tag:blogger.com,1999:blog-90028776891612601292024-02-20T06:09:51.275-08:00Pinoy Recipes For YouPinoy Recipes For You is a collection of local FILIPINO RECIPES from around the country for all the FILIPINOS living worldwide.barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comBlogger190125tag:blogger.com,1999:blog-9002877689161260129.post-69500770388608603102012-08-23T22:21:00.000-07:002012-11-04T19:12:29.306-08:00Nangka Salad Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<b>Nangka Salad Ingredients</b><br />
<ul>
<li>4 cups unripe nangka, peeled </li>
<li>1/2 cup small red onions </li>
<li>(sibuyas tagalog) </li>
<li>1/2 kilo shrimp, fresh </li>
<li>1/4 cup tomatoes </li>
<li>2 small coconuts </li>
<li>1 tablespoon vinegar or vinegar </li>
<li>to taste </li>
<li>Salt and pepper to taste </li>
</ul>
<b>How to Cook Nangka Salad</b><br />
<ul>
<li>Extract pure cream from coconut. </li>
<li>Boil nangka until tender. Squeeze off water. Cook shrimp, and peel. </li>
<li>Mix nangka, shrimp, tomatoes, onion and coconut cream. </li>
<li>Add vinegar, salt and pepper. </li>
</ul>
<br /></div>
<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>Digi Clerkhttp://www.blogger.com/profile/12412146429754034754noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-4196575674598958932012-08-21T22:21:00.000-07:002012-11-04T19:07:49.817-08:00Morcon Recipe 2<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<b>Morcon 2 Ingredients</b><br />
<ul>
<li>1 kilo beef, thinly sliced </li>
<li>2 eggs, hard-boiled </li>
<li>2 segments garlic </li>
<li>2 slices of ham </li>
<li>1 whole onion </li>
<li>1 cup tomato sauce </li>
<li>1/4 cup vinegar </li>
<li>Salt to taste </li>
<li>12 olives </li>
<li>10 pepper-corns </li>
<li>1/2 bay leaf (laurel) </li>
<li>4 slices pork fat </li>
<li>2 pieces sausage (Bilbao or Vienna) </li>
<li>2 cups water </li>
<li>3 tomatoes </li>
</ul>
<div>
</div>
<b>How to Cook Morcon</b><br />
Cut the beef thin about 12 by 16 inches, and then pound to flatten it. Pound the garlic and the pepper-corns and add vinegar. Soak the beef in the vinegar mixture for a while. Cut hard-boiled eggs into halves. Cut the ham, sausage, and fat into long narrow strips and chop the olives. Spread the beef on a wooden board. Arrange in alternate rows, the ham, the pork fat and sausage. Arrange the eggs and add the olives. Roll and tie with string. Fry in deep hot fat until brown. Add water, bay leaf, onion, tomatoes, salt, vinegar with pepper-corn in which meat was soaked and simmer until tender. Add tomato sauce and continue cooking a few minutes. Remove the roll. Cut into slices and arrange on a ilatter. Pour sauce over meat and garnish.</div>
<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>Digi Clerkhttp://www.blogger.com/profile/12412146429754034754noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-38214139814733402162012-08-19T22:21:00.000-07:002012-11-04T19:08:10.544-08:00Morcon Recipe 1<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<b>Morcon 1 Ingredients</b><br />
<ul>
<li>1 kilo lean beef </li>
<li>1/4 cup ground ham </li>
<li>1/2 cup ground pork </li>
<li>2 tbsps. grated Queso de Bela </li>
<li>1/4 cup sweet pickles </li>
<li>2 tbsps. seedless raisins </li>
<li>2 hard-boiled eggs, quartered </li>
<li>1 tsp. toyo </li>
<li>Juice of 3 calamansi </li>
<li>Salt and pepper to taste </li>
<li>1 unbeaten egg </li>
</ul>
<div>
</div>
<b>How to Cook Morcon</b><br />
Slice beef thin, about 12 by 16 inches, 1/4 inch in thickness. Spread out and season with salt, pepper, calamansi juice and toyo. Mix the rest of the ingredients, season to taste, and spread over meat. Roll as you would jelly roll. Secure with a string. Place in deep pan and cover with 2 cups water, 1/4 to 1/2 cup native vinegar, 1 sliced onion, 2 cloves garlic, 1/2 cup tomato sauce, toyo and pepper to taste, a small piece of laurel leaf. Simmer until tender. Drain, slice crosswise, and serve with gravy. </div>
<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>Digi Clerkhttp://www.blogger.com/profile/12412146429754034754noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-2478206150573418502012-08-18T22:21:00.000-07:002012-08-18T22:21:00.364-07:00Monggo Guisado Recipe<br />
<b>Monggo Guisado Ingredients</b><br />
<br />
<ul>
<li>3/4 cup mongo </li>
<li>I tbsp. lard </li>
