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. 

Menudo Recipient

Menudo Ingredients

• 1 cup diced liver 
• 2-1/2 cups diced pork 
• 3 diced potatoes 
• 1/3 cup boiled garbanzos 
• 3 medium-sized tomatoes 
• 3 segments garlic, pounded 
• 1 medium-sized onion, sliced 
• 1/2 cup water in which pork 
• r was cooked 
• 1/2 tsp. pimenton 
• 4 Shortening 
• Salt to taste 

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How to Cook Menudo

• Cook pork in water to cover until tender. 
• Dice. 
• Saute garlic, onion and tomatoes in shortening. 
• Add pore, liver and continue sauteing for 5 minutes. 
• Add water and salt, pimenton (to color). 
• Add potatoes and cooked garbanzos. 
• Cook until potatoes are done.

Meat Balls with Sotanghon Recipe

Meat Balls with Sotanghon Ingredients

• 1/2 cup ground pork
• 2 tbsps. chopped onion
• 1 egg
• 1 tbsp. flour
• I tsp. salt
• 1/4 tsp. pepper
• 2 segments garlic, minced
• 2 tbsps. onion, sliced
• 2 cups meat or chicken broth
• 1/2 cup soaked “sotanghon”
• 2 tsps. toyo
• 1 tsp. pepper
• 1/4 cup green onion, cut fine
• 1 tbsp. lard

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How to Cook Meat Balls with Sotanghon
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.

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.

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.

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.

Laksa Recipe

Laksa Ingredients

• 2 cups finely sliced banana heart 
• 1-1/3 cups string beans, cut
• 1-1/2 inches long
• 2 segments garlic
• 1 cup, soaked sotanghon
• 1-1/3 cups young squash leaves and stem
• 2/3 cup cooked pork
• 1 small onion, sliced
• 3 cups meat stock
• Lard
• Salt to taste

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How to Cook Laksa
Saute garlic in lard. Add onion, then pork, banana heart (first mashed with salt and squeezed), and string beans. Add meat stock and boil until almost done. Add sotanghon and young squash leaves and stem, season to taste. Cook until vegetables are crisp-tender. Serve hot.

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 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.

Fritada Recipe

Ingredients:
1/2 kilo pork cut into regular pieces
1/4 kilo ox liver, cut into regular pieces and sliced thin
1 large green pepper cut into strips
6 medium-sized potatoes, quartered
Garlic
Onion
Tomatoes
Soy sauce and vinegar to taste
Salt to taste

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How to Cook:
Season pork with vinegar, salt and garlic. Cook until tender and sauce thick. Set aside. Soak liver slices in toyo. Saute in the order given the garlic, onions, and tomatoes. Add the green pepper, the potatoes. Mix thoroughly with a spoon, cover pan, and simmer over low heat until potatoes are tender. Add pork, salt, vinegar and toyo and enough stock to cover meat. Simmer in 3 minutes. Add the liver slices, increase heat slightly. When gravy thickens, remove at once and serve.

Fritada Recipe

Ingredients:
1/2 kilo pork cut into regular pieces
1/4 kilo ox liver, cut into regular pieces and sliced thin
1 large green pepper cut into strips
6 medium-sized potatoes, quartered
Garlic
Onion
Tomatoes
Soy sauce and vinegar to taste
Salt to taste

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How to Cook:
Season pork with vinegar, salt and garlic. Cook until tender and sauce thick. Set aside. Soak liver slices in toyo. Saute in the order given the garlic, onions, and tomatoes. Add the green pepper, the potatoes. Mix thoroughly with a spoon, cover pan, and simmer over low heat until potatoes are tender. Add pork, salt, vinegar and toyo and enough stock to cover meat. Simmer in 3 minutes. Add the liver slices, increase heat slightly. When gravy thickens, remove at once and serve.

