BBQ Pork Ears

(pic:ctto)

Ingredients
2 pounds pork ears
1 cup vinegar
1 cup water
½ cup soy sauce
1 head garlic
2 bay leaves
1 teaspoon salt
½ teaspoon pepper
½ cup oyster sauce
½ cup banana ketchup
¼ cup sesame oil
Equipment
10 to 15 bamboo skewers (soaked in water for about 30 minutes)


Cooking Instructions
1. With a knife, scrape off any stray hairs from pork ears. Rinse and drain well.
2. In a pot over medium heat, combine pork ears, vinegar, water and soy sauce. Bring to a boil, without stirring, and skim off any foam that floats on top.
3. Add garlic, bay leaves, salt and pepper. Lower heat, cover, and cook for about 1½ to 2 hours or until meat is very tender. Drain from liquid and allow to completely cool in the refrigerator.
4. Cut pork ears to about 1-inch sized pieces and thread into bamboo skewers.
In a bowl, combine oyster sauce, banana ketchup and sesame oil. Stir until well-blended.
5. Grill skewered pork ears over hot coals, turning as needed and regularly basting with oyster sauce and banana ketchup mixture, until nicely charred. Serve hot with spiced vinegar.

Ginataang Tilapia

(pic CTTO)

Ingredients

2 pieces tilapia cleaned
2 cups coconut milk
4 cloves garlic crushed
1 piece onion chopped
1 thumb ginger cut into strips
2 pieces long green pepper
2 tablespoons fish sauce
2 pieces Thai chili pepper
1/4 teaspoon ground black pepper
2 cups fresh spinach
3 tablespoons cooking oil



Instructions

1. Heat the cooking oil in a cooking pot. Sauté the onion, garlic, and ginger in the hot oil.

2. Once the onion become soft, Add the tilapia cooked until turns to brown,  then pour the coconut milk into the pot.  Let boil and cover. Cook for 5 minutes between low to medium heat.

3.  Add the chili peppers. Cover and simmer for 12 minutes.

4.  Add long green chili peppers and season with fish sauce and ground black pepper. 

5. Stir. Cook for 3 minutes. Add the spinach. 

Ginataang Crabs with Kalabasa at Sitaw

(pic CTTO)

Ingredients 

1 medium size Kalabasa (sliced cubes)
1 bunch medium sized Sitaw
1 1/2 cup Coconut Milk
6 pcs. Medium Sized Crabs
1 tsp. Ginger(minced)
1 Medium Sized Onion(chopped)
4 cloves Garlic(minced)
3 pcs. green chili
Salt & Pepper to taste
3 tbsp Cooking oil

Cooking Procedure:

1. In a pot, put oil and sauté onion, garlic and ginger. Add the Crabs, cooked until turns to red color.
3. Add in the cooked sitaw and Kalabasa
4. Pour the coconut milk. Cover and simmer for 5 minutes.
5. Season with salt and pepper. Add green chili.  Put more water if needed. Cover for about 3 minutes.
6. Set the fire on low. Cover and simmer for about 2 minutes.

Veggie Balls

(pic: ctto)

Ingredients

2 potatoes
1/2 cup carrots (grated)
1/2 cup spring onions
3 tbsp cornstarch
1 egg, beaten
salt & pepper
oil


Cooking Procedure

1. Peel the potatoes and cut into half, in a pot put water and salt then add the potatoes, let simmer until tender.  Let it cool down and mashed.

2. In a baking bowl, combine all the ingredients, carrots, mashed potatoes, spring onions, cornstarch and egg.

3. Add salt and pepper to taste then mix.  To form a veggie ball, get a scoop of mixture then form it like a ball.   Put oil in the pot, and deep fry, until turns to brown color.  Use ketchup & chili sauce for the dips.

Sinaing na Tulingan

(pic:ctto)

Ingredients

1/2 kilo tulingan bullet tuna
1/4 kilo Pork fat

8 to 10 pieces dried or fresh bilimbi kamias
4 to 6 cups water
4 to 5 tablespoons coarse sea salt or rock salt
Banana leaves optional

Cooking Instructions

1. Clean the fish by removing the innards, gills and tail. When removing the tail, twist it using your hand and gently pull the tail out. You will know that you did it correctly if some meat is attached to the tail.

