PINEAPPLE-PORK DE LUXE
1 kilo pork (cubed, 1")
1 small can pineapple tidbits
2 tbsp soy sauce
1 tbsp vetsin
2 large onions, cubed
4 cloves garlic, minced
2 tbsp butter or margarine
1 tbsp cornstarch
a few stalks of spring onions
Fry pork and galic together in butter. Brown a little and add onions. After 3
minutes, season with soy sauce. Stir for another 3 minutes, then pour in
pineapple juice (drained from tidbits) and 1/2 cup water. Add vetsin and salt.
Cover, simmer over low fire until tender.
Thicken sauce with dissolved cornstarch. Lastly, add pineapple tidbits. When it
boils remove immediately from pan. Garnish with spring onions cut 1 1/2" long.
Thursday, October 25, 2007
Loaf Pimiento
PIMIENTO LOAF
1 kilo ground pork (double grind)
1 tsp fine salt
3 tbsp powdered milk
1/2 cup red & green pepper (finely chopped)
1 cup bread crumbs
1 tbsp white sugar
3-4 cloves minced garlic
1/2 tsp pepper
1 tbsp vetsin
Mix all ingredients. Brush bread pan with oil and pack in mixed ingredients.
Cover with foil; steam-bake fro 1 hour. You may also wrap mixture in 'sinsal' and
roll like an 'embutido'.
Cool before slicing. Serve with catsup.
1 kilo ground pork (double grind)
1 tsp fine salt
3 tbsp powdered milk
1/2 cup red & green pepper (finely chopped)
1 cup bread crumbs
1 tbsp white sugar
3-4 cloves minced garlic
1/2 tsp pepper
1 tbsp vetsin
Mix all ingredients. Brush bread pan with oil and pack in mixed ingredients.
Cover with foil; steam-bake fro 1 hour. You may also wrap mixture in 'sinsal' and
roll like an 'embutido'.
Cool before slicing. Serve with catsup.
Paksiw na Pata ni Bubu
PAKSIW NA PATA
1 pork's leg (chopped)
1 gram dried banana blossoms
1/2 cup dried oregano leaves or 1/2 tsp. pregano powder
1 tbsp. peppercorn (whole)
4 gloves garlic, crushed
1 cup vinegar
2 cups water
2 tbsp. soy sauce
1 tbsp. salt
1/2 brown sugar (pack)
Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower
heat and simmer until meat and skin of the pata is tender and sauce thickens.
1 pork's leg (chopped)
1 gram dried banana blossoms
1/2 cup dried oregano leaves or 1/2 tsp. pregano powder
1 tbsp. peppercorn (whole)
4 gloves garlic, crushed
1 cup vinegar
2 cups water
2 tbsp. soy sauce
1 tbsp. salt
1/2 brown sugar (pack)
Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower
heat and simmer until meat and skin of the pata is tender and sauce thickens.
Litson Paksiw
PAKSIW NA LECHON
1 kilo cooked lechon
1 cup ready-mixed sauce or 1 can liver spread
1 cup vinegar
1/2 cup brown sugar (pack)
1 tbsp. salt
1 tbsp. peppercorn (whole)
4 cloves garlic, crushed
1 teaspoon vetsin
1/2 cup dried oregano
1 cup water
Chop lechon into small serving pieces. Put in pan and add all the ingredients.
Boil. Lower heat and simmer until lechon skin becomes very soft and sauce
thickens.
1 kilo cooked lechon
1 cup ready-mixed sauce or 1 can liver spread
1 cup vinegar
1/2 cup brown sugar (pack)
1 tbsp. salt
1 tbsp. peppercorn (whole)
4 cloves garlic, crushed
1 teaspoon vetsin
1/2 cup dried oregano
1 cup water
Chop lechon into small serving pieces. Put in pan and add all the ingredients.
Boil. Lower heat and simmer until lechon skin becomes very soft and sauce
thickens.
Nilagang Baka
NILAGANG BAKA
1 kilo beef (for stewing) cut into chunk cubes
4 small onions (diced)
½ head garlic (minced)
pinch of salt and pepper
7 medium potatoes (cut to the same size as the beef)
10 pieces Chinese cabbage (cut into four)
12 pieces Petsay (cut into 3)
2 tablespoons patis
2 tablespoons oil
In a soup pot, brown garlic and onion.
Add in beef, water and bring to a boil, lower the fire and let simmer until beef is
tender for about an hour or two.
Remove all the resulting scum that will rise to the top of the pot and keep the
stock clear.
Add potatoes and bring up to a boil to cook potatoes.
Season with salt, pepper and patis.
Lower heat and add in vegetables and cook uncovered.
Serve hot with soy sauce and calamansi to taste.
