POTATO AND ONION SOUP

Ingredients:

1 L chicken stock

3 large potatoes (cut in cubes)

1 large onion (quartered)

salt & pepper

1 c full cream milk

1/2 c parmesan cheese

croutons

Cooking Instructions:
1. Boil potato and onion in chicken stock for 20 minutes or until potato is soft.
2. Add salt and pepper to taste.
3. Blend soup using stick blender.
4. Turn off heat and stir in milk and parmesan cheese.
5. Top with croutons before serving. (in this case, I used torn and oven toasted pandesal)

PEPPER CRUSTED DORY WITH MANGO SALSA

Ingredients:

Pepper Crusted Dory

1 pack cream dory (cut to small pieces)

1 medium egg (beaten)

salt

pepper

Japanese bread crumbs

cooking oil

Mango Salsa

1 whole ripe mango (finely chopped)

3 medium tomatoes (finely chopped)

1 medium onion (finely chopped)

apple cider vinegar

salt & pepper 

1/2 lemon juice

Cooking Instructions:
Pepper Crusted Dory
1. Mix bread crumbs and pepper. Set aside.
2. Sprinkle some salt on the dory.
3. Dip on egg and then roll on breadcrumb mixture.
4. Fry in oil for 2 minutes on each side or until golden brown.
5. Drain on paper towel before serving.

Mango Salsa
Mix all the ingredients together and serve on top of dory.

PUMPKIN SOUP

Ingredients:

1/2 Medium Pumpkin (or Kalabasa)

1 medium onion (chopped)

3 tbsp butter

1/2 tsp olive or any cooking oil

1L chicken stock

salt & pepper

1 tsp cumin powder (optional)

1 tsp all spice (optional)

1 tsp cayenne pepper (optional)

300 g heavy cream (optional)

Parmesan cheese (optional)

Cooking Instructions:

1. Heat oil in heavy saucepan. Melt butter in oil. Add onion and cook over medium heat until soft. 

2. Add broth, salt & pepper, cumin, all spice and cayenne pepper and bring to a boil. 

3. Add pumpkin and combine it thoroughly. Simmer for 20 minutes. 

4. Blend soup using stick blender (I used a regular blender coz I don't have the stick kind -- make sure not to out everything in the blender all at once or it might explode! Blend little by little).

5. At this point, you can decide whether you need to add cream or not. Mine was a bit creamy already but I still added the cream (only because I already opened the can and got no other use for it). 

6. Heat through without boiling. 

7. Serve hot with Parmesan cheese and biscuits or crackers (I used M&S Digestive biscuits here). You may also add croutons. 

No Bake Peanut Butter Graham Cookies

Ingredients:

graham crackers (crushed)

peanut butter

honey

raisins

Instructions:

1. In a large bowl, mix all the ingredients together.

2.Shape cookie in your palm (c'mon you know how to do this!)

3. Eat and enjoy!

*I did not put exact amount on ingredients because I honestly don't know how much I put in there. Just make sure you have the consistency of a cookie dough. 

SAUTED VEGGIES v2

Ingredients:

6 cloves garlic (chopped)

1 medium sized onion (chopped)

1/4 Baguio beans (sliced)

1/4 squash (cubed)

1 medium chayote (cubed)

salt and pepper

1.5 c chicken broth (or any broth)

1/8 k ground pork

2 tsp cooking oil

3 tsp soy sauce

Cooking IInstructions:

1. Heat oil in pan.

2. Saute garlic and onion in hot oil.

3. Add ground pork and stir until it changes color.

4. Pour broth (if no broth, you can use 2 knorr cubes and about 1.5 c water)

5. Add soy sauce, salt and pepper to taste. Let it simmer for 6-8 minutes.

6. Add chayote. Cover and let it simmer for 5 minutes.

7. Add squash and beans. Simmer for another 10-15 minutes.

8. Serve hot with white rice.

CHICKEN GIZZARD ADOBO

**It doesn't look too enticing but I assure you, it's delish!

Ingredients:

1k chicken gizzard

1/2 c soy sauce

3/4 c vinegar

10 cloves garlic (whole)

12oz sprite or 7UP

1 bay leaf

water

cooking oil

salt

Cooking Instructions:

1. Clean gizzard very well then boil in water seasoned with salt. Boil for around 20mins then drain, rinse with more water then put back in the pot (rinse the pot too before putting the gizzard back).

