"Shrimpy Pinakbet"

Ingredients:

• 3 tbsps cooking oil
• 3 cloves garlic, finely minced
• 1 large (50 grams) red onion, halved & sliced thinly
• 3 small (100 grams) over ripe red tomatoes, halved & sliced thinly
• 8 medium pcs (250 grams) shrimps, separate the body from the head & shelled
  
• 1/4 tsp cracked peppercorns
• 2 tbsps fish sauce
• 1 slice (350 grams) squash, peeled & sliced thinly
  
• 10 pcs okra, remove both ends & cut into two
  
• 6 long pcs long-yard beans, cut at 2" length
  
• 1 medium (150 grams) eggplant, cut into four & quartered vertically
  
• 1-1/4 cup water
• 1 tsp white sugar
• salt (optional)

Procedure:

In a wok, place over medium-high fire. Heat thoroughly but not smoking hot. Put garlic. Saute until rich golden brown. Follow with onion & tomatoes. Cook and mash until very limp. Add the shrimps, cracked peppercorns and fish sauce. Stir-fry until aromatic.

Dump in all the veggies. Stir-fry in oil for about 2 minutes. Then, add water and sugar. Adjust taste. Cook until veggies are crisp-tender.

Serve with steamed rice.

"Fried Fish Sticks & Bacon Fried Rice"

Ingredients:

Fish Sticks:

• 550 grams surgeon fish (labahita)
• 2 pcs Philippine lemon (kalamansi)
• 1/2 tsp of all-in-one seasoning granules
• 3/4 tsp ground black pepper
• a good sprinkle of fine salt
• 1 tbsp soy sauce
• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1/4 tsp paprika
• 2 cups of cooking oil

Bacon Fried Rice:

• 3 tbsps sunflower oil
• 2 cloves of finely pounded garlic
• 1 large white onion, finely minced
• 6 cups cooked white rice, mash to separate grains
• 1/2 cup of lightly fried bacon bits
• 1 tsp iodized coarse salt
• 1 tsp all-in-one seasoning granules
• a handful of sliced onion leeks

Procedure:

Let the fish monger peel and fillet the fish. A 550 grams whole surgeon fish will weigh 380 grams, after removing the skin, head & bones. Clean and wash. Cut into 1/2" thick vertically. Air dry.

In a bowl, extract the kalamansi juice, remove the seeds. Put the next-four ingredients. Mix well. Add in the fish sticks. Marinate for at least 30 minutes. Set aside.

Prepare the breading. Put in a paper bag the flour, cornstarch and paprika. Mix well. Set aside until needed.

Meanwhile, in a wok, heat over medium-high fire. Put oil and garlic. Saute until garlic is light brown only. Follow with onion. Cook until soft. Add in the rice, bacon bits, salt and seasoning ganules. MIx. Cover. Stirring often. Cook until rice is fluffy. Remove from fire. Then, top with sliced onion leeks.

In a different pan or skillet, put oil. Heat over medium fire.

Put the marinated fish sticks to the seasoned breading. Add some air to the paper bag. Seal. Shake. Make sure that all the fish sticks are well-coated with the breading.

Deep-fry in very hot oil. Cook until brown on all sides. Drain in lots of paper towels.

Serve the Fried Fish Sticks & Bacon Fried Rice together. Use sweet chili sauce for your dip.

"Tortang Giniling & Ginisang Bitsuelas Ulit"

Ingredients:

Tortang Giniling:

• 3 tbsps cooking oil & some more for frying
• 3 cloves garlic, finely minced
• 2 medium (75 grams) red onion, finely minced
• 1 medium (150 grams) potato, minced
• 1/2 pc (50 grams) of small carrot, minced
• 250 grams lean ground pork
• 1/2 pc (25 grams) of a large red bell pepper, deseeded & finely minced
• 1 tsp of ground black pepper
• 1/2 tsp iodized coarse salt & to season the eggs
• 1 sachet (8 grams) all-in-one seasoning granules
• 4 pcs eggs
• 1 tbsp all-purpose flour

Ginisang Bitsuelas:

