SINIGANG NA BAKA

1 Kilo beef (for stewing, cut into chunk cubes) 12 pcs Tamarind (Sampaloc) 1 big Onion (diced) 6 big tomatoes (quartered) 2 pcs Radish (sliced) 4 pieces Gabi (peeled & cubed) 1 bundle Sitaw Stringbeans (cut into 2″ long) 1 bundle Kangkong (cut into 2″ long) Salt and Patis to taste 6 cups water

Boil Tamarind to soften. Pound and strain all juices and set aside. In a casserole, bring beef to a boil, lower fire and simmer for an hour or 2 until beef is tender. Take out all scum that rises to the surface. Add onions, tomatoes and Tamarind juice. Add in gabi, and cook for a few minutes. Add in string beans (sitaw) and kangkong stalks. Season with salt and Patis to taste. Add in kangkong leaves. Serve hot.

SINAMPALUKANG BAKA

½ kilo beef (cut into chunk cubes) 2 heads of garlic (crushed) 1 onion (diced) 5 pieces taro root (quartered) 1 piece radish (sliced bias) 1 bundle string beans (cut into 1′) ¼ teaspoon salt ¼ teaspoon black pepper 1- cup beef stock 6-cups of the water used to wash rice ½-cup tamarind juice

In a bowl, marinate beef chunks in salt & pepper for an hour. In a soup pot, heat oil and brown beef. Add beef stock and rice wash water. Bring to a boil in low heat until beef is tender. Add in taro root, radish and string beans. When vegetable is almost cooked, stir in tamarind juice. Serve hot.

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.

SISIG

1 ½ kilo Pork head ¼ cup grilled liver (diced) 2 small onions (minced) 2 pieces red pepper (minced) 1 head garlic (minced) 6 pieces hot chili pepper (minced) 2 tablespoons oil 1 cup vinegar 1 ½ tablespoons liquid seasoning 1 teaspoon black pepper 1 teaspoon brown sugar 1 cup beef stock

Grill pork head for to remove hair. Boil pork head until tender. Take out all the meat and dice. In a sauté pan, heat oil and sauté garlic, onion,red pepper, pork meat and liver. Season with liquid seasoning, black pepper, and brown sugar. Pour in beef stock and cook until meat is tender and starts to oil again. Add minced chili pepper last. Serve on a sizzling plate.

SINIGANG NA BABOY

1 Kilo Pork (cut into chunk cubes) 12 pcs Tamarind (Sampaloc) or sampaloc mixed 1 big Onion (diced) 6 big tomatoes (quartered) 2 pcs Radish (sliced) 1 bundle Sitaw Stringbeans (cut into 2″ long) 1 bundle Kangkong (cut into 2″ long) Salt and Patis to taste 6 cups water

Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender. Add onions, tomatoes and Tamarind juice. Add in all the vegetables. Season with salt and Patis to taste. Serve hot.

POCHERO

½ kilo chicken (cut into parts) ½ kilo pork (cut into cubes) ½ kilo 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 tablespoons oil 5 pieces Saba banana 5 pieces boiled potatoes (quartered) 5 pieces boiled sweet potatoes (quartered) 1 cup chickpeas 1 bundle cabbage (sliced) 1 Pinch salt & pepper

Boil pork, chicken, beef, chorizo in salted water withonion leeks. Lower fire and let simmer until all meat is tender. Take out all the meat, set aside, keep 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. Serve hot.

MORCON

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

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

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.

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.

KALDERETANG BAKA

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

FOOD FOR THE GODS

1 cup flour (sifted) ½ teaspoon baking powder (sifted) ¼ teaspoon baking soda (sifted) ¼ teaspoon salt ½ cup brown sugar ½ cup white sugar 2 whole eggs 1 cup fresh walnut (chopped roughly) ¼ cup dates (chopped roughly) 1 bar butter (preferably Anchor brand)

Melt butter and mix white and brown sugar. Dredge dates in flour. Add eggs to butter mixture one at a time. Add dates and walnuts. Mix flour and dredged dates. Bake at 350 degrees centigrade for 40-45 minutes.

