Tocinokatsu

Toss 500g ready-to-cook tocino with 1 beaten egg, then coat each pice with 1 to 2 cups Japanese breadcrumbs. Heat oil to medium and pan-fry coated tocino in batches. Drain on paper towel. Serves 4. Got this recipe from @yummyph march 2012 issue.

Chessy Egg.

Combine 5 eggs with 1/3 cup grated cheddar cheese. Got this from march 2012 issue of @yummyph

Fish lumpia

Saute 1 clove garlic, chopped, in 2 tbsp oil. Add 1 chopped onion and 1 chopped tomato. Add 2 tbsp green beans and 2 tbsp raisin. Then add 2 cups flaked tuna. Season to taste. Once cooked wrapped inn lumpia wrapper then deep fry. Got this from dec 2011 issue of @yummyph . Suitable this lenten season.

Hunt's pork and beans omelette

Saute 1 tsp garlic, 1 tbsp chopped onion, 5 pcs chpped spiced ham, and 2 chopped bellpeppers. Add 100g pork and beans barbecue flavor and mix very well. Set aside. Cook 5 pcs eggs, whisked, in a pan and let it set. Top in the pork and beans mixture and fold to form an omelette.

Yema

Combine 6 egg yolks and 1 can condensed milk in a nonstick pan. Cook until thick, stirring constantly. Add 2 tbsps butter and set mixture aside to cool. Form into a ball about 1 inch in diameter. Roll in sugar if you like. From @yummy dec 2011 issue.

Escabeche

Season 1/2 kilo fish with knorr all-in-one + meaty seasoning and fry until brown. Set aside. Sweat 1 stalk leeks (cut into strips), 1 pc red bell pepper (cut into strips), and 1 pc carrot ( cut into strips) in oil. Dissolve del nonte sweet and sour mix in 1 cup water then add to pot. Add the fish, simmer sauce until thick, and serve.

Bangus Bistek

Saute 5 cloves garlic in 1/8 cup cooking oil. Add sliced red and white onion, then cook until wilted. Add 1 sliced tomto and cook until mushy. Add 1 1/2 tbsp calmansi juice and 1/4 cup soy sauce. Add 1 kilo ,milkfish and 1 cup water. Boil and cover for 2 minutes. Add 1 tsp whole black pepper. Reduce and simmer until fishes are cooked and firm.

Chocolate chip and peanut brownie

Preheat oven to 250 degress f. Grease and line the base of a pan. Place 2 cups chocolate chipc and 1/2 cup butter in a pan. Stir in 2 eggs , lightly beaten, 1/2 cup sugar, and 1 tsp vanilla extract. Fold in 1 cup flour and 1 cup peanuts. Spoon mixture into prepared pan. Bake for 20 minutes, until sides shrink slightly from pan. Cool in pan before cutting into squares.

Asian Chicken Pineapple Stew

Season 1/2 kilo chicken breast with salt and pepper for a minimum of 30 minutes before cooking. Place chicken in a saucepot together with 4 bulbs of lemongrass, pounded with the back of a knife to expose pulp, 4 thin slices of ginger, 1/2 cup soy sauce, 2 cups pineapple juice, and 1/4 cup brown sugar. Bring to a boil. Reduce heat to a simmer and let cook to about 1 hour and 30 minutes. Remove lemongrass bulbs. Add 1 small can pineapple tidbits including syrup; mix well.
I got this recipe from @yummyph october 2011 issue and it was indeed #yummy

Sardines with egg

Combine 4eggs and 1 can sardines. Saute in a non-stick pan without oil. #alltimefavorite #lunch

Homemade Spanish-Style Sardines

Combine 1 cup salt and 9 cups water. Soak cleaned 1kilo fish for 10 to 15 minutes and drain. Arrange fish in a pressure cooker. Add 1 carrot sliced into rounds, 135g sliced pickles, 2 bay leaves, 1 tbsp peppercorns, salt, 1/2 cup olive oil, 200g tomato sauce, 3 tbsp soy sauce and 1 bunch of finger chilis. Cook for 45 minutes to 1 hour. #yummy

Chicken tocino

In a bown, combine 1/2 cup brown sugar, 1/4 cup soy sauce, 1 tsp salt and 2 tbsps pineapple juice. Add 1 kilo chicken breast, deboned and skin removed. Marinate overnight in a covered bowl in the refrigerator. Add oil in a preheated pan and fry chicken pieces. Add the marinade and 1/2 cup water to the pan and let simmer. Cook for 15 minutes or until the sauce has reduced slightly.

