Ingredients:
Ingredients:
Ingredients:
¼ Cup Cooking Oil
1 pc Tofu
2 tsp Garlic, minced
1 pc Onion, sliced
2 pcs ripe Tomatoes, chopped
2tbsp Oyster Sauce
10 bunches of Pechay, washed
Ingredients:
3 cloves garlic, crushed
1 piece large onion, sliced
2 lbs beef chuck,cubed
8 ounces tomato sauce
1 cup water
3 tbsp cooking oil
1 slice lemon with rind
1 piece large potato, cubed
1/4 cup soy sauce
1/2 tsp. ground black pepper
2 pcs. bay leaves (laurel)
2 tsp. salt
Procedure:
Heat cooking oil in a pan.
Saute the garlic and onion.
Put-in the beef and saute for about 3 minutes or until color turns light brown
Add the tomato sauce and water then simmer until the meat is tender. Add water as needed
Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates
Put-in the potatoes and cook until the potatoes are soft (about 15 to 25 minutes)
Place in a serving plate then serve hot with rice.
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Ingredients:
1 lb Beef Tenderloin, cut into ½ inch chunks
2 tbsp Olive or Canola oil
6 cloves Garlic minced
Salt to taste
Fresh Ground Black Pepper to taste
¼ tsp Paprika
3 tbsp Oyster Sauce
¼ cup Liquid Seasoning
3 tbsp Butter or Margarine
Procedure:
Combine oil, garlic, salt, pepper and paprika in a bowl.
Marinate beef chunks in garlic-oil mixture for a couple of hours.
Sauté marinated beef (including marinade) in VERY hot oil.
Keep stirring until beef chunks are browned evenly.
DO NOT lower heat.
Add oyster sauce and liquid seasoning
Cook a few seconds more; add butter last.
Remove from heat and served immediately over hot steamed rice.
Note: Cooking time should be about 10 minutes or less to keep beef tender.
Ingredients:
1 tbsp Oil
500g Beef strips (stroganoff)
1 medium Onion, finely chopped
1 tsp Paprika
1x420g can Cream of Mushroom condensed soup
1 tbsp Tomato Paste
200g Button Mushrooms, sliced
1/3 cup light Sour Cream
Procedure:
Heat the oil in large sauce pan over high heat.
Add beef strips and cook over a high heat until brown, about 3 minutes.
Remove and set aside.
Add onion and cook for 2-3 minutes or until soft.
Add paprika and cook for 1 minute.
Return beef to pan.
Add soup and tomato paste, mix well.
Stir in mushrooms
Bring to boil, reduce heat to medium-low and simmer uncovered, stirring occasionally for 30 minutes or until meat is tender.
Just before serving, stir in sour cream.
Served with cooked pasta, rice or mashed potato, if desired.
Ingredients:
½k Beef
1 Broccoli
1 tbsp Cornstarch
1 ½ tsp Soy Sauce
2 tbsp Water
½ tsp Salt
1 head Garlic (crushed)
¼ cup Oyster Sauce
1 tbsp Sesame Oil
1 tsp Sugar
Cooking Oil
Procedure:
½ kilo beef cut into strips.
Blanch broccoli for 3 minutes and drain.
Dissolved cornstarch in water.
Sauté garlic in oil.
Add beef strips and salt then fry for 15 minutes.
Add soy sauce, sesame oil and sugar.
Cook for 5 minutes.
Add oyster sauce, cornstarch solution and broccoli.
Simmer for 5 minutes.
Ingredients:
½ Chicken Thigh
3 cloves Garlic
1 Red Onion
Ginger
Chili Leaves (dahon ng sili)
½ tsp Ground Black Pepper
Salt to taste
Vetsin to taste
½ Papaya or Sayote
2 glasses Water
Procedure:
Sauté garlic, onions and ginger.
Add chicken.
Flavor with salt, vetsin and ground pepper
Simmer for 5 minutes
Add water and papaya.
Cook until papaya and chicken are tender.
Add chili leaves.
Simmer for 2 minutes.
Ingredients:
1 pack Black Gulaman Powder
6 cups water
6 tsp instant coffee
1 cup sugar
1 can condensed milk
1 can Nestle cream
Nata de coco drained
Grated cheese (optional)
Procedure:
In a sauce pan, dissolved the black gulaman powder in water.
Bring to boil.
Add coffee and sugar.
Transfer the mixture in a molding container and let it cool.
Cut jelly into small cubes. Set aside.
In a separate container, combine condensed milk and nestle cream>
Mix well.
Add jelly cubes and nata de coco.
Add grated cheese, if desired.
Chill the mixture for at least 5 hours.
Do not let it get frozen or hardened .
Ingredients:
6 pcs Tilapia (cleaned and scaled)
4 cloves Garlic (crushed)
1 medium Red Onion (cut into eight)
1 Red Bell Pepper (sliced)
1 Green Bell Pepper (sliced)
1 small Ginger (sliced)
1 big Eggplant (cut into eight)
½ cup Squash (sliced)
1 medium Bitter Gourd (cut into eight)
Salt to taste
2 cups Coconut Milk
1 cup Vinegar
Procedure:
In a casserole, arrange fish and spices.
Pour in vinegar and coconut milk
Boil for 5 minutes.
Add squash and eggplant and cook until almost done.
Add onion, red and green peppers and bitter gourd.
Season with salt.
Cook until vegetables are done.
Ingredients:
3 tbsp soy sauce
2 cloves garlic, minced
1 tbsp minced fresh ginger
¼ tsp red pepper flakes
1 lb beef tenderloin or boneless top sirloin steaks
¾ cup beef or chicken broth
3 ½ tsp cornstarchs
2 tbsp peanut or vegetable oil, divided
1 large yellow or sweet onion, cut into thin wedges
½ teaspoon sugar
¼ cup coarsely chopped fresh cilantro or sliced green onions for garnish
Procedure:
1. Combine soy sauce, garlic, ginger and crushed red pepper in medium bowl. Cut beef lengthwise in half, then crosswise into 1/8 inch slices. Toss beef with soy sauce mixture. Cover; marinate in refrigerator 20 minutes or up to 4 hours.
2. Blend broth into cornstarch in cup until smooth; set aside.
3. Heat wok or large skillet over medium heat. Add 1 tbsp oil; heat until hot. Add onion; stir-fry 5 minutes. Sprinkle sugar over onion; cook 5 minutes more or until onion is light golden brown, stirring occasionally. Remove and set aside.
4. Heat remaining 1 tbsp oil in wok over medium-high heat until hot. Drain beef; reserve marinade. Add half of beef to wok; stir-fry 2 minutes or until beef is barely pink in center. Remove to bowl. Repeat with remaining beef. Return onion and beef to wok. Stir broth mixture and add to wok along with reserved marinade. Stir-fry 1 minute or until sauce boils and thicken. Serve over rice. Garnish with cilantro.