Kinamatisan

Originally a recipe from Ilocos. My best friend is planning on cooking it tonight so here it is.

Ingredients:

1/4 kg pork cut in small cubes

3 medium sized tomatoes

1 onion

5 cloves of garlic

4 tbsp cooking oil

1 tbsp sugar

5 tbsp fish sauce (patis)

salt and pepper

• Saute onion and garlic in oil for about 2 minutes then add the pork, season with salt and pepper.
• Stir-fry for about 3 more minutes and add 1 and 1/2 cup of water, the fish sauce and sugar.
• simmer in low heat until almost all of the liquid has evaporated.
• season with more salt or pepper to taste.

Sinigang na Baboy

Chicken Tinola

Pork Steak

Lumpia Shanghai (Fried Spring rolls)

Ingredients:

1/4 kg ground pork

carrots, minced

spring onions, minced

1 onion, chopped

4 cloves of garlic, finely chopped

2 tbsp fish sauce (patis)

2 tbsp soy sauce

1 tbsp oyster sauce (optional)

salt and pepper

spring roll wraps (egg/rice wraps)

• Mix all the ingredients with the pork on a bowl with your hands and season with enough salt and pepper, depending on your preference
• Wrap the lumpia meat filling with the egg or rice wrappers by placing a portion of the meat horizontally on the bottom part of your wrapper, the length depending on how long or short you want your rolls to be. A good size is about 4 inches.
• Take the end of the wrapper close to you and fold it around the filling covering it completely.
• Take both sides of the wrapper and fold them inwards. Now roll away from your body, making sure the wrapper is rolled tight and not lose with spaces inside.
• Damp your fingers and pat on the end of the wrapper and press towards the roll to seal.
• Deep fry the rolls in medium heat and place on paper towels to absorb excess oil.

Tip on storing/reheating your spring rolls:

• Do not seal the rolls on a container while still hot as this will cause the wrappers to sag and lose its crunchiness.
• When reheating leftover rolls, put them on a toaster instead of re-frying or putting them on the microwave. This should restore some crispiness.
• You may also store wrapped spring rolls in the fridge until you're ready to fry and eat them.

Mashed Potatoes

Ingredients:

2 pounds potatoes, peeled, cut into large chuncks

1 tsp salt

water (cover potatoes with water)

3 tbsp butter, melted (more if desired)

salt and pepper to taste

1/2 cup milk, warmed

• In a large sauce pan, place peeled potatoes and cover with water. Add approximately 1 teaspoon salt.
• Bring to a boil, then reduce heat to medium and cook until fork tender (about 15 to 20 minutes). Drain.
• Put drained potatoes in a deep bowl, add melted butter and 1/4 cup of warm milk and mash with an electric beater until smooth. Add more milk and butter for desired consistency.
• Salt and pepper to taste. Garnish with fresh herbs such as chopped chives, fresh chopped parsley, or add shredded cheddar cheese, if desired.

Meatballs in Red Sauce

g
Ingredients:

The Meatball:

1/4 kilo ground pork or beef

1 white onion; minced

1 tablespoon garlic; minced

1 egg

1/4 cup flour

Salt

Ground pepper

2 tbsp oyster sauce

The Sauce:

3 cloves garlic, chopped

1 small onion, sliced

1 carrot, sliced

1 bell pepper red or green, sliced

2 tbsp flour

1 tbsp Worchestershire sauce

3 tbsp soy sauce

1/2 cup tomato sauce

3 tbsp sugar

1 tsp salt

1 tps ground pepper

1 cup water

1 broth cube

• In a bowl, mix all the meatball ingredients. Season with salt, soy sauce, and pepper according to taste.
• Form a ball 1” diameter out of the mixture.
• Deep fry the meat balls until golden brown. Drain in a plate with paper towel and set aside.
• Saute remaining garlic and onion until fragrant.
• Add in carrots and stir fry for 2 minutes.
• Add in bell pepper and stir fry for another 2 minutes.
• Pour in the tomato sauce and water with flour; add in the broth cube, sugar, salt, pepper, Worcestershire sauce and mix well. Let simmer for about 5 minutes.
• Add in fried meatballs and let simmer for another 5 minutes.
• Serve hot with steamed rice.

Pininyahang Manok (Pineapple Chicken)

It's a creamy chicken dish.