<li>1 teaspoon crushed garlic </li>
<li>1 cup shrimp juice </li>
<li>Patis to taste </li>
<li>1/2 cup sliced pork </li>
<li>1/2 cup peeled shrimps </li>
<li>1/2 cup sliced ripe tomatoes </li>
<li>1 regular-sized onion </li>
<li>1 cup sitsaron (cracklings) </li>
<li>1 cup ampalaya leaves </li>
</ul>
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<b>How to Cook Monggo Guisado</b>
<br />
Wash the mongo and boil it in enough water to cover until it is cooked. Prepare the shrimp juice. Saute the garlic, onion tomato, pork shrimps and add patis to taste. Add the shrimp juice stirring well to avoid curdling and boil mixture. Add cooked monggo and sitsa Continue cooking until done. Add ampalaya leaves before remove from fire.<br />
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<br /></div><div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>Digi Clerkhttp://www.blogger.com/profile/12412146429754034754noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-20597731086638490652012-08-17T22:21:00.000-07:002012-08-17T22:21:00.917-07:00Misu with Tomato Sauce Recipe<br />
<b>Misu with Tomato Sauce Ingredients</b><br />
<br />
<ul>
<li>2 tbsps. misu (soybean curd) </li>
<li>1 tbsp, lard </li>
<li>1 tsp. minced garlic </li>
<li>1/4 sliced onion </li>
<li>4 medium-sized tomatoes, slicet Salt to taste </li>
</ul>
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<b>How to Cook Misu with Tomato Sauce</b><br />
Saute garlic in lard, and when brown, add onions. Add tomat and cook about three minutes. Add misu and mash mixture wi the back of the stirring spoon. Cook for about three more minut Season to taste. Serve with Pesang Dalag.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>Digi Clerkhttp://www.blogger.com/profile/12412146429754034754noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-38927104918061261932012-08-16T22:21:00.000-07:002012-08-16T22:21:00.189-07:00Misua Recipe<br />
<b>Misua Ingredients</b><br />
<ul>
<li>1 small bundle misua </li>
<li>3 eggs </li>
<li>1. tablespoon cooking oil </li>
<li>1. clove chopped garlic </li>
<li>j small onion, sliced </li>
<li>3. cups water </li>
<li>Salt and pepper to taste </li>
</ul>
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<b>How to Cook Misua</b><br />
Saute chopped garlic in oil until brown. Add onion and saute until onion wilts. Add water and salt and pepper to taste. When water boils, add eggs whole, one at a time. Break misua into 3 inch lengths and add. Remove from heat and serve hot.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>Digi Clerkhttp://www.blogger.com/profile/12412146429754034754noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-80992880053570199012012-08-15T22:21:00.000-07:002012-08-15T22:21:00.844-07:00Menudo de Rabo Recipe<br />
<b>Menudo de Rabo Ingredients</b><br />
<ul>
<li>1 small cow’s tail, </li>
<li>boiled soft </li>
<li>1/4 kilo potatoes </li>
<li>2 pieces carrots </li>
<li>1 cup garbanzos </li>
<li>1 chorizo de Bilbao, sliced </li>
<li>2 onions </li>
<li>2 pieces sweet pepper </li>
<li>3 thsps. lard </li>
<li>1 tbsp. toyo </li>
<li>3 cups of broth in which the </li>
<li>tail has been boiled </li>
<li>4 tomatoes, sliced </li>
<li>Salt and pepper to taste </li>
</ul>
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<b>How to Cook Menudo de Rabo</b><br />
Cook cow’s tail in water to cover until tender. Cut into serving pieces. Cut in the same way the potatoes and carrots. Saute the onion, add the tomatoes, then the cow’s tail and the potatoes and carrots. Cover well and cook until it is almost dry. Then add the chorizo, garbanzos, and toyo, cover again and continue cooking for a few minutes. Add the broth and the pepper. Boil for a few minutes more or until the potatoes are soft. Season to taste.<br />
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<br /></div><div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>Digi Clerkhttp://www.blogger.com/profile/12412146429754034754noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-40392480233466347532012-08-14T22:21:00.000-07:002012-08-14T22:21:00.158-07:00Menudo Recipient<br />
<b>Menudo Ingredients</b><br />
<ul>
<li>1 cup diced liver </li>
<li>2-1/2 cups diced pork </li>
<li>3 diced potatoes </li>
<li>1/3 cup boiled garbanzos </li>
<li>3 medium-sized tomatoes </li>
<li>3 segments garlic, pounded </li>
