Ingredients
• 500 g Pork Belly (Liempo), Cut into 1 1/2 - 2 in cubes
• 50 g White Onion, slices
• 2 g Black Peppercorn
• 40 g KNORR PORK BROTH, dissolved in 2 L hot water
• 120 g Potatoes, quartered
• 80 g Saba, sliced diagonally
Procedure
1. In a pot, place bells, onions, peppercorns and KNORR PORK BROTH dissolved in water. Bring to a boil. Simmer for about 1 1/2 hr. until meat is tender.
2. Add potatoes. Simmer for about 3 minutes.
3. Add saba bananas and simmer further for about 8 minutes until potatoes and saba are tender.
4. Add cabbage or pechay baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
Tuesday, October 4, 2011
sinigang na baboy with knorr soup base
Ingredients
• 800 g Pork belly (Liempo) cut into 1 1/2 - 2 in cubes
• 25 ml fish sauce
• 20 ml vegetable oil
• 180 g white onions, quartered
• 150 g tomatoes, quartered
• 2400 ml water or rice washing
• 48 g KNORR PORK BROTH
Procedure
1. Season pork slices with fish sauce.
2. Heat oil in a deep pan and sear pork slices about 5-8 min. until pork is lightly brown on all sides
3. Add onions and tomato and sauté for 3-5 min..
4. Pour in the water or rice wash. Bring mixture to a boil. Add in KNORR PORK BROTH and stir to dissolve. Lower heat and simmer for about 15 min. or until pork is tender.
5. Add taro cubes. Continue simmering for 5 min. until taro and pork pieces are fork tender. If preferred, simmer longer for a very tender meat and taro combination.
6. Add eggplant, radish, string beans and finger chili. Simmer for 2 min..
7. Add Knorr Tamarind Soup Base into the mixture. Add kangkong leaves. Simmer for 1 minute. Adjust seasoning with salt or fish sauce.
• 800 g Pork belly (Liempo) cut into 1 1/2 - 2 in cubes
• 25 ml fish sauce
• 20 ml vegetable oil
• 180 g white onions, quartered
• 150 g tomatoes, quartered
• 2400 ml water or rice washing
• 48 g KNORR PORK BROTH
Procedure
1. Season pork slices with fish sauce.
2. Heat oil in a deep pan and sear pork slices about 5-8 min. until pork is lightly brown on all sides
3. Add onions and tomato and sauté for 3-5 min..
4. Pour in the water or rice wash. Bring mixture to a boil. Add in KNORR PORK BROTH and stir to dissolve. Lower heat and simmer for about 15 min. or until pork is tender.
5. Add taro cubes. Continue simmering for 5 min. until taro and pork pieces are fork tender. If preferred, simmer longer for a very tender meat and taro combination.
6. Add eggplant, radish, string beans and finger chili. Simmer for 2 min..
7. Add Knorr Tamarind Soup Base into the mixture. Add kangkong leaves. Simmer for 1 minute. Adjust seasoning with salt or fish sauce.
Tinola Pinoy Style
Ingredients:
