Spicy Mushrooms

By: Gino Gonzalez of CACS

When you're in the mood to eat some chicken, match it with spicy mushrooms. These two go well together.
2 tablespoons minced onion
2 tablespoons minced garlic
2 tablespoons chopped celery
6 tablespoons olive oil
1 tablespoon butter
1 1/2 cups button mushrooms
1 teaspoon paprika picante
(available at delis and at Caf Ysabel)
1/2 teaspoon cayenne pepper
2 tablespoons white wine
salt and pepper
1 Saut onion, garlic, and celery in olive oil and butter.
2 Add mushrooms, paprika, and cayenne pepper.

3 Add wine and let the wine evaporate. Season with salt and pepper.

Dynamite Sticks
By: Mira Angeles

Add a fiery twist to regular cheese sticks! Expect each bite to be bursting with strong flavors as we combine Mexicaninspired beef, creamy cheese, and spicy finger chilies all in one roll. It's great as bar chow too.
Serves 10
Prep Time 1 hour
Cooking Time 15 to 20 minutes
2 tablespoons vegetable oil for sauting
1 medium onion
3 cloves garlic
1/2 kilo ground beef
1 (40-gram) pack taco seasoning mix
salt and pepper, to taste
20 finger chilies (siling pangsigang)

20 spring roll (lumpia) wrappers

2 cups grated Cheddar cheese
3 cups vegetable oil for frying
1 Heat oil in pan. Saut onion and garlic.
2 Add ground beef and taco seasoning. Season with salt and pepper to taste. Cook for 10 to 15 minutes. Set aside.
3 To assemble: Lay a finger chili on a sheet of spring roll wrapper. Add 1 tablespoon ground beef mixture and 1
tablespoon cheese. Roll and seal. Repeat until done.
4 Heat oil for frying in a pan. Fry sticks until golden brown. Serve immediately.

Chorizo Flambe
By: Terry Selection

This is a personalize-it dish. Just replace the ingredients with your preferred liquor or chorizo. Eat with bread and
lunch will surely be muy bueno!
Serves 2 to 3
Cooking Time 7 to 10 minutes

1 piece chorizo gloria

(see tip below for chorizo 101)
1 to 2 tablespoons brandy

1 In a hot pan, sear chorizo on all sides, about 3 minutes.

2 Once cooked to your liking, pour brandy over the chorizo. Carefully tilt the pan slightly to let the inside flame up or
flamb. Allow the chorizo to cook until the flame dies out; this will happen when all the alcohol has evaporated.
3 Slice the sausage and serve while hot.
Chorizo 101: Chorizo Gloria is a fresh sausage with a nice mix of lean pork that allows it to keep its form yet remain
juicy and soft. You can also eat it solo as a breakfast sausage or crumble it over garlic rice.

Breaded Calamari with Cocktail Sauce

By: Gino Gonzalez of CACS

Hold on to this cocktail sauce recipe. For other parties, you can pair it shrimp and other seafood too.
Serves 4

Prep Time 10 minutes,

plus 20 minutes marinating time
Cooking Time 20 minutes

1 cup squid, cut into rings

juice of half a lemon
3 to 4 drops of liquid seasoning
1/2 teaspoon onion powder
1 tablespoon fresh basil, chopped
salt and pepper
flour
2 eggs, beaten
3/4 cup Japanese breadcrumbs
oil for deep-frying
For the cocktail sauce
2 tablespoons olive oil
1 1/2 teaspoons garlic, chopped
1 tablespoon onion, chopped
1 cup tomato sauce
1/4 cup chicken stock
1/4 teaspoon hot sauce
1/4 teaspoon cayenne powder
1/4 teaspoon paprika
1 tablespoon lemon juice
salt and pepper
1 Marinate squid rings in lemon juice, liquid seasoning, onion powder, fresh basil, salt and pepper for 20 minutes.
2 Coat squid rings in flour, dip in eggs then dredge in breadcrumbs. Deep-fry in hot oil. Place on paper towels to
drain excess oil.
3 To make the cocktail sauce: Saut garlic and onions in olive oil. Add tomato sauce and simmer for 10 minutes. Add
chicken stock, hot sauce, cayenne powder, and paprika. Simmer for a few minutes more then add lemon juice and
season with salt and pepper. Serve with calamares.
Serving tip: Fry the squid just before serving time so that guests can enjoy the crispness of the batter. Serve with
lemon wedges on the side.

