Tuna Salad for Sandwiches

Ingredients:
1 can (approximately 7 ounces) tuna, drained
3 tablespoons teaspoons mayonnaise
2 tablespoons finely chopped celery
dash of Worcestershire sauce
2 teaspoons chili sauce
1 tablespoon fresh lemon juice
1 small cucumber, optional
sliced bread or toast

Preparations:
Mix tuna with mayonnaise, celery, Worcestershire sauce, chili sauce, lemon juice, adding a little more mayonnaise if not moist enough. Peel and thinly slice cucumber. Spread tuna mixture on toast or bread slice, top with thinly sliced cucumber and top with another slice of bread or toast.
Makes about 1 1/4 cups.

Crispy Fish

Ingredients:

2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying

Preparations:

In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
Soak fish filets in bowl of cold water.
In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Marinated Grilled Shrimp

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Preparations:

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Potato Salad

Preparations:

Pick a Potato.
Don't overlook the most essential part of your potato salad: the spuds!
Among the best varieties for potato salad are Yellow Finn, Yukon Gold, and red potatoes. Their high moisture content will give them a more pleasant texture when cold, and their waxier flesh holds up better to chopping and to tossing with dressing than drier, more mealy potatoes, like Russets.
If you wish to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly before you begin; "gritty" is one texture that nobody likes! Once you've either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a pot, and cover them with water. Bring them to a boil, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle boil.
Depending on your definition of "bite-size," the potatoes will take between 8 and 15 minutes to cook. As soon as they're tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they've been drained.
If you're making a hot potato salad to be served immediately, have your dressing ready and standing by. Otherwise, spread the potatoes out on a baking sheet in a single layer to cool. This is a good time to add some seasonings, since potatoes are at their most absorbent when they're still hot. Add salt, pepper, dried herbs, and a sprinkle of your favorite vinegar.
When the potatoes are no longer steaming, transfer them to the refrigerator to chill.
Mixing the Salad:
While your potatoes cool, mix the rest of the salad ingredients together.
Some people prefer the simple route, with just a few additions; others like as many extras as they can pack into the bowl while still leaving room for the taters!
Whether you're making creamy or vinegary potato salad, some favorite choices for seasoning the dressing are cider vinegar, lemon juice, pickle juice, horseradish, paprika, hot pepper sauce, dried and fresh herbs, and any variety of prepared mustard from plain yellow to stone-ground or Dijon-style to extra spicy.
Dill, chives, and parsley are especially good partners with potato salad, but some other potato-friendly herbs are sage, tarragon, basil, thyme, and rosemary.
Apart from herbs and spices, there are many other delicious additions:
Tomatoes, cucumbers, apples, bell peppers of any color, pickles, capers, chiles, peas, celery, red onions, green onions, shallots, olives, fennel, pimentos, watercress, and artichoke hearts
Crumbled cheeses including Gorgonzola, blue cheese, smoked cheddar, or feta
Toasted nuts and seeds, especially sunflower seeds, almonds, walnuts, sesame seeds, or pecans
Tidbits of cooked or cured meats like salami, ham, prosciutto, smoked salmon, shrimp, chicken, or bacon
And, of course, hard-cooked eggs
Once you've chosen your ingredients, mix everything together well, and take a taste. Need more salt? Vinegar? Spice? Adjust seasonings before you start tossing the dressing with the potatoes; the less you stir, the prettier your salad will look. And remember, the potatoes are much blander than the dressing; a spoonful of strong-tasting dressing may be just right once it's mixed with the potatoes. Also, the flavors will intensify with time. If you can manage it, make your potato salad a day ahead to achieve optimum flavor.

Beef Steak

 Beef Steak Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced


• 1 tablespoon kalamansi or lemon juice


• 5 tablespoons soy sauce


• 3 cloves of garlic


• 1 small piece ginger, crushed


• 1/2 teaspoon ground black pepper


• 1/2 cup onions, sliced in rings


• 4 tablespoons cooking oil
  
  
  Preparations:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.


• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.


• Increase heat for a minute or two to brown steaks.


• Add the sliced onions and continue to cook for another minute.


• Serve on a platter including the oil and sauce.


• Best served with hot plain rice.

Caribbean Chicken Soup

Caribbean Chicken Soup Ingredients:

3 lbs chicken (cut into portions)
2 tablespoon vegetable oil
4 potatoes
3 green bananas (cooking banana)
1 lb sweet potato
2 cups cubed pumpkin
1 onion diced
3 cloves garlic sliced/crushed
1 hot pepper (scotch bonnet or habanero)
1 tablespoon salt * Check at the end to add more if necessary
1 tablespoon fresh chopped parsley
3-5 sprigs fresh thyme
1/4 teaspoon black pepper
1 carrot
1 tablespoon tomato paste (or 1 teaspoon Caribbean style  browning)
1 lb cassava
1 scallion
2 packages of Grace Cock Soup


Preparations:

* If you can’t get Grace cock Soup, a great substitution would be the Maggi pack soup or any chicken noodle soup that’s a bit spicy. For a richer body and taste to this soup, you can also add some Goldenray butter the last 5 minutes of cooking. Remember that butter is heavy on salt, so adjust accordingly.

* Add whatever ground provision you may have or like in your soup. * You’ll need a large pot. BTW, this can easily feed about 6 adults.

I like using dark meat for this soup as it’s cooked  for a long time and I find the flavor is a bit more pronounced than if I use chicken breast. However you can use white meat if you so desire. Cut into serving size pieces and wash with lemon juice (I didn’t mention this in the ingredient list) and water, then drain. Now add the oil to a large pot and heat over medium heat. Start adding the pieces of chicken to the pot. Yes, I know my Trinbagonian people are probably saying “you eh season the meat man”. We’ll get to that a bit later. Brown as best as you can for a few minutes, turning each piece periodically.

After a few mninutes of browning (trust me it will never really get brown), add the black pepper, scallion, onion, garlic, thyme and parsley to the pot. Give that a good stir.


Allow that to cook on low/medium heat a bit. So we can have time to peel and cube the other ingredients (potato, carrot, sweet potato and green banana, pumpkin and cassava) . Give those things a rinse under cool water and drain. Now add it all to the pot and stir.


Also add the tomato paste and/or the Caribbean browning. Cover with water and bring to a boil on high heat.  As it comes to a boil, add the cock soup, salt and the hot pepper. Leave the pepper whole and at the end you can either burst it to release the heat or you can fish it out to have things a bit milder. Now reduce to a simmer and allow to cook for about 30-40 minutes. Basically until the potatoes etc starts melting away and form a nice rich and thick broth. You can cook with the lid off or slightly ajar.

If you’re lucky enough to have some Goldenray butter, add the last 5 minutes or so of cooking and give it a minute or 2 before you check to see if there’s enough salt. As the Goldenray is a bit salty as well. If you’re using a basic chicken noodle soup mix to add instead of the cock soup, try to get one that’s low in sodium. so the overall dish is not salty.

You can be creative with this by adding other ingredients you like in soup, like.. dumplings, macaroni, beans or peas and other ground provisions. Some pieces of corn on the cob would probably work well in this soup as well.

Pumpkin Soup

Pumpkin Soup Ingredients:

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion
• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns

Preparations:

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Fried Shrimp

Fried Shrimp Ingredients:

• 1 cup milk
• 1 cup buttermilk
• 1 cup hot sauce
• 2 cups self-rising flour
• 1/4 cup self-rising cornmeal
• 2 tablespoons coarse ground black pepper
• 3 tablespoons salt
• 2 pounds medium shrimp, peeled and deveined with tails left on
• Peanut oil, for frying

Preparations:

Preheat oil to 375 degrees F.

Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.

Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.

Fried Ravioli

Fried Ravioli Ingredients:

• 2 tablespoons whole milk
• 1 egg
• 3/4 cup Italian seasoned bread crumbs
• 1/2 teaspoon salt (optional)
• 1/2 (25 ounce) package frozen cheese ravioli, thawed
• 3 cups vegetable oil for frying
• 1 tablespoon grated Parmesan cheese
• 1 (16 ounce) jar spaghetti sauce

Preparations:

1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Macaroni Tuna Salad

Macaroni Tuna Salad Ingredients:

1 (16 ounce) package elbow macaroni
2 (6 ounce) cans white tuna, drained and flaked
2 stalks celery, minced
1 onion, minced
2 cups mayonnaise
1 (5 ounce) jar pimento-stuffed green olives, drained
1 pint grape tomatoes
salt and pepper to taste

Preparations:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.

Fruit Cocktail Salad

Fruit Cocktail Salad Ingredients:

2 (15.25 ounce) cans fruit cocktail in juice
1 (20 ounce) can unsweetened pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
1 tablespoon lemon juice
1 (1 ounce) package instant sugar-free vanilla pudding mix
2 medium firm bananas. sliced

Preparations:

In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.

Red Salted Egg Salad

Red Salted Egg Salad Ingredients:

4 Salted Eggs
5 of Red Shallots, thinly sliced (or 1 of Onion)
3 of Red Chillies, thinly sliced (de-seeded is optional)
3 Tablespoons of Lime Juice
1 Tablespoon of Pickled Garlic, finely chopped (optional)
2 Tablespoons of Coriander leaves, chopped
A pinch of Sugar (Optional)

Preparations:

Cut the salted eggs into wedges
Place them in the serving plate
Sprinkle with sliced shallots, chillies and coriander leaves
Squeeze the Lime over the salad
Garnish with Lime wedges, and serve with rice porridge
Best Serve with rice and Tapa or Tocino.

Egg Salad with a Kick

Egg Salad with a Kick Ingredients:

3 eggs
1/4 cup fat-free mayonnaise
1/4 cup light sour cream
1 1/2 teaspoons Chinese hot prepared mustard
1 stalk celery, finely chopped
5 pimento-stuffed green olives, chopped
1 tablespoon sweet pickle relish
1/4 teaspoon paprika
1 pinch red pepper flakes
salt and pepper to taste

Preparations:

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.

Tangy Egg Salad Spread

Tangy Egg Salad Spread Ingredients:

8 eggs
1/4 cup yellow mustard
1/2 cup mayonnaise
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
1/4 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon onion powder
1/2 teaspoon hot pepper sauce
1/2 cup finely chopped celery

Preparations:

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop.
In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.

Shrimp Egg Salad

Shrimp Egg Salad Ingredients:

1 pound cooked shrimp - peeled, deveined, and chopped
4 hard-cooked eggs, chopped
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 sprig chopped fresh dill
4 leaves green leaf lettuce

Preparations:


In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.

Tips:

Hard-cooked eggs
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Banana Que

Banana Que-Deep fried bananas with caramelized sugar.









Banana Que Ingredients:

16 pcs ripe saba banana (others wanted it to be semi-ripe)
2 1/2 cup cooking oil
1/4 cup brown sugar
8 pcs skewer stick (optional)

Preparations:

1. Peel off banana.
2. Heat cooking oil over a high flame in a large pan or wok.
3. Deep fry bananas for 5 minutes or until it turns golden brown.
4. Sprinkle brown sugar over bananas. Cook for another 3 minutes or until sugar has melted. Stir occasionally to cover all bananas with sugar.
5. Remove bananas when done and drain excess oil.
6. Skewer stick is optional, if you wish to sell banana que then you need to have this. But if it's just for home consumption, you can use fork so not to spend extra money.

