Creamy Garlicky Soup

Ingredients:

• 2 tbsps butter
• 2 heads of garlic, peeled
• 300 grams onion, chopped
• 300 grams potato, diced
• 2 cups milk
• 2 cups chicken stock
• salt and pepper, to taste

Procedure:

1. Heat butter in medium heat and cook garlic cloves until golden brown.
2. Add onions, cook until soft. Then, add potatoes without browning them.
3. Add milk and stock. Boil and simmer until potatoes are cooked.
4. Put soup in a blender and pulse until creamy. Season to taste.
5. Serve at once.

Burger Patties

Ingredients:

• 250 grams lean ground pork
• 250 grams lean ground beef
• 1 small white onion, finely chopped
• 2 tsps rock salt
• 1/4 tsp black pepper powder
• 4 cups steamed rice

Procedure:

1. Pre-heat grill or pan to medium high.
2. Mix in ground meats, onion, salt and pepper. Shape into 4 patties. Place on pan or grill until cooked.
3. Meanwhile, place steamed rice in 4 individual bowls. Top with burger patty. Drizzle with "Roasted Garlic Spread".

Sopa De Ajo

Ingredients:

• 5 cloves of crushed garlic
• 1/4 cup of olive oil
• 2 slices of bread, cut in cubes
• 6 cups chicken broth
• 3 eggs, beaten
• salt to taste
• a tsp of msg

Procedure:

1. In a saucepan, saute garlic in olive oil.
2. In the same oil, fry bread. Set aside.
3. Remove half of the oil. Return the garlic in the saucepan and pour chicken broth.
4. When it is about to boil, stir in beaten eggs. Season with msg and salt to taste.
5. Just before serving, garnish with fried cubed bread.

Seafood Paella

Ingredients:

• a tbsp of olive oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 375 grams long grain white rice
• 1 liter chicken stock
• a pinch of saffron threads
• 250 grams squid, cleaned and cut into rings
• 185 grams smoked ham, sliced
• 250 grams chorizo de bilbao, sliced
• 440 grams can peeled tomatoes, undrained and mashed
• 315 grams white fish fillet, cubed
• 250 grams medium sized prawns, shelled and deveined
• 500 grams mussels, scrubbed and beards removed
• 125 grams green peas

Procedure:

1. In a large deep frying pan, heat oil over a medium heat. Add onions and garlic. Stir-fry for 3 minutes or until onions are soft.
2. Add rice. Cook with continuous stirring for 4-5 minutes or until rice is translucent.
3. Put the stock, saffron, squid, ham, sausage and tomatoes into the pan and bring to boil. Reduce heat and simmer, stirring occasionally, for 25 minutes or until rice is tender and liquid is absorbed.
4. Place the fish fillet, prawns, mussels and peas on top of the rice mixture, add a little extra hot stock or water if needed. Reduce heat to low, cover and cook for 10 minutes or until seafood and peas are cooked. Discard any mussels that did not open after 5 minutes.
5. Serve immediately.

Norr's Chicken Sotanghon Soup

Ingredients:

• 2 tbsps vegetable oil
• 4 cloves garlic, finely minced
• 1 medium red onion, coarsely chopped
• 1 pc chicken breast, flaked
• a tbsp of achuete oil*
• 3-1/2 to 4 cups hot water
• 2 pcs chicken cubes
• 50 grams mung bean noodles (sotanghon), soaked in water for 15 minutes

for garnishing:

• chopped spring onions
• toasted garlic

Procedure:

1. Saute garlic and onion in oil. Add chicken breast. Mix.
2. Add achuete oil. Pour in hot water and chicken cubes. Bring to boil.
3. Put the mung bean noodles. Stir. Bring to a brisk boil.
4. Serve in individual bowls. Garnish with spring onion and toasted garlic.

*To make achuete oil: Heat lightly 2 tbsps of oil in a pan. remove from heat. Add immediately a tablespoon of achuete seeds with lye water. Steep for 15 minutes. Remove seeds. Use the oil.