<li>1 medium-sized onion, sliced </li>
<li>1/2 cup water in which pork </li>
<li>r was cooked </li>
<li>1/2 tsp. pimenton </li>
<li>4 Shortening </li>
<li>Salt to taste </li>
</ul>
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<b>How to Cook Menudo</b><br />
<br />
<ul>
<li>Cook pork in water to cover until tender. </li>
<li>Dice. </li>
<li>Saute garlic, onion and tomatoes in shortening. </li>
<li>Add pore, liver and continue sauteing for 5 minutes. </li>
<li>Add water and salt, pimenton (to color). </li>
<li>Add potatoes and cooked garbanzos. </li>
<li>Cook until potatoes are done.</li>
</ul>
<br /><div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>Digi Clerkhttp://www.blogger.com/profile/12412146429754034754noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-1175042711849625482012-08-13T22:21:00.000-07:002012-08-13T22:21:00.722-07:00Mechado Recipe<br />
<b>Mechado Ingredients</b><br />
<br />
<ul>
<li>1 kilo beef, lean </li>
<li>4 big onions, whole </li>
<li>1/2 cup vinegar </li>
<li>Strips of pork fat </li>
<li>1 can tomato sauce (small) </li>
<li>6 potatoes, cut in halves </li>
<li>1/2 laurel leaf </li>
<li>2 tbsps. fat </li>
<li>1 tsp. pimenton </li>
<li>Salt to taste </li>
</ul>
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<b>How to Cook Mechado</b><br />
Insert fat strips lengthwise in beef. In a deep pot or pan, place the meat, laurel, tomato sauce, vinegar, salt to taste and water cover. Cover and simmer until tender. Add potatoes, onions pirnenton and continue cooking. When most of the broth has evaporated and potatoes are cooked, add the fat and stir well. Serve the meat sliced crosswise.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>Digi Clerkhttp://www.blogger.com/profile/12412146429754034754noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-44601955798598540002012-08-12T22:21:00.000-07:002012-08-12T22:21:00.549-07:00Meat Balls with Sotanghon Recipe<b>Meat Balls with Sotanghon Ingredients</b><br />
<br />
<ul>
<li>1/2 cup ground pork</li>
<li>2 tbsps. chopped onion</li>
<li>1 egg</li>
<li>1 tbsp. flour</li>
<li>I tsp. salt</li>
<li>1/4 tsp. pepper</li>
<li>2 segments garlic, minced</li>
<li>2 tbsps. onion, sliced</li>
<li>2 cups meat or chicken broth</li>
<li>1/2 cup soaked “sotanghon”</li>
<li>2 tsps. toyo</li>
<li>1 tsp. pepper</li>
<li>1/4 cup green onion, cut fine</li>
<li>1 tbsp. lard</li>
</ul>
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<b>How to Cook Meat Balls with Sotanghon</b><br />
Combine the first six ingredients together; form into balls about one inch in diameter. Saute garlic in lard, add onion and broth. Boil. While boiling drop meat balls one by one. Cook until meat is almost done, add the “sotanghon” and cook about five minutes longer. Season with toyo and pepper. Pour into a soup tureen or bowl. Sprinkle with green onion and serve hot.<br />
<div>
<br /></div><div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>Digi Clerkhttp://www.blogger.com/profile/12412146429754034754noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-77034947763227343732012-08-04T19:36:00.000-07:002012-08-04T19:36:00.272-07:00Labong Guisado Recipe<b>Labong Guisado Ingredients:</b><br />
<br />
<ul>
<li><span style="background-color: white;">l cups labong</span></li>
<li><span style="background-color: white;">1 cup pork, sliced thinly</span></li>
<li><span style="background-color: white;">1/2 cup shelled shrimps</span></li>
<li><span style="background-color: white;">1 cup shrimp juice</span></li>
<li><span style="background-color: white;">Salt and toyo to taste</span></li>
<li><span style="background-color: white;">3 tbsps. shortening</span></li>
<li><span style="background-color: white;">1/2 cup chopped onion</span></li>
<li><span style="background-color: white;">1/2 cup sliced tomatoes</span></li>
<li><span style="background-color: white;">2 cloves garlic, chopped</span></li>
</ul>
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<b>How to Cook Labong Guisado</b><br />
Rinse labong in water and salt. Squeeze out the water. Set aside. Saute garlic, onion, and tomato in shortening. Add the pork then the shrimps and cook well. Season with salt and toyo then add the shrimp juice and stir constantly until it boils. Add the labong and continue cooking until labong is tender.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-13833284968335618472012-08-02T19:36:00.001-07:002012-08-02T19:36:00.075-07:00Kinunot Recipe (Bicol Style)<b>Kinunot Ingredients</b><br />
