once again i've forgotten to post recipes.. well i haven't had time due to school, plus i'm sick today.. not worries, by the end February, there should be another recipe! I just can't think of what recipe... hmmm well let me know if anyone has any recipes to post.. guess everyone's too busy to post! later

Garlic Beef

Okey, this is my version of my mom's and my sister's recipe combined! now the way to cook
this is qute similar with the Beef Stik recipe (see post dated Nov. 4th - Beef Steak)
But you need the right kind of cut of meat in order to accomplish this delicious recipe!

Inhredients:
Beef - Mac steak or Round Steak
garlic
Soy-sauce
water
black pepper
-----------------

* Cut the beef thin, but not too thin now
* mince the garlic to a small size and add to the meat
* add your soy sauce, black pepper, and marinate for a good 30 to 60 minutes
* after marinatng the beef, in a small pan with little oil, fry the garlic from the marinate
along with the beef unlil light brown
* add water, making sure the meat is submerged only by an inch or two, and boil on
low heat for a good 30 to 60 minutes
* By the time the beef is nice and tender, you should have a sauce that's a combination
of oil and the sauce coming out of the marinated beef! Serve with rice as usual!!!

Sinaing na Isda (Fish cooked in sour broth)

Hello and it's January once again! another year for ths blog, which means more and more recipes!
Today's featured recipe requires fish! The choice of fish is upto you, but me, I prefer the followng;

Ingridients:
Fish (Galungong, Hiwas, or Tulingan (Baby Tuna).)
salt
dried kamyas
Tamarind roots, or Singang mix
Pork fat & skin
* Prepare your fish first, make sure the fish is cleaned well and salted. For the tulingan, you have to slice
the bottom of the fish in order to flatten the fish a bit.
* In a deep pan, put little oil and fry up the pork fat and skin until soft enough, then remove pork
* Fry the fish lightly first before addng the water (btw, just have enough water to keep the fish halfway submerged)
and boil the fish for one hour.
* Meanwhile, pre-soak the kamyas in water before finally adding to the cooked fish
* After 1 hour cooking, add the Tamarind roots, or the Sinigang Mix, the kamyas, and the fried pork to the fish, then
simmer for another 5 minutes on low heat
Serve the fish wrapped in bannanna leaves, or fry the fish untl golden brown along with the kamyas, and serve with
white rice or Sinangag (Garlic Fried Rice -see post on Garlic Fried Rice-). ENJOY!!!

Pork Pork! Glorious PORK!!

yes yes..everyone who knows me, knows that I love pork! If I'm not eating pork on the table, I'm usually stuffing my face
with chicharon or pork rind. Not to say this is a very healthy diet, but are we really going for healthy?.. NO! We're talking about PORK here! We're talking skin, fat, grease! oooh yeah! So to prove my love for this four legged stinker, here's a
few recipes I usually cook at home:

Tokwa't Baboy (Tofu and Pork)

There's many variations in cooking this easy dish.. all you need really is

1 tofu
pork
garlic
onions
ginger
onions
vinegar (Datung puti)
Soy Sauce (Marca Pina)
red peppers
sal and black pepper

Cut the tofu into small squares
Cut the pork the same size as the tofu, and don't forget to include the skin and fat
on a deep fryer, fry up the pork until lightly brown, then remove from the pan
fry the tofu until lightly golden then add the pork.
add the onions, garlic, and ginger into the pan and fry for a short minute
pour into a bowl, add vinegar and soy sauce and serve!



Alvin's Rippin Ribs!!

This is one of my favorite things to cook. It's quite easy to cook!
you can do 2 things to prepare this, you can first boil the ribs or bake
it slowly before marinating.. or you can marinate the ribs, then grill, bake,
fry.. whatever your trippings are! perfect with rice with a side of tomatoes!

MArinate
------------

4 small cloves of Garlic
1 table spoon of 7-up
1/4 cup of pineapple juice
2 tablespoon of brown sugar
kalamansi juice (or lemon or lime)
Soy Sauce (Marca Pina)
Black pepper

mix the marinate, and marinate the pork ribs for about 2 hours, let the meat
absorb all the juices! then cook right away until fully cooked.

The side dish
-----------------
1 whole tomatoe
1 whole red onions
1 clove of garlic
1 red egg (itlog na pula)
salt and pepper combo (just sprinke to taste)
or substitute the salt/pepper mix with either fish sauce (patis) or a bit of shrimp paste (Alamang or Bagoong)

ENJOY!!!

Sorry I've missed actually posting my favorite recipes! so this coming January, more recipes will be posted!
If anyone wants their favorirte recipes posted on here, then please let me or the other contributors know!
Cooking is not a knack! it's an aquired choice for tasting and experimenting with foods! Good luck and
Enioy your own cooking!

Ate Minnie's palabok

if anyone has the recipe to that..please.. share naman dyan! heh heh
Ambet sana mabas amo mga blogs na sinusulat namin

The idea of running a restaurant:

Well instead of a regular recipe today, I'd thought I'd post my conversation with my little niece last night.We have this idea.. of having a family owned Filipino restaurant someday! It was great because we both agreed on the idea! The name Sarah
thought of was Isla Pinas for the restaurant since the first idea we had (Pearl Of The Orient) was already taken. I thought
it would be great if the whole restaurant was decorated Pinoy Style! we're talking half a nipa hut for a bar.. have all bamboo
and wood type furniture accented by filipino decorations like big wooden spoon and forks.. of course.. who will contribute..everyone we know who can cook! that's bascially everyone! So I thought I'd have a poll to see if the idea would interest them. But before we go through the whole idea, we have to work on alot of things, like selling the idea among
the family members. There's the financial aspects of running aa family owned restaurant, it takes a good handfull of money to rent property, buy equipment, supplies, pay for the workers and such...how taxes is gonna be handled.. should we hire an accountant? then there's the location, where a good location would be, Sarah suggested Chesterfield.. Then there's the issue of who's gonna run it, and how many people is needed to work the kitchen, the bar, the tables... and there's more.. so before we start an idea.. an open discussion is needed first! You can let us know what you think by commenting on this board!!
Thanks again for your time!