Penne alla Puttanesca

Here's how:
In a skillet, heat 2 tbsps olive oil then saute a tbsp of chopped garlic and 2 tbsps chopped onions. Add 6 fillets anchovies, a tbsp chopped capers, 1/2 cup sliced black olives and saute for a minute. Add 1/4 cup chopped green bell pepper, 2 tsps chopped finger chilis, 1/4 cup chopped fresh basil leaves and a cup of canned tomatoes. Season with 1/2 tsp salt, 1/2 tsp sugar and 1/4 tsp black pepper powder. Simmer for a minute, then, add cooked penne pasta. Toss to blend. Serve topped with Parmesan cheese.

Spicy Tuna Marinara

Ingredients:

• 400 grams spagheti noodles
• 1/4 cup olive oil
• 5 cloves garlic, crushed
• 2 cans (400 grams each) stewed tomatoes
• 1 can (150 grams) spicy tuna flakes, drained
• 1/4 cup bottled capers
• salt to taste
• 2 tbsps fresh basil
• grated Parmesan cheese

Procedure:

1. Cook spaghetti noodles according to package directions.
2. Heat olive oil in a saucepan, add the garlic and brown over medium heat. Add the stewed tomatoes and simmer uncovered for 5 minutes.
3. Put the tuna flakes, stir. Simmer on low fire for another 10 minutes or until sauce has thickened. Mash chunks of tomatoes, if there is any.
4. Add the capers and season with salt. Turn off the heat and stir in the basil leaves.
5. Serve over the spaghetti noodles with generous sprinkle of Parmesan cheese.

Barbecued Chicken Gado

Ingredients:

• 500 grams chicken thighs
• a cup of satay marinade
• 1-1/2 cup short-grained rice
• 200 grams green beans, halved
• 60 grams roasted unsalted peanuts

Satay marinade:

• 125 grsm peanut butter
• 1/2 tsp chili powder
• 1/2 tsp ground ginger
• 2 tbsps lemon juice
• a tbsp of brown sugar
• 1/2 cup coconut milk

Procedure:

1. In a small sauce pan, place all marinade ingredients, heat and stir to combine. Place chicken in a non-metal dish and add enough marinade to coat well, reserving the remainder. Cover and stand for 30 minutes or longer inside the refrigerator.
2. Cook rice in boiling, salted water for about 15 minutes or until tender. Drain well. Boil beans until tender but still crisp, drain. Mix rice, beans and half of the peanuts together. Keep hot.
3. Place a sheet of silicon baking paper on top of hot barbeque grill bars and place the chicken thighs on top of paper. Cook for 2 minutes on each side on high heat, brushing with the marinade during grilling and when cooked.
4. Pile rice mixture on heated plates. Arrange 2-3 chicken thighs on top. Sprinkle some more with peanuts. Serve at once

Menudillo Rice

Ingredients:

• 1/2 kilo of lean ground pork
• 3/4 tsp ground black pepper
• 2 tbsps soy sauce
• 4 tbsps cooking oil
• 4 cloves garlic, finely crushed
• 1 large (50 grams) red onion, finely minced
• 1 large (50 grams) red ripe tomato, finely minced
• 1 small (100 grams) carrot, minced
• 1 medium (130 grams) potato, minced
• 1 tbsp fish sauce
• 1 pc (40 grams) red bell pepper, finely minced
• 1-3/4 water
• 1 pouch (115 grams) tomato sauce
• 2 tbsps cheddar cheese, finely minced
• 2 tbsps green peas
  
• steamed rice to serve

Procedure:

1. In a bowl, combine the first-three ingredients. Mix well. Set aside.
2. In a wok, put oil. Put over medium-high fire. Saute garlic until golden brown. Follow with onion and tomato. Saute and mash until soft.
3. Add the carrot and potato. Saute fo 3 minutes. Put marinated pork and red bell pepper. Saute until pork changes color and separates.
4. Put water, tomato sauce and cheese. Mix. Cover. Bring to boil. Then, decrease to medium-low, gently simmer for 8 minutes. Add the green peas, cook for another 2 minutes.
5. Serve over hot steamed rice or you can mix it with freshly cooked rice.
   

