Simple Life Matters

Bulalo (Beef Shanks with Bone Marrow Soup) INGREDIENTS: 6 pcs. bone-in beef shanks (about 2 lbs.), washed and drained 12 cups water 6 cloves garlic, slightly crushed 1 medium sized onion, thickly sliced 1 pc. Knorr beef cube, optional 1 tsp peppercorns 4 Tbsp fish sauce 3 pcs. corn on the cob, each cut into 3-4 pcs. 1 bundle pechay, washed and trimmed 8 pcs. napa cabbage leaves, washed and trimmed 4 stalks green onions, cut into 2 inch pcs. salt and pepper INSTRUCTIONS: 1. Place beef in a big pot. Add enough water to cover the meat and bring to a boil over medium heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the soup. 2. Replace water and bring to a boil again. Add garlic, onion, peppercorns & beef cube and fish sauce. Cover and simmer until beef is tender, approximately 1½ - 2 hours. Test for tenderness. Add more water if necessary, i.e., if it has to be cooked longer. Add salt and pepper to suit your taste. Add corn cobs. Wh

Chicken Cordon Bleu Pasta INGREDIENTS: 2 chicken breasts, chopped into bite sized pieces ¼ teaspoon garlic powder ¼ teaspoon parsley flakes 1 tablespoon (or more) chives ½ tablespoon of olive oil ½ small yellow onion, chopped ¾ cup of chopped ham 1-2 jars of your favorite alfredo pasta sauce depending on how saucy you want it ¾ cup mozzarella cheese, shredded ½ package of your favorite pasta INSTRUCTIONS: 1. Cook your noodles according to package directions. Drain water when done and set aside. 2. Heat olive oil in a large skillet over medium heat. Add your chicken, garlic powder and parsley flakes until cooked half way through. Drain the liquid from the chicken. 3. Add your chopped onion to the skillet with the chicken and continue to cook until chicken is lightly browned and the onion is soft. 4. Turn down heat to medium low and add your alfredo sauce, chopped ham and chives. Stir well. Cook until it begins to simmer then turn to low. 5. Add your mozzarella & noodles to your sauc

Pancit Bihon Guisado Kapampangan Ingredients: 1/4 cup cooking oil 1 teaspoon minced garlic 3 pieces tokwa, cut into cubes 1/4 kilo pork, lean, cut into cubes 1/4 kilo shrimps, shelled 1/2 cup shrimp juice 1/2 cup atsuwete extract Patis, salts and pepper for seasoning 1/4 kilo cabbage, cut finely Kintsay 1/4 kilo bihon, soaked briskly in water 1 teaspoon minced garlic 2 tablespoons minced garlic Green onions 1/2 cup finely cut kamias 2 hard-cooked eggs, sliced Directions: 1. Heat oil and sauté 1 teaspoon garlic. 2. Add fried tokwa & pork, shrimp and shrimp juice. 3. Season with patis, salt and pepper. Cover and allow to boil. 4. Add cabbage and kintsay and cook for 1 minute. 5. Add bihon and cook until done. 6. Sauté the rest of the minced garlic in a little oil until brown. 7. Add green onions and kamias. Sprinkle them over cooked pancit. 8. Garnish with hard-cooked eggs. Source: Panlasang Pinoy Meat Recipes

Creamy Carbonara INGREDIENTS: 500 grams Fettucine noodles(or any desired pasta) 1 can evaporated milk 250 ml all purpose cream 1 can creamed of mushroom soup 200 grams sweet ham 200 grams bacon 1 head garlic, minced 1 onion, minced 1 teaspoon ground pepper 2 tablespoons olive oil 250 grams grated Parmesancheese 2 tablespoon parsley, chopped(optional) INSTRUCTIONS: 1. In a large pot, prepare the pasta based on cooking instructions. Set aside. 2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside. 3. Fry the ham, drain and cut into small square pieces. Set aside. 4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham. 5. Add evaporated milk and creamed mushroom soup. 6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil. 7. Season with ground pepper. 8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty. 9. Simmer until beginning to thicken. Remove from heat. 10. Prepare pasta on pas

Creamy Pesto Chicken Pasta INGREDIENTS: 1/2 package of pasta (we used rotini) 1/8 teaspoon garlic salt 1/8 teaspoon pepper 1 tablespoon butter 2 chicken breasts, cubed 1 can cream of chicken soup 1/2 can of milk 4 oz (1/2 cup) of pesto (we used a store bought brand to make it easy) Parmesan Cheese, shredded INSTRUCTIONS: 1. Cook your pasta per package directions. When it is done add 1 tablespoon of butter and stir. 2. Meanwhie, while your pasta is cooking add about ½ tablespoon of olive oil in a large skillet and cook until the chicken starts to lightly brown (we usually get all of the liquid out of the pan and wipe it with a napkin about ¾ of the way through cooking the chicken cubes, we're weird like that!) 3. Add your cream of chicken soup, milk, garlic salt, pepper, and pesto sauce to your chicken skillet. Whisk together and bring to a slight boil, then turn down the heat immediately so that you don't burn the soup mixture to the bottom of the pan. Let simmer for a couple o

