1.5 kilo pork liempo (pork belly), whole
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
cooking oil for frying
1/4 cup patis
sukang ilocos for serving
rice for serving
tomatoes and red onions for garnish
- Add enough water to cover the pork belly
- Add in salt, peppercorns, galric, bay leaves
- Cover and bring to a boil, then lower heat to simmer for 45minutes to 1 hour or until pork is tender.
- Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then dry with paper towels if necessary. Brush lightly with patis. Keep refigerated for several hours.
- In a large kawali, heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown. When the skin side is up, laddle cold water onto the skin.
- Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
- Chop bagnet to serving pieces and serve immediately with rice, sukang ilocos or tomatoes or onions.
400g Ube Root, boiled and peeled
1/2 can Coconut milk or coconut cream
1/3 cup Butter, softened
1/2 can Condensed milk
1 cup Sugar
pinch of Salt
- Cut the boiled and peeled Ube into 2 inch cubes. Using a potato masher or potato ricer, mash until smooth and no chunks are visible.
- Mix the ingredients in a pan, leave out half of the butter.
- Cook stirring continuously on medium heat until the liquid is reduced and fully absorbed by the yam, about 5-10 minutes.
- Turn the heat to medium low and continue stirring until you get a very thick consistency.
- Brush your serving pan or container with remaining butter and spread out the Halayang Ube. The butter will prevent it from sticking to the container.
- Cool and refrigerate before serving.
1 (2-pound) head napa cabbage
1/4 cup salt
1 tablespoon grated garlic
1 teaspoon grated ginger
1 teaspoon sugar
2-3 tablespoons water
3 tablespoons Korean red pepper flakes (gochugaru)
200g Korean radish or daikon, peeled and cut into matchsticks
4 spring onions, trimmed and cut into 1-inch pieces
- Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
- Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy,. Let stand for 1-2 hours.
- Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
- Make the paste. Combine the garlic, ginger, sugar, and 3 tablespoons water in a small bowl and mix to form a smooth paste. Mix in the gochugaru,
- Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
- Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
- Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with the lid.
- Let it ferment. Let the jar stand at room temperature for 4-5 days. Serve.
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 small red chillies, deseeded, finely chopped
1 tablespoon tomato paste
3 pcs tomatoes, finely chopped
½ cup canned pimientos (bellpepper)
1 lemon, rind finely grated, juiced
2 teaspoons sugar
1/2 cup dry white wine
1.5kg mussels, beards removed
Quick melting cheese to top
parsley leaves for garnish
cooked white rice, to serve
- Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, until onion is soft. Add tomato paste and cook for 1 minute.
- Add tomato,pimientos, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered until thick. Season with salt and pepper.
- Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened shells.
- Ladle sauce and mussels into bowls with rice.
- Sprinkle with cheese and place in salamander.
- Garnish with parsley.
400 grams ground pork / pork kasim strips then pounded (babayuhin)
2 raw eggs beaten
1 onion chopped finely
1/2 cup raisin
4 pieces whole hotdog
1 cup grated cheese
2 hard boiled eggs quartered
1 cup grated carrots
3 tablespoon bread crumbs
Salt and pepper to taste
1/2 cup condensed milk
1 head garlic chopped finely
1/2 cup green peas
1 cup flour
1/2 cup cornstarch
1/2 cup butter
Parsley for garnish
- In a large bowl, combined all the ingredients except for the hard boiled eggs and hotdog.
- Mix well, until blended.
- Spread half of the mixture in an aluminum foil.
- Arrange the hotdog and hard boiled eggs on top.
- Roll the mixture
- Roll tightly and wrap in aluminum foil, seal both ends.
- Place the roll in a steamer for one hour. Chill.
- Remove from wrapping before serving, serve with ketchup. Garnish with parsley. (You can also fry if you want)
- Saute garlic and onions in oil. Add tomato sauce.Simmer add raisind, and add a teaspoon of slurry to thicken.
3 cups kamote
¼ cup gata
¼ cup white sugar
1/3 cup mascuvado
1 1/2 cup latik
- Mix all the ingredients and roll about 3 tbs mixture in a wilted banana leaf.
- Place the latik at the center of the kamote mixture and roll tightly and steam for 1 hour.
1 cup black rice
1 1/2 cup glutinous rice
1 pc Pandan
1 thumb sized ginger, sliced
½ cup water
2cups coconut milk
1 cup panutsa
½ cup latik
- Combine the glutinous rice, black rice, water, panutsa, pandan, ginger, coconut milk and salt in a large non-stick pot.
- Turn on medium heat and stir the mixture continually until the liquid is absorbed and the rice is soft and fully cooked. Remove pandan and ginger.
- Transfer the rice mixture to a flat rectangular baking dish. Flatten and smooth the top.
- Let cool until the rice mixture firms up. Top with latik
1 whole chicken
2 whole red onions, quartered
1 whole garlic, pounded with skin on
3 stalks lemon grass
freshly ground black pepper
3 cups rock salt
Ingredients (Dipping Sauce):
3 tbsp melted butter
3 tbsp lemon juice
3 tbsp chicken drippings
1 tsp ginger, grated
3 cloves garlic, minced
salt and pepper to taste
1 tbsp soy sauce
½ tbsp worcestershire
- Generously rub chicken with salt, garlic and freshly ground black pepper inside the cavity and outside.
- Stuff the cavity with onions, lemon grass, garlic and ginger.
- Place 3 cups of rock salt in the bottom of the palayok then line the top with banana leaves. Insert a can in the cavity of the chicken as a base so it won’t fall down and place chicken in a sitting position then place in an open flame over stove or fire burner, make sure the rest of the chicken would not touch the sides of the pot. Cook for 2 to 2 1/2 two hours or until chicken is tender.
- Once cooked, place chicken in a wire rack to cool, let the juices run in a container.
- Place all sauce ingredients together in a sauce pan and simmer in low heat for 5 minutes.
- Place chicken in a serving plate then serve with gravy.
Cara Beef Tapa
500g carabao meat (sirloin)
½ cup rock salt
- Season beef with salt and air dry for 5 days.
- After 5 days, cut into strips and fry.
4 cups cooked rice
1/2 tablespoon annatto powder
1/4 teaspoon turmeric powder
3 tablespoons margarine, melted
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
- Combine turmeric and annatto powder. Mix well.
- Put-in garlic powder, onion powder, and salt. Stir until everything is distributed.
- Pour-in mixture on warm steamed rice. Gently mix so that the rice is coated by the mixture.
3pcs taco shells
3pcs soft shell taco
2 tbsp Oil
300g Ground beef
1 1/2 tbsp Cumin powder
1 pc Onion
3 cloves Garlic
2 pcs Bell pepper (red and green)
1 cup Cheese slices
1/2 head Iceberg lettuce
1 cup Sour cream, serve on the side
- Heat the beef until it starts steaming and place one to two tablespoons of it as the filling inside a taco shell.
- Add shredded lettuce, onions, tomatoes and top with cheese and sour cream. Repeat for all tacos. Now, serve immediately.