Pancit Canton

Ingredients:

1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock!
1 lb pork, sliced into thin strips
1 cup shrimp, cooked, deveined and unshelled
1 can straw mushrooms
1 can water chestnuts
1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips
1 piece of carrot, julienned a few pieces of snow pea pods
1/2 lb mussels or scallops (optional)
soy sauce to taste
patis to taste
salt to taste
2 cloves of garlic, chrushed
1 medium sized onion, sliced ground black pepper, fresh if you can
oil for frying
1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate
4 or 5 green onions
1 lemon

Directions:

Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft.
Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

Shrimp & Shitake Mushroom Lumpia with Orange Chili Mint

Lumpia Ingredients:

2 lb Diced Peeled Fresh Shrimp
2 c Chopped Shiitake Mushrooms
1/2 c Thin grated Carrot
2 oz Bean Sprouts
2 oz Shredded Kai -Choy Chinese Mustard
2 oz Shredded Won Bok Cabbage
1/2 oz Garlic Chopped
1/2 oz Chopped Lemongrass
4 ea Kaffir Lime Leaves
4 oz Cooked Long Rice Noodles
2 tb Chopped Fresh Mint
2 oz Chopped Fresh Cilantro
1/2 oz Nam Pla Fish Sauce
1 oz Oyster Sauce
1 tb Hot Chili Paste
Sesame Oil
Soybean Oil
24 Lumpia Wrappers
Sauce Ingredients
3 Oranges
2 c Rice Wine
1/2 c Rice Vinegar
1/2 Bottle Lingham Chili Sauce
Fresh Picked Mint Leaves

Directions:

Lumpia:Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture.
In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture.
Assemble:On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.
Sauce:In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm.

Longganisa(filipino-style sausages)

Ingredients:

Mixture of 30% ground beef And 70% ground pork For every 2.2 pounds (1 kilo Mixture add:
2 1/2 tb Salt
1 1/2 tb Sugar
1 1/2 tb Soy sauce
2 tb Vinegar
2 tb Wine
1/8 ts Saltpeter; (salitre)
1 ts Ground pepper
2 ts Chopped garlic
Sausage casings--Available any butcher shop

Directions:

Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag. Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila. All measurements were converted to coincide with American measurements.

Filipino Sinigang (Tamarind Soup)

Ingredients:

3 lbs pork ribs, chopped into 1 inch pieces
2 tablespoons minced garlic
1 medium onion, chopped
1 packet sinigang tamarind soup mix (found in international food section)
16 cups water
1 bok choy, chopped in 1 to 2 inch slices
1 daikon radishes, chopped in thin round slices (optional)
1 small tomato, chopped fine (optional)

Directions:

1. Saute ribs garlic onions and salt to taste until brown.2. In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you. 3. Remember you can eat this with rice. 4. Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min. 5. It is good if the meat easily comes away from the bone. 6. You can eat this straight or over rice or both.

Adobong Pusit

Ingredients:

½ kg Small fresh squids
½ c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 md Onion, sliced
2 md Tomatoes, chopped
Extra salt and pepper for seasoning
1 ts Vet-sin (monosodium glutamate) (optional)

Directions:

Got down my single Filipino cook book and found this little gem. My grasp of Tagalog is non-existent but I'd guess that the name translates as "Squid Adobo". At any rate, it's squid stewed in vinegar. I assume that the reference to "native vinegar" refers to nipa sap vinegar (sukang paombong). The bottle I have is a milky looking vinegar that tastes pretty much like any vinegar so I imagine that you have some latitude on what type you can use. For those of you who have never tried it, Filipino food is an intriguing cuisine that has elements of Southeast Asian, Chinese and Mexican or Spanish influences. It has everything from spring rolls (lumpias) to rellenos dishes. Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

SIOMAI

SiomaiSiomai is a dimsum of Chinese origin which is also quite common in the Philippines. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. I tried to experiment on chicken siomai some years back and made the mistake of taking out the skin and fat and it turned out to be tough. Prawns or shrimps can be substituted for part of the pork if desired. For the binder, some use flour or corn starch but I find it to leave a raw taste so I use egg instead (proportion is 1 egg to 1 kg pork). I strongly recommend adding vegetables to give the dimsum some crunch and for nutritional reasons too. If desired ¼ cup of chopped mushrooms or black ear fungus and 1/3 cup fresh or frozen green peas can be added to the recipe below:

Ingredients:

1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Directions:

Mix all the ingredients for the filling in a bowl. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.Meanwhile, boil water and brush steamer with oil. When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here.

Galantina

Ingredients:

1 chicken (capon)
Lemon juice
Salt and pepper
1/4 kilo ground pork
1 can sausages
1-1/2 pig's brain, boiled and mashed, the membranes peeled off
1/2 cup chopped pickles
Salt and pepper
Cooked chicken meat, cut into strips
1 piece chorizo de Bilbao, cut into strips
2 eggs, hard boiled
Chicken stock

Directions:

Dress the chicken. Split it down the back and open it flat. Lay the bird skin up on a cutting board. Remove the skin and the meat carefully by cutting away from the bones so that the skin comes off in one piece. Marinate the chicken in lemon juice, salt, and pepper. Set aside.
Mix the pork, sausages, brain, and pickles well until blended thoroughly. Lay and spread the deboned chicken. Spread the filling over it and arrange the chicken and chorizo strips, and the eggs in the center.
Form into a roll; then, sew it up and roll in a piece of cheesecloth. Drop the roll into boiling chicken stock. Cook for about two hours.
When done, remove the roll from the stock. Drain and lay the roll on a platter. Place a weight on top of the cooked galantina to press it a bit. Allow to cool. When cool, remove the cheesecloth. Keep the galantina refrigerated.
To serve, slice and arrange on a platter. Garnish with parsley or kinchay.

