Easy Recipes

Ampalaya Con Carne

4 cloves garlic, crushed 1 medium (50 g) onion, sliced 200 g beef round, cut into strips 3/4 cup water 1-1/2 Tbsp tausi (salted black beans) 1 can (140 g) DEL MONTE Tomato Sauce 1 bunch (200 g) sitaw (string beans), cut into 1-1/2" long pcs 1 Tbsp oyster sauce 1/4 tsp pepper 1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced

BABOON BUTTER

3/4 c. peanut butter 1/4 tsp. cinnamon 1/2 c. raisins 3 sm. very ripe bananas 1 tbsp. shredded coconut

Bagoong Fried Rice

1 pc egg, cooked as omelet then cut into thin strips 1 head garlic, crushed 1 medium (50 g) onion, sliced 1 Tbsp ginger strips 2 pcs siling haba (cayenne pepper), seeded then sliced 1/2 cup ground pork 3 Tbsp bagoong alamang (shrimp paste) 1/4 cup oil 1 can (140 g) DEL MONTE Tomato Sauce 5 cups cooked rice 1 small (175 g) green mango, cut into thin strips 1 stalk green onion, chopped

Barbeque Rice

300 g. pork lomo, sliced into thin strips 3/4 cup DEL MONTE Instant Marinade Pinoy BBQ 1/2 cup cooked or frozen green peas 6 cups cooked rice 2 Tbsp. margarine 2 tsp. cornstarch

Beef N Cheese Mac

250 grams DEL MONTE Elbow Macaroni, cooked 4 cloves garlic, crushed 1 small onion, sliced 1/4 kilo ground beef 1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce 3/4 cup cheese spread

Bikol Express ( bee-kol )

1/4 kilo pork (sliced very thinly) 3 cups long chili pepper (julienne) 1 cup baguio beans (julienne) 1 small head of garlic (minced) 1 small onion (minced) 1 cup coconut milk 1 cup coconut cream Pinch of salt and pepper

Bulalo

* 1 kilo beef shank (chopped for serving pieces with the bone & marrow) * 1 big onion (diced) * 4 stalks onion leeks (chopped) * ? cup dried banana blossom * Pinch of salt & pepper * Water * Patis (fish sauce) * ? cup Soy sauce * 2 pieces calamansi * 2 pieces hot chili pepper

Burong Isda

* ? kilo milkfish or fresh water carp (well cleaned and scaled) * 2 cups cold rice, not burnt * 100 grams garlic (crushed) * 100 grams ginger (minced) * 100 grams red onion (chopped) * 6 lime wedges * Pinch of salt and pepper ? cup patis (fish sauce) * ? cup white vinegar * ? cup water

Camaron Rebosado

# 1 kilo long shrimps (peeled and black vein cleaned out, but tail in tacked) # Pinch of salt & pepper # 2 teaspoons calamasi juice Batter # 2 whole eggs (slightly beaten) # 1? cup cold water # 2 cups all purpose flour # 2 teaspoons baking powder # ? teaspoons salt # oil Sweet & Sour Sauce # 2 cups pineapple juice # 2 teaspoon sugar # 3 tablespoons banana catsup # 2 teaspoons hot sauce # ? teaspoon salt # 3 teaspoons cornstarch diluted in 1 tablespoon of water

Chicken Adobo in Coconut Milk

* 1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings. * 1/4 teaspoon salt * 1/2 cup soysauce * 1 cup white vinegar * 1 1/2 head garlic (roughly chopped) * 3 pcs. chili pepper * 1 cup coconut milk (first squeeze) * 2 tablespoons oil * 1/2 teaspoon peppercorn

Chicken and Pork Adobo

1 cup white or cider vinegar 1 cup water 2 tablespoons peeled and crushed garlic 1 teaspoon salt 3 bay leaves 1 teaspoon black pepper 3 pounds of chicken (large pieces or hacked small) 2 ½ pounds pork butt cut into 1 ½ inch cubes 2 tablespoons soy sauce 2 tablespoons peanut oil (optional) ¼ cup of red wine (optional) hot sauce or dried hot peppers (optional) 1/2 cup to 1 full cup of brown sugar (optional)

