"Inihaw Na Liempo & Ensaladang Talong" (Grilled Pork belly & Grilled Eggplant Salad)

Ingredients:

for the meat:

• 2 slabs (500-600 grams) pork belly (liempo), each cut into three
• salt and pepper
• 2 cloves garlic, pounded & finely minced
• 2 pcs kalamansi
• liquid seasoning or light soy sauce

for the salad:

• 2 large (about 400 grams) eggplant
• 3 large (150 grams) semi-ripe red tomatoes
• a tbsp of finely minced red onion
• salt and pepper

for the dip:

• kalamansi
• soy sauce
• hot chili pepper (labuyo)

Procedure:

Grill the eggplant or broil for 20 minutes at 475 fahrenheit, like I did. Cool. Peel off the skin. Chop into cubes. Put in a container. Coarsely chop the tomatoes, place where the eggplant is. Sprinkle the onion. Add salt and pepper to taste. Mix. Cover. Let it sit in the refrigerator until ready to serve.

Meanwhile, place the pork in a large bowl or tray. Sprinkle salt and pepper generously. Put the garlic evenly. Squeeze kalamansi on top, strain the seeds. Drizzle with liquid seasoning. Mix and mash thoroughly. Set aside.

Prepare the dip, squeeze kalamansi in a small bowl. Pour lightly with soy sauce. Add the hot chili pepper. Mash if you want it to be spicy.

Grill the pork until done. I grilled mine in a turbo broiler for 25-30 minutes at 350 fahrenheit. For easy eating, you can chop the pork before serving or serve it as it is.

Serve with lots of hot steaming white rice and the "ensaladang talong" that perfectly goes with it! (",)

"Pancit Luglug"

Ingredients:

• 500 grams rice sticks (pancit luglug)
• 2 packs oriental gravy mix (palabok mix sauce), I used Mama Sita's
• 5 cups water
• 1 tbsp anatto seeds with lye water (achuete na may lihia)
• 1/4 cup hot water
• 3 tbsps cooking oil
• 6 cloves garlic, finely pounded
• 2 medium (75 grams) red onion, minced
• 250 grams lean ground pork
• 3/4 tsp ground black pepper
• 1/2 tbsp salted tiny shrimps (hibe), finely minced
• 1 tbsp fish sauce
• 2 tbsps ground smoked fish (giniling na tinapa)
• 50 grams pounded pork cracklings (giniling na chicharon)

toppings:

• nicely toasted garlic
• pork cracklings
• chopped spring onions
• sliced hard boiled eggs
• a few pieces of boiled & headless shrimps
• Philippine lemon (kalamansi)

Procedure:

Cook rice as per package directions.

Combine in a bowl the oriental gravy mix and water. Mix. Set aside.

Place the anatto seeds in a bowl. Carefully pour the hot water. Stir. Stand aside for a few minutes until it render a intense orangy-red color (remove the anatto seeds).

In a large wok, place over medium-high fire, heat moderately. Put oil and garlic. Saute until rich golden brown. Follow with onion. Saute until soft. Add the ground pork, black pepper, salted tiny shrimps, fish sauce and ground smoked fish. Stir-fry until it aromatic. Put the anatto mixture. Cook for a few seconds.

Pour the palabok mixture. Cook until it boils. Put the cooked rice sticks. Put off the fire. Mix until blended. Sprinkle the pounded pork racklings. Stir some more. Place in a large serving platter or the traditional "bilao", lined with wilted banana leaves.

Top with toasted garlic, pork cracklings, spring onions, hard boiled eggs and shrimps. Just before eating, squeeze kalamansi on top for that extra flavor and aroma.

"Pancit Bihon At Sotanghon Guisado" (Rice Noodles, Vermicelli and Vegetables Stir-fry)

Ingredients:

• 1/2 kilo chicken gizzard & liver
• 1 pc (300-350 grams) chicken leg quarter
• 400 grams pork belly
• 1 whole head garlic, pierced each clove & skin on
• 1 quartered red onion
• 1 tsp whole peppercorns
• 2 pcs chicken cubes
• 1 tbsp iodized coarse salt
• 8 cups water
• 1 pack (75 grams) vermicelli (sotanghon), immersed in water
• 1/2 cup oil
• 1 head garlic
• 2 medium (75 grams) red onion
• 1 pc Chinese chorizo
• a bunch (20 grams) Chinese celery (kinchay)
• 1/2 pc (20 grams) red bell pepper
• 1 pack squid balls, sliced thinly
• 2 tsps ground black pepper
• 1/2 tbsp fish sauce
• 5 cups hot water
• 3/4 cup soy sauce
• 500 grams rice noodles (bihon)
• 100 grams cabbage
• 100 grams pechay baguio
• 100 grams green beans
• 100 grams carrot
• 2 handfuls pounded pork cracklings (chicharon)

Procedure:

Put the first-nine ingredients in a thick bottom casserole. Cover. Place over high fire. Bring to boil. Then, decrease fire to low and simmer for 18 minutes.

