Saute garlic and onion. Add pork and continue stirring until pink color is gone. Add soy sauce, sugar and stock. Simmer for 5 mins. Add salt and pepper to taste. Flour dissolved in water is optional -- do this to thicken sauce. Add fried eggplants and chili garlic sauce. Stir for another 2 mins and serve.

POTATO BROILER

Ingredients:

5 medium sized potatoes (sliced in wedges of 8)

3 tsp cumin

3 tsp brown sugar

3 tsp oregano

1 tsp salt

olive oil

water

Method:

Blanch potato in boiling water for 5 mins. Drain and set aside to cool. In a bowl, mix all the spices. Add potatoes and coat evenly. Drizzle with olive oil and coat evenly. Put in broiler and leave on 200* C for 30 mins.

Dip:

Mix 3 tbsp mayo and 1/2 tsp mustard with 1 tsp brown sugar or 1 tsp honey.

CRUNCHY TILAPIA

Ingredients:

2 medium sized tilapia

2 pcs calamansi or juice of half a lemon

salt & pepper

1 egg (slightly beaten)

1 c flour

cooking oil

Method:

Marinate tilapia in calamansi, salt and pepper for 15 minutes. Dip in beaten egg and then in flour before frying in hot oil. Serve with ripe mango salsa (see Ripe Mango Salsa Recipe in this same blog).

FISH AND CHIPS

(1) FISH

Ingredients:

2 pcs large dory

half a lemon juice

salt & pepper

1 beaten egg

bread crumbs

cooking oil

Cooking Instructions:

Marinate dory in lemon juice, salt & pepper for 10 mins. Dip dory in beaten egg, then in bread crumbs and fry.

(2) LEMON BUTTER SAUCE

Ingredients:

half a lemon juice

4 tbsp melted butter

6 tbsp mayo

4 tbsp evaporated milk

salt & pepper

Cooking Instructions:

Mix all the ingredients and cook in sauce pan. Pour sauce over fish before serving.

(3) CHIPS

Ingredients:

1 k potato

olive oil

1 tbsp oregano

1 tbsp cumin

1 tsp salt

Cooking Instructions:

Cut each potato into 8 wedges with the skin on. Blanch in boiling water for 5 mins. Drain and set aside to cool. Mix spices in a large bowl, add potatoes and coat evenly. Drizzle with olive oil. Place on oven tray and cook in turbo broiler at 200* for 20 mins.

(If using an oven: preheat oven to 200*C and cook for 45 mins)

CREAM DORY

Ingredients:

1k dory fish (cut into cubes)

5-7 cloves garlic (chopped)

1/2 c butter

1/2 tsp cooking oil

250 ml all purpose cream

2 tbsp Lee Kum Kee chili garlic sauce

a pinch of pepper

1 tsp dried oregano (optional)

Cooking Instructions:

Heat cooking oil in pan and add butter (the oil keeps the butter from burning). Throw in garlic and saute for 1 minute. Add sliced dory and bring to medium heat. When dory turns white, add all purpose cream and chili garlic sauce. Simmer for 2 mins. Add pepper and oregano. Serve with salad or white rice.

JAPANESE MAKI SUSHI ROLLS

INGREDIENTS:

nori (seaweed paper)

Crab sticks

cucumber (cut in strips)

mayonaise

ripe mango (cut in strips)

freshly cooked rice (ordinary rice is ok but japanese rice works well)

spicy tuna (shred and put a little mayo, salt and pepper)

rice wine vinegar

kikoman soy sauce

wasabi (optional)

*you also need a sushi rolling mat

INSTRUCTIONS:

1. Prepare all ingredients and make sure they are all within reach: crab sticks, cucumber, mango, mayo rice, tuna mix, nori and rice.

2. Mix around 1 table spoon of rice wine vinegar to 1 cup of hot rice. Set aside.

3. Center a sheet of nori on a sushi rolling mat.

4. Spread rice over nori making sure to fill edges as well.

5. Lay filling ingredients across the rice in thin rows about 2/3 from the top (or the portion nearest you).

6. Starting from the top (or, again, the portion nearest you) roll the sushi mat up and over the sushi. Press down to firm the rice. Make sure its compact.

7. Transfer to cutting board and slice sushi into 1-inch pieces. Make sure that the knife is clean and wet in every cut. And try to cut in just one motion to avoid the breakage.

