Mga Lutong Bahay

Ingredients:

1 cup bacon strips
1 tbsp minced garlic
2 tbsp brown sugar
1 sachet 8g MAGGI MAGIC SARAP
4 cups kangkong leaves
1 cup water
250 g spaghetti cooked
grated cheddar cheese for topping

Cooking Procedures:

1. Fry bacon in its own oil for about 3 minutes or until fat has been partly rendered.
2. Add in garlic. Cook for about 1 minute.
3. Then add in rest of the ingredients. Mix well.
4. Simmer for 5 minutes.
5. Toss in pasta. Remove from fire.
6. Top with cheddar if desired.

Ingredients:

2 tbsp cooking oil
2 cloves garlic ,minced
1 small onion, chopped
1 thumbsize ginger, grated

Sauce mix:

Combine – 1 pc 11g MAGGI Chicken Broth Cube dissolved in
1 cup water mixed with
1/4 cup MAGGI Oyster Sauce
1 tbsp cornstarch dispersed in
2 tbsp water
8 hardcooked eggs, shelled and halved
sprigs of coriander leaves

Cooking Procedure:

1. Heat oil and sauté garlic, onion, and ginger.
2. Pour in prepared sauce mix.
3. Gently add egg halves. Simmer about 1 minute, basting eggs with sauce to prevent from drying-up.
4. Cook until sauce is thick then garnish with coriander leaves.
5. Serve with steamed rice

Ingredients:

7 pcs eggs
2 cloves garlic, crushed
1 pc small onion, chopped
1 pouch (115 g) DEL MONTE Filipino Style Tomato Sauce
1-1/2 cups water
1/2 pc chicken bouillon cube
100 grams potatoes, sliced
1/4 cup cooked/frozen green peas
1 pc small red bell pepper, cut into cubes

Cooking Procedure:

1. Cook 6 pieces eggs until hard boiled. Cut each egg lengthwise into two.
2. Beat remaining egg. Set aside.
3. SAUTÉ garlic and onion in oil. Add chicken cube, DEL MONTE Tomato Sauce, water and potatoes.
4. Season with 1 tsp soy sauce, 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt) and 1/8 tsp pepper.
5. Simmer for 10 minutes.
6. Add green peas, bell peppers and beaten eggs.
7. Simmer while stirring for 2 minutes, or until cooked. Add boiled eggs.

Ingredients:

1/2 cup pork longganisa, sliced and cut 1/4-inch thick
1/2 cup cubed potatoes
1/2 cup sliced spinach leaves
Egg Mixture: Combine -
6 pieces eggs lightly beaten
1/2 cup NESTLÉ Creamy Yogurt, Natural
1/2 tsp salt
1/4 tsp ground pepper

Cooking Procedure:

1. Panfry pork longanisa slices.
2. In the same pan where longganisa was fried, cook potatoes until lightly browned. Set aside.
3. Add spinach, saute for 1 minute and set aside.
4. Pour egg mixture onto hot pan. When bottom is set, add cooked potato and spinach evenly over eggs; cook over low heat without stirring.
5. Fold lower and upper part of the omelet to the center then slide to the edge of pan and tranfer onto a plate.
6. Serve immediately with hot coffee and toasted bread.

Ingredients:

1 tbsp white sesame seeds
1 tbsp. milk
3 ¼ cups or 400 grams glutinous rice flour
2/3 cup brown sugar
7 oz boiling water
½ cup Chinese dates, softened in water, cut in half, pits removed, or ½ cup other dried fruit or ¼ dates and ¼ cup nuts
Water, as needed
1 tbsp vegetable oil or nonstick cooking spray

Cooking Procedure:

1. Prepare the wok for steaming.
2. In a bowl, mix the boiling water and the sugar. Stir constantly to dissolve. (If using peen tong, break the candy into several pieces, so that it will dissolve more easily in the boiling water.) Cool.
3. Soak the Chinese dates in hot water for at least 30 minutes to soften. Another way is to place them in a bowl with water and microwave on high heat for 30 seconds. Cut the dates in half and remove the pits.
4. Place the glutinous rice flour in a large bowl. Make a hole in the middle and add in the sugar and water mixture. Add the milk and begin shaping the dough. Add 1 tablespoon of water to the dough at a time, until you have a smooth dough with a satiny texture. Mix ½-¾ of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.
5. Grease a 7 inch square cake pan with vegetable oil or non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top.
6. Steam the cake over medium-high to high heat for 45 minutes or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool.
7. Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight.


