BEEF WITH CORN AND MUSHROOM

INGREDIENTS:
INGREDIENTS: 1/2 kilo beef sirloin, cut into serving pieces
1 kilo beef sirloin, slice in strips 400 grams large button mushrooms, cut in half
3 tablespoon oyster sauce 2 large can Campbell’s Condensed Mushroom Soup
2 tablespoon margarine/butter 1 large onion, peeled, chopped
1 onion, chopped 1/2 head garlic, peeled, crushed, chopped
4 cloves garlic, minced 3 tbsp. dried parsley flakes
1 teaspoon salt 1 cup fresh milk
1 tablespoon sugar 1/2 block unsalted butter
½ teaspoon pepper 1 tsp crashed peppercorns
1 can cream of mushroom soup (or use Knorr Mushroom salt
soup powder) cooking oil.
1 cup all purpose cream
½ cup water (4 ounce) INSTRUCTIONS:
1 cup corn kernel (best to use fresh and not canned) In a frying pan, heat cooking oil over medium heat. Saute
Sprigs of Parsley, garnish beef in group (if needed, avoid overcrowding pan) for 2
to 3 minutes or until all sides are seared.
INSTRUCTIONS:
Slice sirloin beef into strips and marinade in oyster sauce Drain oil and transfer to a bowl and set aside. Using the
for about 1 hour. Cover and set it aside. same frying pan, melt the butter. Saute garlic until lightly
brown. Add onion and continue to fry until transparent.
In a pan, melt margarine over low heat. Sauté garlic and
onions until soft and fragrant. Add the marinated beef Add in seared beef, sprinkle crushed peppercorns and
sirloin and sauté for 1 or 2 minutes. dried parsley flakes. Cook for a minute or two.

Pour in ½ cup water and bring it to a boil. Let it simmer Next, pour in your condensed mushroom soup and fresh
over low heat until beef sirloin becomes tender for about milk.Add a little warm water as necessary. Little by little
30 minutes. Adjust little water if needed. water only if you want your sauce to be creamy.

Once the beef is tender, pour in the cream of mushroom Let simmer for 3 to 5 minutes at low to moderate heat.
soup, all purpose cream and corn kernels. Stir until well Season with salt to taste. Add in the button mushroom
incorporated. and continue to cook for another 1 to 2 minutes.
Season with salt, sugar and pepper taste. Simmer for
additional 5 minutes or until sauce becomes thick. Turn Serve hot, share and enjoy!
off heat and transfer to a serving plate. Garnish with
parsley.

Serve and enjoy!

BEEF GYUDON

INGREDIENTS:
BEEF WITH MUSHROOM SAUCE
1⁄2 kg. beef, sliced thinly 2 pieces talong (eggplant), sliced into 3-inch pieces
1 pc. onion, sliced 2 pieces amplaya (bitter melon), pith removed, sliced into 3-
1 pc. beef cube/buillon inch pieces
2 cups water 12 pieces okra
3 tbsp. soy sauce 1/2 kalabasa (kabocha squash), peeled & cubed
4 tbsp. sugar 1 bunch sitaw (long beans), cut into 3-inch lengths
1-2 tbsp sake 1 thumbsize ginger, sliced into strips
1-2 tsp ginger, grated 1 large onion, diced
2 cups rice, cooked 3 medium tomatoes, chopped
1 pc. fresh egg 2 cloves garlic, minced
*toppings: pickled ginger, sesame seeds, spring onions 1/4 cup fish bagoong (anchovy), mixed with 1/2 cup water
(optional) then strained before adding

INSTRUCTIONS:
Combine water with onion, beef cube/buillon, soy sauce,
sugar, sake, and ginger in a pot.
Bring this to boil and simmer until slightly thick.
Add beef slices. Let the sauce simmer until beef is cooked.
INSTRUCTIONS:
Layer the vegetables starting with what goes on the bottom:
squash, long beans, bitter melon, okra, eggplant, tomatoes,
ginger, garlic and onions.
Add the lechon kawali (bagnet or pork belly) and bagoong
mixture. Cover and bring to a boil. Lower heat and simmer.

Pour this over rice topped with fried egg immediately. Unless you’ve done it before and did the shaking the pot
technique, I would recommend the traditional way of using a
Serve in sizzling hot plate or bowl. wooden spoon to gently stir and mix the vegetables to check
for doneness.

Simmer until almost all liquid has been reduced.

Enjoy!

