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.