You got to try this!

Ingredients / Directions
4 cloves garlic
crushed
1 medium (50 g) onion
sliced
200 g beef round
cut into strips
3/4 cup(s) water
1-1/2 Tbsp tausi (salted black beans)
1 can (140 g) DEL MONTE Tomato Sauce
1 bunch (200 g) sitaw (string beans)
cut into 1-1/2″ long pcs
1 Tbsp oyster sauce
1/4 teaspoon pepper
1 large (300 g) ampalaya (bitter melon)
seeded and thinly sliced

Directions:
1 SAUT? garlic
onion and beef. Add water
DEL MONTE Tomato Sauce and tausi. Simmer for 20 minutes.

2 ADD sitaw
oyster sauce and pepper. Simmer for 7 minutes. Add ampalaya. Cook for another 3 minutes. Serve hot.

All good!

Ingredients / Directions
# ? kilo pork (diced)
# 1/8 kilo pork liver (diced)
# 1 small head of garlic (minced)
# 1 small onion (minced)
# 2 pieces laurel leaves
# 3 tablespoons oil
# ?-cup(s) vinegar
# 3 tablespoons patis (fish sauce)
# 2-cup(s)s stock
# 1-cup(s) pig blood (frozen)
# 4 long green peppers
# 2 teaspoons sugar
# 1 teaspoon salt
# ? teaspoon black pepper # In a pot
simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
# In a casserole
heat oil and saute garlic and onion for a minute.
# Add in pork
pork liver
laurel leaves
patis
salt & pepper and saute for another 5 minutes.
# Add in vinegar and bring up to a boil without stirring.
# Lower heat and allow simmering uncovered until most of the liquid has evaporated.
# Add in stock and allow simmering for 5 minutes.
# Add in blood
sugar and long green peppers.
# Cook for 10 minutes more or until consistency thickens
stirring occasionally to avoid curdling.
# Serve hot with puto.

This is a good one!

Ingredients / Directions

Directions:
* 1/4 cup(s) calamansi juice
* 1/2 cup(s) soy
* Pepper
* 2 kilos beef kalitiran
sliced into 3/4″ thick whole sheets
* 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
* All-purpose flour
* Cooking oil
* 4 cup(s)s broth
* Salt and pepper
* Parsley and bell pepper (optional)

Directions:
1. 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(s).
2. 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.
3. Starting from the end where the fillings are
roll the beef sheets carefully
making sure that all the fillings are intact.
4. Roll the sheets of beef completely until it reaches the other end.
5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
6. Spread flour on a large sheet pan or on a worktable that has been cleaned and dried. Roll the morcon over the flour.
7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
8. 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 hour(s)).
9. 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.
10. You can add a garnish of peppers and parsley.
11. Serve hot.

Outstanding!

Ingredients / Directions
# ? kilo beef (cut into chunk cubes)
# 2 heads of garlic (crushed)
# 1 onion (diced)
# 5 pieces taro root (quartered)
# 1 piece radish (sliced bias)
# 1 bundle string beans (cut into 1”)
# ? teaspoon salt
# ? teaspoon black pepper
# 1- cup(s) beef stock
# 6-cup(s)s of the water used to wash rice (germ water)
# ?-cup(s) tamarind juice # In a bowl
marinate beef chunks in salt & pepper for an hour(s).
# In a soup pot
heat oil and brown beef.
# Add beef stock and rice wash water.
# Bring to a boil in low heat until beef is tender.
# Add in taro root
radish and string beans.
# When vegetable is almost cooked
stir in tamarind juice.
# Serve hot.

Outstanding!

Ingredients / Directions
cooking oil 1/4 k. dulong
5 cloves garlic
chopped 3 eggs
1 medium onion
sliced salt and pepper to taste
3 meduim tomatoes
chopped Saute garlic in 5 tbsps. oil until golden brow. Add onions and tomatoes. Season with salt and pepper and cook for 5 minutes. Add dulong and stir to prevent scorching. Add yolks. Set aside. In a bowl combine the cooked dulong and 1/2 cup(s) beaten eggs. In a frying pan spread a mixed dulong. Turn over. Repeat. Makes 5 servings.

