Tuna Jaw SinigangIngredients

3 lbs. tuna jaw, sliced 15 to 20 pieces young tamarind 4 long green peppers (siling pansigang) 1 large yellow onion, wedged 1 small daikon radish (labanos), sliced into thin pieces 1 bunch mustard greens 2 medium tomato, wedged ¼ cup yellow miso paste 3 tablespoons fish sauce (patis) 8 cups water

Instructions1. Boil the water in a large soup pot. Add the tamarind. Cover

and continue to boil for 30 minutes. Remove the tamarind from the water using a kitchen strainer. Let the tamarind cool down and put it on a sturdy sieve. Position the sieve over the pot and then extract the tamarind juice out by placing a spoon on top of the tamarind. Push it against the sieve. Discard the pulp. The water should still be boiling at this point.

2. Add tomatoes, onion, and miso paste. Cover and boil for 15 minutes.

3. Gently slide-in the tuna jaw slices. Cook for 20 minutes.4. Add the peppers and daikon radish. Cover and continue to

cook for another 10 minutes.5. Add the mustard greens and pour the fish sauce on the pot.

Stir. Cook for 8 minutes.6. Transfer to a serving bowl. Serve with rice along with a

small bowl of fish sauce and red pepper flakes on the side.7. Share and enjoy!

Misua with Patola and MeatballsIngredients

2 oz. misua (thin flour noodles) 1 large patola (loofah), sliced 1 recipe for pork burger patty ½ cup sliced green onion 4 cloves garlic, crushed 1 medium yellow onion, sliced 4 cups chicken broth 2 cups water 3 tablespoons cooking oil Salt and pepper to taste

Instructions1. Preheat oven to 350F.2. Scoop a tablespoon of pork burger patty mixture and roll it

on your hands until it turns into a ball shaped figure. Arrange the meatballs in a greased baking tray.

3. Bake the meatballs in the oven for 25 minutes.4. Heat oil in a pot5. Sauté the garlic and onion6. Once the onion starts to get soft, add the baked meatballs.7. Pour the chicken broth and water in the pot. Let boil. Set

heat between low and medium, cover, and cook for 12 minutes.

8. Add the patola. Continue to cook for 5 to 8 minutes.9. Add the misua and green onion. Stir and cook for 3

minutes.10. Sprinkle some salt and ground black pepper.11. Transfer to a serving bowl. Serve.

Creamy Chicken SopasIngredients

12 oz. boneless chicken breasts ½ head small cabbage, sliced 3 stalks celery, chopped 1 medium yellow onion, diced 3 pieces hotdog, sliced ¾ cups carrots, diced 12 oz. evaporated milk 1 ½ to 2 cups elbow macaroni 2 teaspoons minced garlic 1 Knorr Chicken Cube 6 to 8 cups water 3 tablespoons cooking oil Salt and ground black pepper to taste

Instructions1. Boil 3 cups water in a medium pot. Add the chicken

breasts.2. Cover and cook in medium heat for 15 to 18 minutes. You

may add more water if needed.3. Separate the chicken from the water. Let the chicken cool

down and then shred. Set both shredded chicken and water aside.

4. Heat oil in a large soup pot. Sauté the garlic until it turns medium brown. Add onion, celery, and carrot. Continue to sauté for 2 to 3 minutes.

5. Add the shredded chicken. Stir and cook for 1 minute.6. Add the hot dog. Quickly stir and then pour the water used

to boil the chicken. Also pour the remaining water. Let boil.

7. Add the Knorr Chicken Cube. Stir. Cover and cook for 3 to 5 minutes.

8. Put the elbow macaroni in the pot. Cook for 10 minutes.9. Add the cabbage. Stir and cook for 3 to 5 minutes. Note:

you can add more water if needed.10. Pour the evaporated milk. Stir, let boil, cover and cook for

another 3 minutes.11. Add salt and ground black pepper to taste.12. Transfer to a serving bowl. Serve.

Tinolang Tahong with MalunggayIngredients

2 lbs. mussels, cleaned 2 thumbs ginger, crushed 2 stalk lemongrass, tied into a knot 2 cups malunggay leaves 1 medium yellow onion sliced 5 to 6 cups water Salt and ground black pepper to taste

Instructions1. Bring water to a boil.2. Add the onion, ginger, and lemongrass. Continue to boil in

medium heat for 8 minutes.3. Add the mussels. Boil for 6 minutes.4. Gently slide-in the malunggay leaves. Cook for 6 to 8

minutes.5. Sprinkle salt and ground black pepper. Stir,6. Transfer to a serving bowl. Serve.