• 20 ml vegetable oil
• 22 g ginger, julienned
• 60 g white onions, sliced
• 670 g chicken, cut into pieces
• 28 g vetsin, dissolved in 1.3 L of water
• 160 g Chayote, sliced
• 20 ml fish sauce
• 20 g malunggay leaves
Procedure
1. Heat oil in pot.
2. Sauté ginger and onions until fragrant.
3. Add chicken. Stir-fry until lightly browned, about 4 minutes.
4. Add vetsin dissolved in water and bring to a boil while covered. Reduce heat to a simmer for 15 minutes.
5. Add the chayote and cook until crisp-tender, about 3 minutes.
6. Add the fish sauce and simmer, covered, for 2 more minutes.
7. Add malunggay leaves. Cook uncovered for 1 minute.
8. Adjust seasoning with fish sauce. Remove from heat. Serve hot.
• 20 ml vegetable oil
• 22 g ginger, julienned
• 60 g white onions, sliced
• 670 g chicken, cut into pieces
• 28 g vetsin, dissolved in 1.3 L of water
• 160 g Chayote, sliced
• 20 ml fish sauce
• 20 g malunggay leaves
Procedure
1. Heat oil in pot.
2. Sauté ginger and onions until fragrant.
3. Add chicken. Stir-fry until lightly browned, about 4 minutes.
4. Add vetsin dissolved in water and bring to a boil while covered. Reduce heat to a simmer for 15 minutes.
5. Add the chayote and cook until crisp-tender, about 3 minutes.
6. Add the fish sauce and simmer, covered, for 2 more minutes.
7. Add malunggay leaves. Cook uncovered for 1 minute.
8. Adjust seasoning with fish sauce. Remove from heat. Serve hot.
Cook Bulalo
Ingredients
• 500 g Beef bone marrow with meat (Bulalo)
• 50 g White onion, sliced
• 2 g Black peppercorn
• 35 g vetsin, dissolved in 2 L hot water
• 150 g Yellow corn, sliced into 1 inch thick rounds
• 80 g Green beans, trimmed
• 60 g Cabbage or Pechay Baguio, sliced
• 15 ml fish sauce
Procedure
1. In a pot, place beef marrow, onions, peppercorns and vetsin dissolved in water. Bring to a boil. Simmer for 1 1/2 hrs until meat is fork tender.
2. Add corn and simmer further for about 8 minutes until corn is tender.
3. Add green beans and simmer for 1 minute.
4. Add cabbage or pechay Baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
• 500 g Beef bone marrow with meat (Bulalo)
• 50 g White onion, sliced
• 2 g Black peppercorn
• 35 g vetsin, dissolved in 2 L hot water
• 150 g Yellow corn, sliced into 1 inch thick rounds
• 80 g Green beans, trimmed
• 60 g Cabbage or Pechay Baguio, sliced
• 15 ml fish sauce
Procedure
1. In a pot, place beef marrow, onions, peppercorns and vetsin dissolved in water. Bring to a boil. Simmer for 1 1/2 hrs until meat is fork tender.
2. Add corn and simmer further for about 8 minutes until corn is tender.
3. Add green beans and simmer for 1 minute.
4. Add cabbage or pechay Baguio. Adjust seasoning with fish sauce.
5. Remove from heat. Serve hot.
How to make a Classic Mayonnaise
Place 2 egg yolks, l teaspoon smooth mustard, salt and ground black pepper in a small bowl. Using electric beaters or a balloon whisk, beat until thick.
Slowly add 1 tablespoon white wine vinegar or lemon juice, beat until combined well. Add 11/4 cups good quality oil, drop by drop, to egg mixture, whisking or beating constantly.
After about half the oil has been used, add the remainder in a thin stream, whisking or beating constantly.
When mixture is thick and creamy, add an extra tablespoon of vinegar or lemon juice. Taste for seasonings; adjust with lemon, vinegar, salt, pepper or mustard. To make in a food processor.
Place yolks and vinegar in food processor. With motor running, add oil slowly in a thin stream. Process until thick and creamy.
Add seasonings to taste.
Vary the flavour with different oils (good quality): try light olive oil, or peanut, sunflower or safflower oil. Store mayonnaise in airtight container in refrigerator for up to 2 weeks.
Makes 1 1/2 cups.
Slowly add 1 tablespoon white wine vinegar or lemon juice, beat until combined well. Add 11/4 cups good quality oil, drop by drop, to egg mixture, whisking or beating constantly.
After about half the oil has been used, add the remainder in a thin stream, whisking or beating constantly.
When mixture is thick and creamy, add an extra tablespoon of vinegar or lemon juice. Taste for seasonings; adjust with lemon, vinegar, salt, pepper or mustard. To make in a food processor.
Place yolks and vinegar in food processor. With motor running, add oil slowly in a thin stream. Process until thick and creamy.
Add seasonings to taste.
Vary the flavour with different oils (good quality): try light olive oil, or peanut, sunflower or safflower oil. Store mayonnaise in airtight container in refrigerator for up to 2 weeks.
Makes 1 1/2 cups.
Puto Recipes
SPECIAL PUTONG PUTI
2 cups cake flour
1 cup white sugar
3 tsp. baking powder
3/4 cup water
Combine 1st mixture. Set aside.