<br />
<ul>
<li><span style="background-color: white;">2 cups, chopped santol </span></li>
<li><span style="background-color: white;">Bagoong to taste</span></li>
<li><span style="background-color: white;">1/2 cup pork, cut in small pieces</span></li>
<li><span style="background-color: white;">Hot pepper (labuyo) to taste</span></li>
<li><span style="background-color: white;">2 cups coconut milk</span></li>
</ul>
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<b>How to Cook Kinunot</b><br />
Chop peeled santol meat, fine. Cook with the rest of the ingredients until most of the coconut milk has evaporated and the mixture almost dry.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-61588065401351673952012-08-02T19:36:00.000-07:002012-08-02T19:36:01.024-07:00Kinchay Guisado Recipe<b>Kinchay Guisado Ingredients</b><br />
<br />
<ul>
<li><span style="background-color: white;">1 cup kinchay, cut into
1 inch length</span></li>
<li><span style="background-color: white;">1 cup fresh green peas (sitsaro)</span></li>
<li><span style="background-color: white;">1 cloves garlic, chopped</span></li>
<li><span style="background-color: white;">1/2 cup sliced onion</span></li>
<li><span style="background-color: white;">1/2 cup chopped tomatoes</span></li>
<li><span style="background-color: white;">1 cup shrimps, shelled</span></li>
<li><span style="background-color: white;">1 cup shrimp juice</span></li>
<li><span style="background-color: white;">1/2 cup cubed tokua, fried</span></li>
<li><span style="background-color: white;">2 tbsps. cooking oil</span></li>
<li><span style="background-color: white;">Salt and pepper to taste</span></li>
</ul>
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<br /><b>How to Cook Kinchay Guisado</b><br />
Saute garlic in oil until light brown. Add onion and when it turns transparent, add tomatoes. Simmer 2 minutes then add shrimps. When shrimps turn light pink, add the shrimp juice and bring to a boil. Lower heat and allow to simmer about 3 minutes. Add salt and pepper to taste. Add the peas and kinchay and continue cooking only until vegetables are cooked but still crisp and green. Add fried tokua and correct seasoning.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-70975101829733744192012-07-31T19:36:00.001-07:002012-07-31T19:36:00.563-07:00Kilawin Talaba Recipe<b>Kilawin Talaba Ingredients</b><br />
<br />
<ul>
<li><span style="background-color: white;">1 cup shelled oysters</span></li>
<li><span style="background-color: white;">½ cup vinegar (add water if it
is too sour)</span></li>
<li><span style="background-color: white;">5 native onions (peeled and cut
into rounds)</span></li>
<li><span style="background-color: white;">2 cloves garlic (pounded)</span></li>
<li><span style="background-color: white;">5 pepper-corns (pounded)</span></li>
<li><span style="background-color: white;">Salt to taste</span></li>
</ul>
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<b>How to Cook Kilawin Talaba</b><br />
Marinate the oysters with the rest of the ingredients for about 2 hours. Then bring to boiling point. Remove from heat. Serve
cold.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-43555241396959170082012-07-31T19:36:00.000-07:002012-07-31T19:36:00.878-07:00Kilawin Recipes<b>Kilawin Ingredients:</b><br />
<br />
<ul>
<li><span style="background-color: white;">1 cups pig’s liver, sliced</span></li>
<li><span style="background-color: white;">2 cups pork, sliced and boiled
until tender</span></li>
<li><span style="background-color: white;">1+ tsps. black pepper</span></li>
<li><span style="background-color: white;">4 tbsps. lard</span></li>
<li><span style="background-color: white;">6 segments garlic, pounded</span></li>
<li><span style="background-color: white;">1 regular sized onion, sliced</span></li>
<li><span style="background-color: white;">½ cup native vinegar</span></li>
<li><span style="background-color: white;">½ cup water in which pork was cooked </span></li>
<li><span style="background-color: white;"> Salt to taste</span></li>
</ul>
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<b>How to Cook Kilawin:</b><br />
Soak liver in vinegar, salt and pepper for 5 minutes.