Ukoy (Shrimp Patty)

Ingredients

BATTER

1 cup all-purpose flour
1 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup annatto water
1 1/2 cups shrimp broth
1 egg, well beaten
cooking oil

TOPPING

2 cups bean sprouts
1 cup chopped green onion
2 pieces tofu, cut into strips
1/2 lb small shrimp, cleaned
1 cup papaya

Directions

1. Sift the first five batter ingredients together in a bowl. 2. Blend in the annatto water, broth and egg.3. Beat until smooth. 4. Heat oil in high heat for deep-frying. 5. Set aside. 6. Arrange a bed of bean sprouts and green papaya in a saucer. 7. Top with some green onion, tofu strips and shrimps. 8. Add about 1/3 cup of batter. 9. Slide the mixture carefully into the hot oil.10. Fry until crisp and brown on both sides. 11. Drain. 12. Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

LOBSTER CANTONESE

Ingredients:

2 lobster tails (about 1 pound each)
1 teaspoon salt
2 tablespoons flour
1 clove garlic, minced
1 tablespoon salted black beans, (also called fermented black beans) pounded and soaked in 1 tablespoon water
1 tablespoon ginger, chopped fine
1 scallion, chopped fine
1/4 pound ground pork
2 tablespoons sherry
1 tablespoon light soy sauce
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 scallions, cut into 1-inch pieces
1 egg, beaten
2 to 4 cups oil for deep-frying and stir-frying

Preparation:

Cut each lobster tail in half. Wash thoroughly. Drain. Cut tails into pieces 1 1/2 inches in length, leaving shells on.Sprinkle 1/2 teaspoon of salt and the flour on lobster.Mix garlic with black bean mixture in a bowl. Stir well.Heat oil for deep-frying to smoking hot. Put in lobster pieces. Deep-fry until shells are red. Drain. Remove.Reheat 1 tablespoon of oil in wok. Stir-fry black bean mixture 30 seconds. Remove.Reheat 2 tablespoons of oil in wok. Stir-fry ginger and scallion until there is an aroma, about 30 seconds. Add pork. Stir-fry on high heat until color changes. Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.Add lobster to meat mixture. Add 1 tablespoon sherry. Cover. Cook 3 minutes.Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with 1/2 teaspoon salt. Add scallions. Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove.

DEEP-FRIED SQUID WITH SALT AND PEPPER MIX

Squid is coated in an easy to make tempura batter and deep-fried, and then dipped in a spicy salt and pepper mix. Serves 4 to 6.
Ingredients:
2 tablespoons salt
3 to 4 teaspoons freshly ground Szechuan peppercorn, according to taste
1 egg
3/4 cup ice cold water
1 cup all-purpose flour
3 to 4 cups oil for deep-frying, or as needed
2 lb cleaned squid
Coriander leaves, to garnish (optional)

Preparation:

In a heavy skillet on medium to medium-low heat, brown the salt and Szechuan peppercorns, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown color. Remove from the heat. Cool. Use a mortar and pestle to grind the cooled mixture or grind in a blender. Set aside.In a small bowl, stir the egg into the ice water. Stir in the flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter).Heat the oil to 360 degrees Fahrenheit. Dip the squid into the tempura batter, using your fingers to coat the squid pieces. Add the squid and deep-fry until golden brown and crispy. Drain. Serve garnished with the coriander leaves, and with the salt and pepper mix for dipping.

THAI FRIED RICE NOODLES WITH CHICKEN OR TOFU

This easy Thai fried rice noodle dish starts with very thin noodles (called vermicelli 'rice stick' at Asian stores). Added to the rice noodles are shiitake mushrooms, red pepper, bean sprouts, and your choice of chicken or tofu if you're vegetarian/vegan. Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion, from everyday meals to a party-worthy dish. As a bonus, these rice noodles are healthy, low-fat, and gluten-free. ENJOY!

Ingredients:

approx. 1 cup fresh chicken pieces/strips for stir-frying, OR 1 cup cubed tofu
2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
3 cloves garlic
1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
1 cup or more fresh shiitake mushrooms, sliced
1 red bell pepper, sliced
2-3 cups fresh bean sprouts
8 oz. very thin dried rice noodles ("vermicelli" OR "vermicelli rice stick")
1/2 cup chicken stock (or simulated chicken stock for vegetarians)
handful of fresh coriander
wedges of lime for garnish, and Thai Chili Sauce served on the side
2 1/2 Tbsp. oil

STIR-FRY SAUCE:

1 Tbsp. soy sauce (or wheat-free soy sauce)
1 tsp. dark soy sauce (gluten-free diets substitute 1 Tbsp. wheat-free soy sauce)
1 Tbsp. fish sauce (vegetarians substitute 1.5 Tbsp. soy sauce)
1 tsp. sugar
1 Tbsp. lime juice
1/4 cup chicken stock (or simulated chicken stock)
1-2 tsp. chili sauce, OR 1/2 to 3/4 tsp. cayenne pepper (to taste)

Preparation:

Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside while you prepare the other ingredients.
Soak rice noodles in a pot of hot water for 5-12 minutes, or just until noodles are soft enough to eat, but still firm (they will finish cooking later, so try not to over-soften them now). The timing will depend on how warm or hot your water is - the hotter, the faster the noodles will soften.
Drain and briefly rinse noodles with cold water (to keep them from sticking). Set aside.
Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside.
Heat a wok or large frying pan over medium-high heat. When hot, add 2 Tbsp. oil. Swirl oil around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock.
Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When wok or pan becomes dry, add a little more chicken stock, 1-2 Tbsp. at a time - enough to keep the ingredients frying nicely.
Add the red pepper. Stir-fry another 1-2 minutes. The red pepper should still retain some of its crispness. Again, add stock when pan becomes dry.
Now add the noodles plus the stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir fry in this way until the sauce is well distributed throughout the noodles (1-2 minutes).
Finally, add the bean sprouts, continuing to stir-fry another minute. Remove from heat.
Taste-test the noodles for salt, adding 1-2 tsp. (or more) fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice.
To Serve: Lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander, and garnish with wedges of fresh-cut limes. Serve with extra Thai chili sauce on the side

EASY THAI RICE NOODLES WITH BASIL

This Thai fusion noodle recipe is extremely easy, plus healthy and wonderfully delicious! Rice noodles and fresh basil are the key ingredients, which means this yummy noodle recipe is vegetarian/vegan, plus gluten free. It starts with a Thai-style pesto sauce which is then briefly fried up with Thai rice noodles. Add a topping of ground cashews plus a little fresh basil, and you have a noodle dish that will satisfy your strongest noodle cravings. Beautiful to serve, these noodles also make a great dish to serve company. ENJOY!


Ingredients:

6-10 oz. Thai rice noodles (preferably flat, Pad Thai-type noodles) or enough for 2-4 portions
2 Tbsp. vegetable oil for stir-frying
Toppings: handful fresh basil, plus a handful of chopped or ground cashews

BASIL SAUCE:

1/2 cup fresh basil
1/3 cup dry roasted unsalted cashews
3-4 cloves garlic
4 Tbsp. (1/4 cup) coconut OR olive oil
1 Tbsp. freshly squeezed lime juice OR fresh lemon juice
1 Tbsp. fish sauce OR 1+1/2 Tbsp. [wheat-free] soy sauce for vegetarians/vegans
optional: 1 red chili, minced OR 1/4 cayenne pepper OR 1/4 to 1/2 tsp. dry crushed chili

Preparation:

Bring a pot of water nearly to a boil, then remove from heat and dunk in the noodles. Allow noodles to soak while you prepare the sauce (8-15 minutes, depending on how thin or thick your noodles are). Then drain the noodles and rinse with cold water to keep from sticking.Tip: Noodles are done soaking when they have softened enough to eat, but are still quite firm and slightly "crunchy". The idea is only to soften them, as they will be stir-fried later.
While noodles are soaking, place all basil sauce ingredients in a mini-chopper or food processor. Blitz to create a beautiful, brilliant green sauce.
Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the noodles (you will hear them sizzle when they hit the hot pan). Using a couple of utensils, gentle turn the noodles, scooping them up from the bottom of the pan/wok. Tip: Rice noodles have a tendency to stick, which is normal - just keep loosening them from the bottom of the pan and gently turning. Stir-fry in this way for 1 minute.
Add 2 Tbsp. of the sauce and continue frying another minute, or until noodles are soft but chewy (al dente) in texture. If still too firm, add another Tbsp. of sauce and continue stir-frying another minute or two, until desired softness is reached.
Remove from heat. Add all remaining sauce and toss well to distribute.
Do a taste-test, adding a little more fish sauce (or soy sauce) if not salty enough. If too salty for your taste, add another squeeze of lime juice. If not spicy enough, add a little more chili. To serve, slide noodles onto a serving platter, or onto individual plates or pasta bowls. Top with a sprinkling of fresh basil plus chopped or ground cashews, and ENJOY!

THAI RIVER NOODLES WITH BEEF AND BROCCOLI

Pad See Ew is a Thai noodle dish that is made with broad, flat rice noodles, also known as "river noodles". Pad See Ew can be made with chicken, pork, or beef, but otherwise has the same basic ingredients. This noodle dish is truly Asian comfort food at its best; at the same time, Thai river noodles make a healthy and energy-giving lunch or dinner. This Pad See Ew recipe features marinated strips of beef and still-crisp broccoli for a nutritionally complete and oh-so-satisfying meal. ENJOY!

Ingredients:

2 lbs. fresh broad flat rice noodles (908 g.), available in the deli section or refrigerator of Asian food stores
1 egg
1-2 heads broccoli, chopped into florets
3 cloves garlic, minced
1 sirloin beef steak, sliced thinly into strips (OR equivalent)
2 Tbsp. oil, plus 1/4 cup sherry (OR chicken/beef broth) for stir-frying

MARINADE:

1 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 heaping tsp. brown sugar

STIR-FRY SAUCE:

1 Tbsp. dark soy sauce
2 Tbsp. regular soy sauce
3 Tbsp. fish sauce
2 tsp. brown sugar
1/2 tsp. white pepper
1/2 tsp. cayenne pepper

GARNISH:
handful of fresh coriander

Preparation:

Stir together the simple marinade: oyster sauce, soy sauce, and brown sugar. Pour over the strips of beef and mix well. Set aside to marinate while you prepare the other ingredients.
If your fresh rice noodles came pressed together, take a few minutes to separate them (some may break or remain stuck together - this is normal). Note that if your rice noodles come direct from your refrigerator, it may help to very briefly microwave them before separating (see packet instructions).
Stir all the stir-fry sauce ingredients together in a cup and set near the stove.
Place a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around.
Add the garlic and briefly stir-fry until fragrant (30 seconds).
Add the beef (along with marinade) and stir-fry 2 minutes. Add a little sherry or broth whenever your wok/pan becomes dry - enough to keep ingredients stir-frying nicely.
Add the broccoli and continue stir-frying in the same way for 1 more minute.
Push ingredients aside and break the egg into the center of the wok or pan. Quickly stir-fry to cook the egg (like making scrambled eggs).
Add the noodles and pour the stir-fry sauce over. Using two utensils, gently lift and turn the noodles to mix with the other ingredients and the sauce (these noodles break easily). Noodles will gradually soften (about 2 minutes).
When noodles are soft, remove from heat. Taste-test for salt, adding more fish sauce until desired taste is achieved. Serve with Thai chili sauce on the side.

