Another easy recipe. This is one of my son’s favorite dishes.

Ingredients:
2 1/2 to 3 lbs. of beef (cut into strips)
Juice from 2 lemons
1/2 cup soy sauce
Ground Pepper
2 tbsp cooking oil
2 tbsp fish sauce or enough salt (according to your taste)
1/4 to 1/3 cup of oyster sauce
1 large onion (Sliced into rings)

Directions:
- In a pot or walk, place your meat and the lemon juice.
- Add soy sauce and pepper.
- Cover. Boil for about 15 minutes (juice from the beef will come out).
- Separate beef from juice. Place in separate bowls.
- Add 2 tbsp cooking oil to pot/wok.
- Return meat to pot/wok and brown.
- Add fish sauce or salt. Mix.
- Add the juice that you separated earlier.
- Add oyster sauce. Mix.
- Add onions. Cover. Cook for 5-7 minutes.
- Mix beef and onions with your cooking utensil.
- Serve over steamed rice.
- Enjoy.

Ingredients:

3 lbs. pork spare ribs (boiled and cut into small pieces)

1 cup chicken stock
1/2 cup sugar
1/2 cup vinegar
2 tbsp soy sauce
2 tbsp corn starch

1/4 cup of oyster sauce
black pepper

Directions:

Boil your spare ribs in water and add some salt – boil until meat is tender and cut into smaller pieces.
Mix next 5 ingredients together.
Heat up wok or pan – medium heat.
Add spare ribs to pan and also the sauce mixture.
Cover pan and let boil.
Turn spare ribs over to make sure all sides of spare ribs are coated.
Let boil for another 2 minutes.
Add oyster sauce and mix it around.
Add ground pepper.
Serve with steamed white rice.
Enjoy.

This dish brings me back to my childhood. I no longer buy “longanisa” in my local asian market. I just make sure I always have the ingredients to make my own “homemade longanisa”. This is a popular “breakfast” dish in the Philippines.

Ingredients:

2 1/2 lbs. ground pork
1/2 cup brown sugar
3 tsp salt
1 tsp pepper
3 tsp garlic powder
4 tbsp worcestershire sauce
2 tbsp Maggi seasoning sauce or Knorr seasoning sauce
1 tbsp of hot sauce/tabasco

Directions:

Mix all ingredients together. After, stick the pork mixture in the refrigerator for 10-15 minutes.
Shape the pork mixture into little sausages (like the shape of pork sausage breakfast links).
Stick in the refrigerator for 10 minutes.
Cook in a non-stick pan on medium heat.
Cook one side until brown and then roll to cook other sides. Sausage is ready when all side are brown.
When cooked, you can drain them in a cookie rack or paper towels.
Serve with steamed white rice, fried egg and chopped tomatoes.

This recipe makes about 30 sausages.

Ingredients:
3 1/2 lb. pork roast or pork butt or rump roast
1/2 can of crushed pineapples
1 pkg. of onion soup mix (envelope)
3/4 cup brown sugar diluted in 1/2 cup water
1 1/2 tbsp. seasalt
1 tsp. oregano
1 bottle barbeque sauce

Directions:
Put all ingredients in crockpot according to how it is listed above (except for barbeque sauce).
Cover crockpot and turn temperature to high for 5 hours.
After, remove pork from crockpot and shred using 2 forks.
Remove drippings from crockpot.
Return shredded pork in crockpot.
Add about 3/4 cups of drippings and 1 bottle of barbeques sauce to shredded meat.
Turn crockpot on high for 1 hour.

Serve with cornbread and baked potatoes. Enjoy!

Ingredients:

1 package of spaghetti (cooked according to instructions in package)
6 strips of bacon
6 cloves of garlic minced/chopped
3 tomatoes – cut into small cubes
peeled shrimps
garlic powder (optional)
grated parmesan cheese
salt and pepper to taste

Directions:
- Cook bacon and set aside. Crumble or cut into small pieces.
- Remove all but 2-3 tablespoons of bacon fat from your cooking pot/pan.
- Saute garlic in bacon fat.
- Add tomatoes, saute until cooked/soft.
- Add shrimp and cook until shrimp turns pink.
- Add cooked spaghetti.
- Mix until spaghetti noodles are coated well with tomatoes sauce.
- Add crushed bacon and grated parmesan cheese. Toss well.
- Season with salt and pepper.

If you want, you can add garlic powder if you want a more garlic-y taste. If you have no fresh garlic, you can just use garlic powder. You can add fresh sliced basil leaves – this gives the sauce a kick. You can replace shrimps with scallops or calamari if you wish.

