Filipino-style Chicken Curry

Ingredients :
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis or fish sauce
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2″ long
1 cup coconut milk or evaporated milk

Directions:
1. Fry sliced potatoes in oil. Set aside.
2. In the same pan, fry chicken pieces until brown.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat.
6. Add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
7. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
8. Remove from heat. Serve hot.

Beef Stew with a Wick (Mechado)

Ingredients:

2 to 3-pounds lean beef (rolled roast, chuck steak or London broil)
2 strips bacon
3 tablespoons sherry
2 cups water
1 teaspoon chopped pimento
juice of one lemon
1 bay leaf
3 cloves crushed garlic
2 to 3 tablespoons flour
4 big onions, quartered
4 to 5 tablespoons soy sauce
8-ounce can tomato sauce
salt to taste
2 tablespoons butter
6 potatoes, quartered

Preparations:

1. Marinate beef in lemon juice and soy sauce. Make 2 lengthwise slits in the meat and insert the bacon stips.
2. In a large pot, fry the meat until brown. Add the bay leaf, tomato sauce, the marinade, sherry, garlic, salt and water. Cover the pot and simmer until the beef is tender.
3. Remove meat and slice.
4. Thicken sauce with flour and butter. Add pimento, onions and potatoes with the meat to the thickened sauce. Serve hot.

Beef Steak, Philippine-style

Ingredients:
2 pounds sirloin steak, sliced into 1/4-inch pieces
2 tablespoons lemon juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced white onion rings
1/4 cup cooking oil
1/2 cup water

Directions:
1. Marinate the meat in lemon juice, soy sauce, pepper and salt for 3 hours or more.
2. Cook onion rings in oil until color turns transparent. Transfer to a serving dish, leaving the oil in the skillet.
3. Add the meat to the skillet and cook over high heat, stirring often until tender. Transfer the meat to a serving dish.
4. Add marinade and water to the skillet. Simmer for 10 minutes and pour over the meat and onion rings.

Beef Morcon

Ingredients:
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)

Directions:
1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer of another hour or until beef is tender.
8. Slice the beef morcon, arrange on a platter and top with the gravy on top.

Stuffed crabs (relleno alimasag)

Ingredients:
6 medium large steamed crabs
1 medium sized tomato, chopped
white pepper
2 tbps crushed garlic
2 eggs, separated
3 tbsps cooking oil
½ cup chopped onions
1 teaspoon salt

Directions:
1. Remove the meat of the crabs from the shells. Set aside shells.
2. Saute garlic, onion, tomato and crabmeat.
3. Clean crab shells with sautéed crab meat mixture.
4. Beat egg whites 8 to 10 minutes until stiff.
5. Add yolks, salt, and pepper. Beat for 3 minutes.
6. Place about a tablespoon of egg over stuffed crabs.
7. Fry in hot oil in a pan for 5 minutes on each side until slightly brown.

Fried prawns with curry sauce

Ingredients:
20 large prawns, shelled
2 large eggs, beaten
3/4 cup flour
1 cup ice-cold water
salt and pepper for seasoning
1 cup mayonnaise
1 tsp curry powder
2 tsp chopped parsley
oil for deep frying

Directions:
1. In a bowl, make the batter by mixing together the eggs, flour and water. Season with salt and pepper. 2. For the sauce, mix together the mayonnaise, curry powder, and chopped parsley in a small bowl. Add more curry powder, if desired.
3. Heat oil in a deep fryer. Dip prawns in the batter, then deep fry for about 2-4 minutes, until golden brown and cooked. Drain.
4. Serve with steamed rice and the curry sauce.

Filipino style Siomai recipe

Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper

Wrapper:
1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Chili paste:
soy sauce
calamansi (lemon or kumquats)
sesame oil
chili paste

Preparations:
1. Mix all the ingredients for the filling in a bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. In another pot, boil water and brush steamer with oil.
4. When the water is starting to boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5. Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.

Wrapper:
1. Beat egg and mix with flour till free of lumps.
2. Bring water, cooking oil and salt to a boil, then pour in flour.
3. Remove from heat and beat until mixture forms a ball.
4. Divide the dough into 1 1/4 -inch balls.
5. Roll each ball on a floured board until paper thin. Set aside.

Chili paste
1. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated.
2. Add oil, simmer and stir well.