Norry's Almondigas Con Repolyo

Ingredients:

for meatballs:

• 250 grams lean ground pork
• 1/2 cup turnip (singkamas), finely minced
• 2 cloves of garlic, finely minced
• 1 small onion, finely minced
• 1 pc raw egg
• salt to taste

for the soup:

• a tbsp of cooking oil
• 3 cloves of garlic, crushed
• 1 pc onion, chopped
• 1 liter hot water
• 2 pcs pork cubes
• 1/2 cup carrot, sliced thinly
• 1/2 cup cabbage (repolyo), shredded
• 1/2 cup chayote, sliced thinly
• white pepper powder, to taste

Procedure:

1. Combine all meatball ingredients. Mash together and shape into balls. Set aside.
2. For the soup, saute garlic and onion. Add hot water and pork cubes. Drop in meatballs and simmer until cooked thoroughly.
3. Add veggies. Cook for several minutes or until half-cook only. Season with white pepper.
4. Serve at once.

Garlic Prawns

Ingredients:

• 2 tbsps olive oil
• 2 tbsps butter
• 8 cloves garlic, chopped
• 8 cloves garlic, sliced
• 24 pieces prawns
• half a lemon
• coriander leaves, chopped
• salt and pepper, to taste

Procedure:

1. Heat oil and butter in medium fire. Fry sliced garlic until golden and save for later.
2. Saute chopped garlic and prawns. Squeeze some lemon. Season with salt and pepper. Add chopped cilantro and crispy sliced garlic.
3. Serve at once.

Menudong Goto

Ingredients:

• 1/2 kilo tripe
• 2 tbsps cooking oil
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 Chorizo de bilbao or Spanish sausage, sliced
• a cup of tomato sauce
• 1 pc red bell pepper
• a cup of cooked garbanzos or chick peas
• 2 cups broth
• 2 potatoes, cubed and fried

Procedure:

1. Clean and boil tripe in salt and water until tender. Cut into small pieces and set aside.
2. Fry the garlic and onion in hot oil. Add the chorizo de bilbao and pour in tomato sauce. Drop in tripe, bell pepper, chick peas and potatoes. Simmer until sauce is of desired consistency.
3. Just before removing from heat, season with salt.

Kilawin Na Librillo At Labanos

Ingredients:

• a kilo of tripe (librillo)
• 1 cup vinegar
• 2 cups water
• 1 tbsp salt
• 1 head garlic, crushed finely
• 1 onion, chopped
• 6 pcs tomatoes
• a cup of water
• 4 pcs white radish, sliced
• a tsp of msg

Procedure:

1. Boil tripe in vinegar, water, salt and garlic until tender. Cut to bite-size pieces.
2. Saute onion and tomatoes. Add tripe and water. Drop radish and simmer until tender. Season with salt and pepper.
3. Serve.

Liver Bistek

Ingredients:

• 500 grams ox liver, sliced thinly
• 1/2 cup soy sauce
• 2 tbsps kalamansi juice or lemon juice
• 6 slices of bacon
• 2 large white onion, sliced into rings

Procedure:

1. Marinate liver in soy sauce and kalamansi juice for 30 minutes. Meanwhile, segregate the onion rings.
   
2. Pan fry the bacon and set aside.
3. In the bacon fat, saute onions. Set aside.
4. Cook liver in the remaining hot fat, continue stir-frying. When done add the remaining marinade, bacon and onions.
5. Serve at once.

Lengua Estofado - Batangas Style

Ingredients:

• 1 ox tongue
• 6 cups water
• 1 onion
• 5 pepper corn
• 1 carrot
• parsley
• 1 bay leaf
• green onion
• salt
• coking oil
• a tsp of garlic
• a cup of vinegar
• 1/4 cup soy sauce
• 1-1/2 cup beer
• 2 tbsps Worcestershire sauce
• 2-4 tbsps sugar
• breadcrumbs
• fried plantain bananas
• fried sweet potato

Procedure:

1. Clean and trim the ox tongue. In a heavy-bottom casserole, put water and add the next-seven ingredients. Lid on. Bring to boil. Keep boiling for a minute, then reduce heat. Let it simmer gently for 3-4 hours. Cut into chunks
2. In a deep sauce pan, put oil. Brown ox tongue chunks. Add the garlic, vinegar, soy sauce, beer, Worcestershire sauce and sugar. Bring to boil. Let it simmer gently again until ox tongue is very tender.
3. Thicken the sauce with breadcrumbs.
4. Serve with freshly cooked white rice, fried bananas and fried sweet potato.

