Fish & seafood

• Steamed pompano with ginger sauce
• Tuna belly fillets with garlic and rosemary
• Baked river cobbler fillets
• Pasta with prawns in creamy garlic sauce
• Baked mussels with butter and cheese
• Baked fish and spinach
• Pritong tilapia (fried St. Peter’s fish) and cheese-topped chili-cauliflower bake
• Fish fillet with corn sauce
• Pasta with clams in red wine sauce
• Fried labahita (surgeonfish) with chili-pineapple sauce

Mighty meaty

• Burgers
• Pork pata (hock) with shiitake mushrooms and broccoli
• Fried beef brisket and potatoes with sour cream
• Beef, corn and cheese bake
• Speedy’s burritos
• Dad’s-turn-to-cook porkchops
• Floyd’s Greek stew
• Meatballs stroganoff
• Barbequed beef short ribs
• Hotdog on a toothpick

Healthy veggies

• Potato salad with toasted cashew nuts
• Baked eggplants with bacon and cheese
• Pork, spinach and Pinoy pesto
• Pork, okra, squash and eggplants in sour cream
• Smoked salmon, lettuce and kesong puti (white cheese) salad
• Cabbage Rolls
• Beef and broccoli leaves
• Buttered pork and vegetables
• Pritong tilapia (fried St. Peter’s fish) and cheese-topped chili-cauliflower bake
• Chicken & Broccoli Pasta

Hot and sour soup

Ingredients :

250 g. of cooked diced pork meat
1 200-g. pack of chicken leg mushrooms
1 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
1 carrot, cut into rings about 1/4″ thick
150 g. of snow peas (chicharo), trimmed
6 c. of meat stock
2 tbsp. of rice wine vinegar
2 tbsp. of cornstarch
salt to taste
1 tsp. of pepper
2 eggs, beaten
1 tbsp. of cooking oil

Cooking procedure :

Drain and rinse the mushrooms according to package directions.

Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onion until soft. Add the pork and mushrooms. Cook over high heat for about a minute. Pour in 5 c. of stock and the vinegar. Season with salt and pepper. Bring to a boil. Add the carrot slices. Disperse the cornstarch in the remaining stock. Pour into the boiling soup, stirring. Cook until thick. Add the snow peas and cook for another 20-30 seconds. Turn off the heat. Pour the beaten eggs in a thin stream. Stir a few times. Serve at once.

In the mood for more food?

• Mango Royale
• Pinatisang manok 2 (chicken soup with fish sauce)
• Spicy chicken breast fillets
• Bangus sisig and daing na galunggong
• Honey-lemon drink
• White Corn and Vegetables Soup
• Herbed fried chicken
• Baby prawns and broccoli fried rice with oyster sauce
• Pinoy chili
• Stir frying basics