2. Wash the fish in running water to get rid of all the blood. Make about 4 slant incisions on one side of the fish and 1 long straight horizontal incision on the top part of the other side.

3. Soak the fish in water for 10 minutes and clean the blood that comes out.

4. Salt the fish by rubbing rock or sea salt. Make sure that you apply the salt even to the internal part. Press the fish so that it will be flatten. Let it stand for 10 to 15 minutes.

5. Arrange the bilimbi (kamias) in a clay pot or a regular cooking pot. Place each fish in pre-cut banana leaves and then arrange them over the bilimbi. Add the pork fat arrange them in between of the fish. Pour-in the water. The water level should be equal to the level of the fish.

6. Apply heat and then allow to boil. Simmer (reduce to a lower temperature) the fish for 4 to 5 hours. Add water as needed.

7. Transfer the fish in a serving plate. Transfer the remaining liquid (called patis) in a bowl.

Braised Chicken Feet

(pic:ctto)

Ingredients:

1 kg Chicken Feet
1/2 cup Fermented Black beans paste or Black Beans

5 Garlic cloves, chopped

1/2 cups spring onion

1 medium ginger, crashed
2 tbsp chili flakes
1/2 cup Oyster sauce
1/4 cup Soy sauce
1/2 cup brown sugar
2 cups cooking oil

1 cup water

1 tbsp sesame oil

Salt and Black pepper to taste

Cooking Procedure

1. Clean chicken feet, remove the nail & skin, rinse the chicken under running water, drain, and thoroughly pat dry with paper towels when frying.

2. Heat cooking oil in a large pot, when the oil is hot, carefully add a few chicken feet to the oil. Slightly cover the pot with the lid, leaving a small gap on top.

3.  Work in batches. Fry until the oil stops splattering and the chicken feet are golden, about 5 to 7 minutes.  Drain well and set aside.  

4. In a Pressure cooker, add  the chicken feet,  all the ingredients and a cup of water. Cover the lid and let simmer in the medium heat.   When it is start whistling, cook for 30 minutes. 

5. After 30 minutes turn off the fire and let cool,  when its cooled down then open the pressure cooker.  Then turns the fire to high and simmer until the sauce thickens.  

Chicken Mami

(pic:ctto)

Ingredients

1 (16 ounces) package fresh egg noodles
6 to 8 cups homemade broth
2 cups cooked chicken meat, shredded
fried garlic bits
½ cup green onions, ends trimmed and chopped

Homemade Broth
1 tablespoon oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and minced
3 pounds cut-up chicken or combination of chicken wings, thighs, neck and back bones
4 to 6 quarts boiling water
2 medium carrots, cut into chunks
2 celery stalks, cut into chunks
2 bay leaves
1 teaspoon peppercorns
1 tablespoon salt
fish sauce to taste

Fried Garlic Bits
1 head garlic, peeled and minced
½ cup oil

Cooking Instructions

1. In a pot over medium heat, bring about 4 quarts of water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove from water and rinse with cold water. Drain well and divide equally into bowls.

2. Add chicken meat and pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.

Homemade Broth:
1. In a deep pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. 2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 15 to 20 minutes or until chicken releases its juices.
3. Raise heat to high and add boiling water. Add carrots, celery, bay leaves and peppercorns. Season with salt. Skim scum that accumulates on top. Lower heat again and return to simmer for another 10 to 15 minutes or until chicken is cooked through.

4. With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.

5. Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics. Return to pot and bring to a boil. Season with fish sauce to taste.

Fried Garlic Bits:
1. In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.

CHICKEN MAMI(FILIPINO SYLE)

(pic:ctto)

Ingredients

1 lb. chicken breasts bone-in
1 piece carrot peeled
½ piece Napa cabbage
1 bunch scallions
1 lb. egg noodles fresh
¼ cup toasted garlic
4 pieces hard boiled egg sliced
4 cups chicken broth
4 cups water
2 teaspoons salt

Cooking Instructions

1. Combine chicken broth and water in a cooking pot. Let boil. Add salt and chicken breasts. Cover and boil between low to medium heat for 30 to 35 minutes.

