Picadillo with Quail egg

Description:
This is a traditional dish in the Philippines and best known in Latin America. It is made with ground meat, tomato sauce and other vegetables. I add quail eggs to the dish to make it more nutritious and appealing to my children.

Ingredients:

• 1/2 kilo ground pork 
• 2 medium-sized potato, chopped
• 1 carrot, chopped
• 1 green bell pepper, chopped
• 20 pcs. quail eggs, hard boiled and peeled
• 2 tbsp cooking oil
• 1 medium-sized onion, chopped
• 2 garlic cloves, finely chopped
• 1 cup green pea
• 1 cup tomato sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• salt and  pepper to  taste

1. In a large skillet over medium heat, saute onion and  garlic in olive oil. Add ground pork, continue stirring to break up and brown the meat. Add the potato, carrot, bell pepper, cook until softened. Season with salt and pepper.
2. Add tomato sauce gradually while stirring. Add soy sauce and oyster sauce. Cook for 1-2 minutes to incorporate the sauces.
3. Stir in the green peas. cook for another 1-2 minutes
4. Add the peeled hard boiled quail eggs.
5. Serve with rice or tottillas.

Pork Meatloaf

Description: This dish can be prepared with minimal effort, yet still looks impressive. The cheese makes it extra creamier and adds flavor to the other ingredients.

   Ingredients:  

• 1 kilo ground pork
• 1 cup cheddar cheese, shredded
• 2 eggs
• 1/4 cup mayonnaise
• 1/2 cup bread crumbs
• 2 tbsp Worcestershire  sauce
• 4 tbsp ketchup
• 2 tbsp yellow mustard
• 1 tbsp brown sugar
• 3 slices of white bread
• salt and pepper to taste
 

Procedure:

1. Combine the cheese, eggs, mayo, bread crumbs and Worcestershire sauce in a large bowl and mix them well. Stir in the ground pork into the mixture. Season to taste with salt and pepper
2. Combine the ketchup and mustard in another small bowl . Get three tbsp from it then mix it well with all the ingredients .
3. Preheat the oven 350 degree Fahrenheit
4. Place the slices of bread at the bottom of the baking dish then pour in the mixture and form it into a loaf.
5. Stir in the brown sugar to the left over ketchup and mustard mixture then spread it on top of the meatloaf as a glaze. Bake in the oven for 40 minutes.
6. Place the meatloaf on a large plate. Let it rest and cool for a while before cutting it to have a nice and firm slices. .Garnish it with caramelized onion on top, or any available cocktail or finger food around the dish. Serve  with steamed rice or mashed potato, if desired.      
   
   Option: For dipping sauce, you can use hot sauce or creamy sauce

Chicken Dumpling

Description:
This dish is ideal for serving on a cold weather.It is thick, nourishing and warming. May be serve as a first course, a snack or a light lunch. 

Ingredients:

• 1 kilo bone-in chicken
• 1 liter of water
•  2 thyme sprigs
• 1bay leaf
•  2 garlic cloves
•  2 tbsp flour 
  

for dumpling

• 2 cups of flour
• 1 tsp baking powder
• 2 eggs
• 1 c butter milk
• 1/2 spring onion, finely chopped
• 1/2 tsp salt
• 1/2 tsp pepper

Procedure:

1. Cook the chicken into a soup pot with water, thyme, garlic, bay leaf,  until the chicken is tender.
2. Remove the chicken, debone and shred the meat using a fork. Save the chicken stock, drain and set aside.
3. Heat 2 tbsp of butter  and olive oil in a large pan over low heat. Add the celery, garlic and carrot and cook, stirring occasionally, for about 5 minutes until softened but not coloured.
   
4. Add the shredded chicken and 2 tbsp flour to the pan, stirring occasionally for 2 minutes.Add the chicken stock and bring to the boil.
Add the frozen green peas. Season to taste with salt and pepper and let it simmer.
5. To make  the dumpling, combine 2 cups of flour and baking powder. Beat the egg and mix with butter milk, spring onion, salt and pepper. 
6. Pour in the egg mixture to the flour mixture. Use two spoons to mold the dumpling into uniform size and poach it into the soup. Simmer gently until the dumpling is cooked.