2 egg whites
1/4 cup white sugar 1 salted egg
Beat eggwhites until stiff. Gradually add sugar while beating
continuously. Then, add to 1st mjxture, mix and blend well.
Line muffin pan with wax paper and pour prepared mixture.
Top with slices of salted egg. Cover steamer with cheese cloth.
Steam for 25-30 minutes.
Regular Putong Puti
4 cups all-purpose flour
3 eggs
21/2 cups white sugar 31/2 cups water
3 tbsp. baking powder
Mix together flour, baking powder, and sugar.
Beat eggs in bowl, add water. Then, add flour mixture.
Strain for fine texture. Pour into puto molds (full). If you will
use a baking pan, grease pan with butter or line with foil or
banana leaves.
Steam for 15-20 minutes.
For special puto, top with sliced white cheese or salted eggs
before steaming.
Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add 1/4 cup water (add more water if galapongjis too thick). Add all ingredients and blend well until smooth.
Pour on muffin pan lined with wax paper. Steam for 25 minutes.
2 cups cake flour
1 cup white sugar
3 tsp. baking powder
3/4 cup water
Combine 1st mixture. Set aside.
2 egg whites
1/4 cup white sugar 1 salted egg
Beat eggwhites until stiff. Gradually add sugar while beating
continuously. Then, add to 1st mjxture, mix and blend well.
Line muffin pan with wax paper and pour prepared mixture.
Top with slices of salted egg. Cover steamer with cheese cloth.
Steam for 25-30 minutes.
Regular Putong Puti
4 cups all-purpose flour
3 eggs
21/2 cups white sugar 31/2 cups water
3 tbsp. baking powder
Mix together flour, baking powder, and sugar.
Beat eggs in bowl, add water. Then, add flour mixture.
Strain for fine texture. Pour into puto molds (full). If you will
use a baking pan, grease pan with butter or line with foil or
banana leaves.
Steam for 15-20 minutes.
For special puto, top with sliced white cheese or salted eggs
before steaming.
Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add 1/4 cup water (add more water if galapongjis too thick). Add all ingredients and blend well until smooth.
Pour on muffin pan lined with wax paper. Steam for 25 minutes.
How to make puto cuchinta
1 cup all-purpose flour
2 cups water 1 tsp lija
1 cup brown sugar (packed)
Red rood coloring
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended.
Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.
2 cups water 1 tsp lija
1 cup brown sugar (packed)
Red rood coloring
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended.
Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.
ARROZ ALA FILIPINIANA
2 cups rice, cooked
2 cups malagkit, cooked
1/2 cup chicken meat, cooked & flaked
100 grams pork, cooked, sliced into thin strips
100 grams shrimps, shelled, cooked 1 large onion, chopped finely
l/2 tsp paprika 1 tbsp. vetsin 1 tbsp. patis
4-5 cloves garlic, crushed 1 tsp. salt
1/2 tsp. ground pepper
1 pc. bell pepper, red, sliced into strips 1 small can sweet peas 1 hard-boiled egg
Flake rice and malagkit with fork while still hot. Set aside.
Saute garlic until brown. Add onion. Add chicken, pork and shrimps. Stir and add patis. Cook for 5 minutes. Season with salt, vetsin, pepper, and paprika.
Add sauteed mixture to cooked rice and malagkit. Mix until mixture is evenly distributed into rice and malagkit.
Line bottom of deep baking pan (preferably bread pan) with wax paper.-Grease wax paper with cooking oil or margarine and arrange on top sliced hard-boiled egg, strips of red pepper, then pack in the cooked mixture with rice. Cover with foil or cheese cloth.
Bake in oven with 300°F heat. Or steam-bake. Cook for 20 minutes.
Cool before transferring to a serving dish. To transfer, place dish face down on pan and invert pan. Garnish with sweet peas, . placed around the molded mixture.
2 cups malagkit, cooked
1/2 cup chicken meat, cooked & flaked
100 grams pork, cooked, sliced into thin strips
100 grams shrimps, shelled, cooked 1 large onion, chopped finely
l/2 tsp paprika 1 tbsp. vetsin 1 tbsp. patis
4-5 cloves garlic, crushed 1 tsp. salt
1/2 tsp. ground pepper
1 pc. bell pepper, red, sliced into strips 1 small can sweet peas 1 hard-boiled egg
Flake rice and malagkit with fork while still hot. Set aside.