Tips:

•You can serve the cake as is or reheat it in the microwave (the amount of time will depend on the size and power of your microwave-start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4-5 minutes.
•Another way to serve is to pan-fry the cake, dipping the cake in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.

Ingredients:

4 cups grated fresh green papaya
1/4 cup salt
1 carrot, peeled and sliced
1 red bell pepper, sliced into long strips
1 (2 inch) piece fresh ginger root, peeled and sliced
2 green chile peppers, sliced into thin rings
1 (1.5 ounce) box raisins
1 cup white vinegar
1 cup water
1 cup white sugar
1 teaspoon salt

Cooking Procedure:

1. Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour.
2. Drain the liquid from the papaya and rinse thoroughly.
3. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
4. Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix.
5. Transfer the mixture to clean, dry jars with lids.
6. Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes.
7. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid.
8. Allow the vegetables to marinate in the liquid at least 1 day before using.
9. Store in refrigerator between uses.

Ingredients:

1 dozen peeled hard boiled quail eggs (or chicken eggs)
1 cup flour
1/2 cup water
few drops of food coloring (orange?)
salt and pepper to taste
cooking oil

Cooking Procedure:

1. Put the quail eggs in a clean plastic bag/zip lock, with 1/4 cup flour.
2. Shake em until eggs are evenly coated.
3. Mix all remaining ingredients except cooking oil.
4. Use a wire whisk or fork, mix it to a smooth batter.
5. Dump those little eggs to the batter.
6. Put enough cooking oil for deep frying in a shallow pan. heat it.
7. Spoon out those eggs from the batter and chuck it in the hot cooking oil.
8. Wait till it cooks, about a minute or so. until the coating is crispy.
9. Serve with sweet gravy or vinegar.

Achara or Atsara
Atsarang Mangga
Bacon Kangkong Spaghetti
Egg Sarciado
Eggs in Oyster Sauce
Kilawing Kambing
Kwek Kwek
Omelet Supreme
Pinapaitang Kambing
Sinampalukang Kambing
Special Tikoy

Ingredients:

2 green mango, medium sized
1/2 cup sugar
1 cup water
1 tbsp. salt
1 pc. red pepper

Cooking Procedure:

1. Slice thinly the green mango.
2. Chop the pepper.
3. Add water and sugar then let it boil.
4. When almost cooked, add green mango, red pepper and salt.
5. Let it boil for 5 minutes. Serve.

Ingredients:

1 1/2 kilos goat’s legs, head and some meat
1/2 kilo sampalok (tamarind) fruit
4 medium onions, quartered
salt, pepper, and MSG to taste
1 cup sampalok flowers and/or leaves
1/2 cup chopped celery

Cooking Procedure:

1. Put goat meat in a deep pan with sampalok fruit, onions, and some salt. Add enough water to cover.
2. Bring to a boil then simmer until tender, about 1 1/2 to 2 hours
3. Season with salt, pepper and MSG to taste.
4. Add sampalok flowers and sprouts.
5. Serve hot, topped with chopped celery.

Ingredients:

1 1/2 kilos goat innards (combination of intestines, stomach, and liver)
2 tablespoons oil
2 tablespoons chopped garlic
4 tablespoons chopped onions
4 tablespoons ginger strips
1/2 teaspoon chopped siling labuyo (chili pepper)
2 tablespoons chopped siling haba (finger chili)
salt and pepper to taste
1/2 cup pespes (goat intestinal juice)
8 cups water
6 pieces calamansi

Cooking Procedure:

1. Clean the goat innards thoroughly.
2. cook the innards in salted water until tender. Drain and reserve the broth.
3. Cut the goat innards into cubes.
4. Heat oil in a pan then saute garlic, onion, ginger, and goat meat.
5. Add reserved broth and bring to a boil.
6. Add siling labuyo and haba. Season with salt and pepper.
7. Gradually add enough pespes based on your taste.
8. Add water as needed.
9. Serve hot with calamansi juice.

Ingredients:

1 kilo burnt goat skin and meat, choppped into small pieces
2 tablespoon onion rings
1 1/2 cups vinegar
1/2 cup freshly squeezed calamansi juice
1 teaspoon chopped siling labuyo (chili pepper)
salt and pepper to taste
1/2 cup pespes (goat intestinal juice)

Cooking Procedure:

1. Combine all the ingredients in a bowl except for pespes.
2. Pour the pespes over the mixture when ready to serve. Alternatively, you can serve the pespes in a separate bowl and serve it as dipping sauce with the goat meat.