1 kilo beef (for stewing) cut into chunk cubes
4 small onions (diced)
½ head garlic (minced)
pinch of salt and pepper
7 medium potatoes (cut to the same size as the beef)
10 pieces Chinese cabbage (cut into four)
12 pieces Petsay (cut into 3)
2 tablespoons patis
2 tablespoons oil
In a soup pot, brown garlic and onion.
Add in beef, water and bring to a boil, lower the fire and let simmer until beef is
tender for about an hour or two.
Remove all the resulting scum that will rise to the top of the pot and keep the
stock clear.
Add potatoes and bring up to a boil to cook potatoes.
Season with salt, pepper and patis.
Lower heat and add in vegetables and cook uncovered.
Serve hot with soy sauce and calamansi to taste.
Morcon sa Ilog
MORCON sa Ilog
¼ cup calamansi juice
½ cup soy
Pepper
2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
1 can sausage, cut into strips
3 hard-boiled eggs, sliced lengthwise into quarters
1 carrot, sliced into 1/4" thick long strips
2 strips pork fat, 1/4" thick
2 strips of cheese, 1/4" thick each
All-purpose flour
Cooking oil
4 cups broth
Salt and pepper
Parsley and bell pepper (optional)
Mix together marinade ingredients (calamansi juice, soy sauce and pepper).
Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one
hour.
Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of
each beef arrange the following: strips of sausages, egg, carrot, porkfat and
cheese, distributing fillings evenly.
Starting from the end where the fillings are, roll the beef sheets carefully, making
sure that all the fillings are intact.
Roll the sheets of beef completely until it reaches the other end.
Truss the rolls using any kitchen twine by using a metal truss and some string to
use for twining.
Spread flour on a large sheet pan or on a work table that has been cleaned and
dried. Roll the morcon overthe flour.
Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown
on all sides.
Transfer the morcon to a big casserole. Add broth (orstock) and season with salt
and pepper. Cover the pan and allow to simmer over low heat until the beef
becomes tender (about 2 hours).
When the morcon has cooled down a little, slice it into half an inch slices and
serve on a platter with the sauce it was cooked in.
You can add a garnish of peppers and parsley.
Serve hot.
¼ cup calamansi juice
½ cup soy
Pepper
2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
1 can sausage, cut into strips
3 hard-boiled eggs, sliced lengthwise into quarters
1 carrot, sliced into 1/4" thick long strips
2 strips pork fat, 1/4" thick
2 strips of cheese, 1/4" thick each
All-purpose flour
Cooking oil
4 cups broth
Salt and pepper
Parsley and bell pepper (optional)
Mix together marinade ingredients (calamansi juice, soy sauce and pepper).
Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one
hour.
Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of
each beef arrange the following: strips of sausages, egg, carrot, porkfat and
cheese, distributing fillings evenly.
Starting from the end where the fillings are, roll the beef sheets carefully, making
sure that all the fillings are intact.
Roll the sheets of beef completely until it reaches the other end.
Truss the rolls using any kitchen twine by using a metal truss and some string to
use for twining.
Spread flour on a large sheet pan or on a work table that has been cleaned and
dried. Roll the morcon overthe flour.
Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown
on all sides.
Transfer the morcon to a big casserole. Add broth (orstock) and season with salt
and pepper. Cover the pan and allow to simmer over low heat until the beef
becomes tender (about 2 hours).
When the morcon has cooled down a little, slice it into half an inch slices and
serve on a platter with the sauce it was cooked in.
You can add a garnish of peppers and parsley.
Serve hot.
Menudo de la Paz
MENUDO de La Paz
½ kilo pork tenderloin (cut into chunk cubes)
¼ kilo pork liver (cut into cubes)
4 pieces chorizo Bilbao (sliced to the same size aspork)
1 big red bell pepper (diced)
1 big green bell pepper (diced)
3 big potatoes (peeled, diced and deep fried)
1½-cup chickpeas
½ -cup raisins
½ teaspoon Spanish paprika
1 cup stock or water
Pinch of salt and pepper
3 tablespoons oil
1 tablespoon atsuete oil
1 small head of garlic (minced)
1 medium size onion (diced)
2 big tomatoes (diced)
½ cup grated cheese
In a casserole, heat cooking oil and atsuete oil.
Saute garlic, onion, and tomatoes.
Add in pork chunks, pork liver, chorizo bilbao, bellpepper, Spanish paprika and
stock.
Simmer until pork is tender.
Add in potatoes, chickpeas, and raisins.
Season to taste.
Finish grated cheese.
Serve hot
½ kilo pork tenderloin (cut into chunk cubes)
¼ kilo pork liver (cut into cubes)
4 pieces chorizo Bilbao (sliced to the same size aspork)
1 big red bell pepper (diced)
1 big green bell pepper (diced)
3 big potatoes (peeled, diced and deep fried)
1½-cup chickpeas
½ -cup raisins
½ teaspoon Spanish paprika
1 cup stock or water
Pinch of salt and pepper
3 tablespoons oil
1 tablespoon atsuete oil
1 small head of garlic (minced)
1 medium size onion (diced)
2 big tomatoes (diced)
½ cup grated cheese
In a casserole, heat cooking oil and atsuete oil.
