BEEF MECHADO

INGREDIENTS: 2 tablespoons cooking oil 4 cloves garlic, minced 1 piece large onion, sliced 500 grams beef chuck,cubed 2 tablespoon soy sauce 1/2 teaspoon black ground pepper 1/4 teaspoon msg 1 beef broth cube 2 pieces bay leaves (laurel) 3 cups water 1 piece medium potato, cubed 1 medium carrots, cubed 1 green or red bell pepper 1 tablespoon cheese 1 tablespoon brown sugar 1 cup tomato sauce salt to taste (Just add to your taste preference) PROCEDURES: 1. Heat cooking oil in a pressure cooker then saute the garlic and onion. 2. Put-in the beef and saute for about 3 minutes or until color turns light brown. 3. Add soysauce, black ground pepper, msg, beef broth cube, bay leaf and water then pressure cooked for 30-45 minutes (under medium heat) until the meat is tender. 4. Put-in the potatoes, carrots, green and red bell pepper, cheese, brown sugar, tomato sauce ( just add water if desired) and cook until the vegetables are soft (about 10 to 15 minutes) then simmer until excess liquid evaporates.. Taste it, add salt just to taste preference.

Chicken Afritada
Ingredients 2 lbs chicken, cut into serving pieces 1 large potato, quartered 1 large carrot, sliced 1 large bell pepper, sliced 1 cup green peas 8 ounces tomato sauce 4 cloves garlic, minced 4 pieces hotdogs, sliced 1 medium onion, diced 1 1/4 cups chicken broth or stock 2 pieces dried bay leaves 1 teaspoon granulated white sugar 4 tablespoons cooking oil Salt and ground black pepper to taste

Procedure Pour-in cooking oil in a cooking pot or casserole then apply heat. Pan-fry the chicken until the color turns light brown (about 3 minutes per side). Remove the chicken from the cooking pot. On the same cooking pot, saut garlic and onions. Put-in the sliced hotdogs and panfried chicken then cook for a minute. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes. Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more. Turn-off heat then transfer to a serving plate.

Igado
Cooking Instructions: Marinate pork, heart, kidney and liver slices in combined vinegar, soy sauce and garlic for at least 30 minutes. Heat oil and saut chopped garlic, onion and tomatoes until wilted. Stir in marinated meat and bring to a boil without stirring. Lower the heat and continue simmering until pork is tender or about 20 minutes. Add bell peppers and green peas. Season with MAGGI MAGIC SARAP and peppercorns. Serve hot.

Ingredients 500g. pork, thinly sliced (kasim or pigue) 150g. liver, thinly sliced 1/4 k. heart and kidney, slice thinly, if available 1 tbsp. vinegar cup soy sauce cup crushed garlic 2 tbsp. cooking oil 2 tbsp. chopped garlic 1 large onion, chopped 1 tomato, chopped 1 medium red bell pepper, cubed 1 medium green bell pepper, cubed cup green peas 2 8g. MAGGI MAGIC SARAP 1 tsp. peppercorns

Potchero
Ingredients: 1 kg Chicken 2 medium size sweet potato (sliced) 2 plantain (or 4 saba banana) (sliced) 200 g green beans (cut into half) 1/4 cabbage (sliced) 1 onion (sliced) 3 garlic cloves (crushed) 1 Nestle Cream 1 tbsp fish sauce 2 1/2 cups of water pinch of pepper Cooking oil Salt to taste Tips: Cut the banana and sweet potato about 1/3 inch. If you cut them thin, they will end up so mushy. Watch out for the heat of your stove. Do not boil it when you already add the cream, just simmer. Make sure that the chicken are well cooked.

Method of Cooking: Heat the oil in a frying pan then fry the plantain. Set aside. Then pan fry the sweet potato. Do not over cooked them so it won't become mushy. Set them aside. Set the stove on medium heat. In a separate cooking pot or wok, put some cooking oil and saut garlic, onion and fish sauce. Stir in the chicken for 3 minutes. Pour the water. Cover the cooking pot/wok. Let it boil for about 20 minutes. Add in the beans and cabbage and simmer for 10 minutes. Lower the heat of the stove. Pour the Nestle cream and let it simmer for 10 minutes. Do not boil.

Finally, add the cooked plantain and sweet potato. Sprinkle a pinch of pepper. Let it simmer for 5 minutes. You may want to season it with salt depending on your taste. Serve with boiled rice.

Pork Asado
Ingredients Serves : 6 1 kilo pork pigue 2 teaspoons five spice powder 1/2 cup soy sauce 1/3 cup brown sugar 1 teaspoon garlic, minced 1 pc. bay leaf 1 pc. star anise 1/4 teaspoon salt 1 - 2 cups water

cooking pot then put-in the pork along with the marinade and water then let boil. Add bay leaf and star anise.Add brown sugar and stir to distribute evenly. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens. Turn off the heat and remove the meat from the cooking pot.

Directions Prep:10min Cook:1hr Extra time:1hr marinating Ready in:2hr10min Combine soy sauce, five spice powder, garlic and salt then mix well. Marinade the pork in the combined mixture for at least 1 hour.Heat a

Allow the meat to rest for about 10 minutes then slice. Transfer to a serving plate and top with the thick sauce. Garnish with parsley or spring onions cut into 1 long sprigs. Best when served with pickled papaya.

Lengua in Creamy Mushroom Sauce

(serves 6-8 people) Ingredients: 5 lbs beef tongue, cleaned and thinly sliced (preferable tongue is less than 3 lbs so its easier to soften) 3 9 oz cans whole button mushroom 2 large onions, chopped 2 30 oz campbells cream of mushroom (or 6 small cans) 1 can evaporated milk 2 pcs bay leaf cup soy sauce cup butter 10 cups water fish sauce to season Cooking Instructions: Rinse tongue to remove slime and scum. Pressure cook for 25 minutes. If using traditional method, in a pot, boil tongue in water until outer skin cracks and peels off. (This step should also soften the meat, add more time if tongue is still tough) After pressure

cooking or boiling, rinse tongue in cool water. Peel off outer skin and rinse. Slice tongue crosswise, approx inch thin. Combine sliced tongue, whole button mushroom, water, onion, bay leaf soy sauce and butter. Bring to a boil and let it simmer for 5 minutes. Add evaporated milk and stir. Add cream of mushroom while stirring until it is dissolved well. Bring to a boil for another 5 minutes. Season with fish sauce. Serve with mashed potatoes and veggies or steamed rice. (Optional: if sauce is too thin, add cornstarch dissolved in water to thicken sauce.)