Braised beef chowking style

Ingredients:

1/4 kilo beef brisket

3 cups water + 1/4 cup for the cornstarch

2 tbsp. Kikkoman Soy Sauce

2 tbsp. Soy Sauce

2 Star Anise

1 medium onion, chopped

1 tsp. sugar

1 medium carrot, cut into chunks

1 tsp. cornstarch

ground pepper

spring onions

Procedure:

In a large pot, combine the beef, onion, kikkoman soy sauce,

sugar, pepper, star anise & water.

Boil until beef is tender.

Add the carrots, simmer for 2-3 minutes

Dilute cornstarch in a 1/4 cup of water then add to the beef & stir well to thicken the sauce.

Garnish with spring onions.

soy sauce, just enough to achieve the color you like

7up or Sprite, just enough to cover the meat

1 large garlic head, peeled and crushed

1 lemon, juiced

2 tbsp. sugar

3 chicken legs & 3 chicken thighs

coursely ground pepper

salt to taste

Combine all the ingredients, except the chicken. Taste and when you’re happy with the marinade, you
can then add in the chicken. Chicken barbecue must be marinated for minimum of 5 hours (to make it
even tastier it can be marinated for up to 2 days and 2 nights max)

For the sauce and baste, Use about 2 cups of the marinade and add some oyster sauce (worcestershire
from the original recipe), UFC catsup (will use it if you want to make it sweet) and 1 tablespoon of oil.
Bring to a boil until sauce gets a bit thick.

Grill. I just used my pre-heated oven grill and basted 4 times for 20 minutes. Cook for 20 minutes at
180C, but additional of 10 minutes more won’t harm.

OR

Aristocrat-style Chicken Barbecue Recipe, makes four to six servings

4 cloves garlic, crushed

1/4 cup soy sauce

1/4 cup brown sugar

1/2 cup pineapple juice

1/4 cup banana ketchup

2 tablespoons calamansi or lime juice

4 pieces chicken thighs and legs

Whisk together garlic, soy sauce, brown sugar, pineapple juice, banana ketchup, and calamansi juice.
Add marinade to chicken in a bowl, cover the bowl with plastic wrap, and refrigerate at least overnight
for up to two days.
Before cooking the chicken let it rest at room temperature for over an hour. Do not discard the
marinade but set aside for basting. Grill chicken over medium heat until cooked through, basting
occasionally. Serve fresh off the grill with java rice.

Java rice aristocrat style

Ingredients

4 cups cooked rice (overnight rice is better)

2 Tbsp. melted butter or margarine

2 Tbsp. cooking oil

½ tsp. annatto (atsuete) powder or 1 Tbsp annatto seeds

3 cloves crushed garlic

1 Tbsp soy sauce

1 Tbsp tomato catsup

salt and pepper

Instructions

Heat oil in a wok and add annatto powder. In case you are using annato seeds, heat the oil
gently while stirring the seeds until the oil becomes orange. After 4 minutes, discard the seeds.

Adjust the heat to medium and add in the garlic and saute until slightly brown.

Add in the butter and cooked rice and stir fry for a few minutes until all the grains are coated
with the annato oil and the rice becomes yellow in color.

Stir fry with a mixing motion until all the rice lumps are gone and the color is even.

In the meantime mix the tomato catsup and soy sauce in a small cup before pouring it over the
rice.

Depending on your taste, you can add more soy sauce and tomato sauce.

Pour soy sauce catsup mixture over the rice and continue to stir fry until the mixture coats all
the rice grains and the color is evenly distributed. Adjust the heat to high if necessary.

Season with salt and pepper while stir frying the rice. You can also garnish it with fried garlic.

Serve hot with barbecued pork or chicken or grilled fish or seafood.

Ingredients:

1 pack (1 lb) rice noodles (bihon)

Sauce:

2 tbsp cooking oil

1/2 lb ground pork

1 tbsp anatto powder

3 cups pork broth

1 piece shrimp cube

6 tablespoons all-purpose flour

2 tbsp fish sauce

1/2 tsp ground black pepper

Toppings:

1 cup boiled pork, thinly sliced and cut into small pieces

2 pieces fried firm tofu (tokwa), cubed

½ cup tinapa flakes (smoked fish)

½ cup chicharon (pounded)

2 hard boiled eggs,sliced

½ cup cooked shrimps (boiled or steamed)

1/4 cup green onion or scallions, finely chopped

3 tbsp fried garlic

2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

Soak the rice noodles in water for about 15 minutes. Drain and set aside.

Cook the sauce by heating a saucepan. Pour-in the cooking oil.

When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes

Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil
(If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)

Add the shrimp cube and stir and simmer for 3 minutes

Add the flour gradually while stirring.

Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.

Meanwhile, boil enough water in a pot.

Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the
strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that
the noodles are still firm)

Remove the strainer from the pot and drain the liquid from the noodles.

Place the noodles in the serving plate.

Pour the sauce on top of the noodles then arrange the toppings over the sauce.

Serve with a slice of lemon or calamansi. Share and enjoy!

