STIR FRIED VEGGIES

INGREDIENTS:

1/8 k chicken

2 cloves garlic (chopped)

1 medium onion (chopped)

1/4 head cabbage

1 small carrot

1 small red bell pepper

1 handful sweet pea

1 head broccoli

1/2 c chicken/veggie broth (or you can just use water)

3 tbsp oyster sauce

2 tsp vegetable oil

COOKING INSTRUCTIONS:

Saute garlic and onion in hot oil for 1 minute. Add bell pepper and carrot. Stir for 2 minutes. Add chicken, oyster sauce and broth. Continue stirring for 3-5 minutes or until chicken is cooked. Add sweet pea and broccoli and stir. Cover and let simmer for 3 minutes. Add cabbage and stir until cooked.

WINGED BEANS in COCONUT MILK

INGREDIENTS:

winged beans or sigarilyas (thinly sliced)

1.5 c coconut milk

1 broth cube

1 medium onion (chopped)

4 cloves garlic (chopped)

1 small ginger (sliced)

1 small chili (optional)

2 tbsp cooking oil

salt

COOKING INSTRUCTIONS:

Saute in hot oil garlic, ginger, chili and onion. Throw in broth cube (or you could use .5 c liquid broth instead). Add winged beans and stir fry for 3 minutes. Add half of the coconut milk. Simmer for 7-10 mins. Add a pinch of salt to taste and the rest of the coconut milk and simmer for another 3 mins. Serve hot.

PAKSIW NA BANGUS

INGREDIENTS:

bangus (milkfish)

1 c vinegar

1/3 c water

1 whole ampalaya (bitter melon)

4 pcs green sili panigang (chili)

pinch of salt

COOKING INSTRUCTIONS:

Put all the ingredients in a pot and bring to a boil. Lower the heat once it boils and let it simmer for 15 minutes. Best served with hot rice.

*There is no english translation for "paksiw". It's just the Filipino method of stewing meat in vinegar.

FISH STEAK

INGREDIENTS:

dory

soy sauce

calamansi

onion

cooking oil

butter

COOKING INSTRUCTIONS:

1. Marinate fish in soy sauce and calamansi for 10-15 mins. Set aside.

2. Caramalize onions in butter (put a little cooking oil first so butter won't burn). Set aside.

3. Using the same pan, cook fish (including marinade) for 4 minutes (2 minutes on each side). Add onions. Serve hot.

DORY WITH LEMON PEANUT SAUCE

INGREDIENTS:

1k dory (cubed)

juice of 2 lemons

2 tbsp honey

2 tbsp creamy peanut butter

2 tbsp sesame oil

1 tsp fish sauce

1 red bell pepper

3 cloves garlic (finely chopped)

salt and pepper

butter (optional)

romanian lettuce (optional)

COOKING INSTRUCTIONS:

Mix lemon juice, honey, peanut butter and fish sauce in pan and bring to heat. Do not allow to boil. Add garlic and red bell pepper. Add dory seasoned with salt and pepper. Cook and turn (2 minutes on each side). Add butter if sauce dries up. Remove from heat and plate on top of blanched romanian lettuce.

GARLIC DORY WITH WILTED SPINACH SALAD

INGREDIENTS

dory (seasoned with salt & pepper)

garlic (finely chopped)

lite/unsalted butter

1 bag spinach

1 medium onion

lemon dressing (mix 1 lemon, 1 tsp mustard, 1 tsp honey, 3 tbsp olive oil, salt & pepper)

COOKING INSTRUCTIONS

Saute garlic in butter. Add dory and cook for 2 mins on each side. Set aside. Using the same pan, add more butter and saute onion (caramelize). Add spinach. And stir for 30 seconds or until wilted. Plate spinach with dory on top and pour lemon dressing.

BUFFALO WINGS

INGREDIENTS

Chicken wings (halved and slightly salted)

Cooking oil

hot sauce

butter

brown sugar

COOKING INSTRUCTIONS

Mix hot sauce, butter and brown sugar in a small pan. Heat sauce mixture but don't let it boil. Set aside. Deep fry chicken wings in super hot oil for 7-10 mins. Remove from oil when cooked and drain excess oil in paper towel. Transfer chicken in a large container with lid, pour hot sauce mixture, cover and shake. Best served with bleu cheese or honey mustard sauce (mix mayo, honey and mustard).

TURBO CHICKEN WITH MUSHROOM GRAVY

Chicken:

INGREDIENTS

1 whole chicken

water

1 onion (quartered)

4 cloves garlic

2 tbsp soy sauce

salt and pepper

dried rosemary (optional)

Boil chicken in water with onion, garlic and spices for 15 mins. Remove from water and transfer to turbo broiler. Bake for 20 mins at 150*. Chop and serve with mushroom gravy.

Gravy:

INGREDIENTS

2 cloves garlic (finely chopped)

1 tsp cooking oil

butter

1 can cream of mushroom

chicken broth (from where the chicken was boiled)

salt and pepper

Heat oil and add butter. Saute garlic. Add cream of mushroom and stir. Slowly add broth until you reach desired consistency. Add salt and pepper to taste.