ACHARA. -1-1/2 cups raw papaya (grated)-1/4 cup carrot (grated)-1/4 cup sweet red pepper (thinly sliced)-1/2 cup vinegar-1/2 cup sugar-1/2 tsp salt-1/8 tsp black ground pepper-1 tsp fresh ginger (finely chopped)Mix grated papaya, carrot, and sweet red pepper in a deep glass bowl. Set aside. Boil the vinegar, sugar, ginger, salt and pepper uncovered in a cooking pan for 2 to 4 minutes. Add the vegetables mixture, cover, and let stand for 5 to 8 minutes. Remove mixture from the pan and return to the glass bowl. Let cool and then refrigerate. Note: to grate raw papaya, peel off skin and cut lengthwise into four pieces. Discard seeds. Wash papaya dry and grate using a cheese grater.
ADOBONG MANUK. -1 whole chicken (cut-up)-3/4 cup white vinegar-1/4 cup lemon juice-3/4 cup soy sauce-1 large white onion (sliced)-5 bay leaves-2 to 3 tbsp black peppercorns-5 to 6 cloves garlic (crushed)Combine chicken, vinegar, lemon juice, soy sauce, onion, bay leaves, peppercorns, and garlic in a covered, non-aluminum saucepan. Bring to boil over medium to high heat, stirring gently. Reduce heat and simmer until chicken is tender, about 50 minutes. Makes 4 servings. To adjust saltiness, reduce amount of soy sauce to 1/2 cup. For thicker sauce, remove chicken after it is tender, then reduce sauce by gently boiling, uncovered, until desired consistency is reached. Return chicken to sauce and reheat. Serve with rice
ADOBUNG PUSIT. -1/2 kg fresh squids-1/2 cup vinegar-10 cloves garlic-1 medium onion (sliced)-2 medium tomatoes (chopped)-salt & pepper to tasteWash squids thoroughly. Remove long thin membrane in the head and slit the eyes to squeeze out the ink. Place squids in saucepan. Add vinegar, 6 cloves of crushed garlic, salt, and pepper. Cover and cook over low fire until squid meat is tender. Cut cooked squids crosswise into 1/2-inch strips. Crush remaining garlic and saute in a separate pan. Add onion and tomatoes and cook until tomatoes are very soft. Add squid meat and pour in the liquid in which they were boiled. Simmer for 7 minutes. Season with salt and pepper. Makes 2 servings.
BACHOI. -1tbsp vegetable oil-2 cloves garlic (minced)-3/4 cup onion (chopped)-1/2 tsp-ginger (julienne)-1/2 lb pork tenderloin (diced)-1/2 lb pork liver (diced)-1/2 lb pork kidney (white outer membrane removed, and diced)-4 cups beef broth or water-1tbsp fish sauce (patis)-1 tsp salt-1/2 tsp black pepper-1/4 cup green onions (finely chopped)In a large pot, heat the oil and saute the garlic, onions and ginger until the onions are transparent, about 2-3 minutes. Add the pork meat, liver and kidney and stir-fry for 5 minutes. Add the broth or water, fish sauce, salt and pepper and bring to a boil. Lower the heat, cover, and simmer for 10 minutes. Add 2 oz of thin noodles to the soup in the last minute of cooking. Garnish with choppped green onions. Serves 4 to 6.
BEGUKAN BABI. -1 lb pork (cut into pieces)-1/4 cup oil-1/2 head garlic (crushed)-1 onion (sliced thinly)-1 large tomato (sliced)-1/2 cup bagoong alamang-1/2 cup vinegar-2 cups waterFry pork pieces in hot oil. Saute garlic, onions, and tomatoes after pork has turned brown. Add the rest of the ingredients and let simmer until pork becomes tender. If desired, reduce water. Serve with steaming white rice.