Put in a bowl the next ingredient. Set aside.

Meanwhile, pound the garlic finely. Cut into half the onions and slice thinly. Mince the Chinese chorizo, Chinese celery and bell pepper. Pound the pork cracklings.

Get back to the boiling casserole, Remove the chicken, gizzard, liver and pork belly. Reserve the broth. Let it cool for awhile. Slice the gizzard and pork into thin strips. Cut into four each liver. Chop the chicken, remove the bones.

In a very large wok or talyasi, place over high-fire. Add oil. Heat moderately. Put garlic. Saute until rich golden brown. Follow with onion, chorizo, kinchay and bell pepper. Saute until limp.

Add the squid balls, pork belly, chicken, gizzard, liver, black pepper and fish sauce. Saute until aromatic. Pour in the hot water and reserve broth (should be strained). Add soy sauce. Cover. Bring to boil.

As you wait for it to boil, drain the water from the vermicelli. Shred the cabbage and pechay baguio. Cut into julienne the carrot. Diagonally slice thinly the green beans.

Back to the wok, by this time, it should be boiling. Put the vermicelli and rice noodles. Mix. Lower heat to medium-low. Stirring and tossing while it cooks. When the two-thirds of liquid has evaporated, put all the vegetables and pounded pork cracklings. Continue cooking, tossing until there's no more liquid.

Preferably serve hot and squeeze Philippine lemon on top.

"Molo Soup"

It yields 52 meatballs. Good for 13-18 servings.

Ingredients:

• 250 grams lean ground pork
• 1/4 tsp fine salt
• 1/4 tsp ground white pepper
• 1 medium (35 grams) red onion, finely minced
• 10-12 cups of chicken, pork or pasta broth or combination of
• salt
  
• 1 pack (40 pcs) wanton molo wrapper
• 6 cloves garlic
• 2 tbsps sunflower oil
• 1/4 cup spring onion

Procedure:

In a bowl, combine the first-three ingredients until well-blended. Form into a small ball, about 1/2" in diameter. Put at the center of the molo wrapper. Wet lightly the sides of the molo wrapper. Gather all the edges and seal, twisting carefully. Do the same to the rest. Slice into 1" strips the excess molo wrapper and segregate.

Meanwhile, bring to boil the broth. Pound the garlic. Mince the spring onion.

In a small pan, put oil. Heat lightly. Add the garlic. Saute slowly until rich golden brown. Set aside.

Back to the boiling broth, keep it in medium heat, drop 10 pcs of molo, one by one. Cover. Cook for 4 minutes. Using a slotted spoon, remove the cooked molos carefully. Set aside. Do the same to the rest, do this by batches and do not overcrowd the pan.

Adjust taste of the broth, sprinkle with salt if necessary. Put the excess molo wrapper. Mix. Cover. Cook for a minute. Put back the molos. Lid on. Reheat lightly. Remove from fire. Add the spring onion and toasted garlic with oil.

Serve hot.

"Mighty Meaty Caldereta" (Spicy Pork Back Ribs & Tomato Stew)

Ingredients:

• 4 tbsps cooking oil
• 1 big head garlic
• 2 large (100 grams) red onion
• 1 kilo of choice-cut pork back ribs
• 1 tsp ground black pepper
• 1/2 tsp dried pepper flakes
• 1-2/3 tbsp white vinegar
• 3 tbsps soy sauce
• 2 cups rice wash or water
• 1 pouch (115 grams) tomato sauce
• 2-3 tbsps cheddar cheese, minced
• 1 large red bell pepper, seeded & cut into strips
• 1/2 can of liver spread

Procedure:

In a wok, over medium-high fire, heat moderately. Add the garlic. Saute until golden brown. Follow with onion. Saute until very soft. Dump the pork, black pepper and pepper flakes. Stir-fry for 6-8 minutes. Pour in the vinegar. Let it boil without stirring. Cook until very aromatic or for about 4 minutes or so.

Put the soy sauce. Mix. Cook for another 2-3 minutes. Add the water, tomato sauce, cheese and bell pepper. Cover. Bring to boil. Then, reduce fire to very low. Simmer for an hour.

Add the liver spread. Mix thoroughly. Lid back on. Cook for another 20-25 minutes.

"Bacon Fusilli Carbonara"

Ingredients:

• 400 grams fusilli pasta
• 1 tbsp butter, cubed
• 1 tbsp light olive oil
• 200 grams bacon, cut into two
• 2 cloves garlic, finely minced
• 1 pc (75 grams) white onion, finely minced
• 250 grams lean ground pork
• 1/2 cup white wine
• 1/4 tsp fine salt
• 1/2 tsp ground white pepper
• 1/4 tsp dried oregano & some more for garnishing
• 1 tetra pack (250 ml) all purpose cream
• 1 can (10 3/4 oz) cream of chicken condensed soup
• 1/4 cup grated cheddar cheese
• 1/2 can water

Procedure:

Cook pasta as directed but do not splash with water. Otherwise, just strain. then, while hot toss with butter until well-coated. Set aside.

