Fish Fillet in Tausi

I'm proud to share this recipe with you because I know you'll enjoy it. You can use almost any kind of white-fleshed fish. Me, I like to use cream dory fillets for it's taste and texture as well. Many don't like to use this kind because of it's unavailability and it's high price. I recommend using tilapia fillets as a worthy substitute. Just make sure you choose the black-skinned one for it is more succulent and more flavorful.

Fish Fillet in Tausi
What you'll need:

• 1/2 kilo cream dory fillets
• 1 cup tofu, cubed and fried
• 2-3 tbsp tausi (fermented black beans)
• 2 tbsp oyster sauce
• 2 cloves garlic, minced
• 1 med onion, sliced
• 1 2" ginger, cut into strips
• 1 small green bell pepper, julienned
• 1/2 cup water
• 1 tbsp cornstarch, dissolve in
• 1 tbsp cold water (slurry)

How to:

1. Saute onion, garlic and ginger in a little oil.
2. Add tausi and oyster sauce. Add water and mix well. Bring into a simmering boil.
3. Turn the heat down into low and add the bell peppers, fish and fried tofu.
4. Cover and let cook for 10 minutes. Add 1/2 cup water if necessary.
5. Stir in the slurry and stir to thicken the sauce.
6. Remove from heat and serve. Enjoy!

Elsie's Congee

I want to name this dish for my friend who ask me to make a series of vegetarian recipes. At first, I really don't know how to make a congee with no meat whatsoever. You know us Filipinos, we love our lugaw with everything and anything. I don't know what to use to make this dish tasty without any source of meat flavor. Finally, my good friend Chef Antonio suggested that I use vegetable stock for the base and mushrooms as meat substitutes. I got to be honest with you. At first, I don't think this will taste good at all but I'm wrong. IT'S PERFECT! Top with some roasted peanuts and it becomes heavenly. I love this recipe so much that I'm thinking to become a vegetarian myself. Special thanks again to Chef Antonio Madriaga for the knowledge.

Elsie's Congee
What you'll need:

• 1 cup short grain rice, washed
• 2 cups vegetable stock
• 4-5 cups water
• 5-6 pcs shitake mushrooms, softened in hot water and sliced
• 1 3" ginger, peeled and chopped
• 1 carrot, peeled and finely chopped
• 1 med head broccoli, cut into small florets 
• 1 tbsp scallions, finely sliced
• 1/2 cup roasted peanuts, crushed or chopped
• salt to taste
• 1 egg (optional)

How to:

1. Place rice in a pot with vegetable stock and ginger. Boil over high heat for 1 1/2 hours. Add water when necessary and stir occasionally to prevent burning.
2. Add the mushrooms and carrots. Season with salt according to taste. Simmer for 3 more minutes.
3. Lastly add the broccoli when the congee is almost done. If you want to use an egg, add in the egg and stir with a fork until it breaks.
4. Remove from heat and serve with chopped peanuts on top. Enjoy!

Bean Sprout Spring Roll ( Lumpiang Togue)

This the first of many recipes dedicated to Ms. Elsie Phillips. She's a vegetarian, so I'm making a series of recipes focusing mainly on vegetables, tofu and other non-meat products. This is actually hard for me because most of you knew that I'm a carnivore by nature. This first recipe is a Filipino favorite specially with lugaw (congee) or in my case, rice. The dip is simple to make, just mix together 1 part soy sauce, 1 part white vinegar, some crushed garlic, some chopped onions and some ground black pepper and it's done. Add some chillies if you like. Try this: if you want your dip to have some nice kick, try using the brine of the Guillano sliced jalapeno instead of vinegar and cut the soy sauce by half. I know, thank me later.

Bean Sprout Spring Roll (Lumpiang Togue)
What you'll need: 

• 1/2 kilo fresh bean sprouts, washed and drained
• 2 cups sweet potatoes, sliced into 1" strips
• 1 cup string beans
• 1 cup tofu, crumbled
• 1/2 cup carrots, sliced into 1" strips
• 1 med onion, sliced
• 3 cloves garlic, minced
• spring roll wrappers or rice paper for wrapping
• oil for deep frying
• salt & pepper to taste

How to:

1. First, saute onion and garlic in a small amount of oil until translucent. 
2. Add the sweet potatoes and carrots. Saute for a minute.
3. Add the remaining vegetables and tofu. Pour a little amount of water to help it simmer.
4. Season with salt and pepper according to taste.
5. Simmer for 1-2 minutes or until half-cooked. Remove from heat and drain the liquid in a strainer.
6. Let it stand and cool for an hour before wrapping.
7. Wrap spring rolls by placing 1-2 tbsp of the vegetables in the wrapper and close the sides. Roll to make a small log. Close the edge with egg white or water.
8. Deep fry in oil until golden in color.
9. Serve with dip and enjoy! 

Pork Sinigang

Okay, most of you may know how to cook this very popular Filipino dish but I'm posting this for someone close to my heart who's pregnant right now. This is a tamarind based soup with meats and veggies, good for nourishing  that angel inside her. Hope this helps her soothe the back pains and other pregnancy related discomforts. So, here it goes. This one's for you, sweetie.

Pork Sinigang
What you'll need:

• 1/2 kilo pork belly, sliced into portions
• 1 cup taro (gabi), cut into wedges
• 2 cups kang-kong leaves
• 1 cup sitaw, cut into 2" strings
• 1 cup labanos, sliced
• 2-3 green chilies
• 2 tomatoes, quartered
• 1 onion, quartred
• 1 pouch sinigang mix
• 1 liter water
• patis to taste

How to:

1. Boil pork belly in water with the taro, onions and tomatoes until tender.
2. Crush tomatoes while cooking to unlock it's flavor.
3. Add the sinigang mix and let simmer in medium high heat for 5 minutes.
4. Add the sitaw and labanos. Let cook for 3 more minutes.
5. Add the remaining ingredients and season with patis according to taste.
6. Serve and enjoy!