Adidas

Addidas-This is the term for the marinated grilled chicken’s Paa (Feet)










Addidas Ingredients:

Chicken Stock

2 lbs. chicken parts (I used about 1.5 pounds of feet, and 1/2 a pound of backs)
1 large onion, quartered
2 carrots, cut into large chunks
2 ribs of celery, cut into large chunks
5 sprigs of fresh thyme
10 parsley stems
1 garlic clove, peeled
1 bay leaf
10 peppercorns

Grilled Adidas (Grilled Chicken Feet)

Makes about 3-4 appetizer servings

1/2 pound chicken feet (about 6-8 feet, depending on size)
1/2 cup soy sauce
1/4 cup kalamansi juice, or the juice of one lime
2 tablespoons vegetable oil
1-2 tsp. sambal oelek (chili-garlic paste) to taste
6 garlic cloves, roughly chopped
1-inch piece of ginger, thinly sliced
1 tablespoon brown sugar

Preparations:

Wash the chicken feet under cold running water, then place the feet in a large stockpot along with the other chicken parts. Fill the pot with enough cold water to cover the chicken by an inch. Place the pot over high heat and bring to a boil. Boil for 5 minutes then drain the chicken into a large colander. Rinse the chicken with cold water until cool enough to handle.
Using a sharp knife, chop off the tips of each claw and discard. If there are any black spots or overly-scaly patches of skin on the "palms" of the chicken feet, remove those with a knife as well.
Return the chicken to the stockpot and again fill the pot with enough cold water to cover the chicken by an inch. (Optional: place an inverted steamer basket on top of the chicken in order to keep everything submerged.)
Bring the pot to a boil, then reduce heat to low. Skim off any scum that rises to the surface. Partially cover (I left the lid slightly ajar) and continue to simmer for at least 4 hours, or up to 8 hours. During the last hour of cooking, remove steamer basket and add the onion, carrots, celery, thyme, parsley stems, garlic, bay leaf, and peppercorns. Replace steamer basket on top of chicken and veggies and continue to simmer for one more hour.
Using tongs or a slotted spoon, remove and discard the vegetables and chicken from the stock. Strain the stock through a cheesecloth-lined fine mesh sieve into a large bowl or another large pot. Chill the strained stock over an ice bath (I usually fill my sink with ice, then stick the bowl into the sink). After the stock has cooled, divide into separate containers and store in the freezer.
You can use the chicken stock to make soups, sauces, etc.

Wash and rinse the chicken feet under cold running water. Place the feet in a pot and fill the pot with enough cold water to cover the chicken by an inch. Place the pot over high heat and bring to a boil. Reduce heat to low and continue to simmer for 20 minutes.
While the chicken feet are simmering, combine the soy sauce, kalamansi juice, oil, sambal, garlic, ginger, and brown sugar in a medium bowl. Whisk well to combine.
After the chicken feet have simmered for 20 minutes, drain the chicken feet into a large colander. Rinse the chicken feet with cold water until cool enough to handle.
Using a sharp knife, chop off the tips of each claw and discard. If there are any black spots or overly-scaly patches of skin on the "palms" of the chicken feet, remove those with a knife as well.
Place the chicken feet in a shallow dish and pour the marinade over the feet. Cover the chicken feet and allow to marinate in the refrigerator for 2 to 4 hours.
Remove chicken feet from the marinade and place on a well-oiled grill over medium heat. Grill chicken feet for 8-10 minutes total, brushing with reserved marinade, and making sure to turn the feet every couple of minutes. Serve immediately

Filipino Street Foods

Addidas-This is the term for the marinated grilled chicken’s Paa (Feet)

Banana Que-Deep fried bananas with caramelized sugar.

Balot-It is a duck’s embryo still in shell. It can be paired with vinegar or with plain salt.. It’s an egg with a chick inside, a partially formed egg yolk and a hard piece of egg white. The unhatched could either be 16 days or 18 days… ^^ the best way to introduce foreigners in the philippines.. haha,it doesnt look so good but its definitely delicious..