THAI CUCUMBER SALAD

Easy Thai Cucumber Salad Recipe is scrumptious and brimming with taste, yet virtually fat-free. With this salad you get true Thai taste with very little effort - perfect for lazy summer days or whenever you want to whip up an easy side dish. This salad makes a wonderful accompaniment to nearly any main entree, and it can be made a few hours ahead of a dinner party or potluck - or just as easily when you're running out the door. Interestingly, several people have written to tell me how many pounds they've lost since making this salad part of their weekly menu!

Ingredients:

1 English Cucumber, peeled
1 red bell pepper, diced
3 green onions, thinly sliced
1 loose cup fresh coriander/cilantro, lightly chopped
optional: 1/2 loose cup fresh basil, lightly chopped
1/4 cup dry roasted peanuts, ground, lightly chopped, or left whole

DRESSING:

juice of 1/2 lime
2 Tbsp. fish sauce
2 cloves garlic, minced
1/2 tsp. shrimp paste (available by the jar at Asian food stores)
1 Tbsp. soy sauce
1-2 tsp. Thai chili sauce OR 1/4 to 1/2 tsp. cayenne pepper or dried crushed chili (to taste)
1+1/2 to 2 tsp. sugar

Preparation:

Cut cucumber in half lengthwise, then continue slicing lengthwise until you have about 8 long strips. Now slice strips the other way to create bite-size rectangular chunks. Place in a salad bowl.
Add red pepper, green onion, fresh herbs, and peanuts to the salad bowl.
Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste and sugar. Taste-test for a sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: noe that the dressing will taste salty and pungent now, but will be perfect once it is combined with the salad.
Pour dressing over the salad and toss well to combine.
To serve, transfer salad to a serving platter or bowl. Top with a little more coriander, basil, and peanuts. Serve immediately, or cover and refrigerate for up to 3 hours if making ahead of time.

Tips:

To make this dish into a main course, add 1 cup cooked shrimp.
Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (some of this is juice from the cucumber - the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten up the same day you make it. ENJOY!

THAI YELLOW CURRY WITH VEGETABLES

This Thai Yellow Curry Recipe is a classic chicken curry dish you'll want to make again and again. Here I've made it in a traditional way using chicken pieces and potatoes. Adding the taste of tomato is my own idea - I just find it adds that extra bit of flavor that would be missing otherwise. The curry sauce is made completely from scratch - no curry paste or powder involved! But it's still very easy to make. Use your food processor or blender, and you can have this curry whipped up and in the oven in 20 just minutes. Then let it bake for an hour while you get on with other things. So easy, so delicious!

Ingredients:

6-8 chicken drumsticks OR other chicken pieces (remove skin if you prefer a lower fat dish)
2-3 potatotes, chopped into small chunks
1 cup cherry tomatoes, OR 1-2 medium-sized tomatoes, sliced into wedges
1 cup good-quality chicken stock
handful fresh coriander

CURRY SAUCE:

1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian food stores), OR substitute 1 Tbsp. lemon juice
4 cloves garlic
1 thumb-size piece galangal, ginger, or Thai ginger, sliced thinly
1 shallot OR 1/4 cup purple onion
1 yellow or red chili, sliced, OR 1/2 to 1 tsp. dried crushed chili (from the spice aisle)
1/2 tsp. chili powder (North American type)
3/4 tsp. turmeric
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. cinnamon
1/3 tsp. white pepper (available in the spice section)
3/4 tsp. shrimp paste (available by the jar at Asian stores)
2 Tbsp. fish sauce
1 Tbsp. lime juice
2 Tbsp. sugar
1 Tbsp. ketchup, OR substitute 1 Tbsp. tomato paste + 1/2 tsp. sugar
3/4 can coconut milk (reserve remaining 1/4 can for serving)

Preparation:

Preheat oven to 375 degrees.
Place all Curry Sauce ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock and stir to combine.
Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375 degrees for 45 minutes. Remove from oven and add tomatoes, then cover and return to oven for 15-20 more minutes.
Remove from oven and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes.
Before serving, stir in the reserved coconut milk. Now taste-test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock.
Top with a handful of lightly-chopped coriander, serve with rice, and ENJOY!

DRIED POLLACK SOUP

The light but sweet flavor of this soup comes from dried pollack, which is sold in Korean and Asian markets. It is healthy, simple and easy, and costs almost nothing to make. You can make a big pot of this soup for less than $5.
Bugo Gook (or Pugo Kuk) is known as a hangover remedy in Korea, but I usually make it as a cold remedy with a liberal amount of chili pepper (kochukaru).

Ingredients:

1 cup dried and shredded pollack, cut into 1 inch strips
1 tsp minced garlic
1 tsp sesame oil
5 cups water
1 tsp salt
2 eggs, beaten
2 or 3 Chinese leeks or scallions, cut into 1 inch strips

Preparation:

Over medium heat in a soup pot, stir fry pollack pieces and garlic in sesame oil for 2-3 minutes.
Add 5 cups of water and salt and bring up to a boil.
Reduce to simmer for about 10 minutes.
Blend beaten egg and scallions together.
Drizzle egg and scallion mixture slowly into soup, stirring gently in the same direction.
Take off heat after a couple minutes.
Adjust to taste with salt and black pepper.

