Tofu and Pork in Black Bean Sauce

Description:
This is a really easy dish for any occasions with a unique flavor that everyone will love.

Ingredients:

• 1/2 kilo pork loin/fillets, cut into 2cm cubes
• 450 grams (1lb) silken firm tofu
• 2 stalks of celery, roughly chopped
• oil (1 cup for frying and 2 tbsp for sauteing)
• 1 medium-sized onion, chopped
• 2 garlic cloves, finely chopped
• 1 tsp sugar
• 1 1/2 tbsp black bean
• 3 tbsp soy sauce
• 2 tbsp vinegar
• 1 tbsp oyster sauce
• 2 tbsp cornstarch 
• 1/2 cup water (use chicken stock or beef broth if available)
• 1/4 tsp black pepper

Procedure:

1. Slice the tofu into 1/2 inch thick and fry  until golden brown. Place it in the paper towel to drain the excess oil and cut into 2 cm cubes. Set it aside.
2. Heat the oil in the wok over medium heat; Add the onion and pork, stir-fry for 3-5 minutes, or until almost cook.
3. Add the black bean and soy sauce; Add the vinegar and let is simmer for 1 minute.
4. Stir in the garlic, celery, tofu, black pepper and oyster sauce and cook for 2-3 minutes..
5. Combine the corn starch, sugar, and water in  a small bowl ,
6. Pour in the corn starch mixture and stir until thickened.
7. Serve hot with steamed rice and some Asian greens, if desired.    
8. Option:Chili flakes or hot sauce can be added for spicy flavor.

Maja Blanca con Mais

Description:

An old fashioned dessert/snack that deserves a revival! Serve with corn cream and coconut milk for a touch of luxury that your family will enjoy.

Ingredients:

• 300 grams cornstarch
• 2 cans (350 mL) evaporated milk 
• 5 cups coconut milk
• 2 1/2 cups white sugar 
• 1 can corn cream
• 1 tsp vanilla extract 

Procedure:

1. Place the cornstarch in a sauce pan and blend it with the milk and coconut milk to a smooth mixture.
2. Stir in the sugar until dissolve. Add the corn cream  and vanilla extract
3. Place the pan over medium heat. Stir constantly until become a smooth paste or until reach the desired thickness
4. Quickly turn the mixture into cup mould or serving dish .Leave it in a cool place for several hours  set.
5.  Scatter grated cheese or toasted grated coconut  on top to decorate and for extra flavor if you wish

Variation:
  Try using semi-sweet chocolate for another flavor instead of corn. Add more milk instead of  using coconut milk.

Corn and Chayote Tops with Oyster Sauce

Description:
 A nutritious, economical, and comfort food that your kids will love.

Ingredients:

• 2 bunches of Chayote tops (talbos ng sayote)
• 2 cups corn kernel (fresh/frozen/ in can)
• 1 bunch of snake beans (sitao)
• 200 grams of peeled shrimp
• 2 tbsp. olive oil
• 1meduim size chopped onion
• 2 cloves garlic
• 4tbsp. oyster sauce
• 1/2 tsp. salt

Procedure:

1. Cut the tops, leaves and even the soft part of the sayote stem. Wash and drain.
2. Cut the snake beans (sitao) into 2inches long. Wash and drain.
3. Heat the oil in a wok. Saute' the onion and garlic.
4. Add the peeled shrimp  and salt.
5. Add the corn, chayote tops, snake beans  into the pan. Cover and  simmer it for 5 minute.Let the vegetables cook in its own steam
6. Remove the cover and add the oyster sauce into the vegetable.
7. Mix the vegetable very well to absorb the oyster sauce evenly.
8. Cook until the vegetables turn to bright green color.Do not over cook it to preserve the nutrients.
9. Remove the cooked dish from the pan and transfer it  into a plate to stop the cooking process.
10. Serve it hot with steam rice.