Batchoy-A noodle soup originated in La Paz, Iloilo. Ingredients include pork innards, chicharon or deep fried crushed pork cracklings, vegetables, shrimp, chicken breast or beef loin, shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti, but are generally a bit finer.

Betamax-This is the cubed, curdled chicken Dugo (Blood) of a chicken. It’s grilled and usually dipped with suka (vinegar) and onions. The street food got it’s name because of its resemblance to the betamax tape

Binatog-This is boiled corn kernels.

Bituka (intestines or entrails) of either a manok (chicken) or a baboy (pig)- The term is given because it somewhat resembles an intra-uterine device or IUD

Chicharon-Deep-fried pork rind cracklings. They’re thin pieces of pork rind grilled and then deep-fried until crispy and best eaten with vinegar. Some entrepreneur already sell chicharon made out of fish skins.

Chicharong Bulaklak- Deep-fried pork intestine cracklings. They’re the pig’s intestine grilled and then deep-fried until crispy and best eaten with vinegar.

Fishballs - Minced fish rolled into balls. But some are made out of flour with fish flavorings. They are fried and put in skewers and dipped in either a sour dip or a spicy dip or a sweet dip.

Helmet or Head - This is the grilled Ulo (Head) of a chicken.

Kwek Kwek - It’s balut (chicken egg) dipped in an orangey batter which are deep fried. A dip made of vinegar, onions and birds-eye chili is recommended when eating it

Squidballs - Minced squid rolled into balls. But some are made out of flour with squid flavorings. They are fried and put in skewers and dipped in either a sour dip or a spicy dip or a sweet dip.

Beef Kaldereta

Beef Kaldereta Ingredients:

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Preparations:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice
Cooking Tips:
Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Kare Kare

Kare Kare Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Preparations:

In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Crispy Pata

Crispy Pata Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Preparations:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
After the above process, rub patis on the pata and sprinkle flour liberally.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Menudo

Menudo Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Preparations:

In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.
Serve hot with white rice.

Sinigang na Baboy

Sinigang na Baboy Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Preparations:

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.
Sinigang Cooking Tip:
Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Sinigang na Manok

Sinigang na Manok Ingredients:

One pound chicken, cut into serving pieces
1 cup green beans, cut into 2 inch pieces
¼ cup sliced onions
1 cup small radishes, quartered
1 small bunch green leafy vegetables (broccoli, spinach, rabe or collard greens)
1 tablespoon salt or patis
garlic

Preparations:

Heat few tbsps of oil in a pan. Fry garlic until aromatic. Add the chicken and sauté for a minute. Season with patis and continue cooking and stirring for few minutes until the chicken colors slightly. Throw in the onions and tomatoes and sauté until the tomatoes are crushed. Add about 5-6 cups of water (rice washing would be great), cover with a lid and simmer for about 15 to 20 minutes. Add the green chili pepper and gabi, (more water if necessary) and season with patis and half of the lemon juice. Continue cooking until the chicken is tender and the soup thickens with gabi (maybe cooked until mashed if desired). Adjust the taste if necessary, throw in the eggplant and stir in the remaining lemon juice. Simmer until eggplant slices are cooked. Serve hot with plain rice.

Lechon Kawali (Pan-Roasted Pork)

Lechon Kawali (Pan-Roasted Pork) Ingredients:

Pork:

1-1/2 lb. pork liempo (pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying

Sauce:

1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)

Pork Afritada (Braised Pork in Tomato Sauce)

Pork Afritada (Braised Pork in Tomato Sauce) Ingredients:

1 lb. pork, cut into serving pieces
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp. patis (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp. fine breadcrumbs (or flour, or cornstarch)
vegetable oil

Preparations:

Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
Remove from heat. Transfer to a serving dish and serve hot.