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.