Tinuktok

Tinuktok

At last... Tinuktok pala tawag dito sa pinangat na dahon ng gabi na may palaman na hipon na may malapot na gata.

Ingredients:

½ kg freshwater shrimp, peeled and seasoned with 1 ½ tbsp salt
600g meat of young coconut (about 5 young coconuts), grated
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
a few pieces of chillies
20 to 30 fresh taro leaves
kitchen string with which to tie each pinangat
6 to 8 stalks of lemongrass (lower white portions only), smashed
3 to 4 cups thin coconut milk

For the sauce/ topping:

2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks lemongrass (lower white stalks), sliced
salt to taste
3 to 5 spring onions, finely chopped

Instructions:
1. Combine the shrimp, grated young coconut, onion, ginger, garlic and chillies and chop them together using a large knife or cleaver until the mixture looks like cornmeal. I used the food processor for this task.

2. Wrap 2 to 3 tablespoons of the mixture in two (overlapping) taro leaves and tie each with a kitchen string. I did not have kitchen string so I made use of the stalk of the taro leaves.

3. Line a heavy-bottom pot with the smashed lemongrass and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.

4. Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the taro leaves are already soft or when all of the thin coconut milk has evaporated.

5. While the pinangat is cooking, boil together in a separate saucepan the thick coconut cream, garlic, shallots and lemon grass. Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the spring onions on top and remove from heat.To serve, arrange the pinangat in a wide platter and top with the sauce.

Source:
http://malouprestado.com/2013/05/26/a-dish-from-those-days-when-life-was-simple-pinangat-or-tinuktok/

Fish Fillet

Fish Fillet 

Ingredients 

2 medium sized lapu-lapu or surgeon fish 
1 ½ cups hardtack (bread crumbs) 
½ cup calamansi juice 
3 beaten eggs 
salt, pepper, monosodium glutamate 

Fish Fillet Directions 

Clean the fish thoroughly and peel.  Remove fish bone. Cut the flesh into small strips.  Mash of calamansi juice, salt pepper and vetsin (or monosodium glutamate). Dip fish in egg and hardtack.  Fry the fish. Serve with sweet and sour sauce on the side.

Sweet and Sour Sauce Ingredients 

½ cup water 
2 tablespoons cornstarch 
1 ½ tablespoons sugar 
½ cup Pineapple juice 
vinegar, soy sauce, margarine 

Sweet and Sour Sauce 

Dissolve ½ cup water 2 tablespoons cornstarch and 1 ½ tablespoons sugar.  Mix well until thicken.  Add ½ cup Pineapple juice. Stir in vinegar, soy sauce and margarine, Boil on low heat and mix together 2 minutes.

Kaldereta

Ingredients:

pork or beef or kambing cubed
garlic cloves, crushed and chopped
onion, finely chopped
5 cup water
Red bell pepper, cut into squares
Tomato sauce
Liver spread
Crushed chili
Bay leaves
Potatoes, diced
Carrots, diced
Cooking oil
salt and pepper to taste

Cooking:

Boil beef or pork until tender
Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown
Remove the fried carrots and potatoes from the pan and set aside
In the same pan where the vegetables were fried, sauté the garlic and onions
Add the cooked beef or pork and simmer for 5 minutes
Add water and add the tomato sauce and liver spread and simmer for 5 minutes
Add carrots, gizantes, bay leaves, bell pepper,crushed chili and potatoes and simmer for 10 minutes
Add salt and pepper to taste!

Hiananese Chicken

Ingredients:

1 whole chicken
1 tablespoon rock salt
75 grams ginger, sliced
2 pieces spring onions leaves
pepper
water

Bring to boil everything. Water should be plenty since this will be used in cooking Hainanese Rice. When cooked, set aside chicken to drip. Splash it with Sesame oil.

Dipping Sauces:

Ginger - Grated or blended
Garlic - - Grated or blended
Sesame Oil
light soy sauce
Sugar
1/4 cup chili sauce
Sesame oil

Mix and blend everything.


Best served with Hiananese Rice and side dish cucumber. Boom! Eat muthafuker!!!

Tobby Pimento Cheese

Ingredients:

1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper

Directions:
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Simple Cheese Pimiento

Ingredients:

1 block of cheddar cheese, grated
1 block of butter, softened
1 can of red pimiento, diced
2 tablespoon of milk (optional)

Here's what you need to do:
Put in a large bowl the butter and cheese.  Mix well.
Add in the red pimiento and mix together.
Add the milk if the mixture is too thick.  If not, you can skip the milk.

Filipino Cheese Pimiento

Ingredients:

1 cup American Cheese,or any Quickmelt cheese finely shredded
3 tablespoons Pimiento, finely chopped
1/4 cup Evaporated Milk
2 tablespoons Butter, melted hot
Pinch of Salt and Pepper(optional)

1 Mix the cheese, pimiento and evaporated milk thoroughly.
2 Add the hot butter and mix to have a spreading consistency.
3 Season with salt and pepper to taste.
4 Spread onto slices of toasted loaf bread and serve as a snack or merienda.


TIPS:
For easier shredding and handling, freeze the cheese for at least an hour.

No Canned Pimientos? Use RED bell peppers. Drop a whole red bell pepper onto boiling water for 2-3 minutes, remove seeds and ribs and chop finely.

