Pochero

POCHERO

Ingredients:

1/2 kilo chicken, cut into parts

1/2 kilo pork, cut into cubes

1/2 kilo beef for stewing, cut into chunk cubes

8 cups water

6 minced cloves garlic minced

5 pieces Saba banana

5 pieces boiled potatoes, quartered

5 pieces boiled sweet potatoes, quartered

4 pieces chorizo bilbao

2 tablespoons oil

1 teaspoon salt

1 bundle onion leeks

1 cup chickpeas

1 sliced bundle cabbage

1 Pinch salt & pepper

METHOD
1. You have to BOIL pork, chicken, beef, chorizo in salted water with onion leeks.
2. Lower fire and let SIMMER until all meat is tender.
3. Take out all the meat, set aside, keep stock.
4. In a casserole, SAUTE garlic, onion, then pour in the stock.
5. Bring to a BOIL, add all meat, banana, potatoes, sweet potatoes and chickpeas.
6. SEASON with salt and patis and add in the cabbage.
7. Serve hot.

Rellenong Bangus

RELLENONG BANGUS

(Stuffed Milkfish)

1 large sized bangus ( milkfish )

1 onion, chopped finely

4 cloves garlic, minced

1 small sized carrot, small cubes

1 box raisins ( optional )

2 tomatoes, chopped1 raw egg, large

1 tsp. Vetsin ( monosodium glutamate )

1 tsp. Salt

½ tsp. Worcestershire sauce

1 green bell pepper, chopped finely

2 tbsp. Flourcooking oil for frying




*Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
*Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
*Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
*If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
*Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
*Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
*Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
*Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Almondigas

ALMONDIGAS

Ingredients

3/4 cup ground pork

1/2 cup ground prawns

1 egg, medium

1 onion, chopped

1 head of garlic

1/4 cup chopped green onion

1/2 cup misua or fine noodles (Vermicelli)

fish sauce to taste

prawn extract

white ground pepper to taste

Instructions

Make a mixture of ground prawns, pork, green onion, egg and seasonings. Shape into small balls. Add flour or cornstarch if necessary. In a casserole, saute garlic and onion and add prawn extract with about 3 cups of water. When the mixture boils, drop the meat balls in, one by one. Add fine noodles when the meat balls are cooked. Remove from fire and season with fish sauce and pepper to taste.Garnish with chopped green onion.Serve hot in a soup tureen.

Pork Batchoy

PORK BATCHOY

Ingredients:

1/2 cup pork meat, diced and cooked

1/2 cup pork liver, diced

1/4 cup pork kidney, diced

4 cups broth 1 clove garlic, minced

1 medium-sized onion, thinly sliced

1/2 inch ginger root, cut into strips

1 tbsp. patis

1 tsp. salt

1/8 tsp. pepper

2 ounce misua

2 green onions, minced

Vegetable oil

Instructions:

1) Heat oil in a saucepan and saute garlic, ginger and onion for approximately 3 minutes

2) Add pork, liver and kidney and fry for approximately 5 minutes

3) Add broth and let boil

4) Add patis, salt and pepper to taste

5) Lower heat and let simmer for approximately 10 minutes

6) Add misua and let simmer for 1 minute

7) Remove from heat

8) Add green onions

Dinuguan

DINUGUAN

(Blood Stew)

Ingredients:

1/2 kilo pork (diced)

1/8 kilo pork liver (diced)

1 small head of garlic (minced)

1 small onion (minced)

2 pieces laurel leaves

3 tablespoons oil

1/2 cup vinegar

3 tablespoons patis (fish sauce)

2-cups stock

1-cup pig blood (frozen)

4 long green peppers

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

Cooking Instruction:

1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.

2. In a casserole, heat oil and saute garlic and onion for a minute.

3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.

4. Add in vinegar and bring up to a boil withoutstirring.

5. Lower heat and allow simmering uncovered until most of the liquid has evaporated.

6. Add in stock and allow simmering for 5 minutes.

7. Add in blood, sugar and long green peppers.

8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.

Pininyahang Manok

PININYAHANG MANOK

Ingredients:

1/2 kg chicken

2 cups coconut milk

1 medium-sized onion, chopped

1/2 head garlic, crushed and chopped

1 medium sized ginger, julienned

2 tsp fish sauce (patis)

1 small can of pineapple chunks

1 tsp ground pepper

1 tbsp cooling oil

Cooking Instruction:

Saute onion, garlic and ginger in cooking oil, followed by the chicken when the onion became golden brown. Then add some fish sauce and ground pepper. Continue sauteeing it until the chicken turned medium brown. Then, pour in 2 cups coconut milk and 1 cup water. Let simmer in medium fire for 15 mins. Add the pineapple chunks. Simmer for another 15 minutes, or until the sauce thickens. Serve with rice.

Igado

IGADO(Ilocano dish)

Ingredients:

1/2 k. pork, slice thinly

1/4 k. liver, slice thinly, marinate in 1/4 c. vinegar

1/4 k. heart and kidney, slice thinly

1 medium size onion, chopped

1/2 head garlic, chopped

1 small can chick peas

1/2 c. vinegar

1/4 c. soy sauce

2 tbsp. peppercorns

sugar

salt

Cooking procedure:
In a casserole, sauté garlic and onions. Add pork, soy sauce stir cook until golden brown. Add vinegar, lower heat and cook uncovered for 3-5 minutes. Add 3 c. water, peppercorns and bay leaf simmer for 15-20 minutes or until pork is tender. Add in liver and cook for another 5-10 minutes or until sauce thickens and almost dry. Season with salt and sugar to taste. Add chick peas and cook for another 1 minute. Serve with a lot of rice.

Chicken Paella

CHICKEN PAELLA

Ingredients:

1 kilo chicken (cut into small pcs.)

