BINAGOONGANG BABOY

Combination of well known Bicol Express and pork in shrimp paste. Pork are cooked in coconut milk, shrimp paste and normally loads of chilli.

INGREDIENTS :

• 1/2  Lbs pork belly
• 1/2 Cup green long chilli
• 2 Pieces of finger chilli (siling labuyo)
• 1 1/2 Cup coconut milk
• 4 Cloves of garlic
• 1 Small onion

DIRECTIONS :

• Saute garlic and onion.
• Add pork and saute until the pork edges turns light brown.
• Stir-in shrimp paste and saute for 1-2 minutes.
• Add chilli and coconut milk, stir and let it boil.
• Cover and cook in medium heat, until the pork render fats and tender.

COOKING TIPS:

• Stir occasionally when rendering fats, if not using a non-stick pan.
• For more spicy taste, used 1/3 cup of sliced finger chilli (siling labuyo).
• Drain the fats before serving.

MALAYSIAN MUTTON CURRY

Malaysian lamb curries are famous for their fruity flavours and creamy sauce, that creates explosion to your taste.









Ingredients :

• 1 Onion, finely chopped
• 800 Grams lamb meat, diced
• 5 Cloves garlic, crushed
• 1 Tumb size ginger, grated
• 2 Large red chilli, sliced
• 1 Tablespoon mustard seed, toasted
• 2 Teaspoon garam masala
• 2 Teaspoon curry powder
• 2 Bay leaves
• 1 Cinnamon stick
• 1 Can crushed tomatoes
• 1 Can coconut milk
• 2 Cups vegetable stock
• 1/4 Teaspoon salt
• Cooking oil

Directions :

• Heat oil in a pan, saute the garlic until soft.
• Add the lamb and stir fry until brown.
• Add garlic, ginger and chilli and saute for another minutes.
• Add the mustard seeds, garam masala,, curry powder, bay leaves and cinnamon stick and toast for 1 minute.
• Add tomato, coconut milk, stock and salt and stir well.
• Bring to a boil, the reduce the heat.
• Partially cover the pan and simmer for 1 1/2.

Cooking tips

• Add more stock if the sauce become ticker.
• Topped with yoghurt and served hot. 

CHICKEN EMPANADA

CHICKEN EMPANADA

Stuffed pastry baked or fried, made by folding dough around stuffings.

Which usually consists of  variety of meats, vegetables or fruits. For this recipe we used chicken and pork,

cooked with can sausage and raisins.

Ingredients :

        Pastry Fillings

• 1 cup breast chicken
• 1/2 cup can sausage (Vienna Sausage)
• 1/4 kg ground pork
• 1 medium size onion
• 1 large tomato
• 2 cloves of garlic
• 1 teaspoon Fish sauce (depend on your taste)
• 1 teaspoon ground pepper

Directions :

• Boil the chicken in a small amount of water, shred and sliced the into small pieces. Keep the broth.
• Heat the oil in a skillet, saute garlic, onion and tomato.
• Add the ground pork and stir fry for 1 minute, stir in water or broth. Cover and simmer until the pork are tender.
• Add chicken and sausage, season with fish sauce and ground pepper.
• Add the raisins, cover and simmer for another 5 minutes. Set aside and let it cool.

Ingredients :

      Pastry Crust 

• 2 1/2 all purpose flour
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup evaporated milk
• 1 tablespoon vinegar
• 1 teaspoon salt
• 1/2 cup margarine or butter

Directions :

• Mix flour, baking powder and salt.
• Add the butter and cut with fork or pastry blender till pieces are the size of corn.
• Mix milk, vinegar and egg, add to the dry ingredients. Knead by hand and form the dough into ball.
• Divide the dough into 4 pieces, start by rolling each dough into 1/8 inch thick and cut into circle by using the back of the empanada moulds.

Cooking Directions :

• Place an exact amount of fillings to the center of the dough, fasten by closing the empanada moulds.
• This may then be deep fried or baked in a preheated 350 degrees F (175 C), until golden brown.

