04/23/16 recipe -Taste USA

Saturday, April 23, 2016

Puto (whole rice)

How to make Puto (whole rice) recipe - Oversteaming puto results in a tough and grayish outer crust. By Gene Gonzalez

Yield: 36 pcs.

Ingredients:
6 cups galapong bigas
1 3/4 cups sugar
1 3/4 tbsp. baking powder
1 tsp. anise seed
1 1/2 cups coconut milk
grated cheddar or edam cheese (optional)
salted egg (optional)

Method:
1. Combine galapong bigas, sugar, baking powder and anise seed. Add coconut milk. Beat using a wire whisk.

2. Prepare muffin pans with banana leaves. When the mixture is ready, pour into the muffin pans and steam for 25– 35 minutes depending on size.

3. Variation: Top with cheese or salted eggs or both before steaming.

Sapin-sapin (Laguna)

How to make Sapin-sapin (Laguna) recipe - By Gene Gonzalez

Ingredients:
2 cups galapong malagkit
1 cup galapong bigas
1 cup coconut milk
3/4 cup condensed milk
1 1/2 cups white sugar
1/2 cup evaporated milk
1 cup finely grated cooked ube
1/2 cup langka
1/2 tsp. ube or purple food coloring
1/4 tsp. yellow food coloring

Topping: Latik, 1 pc. niyog

Method:
1. Prepare bowl. Combine galapong malagkit, galapong bigas, coconut milk, sugar, condensed milk and evaporated milk.

2. Divide ingredients into 3 bowls. In the first bowl, add ube and ube food coloring. Blend until fine.

3. In another bowl, add langka and blend until fine.

4. Leave the last bowl as is.

5. Prepare a 9-inch round pan with buttered aluminum foil.

6. Steam first ube mixture for 20– 30 minutes.

7. Steam the second layer (white) for an additional 30 minutes. The third layer, the langka mixture, is then steamed for another 30 minutes.

8. Serve with latik.

Pichi-pichi pinipig (green)

How to make Pichi-pichi pinipig (green) recipe - By Gene Gonzalez

Yield: 36 servings

Ingredients:
750 grams coconut milk (from 3 pcs. niyog)
500 grams pinipig (green malagkit)
100 grams white sugar
1 pc. large pandan leaf

Topping: 2 pcs. niyog magulang, grated (mature coconut for grating)

Method:
1. Combine coconut milk, sugar, pandan leaf into a casserole. Boil for 5 minutes and remove the pandan leaf.

2. Add the pinipig and continue cooking until thick. Remove from the casserole and divide into portions. Coat with grated niyog. Serve at room temperature.

Pichi-pichi kamoteng kahoy

How to make Pichi-pichi kamoteng kahoy recipe - Cover your steamer, whether it is metal or made of natural materials, with a piece of cloth. The cloth prevents droplets of steam from condensing and falling on to your kakanin preparation. The cloth also creates a moist barrier so that steam does not escape, thus ensuring that the kakanin is evenly cooked.

Ingredients:
2 cups grated kamoteng kahoy (cassava)
1 cup sugar
1 cup coconut milk
1/4 cup melted butter

Topping:
1 pc. niyog, grated (mature coconut for grating)

Method:
1. Combine grated kamoteng kahoy, sugar, coconut milk and melted butter.

2. Mix all ingredients together until incorporated.

3. Prepare muffin pans greased with butter.

4. Steam for 30–40 minutes.

5. Serve topped with grated coconut.

Sibuyas na puti

How to make Sibuyas na puti recipe - "onion crab fat salad" This side dish can accompany all types of broiled dishes.

Ingredients:
1 cup white onions, julienned
2 tbsp. taba ng talangka (crab fat)
1/2 tsp. calamansi juice
1/4 tsp. sugar

Method:
1. Soak julienned white onions for 2 hours. Change water and soak for another 2 hours.

2. Drain and pat on paper towels.

3. Add the rest of the ingredients.

Bicol express

How to make Bicol express recipe - By Gene Gonzalez

Ingredients
1/2 cup chopped pork
1 1/2 tbsp. cooking oil
1 1/2 tbsp. minced garlic
1 tsp. shallots
2 tbsp. bagoong alamang
1/2 tsp. sugar
pepper to taste
3/4 cup extra thick coconut cream
1 cup chilies

Method:
1. Fry pork with cooking oil until brown. Add garlic and sauté until golden brown.

