Bringhe

Ingredients: 1 piece green bell pepper, roasted, peeled and cubed 2 eggs, hard-boiled then sliced 60 ml oil 200 g shrimp (medium) 250 g chicken breast fillet or thigh fillet, cut into strips 1 medium onion, finely chopped 3-4 cloves garlic, peeled and diced 200 g regular rice 200 g sticky rice 500 ml water 250 ml coconut milk 2 teaspoons turmeric powder 250 g medium shrimps, peeled and de-veined 100 g cooked ham, cut into 2-cm squares 100 g frozen green peas, thawed Salt and pepper to taste

Procedures: Heat half of the oil in a casserole and saut the chicken strips until cooked. Remove chicken from pan and set aside. Pour in remaining oil and saut onion until transparent. Add garlic and saut a further 1 minute. Add both kinds of rice and stir to coat in oil. In a large bowl, blend together water, coconut milk and turmeric powder then pour into casserole. Cover and simmer until rice is done, about 25-30 minutes. Meanwhile, in a steamer, steam the shrimps until cooked and evenly pink in color. Remove from heat and set aside. When rice is fully cooked, stir in the shrimps, the chicken strips, cooked ham and green peas. Season with salt and pepper and serve. Garnish with bell pepper and sliced egg.

Filipino Chicken Empanada

Ingredients: Filling 1 pound ground pork salt and pepper to taste 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 (9 ounce) box frozen peas and carrots 1 (1.5 ounce) box raisins 1 small potato, diced

Crust 2 cups all-purpose flour 1/2 teaspoon salt 1/3 cup white sugar 1 egg yolk 1/2 cup water 2 tablespoons all-purpose flour for dusting 2 tablespoons melted butter for brushing

Procedures: For Crust: 1. Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes. 2. Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal. For Fillings: 1. Cook the ground pork in a nonstick skillet over medium heat until completely browned, about 5 minutes. Season with salt and pepper. 2. Heat the olive oil in a separate skillet over medium heat; cook the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir the browned pork into the onion mixture; cook and stir another 5 minutes. Mix the potato, peas and carrots, and raisins into the pork; allow the mixture to cook together until the vegetables are completely tender, about 10 minutes. Allow the filling to cool completely before spooning into empanada dough.

Pork Picadillo
Ingredients 2 tablespoons olive oil 1 onion, diced 2 cloves garlic, crushed 2 1/2 pounds ground pork salt and pepper to taste 1 yellow bell pepper, cut into thin strips 1 green bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips 1 (1.5 ounce) box raisins 1 bunch spinach, chopped Procedures: 1. Heat the olive oil in large skillet over medium heat. Cook and stir the onion and garlic in the oil until tender, about 5 minutes. 2. Remove the onion and garlic from the pan and set aside. Crumble the pork into the skillet and cook until no longer pink. Return the onion and garlic to the skillet and stir through the pork. Season with salt and pepper. 3. Cover the skillet and cook the mixture for 5 minutes. Stir the green bell pepper, red bell pepper, yellow bell pepper, and raisins to the mixture; cover and cook another 5 minutes. 4. Add the spinach to the skillet and stir just before serving.

Paella (Chicken)
Ingredients: 1 frying chicken, cut into serving pieces 3/4 cup olive oil 1 pound slab bacon, cut into 1 inch cubes 1 head garlic, peeled and chopped fine 2 big onions, sliced 1 can tomato puree 1 teaspoon paprika 2 cups rice 6 prawns, boiled 2 crabs, boiled and quartered 20 big clams, boiled in 5 cups water 5 cups water in which clams were cooked 1/2 cup canned peas, drained 1 can sweet pepper or 1 large sweet pepper, cut into eights salt and pepper

Cooking Procedure: 1. 2. 3. Fry the chicken pieces in oil and set aside. Fry garlic in remaining oil until brown. Add onion then the bacon cubes and fried chicken.

4. Add the tomato puree, paprika, sweet pepper, and the water in which clams were cooked. 5. 6. 7. 8. 9. Add rice and allow simmering until mixture is almost dry and the rice cooked. Add the prawns, crabs, clams and peas and cover well. Continue cooking over low heat until all the water has evaporated. Add salt and pepper to taste. Serve hot.

Beef Pares

Procedures:

1. Rub beef with salt and set aside for 30 minutes. 2. Heat some cooking oil in a pan or wok. Fry beef until both sides turned to brown. Set aside. 3. In a casserole or pot, pour water then add the carrots, star anise, garlic, onion, pepper, and beef 4. 5. 6. 7.
pieces. Let it simmer gently until beef becomes tender. Add water to maintain level. Once beef is tender, add sugar and let it simmer for 30 minutes. Served topped with rice and garnish with chopped onions, soy sauce and chili. If using a pressure cooker, do not add the ingredients before beef is tenderized. Add ingredients and simmer normally after releasing pressure.

Paella
INGREDIENTS: 20-25 pc mussels 1 c squid, sliced (or 5 pc medium squid) 2 pc crabs 1/2 c medium-size shrimps 1/2 kg chicken breast, leg, gizzard, and liver 3 tbsp chorizo fat 2 tbsp oil 1/4 kg pork cut into 1-inch cubes 1/2 c ham cut into 1-inch squares 1 pc chorizo de bilbao, sliced 1 clove garlic, crushed 1 onion, chopped fine 1 c tomato sauce 3 1/2 c chicken broth 2 c rice, washed 1 pc red pepper, in strips 10 pc string beans 1 tsp soy sauce or patis 2 tsp salt 1/4 c sweet peas 2 hard-boiled eggs 1/2 cut parsley

COOKING INSTRUCTIONS:

1. Steam mussels. 2. Set aside 1 cup broth. 3. Remove ink of squid. Slice and boil. Set aside. Boil crabs and shrimps together; set 4. Boil bony parts of chicken; set broth aside. Heat fat and oil in skillet. Fry chicken, pork,
ham, and chorizo. Cook until half-done. Remove from skillet. Saute garlic, onion, and tomato sauce. 5. Add chicken broth and rice. Mix well. When rice is half-done, add red pepper, string beans, mussels, squid, and other meats. 6. Season with soy sauce, and salt. Cover tightly and cook without stirring until broth is absorbed. 7. During last 5 minutes of cooking, put shrimps, crabs, and peas on top. Garnish with sliced eggs, strips of pepper, and parsley. aside.