Saute garlic until brown. Add onion. Add chicken, pork and shrimps. Stir and add patis. Cook for 5 minutes. Season with salt, vetsin, pepper, and paprika.
Add sauteed mixture to cooked rice and malagkit. Mix until mixture is evenly distributed into rice and malagkit.
Line bottom of deep baking pan (preferably bread pan) with wax paper.-Grease wax paper with cooking oil or margarine and arrange on top sliced hard-boiled egg, strips of red pepper, then pack in the cooked mixture with rice. Cover with foil or cheese cloth.
Bake in oven with 300°F heat. Or steam-bake. Cook for 20 minutes.
Cool before transferring to a serving dish. To transfer, place dish face down on pan and invert pan. Garnish with sweet peas, . placed around the molded mixture.
ARROZ ALA VALENCIANA
2 cups rice, cooked
2 cups malagkit, cooked
2 qcs. chicken thigh & legs, chopped into small pcs.
100 grams pork sliced into thin strips
1 pc. Chorizo de Bilbao
or 4 pcs frankfurters, sliced diagonally
200 grams chicken giblets & livers, chopped
1/2 cup green peas
2 pcs. bell peppers, red & green (cut into strips) 1 large onion, chopped 2 small cans tomato sauce (225 grams) 4 cloves garlic, crushed 2 tbsp. fish sauce (patis) 1 tbsp. vetsin
1 tbsp. atchuete oil
2 tbsp. butter or margarine
salt to taste
gamishing
2 hard boiled eggs, sliced
few sprigs of spring onions, chopped
Flake rice and malagkit with fork while still hot.. Set aside.
Saute garlic in atchuete oil. When brown add onion. Add chicken, pork and giblets. Season with patis, cover. After 2 minutes pour in 1/2 cup water. Cover, simmer until half done. Add chorizo or frankfurters, pepper, and tomato sauce. Season with salt and vetsin. Boil for 5 minutes.
Add rice, malagkit, peas, and butter. Mix until well blended.
Lower heat, cover. Cook for another 5 minutes.
Garnish with sliced hard-boiled eggs and chopped spring
onions.
Serve hot.
2 cups malagkit, cooked
2 qcs. chicken thigh & legs, chopped into small pcs.
100 grams pork sliced into thin strips
1 pc. Chorizo de Bilbao
or 4 pcs frankfurters, sliced diagonally
200 grams chicken giblets & livers, chopped
1/2 cup green peas
2 pcs. bell peppers, red & green (cut into strips) 1 large onion, chopped 2 small cans tomato sauce (225 grams) 4 cloves garlic, crushed 2 tbsp. fish sauce (patis) 1 tbsp. vetsin
1 tbsp. atchuete oil
2 tbsp. butter or margarine
salt to taste
gamishing
2 hard boiled eggs, sliced
few sprigs of spring onions, chopped
Flake rice and malagkit with fork while still hot.. Set aside.
Saute garlic in atchuete oil. When brown add onion. Add chicken, pork and giblets. Season with patis, cover. After 2 minutes pour in 1/2 cup water. Cover, simmer until half done. Add chorizo or frankfurters, pepper, and tomato sauce. Season with salt and vetsin. Boil for 5 minutes.
Add rice, malagkit, peas, and butter. Mix until well blended.
Lower heat, cover. Cook for another 5 minutes.
Garnish with sliced hard-boiled eggs and chopped spring
onions.
Serve hot.
GOTO PINOY STYLE
1/2 kilo goto
1 cup malagkit 1/2 cup rice
3 cloves garlic, crushed
2 tbsp. ginger, thinly sliced 1 large onion, sliced 2 tbsp. patis
1 tsp. vetsin
2 tbsp. cooking oil
1 tsp angkak (herb for coloring)
salt to taste
Garnishing.
5-6 cloves garlic, sliced thinlv, fried
a few sprigs of spring onions, chopped
Clean goto. Boil in water for 3 minutes. Wash again. Boil in another fresh water with a little salt. Cover, lower heat and let simmer until goto is tender. Slice into 'small serving pieces. Set aside broth.