1/4 kilo chicken giblets & liver

2 cans tomato sauce

2 large onions chopped

1/2 head garlic, minced

1 pc. bay leaf (laurel)

2 bell peppers, red & green (strips)

1/2 kilo tahong (cooked in shell)

3-4 crabs (cooked, quartered)

1 cup sweet green peas 2 chorizo de bilbao (sliced diagonally, 1/4' thick)

1 tsp. pimenton powder

1 tbsp. vetsin

salt to taste

1 hard-cooked egg (garnishing)

3 cups rice

4-5 cups water

Cooking Instruction:

Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir unitl light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.This time a big wok or KAWALI. Saute' remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries.Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

Sinigang Na Hipon

SINIGANG NA HIPON

Ingredients:
1/4 cup onion, sliced
1/4 cup tomatoes, chopped
10 pcs. camias **
6 cups rice water
1/2 kilo, fresh shrimps, (med-sized) *
1 tsp. salt
1 tsp. vetsin
2 cups kangkong leaves and tender stalks *




Cooking Procedure:
Saute onion and tomatoes. Add the camias and cook until tender and mushy. Add the rice water. Let boil. When boiling, drop the shrimps. Season with salt and vetsin. Add kangkong and cook for 2 minutes.


* Shrimps may be substituted with fish such as bangus, lapu-lapu and others. Kangkong with vegetables such as mustasa, sitaw, sigadillas.


** Lemon or calamansi or green sampaloc can be used to sour soup.

BOPIS

BOPIS

2 pckg. pork heart 1 whole garlic

1 large onion I red bell pepper

3 siling labuyo (hot pepper) (optional)

1/2 cup vinegar

1 pack amatto (atsuete)

1 tsp. black ground pepper

2 tsp. cooking oil

Salt or patis for taste

1) Rinse pork heart and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife - if the fork or knife no longer stick inside the meat, the meat is tender)

2) Chop pork heart into cubes

3) Prepare other ingredients: - Garlic - minced - Onion - cubed - Bell pepper - cubed

4) On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart

5) Add salt or patis to taste

6) Add amatto or atsuete and sautee

7) Pour vinegar and let simmer for 10 to 15 minutes (do not stir)

8) Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it's not cooked yet)

9) Add bell pepper and siling labuyo (hot pepper -- optional)

CHICKEN INASAL

CHICKEN INASAL

Ingredients:

1 k chicken, halves or quartered for grilling

2 spoons soy sauce

1/4 cup cane/coconut vinegar

6 cloves finely minced garlic

1 tspn ground pepper

1 medium ginger finely chopped

1/2 cup brown sugar

1/4 cup juice of freshly squeezed calamansi

4 stalks of lemongrass, julienned

2 tspn soy sauce

2 tablespoon achuete

3 tablespoon margarine

Add lots of finely minced ginger, garlic, good native vinegar, calamansi, lots of chopped lemongrass, soy sauce and lots of cracked black pepper (another key ingredient). Marinate Chicken for an hour or so, stirring to coat chicken pieces evenly. Meanwhile, make the basting sauce with an entire medium tub or more of star margarine that you melt in a small saucepan over a low flame. Add a tablespoon or so of achuete oil if you are one of those who must have the color and even more cracked black pepper. Barbecue over medium to low flames until cooked, basting several times with the star margarine, achuete oil and black pepper mixture.

Well, i hope you'll like it 'coz i surely did!

Chop Suey

CHOP SUEY

Ingredients:


1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste


Cooking Instructions:


In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
Salt and pepper to taste.
Serve hot with rice.

Chicken Arroz Caldo

CHICKEN ARROZ CALDO

Ingredients
4 chicken thighs or drumsticks

2 cups of sticky rice (uncooked)

1 qt of chicken stock (fat free, sodium free)

2 knobs of ginger (peeled, chopped 1/4 inches)

4 cloves of garlic (chopped roughly)

1 onion or 2 shallots

green onions

2 tablespoons patis or fish sauce

salt and pepper Arroz

Cooking Method:

1. Get a big pot hot and add some olive oil, and brown the chicken. Salt and pepper.

2. When you flip over the chicken, add the chopped onion or shallots and let it sautee until the other side of the chicken browns.

3. Add garlic, give a quick toss and add uncooked rice.

4. Mix around the rice and add the patis or fish sauce. Add ginger. Mix around and add chicken stock.

5. Cover and bring to simmer.

6. When simmer, bring heat to medium and continue to stir. Making sure rice doesn't stick to the bottom of the pot.

7. Continue to check the tenderness of the rice. If mixture is getting too thick, loosen with lukewarm water.

8. When rice is cooked just right, serve with chicken in a bowl and garnish with green onions and/or deep fried shallots and garlic and a grind of black or white pepper.

Pancit Palabok

PANCIT PALABOK


Ingredients
Noodles:

1/2 kilo of white and round miki

Garnishings

* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped spring onions

Palabok Sauce

* 1/2 kilo fresh small crabs
* (possibly w/soft shell)
* 1 large onion, chopped finely
* 4 cloves garlic, minced
* 3 tbsp cornstarch
* 1 1/2 cups water
* 3 tbsp atchuete seeds or
* 2 tbsp atchuete oil
* 2 tbsp patis
* 1 tsp vetsin


Instructions

Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodles is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
For the Sauce:
Wash crabs, open up and extract fat top shell, squeeze out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1 1/2 cups of water. Set aside juice till brown. Add onion. Add crabs fat meat, season with patis. Stir for 2 minutes and add crab juice. Season With patis and vetsin. Let boil for 10 minutes , stirring constantly Then, add dissolved cornstarch, stir until it thickens.

Pour the sauce onto the noodles. Serve.