2. Add shallots, bagoong and coconut cream.

3. Simmer and add sugar and pepper to taste. Add chilies.

Papayang Tsina

How to make Papayang Tsina recipe - Chinese papaya. By Gene Gonzalez

Ingredients:
1 cup sliced green papaya
1 tbsp. coarse salt
1/4 cup sugar
pinch of five-spice powder

Method:
Toss all ingredients together and serve.

Singkamas relish with wansuey

How to make Singkamas relish with wansuey recipe - This goes well with all pork and seafood dishes.

Ingredients:
1 cup singkamas (turnip), julienned
2 tbsp. wansuey
2 tbsp. lemon juice
1/2 tsp. salt
1 tsp. sugar
pinch of white pepper

Method:
Toss all ingredients together and serve.

Kardilyong ampalaya

How to make Kardilyong ampalaya recipe - By Gene Gonzalez

Ingredients:
1 pc. medium ampalaya (bitter gourd), thinly sliced
1 tsp. garlic, minced
1 pc. small onion, diced
3 tbsp. cooking oil
2 pcs. medium tomatoes, sliced
1 pc. whole egg, scrambled
salt and pepper

Method:
1. Soak ampalaya in salt and water solution to extract juice, then wash and soak a second time.

2. Sauté garlic and onion in oil. Add tomatoes and work with the back of the ladle until soft.

3. Add ampalaya and scrambled egg. Season with salt and pepper.

Kinilaw na labanos

How to make Kinilaw na labanos recipe - This goes well with all pork and seafood dishes.

Ingredients:
1 pc. large labanos (white radish), coarsely
grated
2 tbsp. vinegar
1/4 tsp. white pepper
3 tbsp. sugar
1/4 tsp. salt

Method:
Mix all ingredients together and serve.

Kinilaw na pipino

How to make Kinilaw na pipino recipe - This side dish is perfect for all grilled foods and has a cooling effect on the palate. By Gene Gonzalez

Ingredients:
1 pc. medium pipino (cucumber), sliced
1 tsp. cracked peppercorns
1 tbsp. vinegar
1 tbsp. sugar
1/2 tsp. salt

Method:
Sprinkle salt on sliced cucumbers to extract juice, then add all ingredients.

Mangga sa serbesa

How to make Mangga sa serbesa recipe - "mangoes in beer" This side dish is excellent for all types of grilled meats and seafood.

Ingredients:
1 pc. whole large green mango, julienned
3 tbsp. sugar
1 tbsp. sea salt
1/4 cup beer

Method:
Place mango strips, sugar, salt, and beer in a jar. Shake jar.

Postreng pimenton

How to make Postreng pimenton recipe - This siding goes well with all types of meat dishes, especially pork, and all kinds of fatty fish. By Gene Gonzalez

Ingredients:
2 pcs. roasted green bell peppers
2 pcs. roasted red bell peppers
1/4 tsp. garlic
1 tbsp. sugar
2 tbsp. vinegar
1 tbsp. olive oil

Method:
1. Fire-roast bell peppers.

2. Cover for 2 minutes to loosen skin. Scrape off skin with a knife and seed.

3. Mix all ingredients together

Postreng talong

How to make Postreng talong recipe - This is good for all types of meat dishes, especially pork, and all kinds of fatty fish. By Gene Gonzalez

Ingredients:
4 pcs. eggplants, grilled
3 tbsp. sliced onion
2 tbsp. vinegar
1 tsp. garlic
1 1/2 tsp. sugar
salt and pepper to taste

Method:
1. Peel eggplants then chop into cubes.

2. Mix all ingredients together.

Postreng saging

How to make Postreng saging recipe - This is also good for all types of meat dishes, especially pork, and all kinds of fatty fish. By Gene Gonzalez

Ingredients:
1 tsp. minced garlic
3 tbsp. sliced onion
1/2 tsp. cooking oil
2 cups semi-ripe sliced plantains
1 1/2 cups chicken stock
salt and pepper to taste

Method:
1. Sauté garlic and onion in cooking oil.

2. Add plantains and chicken stock.

3. Simmer until bananas are cooked or tender.

4. Season with salt and pepper.

Postreng bayabas

How to make Postreng bayabas recipe - This postre is perfect for all types of meat dishes, especially pork, and all kinds of fatty fish.

Ingredients:
1 tsp. minced garlic
3 tbsp. sliced onion
1/2 tbsp. cooking oil
2 cups seeded and quartered ripe guavas
1/2 cup chicken stock
salt and pepper to taste

Method:
1. Sauté garlic and onion in cooking oil. Add guavas and chicken stock. Season with salt and pepper.

