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Orange Chicken Recipe


Ingredients
2 lbs boneless chicken breast, cubed
1 cup brown sugar
2 cups all purpose flour
1 raw egg,beaten
teaspoon salt
teaspoon pepper
Cooking oil
1 cup water
4 tablespoons orange juice
2 tbsp cornstarch
cup vinegar
2 tablespoons soy sauce
1 teaspoon garlic, minced
cup green onions, finely chopped
Instructions
1. In a container, put-in the flour, salt, and ground black pepper then mix well
2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour,
salt, and pepper are)
3. Close the container and shake until the chicken is evenly coated with the flour mixture
4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside
5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil
6. Add the garlic and simmer for 5 minutes
7. Add the sugar and and simmer for 3 to 5 minutes
8. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well
9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates
10. Serve hot. Share and Enjoy!
Chicken Curry Recipe



Ingredients
2 lbs. chicken, cut into
serving pieces
1 big potato, chopped
1 tbsp garlic, minced
3 stalks celery, cut into 2
inches length
1 medium onion, chopped
1 small red bell pepper, cut
into cubes
2 tbsp fish sauce
1 cup coconut milk
2 tbsp curry powder
1 thumb ginger, cut into strips
1 cup water
Instructions
1. Pan-fry the potato and set aside
2. Pan-fry the chicken and set aside
3. In the pan where the chicken was pan-fried, saut the garlic, onion and ginger
4. Add the pan-fried chicken, fish sauce, and curry powder
5. Add water and simmer until the chicken is tender
6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes
7. Add the coconut milk and mix well. Simmer for 5 minutes


Easy Chicken Teriyaki Recipe

Ingredients
Marinade:
3 tablespoons low
sodium soy sauce
6 tablespoons water
2 tablespoons brown
sugar
2 tablespoons sherry
5 pieces boneless chicken
breasts
Basting Sauce:
2 tablespoons maple syrup
2 tablespoons soy sauce
3 tablespoons dry sherry
Cooking Procedure
1. Combine all the marinade ingredients. Mix well.
2. Combine the basting sauce ingredients. Set aside.
3. Place the chicken breasts in a re-sealable Ziploc bag and then pour-in the marinade.
4. Seal the bag and then place it in the fridge to marinate for 2 hours.
5. Grill both sides of the chicken for 7 to 10 minutes while basting using the basting
sauce. You may flip the chicken once in a while keep them from being burnt.
6. Transfer to a serving plate and then garnish with sesame seeds.
7. Serve. Share and enjoy!

Pork Sisig
Ingredients
1 lb. pig ears
1 lb pork belly
1 large onion, minced
3 tablespoons soy sauce
teaspoon ground black pepper
1 knob ginger, minced
3 tbsp chili flakes
teaspoon garlic powder
1 piece lemon (or 3 to 5 pieces calamansi)
cup butter (or margarine)
lb chicken liver
6 cups water
3 tablespoons mayonnaise
1 tsp salt
Instructions
1. Pour the water in a pan and bring to a boil
Add salt and pepper.
2. Put-in the pigs ears and pork belly then
simmer for 40 minutes to 1 hour (or until
tender).
3. Remove the boiled ingredients from the pot then
drain excess water
4. Grill the boiled pig ears and pork belly until done
5. Chop the pig ears and pork belly into fine pieces
6. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
7. Put-in the ginger and cook for 2 minutes
8. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
9. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
10. Put-in the soy sauce, garlic powder, and chili. Mix well
11. Add salt and pepper to taste
12. Put-in the mayonnaise and mix with the other ingredients
13. Transfer to a serving plate. Top with chopped green onions and raw egg.
14. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)
15.
Pork Kaldereta Recipe
Ingredients
2 lbs. Pork, cubed
1 (15 oz.) can tomato
sauce
cup green olives
1 medium red bell
pepper, sliced
1 medium green bell
pepper, sliced
2 medium baking
potatoes, cut into
large cubes
2 medium carrots,
sliced diagonally
1 medium yellow onion, sliced
2 teaspoons minced garlic
32 oz. beef broth
cup liver spread
3 tablespoons cooking oil
Salt and pepper to taste
Cooking Procedure
1. Heat the oil in a cooking pot.
2. Once the oil is hot, saute the garlic and onion.
3. Add the pork. Stir and cook for for 5 minutes or until the color turns light to medium
brown.
4. Pour-in the tomato sauce and beef broth. Let boil. Cover and simmer for 60 minutes.
5. Add the liver spread. Stir and cook for 3 minutes.
6. Put-in the carrots and potatoes. Cover and cook for 8 to 10 minutes.
7. Add the olives and bell peppers. Cook covered for 8 minutes.
8. Add salt and pepper to taste.
9. Turn-off the heat. Transfer to a serving plate.
10. Serve. Share and enjoy!
Pochero Recipe

