Black-Eyed Beans with Okra

Ingredients:

• 2 16-oz. packages frozen black-eyed peas

• 2 cups water

• 1 15-oz. can Ranch Style Beans with Jalapeno, drained

• 1 cup chopped onion

• 1 cup chopped green pepper

• 1 12-oz. or 16-oz. package frozen sliced okra

*  sausage, sliced

Procedures:
1. Add all ingredients to crock-pot.

2. Cook on low 8-10 hours.

Fried Rice (Sinangag)

Fried Rice

Ingredients:

• 6 cups cooked white rice, refrigerated overnight
• 1 cup barbecued pork, chopped or ham
• 1 1/2 tablespoons soy sauce
• 2 teaspoons salt
• 3/4 cup green peas
• 1/4 cup green onion, chopped
• 1 teaspoon sugar
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 3 tablespoons cooking oil

Watch the cooking video:

Cooking Procedure

1. Heat cooking oil and sauté ginger and garlic.
2. Add shrimps and cook for a minute. Remove the shrimps and set aside.
3. Pour-in the beaten egg mixture and cook.
4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
5. Put-in the soy sauce, sugar, and salt. Mix with the other ingredients.
6. Add barbecued pork. Cook for 3 minutes.
7. Add green peas and shrimp. Cook for another 3 minutes.
8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
9. Turn the heat off and then transfer to a serving plate and serve.

Lumpiang Shanghai

 Lumpiang Shanghai

Ingredients:

• 2 lbs ground pork
• 1/2 cup green onions
• 1 cup carrots
• 1 cup onion
• 2 tsp soy sauce
• 1 raw egg
• 1 tsp salt
• 2 tsp ground black pepper
• Lumpia wrapper (Spring roll skin)

Cooking Procedure:

1. Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
2. Wrap the meat using the lumpia wrapper (for proper way, see video)
3. Fry the wrapped meat making sure that all the sides are cooked right
4. Serve with sweet and sour sauce (see sweet and sour sauce).

Sotanghon Guisado

Sotanghon Guisado Recipe

Ingredients

• 1/2 lb vermicelli noodles (sotanghon)
• 1 lb chicken
• 1 cup celery, chopped
• 1 1/2 cups onion, diced
• 1 teaspoon whole peppercorn
• 4 cups water
• 1/4 cup annatto water
• 2 to 3 tablespoons garlic, minced
• 1 cup onion leeks, chopped
• 2 tablespoons fish sauce
• 1/2 cup carrots, julienned
• 2 tablespoons cooking oil

Watch the cooking video:

Cooking Procedure

1. Pour water in the cooking pot and apply heat.
2. When the water starts boiling, add celery, 3/4 cup diced onions, whole peppercorns, and chicken
3. Simmer for 40 to 60 minutes then turn off the heat and let cool.
4. Remove the meat from the chicken using your hands. Discard the bones and skin. Set aside.
5. Filter the liquid using a strainer and set aside. This will be the chicken broth.
6. Soak the noodles in water until it becomes soft.
7. Heat a clean wok or cooking pot and pour-in cooking oil.
8. When the oil is hot enough, sauté garlic and the remaining 3/4 cup diced onions.
9. Add-in chicken and cook for 2 minutes.
10. Pour-in annatto water and chicken broth then bring to a boil.
11. Stir-in the carrots and half of the chopped onion leeks. Cook for 3 minutes.
12. Add the noodles and fish sauce then cook for another 2 minutes.
13. Transfer to a serving plate and top with remaining onion leeks and place lemon or calamansi slices on the side.
14. Serve hot. Share and enjoy!

Chicken Macaroni Salad Filipino Style

Chicken Macaroni Salad Ingredients:

• 1/5 kilo macaroni noodles
• 2 to 3 pieces, medium sized carrots
• 1 big chicken breast
• 500 ml of mayonnaise
• 1 can (836 g) pineapple chunks or tidbits
• 1 big white onion, finely chopped
• 1/2 cup sweet pickle relish
• 3 hardboiled eggs, diced
• 1 cup diced cheddar cheese
• 1/2 cup raisins
• salt and pepper to taste

Macaroni Salad Cooking Instructions:

• Cook macaroni noodles according to package cooking instructions.
• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
• Drain carrots and let cool. Peal skin then dice.
• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
• Drain pineapple chunks or tidbits.
• Combine all ingredients while adding salt and pepper, to taste.
• Refrigerate, then serve.