2. Add soy sauce, vinegar, garlic and bay leaf. Simmer for another 20 mins.

3. Add sprite or 7UP and let it simmer for another 10mins.

4. Fish out the garlic from the mixture, put in a small bowl and crush.

5. Heat oil in a separate pan. Throw in the garlic and add gizzard without the sauce.

6. Stir fry for about 3 mins. Add sauce little by little until everything's in the pan.

*Optional: After plating the adobong gizzard, you can stir fry cooked white rice in the pan used to fry it for some adobo rice :)

GINATAANG KALABASA at SIGARILYAS

Ingredients:

1/8 k ground pork

1/2 c vegetable stock (or any meat flavored broth)

1/4 kalabasa (squash)

1 bunch winged beans (sigarilyas)

5 cloves garlic (chopped)

2 medium onions (chopped)

1 small ginger (chopped)

salt & pepper

1.5 c coconut milk

cooking oil

Cooking Instructions:

1. Saute garlic, onions and ginger in hot oil.

2. Add ground pork and stir fry for 3 minutes.

3. Add stock or broth.

4. Add salt & pepper to taste.

5. Add 1/3 of coconut milk and let it simmer for 10 mins (or until pork is cooked).

6. Add another 1/3 of the coconut milk and add squash. Simmer for 5 minutes.

7. Add the rest of the coconut milk and throw in the winged beans. Simmer for 5-10 minutes or until winged beans is cooked.

8. Serve hot with white rice.

TOKWA'T BABOY

Ingredients:

1/2 k pork (cut into chunk cubes)

5 pcs bean curd or tokwa (cut in cubes or same size as pork)

2 heads garlic (chopped)

2 small onions (diced)

1 c vinegar

1 c soy sauce

3 tsp brown sugar

1 tsp salt

water

cooking oil

Cooking Instructions:

1. Season pork with salt and boil in water under low fire and let simmer until pork is tender. Set aside when done.

2. Fry bean curd in hot oil until toasted. Drain in paper towel and set aside.

3. In a saucepot, mix vinegar, soy sauce, garlic, onions, salt and brown sugar and heat for a few minutes.

4. Mix pok and bean curd, pour sauce over it and serve.

*Note: Best paired with goto!

CHICKEN ADOBO WITH PINEAPPLE

Ingredients:

1k chicken (adobo cut)

1 bulb garlic

1/3 c soy sauce

1/2 c vinegar

1 can pineapple tidbits

cooking oil

Cooking Instructions:

1. Follow cooking instructions for Chicken Pork Adobo.

2. Add pineapple tidbits plus juice 5 minutes before serving and let it simmer.

PINOY STYLE SPAGHETTI

Ingredients:

1/4 k ground beef

1/4 k ground pork

5 pcs hotdog (sliced)

1 can vienna sausage (sliced)

5 pcs sweet ham (diced)

3 tsp olive oil

1 head garlic (minced)

3 medium onion (chopped)

1 c bell pepper (optional)

1 c water

1 regular bottle banana ketchup (do not substitute!)

1 c tomato sauce

1/8 c brown sugar

1 bay leaf

salt and pepper

spaghetti noodles

cheese

Instructions:

1. Cook spaghetti noodles al dente. Set aside.

2. Saute garlic and onion in olive oil.

3. Add ground beef, ground pork and half cup of water. Stir and let it simmer for 5 minutes.

4. Add catsup, tomato sauce and bay leaf. Stir and simmer for 15 minutes.

5. Add vienna sausauge, hotdog, ham and brown sugar. Stir and simmer for another 10 minutes.

6. Add remaining water then season with salt and pepper.

7. Serve on top of spaghetti noodles and sprinkle with grated cheese.

GINISANG AMPALAYA

Ingredients:

2 large ampalaya or bitter melon (thinly sliced)

4 cloves garlic (chopped)

1 large onion (chopped)