2. Remove the chicken from the pot. Let it cool down. Shred the meat from the bone. Set aside. Save the broth used for boiling. It will be used later.

3. Slice the carrot into thin strips (julienne) and then chop the Napa cabbage. Also chop the scallions. Set aside.

4. Prepare the fresh noodles by boiling 4 cups water. Once the water starts to boil, add the noodles. Let the water boil once more, and then continue to cook the noodles for 3 minutes. Remove from the pot and arrange in a serving bowl.

5. Top the noodles in the bowl with shredded chicken, julienne carrot, chopped cabbage, and slices of boiled eggs. Pour the hot broth into the bowl. Sprinkle with scallions and roasted or toasted garlic.

6. Serve with a condiment composed of patis (fish sauce) and calamansi.

Chicken Rice Congee

(pic:ctto)

Ingredients


1 pound boneless, skinless chicken breast
5 cups water
salt
1/2 teaspoon pepper corns
1 bay leaf
1 tablespoon canola oil
1 onion, peeled and chopped
2 cloves garlic
1 large carrot, peeled and diced
2 stalks celery, diced
2 cups cooked rice (steamed)
1 thumb-size ginger, sliced and pounded

Instructions


1. In a large pot, In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add water, salt, peppercorns, and bay leaf.

2. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.

3. With a slotted spoon, remove chicken from heat and allow to cool to touch. Coarsely shred chicken and keep warm.

4. Using a fine-mesh sieve, strain liquid. Discard aromatics and reserve about 4 cups of the broth.

5. In a large pot over medium heat, heat oil. When Add onions, garlic, ginger, celery, and carrots. Cook, stirring occasionally until softened. Add reserved broth (from poaching chicken) and bring to a boil.

6. With hands, break rice into individual grains. Add to pot and stir to distribute.

7. Lower heat, cover, simmer, stirring occasionally, for about 30 to 40 minutes or until the rice has softened and the congee has thickened to desired consistency.

8. Add shredded chicken and cook for another 8 to 10 minutes or until heated.

9. Season with salt and pepper to taste. Ladle to serving bowls and garnish with green onions, if desired.

Bagis (Kapangpangan)

(pic: ctto)

Ingredients

1 tablespoon canola oil
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
1 pound ground beef
1 tablespoon fish sauce
1 cup water
5 large Thai chili peppers, stemmed and chopped
1/2 cup calamansi juice
salt to taste

Cooking Instructions

1. In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.

2. Add ground beef and cook, breaking apart with the back of a spoon, until lightly browned.

3. Add fish sauce and allow to cook for about 1 to 2 minutes. Add water and bring to a boil.

4. Lower heat, cover and simmer for about 15 to 20 minutes or until beef is tender and liquid is mostly absorbed.

5. Add calamansi juice and chili peppers, stirring to combine.

6/ Cover and continue to simmer for about 3 to 5 minutes or until meat is completely cooked and liquid is mostly dry. Season with salt to taste.

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Sweet and Spicy Squid

(pic: ctto)

Ingredients

1 1/2 lb backbone removed
3 tbsp. cooking oil
3 cloves garlic minced
1 pieces siling labuyo, minced
3 tbsp. soy sauce
2 tbsp. brown sugar
3 tbsp. tomato ketchup

Cooking Instructions

1. Drain squid for about 15 -20 minutes.  Slice each squid into three to four pieces to produce squid rings.

2. Heat oil in cooking pan or wok then add in the garlic and pepper. Saute for about two minutes while constantly tossing.

3. Add in the sugar and the soy sauce and stir mixture for 2 minutes. Add in squid and let cook for about 10-15 minutes, until the squid is tender. Stir occasionally. At this stage, squid will produce more water.

4. Once the squid is tender, add in ketchup and stir until the ketchup is evenly distributed.