• 2 tbsps vegetable oil
• 1/3 cup lean ground pork
• 2 cloves garlic, finely pounded
• 1 medium (35 grams) red onion, halved & sliced thinly
• 1/4 tsp cracked peppercorns
• 200 grams snap beans (bitsuelas), remove both ends, thinly sliced at an angle
• 50 grams carrot, julienne
• 3/4 cup water

Procedure:

First, cook the pork mixture for the Tortang Giniling. In a wok, place over medium-high fire. Heat lightly. Add 3 tbsps of cooking oil and garlic. Saute until golden brown. Follow with onion, potato and carrot. Saute for 4 minutes. Add in the ground pork, bell pepper, pepper, salt and all-in-one seasoning granules. Stir-fry until pork changes color and separates. Place mixture in a colander. Let the oil drips. Cool the cooked mixture. Set aside.

Meanwhile, in another pan. Place over medium-high fire. Heat moderately. Put vegetable oil. Swirl to coat the sides of the pan. Add the ground pork. Fry until light brown. Put on one side of the pan. Add garlic, saute until golden brown. Follow with onion. Stir-in the ground pork. Cook until limp. Add the veggies. Stir-fry for a minute. Pour water. Cook until veggies are crisp-tender. Put in a serving bowl.

Back to the cooled pork mixture. Break the eggs over the mixture. Sprinkle with a little salt. Beat the eggs. Add the flour. Mix well.

Heat a pan over medium fire. Add some oil. Put about 1/3 cup of mixture at the center of the pan. Cook until sides are brown. Flip. Fry until the other half is done. Do the same to the rest. Drain in paper towels.

Serve with steamed pandan-flavored rice.

"Guinataang Gulay" (Vegetables In Coconut Cream)

Ingredients:

• a slab (250 grams) pork belly , cut into an inch cubes
• 1/8 tsp fine salt
• a cup of warm water
• 1 pc of grated matured coconut
• 450 grams squash
• 6 pcs of long yard beans
• 10 small pcs of okra
• 1 pc (150 grams) eggplant
• 1/2 cup water
• 1/8 cup of oil
• 3 cloves of finely pounded garlic
• 1 large (50 grams) red onion, halved & sliced thinly
• 1 large (50 grams) over ripe tomato, halved & sliced thinly
• 1/4 tsp cracked peppercorns
• 1/8 cup of fish sauce (patis)
• 2 pcs finger chilis

Procedure:

In a small bowl, put the first-two ingredients. Mix well. Stand aside.

Combine the next-two ingredients in a bowl. Mash the coconut several times. Extract the coconut cream. Set aside.

Peel and cut squash into 1-1/2" cubes. Snap long yard beans at 2" length. Remove both ends of okra. Cut into two diagonally. Cut the eggplant into four, then, quarter vertically.

In a wok, put the marinated pork belly and water. Bring to boil over medium-high fire. Stirring often. Cook until liquid evaporates. Put half of the cooking oil. Lid on. Fry until lightly brown (Be careful, at this point, the oil will splatter tremendously. When stirring, remove pan from the heat.) Remove the pork. Retain oil. Set aside.

Put the rest of cooking oil. Add garlic. Saute until golden brown. Follow with onion and tomato. Cook until limp. Put fried pork, cracked peppercorns and fish sauce. Saute until aromatic.

Put the squash. Stir-fry for a minute. Pour n the coconut cream. Cover. Bring to boil. Add the long yard beans and okra. Cook for 3-4 minutes. Put the eggplant and chilis. Lower heat to medium. Cook until done but not over cook.

Serve with steamed rice.

"Ginisang Pechay" (Chinese White Cabbage Saute)

Ingredients:

• 2 tbsps cooking oil
• 3 cloves garlic, finely minced
• 1 medium (35 grams) red onion, halved & sliced thinly
• 1 large (50 grams) red ripe tomato, halved & sliced thinly
• 100 grams lean ground pork
• 1/4 tsp grpund black pepper
• 2 tbsps fish sauce
• 1/4 kilo Chinese white cabbage (pechay tagalog), sliced
• 1/2 cup of water

Procedure:

In a pan or kawali, heat oil over medium-high fire. Add garlic saute until golden brown. Follow with onion and tomato. Cook until limp. Put the ground pork, ground black pepper and fish sauce. Stir-fry until ground pork separates. Cook until aromatic or until all liquid evaporates.

