Food recipes

Method
1. In a sauce pot, bring 2 cups water to a boil, lower heat and put in pork cube.
2. Dilute 2 tablespoons cornstarch in 3 tablespoons water
3. Add in cornstarch, soy sauce, brown sugar and black pepper
4. Stir well & bring up to a boil until cornstarch is cooked & sauce thickens in consistency

Method
In a deep skillet, brown chicken in oil.
Add salt, soysauce, peppercorn, garlic and vinegar.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until chicken becomes tender.
Pour coconut milk and chilli pepper.
Cook for a few more minutes to thicken the sauce.

Method
Wash and clean squid well, making sure the black tint does not burst as it will give bitter taste.
In a deep pan, bring the water to a boil along with the squid, vinegar, pepper and salt until squid is cooked.
Take out the squid, set aside.
Strain the sauce, set aside.
In another pan, saute’ garlic, onion and tomatoes.
Add the squid and pour the rest of the sauce.
Add sugar if desired and allow it to thicken or be a little dry in consistency.

Method
# In a bowl marinate beef in salt & pepper, garlic, paprika and olive oil for a few minutes.
# In a saute pan, heat oil in very high heat.
# Put in beef and all marinade ingredients and toss very swiftly keeping the heat very high.
# Add in the oyster sauce and liquid seasoning while tossing.
# Finish with butter.
# Serve with garlic rice

Method
Boil pork liempo in 2 cups water and add some salt. Cook until liempo is tender. Cut liempo into small cubes. Place in a bowl and add vinegar, soy sauce, and onions. Serve immediately.

Method
1. In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface.
2. Take out the meat, set aside, keep stock for later.
3. In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts)
4. Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
5. Simmer until all flavors are incorporated, then add the vegetables.
6. Make sure vegetables is well cooked and not soggy.
7. Serve hot with bagoong with calamansi and chili pepper.

Method
1. In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.
2. Take the pork out and set aside.
3. Fry tokwa in hot oil until toasted and slice to the same size as the pork.
4. In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.
5. Pour in mixture over pork and tokwa.
6. Serve hot.

Method
# In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
# In a casserole, heat oil and saute garlic and onion for a minute.
# Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
# Add in vinegar and bring up to a boil without stirring.
# Lower heat and allow simmering uncovered until most of the liquid has evaporated.
# Add in stock and allow simmering for 5 minutes.
# Add in blood, sugar and long green peppers.
# Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
# Serve hot with puto.

Method
In a deep skillet, brown pork in oil.
Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until pork becomes tender.
In another pan, cook remaining garlic until golden-brown.
Add pork and pour the rest of the adobo sauce.

Method
1 SAUT? garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for 5 minutes. Add DEL MONTE Tomato Sauce. Cook for another 5 minutes.

2 ADD rice and mango. Cook for 2 minutes, stirring continuously. Serve with green onions and egg strips on top.