Utan Bisaya

Ingredients:

• 4-5 cups water
• 1 pc pork cube
• 3 slices of ginger, lightly pounded
• 2 cups squash, cut into cubes
• 1 cup taro, cut into cubes
• 1 stalk lemongrass
• 1 pc eggplant, sliced diagonally
• 5 pcs okra, both ends removed
• a bunch (about 2 cups) of alugbati, leaves only
• 2 cups malunggay leaves

Procedure:

1. To boiling water, add pork cube and ginger. Add squash and taro. Cook until tender, about 5 minutes.
2. Add lemongrass. Mix in the eggplant and cook for another 4 minutes.
3. Put okra and alugbati, then malunggay leaves. Bring to a brisk boil.
4. Serve at once.

Norry's Chicken Pochero

Ingredients:

• 350 grams chicken, cut up
• 6 cups water
• 1 tsp iodized coarse salt
• 1 chicken cube
• 1 med onion, sliced
• 2 med potatoes, cut into chunks
• 3 pcs plantain bananas, cut into two
• 1/3 cup garbanzos, cooked with skins removed
• 1 pc Chorizo de Bilbao, sliced
• 1 bundle pechay

Procedure:

1. Boil chicken in water with salt and chicken cube.
2. Add the rest of the ingredients, reserving the Chorizo de Bilbao for last. Simmer until tender. Add pechay.
3. Serve hot.

Adobong Tisoy

Ingredients:

• 1/2 kilo of pork belly, adobo-cut
• 1/2 kilo of pork shoulder, adobo-cut
• a whole head of garlic, pounded finely
• 1 cup water
• 5-1/2 tbsps of white sugar
• 1 tbsp of salt
• 2 pcs dried bay leaves
• 1/4 cup whole peppercorns

Procedure:

1. In a thick bottom casserole, marinate pork in garlic and vinegar for 30 minutes.
2. Put the rest of the ingredients. Cover. Let it boil. Keep boiling for about 2 minutes before removing the cover. Mix. Then, reduce heat and bubble gently for about 30-40 minutes or until desired tenderness.
3. Serve with cooked rice.

Fajitas

Ingredients:

• 250 grams beef sirloin, cut into strips
• 2 tbsps spicy sauce mix
• 2 tbsps vegetable oil
• 2 med pcs white onion, minced
• 2 slices of lime
• 1/2 tsp salt
• sour cream
• flour tortillas

Procedure:

1. Marinate beef strips in spicy sauce mix for 10 minutes.
2. In a pan, saute onion and bell pepper for 30 seconds. Follow with marinated beef strips and salt. Cook through until no longer pink.
3. Remove from pan, Squeeze llime juice over. Mix.
4. Serve the beef mixture side by side with heated flour tortillas and sour cream.

Paksiw na Bangus at Talong

Ingredients:

• a large chunk of ginger, pounded finely
• 3 cloves of garlic, bruised lightly
• 1 pc finger chili
• 3 slices, about 350 grams of milkfish
• 1 small eggplant, quartered then cut at 2" length
• 1 tsp of whole peppercorns
• 1-1/2 tsp of rock salt
• 1/3 cup native white vinegar
• 2/3 cup water

Procedure:

1. Place at the bottom of a porcelain or stainless casserole 2/3 of the ginger, garlic and chili. Add the milkfish, eggplant, whole peppercorns, salt and the rest of the ginger.
2. Pour the vinegar and water. Do not mix. Cover. Place over medium fire, bring to boil. Swirl the casserole a little to mix the ingredients.
3. Reduce fire to low, then, simmer for 8 minutes.
4. I like this dish with garlic fried rice and fish sauce (patis) with crushed chili for your dip

Chicken A La Kiev

Ingredients:

• 2 pcs chicken breasts
• 2 pcs chicken drumsticks
• 1/4 lb. butter
• a clove of crushed garlic
• 1/4 tsp salt
• 1/8 tsp pepper
• salt for seasoning chicken meat
• 1/2 cup of flour
• a cup of breadcrumbs
• 2 eggs, slightly beaten with
• 2 tbsps water
• cooking oil for deep-frying

Procedure:

1. Separate chicken meat from bones. Make cutlet of the breast meat and drumstick. Flatten out. Season with salt. Set aside.
2. Combine butter, garlic, salt and pepper.
3. In the center of the cutlet, place a finger of butter mixture. Roll tightly. Secure with a toothpick, if needed. Chill thoroughly.
4. Dredge ib flour, then in sligtly beaten egg and lastly in breadcrumbs. Do the same to the rest. Chill for an hour.
5. Deep fry until done.

