BEEF SALPICAO

Ingredients:
750 grams tenderloin or sirloin cut into strips 1 sachet Knorr All-in-One + Meaty Seasoning 0.25 cup soy sauce 2 tsp. Knorr Liquid Seasoning 2 tsps. garlic, chopped 1 tbsp olive oil 2 tbsp garlic, crushed 1 pc. medium-sized green sili, chopped

Directions:
In a bowl, put the meat, soy sauce, Knorr Liquid Seasoning and chopped garlic. Mix then leave for 15 minutes or until the sauce has seeped in the beef. Strain out marinade and set aside. Heat the pan in low fire. Put olive oil. When the oil is hot, saut the crushed garlic in the pan, then add marinated beef and Knorr All-in-One + Meaty Seasoning. Cook beef until light brown. Add chopped sili and saut until done.

BEIJING SWEET-AND-SOUR SPARERIBS

Ingredients:
Marinade 2 eggs, beaten 1/4 cup cornstarch 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon salt 2 pounds spareribs, cut into 1- to 1 1/2-inch pieces Vegetable oil for deep-frying Sauce 1/2 cup sugar 3/4 cup Chinese black vinegar or balsamic vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt 4 cloves garlic, peeled and minced 1 fresh jalapeo chile, thinly sliced 1 teaspoon cornstarch dissolved in 2 teaspoons water

Directions:
To make the marinade, combine the eggs, cornstarch, rice wine, and salt in a large bowl and mix well. Add the spareribs and stir to coat evenly. Let stand for 1 hour, or cover and marinate in the refrigerator overnight. In a wok, stir-fry pan, or 2-quart saucepan, pour oil to a depth of 2 inches and heat to 350 degrees F on a deep-fry thermometer. Working in batches, deep-fry the spareribs, stirring gently to prevent the pieces from sticking together, until golden brown and crisp, about 10 minutes per batch. Remove with a wire strainer or slotted spoon to paper towels to drain. Carefully pour the oil into a heatproof bowl, reserving the oil. To make the sauce, combine the sugar, vinegar, Worcestershire sauce, and salt in a small bowl and mix well. Place a wok or stir-fry pan over high heat until hot. Add 1 tablespoon of the reserved oil, swirling to coat the sides. Add the garlic and chile and cook, stirring, until fragrant, about 20 seconds. Add the sauce and bring to a boil. Add the spareribs and cook until heated through, about 1 minute. Add the cornstarch mixture and boil until the sauce thickens. Discard any remaining oil, or strain and save for another use. Transfer to a serving plate and serve.

CREAMY DORY FILLET WITH SOFRITO

Ingredients: 1 k Dory fillet, cut into serving pieces 2 tbsp vegetable oil 3 tbsp onions, chopped 1 tbsp garlic, minced 6 pcs native tomatoes, diced 1 pack Knorr All-in-One + Meaty Seasoning 1 tbsp fresh basil 2 cups all purpose cream 1 pack Knorr Ginataang Gulay Sitaw and Kalabasa Complete Recipe Mix 1 cup water 0.25 cup cheddar cheese as needed salt and pepper as needed flour as needed whole egg as needed breadcrumbs pinch nutmeg Directions: Season fillets then dip in flour. Shake off excess then dip in beaten egg and breadcrumbs. Chill. Saute onions, garlic, and tomatoes in oil. Add Knor All-in-1 + Meaty Seasoning and fresh basil. Set aside. Bring to boil Knorr Ginataang Gulay and water, reduce heat to simmer then add cream. Add cheese then season with salt, pepper, and nutmeg. Deep fry dory fillets until golden brown then arrange them on a platter topped with the cream sauce and sofrito.

FISH TOFU WITH TAUSI

Ingredients:
1 kilo fish fillet, cut into serving pieces 4 cakes tokwa, tofu, cut into serving pieces 1/2 cup oyster sauce 1/4 cup hoisin sauce 1/2 head garlic, finely chopped 2 medium size onion, chopped 2 pieces red and green bell pepper, cut into wedges 1 small can tausi, salted beans, drained and rinsed 1 small size carrot, sliced 1 stalk celery, sliced crosswise 1/4 cup all purpose flour 1/4 cup cornstarch 1/2 tsp. sugar salt and pepper Directions: Dust fish cube with salt and pepper let stand for 5 to 10 minutes to marinate, put flour in a bowl and dip each fish to coat with the flour. In a skillet deep fry fish in batches for 5 to 8 minutes or until golden brown, keep aside. In same skillet deep fry tofu for 5 to 10 minutes until golden brown, keep aside. In a wok saut garlic and onion, add in tausi and stir cook for 1 to 2 minutes. Add in 1 to 1 1/2 cups of water and simmer for 2 to 3 minutes. Now add in the vegetables, sugar, hoisin and oyster sauce, cook for 1 to 2 minutes. Thickened sauce with cornstarch diluted in 1/2 cup of water. Add in fish and tofu and stir cook for another 2 to 3 minutes until the sauce is infused to the fish and tofu. Season with salt and pepper to taste.

