Chopsuey

*1/4 kilo pork, sliced into small pieces
*1/4 kilo shrimps, shelled, deveined and halved
*1/4 kilo chicken liver and gizzard, sliced to small pieces
*1/4 kilo cauliflower, broken to bite size
*1/4 kilo string beans
*1/4 kilo snow peas (sitsaro)
*1/4 kilo cabbage, cut into squares
*2 stalks of leeks, cut into 2" long pieces
*3 stalks celery, cut into 2" long pieces
*5 cloves garlic, diced
*2 onions, diced
*1 carrot, sliced thinly
*1 piece red bell pepper, cut in strips
*1 piece green bell pepper. cut in strips
*2 tablespoons of cornstarch, dissolved in 1/4 cup of water
*2 cups chicken stock (broth)
*3 tablespoons of sesame oil
*3 tablespoons of patis (fish sauce)
*4 tablespoons of corn oil or vegetable oil
*Salt to taste

Chopsuey Cooking Instructions:

*In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

*Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

*Salt and pepper to taste.

Kare Kare Recipe

Estimated cooking time: 2 hours


Kare Kare Ingredients:

* 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
*1/2 kilo oxtail, cut 2 inch long
*3 cups of peanut butter
*1/4 cup grounded toasted rice
*1/2 cup cooked bagoong alamang (anchovies)
*2 pieces onions, diced
*2 heads of garlic, minced
*4 tablespoons atsuete oil
*4 pieces eggplant, sliced 1 inch thick
*1 bundle Pechay (Bok choy) cut into 2 pieces
*1 bundle of sitaw (string beans) cut to 2" long
*1 banana bud, cut similar to eggplant slices, blanch in boiling water
*1/2 cup oil
*8 cups of water
*Salt to taste

Kare Kare Cooking Instructions:

*In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
*In a big pan or wok, heat oil and atsuete oil.
*Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
*Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
*Serve with bagoong on the side and hot plain rice.

ARROZ CALDO!

2 to 3 lb. chicken (cut into serving pieces)
3 tbsp. vegetable or corn oil
2 tbsp. minced garlic
1/4 cup chopped onion
1/2 inch ginger (sliced)

6 cups water
2 cups uncooked rice
1/4 cup chopped scallion
salt or patis (fish sauce) to taste
1/4 tsp. freshly ground pepper

1. In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger.
2. Add chicken and patis (fish sauce) or salt.
3. Let simmer for approximately 5 minutes.
5. Add water and rice.
6. Simmer over low heat for 20 minutes or until rice and chicken are tender -- stir constantly to prevent sticking.
7. Add scallion and pepper. Serve hot.

Baboy Dinuguan (Pork blood Stew)

Ingredients
2 lb Pork, diced (make sure its fat & meat)
3 tb Oil
1 Onion, diced
1/3 lb Pork liver, diced
1/2 c Vinegar
3 tb Patis (Fish Sauce)
3 Cloves garlic, minced
2 to 3 green long chili or sili
salt & pepper

Direction:
One good size cooking pan with lid
pork with water and simmer for 30 minutes. let it cooled down
remove it from broth and dice.save the broth for later use
at least 2 to 3 cups

then get the saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis(fish sauce), salt and pepper. Saute for 5 minutes more.
add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

then add broth and the green (chili or sili) simmer for 10 minutes.
stir in blood and sugar. cook until thick, stirring occasionally to avoid curdling. enjoy your meal with puto or rice cake

Home made Embotido

Ingredients:
1 kg ground pork
1 cup chopped carrots
1 cup chopped red bell pepper
½ cup chopped onions
3 pcs chorizo de bilbao, chopped
2 tbsp pickle relish
3 8g MAGGI Magic Sarap
1 tsp salt
1 loaf bread soaked in
1 cup NESTLE Fresh Milk
2 eggs
½ cup sliced cheese
½ cup cubed butter

Instructions:

1. Combine pork, carrots, bell pepper, onions, chorizo de bilbao and pickles in a bowl. Mix well.
2. Season with MAGGI Magic Sarap and salt. Add soaked bread and eggs.
3. Continue mixing until fully incorporated and mixture can be formed into a log.
4. Cut a square aluminum foil and put 1- 1 ½ cups of prepared mixture into the middle portion of the foil. Insert slices of cheese and butter into the middle of the pork log.
5. Roll foil while securing sides properly.
6. Steam for 45 minutes to 1 hour. Remove from the steamer and let rest for at least 15 minutes before slicing and serving. Freeze leftover embutido and thaw in the microwave for future use.