Nangka Salad Recipe

Nangka Salad Ingredients

• 4 cups unripe nangka, peeled 
• 1/2 cup small red onions 
• (sibuyas tagalog) 
• 1/2 kilo shrimp, fresh 
• 1/4 cup tomatoes 
• 2 small coconuts 
• 1 tablespoon vinegar or vinegar 
• to taste 
• Salt and pepper to taste 

How to Cook Nangka Salad

• Extract pure cream from coconut. 
• Boil nangka until tender. Squeeze off water. Cook shrimp, and peel. 
• Mix nangka, shrimp, tomatoes, onion and coconut cream. 
• Add vinegar, salt and pepper. 

Morcon Recipe 2

Morcon 2 Ingredients

• 1 kilo beef, thinly sliced 
• 2 eggs, hard-boiled 
• 2 segments garlic 
• 2 slices of ham 
• 1 whole onion 
• 1 cup tomato sauce 
• 1/4 cup vinegar 
• Salt to taste 
• 12 olives 
• 10 pepper-corns 
• 1/2 bay leaf (laurel) 
• 4 slices pork fat 
• 2 pieces sausage (Bilbao or Vienna) 
• 2 cups water 
• 3 tomatoes  

How to Cook Morcon
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.

Morcon Recipe 1

Morcon 1 Ingredients

• 1 kilo lean beef 
• 1/4 cup ground ham 
• 1/2 cup ground pork 
• 2 tbsps. grated Queso de Bela 
• 1/4 cup sweet pickles 
• 2 tbsps. seedless raisins 
• 2 hard-boiled eggs, quartered 
• 1 tsp. toyo 
• Juice of 3 calamansi 
• Salt and pepper to taste 
• 1 unbeaten egg 

How to Cook Morcon
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. 

Monggo Guisado Recipe

Monggo Guisado Ingredients

• 3/4 cup mongo 
• I tbsp. lard 
• 1 teaspoon crushed garlic 
• 1 cup shrimp juice 
• Patis to taste 
• 1/2 cup sliced pork 
• 1/2 cup peeled shrimps 
• 1/2 cup sliced ripe tomatoes 
• 1 regular-sized onion 
• 1 cup sitsaron (cracklings) 
• 1 cup ampalaya leaves 

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How to Cook Monggo Guisado
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.

Misu with Tomato Sauce Recipe

Misu with Tomato Sauce Ingredients

• 2 tbsps. misu (soybean curd) 
• 1 tbsp, lard 
• 1 tsp. minced garlic 
• 1/4 sliced onion 
• 4 medium-sized tomatoes, slicet Salt to taste  

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How to Cook Misu with Tomato Sauce
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.

Menudo de Rabo Recipe

Menudo de Rabo Ingredients

• 1 small cow’s tail, 
• boiled soft 
• 1/4 kilo potatoes 
• 2 pieces carrots 
• 1 cup garbanzos 
• 1 chorizo de Bilbao, sliced 
• 2 onions 
• 2 pieces sweet pepper 
• 3 thsps. lard 
• 1 tbsp. toyo 
• 3 cups of broth in which the 
• tail has been boiled 
• 4 tomatoes, sliced 
• Salt and pepper to taste 

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How to Cook Menudo de Rabo
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.

Bopiz Recipe

Bopiz Ingredients:

• 1/4 kilo liver
• 1/2 kilo pig’s lungs
• 1 pig’s heart
• 4 tablespoons lard
• 2 cloves garlic
• 1 medium-sized onion
• 1 cup chopped tomatoes
• 1/2 cup water
• Salt and pepper

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How to Cook Bopiz
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.

Hito With Coconut Milk Recipe

Ingredients:

• 3 medium-sized hito
• 1-1/2 cups coconut milk
• 1/2 cup sliced onion
• Salt to taste
• 3 tablespoons cooking oil
• 5 cloves garlic, chopped

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How to Cook Hito With Coconut Milk
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.