Chorisisig

By: Alvin Magpantay

Chorizo adds a layer of smokiness to our country's beloved pulutan. To cut the cooking time in half, use a pressure
cooker.
Serves 4 to 5 Prep Time 20 minutes Cooking Time 2 hours

For the pork

500 grams small pork mask (about half a maskara)
washed, shaved, and cleaned
1/4 cup onions, chopped
1/2 tablespoon chopped garlic
1 bay leaf
1/2 tablespoon whole peppercorns
1 to 2 liters water or until just the meat is covered
pinch sea salt
1/2 tablespoon cooking oil
50 grams good quality Spanish chorizo, sliced into rounds
1/2 cup onions, chopped
1/2 teaspoon garlic, chopped
2 finger chilies, chopped finely
a pinch of Spanish paprika

1 tablespoon mayonnaise
1/2 tablespoon liquid seasoning
1 teaspoon calamansi juice
salt and pepper
1 bird's eye chili (siling labuyo), chopped
To serve
2 calamansi, halved
grilled or toasted bread slices
1 In a stockpot, place pork, onions, garlic, bay leaf, peppercorns, and water; boil until tender, or about 1 1/2 hours. If
using a pressure cooker, cook for 30 minutes. Make sure the meat it tender but still a bit chewy.
2 Remove pork from stock. Rub sea salt on pork mask. Set aside to dry out.
3 Once it is completely dried out, get 3/4 of the pork mask then grill until slightly browned with grill marks and
develops smoky flavor. When cooked, chop into cubes. Set aside.
4 Deep-fry the remaining 1/4 pork mask until crisp and crumble into pieces. Set aside.
5 Heat cooking oil in a pan then saut chorizo, onions, garlic, and chili; sprinkle witha pinch of paprika. Add in
chopped sisig, cook 1 to 2 minutes.
6 Remove from fire. Add mayonnaise, seasoning, calamansi juice, and chili. Mix and toss well.
7 To serve, place on a heated sizzling plate then top with crispy sisig meat. Serve with calamansi and toasted bread.

Sinuglaw
By: Myke "Tatung" Sarthou

This light, refreshing dish pairs smoky grilled pork with fresh fish. Serve it as an appetizer or a main course with icecold beer for the perfect summer meal.
Serves 4 to 5 Prep Time 20 minutes Cooking Time 15 minutes
1 kilo pork belly (liempo),
cut into 3/4-inch-thick pieces
2 tablespoons fish sauce (patis)
2 cloves garlic, minced
juice from 6 pieces calamansi
dash of pepper
1/2 kilo fresh, good-quality tanigue or
sashimi-grade tuna,
cut into 3/4-inch pieces
For The vinaigrette
1 cup cucumber, peeled,
seeded, and sliced into
half-rounds or diced into
1/2-inch pieces
1 large red onion, sliced thinly
1 thumb-sized piece ginger, finely chopped
1 cup native coconut vinegar

2 tablespoons sugar
(adjust seasoning based on acidity of the vinegar)
juice from 4 pieces calamansi
1/2 teaspoon salt
dash of black pepper
2 bird's eye chilies, sliced into rounds (optional)
1 Marinate pork in fish sauce, garlic, calamansi juice, and pepper for 10 minutes.
2 Grill pork over hot charcoals until cooked, about 5 to 8 minutes per side. Chop into 1-inch pieces and set aside.
3 Make the vinaigrette: Mix all ingredients together in a bowl.
4 To assemble, arrange fish chunks on a platter and top with grilled pork. Pour vinaigrette over, then serve.

Five-Spice Fried Crispy Squid

By: Aileen Anastacio

Great as an appetizer or as a main dish. You choose!

Serves 4
Prep Time 20 minutes
Cooking Time 5 minutes
600 grams squid, cleaned
4 cups corn oil, for frying
1/2 cup all-purpose flour
2 teaspoons five-spice powder
(substitute option: all spice powder)
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon chili powder
lemon, sliced into wedges
soy sauce with fresh red chili, for dipping
1 Using a sharp knife, cut each squid hood lengthwise. With inside surface facing up, score surface diagonally. Cut
into 1- to 2-inch squares and pat dry with paper towels.
2 Heat the oil in a large wok over medium heat until it reaches 375F.
3 In a bowl, combine the flour, Chinese five-spice powder, salt, pepper, and chili. Add the squid and toss gently to
coat.
4 Remove half of the squid from the flour mixture and shake to remove excess flour; fry. Turning with a slotted metal
spoon, cook for 2 minutes or until the squid turns golden and curl.
5 Transfer the squid to a large plate lined with paper towels. Reheat the oil in the wok to 375F. Repeat procedure
with the remaining squid.
6 Serve immediately with lemon wedges and chili soy sauce.
Know when you're ready to deep-fry: Drop a cube of bread into the oil. If it turns light golden in 10 seconds,
you're good to go.

Good Sunday to all its time for family bonding so for your pulutan try this recipe ...
i Know that almost every fridge in the Phil has a hotdog in their freezer dats why every drinker can do
this simple , economical yet delicious appetizer ( pulutan) ... Dont wori if you dont have a sizzling
plate just sizzle it on your kawali or non stick pan. Enjoy : ))
Ingredients:

10 pcs. jumbo hotdog

1 small onion, round cut
1/2 catsup
cooking oil
margarine
1 tsp. hot sauce
Procedure:
Fry hotdogs.
Combine catsup, hot sauce and hotdogs, bring to boil, stirring constantly.
Heat sizzling plate or kawali grease with margarine.
Put mixed ingredients on sizzling plate or ordinary plate, top with ring onions.
Bottoms up " )
go to church first before gimiking ...

Optional: Bell Pepper