8. Best served with soy sauce for dipping.

I used the following filling combinations:

a. crab stick, mayo, cucumber

b. crab stick, mayo, mango

c. crab stick, mayo, cucumber, mango

d. crab stick, mayo, cucumber, mango, tuna

e. tuna, mayo, cucumber

f. tuna, mayo, mango

g. tuna, mayo, cucumber, mango

CREAM CHOPS

INGREDIENTS

1k Pork

All purpose cream (1 tetra pack)

Evaporated milk (1small can)

1 medium onion (finely chopped)

4 cloves garlic (finely chopped)

Salt & pepper

Cooking oil

COOKING INSTRUCTIONS:
Mix cream, milk, onion, garlic, salt and pepper to make marinade. Add porkchops to the mix and marinate for 45mins to 1 hour (can also do overnight). Fry porkchops in cooking oil.

*Served with rice and mac & cheese in photo.

GRILLED PEANUT BUTTER AND JELLY SANDWICH

INGREDIENTS:

2 slices of bread

peanut butter
jelly or jam
french toast dip (mix of egg, milk and sugar)
cooking oil
butter

COOKING INSTRUCTIONS:
Spread a generous amount of peanut butter on one bread slice and a generous amount of jelly on the other. Put slices together sandwiching the spreads. Set aside.

Heat 1 tsp of oil in a skillet. Add butter. Take sandwich and dip in french toast dip. Fry in skillet for about 1-2 mins on each side or until golden brown.

Sprinkle with powdered sugar (optional).

GINATAANG TILAPIA

Ingredients:
4 large tilapia (cleaned and cut in half)
2 tbsp cooking oil
4 cloves garlic (finely chopped)
2 medium onions (quartered)
1 medium ginger (sliced)
1 can coconut milk
2 large green chilies (the one used for sinigang - optional)
petchay (optional)

Cooking Instructions:
Saute garlic and onions in hot oil. Add ginger and stir for 2 mins. Arrange tilapia in pan. Pour 3/4 of the coconut milk. Bring to low heat, cover and let simmer for 20 mins. Pour in the rest of the coconut milk, add chili and patchay. Let it simmer for another 5-8 mins. Serve with plain white rice.

CALAMARES

Ingredients:
squid (cleaned and cut in rings)
salt
flour
egg
bread crumbs
cooking oil

Cooking Instructions:
Season squid with salt. Toss in flour. Then dip in egg. Then toss in bread crumbs then onto the deep fryer with hot oil. Fry for 3-5 minutes. Put in paper towel to drain excess oil. Served in this picture with garlic mayo (grate 1 garlic clove and mix well with 4 tbsp mayonnaise).

THE ULTIMATE TACO SORIANO

Ingredients:
1/2 k ground beef
1/2 k ground pork
4 cloves garlic (finely chopped)
2 medium sized onions (finely chopped)
2 tomatoes (finely chopped)
tomato paste
1 tbsp cooking oil
3 tbsp soy sauce
salt & pepper to taste
2 tsp sugar
McCormick taco mix (1 pack) -- optional
fried molo wrapper -- for the taco shell (or you can use the taco shell bought in supermarkets)

Cooking Instructions:
Cook tomato in hot oil. Add garlic and onion. Saute for 2 mins. Add ground pork and beef. Continue stirring for one minute. Add soy sauce, tomato paste, sugar, salt & pepper and taco mix (optional -- this is good if you want the "cumin-y" taste. Or you could just add some cumin seeds). Let it boil and lower heat. Cook for another 15 mins or until meat is well cooked. Serve on top of fried molo wrapper (or original taco shells) along with other condiments (chopped tomato, lettuce, pickle relish, onion and cheese). You may add hot sauce for a kick.

SEAFOOD BOIL

Ingredients:
crabs
shrimps
clams
mussels
onions (quartered)
lemon (cut in half)
sea salt
corn on the cob
sausages
potatoes (optional)
water

Cooking Instructions:
Boil water in a large pot. Put corn in boiling water and simmer for 20 mins. Remove corn and set aside. Add onion, potatoes and salt in boiling water. Squeeze lemon in water and throw in the lemon halves as well. Add crabs, clams, shrimp and mussels. Boil for another 20 mins. Drain and serve on newspaper (or banana leaves) in the middle of the table.

NOTE: Can be served with curry dip and honey bbq dip.

CURRY DIP
*Saute garlic and onion in butter. Add finely chopped bell pepper and curry powder. Add coconut milk and bring to a boil. Add more curry powder if necessary and salt & pepper to taste.

HONEY BBQ DIP
*Saute garlic and onion in butter. Add finely chopped bell pepper, ketchup, tomato sauce, chili powder, bbq powder, brown sugar, soy sauce, mustard and honey. Squeeze half a lemon. Simmer for 10 mins then remove from heat.

GRILLED LIEMPO

Step 1:
INGREDIENTS
Liempo strips
7 Up
salt
pepper

*Boil liempo in 7 Up. Make sure liempo is submerged in the soda.