Meanwhile, Fry very lightly the bacon on both sides, this will only take a few seconds. Do not brown. Remove from pan. Retain the oil. Add the olive oil. Put the garlic and onion. Saute for 30 seconds. Dump the ground pork, salt and pepper. Stir-fry until ground pork separates and changes in color. Pour the white wine. Cook until the alcohol evaporates.

Sprinkle the oregano. Add the cream, chicken condensed soup, cheese and water. Mix. Bring to boil. Put the buttered fusilli and bacon. Toss.

Serve. Top with some more oregano.

"Tocino Decker Sandwich"

good for 2-4 servings

Ingredients:

• 6 pcs white bread
• egg sandwich spread (recipe here)
• 2 pcs Purefoods Pritong Pinoy tocino slices
• 2 pcs cheese slices
• prepared mustard
• catsup

Procedure:

Place a piece of bread on a plate. Generously spread with egg sandwich. Place another bread on top. Put the tocino and cheese. Squeeze mustard and catsup lightly. Cover with bread. Slice the bread criss-cross. Do the same to the rest.

Put inside a covered container. Refrigerate. Serve cold.

"Lumpiang Shanghai" (Meaty Spring Roll)

Yield: 76 pieces

Ingredients:

• 38 pcs (6" diameter) spring roll wrapper (lumpia wrapper)
• water for sealing
  
• 2-3 cups cooking oil
  
• 250 grams very lean ground pork, well-drained
• 100 grams potato, finely grated & well-squeezed
• 100 grams carrot, finely grated
• a tbsp of finely minced red bell pepper
• a stalk of celery (no leaves), finely minced
• 100 grams red onion, finely minced
• 2 tbsps of cheddar cheese
• 4 cloves garlic, well-crushed & finely minced
• 3/4 tsp iodized fine salt
• a teaspoon of ground black pepper
• 1 tsp of liquid seasoning
• 1-3/4 tbsp of soy sauce
• 1 medium-size Philippine lemon (kalamansi), extract the juice & remove the seeds
• 2 slices (60 grams) white bread
• a tbsp of fine breadcrumbs
• 2 tbsps cornstarch
• 2 tbsps all-purpose flour
• 1 beaten egg

Procedure:

Separate gently & carefully the wrappers one by one. Place in a plastic or cover with a damp cloth. To keep it soft and easy to roll. Set aside.

Put in a colander the ground pork and well-squeezed grated potato. To remove the excess liquid. Meanwhile, prepare the other ingredients.

Combine the rest of the ingredients accordingly. Mix well.

Get a half-tablespoon of the mixture. Place at one end of the wrapper forming a small log. Roll the wrapper, should keep it tight. Wet with water the other end. Seal. Do the same to the rest. Cut into two.

From this point, you can freeze for future use. Or deep fry in hot oil until golden brown. Drain in paper towels.

Serve with catsup or chili sauce.

"Steamed Flavored Shrimps Over Buttered Fried Rice"

another photo here....

Ingredients:

• some banana leaves, trimmed according to the size of the steamer
• 3 pcs pandan leaves, tied in a knot

for the shrimps:

• 3/4 kg medium shrimps
• 3/4 -1 tsp fine salt
• 1/4 tsp ground black pepper
• 2 tbsps of light olive oil or peanut oil
• 3 cloves garlic, finely minced
• a tbsp of butter or margarine
• a thumb-size ginger, finely minced
• 1 small red onion, finely minced
• 1 finger chili, seeded and chopped

for the fried rice:

• 2 tbsps vegetable oil
• 2 tbsps margarine
• 4 pcs eggs, beaten
• 8 heaping but loose cups of well-mashed left-over cooked white rice
• 1/2 tbsp iodized coarse salt
• 1/2 tbsp liquid seasoning

Procedure:

Wash the shrimps. Cut the tip of the head and eyes of the shrimps (not the whole head). Drain well. In a medium bowl, put the shrimps, salt and pepper. Toss. Set aside.

In a pan, pour olive oil. Saute garlic until golden brown. Follow with the margarine, ginger, onion and chili. Stir-fry until fragrant. Put the sauteed mixture in the bowl of shrimps. Toss.

In a wok, over medium-high heat, put the vegetable oil and margarine. Swirl the pan. When margarine has almost melted, add the beaten egg. Cook for 5 seconds. Dump in the rice, salt and liquid seasoning. Stir-fry until rice render a sunny golden yellow color. Cook for 6-8 minutes until heated through.

Meanwhile, heat some water for the steamer. Line the steamer with wilted banana leaves and some pandan leaves.

When fried rice is done. Put it inside the steamer.Top with the shrimps. Arrange it until the top of rice is well-covered. Put the rest of the marinade. Steam for 10 minutes.

Serve immediately.