Chopsuey

Sangkap: y y y y y y y y y y y y 1 tasa karne ng baboy, hiwain ng maliit tasa atay balunan ng manok, hiwain 1 tasa tubig 4 tasa gulay cauliflower, repolyo, carrots, sitsaro, baguio beans, young corn- hiwain sa nais na laki 6-10 piraso itlog ng pugo, nilaga 1 maliit ng siling pula 1 kutsara oyster sauce 1 sibuyas 3 butil bawang mantika asin betsin

Paraan ng pagluluto: 1. 2. 3. 4. 5. Igisa ang bawang, sibuyas, sili at karne. Ilagay ang mga gulay, tubig, oyster sauce. Haluin. Timplahan ng asin at betsin, hayaang maluto. Ilagay ang itlog ng pugo. Ihain

Sinigang na baboy
Sangkap: y y y y y y y y y y 1 kilo baboy, hiniwa / tadyang ng baka 1 sibuyas, hiniwa 2 maliit na gabi, hiwain sa apat 3 kamatis, hiniwa 8 bataw tali ng sitaw, putul-putulin sampalok (tamarind soup) asin kangkong patis

Paraan ng pagluluto: 1. 2. 3. 4. Pakuluan ang baboy, ihalo ang kamatis, sibuyas at asin. Kung malambot na ang baboy, ilagay ang sampalok, pakuluan uli. Ilagay ang gabi, kung luto na ito, idagdag ang kangkong, sitaw at bataw. Timplahan ng patis.

Kare-kare
Sangkap: y y y 1 buntot ng baka 2 pata ng baka 1 taling sitaw, hiwain

y y y y y y y y

1 taling pechay 2 talong, hiwain tasang mani tasang bigas atswete asin bawang sibuyas

Paraan ng pagluluto: 1. 2. 3. 4. 5. Hiwain ang buntot at pata ng baka sa tamang laki. Palambutin. Igisa ang bawang at sibuyas at ihalo ang pinalambot na buntot at karne. Isangang ang mani at bigas, duruging ng pinong-pino. Pagkulo ng baka, ihalo ang pinong bigas at mani. Ihalo ang mga hiniwang gulay. Kulayan ng atswete upang pumula. -sawsawan: ginisang bagoong (alamang).

Pikadilyo
Sangkap: y y y y y y y y y kilo baka, giniling 1/3 kilo patatas, hiwain 1 sibuyas 2 butil na bawang 3 kamatis 6 tasang tubig patis paminta mantika

Paraan ng pagluluto: 1. 2. 3. 4. 5. Igisa ang bawang, sibuyas at kamatis. Ihalo ang giniling nab aka at takpan. Lutuin sa tamang init. Pag maluluto na, isalin sa kaldero, timplahan ng patis at lagyan ng tubig. Pagkulo, ihalo ang patatas at ituloy ang pagpapalambot. Ihain ng mainit.

Sambal kangkong
2 bunches kangkong, discard lower part of stalks, tear out leaves with stems 3 tbsp. cooking oil 1 tbsp. minced garlic 2 tbsp. dried shrimp hibe, soaked in cup hot water until soft and then chopped 1 tbsp. bottled sauted bagoong alamang 2 tsp. chili-garlic sauce 2 tbsp. water cup small dried dilis, deep fried to a crisp (for topping) 1. 2. 3. In a wok, heat oil. Saute garlic until fragrant but not brown. Add soaked hibe and bagoong and saut briefly.

4. 5. 6. 7.

Toss in some chili-garlic sauce and water. Add kangkong stalks first and the kangkong leaves. Mix well. Turn off the heat as soon as the vegetables change in color. Place on serving platter and top with crispy fried dilis.

Pork steak
y y y y y y y y 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 Procedure y y y y y y 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.

Laing
y y y y y y y y y y y y y y y y y y 25 pieces gabi (taro) leaves, dried and shredded 1/2 kilo pork, diced 1/4 cup shrimp bagoong 5 cloves garlic, minced 2 red onions, chopped 2 tablespoons ginger, minced 5 red hot chilies or siling labuyo, sliced 1 cup coconut cream (katang gata) 2 cups coconut milk (gata) 1/2 teaspoon vetsin or monosodium glutamate (MSG) 2 tablespoons of oil 1 teaspoon salt In a casserole, saut garlic, ginger and onions then add the pork. Mix in the gabi leaves. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes. Add red hot chilies, bagoong, salt and MSG and simmer for another 5 minutes. Add the coconut cream and continue to simmer until oil comes out of the cream. Serve hot with plain white rice.

Igado
y y y y y 500g. pork, thinly sliced (kasim or pigue) 150g. liver, thinly sliced 1/4 k. heart and kidney, slice thinly, if available 1 tbsp. vinegar cup soy sauce

y y y y y y y y y y y y y y y y

cup crushed garlic 2 tbsp. cooking oil 2 tbsp. chopped garlic 1 large onion, chopped 1 tomato, chopped 1 medium red bell pepper, cubed 1 medium green bell pepper, cubed cup green peas 2 8g. MAGGI MAGIC SARAP 1 tsp. peppercorns Marinate pork, heart, kidney and liver slices in combined vinegar, soy sauce and garlic for at least 30 minutes. Heat oil and saut chopped garlic, onion and tomatoes until wilted. Stir in marinated meat and bring to a boil without stirring. Lower the heat and continue simmering until pork is tender or about 20 minutes. Add bell peppers and green peas. Season with MAGGI MAGIC SARAP and peppercorns. Serve hot.

Pork estofado
y y y y y y y y y y cup sugar 1 head garlic, cloves crushed 1 kg boneless pork shoulder, cut into cubes 1 bay leaf 1 carrot, sliced into -inch rounds 1 cup vinegar cup Silverswan soy sauce 1 cup water cup corn oil 2 pieces French bread, cut into 1-inch squares and fried in oil y Heat oil in a casserole. Fry the garlic until brown. Remove garlic from pan and set aside. y Combine sugar, vinegar, soy sauce and water in a mixing bowl. Set aside to allow flavors to blend. y Pour in remaining oil and heat. Add pork and brown lightly on all sides. Pour in vinegar mixture.

Bring to the boil, then lower heat to simmer. (Do not stir, or the vinegar will have a raw taste).
y Add bay leaf and simmer for about 20 minutes or until pork is almost tender. y Add the carrot and, 5 minutes later, the bananas. When bananas and carrot are almost tender, about

5 minutes more, stir in pan de sal. y Continue simmering until pork is fully cooked and bananas and carrot are completely tender, about 5 minutes. Garnish with French bread squares. y Serve Hot with rice.