Southern Style Barbecue Ribs

Since I've post my roast beef recipe, I decided to post a barbecue recipe. This is not like what we Filipinos are used to and the ingredients are not what we commonly use. This is a great comfort food with mashed potatoes and other fix-ins. Of course, it's best served with rice. I love this very much as much I love my daughter. It used to be a secret recipe of mine but now I'm sharing it with you.

Southern Style Barbecue Ribs
What you'll need:


11/2 kilo baby back ribs, whole or divided into portions

For the marinade:

• 1/2 cup soy sauce
• 1/3 cup sugar
• 6 cloves garlic, minced
• 3 scallions, chopped
• 3 tbsp sherry or brandy
• 2 tbsp sesame oil
• 1/2 tbsp ginger, minced

For the rub:

• 1/2 cup brown sugar, dark
• 1/4 cup paprika
• 1 tbsp salt
• 1/2 tbsp black pepper
• 1/2 tbsp white pepper
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tbsp cayenne

For the sauce/basting sauce:

• 2 cups tomato ketchup
• 1/2 water
• 1/2 apple cider vinegar
• 1/2 cup brown sugar
• 2 tbsp yellow mustard
• 1 tbsp worcestershire sauce
• 1 tbsp chili powder

How to:

1. Boil ribs in salted water for 2 hours or until tender. Drain and let cool.
2. Combine marinade ingredients in a bowl. Mix well. Marinate ribs for at least overnight.
3. Remove ribs from the marinade and drain. 
4. Combine all rub ingredients in a bowl and mix well. Rub ribs with the mixture lightly.
5. In a sauce pan, combine the sauce ingredients and let boil. Simmer for 5 minutes and then remove from heat.
6. Heat up the spit and grill the ribs. Baste the ribs with the sauce occasionally.
7. Grill the ribs until done. 
8. Serve with the remaining sauce and enjoy!

*Tip: Remove the membrane of the ribs (as shown below) to let the marinade and rub penetrate the meat. 

Oven Roasted Beef

The key here is timing. Knowing when to take it out of the oven is the way to make this one perfect. I decided to keep this recipe simple and easy to do. The ingredients are simple too so that you will have no problems finding them. Most of it you already have, I guess. I wanted to give you guys the best I have and this is one of them. I haven't included any sauce or gravy in this recipe mainly because the juices of the beef will serve as the sauce but it is an option I will leave for you to decide.

Oven Roasted Beef
What you'll need:

• 1 kilo boneless chuck roast
• 1 cup carrots, sliced
• 1/2 cup onions, quartered
• 3 cloves garlic, crushed
• 1/2 cup celery stalks, sliced
• 1 cup button mushrooms, sliced
• 1 pc bay leaf
• salt
• cracked black pepper
• olive oil

How to:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Rub chuck roast with salt and pepper.
3. Heat olive oil in a large pan and sear chuck roast until deep brown in color. Sear all sides.
4. In a ceramic baking dish, place all of the remaining ingredients to make a bed for the roast.
5. Place the chuck roast on the bed and cover with aluminum foil.
6. Put in the oven and bake for 30 - 40 minutes or until done. Remove foil halfway through cooking time.
7. Remove from the oven when done and let cool for 10 - 15 minutes before slicing.
8. Serve with your favorite side dish and serve. Enjoy!

Ginisang Munggo

It's Thursday at the time of this writing and tomorrow I'll cook this dish. I don't know why the Filipinos have this tradition of cooking munggo on Fridays but it's one of my favorites and I'm craving for it. My version is like any other recipes out there but instead of focusing mainly on the munggo, I made a few adjustments in which you will soon learn shortly. I use the type of munggo beans that have been previously cracked. It's readily available in markets and groceries. This lessens the cooking time and the task of mashing the beans. I'm getting hungry, so let's cook!

Ginisang Munggo

What you'll need:

• 1/2 kilo pork belly, cut into bite-size pieces
• 1/4 kilo prawns, shelled
• 1/2 kilo cracked mung beans, pre-boiled
• 3 cloves garlic, chopped
• 1 med onion, sliced
• 3 med tomatoes, cubed
• 3 cups ampalaya leaves 
• 3 cups pork stock
• 2 cups shrimp stock
• 1 cup crushed chicharon

How to:

1. First, boil pork in salted water until tender. Drain and reserve the stock. Let cool.
2. In a separate pot, boil prawn shells for 10 minutes to make stock. Mash to unlock the flavor. Strain and set aside.
3. Fry pork in oil until golden and add garlic, onions and tomatoes.
4. Sauté in medium high heat until tomatoes are crushed.  
5. Add prawns and mung beans. 
6. Pour in the pork stock and shrimp stock.
7. Bring to a boil and simmer for 10 minutes. 
8. Season with salt and pepper according to taste. *Note: Try using patis instead of MSG but it's up to you which do you prefer.
9. Add the remaining ingredients and remove from heat.
10. Serve with rice and enjoy!

Atomic Burger Steak

This is the ulam version of the Labuyo Burger which I have previously posted (http://roelskitchen.blogspot.com/2010/09/first-stop-labuyo-burger.html) Again, you can omit the chilies or lessen it to your liking. You can also substitute it with much less spicy chilies like the green chili. It's a party in the tummy when you try this baby. So, let's start cooking!

Atomic Burger Steak
What you'll need:


For the patty:

• 1/2 kilo ground chuck
• 1/4 cup cornstarch
• 1 tbsp yellow curry
• 1 tbsp cayenne 
• 2 tbsp red chilies, chopped
• salt & pepper

For the mushroom gravy:

• 4 tbsp flour
• 4 tbsp butter
• 1 tbsp liquid seasoning
• 2 cups beef stock
• 1/2 cup button mushroom, sliced
• salt & pepper

How to:

1. In a bowl, combine all of the patty ingredients and mix well.
2. Grill or fry in small amount of oil until cooked.
3. In a sauce pan, brown flour in medium high heat and add butter to make a roux.
4. Mix well using a whisk and gradually add the stock and liquid seasoning.
5. Add the mushrooms and simmer for 2 minutes. Season with salt and pepper to taste.
6. Top patty with the gravy and serve with rice. Enjoy!