Kari-karing Pata Recipe

Ingredients

• 1 calf’s pata, well-cleaned
• bundles of sitaw (about 10 pieces each bundle), cut into inches long
• 1 banana heart (puso ng saguing), sliced finely crosswise
• 5 tablespoons lard
• 1 big onion, sliced
• 1 cloves garlic, crushed
• 2 tbsps. seeds of achuete
• 4 regular-sized eggplants into 1” lengths
• 3 small radishes, peeled and sliced
• 1/3 cup toasted rice, powdered
• 1/2 cup toasted peanuts, ground (or peanut butter)
• Salt to taste

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How to Cook Kari-karing Pata
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.

Quick Tip: 
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.

Bawang Guisado Recipe

Ingredients for Bawang Guisado:

• 2 cloves garlic, minced 
• 1/4 cup sliced onions 
• 1/2 cup sliced tomatoes 
• 30 bawang stems, cut crosswise (finely) 
• 3 pieces tokua, cubed, fried 
• 1 cup pork, cut into small pieces 
• 1 cup shelled shrimps 
• 2 tbsps. shortening 
• Salt to taste 
• 2 cups shrimp juice

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How to Cook Bawang Guisado: 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.

Bangus in Soy Sauce Recipe

Ingredients: 

• 1 medium-sized bañgus 
• Salt and pepper 
• Fat for frying 
• 1 small onion, sliced 
• 2 tablespoons soy sauce 
• Juice of 3 calamansi

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How to Cook Bangus in Soy Sauce:
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.

Lechon de Leche Recipe

Madonna's Cuisine Lechon de Leche -SunstarPH

Festivals is incomplete without Lechon served. It is the most popular dish in the Philippines, most commonly found in Cebu. Cebu proudly offers the most tastiest and crispiest lechon. Lechon de leche is the meat from the suckling pig.


How to Prepare and Cook Lechon de Leche: Clean well a small pig, drain and stuff with tamarind leaves. Truss it with skewers or with string. Put stuffed pig on rack in spread dripping pan, brush entire surface with melted lard and pour 2 cups sausage of boiling water over the pig. Cover the skin with greased paper and roast in a moderate oven about 4 hours, basting every 15 minutes with liquor from the pan or thrust bamboo pole through pig and roast turning slowly, over charcoal fire. Serve with liver sauce.

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Liver Sauces for Lechon: For the Lechon sauce, there are two ways how to prepare it, just choose from any sets of ingredients you are most comfortable of: First Ingredients: 1 whole pig’s liver, roasted 1 cup or more water 1 head garlic, minced and browned in 4 tablespoons lard 1/4 cup vinegar 1/4 cup sugar 1/4 cup bread crumbs 1 tsp. black pepper Salt to taste 1 tbsp. chopped onion Second Ingredients: 1 small can liver pate 1/3 cup vinegar 1-1/4 cups water 6 cloves Tagalog onions, chopped fine 8 cloves garlic, pounded 2 tbsps. lard 1/3 cup powdered biscocho 1,’3 cup sugar 3/4 teaspoon black pepper Salt to taste How to Cook: Mix liver pate, vinegar, water, biscocho, sugar, salt and pepper and blend well. Saute garlic in lard. When brown set aside, leaving only about 1 teaspoon (garlic) in lard. Add onions and fry until tender. Add liver mixture. Cook over low heat, stirring constantly. Serve topped with the rest of the browned garlic.

Caldereta Recipe

Caldereta (Kaldereta) or "Caldera" for Spanish (means Cauldron) is one of the Filipino's favorite served during special occasions or festivals. It is a goat stew made with tomato sauce, potatoes, liver mixtures, cheese and peppers. You can also try cooking other kinds of meat such as Pork Caldereta and Beef Caldereta.


Ingredients for Caldereta:

• 1 kilo goat’s meat cut into pieces 
• 1 cup fat or salad oil 
• 5 segments garlic; crushed
• 6 potatoes, halved or quartered
• 1 large onion 
• slices of hard-cooked eggs
• Meat stock or water 
• 6 tomatoes sliced
• paprika, salt and pepper to taste 
•  Liver mixture 
• 1 cup sweet peas 
• sliced pimientos morrones 
•  1/2 cup chopped ham


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How to Cook Caldereta:
Heat the fat, and brown the garlic. Remove the garlic and saute the onion and tomatoes, then add the meat and seasonings. When partly cooked, transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender. Add the potatoes and continue cooking. When meat and vegetables are tender, add the liver mixture to thicken the gravy. Add pimientos, peas and ham. Serve hot and garnish top with slices of hard- cooked eggs and chopped ham.

