Ingredients :

· 1 tbsp. vegetable oil
· 4 gloves garlic, sliced
· 1 tbsp. crushed black pepper
· 1 lb. lean pork, cut into strips
· 2 tbsp. brown sugar
· 2 tbsp. soy sauce (light or dark)
· 2 tbsp. lime juice
· 1 lb. bok choy (Chinese greens)
· 4 tbsp. fresh coriander (cilantro) leaves

Cooking Procedures :

1. Heat oil in a wok (or in a heavy skillet) over a medium heat. Add garlic and crushed black peppercorns and stir-fry for a minute.
2. Add pork strips and stir-fry more minutes or until brown.
3. Add sugar, soy sauce and lime juice. Stir and blend. Add the bok choy and coriander (cilantro) and stir fry for 3 to 4 minutes or until bok choy are tender (be careful not to over cook the greens).
4. Remove from heat. Transfer to a serving platter. Serve hot.

Helpful Tips
Bok choy is also known as Chinese cabbage – bok choy and pak choi. It varies in length from 4-12 inches. For this recipe, the smaller variety is used. It has a mild, cabbage-like flavor. Ordinary cabbage could also be used for this recipe.

Ingredients :

· 1-1/2 lb. pork, cubed
· 1/2 cup soy sauce
· 1/4 cup white vinegar
· 3 cloves garlic, minced
· 2 tbsp. packed brown sugar
· 1 onion, sliced
· 6 pcs. peppercorn, crushed
· oil, for frying

· 1/2 cup tomato sauce
· 1/2 cup olives (optional)
· 2 pcs. Chinese sausage, sliced
· 1 can pimiento, cut into strips
· 4 pcs. saba (banana plantain), quartered and fried

Cooking Procedures :

1. In a glass bowl, combine soy sauce, vinegar, garlic, brown sugar, onions and peppercorns. Stir in pork. Cover and refrigerate for an hour or two.
2. Heat oil in a skillet over medium heat. Remove pork from marinade and reserve. Fry pork until lightly brown. Pour off excess oil, leaving 3 to 4 tbsp. in the pan.
3. Pour in the marinade and 1/2 cup water to cover the meat. Let it simmer gently for 25 minutes. Correct seasonings.
4. Add tomato sauce, olives, Chinese sausage and pimiento. Cook for a few more minutes until pork is tender.
5. Remove from heat. Transfer to a serving dish. Serve with fried saba on top.

Ingredients :

· 1/2 lb. pork, cut into thin strips
· 1 tsp. soy sauce
· 1 tsp. oyster sauce
· salt and pepper, to taste
· 1 tsp. cornstarch

· 1 to 1-1/2 cup chicken broth (or water)
· 2 tbsp. cornstarch
· 2 tbsp. oyster sauce
· 1/2 tsp. sugar

· 1/4 cup vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 1-1/2 cup baby carrots, halved
· 3 stalks celery, cut diagonally into 1 inch long
· 1/2 cup chopped red bell pepper
· 15 to 20 pieces snow peas, trimmed
· 1 can slice mushroom, drained
· 1 can miniature cut cobs of corn, drained

Cooking Procedures :

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.

Ingredients :

· 1 lb. pork, cut into serving pieces
· 1 tsp. salt
· 1/8 tsp. pepper
· 3 cloves garlic, minced
· 1 onion, sliced
· 1 tbsp. patis (fish sauce)
· 4 potatoes, peeled and quartered
· 1 cup water
· 1/2 cup tomato sauce
· 1 red bell pepper, sliced
· 1 green bell pepper, sliced
· 2 tbsp. fine breadcrumbs (or flour, or cornstarch) · vegetable oil

Cooking Procedures :

1. Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
2. Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
3. Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
4. Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
5. Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
6. Remove from heat. Transfer to a serving dish and serve hot.

Ingredients :

· 1/2 lb. pork, sliced
· 2 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 1/2 squash, cubed
· 2 cups sliced okra
· 2 cups 1-1/2 inch long cut sitaw (yard long beans)
· 2 eggplants, sliced
· 1 ampalaya (bitter gourd and/or bitter melon), sliced
· 1 to 1-1/2 cup water
· 2 to 3 tbsp. bagoong alamang (salted shrimp paste)

Cooking Procedures :

1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
4. Pour in water and add the bagoong alamang, and bring to a boil.
5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
6. Immediately remove from heat. Transfer to a serving dish. Serve hot.

