BICOL EXPRESS

Ingredients:

60 ml oil
20g garlic, chopped
4 onion, chopped
15g ginger, chopped
500g pork, thinly sliced strips
200g shrip paste
250g siling haba (green), julienned
500g ml coconut milk

In a pan, saute garlic, onions and ginger in oil. When oinions are translucent, add pork.Saute until pork turna a little brown. Add shrip paste and chilies, mix. Pour in the coconut milk, keep stirring. Simmer.

For regular just add 1 siling labuyo. chopped. For Manoy/Manay's, Add 3 pcs. Chop until unrecognized. Ang-hang!

BINAGOONGANG BABOY

Ingredients:

50ml oil
30g garclic
30g red onions
30g tomatoes
100g shrimp paste
5g green finger chili
1/2k pork kasim
10g sugar
vinegar
bay leaf
broth stock

Saute garlic, red onion, and tomatoes in oil.Add the shrimp paste. add the vinegar & sugar.Put in the pork, then add a little stock. Add chili.

Aaaaawww!

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POCHERO

Ingredients:

1 pc onion chopped
350g pork liempo, cut into serving portions
1 pouch (200g) tomato sauce
120 g potatoes cut into chunks
2 pc medium ripe saba peele and sliced
1 pc chorizo de bilbao, sliced
1/4 cup cooked garbanzos
3 heads pechay Tagalog

Saute onion an dpork for 5 mins. Add 1 1/2 cups water. Caover & simmer over low heat until pork is almost tender. Retain only3/4 to 1 cup broth.

Add tomato sauce, saba, chorizo, and garbanzos; salt & pepper to taste. Simmer for 10 mins. or until potatoes and saba are tender.

Add pechay. Simmer. Add broth.

Burp!

CRISPY FISH ROLLS

Ingredients:

3/4 KG DALAGANG BUKID, FILLETED
1 TBSP CALAMANSI JUICE
2 STALKS KINCHAY, CHOPPED
2 SQUARES TOKWA, HALF FRIED AND CHOPPED
1/2 PC CARROT, CHOPPED
150 G PORK FAT CHOPPPED
1 PC EGG, BEATEN
1 PC MEDIUM ONION, CHOPPED
1/4 CUP ALL PURPOSE FLOUR
1 POUCH (115g) TOMATO SAUCE
2 TBSP SOY SAUCE
48 PC LUMPIA WRAPPERS

SCRAPE FLESH OFF FISH. REMOVE BONES. MIX WITH CALAMANSI JUICE, 1/2 TSP IODIZED ROCK SALT, AND KINCHAYCOMBINE WITH REMAINING INGREDIENTS.. SEASON WITH 1/4 TSP PEPPER. MIXWRAP TABLESPOON OF MIXTURE IN LUMPIA WRAPPER. FRY UNTIL GOLDEN BROWN. SERVE WITH KETCHUP.

Tsarap ulit.

SWEET & SOUR PORK

Ingredients:

1-1/4 kg pork
4 pc egg
3/4 cup all purpose flour
175 g each red & green bell peppers cut into strips
1 can pineapple chunks (reserve syrup)

Sauce:
3/3 cup original blend ketchup
1/2 cup red can vinegar1-1/8 cups sugar
3/4 tbsp iodized fine salt1/2 cup cornstarch, dissolved in
3-1/2 cups waterpineapple syrup

Procedure:
Boil pork in 3 1/2 cups water until just tender.cut into cubes. Set aside.Beat eggs. Add flour and 2/3 tspiodized fine salt. mix until smooth. Dip pork in batter mixture. Deep-fry each piece until golden brown. Set aside.Combine sauce ingredients. Simmer until thick.Add bel peppers and pineapple chunks. Simmer once. Add fried pork.

Tsarap.