Mamu Citta's Adobong Ilonggo

Ingredients:

• 1/2 kilo chicken, cut up
• 1/2 kilo pork belly, cut into 1" cube
• 1 tsp crushed garlic
• 2 slices of ginger, crushed
• 1 pc red onion, sliced
• 1 tsp whole peppercorns
• 3/4 tbsp iodized coarse salt
• 1/3 cup white vinegar
• 1/2 cup water
• 1 tsp annatto powder

Procedure:

1. In a small bowl, combine all ingredients except chicken, pork belly and annatto powder.
2. In a wok, place the pork at the bottom. Follow with the chicken. Pour in the mixture. Cover. Bring to boil. Keep it boiling for a minute or until very fragrant before mixing. Then, simmer very gently for 30 minutes or until meat is tender.
3. Meanwhile, dissolve annatto powder in a tablespoon of hot water. Set aside until needed.
4. When meat is tender, put in the annatto mixture. Mix well. Continue cooking until the oil comes out. Stirring constantly.
5. Serve with freshly cooked rice.

Binangis

Ingredients:

• 2 tbsps cooing oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 1/2 kilo of pork, boiled and cubed
• 1 pork heart, cut into cubes
• 2 pcs pork kidney, cubed
• 1/4 cup vinegar
• salt to taste
• 200 grams pork liver
• 1 red bell pepper

Procedure:

1. Saute garlic, onion and pork in oil in a pan.
2. Add the heart and kidney. Season with vinegar and salt.
3. When almost dry, add the liver and bell pepper. Cook until done.

Chinese Style Pork Asado

Ingredients:

• 3/4 cup hot stock or water
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsps white wine
• 1 tsp salt
• 1/2 tsp monosodium glutamate
• 2 cloves of garlic, crushed
• 1 kilo pork pigue, whole

Procedure:

1. In a 2 quart sauce pan, combine the first-seven ingredients. Put in pork. Lid on then, bring to boil. Lower heat and simmer gently for one hour or until meat is tender enough to be sliced.
2. Slice meat and arrnge in a platter. Pour over sauce.
3. Serve.

Grilled Shrimps and Mushrooms Yakitori

Ingredients:

• 1/3 cup each of light soy sauce, mirin & honey
• 1 tbsp vinegar
• a small thumb size ginger, grated
• 3 cloves of minced garlic
• 500 grams tiger prawns, peeled
• 2 big cans of whole button mushrooms, drained
• 1 stalk lemongrass, chopped & divided into 2 portions

Procedure:

1. Combine first-four ingredients in a saucepan. Bring to a boil and simmer over low heat for 15 minutes until mixture is slightly syrupy. Divide mixture into two.
2. Rub mushrooms and shrimps separately with 1/8 tsp salt, 1/8 tsp pepper and chopped lemongrass. Add ginger and garlic. Mix well. Seal with plastic wrap. Sit inside the refrigerator for 10 minutes.
3. Thread 2 button mushrooms, then a shrimp and follow again with 2 button mushrooms. Do the same to the rest.
4. Grill or pan grill skewers. Cook for 15-20 seconds on side. Generously glaze with the marinade. Do not overcook.
5. Serve immediately.

Asian-Style Barbecued Baby Back Ribs

Ingredients:

• 1.5 kilo baby back ribs
• 2 liters of chicken stock
• a tbsp of five-spice powder
• 1/2 tbsp cardamom powder
• a cup of honey
• 2/3 cup hoisin sauce
• salt and pepper to taste

Procedure:

1. Boil ribs in stock for 40 minutes or until tender. Air-dry.
2. Combine the marinade/basting sauce: Combine 4 cups of stock (from cooking the ribs) with spices, honey and hoisin sauce. Simmer and reduce until liquid coats the back of a spoon. Season to taste.
3. Marinate ribs in sauce for at least 2 hours saving any leftover for basting.
4. Place ribs on a very hot gril and cook approximately 8 minutes per side. Continously basting with leftover marinade.
5. Serve with mashed potatoes and buttered green beans and mushrooms.