Saute garlic, onion, and tomatoes.
Add in pork chunks, pork liver, chorizo bilbao, bellpepper, Spanish paprika and
stock.
Simmer until pork is tender.
Add in potatoes, chickpeas, and raisins.
Season to taste.
Finish grated cheese.
Serve hot
Mechado Libaba
MECHADO
1 kilo beef sirloin (cut into chunk cubes)
½-cup pork fat (julienne)
6 medium potatoes (quartered)
4 onions (quartered)
1-cup beef stock
2 bay leaves
2 pieces red bell pepper (quartered)
½ -cup vinegar
1-cup tomato puree
Pinch of salt & pepper
2 tablespoons olive oil
Make an incision on each beef chunks and insert porkfat.
In a casserole, place beef, bay leaves, vinegar,tomato puree, salt & pepper and
beef stock.
In medium heat, allow simmering until beef istender.
Add in potatoes, onions, and bell pepper.
When potatoes are fork-soft and sauce has thicken,stir in olive oil.
1 kilo beef sirloin (cut into chunk cubes)
½-cup pork fat (julienne)
6 medium potatoes (quartered)
4 onions (quartered)
1-cup beef stock
2 bay leaves
2 pieces red bell pepper (quartered)
½ -cup vinegar
1-cup tomato puree
Pinch of salt & pepper
2 tablespoons olive oil
Make an incision on each beef chunks and insert porkfat.
In a casserole, place beef, bay leaves, vinegar,tomato puree, salt & pepper and
beef stock.
In medium heat, allow simmering until beef istender.
Add in potatoes, onions, and bell pepper.
When potatoes are fork-soft and sauce has thicken,stir in olive oil.
Hamonadong Longganisa (San Felipe Style)
LONGANISA HAMONADO
1 kilo ground pork
1/4 kilo pork fat (cubed)
1/2 cup white sugar
1 1/2 tbsp. fine salt
1/2 tsp. salitre
longanisa casings
Mix all seasoning before adding to the ground pork and fat. The pork should be
coarsely ground. Mix by hand.
Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After
4 days or more, it is ready to be cooked.
1 kilo ground pork
1/4 kilo pork fat (cubed)
1/2 cup white sugar
1 1/2 tbsp. fine salt
1/2 tsp. salitre
longanisa casings
Mix all seasoning before adding to the ground pork and fat. The pork should be
coarsely ground. Mix by hand.
Fill casings with mixture. Dry in sun for 2-3 hours, then store in refrigerator. After
4 days or more, it is ready to be cooked.
Dila-Dilaan
DILA-DILAAN
1 tongue pork (sbout 1 1/2-2 kilos)
2-3 large onions, quartered
6 green olives (optional)
1/4 kilo pork fat
3 tbsp pimento
1 small can tomato paste or 2 cans tomato sauce
1 tbsp. vetsin
1 tsp. pepper (ground)
1 tbsp. salt
1/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips)
1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)
To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape
white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and
simmer until half done.
Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all
ingredients except bread crumbs. Stir for 3 minutes, then add to tongue.
Continue cooking until tongue becomes tender. You may add more water if
sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with
bread crumbs. Pour over sliced tongue.
1 tongue pork (sbout 1 1/2-2 kilos)
2-3 large onions, quartered
6 green olives (optional)
1/4 kilo pork fat
3 tbsp pimento
1 small can tomato paste or 2 cans tomato sauce
1 tbsp. vetsin
1 tsp. pepper (ground)
1 tbsp. salt
1/2 cup rhum
2 tbsp. chili sauce
2 tbsp. Worcestershire sauce
3 bell pepper, red & green (strips)
1 small can pineapple juice
1/2 cup bread crumbs
1 chorizo de bilbao (finely chopped)
To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape
white, thick skin. Then wash in clear water.
Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and
simmer until half done.
Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all
ingredients except bread crumbs. Stir for 3 minutes, then add to tongue.
Continue cooking until tongue becomes tender. You may add more water if
sauce dries and meat is not yet done.
Cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with
bread crumbs. Pour over sliced tongue.
Kare Kare
KARE KARE
½ kilo beef (tender cut from sirloin or round)
cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
½ cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
½ cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
¼ cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional
to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2" long
In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is
tender and cooked. Remove all scum that rises to the surface.
Take out the meat, set aside, keep stock for later.
In another casserole, heat oil and atsuete oil and saute garlic, onion and
bagoong alamang and toasted rice and nuts (if using nuts)
Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and
add peanut butter (if using peanut butter)
Simmer until all flavors are incorporated, then add the vegetables.
Make sure vegetables is well cooked and not soggy.