Ingredients :

· 2 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 3 tomatoes, chopped
· 1 cup ground meat
· 3 to 5 cups water
· 3 pcs. potatoes, peeled and diced
· salt and pepper, to taste

Cooking Procedures :

1. Heat oil in a pan over medium heat. Sauté garlic, onion and tomatoes until soft and wilted.
2. Add ground meat and cook until lightly browned for about 3 minutes. Season with salt and pepper. Pour in water and bring to a boil.
3. Lower the heat and then add diced potatoes. Cook until tender. Correct seasonings. Simmer for another 2 minutes.
4. Remove from heat. Transfer to a serving dish. Serve hot.

Ingredients :

· 1 tbsp. cooking oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, sliced
· 1 large carrot, julienne
· 1 red bell pepper, julienne
· patis (fish sauce), salt, pepper and soy sauce to taste
· 2 cups chicken broth or water
· 1 cup cabbage leaves, cut into thin strips
· 1/2 lb. pancit bihon (rice sticks noodles)
· wedges of lemon or calamansi, for garnish

Cooking Procedures :

1. Rinse pancit bihon with tap water. Drain. Set aside.
2. Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Season with patis, salt, pepper and soy sauce to taste.
5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
6. Add chicken broth or water. Correct the seasoning.
7. Heat until boiling and add the drained pancit bihon.
8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
9. Add a little more water or broth if you notice that is almost dry up and noodles are not yet cooked well. You may also add soy sauce if you find it pale and taste bland.
10. Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.
11. Serve with lemon wedges or calamansi. Enjoy!

Ingredients :

· 1 (3 to 5 pound) whole roasting chicken
· 2 tbsp. unsalted butter, melted
· salt and pepper
· bunch of fresh thyme
· 4 cloves garlic, peeled and crushed
· 4 bay leaves, torn
· 1 onion, halved
· 1 lemon, halved
· 6 new potatoes, cut in half
· 3 large carrots, peeled, halved lengthwise and quartered
· olive oil
· small handfuls of fresh herbs (basil, parsley and marjoram), finely chopped (optional variation)
· bunch of fresh rosemary (substitution to fresh thyme, see directions for details)

Cooking Procedures :

PREHEAT the oven and a roasting pan to 425°F.

REMOVE the giblets and any excess fat from the chicken cavity. Wash the chicken inside and out under cold running water. Pat it dry thoroughly as possible with paper towels. Liberally sprinkle salt and pepper the inside cavity of the chicken. Stuff the cavity with the bunch of thyme, crushed garlic (gently press with the side of a knife on each cloves to open slightly), bay leaves, both halves of onion and lemon (press down, roll back and forth several times to loosen the juices before cutting in half).

IN ANOTHER VARIATION, gently loosen the skin from both sides of the chicken breast without tearing the skin. Sprinkle a little salt down the gaps that you have made, and push in some finely chopped fresh herbs (small handfuls of basil, parsley and marjoram) to further amplify the flavors (substitute sprigs of rosemary for the thyme in the cavity). Drizzle in a little olive oil. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed. Brush the outside of the chicken with the butter and season generously with salt and pepper. Tie up the legs firmly together with kitchen twine and tuck the wing tips under the body of the chicken.

REMOVE the hot tray from the oven and add a little oil. Place the chicken on one side, breast-side down (left-side view) on the roasting pan; allow cooking for 5 minutes. Then turn the chicken over to the other side, breast-side down (right-side view) and cook for another 5 minutes. Meanwhile, in a bowl toss together the potatoes, carrots and oil. Season the chicken with salt and pepper. Remove pan from the oven, turn over the chicken and place on its back (breast side-up). Scatter the prepared vegetables around the chicken and return pan to the oven. Continue roasting the chicken for another 45 minutes to 1 hour and 15 minutes more or until the skin is deep golden brown and the juices run clear when pierced between the leg and thigh. To test this, insert a thermometer in the thickest part of the legs (into the breast, then the thigh). The internal temperature should register at 160° for the leg, 180° for the breast and 190° for the thigh. Be careful not to touch any bones with the thermometer. Bones conduct heat and will give a false reading.