Saute the garlic in lard until light brown. Add the onion, continue sauteing until the onion is done. Add the sliced liver, stirring the mixture for about 3 minutes and pressing the pieces of liver with the back of a wooden spoon to express the juice while frying. Add the pork and cook about 2 minutes, stirring in the same manner while cooking. Season with pepper and salt to taste, Add vinegar diluted with the water. Let simmer for at least 3 minutes.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-23125235276963230702012-07-29T19:15:00.001-07:002012-07-29T19:15:00.207-07:00Katuray Salad Recipe<b>Katuray Salad Ingredients:</b><br />
<br />
<ul>
<li><span style="background-color: white;">6 cups katuray flowers with
stamens removed</span></li>
<li><span style="background-color: white;">1/3 cup sliced onion</span></li>
<li><span style="background-color: white;">2 tsps. ginger</span></li>
<li><span style="background-color: white;">1/3 cup vinegar</span></li>
<li><span style="background-color: white;">1 tbsps. sugar</span></li>
<li><span style="background-color: white;">1 tsp. salt</span></li>
<li><span style="background-color: white;">1 tsp. garlic</span></li>
<li><span style="background-color: white;">I tbsp. lard </span></li>
</ul>
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<b>How to Cook Katuray Salad:</b><br />
Saute the garlic in lard until brown. Add the onions and ginger. Stir and cook for 3 minutes. Add the vinegar, sugar and salt. Let boil, add the katuray flowers and stir. Cook for ten minutes. Serve with pork inihaw.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-8690564703957488732012-07-29T19:15:00.000-07:002012-07-29T19:15:00.383-07:00Bopiz Recipe<b>Bopiz Ingredients:</b><br />
<br />
<ul>
<li><span style="background-color: white;">1/4 kilo liver</span></li>
<li><span style="background-color: white;">1/2 kilo pig’s lungs</span></li>
<li><span style="background-color: white;">1 pig’s heart</span></li>
<li><span style="background-color: white;">4 tablespoons lard</span></li>
<li><span style="background-color: white;">2 cloves garlic</span></li>
<li><span style="background-color: white;">1 medium-sized onion</span></li>
<li><span style="background-color: white;">1 cup chopped tomatoes</span></li>
<li><span style="background-color: white;">1/2 cup water</span></li>
<li><span style="background-color: white;">Salt and pepper</span></li>
</ul>
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<b>How to Cook Bopiz</b><br />
Boil the lungs until tender. Remove the tendons and chop with the heart and liver. Saute the garlic, onions and tomatoes. Add the chopped lungs, heart and liver. Add water and cook until meat is tender. Season with salt and pepper.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-73341730245954267522012-07-27T19:15:00.001-07:002012-07-27T19:15:01.146-07:00Burong Mostaza with Egg Recipe<b>Ingredients:</b><br />
<br />
<ul>
<li><span style="background-color: white;">1/2 cup sliced Burong Mostaza </span></li>
<li><span style="background-color: white;">3 eggs </span></li>
<li><span style="background-color: white;">1/4 cup sliced tomatoes </span></li>
<li><span style="background-color: white;">1/4 cup sliced onion </span></li>
<li><span style="background-color: white;">2 tablespoons cooking oil </span></li>
<li><span style="background-color: white;">3 cloves garlic, </span><span style="background-color: white;">crushed </span></li>
<li><span style="background-color: white;">Salt and pepper</span></li>
</ul>
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<b>How to Cook Burong Mostaza with Egg</b><br />
Saute in oil the garlic until light brown. Add onion and when it has turned transparent, add tomatoes and cook about 2 minutes. Add burong mostaza and beaten eggs and salt and pepper to taste. As soon as eggs are set, remove from heat and serve. <div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-34048375857328966232012-07-27T19:15:00.000-07:002012-07-27T19:15:00.888-07:00Hito With Coconut Milk Recipe<b>Ingredients:</b><br />
<br />
<ul>
<li><span style="background-color: white;">3 medium-sized hito</span></li>
<li><span style="background-color: white;">1-1/2 cups coconut milk</span></li>
<li><span style="background-color: white;">1/2 cup sliced onion</span></li>
<li><span style="background-color: white;">Salt to taste</span></li>
<li><span style="background-color: white;">3 tablespoons cooking oil</span></li>
<li><span style="background-color: white;">5 cloves garlic, chopped</span></li>
</ul>
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<br />
<b>How to Cook Hito With Coconut Milk</b><br />