Fiesta Chicken Macaroni Sopas

Ingredients:

• 400 grams elbow macaroni
• 2 tbsps cooking oil
• 1 tbsp garlic, minced
• 1 medium onion, chopped
• 1 cup chicken meat, boiled and flaked
• 12 cups chicken broth
• 1/2 cup carrots, cut into strips
• 1 cup cabbage, shredded
• 1 tbsp salt
• 1/2 tbsp pepper powder
• 1-185 ml full cream milk

Procedure:

1. Saute garlic, onion and chicken in oil. Pour in chicken broth and let it simmer for 5 minutes.
2. Add macaroni and let it boil for 10-11 minutes or until desired tenderness.
3. Add the veggies. Season to taste. Pour the milk. Simmer until cooked.
4. Serve at once.

Mushroom and Barley Soup

Ingredients:

• 2 tbsps of canola oil
• 2 cloves of finely minced garlic
• 1 medium onion, chopped
• 250 grams fresh oyster mushrooms
• 10 grams shitake mushroom, rehydrated in warm water
• salt and pepper to taste
• 5-6 cups chicken stock
• 1/3 cup barley

Procedure:

1. Slice mushrooms. Set aside.
2. Saute garlic in oil until aromatic. Follow with onion, cook until limp. Add the sliced mushrooms. Cook well until juices are released. Season.
3. Pour in the chicken stock and bring to boil. Add in the barley. Simmer gently for 20 minutes or until barley is soft.
4. Serve warm.

Carrot-Tarragon Soup

Here's how:
In a saucepan, gently melt 3 tbsps butter and soften one chopped onion for a minute or two. Add 2 cups of sliced carrots, mix and heat for about 5 minutes. Add 2 cups of chicken broth and 2 tbsps of chopped tarragon. Simmer until carrots are soft. Put mixture n a blender and process until smooth. Return to pan, heating gently. Remove from heat. Add 1/2 a cup of heavy cream. Mix well. Serve immediately.

Whole Wheat Pesto Pasta

Ingredients:

• 300 grams whole-wheat pasta
• 50 grams basil leaves
• 2 cloves garlic, peeled
• 1/4 cup toasted peanuts
• 2/3 cup olive oil
• 1/4 cup Parmesan cheese, cubed
• salt to taste

Procedure:

1. Cook pasta according to package directions.
2. Using a blender, process the remaining ingredients until smooth.
3. Add pesto to pasta and toss well. Sprinkle with grated Parmesan cheese, if desired.

Soy Good Bowl

Ingredients:

• 1/2 cup each of condensed tomato soup and soy milk
• shaved Parmesan cheese
• fresh parsley or basil

Procedure:

1. In a sauce pan, heat gently the condensed tomato soup and soy milk, making sure not to boil.
2. Transfer to a soup bowl. Top with shaved Parmesan cheese and herb of you choice.
3. Serve hot.

Ham and Mushroom Spaghetti

Ingredients:

• 2 tbsps margarine or butter
• 1 can (425g.) button mushrooms, drained & sliced
• 350 grams ham, diced
• 750 grams Italian-style spaghetti sauce
• 2 tsps iodized coarse salt
• a cup of heavy cream
• 1/3 cup chopped parsley
• salt and pepper to taste
• cheese for garnish
• 1/2 kilo spaghetti, cooked as directed

Procedure:

1. Melt margarine in pan. Add button mushrooms, ham and spaghetti sauce. Season to taste
2. Add heavy cream and parsley. Bring to simmer.
3. Pour over or mix with spaghetti.
4. Top with grated cheese.

Creamy Stir-Fried Pork and Bell Peppers

Ingredients:

• 2 tbsps oil
• 1/2 kilo of pork loin, sliced into strips
• 100 grams baby corn. trimmed
• 1 red bell pepper, strips
• 1 green bell pepper, strips
• 1/3 cup condensed of mushroom soup
• 1/4 cup water or chicken stock
• freshly cracked peppercorns
• salt

Procedure:

1. Dissolve condensed of mushroom soup and water in a bowl. Set aside.
2. Pour oil in a hot wok, then stir-fry pork until no longer pink. Cook for another 5 minutes. Follow with baby corn.
3. Add the red and green bell peppers. Cook for a minute or two. Pour in the soup-mixture. Season to taste. Brin to a simmer.
4. Serve immediately over freshly cooked white rice.

