Friday, March 12, 2010

A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce:
1 pound ground chuck
1 − 6 ounce can tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
In a 2 qt. saucepan, brown the ground chuck, breaking into very
small pieces. Salt and pepper lightly while cooking. Do not drain
the fat. Add the remaining ingredients. Simmer, uncovered, 30−45
minutes until it thickens. Stir occasionally. Allow to cool, cover,
and refrigerate until ready to use.
Bring a 2 qt. saucepan of water to a rolling boil. Remove the
saucepan from the heat, and add the desired number of frankfurters
to the water. Cover and let sit about 10 minutes. After the franks
are done, microwave the desired amount of chili dog sauce until
steaming. Then microwave each roll 10 seconds, just enough to warm.
Remove the cooked franks with tongs, and place on the microwaved
hot dog roll. Add about 3 Tablespoons of your prepared sauce and
the chopped onion. Grated cheddar cheese is optional.

Applebee's French Onion Soup

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
Heat vegetable oil in a large soup pot or saucepan over medium high
heat. Add the sliced onions and saute for 20 minutes until the onions
begin to soften and start to become translucent. Add the beef broth,
water, salt, garlic powder and black pepper to the pan and bring the
mixture to a boil. When soup begins to boil, reduce heat and simmer
for 45 minutes.
To make the croutons, separate the bottoms from tops of the hamburger
buns. Set aside the bottoms, and cut the crown of the tops to make them
the same size and shape as the bottoms. This gives you 10 BIG croutons.
Preheat oven to 325F. Place the bread in the the oven directly on the
rack and bake for 15 to 20 minutes or until each piece is golden brown
and crispy. Set aside.
When the soup is done, spoon about 1 cup into an oven−safe bowl. Float
a crouton on top of the soup, then place a slice of provolone cheese
on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese
over the provolone. Place the bowl into your oven set to high broil.
Broil the soup for 5 to 6 minutes or until the cheese is melted and
starting to brown (you may need to broil longer if you are making more
than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded
parmesan cheese over the top of the soup and serve. Repeat for the
remaining bowls.

Thursday, March 11, 2010

Squid Fritters


Squid cut into ring
Dash of salt
Dash of pepper
Calamansi Juice

For Coating:



1. Marinate squid into salt, pepper and calamansi juice for about 15 minutes and set aside.
2. Coat the squid into flour,Dip in egg and Dredge in breadcrumbs.
3. Deep fry until it is golden brown.

Stir Fry Squid Recipe


Squid slice into ring


1. Melt butter in the pan
2. Saute the squid until it is cook

Chicken Lollipop Recipe


Chicken Wings
1 tsp. Salt
1 tsp. Calamansi Juice
Dash of Pepper
Oil for Deep Frying

For Coating:

1/2 Cup Flour
1 Egg
1/2 Cup Breadcrumbs


1. Make the chicken wings like a lollipop
2. Marinate it with salt, calamansi juice, pepper for 15mins.
an set aside
3. Coat in flour, dip in egg, dredge in breadcrumbs and deep fry

Chicken Cordon Bleau


1/2 Chicken Breast Fillet
1 Slice Ham
1 Stripped Cheese
1/4 tsp. Salt
Dash of Pepper

For Coating:



1. Marinate chicken in salt, pepper for 5 mins.
2. Lay chicken fillet, top ham and cheese and roll
3. Coat in flour, dip in egg, dredge in breadcrumbs
an deep fry until it is golden brown.

