Escabeche

Ingredients:
1/2 kg. Bangus, scaled and cleaned
1 onion, sliced
2 cloves garlic, minced
1 1/2 tbsp. cornstarch (mix w/ 1 tbsp. water)
2 tbsp. canola oil
2 pc. red sweet peppers, sliced
1/4 cup datu puti vinegar
2 tbsp. white sugar
3/4 cup water
2 tbsp. patis (fish sauce)
1 big tomato, quartered (optional)
1 tbsp. oyster sauce
1 tsp. ajinomoto (vetsin)
Salt and pepper to taste

Procedure:
1. In a sauce pan or a wok, put cooking to high heat, then reduce to low. Fry fish turning to both sides until golden brown. Set aside when done.
2. Now saute garlic and onion then the rest of the ingredients, putting last the red bell peppers to make it crispy. When almost done (on the cooking) mix in oyster sauce and vetsin.
3. Take special attention on the taste (the sweet-sour combination), add or lessen the sugar/vinegar then add the patis. Serve hot.

Source: GlobalPinoy

Biko

Ingredients:
3 cups glutinous sweet rice
1-1/2 water
1 cup dark brown sugar
1/2 cup regular Sugar
3 cups Diluted Coconut Milk
3/4 tsp. Salt
1-2 cups Lightly Toasted Sweetened coconut Flakes Topping

Procedure:
1. In a rice cooker, combine the glutinous rice, water, brown sugar, regular sugar, coconut milk and salt.
2. Turn on cooker and stir mixture occasionally until liquid is absorbed and rice is soft. Add more water if needed. If rice cooker turns off automatically and glutinous rice is not quite cooked yet, leave the warm button on until rice is fully cooked.
3. Continue to stir occasionally so that rice texture will be uniform. You may also cook this mixture in a deep non-stick pot medium low heat, stirring frequently until fully cooked.
4. Transfer cooked mixture into a glass pan. Flatten and smooth top with the back of a spoon. Let cool until firm then slice in serving pieces.
5. Top with toasted coconut flakes just before serving.

Puto Cheese

Ingredients:
4 whole eggs
1 cup powdered milk
2 cups refined sugar
2 cups all-purpose flour
3 teaspoons baking powder
1 cup pineapple orange juice
grated cheese (for garnish)

Procedure:
Beat the eggs.
Add and mix all the other ingredients except the cheese.
Add the cheese for garnish.
Place in a molder.
Steam ( for 10mins if you're molder size is like that of the molder for macaroons)

Bulalo

Ingredients:
2 lbs Bias ng Baka (Beef knees w/ marrow intact)
2 quarts water
1 Onion, slice in halves
3 Leeks, sliced
10 cups Chicken broth
1 package Dried Banana Blossoms

Procedure:
Put all of the ingredients in a large stick pot and bring to a slight boil. Skim the surface until the broth remains clear. Cover and simmer at least 1 hour. Serve hot accompanied by rice.

Source: GlobalPinoy

Asadong Manok

Ingredients:
1 kg. chicken (cut-up)
1/4 c vinegar
2 tsp. salt
1/8 tsp. pepper
2 segments garlic, pounded
1 onion, sliced
2 potatoes, pared and divided into 6
2 red and green pepper, cut into slice
2 tbsp. paprika
small bay leaf
2 tbsp. oil

Procedure:
1. Combine chicken pieces with vinegar, salt, pepper and garlic. Let stand for at least 30 minutes.
2. Heat oil in skillet over medium heat and fry potatoes until golden brown. Sauté onion and tomatoes until tomatoes are mushy. Drain chicken pieces; save marinade, paprika, bay leaf, pepper, vetsin and water.
3. Simmer for 30 minutes or until chicken is tender. Cover. Correct seasoning. Serve hot.

Source: GlobalPinoy