Unbelievable!

Ingredients / Directions
# 1 kilo ground pork
# 2 cup(s)s diced ham
# ? cup(s) grated carrots
# 1 cup(s) pickle relish
# ? cup(s) raisins
# ? cup(s) green bell pepper (minced)
# ? cup(s) red bell pepper (minced)
# 6 whole eggs
# 1 cup(s) grated cheddar cheese
# Pinch of salt & pepper # In a mixing bowl
mix all ingredients well.
# Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
# Steam or bake in oven until firm cooked.
# Let cool and refrigerate.
# Serve chilled and sliced.

Wow!

Ingredients / Directions

Directions:
* 3 cup(s)s munggo (mung bean)
* 4 cup(s)s stock
* 1 small head of garlic (minced)
* 1 small onion (minced)
* 4 pieces tomatoes (diced)
* 3 cup(s)s water
* 1 tablespoon oil
* 1-cup(s) malunggay leaves
* Pinch of salt & pepper
* Patis (fish sauce to taste)

Directions:
1. Boil munggo beans in water until tender
strain and set aside.
2. In a pot
heat oil and saut? garlic
onion
tomatoes.
3. Add in munggo and stock.
4. Season with salt & pepper and patis.
5. Add in the malunggay.
6. Serve hot

It’s ok!

Ingredients / Directions

Directions:
* 1 Kilo Shrimp
* 12 pcs Tamarind (Sampaloc)
* 1 big Onion (diced)
* 3 big tomatoes (quartered)
* 2 pieces Radish (sliced)
* 1 bundle Sitaw (Strringbeans)
* 1 bundle Kangkong (cut into 2″ long)
* 3 pieces long green pepper
* 5 cup(s)s ricewash or water
* Salt or Patis to taste

Directions:
1. Boil Tamarind in rice wash or water to soften. Pound and extract all juices and set aside.
2. In a casserole
boil rice wash or water
Tamarind juice
onions
tomatoes and Radish.
3. Lower fire
add in Shrimps
Kangkong
Sitaw and green long pepper. simmer for 5 minutes.
4. Season with salt and patis.
5. Serve hot.

the best!

Ingredients / Directions
1 tbsp. ginger powder 2 tbsp. anisado wine
1 teaspoon. garlic powder 1 cup(s) cornstarch
1 teaspoon. onion powder 1 tbsp. chili paste
1 k shrimp (each about 1 inch salt and pepper to taste
long and removed sharp parts)
In a bowl
combine all the ingredients except cornstarch. Marinate shrimp in the mixture overnight. Dredge shrimps in cornstarch and deep-fry until crisps.

Amazing!

Ingredients / Directions
# 1 kilo goat”s meat (cut into chunk cubes)
# Pinch of salt & pepper
# 1 cup(s) vinegar
# 1 big head of garlic (minced)
# ? cup(s) oil
# 1 small head of garlic (minced)
# 3 onions (minced)
# 12 pieces red tomatoes (diced)
# 5 tablespoons tomato paste
# 6 pieces hot chili pepper (minced)
# 8 cup(s)s stock
# ? kilo beef liver (minced)
# ? teaspoon Spanish paprika
# 2 red bell pepper (quartered)
# 2 green bell pepper (quartered)
# ? cup(s) pitted green olives
# ? cup(s) cooked chickpeas
# 1 cup(s) grated cheese # In a bowl
marinate meat in salt & pepper
vinegar and garlic for 2- 4 hour(s).
# In a casserole
brown meat and set aside.
# Saut? garlic
onion
tomatoes
and add in tomato paste
stir.
# Add in hot chili pepper and stock.
# Add in browned meat and bring to a boil.
# Allow simmering until meat is cooked and tender.
# Add in minced liver and Spanish paprika.
# Add in bell peppers
olives
chickpeas and grated cheese.
# Serve hot.