FRESH SHRIMP SPRING ROLLS WITH SPICY KOREAN DIPPING SAUCE

This is not a traditional Korean recipe, but these spring rolls are made with perilla leaves and kochujang (spicy Korean chili pepper paste), two common Korean ingredients. I first made these spring rolls because I once found myself with all the ingredients for SE Asian spring rolls except for the herbs (Thai basil, mint, cilantro). I had Italian basil, but I also had a bunch of fresh perilla leaves from the garden. Since perilla leaves are in the mint family, I just knew it would work. With the addition of spicy chili paste (kochujang) into the peanut dipping sauce, I gave one of my favorite foods a little kick.

Ingredients:

12 rice paper wrappers for spring rolls
4 ounces rice vermicelli noodles, cooked and cooled
12 perilla leaves
12 lettuce leaves, red or green leaf
1/2 cup carrots, julienned
12 large shrimp, peeled, halved, cooked, and cooled

FOR DIPPING SAUCE:

1 Tbsp peanut butter
2 Tbsp Hoisin sauce
1 Tbsp Kochujang
Water as needed

Preparation:

Dip rice paper wrapper into a bowl of warm water.
Place small amount of noodles, carrots, 2 shrimp halves, 1 perilla and 1 lettuce leaf onto center of wrapper.
Wrap tightly like a burrito.
Repeat with remaining wrappers and ingredients.For Dipping Sauce:
Combine peanut butter and Hoisin sauce and heat in microwave for 30 seconds.
Mix well, adding kochujang and combining ingredients together.
Add water to sauce as needed, to loosen and reach the correct consistency.

You can make these spring rolls about 5 hours in advance and refrigerate them in a covered container. Place a damp paper towel over them before you put them in the refrigerator and in the tupperware.

SPICY KOREAN SOFT TOFU STEW

Like many Korean stews, soondubuchigae can be adjusted for very different spice levels and flavor preferences. Many Korean people like their soondubu with pork and kimchi, and I do admit that it's a delicious combination. But most of the time I crave it with clams, kimchi, and an anchovy base. I used shrimp, clams, and pork in the version in the photograph, and added enoki mushrooms at the end. In restaurants, soondubuchigae is served in traditional earthenware bowls while bubbling hot. Raw egg is added to the stew and folded into the contents to cook from the heat within the bowl.

Ingredients:

3 Tbsp sesame oil
1/2 lb or 1 cup beef or pork (thinly sliced)
½ Tbsp garlic, finely chopped
2 Tbsp red pepper powder (kochukaru)*
2 cups anchovy stock, beef stock, or water
3 cups soft tofu**
2 Tbsp soy sauce
1 lb unshucked clams or 1 cup shucked clams, rinsed
2 scallions, sliced
Eggs (optional)

Preparation:

In a soup pot, stir-fry the beef, garlic, and kochukaru in the sesame oil for about five minutes.
Add anchovy or beef stock or water and soy sauce to the pot.
Bring to a simmer.
Add soft tofu and return to simmer.
Add clams and simmer until the clams are cooked, about 10 minutes, until they shrink, or until the shells open (if using unshucked).
Add scallions and take off heat

*This tofu stew can be made completely mild to very spicy. I've listed a medium amount in this recipe, about what I would consider to be the standard spiciness. Soft tofu stew with no spice is referred to as 'white' in Korean restaurants (for the color of the stew, not the people who eat it).

**Uncoagulated tofu is usually sold in tubes, but you can use silken tofu if you can't find the really soft stuff. Just slice it into small cubes and cook as directed.

KOREAN SPICY SEAFOOD SALAD

This spicy seafood salad features a spicy Korean dressing for both the seafood and the greens. I usually make it with shrimp and squid because they are favorites in my household, but it is also very good with abalone, scallops, tuna, or a variety of different seafoods. The Korean love affair with chili peppers is well known, so it should be no surprise that we even manage to add chili spice to Western-style dishes like tossed salads.

Ingredients:

FOR THE DRESSING:

3 Tbsp soy sauce
2 Tbsp vinegar
2 Tbsp fresh lemon juice
3 cloves garlic, finely chopped
2 Tbsp Korean fine red pepper flakes (kochukaru)
2 Tbsp sesame oil
3 scallions, chopped

FOR THE SALAD:

1 lb seafood (shrimp or squid, frozen seafood mix, scallops, etc)
1 medium red onion, thinly sliced
8 oz greens (red or green leaf lettuce head or bag of mesclun salad all work well)
sliced cucumber (optional)
tobiko (optional garnish)

Preparation:

Blanch seafood for 1-3 minutes until cooked.*
Drain seafood and set aside to cool down.
Whisk together all dressing ingredients until combined.
Mix half the dressing with seafood.
Assemble greens with sliced onion and cucumber or any other vegetables using.
Toss vegetables with dressing if everyone eating can handle the spice. Otherwise, serve dressing in a separate bowl on the side.
Cover with dressed seafood and tobiko garnish (if using).

* Be careful here, as seafood gets tough and terrible when overcooked. Squid takes less than 1 minute to blanch and shrimp around 2 minutes.

KOREAN DEEP FRIED SHRIMP

Korean deep fried shrimp is easy to make and has a thin and extra crispy batter. Korean deep frying mix, which can be found in many Asian grocery stores, is a mix of flours and seasonings that make frying simple. These deep fried shrimp (saewoo twigim) can be made in 15 minutes but are so delicious that I like to serve them as one of the main dishes for guests or special occasions.