Chili Con Carne

The number one rule in making a chili is never to use any fresh ingredient except for the beef, of course. Using dried herbs and powdered spices have been the key in making the best chili. I, for example, uses siling labuyo in making a chili but I dried them first in the sun. This particular chili recipe has beans. You can use any kind of beans like pinto, kidney, navy, etc. Just make sure that it's well cooked and the texture should compliment the beef. I'll let you in a little secret... Adding dark chocolate or a sprinkle of cocoa powder will boost the flavor up a notch. It may sound odd but it is being done all over the world. Chocolate has been the secret of a great chili. It's up to you if you'll use it or not.

Chili Con Carne
What you'll need:
1/2 kilo ground chuck
11/2 cups red kidney beans, pre-boiled
1/2 cup tomato paste
1 tbsp of each:

• cumin
• cayenne pepper
• chili powder
• garlic powder
• onion powder
• ground cinnamon 
• dark chocolate or unsweetened cocoa powder

1/4 cup dried red chilies
1/2 cup grated monterey jack cheese

How to:

1. Brown meat in a little oil. Add the rest of the ingredients and mix well.
2. Simmer for 1-2 hours in low heat.
3. When it gets a little dry, add a cup of beef broth or water. Continue to simmer.
4. Season with salt and pepper according to taste.
5. Top with cheese and serve. Enjoy!

Beef Asado

This recipe I'm using is the basic of all basic asado recipe. I used to made this in large batches for our small noodle house in Valenzuela. This is what they call "pares" if you top it on garlic rice. Make it saucy and add it to a bowl of noodles, it's beef mami. I love this for the reason that it's so easy to prepare and so delicious on almost everything. Heck, I use to eat with fries. So, here it is...

Beef Asado
What you'll need:
1 kilo beef, cubed and pre-boiled
3/4 cup soy sauce
1/4 cup vinegar
1/2 cup brown sugar
4 pcs star anise
11/2 cup beef stock
1/2 tsp dried oregano
spring onions, chopped
1/4 cup cornstarch, dissolved in
1/2 cup cold water (slurry)

How to:
1. Combine all ingredients except for the slurry in a medium sauce pan with a lid.
2. Boil and simmer for 20 minutes in medium-high heat. Stir occasionally to even the cooking process.
3. Add the slurry to thicken the sauce.
4 Season with salt and pepper according to taste.
5. Remove from heat and top with spring onions. Serve and enjoy!

Lemon Buttered Chicken

This is Chinese restaurant inspired dish. A local restaurant in our area sell this for P100/half chicken and it doesn't taste anything like the Chinese restaurants are famous for. It's bland and it's hard as a rock after only a few minutes. The best one is made by Boy Ching Woo, also here in Caloocan. They are also famous for their noodles and other entrées. I didn't know at first that buttered chicken actually originated from India. It's loaded with spices and herbs. I haven't actually tried it myself but I will sure do!

Lemon Buttered Chicken
What you'll need:
1/2 kilo chicken breast, filleted
1 cup flour
1/2 stick butter
4 tbsp lemon juice, reserve 1 tsp for the butter sauce
1/2 cup leeks, sliced diagonally (optional)
salt and pepper
oil for frying
lemon slices for garnishing

How to:
1. Marinate chicken in  lemon juice, salt and pepper for at least 4 hours in the fridge.
2. Dredge marinated chicken in flour and fry until golden.
3. In a separate pan, melt butter in low heat. Season with salt and pepper.
4. Add the remaining lemon juice and chicken.
5. Stir fry until chicken is fully coated.
6. Remove from heat and garnish with leeks and lemon slices.
7. Serve and enjoy!

Dynamite Chili Sticks Kaboom!

This lumpia is my own version of what bars and clubs are now selling as cheese sticks but I made a little twist on it. This is for those who like spicy stuff while having their favorite drink. The filling contains three, yes, three kinds of chilies... Jalapeño, red chili and green chili. The dip is up for you to make. I serve this with wasabi/mayo dip. You might not like it that's why I'm giving you the choice. Try it with tomato ketchup, soy sauce and tabasco dip or a simple vinegar dip.

Sorry for the picture. I was kinda drunk when I took
this so I didn't bother with the presentation.

Dynamite Chili Sticks Kaboom!
What you'll need:
20 pcs lumpia wrapper, small
oil for deep frying

For the filling:
20 pcs green chilies, sliced in the middle and seeded
2 tbsp red chilies, finely chopped
1/4 cup jalapeño chilies, finely chopped
4-6 slices sweet ham, sliced into strips
1/2 bar mozzarella cheese, sliced into strips
10 strips honey cured bacon, halved to make 20 strips
2 tbsp parsley

How to:
1. First of all, take the seeds out of the green chilies by slicing from the tip up to the stem. Scrape the seeds out using the handle of a spoon. Make sure you have taken it all out for it is bitter.
2. In a bowl, mix the red and jalapeño together with the chopped parsley.
3. Fill the green chilies with ham, chili mixture and cheese.
4. Wrap one bacon around each chili to make a blanket.
5. Place the bacon-wrapped green chili in a lumpia wrapper and close only the bottom. Let the stem be exposed to look like a wick.
6. Deep-fry until golden brown. Drain in a paper towel.
7. Serve with your choice of dip. Enjoy!

Lumpia Shanghai (Shanghai Spring Rolls)

Another request but this time it's from the love of my life. Lumpiang Shanghai is really easy to make. All you need is to mix all the ingredients together and wrap it in lumpia wrapper. Deep fry and it's done. The only hard part is deciding what to use as an ingredient. I have tried almost every kind of lumpia there is. The filling ranges from pork to chicken to vegetarian and becoming popular is the fish variety due to it's being affordable and it taste good. I'm also including a recipe for the sweet n' sour dip to go along with the lumpia.