Saute garlic. When brown, set aside, saute ginger. Add onion. Stir and add goto, season with patis. Stir for 3 minutes, then add rice and broth. Add water (6-7 cups water). Cover. When rice is cooked, gently stir for 5 minutes.
Serve hot with fried garlic and chopped spring onions sprinkled on top.
Serve with patis and calamansi juice as sauce.
1 cup malagkit 1/2 cup rice
3 cloves garlic, crushed
2 tbsp. ginger, thinly sliced 1 large onion, sliced 2 tbsp. patis
1 tsp. vetsin
2 tbsp. cooking oil
1 tsp angkak (herb for coloring)
salt to taste
Garnishing.
5-6 cloves garlic, sliced thinlv, fried
a few sprigs of spring onions, chopped
Clean goto. Boil in water for 3 minutes. Wash again. Boil in another fresh water with a little salt. Cover, lower heat and let simmer until goto is tender. Slice into 'small serving pieces. Set aside broth.
Saute garlic. When brown, set aside, saute ginger. Add onion. Stir and add goto, season with patis. Stir for 3 minutes, then add rice and broth. Add water (6-7 cups water). Cover. When rice is cooked, gently stir for 5 minutes.
Serve hot with fried garlic and chopped spring onions sprinkled on top.
Serve with patis and calamansi juice as sauce.
CHICKEN ARROZ CALDO
1 small chicken (1 kilo) 1 cup rice
1/2 cup malagkit
1 large onion, sliced
3 cloves garlic, crushed 2 tbsp. ginger strips 2 tbsp. patis
1 tsp. vetsin
6-7 cups water
2 tbsp. cooking oil salt to taste
a few sprigs of spring onions, chopped
Cut chicken into medium size serving pieces.
Saute garlic until brown. Add ginger and onion. Add chicken. Stir for 2 minutes, season with patis. Cover. Cook for 3 minutes, then add rice, malagkit, and 2 cups water. Cook for 5 minutes. Then, add 4-5 cups water. Cover.
Lower heat when it begins to boil. Put aside chicken when tender and continue cooking, stirring constantly until rice and
malagkit is well done.
Serve hot with chopped green onions sprinkled on top. Serve with patis and calamansi juice as sauce.
1/2 cup malagkit
1 large onion, sliced
3 cloves garlic, crushed 2 tbsp. ginger strips 2 tbsp. patis
1 tsp. vetsin
6-7 cups water
2 tbsp. cooking oil salt to taste
a few sprigs of spring onions, chopped
Cut chicken into medium size serving pieces.
Saute garlic until brown. Add ginger and onion. Add chicken. Stir for 2 minutes, season with patis. Cover. Cook for 3 minutes, then add rice, malagkit, and 2 cups water. Cook for 5 minutes. Then, add 4-5 cups water. Cover.
Lower heat when it begins to boil. Put aside chicken when tender and continue cooking, stirring constantly until rice and
malagkit is well done.
Serve hot with chopped green onions sprinkled on top. Serve with patis and calamansi juice as sauce.
PANSIT BUKO (COCONUT)
3-4 cups grated buco
1 large chicken breast (cooked, flaked) 1/4 kilo shrimps, shelled 1 large onion sliced 4 cloves garlic, minced 1 carrot, thin strips
10 pcs. stringbeans sliced diagonally, 1 cup shreaded cabbage 1 tsp. vetsin
11/2 cups chicken broth
2 tbsp. patis salt to taste
2 tbsp chopped kintsay 2 tbsp. cooking oil
Saute' garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, ; then, pour in chicken broth. Simmer for 10 minutes and add vegetables.
When vegetables are almost done, set aside 1 cup for topping.
Add grated buco in pan. Stir and cook for 5 minutes.
Arrange pancit-buco on a plate and spread the remaining
sauteed mixture on top.
Sauce: patis and calamansi juice.