Clean the fish very well and cut to desired pieces. Set a. Brown garlic, in oil, add onions. When onions are transparent coconut milk and bring to boil. Add the fish and salt. Cover simmer until coconut milk turns oily. 1 big baiigus 1 onion, chopped 2 tomatoes, chopped Salt and pepper to taste Clean the fish. With a sharp knife cut along the b& remove backbone. Mix chopped onion, tomatoes and seasot: stuff the fish with the mixture. Wrap in banana leaf and brm. with calamansi halves.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-21182092177977099802012-07-26T18:13:00.004-07:002012-07-26T19:53:33.487-07:00Waterfront’s Newest Wine Sensation<div style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 12px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Wine lovers, delight! Waterfront Cebu City Hotel & Casino’s Lobby Lounge has a new treat that’s perfect for wine aficionados in town.</div><div style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 12px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">To match its modern new look, the Lobby Lounge introduces the Enomatic Elite Wine dispenser as an innovative twist on wine service as it allows guests to indulge in a wide array of world-class wines. The state-of-the-art wine dispenser offers guests a more satisfying wine experience now with a variety of three wine quantities made available. With this latest enchantment, diners can now opt to taste (25 ml), or guests may go for half a glass (60 ml) before deciding to order a full glass or a bottle of the wine that best suits their palate.</div><div style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 12px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">The Enomatic Elite holds 8 bottles of first-class wines which are expected to be replaced every 3 months. The current selection comprises mostly of 5 red wines, coupled with 2 white wines, plus a refreshing addition of 1 rosé wine.</div><br />
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<div><a href="http://www.adbrite.com/mb/commerce/purchase_form.php?opid=1884948&afsid=1" style="font-family: Arial; font-size: 13px; font-weight: bold;" target="_top">Your Ad Here</a></div><br />
<div style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 12px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="background-color: white;">An exclusive insider tip from Waterfront Cebu City Hotel and Casino’s Food & Beverage Director, Alastair Granger affirms the Beringer White Zinfandel and the Valdivieso Cabernet Sauvignon as the best-sellers so far.</span></div><div style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 12px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Alastair adds that Lobby Lounge hopes to attain better customer satisfaction with the help of this modern element. Guests will certainly be pleased with the prospect of being able to choose their wines at 3 varying quantities, with each being offered at a very reasonable price.</div><div style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 12px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Go ahead and experience wine innovation at its finest only at the Waterfront!</div><div style="border: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 12px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">For inquiries or reservations, please call (32) 232-6888. Waterfront Cebu City Hotel and Casino is located on Salinas Drive, Lahug.</div><div>Source: <a href="http://www.amazingcebu.com/waterfronts-newest-wine-sensation/" target="_blank">AmazingCebu</a></div><div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-79902409625692583882012-07-26T17:53:00.002-07:002012-07-26T17:53:35.187-07:00Cebu Goes Culinary 2012The Hotel, Resort & Restaurant Association of Cebu, Inc. (HRRACI) once again brings back Cebu Goes Culinary, where the best in the field of culinary arts showcase their talent, creativity, and skill. Happening on August 3 and 4 at the Cebu International Convention Center (CICC), Cebu Goes Culinary 2012 adapts the theme, “Where flavors meet fun.”<br />
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The two-day activity, which starts at 8:00 a.m., features the student and professional categories. This event promises action-packed and visually appealing treats, from Chef Wars (a regional competition for the chefs in the Visayas where the winners in the competition will represent the region in the Chef Wars national competition in Manila), to the Dream Team challenge to Cold Platter Dessert, to cake decorating, to butter carving, to bread showpiece, to chocolate showpiece, to fruit and vegetable carving, to lechon carving, and cocktail mixing and many other gastronomic and exciting activities.
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Close to 300 participants from the professional and student categories are joining. Some participants from the professional category include: Cebu Parklane International Hotel, Imperial Palace Waterpark Resort & Spa, Crimson Resort & Spa Mactan, Harolds Hotel, Radisson Blu Hotel Cebu, and Cebu City Marriott Hotel. Participating schools include: La Consolacion College from Bacolod City, University of Cebu – Main, Northeastern Cebu Colleges, Banilad Center for Professional Development, University of Cebu – Banilad, Southwestern University, University of San Carlos, University of Southern Philippines Foundation, University of Cebu – Lapu2x-Mandaue, Philippine School of Culinary Arts and St. Therese – MTC – Colleges – La Fiesta Site.
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Some of the top food suppliers will also be displaying their products.<br />
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The events are open to the public; entrance fee to Cebu Goes Culinary is P100.00 for professionals and P50.00 for students.