2 medium tomatoes (chopped)

1/3 c beef broth (or beef cube dissolved in 1/3 c water)

3 eggs (beaten)

2 tsp cooking oil

salt & pepper

Instructions:

1. Slice ampalaya and soak in water with salt for 5 minutes.

2. Saute garlic, onion and tomato in cooking oil.

3. Drain ampalaya and add in pan.

4. Add beef broth and stir for 5 minutes.

5. Add beaten egg. Let it cook for 30 seconds and then stir.

6. Add salt and pepper to taste.

7. Serve hot.

ETON MESS

Ingredients:
1/2 k strawberries (sliced into bite size pieces)
1/2 pack all purpose cream (chilled)
12 pcs medium meringue

--Sauce--
10-15 pcs strawberries (quartered)
1/3 c sugar
1/3 c water
half a lemon juice

Instructions:

1. To make sauce, place all the ingredients in a small pan and bring to a boil. Let cool a bit and then blend well (use a blender or a processor). Place in freezer until ready to use.

2. Whip cream. Place in refrigerator for 30 mins including wire whisk. When chilled, beat the mixture until stiff peaks form.

3. Break the meringue cookies and add to cream. Add in strawberries and fold into mixture. Slowly fold in strawberry sauce.

**NOTE: (Read with English Accent) Eton mess is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College's annual cricket game against the students of Winchester College. The dish has been known by this name since the 19th century. (Source: Wikipedia)

BURGER STEAK

Ingredients:

Eka's Burger (see previous post -- GOURMET BURGER)

--Mashed Veggies--

4 medium potatoes (quartered)

1/4 slice squash (cubed)

fresh milk

butter

salt & pepper

water

--Mushroom Gravy--

1 small can mushroom

1 can cream of mushroom

1 tsp butter

1 beef broth cube (optional)

Cooking Instructions:

1. Boil potatoes and squash in water for 15 mins.

2. Drain water then mash veggies.

3. Slowly add butter and milk until you reach desired consistency.

4. Season with salt and pepper.

5. Set aside but keep warm.

6. Fry beef patties. Remove from oil, drain in paper towel and set aside.

7. Remove oil from pan but leave about 2 tsp of it.

8. Throw in butter and saute mushroom.

9. Add cream of mushroom.

10. Add beef broth (optional) and simmer for 5 minutes.

11. Plate the meal: Put burger on top of a mashed veggies and smother with gravy.

GOURMET BURGER

Ingredients:

1/2 k ground beef

1/4 k ground pork

1 medium white onion (finely chopped)

1 tbsp salt

1 tbsp ground pepper

3 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1 tbsp bbq powder

2 tbsp brown sugar

1/2 c bread crumbs

1/4 c flour

1 tsp olive oil

1/4 c cheese (parmesan would be best but I used cheddar)

2 eggs

(actually, you can put just about any spice you want depending on your taste)

Cooking Instructions:

Using your clean hands, mix all the ingredients above. (Emphasis on CLEAN).

Make fist sized balls, flatten a bit and fry in low fire, covered. Turn every five minutes until cooked.

Spread some mayo on hamburger bun and garnish with caramelized onions (saute onion in butter for 20mins), lettuce, pickles, cucumber, tomato, cheese and catsup.

*too bad my DSLR's with my sis :(

ROTI CANAI

Ingredients:

2 c flour

pinch of salt

water

1 tsp oil (I used olive oil)

Cooking Instructions:

Mix flour and salt. Add water slowly, forming a semi soft dough. Set aside covered for 20 minutes for leavening; cover the dough with a moist cloth. Knead for 2 more minutes after.

Make egg sized balls, flatten and roll on dry flour using a rolling pin. Make it as thin as you can. Irregular shape is ok.

Cook in pan or griddle until brown on both sides. Keep turning the whole time.

Best served hot with curry dip.