Breaded Chicken Breast


1/2 Chicken Breast
1 tsp. Salt
1 tsp. Calamansi Juice
Dash of Pepper
2 Cups oil for Deep Frying

For Coating:

1/2 cup Flour
1 Egg
1/2 Cup Breadcrumbs


1. Marinate Chicken in salt,pepper and calamansi juice for
about 5-10 minutes.
2. Coat chicken in flour, dip in egg, dredge in breadcrumbs
and deep fry until it is golden brown

Breaded Chicken Fingers


1/2 Chicken Breast (cut into strips or size like fingers)
1 tsp. Salt
1 tsp. Calamansi Juice
Dash of Pepper
2 Cups oil for Deep Frying

For Coating:

1/2 cup Flour
1 Egg
1/2 Cup Breadcrumbs


1. Marinate Chicken in salt,pepper and calamansi juice for
about 5-10 minutes.
2. Coat chicken in flour, dip in egg, dredge in breadcrumbs
and deep fry until it is golden brown

Carrot Cake w/ Butter Frosting Recipe


1 Carrot (Grated)
1 Egg
1 Cup All Purpose Flour
1 Tbsp. Baking Powder
1/2 Cup Oil
1/8 tsp. Salt


1. (1 Bowl Method) Mix all ingredients well.
2. Pour in a well greased pan.
3. Bake for about 10-15 minutes.

For Frosting:

1/2 Cup Butter
1/4 Cup Sugar
1/8 Cup Milk


1. Cream the butter using creaming ladle
2. Dissolve sugar in milk
3. Pour the mixture gradually in butter
4. Mix well until blend and put on top of carrot cake

Sizzling Pork Sisig Recipe


1/2 kilo Pork Mascara
1/4 kilo Pork Liver
1 Onion, minced
3 Clove Garlic, minced
3 Tbsp. Margarine/ Oil / Butter
3pcs. Chili, Sliced thinly
Mayonnaise for toppings (optional)
1 Hard boil Egg (optional)


1. Cook pork mascara an liver for about 20 minutes and totally done,
cool, minced the pork mascara and liver.
2. Marinate in a marinade sauce. Set aside
3. In a sauce pan, saute' onion, garlic and chili. Add the pork mascara and liver.
Stir fry for about 5-10 minutes until light brown. Add half of the mayonnaise.
Cook again for another 5 minutes. Season to taste.
4. Serve in a hot sizzling plate. Garnish with mayonnaise or slices of

Stuffed Milk Fish Recipe


1 Big Bangus (Milk Fish)
3 Cloves Garlic, minced
1 Onion, chopped
2 Tomatoes, diced
1 Egg
1/4 Cup Calmansi Juice
1 Small Carrot, grated
1/4 Cup Flour
1/4 Cup Soy Sauce
4 Tbsp. Cooking Oil
2 Ham, chopped
1/8 Cup Raisins
1 Can Cooked Peas
Oil for Deep Frying


1. Scale and remove the intestine of the milk fish
2. Using a meat tenderizer, slowly pound the milk fish on the entire body, but
not breaking the skin. Remove the spine by snapping off the bone starting
from the head to tail. Marinate the head and skin with calamansi juice, salt
and pepper
3. Boil 1/2 cup of water, the put the bangujus meat with some salt for 5 minutes.
Drain and discard bones. Set aside
4. Saute' garlic and onions until slightly brown. Then add tomatoes and carrots
until tender. Add ham, peas, raisins and milk fish meat to the mixture. Cook for
additional 5 minutes. Add salt and pepper to taste
5. Add the beaten egg to the mixture and mix well
6. Stuffed the mixture inside the milk fish skin and head
7. Coat with flour and fry until golden brown
8. Slice slightly diagonal, 1 1/2 inch thick and serve
9. Garnish with tomato slices

Beef Stew Recipe


500 Grams Beef Sirloin
1 Onion, sliced
2 Clove Garlic, minced
3 Tbsp. oil
1 Can Tomato sauce
1/4 tsp. Salt
Dash of Pepper
1 Beef Broth
1 Bell Pepper, stripped
1 Carrot, stripped
1/4 Cup Grated Cheese


1. In a heated pan, saute onion and garlic. Ad beef and saute until brown
2. Gradually add carrot and bell pepper
3. Ad tomato sauce and broth. cook the beef and bring into boil until 10 minutes
Adjust the sauce by adding a little water. Season to taste
4. Add grated cheese. Mix well
5. Serve

Crispy Pata Recipe


Pork Leg, sliced
1 Onion, chopped
3 cups Water
Salt and Pepper
Oil for Deep frying


