BAGUIO BEANS AMPALAYA

BAGUIO BEANS AMPALAYA. Fry 1 cup chopped tomatoes until soft. Add 3 cups sliced ampalaya, 1 cup chopped baguio beans, half cup sliced onions. Cook for 2 minutes. Add 4 eggs and cook until done. Season with fresh-grated black pepper and salt. Serve topped with grated cheese.

PINYA BANGUS SA GATA (PINEAPPLE MILKFISH IN COCONUT CREAM)

PINYA BANGUS SA GATA (PINEAPPLE MILKFISH IN COCONUT CREAM). Cube Sarangani Bay 500 gms milkfish fillet and marinate in half cup soy sauce for 15 minutes. Drain excess soy sauce and mix in 1/2 cup breading mix (or use flour, garlic powder, salt, pepper). Fry until golden brown. Using two bundles native petchay, separate white stems and green leafy parts (cut into two where the stems meet the greens). Add white stems to milkfish in cooking pan, plus two tablespoons grated ginger (peel and use a cheese grater), and one cup water. Cover and cook until petchay stems are cooked and soft. Add petchay greens, one can 400 ml coconut milk, and one small pack 115 gms Del Monte pineapple chunks. Simmer for 5 minutes. Season to taste.

CHILI SARDINE EGGPLANT. Fry 2 cups chopped tomatoes and 6 cups chopped eggplants until soft. Add one large can Ligo Premium Extra Hot Sardines (red can), 3 tablespoons calamansi, one tablespoon Earth Flavors crunchy garlic, 2 tablespoons brown sugar, and 1/2 tablespoon finely chopped red siling labuyo. Cook for a few minutes, then gently mix in 4 eggs and cook in residual heat. Serve with steamed rice or use as filling for Breville jaffles (or use any bread you wish in a sandwich or pie maker).

PORK SHANK IN PEANUT SAUCE (KARE-KARENG PATA)

PORK SHANK IN PEANUT SAUCE (KARE-KARENG PATA). Cook sitaw (string beans), eggplant, and native pechay in 3 cups water. Add half cup SM Bonus Homestyle peanut butter, 1 cup water, 3 tablespoons flour, and 1 tablespoon Mama Sita's Annato Achuette powder. Season to taste. Top with pressure cooked sliced pork shank (pork pata), optionally fried a la crispy pata. Serve with bagoong gisado (sauted shrimp paste).

OYSTER LASAGNA

OYSTER LASAGNA. Marinate chicken thigh fillet for 20 minutes in soy sauce. Fry with chopped Frabelle smoked bacon. Add white oyster mushroom and cream of mushroom. Thicken with flour. Turn off heat. Add Nestle cream. Add fresh ground pepper and season with patis. Assemble with pasta.

PERSIAN CLUBHOUSE

PERSIAN CLUBHOUSE. Beef sukiyaki, cucumber, tomato, onion, garlic mayo, and cheese, on toasted wheat bread. Serve with Harvey Carrot juice.

Pandesal egg mayo chicken soup

Pandesal egg mayo chicken soup

KIMCHI SIRLOIN BURGER

KIMCHI SIRLOIN BURGER. Season half kilo ground sirloin and bind with 2 tablespoons bread crumbs and 2 eggs. Pan fry on low heat for 4 minutes each side. Serve with mayo, cheese, Heinz tomato ketchup, and Dae Jang Geum kimchi.

BEEF AND MUSHROOM

BEEF AND MUSHROOM. Ground beef, mushroom stems and pieces, tomato paste, muscovado, season to taste. Serve with pasta or rice, top with fresh-grated garlic and cheese.

TUNA SPINACH SALAD

TUNA SPINACH SALAD. Baguio spinach greens, tomatoes, onions, mayo, garlic, pepper.

SUNDAY PORK STEW

SUNDAY PORK STEW. Pressure cook country style skinless pork belly for 30 minutes. Season and add eggs and cream. Serve with rice.

Spinach omelette and cheese mayo

Spinach omelette and cheese mayo

COUNTRY STYLE PORK CHOP

COUNTRY STYLE PORK CHOP

STRAWBERRY CHICKEN PORK ADOBO

STRAWBERRY CHICKEN PORK ADOBO. Pressure cook 1 kilo chicken and half kilo pork in 1 cup water, 2/3 cup Datu puti spiced vinegar, 1/3 cup Silver swan soy sauce, and 2 tbs brown sugar for 20 minutes. Add 1 cup strawberries. Serve with hot rice drizzled with virgin olive oil.

