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.