1. Combine all ingredients, then boil until the skin appears slightly
transparent. Drain
2. Deep fry

Pork Hamonado Recipe


500 grams Pork loin,fillet,pounded


1/2 Cup Pineapple Juice
1 tsp Salt
6 Tbsp Sugar
Dash of Pepper


1 Whole Pickles
1 Carrot, stripped
3 Pineapple Slice, cut into chunk


1. In a bowl, marinate pork in marinade sauce for about 10 minutes.
Set aside
2. Lay an unroll the pork. assemble the filling
3. Roll the pork. Tie with string or toothpick enough to wrap completely
around the meat.
4. Cook over a low fire in a marinade sauce turning upside down until the
sauce thickened
5. Remove the string before slicing
6. Serve and garnish with pineapple crush on the top of the sauce

Korean Beef Recipe


1/2 Kilo Beef Tenderloin, sliced into thin but wide strips
3 Tbsp Oil
150 Grams Taugue
1 Tbsp sesame seeds, toasted
2 Tbsp Spring Onion


2 Tbsp Soy Sauce
1/4 tsp Black Pepper
2 Tbsp Spring Onion
1 Pouch Italian Style Spaghetti Sauce
1 tsp Brown Sugar


1. Marinate beef for 30 minutes, drain but reserve marinade, stir fry
beef in oil until brown in color, set aside
2. In the same pan, simmer marinade for 3 minutes. Add beef, tauge and
sesame seeds. Cook over high heat until done.
3. Serve hot with garnishing

Chicken Curry Recipe

Ingredients :

2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk


1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

7. Remove from heat. Serve hot.

Hot and Spicy Spareribs Recipe


1 3-pound rack pork spareribs
2 tablespoons butter
1 onion, minced
2 cloves garlic, minced
1 15-ounce can tomato sauce
2/3 cup cider vinegar
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
1 tablespoon mustard
1/2 teaspoon pepper


1.Melt butter in a large skillet over low heat, add onion and garlic, and saute until tender.

2.Add remaining ingredients, except ribs, and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.

3.Place ribs on grill, meatiest side down, about 6 inches above low coals, or over indirect heat. Close grill hood. Cook for 20 minutes; turn. Cook for 45 minutes. Baste with sauce, close grill and cook 10 minutes. Turn ribs, baste and cook 10 minutes more.

Chicken Adobo Recipe


4-5 lbs. chicken
1/2 cup coconut vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
3 bay leaves (optional)
Dash of salt
Dash of pepper


1. Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours.

2. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally.

3. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes.

Tuna Sandwich


10 slices pan bread
1 can tuna (flakes in oil flavor)
3 Tbsp. salad dressing
1 Tbsp ketchup
1 slice tomato & lettuce (optional)


1. Grilled or toast the bread

2. Drain the tuna and separate the tuna meat from the liquid.

3. Mixed well the salad dressing, ketchup and the tuna meat in a bowl

4. Lay the bread and put your mixture and then closing.

Chocolate Mousse


1/2 bar chocolate / 1 Tbsp. Chocolate powder
1 Tbsp Butter
1 Tbsp Sugar
1 tsp clear gelatin, dissolved in
1/4 cup hot water
1 egg, separated
1/4 cup All Purpose Cream


1. In a mixing bowl, beat egg white until soft peak. Gradually add sugar
and beat until stiff peak. Set aside

2. In a pan, melt butter and chocolate. Set aside. Allow to cool. Add
egg yolk

3. In a heated pan, dissolve gelatine in hot water until thick

4. Combine gradually procedure 3,2 and 1. Fold the mixture in all purpose cream

5. Pour in a shervet glass. Chilled overnight and served, top with grated chocolate or strawberry

Banana Cream Pie


5 Bananas, lakatan (sliced)


1 1/2 cup crushed graham crackers
1/2 cup melted butter
2 Tbsp sugar


1/4 cup sugar
2 Tbsp flour
egg yolk (slightly beaten)
1 Tbsp butter
1 tsp vanilla
1 1/2 cup milk


1/2 cup all purpose cream
2 Tbsp confectioner sugar

Procedure for crust:

