Stir-Fried Squid with Vegetables

Ingredients:

3 medium squid, each about 6 ounce, cleaned, tentacle cluster left whole, body cut into thin rings
1 egg white
2 teaspoons cornstarch
2 tablespoons olive oil
1/2 cup fish stock or water
6 ounce broccoli florets
1 clove garlic, peeled and finely chopped
2 teaspoons peeled and grated root ginger, or 1/4 teaspoon ground ginger
1 teaspoon finely chopped Clementine or orange rind
2 tablespoons dry sherry
1 tablespoon black-bean sauce
1 tablespoon oyster sauce
6 oz. Snap peas, trimmed and sliced
4 oz. peeled shrimps

Directions:
1. Mix the squid with the egg white and half the cornstarch.
2. Heat half the oil in a wok until very hot and stir-fry the squid in it for about 1 minute, until opaque. Spoon into a warmed dish.
3. Keep 1 teaspoon of the fish stock or water and bring the rest to the boil in a small saucepan. Cook the broccoli in it for 1 minute. Drain thoroughly, reserving the liquid.
4. Heat the remaining oil in the wok and stir-fry the garlic, ginger and clementine or orange rind for about 30 seconds. Stir in the reserved cooking liquid, the sherry, black-bean sauce and oyster sauce and bring to the boil. Mix the remaining cornstarch with the reserved teaspoon of stock or water and blend it into the wok. Cook, stirring, until thickened.
5. Return the squid to the wok and add the broccoli, Snap peas and shrimps. Cook, stirring, for 1 - 2 minutes until all the ingredients are hot, and serve at once.

Vegetable Medley

Ingredients:
    1 cup Baguio beans, sliced diagonnaly
    1 1/3 cups Sayote, sliced
    1/2 cup Carrots, flowerettes
    1 1/2 Cabbage, sliced
    1 pc. Red bell pepper, chunks
    3-4 tbps. Cooking Oil
    1 cup Water
    1 pack (7g) Ginisa Flavor Mix
    2 tsps. Cornstarch dissolved in 1 tbsp. water

 Directions:
1. In hot oil, stir-fry Baguio Beans and Sayote. Later add the carrots.
2. Pour water and bring to a boil. Add the cabbage and bell pepper.
3. Sprinkle Ginisa Flavor Mix and blend.
4. Thicken with cornstarch mixture.

Fiesta Fruit Veggie Salad

Ingredients:
   1 can (439g) Fruit Cocktail, drained (reserved syrup)
   1 large (300g) Sayote
   30 pcs. (200g) Baguio Beans
   1/2 (150g) Chicken Breast
 Dressing:
   1/3 cup Mayonnaise
   2 tbps. Fruit Cocktail Syrup
   1/4 cup All purpose Cream
   1 tsp. Calamansi Juice
   1/4 tsp. Paprika (optional)
   3/4 tsp. fine salt
 
Directions:
1. Cook chicken, sayote and baguio beans in fruit cocktail syrup with 1 cup water. Remove vegetables when tender. Continue cooking chicken until tender.
2. Pare and core sayote, then cut into tidbits. Cut baguio beans 1" long, and flake chicken meat. Mix with fruit cocktail.
3. Combine all ingredients for dressing. Mix well. Add to the fruit-vegetable mixture. Blend well. Chill until ready to serve.

Spaghetti

Spaghetti Ingredients:
    1 kg. spaghetti noodles
    1/2 kg. ground beef
    1/2 kg. ground pork
    1/4 kg. hotdogs, diagonally sliced
    1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
    3 pieces laurel leaves (bay leaves)
    1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
    2 green bell peppers, diced
    2 onions, chopped
    1 head garlic, minced
    3 tablespoons of cooking oil
    1 cup of water
    Salt and pepper to taste
    1/2 cup grated cheese

Directions:
    1. Cook spaghetti noodles according to package instructions.
    2. In a sauce pan or wok, sauté garlic and onions in cooking oil.
    3. Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
    4. Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
    5. Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
    6. Optional: add hot sauce e.g. Tabasco for more spice if desired.
    7. Serve with the cooked spaghetti noodles and grated cheese on top.

