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.