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Pork Giniling (Ground Pork with Potato)

Ingredients:

2 tbsp of butter, divided 1 medium red onion 1 tsp minced garlic 3 medium chopped potatoes 1 lb ground pork Tomato sauce or spaghetti sauce to taste. Ground pepper to taste Salt or fish sauce to taste Optional: Green peas

Procedure:

Melt 1 tbsp of butter on your skillet. Cook the chopped potatoes until they are tender and slightly toasted. Set aside. Brown the ground pork. Drain and set aside. Melt another tbsp of butter. Saute the minced garlic, followed by the onion. Mix in the ground pork. Add some fish sauce or salt, and then the ground pepper according to your taste. Put a half cup of water if you want it to have sauce, and let it simmer for 5 minutes. Mix in the potatoes. Put some tomato sauce according to your taste. Put some green peas only if you want to. Again, this is optional. Let it simmer for about 5 to 10 minutes. That’ s it.

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Nilagang Baka

Ingredients:

1 kilo of beef (you can put a mixture of meat, some bones and fatty parts to have a moresumptous soup)

you can also replace the beef with pork 5 pieces of potatoes peeled and halfed 1 big onion peeled and cut into two 1 ginger peeled one cup of string beans (bitsuwelas) 1 cup of cabbage you can also use some bokchoy or petsay 1 liter of water 1 beef bouillon cube salt black pepper banana saba 3 pieces cut into two

Procedure:

This is a very simple and yet delicious soup dish perfect for sunday lunches. In a big casserole orcrock pot start by putting the meat, onion, ginger and water. Boil for about an hour or more untilthe meat becomes tender. Add your bouillon cube, some salt and pepper to taste. Put only thevegetables during the last part of cooking, about ten minutes before turning off the stove. Thevegetables will remain crispy and sweet.

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Adobong Kangkong

Adobong Kangkong Ingredients:

1 bundle of kangkong (river spinanch); cut stems 1” length 1/4 cup vinegar 1/4 cup soy sauce 1 tablespoon garlic; minced

Adobong Kangkong Cooking Instructions:

Saute garlic. When golden brown, add all other ingredients. Cover and simmer until done. Don’tovercook the kangkong. Serve hot!

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Adobo Pusit

One very important aspect we need to remember when cooking squid is that its never good toover cook them. It gives a tough and rubbery like texture. So for this adobo recipe this is aguaranteed express and yet specially good.

Ingredients:

1 kilo of squid

*it is preferable to use smaller squids for this recipe* clean your squid by washing them in a running water. Pull gently the plastic like thing(which is actually the bone of a squid) including the tiny pouch carrying the ink (its

defense mechanism). Clean them and pat them dry with a paper towel

5 cloves of garlic minced 2 shallots chopped (sibuyas tagalog) 3 tablespoons of cane vinegar (or you can use any type of vinegar available) 1 teaspoon of pepper some salt fresh chinese parsley or kintsay chopped some cooking oil

Procedure:

Start by preparing your marinate. Mix the minced garlic with salt, vinegar and pepper.Let your squid sit in this marinade for a minimum of thirty minutes. Then heat your pan,

pour your cooking oil, put your shallots and squid. Cook them as you are stir-fryingthem. Hot pan, mediumfire and constant mixing. If you use small squids in about fiveminutes they are already cooked but if you use bigger size seven minutes would be themaximum you can let on your pan. Cut the fire and sprinkle it with your chopped chinese

parsley.

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Baked Tahong

Ingredients:

- 1 kilo fresh large Tahongs or Mussels.- 1/2 cup butter. (don't use margarine, not good for your health).- 6 cloves garlic, minced.- 1/2 cup grated cheddar cheese.- 1/4 cup bread crumbs

Cooking Procedure:1. Soak the Mussels/Tahong with water for at least an hour to get rid of the dirt inside the shell.Then drain it and place it on a pan with no water, cover and cook over moderate heat. Whenshells opens up, drain it and remove the top shell.2. Melt the butter then add minced garlic. Stir for few minutes. Brush each Mussels/Tahong meatwith the mixture, top with grated cheese and cover with bread crumbs.3. Arrange Mussels/Tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F).Bake it for 10 - 15 minutes.

Note: If you have High Blood Pressure, don't eat too much tahong!