Lechon Manok SauceIngredients

1 lb. chicken liver 2 cups water 1 medium onion diced 2 tablespoons minced garlic 10 to 12 tablespoons white vinegar 8 to 10 tablespoons brown sugar 1 ½ teaspoons salt ¼ teaspoon ground black pepper 1 piece chicken cube (optional)

7 to 10 tablespoons bread crumbs 2 tablespoons cooking oil

Instructions1. Bake the chicken liver fin 350F for 15 minutes. Remove

from the oven and let cool. Chop into smaller pieces and then set aside.

2. Heat oil in a cooking pot.3. Sauté the garlic and onion when the oil starts to get hot.

Cook for 2 minutes4. Add the baked chicken liver. Cook for another 3 minutes.5. Pour the water in the pot. Let boil.6. Using a hand blender, puree the mixture. You can also pour

the mixture in a regular blender and puree until the texture becomes smooth.

7. Let the mixture boil. Pour the vinegar in and then let the mixture boil once more.

8. Stir and add the brown sugar.9. Add salt and pepper. You may add more if needed. Stir.10. Stir-in the bread crumbs. Continue to cook in medium heat

while stirring using a wire whisk until the desired consistency is achieved.

11. Add the chicken cube (optional). Continue to cook for 3 minutes.

12. Transfer to a sauce bowl. Serve with lechon manok.

Barbecue Chicken MarinadeIngredients

12 oz. Lemon lime soda (Sprite or 7-Up) ½ cup dark soy sauce 1 large lemon ½ teaspoon red chili flakes (optional) 2 teaspoons salt 1 tablespoon garlic powder ½ teaspoon ground black pepper

Instructions1. In a large bowl, Combine soy sauce, juice of 1 lemon, salt,

red chili flakes, ground black pepper, and garlic2. powder. Stir and mix well.3. Pour-in the lemon lime soda. Stir.4. You can use this to marinate chicken barbecue right on the

spot, or you can place this inside the fridge for a day. Make sure to stir again before using.

Basic Teriyaki SauceIngredients

8 tablespoons light soy sauce 2 tablespoons sake (rice wine) or sherry 4 tablespoons water 1 tablespoon brown sugar 4 tablespoons granulated white sugar 1½ teaspoons minced garlic 1½ teaspoons grated ginger

Instructions1. Heat a saucepan.2. Pour-in the soy sauce, water, and rice wine. Stir.3. Gradually add the white and brown sugars. Stir.4. Add the garlic and ginger. Stir and then cook until the

liquid starts boiling.5. Turn the heat off. Stir to dissolve the sugar.6. Let the mixture pass through a strainer to trap the garlic and

ginger.7. Let cool. Serve as a sauce or use as an ingredient to cook

your favorite teriyaki dish.

Basil PestoIngredients

2 cups fresh basil leaves 2 teaspoons minced garlic ½ cup grated Parmesan cheese

6 tablespoons extra virgin olive oil 4 tablespoons pine nuts Salt and pepper to taste

Instructions1. Combine all the ingredients in a food processor. Cover and

secure.2. Process the ingredients until a thick paste is formed.3. Transfer to a bowl.4. Serve as a sauce on your favorite pasta or chicken dishes.

Easy chicken stock“This chicken stock recipe is so simple – just chuck a few things in a

pan and let it do its thing ”Ingredients

2 kg raw higher-welfare chicken carcasses , legs or wings chopped

½ head garlic , unpeeled and bashed 5 sticks celery , roughly chopped 2 medium leeks , roughly chopped 2 medium onions , roughly chopped 2 large carrots , roughly chopped 3 bay leaves 2 sprigs of fresh rosemary 5 sprigs of fresh parsley 5 sprigs of fresh thyme 5 whole black peppercorns 6 litres cold water

MethodStock is usually one of those things that even chefs don't have time for at home, but here is a really easy recipe for a good chicken stock. I find that I tend to make this after we've had our Sunday roast − I just throw the carcass in a pan with any root veg and herbs I happen to have. However, you'll probably get a cleaner-tasting stock if you use raw carcasses.Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