BIBINGKA. -2-1/2 lbs mochi rice (5 1/2 cups)-5 1/2 c water-1 can coconut milk (13 oz)-1 lb dark brown sugar-banana leaves (if available)In a rice cooker or large saucepan, rinse rice and drain. Add water and cook rice. In a saucepan, combine coconut milk and 1-1/4 cups of the brown sugar. Cook over medium heat for about 20 minutes, stirring constantly, until mixture thickens. Wilt banana leaves over low heat or in microwave oven. Line a 13 x 9 x 2-inch baking pan. Preheat electric oven to 350F. Stir remaining brown sugar into the hot rice. Mix well. Reserving 1/2 cup coconut milk mixture, stir remainder into rice. Put into prepared pan. Pour the reserved 1/2 cup coconut milk mixture over rice. Bake for 20 minutes then broil for 5 minutes to brown top. Cool and cut into serving pieces. Serves 4-5.
BISTIG BAKA. -1 lb beef sirloin-1 tbsp soy sauce-1 tbsp olive oil-1 large onion, (cut in thin rounds)-2 tsp sugar-1 tsp ground black pepper-Lemon wedges (calamansi, if available)Slice the meat very thinly against the grain, and pound to thin. Place meat in deep dish and add soy sauce. Cover and refrigerate. Marinate overnight. Heat oil and fry beef on high for no more than 3 minutes per side. Remove beef from the pan and set aside. Using the same pan, fry the onion until brown for about. 8-10 minutes. Return the meat to the pan and add sugar and pepper. Squeeze in lemon and serve. Goof for four.
BOPIS. -1 k pig's heart (clean, boiled, and minced)-1 k pig's lungs (clean, boiled, and minced)-1 head of garlic (minced)-1 onion (minced)-3 tbsp oil-3 pcs red bell pepper (diced)-1/2 cup vinegar-1 cup stock-1/2 tsp hot chili pepper (minced)-2 tbps atsuete oil-1/2 tsp oregano-1 laurel leaf-pinch of salt & pepperSaute garlic and onion. Add the minced heart and lungs. Add salt and pepper to taste. Add oregano, laurel leaf, red bell pepper, and vinegar. Bring up heat and boil without stirring. Stir in stock and hot chili pepper. Lower the heat and allow simmering until stock evaporates for a while. Add the atsuete oil. Serve hot.
-1 medium bangus (milk fish) -1 tsp. salt -1/2 cup cooking oil -1 garlic, minced -1 small onion, thinly sliced -1 medium tomato, thinly sliced -3 to 4 tbsp. bagoong -2 cups water -2 cups squash cut into 1" cubes -1 cup green beans diagonally halved -1 small bitter melon (apalya or ampalaya), seeded and cut 1 1/2" lengths -2 cups spinach
Scale and clean bangus, slice into 4-6 pieces, sprinkle with salt and fry in hot oil until brown on all sides. Set aside. Pour off all but 2 tbsp. of oil in skillet. Saute garlic, onions and tomato in oil. Add bagoong and water. Let come to a boil. Add fish, squash, green beans and ampalaya in that order. Cover, lower heat to moderate and cook until vegetables are done. Add spinach. Remove from heat, cover and let stand for about 5 minutes before serving.
CHICKEN & PORK AFRITADA. -2.2 lbs chicken (cut in pcs)-1 lb pork (cut in 1-1/2 inch squares)-4 cloves garlic (crushed)-1 medium onion (chopped)-1 medium tomato (chopped)-4 oz. can of tomato sauce-2 cups water-1 small bayleaf-1 sprig oregano-1 bell pepper (cut into 1-inch squares)-4 medium potatoes (cut into 2 inch pcs)-1/2 cup frozen peas-3.5 oz pimento (cut into 1-inch squares)-salt & pepper to taste-flour-cooking oilMix chicken and pork pieces in flour, salt, and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes, and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano, and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes. Serve with rice.
