PATATIM

PATATIM
by Emy

Ingredients:

1 small piece pata, pork leg
1/4 cup soy sauce
1 can of sprite
3 tbsp. oyster sauce
1 head garlic, crushed
2 pcs bay leaf
1 small can pine apple slice
1 1/2 tbsp. cornstarch
1 to 1 1/2 tbsp. sugar
salt
peppercorn

Cooking procedure:

Wash thoroughly and remove all traces of blood. In a saucepan put cut pork leg, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water and rinse off all scum. Return cut pork leg in the saucepan pour fresh water to cover, sprite, garlic, soy sauce, bay leaf and peppercorn. Bring to a boil and simmer at low to medium heat for 1 to 1 1/2 hours, add more water as necessary. Remove all scum that rises to the surface. Add sugar, oyster sauce and simmer for another 25 to 30 minutes or until the meat is tender. continue to simmer until the pork skin is soft like gelatin and the liquid is reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Season with salt to taste if required. Serve with rice

HAVE A GOOD APPETITE

ROASTED CHICKEN

Roasted Chicken
by NERISSA CABUCANA DALIONG

You will need

1 roasting chicken
butter
rosemary
thyme
cheese cloth to cover the bird

Procedure:

Preheat the oven to 450F.
Rinse the chicken inside and out, then dry it well inside and out with paper towels, lightly coat with butter so a crusty layer will form during roasting; cover the breast and back sides, the legs and wings, too, then insert your finger between the skin n the meat,put some butter,rosemary andthyme underneath the skin of the chicken(thigh,wings,breast and back). Place the chicken breast-side down in an oven-proof skillet or on a foil-covered rimmed baking sheet. or use the cheese cloth to cover the bird.
Roast the chicken depending on its weight.1hr per pound..

Serve it withe roasted potatoes, or rice of your carbo choice.

BON APETIT

PORK PINA HAMONADO

PORK-PINA HAMONADO

by Eslie Ancheta

INGREDIENTS
-2 kls pork pigue, sliced thinly to make 2 pieces (tapa style)
-1 cup or more of brown sugar (packed)
-1-1/3 tsp. iodized salt
-1 medium carrot, sliced lengthwise
-2 whole pickles, sliced lengthwise
-1 can (439 grams) pineapple juice
-whole or grind pepper
-hotdog
-boiled eggs

METHOD
Combine sugar, salt. Rub mixture
on pork. Spread pork and alternately arrange slices of
carrot, pickles,hotdogs and eggs until
all ingredients are used up. Roll and tie firmly with kitchen yard

Combine dripping from pork and pineapple juice then marinate meat
for an hour or overnight. Simmer meat in marinade for 1 1/2 hour or until tender. Remove
thread from meat then chill if desired for ease of cutting.
Continue simmering the marinade for 5 minutes or until thick
and serve as sauce. Slice meat and arrange in a platter.

ENJOY THE MEAL

BEEF ROLLADEN

Beef Rolladen
by Emy

Ingredients

beef sliced thinly like paper for wrapping the stuffs
pickled cucumber cut into strips
bell pepper cut into strips
bacon
black pepper
salt to taste
oil for frying
gravy (beef flavour)
skewer or brand new tooth pick may do to secure the rolled beef

How to do?

Fry the bacon till crunchy

Springkle some salt and black pepper to the beef, In a non stick pan, fry the beef just to make itfirm to coat the stuffings,

Start to assemble the rolladen with the strips of bell pepper, pickled cucumber and the bacon, then roll the beef and secure it with a skewer/tooth pick

mix the gravy fallowing the instruction from the package and Arrange the rolled beef in a baking pan, pour in the gravy mixture and bake for 1 hour @ 400 degrees or until the beef is tender.

Serve it with rice or mashes potato while hot

HAVE A GOOD APPETITE

STUFFED SQUID

Stuffed Squid
by Emy

Ingredients

1 kilo squid
black pepper
onion finely chopped
garlic finely chopped
ginger grated
bell pepper finely chopped
tomato finely chopped
salt to taste

Procedure:

Clean the squid though-roughly
Mix all the ingredients then gently stuff the squid the the mixture.
Heat the wok then saute the left over mixture then arrange the squid on top of the sauteed mixture let it boil for just 2 minutes then turn off the fire.

