Beef Steak

Ingredients:

·         1 lb beef , thinly sliced

·         ¼ cup soy sauce

·         2 – 3 pieces calamansi

·         4 cloves garlic, chopped

·         1 onion (large), sliced into rings

·         3 tbsp cooking oil

·         Salt and pepper to taste

Procedure

1.       Marinate 1 lb beef

Marinate Ingredients: beef sirloin, black pepper, say sauce, vinegar, garlic, calamansi. Combine the ingredients in a bowl and set aside for at least 1 hour.

2.       Heat the cooking oil in a pan then stir fry the onion rings until it become soft. Set aside

3.       Using the same pan, fry the marinated beef until turns brown or half cooked. Set aside

4.       Sauté garlic and pour the marinade

5.       Add the fried beef sirloin and simmer for 10 – 15 minutes or until tender.(add water as needed)

6.       Add salt and black pepper to taste and pour the fried onions.

7.       Serve hot.

Enjoy!!!

AFRITADA

AFRITADA

INGREDIENTS:

      1/2 kg pork stew

      2 Large potatoes,  medium cube cuts

      1 big onion, sliced

      4 gloves garlic

      1 can (8oz) tomato sauce

      1 cup water

      1 small liver spread

      salt and pepper to taste

      cooking oil

DIRECTIONS:

1. Marinate 1/2 kg pork stew
How to marinate: 1 tbl spoon black pepper,1/2 cup soy sauce, 3 gloves garlic, 4pcs calamansi. Combine the ingredients in a bowl and set aside for an hour.

2. Heat cooking oil in a pan and pour the marinated pork, stir until the pork is brown or half cook and set aside.

3. Heat cooking oil in a pan or wok, sauté garlic, onion and bell pepper.

4. after sautéing add the half cooked pork, add water bring to a boil, add potatoes and liver spread (stir). simmer until potatoes are tender.

5. Add salt and pepper to taste, pour tomato sauce. Simmer for 5 minutes or until the sauce gets thick.

6. Serve hot and enjoy!!

Special Pancit Canton

Note: Much better if you have Calamansi or lemon.,but do not overdo.

Ingredients:

·         100g chicken liver, square cut

·         1  onion, chopped

·         4 cloves garlic, minced

·         3 tablespoons olive oil

·         140g cooked chicken

·         Salt and pepper

·         200g chicken balls

·         2 tablespoons soy sauce

·         1 large carrot, cut into matchsticks

·         1 small cabbage, shredded

·         2 stalks celery, cut crosswise

·         500ml water

·         115g pancit canton (yellow Chinese noodles)

·         2 pcs boiled egg, sliced in to four each

Directions:

1.      In a large frying pan, saute the onion and garlic in oil. Add the chicken, chicken liver, and salt and pepper to taste, then stir fry everything.

2.      Add the chicken balls and cook for 1 minute. Add the soy sauce and all the vegetables - carrots, cabbage, celery - and cook for another 2 minutes.

3.      Add the water and bring to a boil for another 2 minutes. Remove all the ingredients from the pan, leaving behind only the liquid. Set the cooked meat-vegetable mixture aside.

4.      Add the  canton noodles to the liquid. Mix well and cover. Wait for about 5 minutes.

5.      After five minutes pour the sliced eggs and return half the meat-vegetable mixture to the pan and mix with the noodles. Use the rest for garnish when serving.

Enjoy!!!!

Chicken Sisig

Ingredients:

v  2 pcs egg

v  10 pcs of whole Thighs and Legs 

v  3 onions 

v  4 pcs of green chilis (mild)

v  50 grams of butter

v  Salt and pepper

v  Soy sauce

v  Lemon juice

v  Vinegar

v  5 pcs Chicken liver

Cooking Procedure:

1.     Chop the chicken, liver, onion and the green chilis into small pieces.

2.     Heat up the pan and cook the chicken or until it became a little bit brown and set aside.

3.     Using the same pan sauté the onion and add the chopped chicken liver if your done pour the cooked chicken

4.     Pour salt, pepper, lemon juice, soy sauce, vinegar and the egg, you will be the one to decide of the measurement, it depends on your taste, but do not overdo.

5.     After 2 to 3 minutes pour the chopped green chili.

Serve Hot and Enjoy!!!

French Toast

A perfect for break fast because of easy and quick for morning

Ingredients:

• 1/4 cup flour
• 12 thick slices french bread
• 1 cup whole milk
• 1 table spoon sugar
• 1 pinch salt
• 3 large eggs
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

Instructions:

1. In a bowl, place in the flour, and gradually whisk in milk. Add in salt, three eggs, cinnamon, vanilla and white sugar, whisking after each addition until there are no lumps.
2. Over medium, heat up pan.
3. Soak each slice in mixture until moistened, then cook in pan until golden on both sides. Serve warm with syrup or favored topping.

Beef Stew

Ingredients:

• 1 1/2 pounds beef (prepared for stew)
• Enough flour to coat
• 1/4 cup salted butter
• 2 Large onions (diced)
• 1 clove garlic (finely minced)
• 1 1/2 cups beef broth
• 2 tablespoons cider vinegar
• 1 tablespoon tomato puree
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper (or to taste)
• 1/2 teaspoon thyme
• Your choice of side (rice or pasta)

Instructions:

1. Coat beef generously with flour. In a dutch oven, cook to golden brown in butter. Mix in the onion and garlic; cook for ten minutes, stirring frequently. Pour in the beef broth, cider, puree and spices.
2. Reduce heat, cover and leave to simmer for around two hours, or until fully cooked. Serve with your choice of side (cooked pasta or rice).

Pork Recipe 2

Roasted Pork with Herbs

Ingredients:

• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 teaspoon rubbed sage
• 1 medium garlic clove (minced)
• 5 pound boneless loin
• 1/2 cup white sugar
• 1 tablespoon cornstarch
• 1/4 cup vinegar
• 1/4 cup water
• 2 tablespoons soy sauce

Instructions:

1. Heat oven to 325 F (165 C).
2. Mix together sage, salt, pepper, and garlic in a bowl. Prepare pork loin by rubbing with seasoning mixture. In an roasting pan, place seasoned loin on the middle rack and bake for about three to three and a half hours, or until pork reaches 145 F (63 C).
3. In a saucepan, mix together the white sugar, cornstarch, vinegar, water, and soy sauce. Over medium low heat, bring to a low boil, sauce should begin to thicken. When pork is near finishing, glaze loin with sauce several times over the remaining cook time. Once fully cooked, remove pork from oven and glaze with remaining sauce before serving.