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.

DINOGUAN

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.

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.

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 saute pan, heat oil and saute 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

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 Saute onion rings in oil. Serve beef in a platter topped with onion rings.

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 waterevaporates and pork oil starts to come out. When pork is lightly crispy, put in on the side andsaute 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 orjust until cooked. Serve hot.

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.

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.

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 soysauce 1 cup water 1 teaspoon peppercorn 3 tablespoons oil

In a deep skillet, brown pork in oil. Add vinegar, soysauce, 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 adobo sauce. Serve hot.

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.

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, 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.

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.

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.

PORK IN SWEET SOUR SAUCE

1/2 kilo lean pork 1 large size onion, quartered 3 tomatoes, quartered 1 carrot (strips, 2″ long) 2 bell pepper, red & green (strips) 2 stalks celery (1 1/2″ long) 3-4 cloves garlic, minced 1 small can pineapple tidbits 1 cup catsup 1 tbsp soy sauce 1 tbsp cornstarch 2 tbsp flour 1 tbsp salt 1 tbsp vetsin

Cut pork into small serving pieces. Boil in 1 1/2 cup water with alittle salt. When tender, drain. Set aside broth to be used later. Sprinkle flour on pork. Fry until golden brown.     Saute` minced garlic until brown. Add altogether onion, tomatoes, celery, carrot, and pepper strips. Stir. After 3 minutes or until half-cooked, add catsup, pineapple tidbits (with syrup), and broth. Thicken with dissolved cornstarch. When it boils pour over fried pork.

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.

AMERICAN SWEET HAM (19 DAYS)

1 kilo pork (thigh or pigi) 3/4 cup salt 3/4 cup white sugar 1 tsp salitre 2 cups water 1/2 cup wine 3 tablets Ascorbic Acid (500 mgs.)

Mix last 6 ingredients until sugar and ascorbic acid are totally dissolved. Put in a big big bowl. Soak whole pork in this solution and prick all over with a fork or ice pick. You may also use a syringe to inject solution into the thick meat. Cover bowl with a clean cheese cloth or foil. Store in refrigerator.     For 3 days, turn and prick once a day.     On the 4th day up to the a8th day, turn once a day (no pricking needed).     On the 19th day, wash 3 times in clear water. Then tie a string around the meat to prevent the meat from sagging and boil in the following mixture: 1 small can pineapple juice 3/4 cup brown sugar 1 tsp salt 1 pc bay leaf 1 tsp peppercorns (whole) 1/4 tsp curry powder (or small piece kanela) 1/2 tsp oregano powder (or dried oregano leaves) 2/3 cups water (enough to cover meat)     After cooking meat in this mixture, drain. Remove skin. Sprinkle brown sugar generously on surface, then, press heated kitchen turner (siyanse), repeating several times till meat becomes golden brown. Or you may bake in oven in 350F heat until golden brown.

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.

CORNED BEEF

1 kilo beef 5 cups water 1 cup salt 1 tbsp white sugar 5 tablets ascorbic acid (500 mgs) 1 tsp salitre 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.

SPARERIBS With CATSUP

Choice of Meat: Kilo pork Beef spareribs (or Chicken) Procedures on how to prepare Spareribs: Rub spareribs with a little salt. Set aside. After 15 minutes pour 1 bottle 7 Up or Sprite over ribs. Catsup Sauce: 1 cup banana cxatsup 1 tbsp. minced garlic 3 tbsp. butter or margarine 2 minced hot pepper (siling labuyo) 1 small piece bay leaf 1 tsp. pepper, ground 2 onions, finely chopped 1 tsp. salt 1 tbsp. vetsin 2 tbsp. white sugar Procedures in Cooking:     Marinate spareribs in sauce for 1 hour or more (or overnight). Heat a little oil in pan. Scrape sauce from spareribs. Fry meat. Brown a little, then pour 1/2 cup of sauce; simmer for 5 minutes. Add the remaining mixture if more sauce is desired. Served Hot.