1. Combine all ingredients and arrange in a pie plate using a fork, then chill

Procedure for filling:

1. combine all ingredients then double boil until thickens

2. When crust is ready, put first the bananas then the filling, then the toppings.
Chill and serve

Chicken Macaroni Salad


500 grams Macaroni, cooked accoring to package directions


1 1/2 cup salad mate
1/2 cup condensed milk
1/4 cup carrot cut into small cubes, blanced
1/2 cup pineapple crushed
1/2-1 cup cooked chicken flakes
Grated cheese (optional)


1. Combine the dressings

2. Gradually mix the macaroni to the dressings. Mix thoroughly

3. Chill for 30 minutes to 1 day before serving

4. Granish with gratyed cheese

Chocolate Sponge Cake w/ Chocolate Frosting


6 eggs, separated
2 1/2 cup cake flour, sifted
1 1/2 cup white sugar
2 Tbsp baking powder
4 Tbsp butter, creamed
1/2 cup chocolate powder

Chocolate Frosting

1/4 cup chocolate powder
1/2 cup sugar
1/2 cup milk
1/4 cup flour
2 egg yolks / 1 egg
1/8 cup butter


1. Pre-heat th oven over 150-180 F

2. In a bowl, beat egg white with hand mixer until soft peak. Graduallt add sugar and until stiff peak. Set aside

3. combine egg yolk, flour, butter , baking powder and chocolate. Mix thoroughly. Pour in a well grease pan

4. Bake for about 25-30 minutes


1. combine all ingredients in a bowl and double boil

Embutido Recipe


1 Kilogram ground pork
1 can green peas
8 cloves garlic (minced)
2 onion (minced)
1 cup breadcrumbs
2 eggs
1 carrot grated
2 bell pepper (minced)
1 tsp. salt
1/2 tsp pepper
2 pack seasoning
6 Tbsp brown sugar
250 grams sausage / hot dog sliced
1 salted egg, sliced (hard boiled)


1. In a sauce pan, combine onion garlic, carrots, bell pepper

2. Grind the mixture

3 . Gradually add the sugar,salt, pepper and seasonings. Add breadcrumbs, sausage, salted eggs, raisins and egg. Mix well.

4. Wrap the mixture in an aluminum foil

5. In a pan, bake the mixture for about 30-45 minutes or steam in a steamer for about 30 minutes

6. Slice before serving. Garnish with tomato rose

Savory goat cheese and Tomato Bread Pudding

Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 6 servings

2 tablespoons unsalted butter, at room temperature
12 slices good-quality white sandwich bread, crusts trimmed off (about 8 ounces total)
5 ounces goat cheese, crumbled, or 6 ounces crumbled feta cheese
8 ounces (1 pint basket) red or yellow cherry tomatoes, stemmed, and cut in half if large
6 eggs
2 cups milk
3 tablespoons prepared pesto
1/4 cup freshly grated Parmesan or aged Asiago cheese

Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan.

Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up.

In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.

To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.

Menudo with Chickpeas (Garbanzos)

Serves: 8 – 10


1 kilo chuck steak, diced
Water for boiling
Cooking oil
4 cloves garlic, crushed and minced
1 large onion, sliced
4 large tomatoes, chopped
200 grams Dongyulai (or any smoked variety) sausage, diced
3 pieces ham steak, diced
Salt and pepper to taste
2 cups chickpeas, cooked and peeled
2 green peppers, sliced
1 bay leaf


In a large pot, parboil chuck steak in enough water to cover until tender.

Set aside, including the broth.

Heat cooking oil and sauté garlic, onion and tomatoes.

Add sausage and ham; cook for 3 to 4 minutes

Season with salt and pepper.

Add chuck steak, including broth and simmer for 10 minutes or until meat is tender.

Add chickpeas, peppers and bay leaf.

Continue cooking until sauce is thick.

Adjust flavors to suit your taste.

Burong Mustasa


1 kilo mustasa leaves
2 to 3 cups rice water
1/4 cup coarse salt


Wash mustasa leaves very well in running water.

