• 2 pcs. whole red snapper ( lapu – lapu )
• 1 cup boiled mussels
• 1 cup boiled clams
• 1 cup cooked shrimps
• 2 onions, chopped
• 3 tomatoes, chopped
• 4 fresh red chili ( siling labuyo )
• 1 head garlic, crushed
• 5 tbsps. fish stock
• 2 pcs. calamansi, juice only
• salt to taste
• pepper to taste

Cooking Instructions:

1. Clean the red snapper, remove scales but leaves the head and tail.
2. Slit the underside of the fish and remove the backbone, this will create a cavity; set aside.
3. Discard the shells of the mussels and clams and devein the shrimp set aside.
4. Heat oil in a pan and saute onion and garlic until crisp. Add the remaining vegetables. Add the  mussels, clams and shrimps. Stir fry
5. Add the fish stock and season with salt and pepper. Cook some more until the liquid has reduced. Stuff his mixture into the red snapper cavity.
6. Wrap the red snapper in banana leaves and steam. ( alternatively, you  can also use the oven and bake the red snapper in moderate heat if streaming is not  desired).

The post Red Snapper A La Badjao Recipe appeared first on Kusina Master Recipes.

• 1 k. bee, cubed
• 1 small onion, chopped
• 1 thumb size ginger, chopped
• 3 lemon grass bulbs
• 1 ½ cups tomato sauce
• 1 carrot, cubed
• 1 potato, cubed
• ¼ tsp. cinnamon powder
• ½ tsp. curry powder ( red or yellow )
• ½ tsp. cayenne pepper
• ¼ tsp. cumin powder
• ¾  cups sugar
• 2 cups beef broth
• ⅛ cup soy sauce
• cooking oil

Cooking Instructions:

1. Heat oil and saute the ginger, onions and lemon grass until aromatic.
2. Add the beef, cinnamon, curry, cayenne pepper and cumin.
3. Add the tomato sauce, soy sauce and beef stock. allow to simmer.
4. Add the carrot and the potato. cover and allow to cook.
5. Add the sugar and allow to cook some more
6. The mechado is done when the beef is tender and the sauce has thickened.

The post Mechado With Lemon Grass Recipe appeared first on Kusina Master Recipes.

• 1 k. carabao meat ( kabaw). cubed
• salt to taste
• pepper to taste
• flour for dredging
• lard
• 1 head garlic, crushed
• 2 small onions, chopped
• 3 small tomatoes, chopped
• 1 small can tomato paste ( or 2 small cans tomato sauce )
• 2 cups water
• 1 small bay leaf
• several oregano leaves
• 1 red bell pepper, sliced into squares
• 1 green bell pepper, sliced into squares
• 5 small potatoes, slice into wedges
• flour for thickening
• 1 small can green peas
• cooking oil
• watr

Cooking Instructions:

1.  Combine salt, pepper and flour.
2. Dredge the carabao meat cubes in the above mixture.
3. Heat oil in a pan and quickly fry the beef cubes. Set aside.
4. Heat oil in another pan. Saute the garlic, onions, tomatoes and tomato paste. Add water and allow to boil.
5. Add the browned  carabao meat, followed by the bay la, oregano and bell peppers. Allow to simmer for 30 minutes or more, since carabao meat may be tougher than beef.
6. Add the potato wedges
7. Add some flour to thicken the sauce
8. Add the green peas last and cook for 4 minutes more.

The post Apritadang Kabaw Recipe appeared first on Kusina Master Recipes.

• ½  beef (sirloin), cubed
• ¾ cup vinegar
• 1 ½  cup pineapple juice
• 1 head garlic, minced
• 2 small onions, chopped
• 1 thumb-size yellow ginger (turmeric or luyang dilaw)
• 4 tbsp. bagoong alamang (shrimp paste)
• 2 tbsp. cocoa powder (tableya o local chocolate)
• 2 tbsp. curry powder
• 1 small bay leaf
• salt to taste
• pepper to taste
• chili powder to taste
• 8 pcs. finger pepper
• fresh pineapple slices, for siding
• cooking oil
• stock

Cooking Instructions:

1. Heat oil and toast the garlic; set aside.
2. Using the same oil, saute the bagoong.
3. Add the beef cubes and stir-fry.
4. Add all the other ingredients except the finger pepper. Allow to simmer.
5. Pour in some stock if the mixture becomes a bit dry. Allow to simmer some more to chicken the sauce.
6. Add the finger pepper and the toasted garlic.
7. Serve hot with a siding of fresh pineapples slices.

The post Baka Tula-Sog Recipe appeared first on Kusina Master Recipes.

