Kalderetang Baka

Ingredients:

• 2 lbs beef
• 1 cup of milk
• 2/3 cup chopped onion
• 1 tbsp minced garlic
• Green bell pepper strips
• 1 can of 2.7 oz liver spread or liver pate
• 2/3 cup Velveeta cheese
• 1/2 cup soy sauce
• 1 can of 8 oz tomato sauce
• Ground black pepper to taste
• Dried or fresh red chili pepper to taste
• 3 to 4 tbsp of cooking oil
• Enough water to cover everything in the saucepan

Procedure:

• Put all the ingredients in the saucepan EXCEPT for the cooking oil and red chili peppers.
• Cover the saucepan and simmer it on very low heat until the meat is tender. Stir it constantly.
• If the meat is already tender and the sauce is still pretty thin, simmer it uncovered.
• When the sauce thickens up, remove the meat and set aside.
• Remove the sauce from the saucepan and set aside.
• Heat some cooking oil in the same saucepan.
• Put the meat back in the saucepan and let it fry for 5 minutes on low heat.
• Put desired amount of sauce in the saucepan.
• Put some red chili pepper and let it cook until you reached the desired consistency of the sauce.
• Serve with rice or potatoes.

Inihaw na Bangus

Ingredients:

• One boneless Bangus (Milkfish)
• Chopped onion
• Chopped tomatoes
• Chopped garlic
• Salt and pepper to taste

Procedure:

• Clean the fish and debone it if you like.
• Season the fish with salt.
• Mix all the ingredients.
• Stuff it inside the fish.
• Wrap the fish in a foil.
• Grill it for about 30 to 45 minutes.

For the sauce:

• Mix a combination of soy sauce and lemon or calamansi juice according to your preference.
• Add some chopped onion or if you prefer, the cooked stuffing from the fish.
• Serve with steamed rice.

Pinoy Fried Chicken

Ingredients:

• cut up chicken parts, 
• let say some leg quarters, 
• thighs, 
• wings

Procedure:

Coat it with all-purpose flour and let it sit for about 15 minutes. While you are letting it sit, you can now make the batter. I used 2 beaten eggs, 1/2 cup of milk, 2 tablespoon of yellow mustard (yes, you are gonna need that), 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper. Just mix it all up very well. Once you mixed that pretty good, you can now dip your flour-coated chicken in that egg and milk mixture. After dipping the chicken parts on the egg and milk mixture, coat it again with flour. That’s what they call double breading. So yes, you are going to need pretty good amount of flour for this but it’s going to be worth it. After double breading the chicken parts, they are now ready for some deep frying. To do that, heat up a lot of cooking oil. Make sure that it will be enough to cover the chicken parts. Wait until it gets really hot. Once the cooking oil gets hot, carefully put in the chicken parts and then turn your heat on low to medium, just so the chicken will cook all the way through. We want to make sure that before the chicken gets golden brown on the outside, that it is cooked on the inside. So cook it on low to medium heat for a long time. And once it turns golden brown, it’s done.