Remove all old leaves and cut off the roots, cut crosswise (about 2 inches long)

Sprinkle half the amount of salt to clean leaves and press out salt from the leaves with the hands with repeated squeezing motion.

Squeeze out the sap and place liquidless mustasa leaves in a clean jar.

Boil rice water with the remaining salt and allow to cool to body temperature.

Pour this rice water over the mustasa leaves until totally immersed.

Cover the jar and store at room temperature. This is ready for use in about 2 days.

Pork Adobo


Pork in large quantity

Note: Do not add vinegar and onion for long storage.


1. Cut the pork into big cubes
2. Cook in big carajay with enough water, salt, garlic and peppercorns.
3. Continue to cook over low heat until meat is tender
4. When cooked, store in tibor with its own fat (mantika)

Pancit Canton


1/2 cup shrimps, raw and peeled
1/2 cup chinese sausage, sliced
1/2 cup boiled pork, diced
1/2 cup boiled chicken, flaked
1/2 small cabbage
2 pcs carrots, julienned
1/2 cup green pea or beans
1 kg noodles or miki
1 big onion
5 cloves garlic
2 tablespoon soy sauce
1 tablespoon fish sauce
1 cup shrimp juice
1 lemon
Salt & pepper to taste
Cup oil
Sesame oil to taste
Chopped green onions or shallot for garnish


Sauté garlic and onion.

Add the raw shrimps, and the rest of the meats.

Set aside a cup for topping.

Add the shrimp juice from the pounded shrimp shells.

Let simmer.

Add soy sauce and fish sauce.

Add the vegetables and the blanched noodles.

Cook for another five minutes.

Season with sesame oil, salt and pepper to taste.

Garnish with sautéed meats and chopped green onions or shallot.

Serve hot.

Mushroom with crab meat stuffing


large mushrooms
small onion
1 large can crab meat
1/8 pint brandy
butter or margarine


1. Break off the stems of the mushroom

2. Sauté the finely chopped onion in the butter or margarine

3. Add crab meat

4. Make a well in the middle of the frying pan and add the brandy

5. Blend it into the crab meat mixture

6. Stuff mixture into the mushroom caps and set them in an open pan

7. Pour 1/4 inch water in the pan and bake in a moderate oven for 10 minutes

Tuna Balls


medium size can tuna
8oz mashed potato
browned breadcrumbs
salt and pepper


1. Mix tuna, potato and seasoning with one egg into a paste

2. Form into balls and roll in the second egg and browned breadcrumbs

3. Fry in oil for 10 minutes

4. Serve with sweet and sour sauce

Arroz a la Paella

Serves 6 – 8


2 cups washed rice
3 crabs, cooked and flaked
1/2 large prawns, cooked and shelled
1/2 kg chicken-thigh cutlets or chicken chops
10 clams, well scrubbed and washed
2 beef stock cubes mixed with 4 cups of water
2 medium onions, sliced
3 cloves garlic, crushed and minced
4 large ripe tomatoes, sliced
1 hard-boiled egg, sliced
1 green capsicum, cut into strips
1 red capsicum, cut into strips
1 teaspoon paprika or saffron
1/4 cup cooking oil
salt and pepper to taste


1. Sauté` garlic, onion and tomatoes.

2. Add chicken; season with salt and pepper; cook until tender.

3. Add 1 cup of stock; bring to a boil and add clams.

4. Cook for 3 minutes; remove clams and set aside for garnishing.

5. Add washed rice; stir and add remaining beef stock.

6. Boil until all the liquid has been absorbed by the rice; if necessary add more liquid to cook the rice thoroughly.

7. Cover mixture and turn heat to low.

8. Stir mixture 2 or 3 times to keep it from scorching.

9. Add crab meat and paprika or saffron when rice is thoroughly cooked and stir until well mixed.

10. Transfer to a serving dish and garnish with strips of red and green capsicum, sliced hard-boiled eggs, clams and cooked prawns.