Kilayin and Tuyo Rice

Ingredients:

for the "Kilayin"

• 1/2 kilo pork shoulder (kasim), cut into thin strips
• 1/4 kilo pork liver, cut into thin strips
• 1/2 head garlic, finely pounded with some skin on
  
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp ground black pepper
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1/4 cup cooking oil

for the "Tuyo Rice"

• 2-1/2 tbsps & 4 tbsps cooking oil
• 6 pcs (50 grams) salted fish (tuyo)
• 1/2 head garlic, finely pounded
• 2 medium (70 grams) tomatoes, diced
• 5 packed cups cooked rice
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp iodized coarse salt
• 1/4 tsp ground white pepper

Procedure:

1. In a deep heavy bottom pan or wok, put all the ingredients for "Kilayin". Mix. Cover. Stand aside.
2. Meanwhile, mash cooked rice until grains separate. Lightly fry the tuyo in 2-1/2 tbsps of oil. Let cool, then, shred. Removing the scales and head. The shredded tuyo will render 1/3 cup. Lastly, prepare other ingredients.
3. Place the pan with the marinated meat over medium-high fire. Cover. Bring to boil without stirring. Let it boil for a minute before opening the cover. Mix. Lid on back again. Decrease fire to low, simmer for 25 minutes. Remove cover. Increase fire to medium-high and let all the extra liquid evaporates. When dry, add oil. Stir-fry for a minute. Serve over "Tuyo Rice".
4. Meanwhile, In a wok over medium-high fire, heat moderately. Put 1/4 cup oil and garlic. Saute until garlic is light golden brown. Follow the shredded tuyo. Stir-fry until aromatic. Add the tomatoes. Cook for 10 seconds only. Put in the mashed rice, all-in-one-seasoning, salt and pepper. Mix. Cook until rice is fluffy.
5. Serve hot or top with "Kilayin

Ground Pork & Bell Pepper Rice

Ingredients:

• 3 tbsps corn oil
• 3 cloves garlic, pounded & minced
• 1 large red onion, minced
• 1 large red plump tomato, chopped
• 250 grams lean ground pork
• 1 tsp all-in-one seasoning
• 1/2 tsp ground black pepper
• 1 tbsp soy sauce
• 1/2 pc of bell pepper, cut into strips

Procedure:

1. Heat wok at medium-high fire, put oil. Saute garlic until golden brown. Follow with onion ant tomato, cook until soft. Add ground pork and all-in-one-seasoning, stir-fry until pork is no longer pink. Put soy sauce and bell pepper. Stir-fry until liquid evaporates.
2. Top the cooked mixture over steamed rice.
3. tip: if all-in-one-seasoning is not available, substitute it with salt and pepper.

Arroz Ala Cubana

Ingredients:

• 6 tbsps cooking oil
• 6 pcs ripe plantain bananas, cut lengthwise
• 2 small pcs (160 grams) sweet potato, chopped
• 4 cloves garlic
• 2 large red onion
• 6 pcs (225 grams) red ripe tomatoes
• 375 grams lean ground pork
• 3/4 tsp ground black pepper
• 2-1/4 tbsps fish sauce
• 1 tbsp soy sauce
• 1 cup water
• 1/2 pc (40 grams) carrot, chopped
• 1/2 pc (15 grams) red bell pepper, minced
• 2 sachets (about 30 g.) raisins
• 1/2 tbsp white sugar

thickening agent:

• 1 tbsp cornstarch or tapioca starch
• 3 tbsps water

Procedure:

1. In a pan, over medium-high fire, heat thoroughly. Put 1/3 of oil, fry the bananas until golden brown. Remove from pan. Drain in paper towel.
2. Back to the pan, put half of the remaining cooking oil. Heat again. Stir-fry the sweet potatoes until sides are lightly brown. Remove from pan. Retain oil.
3. Put the rest of the oil in the pan. Add garlic. Saute until golden brown. Follow with onion and tomatoes. Saute until translucent. Mash. Put the ground pork, black pepper, fish sauce and soy sauce. Stir-fry until pork separates and sauce thickens or dries up.
4. Put water. Cover. Bring to boil. Then, reduce heat to low. Simmer for 12 minutes. Meanwhile, in a small bowl, put the thickening agent ingredients. Mix well. Set aside.
5. Increase fire to medium heat, put the carrot, bell pepper, raisins and sugar. Mix. Lid on. Cook for another 5 minutes.
6. Add the sweet potatoes and thickening agent. Mix well. Bring to boil.
7. Serve with fried bananas, rice and usually with sunny side up egg, in which this time I did not, we had too much of eggs this week (",)