GENERAL'S CHICKEN

Ingredients:

--Meat--

1k chicken breast fillet (cut in strips)

3 tsp soy sauce

1 egg (beaten)

1/2 c cornstarch

2 tsp sesame oil

--Sauce--

2 cloves garlic (finely chopped)

1 tsp ginger (minced)

1/4 c chicken broth

1 tsp oyster sauce

2 tsp chili flakes

1 tbsp soy sauce

3 tbsp vinegar

4 tbsp sugar

1 tbsp cornstarch dissolved in 1 tbsp water

--Others--

2 medium eggplants (cut in strips)

cooking oil for deep frying

Cooking Instructions:

1. Marinate chicken fillet in soy sauce, egg, corn starch and sesame oil. Set aside (or marinate for 20 minutes).

2. Mix sauce ingredients except for cornstarch mixture. Set aside.

3. Deep fry chicken until golden brown.

4. Remove chicken from oil and drain in paper towel. Set aside but keep warm.

5. Remove oil but leave about 1 tsp in pan.

6. Saute sauce mixture in oil. Let it boil.

7. Add eggplants and stir for 2 minutes.

8. Slowly add cornstarch mixture to thicken sauce. Add chicken when sauce thickens. Stir for another 5 minutes.

9. Serve with hot rice.

BREADED CHEESE STICKS

Ingredients:

cheese (use mozerella for best results but any quick melting cheese will do)

egg (beaten)

japanese bread crumbs

McCormick Italian spice (and other spices based on your taste preference)

cooking oil

Cooking Instructions:

1. Mix bread crumbs and spices in a bowl/plate and set aside.

2. Cut cheese in rectangles.

3. Dip cheese in egg then in bread crumbs mixture.

4. Deep fry in hot oil until golden brown. Remove from oil and drain in paper towel.

5. Serve hot with salsa (Mix finely chopped tomato, onions and pickles. Add lemon/calamansi juice and season with salt & pepper)

*For best results, put cheese in freezer for at least 15 minutes after cutting. This also prevents it from melting too much.

STIR FRIED BEEF with TOGE

Ingredients:

4 cloves garlic (finely chopped)

1 large onion (chopped)

1 large red bell pepper

1/4 k beef strips

1/4 c soy sauce

1/4 c oyster sauce

4 tbsp brown sugar

cooking oil

1/4 c water

4 c toge (mongo sprouts)

Cooking Insrtuctions:

1. Saute garlic, onion and bell pepper in hot oil.

2. Add beef and stir fry for 2 mins.

3. Add soy sauce, oyster sauce, water and brown sugar. Stir, cover and leave to simmer for 30 mins (or until beef is tender), stirring every 5 minutes.

4. Add toge, stir and cover for another 2 mins before serving.

FISH CURRY

Ingredients:

1/2 k dory (cubed)

1 medium onion (chopped)

4 cloves garlic (chopped)

1 small ginger (chopped)

2 small green chilis (optional - chop if you want it hot)

1 large eggplant (sliced)

3 small potatoes (quartered)

1 pack curry paste

1 c coconut milk

1/3 c water

2 tbsp cooking oil

salt

Cooking Instructions:

1. Heat oil in pan and saute garlic, onion, ginger and chili.

2. Add curry paste and stir. Add water and about 2 tbsp of coconut milk and continue stirring (save the rest of the coconut milk for later).

3. Add potatoes and cover for 4 minutes.

4. Add the rest of the coconut milk and let it simmer.

5. Add fish and eggplants. Season with salt. Cover and let it simmer for 5 mins.

6. Stir gently (the fish is very delicate) and cover for another 3-5 minutes or until fish is cooked.

*If it gets too spicy, add sugar.

**Can be served with either rice or pasta.

CHICKEN AND MUSHROOM PASTA

Ingredients:

3 pcs Chicken breast fillet (cute in bite size cubes)

1 tsp cooking oil

3 tbsp butter

1 medium onion (chopped)

4 cloves garlic (chopped)

1 green bell pepper (chopped)

1 small can mushrooms

1 can cream of mushroom

1 pack all purpose cream

cheese

salt & pepper

dried basil

spaghetti noodles (cooked al dente)

Cooking Instructions:

1. Cook pasta noodles and set aside.

2. Saute garlic and onions in butter and oil.

3. Add bell pepper and stir for 2 minutes.

4. Add chicken and continue stirring.

5. Throw in mushroom when chicken changes color.

6. Add cream of mushroom and all purpose cream. Stir and let it simmer for 5 minutes.

7. Add grated or cubed cheese (whatever's easy for you coz it will melt anyway). Let it melt and stir (probably after 5 minutes).