1 pack noodles/ bihon

1/2 teaspoon black pepper (ground)

1 tablespoon annatto powder

2 tablespoon cooking oil

2 tablespoon fish sauce

6 tablespoon all-purpose flour

1/2 pound ground pork

3 cups pork broth

1 piece shrimp cube

For the sauce/toppings:

¼ cup green onion or scallions (chopped)

½ cup chicharon (crushed)

½ cup smoked fish/ tinapa flakes

½ cup cooked shrimps (boiled)

1 cup boiled pork (cut into small and thin slices)

2 pieces fried firm tofu/ tokwa (cut into cubes)

2 pieces hard boiled eggs (sliced)

6 pieces calamansi (sliced)

3 tbsp fried garlic

1. Let the noodles/ bihon be soaked in bowl filled with water for about 10 to 15 minutes. Strain and set
aside.

2. Pour some cooking oil into a frying pan and if it’s hot enough, put the ground pork and stir for about 5
minutes.

3. In a separate bowl, pour in the annatto powder and the pork broth. Stir and add the mixture into the
frying pan. Let it boil.

4. Add shrimp cube and continuously stir while adding the flour from time to time.

5. If the sauce is already thickened, add some fish sauce and black pepper. Set aside.

6. Pour water into a cooking pan. Let it boil for about 5 to 10 minutes.
7. Put the soaked noodles earlier into the boiling water and let it cook for about a few minutes.

8. Remove the water and strain it.

9. Place the noodles into a plate and pour the sauce into the top of the noodles.

10. Sprinkle some sliced hard boiled eggs, shrimps, smoked fish flakes, crushed chicaron, calamansi and
tofu for more appealing finish.

Baked macaroni

1 (16 ounces) package small elbow macaroni

1 tablespoon oil

2 to 3 Filipino-style hotdogs, sliced diagonally

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

½ red bell pepper, seeded and chopped

1½ pounds ground beef

½ green bell pepper, seeded and chopped

2 cups tomato sauce

½ cup tomato paste

1 cup banana ketchup (preferably sweet and spicy)

1 cup beef broth

1 teaspoon sugar

½ teaspoon Italian seasoning

salt and pepper to taste

For the Cheese Topping

⅓ cup butter

¼ cup flour

3 cups milk

1 (16 ounces) Velveeta cheese (or any quickmelt), cubed

½ cup cheddar cheese, shredded

⅛ teaspoon ground nutmeg

INSTRUCTIONS

In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and
cook 2 to 3 minutes less than package's directions or until outside of pasta is cooked and inside
is underdone. Rinse under cold running water and drain well.

In a large bowl, combine macaroni and meat sauce. Gently toss together until well-combined.

Grease bottom and sides of a large baking dish with nonstick cooking spray. Transfer pasta-
meat mixture into prepared dish. Spoon cheese sauce on top, spreading across to completely
cover pasta.

In a 400 F oven, bake for about 10 to 15 minutes or until bubbly. Remove from oven and allow
to cool for about 7 to 10 minutes before cutting into serving portions.

For the Meat Sauce

In a pot over medium heat, heat oil. Add sliced hotdogs and cook, stirring occasionally, for
about 1 to 2 minutes or until lightly browned. Remove from pan and set aside.

Add onions and garlic and cook until limp. Add bell peppers and cook for about 2 to 3 minute or
until softened. Add ground beef and cook, stirring occasionally and breaking into small pieces,
for about 7 to 10 minutes until lightly browned. Drain any excess fat.

Add tomato sauce, tomato paste, ketchup and beef broth. Stir in sugar and Italian seasoning.
Bring to a boil. Lower heat, cover and continue to cook for about one hour or until meat is fully
cooked and sauce is thickened. During the last 10 minutes of cooking, add browned hotdogs.
Season with salt and pepper to taste.

For the Cheese Sauce

In a skillet over medium heat, melt butter. Add flour and stir well into a smooth paste. Cook,
stirring regularly, for about 5 to 7 minutes or until golden (but NOT browned) and starts to
bubble a bit.

In pot over medium heat, heat milk until just about to boil. Slowly add the heated milk in 1 cup
increments to the roux (flour-butter mixture), whisking vigorously until very smooth. Cook,
whisking regularly, for about 2 to 3 minutes or until thickened but still pourable. Add quick-melt
and cheddar cheese and cook, whisking regularly, until melted. Remove from heat. Stir in
nutmeg and salt and pepper to taste.
Honey chicken lemon

Ingredients:

12 oz (350g) chicken breast, cut into thin strips

Oil, for deep-frying

1 lettuce leaf

Toasted sesame seeds, to garnish

Marinade:

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 teaspoon sugar

1 tablespoon lemon juice

1 teaspoon cornstarch

Honey Lemon Sauce:

3 tablespoons honey

1/2 cup water

1 tablespoon cornstarch

1 tablespoon lemon juice

Frying Batter:

1 egg

1/2 cup all-purpose flour, sifted

1/2 teaspoon salt

1/2 teaspoon white pepper

Marinate the chicken strips with all the ingredients of Marinade for 10 minutes. Make the
Frying Batter in a large bowl, lightly whisk the egg and mix the rest of the Frying Batter with the
ingredients. The batter should not be lumpy, nor too runny, but smooth. Drop the chicken
strips into the batter, mix well until they are all well coated. Mix all the ingredients in the Honey
Lemon Sauce well and set aside.

Heat up a wok with the oil on medium high heat. Gently drop the battered chicken strips, make
sure it is spread out to prevent sticking together while frying. Deep fry the chicken strips to
golden brown. Dish out and drain on paper towels.

In a saucepan, gently pour in the Honey Lemon Sauce and bring to a light simmer. Give it a
quick stir until the sauce bubbles. Remove from heat.

Place the lettuce leaf on a plate, put the chicken strips on top and pour the Honey Lemon
Sauce, and topped with sesame seeds. Serve immediately with steamed rice.