CHICKEN BARBEQUE

Chicken Barbeque Recipe

Estimated cooking time:

Chicken Barbeque Ingredients:

• 1 whole chicken

• 1 cup soy sauce

• 1 head garlic, minced

• 1 onion, finely chopped

• 3 tablespoons of calamansi juice or lemon juice

• 1/2 cup of sprite, 7up or beer

• 2 cups of tanglad (lemon grass) for stuffing

• 1 teaspoon ground black pepper

• 3 tablespoons of brown or white sugar

Chicken Barbeque Cooking Instructions:

• Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.

• Let stand marinate in the refrigerator for 1 to 3 hours.

• Stuff the chicken cavity with tanglad (lemon grass).

• Cook chicken on grill or in oven until golden brown

Cooking Notes:

• For chicken leg barbeque, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken leg on a bamboo barbeque stick and grill on live charcoal until cooked.

• To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

PORK BARBEQUE

Pork Barbeque Recipe

Estimated preparation: 20 minutes

Marinating: 30 minutes to 3 hours

Barbecue: 10 to 15 minutes each

Pork Barbeque Ingredients:

• 1 kg. pork

• 20 bamboo skewers

• 1 cup soy sauce

• 1 head garlic, minced

• 1 onion, finely chopped

• 1/4 cup of calamansi juice or lemon juice

• 1/2 cup of 7up, sprite or beer (optional)

• 1 teaspoon ground black pepper

• 3 tablespoons of brown or white sugar

• 1/2 cup of banana or tomato catsup

Barbeque Cooking Instructions:

• Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.

• In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)

• Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).

• Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.

• String the pork on the skewers.

• Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

FILIPINO SPAGHETTI

Filipino Style Spaghetti Recipe

Estimated & preparation & cooking time: 40 minutes.

Spaghetti Ingredients:

• 1 kg. spaghetti noodles

• 1/2 kg. ground beef

• 1/2 kg. ground pork

• 1/4 kg. hotdogs, diagonally sliced

• 1 kg. tomato sauce

• 3 pieces laurel leaves (bay leaves)

• 1/4 cup brown or white sugar

• 2 green bell peppers, diced

• 2 onions, chopped

• 1 head garlic, minced

• 3 tablespoons of cooking oil

• 1 cup of water

• Salt and pepper to taste

• 1/2 cup grated cheese

Spaghetti Cooking Instructions:

• Cook spaghetti noodles according to package instructions.

• In a sauce pan or wok, sauté garlic and onions in cooking oil.

• Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

• Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes

• Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

• Serve with the cooked spaghetti noodles and grated cheese on top.

PANCIT CANTON

Pansit Canton Recipe

Estimated cooking & preparation time: 1 hour

Pansit Canton Ingredients:

• 12 ounces pansit canton noodles

• 1 chicken breast, cooked and shredded

• 4 cups chicken broth (from boiled breast)

• 1/2 pound pork, sliced in small pieces

• 1/2 pound shrimps, shelled and deveined

• 4 tablespoons cooking oil

• 1/2 cup chopped onion

• 2 tablespoons garlic, minced

• 1/2 cup Chinese sausages, sliced

• cauliflower, cut to bit size

• 2 cups snow peas (sitsaro)

• 2 cups cabbage, sliced into strips

• 1 cup celery, sliced

• 1 carrot, diced

• 1/4 cup scallions, diced

• 4 tablespoons soy sauce

• 1 tablespoon sesame oil

• Salt and pepper to taste

Pansit Canton Cooking Instructions:

• In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked.

• Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.

• Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.

• Add the scallions, sesame oil then salt and pepper to taste.

• Serve hot

PANCIT PALABOK

Pancit Palabok Recipe

Estimated preparation for toppings: 1 1/2 hours

Estimated cooking time for sauce & noodles: 40 minutes

Pansit Palabok Ingredients:

Palabok Noodles / Sauce

• 1/2 kilo miki noodles

• 1/2 kilo small crabs

• 5 cloves of garlic, minced

• 1 onion, chopped

• 2 tablespoons of atchuete seeds or oil

• 2 tablespoons of patis (fish sauce)

• 4 tablespoons of cornstarch, dissolved in water

• 1 teaspoon of monosodium glutamate (MSG)

• 1 1/2 cups of water

Palabok Toppings

• Tinapa flakes (smoked fish)

• Cooked shrimps, shelled

• Squid adobo, sliced into rings

• Pork chicharon, grounded

• Spring onions, chopped

• Hard boiled eggs, shelled, sliced

• Fried garlic, minced

• Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions:

• Extract fat and meat from clean crabs, set aside.

• Pound crab and extract juice on 1 1/2 cups of water

• On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.

• Add corn starch and continue to simmer while constantly stirring until thick.

• Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

• Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

BEEF GUISADO

Beef Guisado Recipe

Estimated cooking time: 30 minutes.

Beef Guisado Ingredients:

• 1 kilo beef tenderloin, cut into strips

• 3 tomatoes, sliced

• 2 onions, finely chopped

• 1 clove of minced garlic

• 1/4 cup soy sauce

• 4 cups of beef broth or bouillon

• 1 teaspoon of salt

• 1/2 teaspoon pepper

• 4 tablespoons of cooking oil

Guisado Cooking Instructions:

• Heat oil in a cooking pan.

• Sauté the garlic and onions.

• Add the sliced tomatoes

• Then add the beef, soy sauce, beef broth, salt and pepper.

• Bring to a boil then simmer until beef is tender.

Cooking Tips:

• The above beef guisado recipe can be used for vegetables and other meats.

• For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.

• Reduce the broth to 2 cups for vegetable dishes or use plain water instead.

RELLENONG BANGUS

Rellenong Bangus (Stuffed Milk Fish) Recipe

Estimated cooking time: 1 hour

Rellenong Bangus Ingredients:

• 1 big bangus (milkfish)

• 3 cloves of garlic, minced

• 1 onion chopped

• 2 tomatoes, diced

• 1 egg

• 1/4 cup lemon juice

• 1 small carrot, finely chopped

• 1/4 cup soy sauce

• 4 tablespoons of cooking oil

• ham, finely chopped

• raisins

• cooked peas

• salt and pepper to taste

Rellenong Bangus Cooking Instructions:

• Scale and remove the intestines of the bangus.

• With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

• Marinate the head and skin in lemon juice, soy sauce and pepper.

• Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

• Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

• Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

• Add a beaten egg to the sauté and mix well.

• Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

• Fry in oil until golden brown.

• slice slightly diagonal (1 1/2 inch thick) and serve.