Sate sauce

How to make Sate sauce recipe - Langkawas grows wild in the mountains and is available in herbal counters. The original version of this sauce is oilier it doesn’t use peanut butter but coconut cream and pounded peanut paste. By Gene Gonzalez

Ingredients:
1 1/2 tbsp. Chinese shrimp paste
banana leaf
1 tsp. garlic, minced
1 tsp. onion, chopped oil
1 tbsp. turmeric
1 cup thick coco cream
1/4 cup roasted peanuts
1 cup peanut butter
2 1/2 tbsp. brown sugar
2 tbsp. soy sauce
1 tsp. cinnamon
1/4 tsp. cardamom
1/2 tsp. cumin
1/2 tsp. pepper
1 tbsp. galanggal or langkawas (optional)

Method:
1. Spread shrimp paste evenly on banana leaf, wrap and roast until leaves are charred.

2. Sauté garlic and onion in cooking oil. Add turmeric and shrimp paste.

3. Add coco cream, peanuts and peanut butter. Mix brown sugar, soy sauce, cinnamon, cardamom, cumin and pepper.

4. Add galanggal or langkawas (optional). Osterize. Be sure that the mixture is a little chunky.

Lechon sauce

How to make Lechon sauce recipe - By Gene Gonzalez

Ingredients:
1 1/2 cups charcoal-grilled and diced liver
1/2 cup vinegar
1/2 cup water
4 tbsp. oil
garlic, minced
1/3 cup chopped onions
pepper
1 tsp. soy sauce
7 tbsp. sugar
1 tbsp. salt
1/3 cup bread crumbs
1/2 tbsp. crushed luyang dilaw (turmeric)

Method:
1. Blend/Osterize liver until fine. Add vinegar and continue blending.

2. Add water and mix. Strain mixture to extract juice.

3. Heat oil in a pan. Sauté garlic and onions.

4. Pour liver juice into a pan and add pepper, soy sauce, sugar, salt and bread crumbs.

5. Add a little water to dilaw na luya and strain.

6. Pour liver juice into suace. Reduce. Add sampaloc puree (optional).

Inihaw na buko salad

How to make Inihaw na buko salad recipe - Do not throw away roasted coconut juice. It is valued for its medicinal properties and is definitely a refreshing drink especially when served cold. By Gene Gonzalez

Ingredients:
2 cups buko meat or roasted coconuts
1/3 cup kaong
3/4 cup cream
1 tbsp. condensed milk
1/3 cup nata de coco

Mix all ingredients together.

To roast coconuts:
1. Skin coconuts until a thin layer of fiber is left on the shell.

2. Place coconuts on a grill. Roast coconuts about 20 minutes or until the outside is charred. Continue roasting with the embers for another 55 minutes.

3. Extract juice by plugging a hole on top coconut. Cool and scrape off roasted meat.

Inabrao

How to make Inabrao recipe - This dish from the Ilocos region has grilled notes on its fish that lends a lot of character on the vegetables.

Ingredients:
1 cup water
1/2 cup cubed sweet potato
tomatoes, sliced
1 pc. grilled boneless bangus
5 tbsp. anchovies
3/4 cup sliced okra, cut into 1 1/2-inch
pieces
1/2 cup sliced eggplant, cut into 1 1/2-inch
pieces
3/4 cup saluyot leaves

Method:
1. In a cup of water, boil sweet potato and tomatoes.

2. Work with the back of the ladle until soft.

3. Add the grilled bangus. Let it simmer.

4. Add the anchovies then the rest of the ingredients except for the saluyot leaves. Simmer for a while then add the saluyot leaves.

Inihaw na tokwa

How to make Inihaw na tokwa recipe - "grilled tofu" By Gene Gonzalez

Ingredients:
3 tbsp. canola oil
1 tbsp. sesame oil
1/2 tbsp. ginger
1 tbsp. garlic, minced
5–6 pcs. tofu, cut into 1 1/2-inch cubes

SAUCE:
1 tbsp. crushed ginger
2 tbsp. Japanese soy sauce
1 tsp. vinegar
1 tsp. sugar
1 tsp. toasted sesame seeds
a dash of sesame oil
pinch of pepper

Method:
1. To infuse ginger-garlic oil: Simmer canola and sesame oil over low flame. Add garlic and ginger, but do not toast.