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Cebu Goes Culinary 2012 is powered by a dynamic team headed by overall chairman Ms. Corinne D. Joseph (D+B Wines), and co-chairperson Dr. Venus M. Empuerto (USP Foundation). Chairperson for the Professional category headed by Julita P. Urbina (Café Laguna) and supported by Chef Raki P. Urbina, Jose Guy Ceniza (Kaishu Japanese Seafood Restaurant), Michael OJ Pettersson (Kasai Village Beach Resort). Cenelyn D. Manguilimotan (Cebu Parklane International Hotel) heads the committee for student category assisted by Dottie Wurgler-Cronin (Alegre Beach Resort & Spa). Chairperson for the Display class is Marita A. Arambulo (Costabella Tropical Beach Hotel). Garry Garcia (Be Resorts Mactan) heads the Awards and Closing ceremonies, Hans Hauri (Marco Polo Plaza Cebu), for sponsorship. In charge of judges is Alfredo Malasomma (La Tegola), for Finance and Tabulation, Sergio Lim Jr. (Mango Park Hotel) and Bruce A. Winton (Cebu City Marriott Hotel). For physical arrangement and logistics, headed by Carlo Anton B. Suarez (Cebu Grand Hotel), and supported by Hembler V. Mendoza (Harolds Hotel), Brian Noel (Casa Verde Inc.), Mark Anthony Ynoc (San Remigio Beach Club), Paul Escalante (USJ-R) and Rene Osorno (UC Banilad).
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Cebu Goes Culinary is co-presented by Sysu International Inc., exclusive distributor of Tabasco, Lee Kum Kee, Clara Ole, and McCormic, in cooperation with the Province of Cebu, Belcris, Unilever, La Germania, McCormic, D’ Fine Diners Trading, and Marco Polo Plaza. The event is sponsored by Solane, and is supported by D+B Wines, Nature’s Spring, Tablea, Ayala Center Cebu, International School for Culinary Arts & Hotel Management (ISCAHM), Graphic Star, Swiss Deli, and Culinary Exchange. Media partners include RCTV, Sugbo TV, Cebu Daily News, The Freeman, Sun.Star Daily, 92.3 Killer Bee and the official airline partner, Cebu Pacific.
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Source: <a href="http://www.amazingcebu.com/cebu-goes-culinary-2012/" target="_blank">AmazingCebu</a><div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-89636592968897129262012-07-24T21:01:00.000-07:002012-07-24T21:03:47.787-07:00Lumpia with Ubod Recipe 2<b>Lumpia with Ubod Ingredients</b><br />
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<ul>
<li><span style="background-color: white;">1/2 cup shrimps</span></li>
<li><span style="background-color: white;">1/2cup pork</span></li>
<li><span style="background-color: white;">1 cup shredded cabbage</span></li>
<li><span style="background-color: white;">1/4 cup garbanzos</span></li>
<li><span style="background-color: white;">1 cake tokua</span></li>
<li><span style="background-color: white;">2 cloves garlic</span></li>
<li><span style="background-color: white;">½ tbsp. sugar</span></li>
<li><span style="background-color: white;">Toyo and pepper to taste
1 small onion</span></li>
<li><span style="background-color: white;">1 Spanish sausage</span></li>
<li><span style="background-color: white;">1/4 cup ham</span></li>
<li><span style="background-color: white;">1/2cup potatoes</span></li>
<li><span style="background-color: white;">1/2 cup lima beans</span></li>
<li><span style="background-color: white;">1 small carrot cut into strips</span></li>
<li><span style="background-color: white;">1/2 cup shrimp juice</span></li>
<li><span style="background-color: white;">Salt</span></li>
<li><span style="background-color: white;">Lumpia wrappers and lettuce</span></li>
<li><span style="background-color: white;">1 cup ubod (coconut)</span></li>
</ul>
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Blanch the shrimps, boil the pork until tender. Slice and cut the other ingredients, pound shrimp heads and mash in 1/2 cup pork broth. Strain liquid. Fry tokua until golden brown then add the pounded garlic1 onion, shrimps, pork and the lima beans. Add meat shrimp liquid, sausage, toyo and 1/2 tablespoon sugar. Wher. the lima beans are half done, add the potatoes, ham, carrot, ubod, cabbage and garbanzos and let boil for five minutes. Season with salt and pepper. Let cool and wrap in lettuce and wrapper.