Ingredients:

Cut up chicken (you can use chicken breast if you like)
3 cloves garlic (chopped)
1 small onions (sliced)
2 tomatoes (sliced)
1 potato (cubed)
1/2 green bell pepper (sliced)
1 cup chicken broth
2 tbsp soy sauce
2 tsp corn starch / 1/3 cup water
fish sauce
pepper to taste
2 tbsp cooking oil

Directions:

Saute garlic, onion in cooking oil.
Add tomatoes and cook until softened.
Add chicken and fish sauce and saute for 5 minutes.
Add carrots and potatoes.
Add chicken broth and simmer for 7 minutes.
Add soy sauce.
Mix corn starch in water and add to the chicken. Mix. Simmer for 2 minutes.
Add green bell pepper. Cover and simmer for a few minutes.
Season with pepper.
Serve with steamed white rice.

*** If your sauce becomes too thick, you can thin it out by adding more water and simmer. ***

You will need:
Chicken Breast
flour
salt/pepper and your favorite seasonings
eggs
panko bread crumbs
cooking oil

This is such an easy recipe to follow. Here are the directions:

Heat up your cooking oil.
Mix flour with your seasonings.
Beat the eggs.
Dip chicken breast into flour mixture.
Dip the chicken with flour into the beaten eggs.
Coat the chicken breast with panko bread crumbs.
Deep fry until golden brown.
When cooked, let fried chicken drain in some paper towels.

To eat, dip in TONKATSU Sauce (I recommend BULLDOG Brand) or barbeque sauce or sweet and sour sauce or ranch dressing or ketchup.

Enjoy!

This is an easy recipe and is very family friendly. You can serve this with potatoes (mashed or baked), rice pilaf, bread or (as we like it) with whatever pasta you may have at home. I prepare mine with lots of gravy or sauce so there is plenty to put/toss over pasta.

Ingredients:
(For patties)
3 lbs. ground beef
chopped garlic and onions (place as much as you like)
salt and pepper to season patties and sauce
2 eggs
3 tbsp flour

(For sauce or gravy)
1 large can of mushroom soup
6-8 oz. of sliced mushrooms
1 cup of half and half
1/2 cup of water
Worcestershire sauce
salt and pepper to season gravy

Directions:
- Combine ingredients for patties. Mix well and shape into patties or if you want them smaller like meatball sized, you can shape it that way.
- Brown the patties in a pan with some cooking oil. You do not have to cook them fully – just brown the outside. Set aside the cooked the browned patties.
- To prepare the gravy, saute the mushrooms in some cooking oil. When they are cooked, add you cream of mushroom soup.
- Add your half and half and water and let it boil for a couple of minutes. The sauce will thicken.
- Season with Worcestershire sauce, salt and pepper.
- Add the browned patties into the gravy.
- Let it simmer in medium low heat for at least 10 minutes or until the patties/meat are cooked all the way through.
- Serve with your favorite starch. Enjoy!

This is one of the dishes I prepare quite often. It is very versatile – you can serve it many different ways – over rice, mashed potatoes, on salad, as a burrito or taco, pizza or even on lettuce wraps.

Ingredients:
chopped garlic
chopped onions
2 lb. ground beef
salt and pepper
frozen vegetables
oyster sauce

Directions:
Saute garlic and onions. Add ground beef and cook until brown. Add salt and pepper. When ground beef is cooked, add frozen veggies – then add oyster sauce. That’s it!

You can cook this is advance and freeze it when it has cooled. We like making fried rice or pizza with this recipe. The possibilities are endless.

I love using a chopper to chop my garlic and onions and to make it so much easier for me.

Try this recipe out and let me know how you like it.

Ingredients:
1/2 cup of soy sauce
4 tbsp. brown sugar
1 1/2 tbsp. of cooking oil (you can also use sesame oil if you want)
1 tsp. of ground corriander
1 tsp. of ground cumin
6 pieces of chicken breast (sliced into 1 inch strips)
4 tbsp. peanut butter
salt and pepper (to taste)
16-32 skewers (depending on how many chicken strips you are placing in each skewer)

Directions:
Mix first 5 ingredients and put aside. This will be used to marinate your chicken – it will also be used to make the dipping sauce. Marinate the chicken on the sauce for at least 30 minutes. Soak your skewers in water while your chicken is in the soy sauce mixture. Soaking the skewers in water will prevent it from burning while you cook your chicken. After 30 minutes, place the chicken in the skewers. If you are serving it as appetizers, you can place just one chicken strip on the skewer, otherwise, place 2 chicken strips on the skewer. Pre-heat your grill. When grill is hot enough, place your chicken in the grill and cook until ready. If you DO NOT want to use skewers, you can marinate a whole chicken breast and grill it that way – you may want to soak it longer though.

To make dipping sauce, place the remaining marinade in a pot or sauce pan in medium high heat. Boil the sauce and to it add your peanut butter. Use a whisk to mix the peanut butter into the sauce until nice and smooth. You can add salt and pepper to season the dipping sauce. Serve the sauce with the grilled chicken.

You can use cubed beef instead of chicken if you wish and marinate and cook them the same way. If you use beef, your dipping sauce will be slightly darker. Enjoy!