Step 2: (while liempo is in the boiler)
INGREDIENTS
soy sauce
ketchup
calamsi
salt
pepper
honey
brown sugar
McCormick chili powder (optional)

*Mix all ingredients for the marinade in a large container with lid. Drain liempo when it's cooked and put in container with marinade (told you to make it large). Cover container and shake like crazy to cover all meat with the marinade. Let sit for around 30 mins then grill. Brush some of the marinade while grilling.

NOTE: Make sure to turn the meat every 2 minutes. Waiting for one side to be cooked before turning the meat makes it hard.

CARBONARA (version 2.8)

One of my many versions of carbonara.. I just used what I can find around the fridge and the mini supermarket here in the village.

INGREDIENTS:
2 tsp cooking oil
butter
4 cloves garlic (finely chopped)
1 medium onion (finely chopped)
2 bell peppers (finely chopped)
1 small can sliced mushrooms
4 strips bacon (finely chopped)
4 pcs mini ham (finely chopped)
2 chicken sausages (sliced)
1/4 k ground chicken
1 can cream of mushroom
250 mL fresh milk
salt & pepper
1/2 c water
1/2 k spaghetti noodles (cooked al dente)
cheese
mccormick dried basil leaves

COOKING INSTRUCTIONS:
Cook noodles al dente. Drain and set aside.
Heat oil and butter. Saute garlic, onion, bell pepper and mushrooms. Stir for 3 mins. Add bacon, ham, sausages and ground chicken. Stir in high heat for 5 mins or until chicken in cooked. Add cream of mushroom and milk. Bring to a boil and lower heat. Add salt and pepper to taste. Sprinkle some dried basil. Simmer for another 10 mins. Serve over cooked noodles. Top with grated cheese and garnish with dried basil.

PINOY STYLE PORK STEAK

INGREDIENTS:
1 k pork (thin slices)
3 onions (cut in rings)
1 c soy sauce
juice from 6 pcs calamansi
1/2 c 7up or sprite
cooking oil

COOKING INSTRUCTIONS:
Marinate pork in 7UP, soy sauce and half of calamansi juice. Leave for 30 minutes.
Heat oil in pan. Saute onions for 1 minute. Remove from oil. Set aside but keep warm.
Fry the pork in oil for 1 minute on each side. Do it in batches if it won't fit the pan. Remove from oil, set aside.

Pour the marinade in the pan. Let it boil. Add the fried pork. Let it simmer for 15 mins.
Add the remaining calamansi juice. Let it simmer for another 5 minutes. Top with onions.

DEEP FRIED SNICKERS BAR

INGREDIENTS:
4 bars of Snickers chocolate (or Mars or 3 Musketeers or Twix...) - chilled
1 egg
2/3 c cold milk
1 1/4 c flour
1 tsp baking powder
2 tbsp sugar
1 tsp salt
2 c cooking oil
powdered sugar

COOKING INSTRUCTIONS:
Heat about 2 c of oil over medium-high heat. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to egg mixture. Stir until pancake batter consistency. Dip chocolate in batter. Deep fry until golden brown (around 1-2 minutes). Remove from oil and drain in paper towel. Sprinkle with powdered sugar before serving.

*Note: Should not be taken everyday! ..maybe once or twice a year will do :)
Oh and there's some batter left but no more snickers so I used choco mallows to finish the batter and it was also awesome!

CHILI FRIES

INGREDIENTS:
frozen fries from supermarket
cooking oil
chili (see chili recipe from this same blog)
grated cheese

INSTRUCTIONS:
Cook fries in oil until brown. Remove from oil and drain in paper towel. Transfer to another plate and smother with chili and cheese.

FUNNEL CAKE

INGREDIENTS:
1 egg
2/3 c milk
1 1/4 c flour
1 tsp baking powder
2 tbsp sugar
1 tsp salt
2 c cooking oil
powdered sugar

COOKING INSTRUCTIONS:
Heat about 2 c of oil over medium-high heat. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to egg mixture. Cook through funnel (but I used a canteen catsup bottle here) for 2-3 minutes. Work from center outwards in a web pattern. Remove heat, drain in paper towel and sprinkle with powdered sugar before serving.

MAC & CHEESE

INGREDIENTS:
elbow macaroni (cooked al dente)
1 tsp oil
butter
full cream milk
cheddar cheese
salt & pepper
flour (dissolved in water) - optional

COOKING INSTRUCTIONS:
Heat oil in a pan. Add butter (the oil prevents the butter from burning). Add milk while constantly stirring. Bring to a boil. Add cheese and salt & pepper to taste. If mixture does not reach the right consistency (it should be a bit thick) add flour dissolved in water. Add cooked macaroni and continue stirring.