BEEF AND CHORIZO SPAGHETTI

BEEF AND CHORIZO SPAGHETTI. Cook half kilo ground beef in 2 cups water and 1 pack 150g Del Monte tomato paste. Add 2 tbs brown sugar, 2 tbs fresh ground black pepper, and season to taste. Add 3 chinese chorizo sausages, sliced. Turn off heat and mix in 1/3 cup fresh grated garlic. Mix meat sauce and cooked Ideal spaghetti. Serve topped with bechamel sauce (1 can Alpine evaporated milk, 1/2 cup water, 1/2 cup flour, 3 fresh eggs, season to taste).

3 MUSHROOM AFRITADA

3 MUSHROOM AFRITADA. Stir-fry half kilo chopped potatoes and half kilo chopped mushrooms (king oyster, cardoncello white, shitake). Add 1 pack 150g Del Monte tomato paste, 1 to 2 tbs muscovado or brown sugar, half cup water. Season to taste. Serve with sirachi or hot chili sauce on the side.

3 MUSHROOM BEEF NOODLE

3 MUSHROOM BEEF NOODLE. Fry half kilo ground lean beef. Add 4 cups water, half kilo chopped mushrooms (king oyster, white cardoncello, and shitake), 1 pack 150g Del Monte tomato paste, and 10 small bundles Safoco Mi Trung egg noodle. Cook until noodles are tender. Add half cup Alpine full cream evaporated milk, 4 packs 8g Maggi magic sarap, 2 tbs brown or muscovado sugar. Season with fresh ground black pepper and serve with boiled eggs.

BEEF N CHEESE

BEEF N CHEESE. Served with potatoes and tofu.

GINATAANG JELLYFISH (EGGPLANT AND DUMPLING IN COCONUT CREAM)

GINATAANG JELLYFISH (EGGPLANT AND DUMPLING IN COCONUT CREAM). Steam half kilo eggplant and your choice of siomai for 30 minutes. Fry cooked eggplant in a little oil, then add 1 cup fresh coconut cream, 1/2 tbs garlic powder and 1 pack 8g Maggi magic sarap. Press into eggplant and simmer on medium heat for 5 minutes. Arrange on plate to look like a jellyfish.

TOKWA, KANGKONG, SHRIMP SIOMAI

TOKWA, KANGKONG, SHRIMP SIOMAI. Fried tofu. Steamed native water spinach. Shrimp dimsum shoumai. Serve with toyomansi (soy sauce and calamansi).

PORK DUMPLING, CORN, AND SOUP

PORK DUMPLING, CORN, AND SOUP. Mix 1/2 kilo ground pork, half cup finely chopped carrots, 1/4 cup chopped bell pepper, 1 tsp fresh milled pepper, 1 tsp ground sea salt, and 1 pack 8g Maggi magic sarap. Wrap in wonton and steam for 30 minutes. Cook corn in the boiler. Remove siomai and corn, add chopped chinese cabbage to liquid in the boiler, and season to taste.

BANGUS GREEN SALAD

BANGUS GREEN SALAD. Steam Sarangani Bay Bangus Embutido. Serve on top chinese cabbage, with your choice of dressing. Mine is ranch salad dressing. And I have a bowl of chicken tinola on the side.

PRITONG BANGUS, TOKWA, ENSALADANG TALONG

PRITONG BANGUS, TOKWA, ENSALADANG TALONG. Marinate Sarangani Bay milkfish fillet in soy sauce for 5 minutes, add garlic powder, fry for 5-10 minutes. Fry sliced tofu and baby eggplant. Combine Agoncillo Farms salted duck egg, tomatoes, onions. Optional dressing on the side, your choice. (Mine: spiced vinegar, fish sauce, soy sauce, brown sugar, grated garlic, pepper.)

PORK DIMSUM AND TOFU

PORK DIMSUM AND TOFU. Slice tofu and fry. Cook chinese cabbage in your choice of soup. Serve with pork siomai. (Dip 1: calamansi, chili garlic sauce, spiced vinegar, brown sugar. Dip 2: Spiced vinegar, oyster sauce, sesame oil, brown sugar, pepper).

CRISPY PINK SALMON BELLY STRIPS

CRISPY PINK SALMON BELLY STRIPS. Marinate for 5-10 minutes in soy sauce, sprinkle with garlic powder and fresh-milled black pepper. Fry and serve on top of salad greens. (Dressing: mayo, sesame oil, grated garlic, brown sugar, spiced vinegar, extra virgin olive oil).

