Inihaw na Isaw ng Baboy (BBQ Pork Intestine)

Inihaw na Isaw ng Baboy

Ingredients

• 3 lbs. pig's large intestine
• 3 tablespoons coarse sea salt
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper powder
• ½ cup vinegar
• ¼ teaspoon ground black pepper
• 4 thumbs ginger
• 1 quart water
• 8 pieces dried bay leaves
• 1 tablespoon whole peppercorn

Instructions

1. Clean the intestines well. Make sure to wash it with running water especially the inside part. Set aside.
2. Pour water and vinegar in a large cooking pot. Add ginger, whole peppercorn, bay leaves, and 2 tablespoons salt. Bring to a boil.
3. Add the intestines. Boil for 1 hour. You can repeat the process to ensure that the intestines smell less pungent. However, make sure to discard the initial water used, and add a new set of ingredients for boiling.
4. Remove the intestine from the cooking pot. Let the excess water drip. Slice crosswise into smaller pieces.
5. Arrange the intestines in a bowl. Add 1 tablespoon salt, cumin, garlic powder, ground black pepper, and cayenne pepper powder. Mix well. Cover the bowl and refrigerate overnight.
6. Skewer the intestine slices using a bamboo skewer.
7. Heat-up your grill. Grill each side for 3 minutes. Repeat the process until the isaw or intestines are fully cooked. Baste continuously with a mixture of sugar, banana ketchup, soy sauce, vinegar, and oil.
8. Serve with spicy vinegar. Enjoy!

Nutrition Information

Serving size: 4

Crab and Pork Shumai Recipe (Siomai)

Crab and Pork Shumai Recipe

Ingredients

• 2 lbs ground pork
• 12 ounces crab meat
• 3 tbsp sesame oil
• 1 large egg
• 1 medium sweet onion, minced
• 1 cup minced carrots
• 1 pack won ton wrapper
• ½ teaspoon ground black pepper
• 2 tsp salt
• Cooking oil spray
• 5 cups water (for steaming)

Instructions

1. In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
2. Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
3. Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton wrapper.
4. Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step until you are down with the last shumai. If you need more guidance on this step, this pork siomai recipe cooking video might be helpful.
5. Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
6. Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to prevent the shumai from sticking to each other.
7. Pour the water into the steamer and let boil.
8. Steam the crab and pork shumai for 20 to 25 minutes.
9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
10. Share and enjoy!

Nutrition Information

Serving size: 6

Scrambled Eggs with Tomato, Onion, and Spinach

Scrambled Eggs with Tomato, Onion, and Spinach

Ingredients

• 4 eggs
• 1 medium plum tomato, cubed
• 1 medium yellow onion, sliced
• 1 cup baby spinach
• a pinch of salt
• a pinch of ground black pepper
• 2 tablespoons cooking oil
• 2 tablespoons butter

Instructions

1. Crack the eggs in a bowl. Add salt and pepper. Beat until smooth. Set aside.
2. Heat the cooking oil and butter in a pan. Make sure that the entire area of the pan is coated with oil and butter.
3. Add the tomato and onion. Cook for 2 to 3 minutes in medium heat or until the onion gets soft.
4. Add the spinach and then stir fry for 30 seconds.
5. Pour-in the beaten egg. Cook one side until it starts to set. Gently scrape the the eggs from one end of the pan going towards the center using either a spatula or wooden spoon. Repeat the process until soft curds form.
6. Transfer to a serving plate. Serve with toast.
7. Share and enjoy!

Nutrition Information

Serving size: 4

Stir Fried Beef with Oyster Sauce and Snap Peas

Stir Fried Beef with Oyster Sauce and Snap Peas

Ingredients

• 1½ lbs. beef sirloin sliced into thin pices
• ½ lb. snap peas
• 2 tablespoons soy sauce
• 4 tablespoons oyster sauce
• 2 tablespoons sherry or rice wine
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• 1 medium yellow or white onion, sliced
• 1 tablespoon cornstarch
• 3 tablespoons water
• 3 tablespoons cooking oil

Instructions

1. Combine 2 tablespoons oyster sauce, soy sauce, sherry, garlic powder, salt, and ground black pepper in a large mixing bowl. Stir.
2. Add the beef slices. Continue to stir until the beef gets coated. Marinate the beef for 30 minutes.
3. Heat the cooking oil in a wok or frying pan.
4. Once the oil gets hot, put the onion and then cook for 30 seconds.
5. Add the marinated beef including the marinade. Stir-fry for 4 to 5 minutes.
6. Add the snap peas and remaining oyster sauce.
7. Combine cornstarch and water. Mix well. Pour the mixture in and then continue to cook while stirring for 3 to 4 minutes.
8. Transfer to a serving plate and serve with rice.
9. Share and enjoy!