Grilled Pampano with Herbed Fried Rice

Ingredients:

• a cup of jasmine rice
• 1.5 cup water
• a tablespoon of butter
• 1 tsp shallots, finely minced
• 2 cloves garlic, finely minced
• a tsp each of chopped fresh thyme, rosemary, basil and oregano
• 1 pc fresh pampano
• 1/4 tsp ground oregano
• 1/4 tsp ground coriander
• salt and pepper to taste

Procedure:

1. Cook jasmine in water. Spread in a baking sheet to cool. Separate grains well.
2. In a heated saute pan, sweat shallots in butter until translucent. Add garlic and saute until aromatic. Add fresh herbs and toss in cooked rice. Keep warm.
3. Rub fish with ground oregano and ground coriander, salt and pepper. Grill for 5 minutes on each side until cooked through.
4. Serve hot.

Bicol Express

Ingredients:

• 2 pcs matured coconuts
• 2 tbsps cooking oil
• 1/2 head garlic, finely pounded
• 2 medium (70 grams) red onion, peeled & minced
• 3/4 kilo pork belly, skinned & diced
• 3 tbsps fresh bagoong alamang
• 1 tsp ground black pepper
• 1 pc bird's eye chili pepper (siling labuyo), minced or 1/8 tsp dried pepper flakes
• 5 pcs finger chilis, minced with seeds

Procedure:

1. When you buy your coconuts in the market. Let the vendor grate and squeeze them for you, using their manual jack pump. The first squeeze which is the coconut cream (kakang-gata) and the second squeeze, the coconut milk (pangalawang gata). This type of service will only cost you an extra php2.00, not bad, right? It also means, you'll have less work in the kitchen.
2. In a wok, put oil. Heat moderately. Put garlic, saute until golden brown. Follow with onion, cook until limp. Add in the diced pork, fresh bagoong alamang, black pepper and pepper flakes. Stir-fry until pork is no longer pink and bagoong is aromatic.
3. Pour the the coconut milk. Cover. Bring to boil. Remove lid. Stir. Bubble away in medium-low fire for 30 minutes. Stirring every 10 minutes.
4. Increase fire to medium-high, add in the coconut cream. Do not stir until boiling. Cook for 2 minutes. Put the minced finger chilis. Mix. Cook for another minute.
5. Serve with steamed rice.

Sinigang na Bangus sa Miso

Ingredients:

• 1/2 kilo milkfish (bangus), scaled and gutted
• 2 tsps of iodized coarse salt
• 3 tbsps cooking oil & more for frying the fish
• 3 cloves garlic, crushed
• a large chunk, about 50 grams, ginger, sliced thinly
• 1 medium red onion, sliced thinly
• 2 large red overripe tomatoes, sliced thinly
• 75 grams, 1" thick slice, of miso
• 2.5 tbsps fish sauce
• 1 liter of rice wash or water
• 1 med (200 grams) radish, sliced at 1"thick diagonally
• 1 small sachet, 28 grams, of sinigang na calamansi recipe mix powder
• 4 pcs finger chilis
• a bunch (175 grams) of mustard greens, sliced

Procedure:

1. Put the milkfish in a bowl. Sprinkle all over half of the salt. Stand aside while preparing the other ingredients.
2. Fry lightly the fish. Set aside.
3. In a different pan, put oil. Saute garlic and ginger. Cook until garlic is golden brown. Follow with onion and tomatos. Cook until very soft.
4. Add in the miso nd fish sauce. Cook until liquid evaporates or aromatic.
5. Pour rice wash. Put in also, the radish and sinigang powder. Cover. Bring to a boil. Continue boiling for a minute or two.
6. Put the lightly fried fish and finger chilis. Cook for 2 minutes.
7. Add in the green mustards. Cook until half-done only.
8. Serve hot and with freshly cooked white rice.