1 large chicken breast (cooked, flaked) 1/4 kilo shrimps, shelled 1 large onion sliced 4 cloves garlic, minced 1 carrot, thin strips
10 pcs. stringbeans sliced diagonally, 1 cup shreaded cabbage 1 tsp. vetsin
11/2 cups chicken broth
2 tbsp. patis salt to taste
2 tbsp chopped kintsay 2 tbsp. cooking oil
Saute' garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, ; then, pour in chicken broth. Simmer for 10 minutes and add vegetables.
When vegetables are almost done, set aside 1 cup for topping.
Add grated buco in pan. Stir and cook for 5 minutes.
Arrange pancit-buco on a plate and spread the remaining
sauteed mixture on top.
Sauce: patis and calamansi juice.
PANCIT PALABOK
Noodles
1/2 kilo of white and round miki
Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodle is cooked. Drain. Transfer on plate. Top with gamishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
Garnish
squid adobo (pusit)
flaked fish meat (tinapa)
pork sitsaron: coarsely pounded powdered pork sitsaron fried minced garlic cooked shrimps, shelled hard boiled eggs: sliced chopped spring onions
Palabok
1/2 kilo fresh small crabs (possibly w/soft shell) 1 large onion, chopped finely 4 cloves garlic, minced 3 tbsp. cornstarch
1'/2 cups water
3 tbsp. atchuete seeds
or 2 tbsp. atchuete oil 2 tbsp. patis
1 tsp. vetsin
Wash crabs, open up and extract fat from top shell, squeeie out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1/2 cups water. Set aside juice. Saute garlic till brown. Add onion. Add crabs fat and meat, season with patis. Stir for 2 minutes and add crab juice. Season with patis and vetsin. Let boil for 10 minutes, stirring constantly. Then, add dissolved cornstarch, stir until it thickens
1/2 kilo of white and round miki
Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodle is cooked. Drain. Transfer on plate. Top with gamishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
Garnish
squid adobo (pusit)
flaked fish meat (tinapa)
pork sitsaron: coarsely pounded powdered pork sitsaron fried minced garlic cooked shrimps, shelled hard boiled eggs: sliced chopped spring onions
Palabok
1/2 kilo fresh small crabs (possibly w/soft shell) 1 large onion, chopped finely 4 cloves garlic, minced 3 tbsp. cornstarch
1'/2 cups water
3 tbsp. atchuete seeds
or 2 tbsp. atchuete oil 2 tbsp. patis
1 tsp. vetsin
Wash crabs, open up and extract fat from top shell, squeeie out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1/2 cups water. Set aside juice. Saute garlic till brown. Add onion. Add crabs fat and meat, season with patis. Stir for 2 minutes and add crab juice. Season with patis and vetsin. Let boil for 10 minutes, stirring constantly. Then, add dissolved cornstarch, stir until it thickens
PANCIT MALABON
1 1/2 cups all-purpose-flour
1/2 tbsp. fine salt
1/2 cup water ,
1/4 tsp. lemon-yellow food coloring 1 tsp. lihia or wood-ash lye
2-3 tbsp cornstarch
95 ' 97
1/2 kilo miki (white, thick & round noodles) 2/3 cup coarsely pounded sitsaron baboy 2/3 cup flaked fish meat (tinapa) 1/2 kilo pork fat (cubed) 1/4 kilo fresh shrimps (cooked, shelled) 1/4 kilo fresh squid (adobo) 1/2 kilo talaba (adobo)
2 eggs, hard boiled
5-6 cloves garlic minced
3 tbsp atchuete seeds
salt to taste
Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cubed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.
Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. Garnish with slices of cooked egg.
Serve with puto or camachile cookies. Sauce: patis and calamansi juice.
1/2 tbsp. fine salt
1/2 cup water ,
1/4 tsp. lemon-yellow food coloring 1 tsp. lihia or wood-ash lye
2-3 tbsp cornstarch
95 ' 97
1/2 kilo miki (white, thick & round noodles) 2/3 cup coarsely pounded sitsaron baboy 2/3 cup flaked fish meat (tinapa) 1/2 kilo pork fat (cubed) 1/4 kilo fresh shrimps (cooked, shelled) 1/4 kilo fresh squid (adobo) 1/2 kilo talaba (adobo)
2 eggs, hard boiled
5-6 cloves garlic minced
3 tbsp atchuete seeds
salt to taste
Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cubed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.
Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. Garnish with slices of cooked egg.
Serve with puto or camachile cookies. Sauce: patis and calamansi juice.
CHICKEN MAMI
1/4 kilo mami noodles
1 pc. chicken breast, cooked & flaked 6-7 cups chicken broth
1 large onion, chopped 1 tbsp vetsin
5 cloves garlic, sliced thinly, fried
a few sprigs of spring onions, chopped salt to taste
1 egg, beaten and fried, sliced into thin strips
Add chopped onion to chicken broth, season with salt and vetsin. Boil.
Place noodles in a deep bowl. Top with flaked chicken meat, fried garlic, and egg strips. Pour in hot chicken broth and sprinkle chopped spring onions on top. Serve hot.
Note: For a special mami, add 1 raw egg (unbeaten) on top of your hot mami before serving.
1 pc. chicken breast, cooked & flaked 6-7 cups chicken broth
1 large onion, chopped 1 tbsp vetsin
5 cloves garlic, sliced thinly, fried
a few sprigs of spring onions, chopped salt to taste
1 egg, beaten and fried, sliced into thin strips
Add chopped onion to chicken broth, season with salt and vetsin. Boil.
Place noodles in a deep bowl. Top with flaked chicken meat, fried garlic, and egg strips. Pour in hot chicken broth and sprinkle chopped spring onions on top. Serve hot.
Note: For a special mami, add 1 raw egg (unbeaten) on top of your hot mami before serving.
Lomi Pinoy Merienda
1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips) 1/2 cup shrimps, shelled 1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed 1 cup shredded cabbage 1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch, dissolved in water 2 raw eggs
2 tbsp. patis
salt to taste 1 tsp. vetsin
Saute garlic and onion. When brown add pork, shrimps and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir irt. Do not boil. Serve at once.
1/2 cup pork (sliced into strips) 1/2 cup shrimps, shelled 1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed 1 cup shredded cabbage 1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch, dissolved in water 2 raw eggs
2 tbsp. patis
salt to taste 1 tsp. vetsin
Saute garlic and onion. When brown add pork, shrimps and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir irt. Do not boil. Serve at once.
SAUTEED AMPALAYA
1/2 kilo ampaiaya
100 grams fresh shrimps (shelled) 100 grams pork belly, small cubes
1 onion sliced
2 tomatoes, sliced
3 cloves garlic crushea
1/4 CUP miso
2 tbsp. patis
1_ tsp. vetsin
2 tbsp. cooking oil 1 cup water
Before preparing the ingredients, cut ampalaya into thin, diagonal slices. Soak in water with a little salt. When about to be sauteed, stir and rinse 2 times (to lessen the bitter taste). Drain. Do not squeeze.
Saute`garlic until brown. Add onions. After 2 minutes add tomatoes. Stir and add pork and shrimps. Season with patis and add miso. Saute for 3 minutes and pour in 1 cup water with
shrimp juice. To avoid curdling of shrimp juice, keep stirring till it boils. Let boil for 5 minutes, then, add ampalaya. Sprinkle with vetsin and cover. Avoid stirring to prevent sauce from becoming bitter. Do not overcook the ampalaya.
100 grams fresh shrimps (shelled) 100 grams pork belly, small cubes
1 onion sliced
2 tomatoes, sliced
3 cloves garlic crushea
1/4 CUP miso
2 tbsp. patis
1_ tsp. vetsin
2 tbsp. cooking oil 1 cup water
Before preparing the ingredients, cut ampalaya into thin, diagonal slices. Soak in water with a little salt. When about to be sauteed, stir and rinse 2 times (to lessen the bitter taste). Drain. Do not squeeze.
Saute`garlic until brown. Add onions. After 2 minutes add tomatoes. Stir and add pork and shrimps. Season with patis and add miso. Saute for 3 minutes and pour in 1 cup water with
shrimp juice. To avoid curdling of shrimp juice, keep stirring till it boils. Let boil for 5 minutes, then, add ampalaya. Sprinkle with vetsin and cover. Avoid stirring to prevent sauce from becoming bitter. Do not overcook the ampalaya.
