Ingredients:
2 lbs shrimp
2 tbsp parsley, finely chopped
½ cup butter
4 tbsp garlic, minced
2 cups lemon soda
ground pepper
salt to taste
Procedure:
Marinade the shrimp in lemon soda for about 10 minutes
Melt the butter in a pan and heat it up until hot enough to cook the garlic
Add the garlic and cook until the color turns golden brown
Put-in the shrimp (including the liquid marinade) and let cook until the liquid completely evaporates
Sprinkle the parsley,ground black pepper, and salt
.Serve hot. Share and Enjoy!
gArlIc bUttEr shrImp
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ArrOz AlA cUbAnA
Ingredients:
1/4 kilo ground pork
1/4 kilo ground beef
2 tbsp. cooking oil
1 tbsp. garlic, minced
1 tbsp. small onion, sliced thinly
1 large tomato, sliced
1/4 cup raisins
1/4 tsp. ground pepper
1 tsp. salt
6 cups newly cooked rice, molded using the cups
1 fried saba banana, sliced crosswise
1/2 cup boiled sweet potatoes ( peeled and cut into cubes )
1 fried egg ( sunny side up )
Procedure:
Sauté the garlic, sliced tomato and onions in oil
Then add the ground beef and pork until slightly brown and cooked.
Add the other ingredients, raisins, pepper and salt.
In a plate arrange the molded rice in a circular fashion and put the cooked meat in the center.
Garnish with bananas, sweet potatoes and fried egg on top.
Serve hot.
pEsAng mAnOk
Ingredients:
2 pounds of chicken
1 thumb-size piece of fresh ginger, crushed
8 peppercorns
5 cups of rice washings
1/2 cup of red tomatoes, sliced
1 cup of potato cubes
6 leaves of petsay
1 stalk of green onions
fish sauce
Procedure:
Cut up the chicken into portion sizes.
Place the pieces in a deep saucepan with the rice water, crushed ginger, peppercorns, tomatoes and fish sauce. Bring to a boil. Reduce heat and simmer until the chicken is done.
Add the potato cubes. Cook until the potatoes are tender.
Add the petsay and green onions.
Remove from the heat and serve while the leafy vegetables are still bright and not yet wilted from overcooking.
lUnchEOn mEAt, pOtAtO And cArrOt cUbE cOmbO
Ingredients:
1 medium carrot, diced into 1 cm cubes
2 regular sized potatoes, diced into 1 cm cubes
About 170 g luncheon meat, diced into 1 cm cubes
1 small red onion, sliced
1/2 teaspoon sugar
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce (optional)
Ground pepper
1 tablespoon garlic, minced
5 tablespoons cooking oil
3 tablespoons water
Procedure:
Heat up 4 tablespoons cooking oil in a fry pan. Deep fry the potato cubes, carrot cubes and luncheon meat cubes respectively. Remove and set aside after they are cooked.
Heat up 1 tablespoon cooking oil. Add the minced garlic. When it is turning golden brown, add in the red onion slices. Stir-fry for 1 minute till onion slices are soft and starting to brown too.
Put in the deep fried potato, carrot and luncheon meat cubes prepared earlier. Add 3 tablespoons water.
Add the sugar, light soy sauce and dark soy sauce (optional). Stir-fry for another minute, ensuring the ingredients are blended nicely.
Add a dash of ground pepper. Stir-fry a few more times to mix well.
AlmOndIgAs
Ingredients:
1 lb ground pork
1 medium sized patola (loofa or Chinese Okra), sliced
4 ounces misua
1 small onion, minced
6 cloves garlic, crushed
3 tablespoons fish sauce
1 piece raw egg
1 piece beef cube
1/8 cup all-purpose flour
1 teaspoon Salt
1/2 teaspoon ground black pepper
5 cups water
3 tablespoons cooking oil
Procedure:
In a large mixing bowl, combine the ground pork, half of the onion, raw egg, salt, ground black pepper, and flour. Mix thoroughly until all the ingredients are well incorporated. Set aside.
Heat a cooking pot and pour-in oil.
When the oil is hot enough, sauté the garlic and remaining onions.
Add the beef cube and fish sauce and cook for a minute.
Pour-in water and let boil.
Scoop about a tablespoon of the meat mixture and form it into a ball shape figure then drop in the boiling one after the other. Cook for 10 minutes.
Add the patola (loofa) and cook for 2 to 3 minutes.
Put-in the misua and cook for 1 to 2 minutes while gently stirring.
Turn off heat and transfer to a serving bowl.
AmpAlAyA cOn cArnE
Ingredients:
1/2 lb beef sirloin, sliced into thin strips
1 large bitter gourd (ampalaya); cleaned and sliced
1/2 cup soy sauce
1 tablespoon sesame oil
1 medium-sized onion, thinly sliced lengthwise
1 small thumb ginger, julienned
6 cloves garlic, minced
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water or more if necessary
5 tablespoons cooking oil
Procedure:
Combine beef, soy sauce, salt, ground black pepper, cornstarch, and sesame oil. Mix all the ingredients until evenly distributed and marinade for at least 1 hour.
Heat a frying pan or wok and pour-in 3 tablespoons of cooking oil.
When the oil is hot enough, pan fry the marinated beef in medium heat until the outer part turns medium to dark brown (about 3 to 5 minutes per side).
Add water and simmer until the beef is tender.
Heat a separate pan or cooking pot then pour in the remaining 2 tablespoons of cooking oil.
When the oil is hot enough, sauté the garlic, onion, and ginger.
Add the sliced bitter gourd and stir fry for 5 minutes.
Turn off the heat and transfer to the pan with the tender beef. Stir and cook for 2 to 3 minutes more.
Transfer to a serving plate then serve.
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