*Note: I added a tsp of chili powder in mine for that added kick. You can also add other kinds of cheeses (up to 4 kinds).

SWEET & SOUR TILAPIA

INGREDIENTS:
tilapia
cooking oil
salt
2 cloves garlic
1 medium onion
1 large ginger (julienne cut)
1 medium bell pepper
1 small can pineapple tidbits/chunks (including syrup)
1/3 c vinegar
2 tsp soy sauce
3 tbsp brown sugar
1/4 c water
2 tsp flour dissolved in 3 tbsp water
1 tbsp catsup (I used UFC banana catsup here)

COOKING INSTRUCTIONS:
1. Season tilapia with salt. Fry in oil. Set aside.

2. In a bowl, mix vinegar, soy sauce, sugar and water. (Adjust to taste.. add more vinegar or sugar or soy sauce as needed). Set aside.

3. In a separate pan, saute garlic and onion in oil. Add ginger and bell pepper. Stir for a few seconds. Add vinegar mix and pineapple (with syrup). Let it boil (Note: do not stir until it boils or vinegar will not cook well). Add catsup and flour to thicken sauce. Stir for another 2 minutes. Pour sauce on fried tilapia.

BREADED CHICKEN MEAL (aka TV Dinner)

(aka TV Dinner from Scratch)

BREADED CHICKEN

Ingredients:
chicken breast fillet
flour
egg
bread crumbs
McCormic's Italian seasoning
oil
butter

Cooking Instructions:
Dip chicken in flour, then egg, then bread crumbs mixed with a little Italian seasoning. Heat a tsp of oil in a pan then add butter. Fry chicken until golden brown. You can use gravy or cheese sauce with this.

BUTTERED VEGGIES

Ingredients:
canned whole kernel corn (drained)
canned sliced mushrooms (drianed)
butter
salt & pepper

Cooking Instructions:
Saute corn and mushroom in butter. Add salt & pepper to taste.

MASHED POTATO

Ingredients:
potato
milk
butter
salt & pepper

Cooking Instructions:
Boil potato (with or without skin). Drain. Mash. Add butter and milk slowly and mix until you get the consistency that you like (some people like having chunks of potato in their mash and some prefer the silky type. Add more milk for a creamier consistency). Add salt & pepper to taste.

**yes, this meal is very butter-ry, hehe.

CHILI CON CARNE

INGREDIENTS:
3 tbsp cooking oil
2 medium garlic cloves, finely chopped
1 onion, finely chopped
1 k ground beef (or half beef, half pork)
1/4 c tomato paste
2 c beef broth
5 tbsp chili powder
2 tsp sugar
1 tsp ground cumin
6 tbsp cornmeal (but I couldn't find it so I used flour)
2 tsp salt
1 bay leaf
cooked kidney beans (but I cheated here coz I used canned pork and beans.. hehe)
rice
cheese

COOKING INSTRUCTIONS:
Saute garlic and onion in hot oil. Add chili powder, sugar and cumin. Add ground beef. Stir and cook until completely browned. Throw in the remaining ingredients and reduce heat. Simmer until very thick. Discard bay leaf.

Put chili con carne on top of rice and add grated cheese.

BOILED TAHONG

INGREDIENTS:
Mussels
Onion
Ginger
Tomato
Water
Fish Sauce

COOKING INSTRUCTIONS:
Boil mussels (in water.. duh) together with one chopped onion, 1 sliced tomato and 2-3 regular sized sliced ginger. Add fish sauce to taste.

BUTTERED SHRIMP

INGREDIENTS:
Shrimp
Garlic
Butter
Salt
Oyster Sauce (optional)
7 up (or Sprite)
Cooking oil

COOKING INSTRUCTIONS:
Boil shrimp in a bottle (or 2) of 7 Up. Make sure all the shrimps are completely covered soaked in 7 Up. Add a pinch of sea salt. Set aside after boiling. In a separate pan (or sige same pan kung nagtitiped sa hugas) heat 1 tsp of cooking oil. Add lots of butter to the oil (the more the mannier.. hehe. The oil will keep the butter from burning quickly). Saute garlic. Add shrimp. Stir until cooked. Optional: Add around 2 tbsp of oyster sauce and continue stirring.

*Note: Dad garnished this one with onions but that's optional.

