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.