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.