Crispy Pork Belly in Liver Puree Sauce

Description:
Here is a variation of the famous Filipino dish "Lechon Kawali".  A pork liver puree' adds a delicious creamy flavor to the sauce

Ingredients:

• 1kilo pork belly, cut into 1/2 inch thick
• 500 ml cooking oil  
• 3 tbsp brown sugar
• 1/2 cup bread crumb
• 3 tbsp vinegar
• 1 medium-sized onion
• 4 garlic  cloves, finely chopped
• 1 tsp black pepper
• 2 tbs salt
• 2 cups water 
• 1 can liver spread
• 2 tbsp soy sauce
• 1 bay leaf

Procedure:

1. Rub the pork with salt and pepper. cover it with plastic wrap and keep it refrigerated for 1- 2 hrs; 
2. Heat the oil in the frying pan and deep fry the pork until golden brown and crispy. Put it in a paper towel to drain the excess oil.Cut it into cubes and set  aside.
3. In making the sauce, combine the water, sugar, soy sauce, vinegar
4. Heat the sauce pan and saute' the onion and garlic ; Add the bread crumbs, and liver puree.
5. Pour in the  sauce, and add the bay leaf, salt and pepper, stirring occasionally  until thickened.
6. Add the crispy pork  into the sauce, until coated evenly
7. Serve it with steamed rice and any stir-fried vegetables

Bread Pudding with Raisins

Description:
An all time favorite dessert/snacks of my husband and kids. A nutritious and easy to cook dessert/ snack out of left over bread, with  milk and eggs.

Ingredients:

• 10-12 pcs left over dinner roll, slices of white bread 
• 2 cups of milk 
• 3 eggs 
• 1 1/2 c brown sugar 
• 1/2 c melted butter 
• 1 tsp vanilla extract 
• 1/2 c raisins

Procedure:

1. Cut the bread into cubes or smaller pieces. Put it in a baking dish, add the raisin and mix them to the bread;
2. Heat the butter, sugar and milk into the sauce pan until the sugar is dissolved. Remove it from the heat then let it cool;
3. Beat the eggs in a separate bowl then add it to the cooled milk mixture.Add the vanilla extract; 
4. Pour the liquid mixture into the bread in the baking dish. Press the bread down until it absorbed all the liquid. Set it aside and let it stand for 15-20 minutes. Cover it with aluminum foil;
5. Preheat the oven 350 degree Farenhiet;
6. Put the baking dish into a bigger dish and make water bath. The water should be at the middle level of the dish to prevent overflowing;
7. Cook it in the oven for 1 hr;
8. Get the baking dish into the oven. Remove it from the water bath and  the aluminum foil;
9. Return the baking dish into the oven for another 10 minutes until  cooked and reached the desired color (golden brown);
10. Get the cooked bread pudding from the oven,   Let it cool for 5 minutes. Cut into square. Serve it hot or cold.

My Hubby's Binagis Recipe

Description:
One of the best dishes my husband discovered in Capiz. I added some  ingredients and used some technique as my new home-cooking recipe.

Ingredients:

• 5 cloves garlic, crushed 
• 1 piece medium onion, sliced 
• 2 tbsp cooking oil
• ½ kilo ground pork 
• 1 piece bay leaf (laurel) 
• 2-1/2 tbsp vinegar 
• 500 grams banana heart/flower, trimmed and cut into strips
• 1/2 cup tomato sauce 
• salt (1tsp for seasoning, 1tbsp for squeezing  banana heart/flower extract) 
• pepper

Directions:

1. Remove the thick and dark part of the banana heart/flower. Cut crosswise the white and soft part very thinly. Put 1 tbsp of  salt and start to squeeze the extract (dagta), then wash it with warm water to remove the bitter taste and excess salt. Drain and set it aside. 
2. Heat the oil in the pan and saute' onion and ground pork  in oil. Simmer it for 10 minutes or until the pork is tender. 
3. Put the washed banana heart strips into the pan.Add the garlic and bay leaf. 
4. Add the vinegar. Don't stir.Let it stand for 5 minutes. 
5. Add the tomato sauce.Season with salt and pepper according to taste. 
6. Simmer until the banana heart is tender

Option:

You can wrap the left over Binagis in spring roll wrapper and fry.  Make your own dipping sauce. Serve it hot and crispy.