Ginataang Tilapia

Ingredients:
2 lbs tilapia, cleaned (about 1 kilo or 2 to 3 pcs)
3 cups coconut cream
3 cloves garlic, minced
1 bulb onion, finely sliced
1 knob ginger, cut into strips
1-2 banana pepper
1 tbsp. fish sauce (patis)
1 tbsp shrimp paste (bagoong)
¼ cup cooking oil
1 cup fresh spinach (or mustard leaves)

Procedure:
1. Sauté garlic, ginger, and onions in hot oil
2. Add the shrimp paste and fish sauce
 3. Pour in the coconut cream and stir until natural oil from the coconut cream comes out
4.  Add the banana pepper and simmer for 3 to 5 minutes
5. Lower the heat and add the tilapia and Simmer for 7 to 10 minutes
6. Add the spinach and simmer for about a minute


 7. Serve Hot. Enjoy!

Embutido

Ingredients:
2 lbs ground pork
12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
3 pcs hard boiled eggs, sliced
1/2 cup sweet pickle relish
1/2 cup tomato sauce
2 pcs raw eggs
2 cups cheddar cheese, grated
1 cup red bell pepper, minced
1 cup green bell pepper, minced
1 1/2 cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)

Procedure:
1. Place the ground pork in a large container
2. Add the bread crumbs then break the raw eggs and add it in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thouroughly
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
7. Roll the foil to form a cylinderlocking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold

Lumpiang Sariwa

Ingredients:
Filling
2 cups sweet potato, cubed
2 tbsp fish sauce (patis)
1 lb cabbage, shredded
1 ½ cup carrots, julienned
½ cup water
½ cup peanuts, crushed
6 pieces Lettuce leaves
½ lb pork, thinly sliced
1 pack extra firm tofu, sliced in strips
1 cup shrimp, shelled and deveined
2 cups string beans (baguio beans), chopped
1 medium sized onions, chopped
½ cup cilantro, chopped
3 tbsp garlic, minced
1 pork cube
Wrapper
1 cup all-purpose flour
2 pieces raw eggs
2 tbsp cooking oil
½ tsp salt
1½ cups milk
Sauce
1 tbsp soy sauce
½ cup brown sugar
2 cups water
½ pork cube
1 tbsp garlic, minced
2 tbsp corn starch (diluted in 4 tbsp water)
Cooking Procedure:
1. Cook the Filling
1.1. In a heated pan, pour-in the cooking oil then sauté the garlic and onions
1.2. Add the pork and cook until color turns light brown
1.3. Put-in the pork cube and add ½ cup water then simmer until pork is tender
1.4. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft
1.5. Add the tofu and cook for a few minutes
1.6. Put-in the cilantro, carrots, and string beans then mix with the other ingredients
1.7. Add the cabbage and let cook for 5 minutes
1.8. Add the fish sauce and mix. Set aside
2. Make the wrapper
2.1. In a mixing bowl, crack the eggs and beat
2.2. Add the milk while beating
2.3. Put in the salt and all-purpose flour then mix thoroughly
2.4. Add the vegetable oil and mix well
2.5. Turn the stove on to medium heat and put the non-stick pan in place
2.6. Spray the pan with oil or grease with butter
2.7. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
2.8. Cook until the top part of the mixture is dry (about 2 minutes)
2.9. Using a spatula, remove the cooked mixture and place in a flat plate. Set aside
3. Make the sauce
3.1. In a saucepan, pour the water and bring to a boil
3.2. Add the brown sugar and pork cubes
3.3. Put some salt and soy sauce then mix well
3.4. Dilute the cornstarch in water and pour in the saucepan.
3.5. Cook until the sauce becomes thick. Set aside.
4. Wrap the filling
4.1. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.
4.2. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
4.3. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed
5. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.

Leche Flan

Ingredients:
10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract

procedure: 1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate

Chicken Talunan

Ingredients:
1 kilo of chicken
1/2 kilo of ginger (finely chopped or use almires)
4 cloves of garlic
1 medium sized onion
2 teaspoons of cooking oil
2 tablespoons of vinegar
4 tablespoons of achuete dissolved in hot water
2 tablespoons of fish sauce (or according to taste)
 2 pcs. of chili (siling labuyo)
salt and pepper to taste

Procedure:
1. In a hot cooking pan, pour in cooking oil. Saute ginger, garlic and onion until brown.
2. Add the chicken simmer for 20 minutes or until the oil of the chicken comes out.
3. Add the dissolved achuete and vinegar (don't stir after you pour in the vinegar)
4. Add the chili, fish sauce, salt and pepper.