Cook City (Magluto Tayo, Bona Appetit, Cooking Recipes)

Ingredients

• Cabbage, cut in fine strips 1 no.
• Green onions, chopped 6 nos.
• Garlic, minced 3 cloves
• Hot dried red chile, crushed ½ tsp.
• Ginger root, chopped ½ tsp. Salt 3 tbsps

Instructions

1. Make a salt water mixture, soak the cabbage in it and then drain it.
2. Mix the cabbage with salt, green onions, garlic, chili and ginger root.
3. Mix this mixture well, cover and refrigerate for 1-2 days.
4. Put this salad in a jar as it can remain for several days.

Ingredients

• 1 lb ground pork or beef or chicken
• 1/2 lb shrimps blenderize 1/4 lb bigger shrimps for topping cook
  patis to taste
• 3 tbsp of tinapa flakes slightly toasted
• 1 pack mama cita palabok mix
• 1 pack atsuete powdered
  pepper to taste optional
• spring onion
• 8 boiled eggs 4 eggs blenderize 4 eggs for topping
• 2 bags palabok noodle 500gm each
• 2 garlic head
• 1 big onion
• 4 tbsp olive oil or canola oil
• 4 cans of chicken broth or 4cups beef broth
• 1/2c flour

Instructions

1. Boil 4 cups water,add a little salt. cook noodles for 15 to 20 mins or just half cooked then drain set aside
2. saute the ground pork with garlic and onion .add atsuete ,tinapa flakes,pepper,Add 3 cans or 3 cups of chicken broth when boiling add mama cita palabok mix with flour and 1can cold chicken broth ,pouring slowly until it's thicken .Add patis to taste.
3. On a separate wok pour half of sauce, when its boiling add the noodles for 10 or 15 min or until its cooked add more of sauce if needed .garnish with sliced eggs and cooked shrimps and chopped spring onion.

Happy Cooking

by.. barbecueWeb.com

• 
  Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.


• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes


• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender


• Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.


• Serve piping hot

Cooking Tip:
· Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Ingredients

• 1/4 cup olive oil
• 1 1/4 pounds stew beef, cut into 1-inch pieces
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth
• I cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

INGREDIENTS

• 1/2 cup vegetable oil
• 1 onion, chopped
• 1 tablespoon chopped fresh ginger
• 1 whole chicken, cut into pieces
• 1 (10 ounce) can tomato sauce
• 1/2 cup soy sauce
• 1/2 cup oyster sauce
• 2 teaspoons garlic salt
• 1 (10 ounce) can baby peas, drained
• 1 red bell pepper, cut into strips
• 4 medium potatoes, peeled and cubed
• 1 pinch ground black pepper

DIRECTIONS

1. Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
2. In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.

Ingredients

• 1 tbsp flour
• 1oz butter
• ½pt milk, warmed
• 2oz finely grated parmesan cheese or 1oz each of parmesan and gruyère
• 4 large egg yolks
• 5 large egg whites
• salt and freshly ground pepper
• cayenne pepper

Method

1. Prepare the basic mixture by stirring one generous tablespoon of flour into 1oz of butter melted in a heavy saucepan. Gradually add just under ½pt of warmed milk, stirring until your mixture is quite smooth. Let this sauce cook very gently and slowly, stirring frequently, for close on 10 minutes. Now stir in 2oz of finely grated parmesan cheese (or if you prefer, 1oz each of parmesan and gruyère) and then the very thoroughly beaten yolks of 4 large eggs. Remove the mixture from the fire, and continue stirring for a few seconds. Now add a seasoning of salt (always to be added after the cheese) and quite a generous amount of freshly-ground pepper, plus if you like, a scrap of cayenne. This basic mixture can be made well in advance.
2. When the time comes to make the souffle, preheat the oven to 200C/400F/Gas6. Have the shelf placed fairly low in the oven, and a baking sheet on the shelf. Butter 1½pt souffle dish (the size is important).
3. Whisk the whites of the eggs, in a large scrupulously dry and clean bowl, until they stand in peaks on the whisk and look very creamy. Tip half the whites on top of the basic mixture. With a palette knife cut them into it again, slowly rotating the bowl with your left hand, lifting rather than stirring the whole mass. Add the remainder of the whites in the same way. All this should take only a few seconds and as you pour the whole mixture, without delay, into the dish, it should look very bubbly and spongy, but if the whites have been over-beaten or rammed into the main mixture with a heavy hand, it will already begin to look flat. With a palette knife, mark a deep circle an inch or so from the edge, so that the souffle will come out with a cottage-loaf look to the top. Put it instantly into the oven.
4. As to timing, it depends so much upon the size and type of both the oven and the dish that it is misleading to give precise details. I can only say, as a general guide, that in the oven of a representative domestic gas cooker, this souffle is perfectly cooked at 200C/400F/Gas6 in 23 to 35 minutes.