Add the Chinese white cabbage and water. Mix. Cover. Cook until done, that's about a minute.

Serve with rice and fried fish.

"Pork Afritada With Eggs"

Ingredients:

• 1/2 kilo pork belly or pork shoulder, cut into 1-1/2" cubes
• 1/2 - 3/4 tsp ground black pepper
• 2 tbsps soy sauce
• 3 tbsps cooking oil
• 3 cloves garlic, finely minced
• 2 large red onion, finely minced
• 2 tbsps cheddar cheese, minced
• 1 pouch (215 grams) tomato sauce
• 1 cup water
• 6 pcs (150 grams) baby potatoes, peeled
• 1 medium bell pepper, seeded & cut into thick strips
• 2 pcs jumbo hotdog, each diagonally cut into 6
• 1 tsp white sugar
• 3 pcs hard-boiled eggs, shelled

Procedure:

In a bowl, combine the first-three ingredients. Stand aside while preparing the other ingredients.

Over medium-high fire, place a wok. Heat moderately. Put oil and garlic. Saute until golden brown. Follow with onion. Cook until soft. Put the marinated pork. Stir-fry until pork changes color.

Add the cheese, tomato sauce and water. Mix. Cover. Bring to boil. Then, decrease fire to low. Simmer for 25 minutes.

Increase fire to medium-high, put baby potatoes and bell pepper. Mix. Lid back on. Bring to boil. reduce fire to low and simmer for 10 minutes.

Add the hotdog, sugar and hard-boiled eggs. Mix. Increase fire to medium and cook for another 3-5 minutes.

Serve with rice.

Weekend Snapshot - Sunday Dinner

We had Pizza Festive from Lots' A Pizza and Mountain Dew softdrinks for our dinner last night and a treat also for Mother's Day.

"Bicol Express" (Pork & Chilis In Rich Coconut Sauce)

Ingredients:

• 2 pcs matured coconuts
• 2 tbsps cooking oil
• 1/2 head garlic, finely pounded
• 2 medium (70 grams) red onion, peeled & minced
• 3/4 kilo pork belly, skinned & diced
• 3 tbsps fresh bagoong alamang
• 1 tsp ground black pepper
• 1 pc bird's eye chili pepper (siling labuyo), minced or 1/8 tsp dried pepper flakes
• 5 pcs finger chilis, minced with seeds

Procedure:

When you buy your coconuts in the market. Let the vendor grate and squeeze them for you, using their manual jack pump. The first squeeze which is the coconut cream (kakang-gata) and the second squeeze, the coconut milk (pangalawang gata). This type of service will only cost you an extra php2.00, not bad, right? It also means, you'll have less work in the kitchen.

In a wok, put oil. Heat moderately. Put garlic, saute until golden brown. Follow with onion, cook until limp. Add in the diced pork, fresh bagoong alamang, black pepper and pepper flakes. Stir-fry until pork is no longer pink and bagoong is aromatic.

Pour the the coconut milk. Cover. Bring to boil. Remove lid. Stir. Bubble away in medium-low fire for 30 minutes. Stirring every 10 minutes.

Increase fire to medium-high, add in the coconut cream. Do not stir until boiling. Cook for 2 minutes. Put the minced finger chilis. Mix. Cook for another minute.

Serve with steamed rice.

"Chili-Ginger Steamed Chicken"

Ingredients:

• 2 pcs (600 grams) chicken thigh & leg part
• 1 tsp iodized rock salt
• 1/4 tsp ground white pepper
• 1 tbsp liquid seasoning or light soy sauce
• 3/4 dark soy sauce
• 2 cloves garlic, peeled & sliced
• a thumb-size ginger, sliced
• 1 tsp whole peppercorns
• 6 pcs spring onion, cut at 1" length
• 2 finger chilis, seeded & cut into thin strips
• a few drops of sesame oil

Procedure:

In a stainless or porcelain shallow plate, place all the ingredients and mix thoroughly. Place in a hot & boiling steamer (medium-high fire). Cover tightly. Steam for 50 minutes (never open the cover at this point).

