Menudo
Letche Plan (custrd)
Chicken and Pork Apretada
Dust chicken and pork pieces in flour, salt and pepper. Brown
quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in
separate pot. Pour 2 cups water and let boil. Add browned chicken, pork,
bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender.
Add potatoes and cook until tender. Add salt and pepper according to taste.
You may thicken the sauce by adding flour dissolved in water into
the pot. Finally, add peas and pimento and cook for another 3 minutes.
Serve with rice.
*Pork Binagoongan
Fry pork pieces in hot oil. Saute garlic, onions and tomatoes
after pork has browned. Add the rest of the ingredients and let simmer until
pork is tender. If desired, let water reduce. Serve with rice.
Bagoong Alamang
Laing
Place gabi on the bottom of cooking pot. Put the pork, shrimp,
ginger, coconutmilk and water on top and let boil until pork is tender.
Add bagoong and siling labuyo, stirwell. Note: To make the dish spicier,
crush siling labuyo. Let cook for another 5 minutes.
Lumpiang Sariwa
Cook onion and garlic in oil until tender. Add pork, shrimp,
garbanzo beans and ham.Simmer uncovered for 5 minutes, stirring
frequently. Add carrots, green beans and water. Cook for another 5 minutes.
Add cabbage and salt, stir until cabbage is done. When all of the vegetables
are cooked, let the dish cool. To prepare egg roll wrappers, cook one side
only on a lightly greased skillet until wrappers are slightly brown.
Cook one side only.
To assemble, place an eggroll skin unbrowned side up on one corner
facing you.Top with a lettuce leaf and 1/3 cup cooled vegetable
mixture. Roll up, folding in one end of eggroll wrapper and leaving other
end open. Serve immediately with Brown Sauce.
Brown Sauce
In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cup
chicken broth and 2 tbsps. soy sauce. Cook and stir until mixture bubbles,
lower heat and add 1 clove finely chopped garlic. Cook until thickened.
Ingredients: 1 lb. pork, cubed 1 cup liver, cubed 1 tbsp. oil 2 tsps. achuete seeds 1 tbsp. garlic, minced 1/3 cup onions, chopped 1/2 cup tomatoes, sliced 2 medium sized potatoes cut into 1/2 inch pieces 2 tsps. salt 1/8 tsp. pepper Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.
Ingredients: 4 pig's trotters 1 tsp. salt 1/2 tsp. white pepper 1/4 tsp. MSG oil for deep frying Wash the pig's trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.
Ingredients: 1 cup flour 1 egg 1 clove garlic minced 1 tsp. salt 2 cups mung bean (mungo) sprouts 1 tsp. baking powder 1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1 2/3 cups water) 2 green onions 12 shrimp Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic.
| My Pages (updated July 18th,1999) SORRY PEOPLES I'M TOO DAMN BUSY/Lazy! | ||
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 Picz are up! Go visit! |
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