EGGPLANT BINAGOONGAN
3-4 eggplants
1/2 cup pork fat (small cubes) 1 large onion (chopped)
1/2 cup bagoong alamang
1 tsp. vetsin
Peel eggplant, slice into 1/2" thick, crosswise. Set aside. Put diced pork in pan, add 1/4 cup water, cover and let boil till it dries. Extract a little oil from pork fat. Set pork aside in pan, then saute onion till wilted. Add bagoong, saute for 3 minutes. Add eggplant. Season with vetsin. Cover. Cook until eggplant is done.
Note: If you want a spicy dish, add 1 native pepper (long), chopped.
1/2 cup pork fat (small cubes) 1 large onion (chopped)
1/2 cup bagoong alamang
1 tsp. vetsin
Peel eggplant, slice into 1/2" thick, crosswise. Set aside. Put diced pork in pan, add 1/4 cup water, cover and let boil till it dries. Extract a little oil from pork fat. Set pork aside in pan, then saute onion till wilted. Add bagoong, saute for 3 minutes. Add eggplant. Season with vetsin. Cover. Cook until eggplant is done.
Note: If you want a spicy dish, add 1 native pepper (long), chopped.
RELLENONG TALONG
4-5 eggplants, small size 1/4 kilo ground pork 1 onion, chopped
3 cloves garlic crushed 1 tsp. vetsin
salt to taste 1 tbsp. flour 2 eggs
cooking oil
Broil eggplant, peel but retain the crown and steam. Set aside.
Saute garlic until brown. Add onion. Stir for 2 minutes then, add ground pork, season with a little salt and vetsin. Saute' for 2 minutes, then add 1/4 cup water. Cover. Simmer until it dries. Set aside. Cool. Mix in flour (binder).
Slit eggplant, lengthwise till it lays flat. Spread sauteed mixture on top. Pour beaten egg on top. Fry until golden brown.
Serve with catsup.
3 cloves garlic crushed 1 tsp. vetsin
salt to taste 1 tbsp. flour 2 eggs
cooking oil
Broil eggplant, peel but retain the crown and steam. Set aside.
Saute garlic until brown. Add onion. Stir for 2 minutes then, add ground pork, season with a little salt and vetsin. Saute' for 2 minutes, then add 1/4 cup water. Cover. Simmer until it dries. Set aside. Cool. Mix in flour (binder).
Slit eggplant, lengthwise till it lays flat. Spread sauteed mixture on top. Pour beaten egg on top. Fry until golden brown.
Serve with catsup.
Laing
GABI LEAVES WITH COCONUT CREAM
20-25 gabi leaves
1/2 kilo pork belly diced
1/2 head garlic, finely minced
2 tbsp. finely minced ginger
6-8 green pepper (long, slender variety), minced 1/4 cup bagoong alamang 1 tsp vetsin
2 large onions, copped
salt to taste
2 large coconuts, grated
Shred gabi leaves into small pieces. Exclude from 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day. or more, until wilted.
Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.
Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt vetsin. To this mixture add the
2nd extract of coconut cream.
In each whole gabi leaf, wrap 3-4 tablespoon of mixture, top with 1 tablespoon thick coconut cream (1st extraction). Form into a square and wrap tightly. Tie with a thin string or strip of the peel of the gabi stalk.
In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, arrange wrapped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.
Add the 1st extraction or the thick cream, simmer until the cream thickens, and oil comes out of the cream.
20-25 gabi leaves
1/2 kilo pork belly diced
1/2 head garlic, finely minced
2 tbsp. finely minced ginger
6-8 green pepper (long, slender variety), minced 1/4 cup bagoong alamang 1 tsp vetsin
2 large onions, copped
salt to taste
2 large coconuts, grated
Shred gabi leaves into small pieces. Exclude from 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day. or more, until wilted.
Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.
Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt vetsin. To this mixture add the
2nd extract of coconut cream.
In each whole gabi leaf, wrap 3-4 tablespoon of mixture, top with 1 tablespoon thick coconut cream (1st extraction). Form into a square and wrap tightly. Tie with a thin string or strip of the peel of the gabi stalk.
In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, arrange wrapped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.
Add the 1st extraction or the thick cream, simmer until the cream thickens, and oil comes out of the cream.
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