Turn the chicken and steam for another 15 minutes. Remove from the heat. Drizzle lightly with sesame oil.

Serve immediately and with hot steaming rice.

"Menudillo Rice"

Ingredients:

• 1/2 kilo of lean ground pork
• 3/4 tsp ground black pepper
• 2 tbsps soy sauce
• 4 tbsps cooking oil
• 4 cloves garlic, finely crushed
• 1 large (50 grams) red onion, finely minced
• 1 large (50 grams) red ripe tomato, finely minced
• 1 small (100 grams) carrot, minced
• 1 medium (130 grams) potato, minced
• 1 tbsp fish sauce
• 1 pc (40 grams) red bell pepper, finely minced
• 1-3/4 water
• 1 pouch (115 grams) tomato sauce
• 2 tbsps cheddar cheese, finely minced
• 2 tbsps green peas
  
• steamed rice to serve

Procedure:

In a bowl, combine the first-three ingredients. Mix well. Set aside.

In a wok, put oil. Put over medium-high fire. Saute garlic until golden brown. Follow with onion and tomato. Saute and mash until soft.

Add the carrot and potato. Saute fo 3 minutes. Put marinated pork and red bell pepper. Saute until pork changes color and separates.

Put water, tomato sauce and cheese. Mix. Cover. Bring to boil. Then, decrease to medium-low, gently simmer for 8 minutes. Add the green peas, cook for another 2 minutes.

Serve over hot steamed rice, but personally, I like mine mixed with rice as you can see in the picture.

"Inihaw Na Liempo & Ensaladang Talong" (Grilled Pork belly & Grilled Eggplant Salad)

Ingredients:

for the meat:

• 2 slabs (500-600 grams) pork belly (liempo), each cut into three
• salt and pepper
• 2 cloves garlic, pounded & finely minced
• 2 pcs kalamansi
• liquid seasoning or light soy sauce

for the salad:

• 2 large (about 400 grams) eggplant
• 3 large (150 grams) semi-ripe red tomatoes
• a tbsp of finely minced red onion
• salt and pepper

for the dip:

• kalamansi
• soy sauce
• hot chili pepper (labuyo)

Procedure:

Grill the eggplant or broil for 20 minutes at 475 fahrenheit, like I did. Cool. Peel off the skin. Chop into cubes. Put in a container. Coarsely chop the tomatoes, place where the eggplant is. Sprinkle the onion. Add salt and pepper to taste. Mix. Cover. Let it sit in the refrigerator until ready to serve.

Meanwhile, place the pork in a large bowl or tray. Sprinkle salt and pepper generously. Put the garlic evenly. Squeeze kalamansi on top, strain the seeds. Drizzle with liquid seasoning. Mix and mash thoroughly. Set aside.

Prepare the dip, squeeze kalamansi in a small bowl. Pour lightly with soy sauce. Add the hot chili pepper. Mash if you want it to be spicy.

Grill the pork until done. I grilled mine in a turbo broiler for 25-30 minutes at 350 fahrenheit. For easy eating, you can chop the pork before serving or serve it as it is.

Serve with lots of hot steaming white rice and the "ensaladang talong" that perfectly goes with it! (",)

"Biniboy" (Pork, Tomato & Tausi Casserole)

Ingredients:

• 600 grams pork shoulder (kasim), cut into 2-3" in cubes
• 3/4 tsp ground black pepper
• 2 tbsps + 1 tbsp soy sauce
• 3-4 tbsps cooking oil
• 2 medium (250 grams) potato
• 4 cloves garlic
• 20 grams ginger
• 2 medium (75 grams) red onion
• 3 large (150 grams) red ripe plump tomatoes
• 2 tbsps drained salted black beans
• 1 pc (40-50 grams) red bell pepper
• 1-3/4 cup water

Procedure:

In a bowl, put pork, 2 tbsps of soy sauce and 2/3 of ground black pepper. Mix. Set aside.