Pancit Lomi INGREDIENTS: 1 ½ cups cabbage, chopped 1 piece carrot, chopped ½ cup chicken and/or pork, cooked; sliced ½ cup chicken balls, fried; halved ¼ cup cooking oil ¼ cup cornstarch, dissolved in water measuring about ½ cup 2 pieces eggs, raw; beaten 4 cloves garlic, pounded granulated seasonings ½ cup kikiam, fried; sliced liquid seasonings ¼ kilogram lomi noodles 1 piece onion, chopped ¼ cup shrimps, cooked; shelled INSTRUCTIONS: 1. In a pan set over medium heat, sauté garlic and onion until onion is clear and garlic is slightly brown. 2. Add in chicken and/or pork. 3. Add in shrimp. 4. Stir fry for about three minutes. 5. Pour in water. 6. Simmer until water has dissolved. This should take at least five minutes. 7. Pour in broth. 8. Allow to boil. This should take at least ten minutes. 9. Dip noodles in broth. 10. Add in carrot and cabbage. 11. Again, simmer for about three minutes. 12. Add in cornstarch. 13. Sprinkle the seasonings. 14. Place eggs. 15. Stir everything. 16. Ser

Spaghetti with Browned Butter and Wilted Greens INGREDIENTS: 1 lb. spaghetti 1 stick (8 tablespoons) butter juice of one lemon 3 cloves garlic, minced 8 oz. fresh greens (baby spinach, arugula, or other greens that can be wilted) 1 cup shredded parmesan cheese 1 cup sliced almonds (pine nuts or walnuts can also be used) salt and pepper, to taste INSTRUCTIONS: 1. Cook spaghetti according to directions. 2. Meanwhile, juice the lemon and mince garlic, so you are ready to add it to the butter immediately after the next step. 3. Brown the butter. Melt butter in a medium saucepan on medium heat. Once it is all melted, turn heat to high and whisk continuously. The butter will begin to foam and will eventually turn a rich, deep brown color (this is the milk solids starting to brown/burn). Careful- don't brown it too much or it will burn. 4. Once the butter has browned, immediately add the garlic and the lemon juice to the butter. The heat of the butter will cook the garlic and the lemon ju

Special Pancit Palabok INGREDIENTS: 3 tbsps cooking oil 1 head garlic, crushed  ½ cup deboned tinapa (smoked fish) flakes 1 pouch Palabok (Shrimp Gravy) Mix 3 cups stock or water 16 cups water 2 tbsps cooking oil 1 pack bihon 2 pcs hard-boiled eggs, sliced 2 tbsps garlic, fried until golden in color ½ cup shrimps, boiled, shelled, deveined and halved 3 tbsps dahon ng sibuyas (spring onions) chopped ½ cup chicharon, crushed 4 pcs calamansi, sliced crosswise patis or fish sauce to taste  INSTRUCTIONS: 1. In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally. 2. Lower the heat and simmer until sauce is thick. Remove from heat and set aside. 3. Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water. 4. Arrange the noodles on a bila

Pan Seared Salmon With Spice Rub INGREDIENTS: 2 - 3 Salmon steaks, room temperature (4-6 ounce) 1 ½ teaspoon onion powder 1 ½ teaspoon garlic powder ½-teaspoon paprika ½ teaspoon thyme ½ teaspoon bouillon powder (optional) ¼ cayenne pepper (optional) Salt and pepper to taste INSTRUCTIONS: 1. Combine the onion, garlic, paprika, thyme and bouillon powder. 2. Brush salmon lightly with the oil, then season with salt and pepper. Followed by the spice rub. 3. Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes. 4. Add salmon to pan; cook salmon for about 3-4 minutes on each side or until desired degree of doneness is reached. Source: Immaculate Bites

Longganisa Fried Rice INGREDIENTS: 1 tablespoon olive oil 1 tablespoon minced garlic 5 cups cooked rice 11/2 cups crumbled longganisa, cooked until browned 2 teaspoons vinegar Salt, to taste 1/2 cup chopped onions 1 cup chopped tomatoes 3 salted eggs, diced INSTRUCTIONS: Heat oil in a wok or pan. Add garlic and sauté until fragrant but not brown. Add rice and longganisa. Toss to mix well. Drizzle with vinegar and season to taste. Transfer to a serving bowl and top with onions, tomatoes, and salted egg. Source: Yummy

