Sweet and Sour Pork

Sweet and Sour Pork

Ingredients:

½ kilo pork tenderloin
3 teaspoons soy sauce
Pinch of cornstarch

Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup pineapple juice (pineapple chunks juice)
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed

Other:

1 medium red bell pepper, cube
1 small can pineapple chunks
3 cups oil for deep-frying, or as needed

Preparation:

1. Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
2. To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, pineapple juice and vinegar. Set aside.
3. In a separate bowl, dissolve the cornstarch in the water. Set aside.
4. Heat the oil for deep—frying
5. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
6. Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
7. To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the bell peppers, and pineapple.
8. Bring to a boil again and thicken with cornstarch mixture, stirring.
9. Pour the sauce over the deep-fried pork.

Pork Embutido

Fried Embutido

Ingredients:

1/2 kilo ground pork

2 pcs onions, chopped

1 fresh egg

2 tbsp. white flour

3 tbsp. pickle relish

2 carrots, grated

1/2 cup raisins

4 slices ham, chopped

2 tbsp. soy sauce

1 bell pepper, chopped

1 can vienna sausage, cut into half

3 boiled eggs, quartered

salt and pepper to taste

4 pcs. Aluminum Foil, plate wide

Cooking instructions / Preparation:

1. In a basin, mix pork, onion, pickle relish, carrots, bell pepper, raisins, ham, soy sauce, salt and pepper

2. Add, fresh egg and flour, mix well and set aside

3. Boil water on the steamer

While boiling water, prepare the embutido mix:

1. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center. Tighten the foil 

2. Place the embutido rolls into the steamer and steam for an hour (Add Water onto the steamer when necessary)


Refrigerate.  (You may fry embutido as well as shown in the picture)

Chicken Curry

Chicken Curry

Ingredients:

6 pcs. Chicken wings
5 pcs. Chicken thigh
1 small can pineapple chunks
2 pcs. bell pepper, cut into medium squares
3 pcs. carrots, peeled and cut into medium cubes
2 pcs. potato, peeled and cut into medium cubes
3 tbsp. fish sauce (patis)
1/2 tsp. black ground pepper
3 cups water
3 tbsp. vegetable oil
1/2 cup curry powder
1 medium bowl coconut milk (2 pcs. coconut)

Cooking instructions:

1. In a large pan, heat oil and saute onion and garlic
2. Add chicken and fry for about 5 to 7 minutes
3. Add ground black pepper and fish sauce
4. Add 3 cups water, potato and carrots and simmer until carrot is half done
5. Add pineapple chunks with its juice and bell pepper, simmer for another 3 mins.
6. Blend curry powder into coconut milk, then add into the dish, simmer for about 7 - 10 minutes in low heat and stir occasionally
7. Remove from heat and serve

Sinigang na Liempo

Sinigang na Liempo

Ingredients:

4 pcs. Liempo, sliced
3 tomatoes, sliced
2 medium onions, diced
6 cloves of garlic, minced
4 small ladle's of patis (fish sauce)
1.55 oz. tamarind soup mix with taro, (recipe mix)
4 pcs. gabi, pealed and cut into half
3 pcs. eggplant, sliced
1 pc. radish, sliced
3 pcs. sili pang sigang
1 bunch kangkong
1 bunch string beans
1/4 cup vegetable oil
1.5 liters water

Cooking instructions:

1. Heat oil in a large pan, and saute onion, garlic and tomatoes
2. Add liempo and fish sauce, (stir until liempo change its color)
3. Add, gabi and water (remove dark bubbles when water boils)
4. Add radish and tamarind soup mix, let boil until liempo tenders
5. Add eggplant, string beans and siling pang sigang, simmer until string beans is half cooked (about 5 mins.)
6. Add kangkong, simmer for another 5 minutes
7. Serve while hot

Paksiw na Pata

Paksiw na Pata

Ingredients:

1 Pork Pata (front), sliced

1 pack dried banana blossom, (rinsed with water)

1 cup soy sauce

2 cups vinegar

3/4 cup sugar

1 garlic head, crushed

1 tbsp. peppercorns

4 glasses of water

Cooking Instructions:

1. Put pork pata and ingredients in a big pot and mix with hands

2. Add water, and bring to boil

3. Set heat to low and stir occasionally until pork is tender and sauce is reduced

Steamed Parrot Fish

Steamed Parrot Fish

Ingredients:

2 pcs. Parrot Fish
1/2 cup Kikoman Soy Sauce
1/2 cup Olive Oil
1/2 cup Onion spring
1/4 ginger, grated

Cooking Instructions:

1. Boil water in a large pan, reduce heat to low when water boils
2. Put fish into pan, (do not let the water boil) for 30 - 45 mins
3. Remove fish from pan and drain excess water
4. Put fish into a large platter
5. Pour Soy Sauce into the fish
6. Put grated ginger on top of the fish
7. Heat, olive oil into a small pan and pour over the fish
8. Sprinkle onion spring on top

Batangas Sinaing na Tulingan or Tambakol

Sinaing na Tambakol

You might ask: Tulingan is Tuna; Tambakol is Yellow Fin

Ingredients:

4 pcs. Tulingan (cut into 2) or tambakol (sliced)
Pork Fat (enough to serve as underlayer of the pot)
2 cups Vinegar
1 cup Water
1 head garlic, crushed
2 tbsp. salt (you may add, depending on your taste)
1 tsp. ground black pepper
1 Magic Sarap Mix
3 pcs. long green pepper (pang sigang na sili)

Cooking Instructions:

1. Boil Fish, for 20 mins.
2. Remove fish from water and rinse
3. In a pot, place the pork fat at the bottom to serve as underlayer
4. Arrange fish at the top of the pork fat
5. Put garlic, vinegar, water, salt, long green pepper (whole) and magic sarap mix
6. Simmer for 1 hour (low heat)

Thanks to my Inay and Ate Nene for the cooking instructions!