BISTEK TAGALOG ALA CREMA

INGREDIENTS

1/2 kg beef sirloin, thinly sliced
juice of 12 calamansi or 2 lemon
4 tbsp. soy sauce
1/2 tsp. pepper
1/4 cup cooking oil
1 medium onion, cut into rings
1/2 cup all purpose cream

1. Marinate beef in calamansi or lemon, pepper and soy sauce for 30 minutes to 1 hour.

2. Heat cooking oil and saute onion rings for 2 minutes or until crisp tender. Remove from oil and set aside.

3. Drain beef slices from marinade and reserve marinade. Remove in the same oil, pan fry marinated beef until brown and beef is tender. Add the remaining reserved marinade.

4. Add the fried onions and pour in the purpose cream and simmer for 5 minutes. Serve immediately with rice.

KOREAN BEEF

INGREDIENTS

1/2 kg beef sirloin, cut into wide strips
3 tbsp. cooking oil
150 g togue
1 tbsp. sesame seed, toasted

MARINADE

2 tbsp. soy sauce
1/4 tsp. pepper
2 stalk green onions, chopped
1 pouch italian style spaghetti sauce
2 tsp. brown sugar

1. Marinate beef for 30 minutes. Drain but reserve marinade. Stir-fry beef in oil until cooked. Set aside.

2. In the same pan, simmer marinade for 3 minutes. Add beef, togue and sesame seeds. Cook over high heat for 1 minute. Serve immediatelt with rice.

CHAMPORADO

INGREDIENTS

1 1/2 cups uncooked glutinous rice
3 cups water
3 cups coconut milk
4 tbsp. cocoa powder mixec with 1 tbsp. water
1 1/2 cup sugar
2 cups fresh milk

1. Combine glutinous rice and water in a casserole. Bring to a simmer and add the coconut milk, fresh milk and cocoa mixture. Continue simmering, stirring frequently, until mixture begins to thicken.

2. Blend in sugar and cook over low heat, stirring constantly. Simmer uncovered until mixture thickens but still has a slightly soupy consistency. Serve with additional milk and sugar if desired.

TAPA FISH STEAK

INGREDIENTS

1/2 kg fish steak(talakitok,tangingi or tuna)
1/2 cup soy sauce
4 tbsp. ketchup
salt and pepper
1 tbsp. sugar
3 tbsp. lemon juice
1 pc. large onion, cut into rings
1 each green and red bell peppers, cut into rings


1. Marinade fish steak in soy sauce, lemon juice, salt, pepper, ketchup and sugar for 30 minutes.Drain and reserve marinade. Grill in pan with a little oil until cooked. Set aside.

2. Saute onion and bell peppers for 2 minutes. Add marinade. Allow to simmer. Add fish.Transfer to a sizzling plate if desired. Serve hot.

PICADILLO

INGREDIENTS

2 tbsp. cooking oil
1 small onion, chopped
5 cloves garlic, chopped
1 1/2 lb. ground beef
8 cups beef stock
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
2 medium tomatoes, diced
1 cup corn kernel
1 tomato buillion cube
2 tbsp. patis (fish sauce)
green onions, chopped for garnish
salt and pepper to taste

1. Heat oil in a casserole or saucepan and saute onions until transparent.
Add garlic and saute until fragrant.

2. Stir in ground beef and cook until brown. Pour in stock and bring to boil then simmer over medium heat. Add tomato buillion. Simmer for another 5 minutes. Add diced potatoes, carrots and corn kernel. Simmer until potatoes and carrots are tender. Season with patis, pepper and salt. Garnish with green onions if desired.

Serve immediately with rice.

LECHE FLAN

Creme Base

8 egg yolks
1 can condense milk
1 can evaporated milk
1 tsp. vanilla extract
1/2 cup white granulated sugar
zest of dayap, lemon or lime

Caramel Base

1/2 cup brown sugar
1/2 cup white granulated sugar
2 tbsp. water


1. To make the caramel base, combine brown sugar, white sugar and water in a saucepan. Allow sugar to melt over low heat until syrup forms. Pour immediately into llaneras. Tilt pan to make sure syrup coats bottom of the pan evenly. Set aside.

2. In a mixing bowl, lightly beat egg yolks. Add sugar, vanilla and condense milk. Heat evaporated milk just to become warm. Add to the mixture. Strain into prepared pans then stir in the dayap zest.

3. Cover pan with foil and place in steamer for 45 minutes to 1 hour until Leche Flan is firm to touch. Let it cool. Chill for 3 to 5 hours or refrigirate overnight before serving.

GINATAANG MAIS

INGREDIENTS

1 1/2 cup glutinous rice

8 cups coconut milk

1 cup sugar

1 tsp salt

1 can (15 oz) whole kernel corn, drained

2 cups coconut cream, to serve

1. Combine the glutinous rice and coconut milk in a saucepan.

Bring to boil, then add sugar and salt.