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<b>How to Make Lumpia Wrappers</b><br />
<br />
<ul>
<li><span style="background-color: white;"> 2 cups flour </span></li>
<li><span style="background-color: white;"> 1 cup cold water </span></li>
</ul>
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Mix the water and flour well. Work continuously with the hanth in up and down motion until the gluten part of the flour will stic:
together into a mass and dough can be picked up at once. Grease very slightly a clean carajay. Drop a small ball of dough (in just second) pressing it into a round sheet lightly and evenly over th deep part of the carajay, lift and pick very thin crust that sticks as it dries up.<br />
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<b> CAUTION: </b><br />
Never make the heat of the fire too intense. Regulate it by using charcoal. Grease the carajay very slightly in the beginning, but avoid greasing it too often. When the wrapper is removed scrape with a knife any remaining dough in the carajay, and wipe with a clean cloth, used for the purpose. Trim neatly the edges of the wrapper.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-65726282440711153102012-07-24T19:19:00.003-07:002012-07-24T19:29:42.329-07:00Kari-karing Pata Recipe<b>Ingredients</b><br />
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<ul>
<li><span style="background-color: white;">1 calf’s pata, well-cleaned</span></li>
<li><span style="background-color: white;">bundles of sitaw (about 10 pieces each bundle), cut into inches long</span></li>
<li><span style="background-color: white;">1 banana heart (puso ng saguing), sliced finely crosswise</span></li>
<li><span style="background-color: white;">5 tablespoons lard</span></li>
<li><span style="background-color: white;">1 big onion, sliced</span></li>
<li><span style="background-color: white;">1 cloves garlic, crushed</span></li>
<li><span style="background-color: white;">2 tbsps. seeds of achuete</span></li>
<li><span style="background-color: white;">4 regular-sized eggplants
into 1” lengths</span></li>
<li><span style="background-color: white;">3 small radishes, peeled and
sliced</span></li>
<li><span style="background-color: white;">1/3 cup toasted rice, powdered</span></li>
<li><span style="background-color: white;">1/2 cup toasted peanuts, ground
(or peanut butter)</span></li>
<li><span style="background-color: white;">Salt to taste</span></li>
</ul>
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<b>How to Cook Kari-karing Pata</b><br />
Clean the calf’s leg. Cut into desired pieces. Wash thoroughly, put in a saucepan, cover with water, bring to a boil then simmer until tender. Set aside. Saute the garlic, onion and tender calf’s leg. Pow the mixture in the saucepan adding salt to taste and water in which leg was cooked. Boil. Add the sliced banana heart. When the banana heart is almost tender, add the sitaw then the eggplants and radish.
Wash the seeds of achuete and soak in one half cup of water. Add this colored water to the mixture. Add the powdered rice and peanuts stirring thoroughly to avoid sticking.
Seive with bagoong (alamang) sauted with pork.<br />
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<b>Quick Tip: </b><br />
Remove fat from cooked calf’s leg by cooling mixture and lifting off layer of fat that forms on surface before adding to sauteed mixture.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-45622073788481561092012-07-24T18:18:00.000-07:002012-07-24T19:29:50.177-07:00Bawang Guisado Recipe<b>Ingredients for Bawang Guisado:</b><br />
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<ul>
<li>2 cloves garlic, minced </li>
<li>1/4 cup sliced onions </li>
<li>1/2 cup sliced tomatoes </li>
<li>30 bawang stems, cut crosswise (finely) </li>
<li>3 pieces tokua, cubed, fried </li>
<li>1 cup pork, cut into small pieces </li>
<li>1 cup shelled shrimps </li>
<li>2 tbsps. shortening </li>
<li>Salt to taste </li>
<li>2 cups shrimp juice</li>
</ul>
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<b>How to Cook Bawang Guisado:</b>
Saute the garlic, onion, and tomato in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stir constantly until it boils. Add bawang stems and fried tokua and cook for a few minutes or just until hawang is crisp-tender. Add salt to taste.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.comtag:blogger.com,1999:blog-9002877689161260129.post-76730365991225568282012-07-24T18:13:00.001-07:002012-07-24T18:13:59.876-07:00Bangus in Soy Sauce Recipe<br />
<b>Ingredients: </b><br />
<ul>
<li>1 medium-sized bañgus </li>
<li>Salt and pepper </li>
<li>Fat for frying </li>
<li>1 small onion, sliced </li>
<li>2 tablespoons soy sauce </li>
<li>Juice of 3 calamansi</li>
</ul>
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<b>How to Cook Bangus in Soy Sauce:</b><br />
Clean the bañgus well. Slice into serving pieces. Rub with salt
and pepper and let stand about 1 hour.
Fry in fat to cover. Set aside.
In about 2 tablespoons of fat, saute the onion, then add soy sauce
and the juice of calamansi. Pour over fried fish.<div class="blogger-post-footer"><iframe src="http://rcm.amazon.com/e/cm?t=emcvirtual-20&o=1&p=48&l=ur1&category=gourmet&banner=0DSWRZ5A2FXV23WJNK02&f=ifr" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe></div>barbie777http://www.blogger.com/profile/12308245611786269316noreply@blogger.com