Pancit Luglug

Ingredients:

• 500 grams rice sticks (pancit luglug)
• 2 packs oriental gravy mix (palabok mix sauce), I used Mama Sita's
• 5 cups water
• 1 tbsp anatto seeds with lye water (achuete na may lihia)
• 1/4 cup hot water
• 3 tbsps cooking oil
• 6 cloves garlic, finely pounded
• 2 medium (75 grams) red onion, minced
• 250 grams lean ground pork
• 3/4 tsp ground black pepper
• 1/2 tbsp salted tiny shrimps (hibe), finely minced
• 1 tbsp fish sauce
• 2 tbsps ground smoked fish (giniling na tinapa)
• 50 grams pounded pork cracklings (giniling na chicharon)

toppings:

• nicely toasted garlic
• pork cracklings
• chopped spring onions
• sliced hard boiled eggs
• a few pieces of boiled & headless shrimps
• Philippine lemon (kalamansi)

Procedure:

1. Cook rice sticks as per package directions.
2. Combine in a bowl the oriental gravy mix and water. Mix. Set aside.
3. Place the anatto seeds in a bowl. Carefully pour the hot water. Stir. Stand aside for a few minutes until it render a intense orangy-red color (remove the anatto seeds).
4. In a large wok, place over medium-high fire, heat moderately. Put oil and garlic. Saute until rich golden brown. Follow with onion. Saute until soft. Add the ground pork, black pepper, salted tiny shrimps, fish sauce and ground smoked fish. Stir-fry until it aromatic. Put the anatto mixture. Cook for a few seconds.
5. Pour the palabok mixture. Cook until it boils. Put the cooked rice sticks. Put off the fire. Mix until blended. Sprinkle the pounded pork racklings. Stir some more. Place in a large serving platter or the traditional "bilao", lined with wilted banana leaves.
6. Top with toasted garlic, pork cracklings, spring onions, hard boiled eggs and shrimps. Just before eating, squeeze kalamansi on top for that extra flavor and aroma.

Bacon, Ground Pork & Spaghetti in White Sauce

Ingredients:

• 300 grams spaghetti noodles
• 1 tbsp of butter
• 200 grams bacon, cut into two
• 1 tbsp of light olive oil
• 1 pc (100 grams) white onion, minced
• 2 cloves garlic, finely minced
• 250 grams lean ground pork
• good pinch of fine salt
• 1/2 tsp of ground black pepper
• 1/2 cup white wine
• 1 can (10 3/4 oz) cream of chicken & mushroom condensed soup
• 1 brick (250 ml) all purpose cream
• 1/4 cup grated cheddar cheese
• 1/4 cup water
• 1/4 tsp dried oregano leaves & some for garnishing

Procedure:

1. Cook spaghetti as per package direction. Do not run in water, just strain. While hot, toss with butter.
2. Meanwhile, using a large skillet over medium-high heat. Slightly cook the bacon for several seconds. Do not brown. Remove from pan. Retain the oil.
3. Add the light olive oil. Saute together the onion & garlic until aromatic only. Put the ground pork, salt and pepper. Saute until it separates and the pork changes color.
4. Pour the white wine. Let it cook for a minute, making the alcohol evaporates.
5. Put the condensed soup, cream, cheese, water and oregano. Stir. Bring to boil lightly. Toss in the buttered spaghetti and bacon until well blended.
6. Serve. Garnish with dried oregano.