HONEY POTATOES

INGREDIENTS:
Baby potatoes (I don't know what it's called)
olive oil
2 tbsp honey
salt & pepper
dried basil

COOKING INSTRUCTIONS:
Boil potato -- cut into halves when boiled then set aside. In a separate pan, heat olive oil. Add potato halves. Add honey. Stir (or toss if you can do that). Add salt & pepper to taste. Sprinkle dried basil before serving.

You can eat this with lettuce and vinaigrette.

CHICKEN PORK ADOBO

Ingredients:
1/2 k Pork (cut into cubes)
1/2 k chicken (cut into small pieces)
1/3 c soy sauce
1/3 c vinegar
1 bay leaf
1 whole garlic (don't remove skin and don't crush)
Cooking oil

Procedure:
1. In a pot, boil chicken, pork, vinegar, soy sauce, garlic and bay leaf. Do not stir or touch until vinegar boils.
2. Lower the heat when mixture boils and remove garlic.
3. The garlic skin should easily peel off once it becomes soft. Remove it and crush garlic in a small bowl. Set aside.
4. When pork is tender, remove from heat and set aside.
5. Pour oil in a frying pan.
6. Sauté garlic.
7. Drain pork/chicken and fry with garlic.
8. Sauce can either be poured over fried pork and chicken or can be served separately.

CHORIZO FRIED RICE

INGREDIENTS:
chorizo (cut into small pieces)
cooked rice
cooking oil
egg (beaten)
salt

COOKING INSTRUCTIONS:
Fry chorizo bits in hot cooking oil. Add rice. Stir for 5-10mins. Pour beaten egg. Mix/Stir for another 5 minutes. May add pineapple bits, green peas and/or ham. We ate this with stir fried beef with shitake mushrooms :)

STIR FRIED BEEF WITH BROCCOLI

INGREDIENTS:

sirloin beef strips
broccoli
oyster sauce
soy sauce
salt & pepper
sugar
garlic
cooking oil
water

COOKING INSTRUCTIONS:
Marinate beef in soy sauce, salt & pepper and sugar for 15-20 minutes (or while you wash the broccoli and run to the supermarket to buy oyster sauce and coke. That's what I did, haha). Saute garlic in cooking oil. Throw in beef strips in pan. Add oyster sauce and a little water (like 3 tbsp lang). Stir fry until beef is tender. Add broccoli and cover to steam (or something). Serve with rice :)

CHICKEN CURRY

INGREDIENTS:
chicken (for this one I used thigh fillet)
garlic
onion
bell pepper
curry powder
potato
carrots
eggplant
coconut milk
salt & pepper

DIRECTIONS: Saute garlic and onion, add bell pepper and chicken (can be replaced with beef, pork, fish, etc.). Put curry powder (as much as you like). Curry paste also works well but I couldn't find any. Add potato and carrot. Pour in coconut milk (i used the canned one). Boil. Add eggplant and salt & pepper to taste. You can add more curry at this stage if necessary.

APPLE ALA MODE

INGREDIENTS:
fuji apples
butter
brown sugar
granola or oats or nuts
vanilla ice cream
crushed graham crackers

COOKING INSTRUCTIONS:
Peel and slice apples thinly (make sure to remove core). Heat pan, throw in butter and add apples. You need to caramelize the apples (just let it brown). Add brown sugar. Add granola or oats or nuts (or all of it if you want). Remove from heat, transfer to bowl, top with vanilla ice cream and sprinkle with crushed graham crackers.

RIPE MANGO SALSA

INGREDIENTS:
ripe mangoes
onion
tomato
juice extract from 2 calamansi
sugar
salt

DIRECTIONS:
Chop mangoes, tomatoes and onion into small pieces. Put everything in a large bowl and mix. Perfect with fried or grilled fish and pork. Also works well on Doritos :)

TORTANG TALONG

INGREDIENTS:
eggplant
egg
salt
cooking oil
catsup
rice

DIRECTIONS:
Grill the eggplant. Remove skin. Dip eggplant in egg. Fry in oil (pour the remaining egg on top of eggplant. Plate with rice (or fried rice para mas masarap). Smother with catsup for best results!

ARROZ ALA CUBANA

(translated as Cuban Rice)

INGREDIENTS:
finely chopped garlic
finely chopped onion
diced bell pepper
diced potato
diced carrots
raisins
ground beef/pork
soy sauce
tomato sauce
catsup
water
salt
pepper
fried banana (saba)
fried egg (sunny side up)
cooked white rice

DIRECTIONS:
Saute garlic, onion and bell pepper. Throw in ground beef/pork into the pan with sauted ingredients. Add potato, carrot,raisins, soy sauce, tomato sauce and catsup. Add water as necessary. Bring to a boil or until potato and carrots are cooked.

Serve with rice, fried banana and fried egg.