Ingredients:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
1 whole salmon or 6 ounce fillets

Directions:
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
2. Place salmon fillets in a medium glass baking dish, and cover with the marinade.
3. Marinate in the refrigerator about 1 hour, turning occasionally.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Place salmon in aluminum foil, cover with marinade, and seal.
6. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

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Tinolang Manok (Chicken Stew) is one of my favorite Filipino dish. It's affordable, yummy and easy to prepare.

Ingredients:
1 lb. chicken, cut into serving pieces
or any choice cuts of your liking like thighs, drumsticks or wings)
1 thumb-sized fresh ginger root, cut into strips
2 cloves garlic, crushed
1 onion, chopped
2 tbsp. patis (fish sauce)
salt, to taste
4 to 5 cups water (or rice water – 2nd washing)
2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
vegetable oil.

Directions:
1, In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

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Ingredients

4 Very Large Mushrooms

50g/2oz Butter

2 Garlic Cloves, finely chopped

Salt and Black Pepper

4 tbsp Freshly Chopped Parsley

4 Pieces of Ciabatta Bread

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow oven dish which is large enough to take the mushroom caps in one layer.

2. Remove the stalks from the mushrooms and set aside. Place the mushrooms in the prepared dish, dot each with a dot of butter, season with salt and pepper then cover the dish with foil and bake for 20 minutes.

3. Meanwhile, cut the pieces of ciabatta almost in half lengthways as if you were going to make a sandwich open up so that they lie flat, lightly butter and place on a baking tray.

4. 10 minutes before the end of the cooking time of the mushroom caps, place the ciabatta in the oven to toast and chop the mushroom stalks.

5. Meanwhile, place the remaining butter in a frying pan together with the garlic and heat until sizzling.

6. Reduce the heat a little then add 3 tablespoons of the chopped parsley and the chopped mushroom stalks and sauté, stirring, for 5 minutes. Season with salt and black pepper.

7. To serve - place the toasted ciabatta on individual plates , place one mushroom cap on each, pile the garlic mixture on top and sprinkle with the remaining chopped parsley. Serve immediately.

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Chicken adobo is my favorite food!See how yumy it is?Try to tast its delicious and yummy chicke adobo.

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INGREDIENTS AMOUNT

Oil 2-3 Tbsp
Onion 1 each
Garlic 1 Tbsp
Ginger 2 Tbsp
Chicken, whole bone 2-3 lbs
Fish sauce (patis) 2 Tbsp
Water 3-4 cups
Salt & pepper
Papaya, green 2 cups
Spinach 2 cups


METHOD
Basic Steps: Sauté → Simmer

Heat the oil over medium heat in a large pot. Add the onions and sauté till translucent, about 3-4 minutes. Add the garlic and ginger and sauté another 2-3 minutes. Add the chicken pieces and sauté another 5 minutes to partially cook and lightly brown.
Add the fish sauce and stir well. Add the water to cover, salt and pepper bring to a boil. Reduce heat and simmer 25-30 minutes, stirring and skimming scum occasionally.
Add cubed papaya and simmer another 5-10 minutes till cooked through.
Remove from heat, adjust seasoning and stir in the spinach. Serve hot.

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Roasted Chicken With Vegetables

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix ( or Golden Onion Italian Herb with Tomato Soup Mix)

2 1/2- 3-lb. chicken, cut into serving pieces

2 medium all-purpose potatoes, thinly sliced

2 large carrots, thinly sliced

1 large onion, cut into wedges

2 Tbsp. water

1 Tbsp. olive or vegetable oil

PROCEDURES

Preheat oven to 350°.n plastic bag or bowl add all ingredients. Seal bag and shake, or toss in bowl, until evenly coated. Empty into 13x9-inch or roasting pan; discard bag. Bake, stirring twice, 1 hour or until chicken is done and vegetables are tender.

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INGREDIENTS:
1 1/2 lbs eggplant
cut in 1/4-inc thick slices
2 qts. salted water
1/2 cup chopped onion
1/2 tsp minced garlic
1 tbs. Wesson oil
1 ( 14 oz.) can Hunt's Ready Tomato Sauces Chunky Special
1/4 tsp. pepper
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

PROCEDURES

In large sauce pan cook eggplant in salted water until just tender, drain. Place on paper towels to absorb extra moisture. In saucepan saute onion and garlic in hot oil until tender. Stir in tomato sauce and pepper; simmer 10 minutes. In lightly greased 2-quart casserole layer half eggplant, half the sauce, 1 cup mozzarella and 2 tablespoon Parmesan; repeat layers. Bake at 350 for 30 minutes.

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Ingredients:
4 small ampalaya (bitter melon)
4 medium talong (eggplant)
3 pieces tomatoes, sliced 1
onion, chopped
4 tablespoons soy sauce
1 ginger, cut into fine pieces
5 pieces okra
2 tablespoons oil
Salt to taste
1 teaspoon vetsin (Monosodium Glutamate) or Bouillon to taste

Directions:
1. Cut the ampalaya and the eggplant into 4 pieces each. Place in a saucepan, then put the okra, the tomatoes, the onion, and the ginger.
2. Add the soy sauce. Boil.
3. Add 2 tablespoons oil, salt and vetsin to season, or you can use bouillon instead . Cook until vegetables are tender but not overcooked.

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Ingredients:
1 pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops
1/3 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar or 1 tablespoon cider vinegar
1 tablespoon cornstarch
1-1/2 teaspoons sugar
1 tablespoon cooking oil
2 cloves garlic, minced
2 cups broccoli florets
1 cup thinly bias-sliced carrot
1 small onion, halved lengthwise and sliced
1 cup sliced fresh mushrooms
2 cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained
1/4 cup cashews or sliced almonds, toasted

Directions:
1. Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
2. Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.
3. Makes 4 servings (1 cup stir-fry + 1/2 cup rice)

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Ingredients:
4 cloves garlic, crushed
1 pc medium onion, sliced
1 tbsp ginger strips
1/4 kg pork pigue, cut into strips
200 g pork liver, cut into strips
1 pc small green papaya, cut into strips
1 pc siling haba
1 can (140 g) Del Monte Original Style Tomato Sauce
50 g miswa

Directions:
1. SAUTÉ garlic, onion, ginger, pork and liver for 5 minutes. Add 3 cups water and remaining ingredients, except miswa. Season with sugar, pepper and patis to taste. Simmer until papaya is cooked.
2 . Add miswa. Simmer for 3 minutes or until cooked.

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Spicy Jalapeno-Shrimp Pasta

Ingredients
12 ounces fresh or frozen peeled and deveined large shrimp
8 ounces dried linguine
Nonstick cooking spray
1 or 2 fresh jalapeno chile peppers, seeded and finely chopped*
2 cloves garlic, minced
2 cups cherry tomatoes, halved or quartered, or chopped tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
Finely shredded Parmesan cheese (optional)

Directions:
1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Meanwhile, cook linguine according to package directions.

2. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add chile peppers and garlic to hot skillet; cook and stir for 1 minute. Add shrimp; cook and stir about 3 minutes more or until shrimp are opaque. Stir in tomatoes, salt, and black pepper; heat through.

3. Drain linguine; toss with shrimp mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings.

NOTE:
Because chilli peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chilli peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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