Ingredients :

· 1-1/2 lb. pork
· 1 egg, slightly beaten
· 2 tbsp. cornstarch
· 2 tbsp. vegetable oil
· 1 tsp. salt
· 1/4 tsp. white pepper
· 1 tsp. soy sauce

· 2 tomatoes
· 1 green bell pepper

· 3/4 cup all-purpose flour
· 3/4 cup water
· 2 tbsp. cornstarch
· 1 tsp. salt
· 1 tsp. baking soda

· vegetable oil, for frying

· 1 cup chicken broth
· 1 cup sugar
· 3/4 cup white vinegar
· 1 tbsp. vegetable oil
· 2 tsp. soy sauce
· 1 tsp. salt
· 1 clove garlic, finely chopped
· 1/4 cup cornstarch
· 1/4 cup water · 1 can (8-1/4 oz) pineapple chunks, drained

Cooking Procedures :

1. Trim fat from pork and cut into 3/4 inch pieces. Set aside.
2. Mix egg, cornstarch, vegetable oil, salt, pepper and soy sauce in a glass or plastic bowl. Stir in pork. Cover and refrigerate 20 minutes.
3. Cut each tomato into wedges and slice green pepper into 1 inch pieces. Set aside.
4. In another large bowl, mix flour, water, cornstarch, salt and the baking soda. Stir in pork pieces into batter until well coated. Set aside.
5. Heat vegetable oil in a wok (or a skillet) over medium heat. Fry about 15 pork pieces at a time until light brown for 4 minutes. Drain on paper towels. Repeat with the remaining pork pieces. Increase heat to high heat. Fry pork all at one time until golden brown, about 1 minute. Drain on paper towel. Transfer to a heated platter. Set aside and keep warm.
6. In a saucepan, mix chicken broth, sugar, vinegar, vegetable oil, soy sauce, salt and garlic. Bring to a soft boil for 3 minutes. Correct seasonings. Mix cornstarch and water, stir into sauce. Cook and stir until thickened for about 20 seconds. Stir in tomatoes, green pepper and pineapple. Heat to boiling for about a minute or two.
7. Remove from heat. Pour over pork and serve.

Ingredients :

· 3 lbs. lean pork chops
· 2 tbsp. cornstarch
· 3 tbsp. soy sauce
· 2 tbsp. sweet sherry
· 1 tsp. grated pared fresh gingerroot
· 1/2 tsp. five-spice powder
· 1/8 tsp. pepper

· 3 cups vegetable oil
· 1/4 cup water
· 1 tsp. instant chicken bouillon granules
· Chinese Mixed Pickles (see recipe), for garnishing

Cooking Procedures :

1. Trim chops, discarding fat and bones. Mix cornstarch, 2 tbsp. of soy sauce, sherry, ginger, five-spice powder and pepper. Add pork, one piece at a time, to cornstarch mixture, turning to coat completely. Cover and let stand an hour or two in the refrigerator, stirring occasionally.
2. Heat oil in a wok (or a heavy-bottomed skillet) over high heat until it reaches to 375°F. Cook 1/2 of the pork in oil until brown and cooked through for about 3 to 5 minutes. Drain on paper towels. Repeat with the remaining pork.
3. Cut pork into 1/4 to 1/2 inch wide slices. Transfer to a serving dish. Keep warm.
4. In a small saucepan, combine water, chicken bouillon and remaining 1 tbsp. of soy sauce. Heat over medium heat until mixture boils. Remove from heat.
5. Pour mixture over sliced pork. Garnish with Chinese Mixed Pickles.