Heat wok over medium fire.

Quarter the potatoes into wedges. Add half of the oil to the wok, heat moderately. Fry lightly the potatoes until edges turn light brown. Put the fried potatoes in a bowl, retain the oil in the pan. Set aside.

Meanwhile, peel and pound the garlic finely. Julienne the ginger, skin on. Cut onion and tomatoes into two, then, slice very thinly. Seed and cut into strips the bell pepper.

Back to the pan, put the rest of the oil. Add garlic and ginger. Saute until garlic turns light brown. Follow with onion and tomatoes. Saute and mash until very limp. Put the marinated pork. Mix. Cover. Cook for 5 minutes.

Add the drained salted black beans and red bell pepper. Saute for another minute. Pour water. Sprinkle the rest of the ground black pepper and a tablespoon of soy sauce. Mix well. Lid on. Bring to boil. Then, decrease fire to low, simmer gently for 35 minutes.

Place the fried potatoes. Continue cooking for another 10-12 minutes or until potatoes are tender.

Serve with rice.

"Amplaya Con Carne With Quail Eggs"

Ingredients:

• 24 pcs quail eggs
• 2 tsps iodized coarse salt
• water
• 250 grams lean ground pork
• 2 tbsps soy sauce
• 1 tsp ground black pepper
• 3 tbsps cooking oil
• 5 cloves garlic, finely pounded
• 2 medium (75 grams) red onion, halved & thinly sliced
• 250 grams red ripe plump tomatoes, halved & thinly sliced
• 1-1/2 tbsp fish sauce
• 1 cup rice wash or water
• 1 medium (350 grams) bittermelon (ampalaya)

Procedure:

In a deep sauce pan, put the first-two ingredients. Level with water. Place over medium-high fire, bring to boil. Let it boil for a minute. Remove from pan. Let it stand in hot water until needed.

In a bowl, Put the ground pork, soy sauce & half of ground black pepper. Mix well. Set aside.

Shell the quail eggs.

Cut the ampalaya vertically. Scoop out the seeds. Slice thinly & diagonally.

In a wok, heat over medium-high fire. Put oil, heat moderately. Saute garlic until golden brown. Follow with onion & tomatoes. Saute & mash until limp. Add the marinated ground pork and fish sauce. Stir-fry until pork separates and changes color.

Add rice wash and the rest of ground pepper. Cover. Bring to boil. Put the ampalaya and cooked quail eggs. Mix lightly. Cook until veggie is done.

Serve with rice.

"Saucy Chicken & Mushroom"

Ingredients:

• 1 kilo chicken
• 1 tbsp soy sauce
• 1 tsp ground black pepper
• 2 tbsps corn oil
• 3 cloves garlic, finely crushed
• 2 large onion, minced
• 2 tbsps fish sauce
• 1 can (net wt. 400 grams) whole button mushrooms, slice & reserve liquid
• 1 pouch (115 grams) tomato sauce
• 1 can (21 cl) or 1 cup unsweetened pineapple juice
• 2 tsps packed brown sugar
• 1 pc chicken cube
  
• 1 bay leaf (optional)

Procedure:

Clean and wash chicken. Chop into 9 parts. Drain well. Put in a bowl. Add the soy sauce and half of the black pepper. Mix. Set aside.

In a pan, heat thouroughly. Put oil and garlic. Saute until light brown. Follow with onion. Saute until limp. Add the marinated chicken and fish sauce. Stir-fry until aromatic or until liquid dries.

Pour the mushroom liquid, tomato sauce and pineapple juice. Sprinkle the sugar and the rest of the black pepper. Add the chicken cube and bay leaf. Mix. Cover, Bring to boil. Then, decrease fire to low. Simmer for 30 minutes.

Increase fire to medium, add the sliced button mushrooms. Cook for 3-5 minutes or until desired thickness of sauce.

Serve with rice.

