Takoyaki Recipe

Ingredients:

1 2/3 cup flour

2 1/2 cup dashi soup

2 eggs

1/2 lb. boiled octopus, cut into bite-size 

1/4 cup chopped green onion

1/4 cup dried sakura ebi (red shrimp)

1/4 cup chopped pickled red ginger

katsuobushi (dried bonito flakes)

aonori (green seaweed powder)

Worcestershire sauce or takoyaki sauce

Mayonnaise

Instructions:

1. Mix flour, dashi soup, and eggs in a bowl to make batter.

2. Thickness of the batter should be like potage soup.

3. Put oil inside cups of a takoyaki grill pan.

4. Pour batter into the cups to the full.

5. Put octopus, red ginger, and green onion in each hole.

6. Grill takoyaki balls, turning with a pick.

7. When takoyaki become rounds and brown, remove them from the pan and place in a plate.

8. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.

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Pork Sinigang Recipe

Ingredients:

2 lbs pork belly 

1 bunch spinach 

3 tbsp fish sauce

1 bunch string beans , cut in 2 inch length

2 pieces medium sized tomato, quartered

3 pieces chili 

1 tbsp cooking oil

2 liters water

1 large onion, sliced

2 pieces taro, quartered

Instructions:

1. Put the cooking oil in a heated pan.

2. Saute the onions. 

3. Add the pork belly and cook until light brown.

4. Add the fish sauce and mix w/ the ingredients.

5. Boil water.

6. Add taro and tomatoes; simmer for 40 mins until pork is tender.

7. Put the sinigang mix and chili.

8. Add string beans.

9. Put the spinach, turn off heat and cover the pot. Let it cook.

10. Ready to serve.

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Pork Adobo Recipe

Ingredients:

2 lbs  pork belly

2 tbsp minced or crushed garlic

5 pcs dried bay leaves

4 tbsp vinegar

1 cup soy sauce

1 tbsp whole pepper corn

1 cup water

Instructions:

1. Mix pork, soy sauce and garlic then marinade for atleast one hour.
2. Cook the marinated pork in a heated pot for a few minutes.
3. Add bay leaves, pepper corn and water then bring to a boil. Simmer for 40 mins- 1 hour.
4. Pour the vinegar and simmer for 12-15 mins.
5. Add salt to taste.
6. Ready to serve.

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Barbeque Chicken Sandwiches

Ingredients:

200 grams chicken meat, cooked

2 tbsp celery, chopped

1 tbsp pickled relish

3 tbsp mayonnaise

2 tsp Lee Kuim Kee Char Siu Sauce

50 grams cheese, grated

5 pcs bread slices

Instructions:

1. Toast bread until lightly browned on both sides.

2. In a bowl, mix mayonnaise and Lee Kum Kee Char Siu Sauce together.

3. Whisk until sauce is even in color.

4. Add chicken meat and all other ingredients and gently mix together.

5. Spread chicken mixture on bread and pack for sandwiches.

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Pork Siomai Recipe

Ingredients :

2 ½ lbs ground pork

1 cup minced shrimp

2 cups minced water chestnuts

5 tbsp sesame oil

1 tbsp ground black pepper

1 cup minced onion

1 cup minced carrots

1 ½ cups minced white mushroom

1 pack siomai wrapper

¼ cup minced scallions

2 tsp salt

1 piece raw egg

Instructions :

1. Mix all the ingredients thoroughly except for the wrappers. 

2. Wrap the mixture using the siomai wrappers.

3. Steam it for 15 - 25 minutes (depends on the size of each siomai)

4. Serve .

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Pork Barbeque Recipe

Ingredients: 

 2 lbs sliced pork

1 pc lemon (get juice)

1/2 cup soy sauce

1/2 cup banana ketchup

2 tsp salt

1 tsp ground black pepper (paminta)

3 tsp brown sugar

8 cloves of crushed and chopped garlic

Instructions:

1. Mix all the ingredients in a bowl and mix them well.

2. Marinate the pork in the mixture overnight. Refrigerate to avoid contamination. Allow atleast 3 hours for the pork to absorb the flavors.

3. Skewer the sliced pork and place it on a plate.

4. Grill both sides evenly.

5. Add a few tablespoons of soy sauce, ketchup and a tablespoon of cooking oil to the leftover marinade to create the perfect basting sauce.