CHICKEN RELLENO. -1 chicken (about 3 lbs)-salt & pepper to taste-1 to 2 tbsp soy sauce-2 tbsp lemon juice-3/4 lb ground pork-1/4 lb lean bacon (chopped or coarsely ground)-6 oz cheddar cheese (shredded)-1/2 cup raisins-3 tbsp sweet pickle relish-1 egg-1 carrot (cooked & julienne)-1/2 cup green peas (cooked)-3 oz cooked ham (julienne)-2 spanish chorizo de bilbao or pepperoni (approx. 5 oz)-2 hard-cooked eggs (cut in halves)-1 to 2 tbsp butter (melted)Bone chicken for stuffing, leaving wing and drumstick bones intact. Rub chicken with salt, pepper, soy sauce, and lemon juice. Let stand for 30 minutes or refrigerate. Combine ground pork, bacon, cheese, raisins, pickle relish, and egg. Mix well. Place chicken on board, skin side down. Place half of stuffing in boned cavity of chicken. Arrange carrot and ham strips, sausage and egg halves in rows on top of pork mixture. Cover with remaining mixture, stuffing boned thighs. Bring 2 cut sides of chicken together. Fasten edges at one-inch intervals with wood picks or skewers, then lace with string. Turn bird over and mold it back to resemble original shape. Tie legs with string and tuck wings akimbo. Place on rack in roasting pan and cover with foil. Bake at 350 degrees 30 minutes and remove foil. Continue baking additional 1 hour or more until golden brown, basting with melted butter. Collect drippings, if desired, and make flour gravy. Remove skewers and string. Serve in platter garnish as desired with vegetables or fruit. Carve into 1/2-inch-thick diagonal or crosswise slices, starting from wing sides. Serves 10 to 12 people.
CRISPY PATA. -4 pig's trotters-1 tsp salt-1/2 tsp white pepper-1/4 tsp msg-oil for deep fryingWash the pig's trotters (pig's feet) in running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper, and msg. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.
DAING BANGUS. -1 to 1-1/2 lbs boneless milkfish (butterflied)-2 to 3 tbsp cider vinegar-2 cloves garlic (crushed)-salt & pepper-oil for deep-fryingCombine fish, vinegar, garlic, salt, and pepper a in container with lid or anything that can be covered with plastic wrap. Cover tightly and refrigerate. Heat oil in deep-fryer until hot. Fry whole fish until crisp on outside. Makes 2 to 3 servings.Traditionally served with fried rice.
EMBUTIDO. -3 eggs-2 medium carrots-2 lbs ground pork-1/2 cup raisins-1/4 cup capers-3/4 to 1 tsp salt or to taste-freshly ground pepper-1/4 lb caul fat-1/4 lb sliced prosciutto-1/4 lb cheese (cut in strips)-3/4 cup chicken broth-cream gravyPlace 2 eggs in saucepan and add water. Cover saucepan, bring to boil, and let stand for 12 minutes. Drain eggs, peel, and cut in quarters. Steam carrots in small amount of water until tender. Drain carrots, peel, and cut in 1/4-inch-thick strips. Set carrot strips aside. Combine ground pork, raisins, remaining raw egg (Add 1 more egg for firmer meat roll), and capers. Salt and pepper to taste. Mix thoroughly. Divide mixture into 2 portions. Rinse and drain caul fat. Divide in half. Spread 1 portion onto 12x8-inch sheet, doubling sheet or patching holes. Pat meat mixture over caul fat into about 11x7-inch rectangle. Place half of prosciutto slices over meat. Arrange half of hard-cooked egg wedges and half of carrot and cheese strips in rows lengthwise over meat. Roll up meat mixture into log, seal edges, then wrap with caul flat. Twist ends of caul fat and tuck under to seal. Repeat with remaining ingredients for second roll. Place both rolls on foil-lined, 13x9-inch baking pan. Pour chicken broth over rolls. Cover loosely with foil and bake at 350 degrees for 20 minutes. Remove foil cover, baste rolls and continue baking, uncovered, 35 to 40 minutes or until golden brown. Carefully remove drippings from pan into small saucepan and reserve for cream gravy. (If desired, turn meat rolls in pan and place under broiler few minutes to brown underside.) Cool Embutido. Slice 1/2-inch thick and serve with cream gravy. Makes 12 servings. The amount of flour needed to thicken the gravy will depend on the amount of pork and caul fat drippings extracted while baking. Skim off some extra fat, if desired.For cream gravy:-Reserved meat drippings-2 to 3 tablespoons flour-1/3 cup water-1/2 cup whipping cream-Salt-Cayenne pepperHeat drippings in saucepan over medium heat. Stir 2 tbsp flour and water until smooth. Slowly add into drippings, whisking until smooth. Add more water or flour if necessary. Add whipping cream for consistency, if needed. Heat for 5 minutes, whisking constantly until smooth. Add salt if needed. Season to taste with cayenne pepper.