"Sinigang Na Sugpo Sa Kalamansi" (Prawns In Philippine Lemon Broth)

Ingredients:

• 6 cups rice wash or water
• 1 large (50 grams) red onion, quartered
• 2 medium (75 grams) ripe red tomatoes, quartered
• 6 pcs string beans (sitaw), cut at 2" length
• 1 medium radish (labanos), sliced diagonally at 1/4" thick
• 1/2 kilo prawns
• 15 pcs (200-250 grams) Philippine lemon (kalamansi)
• 2 pcs finger chilis
• 2 tsps iodized coarse salt
• half-bunch (150 grams) swamp cabbage (kangkong), tender stalks & leaves only

Procedure:

In a casserole, put the first-three ingredients. Cover. Bring to boil, then, lower fire and simmer for 8-10 minutes.

Increase fire to medium. Mash the tomatoes. Add the string beans and radish. Cover again. Cook for 3 minutes. Put the prawns, chilis and salt. Squeeze the Philippine lemon over the soup, straining the seeds. Mix. Lid on. Cook until prawns turn orange.

Put the swamp cabbage. Cook until done.

Serve hot.

"Pork Chops & Potatoes With Salted Black Beans"

Ingredients:

• 8 small pcs (750 grams) pork chops
• 3/4 tsp ground black pepper
• 4 tbsps soy sauce
• 1 tbsp + 2 tbsps + 2 tbsps sunflower oil or any cooking oil you have
• 3 small (200 grams) potatoes
• 10 grams ginger
• 6 cloves garlic
• 2 large (100 grams) red onion
• 4 medium (150 grams) red over ripe tomatoes
• 1 can salted black beans (tausi), washed & drained
• 1 pc (30 grams) red bell pepper
• 2 cups water

Procedure:

In a bowl, combine the pork chops, black pepper and half of the soy sauce. Mix. Set aside.

Bruise the garlic, then, chop with skin on. Slice the ginger into julienne. Finely mince the tomatoes and onion. Coarsely chop the salted black beans. Remove the seeds and slice the red bell pepper into strips.

Place a wok in a medium-high fire. Meanwhile, skin the potatoes. Cut into four wedges each potato. Put a tablespoon of oil in the wok. Heat moderately. Add the potatoes. Stir-fry for 3 minutes or until sides turn light brown. Remove from pan. Retain the oil.

Add 2 tbsps of oil to the wok. Lightly pan-fry pork chops on both sides, about 10-15 seconds on each side. Set aside. Reserve the marinade.

Back to the wok, add the rest of oil. Put garlic and ginger. Saute until garlic turns light brown. Follow with onion and tomatoes. Saute and mash until limp. Add the salted black beans and red bell pepper. Stir-fry for 2 minutes.

Pour water, the rest of soy sauce and marinade. Put back the fried pork chops along with its drippings. Mix. Cover. Bring to boil. Then, decrease fire to low. Simmer for 20 minutes.

Put the fried potatoes. Mix. Cover back on. Cook for another 10 minutes.

Serve with warm cooked rice.

"Pork Bulalo Sinigang"

Ingredients:

• 2 pcs (1.5 kilo) pork bulalo, cut up
• 8 cups rice wash
• 2 medium red onion, quartered
• 3 large (150 grams) red plump tomatoes
• 1 tbsp iodized coarse salt
  
• 200 grams taro (gabing tagalog), skinned
• 1 big pack tamarind powder
• 8 pcs of string beans (sitaw), cut at 2" length
• 8 pcs medium okra, remove both ends
• 1 big eggplant, sliced diagonally at 1/4" thick
• 3 pcs finger chilis
• a bunch of swamp cabbage (kangkong), tender stalks & leaves only

Procedure:

In a large pot, put the first-two ingredients. Cover. Place over high heat. Bring to boil (remove scum as it arises). Add the next-three ingredients. Cover again. Bring to boil. Then, reduce heat to low. Simmer for 45 minutes.

Put the taro. Cover back on. Cook for another 20 minutes.

Increase heat to medium-high, put the tamarind powder, string beans and okra. Cook for 5 minutes. Follow with eggplant and chilis. Cook for 3 minutes. Lastly, put the swamp cabbage. Cook until done.