Serve hot with bagoong with calamansi and chili pepper.
½ kilo beef (tender cut from sirloin or round)
cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
½ cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
½ cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
¼ cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional
to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2" long
In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is
tender and cooked. Remove all scum that rises to the surface.
Take out the meat, set aside, keep stock for later.
In another casserole, heat oil and atsuete oil and saute garlic, onion and
bagoong alamang and toasted rice and nuts (if using nuts)
Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and
add peanut butter (if using peanut butter)
Simmer until all flavors are incorporated, then add the vegetables.
Make sure vegetables is well cooked and not soggy.
Serve hot with bagoong with calamansi and chili pepper.
Beef Calderata Ala Banoy
KALDERETANG BAKA ALA BANOY
1 kilo beef (for stewing, cut into chunk cubes)
½ kilo beef liver (cut to almost the same size as the beef)
6 cloves garlic (minced)
2 medium onions (diced)
6 big tomatoes (quartered)
3 big red peppers (diced)
3 big green peppers (diced)
½ cup pitted green olives
4 pieces chili pepper (minced) 1/2 cup olive oil)
2 tablespoons tomato paste
¾ cup all purpose cream
¾ cup grated cheese pinch of salt & pepper to taste
3 cups beef stock
1 ½ teaspoon cornstarch in little water
In a casserole, saute garlic, onion, tomatoes and all the pepper.
Add in the beef and the liver. Cook for a little while and take out the liver and set
aside.
Pour in the stock and tomato paste.
Bring to a boil and lower the fire and let simmer until beef becomes tender.
Season with salt and pepper.
Add in olives, and diluted cornstarch.
Grate liver and add into the mixture.
Allow sauce to thicken and add in cream and grated cheese.
Serve hot
1 kilo beef (for stewing, cut into chunk cubes)
½ kilo beef liver (cut to almost the same size as the beef)
6 cloves garlic (minced)
2 medium onions (diced)
6 big tomatoes (quartered)
3 big red peppers (diced)
3 big green peppers (diced)
½ cup pitted green olives
4 pieces chili pepper (minced) 1/2 cup olive oil)
2 tablespoons tomato paste
¾ cup all purpose cream
¾ cup grated cheese pinch of salt & pepper to taste
3 cups beef stock
1 ½ teaspoon cornstarch in little water
In a casserole, saute garlic, onion, tomatoes and all the pepper.
Add in the beef and the liver. Cook for a little while and take out the liver and set
aside.
Pour in the stock and tomato paste.
Bring to a boil and lower the fire and let simmer until beef becomes tender.
Season with salt and pepper.
Add in olives, and diluted cornstarch.
Grate liver and add into the mixture.
Allow sauce to thicken and add in cream and grated cheese.
Serve hot
15 Days Ham
HAM (15 DAYS)
1 kilo pork (thigh or pigi)
1 cup salt
1 tsp salitre
1/2 cup gin
1 cup white sugar
Mix salt, salitre, sugar, and gin altogether. Prick pork all over with ice pick or fork
and soak in mixture. Soak for 15 days. Kepp in refrigerator, covered with cheese
cloth or foil.
Each day, prick and turn meat in its solution.
On the 15th day, wash thoroughly, add a can of pineapple juice (medium-sized
can) and boil until meat is tender.
Remove the skin. Sprinkle brown sugar and bake in a preheated oven (350 F) for
10 minutes or until brown.
Instead of baking in oven, you may press a heated kitchen turner (siyanse) on
the meat, repeating several times until meat browns.
1 kilo pork (thigh or pigi)
1 cup salt
1 tsp salitre
1/2 cup gin
1 cup white sugar
Mix salt, salitre, sugar, and gin altogether. Prick pork all over with ice pick or fork
and soak in mixture. Soak for 15 days. Kepp in refrigerator, covered with cheese
cloth or foil.
Each day, prick and turn meat in its solution.
On the 15th day, wash thoroughly, add a can of pineapple juice (medium-sized
can) and boil until meat is tender.
Remove the skin. Sprinkle brown sugar and bake in a preheated oven (350 F) for
10 minutes or until brown.
Instead of baking in oven, you may press a heated kitchen turner (siyanse) on
the meat, repeating several times until meat browns.
Embutido de Lipay
EMBUTIDO de Lipay
1 kilo ground pork
2 cups diced ham
½ cup grated carrots
1 cup pickle relish
½ cup raisins
¼ cup green bell pepper (minced)
¼ cup red bell pepper (minced)
6 whole eggs
1 cup grated cheddar cheese
Pinch of salt & pepper
In a mixing bowl, mix all ingredients well.
Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
Steam or bake in oven until firm cooked.
Let cool and refrigerate.
Serve chilled and sliced.