-1 eggplant, halved and diagonally sliced into 1/2" pcs. -1/2 lb. green beans diagonally cut in two -1/2 lb. small shrimps, shelled -1 cup thick coconut milk -1 tbsp. ginger root strips -1 small onion, sliced thinly -1 tbsp. cooking oil -1 clove garlic, minced -2 tbsp. salted shrimp fry (bagoong or baguk) -1 hot banana pepper (optional)
Saute garlic, ginger and onion in hot oil. Add eggplants and green beans and cook stirring for about 2 minutes. Add the salted shrimp fry (bagoong) and 1/2 cup thick coconut milk (1/4 cup thick milk diluted with 1/4 cup water). Stir to combine, cover and simmer for 5 minutes or until vegetables are done. Add hot pepper, shrimps and the rest of the coconut milk, simmer 2 more minutes, correct seasoning with more salted shrimp fry (bagoong) or patis. Serve hot.
KALDERETANG BAKA. -2 lbs boneless beef shank (cut into medium chunks)-1/2 lb potatoes (peeled and diced)-1/2 pound carrots (sliced)-1 can tomato sauce (8 oz)-1 chorizo de bilbao or 1pc pepperoni (6 oz, sliced)-2 cans liver spread (4-3/4 oz)-1small sweet red pepper (sliced)-1 small green pepper (sliced)-1 tsp soy sauce-1 tsp hot pepper sauce1 tsp msg-12 spanish olives-1 clove garlic (chopped)-Sprite or 7up (500 mL)-1 onion (chopped)-1/4 cup oilPlace beef in saucepan and add Sprite. Boil until meat is tender, about 1 hour. Drain meat and reserve 1 cup broth. Heat 2 tbsp oil in medium skillet. Add potatoes and carrots and cook over low heat, covered and stirring occasionally for about 15 minutes or until tender. Set aside. Heat remaining 2 tbsp oil in large deep skillet. Add garlic and onion and cook until tender. Add tomato sauce, chorizo, and liver spread. Bring to boil. Lower heat and simmer, covered, for 20 minutes, stirring occasionally. Add potatoes, carrots, red and green peppers, soy sauce, hot pepper sauce, and msg. Stir in beef and reserved 1 cup broth. Cook, uncovered, 3 to 5 minutes or until pepper strips are tender. Turn into serving dish and garnish with olives. Makes 6 servings.
KALDERETANG KAMBING. -1 k goat's meat (cut into chunk cubes)-pinch of salt & pepper-1 cup vinegar-1 cup rum-1 large head of garlic (minced)-1/2 cup oil-1 small head of garlic (minced)-3 onions (minced)-12 pcs red tomatoes (diced)-5 tbsp tomato paste-6 pcs hot chili pepper (minced)-8 cups stock-1/2 k beef liver (minced)-1/4 tsp Spanish paprika-2 red bell pepper (quartered)-2 green bell pepper (quartered)-1/2 cup pitted green olives-1/2 cup cooked chickpeas-1 cup grated cheeseIn a bowl, marinate meat in salt, pepper, vinegar, rum, and garlic for 2 to 4 hours (more if desired). In a casserole, brown meat and set aside. Saute garlic, onion, tomatoes, and add in tomato paste, stirring well. Add hot chili pepper and stock. Add the browned meat and bring to a boil. Allow simmering until meat is cooked and tender. Add minced liver and Spanish paprika. Add bell peppers, olives, chickpeas, and grated cheese last. Serve hot.