2. Heat for 10 minutes. Add the rest of the ingredients.

3. You can use Sate Sauce as an alternate sauce.

Inihaw na pusit

How to make Inihaw na pusit recipe - "grilled squid" Inihaw na pusit goes well with Onion Crab Salad, Pilipino Salad, Bicol Express or Singkamas Relish. By Gene Gonzalez

Ingredients:
1/2 kg.–3/4 kg. large pusit lumot

STUFFING:
Spring onions, chopped
lemongrass

SAUCE:
(balot-balot style sauce)
1 1/2 tbsp. sugar
1 tsp. calamansi juice
2 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. canola oil
1 pc. finger chili
a dash of sesame oil
1 tsp. toasted sesame seeds

Method:
1. Pull out whiskers of squid and cut out portion of the eye to wash away ink.

2. Slit main body carefully and pull out dark membrane to expose white meat of squid.

3. Stuff squid with spring onions and lemongrass. Grill.

Pinais na tiyan ng tuna

How to make Pinais na tiyan ng tuna recipe - "grilled belly of tuna" This is delicious with guisadong bihod or a dip of dayap, patis and chili. By Gene Gonzalez

Ingredients:
1/2 kg tuna belly
banana leaf
2 tbsp. finely chopped lemongrass bulb,
soft part only
1/2 cup onions, deep-fried
salt and pepper

Method:
1. Lay tuna belly on a banana leaf.

2. Add deep-fried onions, lemongrass bulb, salt and pepper to taste. Wrap in a banana leaf, then grill.

Pinais na bangus

How to make Pinais na bangus recipe - "grilled milkfish" Buro, a combination of fermented rice and salted fish, traces its roots to the mountain people of South Asia.

Buro isda is originally from Pampanga and Bulacan. This can be bought in fish sections of wet markets. To make guisadong buro, sauté 1 tsp. garlic with 1 tbsp. onion and 2 tbsp. chopped tomatoes in a little cooking oil. Add 1 cup buro and simmer for 3 minutes. Serve.

Ingredients:
1 pc. bangus or large pla-pla

STUFFING:
3 tbsp. tomatoes, sliced
3 tbsp. onion, sliced
1 tbsp. ginger, julienned
1 tbsp. finely sliced lemongrass bulb
the softest section of banana leaf

Method:
1. Stuff bangus with the mixture.

2. Wrap in banana leaf and grill over hot charcoal.

3. Good dips are buro or a simple mixture of calamansi or dayap and patis.

Lechon manok

How to make Lechon manok recipe - "roast chicken" Serve this with liver sauce or Ihaw-ihaw sauce or a salad of green mangoes, bagoong, tomatoes and onions.

Ingredients:
1 whole chicken
1 tsp. Prague powder
1 cup pineapple juice
1/2 cup anisado wine
2 tbsp. calamansi juice
1 tbsp. garlic powder
1 tsp. onion powder
1 1/2 tbsp. soy sauce
1/2 tbsp. pepper
2 pcs. star anise, cracked

Method:
1. Marinate chicken overnight.

2. Roast chicken on a spit over hot charcoal for approximately 35–40 minutes or roast on a turbo broiler at 375°F for 30 minutes or oven-roast at 350°F for 1 1/2 hours.

Filipino Pork barbecue

How to make Filipino Pork barbecue recipe - Serve this dish with Papayang Tsina or Mangga sa Serbesa.

Ingredients:
1 kg. pigue, thinly sliced
1/2 cup 7-Up

MARINADE:
3 tbsp. garlic, minced
1 1/4 cup banana catsup
1/2 cup soy sauce
2 cups brown sugar
1 tsp. pepper
1/4 cup vinegar
1/2 tbsp. Prague powder
1/4 cup canned pineapple juice

Method:
1. Pre-marinate meat in 7-Up.

2. Skewer the meat: put the fat first so it reaches the end of the skewer.

3. Grill over hot charcoal. Brush with marinade regularly to coat and glaze pork.

Filipino Chicken barbecue

How to make Filipino Chicken barbecue recipe - Serve this with Kinilaw na Pipino or Papayang Tsina.

Ingredients:
1 whole chicken, cut into serving pieces

MARINADE:
2 cups white sugar
1/2 cup 7-Up
2 1/4 tbsp. garlic, minced
2 tbsp. annatto oil or powder
1/2 tbsp. pepper
1/4 cup vinegar
1 cup pineapple juice
1 tbsp. salt
1 tsp. onion powder

Method:
1. Marinate chicken overnight.