Lumpia Shanghai (Shanghai Spring Rolls)
What you'll need:
20-30 pcs lumpia wrappers, small
oil for deep frying

For the filling:
1/2 kilo lean ground pork
1/2 cup carrots, minced
1/2 cup onions, minced
1/4 cup spring onions, chopped
1/4 cup chinese parsley (kinchay), chopped
2 eggs, beaten
1/2 cup flour
salt and pepper to taste

For the sweet n' sour sauce:
1 cup water
1 tbsp vinegar
1/4 cup sugar
2 tbsp banana ketchup
1 tsp cornstarch, dissolved in
1/4 cup cold water

How to:
1. Mix all filling ingredients in a bowl. Season with salt and pepper. Test a teaspoonful of the mixture and fry it. Taste it and adjust the taste to your liking. It's better if you started with bland-tasting mixture than end up with a very salty one. That way you can adjust the taste little by little until you are satisfied.
2. Wrap the lumpia by placing about a teaspoonful of the mixture on a piece of lumpia wrapper. Close the sides and roll it to make a stick like spring roll.
3. Deep-fry until golden brown and drain on a paper towel.
4. For the sauce, combine all ingredients in a non-stick sauce pan and mix well.
5. Put it on low heat and let boil. Stir only the sauce after boiling.
6. Remove from heat and serve with the lumpia. Enjoy!

Pata Tim

Okay, this is going to be tough one. Somebody from Japan asks me to add it here, so here it goes. First, you need to do this at least 2 days ahead to attain what you might call "falling off the bones tender". This requires you to use three methods in preparing this dish. One, boiling it to the point where the meat seems to fall right off the bones. Second, marinating it for a day to let the flavors seep into the flesh. Third, is braising the pata to infuse all the flavors and lock it inside. Another trick is to wash and remove all hair fragments from the pata. The procedure is simple but the tasks are the pain. Let's start...

Pata Tim
What you'll need:
1 whole front pork leg (hock), hoof removed
1 bulb garlic, chopped
1 onion, quartered
11/2 tbsp ginger, grated
3-4 pcs star anise
1 pc bay leaf
1/2 tsp peppercorns
8 med shitake mushrooms, soaked in warm water for 15 minutes
1 tsp oregano, dried
1/2 cup soy sauce
1/4 cup honey, dark corn syrup or molasses
1 bundle bok choi, ends trimmed
sesame oil
salt to taste
1 tsp cornstarch, dissolved in
1/4 cup water to make a slurry

How to:
1. Clean the pork leg thoroughly. Leave no hairs by torching it or shaving.
2. In a large stock pot, boil the pork leg in water with salt and pepper. Season it well.
3. Boil for 6-7 hours or until pork leg is tender. You can use a pressure cooker if it's available to reduce cooking time. *Tip: Place a banana leaf on the bottom of the pot to prevent it from sticking.
4. While waiting for the pork leg to tenderize, combine all remaining ingredients except for the bok choi and sesame oil in a bowl. Mix well. This will be the marinade.
5. When the pork leg is tender, drain and let cool for an hour.
6. Marinate the pork leg in the mixture. Place in the chiller section of the fridge and marinate for at least a day. Be sure to turn it occasionally to ensure equal distribution of the flavor.
7. After marinating, place the pork leg and marinade with 2 cups of water in a medium stock pot. Let boil but turn down the heat as soon as it boils. We don't want to burn it, we want it to be slowly cooked.
8. Simmer the pork leg for 2-3 hours. Follow the banana leaves tip to prevent it from sticking.
9. Remember to stir occasionally but be careful not to shred the pork leg into pieces. If it gets a little dry, adding a 1/2 cup of water is fine.
10. After braising, carefully place the pork leg in a oven proof dish and place in a convection oven at maximum heat. Cook until the skin/rind gets fluffy.
11. Remove from the oven and transfer the pork leg in a heat proof dish. Steam over simmering water for 30-45 minutes. Pour over the strained sauce but include the shitake mushrooms.
12. Add the bok choi and shitake mushrooms during the last 10 minutes of cooking. Arrange them in the sides.
13. Transfer the Pata Tim in a serving dish and drizzle over 1 tsp of the sesame oil.
14. Serve and enjoy!

Note to Katana: Isn't that easy?

Imperial Fried Rice

Someone once asked me to make a fried rice so special you wouldn't want anything else. I took that challenge and made this kind of fried rice. It has over 8 kinds of meats and veggies. The best way to make the best fried rice is knowing what rice is suitable for the job. I use the wag-wag variety and before making it into fried rice, I let is sit in the fridge at least overnight. So, here it is...

Imperial Fried Rice
What you'll need:
5 cups cooked rice
1 chinese sausage, diced
1/4 cup crab meat
1/4 cup shrimps, shelled and chopped
1/4 cup chinese ham, diced
1/4 cup chicken, shredded
1/4 cup frozen peas
1/4 cup carrots, chopped
2 eggs, beaten
2 tbsp spring onion, chopped
1 tsp sesame oil
1 tsp garlic, chopped
1 onion, chopped
1 tbsp oyster sauce
1 tbsp cooking oil

How to:
1. Heat wok in high heat and add both sesame and cooking oil.
2. Sauté onion  and garlic until caramelized.
3. Add sausage, crab meat, shrimps, ham, chicken, carrots and peas. Stir-fry for about a minute.
4. Add rice and oyster sauce. Stir-fry continuously to evenly distribute the heat. Cook for 5 minutes.
5. Make a well in the middle of the wok and place the beaten eggs. Wait for the eggs to cook before mixing.
6. Remove from heat and top with spring onions. Serve and enjoy!

The Best Chicken and Pork Adobo

This, my friends, is the real deal. It's the best adobo you'll ever have. This recipe is a hand-me down from my mom and my lola. I promise you, it's absolutely awesome!

The Best Chicken and Pork Adobo
What you'll need:
3/4 kilo pork belly, cut into serving portions
3/4 kilo chicken pieces
1/2 kilo chicken liver, boiled and mashed into pate consistency
5 cloves garlic, chopped
3 pcs bayleaf
1 tsp peppercorns
3/4 cup soy sauce
1/2 cup vinegar
2 cups water
cooking oil

How to:
1. Marinate meats in soy sauce, vinegar, peppercorns and bayleaf for at least overnight.
2. Heat some oil in a pan and brown both chicken and pork. Add garlic.
3. Add the marinade and water. Bring to boil until the pork is tender.
4. Add the mashed liver and simmer for 3 minutes.
5. Adjust the taste to your liking by adding some more soy sauce and vinegar.
6. Remove from heat and serve with rice. Enjoy!

