Sotanghon Guisado

1 - 400 grams sotanghon
1/2 lb chicken, boneless and sliced thin
1/2 lb shrimp, cleaned
6 pcs dried shitake mushroom, soaked and julienne
4 pcs garlic cloves, crushed
1 small onion, sliced thin
1 medium carrot, julienne
3 celery stick, julienne
1/2 small cabbage, cubed
2 pcs Knorr chicken cubes
1 tablespoon soy sauce
1/2 teaspoon achuete powder, diluted in 1 teaspoon cooking oil
salt and ground black pepper to taste
2 tablespoon cooking oil
3 cups water
Cooking Procedure:
Heat wok. Once heated add cooking oil. Saute garlic, onion and mushroom. Add slices of chicken. Saute till chicken turns golden brown. Add 1/2 cup of water and simmer to soften the chicken till water evaporates.
While waiting soak sotanghon in a deep basin using warm water for few minutes. Cut sotanghon into desired lengths using a scissor. Drain sotanghon and set aside.
Now add shrimp. Few minutes after add carrots, celery and cabbage. Stir and remove the mixture from the wok and set aside.Using the same wok bring 3 cups of water to boil. Add Knorr chicken cubes and soy sauce to the boiling water. Season with salt and pepper to taste. Reduce heat to low. Now add the sotanghon to the mixture. Stir sotanghon and achuete oil. Check if the sotanghon is almost done. If you think you need more water make sure to use hot water. Lastly add the sauteed chicken and veggies to the sotanghon. Stir sotanghon and serve.

Sinabawan nga Bangrus

A simple dish that reminds me of back home, Iloilo.
1 boneless bangus, sliced into 6
1 medium onion, sliced into 8
2 large tomato, sliced into 4
2 cups cleaned sweet potato leaves
3 cups water
salt and ground pepper to taste
Cooking Direction:
Using a deep pot bring water to boil. Once it starts boiling add slices of onion and tomato. Simmer for 5 to 10 minutes. Add slices of bangus, simmer for 2 minutes. Season with salt and ground pepper. Add sweet potato leaves. Simmer for another 2 minutes. Remove from heat and heat.

Pork Estufado

2 lbs pork belly, sliced
2 pieces potato
2 pieces cooking banana
1 bell pepper, julienne
4 pieces garlic cloves, minced
1 small onion, sliced thin
3 cups pineapple juice
1 small can pineapple slices
1 tablespoon brown sugar
2 tablespoon soy sauce
3 pieces bay leaves
salt and pepper to taste
cooking oil
Cooking Direction:Fry potatoes and bananas and set aside.
Saute garlic and onion in cooking oil.
Add the pork and cook until the outer part turns brown.
Add bay leaves and soy sauce and simmer for few minutes.
Add pineapple juice and brown sugar. Add bell pepper.
Simmer for 20 minutes and allow the pork to cook and sauce to thicken.
Season with salt and pepper.
Add the fried potatoes, fried banana and pineapple slices. Simmer for 2 more minutes.
Remove from heat and sere.

Monggo sa Gata at Daing

1 lb monggo beans
1 cup green jack fruit, sliced thin
malunggay leaves
1 small onion, sliced
2 pieces dried fish (daing)
2 cups coconut milk
salt and ground pepper to taste
Cooking Direction:
Boil mung beans till half way cooked.
Add dried fish, langka and onions.
Simmer for 10 minutes till beans are fully cooked.
Add coconut milk and simmer for 5 minutes.
Add malunggay leaves, salt and ground pepper.
Simmer for few minutes, remove from heat and serve.

Tofu and Vege Stir Fry

Ingredients:1 pack firm tofu
1 whole cauli flower, sliced
3 pieces zucchini, sliced
1 piece carrot, sliced/julienne
1 pieces celery stick, sliced
1 red bell pepper, sliced/julienne
1 can baby corn, drained
1 medium onion, sliced
5 pieces garlic cloves, minced
1 thumb size ginger, minced
2 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon corn starch
1 cup water
2 tablespoon olive oil
Cooking Direction:Dilute cornstarch in 1 cup of water. Add soy sauce, oyster sauce, sesame oil, salt and ground pepper. Set aside.
Brown tofu on both side. Allow to cool and slice in cubes. Set aside.
Using a wok heat olive oil. Saute ginger, garlic and onions. Stir in the remaining vegetable. Stir fry for few minutes. Add fried tofu. Stir fry for another 5 minutes in medium high heat.
Pour soy sauce/cornstarch sauce in the vegetables/tofu mixture.
Mix well and continue cooking for a minute or two. Remove from heat and serve.

Chicken Macaroni Salad

1 large chicken breast, boiled and shredded
1 lb box elbow macaroni, boiled al dente and drained
1 big can pineapple chunks, drained
6 pieces hard boiled egg, cubes
1 cup cubed cheddar cheese
3 tablespoon relish, drained
1 tablespoon shredded carrots
1 tablespoon crushed onion
3 cups mayonnaise
1/2 cup condensed milk (optional)
salt and ground pepper to taste
Using a big bowl add macaroni, chicken, cheese, pineapple, carrots, relish, onion, eggs and toss.
On a separate bowl mix mayonnaise, condensed milk, salt and ground pepper.
Pour mayo mixture over the macaroni mixture. Toss till mixed evenly. Transfer the chicken macaroni salad in a big tupperware and refrigerate over nite and serve.