PINAKBET SAVORY BEEF

INGREDIENTS: INGREDIENTS:
2 cups leftover lechon kawali (preferably bagnet) or boiled 1 kilo Beef Sirloin, cut into thin strips
pork belly Marinade:
  5 tbsp Sugar,  8 pcs fresh button mushrooms, chopped
 1 tsp Black Pepper  6 cloves garlic, minced
 3 tsp SM Bonus Cooking Rice Wine*  6 whole peppercorns
 1/3 cup Sesame oil*  1 onion, quartered
 2 tsp sesame seed*  1 tsp salt
 1/3 cup Soy sauce  2 cans cream of mushroom soup
 1/3 cup Sprite  water
Sauce:  2 bay leaves
 1 medium white onion, chopped
 5 cloves garlic, minced INSTRUCTIONS:
 1 medium potato cut into strips Boil the lengua in unseasoned water for about 30 to 45
 1 tsp annatto seeds soaked in 3 tbsp water minutes. The white filament covering the lengua should be
 1 can Jolly sliced mushrooms visible.
 1 cup soy sauce
 ¼ cup Apple cider vinegar Remove the lengua from the pot and allow it to cool off. Once
it has cooled off, discard the white filament and the water.
 1 cup water
 3 tbsp patis or fish sauce
Place the lengua in a pot with water, garlic, peppercorn, onion,
 1 tbsp sugar
salt and bay leaves. Bring to a boil. Cover and let it simmer for
 Salt and pepper to taste about 3 to 4 hours until it becomes tender. If you are using a
 1 tsp dried chili or labuyo, optional (adjust to your pressure cooker, it might take between 1 to 1 ½ hours.
preference)
Remove the lengua from the pot and let it cool off. Slice the
INSTRUCTIONS: meat in discs and set aside. Set aside the broth.
Marinate:
Remove the blood from the meat with kitchen paper. Add all Combine the cream of mushroom soup and 3 cups of broth in
marinate ingredients to beef and mix very gently. a pan. Bring to a boil and simmer until there are no more
lumps.
Let the ingredients soften the beef. Seal the top and leave in
the fridge for at least 30 minutes. I let it sit for 3 hours. Add the mushrooms and cook for 2 minutes. Add the lengua
and continue simmering until it is heated through.
Cooking:
In a large pan, saute garlic and onion in little oil. Add potatoes Put the butter in the pan. Mix together. Turn off the heat.
to slightly fry. Separate beef from marinade, and set aside
marinade sauce for later.

In medium heat, add beef to the pan and fry until brown, about
10 minutes. Pour leftover marinade sauce and let it simmer
and absorbed the flavor using low heat about 15 minutes.

Once sauce is a little bit dried out, add 1 cup of water and let it
simmer in very low heat for additional 30 minutes.

Pour in soy sauce, apple cider vinegar. Let it simmer in low

heat and cover pan without stirring for a few minutes. Add
sliced mushrooms, annatto water, dried chili, patis, sugar and
salt to taste. Stir and continue to simmer until beef is tender
enough and sauce is very thick.

LENGUA ESTOFADO PEKING STYLE CHICKEN

INGREDIENTS: Pre Marination time: 4-6 hours
 2 lbs lengua
 ½ stick butter
INGREDIENTS: INGREDIENTS:
1 kilo chicken, cut in serving size ½ cup raw honey
1/2 cup soy sauce ¼ cup light soy sauce
1 inch ginger, grated 3 cloves fresh garlic, minced
4 cloves garlic, minced juice of one small lemon
2 tablespoon brown sugar o honey 1 pound large shrimp, peeled and deveined
1 teaspoon five spice powder (ngohiong powder) 2 Tbsp clarified butter, Irish butter, or coconut oil
2 tablespoon fresh orange juice green onions and parsley, chopped for garnish
2 cups flour
1 teaspoon salt and pepper INSTRUCTIONS:
Prepare a medium bowl and stir honey, soy sauce, garlic and
INSTRUCTIONS: lemon. Pour only half of the sauce to the shrimp and let
In a bowl, mix and combine five spice powder, soy sauce, marinate for 30 minutes. Set aside remaining sauce for later.
orange juice, brown sugar, garlic, ginger, salt and pepper.
In a pan over low heat, melt the butter. Toss in the shrimp and
Add chicken pieces and marinate for 4-6 hours. drain the marinade. Season with salt and pepper. Adjust the
heat to medium high. Saute until the shrimp turns pinkish for
Once done, drain the chicken and discard ths marinade sauce. about 2 minutes each side only.

Season chicken with some salt and pepper
Then roll over chicken into flour, shake off excess flour and
deep fry in heated oil until cooked through. Serve hot and
garnish with chopped green onions on top. Enjoy
Happy cooking!
Pour the reserved marinade over the shrimp. Stirring
continously, until sauce becomes thick in texture and it coats
the shrimp.
Top it with green onions or fresh chopped parsley to infused
more flavor.

HONEY GARLIC SHRIMP COLA CHICKEN

Makes 3-4 servings INGREDIENTS:
500ml Coca-Cola soft drink
1 Tbsp oyster sauce  1 medium sized patola (loofa or Chinese Okra), sliced
1/4 cup ketchup, banana or tomato ketchup  4 ounces misua
1/2 kilo chicken  1 small onion, minced
1 medium red onion, minced  6 cloves garlic, crushed
Salt to taste  3 tablespoons fish sauce
 1 piece raw egg
INSTRUCTIONS:
 1 piece beef cube
Place chicken pieces in frying pan. Add cola drink, oyster and
 ⅛ cup all-purpose flour
ketchup.
 1 teaspoon Salt
Cook on medium heat, turning pieces often. It will look rather  ½ teaspoon ground black pepper
gross when if first starts cooking.  5 cups water
 3 tablespoons cooking oil
Eventually, the liquid will evaporate, and will form a glaze on
the chicken. INSTRUCTIONS:
In a large mixing bowl, combine the ground pork, half of the
Cook until most of the liquid is gone. onion, raw egg, salt, ground black pepper, and flour. Mix
thoroughly until all the ingredients are well incorporated. Set
Be very careful to keep a close eye on the chicken, as towards aside.
the end the liquid evaporates quickly and it can burn very
easily. Heat a cooking pot and pour-in oil.