Ingredients
1 lb pork belly, chopped
2 medium tomatoes, diced
1 medium onion, diced
1 teaspoon garlic, minced
2 to 2 tablespoons patis (fish-
sauce)
1 tablespoon whole pepper corn
1 small can tomato sauce
1 cup chick peas (garbanzos)
1 large plaintain banana (ripe),
chopped
1 medium sized potato, cubed
1 small cabbage, quartered
lb long green beans
1 bunch bok choy (pechay)
1 cup water
2 tablespoons cooking oil
Instructions
1. Heat cooking oil in a cooking pot.
2. Saut garlic, onions, and tomatoes
3. Add pork and cook until the color turns light brown.
4. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
5. Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).
6. Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.
7. Add cabbage and long green beans. Cook for 5 minutes.
8. Stir-in the bok choy. Cover the pot and turn off the heat.
9. Let the residual heat cook the bok choy (about 5 minutes).
10. Transfer to a serving plate and serve.
11. Share and enjoy!
Nilagang Baka Recipe


Ingredients
2 lbs. beef sirloin, cubed
2 bunches baby bok choy (or pechay)
1 small cabbage, chopped
6 pieces Saba banana, halved
4 pieces baking potato, quartered
1 large white onion, halved
4 celery stalks, chopped
2 pieces star anise
4 cups beef broth
4 cups water
Salt and pepper to taste
Instructions
1. Combine the water and beef broth in a large
cooking pot. Bring to a boil.
2. Add the onion, star anise, and celery. Reduce
the heat in medium. Cover the pot and continue to boil for 20 minutes.
3. Remove the onion, star anise, and celery from the boiling liquid using a skimmer or a
strainer. You can discard these ingredients.
4. Add the beef. Simmer for 60 to 90 minutes or until the beef becomes tender. You can add
more water if necessary.
5. Put-in the saba banana and potatoes. Cook for 10 minutes.
6. Add the bok choy and cabbage. Sprinkle salt and pepper. Stir.
7. Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes to cook the
vegetables.
8. Transfer to a serving bowl.
9. Serve. Share and enjoy!


Beef Stir Fry with Chopped Broccoli
Recipe

Ingredients
1 lb beef sirloin, thinly sliced
1 cup chopped broccoli (frozen or fresh)
2 tablespoons corn starch
2 1/2 tablespoons oyster sauce
1/2 teaspoon ground black pepper
1/4 teaspoon salt
3 tablespoons extra virgin olive oil
Cooking Procedure
1. Sprinkle salt and pepper on the beef. Add oyster sauce. Mix well and Marinate for 15
minutes.
2. Add cornstarch on the marinated beef mixture. Mix well using your clean hands.
3. Heat oil in a pan.
4. Stir fry the beef until both sides are done (about 10 minutes in high heat).
5. Add the chopped broccoli. Cook for 3 minutes more.
6. Tranfer to a serving plate.
7. Serve with brown rice. Share and enjoy!

Sizzling Bulalo Recipe
Ingredients
1 1/2 lbs beef shank
1 piece cooked sweet corn, cooked
10 ounces condensed cream of
mushroom soup
2 teaspoons garlic powder
1 1/2 cups fresh white mushrooms,
sliced
4 tablespoons butter
2 teaspoons salt
1 teaspoon ground black pepper
3 3/4 cups water
Watch the cooking video:
Cooking Procedure
1. Make the mushroom gravy. Heat a cooking pot or sauce pan then add the 1 tablespoon butter and
melt. Put-in the mushroom and saut for 3 minutes. Add the condensed cream of mushroom
soup then stir. Pour 3/4 cup water; add 1/2 teaspoon salt and 1/2 teaspoon ground black
pepper then stir. Simmer for 5 minutes or until the sauce thickens.Set aside.
2. Arrange Beef Shank in a cooking pot then sprinkle 1 teaspoon salt.
3. Pour 3 cups water and apply heat. Let boil and simmer until the beef is tender. Remove from the
cooking pot and place in a clean plate. Note: add water as needed.
4. Season both sides of the beef with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and
garlic powder. Set aside.
5. Heat a pan then add 2 tablespoons butter. Let the butter melt.
6. Pan-fry both sides of the beef for at least 2 minutes per side.
7. Heat the sizzling plate (metal plate) then put-in 1 tablespoon butter and let melt.
8. Arrange the pan fried beef on the sizzling plate, top with mushroom gravy, and place the corn on
the side.
9. Serve hot. Share and enjoy!
Leche Flan Recipe