KARE-KARE. -2-1/2 lbs pork hocks or oxtail (cut into 2-inch lengths)-1/2 lb stewing beef (optional to make a meatier dish)-1-1/2 tsp salt-2 tbsp cooking oil-2 cloves garlic (minced)-1 medium onion (sliced)-1/2 cup achute water (optional)-3 tbsp peanut butter-2 tbsp toasted powdered rice-mochiko (optional)-1/2 lb green beans1 medium eggplant (cut into 8)Place hocks or oxtail pieces in a large pot. Add enough water to cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until tender. If using achute water, soak 1 tbsp of achute seeds in water for 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside. Or heat 2 tablespoons saute achute seeds in oil until oil turns red, discard seeds. Use oil and saute rest of ingredients. Heat oil in a skillet and saute garlic and onions. Add cooked meat and 2 cups of the broth. (save the rest of the broth for other uses). Add and achute water. Simmer for 15 minutes. Stir in peanut butter and toasted rice powder, bring back to simmer, stirring for 5 minutes. Add green beans and eggplant. Cook 10 minutes or until vegetables are tender, stirring occasionally. Correct the seasonings. Serve with hot rice and bagoong, plain or sauteed. Serves four.
KILAYIN. -2 lbs boneless pork loin-2 lbs pork or beef liver-2 cups white vinegar-1 tsp salt-1 tsp black peppercorns-1 tsp msg-1/4 cup oil-1 onion (chopped)-1 clove garlic (crushed)-fried garlicCut pork and liver into strips. Place in large baking dish or similar container. Add vinegar, salt, peppercorns, and msg. Marinate 30 minutes. Drain pork and liver, reserving marinade. Heat oil. Add pork and liver in batches and saute until lightly browned. Saute onion and garlic with last batch. Add reserved marinade. Bring to boil, cover and simmer until meat is tender, 15 to 25 minutes. Turn into serving container and garnish with fried garlic. Serves eight.For fried garlic:-1 tablespoon oil-6 cloves garlic (chopped)Heat oil in small skillet. Add garlic and saute until brown. Drain on paper towel.
LECHON KAWALI. -1 k pork belly-4 cloves garlic-1 onion (quartered)-2 stalks lemon grass-2 laurel leaves-1 tsp black peppercorns-1 tbsp salt-oil for deep-fryingIn a pan. put the pork belly, spices, and enough water to cover the meat. Bring to a boil and cover. Simmer for 45 minutes or until tender. Drain well and let cool. Deep-fry in hot oil until light brown in color, or for approximately five minutes. Drain and let cool. Refry 2 more times or until golden and crisp. Chop into serving pieces and serve with vinagrette sauce.For vinagrette sauce:-1 cup vinegar-1/4 cup soy sauce-1/4 cup sugar-1/3 cup onion (finely chopped)-2 tbsp minced garlic-1 tsp salt-1/2 cracked black pepperPut all ingredients in a bottle or leak-proof container and shake well until sugar is dissolved. Serves four.
LIGANG BAKA. -1-1/2 lbs beef cut pcs-2 cubes beef bouillon or beef stock-1 tsp peppercorns -1 small onion (chopped)-3 medium potatoes (quartered)-1 small head of bok choy (pechay)1 small head of cabbage (quartered)-salt & pepper to tasteBoil beef, peppercorns and onions in a pot with enough beef stock to cover meat. Place lid on pot and simmer over medium heat. If you want more stock (sabo), add more. After 30 minutes of boiling or when meat is very tender, add potatoes. Boil for another 10-15 minutes. When vegetables are done, add the rest of the ingredients and seasoning. Boil for another 5 to 10 minutes. Serve with rice.