Skye's Mac N' Cheese Twist / Beschamel Sauce

Tired of preparing your kids the same meryenda everyday? Want to try something new? Well, here's a solution for that dilemma, Skye's Mac N' Cheese Twist. I made this specially for my daughter's strict palate. Like most parents, I'm having trouble feeding my kid veggies. Being a single dad is not easy for everyday I must think of ways to put vitamins in her system. She's not fond of eating greens and other nutritious stuff. We end up fighting and as usual, I lost. This dish however solves that problem with a little white lie. She loves this so much that now she's even insisting of making this herself. Try this, it works!

Skye's Mac N' Cheese Twist
What you'll need:
3 cups twist macaroni, cooked
1 1/2 cups beschamel sauce
1/2 cup sharp cheddar cheese, grated
1/2 cup monterey jack cheese, grated
1/2 cup frozen peas, blanched
1/2 sweet ham, diced

Beschamel Sauce
What you'll need:
3 cups thick cream
1 cup full cream milk
1/2 cup butter
1/2 cup flour
salt and pepper

How to:
1. In a sauce pan, make a roux by melting butter and adding flour together. Let flour cook in medium-high heat but prevent it from burning.
2. Stir-in milk and cream. Use a whisk to blend the mixture together. Simmer for 2 minutes.
3. Season with salt and pepper according to taste.
4. In a separate pot, combine all mac n' cheese ingredients and let simmer until the cheeses melt.
5. Continuously stir to prevent burning and sticking.
6. Remove from heat and enjoy!

Note: The Beschamel sauce quantity I made was for 3 batches, so be careful in measuring the amount needed.

Baked Oysters/Mussels

This is as simple as it's going to get. Shuck the oysters or mussels then throw it in the grill it, right? Yeah, but I got a better way in making it more interesting to eat. I created something that will put a kick in the dish, it's a mixture of cheese and butter with other extra ingredients. You can make it ahead of time or simply store it in the refrigerator for future use.

Baked Oysters/Mussels
What you'll need:
1 kilo oysters/mussels, shucked

For the topping mixture:
1 stick butter, softened
1 1/2 cups cheddar cheese, grated
1/4 cup parsley, chopped
2 tbsp garlic, minced
1/2 tsp pepper
Other optional toppings:
- bread crumbs
- red and green bell peppers, chopped
- red chilies, chopped
- bacon bits

How to:
1. In a bowl, combine all ingredients except for the oysters. Mix well.
2. Spread the mixture in a cling wrap and roll to form 1" diameter log.
3. Chill in the fridge for at least an hour before cutting into 1/2" coins.
4. Top each oysters with the cheese/butter coin.
5. Top with other optional toppings of your liking.
6. Place oysters in a baking pan layered with salt to stabilize it.
7. Bake at 350 degrees for 10-12 minutes or until cheese browns.
8. Take-out from the oven and serve. Enjoy!

Inihaw na Bangus (Grilled Stuffed Milkfish)

A new twist to the old favorite. Instead of the common onions and tomato stuffing we are all familiar to, I added a few ingredients to make this even more special. I also added some tricks on how to make the fish even more flavorful. One way of finding-out if the fish is done is by pressing your index finger into the fish. The texture should be firm like when you roll your hand into a fist and pressing the skin between your index finger and thumb. Also remember to wrap the fish in banana leaves before wrapping it in foil. This makes sure that the fish doesn't stick to the foil and there is no need to grease the foil in doing so.

Inihaw na Bangus (Grilled Stuffed Milkfish)
What you'll need:
1 large boneless bangus
1/2 cup tomatoes, chopped
1/2 cup onions, chopped
1/4 cup ginger, chopped
2 salted eggs, cubed
1 tbsp red chilies, chopped
1/4 cup spring onions, chopped
1 tsp chinese parsley, chopped
salt and pepper
chili powder

How to:
1. Rub the inside of the fish with salt, pepper and chili powder. Set aside.
2. In a bowl, combine all stuffing ingredients and mix well. Season with salt, pepper and chili powder.
3. Stuff the fish with the mixture and place in banana leaf then in aluminum foil.
4. Grill for approximately 15 minutes per side.
5. Take-out from the fire when done.
6. Serve with soy sauce and calamansi. Enjoy!

Note: Although you can cook the fish in a oven, it's still best to grill it on charcoal. 

Bistek Tagalog

When it comes to Bistek, I like mine oozing with sabaw. Top rice with it and you're good to go. But what I'm going to share with you is the best recipe I know. My preference when it comes to the meat is the sirloin. Not just for the texture but also for the taste. Some people can't distinguish what part is what. Another thing is my choice of onions. Some use the white ones and others uses the red ones. I use both and I don't like it over-done.
The choice of soy sauce, however, is also vital to the outcome of the dish. I also combine both Chinese and Japanese variants to produce more flavor. Try this one out and see if you'll like it.

Bistek Tagalog
What you'll need:
1/2 kilo beef sirloin, cut into tapa style
1 large white onion, cut into rings
1 large red onion, cut into rings
1/4 cup Chinese soy sauce
1/4 cup Kikoman soy sauce
1/4 cup calamansi juice
1/2 cup all-purpose cream*
cooking oil
salt and pepper to taste

*optional. You can omit this without sacrificing the taste.


How to:
1. Marinate beef in soy sauce and calamansi juice mixture for at least overnight to ensure locking of the flavors.
2. Heat pan and stir-fry onions. Take-out from the pan and set aside.
3. Fry beef in the same pan until it browns.
4. Add the remaining marinade and 1/2 cup of water. Simmer for 5 minutes or until the liquid is reduced. *Add the cream and stir until well mixed.
5. Season with salt and pepper. You can also adjust the taste by adding sugar.
6. Remove from heat and top with the sautéed onions and serve. Enjoy!

Paksiw na Pata (Braised Pork Hock)

This is the Philippine version of the Pata Tim. It's a favorite of mine and I'm proud to say that it's my daughter's first dish. She, of course, made it with my guidance. She is so eager to learn how to cook that she even insisted me to buy her an apron. I'm glad my kid has interest in what I do best. Maybe someday I can pass her the torch.

