Pork Steak (Bistek)

Pork Steak (Bistek)

Ingredients:

Pork Chops
2 White Onion 

Butter

Marinade: 

1/4 cup lemon or calamansi Juice
2 tbsp. Sugar
2 cloves Garlic (Minced)
1 Cup Soy Sauce
1/2 Cup Oyster Sauce
Salt and pepper to taste

How to Cook:

1.Marinate the Pork in soy sauce, oyster sauce, lemon juice, sugar, garlic, salt and pepper for at least 2 hours.(better result if marinated overnight)

2. In a pan, melt the butter over medium heat. Fry the marinated pork chops for 5 minutes each side

3. After you frying the pork chops, add the marinade then bring to boil.

4. Add the onions.

Best serve with garlic rice !!!

Pork Siomai (dumplings)

Pork Siomai (dumplings)

Ingredients:

2 pcs  Eggs
1 kg. Minced Pork
2 pcs med size Onion (chopped)
2 cloves Garlic (minced)
Carrots (Minced)
3 tbsp. Flour
1 tbsp. Salt
1 tbsp. Pepper
Molo Wrapper

How to Cook:

1. In a bowl, mix the meat, onion, garlic, carrots, salt, pepper, egg & Flour. make sure that all ingredients are well mix.

2. Wrap the meat using molo wrapper. Place about 1 heaping spoon of meat mixture in the center.

3. Put the dumplings into steamer and let it steam for about 10 mins

Sauce:

Soy Sauce, Oyster Sauce and fried garlic.

Seafood Noodles

Seafood Noodles

Ingredients:

Egg Noodles
1/2 kg Squid
1/2 kg Shrimps
Onion (chopped)
Garlic (minced)
Beans
Carrots 
broccoli
1/4 cup Oyster Sauce
1/2 Soy Sauce
1/4 cup Butter
salt 
pepper

How to Cook:

1. Pre-heat the wok and put the butter.

2. Saute garlic and onion. 

3. Add the shrimps and squid. Do not over cook it. 

4. Add the egg noodles then mix it.

5. Add salt, pepper, oyster sauce and soy sauce. Mix until the liquid ingredients are distributed properly. 

6. Add the vegetables.

7. Cover it and wait until the vegetables are already cook.

8. Serve with Spring Rolls.

Kare-kare (Seafood)

Kare-kare (Seafood)

Ingredients:

1/2 kg Squid
1/2 kg Shrimps
Onion (chopped)
Garlic (minced)
Long Beans
Egg Plant
Petchay
2 tbs. Shrimp paste (Bagoong)
1 1/2 cup of Peanut butter
6 cups of water
Crushed Peanut
salt 
pepper
cooking oil
Annato seed extract (Atsuete)

How to Cook:

1. Mixed the annato seed extract (atsuete), salt and pepper and water for your sauce.

2. Pre-heat the cooking pan. 

2. Saute garlic and onion. 

3. Add the shrimps and squid. Do not over cook it. 

4. Pour in the annato mixture and let it simmer for 5 minutes.

5. Put the crushed peanuts, shrimp paste and  peanut butter then mixed well until you achieved the desired thickness of your sauce. 

6. Put the long beans, petchay and eggplant. Let it simmer until the vegetable is cook.

7. Serve with shrimp paste (Bagoong) 

Lumpiang Isda (Fish Spring Rolls)

Lumpiang Isda (Fish Spring Rolls)

Ingredients:

1kg shredded fish
2 med size Onions (chopped)
2 cloves of garlic (minced)
2 Eggs
1/4 cup Flour
2 med. potatoes (chopped)
2 carrots (chopped)
celery (chopped)
salt 
pepper
spring roll wrapper
cooking oil

How to Cook:

1. In a bowl, mix the shredded fish, onion, garlic, potatoes, carrots, eggs, salt and pepper, flour and celery.

2. Wrap the meat using the spring roll wrapper. Place about 1 heaping tablespoon of the fish mixture in one of the corners ofthe wrapper. Spread thinly the filling into the wrapper horizontally. Roll the fish mixture towards the middle. Fold both sides inward to seal, then continue to roll until you have about an inch left of the wrapper. Using your finger, brush the edges with a little amount of water to seal completely. Make sure that it is tightly wrapped.

3. Fry the wrapped  fish with medium flame. Make sure that all the sides are cooked right. Color must turn into golden brown. 

Crispy Pata

Crispy Pata

Ingredients:

Medium Size Pork Shank

Salt

Pepper

Onion

Cooking Oil

How to Cook:

1. Put water, pepper, salt, onion and pork shank in a cooking pot. Bring it to boil for about 45 mins to 1 hour

2. Drain the excess water and make fork prick into several location of the pork shank. This is to ensure that the meat inside will be thoroughly cook.

3. Put the shank into plastic food storage and let it sit in the freezer for about 30-45 mins. This procedure is necessary to make your shank more crispier.

4. Put cooking oil into the pot. Make sure the the pork shank can be dipped fried. 

5.Cook the meat for about 30-45 mins until the meat is tender and the skin turns into golden brown.

6. Serve it with rice and vinegar with garlic.

Lechon Pork Belly

Lechon Pork Belly

Ingredients:

Pork Belly
Lemon Grass
Salt and Pepper
Condensed Milk
Egg white

How to Cook:

1. Pre-heat the oven at 180 degree C. 

2. Rub salt and pepper around the Pork belly.

3. Put the lemon grass in the middle of the belly and roll it. You can use silicon rubber or yarn to tighten the belly.

4.Mix the egg white with condense milk. Use brush to apply this mixture into the skin of the belly to make it shinny and crispy.

5. Put the meat into the oven and let it cook for about 1 hr 30 mins.

6. Check if the meat is tender. Apply the egg white mixture into the skin every 30mins. If the skin is not yet crispy, increase the temperature. The skin should be cripsy and reddish.

7.Cut and serve as desired.