Rellenong Manok (Bake Stuffed Chicken)

Ingredients:

• 1 whole 2 to 3-pound chicken, boned (be careful not to pierce the skin)
• 2 tablespoons lemon
• 1/2 pound ground chicken
• 1 tablespoon lemon juice
• 2 tablespoons bread crumbs
• 2 raw eggs
• 3 hard-boiled eggs, peeled
• SAUCE: drippings from chicken
• 2 tablespoons vegetable or corn oil
• MARINADE: 3 tablespoons soy sauce
• STUFFING: 1/2 pound ground ham
• 1/4 pound frankfurters, finely minced
• 2 tablespoons soy sauce
• 1/4 cup chopped onion
• 2 teaspoons pepper
• 4 ounces melted butter or margarine, for baking
• 2 tablespoons soy sauce
• salt to taste
• 1 tablespoon sugar
• 1/2 pound ground pork
• 1-1/2 ounces raisins
• 1 tablespoon garlic powder
• 5 ounces sweet relish (canned)
• 2 pieces hot saussage (pepperoni or Polish sausage), sliced lengthwise into quarters
• 1 tablespoon finely minced garlic

Procedure:

• MARINADE: Combine all ingredients and marinate boned chicken for 3 hours.
• STUFFING: Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well. Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail). Sew the slits at the neck and the tail of the bird. Place the chicken in a baking dish and brush with the melted butter. Wrap in aluminum foil. Preheat the oven to 350 F. Bake for 1 hour. Remove aluminum-foil wrapper and continue baking until chicken is golden brown. Serve with sauce.
• SAUCE: Collet drippings from the baking dish. Add 2 tablespoons flour and one tablespoon soy sauce. Set aside.
• In a small saucepan, saute garlic in oil until brown. Add the mixture of flour, soy sauce and drippings. Season with salt. Cook about 5 minutes, stirring often. Slice chicken and serve with sauce.

Via: Recipehound

Lomo Guisado (Sauteed Beef Strips)

Ingredients:

• 1 k. beef tenderloin or round steak cut into 2" thin strips.
• 3 tbsp. cooking oil
• 5 segments garlic, macerated
• 2 onions chopped into finely thin strips.
• 4 big ripe tomatoes, chopped
• 1/4 c. soy sauce
• salt and pepper
• 4-6 c. beef stock or beef bouillon
• 1/2 tsp. Aji-no-moto

Procedure:

• Heat oil in a saucepan.
• Saute garlic until brown.
• Add onions, ginger and tomatoes and cook over slow fire for 10 minutes.
• Add meat and soy sauce.
• Add beef stock 1/2 c. at a time and simmer until meat is done and tender.
• Add just enough liquid to cover meat strips. Serve hot.
• Beef bouillon may be prepared with 1 cup of water for every cube of beef bouillon.

Via: Barangay

Adobong Isda (Fish in Tangy Sauce)

Ingredients:

• 2 lb Hito (catfish) dressed
• 4 Cloves garlic, crushed
• 1/3 c Vinegar
• 1/4 c Water
• 1 tb Salt
• 1/4 ts Pepper
• 1 sm Bay leaf
• 3 tb Cooking oil

Procedure:

• Put fish in porcelain or teflon skillet.
• Combine the rest of ingredients except cooking oil, and pour over the fish.
• Over medium heat, bring to a boil.
• Cover, lower heat and simmer for about 10 minutes turning fish once.
• Transfer fish to a dish.
• Let sauce in skillet simmer until reduced Transfer to a small bowl and set aside.
• Heat oil in skillet.
• Fry fish until brown on all sides.
• Place on serving dish. Pour sauce over it.

Via: Dyaryoboy