Pork Adobo

Ingredients:

1-1/2 pounds pork, shoulder or butt cut into 1-1/2" cubes
1/3 cup vinegar
3 tablespoon soy sauce
1 teaspoon salt
1 each onion -- sliced
3 cloves garlic -- minced
1 small bay leaf
1/4 teaspoon pepper
1 tablespoon sugar
1/2 cup water
2 tablespoon cooking oil

Instructions:

Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes.
Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.
Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish.
Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.

Beef Steak (Filipino style)

Ingredients:

2 pounds sirloin steak, cut into 1/4-inch pieces
2 tablespoons lemon juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced onion rings
1/4 cup cooking oil
1/2 cup water

Instructions:

Marinate the meat in lemon juice, soy sauce, pepper and salt for 3 hours or more.
Cook onion rings in oil until transparent. Transfer to a serving dish, leaving the oil in the skillet. Add the meat to the skillet and cook over high heat, stirring often, until tender. Transfer the meat to a serving dish. Add marinade and water to the skillet, simmer for 10 minutes and pour over the meat and onion rings.

Special Sisig (Pampanga style)

Ingredients:

2 lbs. pig snouts

2 medium size onions
4 pcs. Hot pepper
1/4 lb. chicken liver
1/4 lb. pig’s brain (optional)
1/8 lb. white ginger
1/4 tsp. of salt

1 tbsp. soy sauce
1/2 cup lemon juice
2 tbsp. vinegar

Instructions:

Clean the snouts with a razor blade and boil it for 15 minutes and grill until brown.

Put chicken liver and the pig’s brain together in an aluminum foil and grill it too.

Chop the meat fine (to your likings) same thing with the onions, ginger and hot pepper.

Put all the ingredients and the meat together in a bowl and mix it.

Smoosh brain and chicken liver in a separate container and mix it with the meat.

Garnish with chopped red bell pepper & spring onions (for presentation)

Let it sit for half an hour and serve.

Paella

· 20-25 pc mussels · 1 c squid, sliced (or 5 pc medium squid) · 2 pc crabs · ½ c medium-size shrimps · ½ kg chicken breast, leg, gizzard, and liver · 3 tbsp chorizo fat · 2 tbsp oil · ¼ kg pork cut into 1-inch cubes · ½ c ham cut into 1-inch squares · 1 pc chorizo de bilbao, sliced · 1 clove garlic, crushed · 1 onion, chopped fine

· 1 c tomato sauce · 3 ½ c chicken broth · 2 c rice, washed · 1 pc red pepper, in strips · 10 pc string beans · 1 tsp soy sauce or patis · 2 tsp salt · 2 tsp monosodium glutamate · ¼ c sweet peas · 2 hard-boiled eggs · ½ c parsley

Steam mussles. Set aside 1 cup broth. Remove ink of squid. Slice and boil. Set aside. Boil crabs and shrimps together; set aside. Boil bony parts of chicken; set broth aside. Heat fat and oil in skillet. Fry chicken, pork, ham, and chorizo. Cook until half-done. Remove from skillet. Saute garlic, onion, and tomato sauce. Add chicken broth and rice. Mix well. When rice is half-done, add red pepper, string beans, mussles, squid, and other meats. Season with soy sauce, salt, andMSG. Cover tightly and cook without stirring until broth is absorbed. During last 5 minutes of cooking, put shrimps, crabs, and peas on top. Garnish with sliced eggs, strips of pepper, and parseley.

Creamy Fettucini

Ingredients:

1/2 cup Purefoods Honey Cured Bacon, chopped
1/4 cup Dari Creme Classic
2 tbsps garlic, chopped
3/4 cup all purpose cream
1/4 cup chicken broth
1/2 cup Magnolia Cheddar Cheese, grated
5 pcs asparagus spears
300 gm fettuccine
1/4 tsp nutmeg
salt and pepper to taste

Procedure:

Cook fettuccine noodles according to package directions. Set aside. Pan fry bacon bits for 1-2 minutes. Drain and set aside 1/4 cup of bacon fat. In a saucepan place bacon fat and Dari Creme Classic. Saute garlic and asparagus. Add all purpose cream and chicken broth. Stir constantly until creamy and add bacon bits and nutmeg. Toss cooked fettuccine and grated cheddar cheese. Season with salt and pepper.

Makes 3-4 servings.

My Favorite Pizza

INGREDIENTS:

• DOUGH
• ---
• 1 package active dry yeast
• 1 cup warm water
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 1/2 cups self-rising flour
• ---
• TOPPING
• ---
• 1 can (8 ounces) tomato sauce
• browned ground beef or Italian sausage, broken up
• 1 can sliced mushrooms, drained
• thinly sliced green pepper and onions, optional
• 1/2 cup grated Parmesan cheese
• 1 to 2 cups shredded Mozzarella cheese

PREPARATION:

Add yeast to the water and stir until dissolved. Add sugar, oil and flour. Set mixing bowl filled with dough in warm water for 5 minutes to rise. Pat dough out on a well-greased pizza pan or cookie sheet.
Layer toppings on dough in order listed. Bake at 400° for 15 to 20 minutes.

Special Leche Flan

1/2 cup sugar
4 whole eggs, slightly beaten
1 300 ml can condensed milk
1 cup water
1 tsp vanilla

Caramelize sugar in llanera. Set aside

Combine all ingredients in a bowl. Pour into prepared llanera over a strainer. Cover with foil (if llanera is without a cover) and cook in a pressure cooker on a tripod over an inch-deep of water for 10-20 minutes in a steamer. Start timing when the pressure cooker regulator start "dancing" or when water boils in a steamer. Serve 6.

Chicken Macaroni Soup

Ingredients:

1 cup chopped leftover cooked chicken
1 cup tomatoes, peeled, seeded and sliced
2 tbsps. cooking oil
2 MAGGI CHICKEN BROTH CUBES, dissolved in
6 cups water
100 g. elbow macaroni
1-1/2 cups chicharo, sliced half-inch diagonally
1/3 cup green onions, minced salt to taste
1 cup evaporated milk

Procedure:

a. Stir fry chicken and tomatoes in hot oil.
b. Pour in broth; bring to boil.
c. Reduce heat to low; stir in macaroni.
d. Stir in chicharo and green onions when macaroni is cooked.
e. Pour evaporated milk just before serving

Optional: Maysubstitute chicken with ground pork or beef or slices of ham.