Ingredients

• 2 lbs (.9 kg). beef round steak, sliced or pounded to 1/4 inch thick
• 3 tbsp (45 ml). prepared mustard
• 1/4 cup (60 ml) finely minced onion
• 1 large dill pickle
• 4 slices bacon
• 2 tbsp (30 ml). flour
• 1-1/2 tsp (7 ml). salt
• 1/8 tsp (1 ml). pepper
• 3 tbsp (45 ml). oil
• 1 8 oz (224 grm). can tomato sauce
• 1 tsp (5 ml). Worcestershire sauce
• 1 tsp (5 ml). beef gravy base
• 1 cup (225 ml) hot water
• 1 tsp (5 ml). brown sugar
• heavy cord or skewers
• flour, for thickening
• cooked noodles, potatoe dumplings, or mashed potatoes

Preparation

• Cut round steak into 8 rectangular pieces and flatten with meat mallet.
• Spread steak rectangles with prepared mustard to within 1/2 inch of edges.
• Sprinkle all with minced onion, but stay on mustard.
• Cut dill pickle into 8 lengthwise strips.
• Halve slices of bacon crosswise.
• Top each steak with bacon half and pickle strip.
• Roll up jellyroll fashion and tie with cord or skewer securely.
• In a seperate bowl, combine flour, salt and pepper.
• Coat meat rolls and brown in a large skillet with oil.
• In another bowl, combine tomato sauce, Worcestershire sauce, beef gravy base, hot water, and brown sugar.
• Pour tomato sauce mixture over meat rolls in skillet.
• Cover and simmer for 1 1/4 hours.
• Remove meat from sauce and remove cord or skewers.
• If sauce is too thin, combine 1 tbsp (15 ml) or 2 tbsp (30 ml). of flour with an equal amount of cold water and stir into sauce.
• Cook sauce until thick an bubbly.
• Serve meat rolls with hot buttered noodles, potato dumplings or mashed potatoes.
• Top with sauce.

Ingredients

• 8 or more boneless, skinless chicken breasts
• 1/2 cup (125 ml) fresh lemon juice
• 2 8 oz (224 grm). containers plain low-fat yogurt
• 8 cloves garlic, minced
• 4 tbsp (60 ml) vegetable oil
• 4 tsp (20 ml) ground cumin
• 1 tbsp (15 ml) chili powder
• 1 tbsp (15 ml) fresh ginger, peeled and minced
• 2 tsp (10 ml) paprika
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) turmeric

• Rinse and pat chicken dry.
• Cut several slits across the top of each piece.
• Combine remaining ingredients in large bowl to make marinade.
• Add chicken to yogurt mixture and coat well.
• Let marinade 24 to 48 hours turning occasionally.
• Grill on outdoor barbecue or bake in in oven at 400 degrees (200 C.) turning once for 30 minutes or until chicken is done.

Ingredients

• 2 lbs (.9 kg). stew beef
• 1/2 cup (125 ml) flour
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) pepper
• potatoes, celery, carrots and onions, cut in cubes
• 2 tbsp (30 ml) (heaping) Oxo Beef Powder or other beef boullion concentrate
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml) minced garlic
• 2 whole bay leaves
• 1 can whole mushrooms

• Put meat,flour, salt & pepper in crock pot and coat meat well.
• Meat does not to be browned. Trust me!
• Into hot water add Oxo Beef Powder, Worcestershire sauce, paprika and minced garlic.
• Add to crockpot with all other ingredients.
• Top to rim of pot with water.
• Mix well.
• Add bay leaves and cook on high all day.
• Before serving add can of whole mushrooms including juice(adding mushroom juice is optional).
• Heat long enough for mushroom to heat through.

Ingredients

• Thorka:
• 2 tsp (10 ml). oil
• 3 minced onions
• 1-1/2 inch of ginger, minced
• 6 cloves (or more) garlic, minced
• Chicken:
• 4 boneless chicken breasts, cut into cubes
• 1 cup (225 ml) whipping cream
• 1 can tomato soup (mixed with 1/3 can of water)
• 1 cup (225 ml) sour cream
• 2 tbsp (30 ml). tomato paste
• 1 tsp (5 ml). tandoori paste
• 1-1/4 tsp (6 ml). red pepper (cayenne)
• 1 pinch cumin
• 2 tsp (10 ml). salt
• 2 tsp (10 ml). masala
• 1 tsp (5 ml). turmeric
• Serve over:
• 4 cups (950 ml) cooked Basmati rice

• Thorka:
• Put oil in a pot and saute the onions until caramelized, then add the ginger and garlic until brown.
• Chicken:
• Once the thorka is made, add the tomato paste and spices.
• Mix until it forms a nice paste.
• Mix the soup and sour cream in a bowl.
• Once nicely mixed add sour cream and tomato soup.
• When all mixed add the whipping cream and tandoori paste.
• Mix well and bring to a boil, let this simmer for half an hour.
• Once simmered add the chicken and let simmer for another half an hour, or until chicken is cooked through.
• Add another pinch of masala at the end for flavor.
• Prepare your rice according to package directions.
• Pour onto rice and enjoy!