Bangus Bangus Bangus

Fisherfarms Bangus, grown and prepared to perfection.
Marinated BABY Bangus
(marinated in vinegar, salt, garlic and ground pepper)
Smoked Baby Bangus (and boneless but not labeled)
Marinated Bangus (regular size)

Product of the Philippines. Available at your local 99 Ranch Grocery store or your local Filipino store.

Banana Turon w/ Sesame Seeds

Cooking banana sliced into 2, rolled in brown sugar and wrapped in lumpia wrapper.
Deep fried and when its golden brown sprinkle roasted sesame seeds. Remove from heat and hot.

Mico-French Cookies

My new found favorite, Mico-French Cookies. The taste is a combination of barquillos and fortune cookies. Crunchy and not too sweet. Truly addicting. Made from Taiwan. Purchased for $1.99, 8.8 oz. bag from 99 Ranch, Anaheim branch.

Tinu-om na Manok

A native dish of the Cabatuanons is made up of native chicken seasoned with simple ingredients and wrapped in banana leaves.
Native chicken is not available here in my location so instead I used game hen and it worked really well. The taste is almost the same as the one we had in one of the restaurant in Iloilo City.

Simple Ingredients:
1 large onion, sliced
2 large tomato, cut into 4
1 lemon grass, cut into 3 inches
salt to taste
1 pieces Cornish game hen, cut into 8 pieces
banana leaves for wrapping
string for tying

Cooking Direction:
In a deep bowl, place chicken, salt, lemon grass, tomatoes and onion.
Add enough water to cover the chicken.
Prepare the banana leaves and the string.
Pour enough chicken mixture into the banana leaf, gather the edges and tie it with a string.
Arrange the chicken mixture wrapped in banana leaves in a pot and fill with enough water and start boiling.
You have the option to steam or boil but few recipes I found in the web recommends boiling.
It will take at least 30 minutes of boiling in high heat then 30 minutes in medium heat.
Make sure the water is enough that covers the chicken in banana half way.
Keep the pot covered during the boiling process.

Bangus in Black Beans

1 large boneless bangus, cut in 6 pcs.
1 cup black beans
1 large tomato, sliced
1 medium onion, sliced
1/2 cup malunggay leaves
1 small pack tamarind powder
salt to taste
Cooking Direction:
Using a deep pot, boil black beans with enough water for an hour or till tender in high heat. Remember you could always add more water till beans are fully cooked.
Add slices of onion and tomatoes, simmer for 5 minutes.
Add bangus and season with salt, simmer for 2 minutes.
Add malunggay leaves or any veggies leaves desired. Continue to simmer for 5 minutes.
Season with the tamarind powder, simmer for a minute.
Remove from heat and serve.

Pork Tonkatsu Lunch

Tonkatsu is deep fried pork chop - Japanese pork cutletTake Out from 99 Ranch for $3.99 with side of pickled ginger and pickled cucumber over steam rice.

Simple Tonkatsu Recipe:
Pork chop seasoned with salt and pepper.
Dip in egg and flour batter then roll in panko bread crumbs.
Deep fry in medium heat till golden brown.
Remove from oil, drain excess oil using a paper towel.
Serve with teriyaki sauce or catsup.

Silver Fish

Tiny fish stewed in vinegar and cooked dry. In Ilonggo we call this pinamalhan nga isda. Great when served with garlic fried rice.
1 box (11.4 oz) frozen silver fish, defrosted and drained
2 cup datu puti vinegar
6 pieces garlic cloves, sliced thin
1 small onion, sliced
1 piece jalapeno pepper, sliced thin
2 tbsp cooking oil
salt and ground pepper to taste
banana leaves (optional)
Cooking Direction:
Layer banana leaves on the bottom of the pot.
Add fish, garlic, onion, ground pepper and salt.
Pour vinegar and arrange slices of jalopeno pepper on top.
Simmer in medium heat for 15 minutes uncovered.
Now add the cooking oil and simmer for another 5 minutes.
When the cooking oil starts to sizzle then it's time to remove from heat and serve.

Tokwa at Baboy

1 pack fresh hard tofu, drain
2 lbs pork belly
3 pieces green onion, sliced thin
1 thumbsize ginger, minced
1/2 cup vinegar
1 teaspoon sugar
6 tablespoon soysauce
2 pieces jalopeno pepper, sliced thin
salt and ground pepper to taste
one cup of cooking oil

Using a wok pour water and add pork, garlic, whole peppercorn and rock salt.
Cover and let it boil for about an hour.
Set aside pork and allow to completely cool.
Cut into cubes then set it aside.
Using a pan fry tofu in cooking oil till golden brown on both side.
Let them cool and dry using a paper towel.
Cut them into cubes. Set aside
In a bowl mix the vinegar, soysauce, chopped ginger, sliced green onions, sliced jalopeno and chopped onions together.
Add sugar, salt and pepper to taste.
Using a serving dish mix cut pork, fried tofu and the vinegar mixture.
Toss and serve.