Chicken Binakol

# 1 kilo chicken (cut into parts) # 3 heads of garlic (crushed) # 2 onions (diced) # 1 small ginger (sliced) # 2-cups coconut meat (diced) # 1-cup chicken stock # 3-cups rice wash water # ? teaspoon salt # 1/8 teaspoon black pepper # Patis (fish sauce)

CRISPY CHILI SHRIMP

1 tbsp. ginger powder 2 tbsp. anisado wine 1 tsp. garlic powder 1 cup cornstarch 1 tsp. onion powder 1 tbsp. chili paste 1 k shrimp (each about 1 inch salt and pepper to taste long and removed sharp parts)

Dinuguan

6 cloves garlic, crushed 2 medium onion, sliced 400 grams pork pigue, cut into cubes 1 can (140 g) DEL MONTE Tomato Sauce 2 pieces siling haba 1/2 cup DEL MONTE Red Cane Vinegar 1-1/2 cups fresh pork blood, strained 1 medium sayote, cut into cubes

Dinuguan - Pork Blood Stew

# ? kilo pork (diced) # 1/8 kilo pork liver (diced) # 1 small head of garlic (minced) # 1 small onion (minced) # 2 pieces laurel leaves # 3 tablespoons oil # ?-cup vinegar # 3 tablespoons patis (fish sauce) # 2-cups stock # 1-cup pig blood (frozen) # 4 long green peppers # 2 teaspoons sugar # 1 teaspoon salt # ? teaspoon black pepper

DULONG OMELET

cooking oil 1/4 k. dulong 5 cloves garlic, chopped 3 eggs 1 medium onion, sliced salt and pepper to taste 3 meduim tomatoes, chopped

Embutido (A home-made sausage)

# 1 kilo ground pork # 2 cups diced ham # ? cup grated carrots # 1 cup pickle relish # ? cup raisins # ? cup green bell pepper (minced) # ? cup red bell pepper (minced) # 6 whole eggs # 1 cup grated cheddar cheese # Pinch of salt & pepper

Empanada - Empanaditas

Crust * 5-cups all purpose flour * ? - cup fat * 4 pieces whole eggs * ? - cup water * Cornstarch for dusting the dough 1. Measure all the ingredients. 2. In a large mixing bowl, place flour and add in sugar and fat. 3. Blend until mixture resembles a coarse meal. 4. Add in water, salt & eggs. 5. Pour in the liquid mixtures then mix thoroughly to develop the gluten. 6. Knead until dough is smooth and elastic for about 20 minutes. 7. Form into a large log and divide into two parts. 8. Round the other half of the dough in a greased bowl and rest for twenty minutes. 9. Round the other half of the log into smooth balls, the size of the grapes and let rest for 15-20 minutes. 10. Sheet out dough with a rolling pin dusting with cornstarch until desired thinness. 11. Roll dough over rolling pin and form a 1? " diameter log. 12. Slice the log thinly and rest for 15-20 minutes. 13. Flatten dough over dough and shape into empanada. 14. Put in the filling and seal the seam well. Filling 1. ? kilo lean pork (ground) 2. ? kilo potatoes (cut into cubes) 3. ? kilo onions (sliced into cubes) 4. 4 tablespoons raisins 5. 3 tablespoons pickle relish 6. 1 teaspoon salt 7. ? teaspoon black peppercorn (ground) 8. 2 tablespoon sugar 9. 1 gallon fat for frying

Fresh Lumpia

200 grams lean pork (ground) 200 grams shrimp (peeled, minced) 5 cloves of garlic (minced) ? kilo Baguio beans (stringed, julienne) ? kilo cabbage (finely shredded) 1 tablespoon atchuete oil (extracted from atchuete seeds cooked in oil) 1 head fresh lettuce (washed & drained) 2 tablespoons patis (fish sauce) salt and pepper 2 tablespoons ground nuts 15 pcs. Onion leeks 1 pack Lumpia wrapper

Ginataang Tilapia

* 6 pieces Tilapia fish (cleaned and scaled) * 4 cloves garlic (crushed) * 1 medium red onion (cut into eight) * 1 red bell pepper (sliced) * 1 green bell pepper (sliced) * 1 small ginger (sliced) * 1 big eggplant (cut into eight) * 1/2 cup squash (sliced) * 1 medium ampalaya - bitter gourd - (cut into eight) * Salt to taste * 2 cups coconut milk * 1 cup vinegar