PORK TIIM

1/2 kilo pork (belly or liempo) 1/4 cup soy sauce 1/4 cup rice wine 2 tbsp. thin strips of ginger 1 tbsp. dried shrimps (hibe) 1 tsp. vetsin 1/2 kilo petsay (Baguio) 1 tbsp. cornstarch

Slice pork into long strips, 1/3″ thick. Arrange in baking pan, top with hibe (previously soaked in a little water for 1/2 hour) and ginger strips. Pour soy sauce, and rice wine, and sprinkle with vetsin. Steam for 1 hour or more till pork is tender. transfer to serving dish.Boil pork drippings in a pan; abdd petsay (cut into big pieces). Cook until petsay is half-wilted. Thicken sauce with dissolved cornstarch. Pour over pork and serve hot.

PORK ASADO (MACAO STYLE)

1 kilo pork chops or spareribs 2 tbsp. soy sauce 1/2 cup brown sugar (pack) 1 tbsp. salt 1 tbsp. peppercorns (whole) 1 cup water 1/2 pc. bay leaf 5 cloves garlic, minced 1 petal sangue (estrella) 4-5 pcs. dried mushrooms (optional) 1 tsp. vetsin 1/2 cup toasted casay nuts

Boil and simmer pork with all the abovementioned ingredients except casuy nuts. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens. Add casuy nuts when about to serve.Garnish with parsley or spring onions cut into 2″ long sprigs. Best when served with pickled papaya.

CHORIZO DE BILBAO

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.

PINSEC PRITO

1/2 kilo ground pork w/o fat (double grind) 1/2 cup grated turnips 1 tbsp. chopped spring onions 1/2 tsp. salt 1 raw egg 2 tbsp. soy sauce 2 tbsp. cornstarch 1 tbsp. vetsin 30-40 pcs. siomai wrappers

Mix together all ingredients. Same ingredients as of SIOMAI. The difference is in the way the mixture is wrapped. Palce 1 teaspoon of mixture in center of the wrapper, fold once triangle, press and drop one by one in deep boiling oil. Fry until crispy and golden brown.Serve with sweet sour sauce.

SIOMAI

1/2 kilo ground pork w/o fat (double grind) 1/2 cup grated turnips 1 tbsp. chopped spring onions 1/2 tsp. salt 1 raw egg 2 tbsp. soy sauce 2 tbsp. cornstarch 1 tbsp. vetsin 30-40 pcs. siomai wrappers

Mix together all ingredients. Wrap by spoonfuls in wrapper. Brush steamer plate with oil; arrange at least 1 inch apart, so they will not stick together when cooked. Boil water in steamer before placing the before placing the steamer plate. Steam for 30-45 minutes.Serve with soy sauce and calamansi juice.

SIZZLING STEAK

Choice of Meat: Beef – round or pierna Pork – thigh or pigi Meat Preparation: Cut all ligaments or litid on surface. Slice diagonally, 3″ thick and slit in middle to make 1 1/2″ thick. Pound meat with back of knife or sprinkle with meat tenderizer to make it tender before marinating. You may also use the juice of fresh, unripe papaya as tenderizer. Cooking Time: Medium rare or half done – 7 minutes Well done or fully cooked – 15 minutes Marinate for at least 1/2 hour in: 1/4 cup worcestershire sauce 1 tbsp. vetsin 1/4 tsp. pepper Procedures:     When grilling do not press meat so as not to squeeze out the meat’s juice. Brush griller with a little oit before putting on steak. Also brush meat with a little oil before truning to grill its other side.     Meanwhile, while waiting for the steak to cook, heat the steak’s stell plate on another stove. Arrange garnishings on palte, so you can immediately transfer steak from the griller to the hot platter. The steak will sizzle when placed on the hot platter. Serve at once.

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.

LENGUA ESTOPADA

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.

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.

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.

CRISPY PATA

1 pork’s front leg (pata) 1 bottle 7 up or sprite (softdrinks) 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).

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.

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