Cooking Tips :

• For baking, combine lightly beaten egg and 1 tablespoon of water, brush each puffs with egg mixture.
• Poked with the fork the surface of each puff to allow steam, to escape while baking.
• For a tastier filling, add spaghetti sauce into the mixture.
• Any vegetable, meat or fruit of your choice can be added.
• Leftover afritada, menudo or adobo can be used as a fillings, Try to experiment.
• Open both end of a large corned beef can, this can be use as an empanada moulds. place an exact amount of filling, fold and  fasten by using a fork.

SKIPJACK TUNA IN COCONUT MILK

GINATAANG TULINGAN

Favourite dish from the southern part of the Philippines, where-in the Skipjack Tuna are cooked in coconut milk. The taste of ginger and the creamy consistency create a delicious and tangy flavour of this recipe. 

Ingredients :

• 3 Small size 1 lbs Skipjack Tuna (Tulingan)
• 1 Cup coconut cream
• 1 Onion slice
• 1 Tablespoon grated ginger
• 3 Cloves garlic
• 4 Tablespoon Lemon Zest
• 1 Large eggplant
• 2 Tablespoon fish sauce
• 2 Pieces long chili
• 1/4 Cup water
• Cooking oil

Directions :

• Wash the fish with clean running water, rub with salt.
• Fry the fish until golden brown, remove and set aside.
• Saute Ginger, garlic and onion with some hot oil.
• Pour the coconut milk, water and lemon zest, let it boil.
• Add the fish, eggplant, chili, fish sauce and pepper.
• Cover and simmer until the sauce reduces and thickens.
• Adjust the taste by adding salt or fish sauce.

Cooking Tips :

• Vegetables of you choice can be added, like the string beans.
• Vinegar may be added for lemon or lime zest.
• If using large tuna, slice the fish 1 inch thick diagonally.

GOAT CALDERETA

KALDERETANG KAMBING

A spicy stewed goat meat , cook in tomato paste, liver spread and vegetables. The traditional way and simple recipe of cooking this dish.

Ingredients :

• 1 Kilo goat meat
• 1 Large onion
• 1 Cup diced tomato in can or 3 fresh tomato
• 3-4 Pieces potato
• 1 Can gisantes or 1/4 cup green peas
• 1 Red bell pepper
• 2 Tablespoon cayenne pepper
• 2 clove of garlic
• 1 Cup liver spread
• 2 birds eye chilli (siling labuyo)
• 1/4 Cup vinegar
• Salt and pepper to taste

Directions :

• Saute garlic, onion, and diced tomato.
• Add the goat meat and stir-cook for 2-3 minutes.
• Add vinegar, salt, pepper, red bell pepper and birds eye chilli (labuyo).
• Add water, cover and simmer for 5 -7 minutes.
• Dissolve the cayenne pepper into the sauce. Add potato, cover and simmer for another 6 minutes or until potato are done
• Add liver spread, continue to stir cook for  3-5 minutes.
• Add green peas in can and simmer for another 2 minutes.

Cooking Tips :

• If guisantes (green peas in can) is not available, use the frozen pack green peas.
• For mild spice, use 1 tablespoon of cayenne and 1 tablespoon of paprika.
• For a creamier sauce, add grated cheese.

STEWED MUSSEL

APRITADANG TAHONG

An excelllent mussel recipe with an interesting blend of Apritada ingredients. stewed in tomato sauce, potato, green beans and bell pepper.








Ingredients :

• 2 1/2  Lbs mussel with shells
• 4 Cloves of garlic crushed
• 1 Pieces medium onion chopped
• 2 Tablespoon ginger juice
• 1 Cup tomato sauce
• 2 Pieces medium potato cut into cubes
• 200 Grams long beans, sliced diagonally
• 1 Pieces medium red bell pepper, cut into strip
• 1 Tablespoon of peanut butter
• Salt and pepper to taste

Directions :

• Boil mussels in 2 cups of water until shell open, remove the meat from shells and save 3/4 cup of mussel broth.
• Heat oil in a pan, fried potato until golden brown. Set aside
• Reduced the oil from the same pan and saute garlic, onion and mussels.
• Add ginger juice, tomato sauce, mussel broth, green beans and red bell pepper.
• Season with salt and pepper.
• Add potato, cover and simmer for 3 minutes
• Add peanut butter and simmer for another 2 minutes, or until cooked.

Cooking Tips :

• Ground peanut can be a substitute for peanut butter.
• Use frozen pack mussel, if fresh are not available in your place. just add fish sauce.