Serve hot.

"Chicken Afritada With Quail Eggs"

Ingredients:

• 24 pcs quail eggs
• water
• 2 heaping tsps of iodized coarse salt
• 925 grams chicken, thigh & leg part, cut-up
• 3/4 tsp ground black pepper
• 3 tbsps soy sauce
• 3 tbsps corn oil
• 4 small pcs (280 grams) potatoes, chunks
• 5 cloves garlic, finely crushed
• 2 medium (75 grams) red onion, halved & sliced thinly
• 2 large (100 grams) red ripe tomatoes, halved & sliced thinly
• 1 red bell pepper, seeded & cut into strips
• 2 cups rice wash or water
• 1 pouch (250 grams) tomato sauce
• 3 tbsps cheese, grated
• 1 pc chicken cube
• 1/2 tbsp white sugar
• 1 small (80 grams) carrot, chunks
• 2 tbsps green peas (optional)

Procedure:

In a deep pan, put the quail eggs. Level with water. Add salt. Pace over medium-high fire Bring to boil. Keep boiling for a minute. Remove from fire. Let it sit in hot water until needed.

In a bowl, combine the next-three ingredients. Mix well. Set aside.

In a large wok, place over medium-high fire. Heat lightly. Put half of oil and potato. Stir-fry for 5 minutes or until sides turn light brown. Remove from pan. Retain the oil.

Put the rest of the oil and garlic. Saute until golden brown. Follow with onion and tomatoes. Saute and mash until limp. Add the chicken, marinade and bell pepper. Mix. Stir-fry for 6 minutes or until aromatic.

Pour rice wash and tomato sauce. Add in the cheese, chicken cube and sugar. Mix. Cover. Bring to boil. Remove cover. Stir. Keep boiling for 15 minutes. Stirring every 5 minutes.

Meanwhile, shell the quail eggs.

Back to the wok, add the fried potatoes and carrot. Mix. Cook for another 8 minutes.

Put the shelled quail eggs and green peas. Cook for 30 seconds.

Serve.

Lechon Paksiw

Ingredients:

• 1.1 kilo leftover Lechon, cut up
• 1 big head of garlic, finely pounded with some skin on
• 2 medium red onion, minced
• 2 tsps freshly cracked peppercorns
• 4 tbsps white vinegar
• 1 tbsp cooking oil
• 2-1/4 cups Lechon sarsa
• 3 cups water
• 2 tbsps white sugar

Procedure:

In a large wok, put the first-five ingredients. Cover. Place over high-fire. Bring to boil. Let it boil until aromatic before opening the cover. Put oil. Stir-fry for 3 minutes.

Add the rest of the ingredients. Mix well. Lid on. Bring to boil again. Decrease fire to low. Simmer for 15-18 minutes. Stirring often.

Serve.

"Nilagang Manok Na May Malunggay"

Ingredients:

• 800 grams chicken, cut into small serving pcs
• 6 cups rice wash or water
• 2 tsps iodized coarse salt
• 1 pc chicken cube
• 1 whole head of garlic
• 1 large onion, quartered
• 3 small pcs (200 grams) potatoes, cut into two
• 1 slice (250 grams) squash, cut into large chunks, skin on
• 3 large pcs of ripe plantain bananas, cut into two
• a bunch of Chinese celery, cut at 1" length
• 1 tsp whole peppercorns
• a heaping handful of young moringa leaves (talbos ng malunggay)

Procedure:

In a casserole, put chicken and rice wash. Cover. Over medium-high heat. Bring to boil. Remove scum as it arises. Add salt, chicken cube, whole head of garlic and onion. Mix. Lid on. Bring to boil again. Then reduce fire to low. Simmer for 10 minutes.

Add potatoes. Cook for another 10 minutes.

Increase fire to medium, put the squash, bananas, Chinese celery and peppercorns. Mix. Cover. Cook for another 6-8 minutes or until squash is done. Remove from fire. Sprinkle on top the young moringa leaves. Cover. Let it sit for a minute or two.

Serve hot.