Ingredients:

1 pound shrimp, peeled and de-veined
2 eggs, beaten
2 cups Korean deep frying mix powder*
Vegetable, peanut, or canola oil to deep fry

Preparation:

In a deep fryer, large wok, or deep pot, heat up oil to 375 degrees.
Dip each shrimp into eggs and then coat with frying powder.
Fry in batches, making sure not to overcrowd the pot.
Remove from oil when shrimp are golden brown, about 2-4 minutes.
Drain on rack or on paper towels

Korean deep frying mix can be purchased in many Asian grocery stores but there are also many varieties available online.

KOREAN SOY BRAISED BEEF AND PEPPERS

This salty soy braised beef is a sensational Korean side dish. The meat becomes tender and well-flavored from long simmering and the chilies give the meat a spicy kick. For less heat, remove the seeds from the peppers before cooking or cut down the amount of peppers you are using. I like my changjorim to be on the salty and spicy side, but I have had sweeter versions that were delicious as well. If you prefer the sweet version, add more sugar and only a couple peppers to your pot.

Ingredients:

1 pound brisket, beef shank, or lean stew meat, cut into large chunks
4 cups water
1 cup soy sauce
1/4 cup sugar
8 garlic cloves, peeled
8 green chili peppers
3-4 medium boiled egg, peeled (optional)

Preparation:

Add all ingredients to a large pot and bring to a boil.
Simmer gently for 1-2 hours, or until meat is tender.
If adding eggs, put in 15 minutes before end of cooking time.
Let cool, remove meat and slice or shred into small strips.
Return to liquid with garlic cloves and peppers and serve

Like many salted Korean side dishes, changjorim will stay good for a couple weeks if stored in an airtight container in your refrigerator. Because it is very salty, it is usually eaten in small amounts with rice and other dishes.

KOREAN DUMPLINGS (MANDOO)

Follow this Korean dumpling recipe for mandoo that are easy to make and can be prepared in large quantities in advance and stored in the freezer for future use. Korean dumplings are traditionally made with a beef or pork filling, but chicken and vegetarian dumplings are also popular. Versatile and delicious, mandoo can be boiled, steamed, deep fried, pan-fried or added to soup. They are substantial enough for a main dish, but are also good as snack dishes or a mess-free lunch.

Ingredients:

1 lb. lean ground beef or pork
1 onion, finely chopped
1 cup finely chopped cabbage (about 1/2 of a small cabbage head), parboiled
1/2 cup tofu (1 cake), chopped
4 oz mung bean or sweet potato noodles, soaked and then chopped
3 cloves garlic, finely chopped
1 Tbsp sesame oil
2 Tbsp soy sauce
1 tsp salt
1 tsp pepper
1 package circular mandoo wrappers (or Japanese gyoza or Chinese wonton wrappers)

Preparation:

In a large mixing bowl, gently combine meat, onion, cabbage, tofu, and noodles.br]
In a separate bowl, combine garlic, sesame oil, soy sauce, salt, and pepper.
Pour seasoning mixture over meat and vegetables and mix with hands to combine.
Place about 1 tablespoon of filling in the center of dumpling wrapper.
Dip your finger in water and wet the outside edge of the top half of the wrapper.
Fold the wrapper up to close and then crimp the edges.
Repeat until the filling is gone.
You can steam, boil, fry, or saute the dumplings as you wish

**If you have extra dumpling wrappers, you can just cut them into slices and use them to make noodle soup.
** If you want to prepare a lot of dumplings in advance, steam the dumplings, wait for them to cool, and then freeze them. You can then use them anytime straight from the freezer without defrosting, whether you want to fry, saute, steam, or use them in soup.

KOREAN PAN FRIED FISH

I usually like to make this with fresh flounder or cod but almost any white fish works well in this recipe. The best option is a fresh fish with delicate white flesh like flounder, cod, pollack, sea perch, halibut, orange roughy, and yellow croaker but even frozen fish tastes good cooked this way. The thin coating of egg and flour make it easy to eat and prepare. Good with spicy dipping sauces or just soy sauce, kids and even meat-eaters love this sauteed fish.

Ingredients:

1 lb white fish fillets, rinsed and patted dry
3 tsp salt
1 tsp pepper
3 Tbsp flour
2 eggs

Preparation:

Salt fish on all sides.
Beat eggs with any remaining salt in a bowl.
Put flour in a bowl next to egg next to stove.
Heat up lightly greased pan over medium heat.
Dip each fish piece into flour to coat, dip into egg mixture, and place in frying pan.
Fry fish for 2-3 minutes and then flip over to finish for another 1-2 minutes, or until the batter becomes a light yellow. Try not to overcook, as the fish will become dry.

KIMCHI FRIED RICE

Kimchi Fried Rice (Bokumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchi that's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.

Ingredients:

1 cup kimchi, drained and chopped (preferably the kind made with Napa cabbage)
1/2 sweet onion, chopped
1 Tbsp finely chopped garlic
1 Tbsp soy sauce
1 Tbsp butter
1/3 cup thinly sliced beef, spam, pork, bacon, or ham
3 cups cooked rice
Salt to taste
1 Fried egg for each serving

Preparation:

If using American bacon, saute briefly on an ungreased large pan and omit oil from next step. With any other meat or a vegetarian version, start with step #2.
Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.
When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.
Add meat or pork and continue to saute until meat is cooked.
Turn heat off but keep pan on burner.
Add rice and rest of butter, mixing to combine.
Salt to taste and top with fried egg to serve.