LUMPIANG PRITU. -1lb ground pork or chopped shrimp-1/4 cup chopped water chestnuts-1/2 cup finely chopped onions-1/4 cup minced fresh mushrooms-2 egg yolks-3 tsp soy sauce-1/4 tsp garlic-salt & pepper to taste-vegetable oil-Fresh spring roll wrappers-sweet and sour sauce with apricotsMix all filling ingredients in large bowl. To test the filling, fry a spoonful in a pan with a little oil, and taste-test. Adjust seasonings to taste. To roll, place wrapper in front of you with the corners turned, forming a diamond. Spoon a teaspoon of the filling and spread onto a fourth of the wrapper nearest you. Roll the point away and around the filling, folding in the sides and pinching them together as you roll. As you complete the roll, seal the edges with water. Repeat until all the wrappers and filling have been used up. Deep fry in oil until golden brown. Serve hot with sweet and sour sauce. Recipe is good for either pork or shrimp. Set aside enough time to prepare the rolls. Makes up to 50 rolls.
POCHERO. -1/2 k chicken (cut into parts)-1/2 k pork (cut into cubes)-1/2 k beef (for stewing, cut into chunk cubes)-4 pieces chorizo bilbao-8 cups water-1 teaspoon salt-1 bundle onion leeks-6 cloves garlic (minced)-2 tbsp oil-5 pcs banana (saging saba)-5 pcs potatoes (boiled & quartered)-5 pcs sweet potatoes (boiled & quartered)-1 cup chickpeas-1 bundle cabbage (sliced)--1 pinch salt & pepperBoil pork, chicken, beef, and chorizo in salted water with onion or leeks. Lower fire and let simmer until meat is tender. Remove all the meat, set aside, and keep the stock. In a casserole, saute garlic, onion, then pour in the stock. Bring to a boil, add all meat, banana, potatoes, sweet potatoes and chickpeas. Season with salt and patis. Add in the cabbage last. Serve hot.
PORK PIÑA HAMONADO. -1 k pork pigue (sliced thinly to make 2 pieces,tapa style)-1 cup brown sugar (packed)-1-1/3 tsp iodized salt2 tsp praque powder (for 1/8 tsp salitre)200 grams pork fat (sliced into 8 strips)-1 medium carrot (sliced into 12 strips)-2 whole pickles (sliced into 12 strips)-1 can pineapple chunks (439 grams, drained, reserve syrup)-1 can pineapple juice (35 cl)Combine sugar, salt, and praque powder or salitre. Rub mixture on pork. Spread pork and alternately arrange slices of pork fat, carrot, pickles, and pineapple chunks until all ingredients are used up. Roll and tie firmly with crocheting thread. Combine dripping from pork, pineapple chunks syrup, and pineapple juice and marinate meat overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting. Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.
PORK SARSIADO. -1 lb pork-1/2 lb peas-3 medium bell peppers (2 red, 1 green)-2 tbs flour-2 tomatoes (sliced)-1 onion (sliced)-3 cloves garlic (crushed)-salt to taste-2 tbs cooking oilSauté garlic, onions, and tomato in oil. Add pork and cook until done. Add 2 cups water and boil for 5 minutes. Add peppers and peas and cook for 5 to10 minutes. Add flour, stirring occasionally.
PRITUNG CALAMARES. -2 lbs squid-1 tsp salt-1 tsp black pepper-1 tsp msg-2 eggs-1 cup flour-2/3 cup water-1 small onion (minced)-1 clove garlic (minced)-oil for deep-frying-parsley sprigsClean squid and cut into rings. Season with salt, pepper, and msg. Beat eggs, add flour and water and beat until smooth. Stir in onion and garlic. Heat deep-frying oil to 425 degrees. Dip squid rings in batter. Add to oil and deep-fry 3 to 4 minutes, until light brown. Drain on paper towels. Place on serving platter and garnish with parsley. Serve hot. Makes 8 servings.
RELLENONG BANGUS. -1-1/2 kl bangus-8 cloves garlic (crushed)-2 medium onions (chopped)-1 large carrot (250 g, chopped)-1 cup frozen/cooked green peas-1/2 cup raisins-2 cans tomato sauce (140 g can)-2 eggs (beaten)Clean fish. Remove the fish meat through the head. Marinate skin and flesh of bangus in 4 tbsp lemon juice, 4 tbsp soy sauce, and 1/2 tsp pepper for 30 minutes. Simmer fish meat in 1/2 cup water for 5 minutes. Drain. Remove bones and flake the meat. Set aside. Saute garlic, onions, and carrot. Add remaining ingredients and fish meat. Season with 1 tsp iodized salt. Cook while stirring for 5 minutes. Cool. Stir in egg. Drain bangus skin. Divide sauteed mixture into three. Stuff each bangus with sauteed mixture. Sprinkle roll with flour. Fry over medium heat until brown. Slice bangus into three.
