Beef Morcon

Beef 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:

1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5. 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.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer of another hour or until beef is tender.
8. 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 Pastel

Chicken Pastel Ingredients:

• One 1 1/2 kilo chicken, cut in pieces
• One can (14 ounces) Vienna sausage, sliced
• 3 potatoes, diced
• 1 carrot, diced
• 1 cup mushrooms, cut in half
• 1 green bell pepper, sliced in strips
• 1/2 cup sweet peas
• 1 onion, minced
• 1/4 cup grated cheese
• 1 cup margarine
• 2 cups chicken stock (broth)
• 1/2 cup evaporated milk
• 4 tablespoons soy sauce
• 1 lemon extract (juice)
• 1 egg, beaten
• Salt and pepper to taste

For Pie Crust:

• 2 cups flour
• 1/2 cup corn oil or vegetable oil
• 1 teaspoon salt
• 1/4 cup of water

Chicken Pastel Cooking Instructions:

1. In a bowl, marinate chicken lemon juice and soy sauce for an hour.
2. In a skillet, melt margarine and brown chicken, set aside.
3. Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
4. Transfer to a baking dish.
5. Pre-heat oven to 450 degrees Fahrenheit.
6. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
7. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
8. Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
9. Bake until golden brown (about 15 minutes).

Chopsuey

Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces
• 1/4 kilo shrimps, shelled, deveined and halved
• 1/4 kilo chicken liver and gizzard, sliced to small pieces
• 1/4 kilo cauliflower, broken to bite size
• 1/4 kilo string beans
• 1/4 kilo snow peas (sitsaro)
• 1/4 kilo cabbage, cut into squares
• 2 stalks of leeks, cut into 2" long pieces
• 3 stalks celery, cut into 2" long pieces
• 5 cloves garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, cut in strips
• 1 piece green bell pepper. cut in strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken stock (broth)
• 3 tablespoons of sesame oil
• 3 tablespoons of patis (fish sauce)
• 4 tablespoons of corn oil or vegetable oil
• Salt to taste

Chopsuey Cooking Instructions:

1. In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
3. Salt and pepper to taste.
4. Serve hot with rice.

Rellenong Bangus

Rellenong Bangus Ingredients:

• 1 big bangus (milkfish)
• 3 cloves of garlic, minced
• 1 onion chopped
• 2 tomatoes, diced
• 1 egg
• 1/4 cup lemon juice
• 1 small carrot, finely chopped
• 1/4 cup soy sauce
• 4 tablespoons of cooking oil
• ham, finely chopped
• raisins
• cooked peas
• salt and pepper to taste

Rellenong Bangus Cooking Instructions:

1. Scale and remove the intestines of the bangus.
2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
5. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
6. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
7. Add a beaten egg to the sauté and mix well.
8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
9. Fry in oil until golden brown.
10. Slice slightly diagonal (1 1/2 inch thick) and serve.

Beef Caldereta

Beef Caldereta Ingredients:

* beef-caldereta.jpg 2 cups and 2 tbsp unsweetened pineapple juice

* 1 kg. beef ribs

* 2 pieces small onions, sliced

* 2 8g. MAGGI Magic Sarap

* 2 tbsp. cooking oil

* 2 tbsp. minced garlic

* ¼ cup chopped onions

* 1 tbsp. pickle relish

* 1 250ml. tomato sauce

* 1 85g. can liver spread

* ¼ cup grated cheddar cheese

* salt and pepper to taste

* 2 pieces medium potatoes, cubed and fried

* 1 piece medium carrots, cubed and fried

Beef Caldereta Cooking Instructions:

1. Combine beef, pineapple juice, onions and MAGGI Magic Sarap in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.

2. Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.

3. Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.

4. Add fried potatoes and carrots and cook for another 5 minutes.

Tinolang Manok

Tinolang Manok Ingredients :

* 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)

* 1 thumb-sized fresh ginger root, cut into strips

* 2 cloves garlic, crushed

* 1 onion, chopped

* 2 tbsp. patis (fish sauce)

* salt, to taste

* 4 to 5 cups water (or rice water – 2nd washing)

* 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)

* 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach

* vegetable oil

Tinolang Manok Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Bicol Express

Bicol Express Ingredients:

* 4 cups chili pepper, seeded and sliced

* 1 tbsp. salt

* 2 cups thin coconut milk

* 1-1/2 to 2 cups fresh alamang (tiny shrimps)

* 1/2 lb. pork belly, diced

* 3 cloves garlic, minced

* 1 medium-sized onion, minced

* salt to taste

* 1 cup thick coconut cream

Bicol Express Cooking Procedures:

1. Soak chilis in water with salt. Let stand for 30 minutes and then rinse thoroughly. Drain.

2. In a skillet, mix thin coconut milk, alamang, pork, garlic, onion and salt.

3. Bring to a boil, lower heat and then simmer for 10 minutes. Add chilis and cook until half the liquid has evaporated.

4. Pour in thick coconut cream and continue cooking until oil comes out from the cream.

5. Makes 4 servings.

Crispy Fried Chicken

Crispy Fried Chicken Ingredients:

