Ingredients:

• 500 g Beef Sirloin strips
• 2 tbsp Calamansi juice
• 3 tbsp Knorr Seasoning or ordinary soy sauce
• 1 tsp Ground Black Pepper
• 1 tbsp Brown Sugar
• ½ cup Mixed Pickles with syrup
  
• ½ cup Water
  
• 2 pcs Potato, small, cut into 2” strips
  
• 1 pc Carrot, small, cut into 2” strips
• 1 pc Red Bell pepper, julienne
  
• ¼ cup Coarsely ground roasted peanuts
  
• 1 cup Grated Cheese
  
• ¼ cup Raisins
  
• 250 g Tomato sauce
  
• 2 tbsp Brown Sugar
  
• 1 pc Onion, chopped
  
• 3 cloves Garlic, chopped
  
• 3 tbsp Cooking Oil

Procedure:

Marinate beef for at least 1 hour with Calamansi juice, soy sauce, black pepper, the first tablespoon of sugar, and pickles. Drain beef strips and save marinade. Sauté garlic and onion then stir in beef strips. Stir ingredients in pan for about 2 minutes before adding the marinade to slightly brown the beef. Add water, cover pan and simmer for 10 minutes or until beef is tender, stirring occasionally. Stir in potato, carrots and peanuts and simmer for another 5 minutes or until potatoes and carrots are almost cooked. Add tomato sauce, the remaining sugar, bell pepper, grated cheese and raisins. Stir constantly for 2 minutes after boiling to allow cheese to melt and be completely incorporated into the sauce. Serve hot.

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Ingredients:

• 1 whole Tilapia, about 1 kilo (scaled and cleaned but fins are intact)
• Salt, Pepper and Aji Ginisa Mix
• Cooking Oil

For the sauce:

• 1 cup Vinegar
• 3 tbsp Tomato Catsup
• 2 tbsp Brown Sugar
• 1 tbsp Strips of Ginger
  
• 1 pc Onion, small, cut into rings
• 1 tsp Salt
• 1 tbsp Cornstarch dissolved in ½ cup water

For the Garnish:

• 1 pc Carrot, julienned
• 1 pc Red Bell Pepper, julienned
• 1 pc Green Bell Pepper, julienned

Procedure:

Make 3 to 4 diagonal incisions about half an inch deep on both sides of the fish. Season the fish by rubbing with salt, pepper and Ginisa mix, paying close attention to the gut area and the incisions. Heat the oil and deep fry the fish to golden brown. Make sure to put the fish in the pan only when the oil is hot enough or when it starts to emit smoke. For even cooking and texture, flip the fish when the underside is done then fry the other side. Drain fried fish on paper towel and transfer to a serving platter. Garnish with sliced vegetables on top.

For the sauce, place the vinegar, tomato catsup, sugar, salt, onion and ginger in a pan and let boil without stirring. Then add cornstarch dissolved in water with continuous stirring for a minute. You can add more sugar to suit your preference. Pour hot sweet and sour sauce over fish and vegetables. Serve immediately.

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Ingredients:

• 1 kg Ground Pork (with a little fat)
• 1 pc Carrot, medium-sized, finely chopped
• 1 pc Onion, small, finely chopped
• 1 pc Red Bell Pepper, finely chopped
• 60 g Pickle Relish
• 50 g Raisins
• 4 pcs Chorizo de Bilbao, finely chopped
• 1 cup Sweet Ham, finely chopped
  
• 100 g Skim Milk
• 20 g Iodized Salt
• 50 g Brown Sugar
• 100 g Bread Crumbs
• 2 pcs Eggs, Large
• Aluminum Foil to wrap
  

Procedure:

In a bowl, combine all ingredients and mix until well blended. Place about 100 g of mixture on a piece of foil and roll into a loaf, making sure the mixture is tightly packed and wrapped securely by the piece of foil. Close by twisting both ends of the foil. You can modify the amount depending on how big and how many you want to make per preparation. Put the embotido packs in a steamer and steam for 45 minutes. Embotido is served sliced into rings.

Freeze remaining embotido packs for longer shelf life. Now you have an easy-to-serve dish to be reheated in a few minutes before serving. To heat, steam (with foil) or microwave (without foil). Serve immediately.


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