• ½ k beef
• 1 head garlic
• 2 pieces bay leaves
• 1 tbsp. peppercorns
• 1tbsp. brown sugar
• ½ cup vinegar
• ½ cup soy sauce
• salt to taste
• white pepper to taste

Cooking Instructions:

1. Slice the beef into ¼ inch thick slices
2. Marinate the beef in garlic, bay leaves, peppercorns, brown sugar, vinegar and soy sauce or 2 to 3 hours.
3. Heat the grill and sear the beef slices. Serve immediately.

The post Baka Tapa Recipe appeared first on Kusina Master Recipes.

• ½ k. pork ribs, sliced into serving pieces
• 2 cups rice washing
• 1 onion, quartered
• 1 stalk lemon grass ( tanglad ) knotted and root bulb crushed
• 1 big taro root (gabi), peeled then sliced
• 3 string beans, sliced into 3 inch lengths
• 1 red bell pepper, sliced
• 2 tbsp.  chopped spring onions
• salt to taste pepper to taste.

Cooking Instructions:

1. Place the port, rice washing onion and lemon grass in a pot and allow to simmer until the meat is tender.
2. Add the taro root and cook for several minutes more.
3. Add the string beans, red bell pepper and spring onions.
4. Season with salt and pepper. Serve hot.

The post Linat-An Recipe appeared first on Kusina Master Recipes.

• 1 big lapu-lapu (grouper) cleaned gutted then rinsed

For the marinade:

• Salt to taste pepper to taste
• ¼ cup calamansi or dayap juice
• ½ tsp. ginger juice
• ¼ tsp. turmeric powder.

For the sauce:

• 1 cup mango puree
• ¾ cup green mango puree
• ½ cup pineapple juice
• salt to taste pepper to taste
• sugar to taste
• Tabasco  sauce to taste
• ½ tsp. ginger juice 

Cooking Instructions:

1. Mix all the ingredients for the marinade and marinate the lapu-lapu for 25 minutes
2. Pan fry the fish, drain and place on a serving platter.  Top with the mango sauce.
3. To prepare the mango sauce: In a saucepan, add in all the ingredientsand cook for 5 minutes.  Pour over the fish while the sauce  is still hot.

The post Pan- Fried Grouper With Mango Sauce Recipe appeared first on Kusina Master Recipes.

• 1 small onion chopped
• 1 thumb size ginger , chopped
• 1 tbsp. sugar pinch of salt  ,pepper to taste
• 1 half  ripe papaya then cubed
• ½ k. squid cubed

For dressing:

• ½ cup  white vinegar
• ½ cup soya oil

Cooking Instructions:

1. Blanch the squid. Drain set aside
2. Place the squid in a salad bowl and the papaya. Add the dressing and toss.
3. To prepare the dressing. Blend all the ingredients until smooth.
4. Strain further with a cheesecloth to remove large bits of the ingredients.

The post Papaya Ensalada Recipe appeared first on Kusina Master Recipes.

• 2 cups guso seaweeds (lato)
• ½ cup shrimps, blanched then peeled
• 1 thumb-size ginger, chopped
• 2 small onions sliced
• 2 medium size tomatoes seeded then julienned
• 3 tbs. salad oil
• ½ cup vinegar salt to taste
• 1 head lettuce
• 1 small cucumber, sliced into thin rounds

Cooking Instructions:

1. Using  a bowl, mix  all ingredients then refrigerate.  Chill for an hour.
2. On a serving platter, place a bed of lettuce and cucumber and top with the pickled
3. Seaweed and shrimp mixture.
4. Serve.

The post Pickled Guso With Shrimp Recipe appeared first on Kusina Master Recipes.

• ½ k. ostrich meat
• 2 heads garlic chopped
• 2 small onions, chopped
• pepper to taste
• 3  pieces bay leaves
• 1 tsp. mustard, store bought  pinch a salt corn oil

For the sauce:

• ½ cup demi-glace
• 2 tbsp. red wine
• pepper to taste
• ¼ stick butter ( unsalted)

Cooking Instructions:

1. Combine the garlic, onion, pepper, bay leaves, mustard salt and corn oil. Mix well.
2. This will serve as the marinade.
3. Marinate the ostrich  meat overnight.
4. Sear the ostrich meat on a griddle pan or pan.
5. Place the meat  on a baking tray and place in a preheated oven (medium heat). Roast for 15 to  20 minutes.
6. Mean while, glaze the pan with some red wine. Add two more tablespoons of red wine.
7. Season with pepper. Add the butter. Cooked until the mixture thickens. This will serve as the sauce.
8. Serve the ostrich meat with the sauce and choice of side dish.

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