Tinolang Manok Recipe (Chicken Ginger Stew)

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

• 1 kilo whole chicken, cut into pieces.

• 1 small young papaya or sayote, cut into small pieces.

• 2 tablespoons ginger, crushed and slliced into strips

• 1/2 cup dahon ng sili (chili leaves)

• 1 liter of water

• 5 garlic cloves, minced

• 5 pieces of tomatoes, sliced
  

• 1 red onion, diced

• 4 tablespoons oil

• 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Instructions:

• In a stock pot, heat oil and sauté garlic, onion, tomatoes, chicken and ginger.

• When the tomatoes are cooked add water.

• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

• Season with patis or salt.
  

• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

• Add sili leaves then turn off the heat.

• Serve steaming hot with plain rice.

Pansit Canton Recipe

Estimated cooking & preparation time: 1 hour

Pansit Canton Ingredients:

• 12 ounces pansit canton noodles

• 1 chicken breast, cooked and shredded

• 4 cups chicken broth (from boiled breast)

• 1/2 pound pork, sliced in small pieces

• 1/2 pound shrimps, shelled and deveined

• 4 tablespoons cooking oil

• 1/2 cup chopped onion

• 2 tablespoons garlic, minced

• 1/2 cup Chinese sausages, sliced

• cauliflower, cut to bit size

• 2 cups snow peas (sitsaro)

• 2 cups cabbage, sliced into strips

• 1 cup celery, sliced

• 1 carrot, diced

• 1/4 cup scallions, diced

• 4 tablespoons soy sauce

• 1 tablespoon sesame oil

• Salt and pepper to taste

Pansit Canton Cooking Instructions:

• In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked.

• Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.

• Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.

• Add the scallions, sesame oil then salt and pepper to taste.

• Serve hot

Pakbet or Pinakbet Recipe

Estimated cooking time: 35 minutes

Pakbet Ingredients:

• 1/4 kilo pork with fat, cut into small pieces

• 2 Amapalya (bitter melons) sliced to bite size pieces

• 2 eggplants, sliced to bite size pieces

• 5 pieces of okra, cut in two

• 1 head garlic, minced

• 2 onions, diced

• 5 tomatoes, sliced

• 1 tablespoon of ginger, crushed and sliced

• 4 tablespoons bagoong isda or bagoong alamang

• 3 tablespoons of oil

• 1 1/2 cup water

• Salt and pepper to taste

Pakbet Cooking Instructions:

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

• On the same pan, saute garlic, onion, ginger and tomatoes.

• In a casserole, boil water and add bagoong.

• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

• Salt and pepper to taste.

• Serve hot with plain rice.

Beef Morcon Recipe

Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)

• 1/4 kilo ground beef liver

• 200 grams sliced sausages or ham

• 200 grams pork fat (cut is strips)

• 3 hard boiled eggs, sliced

• 100 grams cheddar cheese in strips

• 100 grams grated cheddar cheese

• 2 onions, chopped

• 5 bay leaf (laurel)

• 1/2 teaspoon of ground black pepper

• 1/2 cup vinegar

• 2 teaspoon salt

• 2 cups of water

• 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

• Spread and stretch the sliced beef on your working table.

• Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

• Roll the sliced beef with all the filling inside and secure with a thread or string.

• Repeat the procedure for the two remaining beef slices.

• On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

• Cover the pot and bring to a boil. Simmer for one hour.

• Add the vinegar and continue to simmer of another hour or until beef is tender.

• Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

• A spoon or two of flour can be added to water to thicken the sauce.

• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

• Optional: Garnish with olives before serving.

Chicken Pork Adobo Recipe

Estimated cooking time: 50 minutes

Adobo Ingredients:

• 1/2 kilo pork, cut in cubes

• 1/2 kilo chicken, cut into pieces

• 1 head garlic, minced

• 1/2 yellow onion, diced

• 1/2 cup soy sauce

• 1 cup vinegar

• 2 cups of water

• 1 teaspoon paprika

• 5 laurel leaves (bay leaves)

• 4 tablespoons of cooking oil or olive oil

• 2 tablespoons cornstarch

• 3 tablespoons water

Adobo Cooking Instructions:

• In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.

• Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Butterscotch Bars Recipe

Estimated preparation and cooking time: 2 hours

Makes: 24 bars

Butterscotch Bars Ingredients:

• 1 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 envelope RapidRise Yeast
• 1/2 teaspoon salt
• 1/4 cup water
• 1/4 cup evaporated milk
• 1/2 cup butter or margarine
• 1 egg yolk
• 1 (11-ounce) package butterscotch morsels
• 1/2 cup sugar
• 1 teaspoon ground cinnamon

Butterscotch Bars Cooking Instructions:

• In a large bowl, combine 1/2 cup flour, 2 tablespoons sugar, undissolved yeast, and salt.
• Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add egg yolk and ½ cup flour. Beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
• Remove dough from refrigerator. Combine 1-1/4 cup butterscotch morsels, 1/2 cup sugar, and cinnamon. Roll dough to 8 x 8-inch square using 1/4 cup of sugar mixture (instead of flour) on surface. Sprinkle with 1/4 cup sugar mixture; fold ends over center (like folding a letter). Repeat rolling, sprinkling, and folding procedure twice more using remaining sugar mixture. Roll to 8 x 8-inch square; pat in 8 x 8-inch square baking pan lined with parchment or wax paper. Let rest 10 minutes.
• Bake at 375°F for 25 to 30 minutes or until done. Remove from pan; cool thoroughly on wire rack.*
• Drizzle with remaining butterscotch morsels, melted.
• Cut into bars to serve.

Halayang Ube (Purple Yam Jam) Recipe

Estimated preparation and cooking time: 2 hours

Halayang Ube Ingredients:

• 1 kilo ube yam root

• 1 can (14 ounces) evaporated milk

• 2 cans (12 ounces) condensed milk

• 1/2 cup butter or margarine

• 1/2 teaspoon of vanilla (optional)

Halayang Ube Cooking Instructions:

• On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.

• Peel and finely grate the ube yam.

• Heat a big wok in medium heat.

• Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.

• Add the 1 kilo grated ube yam,

• Adjust the heat to low

• Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

• Add the evaporated milk and continue to mix for another 15 minutes.

• Let cool and place on a large platter.

• Refrigerate before serving the halayang ube.

Cooking Tips:

• You may spread additional butter or margarine on top of the jam before serving.

• For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.

• Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.