6. Serve with spicy vinegar.

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Morcon Recipe

Ingredients:

2 lbs beef eye of round or flank steak, 3/4 inch thick in one piece

2 pieces beef cubes dissolved in 3 cups boiling water for beef stock/broth

1/4 tsp salt

1 piece lemon or calamansi

1/2 cup soy sauce

1/2 cup flour

1/2 cup cooking oil

1 piece medium sized carrot, lengthwise

4 pieces hotdogs, 2 equal pcs lengthwise

2 pieces pickled dill or sweet pickled cucumber, 4 equal pcs lengthwise

3 pieces sliced hard boiled eggs

3 ounces cheddar cheese, cut in strips (about 1/2 inch thick)

Instructions:

1. Marinate beef in soy sauce and lemon juice for an hour.

2. Place beef on flat surface and arrange carrots, pickles, cheese and hotdog.

3. Roll beef from one end to another.

4. Tightly seal the rolled beef with cooking string to prevent from rolling back.

5. Place cooking oil in a hot pan.

6. Roll the beef in flour and fry the beef until golden brown.

7. Put half of the soy sauce-lemon juice marinade,salt then simmer for 30 minutes (pressure cooker) or 2 hours (ordinary casserole)

8. Fry simmered meat for 2 mins. ( optional )

9. Remove string and slice equally.

10. Ready to serve.

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Max's Style Fried Chicken Recipe

Ingredients:

1 whole spring chicken (cornish game hen)

6 pcs dried bay leaves or "dahon ng laurel"

1/4 cup chopped cilantro or parsley

4 cups water

3 cups cooking oil

2 teaspoon salt

1 teaspoon ground black pepper

Instructions:

1. Boil water in the steamer.

2. Add the dried bay leaves and chopped cilantro in the boiling water.

3. Steam chicken for 45 minutes.

4. Remove the chicken from the steamer and let it cool.

5. Rub salt and pepper all over the chicken.

6. In a deep-fryer, pour the cooking oil.

7. When the cooking oil is hot enough, deep-fry the chicken for about 12 minutes.

8. flip the chicken to fry the other side for another 12 minutes.

9. Remove the chicken from the fryer.

10. Serve hot with fried kamote (fried sweet potato).

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Chicken Cordon Bleu Recipe

Ingredients:

4 pcs boneless chicken breast

1 cup breadcrumbs

12 slices thin sliced ham

12 slices of Swiss cheese

1 piece raw egg

4 tsp melted butter

1/4 tsp salt

2 tsp paprika (optional)

Instructions:

1. Mix melted butter and salt well.

2. Place the chicken breast on a flat surface.

3. Brush the top with butter-salt mixture and sprinkle some paprika.

4. Top the chicken with 4 slices of ham and 4 slices of cheese.

5. Roll the chicken from one end to another. ( You may use a toothpick to tightly close the rolled chicken)

6. Mix the remaining butter-salt and egg ; brush the rolled chicken with this.

7. Dredge it in bread crumbs.

8. Deep fry. 

9. Place the fried chicken rolls on a tissue or paper. ( Don't forget to remove the toothpicks )

10. Serve hot. 

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Chicken ala King Recipe

Ingredients:


24 slices loaf bread
½ cup melted butter
2 tbsp butter or oil
1 cup evaporated milk
¼ cup grated quickmelt cheese
¼ cup flour
½ cup onions
¼ cup green peas
2 tbsp minced garlic
500 grams diced chicken
½ chicken cube
½ cup chicken stock
1/3 cup diced celery
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper




Instructions:


1. Use a rolling pin/bottle to roll out bread slices. 
2. Brush the slices with melted butter and fit into muffin tin or puto molds. 
3. Bake for 15 to 20 minutes in a 350F oven until slightly toasted. 
4. Set aside.


To make the filling: 


5. Sauté onions and garlic in butter. 
6. Toss in the chicken and stir fry until it's almost done.
7. Put flour and cook for a few minutes.
8. Add in chicken cube and vegetables then cook for a few minutes. 
9. Pour in milk and chicken stock and boil.
10. Lessen heat then add the cheese. 
11. Season with salt and pepper. 
12. Ready to serve inside baked bread cups.

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Grilled Chicken Teriyaki Recipe

Ingredients:

4 chicken breast halves
1/3 cup honey
4 tablespoons teriyaki sauce
1/3 cup sake (or dry sherry)
Salt and pepper to taste
1/8 teaspoon garlic powder

Instructions:

1. Place the chicken, skin side up, in shallow baking dish.

2. Sprinkle with salt and pepper.

3. Mix together honey, teriyake sauce, sake and garlic powder.

4. Brush generously over chicken.

5. Place the chicken in 400 degree oven for 10 minutes, baste again and cook 10 minutes longer.

6. Remove chicken from oven and place on prepared grill, skin side up, baste thoroughly.

7. Cook chicken from very hot coals for 10 to 15 minutes. turn chicken briefly to give skin side a crakly finish.

8. baste bony side with any remaining sauce.

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