Ingredients :

· 1 tbsp. vegetable oil
· 1/2 cup chopped onion
· 1/2 lb. ground beef
· 1 tsp. dried parsley
· 1/2 tsp. dried basil
· 1-1/2 tsp. salt
· 1/4 tsp. pepper
· 1-1/2 cups water
· 2 cans (8 oz. each) tomato sauce
· 4 oz. uncooked spaghetti (half an 8oz. package)
· grated Parmesan cheese, for garnish

Cooking Procedures :

1. Heat oil in heavy skillet. Sauté onion for a few minutes until soft and translucent. Add ground beef and cook for 3-5 minutes. Break meat apart with fork and stir as it browns lightly.
2. Add in dried herbs, salt, pepper, water and sauces. Stir and blend well. Bring to boil.
3. Brake in half the uncooked pasta. Sprinkle spaghetti into the boiling sauce a little at a time and stirring to keep it separated.
4. Cover tightly. Lower the heat and let it simmer 20 to 25 minutes or until the pasta is just tender to bite, stirring occasionally.
5. Remove from heat. Transfer to a serving dish and serve. If you like, sprinkle with grated Parmesan cheese.

Ingredients :

· 1 lb. beef tenderloin
· 5 tbsp. water
· 1 tsp. cornstarch
· 3-1/2 tsp. soy sauce
· 2 tsp. sesame oil

· 2 tbsp. vegetable oil
· 1 medium onion, coarsely chopped
· 2 clove garlic, crushed

· 1 tbsp. dry sherry
· 1 tbsp. satay sauce
· 1 tsp. curry powder
· 1/2 tsp. sugar
· thinly sliced green onions, for garnishing

Cooking Procedures :

1. Remove and discard fat from meat. Cut meat across the grain into thin slices. Flatten each slice slightly by pressing with fingers.
2. Combine 3 tbsp. of the water, cornstarch, 1-1/2 tsp. of the soy sauce and sesame oil in a medium bowl. Mix in meat. Let stand 20 minutes in the refrigerator.
3. Combine remaining 2 tbsp. water, 2 tsp. soy sauce, sherry, satay sauce, curry powder and sugar in a small bowl. Set aside.
4. Heat vegetable oil in a wok (or a heavy-bottomed skillet) over high heat. Add half of the meat to the wok; spreading out slices so they do not overlap. Cook slices on each side just until light brown for about 2 to 3 minutes. Remove meat from the wok. Repeat with the remaining meat and then remove it from wok.
5. Add onion and garlic to the wok. Stir-fry until onion is soft for about 3 minutes. Pour in liquid mixture. Cook and stir until liquid boils. Mix in meat. Stir until well blended. Correct seasonings.
6. Remove from heat. Transfer to a serving dish. Garnish with thinly sliced green onions. Serve hot.

Ingredients :

· 3 to 4 lb. rolled, or rump (or rib roast)
· 2 tbsp. soy sauce
· salt and pepper
· 3 cloves garlic, sliced

Cooking Procedures :

1. Preheat oven to 325°F. Prepare a roasting pan.
2. Wash and clean meat thoroughly. Drain with paper towels. Rub beef generously with soy sauce, salt and pepper. Make deep slits in intervals and insert garlic slivers into it.
3. Place meat fat side up on roasting rack (if using rump roast) or using without the rack, and bone side down if cooking a rib roast.
4. Refer roasting guide below. Cook roast until internal temperature inserted in the thickest part of the roast registers 140°F for rare; 150°F to 160°F for medium rare; and 170°F for well done.

Roasting Guide
Rare                    Medium Rare         Well Done
Rib Roast           25 to 28 mins/lb     28 to 32 mins/lb     36 to 40 mins/lb
Rolled or Rump   38 to 40 mins/lb     40 to 45 mins/lb     45 to 50 mins/lb

5. Let meat stand for 20 minutes after taking it out of the oven for easier carving. Carve the roast against the grain to make less stringy. Serve with gravy.

To Make A Gravy:
Skim off 4 tbsp. fat from roasting pan. Add 4 tbsp. flour and stir over moderate heat until smooth. Add 2 cups beef stock and cook stirring for 6 to 8 minutes. Correct seasoning.