Paksiw na Pata (Braised Pork Hock)
What you'll need:
1 pig knuckles, cut into serving portions and pre-boiled
4 cloves garlic, crushed
4 saba bananas, halved and fried
1 cup pineapple tidbits, drained
1/2 cup pineapple syrup (from the pinapple tidbits)
1/2 cup dried banana blossoms, knotted
1 tsp peppercorns
1-2 pcs bayleaf
1/2 cup soy sauce
1/4 cup vinegar
1/2 cup pork stock
1/2 cup sugar

How to:
1. In a small pot, combine all ingredients except for the bananas and pineapple tidbits.
2. Cover pot and let boil for 10 minutes.
3. Turn down heat and add the rest of the ingredients.
4. Let simmer for another 5 minutes.
5. Adjust the taste according to your liking and remove from heat.
6. Serve and enjoy!

Fish and Chips

My daughter, Skye, loves this so much that we have it almost every week. The typical fish used for making this dish is cod but since it's hard to find cod here, I use other white-meat fish like labahita or tilapia. The other thing is the potatoes. Some like it thinly sliced just like potato chips and some just like fries. We, however, like it as wedges. Both fish and potatoes deep-fried to perfection. The first Fish and Chips appeared in the late 1860's in London, England. The person credited for inventing this is Joseph Malin, a Jew who married together "Fish fried in Jewish fashion" and chips. I'll try to give you the closest to the original recipe as I can.

Fish and Chips
What you'll need:
1 kilo tilapia or labahita, cleaned and filleted
1 bottle brown beer
4 cups flour
1 tsp chili powder
3 large potatoes, cut into wedges
2 eggs
1 cup cornstarch
salt and pepper
oil for deep-frying

How to:
1. Season fish with salt and pepper. Set aside.
2. In a mixing bowl, combine all ingredients except oil, cornstarch and potatoes and mix well. Season it with salt and pepper.
3. Dredge fish in cornstarch and then dip in batter. Deep fry in oil until golden brown.
4. Do the same for the potatoes.
5. Drain in paper towel and serve with vinegar dip or mayo. Traditionally, the dip is vinegar but you have a choice. You can also serve it with a lemon wedge. Enjoy!

Papaitan

This what separates the men from the boys. It's meant to be served extremely spicy. This is a very good pulutan for the heavy drinkers for it provides warmth for them palates. It's bitter, sour taste will have you craving for more. I don't know a single drinker who doesn't like this dish. It's also good the morning after a night of partying. If you hadn't tasted this dish yet, it's a must try.

Papaitan 
What you'll need:
1 kilo assorted goat innards (tripe, intestines, liver, heart, etc.)
2-3 tbsp gall bladder juice
1/2 cup red chilies, chopped
1 pack tamarind soup base (sinigang mix)
1 onion, sliced
3 cloves garlic, chopped
1 tbsp ginger, chopped
salt and pepper
cooking oil
water for the stock

How to:
1. Clean goat innards thoroughly by scraping it the back of a knife. Cut into bite-size portions.
2. Pre-boil goat innards in water until tender. Remove from heat and drain. Set aside.
3. Heat some oil in a soup pot and sauté onion, garlic and ginger.
4. Add the goat innards and sauté for at least a minute.
5. Pour in water just enough to double the volume. Bring to a boil and cook for 15 minutes with the lid.
6. Add sinigang mix and chilies.
7. Add the gall bladder juice and simmer for a minute.
8. Season with salt and pepper according to taste.
9. Remove from heat and serve. Enjoy!

Crispy Pata

My friends loves me for this particular dish. Whenever I prepare this, them hounds will come for a night of drinking spree but sadly, the Crispy Pata will only last for a minute. Good that I made 3 of them. I don't know the exact origin of this sumptuous dish but I think Barrio Fiesta is credited for inventing it. My friends always makes fun at me when I gnaw the meat out the bones. I like it really crispy and tender. One way of achieving this consistency is to splash ice-cold water into the oil while you're deep-frying it. Another is to freeze it over night after tenderizing the knuckles by boiling it. I always wanted perfection when preparing this and I achieved that by using the methods below.

Crispy Pata
What you'll need:
1 whole pig knuckles(front part), cleaned and scored
1 liter clear soda
2 cups pineapple juice
1 tbsp sea salt
1 tsp ground pepper
1 liter water
1 onion, cut into wedges
3 cloves garlic, whole
oil for deep-frying

How to:
1. Combine all ingredients except for the oil in a large stock pot.
2. Boil for 3-5 hours or until the knuckles is tender.
3. Remove from heat and drain.
4. Rub with salt and pepper.
5. Freeze at least overnight.
6. Deep-fry in oil until golden in color. Remember to splash a few tablespoons of ice-cold water occasionally but be careful while doing so.
7. Drain the knuckles to remove excess oil and serve with your favorite dip. Enjoy!

Kare - Kare

Almost anything can be into a Kare-Kare from beef to fish or if you're a vegan, just all veggies. When I was a kid, I hate Kare-Kare for the reason that my granny uses cow innards to make the dish. I also hate the bagoong which always makes me itchy. But as time passes, I became fond of this very Pinoy dish. I love everything Kare-Kare. I also love the bagoong now and I'm always experimenting on it. You can make Kare-Kare with beef, ox tail, pig knuckles or if you're adventurous, you can try the recipe below. It calls for cow intestines and other cow parts. Some say that cooking Kare-Kare is hard but really, it's not that intimidating. The only hard part is cleaning and tenderizing the meat. After that, it's a breeze.

Kare - Kare

What you'll need:

1/2 kilo cow intestines

1/2 kilo ox tripe

1/2 kilo ox face mask

1/2 cup ground peanuts or peanut butter

1/4 cup ground sticky rice

1 bundle string beans(sitaw), cut into 2" long

1 bundle pechay

2 med eggplants, sliced into rounds

1 med banana heart, sliced into rounds

annatto oil

Bagoong Alamang

What you'll need:

1 cup shrimp paste

2 tbsp garlic, minced

2 tbsp onion, chopped

2-3 tbsp white vinegar

1 tbsp sugar

cooking oil

How to:

1. First of all, thoroughly clean the intestines, tripe and face mask by scraping it with the back a knife. Make sure you take out all undesirables. 

