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.