Chicken Binagoongan (Chicken Cooked in Shrimp Paste)

Ingredients:

1 whole chicken (cut in single portion)
1 cup of bagoong alamang (Shrimp Paste)
1 head of garlic (minced)
2 big onions (sliced)
4 tomatoes (diced)
Fish Sauce
Cooking oil
4 chili peppers (minced) or according to taste
¼ cup vinegar
4 tablespoons brown sugar

Cooking procedure:

1. In a casserole, put cooking oil and sauté garlic, onions, tomatoes and chillis. Add fish sauce and chicken.
2. When chicken is tender, add bagoong/shrimp paste and cook for 5 minutes.
3. Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.

Nasi Goreng

INGREDIENTS:

60ml sesame oil
2 onions, finely chopped
1 red chilli, de-seeded and finely chopped
2 cloves of garlic, peeled and crushed
200g smoked streaky bacon, diced
100g cooked cold chicken
100g prawns
2 eggs
250g cooked rice
100g sweetcorn
2 tablespoons plum sauce
1 tablespoon Soy sauce


PROCEDURE:

Warm the oil in a large pan and gently cook the onions, chilli and garlic until soft.

Add the bacon, turn up the heat and cook quickly, stirring often. Put in the chicken and prawns. Cook quickly for 2 minutes, stirring continuously.

Heat a small frying pan, beat the eggs until smooth and in a little oil, cook the eggs on a moderate heat like a big, flat pancake with little or no colour. Turn once then turn out onto a table or board. When cooked, roll up like a Swiss roll and slice thinly.

Add the rice, sweetcorn, plum sauce and soy sauce to the chicken etc. and reheat well, tossing to mix together. Taste for seasoning and correct if required.

Serve with the shredded egg sprinkled on top.


Note: Rice safety

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating. Never leave cooked rice to cool on its own - always chill it quickly for example under running cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout. Never keep rice chilled for longer than 1 day or frozen for longer than 1 month. Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.

Turon with Custard Sauce

Ingredients:
2 ripe Saging na saba
10 strawberries, sliced
2 tbsp Carnation Condensada
4 lumpia wrappers
1 can Carnation Evap
4 egg yolks
1/4 cup sugar


Procedure:

1. Line lumpia wrapper on a plate.
2. Place banana in the middle of the wrapper.
3. Add strawberries.
4. Top w/ Carnation Condensada.
5. Fold.
6. Seal with egg white.
7. Deep fry until golden brown.
8. Serve with custard sauce.


For the sauce:

1. Simmer Carnation Evap.
2. Mix egg yolk and sugar.
3. Temper egg yolk mixture w/ Carnation Evap.
4. Simmer until thick.
5. Serve with turon.

Tilapia sa Gata

Ingredients:

3 tilapia fillets
1 tablespoon minced turmeric ginger
3 cloves minced garlic
1/2 onion, sliced
Aji-Ginisa
2 cups coconut milk
Flour, for dredging
Plain rice
Oil


Directions:

1. Dredge fish in flour. Pan fry. Set aside.
2. Saute garlic and onion. Add coconut milk and turmeric.
3. Add fish and season with Aji-Ginisa.
4. Serve fish with rice.

Pork Menudo

Ingredients:

* 1/2 kilo of pork tenderloin - cut into cubes

* 1/2 kilo of pork liver - cubed

* 1 big red bell pepper - diced

* 1 big green bell pepper - diced

* 3 big potatoes - diced and deep fried

* 1 cup of chickpeas

* 1/2 cup of raisins

* 1 cup stock or water

* Salt and pepper

* 3 tbsps. of corn oil

* 1 whole garlic - minced

* 1 Onion - medium, size and diced

* 2 big tomatoes - diced



Cooking Procedures:


1. In a casserole, heat corn oil.

2. Saute garlic, onion, and tomatoes.

3. Add in pork, liver, bellpepper, and stock or water.

4. Simmer until pork is tender.

5. Add in potatoes, chickpeas, and raisins.

6. Season with salt and pepper.

7. Serve hot