2. In a large stock pot, boil the pre-cleaned ingredients until all are tender. If you have a pressure cooker, the better but I like to slow-cook everything. This usually takes around 3-5 hours on a stock pot depending on the maturity of the ox.

3. When tender, take out all the meat.

4. Add the peanut butter and sticky rice. Adjust the taste and consistency to your liking. It unnecessary to add salt because of the bagoong.

5. Add the annatto oil for color and adjust to your desired color.

6. Then add the vegetables but leave the pechay for last for it cooks faster. When all the other veggies are done, add the pechay and turn off heat. Cover and done.

7. For the bagoong, heat some oil in a small pan. Sauté onion and garlic until golden.

8. Add shrimp paste and sauté. 

9. Pour in vinegar and let it cook until vinegar vaporizes. You can add a small amount of water to prevent burning.

10. Add the rest of the ingredients and adjust the taste to your liking but don't make it too sweet. You can add chilies if you like it hot and spicy. 

11. Serve with Kare-Kare and enjoy! 

Laing

Another dish originating from the Bicol province is the Laing. I modified my recipe to my palate's preference. The original recipe calls for anchovies or dilis. I decided to use pork and prawns as my antagonist for this dish. Like Bicol Express, Laing is at it's best when the coconut milk becomes oily. Also make sure that the dried taro leaves you'll use are ripped or torn apart not cut or sliced. It ensures that the dish will not be itchy when you eat it.

Laing


What you'll need:
1/2 kilo pork belly, cubed
1/2 kilo prawns, shelled or intact (your choice)
5 cups dried taro leaves
1 cup coconut milk
1 cup coconut cream
1/2 cup red chilies, chopped
1/4 cup shrimp paste
1 med onion, sliced
3 cloves garlic, crushed
1 tbsp ginger, chopped

How to:
1. Sauté garlic, ginger and onion in a small amount of oil. Brown it slightly.
2. Add pork, prawns and shrimp paste. Cook for another 3 minutes.
3. Add coconut cream and milk. Simmer until pork is tender.
4. Add the rest of the ingredients and cook until coconut cream turns oily.
5. Serve with rice. Enjoy!

Bicol Express

The original recipe for this dish requires no meat whatsoever. Just green chilies cooked in coconut milk. This is good if your a Bicolano whom we know are notorious when it comes to anything spicy. I experimented a little with this dish by using lechon kawali instead of boiling the pork. It taste good too and the texture is perfect.

Bicol Express

What you'll need:
1/2 kilo pork belly, boiled and deep-fried into lechon kawali and sliced into portions
2 cups green chilies, sliced
1/2 cup red chilies
1 cup coconut milk
1 cup coconut cream
 1/4 cup shrimp paste
4 cloves of garlic, minced
1 med onion, sliced

How to:
1. Sauté onion and garlic in a little oil until it caramelize.
2. Add shrimp paste and chilies.
3. Pour in coconut milk and cream. Bring to a boil and simmer until the volume decreases by half.
4. Add the pork belly at the last minute to retain it's crispiness.
5. It's best to wait until it becomes oily.
6. Enjoy!

Bulalong Obando

I really love a hot, steamy soup the morning after a night of drinking spree. I don't like noodle soups or anything artificially made. I like meat, period. Meat with soup and veggies is even better. I decided to call this one Bulalong Obando just for the reason that my dad is from Obando, Bulacan and he's the one who taught me to drink hard therefore I think I owe him this much because of the many hangovers I had.  As you may noticed, I don't use MSG in any of my recipes because of the "side effects". Sugar is next best thing to add umami to a dish but can't use that here. Instead I use patis because of it's natural umami taste. Try this, it's good for a hangover.

Bulalong Obando


What you'll need:
3-4 pieces beef shank
1/2 head cabbage, cut into wedges
3 pcs japanese sweet corn, cut into 2" portions
2 bundles pechay
2 cups string beans (baguio beans)
3 med potatoes, quartered
2 med onions, cut into wedges
1 pc bayleaf
1/2 tsp peppercorns
1 1/2 liters water
patis

How to:
1. Braise beef shank in water with onions and peppercorns until tender.
2. Add potatoes, corn and bayleaf.
3. Season with patis according to taste.
4. Add the rest of the vegetables and simmer for 1 minute.
5. Best served with rice. Enjoy!

Kalderetang Tagalog (The Flamethrower)

This recipe is from my dad. I remember eating this for the very first time and I almost choked to death by the spiciness of this dish. This version is very different from the more popular one. It is our own version that requires no tomato sauce, instead we use coconut cream. This is best as pulutan among the boys. Try this and I promise you'll love it. I renamed it as The Flamethrower for the reason that it requires a great deal of chilies and it would really feel like you're blowing flames.

Kalderetang Tagalog (The Flamethrower)

What you'll need:
1 kilo pork short ribs, cut into serving pieces
2 cups coconut cream
1 cup coconut milk
1/2 cup red chilies
1 small onion, chopped
3 cloves garlic, minced
2 tbsp cooking oil
salt & pepper
annatto oil (for color)

How to:
1. Sauté onion and garlic in oil until it caramelize.
2. Add ribs and chilies. Wait for the ribs to turn slightly brown.
3. Pour in coconut milk and cream. Simmer until ribs are tender.
4. Season with salt & pepper according to taste.
5. Lastly add the annatto oil. Adjust the color to your preference.
6. Serve and enjoy!

Oriental Shrimp and Pork Siomai

Siomai nowadays are very common. You can find them almost anywhere, from concession stands to small kiosks and even in the streets where a bicycle peddler will sell you Siomai for P2.50 each. We have to thank the Chinese people for this little nugget. You might not believe this, but the original recipe for Siomai calls for duck meat. I, however, decided to stick with my own. This recipe for Siomai is a must try. I'm staking my reputation for this because it's so good. Also included is the recipe for the chili-garlic sauce everybody's fond of.