Gyoza with Pinoy sawsawan

Make the filling: mix 2 cups ground pork, 2 cups chopped cabbage, 1/2 cup chopped carrots, 1/2 cup chopped spring onions, 1/4 cup soy sauce, 2 tbsps cornstarch, 1 tsp salt, and 1/4 tsp black pepper in a large bowl until thoroughly mixed. Fill a dumpling wrapper with 1 tsp meat mixture. Brush sides with beaten egg and seal. Repeat until done. To cook dumplings, place 1 tsp oil in a nonstick pan. Arrange gyoza neatly. Turn heat on and add 1/2 cup water or more if needed. Cover pan and cook for 5 to 7 minutes or until gyoza is cooked. Once water has evaporated, cook for another 3 minutes or until bottom of gyoza is browned. Serve with soy sauce mixed with vinegar with five chili peppers.

Five-Spice Pork Noodles

1 tbsp oil, divided; 250g pork, sliced; 1tsp chinese five spice powder; 1 red onion, cut into thin wedges; 1/2 red bell pepper, seeded and sliced; 1tbsp grated ginger; 1 clove gralic, crushed; 220g noodles, cooked according to package directions, drained; 1 bunch bok choy, trimmed, stems and leaves chopped; 1/4 cup oyster sauce; 1 tbsp shaoxing wine
Heat half of the oil in a large wok or frying pan over high heat. Stir-fry pork and spice for 2 to 3 minutes or until well-browned. Transfer to a plate and set aside. Heat remaining oil in a wok over high heat. Stir-frty onion, bell pepper, ginger, and garlic, about 1 to 2 minutes or until just tender. Return pork to wok with noodles, bok choy stems, sauce and wine. Stir-fry for 1 to 2 minutes, to heat through. Add boknchoy leaves, tossing for 1 minute or until wilted.

Pintsik

1/4 k ground pork, 1 small onion (diced), 4 cloves garlic (chopped), 1 pack mixed vegetables from the supermarket (preferably carrot and sayote), 1 tsp soy sauce, molo wrapper

Saute onion and garlic in tbsp oil. Add pork and soy sauce. Saute until pork is thoroughly cooked. Add mixed vegies. Cook for about 2 minutes. Wrap in molo wrapper and deep fry.

Chicken Adobo with Egg

1/2 kilo drumstick, 1/2 cup vinegar, 1/4 cup soy sauce, 1/4 cup water, 1 tsp whole black pepper, 5 cloves garlic, crushed, 5 hard-boiled egg

Combine all ingredients in a saucepan. Let simmer on low heat for 30 minutes.

Spaghetti

1/2 kilo ground beef
400g spaghetti, cooked according to package directions
500g filipino style spaghetti sauce
4 cloves garlic, minced
1 small onion, chopped
200g hotdog, chopped

1. Saute onion and garlic. Add beef and saute until cooked.
2. Add hotdogs. Cook for 5 minutes.
3. Add spaghetti sauce and simmer for another five minutes.
4. Add spaghetti.
5. Top with grated cheese.

Meatballs

1 kilo ground pork
8 cloves garlic, minced
A big onion, chopped
1 cup breadcrumbs
1 sprig parsley, chopped
Salt and pepper to taste
Combine all ingredients and form into balls. Deep-fry until cooked.

Fiesta Float

200g grahams crackers
2 packs all purpose cream, refrigerated
¼ cup sweetened condensed milk
836g fruit cocktail, drained

1. Arrange pieces of grahams to cover bottom of pan.
2. Mix all purpose cream and milk. Spread a portion on top of graham crackers. Arrange a portion of fruit cocktail over cream. Repeat layering using the remaining graham, cream mixture and fruits.
3. Cover and refrigerate for a few hours or overnight. Slice and serve.

Pork Pina ala Humba

1/2 kilo pork kasim, cut into chunks
8 cloves garlic, crushed
1/2 cup water3 tbsp toyo
3 1/2 tbsp brown sugar
1/8 tsp ground oregano
2 tbsp sukang puti
1 pc laurel leaf
3 tbsp tausi
1 can 234g pineapple chunks, drained (reserve syrup)

1. Combine pineapple syrup with other ingredients except pineapple chunks. Cover and simmer over low heat. For 40 minutes or until pork is tender, then simmer uncovered until sauce has slightly evaporated.

2. Add pineapple syrup. Allow to simmer.

Makes 6 servings.