Located at the historic Kapitan Moy in Sta. Elena, Marikina City, Kusina Ni Kambal caters for weddings, debuts and other occasions.

Try these recipes:

Kare-kare with veggies

Ingredients:

1k ox tail

1 1/2 liters Water

3 tbsps cooking oil

1 clove garlic, minced

Kare-kare with veggies

1 pc onion, minced

3 tbsps. asuete, soaked in water

1 cup ground Rice

1 pc. string beans, cut into 2" long

2 pcs. puso ng saging, sliced & soaked in salted water

1 pc. eggplant, sliced

pechay, sliced

1 tsp. salt

Procedure:

Boil the oxtail in 1 ½ liters of water until tender.

Sauté garlic, and onions in oil. Add the tenderized ox tail. Add the asuete juice.

Season with salt.

Boil for 2 minutes. Add the ground rice to thicken

Add the vegetables and cook for 1 minute.

Simmer for a few minutes.

Serve with ginisang alimasag or bagoong.

Seafoods in vegetable flavored noodles

Ingredients

1/2k vegetable flavored noodles

1/4k shrimps, peeled

1/4k squid, sliced

1/4k halaan and tahong

Seafood in vegetable flavored noodles

100g garlic, macerated

100g onions, chopped

3 tbsps. cooking oil

patis and pepper to taste

2 cups chicken stock

2 tbsps green onions

1 tsp toasted garlic

Procedure:

Sauté garlic and onions in oil. Add shrimps, squids, halaan and tahong.

Add the patis and pepper.

Add the chicken stock and let it simmer. Add the vegetable-flavored noodles. Adjust seasonings.

Garnish with green onions and toasted garlic.

Beef medallion with mushroom gravy

Ingredients:

1k beef terderloin

10g cream of mushroom

1 tsp. salt

1/2 tsp. pepper

2 tsps. Maggi savor

4 tsps cooking oil

onions

1/2 cup beef stock

butter

sliced mushroom buttons

Procedure:

Cook beef tenderloin to form a medallion and season with salt and pepper. Grill until cooked.

Saute onions with butter. Add Cream of Mushroom and Beef Stock. Boil for 3 minutes. Add sliced mushroom. Pour over grilled beef medallion.

May be served with mashed potatoes or buttered vegetables.

South China chicken

Ingredients

1 whole chicken

1pc.sangke leaves

1pc. canella

3 pcs. paco

3 tbsps. sugar

South China chicken

2 pcs. calamansi

1 pc. ginger, chopped

salt & pepper to taste

2 cups water

1 cup cooking oil for frying

Procedure:

Marinade chicken for 3 hours in the first 8 ingredients.

Add 2 cups of water and boil for 30 minutes.

Separate chicken from the boiled broth.

Fry the chicken until brown. Cut into desired prices.

Pour cook broth over fried chicken. Garnish with quail eggs.