REMOVE the chicken from the oven to a cutting board and cover with aluminum foil for about 15-20 minutes before carving so the juices settle. Meanwhile, transfer the vegetables onto a serving platter. Pour off excess fat drippings from the pan. Return to heat. Whisk in chicken stock scraping up the bits on the bottom of pan. Bring to a boil, and then reduce to a simmer. Cook until the gravy reduced by half or thickened.

TO CARVE: untie the chicken legs. Remove and discard the inside stuffing of the chicken cavity. Place chicken on a serving platter breast-side up. Use a large fork to pull one of the chicken legs away from the body, and then use a sharp knife to sever the joint that connects the leg to the body. Cut the thigh from the drumstick at the second joint. To remove chicken breasts, cut straight down between them, following the contour of the rib cage, until you hit the wishbone. Cut through the joint where it meets the breastbone, and serve.

SERVE the roasted chicken with gravy and vegetables on the side.

Ingredients :

· 1 can pineapple chunks in syrup (or tidbits in syrup)
· 2 boneless, skinless chicken breast, halves
· 1 tbsp. vegetable oil
· 1 tsp. crushed garlic
· 1 tsp. minced gingerroot
· 2 cups sliced celery
· 1 cup sliced green or red bell pepper
· 2 tbsp. soy sauce
· 1 tbsp. cornstarch
· 1 tbsp. white vinegar
· salt and pepper, to taste
· sliced green onions, for garnishing
· hot fluffy rice (optional)

Cooking Procedures :

1. Drain pineapple, reserving 1/4 cup syrup.
2. Cut chicken into bite-sized pieces.
3. Heat oil in a skillet over medium heat. Stir-fry chicken for about 3 to 5 minutes until color changes. Add garlic and gingerroot and stir for another
minute.
4. Add vegetables, soy sauce and reserved pineapple syrup. Stir until well blended. Season with salt and pepper. Cover. Cook for 2 minutes.
5. Blend cornstarch with 1 tbsp. water. Stir into vegetables. Cook until mixture boils and thickens.
6. Stir in vinegar. Fold in pineapple. Heat through. Correct seasonings.
7. Remove from heat. Transfer to a serving dish. Garnish with green onion slices. Alternatively, serve over hot rice. Serve immediately.

Ingredients :

· 1/4 cup all-purpose flour
· 1 tsp. salt (optional)
· 1/2 tsp. pepper
· 2 tbsp. vegetable oil
· 1-1/2 lb. stewing beef, cut into (4 cm) cubes
· 2 medium onions, chopped
· 3 cloves garlic, finely chopped
· 1 tsp. dried thyme
· 1 tsp. dried marjoram
· 1 bay leaf
· 1 cup red wine (or additional beef stock)
· 3 tbsp. tomato paste
· 3 cups low-sodium beef stock
· 5 carrots
· 2 stalks celery
· 1-1/2 lb. potatoes
· 12 oz. green beans
· 1/4 cup chopped fresh parsley

Cooking Procedures :

1. Combine flour, salt (if using) and pepper in a heavy plastic bag. In batches, add beef to flour mixture and toss to coat. Transfer to a clean plate. Reserve remaining flour mixture.
2. In a Dutch oven (or a large saucepan), heat half the oil over medium-high heat. Cook beef in batches, adding more oil as needed until browned all over. Transfer to a clean plate and set aside.
3. Reduce heat to medium-low. Add onions, garlic, thyme, marjoram, bay leaf and remaining flour mixture to pan. Cook and stirring occasionally for 4 minutes or until onions are softened.
4. Add in wine (or additional beef stock, if using) and tomato paste. Cook, stirring, to scrape up brown bits at the bottom of the pan. Return beef and its juices to pan and pour in stock.
5. Bring to a boil, stirring until slightly thickened. Reduce heat and cover. Let it simmer over medium-low heat, stirring occasionally for an hour.
6. Meanwhile, peel carrots and halve lengthwise. Cut carrots and celery into (4 cm) chunks. Peel potatoes and quartered. Add vegetables to pan. Cover and let it simmer for another 30 minutes.
7. Trim ends of beans and cut into (5 cm) lengths. Stir into stew, adding more stock if necessary until vegetables are just covered. Cover and simmer for another 30 minutes more or until vegetables are tender.
8. Remove bay leaf and stir in chopped parsley. Adjust seasonings with salt and pepper, if desired.
9. Remove from heat. Transfer to a serving dish. Serve hot.