Batchoy

Ingredients:

• 2 pcs, about 300 grams pork kidney
• 1/4 kilo pork liver
• a pc, 200 grams in weight, pork heart
• 1/4 kilo tenderloin (lomo)
• 2 cloves of garlic, crushed
• 3 tbsps of cooking oil
• a tsp of msg
• 1 tsp fish sauce
• 1 onion chopped
• a thumb size ginger, sliced thinly
• 1.5 cup water
• spring onion, for garnishing
• salt to taste

Procedure:

• Cut pork kidney, liver, heart and pork into strips. Set aside.
• Saute garlic in oil. When golden brown, add onion. Cook until transparent.
• Add pork kidney, liver, heart and tenderloin. Put ginger, continue cooking for 3 minutes. Season with fish sauce and cook for another 10 minutes.
• Pour water. Cover. Bring to boil. Then, simmer gently until tender
• Garnish with spring onion.
• Serve hot.

Shrimps with Sweet Peas

Ingredients:

• 500 grams medium-sized fresh shrimps
• 1/2 cup cooking oil
• 6 pcs dried mushroom, soaked and diced
• 1/2 cup bamboo shoots, diced
• 2 tsps soy sauce
• a tsp of msg
• 1 tbsp oyster sauce
• 1 tbsp rice wine
• a cup of cooked peas
• 1 tbsp cornstarch, dissolved in 2 tbsps water

Procedure:

1. Shell and devein shrimps. Rinse thoroughly, dry on a towel.
2. Heat 1/4 cup of oil in a pan. Saute mushrooms and bamboo shoots.
3. Season with soy sauce, msg, oyster sauce and rice wine.
4. Stir in shrimps and sweet peas. Cook for 2 minutes.
5. Thicken with cornstarch mixture.
6. Serve hot.

Spanish Tomato Sauce

Ingredients:

• 1/4 cup olive oil
• 1 clove garlic, crushed
• 1/2 cup onion, chopped finely
• 1 cup tomato sauce

Procedure:

1. Saute garlic and onion in olive oil. Add tomato sauce.
2. Simmer gently for at least an hour.
3. Let cool. Place in a glass bottle or jar. Cover tightly.
4. Put inside the refrigerator until future use.

Adobong Okra

Ingredients:

• 20 pcs fresh and very young okra
• 1/4 cup water
• 1/4 cup vinegar
• 1/2 pork, diced
• 3 tbsps patis
• 4 cloves garlic, crushed
• 1 onion, chopped
• 1 tsp pepper

Procedure:

1. Wash and parboil the okra in water. Set aside.
2. Fry the pork. Push to one side of pan. Saute garlic, onion and okra.
3. Season with vinegar, patis and pepper.
4. Cook until okra is tender crisp.

Pickled Radish

Ingredients:

• 1 radish
• 3 tbsps rock salt
• 2 tbsps vinegar
• 1 red bell pepper, sliced thinly
• 1/2 tsp msg
• 1/2 tsp sesame oil
• 3 tbsps sugar

Procedure:

1. Peel skin of radish thickly and slice paper thin.
2. Add rock salt, press down and let stand for overnight.
3. Rinse with water until no longer salty. Squeeze out water.
4. Add vinegar, msg, sesame oil, sugar and bell pepper. Mix well.
5. Place in a glass bottle and seal tightly.

Fried Quekiam

Ingredients:

• 500 grams lean ground pork
• 4 pcs spring onion, minced
• 4 pcs dried mushroom, soaked & chopped
• a tbsp of five-spice powder
• 2 tbsps soy sauce
• 2 tsps sugar
• a good pinch of msg
• 1/2 tsp fine salt
• 1 egg
• 1 tbsp cornstarch, cooked in 1/4 cup water
• 2 sheets of dried soy bean milk skin (tawpe)
• cooking oil for deep frying

Procedure:

1. Mix the first-nine ingredients together in a bowl.
2. Wet edges of tawpe. Cut into two. Wrap the pork mixture with tawpe and seal with cornstarch mixture.
3. Deep fry until golden brown. Drain in lots of paper towels.
4. Slice before serving.
5. Dip in sweet and sour sauce.

