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

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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.