Ingredients

• 1 green pepper
• 6 oz (168 grm). sliced mushrooms
• 1/2 onion
• 1 lb (.5 kg). sirloin steak
• 4 tsp (20 ml) butter

• Cut pepper into pieces about 1/2 inches long.
• Slice onions about 1/2 inches long.
• Cut steak into 2-3 inch pieces (big enough not to fall into grill).
• Put the butter into the skillet on medium and add the onions and peppers; stir every now and then until the peppers start to get a darker green.
• Grill the steaks until done.
• After the peppers are done add the can of mushrooms and leave on medium for 15 minutes.
• When the steaks are done, add them to the skillet for 15 to 20 minutes on low so the flavor can get into the steaks.

Ingredients

• 1/2 cup (125 ml) Dijon mustard
• 1/2 cup (125 ml) honey
• 1-1/2 tsp (7 ml) vegetable oil
• 1/2 tsp (2 ml) lemon juice
• 4 boneless skinless chicken breast halves
• 1 tbsp (15 ml) vegetable oil
• 2 cups (475 ml) sliced mushrooms
• 2 tbsp (30 ml) butter
• salt
• pepper
• paprika
• 8 slices bacon, cooked
• 1 cup (225 ml) shredded Monterey Jack cheese
• 1 cup (225 ml) shredded cheddar cheese
• 2 tsp (10 ml) finely chopped fresh parsley

• Use an electric mixer to combine the mustard, honey, 1-1/2 tsp (7 ml) oil and lemon juice in a small bowl.
• Whip the mixture for about 30 seconds.
• Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
• Chill the remaining marinade until later.
• After the chicken has marinated, preheat the oven to 375 degrees (200 C.) and heat an ovenproof frying pan large enough to hold all four breasts and 1 tbsp (15 ml) oil over medium heat (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
• Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown.
• Remove pan from heat but keep chicken in the pan.
• As the chicken is cooking, in a small frying pan saute the mushrooms in the butter.
• Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.
• Season the chicken with salt, pepper and paprika.
• Stack two pieces of cooked bacon, crosswise on each chicken breast.
• Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.
• Sprinkle 1/4 cup (60 ml) Monterey Jack cheese evenly onto each breast followed by 1/4 cup (60 ml) cheddar cheese.
• Bake the pan of prepared chicken breasts for 7 to 10 minutes or until cheese is thoroughly melted and starting to bubble.
• Sprinkle each breast with 1/2 tsp (2 ml) parsley before serving.
• Put extra honey mustard marinade into a small bowl to serve on the side.

Ingredients

• 2 cups (475 ml) nonfat cottage cheese
• 3 tbsp (45 ml) parmesan cheese, grated
• 2 tbsp (30 ml) butter-flavored granules
• 1/2 cup (125 ml) evaporated skim milk
• 1/2 tsp (2 ml) chicken flavored boullion cubes
• 1/2 tsp (2 ml) dried basil
• 1/4 tsp (1 ml) ground black pepper
• dash of red pepper
• cooked fettucini

• Combine all ingredients except pasta in container of an electric blender.
• Process until smooth, stopping once to scrape down sides.
• Pour into a small saucepan; cook over low heat, stirring constantly, until thoroughly heated.
• Mix with cooked fettucini and serve.

Ingredients

• 2 oz (56 grm). margarine
• 1 lb (.5 kg). box elbow macaroni
• 6 cups (1425 ml) milk
• 1/4 tsp (1 ml). pepper
• 1/2 tsp (2 ml). salt
• 1-1/2 lbs (.7 kg). shredded cheddar cheese

• In 13 X 9 inch pan, melt margarine.
• Stir in uncooked macaroni until coated with margarine.
• Pour in milk.
• Sprinkle with salt and pepper.
• Add cheese.
• Baked uncovered at 350 degrees (175 C.) for 1 to 1 1/2 hours.

Ingredients

• 2 lbs (.9 kg). lean pork
• 1 cup (225 ml) Japanese rice vinegar (Mirin)
• 1/2 cup (125 ml) soy sauce
• 3 garlic cloves, thinly sliced
• 6 black peppercorns
• 1 bay leaf
• 2 tbsp (30 ml) oil

• Cut pork into 1-inch cubes.
• In a heavy skillet combine rice vinegar, soy sauce, garlic, peppercorns, and bay leaf.
• Bring to a boil, reduce heat and simmer for 15 minutes.
• Add pork to the simmered liquid, cover and simmer for about 1 hour or so, until the pork is tender, stirring it occasionally.
• Remove pork and garlic from sauce.
• Heat oil in a skillet and stir fry pork and garlic over a high heat for a few minutes.
• Serve hot with steamed rice and lots of vegetables.