Burong Pajo Salad

Ingredients:

• 2 cups sliced Burong Pajo
• 1/4-1/2 tsp salt
• 1 large tomato
• 1/2 cup sibuyas tagalog, sliced thinly
• 1.5 tbsps boiled bagoong alamang
• 1/2 tsp patis

Procedure:

1. Mix all the above ingredients in a glass or stainless bowl.
2. Serve with fish paksiw or fried fish.

Honey Sauce

Ingredients:

• a thumb size ginger root
• a tbsp of hot water
• 1/3 cup honey
• 2 tbsps brown sugar
• 1 tsp of rock salt
• 2 tbsps of soy sauce
• 1 medium onion, minced
• a tbsp of worcestershire sauce

Procedure:

1. Combine the first-two ingredients. Mash. Extract juice.
2. Combine with the rest of the ingredients. Mix well.
3. Use sauce or marinade or basting meat.

Pancit Bihon Guisado

Ingredients:

• 1/4 cup cooking oil
• 2 cloves garlic, crushed
• 1 onion, minced
• 1 cup boiled pork belly, diced
• 1 small cabbage, shredded
• 1 carrot, julienne
• 2 tbsps soy sauce
• 1.5 cup broth
• 1 bunch of Chinese celery(kinchay)
• a bundle of rice sticks (bihon)
• 1 tsp salt
• 1 tsp msg
• 2 pcs Chinese chorizo, sliced and fried
• spring onion for garnishing
• calamansi

Procedure:

1. Saute garlic in oil, add onions, pork, carrot and cabbage. Season with soy sauce and fry for 2 minutes.
2. Add broth and simmer. Add kinchay.
3. When veggies are cooked, mix and soaked in the bihon. Season with salt and msg. Put the Chinese chorizo. Mix well until thoroughly cooked.
4. Serve hot. Garnish with minced spring onion and calamansi.

Clam Chowder

Ingredients:

• 3 cups clam or 1/4 cup shelled clam
• 1.5 cup potatoes, diced
• 1/2 cup onion, coarsely chopped
• 1/3 cup bacon, chopped
• 1/4 cup butter or magarine
• 4 tbsps flour
• 1.5 cup evaporated milk
• a tsp of salt
• 1/8 tsp pepper powder
• 1 cup clam broth

Procedure:

1. Wash and steam clams. Set aside clam meat.
2. In a casserole, put diced potatoes, onions and bacon. Level with water. Cook until potatoes are tender. Set aside.
3. In a pan make a roux with butter and flour. Stir in evaporated milk. Cook until thick.
4. Combine in the clam meat and white sauce unto the potato mixture. Add clam broth. Bring to boil. Put seasonings.
5. Serve hot.

Mayonnaise

Ingredients:

• an egg yolk
• 1/2 tsp salt
• a tsp of sugar
• 1/4 tsp mustard
• 1/8 tsp white pepper powder
• 1.5 tbsp of vinegar or lemon juice
• 1 cup of salad oil

Procedure:

1. Combine all ingredients except the salad oil in one quart bowl. Beat thoroughly.
2. Add salad oil, a teaspoon at a time, beating well after each addition.
3. After salad oil had been added. Beat for a minute more until mayonnaise is thick enough to hold its shape when spooned out.
4. This recipe yield about 1-1/4 cup of mayonnaise.

Maruya

Ingredients:

• a cup of sifted all-purpose flour
• a tsp of baking powder
• a tsp of salt
• 2 eggs
• 1/2 cup evaporated milk
• 1 tsp melted fat or vegetable lard
• plantain bananas (saba), cut lengthwise
• white sugar

Procedure:

1. Sift dry the ingredients in a bowl. Set aside.
2. Mix eggs, evaporated milk and oil. Add to the dry ingredients. Beat until smooth.
3. Dip banana in batter and deep-fry in fat. Drain on lots of paper towels. Roll in sugar.
4. variation: instead of using bananas, substitute it with sweet potato.

Humba

Ingredients:

• 2 tbsps of pork fat or cooking oil
• 1 kilo whole pork ham (pigue) or pork shoulder (kasim)
• 2 cloves garlic, minced
• 1 cup water
• 2 tbsps soy sauce
• 2 tbsps brown sugar
• 1 tsp salt
• 1/2 cup vinegar
• a sprig of oregano
• 1/2 bay leaf
• a heaping tbsp of salted black beans (tausi)

Procedure:

1. In a pan, sear the pork in fat until all sides are nicely browned. Put the rest of the ingredients. Do not mix. Let it boil.
2. Keep it boiling for about 2-3 minutes or until very aromatic. Mix well. Cover. then, reduce heat to very low. Simmer for an hour.
3. Remove pork. Slice thinly. Put in a platter.
4. Strain the sauce and pour over the sliced pork.
5. Serve.

