POT ROAST

1 1/2  kilo pork tenderloin

Marinade:
2 cloves garlic, sliced
1/2 cup soy sauce
1/4 tsp pepper

1/2 tsp salt
1/2 tsp pepper
1/2 cup flour
1/2 cup cooking oil
1/2 cup water
2 tbsp cornstarch dispersed in 2 tbsp water

1. Tie pork with  string to shape like a ham.
2. Bore holes in pork meat and insert slivers of garlic about 1 1/2 inches apart.
3. Marinate with soy sauce and pepper overnight.
4. Combine salt, pepper and flour. Roll pork into the mixture.
5. Heat cooking oil. 
6. Fry pork until brown then add 1/2 cup water.
7. Seal in tight covered pan and simmer until tender.
8. Add cornstarch dispersed in 2 tbsp water to thicken sauce
9. Blend the sauce, slice the meat and serve

Maple Salmon

• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1/2 kilo salmon

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Recipe from All Recipes.com ; tried and tested by my son.

Carbonara

1 tbsp Olive Oil
200 g Pancetta, cut into long thin strips
6 egg yolks
200 ml double/heavy cream
75 g freshly grated Parmesan Cheese

1. Heat the oil in a frying pan and cook the Pancetta over high heat for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain in paper towels.
2. Beat the egg yolks, cream and the Parmesan together in a bowl and season generously. Return the freshly cooked and drained pasta to its saucepan and pour the egg mixture over the pasta, tossing gently. Add the Pancetta and return the pan to a very low heat and cook for 30-60 seconds. or until the sauce thickens and coats the pasta. Season with pepper and serve immediately.

Preferably use penne pasta

Baked Salmon

500 g Salmon Fillet
1/2 lemon squeezed
salt and pepper to taste
1/2 cup Japanese Mayonnaise
3 tbsp grated Parmesan Cheese
Bread crumbs

1. Marinate the Salmon with juice from the lemon. salt and pepper  for an hour.
2. Brush a pyrex dish with butter and place the Salmon.
3. Mix the mayonnaise and parmesan cheese and place on top of the salmon.
4. Cover with bread crumbs
5. Preheat oven at 200 degrees Celsius and Bake the fish for 15 mins or until fish flakes when tested with a fork.

Quattro Formaggi Pasta

300 ml cream
40 g butter
100 g grated Parmesan Cheese
40 g freshly grated Fontina Cheese
75 g crumbled Gorgonzola Cheese
40 g grated Provolone Cheese

1. Put the cream, butter, Parmesan, Fontina, Gorgonzola and Provolone in a saucepan over low heat, stirring occasionally for 3-4 minutes or until cheeses have melted into a rich and smooth sauce.
2. Season with salt and pepper and toss through the hot pasta until well combined.

USE: 375 g penne or short pasta shape.

PUTTANESCA (PASTA)

6 large ripe Tomatoes
1/3 cup olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon chili flakes
4 tbsps capers, rinsed and squeezed dry
7-8 anchovies in oil, drained and chopped
150 g Kalamata Olives
3 tbsp chopped flat leaf parsley

1. Score a cross in the base of each tomato. Put the tomatoes in a bowl of boiling water for 30 seconds, then plunge into cold water and peel the skin away from the cross. Dice the tomato flesh.
2. Heat the oil in a saucepan, add the onion and cook over medium heat for 5 minutes.
3. Add the garlic and chili flakes, and cook for 30 seconds before adding the capers, anchovies and diced tomato.
4. Simmer over low heat for 5-10 minutes, or until thick and pulpy. Stir in the olives and parsley.
5. Add the hot pasta to the sauce and toss thoroughly until well combined.
6. Season with salt and freshly ground pepper and serve immediately.

This sauce can be used for 375 g spaghetti.