Smothered Porkchops INGREDIENTS: 4 large pork loin steaks 1 teaspoon poultry seasoning salt and pepper to taste 2 tablespoons all purpose flour 2 tablespoons olive oil 1 tablespoon butter 1 large onion, sliced 1-8 ounce package sliced mushrooms 4 cloves garlic 1-1/2 tablespoons all-purpose flour 1-1/2 cups chicken broth 1/4 cup half and half 1/4 cup water INSTRUCTIONS: 1. Sprinkle pork with salt, black pepper, and garlic powder on both sides. Heat oil in a large skillet over medium heat. Place pork steaks in hot skillet and brown well on both sides, about 5 minutes per side. Transfer to a plate. 2. Melt butter in same skillet that pork was browned in. Reduce heat to medium and add onion slices with salt to taste. Cook until onions are caramelized, about 15 minutes. Stir in garlic and cook 1 minute more. Stir in flour and cook 2 minutes. 3. Pour chicken broth into skillet, stirring constantly, dissolving browned bits of food in skillet. Pour juices that accumlated on plate with pork cho

Steamed Spinach with Curry Butter INGREDIENTS: 1 tablespoon unsalted butter 1 tablespoon mild curry powder 2 (16-ounce) containers fresh spinach 1 tablespoon fresh orange juice 1/8 teaspoon kosher salt 1/2 teaspoon red pepper flakes INSTRUCTIONS: 1. To make, heat the butter and curry powder in a large saute pan, cooking for 2 minutes. 2. Add the spinach in batches (it will wilt down and you can add more until it is all in the pan). Cook for 3 to 5 minutes, or until all wilted. 3. Remove from heat and stir in the orange juice, salt, and red pepper flakes and serve. Source: I Can Cook That

Seafood Chopsuey INGREDIENTS: 2 tbs Olive oil 1/4 cup Liquid seasoning 1/2 tbs Pepper 1 1/2 cups Fish (preferably: herring, tuna, blue marlin) small head Cabbage, cubed 1 cup Water 1 cup Fish broth 1 medium sized Carrots, sliced 1 bulb Onion, sliced 1 tbs Garlic, crushed 1 cup sliced Bean sprouts, trimmed 1 small head Cauliflower, cut into florets 1 tbs Cornstarch 1 medium sized Chayote, sliced INSTRUCTIONS : 1. Dissolve the cornstarch in the water, liquid seasoning and pepper. 2. Saute the onions in a hot pan with the olive oil already on it. Do this until the onions look transparent. 3. Then, add the garlic until they become light brown. 4. After that add the fish and cook until it’s light brown. 5. Add the fish broth, chayote and carrots. Stir infrequently for 1 minute. 6.Then, add the cauliflower, cabbage and bean sprouts. 7. Next, pour the mixture of cornstarch, water, liquid seasoning and pepper into the pan. Cook until the vegetables are tender but still crispy and until the sau

Sinigang na Baboy (Pork Sinigang) INGREDIENTS: 2 lbs pork belly (or buto-buto) 1 bunch spinach (or kang-kong) 3 tbsp fish sauce 1 bunch string beans (sitaw), cut in 2 inch length 2 pieces medium sized tomato, quartered 3 pieces chili (or banana pepper) 2 liters water 1 large onion, sliced 1 big radish (labanos),slice 1 pack sinigang mix (fine for 2 liters water) * you may also add okra and eggplant if desired INSTRUCTIONS: 1. Boil 2 liters of water into pot. 2. Add onions and tomatoes into boiling water for 5 mins. 3. Add the pork belly and boil for 30-40 mins. or until pork tenders. 4. Put-in the sinigang mix and chili simmer for another 5 mins. 5. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes 6. Add fish sauce or salt to taste. 7. Put-in the spinach, turn off the heat, and lid the pot. Let the spinach chef using the remaining heat in the pot. 8. Serve hot with steamed rice. Source : Lutuing Bahay Filipino Recipes

Sweet Garlic Chicken INGREDIENTS: 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tablespoons brown sugar 1 tablespoon olive oil additional herbs and spices, as desired INSTRUCTIONS: 1. Preheat oven to 450°F – Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil 2. In small sauté pan – sauté garlic with the oil until tender 3. Remove from heat and stir in brown sugar – Add additional herbs and spices as desired 4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture 5. Add salt and pepper to taste 6. Bake uncovered for 15-30 minutes, or until juices run clear – Cooking time will depend on the size and thickness of your chicken Source: Philippines Lifestyle

