Procedure

1. In a pot boil water and put-in the chicken, simmer till the chicken is tender.
2. Remove the chicken from the pot and set aside the broth. Shred the meat of the chicken into small pieces.
3. Saute garlic and onion in low-medium heat in a cooking pot
4. Add chicken,mushroom, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
5. Pour the chicken stock and let boil. Simmer for 30 minutes.
6. Add carrot, cabbage  and green onion then cook for 2 minutes more.
7. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
8. Garnish with toasted garlic and chopped green onions.

Procedure

1. Heat the cooking oil in a pan. Sauté the garlic, onion, and tomato
2. When the tomato becomes soft, add the ground pork and then cook for 8 minutes.
3. Put-in the chayote, stir. Cover bring to boil and simmer for 7 to 10 minutes.
4. Add salt and ground black pepper. Stir.
5. Serve with hot rice.

Procedure

1. Preheat half of the grill to high heat, and the other half to more moderate heat.
   
2. Cut the eggplant into rounds.  Salt the slices liberally, and place them on paper towels to drain the liquid.
3. Wipe the excess liquid and salt off of the eggplant; brush with olive oil.  Season both sides with salt and pepper.  Grill the eggplant on the hot side of the grill for 1-2 minutes per side, or until grill marks are formed and the eggplant is softened, but not falling apart. Reserve.
4. Prep Ricotta Cheese Mixture: Add basil, oregano, and several cloves of roasted garlic to the cheese.  Add a small handful of smoked mozzarella as well as 1-2 tablespoons of the pecorino Romano.  Stir, and taste.  Add salt, pepper, and more cheese if necessary.  If you like smoky flavors, feel free to add more mozzarella; likewise, if you like things garlicky add more garlic.  When you are happy with the mixture, add the egg, stirring to combine.
5. To Assemble: Begin with a layer of tomato sauce in the bottom of the pans, followed with a layer of eggplant, then ricotta cheese, and crumbled sausage.  Repeat, layering in this manner until the eggplant is gone!  The top layer should be sauce followed by more grated smoked mozzarella and a little pecorino Romano.  Drizzle some olive oil over top to encourage browning.
6. Cover the pan with foil and place on the moderate heat side of the grill to cook.  If your grill has a thermostat it should read about 350- just like an oven.  Cook covered for about 30 minutes.  Check the lasagna at this point to see if it is bubbling at the sides.  When it has begun to bubble, remove foil to encourage the cheese to brown.  Our grill has a rotisserie burner; we light it at this time and it helps to brown the cheese.  If your lasagnas won’t brown, remove from the grill and place under the broiler in the oven until the cheese is brown and crusty.
7. Allow to rest and then unmold the spring form pan to reveal the lasagna. Garnish with additional basil, cheese, and hot pepper flakes.

Procedure

1. Combine all ingredient except beef in mixing bowl, mix well.
2. Place the beef in the Ziploc and pour in the marinate mixture, make sure all meat is covered with mixture.
3. Refrigerate the marinate for at least 12 hours.
4. TO COOK: In pan, pour 2 cup water bring to boil
5. add the marinated beef tapa and cook until the water evaporates.
6. Add 3 tablespoon cooking oil in the pan the fry the tapa until done.

1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: In a small pot of boiling salted water cook the broccoli until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer.
5. Let the beef fry undisturbed for 1 minute.
6. Flip the beef slices over, add the garlic to the pan and saute for an additional 1 minute until no longer pink, pour in the sauce, add the blanched broccoli and bring to a boil.
7. Finally pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
2. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
3. Transfer the quinoa to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing, and toss to coat.
4. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. Just before serving, transfer to a platter and sprinkle feta on top.

1. Heat a large skillet over medium heat add chicken liver, soy sauce, vinegar and 1st part of garlic. Boil till liver is cook. This will take about 10-15 minutes.
2. Remove the sauce from skillet and set aside, add oil and fry chicken liver  in the skillet to get crispy edges and then add 2nd part of garlic sauté it into light brown.
3. Pour back the set aside sauce into skillet and bay leaf and red pepper, cover and simmer for 5 minutes.
4. And it ready to serve but if you want the dry version, keep cooking until the sauce has all but dried up.

Are you looking for a perfect dish to serve for the family? Certainly, the Pinoy adobo could be an ideal choice! Recognized as the Philippines’ national dish, adobo is an authentic Pinoy favorite that involves marinated meat stewed in a sauce of vinegar, soy sauce, garlic, bay leaf and black peppercorns. Chicken, pork, or combinations of both, are the most common meats used. Fish and other seafood could also be good alternatives to experiment with.

1. Heat a large skillet over medium heat add pork, chicken, soy sauce, vinegar, water and 1st part of garlic. Boil till meat is tender.
2. Remove the sauce from skillet and set aside, add oil and fry chicken and pork in the skillet to get crispy edges and then add 2nd part of garlic sauté it into light brown.
3. Pour back the set aside sauce into skillet and bay leaf, cover and simmer for 5 minutes. Serve with rice.

Procedure

1. Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
2. In a mixing bowl, mix well soy sauce, minced garlic, chopped onions, lemon juice, ground pepper, sugar, banana catsup and the soda. Set a side small amount of mixture for brushing the BBQ.
3. add pork into  mixture, mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
4. Prepare the bamboo skewers by soaking in water to reduce burning during barbecue.
5. String the pork on the skewers.
6. Over live charcoals, barbecue the pork on skewers until each barbecue is cooked – turning every few minutes on each side and basting the set aside marinate mixture on the barbecue.

Procedure:

1. While you are preparing for cooking/ ingredients, soak munggo with water for about few minutes remove from water when it is ready to use, this will soften the munggo and will save time in boiling it for hours.
2. In casserole heat oil over medium heat saute garlic, onion and tomato till fragrant, add the pork and sear till no more pink color. Then add munggo,water,fish sauce and pepper, boil it till munggo is soft/cook. Add bitter melon simmer for 10 minutes. Add more water if needed.
3. Finally add spinach cover and simmer for 2-3 minutes. Taste it and add salt and pepper if needed. Turn the heat off and it ready to serve.

You can also add other vegetables, chicharon or replace pork with shrimp, chicken or smoked fish if you prefer.