Ingredients :

· 1 lb. pork spareribs
· salt and pepper, to taste

Sauce:
· 1/4 cup vinegar
· 3 tbsp. soy sauce
· 1 tbsp. packed brown sugar
· 6 to 8 cloves garlic, minced
· 1 tsp. salt
· 1/4 tsp. crushed peppercorn

Cooking Procedures :

1. Rub salt and pepper to spareribs to seasoned well. Let it sit for 30 minutes.
2. Combine all the sauce ingredients in a small bowl. Pour it over onto seasoned ribs. Marinate the pork for an hour or overnight in the refrigerator.
3. Preheat grill over medium heat.
4. Drain off excess marinade and boil over medium heat. Grill pork basting with heated marinade, for about 10 to 15 minutes or until meat is cooked through.
5. Transfer to a serving platter. Serve hot.

Ingredients :

· 1 lb. pork (pork belly or lean pork), cut thinly
· salt and pepper, to taste
· 1 to 2 cups Mama Sita’s Barbecue Marinade
· 1 tbsp. calamansi concentrate
· 1 tsp. salt
· 1/4 tsp. pepper
· bamboo sticks, for skewer

Cooking Procedures :

1. Cut pork into thinly slices (or whatever suits to your liking). This makes the meat cook faster in lesser time.
2. Place sliced meat in a bowl and season with salt and pepper. Let sits for 30 minutes.
3. Pour in MS Barbecue Marinade, calamansi concentrate, salt and pepper. Marinate pork for at least an hour or two, or overnight, in the refrigerator.
4. Meanwhile, soak bamboo sticks in water for at least 30 minutes to an hour (or even over night). This prevents the sticks in burning while grilling.
5. Skew pork in bamboo sticks. If you want to use up the excess marinade, be sure to let it come to a boil first, before basting onto grilling meat, to destroy any harmful bacteria.
6. Preheat grill over medium heat.
7. Grill and baste pork until well cooked.
8. Transfer to a serving platter. Serve with your favorite sauce.

Ingredients :

· 1 lb. pork, cut into cubes
· 1/2 cup vinegar
· 1/2 cup soy sauce
· 1/2 cup banana catsup
· 6 to 8 cloves garlic, minced
· 1 tbsp. calamansi juice
· 1 tbsp. packed brown sugar
· 1/2 tbsp. salt
· 1/2 tsp. pepper
· bamboo sticks, for skewer

Cooking Procedures :

1. Combine vinegar, soy sauce, catsup, garlic, calamansi juice, brown sugar, salt and pepper in a small bowl. Stir to blend well.
2. Add pork cubes onto the marinade. Marinate meat for an hour, the least or over night, in the refrigerator.
3. Meanwhile, soak bamboo sticks in water for at least 30 minutes to an hour (or even over night). This prevents the sticks in burning while grilling.
4. Skew pork in bamboo sticks. If you want to use up the excess marinade, be sure to let it come to a boil first, before basting onto grilling meat, to destroy any harmful bacteria.
5. Preheat grill over medium heat.
6. Grill and baste pork until well cooked.
7. Transfer to a serving platter. Serve with your favorite sauce.

Ingredients :

· 1 lb. ground beef
· 1/4 cup finely chopped onion
· 1 clove garlic, minced
· 1/2 cup pizza sauce or thick tomato sauce
· 1/2 tsp. dried basil or oregano
· 1/2 tsp. salt
· 1/4 tsp. pepper
· 2 Italian rolls (about 6 inches long)
· 3/4 cup grated mozzarella cheese

Cooking Procedures :

1. Combine beef, onion and garlic in a 1 quart (1L) glass-baking dish.
2. Cover. Microwave at (Power Level 10) for 7 to 8 minutes or until beef is brown, stirring twice.
3. Drain off fat. Stir in pizza sauce (or tomato sauce), oregano (or basil), salt and pepper.
4. Split rolls in half lengthwise and arrange in a round baking dish. Spoon on beef mixture and top with cheese.
5. Microwave, uncovered, at (Power Level 5) for 8 to 9 minutes or until mixture the cheese is melted and sandwiches are hot.