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Tilapia in Coconut Milk (Ginataang Tilapia)

Tilapia is one of the popular freshwater fishes consumed in the Philippines. There are variousways of cooking them and this is one of my grandmother’s specialty.

Tilapia in Coconut Milk (Ginataang Tilapia)

Ingredients:

4 pieces of tilapia medium sized. Cleaned and inners removed. ginger about a thumb sized pounded 2 cloves of garlic, pounded

1 onion sliced 2 pieces of long green chili (siling haba) 1 cup of coconut milk 1 bundle of pechay, cleaned and cut in serving portions some cooking oil

Procedure:

Start by sauteing the garlic, onion and ginger with the cooking oil. Pour half of the coconut

cream, put the vegetables then the tilapia and cover. Simmer it over medium fire. As soon as thevegetables have wilted and the sauce starts to thicken add the remaining coconut milk, the chiliand a lit bit of salt to taste. Serve hot with rice.

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Nilasing na Hipon

Ingredients:

1 kilo of Prawns or Gambas ( count three to four pieces per person depending on the size) 4 tablespoon of olive oil *I highly recommend using olive oil than normal cooking oil, health and taste wise is

better 1 red onion chopped 1 red bell pepper chopped 2-3 siling labuyo (hot chili pepper) this is optional 1 tablespoon of butter (about 15 g)

half a glass of alcohol * you can use any of the following: Lambanog, Sake, Tequila, Gin, Vodka or even Beer 1 tablespoon of any alcohol (optional if you are doing flambé)

Procedure:

Start by cleaning and preparing the prawns or shrimp. If you are using big prawns it isadvisable to take off their shells but leave their head and tail for presentation. Otherwisefor small shrimps you can just leave it as it is. It is better to use fresh shrimps for thisrecipe. In a deep salad bowl prepare the marinade. Mix together olive oil, the alcohol,salt and pepper. Mix well and pour over the shrimps or prawns. Let it marinate for aboutan hour. Afterwards, get all the shrimps and pat it dry with a paper towel. In a wok or

pan melt the butter with one tablespoon of olive oil and put the marinated shrimps(without the marinating juice) . Add together the red onion and red bell pepper andchopped siling labuyo. Stir fry for about three to five minutes ( it depends on the size ofyour shrimp, smaller shorter cooking time). You can pour this over a bowl of rice as atopping or put in a sizzling plate with a tablespoon of alcohol to do a flambé afterwards.

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*flambe is to put the entire dish on fire with the help of the alcohol you added. You cando this with vodka, tequila, gin, or sake. Right after you pour the alcohol let it burn withthe help of a match stick. But be careful in doing this.

Ginataang Kalabasa

When my mom cooks Ginataang Kalabasa I swear I eat with my hands. This is a healthy andtruly delicious vegetable dish, we’ll never get tired of eating.

Ingredients:

1 cup of squash cut in cube 1 bunch of string beans cut about 4 inches long 3 cloves of garlic 1 onion sliced 3 tbsp of shrimp paste (bagoong) if its not available you can use patis to add the fish

flavor about 1 tbsp) 1 pack of coconut milk (about one cup) about 12 pcs of prawns

about 4 to 5 pieces of crab (alimasag) (you can cut them into two to help the flavor propagate in the dish

siling labuyo (optional) it depends if you want it spicy or not salt and pepper

Procedure:

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Heat the pan, put the cooking oil. Add the garlic and onion. Once their fragrant perfume comesout add the shrimp paste. Sauté for about few minutes then add the squash and string beans. Pourthe coconut milk and cover, let it simmer gently over low fire. Once it boiled add the rest ofingredients; prawns, crab and sili. Cover and continue simmering for about ten minutes. Stirfrom time to time to avoid that the bottom to stick. Once the sauce has reduced in volume you

can turn off the fire. Best served with hot rice . Kain na!

Lechon Kawali Recipe

Deep-Fried Pork Belly

This Lechon Kawali recipe makes a whole slab of fried pork belly turned into a delicious porkdish with crisp, crackling skin with salty exterior and tender and juicy inside.

It is usually served with a side of Lechon Sauce.

Pork Belly is that only part of the pork that is used for this dish, the same part used to make bacon.

Because of the good amount of fat on this cut, the meat does not dry out during the cooking process.

Ideally, the procedure calls for the pork belly to be boiled until tender, and then sun-dried for 3-4hours before deep-frying. Sun-drying will result in nice crackling skin.

