"Mala-uhog" means very soft coconut meat, almost watery in consistency. That is the kind of coconut best with this recipe.
good for 3-6 servings
Ingredients:
buko juice:
2 pcs buko (
*mala-uhog)
2-3 tsps white sugar
pork chop bistek:
4 tbsps soy sauce
5 pcs kalamansi
1/2 tsp ground black pepper
6 small pcs (650-700 grams) pork chops
1-2/3 cup of water
1 very large (230 grams) white onion, sliced & segregated
savor
cooking oil
mojos:
1 pc (200 grams) potato, thinly sliced with skin
fine salt & white pepper
1/2 cup or more of flour
Procedure:
In a large pitcher, place the buko juice and soft buko meat. Put sugar. Stir until blended. Freeze before serving.
Sprinkle the potato slices with salt & white pepper on both sides. Stand for a few minutes. Meanwhile, in a smal bowl, put the first-three ingredients for pork chops. Mix well. Put the pork chops in a tray. Pour the mixture. Turn several times, making sure to coat both sides of the pork. Set aside.
In a wok, place 1-1/2 tbsp of oil. Saute the onion. Drizzle lightly with savor. Cook until limp. Remove from pan.
Back to the pan, place another 2 tbsps of oil. While waiting for the oil to get hot. In a paper bag, put 1/2 cup of flour. Add the marinated potato slices. Shake. If potato slices are still wet, add a little more of flour until well-coated. Fry until golden brown. Drain in paper towels. Set aside.
Saute the garlic in the remaining oil until light brown only. Add in the pork, fry lightly on both sides. Pour the marinade and water. Cover. Bring to boil. Reduce heat to low-medium fire, bubble away for 25 minutes.
Add the cooked onion. Mix well. Let it cook for another minute. Place in a platter. Decorate with fried potato on the sides.
Serve best with warm cooked rice & buko juice.
Last Saturday, we went to SM-Mall Of Asia. Kulit, after 5 months of being absent at the rink, skated again with Tin & Bunso. While, the husband & I visited the Franchise Expo 2008 Exhibit at SMX. After that, we went for a snack at Krispy Kreme and avail their free wi-fi access.
We have an Indian mango tree in our backyard. Every summer time, it gives us plenty of fruits. Sometimes, because of this, the fruits gets over ripe. That's why I came up with this drink. I don't like the idea, that food would go into waste without any effort not to. Instead of using the kalabaw variety of mango, I used what I have abundantly in my backyard. Here is the recipe.
makes 3 glasses.
We've harvested lots of indian mangoes from our backyard. Some are over ripe. I don't want it to go to waste, so, I made a fruit shake out of it. Here it is....
My kid with my buddy, Tita tin-tin eating the egg sandwich I prepared (mas mukha silang mag-nanay!)
Oh well, my hubby at the center with the rest of the kids... (clockwise from left: Tin, Irene, Pao, Yok and our Kulit)
