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Pinoy Style Spaghetti

Recipe Ingredients:
500 g. of spaghetti
500 g. of ground sirloin
2 tbsps. of finely minced garlic
2 onions, finely chopped
4 tomatoes, finely chopped
1 carrot, finely chopped
2 bell peppers, cored, seeded and finely chopped
6 regular hotdogs, sliced into rings
4 c. of sweet-style spaghetti sauce
4 tbsps. of olive oil
salt and pepper to taste
1 bay leaf
1 tbsp. of butter
grated cheese
 
Cooking Instructions:
Cook the spaghetti according to package directions. Drain and toss with butter.

Heat the olive oil in a large saucepan. Add the ground beef. Cook over high heat until the meat is no longer pink. Add the garlic, onions, tomatoes, bell peppers, carrot and bay leaf. Season with salt and pepper. Pour in about a cup and a half of water and bring to a boil. Cover and simmer for 15-20 minutes or until the mixture is almost dry and the vegetables are cooked to a pulp. Turn up the heat, add the sliced hotdogs and cook, stirring for about a minute. Pour in the spaghetti sauce and bring to a soft boil. Adjust the seasonings. Lower the heat, cover and simmer for another 5-7 minutes.

Serve the pasta and sauce separately (make your own dish–more exciting but messier when kids do it) or toss the pasta with the sauce.

Serve with grated cheese on the side.

Beef Morcon

Recipe Ingredients:
1/4 cup calamansi juice
1/2 cup soy
3/4" thick whole sheets
2 kilos beef kalitiran, sliced into
1 can sausage, cut into strips
3 hard-boiled eggs, sliced lengthwise into quarters
1 carrot, sliced into 1/4" thick long strips
2 strips pork fat, 1/4" thick
2 strips of cheese, 1/4" thick each
4 cups broth
   All-purpose flour
   Cooking oil
   Salt and pepper
   Parsley and bell pepper (optional)
 
Cooking Instructions:
Mix together marinade ingredients (calamansi
juice, soy sauce and pepper). Place the beef
kalitiran on a a flat dish and pour in marinade.
Set aside for one hour.

Remove the marinated beef and lay on a flat, clean bpard
or tray. On one end of each beef arrange the
following: strips of sausages, egg, carrot, pork
fat and cheese, distributing fillings evenly.

Starting from the end where the fillings are, roll the
beef sheets carefully, making sure that all the
fillings are intact.

Roll the sheets of beef completely until it reaches
the other end.

Truss the rolls using any kitchen twine by using a
metal truss and some string to use for twining.

Spread flour on a large sheet pan or on a worktable that
has been cleaned and dried. Roll the morcon over
the flour.

Heat cooking oil in a frying pan. Saute the morcon in
oil until it becomes brown on all sides.

Transfer the morcon to a big casserole. Add broth (or
stock) and season with salt and pepper. Cover the
pan and allow to simmer over low heat until the
beef becomes tender (about 2 hours).

When the morcon has cooled down a little, slice it
into half an inch slices and serve on a platter
with the sauce it was cooked in.

You can add a garnish of peppers and parsley.

Serve hot.

Adobong Baboy sa Mantika

Recipe Ingredients:
Baboy
Suka
Paminta
Bawang
Mantika
Asin

Cooking Instructions:
Hugasan ang baboy. Ilagay sa kawali na may tubig at palambutin kasahog ang sumusunod: suka, bawang, paminta at asin. kapag malambot na ang baboy at natuyuan na ang kawali, lagyan ng konting mantika at iprito ang baboy hanggang maging golden brown.

Serving:
Masarap itong i-ulam kasabay ng paksiw na isda.

 Tilapia w/ pineapple

Recipe Ingredients:
1 tilapia(whole and cleaned),thawed
1 can (225g) pineapple
2 tbsps soy sauce
2 sprigs green onions
2 cloves garlic
1 red bell pepper
 
Cooking Instructions:
1.preheat the oven at 180°c.

2.chop the bell pepper(remove seeds and crown), garlic, pineapple, and green onions.

3.mix the soy sauce with the pineapple, garlic, and bell pepper.

4.arrange the tilapia on a spacious sheet of aluminum foil. make 3 incisions in the body (both sides) and rub with sauce. pour the remaining sauce over the fish.

5.fold up the aluminum foil, and place in the oven. roast for approximately 30 minutes.

garnish with green onions and serve with rice. 

Recipe Ingredients:
4 Kilos Mussels (choose the large and plump ones)
4 Big Heads, Garlic, finely chopped
 3 Large Onions, finely chopped
3/4 Butter
1 whole Cheese, grated

Cooking Instructions:

Mussel Preparation:
Clean the mussel shells well. (This recipe is a shell-licking delight!)Place in a casserole 'without water' and simmer over medium fire. (Adding water will only extract the juice and flavor of the mussels) Mussels are ready when shells are opened. Remove from heat. One by one, take off the empty half of the shell, leaving only the shell with the mussel flesh. Set aside.

Prepare the pan. (Pan should be big enough for stir-frying the mussels)

Melt butter in the pan over 'slow fire only' to avoid deep browning and burning. Add the garlic until slightly brown. Stir in the onions. Mix in the mussels with their shells.

Keep on stirring.

IMPORTANT: Make sure the mussel flesh is fried in butter for sufficient flavor. Add more butter if needed but do not 'drown' the mussels. Just make sure the flesh will absorb enough butter for frying and for flavor. Stir constantly to avoid the shells from sticking in the pan.

Little by little, mix in the grated cheese until all shells are covered. Stir constantly to avoid browning and burning of the cheese. By this time, the butter should have been absorbed by the mussel flesh. The cheese will melt and should stick to the shells for shell-licking delight. Add more cheese, if desired, but with caution: Overly cheesed mussels become too salty. Keep on stirring, allowing the cheese to stick to the mussels. Remove from heat before cheese starts to brown. 

Serving Suggestions:
One by one, place the mussels in a platter in a patterned design. Use the shape of the shell as your guide.

(During stir-frying, some mussel flesh will be removed from their shells. Place them again inside their shell before putting in the platter.)

Serve while still hot. Serving after cooled hardens the cheese and dries up all the juice of the mussels. 

Recipe Ingredients:
1/2 pound fresh fish fillet( Any kind of Fish )Cut into bite size cubes
4 table spoons lemon juice
5 cloves of garlic minced
2 pieces siling mahaba chopped
1 midium size yellow, red or white onion sliced into thin rings
1 scallion chopped
3-4 stalks of green onion chopped
1 small piece of ginger root minced
1/2 cup coconut venigar
2 midium sized cherry tomatoes chopped
salt and pepper to taste
 
Instructions:
Marinade fish in coconut venigar for at least 30mins to an hour, Drain, then combine with all ingredients....
let stand refregerated for about another 30mins to an hour, then serve with your favorite drink.....