1 pack molo (or siomai/wonton) wrappers
½ lb ground pork
½ lb shrimps, chopped
1 small singkamas, chopped finely
1 small carrot, chopped finely
½ tsp ground pepper
1 tsp ground pepper
1 tsp salt
2 tbsp oil
3 cloves garlic, crushed
1 red onion, chopped
250 grams ground pork
100 grams sweet ham, chopped
100 grams shrimps, peeled
5 cups chicken broth
salt and pepper to taste
chopped spring onions for garnish fried garlic for garnish
- Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the center. Fold the wrapper to make the two ends meet to seal. Repeat procedure to wrap all the fillings. Set aside.
- In a saucepan, heat oil. Sauté garlic and onions. Add the pork, ham and shrimps. Cook for a few minutes and then add the broth.
- Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again. Reduce heat and let it simmer for a few minutes. Serve hot. Top with spring onions and fried garlic.
4 tbsps. Cooking oil
1 head garlic, minced
1 medium-size onion, minced
½ k. shrimps, peeled then chopped
1 small upo (bottle gourd),sliced
Cooking oil for deep-frying
Water or starch paste for sealing wrappers
- Heat oil and sauté the garlic and onion.
- Add the shrimp and sauté some more.
- Add the upo and allow to simmer for 10 to 15 minutes until cooked.
- Drain the liquid and allow to cool.
- Place the filling on a lumpia wrapper and form into triangles. Seal edges with water or starch paste.
- Deep-fry until golden brown.
- Drain to remove excess oil before serving.
300g pork intestines
1/2 liter water
1 cup soy sauce
1 cup vinegar
2 pcs laurel
2 tbsp sugar
1 tbsp black peppercorns
1/2 head garlic
spring onion for garnish
1/3 cup adobo broth
1 tbsp butter
1. In a pot, place pork intestines, water, soy, vinegar, laurel, sugar, peppercorn and garlic and boil. Cook until pork is done.
2. Melt butter in a small pan and add a little adobo broth for basting.
3. Skewer the intestines and grill while basting the pork until charred.
4. Garnish with spring onions and serve with vinegar and garlic.
200g chicken liver
salt and pepper
1 head lettuce
1 cucumber, shredded
1 ripe mango, balls
½ cup soy sauce
¼ cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
¼ cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
3 tablespoons slurry
- For the teriyaki sauce, combine all ingredients in a sauce pan until thick. Set aside.
- Season liver with salt and pepper then wrap with bacon and secure with toothpick.
- Pan fry and set aside.
- Assemble the dish, place lettuce and cucumber on plate, top with bacon wrapped liver, add mangoes and drizzle with teriyaki. Serve.
2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
2 cups chicken liver
1/2 cup fish ball
1/4 cup soy sauce
1/4 cup vinegar
1 tbsp sugar
1 teaspoon ground black pepper
1 cup snow pea
1 medium carrots, julienned
8-10 beans chopped
3 cups water
250 grams of dried canton noodles
1/2 cup celery, chopped finely
1/2 cup green and red bell pepper
1 head medium cabbage, chopped
- In a pan, heat the oil then sauté the garlic and onion.
- Add the chicken liver and fish ball and cook until the outer part turns light brown.
- Add the soy sauce, vinegar, sugar, black pepper and stir.
- Put in snow peas, carrots, beans and stir. Add water then bring to boil.
- Put in the dried canton noodles, celery, green and red bell pepper, cabbage and cook until the liquid has been absorbed by the noodles.
2 kilos meaty beef stock bones (with marrow; shank and knuckle bones, if possible)
400g of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
2 white onions, peeled and quartered
2 carrots, cut into 1-2-inch segments
1 large celery rib, cut into 1 inch segments
4 cloves of garlic, unpeeled
handful of parsley, stems and leaves
2 bay leaves
- Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until browned. If bones begin to char at all during this cooking process, lower the heat.
- When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. Place the roasting pan on the stove-top on low heat, pour 1/2 cup to a cup of hot water over the pan and scrape brown bits at bottom of pan. Pour the browned bits and water into the stock pot.
- Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. The stock should be at a bare simmer, cover the pot loosely and let simmer low and slow for 3-4 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock. Skim off the fat or impurities of beef stock. At the end of cooking time. Pour the stock through the sieve to strain it of remaining solids. Let cool to room temperature then chill in the refrigerator.
Pares and Fried Rice (with a serving of soup)
500g beef brisket, uncut
¼ cup soy sauce
1 tsp ground black pepper
¼ cup sugar 2 tbsp ginger, minced
2 cloves garlic, crushed
1 pc red onion, minced
4 cups beef stock
2 pieces star anise
2 tbsp cooking oil
3 tbsp spring onionfinely chopped
- Put in the beef and then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 minutes if using a pressure cooker).
- When the meat is tender, remove from the pot and allow to cool. Do not throw away the stock used for boiling. Slice the boiled meat in cubes and set aside.
- Place the oil in a pan then saute the onion, garlic, and ginger. Put in the sliced meat and saute for about 2 to 3 minutes. Add the soy sauce , 1 cup of beef stock and star anise. Stir and then bring to a boil. Put in the sugar. Stir.
- Add salt and ground black pepper. Stir and then simmer until the sauce thickens. Garnish with spring onions on top. Serve with Garlic Fried Rice and soup (beef stock, just add spring onions for garnish.
3 cups rice
2 cloves garlic, minced
1/3 cup carrots
1 egg, beaten
1/3 cup ham, small dices
salt and pepper to taste
2 tbsp oil
- In a pan, saute garlic in oil. Add ham, carrots and beaten eggs. When cooked, add rice. Season with salt and pepper then stir fry. Set aside.
200g beef pares meat
200g ox tripe, boiled and cut into strips
2 cups sticky rice (malagkit), uncooked
2 cups beef stock
1 thumb-sized ginger, cut into strips
6 cloves garlic, chopped
1 onion, chopped
2 tablespoons fish sauce (patis)
1 teaspoon ground pepper
4 pieces eggs, hard-boiled
blocks of firm tofu, dredged in flour, fried and sliced
toasted garlic, chopped
spring onions for garnishing
- In a pan, heat oil and saute garlic, onion and ginger. Add ox tripe and beef pares meat, pepper and fish sauce. Cook until meat is flaky. Transfer everything into a large bowl then set aside.
- In a same pan, add rice then saute for 2 minutes. Pour water then cover and simmer while stirring occasionally until the rice is cooked. Add water if necessary. Adjust seasoning according to taste then simmer for a few minutes.
- Transfer to serving bowl then add hard-boiled eggs and beef. Sprinkle with safflower, toasted garlic and spring onions then serve with calamansi.