2. Skewer and grill over hot charcoal. Brush with marinade regularly to coat and glaze chicken while grilling.

Roasted coconut milk

How to make Roasted coconut milk recipe - This is a version of a traditional Muslim dish in which the nutty flavor of the roasted coconut milk blends with the chicken. This particular version blends too, with the Bicol-style or ayam itum (black chicken). By Gene Gonzalez

Ingredients:
Niyog (mature coconuts), split

Method:
1. Roast coconut, alternately with charcoal inside hollow of shell until coconut is grayish brown to dark.

2. Grate coconut and extract milk.

Manok sa itum

How to make Manok sa itum recipe - "grilled braised chicken" By Gene Gonzalez

Ingredients:
1/2 chicken, cut into cooking pieces

MARINADE:
1/2 tbsp. garlic
3 tbsp. soy sauce
2 tbsp. calamansi juice
1/2 tbsp. cracked black peppercorn
2 tbsp. cooking oil

Method:
1. Marinate chicken for 1 hour.

2. Grill the chicken until cooked for approximately 20 minutes. Set aside.

Ingredients for Braising:
1 tsp. garlic, minced
1 tbsp. finely chopped shallots
1 pc. lemongrass bulb, bruised
1 tsp. whole black peppercorns
5 tbsp. vinegar
2 tbsp. ginger, chopped
2 tbsp. soy sauce
2 cups roasted coconut milk
2 pcs. unripe cooking bananas
1 slice langkawas or galanggal (optional)

Method:
1. Sauté garlic and shallots in a pan. Add lemongrass bulbs and chicken.

2. Add all ingredients together and braise until sauce is thick and creamy.

Chicken inihaw

How to make Chicken inihaw recipe - The oil can cooking method is a unique cooking method that locks in the juiciness and freshness of chicken while producing a golden doneness. The smoked flavor of the chicken depends on what was used in burning the fuel. By Gene Gonzalez

Materials:
1 rectangular oil can, top removed
1 pc. metal stake, about 1 1/2 feet high
1 marinated chicken
whole twigs, dry leaves or hay

Method:
1. Tie chicken on both sides using a metal stake as a spit.

2. Prick chicken vertically driving the stake to the ground. Cover with a clean oil can. Cover the can completely with twigs and dry leaves as fuel.

3. Light the fuel and cook chicken for 8–10 minutes.

Chef Says:
The oil can cooking method was devised during World War II and used extensively by guerillas and later on, the dissident Hukbalahap members as makeshift ovens or stoves to cook food fast.

Inasal na manok

How to make Inasal na manok recipe - "grilled chicken" By Gene Gonzalez

Ingredients:
1 whole chicken

MARINADE:
4 tbsp. patis
1 tbsp. pepper
1/4 tsp. red chili flakes
1/4 cup young sampaloc leaves or flower

STUFFING:
lemongrass
onions
leeks

Method:
1. Rub chicken with marinade. Stuff lemongrass, onions and leeks inside chicken.

2. Roast on a spit over hot charcoal for approximately 45–50 minutes.

3. Roast in a turbo broiler at 375° F for 30 minutes, or oven-roast at 350° F for 1 1/2 hours.

Inihaw na relyenong sugpo

How to make Inihaw na relyenong sugpo recipe - "grilled stuffed prawns" Serve with Ripe Tamarind sauce for a sweet-sour touch.

Ingredients:
1 kg. prawns
1 cup pork meat with back fat, skin
removed
1 tsp. non-fat dry milk
1 egg white
1 tbsp. chives, chopped
1/2 tsp. chopped kinchay
a pinch of finely chopped ginger
1/2 tsp. salt

Method:
1. Carefully shell the prawns. Make sure the heads stay intact.

2. Chop prawns, pork meat and other herbs together until very fine.

3. Stuff prawns with this mixture and grill.

Sugbang panga

How to make Sugbang panga recipe - "grilled jaw of tuna" Panga is a highly flavorful and very oily portion of tuna. Wharf hands or stevedores eat lots of panga because this part used to be discarded by tuna exporters.

Not too dark, tuna jaw has become a great Filipino delicacy. Best partners of Sugbang Panga are Ensalado Paborito, Singkamas and Wansuey salad and, of course, the Ihaw-ihaw sauce.

Ingredients:
1 pc. panga (tuna jaw)
3 tbsp. soy sauce
calamansi
1 tsp. sugar
1/2 tsp. chili sauce

Method:
1. Marinate panga for 15 minutes.

