Lumpiang Shanghai

Ingredients:

  • 250 grams pork, use ground lean pork
  • 100 grams shrimp, minced
  • 1/2 tablespoon garlic, minced
  • 1 medium onion, minced
  • 1 small carrot, diced
  • 1 small jicama (singkamas), diced
  • 1 stalk celery, diced
  • 4 stalks kinchay (parsley), minced
  • 1 egg
  • salt
  • lumpia wrapper
  • oil, for frying
  • 1/4 cup brown sugar
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 tablespoon flour
  • 2 to 3 tablespoons water

Procedures:

  •  Mix all the ingredients (except the lumpia wrapper and oil) together very well in a bowl.
  • Wrap mixture in lumpia wrappers.
  • Heat oil. Fry lumpia until golden brown and serve while hot with sweet and sour sauce.
  • Make sweet and sour sauce:  Place brown sugar, vinegar, salt, and water in a non-aluminum saucepan. Stir only when it begins to boil. Reduce heat to a simmer, add slurry made of flour and water, and mix continuously until a smooth sauce is achieved. Depending on the flour you use, you may need a little more or less of the slurry. Add a little at a time until you get the desired consistency.

Buffalo Chicken Wings

Ingredients:

  • 12 pieces chicken wings
  • 1/2 teaspoon chili powder
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 5 tablespoons butter
  • 3 tablespoons hot sauce
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 4 cups cooking oil

Procedures:

  • Combine flour, chili powder, salt, and paprika in a mixing bowl. Mix well.
  • Put the chicken in the mixing bowl and coat with the flour mixture.
  • Heat a cooking pot and pour-in cooking oil.
  • Deep fry the chicken wings until golden brown. Set aside.
  • Melt the butter in a sauce pan.
  • Put-in hot sauce, ground black pepper, and garlic powder. Stir.
  • Pour-in the butter mixture over the fried chicken wings. Mix to distribute the sauce evenly.

Chicken Inasal

Ingredients:

  • 6 cloves garlic, peeled, chopped
  • 2 tablespoons ginger, peeled, grated
  • 1/4 cup calamansi juice
  • 1 bunch lemongrass (tanglad), bulb finely chopped
  • 1 whole chicken, cut into 6 pieces
  • bamboo sticks, for spearing
  • 1/4 cup oil
  • 1 teaspoon anatto seeds (atsuete)
  • salt, to taste
  • soy sauce, to taste
  • coconut sap vinegar (sukang tuba), to serve
  • siling labuyo, to serve

Procedures:

  • In a large bowl, combine garlic, ginger, calamansi juice, and tanglad. Marinate chicken at least 30 minutes. Soak bamboo sticks in water.
  • Meanwhile, in a pan over medium heat, heat oil. Add atsuete seeds and cook, stirring occasionally, to release its color into the oil. Use a slotted spoon to remove and discard seeds.
  • Heat up a charcoal grill or preheat a grill pan over medium heat. Remove chicken from marinade. Season with salt and ground black pepper. Spear chicken with soaked bamboo sticks.
  • Brush chicken with atsuete oil. Place on the grill and cook until cooked through, basting with atsuete oil regularly. Serve with garlic rice, atsara, and a mixture of soy sauce, sukang tuba, and sili, if desired.

     

Lasagna

Ingredients:

  • 1 pound bulk Italian sausage
  • 1 pound ground beef
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 (8 ounce) cans tomato sauce
  • 1 (14 ounce) can crushed tomatoes
  • 1 (14 ounce) can Italian-style crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon fennel seeds (optional)
  • 1/2 cup grated Parmesan cheese
  • 12 lasagna noodles
  • 1 egg
  • 1 (15 ounce) container ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1 pinch ground nutmeg
  • 1 (16 ounce) package shredded mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided

Procedures:

  • Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease. Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture. Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.
  • Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.
  • Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg into egg until thoroughly combined.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover bottom of a 9×13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
  • Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes. Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.

Fries

Ingredients:

  • 1 russet potato, cut into evenly sized strips
  • 1 quart vegetable oil for frying
  • salt to taste

Procedures:

  • Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
  • Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Meaty Spaghetti

Ingredients:

  • 1 tablespoon olive oil
  • 2 pounds sweet Italian sausage
  • 1 pound fresh mushrooms, sliced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon minced garlic
  • 2 (28 ounce) cans tomato sauce
  • 2 tomatoes, diced
  • 1 (6 ounce) can tomato paste
  • 1 (6 ounce) can sliced black olives, drained
  • 1 teaspoon dried oregano, or to taste
  • 1 teaspoon dried basil, or to taste
  • salt to taste
  • 1 (16 ounce) package spaghetti, or as needed
  • 1/4 cup grated Parmesan cheese, or to taste

Procedures:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
  • Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

Burger

Ingredients:

For the burger

  • 3/4 pounds ground chuck*
  • 1/4 lean, ground beef*
  • 3 tablespoons salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • American cheese slices

For the burger

  • hamburger buns
  • slices dill pickles
  • 4 tablespoons chopped onion, soaked in ice cold water
  • Mustard, to garnish
  • Ketchup, to garnish

Procrdures:

  • For the burger

Add the meat to a large bowl and lightly blend. Mix all of the dry ingredients together in a separate bowl/

Weigh the meat mixture into exactly 1.6 oz patties for a regular McDonald’s patty.

Place the burgers on a sheet pan in between two pieces of parchment paper and place in the freezer for 1 ½ hours.

Remove the burgers from the freezer exactly 2 minutes before you are ready to cook them. Heat a large, nonstick griddle to high. Place the patties on the griddle, season heavily with the seasonings, and let them sit for 30 seconds. Using a spatula, press down heavily on the patty for roughly 3 seconds. Flip the burger and repeat, remembering to season heavily. When the burgers are done, add a slice of American cheese to each one.

  • For the burger

Place the buns loosely wrapped in a paper towl in the microwave and heat for 10-15 seconds.

Place 5 nickel-sized dollops of ketchup on the cooked burgers, four in each corner, and one in the center. In the empty spaces, place five smaller dots of mustard. Place 2-3 slices of pickles on top.

Remove the onions from the water and drain thoroughly. Top the burger with the onions and the other half of the bun.