Corned Beef Potato Pancakes

Ingredients

* 3 medium potatoes, shredded
* 2 green onions, chopped
* 1/2 (12 ounce) can corned beef, broken into very small chunks
* 1 egg
* salt and pepper to taste
* 1/4 cup vegetable oil

Directions

1. In a large bowl, mix the potatoes, green onions, corned beef, and egg. Season with salt and pepper. Form the mixture into golf ball sized balls.
2. Heat the oil in a skillet over medium heat. Place the potato balls a few at a time into the skillet, flatten with a spatula, and fry 7 minutes on each side, until crisp and golden brown. Drain on paper towels.

Best Sweet Spicy Chicken Wings

Ingredients

* 6 pounds chicken wings, separated at joints, tips discarded
* 1 1/2 cups hot sauce
* 3/4 cup butter
* 1 cup honey
* 1 pinch garlic salt
* 1 pinch ground black pepper
* 1 teaspoon cayenne pepper, or to taste

Directions

1. Preheat an outdoor grill for high heat.
2. Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.
3. In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

PAPAITANG BAKA

Papaitan or pinapaitan, for those who don’t know is a sampalok and bile flavored stew of tripes and innards. It is either an ox or goat. (baka or kambing). This dish is popular with those who love drinking liquor. It is one of the mainstay dish of restaurants along the high-ways if you have ever traveled up north or Ilocos country. I know a lot of people want to know how to cook this dish. Cooking is fairly simple except that it require a lot of time to get the innards to get cook to tender especially the tripes, not unless you want to use the pressure cooker but you won’t get the same tastiness with slow cooking.

INGREDIENTS

1 kl ox tripe/innards
1/2 c. diluted ox bile
1 head whole garlic
1 thumb size ginger, crushed
2 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
1 small packet, sampalok sinigang mix
2-3 siling labuyo, chopped
1/2 c. patis
iodized salt and pepper

PROCEDURE

1.Wash thoroughly ox innards, drain and cut into small slices, set aside liver.
2.In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Rinse and add fresh water and boil for 1-2 hours or until innards are tender. Remove from pan separate broth and keep aside.
3.In same sauce pan sauté onion, garlic and ginger. Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required).
4.Simmer for another 3-5 minutes. Season with salt and pepper, garnish with spring onion. Serve hot.

Enjoy!

INIHAW NA HITO (Grilled Catfish)

Next to Bangus, Hito (catfish) are Filipinos’ favorite non-salty water fish. They are normally abundant in some lakes or cultivated. There are various ways of serving it but it grilling it is the easiest!

INGREDIENTS

Depending on the size count one hito per person.

some iodized salt
some calamansi juice (lemon juice)
vegetable oil
freshly milled peppers

DIPPING SAUCE

4 tablespoons of soy sauce
chopped red onions
chopped chili (optional)
3 tablespoons of vinegar

PROCEDURE

1.Start by cleaning your Hito or catfish. Take off all the intestines and all innards. Wash it. Pat it dry.
2.Scrub salt,calamansi juice and veg oil inside and outside the fish. Grilled it for about ten to twenty minutes depending on the size. Serve it with your dipping sauce, mix all together.

Enjoy!

RELLENONG PUSIT (Stuffed Squid)

INGREDIENTS

about a kilo of fresh squid (big or medium sized) clean them
2 red onions chopped
1 green pepper chopped
3 tomatoes chopped
one cup of parsley chopped (you can replace this with kintsay)
2 tablespoons of kalamansi juice (or lemon juice)
2 tablespoons of soy sauce
2 tablespoons of vegetable oil

PROCEDURE

1.Mix the cooking oil, calamansi juice and soy sauce.
2.Pour this over your squid and mix them.
3.In another bowl mix the onion, green pepper, tomatoes and parsley. Insert this inside your squid.
4.Grill them over medium fire for about ten minutes or depending on the size. Do not overcook them.

Enjoy!

BEEF CALDERETA

INGREDIENTS

1 kilo of stewing beef cut into cubes
250 g of potatoes peeled and quartered
2 red bell pepper grilled, peeled and chopped
250 g of carrots peeled and cut into cubes
100 g of pitted green olives
1/2 cup of tomato sauce
1 tsp of tomato paste
2 tsps of chili powder or cayenne powder
2 tbsps of hot sauce
2 tbsps of chili oil
2 tbsps of vegetables oil
10 g of butter

MARINATING INGREDIENTS

1/2 cup of red wine, salt, pepper, 1 tbsp of crushed garlic, 1 big onion minced, half a cup of coarsely chopped chicken liver, some thyme and rosemary. Marinate the beef for at least one hour.

PROCEDURE

In a pan, fry lightly the beef with oil and butter. Use the same frying pan for the carrots and potatoes. Then in a crock pot or any deep and thick casserole put all the ingredients including the marinating sauce. And simmer covered over low fire for two hours. Serve hot.

Enjoy!

FRENCH FRIES

Everyone loves french fries! For picky eaters this is the best dish to start with. The only secret to these hits is a very hot oven, if your oven is not hot enough the potatoes will bake rather then roast and not be crunchy and golden just like French fries are.

INGREDIENTS

potatoes, scrubbed clean, unpeeled
1/2 - 1 tsp tahina per potato
iodized salt to taste


PROCEDURE

1. Cut potatoes into slices 1 cm thick and then cut them into fries.
2. Place oven tray in oven and heat oven on highest heat.
3. In bowl drizzle potato slices with tahina (approximately ½-1 teaspoon per potato but the amount is reduced as the quantity increases), sprinkle with salt and any other seasonings of choice. Mix well.
4. Take out hot oven tray, drizzle a few drops of oil on the tray and spread them with a tissue paper, quickly spread potatoes on tray and return tray to oven to bake. Bake for 35-45 minutes, flipping potatoes as needed so that all are evenly roasted.
5. Serve immediately with home-made ketchup and/or mayonnaise.

Variation: Try this with sweet potatoes or taro, it's absolutely delicious.

Enjoy!