Lapu-Lapu Fish with Oyster Sauce (Lapu-Lapu with Oyster Sauce)

Lapu-Lapu na may Oyster Sauce (Lapu-Lapu with Oyster Sauce)

Ingredients for Lapu-Lapu na may Oyster Sauce (Lapu-Lapu with Oyster Sauce)

1 Kg lapu-lapu, bones removed then sliced
1 tablespoon vegetable oil
1 head of garlic, chopped
1 tablespoon oyster sauce
1 tablespoon sesame oil
2 red bell pepper, squarely cut
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 small onion, squarely cut

How to Cook Lapu-Lapu na may Oyster Sauce (Lapu-Lapu with Oyster Sauce)

1. Place the fish in a steamer and steam the fish for 5 minutes.
2. Put the fish aside.
3. Heat the vegetable oil in a large skillet.
4. Saute the garlic.
5. Add the oyster sauce, sesame oil, red pepper, carrots, celery, and onion. Boil.
6. Add the fish and salt and pepper to taste. Stir.
7. Serve while hot.

Beef Tapa

How to Cook Beef Tapa

Ingredients for Beef Tapa

1 Kg of beef (choose the part without bones or the softest)
¼ cup of soy sauce
¼ cup of Sprite
3 tsp of Calamansi extract
Cooking oil
Crushed pepper
Salt

Instructions

1. Slice thinly the beef.
2. In a container, mix the beef with all the other ingredients and let it marinate for 2 days.
3. Fry the beef in small amount of oil in low fire.
4. Serve and enjoy.

Relyenong Talong (Eggplant)

How to Cook Relyenong Talong (Eggplant)

Ingredients for Relyenong Talong (Eggplant)

1/2 Kg ground pork
5 eggplants
2 duck eggs
1 onion
2 garlic
soy sauce
crashed pepper

Instructions

1. Grill the eggplants but don’t fully cook them.
2. Saute the garlic, onion, and ground pork.
3. Add soy sauce and pepper to taste.
4. Let it simmer a little then add water.
5. Now let it boil till the water runs dry. Set aside.
6. Cut the eggplant in the middle and spread them.
7. Put on top the ground pork mixture and pour some beaten egg on top.
8. Fry in hot oil.

Butterfly Salad

How to Cook Butterfly Salad

Ingredients for Butterfly Salad

6 lettuce leaves
6 slices of pineapple
6 asparagus
12 stuffed olives
12 diced pimiento, sliced lenghtwise
1 cup mayonnaise
salt

Instructions

1. Arrange the lettuce leaves on platter.
2. Carve the pineapple like wings of a butterfly and use the asparagus as its body.
3. Place the stuffed olives above the asparagus. This will be the head of the butterfly.
4. Slice thinly the other olives.
5. Add the other pineapple slices. Also, arrange the slices of chili. Serve with mayonnaise.

Sopas na Patatas (Potato Soup)

How to Cook Sopas na Patatas (Potato Soup)

Ingredients for Sopas na Patatas (Potato Soup)

1/2 Kg of potatoes
2 onions, diced
3 tablespoons butter
5 cups chicken broth or pork broth
1 cup evaporated milk

Instructions

1. Peel the potatoes and make square cuts.
2. In a saucepan, sauté in butter the onions until they wilt, don’t let the onions turn reddish.
3. Put the potatoes and add in the broth immediately. Season with salt and pepper to taste. Cover. Boil. Let simmer on low heat until the potatoes soften.
4. When the soup is cooked, remove from heat and let it cool a little. When it is no longer that hot, filter it. Filter the soup gradually. Can also be processed in the blender but do this gradually also.
5. After filtering the soup, place it back in a pan and heat. Gradually add the milk while stirring continuously. Cook for five more minutes.
6. After cooking, remove immediately and serve when hot.

Spicy Bihon Sardines

How to Cook Spicy Bihon Sardines

Ingredient for Spicy Bihon Sardines

2 cans spicy sardines
1 tablespoon garlic grounded
1 piece of sliced onion
2 stalks of cheap spring onion, finely sliced
2 pieces tomatoes, diced
1/2 cup water
pepper
salt
soybean
fish sauce
Chinese rice noodles
cooking oil

Ingredients

1. Soak noodles in water for 10 minutes.
2. Saute in oil the garlic, onion, and tomatoes until the tomatoes are soften.
3. Add the sardines and let it boil. Add water and salt and pepper for taste. While boiling, add the noodles. Mix all thoroughly. Lower the heat and let it dry a bit. Serve while hot.

Cook Buko Pie (Coconut Pie)

How to Cook Buko Pie (Coconut Pie)

Ingredients for Buko Pie (Coconut Pie)

2 cups grated coconut
1/4 cup coconut broth
1/4 cup evaporated milk
2 tbsp cornstarch
3/4 cup sugar
1 egg yolk
1 tablespoon butter
2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
3-4 tablespoons cold water

Instructions

1. Make the pie crust first. Place in large bowl the flour and salt. Then mix the shortening. Use 2 knives as you slice down the flour and shortening to smaller portion or granules. This is called our flour-shortening mixture.
2. Gradually add 1 tablespoon water. Continue slicing down the flour-shortening mixture. Mix 1 tablespoon water again. Continue the slicing of the mixture till you get fine grainy substance off of it.
3. Sprinkle with flour the large plastic sheet or wax paper, and put half of the mixture here.
4. Make a round shape for the mixture and cover with plastic sheets over it.
5. Use the rolling pin until you flatten the mixture into 1/4 inches thin. This is called the pie crust.
6. Coat the round pie pan with shortening and move the crust here.
7. Fit the crust in the pan by folding the inner crust and the upper end thereof to be smooth.
8. Use a fork to prick the crust. Later, bake it for 5 minutes at 300 degrees Fahrenheit. Use the rolling pin to flatten the remaining mixture to make the surface crust. Set aside.
9. Make the stuffing or filling of coconut pie. Place in a saucepan the coconut, sugar, butter, eggs, evaporated milk (mixed with coconut soup) and cornstarch. Mix well.
10. Cook over medium heat until the stuffing ingredients thicken.
11. Pour into the pie crust the stuffing. Lay the remaining pie crust over the filling. Close by folding inwards at around the crust and press a fork around it to have a design.
12. Bake 20-35 minutes at a temperature of 420 degrees Fahrenheit everything.