Ingredients:

1/2 kilo chicken, cut into serving pieces
1 small tin can sliced pineapple, cut into chunks
1 medium size onion, chopped
1/4 head garlic, minced
2 potatoes, quartered
1 each red and green bell pepper, sliced
1 carrot, sliced
1/4 cup fish sauce
1/2 cup evaporated milk
1 cup seven up

salt and pepper

cooking oil

• In a bowl marinate chicken with seven up for 20 to 30 minutes before cooking, and drain.
• In a sauce pan stir fry chicken for 3 to 5 minutes or until colour turns to golden brown.
• Remove from pan. In same sauce pan sauté garlic, onion and the chicken, stir fry for 2 to 3 minutes.
• Add fish sauce and stir fry for 1 for 2 minutes. Pour in 3 cups of water and syrup from the pineapple tin can and simmer for 10 to 15 minutes.
• Add in potatoes and carrots, simmer for another 5 to 10 minutes or until chicken and potatoes are cooked and tender and sauce thickens.
• Add evaporated milk and pineapple cook for another 2 to 3 minutes.
• Add bell pepper, season with and pepper.

Fishball Sauce

Ingredients:

1 tablespoon vinegar

3 tablespoons soy sauce

6 tablespoons sugar

2 tablespoons cornstarch

1 cup water

1 teaspoon hotsauce (optional, add this if you want the sauce to be hot )

Directions:

Mix ingredients in a saucepan.

Cook over low heat while stirring continuously until thick.

Eggplant Jambalaya

Ingredients:

1 onion
1 bell pepper
2 eggplants
1 lb ground meat
cooking oil
1 can cream of mushroom
2 cups uncooked rice
salt and pepper
garlic powder
creole seasoning
worchestershire sauce

Chop onion, bell pepper and eggplant; saute in small amount of cooking oil (may add water if sticking). Add soup and cook 10 minutes. Season meat with listed seasonings and add to mixture. When meat is cooked add 2 cups rice and 2 cups water. Heat to boiling. Reduce fire, cover and cook until rice is done. Season to taste.

Pork Jambalaya

Ingredients:

1/4 kg pork
1 pc broth cube (pork or chicken)
2 tbsp olive oil
2 white onions, chopped approx 1 cup
1/2 cup bell peppers, chopped
1/2 cup celery, chopped
3 cloves garlic
2 tsp worchestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp g arlic powder
1 tsp dried basil

Cooking the pork:

Peel and smash several cloves of garlic and insert it into any folds in the meat so that it cooks “inside” of the pork. Season the outside with black pepper, cayenne, garlic powder and onion powder.

Place in a shallow baking dish or roasting pan and cook in the oven at 250 degrees for about 1 hour, or until internal temperature reaches nearly 170. When done, remove from oven and let it rest for ten minutes before cutting it up into cubes. Reserve the pork in the juice for later.

The Jambalaya:

Heat 2 tbsp. of olive oil, then add cooked pork to sear the outsides.

After five minutes, remove pork and add the chopped white onion and cook for several more minutes on high heat, stirring constantly. Cook onions until soft and translucent, for about 10 minutes, then add chopped garlic and bell peppers and continue to stir for five minutes.

Add pork and when it is heated thoroughly. After a couple minutes, add the stock and bring to a boil and add worchestershire sauce. Lower the temperature to a simmer, cover and LEAVE it to cook for 10 minutes. Remove from heat and let sit for five minutes before serving.

Chicken Asado

Ingredients:

2 lb. chicken, cut into serving pieces

1/4 cup vinegar

3 cloves garlic, minced

2 tsp. salt

1/4 tsp. pepper

1 onion, sliced

1 tomatoes, sliced

1/2 tbsp. paprika

1 bay leaf

1 cup water

vegetable oil

• Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes.
• Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly.
• Add marinade, paprika, bay leaf and water. Bring to a boil.
• Reduce heat and let it simmer for 30 minutes or until chicken is tender. Correct seasonings.
• Remove from heat. Transfer to a serving dish and serve.

Turmeric Rice (Reesey's "yellow rice")

Ingredients:

1 tablespoon olive oil

1/2 cup chopped onion

3 cups uncooked white rice

1/2 tsp dried basil

1/2 teaspoon Turmeric powder

1 pc broth cube

1 tsp salt

Heat oil in large skillet on medium heat. Add onion; cook and stir 3 minutes until softened. Add rice, water, broth cube and turmeric.

Bring to boil. Reduce heat to low; cover and simmer until rice is tender.

Baked Rosemary Chicken & Potatoes

Ingredients:

chicken pieces

potatoes and carrots

¼ cup extra virgin olive oil

1 T dried rosemary

1 T dried oregano

2 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. freshly ground black pepper

pinch sea salt (optional)

Preheat oven to 375 degrees.

Put chicken and potatoes in a large bowl.

Add olive oil to bowl and stir to coat all pieces of chicken and potatoes thoroughly.

Empty bowl of chicken & potato pieces onto a large baking dish. Sprinkle with fresh rosemary and other herbs and spices.

Bake for 1 hour, uncovered.

To ensure extra flavor baste every 15 min