* 1 lb. chicken, cut into serving pieces (or choice cuts of thighs, drumsticks or wings), skins removed – preferred

* 1 cup buttermilk (optional)

* 1 to 2 tbsp. salt

* 1 tsp. pepper

* 1-1/2 cups

all-purpose flour

* 1 tsp. garlic powder

* 1 tsp. onion powder

* 1 tsp. sweet paprika

* 1/4 tsp. cayenne

* 1/2 tsp. sugar

* salt and pepper

* 2 to 3 eggs

* hot sauce (optional)

* oil, for frying

Crispy Fried Chicken Cooking Procedures:

1. Combine buttermilk (if using), salt and pepper in a bowl or in a large airtight container. Place the chicken pieces, turning to coat in the liquid. Cover and refrigerate for at least an hour or two, or overnight.

2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, cayenne, and sugar until well blended. Season generously with salt and pepper. In another bowl, beat eggs with hot sauce (if using) and season with salt and pepper.

3. Remove the chicken from the marinade and one at a time, dip chicken pieces in egg mixture, turning to coat and then dredge the pieces into the seasoned flour and coat it well. Shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place coated chicken on a clean plate or tray, or on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.

4. Heat oil in a fryer (or a medium Dutch oven, or in a heavy pot). Using a frying thermometer to measure temperature, bring oil to 350°F. It should be at medium, not a rolling boil. (NOTE: An even oil temperature is the key to success. A clip-on candy or a deep-fry thermometer should be kept in the pot. The temperature should remain between 300°F and 350°F at all times). Make sure that your oil does not get too hot, otherwise the color of the coat will turn dark before the chicken is actually done.

5. Use tongs to place chickens in hot oil, in batches if necessary in able not to drop the temperature. Fry until the coating is golden brown and crisp. Remember that dark meat requires a longer cooking time about 13 to 14 minutes, compared to 8 to 10 minutes for white meat. An instant-read thermometer inserted should register 170°F internal temperature. Drain fried chickens on a cooling rack (or on several layered paper towels). Using a slotted spoon, remove any bits of coating left in the fryer and discard. Repeat the frying process with the remaining chicken pieces.

6. Allow the chicken to rest at least 5 minutes before serving. Transfer to a serving dish and serve.

Nilagang Baka

Nilagang Baka Ingredients:

3/4 kilo of beef short ribs, cut into serving pieces

1 whole garlic

1 whole onion, peeled

4-5 pcs. of peppercorns

2 bunches of pechay (Chinese cabbage)

3 medium-sized potatoes, quartered

salt to taste

Nilagang Baka Cooking Procedures:

1. Place the beef pieces in a casserole and cover with water.

2. Pierce the garlic in several places using a sharp pointed knife. Add the garlic, onion and peppercorns to the beef. Season with salt.

3. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for 2 hours or until the beef is tender.

4. Transfer the beef to a plate, cool slightly and pull out the bones. Strain the broth.

5. Pour the strained broth into a clean casserole and bring to a boil. Add the potatoes, cover and simmer for 5 minutes.

6. Adjust seasonings. Add the boned beef and simmer for another 5 minutes or until the potatoes are done. Turn up the heat to medium-high.

7. Place the pechay leaves on top of the beef and potatoes and boil gently until the pechay leaves begin to wilt. Push down the leaves into the broth, if necessary.

8. Turn off the heat, cover the casserole and finish cooking the pechay leaves for another 5 minutes. Serve hot.

Crispy Tuna Belly

Crispy Tuna Belly Ingredients:

tuna belly

herbed salt

1 egg

1-1/2 c. of bread crumbs

2-3 c. of cooking oil for frying

Crispy Tuna Belly Cooking Procedures:

1. Wash and clean the tuna belly well. Pull out or cut off remaining entrails or blood. Scrape off the skin to remove remaining scales. Cut into strips about two inches wide and five to six inches long. Season with herbed salt or a mixture of salt and pepper if herbed salt is unavailable.

2. Beat the egg with a teasponful of water.

3. Place the bread crumbs on a large plate.

4. Over high heat, heat the cooking oil in a fryer of a wok until smoking. Turn down the heat to medium-high.

5. Dip each strip of tuna belly in the eggwash then roll on the bread crumbs. Carefully drop into the hot oil. Cook about five to five pieces at a time so as not overcrowd the pan and to prevent the temperature of the oil from dropping. Cook until golden. Turn them over if you have to for even browning. Do the same for the rest of the tuna belly strips. Lift from the oil using kitchen tongs. Drain on paper towels.

6. Serve at once with garlic-mayo sauce**.

** For the garlic-mayo sauce: Mix together a tablespoonful of finely minced garlic and about a cup of mayonnaise. Pour in about 1/4 c. of water in a thin stream while continuously mixing the sauce. Note that the amount of water will depend on how thick or how thin your mayo is. Mix until smooth. Season with salt and pepper. Add about a teaspoon of chopped parsley and stir a few times. Chill until use.