1 kilo ground pork
2 cups diced ham
½ cup grated carrots
1 cup pickle relish
½ cup raisins
¼ cup green bell pepper (minced)
¼ cup red bell pepper (minced)
6 whole eggs
1 cup grated cheddar cheese
Pinch of salt & pepper
In a mixing bowl, mix all ingredients well.
Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
Steam or bake in oven until firm cooked.
Let cool and refrigerate.
Serve chilled and sliced.
Dinayaan de Panalabawan
DINAYAAN de Panalabawan
½ kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
½-cup vinegar
3 tablespoons patis (fish sauce)
2-cups stock
1-cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
½ teaspoon black pepper
In a pot, simmer pork for 30 minutes and remove scum that rises to the surface.
Keep stock.
In a casserole, heat oil and saute garlic and onion for a minute.
Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5
minutes.
Add in vinegar and bring up to a boil withoutstirring.
Lower heat and allow simmering uncovered until most ofthe liquid has
evaporated.
Add in stock and allow simmering for 5 minutes.
Add in blood, sugar and long green peppers.
Cook for 10 minutes more or until consistency thickens, stirring occasionally to
avoid curdling.
Serve hot with puto.
½ kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
½-cup vinegar
3 tablespoons patis (fish sauce)
2-cups stock
1-cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
½ teaspoon black pepper
In a pot, simmer pork for 30 minutes and remove scum that rises to the surface.
Keep stock.
In a casserole, heat oil and saute garlic and onion for a minute.
Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5
minutes.
Add in vinegar and bring up to a boil withoutstirring.
Lower heat and allow simmering uncovered until most ofthe liquid has
evaporated.
Add in stock and allow simmering for 5 minutes.
Add in blood, sugar and long green peppers.
Cook for 10 minutes more or until consistency thickens, stirring occasionally to
avoid curdling.
Serve hot with puto.
Crispy Pata de Bubu
CRISPY PATA de Bubu
1 pork's front leg (pata)
1 bottle 7 up or sprite (soft drinks)
1 1/2 cups water
1 tbsp. salt
1/2 tsp. baking soda
1 tsp. vetsin
2 tbsp. patis
2 tbsp. flour oil fro frying
Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a
deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15
minutes, add baking soda. Baking soda will hasten the softening of the pata's
skin. Continue cooking. If water dries up and pata is not yet done, add another
cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or
place in refrigerator overnight to make skin dry.
Before frying, brush with patis and sprinkle with flour generously. Deep fry until
crispy and golden brown.
Put off the heat and pour 1/4 cup water. This will make the skin more crispy.
Serve with this sauce:
Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper
(siling labuyo).
1 pork's front leg (pata)
1 bottle 7 up or sprite (soft drinks)
1 1/2 cups water
1 tbsp. salt
1/2 tsp. baking soda
1 tsp. vetsin
2 tbsp. patis
2 tbsp. flour oil fro frying
Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a
deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15
minutes, add baking soda. Baking soda will hasten the softening of the pata's
skin. Continue cooking. If water dries up and pata is not yet done, add another
cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or
place in refrigerator overnight to make skin dry.
Before frying, brush with patis and sprinkle with flour generously. Deep fry until
crispy and golden brown.
Put off the heat and pour 1/4 cup water. This will make the skin more crispy.
Serve with this sauce:
Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper
(siling labuyo).
Carne del Norte
Carne del Norte
1 kilo beef
5 cups water
1 cup salt
1 tbsp white sugar
5 tablets ascorbic acid (500 mgs)
1 tsp saltier
1 tsp Sodium Nitrite
Cut meat into 1 1/2" cubes. Mix last 6 ingredients. Soak cubed meat in the
solution for 7 hours or overnight. Caution: soaking should not exceed 12 hours
and sodium nitrite should be used as directed. Too much of this solution is
dangerous to the health.
Rinse 3 times in clear water.
Boil in plain water until done. Drain. Throw away broth.
While in strainer, shred meat using 2 forks.
You may then saute your corned beef with minced garlic, onion, and tomatoes.
Add diced potatoes if desired.
1 kilo beef
5 cups water
1 cup salt
1 tbsp white sugar
5 tablets ascorbic acid (500 mgs)
1 tsp saltier
1 tsp Sodium Nitrite
Cut meat into 1 1/2" cubes. Mix last 6 ingredients. Soak cubed meat in the
solution for 7 hours or overnight. Caution: soaking should not exceed 12 hours
and sodium nitrite should be used as directed. Too much of this solution is
dangerous to the health.
Rinse 3 times in clear water.
Boil in plain water until done. Drain. Throw away broth.
While in strainer, shred meat using 2 forks.
You may then saute your corned beef with minced garlic, onion, and tomatoes.
Add diced potatoes if desired.
Chorizo de Pototoy
CHORIZO DE Pototoy T.
