Ginisang Pechay at Tokwa

Ingredients:

1/4 cup cooking oil
i piece tokwa (tofu)
2 tsp. garlic, crushed
1 piece onion, sliced
2 pcs. ripe tomatoes, chopped
2 tbsp oyster sauce
10 bunches pechay, washed

Procedure:
1. Heat oil in wok.
2. Fry tokwa until golden on all sides.
3. Drain tokwa and set aside. When cool, cut into 1/2 x 1/2-inch cubes.
4. In the same wok, saute garlic, onion, and tomatoes.
5. As the tomatoes start to wilt, add tokwa and oyster sauce.
6. Add pechay; stir-fry and cover. Cook on high heat until done.

Lumpiang Shanghai

Ingredients:

1/2 kilo ground pork (pork may be substituted with flaked tuna fish. If using canned
fish flakes, get the kind that is soaked in water, not in oil. Drain fish flakes thoroughly
before cooking.)
1/4 kilo chopped shrimps
1/4 kilo green peas
1/2 cup chopped mushrooms
2 stalks spring onion, chopped
1 onion, chopped finely
8-10 lumpia wrappers
salt to taste
oil for sauteing and frying

For sweet-sour sauce:
2 tbsp. vinegar
2 tbsp. sugar
2 tbsp. banana ketchup
1 siling labuyo, chopped finely, seeds removed
1/2 cup of cornstarch, dissolved in 2 cups of water

Procedure:

1. Heat oil in a pan and saute garlic and onion. Add ground pork. Cook over
medium heat for about 10 minutes, stirring occasionally to prevent scorching.
2. Add shrimps, green peas, mushrooms, and spring onion. Season with salt.
3. Wrap in lumpia wrappers to form small rolls. Deep fry the rolls until the
wrapper turns golden brown. Add oil if necessary. Serve with sweet-sour
sauce.
4. To make sauce: Combine vinegar, sugar, ketchup and chopped siling labuyo.
Let boil, then pour in cornstarch mixture to thicken. Remove from heat.

Lechon Kawali

Ingredients:

1 kilo liempo (pork belly) with skin, sliced into 2 portions
salt
oil for frying

For liver sauce:
1 small can liver spread
2 tbsp. oil
8 cloves garlic, crushed
2 tbsp. finely chopped onions
1 1/2 cups water
1/4 cup vinegar
1 tsp. black pepper, ground
1 tsp. salt
1/4 cup sugar
1/4 cup fine bread crumbs

Procedure:

1. To make liver sauce: Heat oil in a pan. Saute garlic until golden brown. Add onions
and cook for another minute. Put in liver paste and mix well. Sprinkle salt and pepper.
Pour small amounts of water gradually, stirring continuously. Add vinegar and sugar.
Allow to boil but do not stir. Put in bread crumbs and continue cooking, stirring until
the sauce is thick. Set aside but keep warm for later use.
2. Put liempo in a big pan. Pour water to cover the meat, then sprinkle 2 tbsp. of salt.
Allow to boil. Reduce heat and simmer for at least 1 hour.
3. Transfer to a rack. Put in the oven to cook at 250 degrees Fahrenheit for about 2 hours
or until the liempo is slightly brown. This will allow the meat to drain off excess fat.
4. Put oil in the oven to reach a depth of about 3". At 375 degrees Fahrenheit, fry liempo
pieces one at a time until they turn golden brown and blisters appear on the skin. Drain
and cut into smaller pieces. Serve with liver sauce.

Hamonado

Ingredients:

1 kilo ham, sliced thinly
1 cup pork fat, sliced thinly
2 whole pickles, sliced thinly
1 medium-sized carrot, cut into strips
1 small can pineapple chunks, drained (juice set aside)
1 small can pineapple juice
1 cup brown sugar
1 tsp salt
round pineapple slices for garnishing

Procedure:

1. Combine the sugar and salt on a large plate. Rub the ham with this mixture
thoroughly, making sure tha the meat is coated well.
2. On a large platter, arrange the ham, pork fat, pickles, carrots and pineapple
chunks alternately.
3. Form the meat and other ingredients into a roll by tying a thread around them.
(Make sure the thread is thick enough to hold the meat and other ingredients
together.) Save any drippings from the meat roll.
4. Combine the meat drippings, pineapple juice, and the juice drained from the
pineapple chunks. Marinate the meat in this mixture overnight.
5. Boil the meat for 1 hour. Cut the thread tied around the meat roll. Let the meat
cool for a few minutes.
6. Garnish the meat roll (on top and on the sides) with pineapple slices.

Pork Bulanglang

Ingredients:

3/4 cup sliced pork
1/2 cup banana heart, cut into cubes
1/2 cup malunggay leaves
1 one-inch piece ginger, minced
1 eggplant
1/3 cup squash leaves
11/2 tbsp. fish bagoong
3 cloves garlic
1/2 onion, sliced
water for boiling

Procedure:

1. Boil pork until tender. Save the broth for later use.
2. Put pork in frying pan. Saute garlic, onions and ginger. Add fish bagoong. Add the broth,
then the sliced banana heart. When the banana heart is tender, add squash leaves and
eggplant. After a few minutes, add malunggay leaves.
3. Cover the pan. Simmer until the vegetables are cooked but firm.

Embutido

Ingredients:

1 kilo ground (lean meat) pork
2 pcs. chorizo, finely chopped
2/3 cup pickle relish
1 cup raisins
1 cup cheddar cheese, cubed
1 medium-sized carrot, finely chopped
1 tsp. ground black pepper
3 onions, finely chopped
1 tbsp. Worcestershire sauce
8 eggs, boiled and sliced
1/4 kilo powdered milk

For sauce:
Worcestershire sauce
ketchup

Procedure:

1. Combine all ingredients in a large bowl. Divide mixture into 8 equal portions.
2. Form each portion into a log. Wrap each log in aluminum foil. Puncture foil with pin
in several places to prevent bursting while cooking.
3. Steam for 1 hour. Cool at room temperature before refrigerating. Serve with sauce.
4. To make sauce, combine ketchup and Worcestershire sauce.

Note: Embutido becomes tastier when the meat has absorbed the flavor of the other
ingredients, that's why it's best to serve it a day or two after cooking.

Crispy Pata

Ingredients:

1 pig's front leg (pata)
11/2 cups water
1 can Sprite
1/2 tsp baking soda
2 tbsp. flour
oil for deep frying

For dipping sauce:
2 cloves of garlic, minced
1 tbsp patis
salt and pepper
siling labuyo (optional)

Procedure:

1. Clean pata and slit skin (3-4 slits on each side) without cutting the bone.
Arrange on a deep pan.
2. Add water, Sprite and salt. Boil over high heat for about 15 minutes.
Add baking soda to soften the meat faster. Continue cooking.
3. If water dries up and meat is not yet cooked, pour in another cup of water.
(Make sure that the meat is not too tender.)
4. Drain pata when done. To dry up skin, hang pata in the kitchen for one day
or refrigerate overnight.
5. Before frying, brush patis and sprinkle flour on meat. Deep fry until golden brown.
To make the skin crispier, turn off the heat and pour 1/4 cup of water on pata.
Serve with dipping sauce.
6. To make sauce: Combine patis, garlic, salt and pepper in a bowl. Add a small chili
pepper if desired.