KOREAN SPICY BRAISED CHICKEN AND POTATOES

This Korean chicken stew is simple and easy to make with very little hands-on time. Simmering makes the chicken incredibly tender and the sauce has a spicy kick. This isn't a dish you'd normally order in a restaurant, but it is Korean home cooking at its best. Serve it over white rice with an extra scoop of sauce for an easy and comforting meal.

Ingredients:

2 pounds chicken breasts cut into large pieces*
1 large carrot, peeled and cut into 2-inch pieces
2 onions, cut into large chunks
2 large potatoes, cut into large chunks
4 cloves garlic, finely chopped
2/3 cup soy sauce
1/3 cup water
3 Tbsp hot pepper paste
1 Tbsp red pepper flakes

Preparation:

In a large pot over medium-high heat, combine chicken, carrot, onions, and potatoes.
In a separate bowl, mix garlic, soy sauce, water, hot pepper paste, and red pepper flakes.
Pour mixture over chicken and vegetables in pot and bring to a boil.
Reduce heat to low and simmer for 40 minutes, until sauce has thickened.

KOREAN PICKLED SQUID

This spicy Korean pickled squid (ojinguh jut) packs a lot of flavor, so it's the perfect accompaniment to a traditional Korean meal with rice and soup or stew.

Ingredients:

2 med - large squid
2 Tbsp salt
4 Tbsp chili pepper paste (kochujang)
1 Tbsp chili pepper powder (kochukaru)
2 Tbsp minced garlic
3 Tbsp soju
2 tsp vinegar

Preparation:

Wash and rinse squid thoroughly, pulling off the skin.
Cut into thin strips, about 2 inches long.
In glass bowl, cover squid strips with salt.
Let stand for at least 40 minutes.
Drain and pat dry.
Cover and store in refrigerator overnight.
Combine all other ingredients for sauce.
In a saucepot, simmer sauce on the stove for 2 minutes.
Let the sauce cool.
Combine squid with the sauce mixture until well-coated.
Cover and store at room temperature for at least 12 hours.
Serve immediately or store squid in the refrigerator.

KOREAN ARMY BASE STEW

Budae Chigae was invented during the famine years of the Korean war and post-war period. Koreans managed to use leftover meat discarded or handed-out from the U.S. army bases to make this dish ("Budae" means military base and "Chigae" means stew in Korean). It's a recent invention with a thousand variations, but it's mostly a lip-smacking mixture of Western meat, ramen noodles, vegetables, and spices.
There is no exact recipe for Budaechigae, but popular meats for the stew are Spam, hot dogs, ground beef, and sausages; popular vegetables are sprouts, scallions, onions, and sookat (chrysanthemum leaves).

Ingredients:

1 1/2 cups meat in small chunks (Spam, hot dogs, ham, small meatballs, or a combination)
1 1/2 cups sliced vegetables (combination of any: mushrooms, bean sprouts, chrysanthemum leaves)
1/2 an onion, sliced
3 Tbsp kochujang (Korean hot pepper paste)
1 package ramen noodles (just noodles, not spice packets)
Kimchi (optional)
Sliced rice cakes (optional)
Canned baked beans (optional topping)
Sliced American cheese (optional topping)

Preparation:

Put all ingredients into a large pot.
Cover with enough water to just cover ingredients.
Bring to a rapid boil.
Reduce to simmer for 20 minutes.
Enjoy with white rice.

KOREAN ARMY BASE STEW


Budae Chigae was invented during the famine years of the Korean war and post-war period. Koreans managed to use leftover meat discarded or handed-out from the U.S. army bases to make this dish ("Budae" means military base and "Chigae" means stew in Korean). It's a recent invention with a thousand variations, but it's mostly a lip-smacking mixture of Western meat, ramen noodles, vegetables, and spices.
There is no exact recipe for Budaechigae, but popular meats for the stew are Spam, hot dogs, ground beef, and sausages; popular vegetables are sprouts, scallions, onions, and sookat (chrysanthemum leaves).


Ingredients:


1 1/2 cups meat in small chunks (Spam, hot dogs, ham, small meatballs, or a combination)
1 1/2 cups sliced vegetables (combination of any: mushrooms, bean sprouts, chrysanthemum leaves)
1/2 an onion, sliced
3 Tbsp kochujang (Korean hot pepper paste)
1 package ramen noodles (just noodles, not spice packets)
Kimchi (optional)
Sliced rice cakes (optional)
Canned baked beans (optional topping)
Sliced American cheese (optional topping)


Preparation:


Put all ingredients into a large pot.
Cover with enough water to just cover ingredients.
Bring to a rapid boil.
Reduce to simmer for 20 minutes.
Enjoy with white rice.

BRAISED FISH ECIPE

Koreans love fish and the art of braising, and this recipe brings the two together. This is an easy and adaptable recipe: you can use striped bass, cod, halibut, red snapper, and other firm-fleshed fish in this recipe. My recipe is light on the spice, but you can also add kochujang (red pepper paste) to the sauce for a thicker, spicier flavor. For morning and lunch, I like the simpler version of this braised fish dish with just radish, fish, and scallions. But it's also good with mushrooms and shredded cabbage and a variety of peppers (bell and jalepeno) for a colorful dinner dish.