2. Grill panga, boneside, over hot coals. Turn panga around and grill meaty side over searing hot coals.

Tinanglad na marlin

How to make Tinanglad na marlin recipe - "grilled marlin with lemongrass" You can serve this with Green Tamarind sauce, Burong Kamias, Burong Mangga, Mangga sa Serbesa, or Kinilaw na Labanos. To add “fragrance,” squeeze on dayap, an aromatic Philippine green lemon which has a strong citrus flavor.

Ingredients:
1/2 kg. marlin belly, cut into 1 1/2-inch cubes
1 lemongrass bulb, white part finely chopped
juice of 1 calamansi or dayap
1 tsp. white pepper
lemongrass

Method:
1. Marinate blue marlin for at least 3–4 hours.

2. Skewer fish on very firm stalks of lemongrass then grill.

Inihaw na mais

How to make Inihaw na mais recipe - "grilled corn" Make roasted corn salad by mixing roasted corn kernels with one recipe of Singkamas Relish and Wansuey. Add 1 tsp. of extra virgin olive oil, toss lightly and serve.

Ingredients:
yellow corn, husk and silk removed 1 dayap, cut into wedges butter for brushing

Method:
1. Grill corn over hot charcoal until kernels are cooked and tender.

2. While hot, squeeze some lime on corn and brush with butter.

Inihaw na liempo

How to make Inihaw na liempo recipe - "barbecued pork belly" You may use Postreng Talong, Cucumber Salad, and Sinamak or Lechon sauce as dip. By Gene Gonzalez

Ingredients:
2 kgs. pork liempo (pork belly)
2 tbsp. finely chopped garlic
1/2 cup vinegar
1 tbsp. cracked black peppercorns
1 tbsp. soy sauce
2 tbsp. 7-Up

Method:
1. Marinate pork for 24 hours.

2. Braise in marinade for 15 minutes. Skin side on the bottom of the pan. Hang and dry pork for about 15 minutes.

3. Roast over medium heat on a small spit with charcoal or place in an oven rotiserrie and roast until skin is crisp and crackling. Chop and serve.

Lomo ng baka

How to make Lomo ng baka Recipe - barbecued tenderloin, This goes well with Inihaw na Mais, Ripe Tamarind sauce, the all-purpose Ihaw-ihaw sauce, Postreng Pimenton, Kinilaw na Pilipino.

Ingredients:
1 kg. tenderloin
1 tbsp. Worcestershire sauce
dayap juice
1 tsp. minced garlic
1/2 tsp. pepper
1 tbsp. Japanese soy sauce
dash of sesame oil

Method:
1. Rub meat with marinade.

2. Grill over low heat for 30 minutes while brushing on marinade.

Inihaw na tadyang

How to make Inihaw na tadyang Recipe - barbecued pork ribs, You can serve this dish with Kinilaw na Labanos to complement the smoky Oriental nuances of pork. By Gene Gonzalez

Ingredients
1 1/2 kgs. pork ribs, cut into 4 rib cuts, not to exceed 1 inch in thickness of meat and fat

MARINATE IN
1/2 tsp. nho-hiong or five-spice powder
1/2 cup 7-Up
1 tsp. garlic, crushed
6 tbsp. honey
2 tbsp. vinegar
1/2 tsp. pepper
1/2 tsp. chopped ginger
3 tbsp. soy paste
1/2 tsp. hoisin sauce
1/2 tsp. chili powder

Method:
Marinate pork ribs for 24 hours. Grill over low or medium heat while basting with marinade.

Monggo, Ilocos style

How to make Monggo, Ilocos style Recipe - You can use green monggo for this recipe. By Gene Gonzalez

Ingredients:
1 1/2 cups yellow monggo
1 tbsp. garlic, minced
2 tbsp. onion, sliced
1 pc. tomato, sliced
2 tbsp. cooking oil
1/2 cup shrimps, peeled and deveined
1/2 cup pork, sliced
1/2 cup sitaw, cut into 2” pcs.
1/2 cup eggplant, sliced
2 cups chicken stock
2 tbsp. anchovy (bagoong Balayan)
1 tbsp. patis
1/4 cup malunggay leaves

Method:
1. For monggo: Soak beans for 2 to 4 hours in water. Boil in water until beans are tender. Strain and set aside.

