ARROZ CALDO

Ingredients 1 whole head minced garlic 1 tbsp sliced ginger 2 tbsp sliced onion 2 pieces chicken breasts, chopped into cubes 2 cups uncooked rice OR 4 cups cooked rice 1 tsp annatto boiled eggs, however much you want chopped spring onion fish sauce to taste ground black pepper to taste 3 tbsp vegetable oil 5 cups of water Directions: Boil the rice water and let it cook. Stir it constantly. Heat some vegetable oil in a saucepan. Saut the garlic until golden brown. Set aside half of the sauted garlic. Saute the ginger, followed by the onion. Then add the chicken breast. Season it with fish sauce and black pepper. Let it simmer until the chicken is cooked. Check if the rice is cooked. If it is cooked, you can now add the sauted chicken breast to it. Use a strainer to color the mixture with annatto. You can now add the boiled eggs. Let it simmer on low fire for a few minutes while stirring it constantly. Add the chopped green onion and turn the heat off. Serve it hot and top it with some fried garlic.

MENUDO
Ingredients 1/2 k pork, cut into half inch cubes 2 medium potatoes, cut into half inch cubes 3 medium carrots, cut into half inch cubes 1 cup chick peas, cooked 1 cup green peas, cooked 1 medium red bell pepper, cut into cubes 1 medium green bell pepper, cut into cubes half cup raisins 4 cups tomato sauce 3 medium plantain (ripe), cut into cubes 1 medium onion, cut into cubes 5 cloves garlic, peeled and chopped half cup water cooking oil salt and pepper to taste optional: string beans (quartered) as shown in the picture for gourmet cooking: use different colors of bell pepper (as shown in picture; yellow and red), liver and black sweet raisins. Directions: I.. saute pork cubes in garlic and onion until almost done. II. pour water and add in potato and carrot cubes. bring to a boil. III. add in tomato sauce, and bring to a boil. IV. add in banana cubes, chick peas, green peas, and bell peppers. bring to a boil. V. add salt and pepper to taste. add in raisins. stir and simmer for few minutes and serve.

CHINESE FRIED RICE

Ingredients 4 cups of left over boiled rice (preferably c-4 or long grain rice), mashed by hands with some water to separate the grain of rice from each other. 3 pieces chinese chicken or pork sausages (sliced thinly or finely chopped) half cup wok oil 1 tablespoon sesame oil 2 cloves of garlic (sliced thinly) 1 small onion (thinly sliced) half to 1 teaspoon of ground black pepper 1 cup of fresh or frozen mixed vegetable 2 eggs (slightly beaten added with a dash of salt) 3-4 tablespoon of soy sauce 2 tablespoon of oyster sauce 1 tablespoon sugar small shrimps (skinned and devein) --- optional Directions I. in a wok pan, heat some wok oil in high heat. be sure to distribute the oil to the wok in a circumferential manner. II. pour in the chinese sausages, stir fry until you get that sweet smell of the chinese sausages or until light brown. III. add in the garlic and onion, stir fry for few minutes. now, add the shrimp (optional). stir fry for almost a minute. finally, add the rice. continuously stir to mix the ingredients and spread the oil to the rest of the rice. dash in some salt. IV. make a hole in the center of the rice, add some little wok oil in the hole and wait for it to heat up. pour the beaten egg in the hole. when the egg is almost cooked quickly stir and mix with the rice continuously in high heat. V. continuously keep stirring the rice to prevent burning the rice and ingredients. add the soy sauce, oyster sauce, sugar, sesame oil and black pepper. keep stirring still in high heat until the color is evenly spread. add in some salt once more according to your taste. turn off heat. best served while still hot.

Ingredients 4 cups flour, sifted 2 cups sugar, sifted 2 1/2 tbsp baking powder 1 cup evaporated milk 2 1/2 cups water 1/2 cup butter, melted 1 piece egg, raw small slices of cheese 4 cups water (for steaming) Directions 1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well. 2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly. 3. Pour the mixture in individual molds 4. If you are using non-quickmelt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6) 5. Pour the water in the steamer.

6. Arrange the molds in the steamer then steam for about 20 minutes 7. If you are using quickmelt cheese,remove the cover of the steamer and top each puto with quickmelt cheese then continue steaming (with the cover on) for 2 to 5 minutes 8. Remove the puto from the mold and arrange in a serving plate 9. Serve either hot or cold. This goes well with dinuguan Share and Enjoy!

GINATAANG SITAW AT KALABASA

Ingredients: 4 lbs fresh blue crabs (alimasag) 1 lb squash (calabaza), sliced into cubes 1 bunch string beans (about 3 to 4 cups), cut into 2.5 inch length 3 1/2 cups coconut milk 1 1/2 tablespoons fish sauce 1 teaspoon ground black pepper 1 medium onion, sliced 2 teaspoons garlic, minced 2 tablespoons cooking oil Cooking procedure: 1. Heat a cooking pot and pour cooking oil. 2. Saute garlic and onion. 3. Add fish sauce and coconut cream, and then let boil. 4. Put-in the ground black pepper, and then cook for 10 minutes in medium heat until the liquid reduces. 5. Put-in the crabs and stir. Cook for 10 minutes. 6. Add the squash (kalabasa) and cook until the squash becomes a little soft. 7. Add the string beans, stir, and cook for 3 to 5 minutes. 8. Turn the heat off and transfer to a serving plate. 9. Serve with hot steamed rice. 10. Share and enjoy!

CHICKEN BINAKOL

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