EASTER HAM SINIGANG

EASTER HAM SINIGANG. Boil 3/4 cup sliced ginger, 2 cups chopped all-meat ham, 2 liters water, and 1 to 2 packs Knorr sinigang mix for 15 minutes. Turn off heat and mix in 1 to 2 cups fresh spinach leaves.

DOLCE CHICKEN PICANTE

DOLCE CHICKEN PICANTE. Marinate 1 kilo chicken thigh fillet (skin on) in soy sauce and pepper overnight. Fry in 1 cup oil, skin side on top, until well done. Turn over and fry until chicken skin is golden brown. Set aside. Using the same oil, add 1 pack 150g Del Monte tomato paste, 1 cup water, 3 tbs muscovado or brown sugar, 1/2 tbs chili powder, and 1 pack 8g Maggi magic sarap. Bring to a boil while stirring well. Turn off heat and wait to cool. Mix in 1 tbs fresh-grated garlic, 1 cup chopped leeks, and 1/2 cup chopped red or green bell peppers. Add some fresh-milled black pepper. Serve with chicken.

GRAPE COLE SLAW

GRAPE COLE SLAW. 2 cups chopped cabbages, 1 cup chopped tomatoes, 1/2 cup grapes, 1/2 cup Lady's Choice mayo, 1 tbs muscovado sugar, 2 tsp fresh-milled black pepper, 1 tbs fresh grated garlic, 1 tbs Papa banana ketchup, 1/2 tbs Mother's Best hot sauce, and 1/2 tbs Knorr liquid seasoning.

PORK AND LEEK SOUP

PORK AND LEEK SOUP. Pressure cook 1 kilo pork cubes (bone in) with 1/2 cup sliced ginger for 40 minutes. Season to taste with 3 tbs patis, 1 tbs muscovado, 1/2 tbs fresh-milled black pepper, 1 tbs soy sauce. Add in 1 bundle pechay tagalog, and 1 cup chopped leeks. Boil for 2 to 3 minutes and serve hot.

MANDARIN AUBERGINE PARMIGIANA

MANDARIN AUBERGINE PARMIGIANA. Fry 1/2 kilo ground sirloin. Add 2 tbs raisins, 1 cup water, 1/2 cup soy sauce, 1/4 cup patis, 1/4 cup Datu Puti spiced vinegar, 1 tbs muscovado or brown sugar, 2 tbs Magnolia Gold butter, 5 tbs Magnolia Cheezee, 1 pack 8g Maggi magic sarap, and 2 tbs SM Bonus Homestyle peanut butter. Set mandarin pasta sauce aside. Cook pasta and chopped eggplant Tagalog together. Drain. Add sauce and top with steamed cauliflower, chopped leaks, fresh milled black pepper, and fresh grated garlic.

MANGO SALSA

MANGO SALSA. One large chopped red onion, two large sliced tomatoes, 1 cup cubed ripe mangoes, 3 tbs Lady's Choice mayo, 1/2 tbs Papa banana ketchup or Heinz tomato ketchup. Season with fresh milled pepper and a pinch of sea salt. I like serving this with barbecues, or chicken adobo, or grilled seafood.

CUCUMBER SIDE SALAD

CUCUMBER SIDE SALAD. Peel and cube one medium-large cumcumber. Top with 1 tablespoon fresh-grated garlic. Season with fresh-milled pepper, 1/2 tbs sesame oil, 1/2 tbs patis, and 1 tbs rhum vinegar. I like serving this with chicken pork adobo.

MANGO BOAT SALAD

MANGO BOAT SALAD. Mangoes, tomatoes, and cucumbers. Serve with rhum vinegar, patis, and fresh-milled pepper, with some mayo and ketchup.

PEANUT CHICKEN

PEANUT CHICKEN. Marinate chicken thighs in soy sauce and pepper for two hours or more, then fry. Steam brocolli and carrots, add peanut sauce (peanut butter, achuete power, water, flour) and fried chicken.

BEEF CHICKEN MENUDO

BEEF CHICKEN MENUDO. Marinate 1 kilo chopped chicken in soy sauce for 1 hour. Arrange 1/2 kilo ground beef at the bottom of a pan. Place marinated chicken on top. Add on top 4 cups cubed potatoes, 2 cups cubed carrots, and 1/2 cup water. Cover and cook on high flame until potatoes are well done (about 25 minutes, use a glass cover so you can see). Add 1/2 kilo chicken liver, 1 pack 150g Del Monte tomato paste, 1 cup water, 1 cup raisins, 1/4 cup patis, 2 packs 8g Maggi magic sarap, 1/3 cup muscovado sugar, 1 tbs fresh-ground black pepper, and 1/2 cup UFC banana ketchup. Simmer on low for 10 minutes. Serve with sliced bell pepper and grated cheese, drizzle lightly with sesame oil.