2. Sauté garlic, onion and tomato in oil. Add shrimps and pork.

3. Pour in monggo, sitaw, eggplant and chicken stock.

4. Season with bagoong balayang and fish sauce to taste and cook to desired thickness.

5. Serve with malunggay on top.

Monggo tagalog (Balatong)

How to make Monggo tagalog (Balatong) Recipe - You can also use yellow monggo. By Gene Gonzalez

Ingredients:
1 1/2 cup cooked green monggo
1 tsp. garlic, minced
1 tbsp. onion, sliced
1 tbsp. tomato, sliced
2 tbsp. cooking oil
1/2 cup pork, sliced
1/2 cup shrimps, peeled and deveined
1/2 cup smoked fish (tinapa) flakes
3 cups chicken stock
2 tbsp. fish sauce
1/2 cup dahon ng ampalaya or malunggay
salt and pepper

Method:
1. For monggo: Soak beans for 2 to 4 hours in water. Boil in water until beans are tender. Strain and set aside.

2. Sauté garlic, onion and tomato in oil. Add pork, shrimps and smoked fish flakes.

3. Pour in monggo and chicken stock.

4. Season with fish sauce to taste. Lastly, add the dahon ng ampalaya or malunggay.

5. Add salt and pepper to taste.

Tokwa’t kininchay

How to make Tokwa’t kininchay Recipe - By Gene Gonzalez

Ingredients:
2 tbsp. cooking oil
1/4 cup shrimps, peeled and deveined
1/4 cup pork, sliced
1/4 cup squid head, sliced
2 pcs. black tokwa, deep fried and cut into
cubes
1 pc. white tokwa, deep fried and cut into
cubes
2 tbsp. onion, sliced
1 tbsp. garlic, minced
2 tbsp. oyster sauce
1/4 cup kinchay, chopped
2 tbsp. stock
A dash of sioktong (rice wine) or gin
2 cups kinchay, cut into 1 length
salt and pepper

Method:
1. Sauté garlic and onion in oil in high heat.

2. Add pork, shrimp, squid and tokwa.

3. Add oyster sauce, stock and bring to boil.

4. Add a dash of sioktong or gin. Lastly add the kinchay then simmer for 1–2 minutes and serve.

Pakbet capampangan

How to make Pakbet capampangan Recipe - A different variation from your regular Ilocos style. You can omit raw pork meat and use pre cooked lechon or lechon kawali. By Gene Gonzalez

Ingredients:
1/4 cup okra, sliced
1/4 cup eggplant
1/4 cup sitaw, cut into 2”-long pcs.
1/4 cup ampalaya
1/4 cup squash, sliced
1 pc. tomato
1 tbsp. garlic, minced
2 tbsp. onion, sliced
2 tbsp. olive oil
1/3 cup pork meat, sliced
1/3 cup shrimp, peeled and deveined
1 tbsp. shrimp paste (alamang)
1 tbsp. tomato paste
2 tbsp. tomato sauce
1 tbsp. achuete oil
2 tbsp. 7-Up
2 tbsp. beer

Method:
1. Blanch all vegetables nd stock in cold water chain. Set aside.

2. Sauté garlic and onion in olive oil. Add pork, shrimps and shrimp paste.

3. Add tomato paste and tomato sauce. Add the vegetables.

4. Bring to a boil and put the achuete oil.

5. Lastly add 7-Up and beer.

6. Simmer to cook.

7. Top with chicharon before serving (optional).

Kangkong special

How to make Kangkong special Recipe - This is a very quick recipe and must be stirfried fast to prevent Kangkong from wilting. By Gene Gonzalez

Ingredients:
2 cups kangkong leaves with stalk
2 tbsp. sesame oil
1 tbsp. garlic, minced
2 tbsp. oyster sauce
1 tbsp. hoisin sauce
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. sliced garlic, toasted

Method:
1. Blanch kangkong and stalk in cold water, drain and set aside.

2. Heat sesame oil, add garlic, oyster sauce and hoisin sauce.

3. Add the kangkong leaves and season with salt and pepper.

4. Simmer to cook. Top with toasted sliced garlic.

Rebosadong kabute

How to make Rebosadong kabute Recipe - Oyster, straw mushroom or milk mushroom may be used. By Gene Gonzalez

Ingredients:
1 cup fresh button mushrooms
3 pcs. egg whites
1/4 cup breadcrumbs
2 tbsp. achuete oil
1 tsp. garlic, minced
1 tbsp. onion, sliced
1/4 cup lechon sauce

Method:
1. Dip the fresh button mushrooms in egg whites then coat with breadcrumbs. Deep fry. Drain on paper towels and set aside.