However, for food safety reasons, I don't suggest sun-dying or even exposing the meat totemperatures between 41 and 140 degrees Fahrenheit (the danger zone, they say) - even if it'salready been pre-cooked.

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Certain meats that have been cured with salt or other curing solutions are safe to air-dry or sun-dry, like Beef Jerky, Tinapa or Tuyo.

To get a nice crisp skin, an option is to freeze the pork after it's been boiled.

This can give the same crackling skin effect for the Lechon Kawali - but please see Cook's Tips below on Safety during cooking.

YOUR SHOPPING LIST:

Pork Belly or Liempo

IN THE PANTRY:

Onions Salt Peppercorns White Pepper

INGREDIENTS

2 pounds Pork Belly, whole slab 6-8 cups Water 2 medium onions, cubed 3 tablespoons Salt

1 teaspoon Peppercorns Cooking oil for frying

For seasoning the meat before deep-frying:

1 tablespoon Salt 1/2 tablespoon Ground White Pepper

PREPARATION TIME : 5 minutes

COOKING TIME : 45 minutes

1 In a large pot over medium high heat, boil the pork belly with the water. Spoon out the grayishmeat protein that floats on the water and discard.

2 Turn the heat down, add the onions, salt and peppercorns and simmer for 20-25 minutes oruntil the pork is tender.

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3 Scoop out the pork and pat it dry with paper towel before deep-frying. (Or you can wrap it andfreeze for frying at a later time).

4 Heat up the oil on your deep-fryer. The temperature setting should be 350 degrees Fahrenheit.

Deep-fry for 15-20 minutes or until the skin is nice and crisp.

5 Serve with rice and Lechon Sauce.

BENG'S TIPS

If your cooking pot is not big enough, you can cut the slab of belly into about 3 inch cubes, Don'tcut any smaller because the lean part of the meat gets cooked faster than the skin, making it dryand a little tough.

Ever had a Lechon Kawali that's bland and the meat inside still smell and taste like raw meat?

I believe that secret to a good Lechon Kawali recipe is in the flavor that you put into the broth while you are simmering the meat. I like a lot of onions to cut the raw, fresh taste,and I sometimes add garlic, too.

For seasoning the pork before deep-frying, you can use Garlic Salt or even the Goya BrandAdobo Seasoning, which is a mixture of garlic, oregano and different seasonings.

Safety in the kitchen should always be your number one concern and deep-frying can be prettydangerous so take the necessary precautions.

o The frying pot should not have more than half full of oil. Spill-over oil can cause fire.o Remember that water on oil can cause splatter - thus, a frozen pork belly placed on

heated oil can splatter a lot.

So, have a heavy pot lid and a long pair of tongs handy.

Also if you can work with oven mitts covering your hands while frying, that canhelp you from getting oil splatter burns on your hands... and please, be verycareful.

1 / 1 Photo by: Suhara

Lechon Manok (Pinoy Roast Chicken) 5hr50min

About this recipe: Juicy whole chicken roasted or cooked on a rotiserrie. It still remains a popular street food in the Phillipines. It's best to give time for marinating so that the flavourmelds together. Serve it with lechon sauce .

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Ingredients

Serves : 6

1 whole chicken 1 onion, chopped 15 cloves garlic, minced 1/4 cup fish sauce (patis) 4 tablespoon calamansi juice 1 teaspoon salt

1 teaspoon pepper 1/2 teaspoon brown sugar 6-8 lemongrass bulbs, bruised 3 bay leaves 1 tablespoon cooking oil

Directions

Prep:20min › Cook:1hr30min › Extra time:4hr marinating › Ready in:5hr50min

1. Clean chicken and pat dry. Rub the whole chicken, including inside the cavity with choppedonions, garlic, salt, pepper, sugar, calamansi juice and patis and let marinade in the refrigeratorfor 4 hours.

2. Heat oven to 200°C. Take the chicken out of refrigerator and stuff the cavity with the bay leavesand lemongrass bulbs.

3. Put the chicken in oven and roast for 1-1 1/2 hours depending on the size. Add the oil to theleftover marinade sauce and baste the chicken with sauce a couple of times. Check for donenessby poking through the inner thigh and if the juices run clear it's done. Let the chicken rest for 15minutes before serving.

Tip

If you can't find calamansi, substitute with lemons.