Chicken Congee (Arroz Caldo)

Ingredients:

• 400 grams uncooked glutinous rice (malagkit)
• 8 cups water
• 3 tbsps cooking oil
• 8 cloves garlic
• 50 grams ginger
  
• 2 large (100 grams) red onion
  
• 2 pcs (650 grams) chicken thigh & leg part
  
• 250 grams chicken liver & gizzard
• 1 tsp ground black pepper
• 1/4 cup fish sauce
• 10 cups hot water
• 2 pcs chicken cubes
• 1 tsp iodized coarse salt
• 3 leaves pandan, tied in a knot
• 1 heaping tsp of wild saffron (kasubha)
• 6-8 pcs or more shelled hard-boiled chicken eggs

Procedure:

1. In a medium thick bottom casserole, put the uncooked glutinous rice. Wash twice. Drain well. Put water. Cover. Place over medium high fire. Bring to boil. Then, decrease fire to very low. Cook with lid on for 15 minutes. Mix well. Continue cooking for another 10 minutes. Remove from heat the casserole. Set aside until needed.
2. Meanwhile, pound finely the garlic. Slice the ginger into julienne. Cut in half the onion, then, slice thinly. Cut into very small pieces the chicken. Cut into two each chicken gizzard & liver.
3. In pan, place over medium-high heat. Put oil, garlic and ginger. Saute until garlic is rich golden brown. Follow with onion. Saute until translucent. Put the chicken, liver, gizzard, black pepper and fish sauce. Stir-fry until very aromatic.
4. Add the cooked glutinous rice, hot water, chicken cubes, salt and pandan leaves. Mix well. Cover. Bring to boil. Stirring often.
5. Sprinkle the wild saffron on top. Mix. Cook for another minute.
6. Serve hot. Drizzle with Philippine lemon juice (kalamansi) and fish sauce (patis). For more enticing taste, top with toasted garlic and minced spring onion. You can also add hard-boiled eggs.

Mocha Oatmeal

Ingredients:

• 3 cups water
• 1 tbsp of cocoa powder
• ¼ tsp instant coffee
• 1 cup rolled oats
• 1/3 cup evaporated milk
• 3 tbsps white sugar

Procedure:

1. In a casserole over medium-high heat, place water. Cover. Bring to boil. Add cocoa powder and coffee. Stir. Put oats, evaporated milk and sugar. Bring to boil. Reduce heat to low. Simmer in low fire for about 10 minutes or until desired thickness.
2. Serve immediately.

Spicy Hungarian Pasta

Ingredients:

• 8 cups + 1/2 cup water
• 5 large (250 grams) tomatoes
• 250 grams penne rigate pasta
• 1 tbsp light olive oil
• 2 tbsps + 1 tbsp butter or margarine
• 3 cloves garlic
• 2 large (100 grams) red onion
• 3 pcs (300 grams) spicy hungarian sausage
• 1 small pc (30 grams) red bell pepper
• a tsp of fine salt
• 3/4 - 1 tsp ground black pepper
• 1 pouch (250 grams) sweet-style spaghetti sauce
• 1/2 cup quickmelt cheese
• 3-1/2 tbsps evaporated milk

Procedure:

1. Put the 8 cups of water in a medium casserole over medium-high fire. Bring to boil. Drop the tomatoes. Cook for several minutes or until skin slightly breaks. Remove tomatoes and immediately plunge in cold water.
2. Meanwhile, grate the cheese. Bruise lightly the garlic to expel the skin. Mince the garlic. Mince the onion. Mince the red bell pepper.
3. Back to the casserole with boiling water, put the pasta. Cook for 15 minutes or as directed in the package. Stir occasionally.
4. While waiting for the pasta to cook, slice the hungarian sausage into large cubes. Peel and chop the tomatoes. In a wok, over medium-high fire, heat moderately. Put the olive oil, 2 tbsps of butter and garlic. Cook for several seconds or until fragrant only. Do not brown. Follow with onion. Saute until soft. Put the tomatoes, hungarian sausage and bell pepper. Cook for a minute. Put 1/2 cup water, salt, pepper, spaghetti sauce and half of the cheese. Bring to boil. Stirring often.
5. Back to the pasta, when done. Strain. Do not splash with tap water. Toss the pasta while hot with a tablespoon of butter. Set aside.
6. Back to the sauce, add the evaporated milk. Stir immediately. Add the buttered pasta. Toss until well-coated. Put in a platter. Top with the rest of cheese.
7. Serve immediately while hot.