Camaron Rebosado

4 eggs
4 pcs green onions
1 cup shrimps,shelled and cleaned
Salt
1 tbsp flour with a pinch of baking powder
2 tbsp cooking oil

1. Chop green onions and fry in cooking oil.
2. Beat eggs until lemon colored.
3. Add flour with baking powder.
4. Add shrimps into flour and add salt to taste.
5. Put a spoonful into frying pan with enough oil.
6. Fry until golden brown.

Sinigang na Hipon (Shrimps Sour base soup)

1 onion sliced
3-4 pieces half ripe tomatoes quartered
1 small sachet Sinigang sa Sampaloc mix
200 fresh shrimps(medium sized)
4 cups water
1 tsp salt
200 gms kangkong leaves and tender stalks or spinach leaves or stringbeans

1. Place onion and tomatoes on the water and let boil.
2. When boiling add salt and Sinigang sa Sampalok mix.
3. Add the shrimps.
4. When shrimps are red colored or thoroughly cooked add the vegetables last .
5. Serve hot with a cup of steaming rice.

Grilled Beef Sirloin with Carrots and Green Peas on the sides

1 Beef Sirloin Steak
Salt and Pepper to taste
Olive Oil

1 carrot sliced into cubes
1/2 cup green peas
2 tbsps butter
1 cup chicken broth

For the Steak:

1. Add salt and pepper both sides of the steak.
2. Rub with a little Olive oil on both sides
3. Put a little oil on the searing pan then when hot rub with paper towel to remove the oil
4. Put the sirloin steak and sear  until the desired doneness.

For the side dish:

1. Boil the carrots and green peas with the chicken broth.
2. When the carrots are soft remove from pan.
3. Add butter until carrots are fully coated.

Eggs Benedict

3 hamburger buns, halved

butter

6 slices round ham, fried

6 Eggs

Hollandaise Sauce:

3 egg yolks

2 tablespoons lemon juice

1/4teaspoon salt

dash paprika

2/3 cup butter, melted

1. Butter the buns and toast in the oven until crisp.
2. Top each half with a slice of ham and a poached egg.
3. Prepare the sauce by processing the egg yolks, lemon juice and paprika in a blender.
4. Pour the melted butter in a thin, steady stream while beating continuously.
5. Process until thick
6. Spoon over the poached egg

Fried Pork Belly

1 Kilo Pork Belly sliced 2 inches long and 1/2 inch thick
7 cloves crushed garlic
1 tbsp salt
1/3 cup vinegar
1 tsp black pepper
Oil for frying

1. Marinade the pork, crushed garlic, vinegar, salt and black pepper for 2-3 hours
2. Fry the pork in enough oil. 

Beef Burger - Mom Style

1 kilo ground beef
1 piece potato shredded
1/2 onion minced
2 pieces garlic minced
1 egg unbeaten
2 tsp cornstarch or flour
Oil for frying

1.  In a bowl,mix together all ingredients.
2. Form into patties
3. Fry on medium heat until brown and cook through

Pork Sinigang

1  kilo pork, cubed
5  cups water
1  onion, quartered
3  pieces tomato, quartered
1  sachet Sinigang Mix
2  pieces radish
1  bundle Kangkong, cut into 2 inch length
1  bundle sitaw ( stringbeans)

1.  In a casserole, boil pork in water until tender.
2. Add onion and tomato
3. Let boil for a few minutes then add the Sinigang Mix.
4. Add the vegetables and cook until done.
5. Season to taste

Fried Chicken - Mom style

1 whole chicken
1 tbsp dried rosemary leaves
1 tbsp dried thyme
1 tbsp salt
1 tsp pepper
2 cups water
1 tbsp cornstarch
1 egg
oil for frying

1. Place 2 cups water on a steamer. Add the spices,rosemary leaves, thyme, salt and pepper.
2. Add the chicken on top of the steamer.
3. Boil till chicken is thoroughly cooked.
4. Remove from steamer and let cool for an hour, preferably in a freezer.
5. Cut chicken in half.
6. Rub cornstarch on the chicken and then dip in egg.
7. Deep fry in hot oil until golden brown.
8. Serve hot with a tomato catsup