How to Prepare the Liver Mixture for Caldereta:
To 1/4 kilo cooked ox liver passed thru a food grinder,


Add:


• 2 tbsps. bread crumbs 
• 2 tbsps. vinegar 
• Salt and pepper to taste 
• 1 cup stock sugar to taste 


Procedure:
 Mix the above and strain into the caldereta mixture.

Calamares Rellenados Recipe

Removes head, tentacles and ink bags of several medium sized squid or calamares. Clean and season the cavity with a little salt.

Stuff the cavities with the following.

Calamares Rellenados Recipe

 

Ingredients:

½ cup boiled shrimps chopped fine

½ cup chicken and pork meat,chopped fine

1 small onion,minced

½ cup soft crumbs soaked in milk

1 or 2 eggs

salt and pepper to taste

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How To Cook:

Mix ingredients in the order given and stuff squids' cavities well up to neck. Replace heads and sew in place. Place squids in a shallow pan, cover with a mixture of 2 cups water, 2 tablespoons vinegar, 1 tablespoon toyo sauce, 4 tablespoons shortening, chopped garlic, chopped onions and chopped tomatoes. Salt to taste. Simmer gently until calamares are cooked and liquid reduced to almost half. Remove stuffed squids and serve with sauce strained over them.

Lang-lang Recipe

Lang-lang Ingredients:

• 1/4 kilo pork, lean
• 1/4 kilo shrimps
• 1 small chicken
• 2 cloves garlic
• 1 cup fresh peas (sitsaro)
• 1/2 cup mushrooms (tengang daga)
• 1 cup sotanghon
• 1 small onion, chopped fine
• 1 egg, beaten lightly
• 1 tablespoon flour
• Cooking oil
• Salt and pepper to taste
• Patis to taste
• Wrappers

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How to Cook Lang-lang:
Grind or chop pork fine. Peel and devein shrimps, set aside 1/3 and chop fine the rest.
Cook chicken in water to cover in small saucepan.
Chop garlic.
Soak sotanghon and mushrooms in water separately.
Pound heads of shrimp and extract juice.
Prepare wrappers.
Saute onion, add chopped shrimp and salt and pepper to taste.
Set aside to cool then wrap by teaspoonfuls in wrappers.  
Mix chopped pork, egg and flour with salt and pepper to taste. 
Form into balls. 
Cut chicken meat into small pieces. 
Saute chopped garlic in a little cooking oil until brown. 
Add shrimps and cook until they turn pink. 
Add juice and allow to simmer a few minutes. 
Add chicken pieces and chicken broth. 
Bring to a boil and while boiling drop meat balls one by one. 
Add wrapped shrimp mixture, mushrooms and sotanghon. 
Season with patis and pepper to taste. 
When done, add sitsaro and remove from the heat.

To make wrappers:
3/4 cup flour 1 egg yolk Pinch of salt A little water Sift flour well. Place in a small bowl or deep plate. Place yolk and a pinch of salt in center of flour. Mix ingredients with a fork into a stiff dough, adding just a little water, if necessary. Knead dough until it is smooth and elastic. Cover and set aside 20 minutes. Roll dough out as thin as possible and divide into small squares about S by 3 inches. Fill each with a teaspoonful of shrimp mixture. Moisten edges with water, fold one corner over and press edges together.

Longaniza Recipe

Longaniza Ingredients

• 1 kilo pork meat with fat Salt (1 to 2 tbsps.)
• 1 teaspoon pepper
• 1/2 cup vinegar
• 1 head garlic, chopped
• 2 teaspoons paprika
• 1/4 teaspoon saltpeter
• Brown sugar to taste

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How to Cook Longaniza
Cut into small pieces or grind pork. Add salt and mix thoroughly. Add pepper, vinegar, garlic, paprika, saltpeter and sugar and mix well. Let stand one to two hours. Fill sausage casings with mixture, tie at both ends and dry in the sun.