SPICY CHICKEN EGG NOODLE SOUP

SPICY CHICKEN EGG NOODLE SOUP. Cook 3 pcs of dry noodle rolls from a pack of Safoco egg noodles in 3 cups chicken stock. Add 2-3 chicken adobo pieces, 1/2 cup Alpine full cream milk, and 1/2 tsp chili powder. Simmer until noodles are well done. Season to taste. Turn off heat and add 1 egg. Mix and serve with fresh-milled black pepper and sesame oil. You can also replace the milk with coconut cream to make laksah noodle soup.

FRESH FRUIT SALAD

FRESH FRUIT SALAD. From SM Supermarket fresh fruit salad section. Watermelon, cantaloupe, mandarin oranges, seedless grapes, nata de coco, house syrup.

ENSALADANG TALBOS NG KAMOTE (PURPLE CAMOTE LEAF SALAD)

ENSALADANG TALBOS NG KAMOTE (PURPLE CAMOTE LEAF SALAD). Steam red talbos ng kamote leaves. Transfer to serving plate and add juice from 5-10 calamansi. Mix in 1 cup chopped tomatoes and 1/4 cup sliced onions. Add 1 tbs anchovy sauce (bagoong isda), and 2 tsp fresh-milled black pepper. Toss and serve.

PORK MENUDO

PORK MENUDO. Marinate 1/2 kilo pork cubes in soy sauce for 1-2 hours. Fry for 5 minutes on high flame. Add 4 cups cubed potatoes, and 2 cups cubed carrots. Cover and cook until well done. Add 1 pack 150g Del Monte tomato paste, 2 tbs Silver Swan soy sauce, 2 tbs DATU PUTI spiced vinegar, 1/2 cup muscovado sugar, 1/2 cup Sun-Maid raisins, and 1/2 cup chicken stock. Mix well. Simmer covered for 15 minutes on low. When serving, add fresh-milled pepper then drizzle with sesame oil.

CLASSIC ENSALADANG KANGKONG

CLASSIC ENSALADANG KANGKONG. Steamed water spinach with tomatoes, onions, and anchovy sauce.

FRIED MILKFISH BELLY

PRITONG TYAN NG BANGUS. Fried milkfish belly.

SWEET CHILI PORK AMPALAYA

SWEET CHILI PORK AMPALAYA. Fry 1/2 kilo lean ground pork and 2 cups chopped eggplant. Stir in 2 cups sliced ampalaya. Season to taste. Serve with Del Monte Sweet Chili Sauce.

YELLOW FIN TUNA IN COCONUT CREAM (GINATAANG TAMBAKOL)

YELLOW FIN TUNA IN COCONUT CREAM (GINATAANG TAMBAKOL). Season 1 kilo fresh yellow fin tuna slices and fry. Add 2 cups fresh coconut cream and 1/2 cup finely chopped fresh ginger. Simmer on low for 10 minutes.

AMPALAYA SALAD

AMPALAYA SALAD. One cup cubed ampalaya, one cup chopped tomatoes, 1/2 cup chopped onions, 3 tbs spiced vinegar, 3 tbs rhum vinegar, 1 tbs muscovado sugar, 1 tbs sesame oil, 1/2 tbs fresh milled pepper, and 1/3 cup extra virgin olive oil.

CLASSIC CHICKEN TINOLA

CLASSIC CHICKEN TINOLA. Pressure cook 1 kilo chopped chicken and 3/4 cup sliced ginger in 2 liters water for 40 minutes. De-pressurize, add 2 bundles pechay, 1 tbs fresh-ground pepper, 2 tbs muscovado sugar, and 1/4 cup patis (or season to taste).

MENUDONG BANGUS

MENUDONG BANGUS. Using kitchen scissors, cut 500gms Sarangani Bay milkfish fillet into cubes. Marinate for 30 minutes in chinese soy sauce. Fry for 5 minutes. Place 2 cups cubed potatoes on top, cover and allow to cook until bangus is golden brown and crispy, and potatoes are well done. Reduce oil. Add 1 pack 150g Del Monte tomato paste, 1 cup chicken stock, 3 tbs muscovado sugar, and 1/2 cup raisins. Mix well and simmer for 5 minutes. Add 1 tbs fresh-ground pepper, and 1 pack 8g Magic sarap (or season to taste).