2. Simmer over low heat for 15 minutes or until rice is tender and mixture has a porridge like texture . Then add the corn.cook for another 5 minutes.

3. Pour into bowls and serve with coconut cream on top.

ALMOND CHOCO SQUARES

INGREDIENTS

160 g unsalted butter
1 1/4 cups caster sugar
1/4 cup soft brown sugar
2 eggs
3 tsp vanilla extract
2 cups self raising flour
150 g white chocolate, chopped
150 g flaked almonds
icing sugar for dusting


1. Lightly grease a 30 x 20 cm shallow baking tin and line the base and sides with baking paper (parchment paper), leaving the paper hanging over the two long sides. This makes it easier to lift the cooked slice out of the tin.

2. Place the butter, caster sugar and soft brown sugar in a saucepan and stir over low heat until the butter melts and the sugar dissolves. Remove from the heat and leave to cool. Preheat the oven to warm 170 degrees or 325 farenheight.

3. Place the eggs in a bowl and beat with electric beaters until thick and pale. Add the vanilla extract, flour and cooled butter mixture and mix well. Stir in chocolate and half the almonds. Spread into the tin and sprinkle the remaining almonds over the surface. Bake for 40 mins, or until golden. The center will be soft and chewy.

4. Leave to cool in the tin, then lift out and trim the edges.
Dust with the icing sugar and cut into squares.

CHURROS

INGREDIENTS

For Fritters

1 cup water
1/4 tsp. salt
1 cup sifted flour, plus additional for dusting
1 cup oil

Hot Chocolate

1/2 cup sugar
1/2 cup cocoa powder
1 1/2 cup fresh milk


1. To make the fritters, combine water and salt in a saucepan and bring to a brisk boil. Put the flour in a large heatproof bowl. As soon as the water boils, pour it over the flour. Stir until a smooth dough is formed and the flour separates from the side of the bowl.

2. Spoon the dough in a pastry bag with a large star tip. Pipe into strips on a greased and floured baking tray, or pipe into U shaped strips.

3. Heat oil in a frying pan and deep fry the dough strips until golden yellow and slightly crisp. Drain on paper towels and set aside.

4. To make the Hot chocolate, combine sugar and cocoa in a saucepan. Pour in milk. Stir well to dissolve the cocoa and sugar. Bring to boil then reduce heat to simmer. Continue simmering, stirring constantly until liquid becomes very thick. Pour into cup and serve with the fritters.

If the leftover hot chocolate is too thick, add 1/4 cup milk and simmer over low heat before pouring into cups.

CURRIED CALAMARI

INGREDIENTS

1 pound calamari, cleaned and cut in 1/4 inch wide ring
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. sugar
3 tbsp. vegetable oil
1 tbsp. ground cumin powder
1/2 tsp. tumeric powder
1/8 tsp. cayenne powder
1 medium onion, thinly sliced
3 cloves garlic, sliced lengthwise
3 inches fresh ginger, finely grated
bell peppers
snow peas
fresh coriander

1. Marinate the calamari rings for 30 minutes in lime juice, salt, sugar, 1 tbsp. vegetable oil, ground cumin, tumeric, cayenne pepper.

2. Heat 2 tbsp. oil in a saute pan or wok. Add sliced onions. Cook and toss until it begins to soften. Add garlic and ginger, and more oil if necesssary.

3. When garlic is golden, add marinated calamari and stir fry until cook and tender.

4. Toss bell pepper and snow peas and stir fry for a minute longer until the peas have softened
slightly but are still bright green.

5. Place in a serving dish and garnish with fresh coriander leaves.

Serving suggestion : Cook your favorite rice as an accompaniment.

PORK ADOBO

INGREDIENTS

1 lb pork belly or pork shoulder, cut into chunks
1 1/2 head of garlic, cloves peeled and minced
1 1/2 cups cane or white vinegar
1/2 cup soy sauce
2 tbsp. worcestershire sauce
1/2 tsp. peppercorn, slightly pounded
3 dried bay leaf
1/2 cup water
4 tbsp. sugar
1/2 cup cooking oil
4 pcs. potatoes cut into chunks
4 pcs. hard boiled egg



1. Combine pork, 1/2 of the minced garlic, peppercorn, and worcestershire sauce, soy sauce, water, vinegar, sugar, bay leaf in a casserole. Massage the pork chunks with the ingredients for 5 minutes. and leave it to marinate for 30 minutes.

2. After the marination, bring to boil without stirring. When the mixture boils, lower the heat and simmer until pork is tender, about 30 minutes. Then add the potatoes. Cook for 10 minutes. When potatoes are cooked, remove pork and potatoes and set aside separately, reserve the liquid.

3. Heat oil in a wok, saute the remaining garlic until gorlden brown. Then fry the cook pork until brown. Stir in reserve liquid until it thickens. Add the potatoes and hard boil egg. Serve with rice or pan de sal. Either serve immediately or set aside and reheat before serving.

When cooking adobo. you can combine pork and chicken together depending on your preference. Best serve with Atchara as side dish.