Lumpia Labong (Bamboo Shoot) Recipe

Lumpia Labong (Bamboo Shoot)Ingredients

• 1/ kilo pork
• 5 bean cakes (tokua)
• 1 big onion
• 6 cups labong (boiled)
• 1/2 kilo shrimps
• 3 teaspoons pimenton
• 6 cloves garlic
• Salt and pepper to taste
• Lumpia wrappers
• 1 tbsp. lard
• Fresh lettuce

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How to Cook Lumpia Labong (Bamboo Shoot)
Slice the pork, shrimps, into pieces. Save the juice from the heads and shells of the shrimps. Chop the labong, Saute the garlic, onion and pimenton and add the meat and shrimp slices. Add the sliced and fried tokua then the shrimp juice. Simmer a few minutes then add labong. Season to taste and cook until tender. Wrap in lumpia wrappers and lettuce and serve with sauce.


LUMPIA SAUCE 
Mix together:

• 3 tablespoons cornstarch 
• 1/3 cup brown sugar 
• 1/4 cup toyo sauce and 
• 1-1/2 cups water. Strain if lumpy 
• 1 head garlic 
• 1 tbsp, fat 

Fry until brown segments of macerated garlic. Remove the garlic. Into the heated fat pour slowly the sauce batter, stirring constantly until mixture thickens. Top with fried garlic.

Fried Lumpia Recipe 2

Fried Lumpia Ingredients 1/2 cup chopped pork
1 cup chopped beef
1/2 cup chopped ham
1/2 cup boiled garbanzos or potatoes, cut into cubes
2 tomatoes (cut into pieces)
1 onion (minced)
1/2 laurel leaf
3 cloves garlic (pounded)
2 eggs (hard boiled and cut into pieces)
1/2 cup water
1 teaspoon pimenton
1 box raisins (small size)
Lumpia wrappers
Salt

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How to Cook Friend Lumpia
Saute garlic, onions, tomatoes. When light brown, add meat, laurel leaf, pimenton and water. Add salt to taste. Cover and simmer until meat is tender. When nearly cooked, add garbanzos and raisins. Before wrapping let it cool. Add hard-boiled eggs and wrap in lumpia wrapper. Fold two ends well. Fry until golden brown. Serve with garlic, vinegar, pepper and salt.

Fried Lumpia Recipe 1

Fried Lumpia Ingredients

• Mix 1/2 kilo pork meat (ground),
• 1/2 kilo chopped shrimps,
• 1/4 cup chopped apulid,
• 1/4 cup mushrooms,
• 1/2 cup chopped onion,
• salt and pepper to taste,
• 3 egg yolks
• toyo to taste.

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How to Cook Fried Lumpia
Steam until meat is cooked. Wrap in lumpia wrappers ito very small rolls and fry in deep fat. Serve with sweet sour sauce.

How to Cook Fried Lumpia Sauce 
Mix vinegar, water, sugar, and salt to produce a sweet- sour taste. Pour in a pan then add about one tablespoon catsup or tomato sauce. When boiling thicken the sauce with a little cornstarch dissolved in water. Add 1 small sliced hot pepper and a little chopped garlic.

Gulay na Papaya Recipe

Ingredients:
1 medium-sized green papaya,
2 tbsps. shortening
1/4 cup shrimps, shelled
2 cloves garlic, pounded
1/2 cup pork, sliced thinly
1 cup shrimp juice
1/2 cup sliced tomatoes
1/4 cup sliced onion
Salt to taste

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How to Cook:
Cut the green papaya lengthwise into several pieces, then cut crosswise into thin pieces about 1/3 inch. Heat the shortening and fry the pounded garlic until brown. Add the onion, tomato, pork, shrimps. When shrims are cooked, add shrimp juice, stir and bring to boil. Add papaya and continue cooking until papaya is crisp tender. Season to taste.