RELLENONG TALONG. -2 medium eggplants (halved lengthwise)-2 tbsp vegetable oil-1 clove garlic (minced)-1 onion (finely chopped)-1 tomato (chopped)-1 lb ground beef-1 tsp salt-1 tsp pepper-1 tsp sugar-2 eggs-1 cup breadcrumbs-1 cup oil for fryingPlace eggplant halves on rack with skin up. Broil about 6 inches away from heat for 15 minutes or until tender. Turn eggplants to cook the other side. Let cool. Saute garlic, onion, and chopped tomatoes in vegetable oil. Add ground beef and cook, stirring for 5 minutes or until meat is brown. Drain excess oil. Season with salt, pepper, and sugar. Let cool slightly before adding 1 egg and blending the mixture thoroughly. Divide into 4 equal parts. Peel, split, and spread eggplant. Top each with one portion of the meat mixture and spread over. Beat remaining egg. Dip into egg, covering the entire eggplant and the filling. Coat eggplant with bread crumbs. Let stand for at least 10 to 15 minutes to set. Heat oil in skillet or frying pan. Fry stuffed eggplant until golden brown. Serves four.
SALADANG KANGKONG. -1lb kangkong (blanched and drained well)-4 tomatoes (sliced into rings)-2 medium red onions (sliced into rings)-4 hard-boiled eggs (sliced into rings)-2 medium potatoes (peeled, boiled, and cubed)-2 cups vinegar-1 small head of garlic (finely minced)-1/2 tsp sugar-1/4 tsp salt-1 tsp black pepper (freshly grounded)Set kangkong in a bowl. Deck with sliced tomatoes, onions, and potatoes. Set aside. For dressing: In a separate bowl, mix vinegar, minced garlic, sugar, salt, and black pepper. Serve salad with vinegar dressing on the side.
SINANGAG. -1 cup long-grain rice-1 tbsp oil-2 cloves garlic (minced)-1/2 tsp salt-green onions (optional, chopped)Cook rice without adding seasoning the day before needed and refrigerate. Bring rice to room temperature before serving and break apart any clumps. Heat oil in wok. Add garlic and salt and cook until oil is flavored and garlic aroma is released. Brown garlic lightly, if desired, but do not allow to burn. Add rice and toss with garlic mixture until heated through and some of rice is lightly browned. Garnish with chopped green onions. Makes six servings.
TAPANG PINOY. -2-1/4 lbs sirloin (sliced 1/8 to 1/4 inch thick)-1-1/2 tbsp salt-2 tbsp brown sugar -1 tsp garlic (finely chopped)-1/2 tsp cracked black pepperCombine salt, sugar, garlic, and black pepper. Rub evenly on both sides of meat and store covered (or in a plastic bag) in the refrigerator overnight. Sun dry a couple of hours before cooking in smoker to medium. Serving suggestions: serve with a salad of chopped fresh tomatoes, chopped onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt) to taste, crushed hot chiles, and a little vinegar (or lemon juice). For heavy eaters, chop meat into small pieces and serve sprinkled over a mound of garlic fried rice and fried eggs.
TURON. -ripe bananas (peeled and cut into half, lengthwise)-brown sugar-3 cups cooking oil -lumpia wrappers-1/2 cup langka preserves (optional)Roll banana in sugar. Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia. Fry in hot oil until golden and crispy.
SAGU GULAMAN. -1 cup sugar-2 cups water-1 bar white gulaman or jello (soaked in water & drained)-2 cups cooked sago (tapioca pearls)Caramelize sugar and when golden brown add water and bring to a boil. Put in the softened Gulaman (or Jello) and stir until completely melted. Strain into a baking pan. Cool and cut into cubes. For the sago, make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.
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