Fish with Bacon-Tomato Butter INGREDIENTS: 2 cups water 1 tablespoon fine sea salt 2 teaspoons sugar 4 (6-ounce) firm white fish fillets 1 tablespoon olive oil salt, to taste 1 slice center-cut bacon, chopped 1 garlic clove, thinly sliced 1/4 teaspoon hot smoked paprika 2 plum tomatoes, seeded and diced 2 tablespoons butter INSTRUCTIONS: 1. Add the water, 1 tablespoon salt, and 2 teaspoons sugar to a shallow dish, stirring until the salt and sugar dissolve. Add the fish and let sit in the mixture for 20 minutes. (This brine helps keep the fish moist during cooking.) 2. Heat a large saute pan over medium heat. Add the bacon to the pan and cook for 5 minutes or until the bacon is almost crisp, stirring occasionally. 3. Add the garlic. Cook for 2 minutes, stirring frequently. Add the smoked paprika and cook for 20 seconds, stirring constantly. Add in the tomatoes and cook for an additional 3 minutes. 4. Stir in the butter. Remove from heat and add to a bowl. Keep warm. 5. Remove the fish

Kare-Kareng Baka sa Gata INGREDIENTS: 500 grms beef camto (flank steak), cut into 1 inch cubes 2 8g sachet MAGGI MAGIC SARAP 1 tbsp annatto seeds (atsuete) 3 tbsp vegetable oil 4 cloves garlic, minced 1 pc medium onion, sliced 2 pcs eggplant, sliced ½ inch thick on a bias 6 pcs sitaw, cut into 2 ½ inch pieces 2 pcs pechay, halved, rinsed and drained well ½ cup creamy peanut butter 1 cup coconut milk 4 cups water INSTRUCTIONS: 1. Combine the beef with water and MAGGI MAGIC SARAP in a large pot. Cover, bring to a boil, skim the scum and bring down to simmer. Cook for 1 ½ hours or until tender. Strain beef and reserve the broth. 2. Combine annatto seeds and oil in a pot, gently heat for 1minute, set aside to cool and strain seeds. Sauté the garlic and onion in annatto oil for 2minutes. 3. Add the beef and peanut butter. Slowly stir in about 2 cups of the reserved broth and bring it to simmer. Add more broth to achieve your desired consistency. 4. Add eggplant and simmer for 2 minutes. Add

Lime Garlic Shrimp INGREDIENTS: 3 limes, divided 2 garlic cloves, crushed or finely minced 2 teaspoons dry sherry 2 tablespoons olive oil 1 pound raw shrimp, deveined and peeled (tails left on) salt and pepper 1 teaspoon unsalted butter chopped fresh flat-leaf parsley for garnish INSTRUCTIONS: 1. Grate the zest and squeeze the juice from 2 limes into a small bowl. Add garlic and sherry and stir to combine. Slice the remaining lime into wedges. 2. Heat oil in a large skillet over medium heat. Season shrimp with salt and pepper. 3. Add shrimp to the skillet and cook, tossing occasionally, until it begins to turn pink and curl. Pour in the lime juice mixture. 4. Cook until shrimp is done (do not over-cook the shrimp). Remove shrimp from the skillet and place in a serving bowl. Cook the sauce and additional few minutes to reduce it and concentrate the flavors. Add butter and stir until melted and combined. Pour sauce over shrimp and garnish with chopped parsley. Serve immediately with lime

Rellenong Pusit Recipe Ingredients: 6 pcs medium sized Squids 300 gms ground pork 1/2 cup bread crumbs 1 red bell pepper , finely chopped 1 large onion, finely chopped 2 cloves garlic, chopped 1 tsp grated ginger salt and pepper to taste 1 tbsp oyster sauce 1 tbsp soy sauce 2 tbsp cooking oil green onions, for garnish For the sauce: 1/2 cup tomato sauce 1 tbsp oyster sauce 1 tsp soy sauce 1 tsp grated ginger salt and pepper to taste 1 tsp of sugar 1/2 cup water Cooking Instructions: 1. Clean the squids. Firmly yet gently pull the head away, the ink sac and inner parts will come with it. We won’t be throwing away the heads, just remove the ink sac and squeeze out to discard the beak-like that’s in the center of the tentacle. 2. Cut the tentacles about an inch below the eyes, then chop the tentacles (we will include it later for the stuffing) 3. Wash and pat dry the squids with a paper towel. Set aside. In a pan, heat oil, then add onions, then garlic, ginger then bell pepper . Toss in g

Sweet Garlic Chicken INGREDIENTS: 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tablespoons brown sugar 1 tablespoon olive oil additional herbs and spices, as desired INSTRUCTIONS: 1. Preheat oven to 450°F – Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil 2. In small sauté pan – sauté garlic with the oil until tender 3. Remove from heat and stir in brown sugar – Add additional herbs and spices as desired 4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture 5. Add salt and pepper to taste 6. Bake uncovered for 15-30 minutes, or until juices run clear – Cooking time will depend on the size and thickness of your chicken Source: Philippines Lifestyle