Turkey Cordon Bleu

Ingredients:

2 medium-sized carrots
1 medium-sized zucchini
Butter or margarine
Salt
6 fresh or frozen (thawed) turkey cutlets
1 teaspoon paprika
All-purpose flour
1 6-ounce package sliced cooked ham
1 6-ounce package sliced Swiss cheese
Pepper
3/4 cup water
1/4 cup dry white wine
1 chicken-flavor bouillon cube or envelope
1 cup half-and-half
1 8-ounce package vermicelli or thin spaghetti

Directions:
1. Cut carrots and zucchini crosswise in half; cut each half lengthwise into thin slices, then cut slices into matchstick-thin strips. In 2-quart saucepan over medium heat, melt 4 tablespoons butter or margarine (1/2 stick); add carrots and 1/4 teaspoon salt; cook 3 minutes. Add zucchini and cook 10 minutes longer, stirring occasionally, until vegetables are tender. Remove saucepan from heat; set aside.
2. On cutting board with meat mallet or dull edge of French knife, pound each turkey cutlet to about 1/8 inch thickness. On waxed paper, mix paprika,1/4 cup flour, and 1/2 teaspoon salt. Coat turkey cutlets with flour mixture.
3. In 12-inch skillet over medium-high heat, melt 3 tablespoons butter or margarine; add cutlets, a few at a time, and cook until lightly browned on both sides, adding more butter or margarine if necessary. Remove cutlets from skillet. Top each cutlet with a ham slice, then a cheese slice, folding ham and cheese slices to fit. Fold each cutlet in half; skewer together with a toothpick; set aside.
4. Into drippings remaining in skillet over medium heat, stir 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Gradually stir in water, wine, bouillon, and 1/2 cup half-and-half; heat to boiling, stirring to loosen brown bits from bottom of skillet. Return cutlets to skillet; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until cheese is melted. Remove cutlets to warm large platter, leaving sauce in skillet. Remove toothpicks from cut lets; keep cutlets and sauce warm.
5. Meanwhile, in 6-quart saucepot, prepare vermicelli as label directs. Drain vermicelli; return to saucepot. Over low heat, heat vermicelli, reserved carrots, zucchini, and 1/2 cup half-and-half until hot, tossing to coat vermicelli well; sprinkle lightly with salt and pepper to taste. Arrange vermicelli mixture on platter with cutlets. Pour sauce over cutlets.

Beef Sukiyaki

Ingredients:
   
For the Sukiyaki:
    14 oz good beef tenderloin, sliced paper thin
    1/2 block fresh tofu
    6 Shiitaki mushrooms
    1 Medium onion or 2 leeks
    4 oz fresh spinach
    beef suet (optional)
    2 packets udon noodles or 1/2 package vermicelli
   
For the Warishita Broth:
    6 Tbs Soy
    6 Tbs sake (rice wine)
    5 Tbs sugar
    2 cups soup broth with a bit of dashi (or substitute beef bullion)
    Dipping Sauces:
    1 raw organic egg for each person, broken and slightly beaten into small individual bowls
    1 bottle Japanese Sesame dipping sauce (also used for shabu shabu) called Shiro Neri Goma (see my recipe) poured into small individual bowls.

Directions:
    1. Slice up and arrange all the Sukiyaki ingredients on a platter to put by your cook top.
    2. Cook the noodles and keep warm in an attractive bowl.
    3. Mix the Warishita Broth and heat in the microwave for 1 min.
    4. Heat the suet or a little vegetable oil in a large skillet.
    5. Fry the onion till browned, push aside.
    6. Fry the meat until barely pink, push aside.
    7. Fry the mushrooms.
    8. Add the tofu and the broth.
    9. Place each ingredient next to each other in separate attractive groups in the pan, getting broth on all bits.
    Add the spinach.
    Cover and simmer for about 5 mains till ingredients are all softened.
    Uncover and serve the meal right from the skillet at the table with the dipping sauces and the noodles.

Siomai

Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper


Directions:
1. Mix all the ingredients for the filling in a bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. In another pot, boil water and brush steamer with oil.
4. When the water is starting to boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5. Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.