Serve and garnish with onion rings. When the oil is hot enough, sauté the garlic and remaining
onions.
It takes approximately 15 to 20 minutes to cook.
Add the beef cube and fish sauce and cook for a minute.

Pour-in water and let boil.

Scoop about a tablespoon of the meat mixture and form it into

a ball shape figure then drop in the boiling one after the other.

Cook for 10 minutes.

Add the patola (loofah) and cook for 2 to 3 minutes.

Put-in the misua and cook for 1 to 2 minutes while gently

stirring.

Turn off heat and transfer to a serving bowl.

Serve hot. Share and enjoy!

ALMONDIGAS CHICKEN SOTANGHON SOUP

INGREDIENTS: INGREDIENTS:
 1 lb ground pork 3.5 ounces (100 grams) dried sotanghon or mung bean noodles
2 tablespoons achuete oil (I used Mama Sita’s Anato powder)
2 cloves garlic, crushed
1 small onion, chopped
1 cup julienned (cut into thin long, strips) carrot
1 cup julienned (cut into thin long, strips) green cabbage
1/2 pound boneless chicken breast, boiled and shredded
6 cups chicken or pork stock
2 tablespoons fish sauce
salt and freshly ground pepper to taste
green onions, thinly sliced
INSTRUCTIONS:
In a medium bowl, soak vermicelli noodles in water for 10
minutes to soften. Once the noodles have softened slice them
into preferred lengths using a pair of kitchen shears. Let it
stand in water and set it aside.
Peanut oil or vegetable oil
salt and pepper, to taste
INSTRUCTIONS:
Wash the eggplants and slice into thin slices. Transfer on a
plate, cover with coarse salt and let drain for about 20 minutes.
Preheat the oil at 390°F (198°C).
Remove the salt from the eggplants and coat with rice flour.
In a pan, heat peanut oil and fry them with lots of oil for about
4 to 5 minutes.
Drain from oil once it becomes golden brown and crispy.

In a pan, heat achuete oil at medium to high heat. Fry garlic
and onion until fragrant. Toss in carrots, cabbage, and
shredded chicken breast. Add and stir in chicken and
vegetables and let it coat in atchuete oil. Transfer in a big pot
and pour chicken stock.
Season with salt and pepper according to your taste.
Serve with your favorite meat dish like Binagoongang Baboy.
Can also serve as a snack partnered with any chips.

Drain water from noodles and add them to the pan. Season Enjoy!
with patis or fish sauce. Let it come to a boil and simmer until
vegetables and noodles are cooked.

Lastly, season with salt and freshly ground pepper to taste.

Serve hot with extra toasted garlic. Enjoy!

CRISPY TALONG CHIPS

BINAGOONGANG BABOY
INGREDIENTS:
3-4 eggplants INGREDIENTS:
1 cup rice flour/any flour
1 kilo pork kasim INGREDIENTS:
1/4 kilo bagoong alamang (shrimp paste) 8-10 eggplants
1 pc sibuyas (chopped) 5 tomatoes, cubes
1 pc bawang (chopped) 1 onion, thinly sliced
1 pc kamatis (chopped) 1/2 head ginger (finely chopped)
3 pcs siling haba, hiniwa (tangalin ang buto if ayaw ng spicy) 2 tbsp cooking oil (or olive oil)
1 basong gata ng niyog 4-5 tbsp vinegar (or as desired)
2 kutsara patis 1 tsp ground black pepper (or as desired)
2 kutsara mantika 1 tsp sugar (or as desired)
Tubig 1 tsp salt (or as desired)

INSTRUCTIONS: INSTRUCTIONS:
Pakuluan hanggang sa lumambot ang karne ng baboy sa isang Heat a cooking pot and pour-in water then let it boil.
kaldero bago iprito
Put the eggplants for 5-10 minutes or more depending on its
Maggisa ng bawang, sibuyas, kamatis at siling haba sa size.
pinagprituhan
Remove eggplants from the pot. Peel and mash. (Note: you
Ilagay ang alamang at gata at hayaang maluto nang husto bago can also grill the eggplant slices.)
ilagay ang karne ng baboy.
In a separate bowl, mix the tomatoes, onion, ginger, oil,
Lutuin maigi sa mahinang apoy ng ilang minuto, haluin maigi vinegar, salt, ground pepper & sugar. Mix well.
para hindi dumikit sa kawali.
Add the mashed eggplants and mix well, then serve.
Kapag nagmamantika na at malapot na ang sauce ay maari na
itong hanguin. Share and happy eating!

Patayin ang apoy.

Maari ng ihain.

ENSALADANG TALONG (Eggplant Salad)