1/2 kilo ground beef meat
1/2 kilo ground pork meat
1/4 kilo pork fat, cubed
1/4 tsp. salitre
2 tbsp. fine salt
2 tbsp. white sugar
3 tsp. ground pepper
1 head garlic, minced
1/4 cup pimento
3/4 cup cooking oil
Brown garlic in oil. Add garlic and oil to ground beef, pork meat, and pork fat. Add
the rest of the ingredients and mix well. Fill in casing. The chorizo should be at
least 4" long. Keep in refrigerator for 3 days.
On the 4th day, place in pan, cover with water and boil for 10 minutes. Prick wtih
fork to eliminate air bubbles in skin. Drain. Set aside broth. Dry in the sun for a
day or dry in the oven with a low heat (200 F) for 2 hours.
Place again in pan. Pour back broth (where chorizos were boiled). Add 3/4 cup
cooking oil or shortening. Simmer until sauces dries and only the oil is left. Turn
several times while cooking. Cool and arrange in a container with cover. Pour in
oil. Keep in the refrigerator.
1/2 kilo ground beef meat
1/2 kilo ground pork meat
1/4 kilo pork fat, cubed
1/4 tsp. salitre
2 tbsp. fine salt
2 tbsp. white sugar
3 tsp. ground pepper
1 head garlic, minced
1/4 cup pimento
3/4 cup cooking oil
Brown garlic in oil. Add garlic and oil to ground beef, pork meat, and pork fat. Add
the rest of the ingredients and mix well. Fill in casing. The chorizo should be at
least 4" long. Keep in refrigerator for 3 days.
On the 4th day, place in pan, cover with water and boil for 10 minutes. Prick wtih
fork to eliminate air bubbles in skin. Drain. Set aside broth. Dry in the sun for a
day or dry in the oven with a low heat (200 F) for 2 hours.
Place again in pan. Pour back broth (where chorizos were boiled). Add 3/4 cup
cooking oil or shortening. Simmer until sauces dries and only the oil is left. Turn
several times while cooking. Cool and arrange in a container with cover. Pour in
oil. Keep in the refrigerator.
Chicken Pork Embotido
CHICKEN PORK EMBUTIDO
1 kilo ground pork
2 cups diced ham
½ cup grated carrots
1 cup pickle relish
½ cup raisins
¼ cup green bell pepper (minced)
¼ cup red bell pepper (minced)
6 whole eggs
1 cup grated cheddar cheese
Pinch of salt & pepper
In a mixing bowl, mix all ingredients well.
Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
Steam or bake in oven until firm cooked.
Let cool and refrigerate.
Serve chilled and sliced.
1 kilo ground pork
2 cups diced ham
½ cup grated carrots
1 cup pickle relish
½ cup raisins
¼ cup green bell pepper (minced)
¼ cup red bell pepper (minced)
6 whole eggs
1 cup grated cheddar cheese
Pinch of salt & pepper
In a mixing bowl, mix all ingredients well.
Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
Steam or bake in oven until firm cooked.
Let cool and refrigerate.
Serve chilled and sliced.
Chicken Pork Adobo (Sabungan Style)
CHICKEN-PORK ADOBO
1/2 kilo pork
1/2 kilo chicken
1 cup vinegar
2 tbsp salt
1 tsp vetsin
1/2 tsp pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk
Cut pork and chicken into small serving pieces. Put in pan and add all ingredients
except coconut milk. Boil for 5 minutes. Drain. Set aside broth.
Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and
boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking
until pork and chicken are done.
1/2 kilo pork
1/2 kilo chicken
1 cup vinegar
2 tbsp salt
1 tsp vetsin
1/2 tsp pepper (powdered)
5-6 cloves garlic, minced
2 cups thick coconut milk
Cut pork and chicken into small serving pieces. Put in pan and add all ingredients
except coconut milk. Boil for 5 minutes. Drain. Set aside broth.
Fry pork, chicken, and garlic in oil until a little brown. Add broth again, cover and
boil. When half cooked, pour in coconut milk. Stir until it boils. Continue cooking
until pork and chicken are done.
Breaded Steak Ala Palanginan
BREADED STEAK
1/2 kilo beef (tenderloin)
1 tbsp salt
1/4 tbsp pepper
1 tbsp calamansi juice
1 tbsp vetsin
1 beaten egg
Cut beef into thin slices. Season with salt, calamansi juice, pepper, and vetsin.
Let stand for 1/2 hour.
Dip in beaten egg, roll on bread crumbs. Deep fry until golden brown. Serve with
catsup.
1/2 kilo beef (tenderloin)
1 tbsp salt
1/4 tbsp pepper
1 tbsp calamansi juice
1 tbsp vetsin
1 beaten egg
Cut beef into thin slices. Season with salt, calamansi juice, pepper, and vetsin.
Let stand for 1/2 hour.
Dip in beaten egg, roll on bread crumbs. Deep fry until golden brown. Serve with
catsup.