Chicken Soup (Sopa de Pollo)

Serves: 8


6 cups chicken stock
1/2 cup chicken liver, julienne
1/2 cup chicken heart, julienne
1/2 cup chicken giblets, julienne
1 can (250g) peas, drained
1 hard boiled egg, chopped
3/4 cup croutons
2 cloves garlic, crushed and minced
1/4 cup diced ham
1 onion, sliced
2 tablespoons cooking oil
- salt and pepper to taste


1. Saute` garlic and onion in a saucepan.

2. Add chicken giblets and heart; cook for 5 minutes

3. Add chicken liver and ham; cook for 2 minutes

4. Add chicken stock and drained peas; boil

5. Season with salt and pepper; reduce heat to simmer

6. Add chopped eggs

7. Serve with croutons sprinkled on top of each bowl of soup



3 egg yolks
1-1/2 teaspoons salt
2 teaspoons mustard
1/4 teaspoon ground white pepper
1/4 cup lemon juice or cider vinegar
2 to 2-1/2 cups of salad oil


1. Cool lemon juice or vinegar in the refrigerator for 1 hour

2. Place egg yolks, salt, sugar, mustard and pepper in a mixing bowl

3. Beat or whisk the above ingredients at low speed initially (an electric mixer is better)

4. Start adding the oil at a very fine stream while increasing the speed of the mixer until creamy

5. Add lemon juice or vinegar gradually while continuously beating until thick

6. Fill in cool clean glass bottles with plastic lids. Remove air pockets by inserting a clean table knife

7. Use as required.

The mayonnaise will keep for weeks in the refrigerator.

Barbecue – Korean Ribs


4 lb Beef short ribs, 2 1/2″ Long
2/3 cup Kikkoman Teriyaki sauce
1 tablespoon Toasted sesame seeds
1 teaspoon Sugar
2 teaspoon Tabasco sauce
2 large cloves garlic, pressed


Score meaty side of ribs opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise.

Place ribs in large plastic bag.

Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs.

Press air out of bag; tie top securely.

Refrigerate 4 hours, turning bag over occasionally.

Remove ribs and broil or grill 4 inches from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp.

Turn ribs over occasionally during cooking.


Hototay is one of the favourites among emanila members. A very easy to prepare dish.

Serves: 5-7


1/4 cup, oil
1 pc, onion
125 gms, pork kasim cut into strips
3/4 cup (75 gms), peeled shrimps
3/4 cup (75 gms), fishballs halved
10 cups, broth (choice of beef, chicken and pork stock
5 pcs, dried Chinese mushrooms soaked and sliced
1 pc, carrot sliced into strips
1/4 cup (30 gms), chicharo
3/4 cups (75 gms), sliced pork liver
2 teaspoons, salt
1-1/2 tbsps, oyster sauce
1 teaspoon, pepper
1/2 head, Chinese pechay
3 stalks, green onions cut 1″ (2.5cm) long
3 eggs


1. Sauté onions, pork, shrimps and fishballs.

2. Pour in broth and let boil.

3. Add mushrooms, carrots, chicharo and pork liver. Cook for 3 minutes then season with salt, oyster sauce and pepper.

4. Remove from heat then add pechay and spring onions.

5. Right before dishing out break eggs directly into soup and stir a little.

Biko Especial (Special Sticky Rice Cake)

Serves: 20


2 cups sticky rice
2 cups water
1 cup white sugar (optional)
125 g butter
2 cans (400 ml) coconut milk
1 jar (375 g) preserved shredded macapuno (coconut sport), chopped
1/2 jar (140 g) preserved langka (jackfruit), chopped


1. Boil sticky rice in 2 cups water and 400 ml coconut milk

2. Mix butter, 1/2 jar macapuno, 1/2 jar langka, and sugar with freshly boiled sticky rice

3. Spread sticky rice mixture into baking dish; level top with a spoon and set aside

4. Preheat oven at 150 degrees C

5. Boil the other 400 ml of coconut milk for 20 minutes or until reduced to half the amount

6. Mix the remaining macapuno with reduced coconut milk for topping and spread over the rice mixture

7. Bake for 1 hour or until the topping is well browned

8. Let cool and serve in slices