SPAGHETTI ALA FILIPINO

                                SPAGHETTI ALA FILIPINO STYE

MGA REKADO:

·     1 kg. spaghetti noodles

·     1/2 kg. ground beef

·     1/2 kg. ground pork

·     1/4 kg. hotdogs, diagonally sliced

·     1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)

·     3 pieces laurel leaves (bay leaves)

·     1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)

·     2 green bell peppers, diced

·     2 onions, chopped

·     1 head garlic, minced

·     3 tablespoons of cooking oil

·     1 cup of water

·     Salt and pepper to taste

·     1/2 cup grated cheese

PAANO LUTUIN:

·     Cook spaghetti noodles according to package instructions.

·     In a sauce pan or wok, sauté garlic and onions in cooking oil.

·     Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

·     Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes

·     Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

·     Optional: add hot sauce e.g. Tabasco for more spice if desired.

·     Serve with the cooked spaghetti noodles and grated cheese on top.

CHOPSUEY

                                                    CHOPSUEY
MGA REKADO:

·     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

PAANO LUTUIN:

·     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.

·     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.

·     Salt and pepper to taste.

·     Serve hot with rice.

RELLENONG MANOK

                                         RELLENONG MANOK
MGA REKADO:

·     1 whole chicken, deboned with shape kept

·     2 tablespoons calamansi juice

·     2 tablespoons soy sauce

·     1 1/2 tablespoons sugar
 

Stuffing
 

·     1/2 kilo ground pork

·     1/2 cup bacon, diced

·     1 cup ham, diced

·     1 can Vienna sausage, drained and sliced

·     1/4 cup sweet green peas

·     1/4 cup carrots, minced

·     1/4 cup breadcrumbs

·     1/4 cup pickle relish

·     1/4 cup raisins

·     1/2 cup cheddar cheese, grated

·     5 whole eggs, beaten

·     1/2 cup butter

·     2 tablespoons soy sauce

·     1 tablespoon sugar

·     Salt and pepper to taste

PAANO LUTUIN:

·     Marinate chicken in calamansi juice, soy sauce and sugar.

·     In a bowl, mix all stuffing ingredients well.

·     Stuff the chicken in all parts.

·     Sew the cavity opening and truss the chicken.

·     Wrap chicken in aluminium foil.

·     Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

·     Open the foil an rub chicken with butter and put back in oven until golden brown.

ROASTED CHICKEN

                                          ROASTED CHICKEN

MGA REKADO:

·     2 kilo dressed chicken (broiler)

·     2 cups of lemon grass (tanlad)

·     3 tablespoons of cooking oil

·     2 tablespoons of salt

PAANO LUTUIN:

·     Make sure the chicken is clean with no remaining small feathers and no insides.

·     Wash thoroughly and pat dry with a paper towel

·     Rub the whole chicken with cooking oil as well as the inside cavity.

·     Next apply salt all over, again, including the insides.

·     Fill the cavity with lemon grass

·     Pre-heat oven to 400 degrees Fahrenheit

·     Place the chicken on an oven rotisserie.

·     If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).

·     Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.

·     Serve with mashed potatoes, rice or corn on the side.

FRIED CHICKEN

                                                               FRIED CHICKEN

MGA REKADO:

·     1 1/2 kilo chicken, cut into pieces

·     1/4 cup of white vinegar

·     5 cloves of garlic, crushed

·     1 cup of water

·     2 cups cooking oil

·     Salt and pepper to taste

PAANO LUTUIN:

·     In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.

·     Remove just before the chicken is fully cooked.

·     Strain off liquid.

·     In a frying pan or wok, heat oil and deep fry the chicken until golden brown

·     Place on paper towel to remove excess oil

·     Serve hot with rice and sliced cucumber or atchara (pickled & grated green papaya) on the side.

SWEET AND SOUR PORK

                                                        SWEET AND SOUR PORK

MGA  REKADO:

·     1/2 kilo pork loin, sliced into pieces

·     1 small can pineapple chunks

·     1 large onion, quartered

·     1 red & 1 green bell peppers, sliced into strips

·     2 tablespoons of soy sauce

·     3 tablespoons of peanut oil

·     4 tablespoons of cornstarch

·     3 tablespoons of ketchup

·     1 tablespoon of sugar

·     1 teaspoon of salt

·     3 cloves of minced garlic

PAANO LUTUIN:

·     In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).

·     Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.

·     Fry the pork in a skillet until golden brown, set aside.

·     Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.

·     Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.

·     Pour over fried pork then serve with rice.

ADOBONG MANOK AT BABOY

                                         ADOBONG MANOK AT BABOY

MGA REKADO:

·     1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

·     choice of either 1 kilo of pork or 1 kilo of chicken

·     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

·     Salt and pepper to taste

·     3 tablespoons water

PAANO LUTUIN:

·     In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

·     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.

·     Add salt and/or pepper if desired

·     Bring to a boil then simmer for an additional 5 minutes.

·     Serve hot with the adobo gravy and rice.