Beef Pochero

Ingredients: 1/2 kilo beef, cut into cubes (select a cut good for stewing) 1 small head of a cabbage quartered 1/4 kilo Chinese cabbage (pechay) 2 medium sized potatoes quartered 5 plantains peeled and sliced in the middle 1 big can of pork and beans 1/2 cup tomato paste 2 cups water 1 small onion sliced 3 cloves garlic minced salt and pepper to taste
Step 1: Start by frying the plantains. Filipino plantains look like this. Short and fat. Just let them fry until slightly golden brown. Take off the oil and set aside.
Step 2: Saute the garlic and onions. Then add in the beef. Saute until it changes color. Season with some salt and pepper.
Step 3: Next add in the tomato paste and water.
Step 4: Mix and let it boil. Cover and simmer over low medium heat until beef is tender.
Step 5: Once the beef is tender, add in the potatoes. Let it simmer some more until the potatoes are cooked.
Step 6: At this point you can add in the rest of the ingredients. The veggies, pork and beans and plantains. I usually just pile them in and cover for a few minutes allowing the veggies to wilt a bit.
Step 7: Afterwards I gently mix them until their well incorporated into the sauce. Serve your beef pochero and enjoy!

Spring Rolls

Ingredients: 1 1/2 lbs ground pork 1 whole egg 4 cloves of garlic finely minced 1/2 cup onions finely minced 1/2 cup carrots finely minced 1/2 cup shrimp finely minced 1/2 cup Chinese celery (flat leaf parsley) finely chopped 2 tbsps soy sauce 3 tbsps cornstarch salt and pepper to taste spring roll wrappers oil for frying
Step 1: Mix all the ingredients in a bowl except for the wrappers. Season with a little bit of salt and pepper and mix well. You can do a sampling at this point by taking a bit of the mixture and forming it into a small patty and frying it in oil. Just to test if it needs adjustment in seasoning.
Step 2: Lay your wrapper in a plate. Take about a tablespoon of the filling and lay on top near the bottom end of the wrapper. Form into a log shape as big as your finger.
Step 3: Fold the bottom end over slightly tugging your filling down so it would be wrapped tightly.
Step 4: Fold the sides toward the middle.
Step 5: Start rolling up. Brush the top end of your wrapper with a little bit of water to seal the lumpia.
Step 6: All wrapped up.
Step 7: Heat oil in a pan and deep fry your lumpia for about 10 to 15 minutes until golden brown.
Step 8: Pull out and let excess oil drip over a strainer or paper towel. Serve the Lumpiang Shanghai - Filipino Spring Rolls with your favorite sweet and sour sauce or ketchup.

Pork Sinigang

Ingredients: 3/4 kilo pork good for stewing 40 g. tamarind soup base 3 small tomatoes 1 medium onion a bunch of water spinach (kangkong) a bunch of winged beans 1 medium size white radish a couple of taro root 5 1/2 cups of water long green chili salt to taste
Step 1: Picture of the veggies all chopped up. Pick the leaves of the water spinach and the soft stem part. Peel and slice the radish diagonally. Slice the winged beans in the same manner. Peel the taro root and slice into half. Slice tomatoes and onion.
Step 2: Boil the pork in water. Season with a little bit of salt and cook until tender.
Step 3: Add in the tamarind soup base, onions and tomatoes. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes.
Step 4: Add in the radish. Cook for roughly about 7 minutes.
Step 5: Add in the winged beans and the stem of the water spinach. Cook till done for a few minutes. The moment the color turns to bright green it should be done.
Step 6: Add lastly the leaves of the water spinach. As soon as it wilts in the boiling stock, your sinigang is done!

Pork Barbeque

Pork barbecue is easy to cook and convenient for the hungry people. The only thing I dislike about grilling the pork barbecue is the smoke. In our old neighborhood, we grill just outside the porch. Now some passerbys often think we are selling barbecue. Hehe, maybe I will sell them one of these days. Anyway, I prefer my barbecue to be a bit sweet. Here’s my recipe for Pork Barbecue Marinade:

2 kilo pork slices (liempo)
1 bottle 7-UP
1 cup brown sugar
1/2 cup soy sauce
1/2 cup vinegar
2 Tablespoons minced garlic
2 Tablespoons hot sauce
2 Tablespoons worcestershire sauce
3 Tablespoons salt
Black Pepper

Kare-Kare

Main Ingredients: 1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes 2 oxtail 2 pig hocks 7 cups water Pinch salt & pepper 1/2 cup oil 4 tablespoons atsuete oil 2 heads garlic (minced) 2 medium sized onions (diced) 1/2 cup bagoong alamang 3 cup ground nuts or 4 cups of peanut butter 1/4 cup ground toasted rice 5 pieces eggplant (sliced into rings) 1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water) 1 bundle sitaw (string beans) cut to 2" long
Procedure:
In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface. Take out the meat, set aside, keep stock for later. In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts) Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter) Simmer until all flavors are incorporated, then add the vegetables. Make sure vegetables is well cooked and not soggy. Serve hot with bagoong with calamansi and chili pepper.

Chicken Adobo

Ingredients: 1 k. chicken, sliced to serving portions ½ cup vinegar ½ cup soy sauce ¼ tsp. pepper, coarsely ground

1 small bay leaf 2 cloves garlic, crushed 3 tbsps. cooking oil

Directions:

• Combine all ingredients in a bowl. Marinate for 30 minutes.
  
  
• Transfer to a pan, cover and simmer until chicken is tender.
  
  
• Drain and set sauce aside.
  
  
• Fry chicken pieces in a heated skillet with oil until brown.
  
  
• Add sauce and simmer till sauce is reduced. Serve hot.