• 1 400g package of firm tofu
• 2 cloves garlic
• 1/4 cup chopped spring onions
• 2 teaspoons sesame seeds, and coarsely ground with a mortar and pestle
• 3 tablespoons soy sauce (or tamari for gluten free)
• 1 tablespoon sesame oil
• 1/2 tsp crushed red-pepper flakes (or more to taste)
• 1/2 teaspoon sugar

Cooking Instructions:

1. Put the tofu in a saucepan and cover with water. Bring to a simmer then keep covered on a low heat while you make the sauce.
2. Mash the garlic in a mortar and pestle (or with the side of a knife) with a pinch of salt. Stir the mashed garlic together with remaining ingredients.
3. Lift the tofu with a spatula or slotted spoon out of the water and transfer to a shallow bowl. Spoon the sauce all over the tofu and serve.

Source: smarterfitter.com

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• 1 kilong baboy
• 3 pirasong tokwa
• 1 ulo ng bawang tinadtad
• ½ tasang suka
• ½ tasang toyo
• ¾ kutsaritang asin
• 2 sibuyas
• 1 kutsarang mantikang Wesson

Cooking Instructions:

1. Hiwaing pakudrado ang baboy. Ilagay sa kaserola. Lagyan ng asin at tubig. Pakuluin sa atay-atay na apoy sa loob ng ilang minuto at itabi.
   Sarsa:
2. Ilagay sa mangkok ang suka, bawang, toyo at mantikang “Wesson”. Ilagay ang buong baboy sa kawali at prituhin hanggang mamula. Isama ang tokwa. Ilagay sa platong pandulot.
   Ibuhos ang sarsa sa ibabaw. Palamutian ng sibuyas. Idulot nang mainit.

Image: yummy.ph

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• 1lb. (0.45kg) firm tofu (okay, you can buy pre-fried tofu, but unless you live near a market or factory that pumps those things out daily, I would avoid pre-packaged fried tofu)
• 5 medium, ripe, Roma tomatoes
• 1 tablespoon tomato paste
• ½ teaspoon fish sauce (optional, but..not really!)
• 1 teaspoon salt
• 2 teaspoons sugar
• ½ cup water
• oil for deep frying

Cooking Instructions:

1. Cut, dry, and fry the tofu (if you buy pre-fried tofu, you can save a lot of time)
2. Cut the tomatoes, and add everything into one pot.
3. Bring to a boil, then simmer at 30% heat for 10 minutes, or until tomatoes are cooked through and the liquid reaches desired concentration

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• kamote/camote or sweet potatoes, peeled and sliced into strips
• brown sugar
• cooking oil
• lumpia wrappers
• water

Cooking Instructions:

1. Separate each lumpia wrapper. Set aside.
2. Pour brown sugar on a shallow bowl. Also pour water on a separate bowl.
3. Rest a wrapper on a plate. Get a strip of kamote and dip sides on brown sugar. Place the kamote on lumpia wrapper. Fold two sides of the circle over the camote then roll the wrapper up. Dip your finger on the bowl of water then spread the water on the end of the lumpia wrapper to seal it.
4. Do same procedure with the rest of sliced kamote.
5. Heat oil in a small frying pan. On medium high heat, fry the LUMPIANG KAMOTE until golden brown. Drain excess oil.

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• 1/4 k veggie ham, veggie salami or vegemeat (cut in strips, 2 in.long), stir-fried
• 1/2 c carrots (2 in.long strips)
• 1/2 c red or green pepper (2 in. long strips)
• 1/2 c flour
• bread crumbs
• pieces of sliced bread, rolled flat
• salt

Cooking Instructions:

1. In a bowl, add enough water to flour to make a thick batter. Add a little salt. Set aside.
2. Place 1 or 2 pcs of veggie ham or salami or vegemeat, carrots, bell pepper and cheese on top of flat bread slice. Roll.
3. Dip in batter, roll in breadcrumbs then fry. Serve with ketchup.

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• Snow peas ( sitsaro )
• Carrots, peeled and diced
• Canned corn kernals, well drained
• Sayote, peeled and cube
• Meldted butter ( low – fat, if preferred )
• Combined salt and water

Cooking Instructions:

1. Put 3 cups of salted water in a saucepan.
2. Boil vegetables separately until tender but crisp, drain.
3.  Combine vegetables in a bowl.
4. Coat and toss in butter.
5. Transfer to serving platter.

Image: pinoycookingrecipes.com

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Ingredients:

• 500 g red rice, cooked
• 1 pc cucumber, sliced
• 1 pc red onion, sliced
• 2 cloves garlic, minced
• 1 pc eggplant, grilled and sliced
• 2 pcs tomatoes, wedges
• 1 corn, boiled and shredded
• 1 pc carrot, sliced
• 1 bunch spring onions, sliced
• 1 bunch cilantro
• Salt and pepper

• 2 tbsp honey
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 1 pc lime, juiced
• 1/3 cup olive oil

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• ¼ kilong baboy
• 5 pirasong sitsaron
• 2 sibuyas
• 2 kutsarang mantika
• ½ kilong sitsaro
• 20 hipon
• 2 kamatis
• 1 butil na bawang
• Asin

Cooking Instructions:

1. Aisin ang gilid ng sitsaro. Alisin ang ulo ng hipon. Dikdikin ang ulo nito at kunin ang katas. Hiwaing maliit ang baboy. Ilagay sa kawali. Lagyan ng 1 tasang tubig at pakuluin.
2. Kapag wala ng tubig lagyan ng 2 kutsarang mantika at haluin. Ihulog dito ang bawang. Papulahin. Isunod ang ginayat na kamatis at ligisin. Isunod ang hipon, sitsaron at sitsaro. Sabawan ng katas ng hipon. Timplahan ng asin. Ihaing mainit.

Image: filipino.cri.cn

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• 2 tsp olive oil
• 1 medium onion, chopped
• 1 large stalk celery, diced
• 1 medium carrot, diced
• 3 garlic cloves, minced
• ¾ tsp crushed dried rosemary
• ¾ tsp tsp dried thyme
• ½ tsp crushed red pepper (less to taste)
• ¼ tsp ground pepper
• 2 tbsp tomato paste
• 1 ½ lb. Little Potato Company Creamer potatoes (I used Blushing Belle), cut into ½-inch pieces
• 7 cups low sodium vegetable broth
• 1 (14 oz.) can Great Northern beans, drained & rinsed
• 4 cups chopped kale
• ½ tsp salt (or to taste)

Cooking Instructions:

1. Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
2. Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
3. Stir in the tomato paste and cook for 1 minute.
4. Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
5. Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
6. Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.

Source: cookincanuck.com

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