Dingin Bulalo
BULALO
1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
¼ cup dried banana blossom
Pinch of salt & pepper
Water
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi
2 pieces hot chili pepper
Boil beef shank and throw away the water.
Boil beef shank once again in medium heat for about 2 hours or until beef is
tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.
1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
¼ cup dried banana blossom
Pinch of salt & pepper
Water
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi
2 pieces hot chili pepper
Boil beef shank and throw away the water.
Boil beef shank once again in medium heat for about 2 hours or until beef is
tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.
Bopis ni Pong
BOPIS
1 kilo pig's heart (clean, boiled and minced)
1 kilo pig's lungs (clean, boiled and minced)
1 head of garlic (minced)
1 onion (minced)
3 tablespoons oil
½ teaspoon oregano
1 laurel leaf
3 pieces red bell pepper (diced)
½-cup vinegar
1-cup stock
½ teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
Pinch of salt & pepper
In a sauté pan, heat oil and sauté garlic and onion.
Add in minced heart and lungs.
Season to taste with salt & pepper.
Add in oregano, laurel leaf, red bell pepper and vinegar.
Bring up heat and allow boiling without stirring.
Stir in stock and hot chili pepper.
Lower heat and allow simmering until stock evaporates a little.
Finish with atsuete oil.
Serve hot.
1 kilo pig's heart (clean, boiled and minced)
1 kilo pig's lungs (clean, boiled and minced)
1 head of garlic (minced)
1 onion (minced)
3 tablespoons oil
½ teaspoon oregano
1 laurel leaf
3 pieces red bell pepper (diced)
½-cup vinegar
1-cup stock
½ teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
Pinch of salt & pepper
In a sauté pan, heat oil and sauté garlic and onion.
Add in minced heart and lungs.
Season to taste with salt & pepper.
Add in oregano, laurel leaf, red bell pepper and vinegar.
Bring up heat and allow boiling without stirring.
Stir in stock and hot chili pepper.
Lower heat and allow simmering until stock evaporates a little.
Finish with atsuete oil.
Serve hot.
Bopis ni Pong
BOPIS
1 kilo pig's heart (clean, boiled and minced)
1 kilo pig's lungs (clean, boiled and minced)
1 head of garlic (minced)
1 onion (minced)
3 tablespoons oil
½ teaspoon oregano
1 laurel leaf
3 pieces red bell pepper (diced)
½-cup vinegar
1-cup stock
½ teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
Pinch of salt & pepper
In a sauté pan, heat oil and sauté garlic and onion.
Add in minced heart and lungs.
Season to taste with salt & pepper.
Add in oregano, laurel leaf, red bell pepper and vinegar.
Bring up heat and allow boiling without stirring.
Stir in stock and hot chili pepper.
Lower heat and allow simmering until stock evaporates a little.
Finish with atsuete oil.
Serve hot.
1 kilo pig's heart (clean, boiled and minced)
1 kilo pig's lungs (clean, boiled and minced)
1 head of garlic (minced)
1 onion (minced)
3 tablespoons oil
½ teaspoon oregano
1 laurel leaf
3 pieces red bell pepper (diced)
½-cup vinegar
1-cup stock
½ teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
Pinch of salt & pepper
In a sauté pan, heat oil and sauté garlic and onion.
Add in minced heart and lungs.
Season to taste with salt & pepper.
Add in oregano, laurel leaf, red bell pepper and vinegar.
Bring up heat and allow boiling without stirring.
Stir in stock and hot chili pepper.
Lower heat and allow simmering until stock evaporates a little.
Finish with atsuete oil.
Serve hot.
Bistek Ala Zambales
BISTEK
½ kilo beef sirloin (cut into 3 " strips)
2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
cooking oil
1 big red onion (sliced thinly to make rings)
Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
Sauté onion rings in oil.
Serve beef in a platter topped with onion rings.
½ kilo beef sirloin (cut into 3 " strips)
2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
cooking oil
1 big red onion (sliced thinly to make rings)
Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
Sauté onion rings in oil.
Serve beef in a platter topped with onion rings.
Binagoongang Baboy
BINAGOONGANG BABOY
1 kilo pork with fat (cut into chunk cubes)
2 cups bagoong alamang
1 head of garlic (minced)
1 big onion (minced) 4 tomatoes (diced)
4 chili peppers (minced)
½ cup vinegar
4 tablespoons brown sugar
½ cup water
In a casserole, boil pork and lower fire until water evaporates and pork oil starts
to come out.
When pork is lightly crispy, put in on the side and sauté garlic, onion, tomatoes
and chili peppersin the fat and mix pork once more.
Add in the bagoong and cook while stirring for 5minutes.
Pour in the vinegar and stir well.
Add in the sugar and let simmer for 10 minutes or just until cooked.
Serve hot.