Or if you want to grill it, is also good, its your own choice on how you want your stuffed squid will be cooked.
Serve it hot or cold with rice

Bon Apetit

SUMAN SA LIHIYA

Suman sa Lihiya
— by Elsie Ancheta

You will need

2 kilos glutinous rice
3 tbsp lye solution
banana leaves for wrapping

Toppings

brown sugar
coconut milk
butter

Preparation:

Wash the glutinous rice and soak with water and lye solution for 3 hours

While waiting for the glutinous rice ready for wrapping prepare the leaves, warm them and wipe with coconut sepal. Then cut into pieces wide enough to wrap the rice.

To wrap the soaked glutinous rice, flatten a piece of leaf then put a table spoon full of glutinous rice the, fold lengthwise to cover the rice then fold both ends and roll gently, be sure no rice dropping from the fold, or else it will make a mess while cooking

After wrapping take 2 pieces of the wrapped glutinous rice then tie them together.
In a big pot, line a couple pieces of leaves then arrange the wrapped and tied raw suman then fill the pot with water, enough to cover the suman then boil for 3 hours.

Toppings Preparation

In a pot boil a coconut milk until the water is gone and oil starts to excrete from the boiling coconut milk. then add brown sugar, continue cooking until it will be caramelized and sticky turn off the fire.

Now its ready to serve the SUMAN with the toppings good for breakfast, dessert, or snacks


BON APETIT

GINATAANG PUSIT

GINATAANG PUSIT
by ELSIE ANCHETA

MGA SANGKAP
1 kilo pusit
1 niyog/gata
hot chilli pepper
up (bottle gourd) sliced 2 inches length wise
spring onions
onion
garlic
ginger
salt and pepper to taste

PARAAN NG PAGLULUTO
Linising mabuti nag pusit Igisa ang bawang, sibuyas at luya hanggang pumula, ilagay ang pusit, haluin at lutuin ng bahagya, ilagay ang upo, at kakang gata timplahan nga asin at paminta ayun sa panlasa, lutuing maigi ang gata hanggang sa lumiit ang sabaw. ilagay ang sili, hanguin sa apoy at ihain habang mainit na may kasamang bagong lutong kanin.

MASARAP NA PANANGHALIAN KASAMA ANG BUONG PAMILYA

LASAGNA

Lasagna
by Emy

INGREDIENTS
Tomato Sauce
3 tablespoons of olive oil
2 medium onions, peeled and chopped
10 cloves garlic, peeled and chopped
1 pound ground beef
4 Italian sausages, casings removed
1×28 ounce can tomatoes, crushed or pureed
1 small can tomato paste
2 cups beef stock
3 tablespoons dried oregano
2 tablespoons dried basil
3 bay leaves
Salt and pepper
Cheese Sauce
2 eggs, beaten
1/2 cup 35% cream
475 grams (1 pound) ricotta cheese
1 cup grated Parmesan cheese
4 cups grated mozzarella cheese
Salt and pepper
1 box of ready-to-bake lasagna noodles
1 cup grated Parmesan cheese

Directions

For Tomato Sauce
1. Heat the oil in a large saucepot and add the onions.
2. Sauté until they soften and turn golden brown, about 5 minutes, and then add the garlic.
3. Sauté a few moments more then add the ground beef and sausage meat.
4. Chop the meats thoroughly with a spoon to break them up into small pieces.
5. Add the tomatoes and their juice, tomato paste, beef stock, oregano, basil, bay leaves, salt and pepper.
6. Stir well and heat until the entire mixture is simmering and heated through.
7. Taste and add salt and pepper to taste.

For Cheese Sauce
1. Whisk eggs and cream together, then stir in the cheeses.
2. Season with salt and pepper.

Assembly
1. Preheat oven to 375°F.
2. Layer the ingredients together in a 9″ x 13″ x 3″ or other baking pan.
3. Follow this sequence: a cup or so of sauce, a layer of noodles, half of the cheese sauce, one third of the grated Parmesan, noodle layer, meat sauce layer, noodle layer, remaining cheese sauce, one third of the grated Parmesan, noodle layer, remaining meat sauce, remaining Parmesan.
4. Cover tightly with foil and bake for 1 hour.
5. Remove foil during last 15 minutes of cooking to allow the top to get golden and crusty.

HAVE A GOOD APPETITE