Nutrition Information

Serving size: 5

Lemon Cupcake with Cream Cheese Frosting

Lemon Cupcake with Cream Cheese Frosting

Ingredients

• Zest and Juice from 1 lemon
• 1½ cups AP flour
• 1½ teaspoons baking powder
• 2 pieces eggs
• 1 stick butter (1/2 cup), softened
• 1¼ teaspoons vanilla extract
• 1 cup white sugar
• ½ cup evaporated milk
• ¾ cup Graham cracker crumbs
• Cream Cheese frosting

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Using a hand mixer or a stand mixer, cream the butter and gradually add the sugar. Add-in the eggs and vanilla extract.Continue to beat until the texture becomes frothy.
3. Gradually beat the flour and baking powder in. Add milk, lemon juice, and zest. Continue to beat until the texture becomes smooth.
4. Arrange the paper cups on the muffin pans.
5. Scoop the batter into the paper cups. Sprinkle some graham cracker crumbs on top.
6. Bake for 23 to 25 minutes or until it passes the toothpick test.
7. Arrange the cupcakes over a wire rack to cool.
8. Pipe-in the cream cheese frosting on top.
9. Serve. Share and enjoy!

Nutrition Information

Serving size: 8

Chicken and Rice Casserole

Chicken and Rice Casserole

Ingredients

• 1 to 1½ lbs. boneless chicken breasts, sliced lenghtwise into 4 to 6 pieces
• 1 (10 oz. can) Cream of Chicken and Mushroom
• 1 cup mixed vegetables
• 1 cup uncooked Jasmine or long grain rice
• 2 cups water
• ¼ envelope French onion dip mix
• ½ teaspoon sea salt
• 1 cup shredded sharp cheddar cheese

Instructions

1. Preheat the oven to 375F.
2. Lightly salt the chicken breast. Set aside for 10 minutes.
3. In a large bowl, combine Cream of Chicken and Mushroom, water, and French onion dip mix. Stir to mix.
4. Add-in rice and mixed vegetables. Gently stir to distribute all the ingredients.
5. Pour the rice mixture on a baking dish. Top with the chicken pieces.Place inside the oven and bake for 30 minutes.
6. Remove the baking dish from the oven and gently stir the rice mixture so that it will be cooked equally.Place it back in the oven and continue to bake for 20 to 30 minutes or until the rice is about done. Remove from the oven and top with shredded cheese.
7. Put it back in the oven for 5 minutes or until the cheese melts.
8. Take the baking dish from the oven and serve.
9. Share and enjoy!

Nutrition Information

Serving size: 4

Dinaldalem Recipe (Igado – Liver and Pork Adobo)

Dinaldalem Recipe

Ingredients

• ½ lb. pork shoulder, sliced into thin strips
• ¾ lb. pig’s liver, sliced into strips
• 1 (16 oz.) can chickpeas (garbanzos)
• 4 pieces dried bay leaves
• 1 medium bell pepper, sliced into strips
• 1 medium onion, diced
• 4 cloves garlic, crushed
• 4 tablespoons soy sauce
• 3 tablespoons white vinegar
• ¼ teaspoon ground black pepper
• 1 teaspoon granulated white sugar
• 1 ½ cups water
• 1 teaspoon garlic powder
• 6 tablespoons cooking oil
• Salt to taste

Instructions

1. Heat 3 tablespoons of oil in a wok or pan. Stir-fry the liver for 2 to 3 minutes. Add the garlic powder. Continue to cook until the liquid from the liver completely evaporates. Set aside.
2. Heat the remaining oil in a pot.
3. Once hot, sauté the garlic and onion until soft.
4. Add the ground black pepper. Stir.
5. Add the sliced pork shoulder. Cook until light to medium brown.
6. Put the dried bay leaves in the pot. Cook while stirring for 3 to 5 minutes.
7. Pour the soy sauce and water in the pot. Stir and let boil.
8. Cover and cook in low heat for 30 to 45 minutes or until pork gets tender.
9. Stir-in the liver
10. Pour the vinegar in the pot. Wait for the liquid to boil again. Stir.
11. Add the garbanzos and red bell pepper. Stir and cover. Cook in medium heat for 5 minutes.
12. Add salt and sugar. Stir.
13. Transfer to a serving bowl. Serve.
14. Share and enjoy!

Nutrition Information

Serving size: 4