Ingredients
10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract
Instructions
1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into
liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera
(Traditional flan mold) depending on your location. I find it more convenient to use
individual Round Pans in making leche flan.
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!
Cassava Cake Recipe

Ingredients
2 packs grated cassava (about 2
lbs total weight)
2 cans coconut milk (4 cups)
(12 oz.) can evaporated milk
3 pieces egg
cup butter, melted
8 tablespoons cheddar cheese,
grated
1 cup condensed milk
16 tablespoons granulated white
sugar
2 tablespoons flour
Instructions
1. Make the batter by combining the grated cassava, butter, cup condensed milk, cup evaporated
milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix
thoroughly.
2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and
bake for 1 hour.Remove from the oven and set aside.
5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
6. Pour-in the condensed milk then mix thoroughly.
7. Add 2 tablespoons cheddar cheese while stirring constantly.
8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (well be needing the egg white only)
11. Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and
brush it on the cassava cake.
12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
13. Garnish with extra grated cheese on top. Serve. Share and enjoy!
Maja Blanca Recipe


Ingredients
4 cups coconut milk
cup cornstarch
14 ounces condensed milk
cup fresh milk
cup granulated sugar
15 ounces whole sweet
kernel corn
5 tbsp toasted grated
coconut
Instructions
1. Pour the coconut milk in
a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients
are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a
wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Share and enjoy!





Ginataang Papaya

Ingredients
1 small green papaya, cut into wedges
3 pieces medium sized dried fish (daing),
fried
2 tablespoons fish sauce
2 cups coconut milk
1 cup malunggay leaves
1 small yellow onion, sliced
4 cloves garlic, minced
3 tablespoons cooking oil
1 thumb ginger, minced
teaspoon ground black pepper
3 pieces chili (optional)
cup water
Instructions
1. Heat the oil in a pan.
2. Saute the garlic and ginger. Add the
onion. Continue to cook until the onion
becomes soft.
3. Add the fried dried fish (daing). Stir.
Cook for 1 minute.
4. Pour-in the coconut milk; stir. Simmer
for 5 minutes.
5. Add the papaya. Cover and cook in medium heat for 15 minutes. Add water if necessary.
6. Put-in the malunggay leaves. Stir and cook for 2 minutes.
7. Pour-in the fish sauce and add the ground black pepper and chili (chili is optional). Stir. Cook
for 2 minutes.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!
Ginataang Langka with Pork Recipe

Ingredients
20 oz. unripe jackfruit, chopped
10 oz. pork, cubed
2 cups coconut milk
4 pieces chili pepper, chopped
(optional)
1 medium onion, sliced
1 teaspoon minced garlic
1 tablespoon fish sauce
1/4 teaspoon ground black pepper
2 tablespoons cooking oil
Cooking Procedure
1. Heat the cooking oil in a pan.
2. Once the oil becomes hot, saut the
onion and garlic.
3. Add the pork. Cook until medium
brown.
4. Pour the coconut milk in the pan.
Let boil. Cover and simmer for 20
minutes. Add water if needed.
5. Add the ground black pepper, chili, and fish sauce. Stir.
6. Add the jackfruit. Stir and cook for 5 to 7 minutes.
7. Transfer to a serving bowl. Serve.
8. Share and enjoy!



Kilawing Puso ng Saging

Ingredients
2 to 3 cups chopped
banana blossoms
1 tablespoon minced
garlic
1 medium yellow
onion, sliced
6 tablespoons cane
vinegar
3 pieces long green
chili pepper, sliced
2 tablespoons fish
sauce
teaspoon ground
black pepper
cup vegetable broth
Brine: 6 cups of water combined with 5 tablespoons salt
2 tablespoons cooking oil
Instructions
1. Soak the chopped banana blossoms in the bowl with brine for 15 to 20 minutes. After soaking,
squeeze tightly to release the sap from the banana blossoms. Place in a colander to drain the
water. Set aside.
2. Heat the cooking oil in a pan.
3. Saute the garlic and onion.
4. Add the banana blossoms. Cook for 5 minutes.
5. Pour-in the fish sauce and vegetable broth, Stir and let boil.
6. Pour-in the vinegar. Allow to re-boil, cover, and simmer for 10 to 15 minutes.
7. Add the green chili and ground black pepper.Stir and continue to cook for 5 minutes.
8. Turn-off the heat and transfer to a serving plate.
9. Serve. Share and enjoy!