Vegetable StockDon't bother peeling the onions; their skins add a nice, rich brown

color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream

sauces.Ingredients

1 tablespoon olive oil 2 medium onions, unpeeled, cut into 1-inch pieces 10 celery stalks, cut into 1-inch pieces 2 large carrots, peeled, cut into 1-inch pieces 8 ounces crimini (baby bella) or button mushrooms, halved

if large 1 small fennel bulb, cut into 1-inch pieces 1 head of garlic, halved crosswise 6 sprigs flat-leaf parsley 1 bay leaf 1 teaspoon whole black peppercorns

PreparationHeat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours. Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO

AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

Beef StockBeef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare,

but today's precut meat means fewer bones at the retail level.Ingredients

4 tablespoons olive or vegetable oil 4 pounds meaty beef bones, such as ribs, shin, neck, or tail 16 cups cold water 1 onion, peeled and quartered 1 carrot, peeled 1 rib celery 2 large cloves garlic, crushed 2 sprigs fresh thyme 1 bay leaf 1/2 teaspoon salt

Preparation1. In a 10-quart pot, heat the oil over medium-high heat and cook

beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.

2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.

3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2 1/2 hours.

4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.

5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.

6. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.

Roast Beef StockHomemade beef stock is richer and more flavorful than store-bought,

adding lip-smacking depth to your soups, sauces, and braises.Ingredients

5 pounds veal or beef marrow bones 4 peeled carrots 4 celery stalks 2 halved peeled onions 1 halved head of garlic ½ bunch flat-leaf parsley stems 4 sprigs thyme 2 bay leaves ¼ teaspoon black peppercorns

PreparationPreheat oven to 450°. Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut carrots and celery into 3” pieces; add to pan along with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes. Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.

Nourishing Homemade Chicken Stock1 whole chicken (about 4 to 5 pounds), any paper inside removed

1 white or yellow onion, quartered 2 carrots, scrubbed or peeled and cut in half 2 celery stalks (with leaves if possible), cut in half 4-5 garlic cloves, smashed open or cut in half 1 large bay leaf 3-5 sprigs fresh thyme 5 stems fresh parsley (about 1 small handful) 2 teaspoons sea salt 1/2 teaspoon whole black peppercorns 1 tablespoon apple cider vinegar Optional, 2 slices of lemon enough purified water to fill the potRecipe: You’ll need a 6 to 8 quart pot with a tight fitting lid-I use a 6 quart pot for a 4 or 5 pound chicken. Be sure to check the inside of the chicken and remove the paper pouch that contains the organs. Discard the paper and add the organs to the pot. If you’re new to stock this might sound strange, but do it! There is a lot of good nutrition in there. You can also use this method with an already cooked chicken and just use the bones and whatever is left. Add all ingredients to the pot and cover with purified water to about an inch below the top of the pot. Put a tight-fitting lid on the pot, then set it on the stove and bring to a boil (this takes about 10-20 minutes) then reduce to a simmer. Simmer at least 4 and up to 24 hours. If you use a whole chicken, be sure to remove the meat from the chicken about 2 hours in to prevent over cooking it then put the bones back in the pot. To remove the meat, about 2 hours in carefully remove the whole chicken from the pot and set it on a large cutting board. It will be very hot, let it cool a bit so you can handle it. Use two forks or a knife to remove as much meat as possible. The meat will be nicely poached and you can shred it or just cut it up. Put the meat in an airtight glass container, then let it come to room temperature before you store it in the refrigerator, where you can store it for up to three days. Or, use it immediately. Discard the skin, then put all of the bones and the whole body back into the pot and let it simmer for at least another two hours. The longer your stock simmers the more nutritious you stock will be. Keep the pot covered to prevent your stock from evaporating, if you notice the liquid reducing too much you can add a few cups more of water at any time during the process. After simmering at least 4 hours, strain your stock through a fine mesh colander or cheesecloth into a large bowl or pot. Discard everything that was in the pot except the liquid you just strained, its all served a very useful purpose and by now, the veggies have been boiled to the point that they will fall apart. Use your stock right away to make Homemade Chicken Soup. To store, let it come to room temperature and store in quart containers in the refrigerator up to 3 days, or the freezer up to 6 months. If freezing, freeze in portions that will be useful to use in recipes, like 2 cup or 4 cup (quart) containers.