Chicken-Pork Loaf Recipe

Ingredients:
Meat of Whole chicken
1/2 kilo pork (with fat)
1 Chorizo de Bilbao or slices of Chinese ham
1 onion
4 large ripe tomatoes (seeds removed) or 1 can tomato sauce
1 cup bread crumbs
4 eggs
Salt to taste
1/2 tsp. ground pepper
1/2 cup milk (preferably fresh)
1 small package raisins
1 small can sweet peas

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How to cook:
Grind the chicken meat and pork with the Chorizo de Bilbao, onion, tomatoes, and bread crumbs. Mix thoroughly the salt, eggs, ground pepper, and milk; then add the rest of the ingredients. Pack a well greased loaf pan or pyrex casserole. Steam or bake in moderate oven until the loaf is firm and dry. Serve whole or sliced.

Chuletas De Puerco Recipe

Ingredients:
4 pork chops
1 tbsp. calamansi juice
1/2 cup bread crumbs
Salt and pepper to taste
1 egg beaten
Oil for frying

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How to cook:
Pound chops thin. Season with calamasi juice, salt and pepper to taste 20 minutes before cooking. Moisten with egg and roll each chop in bread crumbs. Pan fry in little oil in pan over low heat until pork is cooked thoroughly.

Chicken and Pork (Pipi-an) Recipe

Ingredients:
1 chicken
1/2 kilo pork
1/8 kilo ham
Salt and pepper

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How to Cook:
Cut the meats to desired pieces and simmer till tender. Season and add sauce.

Bringhe Recipe (Rice With Coconut Milk)

  

Ingredients:

• 2 T chorizo de bilbao fat
• 2 clv garlic, minced
• 1 Onions, sliced
• 1 kg chicken, cut into serving pieces
• 1 chorizo de bilbao, sliced
• Salt to taste
• 1 t Pepper
• 2 T patis
• 3 T Turmeric juice
• 3 1⁄4 c coconut milk from 1 coconut
• 1⁄2 c glutinous rice, washed
• 1 1⁄4 c rice, washed
• 1 Bay leaf
• Banana leaves
• 2 Red pepper, cut into strips
• 1 hard-cooked egg, in wedges

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Cooking Bringe (Rice with Coconut Milk)

1. Sautei garlic and onions in fat. Add chicken pieces and chorizo.
2. Seasoni with patis.
3. Simmeri 5 minutes.
4. Add turmeric juice and coconut milk and simmer 5 minutes more.
5. Blend in washed rices.
6. Stiri to prevent burning at bottom.
7. Add bay leaf.
8. Cook 2 minutes more.
9. Transfer 1/2 of mixture to skillet.
10. Cover both pans with banana leaves and continue cooking in oven at 350 degrees F. Serve on a platter, garnished with egg wedges and pimiento strips.

Brain Omelet Recipe

Brain Omelet Recipe

Ingredients:

2 pork brains (4 halves)
1/2 finely minced onion, small
salt and pepper to taste
2 well beaten eggs
oil for frying

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How To Cook:

Clean brains, removing membrane. Steam brains in very little water until cooked. Season to taste. Cut into cubes and add onion. Add little salt to beaten eggs. Heat enough oil in a frying pan, about 1 tablespoon, and pour the eggs. Place cooked brains on eggs when eggs begin to set. turn eggs over to completely cover brains. Serve Hot.

 

Binagis Recipe

Ingredients:

2 cups pork
3/4 cup liver
1 1/2 cups heart
3/4 cup kidney
Vinegar
2 teaspoon garlic, minced
1/4 cup onion, sliced
1 large red, sweet pepper cut into strips
Salt

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How to cook:

Boil the pork, heart and kidney until tender. Cut the pork, heart and kidney into small pieces. Do the same with liver. Saute the garlic, onion and pork. Then add the heart and kidney. Season with vinegar and salt. Add the liver and red sweet pepper and cook for about 3 minutes. Serve hot.

Pork or Beef Steak Recipe

 

Estimated time to prepare and cook: 50 minutes

Ingredients:

• 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

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Cooking Instructions:

• 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.