Here are the recipes ni K Lito:

Filipino Style Meatloaf - Embotido

How to make Embotido



Materials needed:

Steamer
Mixing bowl
Measuring cups and spoons

1. 1 lb. ground pork
2. 1/2 cup fi nely chopped carrots
3. 1 cup (6 slices) fi nely chopped (sweet or cooked) ham
4. 3 tbsp. minced green bell pepper
5. 3 tbsp. minced red bell pepper
6. 1/3 cup sweet pickle relish
7. 1/4 cup raisins
8. 3 whole eggs
9. 1/2 cup grated cheddar cheese
10. A dash of liquid seasoning
11. Salt & pepper, to taste
12. 1 tbsp. cornstarch
13. Slices (wedges) of hard boiled egg
14. Slices (wedges) of Vienna sausage
15. Aluminum foil, 10-inches-by-12-inches sizes

Getting started:

1. Preheat oven to 350°F.

2. In a bowl, combine all the food
ingredients and mix until well
blended.

3. Divide the mixture into
portions, depending on how many
you want to make.

4. Spread and fl atten the mixture
onto the center of each aluminum
foil.
5. Evenly divide the slices of hardboiled
eggs and sausages so that each mixture gets an equal share.

Place the slices at the center of each
mixture.

6. Carefully roll the aluminum
foil into a tightly packed log about
1 inch to 2 inches in diameter,
sealing on both ends.

7. Place the wrapped embutido in
a steamer and steam for an hour.

8. Let cool and slice it into rings
to serve.

9. Freeze unused logs.

source http://www.entrepreneur.com.ph

Para sa Noche Buena - Christmas Stuffed Chicken

Ingredients:

1 piece MAGNOLIA CHICKEN STATION
BONELESS WHOLE CHICKEN

Stuffing:

1. ¼ cup DARI CREME CLASSIC
2. ¼ cup MAGNOLIA BEST FRUITS JAM APPLE CINNAMON
3. 1 cup apples, coarsely chopped
4. ½ cup pitted prunes, coarsely chopped
5. ½ cup walnuts, coarsely chopped
6. ¾ cup white onions, chopped
7. ½ cup celery, chopped
8. 1/3 cup raisins soaked in
9. 2 tbsp water
10. 2 cup white bread, cubed
11. 2 tsp salt
12. 1 tsp pepper

Procedure:

Combine all ingredients for stuffing in a big bowl. Mix well. Stuff boneless chicken with the prepared mixture and surround the chicken with the remaining stuffing. Tie chicken legs together and bake for 1 hour at 3500F.

source http://sanmiguelpurefoods.com

Beef and Beer Stew - Filipino Style

"This is a hearty beef stew. Beer adds a sweetness and malty flavor to the beef." You can use alcohol or non-alcohol.

Ingredients:

1/2 kg beef short ribs cut-up to serving portions
1/4 cup beer
1 1/2 cups pineapple-orange juice
2 tbsp MAGGI Savor
3/4 cup pimiento cut into cubes
1 piece 11g MAGGI Beef Broth Cube dissolved in
1/4 cup water
3 small saba bananas sliced diagonally and fried
1 cup kamote, sliced and fried

Procedure:

1. Combine all ingredients except saba and kamote in saucepot.
2. Cook covered over very low fire for 1 hour until beef is tender, stirring occasionally.
3. Stir in fried saba and kamote just before serving.


Source http://www.nestle.com.ph

Filipino Spicy Gambas or Spicy Prawns, sauteed large prawns in hot
pepper sauce with Sliced green chili a delicious Filipino appetizer

Ingredients:

¼ kg fish fillet, cut into small cubes
500 g prawn / shrimp, shelled and deveined
250 g squid, cleaned and sliced into rings

Marinade:
Combine -
2 tsp minced garlic
1 tbsp olive oil
2 tbsp MAGGI Savor Calamansi
1 tbsp cooking wine (optional)
1 sachet 8g MAGGI Magic Sarap

achuete oil, as needed
10 cloves crushed garlic
1 large onion, chopped
4 pcs siling haba (finger chilies), sliced thinly
1 red green bell pepper, diced
1 green bell pepper, diced
1 tbsp MAGGI Savor Calamansi
1 sachet 8g MAGGI Magic Sarap
¼ cup MAGGI Chili Sauce
2 tbsp breadcrumbs
olive oil
chopped parsley, for garnish

Procedure:

1. Prepare marinade then add to the prepared seafood. Marinate for 15 minutes.
2. In a pan, heat 2 tbsp achuete oil and sear the seafood mixture until half done. Set aside.
3. Add more achuete oil in the pan and stir-fry garlic, onion, finger chilies, and bell peppers.
4. Stir in the seafood and continue to cook over high heat.
5. Season with MAGGI Savor Calamansi, MAGGI Magic Sarap, MAGGI Chilli Sauce, and salt.
6. Thicken sauce with breadcrumbs.
7. Heat sizzling plate and grease with olive oil. Add in the cooked seafood and garnish with chopped parsley. Serve while hot.


Source: Nestle

Life Moto: Hotlines Numbers You Can Call - Storm Ondoy

A list of advisories government offices in connection with the aftermath of tropical storm Ondoy (international code name Ketsana). Important phone numbers and links.
For your help and donation please check this site: Ondoy Places to Donate

It is Luzon's version of Spanish Arroz Valenciana. Still using chicken pieces as adornment, it then replaces saffron with turmeric for color and further Filipinizes it with the use of gata or coconut milk and cooking it with banana leaves.

Ingredients:

1. 2 pieces coconut, grated
2. 3-4 cups of lukewarm water
3. 4 tablespoon oil
4. 3 cloves garlic, crushed
5. 1 onion slice
6. 1 whole chicken, cut into serving pieces
7. salt and pepper for taste
8. 5 tablespoons yellow ginger juice(dilaw)
9. 4 cups malagkit rice, washed
10. 1 piece green bell pepper, roasted, peeled and cube
11. 2 eggs, hard-boiled then sliced

Procedures:

1. Add water to the grated coconut, then extract the milk
2. Strain and set aside
3. Heat oil in a large skillet and saute garlic, onions and chicken
4. Stir-fry until it changes color then add salt, pepper and ginger juice
5. Add rice then gradually puor in the coconut milk
6. Cook until rice is almost done
7. Cover top with bananaleaves
8. When cooked, invert on a serving plateincluding the banana leaf
9. Garnish bell pepper and sliced eggs.

Source Maya Kitchen