2. Meanwhile, heat achuete oil and then sauté garlic and onion until golden brown. Add the lechon sauce. Simmer to cook.

3. In a serving platter, place the fried button mushrooms steak with the sauce.

Laing sa LASAP

How to make Laing sa LASAP Recipe - This dish is one of the most ordered vegetable dishes in my Filipino restaurant—LASAP. By Gene Gonzalez

Ingredients:
1 tbsp. garlic, minced
1/4 cup onion, sliced
1/4 cup ginger, sliced into strips
2 tbsp. oil
1 cup porkloin, sliced into small pieces
1/2 cup shrimps
3 cups powdered coco cream, diluted in 1
1/2 cups water
1 kilo laing (taro leaves)
2 tbsp. salt
1 1/2 tbsp. fish sauce
2 pcs. bird’s eye chilies (siling labuyo),
sliced
2–3 pcs. young coconut, unhusked with top cut off to form a bowl.

Method:
1. Sauté garlic, onion and ginger in oil. Add the porkloin and shrimps.

2. Stir for a few minutes then add the coco cream. Let boil. When boiling add the laing (taro leaves).

3. Season with salt and fish sauce. Add the bird’s eye chilies (siling labuyo).

4. Let boil until cooked.

5. Serve in your coconut shell.

Guinataang bulaklak ng kalabasang binusog

How to make Guinataang bulaklak ng kalabasang binusog recipe - Squash Blossoms take to a varied number of stuffings. Use chopped pork, minced prawns or fresh squid paste also. By Gene Gonzalez

Ingredients:
1/2 cup shrimp, sliced
1/2 cup chicken meat, sliced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. egg white
1 cup bulaklak ng kalabasa (squash
blossoms)
Onion chives – blanched in hot stock or
boiling water.
1 tsp. garlic, minced
1/4 cup onion, sliced
1 tbsp. white ginger, sliced
1 cup fresh coconut milk
1 tbsp. fish sauce (patis)
1/2 tsp. ground ginger
3 pcs. finger chilies

Method:
1. Chop shrimp and chicken together. Add salt, pepper and eggwhites. Mix well to blend. Stuff in squash blossoms. Tie ends with wilted onion chives.

2. Sauté garlic, onion and white ginger in oil until golden brown.

3. Add coconut milk and season with fish sauce and ground ginger.

4. Add stuffed squash blossoms and simmer to cook.

5. Add finger chilies and simmer again.

Gisadong dahon ng sibuyas

How to make Gisadong dahon ng sibuyas recipe - By Gene Gonzalez

Ingredients:
2 tbsp lemon lime soda
1 tsp. garlic, minced
2 tbsp. onion, sliced
2 tbsp. cooking oil
1/2 cup pork, sliced
1 cup chives, sliced
2 tbsp. oyster sauce
pinch sugar
salt and pepper
1 tbsp. toasted sesame seeds

Method:
1. Marinate pork in lemon lime soda

2. Sauté garlic and onions in oil. Add pork and cook until brown an tender.

3. Add chives.

4. Add oyster sauce, sugar, sugar and simmer to cook. Salt nd pepper to taste.

5. Top with toasted sesame seeds.

Bistek talong

How to make Bistek talong Recipe - By Gene Gonzalez

Ingredients:
1 cup talong (eggplant), sliced
1/4 cup onion rings
1 tsp chopped ginger
3 tbsp. calamansi juice
dash of liquid seasoning
1/2 tsp. pepper
2 tbsp. butter
1/2 tsp sugar
3 tbsp. chicken stock

Method:
1. Fry sliced eggplant.

2. Sauté onion rings in oil. Add ginger calamansi juice, seasoning, pepper and butter.

3. Add fried eggplant, sugar and chicken stock. Simmer for 2 to 3 minutes.

Adobong talbos ng sayote

How to make Adobong talbos ng sayote recipe - A great side dish to accompany grilled seafood. By Gene Gonzalez

Ingredients:
2 tbsp. oil
1 tsp. garlic, minced
1 tbsp. onion, sliced
1/2 cup pork ear, sliced
5 tbsp. vinegar
3 tbsp. soy sauce
1 tbsp. sugar
1 cup sayote tops
1 tsp. patis (fish sauce)
pepper

Method:
1. Sauté garlic and onions until golden brown.

2. Add pork ear, vinegar and soy sauce. Simmer.

3. Add sugar.

4. Add sayote tops and simmer to cook.

5. Season with pepper.