1 kilo pork with fat (cut into chunk cubes)
2 cups bagoong alamang
1 head of garlic (minced)
1 big onion (minced) 4 tomatoes (diced)
4 chili peppers (minced)
½ cup vinegar
4 tablespoons brown sugar
½ cup water
In a casserole, boil pork and lower fire until water evaporates and pork oil starts
to come out.
When pork is lightly crispy, put in on the side and sauté garlic, onion, tomatoes
and chili peppersin the fat and mix pork once more.
Add in the bagoong and cook while stirring for 5minutes.
Pour in the vinegar and stir well.
Add in the sugar and let simmer for 10 minutes or just until cooked.
Serve hot.
Bicol Express
BICOL EXPRESS
¼ kilo pork (sliced very thinly)
3 cups long chili pepper (julienne)
1 cup baguio beans (julienne)
1 small head of garlic (minced)
1 small onion (minced)
1 cup coconut milk
1 cup coconut cream Pinch of salt and pepper
Soak chili peppers in salted water for 30 minutes, rinse, then strain well.
In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion,
and then mix pork once more.
Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10
minutes.
Add in baguio beans and chili pepper and cook until dish gets a little dry.
Pour in coconut milk and cook until sauce thickens.
Season to taste.
Serve hot.
¼ kilo pork (sliced very thinly)
3 cups long chili pepper (julienne)
1 cup baguio beans (julienne)
1 small head of garlic (minced)
1 small onion (minced)
1 cup coconut milk
1 cup coconut cream Pinch of salt and pepper
Soak chili peppers in salted water for 30 minutes, rinse, then strain well.
In a pan, brown pork for a few minutes, put it on the side then saute garlic, onion,
and then mix pork once more.
Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10
minutes.
Add in baguio beans and chili pepper and cook until dish gets a little dry.
Pour in coconut milk and cook until sauce thickens.
Season to taste.
Serve hot.
Afritadang Baka
AFRITADANG BAKA
1 kilo beef (cut into chunk cubes)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil
In a casserole, brown beef and set aside.
Sauté garlic and onion.
Pour in the stock and tomato sauce.
Bring to a boil and add in beef.
Allow simmering until beef is cooked and tender.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
Serve hot.
1 kilo beef (cut into chunk cubes)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil
In a casserole, brown beef and set aside.
Sauté garlic and onion.
Pour in the stock and tomato sauce.
Bring to a boil and add in beef.
Allow simmering until beef is cooked and tender.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
Serve hot.
Afritadan Baboy
AFRITADANG BABOY
1 kilo pork (cut into chunk cubes)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil
In a casserole, brown pork and set aside.
Sauté garlic and onion.
Pour in the stock and tomato sauce.
Bring to a boil and add in pork.
Allow simmering until pork is cooked and tender.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
Serve hot.
1 kilo pork (cut into chunk cubes)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
Oil
In a casserole, brown pork and set aside.
Sauté garlic and onion.
Pour in the stock and tomato sauce.
Bring to a boil and add in pork.
Allow simmering until pork is cooked and tender.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
Serve hot.
Adobong Baboy
ADOBONG BABOY
1 kilo pork picnic or side bacon belly (cut into bite-sized cubes)
1 cup white vinegar
1 head garlic (finely chopped) portioned into two
3 pcs. laurel (bay leaves)
1/2 cup soy sauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil
In a deep skillet, brown pork in oil.
Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until pork becomes tender.
In another pan, cook remaining garlic until golden-brown.
Add pork and pour the rest of the adobe sauce.
Serve hot.
1 kilo pork picnic or side bacon belly (cut into bite-sized cubes)
1 cup white vinegar
1 head garlic (finely chopped) portioned into two
3 pcs. laurel (bay leaves)
1/2 cup soy sauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil
In a deep skillet, brown pork in oil.
Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until pork becomes tender.
In another pan, cook remaining garlic until golden-brown.
Add pork and pour the rest of the adobe sauce.
Serve hot.
Adobong Baboy
ADOBONG BABOY
1 kilo pork picnic or side bacon belly (cut into bite-sized cubes)
1 cup white vinegar
1 head garlic (finely chopped) portioned into two
3 pcs. laurel (bay leaves)
1/2 cup soy sauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil
In a deep skillet, brown pork in oil.
Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until pork becomes tender.
In another pan, cook remaining garlic until golden-brown.
Add pork and pour the rest of the adobe sauce.
Serve hot.
1 kilo pork picnic or side bacon belly (cut into bite-sized cubes)
1 cup white vinegar
1 head garlic (finely chopped) portioned into two
3 pcs. laurel (bay leaves)
1/2 cup soy sauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil
In a deep skillet, brown pork in oil.
Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water.
Bring to a boil, lower the fire and cook uncovered for 10 minutes.
When it gets too dry just add 1/2 cup of water.
Cover and let simmer until pork becomes tender.
In another pan, cook remaining garlic until golden-brown.
Add pork and pour the rest of the adobe sauce.
Serve hot.
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