Onion Rings

Ingredients:
1 large Vidalia or sweet onion
3/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 egg
1 cup buttermilk
Oil for deep-fat frying

LIME DIPPING SAUCE:

2/3 cup mayonnaise
3 tablespoons honey
2 tablespoons lime juice
2 tablespoons spicy brown or horseradish mustard
1 teaspoon prepared horseradish

Directions:
Cut onion into 1/2 in. slices; separate into rings. In a large bowl, combine the flour,
cornmeal, baking powder, salt, baking soda and cayenne. Combine egg and
buttermilk stir into dry ingredients just until moistened.�
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Dip onion rings into
batter. Fry a few at a time for 1 to 1-1/2 minutes on each side or until golden
brown. Drain on paper towels (keep warm in a 300° oven). �
In a small bowl, combine sauce ingredients. Serve with onion rings. Serve
immediately.
 Pork Sisig
Ingredients:
½ kilo pork cheeks
3 pcs chicken liver
100 grams onions, coarsely chopped
6 pcs calamansi, extract the juice
1 Tbsp. rock salt
⅛ tsp. ground pepper
1 Tbsp. margarine
3 pcs siling labuyo

Instructions:
1. Blanch the pork cheeks and remove hairs or other impurities. Then put in a pot
with boiling water and boil for 20 to 30 minutes. Then remove from the pot and
drain. Set aside and cool.
2. Clean the chicken livers with running water and remove the bile if there is any
and other impurities. Skewer in bamboo sticks and grill together with the pork
cheeks. Grill until brown and crispy.
3. Then remove from the grill and cool. Chop into very small pieces the pork
cheeks and the chicken liver then put in a bowl. In the same bowl add chopped
onions, salt, pepper and calamansi juice. Mix thoroughly until all the ingredients
are well combined.
4. Heat the sizzling plate on top of the stove until smoking. Add the margarine and
melt in the sizzling plate. Then put the sisig on the plate and stir fry using a pair of
spoon for a minute.
5. Then turn off heat and transfer the sizzling plate on the wooden tray. Garnish
with siling labuyo and slices of calamansi. Serve hot.
 Tibok tibok
Ingredients:
1.25 cup coconut cream
5 cups fresh carabao's milk (or cow's milk)
1.25 cup cornstarch
1.25 cup sugar
0.63 teaspoon salt (if using cow's milk)

Instructions:
In a pan over medium heat, add coconut milk and bring to a boil. Continue to
cook, stirring occasionally, until liquid starts to thicken.
Lower heat and simmer. As oil starts to separate and solids begin to form, regularly
stir and scrape sides and bottom of the pan to prevent from burning. Continue to
cook and stir until curds turn golden brown.
Using a fine mesh sieve or colander, drain latik. Reserve oil.
Generously brush bottom and sides of 7 x 5-inch pan with coconut oil and set
aside.
In a heavy-bottomed pot, combine milk, cornstarch, and sugar. Add salt if using
cow's milk. Whisk together until smooth and well-blended.
Over medium-low heat, bring to a simmer, whisking regularly. Continue to cook,
whisking regularly, for about 10 to 15 minutes or until mixture thickens to a
smooth thick paste.
Gently transfer milk mixture to prepared pan. Smooth and evenly distribute using
a spatula.
Allow to slightly cool and set. Generously brush with coconut oil and garnish with
latik. Cut into serving slices.
 Central Luzon Doctors’ Hospital Educational Institution
Romulo Highway, San Pablo, Tarlac City
Bachelor of Science in Radiologic Technology
S.Y. 2019 – 2020

Kapampangan
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Members:
Noel John De Leon
Mark Joseph Almario
Kathleen Bunsay
Mart Vincent Dizon
Daniel Casero