8. Add salt & pepper to taste.

9. Add dried basil and remove from heat.

10. Pour over pasta and add more cheese.

SHEPHERD'S PIE

INGREDIENTS:

1/2 k ground beef

1/3 c soy sauce

2/3 c sugar

1 tsp grated ginger

salt & pepper

1 tsp cooking oil

4 tbsp melted butter

1 large onion

1 can cream of mushroom

2 small carrots (chopped)

1 small can mushrooms

1/2 c beef broth

1 can kernel corn

1 small can green peas

3/4 k potato (cubed)

water

2/4 c butter

1/2 c milk

1/2 c cheese

pastry wrapper cut into strips (optional)

egg wash (1 beaten egg with water)

COOKING INSTRUCTIONS:

1. Mix soy sauce, sugar, ginger and a pinch of salt & pepper. Marinate beef and set aside for about 30 mins.

2. Boil potatoes in water for 15 mins. Drain water and mash. Mix in cheese. Add butter and milk (depending on your desired consistency). Add salt & pepper to taste. Set aside.

3. Saute onions in butter and cooking oil. Add marinated beef and stir until brown.

4. Add carrots and cream of mushroom. Stir and let simmer for 20 mins. Add beef broth slowly to keep the beef moist.

5. Add mushrooms, green peas and corn. Let simmer for another 5 mins.

6. Transfer beef in baking dish. Add mashed potatoes on top. Sprinkle with grated cheese.

7. (Optional:) Line pastry wrapper on top of mashed potato and brush with egg wash.

8. Put in turbo broiler at 100* for 10 mins or until top browns.

TUNA SCRAMBLE

INGREDIENTS:

1 can century tuna hot & spicy (drain oil)

1 red bell pepper

1 medium white onion

2 tbsp honey

2 eggs

1/4 c milk

3 tbsp butter

quick melt cheese

1 tsp oil

salt & pepper

COOKING INSTRUCTIONS:

1. Beat eggs, mix in milk and season with salt and pepper. Set aside.

2. In a hot pan, put oil and butter. Saute onion and bell pepper. Add honey and continue stirring.

3. Throw in tuna. Continue stirring.

4. Add egg mixture. And let it set.

5. Fold in grated cheese after 2 minutes and cover pan. Remove from heat after 3 minutes. Serve hot.

CHINESE LEMON CHICKEN

INGREDIENTS:

Chicken Batter

4-5 pcs. chicken breast fillet (cut into 1" cubes or into strips)

2 eggs

1/2 c corn starch

salt & pepper

cooking oil

Lemon Sauce

juice of half a lemon (or juice of 1 whole lemon depending on your taste)

2 tbsp honey (or 1/3 c sugar)

pinch of salt

1/2 c chicken broth (or 1 chicken broth cube dissolved in 1/2 c water)

1 1/2 tbsp corn starch

COOKING INSTRUCTIONS:

1. Beat eggs. Season with salt & pepper. Dip chicken in eggs and then in corn starch and fry in hot oil until golden brown. Drain in paper towel and set aside but keep warm.

2. Mix all the ingredients for lemon sauce in a small pan and simmer. Add cooked chicken and mix well. Serve hot.

BREAD PUDDING

Ingredients:

Bread (cut into small pieces)

1 c milk

2 eggs (beaten)

1/2 c sugar

butter

vanilla or lemon extract (optional)

chocolate syrup

Cooking Instructions:

1. Grease baking dish with butter.

2. Cut bread into small pieces and stack in baking dish. Make sure to pack the bread well. Set aside.

3. Heat milk in pan. Remove from heat and pour in eggs while whisking. Make sure to whisk well so egg will not set.

4. Add sugar. Add vanilla or lemon extract for added flavor.

5. Pour milk mixture into baking dish with bread.

6. Put in oven (I just used a toaster oven for this one) and bake for 15 minutes or until bread rises.

7. Pour chocolate syrup on top.

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.

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.