Misua Meatballs Soup

Ingredients:

• 3 tbsps of cooking oil
• 4 cloves of crushed garlic
• 2 pcs of red onion, minced
• a tablespoon of fish sauce
• 5 cups of rice wash or water
• 1/4 tsp of ground black pepper
• 1 pc chicken or pork cube
• 30 grams of misua noodles

for the meatballs:

• 1/2 kg of lean ground pork
• a bunch (30 grams) of spring onion, minced
• a tsp of rock salt
• 1/2 tsp of ground black pepper

Procedure:

1. In a bowl, combine all the ingredients for the meatballs. Mix until well blended. Divide into 24 pieces, about an inch in diameter. In a pan, heat oil. Carefully fry the meatballs on all sides lightly, just to hold it together. Don't worry, you'll drop the meatballs in the soup later to make sure they are thoroughly cooked. Set aside.
2. Back to the pan, saute the garlic until rich golden brown in the same oil where the meatballs are fried. Add the onion. Cook until very soft. Pour in the fish sauce. Stir-fry until fragrant or until liquid dries up. Add rice wash, ground pepper and chicken cube. Increase heat to high. Cover. Bring to boil.
3. One by one, drop the meatballs. Bring it again to boil with the lid on. Reduce fire to low. Then, simmer for 12 minutes. Add the misua. Cover. Cook until it boils again. Remove from fire. Let it stand for 5 minutes.
4. Serve hot.

Miso-Mirin Marinated Salmon with Mushroom Tomato Pasta

Ingredients:

• 2 salmon fillets
• 250 grams linguini
• 6 cloves garlic, minced
• 2 onions, chopped
• 8 pcs button mushrooms, sliced
• fresh oregano and thyme, finely minced
• 2 cans crushed tomatoes
• 6 pcs each of black and green olives, sliced
• a tbsp capers
• salt and pepper to taste
• dried chili pepper flakes
• 3 tbsps grated Parmesan cheese

for the miso-mirin marinade:

• a cup of fermented soybean paste (miso)
• 1/2 cup mirin
• 3 tbsps sake
• 1/4 cup white sugar
• 1/2 tsp sesame oil
• salt and pepper to taste

Procedure:

1. Combine marinade ingredients until paste-like. Marinate fish overnight.
2. Cook pasta until al dente.
3. Make the sauce: Saute garlic and onions in oil. Add mushroom and herbs. Add tomatoes and bring to boil. Simmer for 5 minutes. Add olives and capers, then season to taste.
4. Meanwhile, bring out marinated salmon and grill over high heat for 3 minutes per side.
5. Toss cooked pasta with tomato sauce and top with grilled salmon.

Lemon Zest Penne Pasta and Cream Cheese

Ingredients:

• 400 grams penne pasta
• 2 tbsps extra virgin olive oil
• a tbsp lemon rind, shredded
• 2 segments garlic, crushed
• 1/4 tsp dried chili flakes
• 3 tbsps lime juice
• 1 bar cream cheese, room temperature
• salt and pepper to taste

Procedure:

1. Place the penne in a large saucepan with rapidly boiling salted water and cook until al dente. Drain.
2. While the pasta is cooking, heat olive oil in a pan and add all the ingredients except for the cream cheese. Cook until aromatic. Set aside.
3. Whip the cream cheese until light. Fold cheese mixture into the penne. Mix well.
4. Serve immediately.

Feel Good Soup

Ingredients:

• 2 tbsps olive oil
• 1 medium white onion, chopped
• 1/2 kilo chicken breast, boiled & flaked
• 2 chicken broth cubes
• 1/2 cup potatoes, diced
• 1/2 cup garbanzos
• 4 cups water
• salt and pepper to taste
• 1 medium roasted red bell pepper, peeled, seeded & diced
• 1/2 cup all purpose cream
• 2 cups fresh spinach, chopped

Procedure:

1. Heat olive oil in a pan. Saute onion and chicken for 2 minutes. Add chicken cubes and stir until completely dissolved. Stir in potatoes and garbanzos. Cook for 2 minutes.
2. Pour in water and bring to a boil. Season with salt and pepper.
3. Add bell pepper and simmer for another 2 minutes. Remove from heat. Pour in all purpose cream. Add spinach.
4. Serve immediately while still hot.