Ingredients:

2 lbs firm-fleshed fish (halibut, cod, red snapper, sea bass) cut into 2 inch pieces
1 large Korean radish, sliced into 1” long rectangles (about ½ inch thick)
½ onion, sliced
5 scallions, green part only, sliced into 1” pieces
Vegetable or olive oil for cooking
For the sauce:
3 garlic cloves, thinly sliced
1 small piece of ginger, thinly sliced
1 hot red Korean pepper, cut diagonally into 1/2” pieces
3 cups water
1/4 cup soy sauce
1 Tbsp sugar
1 Tbsp rice wine
2 tsp sesame oil
2 Tbsp kochukaru (Korean chili pepper flakes)

Preparation:
Combine all sauce ingredients.
In a large pot over medium-high heat, coat bottom with oil and put in radish and white onion.
Cover with sauce ingredients and bring up to a boil.
Add fish on top of vegetables, braise with sauce, and again bring up to a boil.
Reduce to simmer and cook for about 15 minutes, or until the radish is done.
Baste fish frequently, but try not to disturb the fish too much while cooking.
Add scallions about 1-2 minutes before end of cooking time.

Mixed Seafood with Oyster Sauce Recipe


Seafood with Oyster Sauce Ingredients:
1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood)
1 large onion, diced
spring onions (cut 1 inch long)
1 thumb sized ginger, sliced into strips
1/2 teaspoon of sugar or monosodium glutamate
1/3 cup of oyster sauce
2 pieces green finger pepper (sili pag sigang) chopped
3 table spoons of cooking oil or olive oil
1/3 cup water
Salt and pepper to taste

Cooking Instructions:

Cut crabs into 2 or 4 if very big
Steam crabs and prawns for 5 minutes
Clean squid and cut into 1 inch long sections
On a big wok, sauté garlic until golden brown, then add ginger and onions, sauté for a minute more
Add water and bring to a boil
Add squid, clams, mussels and other uncooked seafood.
Boil for 5 minutes
Add crabs and shrimp
Add the oyster sauce
Salt and pepper to taste
Sprinkle the sugar or monosodium glutamate (vetsin)
Add the long green chili
Mix well and bring to a boil
Simmer for 3 minutes
Serve hot with steamed rice

Seafood with Oyster Sauce Cooking Tips:
Add the long green chili earlier if you prefer your mixed seafood with oyster sauce hot.
The above recipe can be used for just one type of seafood like crabs only or a combination of many including fish.

BICOL EXPRESS

Bicol Express Ingredients:

1 kilo of pork meat; cut lengthwise

1/2 cup of Philippine bird's eye pepper (siling labuyo)

3 cups coconut milk

1/2 cup sauted shrimp paste (bagoong alamang)

1 tablespoon garlic; crushed

1 small onion; chopped

Bicol Express Cooking Preparation:

In a saucepan, sauté garlic and onion. Drop the pork and bird’s eye pepper. Continue sauteing until pork starts to render fat and edges turn to brown. Add sauted shrimp paste and stir, then pour the coconut milk (you may pour gradually in preference to the amount of sauce you want). Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot!

BAGNET

Bagnet (Ilocano Chicharon Baboy) Ingredients:

1 kilo pork belly; cut into desired pieces

1 liter cooking oil

1/2 liter waterS

alt to taste

Water

Bagnet (Ilocano Chicharon Baboy) Cooking Instructions:

In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.
Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool.
Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve.
Cooking Tip:
To avoid mess as well as burns, cook in a low cooking area.

PORK ADOBO

Adobong Baboy Ingredients:

1 kilo pork; cut in cubes

1 clove garlic; pounded

1 medium onion; chopped

1 tablespoon sugar

4 laurel leaves

6 tablespoons soy sauce

6 tablespoons vinegar

1 tablespoon ground or whole black pepper

1 cup rice water

MSG (optional)

Sugar (optional)

Cooking oil

Adobong Baboy Cooking Instructions:

Marinate pork in soy sauce, garlic, and pepper for 1 hour.
Sauté onion, then drop the marinated pork and laurel leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Add the potato and continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little sauce is left. Season with sugar if desired according to taste.
Another way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, laurel or bay leaves, peppercorn, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed. Serve hot!

WAREK WAREK

Warek Warek Ingredients:

Pig’s meat and entrails (tongue, liver, intestine)

White onion; thinly sliced

Salt and pepper

Calamansi or lemon juice

Pig's brain

Mayonnaise (optional)

Warek Warek Instructions:

Parboil intestines with sliced lemon or calamansi to remove the odor. Parboil tongue until half cooked. Wash and clean well the liver.
Grill intestine, tongue, and liver until brown. Slice into 1” long and 1/4” thick (or your desired sizes), then place in a large bowl. Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt, and pepper according to taste.

Cooking Tip:
If pork's brain is not enough or not available, you may use mayonnaise as a substitute.
You can also wrap the brain in an aluminum foil and grill. Blend in the dinakdakan and viola! Ready to eat!

FILIPINO BEEF CALDO RECIPE (NILAGANG BAKA)

Nilagang Baka Ingredients:

1 kilo beef; cut in chunks

1 small head cabbage (repolyo); quartered

1/4 kilo Chinese cabbage (pechay)

2 potatoes; quartered

1 tablespoon garlic; crushed (optional)

1 onion; sliced

1 tablespoon peppercorns

Fish sauce

Salt to taste

2 beef boullion (optional)

1 lemon or

5 kalamansis

Soy sauce

Nilagang Baka Cooking Instructions:

Fry the potatoes in 3 minutes. Set aside
In a stock pot with no water, simmer the onion with the beef on top until onion renders its juice and beef changes color. Season with fish sauce,cover, and let stand for 5 minutes. Add water to cover, garlic, and pepper corn. Boil for at least one hour. More water maybe added if the beef if tough. When beef is tender, add the potatoes. Let stand for 5 minutes. Season with salt according to taste or simply add boullion whichever you prefer. Add repolyo cabbage and Chinese cabbage. Cook until done.
Remove from fire and serve hot! Side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice whichever is your preference.