CHICKEN AND HAM WITH CHEESE ROLLS (CHICKEN CORDON BLEU ROLLS)

Ingredients:
3 large skinless chicken breasts, de-boned 10 pcs. sliced sweet ham, each slice divided into 4 strips 1 block quickmelt cheese, sliced into 1/4 strips white pepper powder salt lumpia, spring roll wrappers, about 40 pcs. 1/2 cup flour 2 cups bread crumbs cooking oil 2 tbsp butter 2 tbsp cornstarch 1 cup milk Directions: Preparing the chicken: Slice chicken breast into thin slices. Place chicken slice in between waxed kitchen paper and using a kitchen mullet pound the chicken slices to make it thinner. Cut the chicken slices to about 2 X 4sheets, keep aside. To Assemble: In a large plate place one piece of lumpia wrapper. Place on top 1 sheet of chicken followed by ham then the cheese strips. Roll lumpia wrapper halfway, fold both ends, now fully roll and wet the end of flap with water to seal. Repeat process with the rest and keep aside. Wrapping batter: Dilute the flour with water just enough to form a sauce like batter. Frying: Heat generous amount of oil in a wok. Now dip each roll in the wrapping batter then roll in the bowl of breadcrumbs until evenly coated. Deep fry at medium to low heat for 2-3 minutes or until it turns to golden brown. Dipping sauce: To make the roux heat butter in a pan until it start to smoke, stir in the cornstarch until it forms into a lump. In a separate sauce pan heat the milk until it start to boil. Add in the roux and simmer for 1 to 2 minutes stirring occasionally until sauce thickens. Season with salt and white pepper to taste.

LUMPIANG SARIWA EGG WRAPPERS

Ingredients:
2 large eggs 1 cup cornstarch 1- cup water 1 tsp salt 1 tsp oil

Directions:
Separate yolks from whites. Beat egg whites until frothy. Add yolks and beat just to blend. Dilute cornstarch with water. Add cornstarch solution, salt and oil to eggs. Mix well. Let stand for 5-10 minutes to settle bubbles. Heat a pan (use nonstick, if available) on medium low heat. When it is hot, brush with little oil. Give egg mixture a quick stir. Pour 2 tbsp of batter into the pan. Tilt the pan from side to side to spread the batter evenly to make a thin 7-8 pancake. Cook the wrapper until the sides separate from the pan. Repeat the same procedure for all the batter. Always make sure to stir the batter to recombine before cooking. (Monitor the heat. the skillet is too hot if bubbles appear on the wrapper while cooking. adjust the temperature.) Stack up wrapper on a plate separated with a wax paper. Ready for Lumpiang Sariwa (Fresh Spring Rolls). Makes 15-20 wrappers.

LUMPIANG SARIWA BROWN SAUCE

Ingredients:
cup brown sugar, packed 1 tsp salt cup soy sauce 1 cup chicken stock (or water) 2 tbsp cornstarch dissolved in 2 tbsp water

Directions:
Combine brown sugar, salt, soy sauce and chicken stock in a saucepan. Bring to a boil. Add cornstarch solution and stir until thick, about a minute. Remove from heat. Serve with Lumpiang Sariwa (Fresh Spring Rolls). You may add 3 cloves minced garlic in the sauce to make it garlicky. Or place the garlic separately for those only who like it. Makes about 1- cups.

BUDGET LOMI

Ingredients:
3 cloves of garlic, crushed 1 pc small onion, sliced 1 pc small carrot, sliced 3 tbsp Mama Sitas Oyster Sauce 100 g cabbage, sliced 150 g Lomi noodles, rinsed 3 pcs pechay leaves, sliced 1 pc egg Spring onions, chopped

Directions:
Saut garlic and onions. When the onions are soft, add the carrots, 3 cups water, Mama Sitas Oyster Sauce and cook until the carrots are tender. Add the cabbage, pechay and lomi noodles and bring to a boil. Cook for 5 minutes. Lower the heat and stir in 1 tsps cornstarch dissolved in 1 tbsp water and continue cooking until thick. Stir in the egg and spring onions. Taste and season with salt and pepper as desired. Serve immediately. Makes 4 servings.