 

Oriental Shrimp and Pork Siomai

What you'll need:

For the Siomai:

3/4 kilo ground pork

1/4 kilo shrimps, shelled and chopped

3/4 cup singkamas, grated and air-dried

3/4 cup carrots, grated and air-dried

1 med onion, chopped

1/2 cup chives, chopped

2 eggs, beaten

1/2 cup flour

frozen green peas (topping)

wanton wrappers

For the Chili-Garlic sauce:

1/2 cup red chilies, chopped

1/2 cup garlic, chopped

1 cup cooking oil

How to:

1. Combine all Siomai ingredients in a mixing bowl except for the peas and wrapper. Mix well.

2. Wrap the mixture in Wanton wrappers by placing about a teaspoon-full of it and close all the sides but leave the top open.

3. Place a single pea on top as a topping and do the rest of the mixture.

4. Steam the Siomai on a steamer for 15-20 minutes depending on the quantity and size of the steamer.

5. For the chili-garlic sauce, heat oil in a pan and add the ingredients. Cook until the color of the oil change to red. Be careful because the fumes will hurt your eyes for that is also the primary ingredients for pepper spray.

6. Enjoy! Serve with soy sauce and calamansi.

Authentic Texas-style Chili

Most of us knew that Chili con Carne have beans, pinto or kidney beans. Real Chili aficionados will debate you that the REAL Chili has no beans at all. Pure beef and spices, nothing more. I, however, have this recipe for the real deal Texan Chili. It's meant to be serve with corn bread but due to it's unavailability here in the Philippines, I omitted that part. This recipe requires the use of a crock-pot and the cooking time ranges from 8 hours to 12 hours depending on your preference. The longer it cooks, the more flavor it releases.

Authentic Texas-style Chili


What you'll need:
1 kilo chuck, cubed into small pieces
1/2 cup tomato paste
1 cup jalapeño chilies, minced
1 tbsp each:
                 cumin
                 chili powder
                 cayenne
                 garlic powder
                 onion powder
                 cinnamon powder
salt & pepper

How to:
1. It's simple. Combine all ingredients in a Crock Pot and mix well.
2. Cook for 8 hours on high or 12 hours on low. Remember, cooking longer produces more flavor.
3. When using stove-top, add 1 cup of beef broth and simmer until beef tenderizes.
4. Enjoy! Top with cheese (optional) and serve with saltine crackers.;

Beef Kaldereta

Beef Kaldereta has been a staple ulam in our tables. Along with Menudo, Kaldereta is always served in birthdays and other special occasions. This dish has Spanish influence and there many versions of it all across the country. Almost everything can be cooked as Kaldereta, from beef to goat to chicken and even fish. I tried several versions but what I liked the most is the beef and goat kinds. This recipe I got from my lola and I must say, it's close to perfection. I have made some modifications to it like adding cheese and using olive oil to further enhance the taste. You can also add chilies or omit it if you're not a fan of spicy foods.

Beef Kaldereta


What you'll need: 
1 kilo beef or goat meat, cubed and pre-boiled in water until tender
1 1/2 cups tomato sauce
1 cup potatoes, cubed and fried until golden
1 cup carrots, cut into cubes
1/2 frozen green peas
1/2 cup red and green bell peppers, cut into wedges
1/2 liver spread
1/2 cup red and black olives
1/2 cup cheese, grated
1/4 cup red chilies, chopped (optional)
2 pcs bayleaf
1 tsp sugar
1 tbsp soy sauce
1 large onion, chopped
4 cloves garlic, minced
olive oil

How to:
1. Sauté onion and garlic in that order in olive oil until it caramelizes.
2. Add pre-cooked meat and bayleaf.
3. Stir in tomato sauce and soy sauce. Simmer for 5 minutes.
4. Next, add carrots, liver spread and sugar. Cook until carrots are tender.
5. Add all remaining ingredients and simmer for 5 more minutes.
6. Season with salt & pepper according to taste.
7. Enjoy! Serve with steamy rice.

First stop, The Labuyo Burger...

Okay, this recipe is my own creation and I'm proud to say that it's really good. I made it especially for me and my drinking buddies. After long hours of beer drinking, we tend to crave for burgers and we end up having 2 for P20 burgers at the local burger stand. It was tasteless and the patty is suspect. I want my hamburger big and oozing with juices. I want Tabasco and Jalapeño peppers in there, too. I want the meat to be cooked just right, not rare and not over done. As you may now know, I LOVE IT SPICY AND HOT. What's more hotter than Siling Labuyo? Put my two of my favorite things and you have the Labuyo Burger. Now, this burger is not for the faint hearted. It will burn your palate the moment you bite into it. So, if you don't like spicy foods, don't try this one.

The Labuyo Burger


For the patty:
1/2 kilo ground chuck, lean
1/2 cup cornstarch
1 tsp freshly ground black pepper
1 tsp rock salt
2 tsp curry powder
2 tsp cayenne
1/2 cup siling labuyo, finely chopped
1 tsp liquid smoke

For the sauce: (optional)
1/2 cup siling labuyo, finely chopped
1/2 cup tomato sauce
1/2 water
1 tsp vinegar
1 tsp sugar
salt & pepper

Toppings:
1 white onion, cut into rings and grilled
cheese sauce

How to:
1. Mix all patty ingredients in a bowl until well blended. Set aside.
2. In a sauce pan, combine all sauce ingredients and bring to boil. Do not stir because the vinegar might become too sour. After a few minutes, turn the heat down into low and simmer for at least 3 minutes, give or take.
3. Divide the meat into 3 portions and roll it into a ball. Place a ball of meat in a Cling Wrap and press down to make a patty. Do the same with the other 2 portions.
4. Heat up the grill. You can also use stove top but it's better to use charcoal. Grill the patties until done. Check to know if it's done by pressing lightly on top of it. The texture should be firm and juicy.
5. Assemble the cooked patty on a bun and top with grilled onions and sauces. You can add pickles, lettuce, tomato or even bacon to make a variety of this recipe. Enjoy!