Baked Chicken and Mushroom Curry Rice

Ingredients:

• 1 can condensed cream of mushroom soup
• 1/4 cup coconut milk
• 1/3 cup water
• 3 tbsps butter
• 2 tbsps oil
• 3 cloves garlic, chopped
• 1/2 an onion, chopped
• 1 boneless chicken breast, cubed
• 6 pcs fresh buton mushrooms, sliced
• 2 tsps curry powder
• 1 large tomato, chunks
• 3 cups day-old rice
• salt and pepper to taste
• mozzarella cheese, grated

Procedure:

1. In a bowl, mix condensed soup, coconut milk and water. Use a whisk to make the mixture smooth. Set aside.
2. Saute garlic and onion in butter and oil. When onion is translucent and garlic is aromatic. Add the cubed chicken. Cook thoroughly. Put in the mushrooms, curry powder and tomato. Mix well.
3. Add rice, making sure each grain is coated with curry. Pour in the liquid mixture. Mix.
4. Heat through. Thew rice should have a creamy consistency like risotto. Season with salt and pepper to taste.
5. Preheat oven at 350 degrees Fahrenheit.
6. Transfer rice mixture into an oven proof dish. Top with cheese.
7. Bake for 10 minutes or until cheese melts.
8. Serve immediately.

Whole Wheat Vegetable Lasagna

Ingredients:

• 10-12 sheets of whole wheat lasagna, boiled, cooked and drained
• a pound of each carrot and zucchini, sliced into rounds
• a pound each of broccoli and cauliflower florettes
• 4 tbsps olive oil
• a tablespoon minced garlic
• 1/2 tsp of fine salt
• 1/2 tsp pepper powder
• Parmesan cheese
• Bechamel sauce

Procedure:

1. Boil carros in water until tender but firm. Drain, then saute in some olive oil and garlic. Season with salt and pepper, then transfer to a bowl. Do the same to the florettes and zucchini.
2. Preheat oven at 350 degrees Fahrenheit.
3. Spread some bechamel sauce on the bottom of a buttered glass baking dish and set a layer of lasagna. Then, alternately layer with the three sauteed veggies. Top it off again with bechamel sauce, parmesan cheese and some more olive oil.
4. Bake in oven for 20-30 minutes. Allow to settle for 10 minutes before serving.

Pancit Bihon Guisado

Ingredients:

• 1/4 cup cooking oil
• 2 cloves garlic, crushed
• 1 onion, minced
• 1 cup boiled pork belly, diced
• 1 small cabbage, shredded
• 1 carrot, julienne
• 2 tbsps soy sauce
• 1.5 cup broth
• 1 bunch of Chinese celery(kinchay)
• a bundle of rice sticks (bihon)
• 1 tsp salt
• 1 tsp msg
• 2 pcs Chinese chorizo, sliced and fried
• spring onion for garnishing
• calamansi

Procedure:

1. Saute garlic in oil, add onions, pork, carrot and cabbage. Season with soy sauce and fry for 2 minutes.
2. Add broth and simmer. Add kinchay.
3. When veggies are cooked, mix and soaked in the bihon. Season with salt and msg. Put the Chinese chorizo. Mix well until thoroughly cooked.
4. Serve hot. Garnish with minced spring onion and calamansi.

Milky Macaroni Soup with Quail Eggs

Ingredients:

• ¼ cup cooking oil
• ½ head of garlic, finely crushed
• 2 large native or red onion, minced
• 100 grams lean ground pork
• ¼ cup fish sauce
• Chicken stock
  
• 6 cups water
• 1 small can (158 ml) evaporated milk
• ½ tsp of ground black pepper
• 400 grams macaroni
• 1 small (100 g) carrot, coarsely chopped
• 1 stalk of minced celery (no leaves & can be optional)
• 24 pcs hard-boiled quail eggs, shelled

Procedure:

1. In a large casserole, sauté garlic in oil until golden brown in medium-high heat. Add onion. Cook ‘til soft. Place ground pork and fish sauce. Sauté ‘til all liquid evaporates. Add chicken stock and water. Cover. Bring to boil.
2. Add carrot and celery. Cover. Cook for 3 minutes. Put quail eggs. Cook for another minute.
3. Serve immediately.