...  Needed: 1 kilo beef sirloin, sliced in thin and small pieces 4 large white onions sliced into rings 5 cloves garlic minced 2 tsp ground black pepper ¼ cup soy sauce 3 tbsp cooking oil ¼ cup calamansi juice or lemon juice 2 cups of water Directions: In a pan, boil the beef for 20 to 25 minutes over a low heat. Remove from heat and drain. Place it into a bowl. In a container, marinate the boiled beef with calamansi juice and soy sauce for 30 minutes to 1 hour. Set aside. In a pan, heat the cooking oil. Stir fry the onion rings until soft. Remove the onion rings and set aside. In the same pan, sauté the garlic and add the beef. Reserve the marinade. Stir fry for 3 to 5 minutes. Add the onions and ...

...  Needed: 1 kilo pork belly For marinating: ¼ cup calamansi juice or lemon juice ½ cup soy sauce 4 tbsp honey 5 cloves garlic chopped Salt and ground pepper to taste For basting sauce: Banana catsup Cooking oil Honey Charcoal for grilling Directions: In a bowl, mix all the ingredients for marinating. Put in the pork belly and marinate for 3 to 5 hours. Set aside. In a separate small bowl, mix all the basting ingredients. Ready for grilling, put in the marinated pork belly. While grilling, keep basting the meat to add more taste. Grill for 5 to 10 minute each ...

...  taste. Wrap the mixed ingredients in siomai wrapper. Put one tsp of the ingredients to the center of each wrapper and close the sides. For steaming, put the water into steamer. Brush sesame oil to the steaming tray to avoid sticking and to add aroma. Place the Corned Beef Siomai, steam for 5 to 10 minutes. Best serve with the dip sauce of soy sauce with Chili and Garlic Sauce Recipe. (1 is to 1 measure)  Make 2 tbsp of soy sauce and add 2 tbsp of sugar then squeeze a calamansi juice or lemon juice. Share and enjoy while it’s ...

...  Smith or Golden Delicious apples Sweet potatoes Green bell pepper Avocado Celery Ready-to-eat salad mix Seasonings and Other Cooking Items Dill weed All-purpose biscuit baking mix Vegetable oil Italian seasoning Salt Baking powder White sugar Sage Dijon mustard Ground black pepper All-purpose flour Dried mixed fruit Apricot nectar Chopped walnuts Brown sugar Allspice Nutmeg Olive oil Lime juice Dried apricots Golden raisins Red and green candied cherries Candied pineapple slices Lemon juice Lime juice Mustard powder Bay leaves Vegetable broth Cayenne pepper Ground cumin Cilantro Honey Cornmeal Dry great Northern beans Dry pinto beans Stuffing Mix Cranberry sauce Ranch dressing Mayonnaise Grains Rice Egg noodles From the Butcher 1 ½ pound bottom round roast or stew beef Ham Bacon Chicken Breasts Turkey Breast Ground beef Eggs and Dairy Eggs Milk Butter Cheddar Cheese Mozzarella cheese Monterey Jack Cheese Parmesan Cheese Heavy Cream Cream cheese Buttermilk Sour ...

...  Needed: 3 cups of glutinous rice or sticky rice 1 cup of ordinary rice 4 tbsp of garlic minced 2 pcs of onion minced 2 knobs ginger chopped 2 pcs of chicken broth cubes ½ kilo of chicken, cut into small pieces 6 tbsp of fish sauce 10 cups of water 3 tbsp of cooking oil 5 tbsp of safflower (kasubha) Salt and ground pepper to taste For toppings: ½ cup of spring onion minced ½ cup of toasted garlic 5 pcs of hard boiled eggs sliced Calamamsi juice or lemon juice Directions: In a big bowl put in the sticky rice and ordinary rice, and then mix it. Wash with running water using a big strainer. Drain and set aside. In a big wok or pot, heat the cooking oil. Sauté the garlic, onion and ginger and add the chicken. Simmer for 5 to 8 minutes over a low heat. Put in the drained mixed rice and sauté together with chicken for 3 to 5minutes. Add the water and chicken cubes; let it boil and cook the rice for 20 to 30 minutes in low heat. Stir ...

...  is the Tagalong term for grilled chicken. It’s perfect with garlic rice or plain rice with chicken barbecue oil. Serve with soy sauce dip that is a mixture of calamansi lemon juice, soy sauce, and ...