Leche Flan

Ingredients:

• 2 cups evaporated milk
• 8 egg yolks
• 1/2 cup caramel syrup
• 1 tsp lemon rind or vanilla
• 1 cup white sugar

Procedure:

1. Scald the evaporated milk in double-boiler for 15 minutes. Beat the egg yolks. Add the sugar, milk and flavoring.
2. Line mold with caramel syrup. Pour milk-mixture.
3. Place this in large pan half-filled with water. Steam or bake for about an hour or until mixture becomes firm. Cool before removing from mold

Pineapple and Shrimp Fried Rice

Ingredients:

• 1 pc Chinese chorizo, minced
• a tbsp of cooking oil
• 6 cloves garlic, minced
• 1 small white onion, minced
• 50 grams minced carrot
• 150 grams shrimps, peeled & sliced
• 1 pc egg, beaten
• 1.5 tbsp fish sauce
• a cup of pineapple tidbits
• 80 grams cabbage, shreded
• 3.5 cups of cooked white rice
• a good handful of minced spring onion

Procedure:

1. Saute chorizo until oil is extracted. Set aside chorizo. In the same pan, add oil. Saute garlic, onion and shrimps. Add egg and cook until just set.
2. Add rice, chorizo, fish sauce, cabbage, carrot and pineapple tidbits. Mix well. Cook for 3 minutes, stirring constantly.
3. Just before serving, sprinkle spring onion on top.

Sinigang na Baboy (Pork Belly In Tamarind Soup)

Ingredients:

• 2 slabs, about 600 grams pork belly, each slab cut into 5
• 4.5 cups rice wash or water
• a teaspoon of iodized coarse salt
• 2 large red overripe tomatoes
• 1 medium red onion, quartered
• 5 pcs string beans, cut at 2" length
• 10 small pcs okra, remove both ends
• 1 medium radish, sliced diagonally at 1/2" thick
• 3/4 tbsp of tamarind powder or sinigang powder
• 2 tbsps of fish sauce (patis)
• 1 small eggplant, cut into 3, then, quartered
• 2-3 pcs finger chilis
• a good bunch of swamp cabbage, leaves and tender stalks only

Procedure:

1. In a casserole, put the pork and rice wash. Bring to boil. But before it boils, remove the scum as it arises in the soup. Do this until liquid clears up.
2. Add the salt, tomatoes and onion. Cover. Bring to boil. Then, simmer very gently for 35 minutes.
3. Increase fire to medium, put the string beans, okra, radish, tamarind powder and patis. Cook until half-done, about 4 minutes. Follow with the eggplant and chilis. Cook for a minute. Dump in the swamp cabbage. Cook until done.
4. Serve hot and with cooked rice and fish sauce, for dipping.

Adobong Manok na may Patatas at Itlog (Stewed Chicken in Savory Sauce with Potatoes & Eggs)

Ingredients:

• 750 g. chicken, I used recado-cut
• 5 cloves garlic, finely pounded w/ some skin on
• 1 small red onion, finely minced
• 1 tsp black pepper powder
• 1/4 cup soy sauce
• 3.5 tbsps white vinegar
• 2 medium (200-250 g.) potatoes, peeled and each cut into 6
• 4-6 pcs hard-boiled eggs, shelled
• 2 tbsps cooking oil
• 1 small red bell pepper, cut into strips
  

Procedure:

1. In a pan, heat over high fire. Put half of cooking oil. When heated through, add in the potatoes. Fry lightly, about 5-6 minutes. Set aside but retain the oil.
2. Remove the pan from the heat. Add the first-six ingredients. Do not mix. Bring back to the stove and let it boil. Keep boiling for a minute or until very fragrant. Mix well. Cover. Simmer in gentle fire for 15 minutes. Turn the chicken and cover again. Continue cooking slowly for another 10 minutes.
3. Increase fire to high, add in the potatoes and strips of bell pepper. Mix well. Lid on. Bring to boil. Decrease fire to low and cook for 8 minutes.
4. With the cover still on the pan, tilt the pan, carefully drain the sauce into a bowl. Add the rest of cooking oil. Stir-fry for a minute or two. Put back the sauce and hard-boiled eggs. Mix. Cover. Cook for another minute.
5. Serve with cooked rice.