Do not remove the skin of the red bell peppers, or you would end up with a pale red, almost orange color pimiento.

If you can find the small sweet cherry peppers, use them instead of the red bell peppers. They are usually sold as ingredient for salads.

Substitute regular milk, cream or half and half for the evaporated milk if you don't want the spread to be a little on the sweet side.

Proper Barbecue Chicken

1. Dry rub.
2. Keeping half the grill hot and half of it cooler.
3. A finale on barbecue sauce.


The chicken cooks on a relatively cooler part of the grill covered in a pungent rub of spices--essentially slow-roasting in its smoky environs--the skin gradually crisps into a mouthwatering crustiness and the interior juices baste the chicken while it cooks.

Then, and only then, we see the appearance of barbecue sauce, when the chicken is essentially finished cooking. Then it gets painted on the chicken liberally and constantly over a hotter part of the grill, allowing it to caramelize and turn syrupy just the right amount. Then you devour it like crazy.

Magic Dust -


(makes 2 cups)

1/2 cup paprika
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chile powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne (or less to taste)
Combine ingredients in a container and mix thoroughly.

To begin, mix up the magic dust and sprinkle it pretty liberally all over the chicken. While you can proceed right away, see if you can plan ahead long enough to let the chicken sit, covered loosely in the refrigerator, for a few hours or even a day.


Barbecue Sauce

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared yellow mustard
1 tablespoon magic dust (recipe above)
1/2 teaspoon black pepper
Hot sauce (such as Tabasco) to taste

Prepare the barbecue sauce by putting all the ingredients into a small saucepan and bringing them to a boil. Turn down the heat so that it just bubbles a tiny bit and simmer it, whisking once in awhile, until it's dark and thickened, 10-15 minutes.


-From PauperedChef

Total Green Goodness Smoothie

Feeling a little tired? Maybe you need a green infusion!

Drinking greens is like breathing oxygen. Greens have chlorophyll and essential minerals that can be beneficial for blood circulation and weight loss, assist in colon cleansing and liver flushing, and help improve your skin.

1–2 cucumbers, peeled and chopped
1 handful Italian parsley, chopped
1 large handful spinach or kale, chopped
Juice of 2–3 lemons
1/4 cup water (optional)
1 sliver fresh ginger (optional)

Combine all the ingredients in a high-powered blender like a Vitamix and process until creamy and smooth. (The mixture won't come out as smooth with a regular blender.)

For more of a kick, add more lemon juice.

Sip, and enjoy. Feel the goodness spread throughout your system!

Makes 1 serving


The following article was written by Kristina Carrillo-Bucaram. The following recipe comes from Kristina of FullyRaw.com. Smoothie picture from PETA.

Fried Chicken (Max's style)

 Ingredients:    
3 chicken leg quarters  
1 tsp. of grated garlic 
1/2 tsp. of grated ginger 
salt  
pepper (I used white but black is okay)  
about 2 c. of vegetable oil for frying


Instructions:     

1. Rinse the chicken and pat dry with paper towels.Place the chicken in a container. Add the garlic, ginger, 1 and 1/2 tsps. of salt and 1/2 tsp. of pepper. Rub the seasonings and spices into the chicken well. Cover and let sit in the fridge for at least an hour.
2. Prepare the steamer. Cut a piece of baking paper to fit snugly into your steamer basket. Cut out holes on the paper. The paper ensures that the chicken won’t stick on the basket; the holes ensure that condensation falls back into the water beneath the basket.
3. Steam the chicken for 30 minutes. Remove the steamer basket from the pan. Sprinkle with more salt and pepper. After five minutes, turn the chicken over and sprinkle the other side with salt and pepper as well. Leave for another ten minutes to allow the juices inside the meat to settle. That’s what makes the fried chicken moist after twice frying. If you skip the resting part, all the juices will just ooze out into the cooking oil.

Heat the cooking oil. Fry the chicken, two to three minutes per side, just until lightly browned. Drain on paper towels and allow to rest for ten minutes. Same principle as before.

9. Reheat the cooking oil. Fry the chicken a second time, two to three minutes per side again, until the skins are golden brown.
10. Serve with rice. Or enjoy the chicken by themselves.

Preparation time: 5 minute(s), excluding marinating and resting between frying
Cooking time: 45 minute(s)

Homemade Chicken Nuggets

Prep Time: 40 minutes
Cook Time: 8 minutes
Total Time: 48 minutes
Yield: 42 nuggets
Serving Size: 5 nuggets

Ingredients:

3 boneless skinless chicken breasts
1 1/2 teaspoon of salt
3/4 teaspoon of parsley flakes
3/4 teaspoon of oregano
1/4 (heaping) teaspoon of onion powder
1/4 (heaping) teaspoon of pepper
3 eggs, beaten
1 1/2 cups of flour
1 1/2 teaspoons salt
2 cups of canola oil

Instructions:

Heat oil in a heavy-duty skillet or saucepan on medium-high heat. Set a candy thermometer in place.
While oil is heating, cut chicken breasts into cubes, then place in a food processor. Process chicken into a fine paste. Transfer processed chicken to a bowl. Combine salt, parsley, oregano, onion powder, and pepper, and sprinkle over chicken. Combine well.
Whisk eggs together in a small bowl. Combine the flour and salt and put it on a plate.
Measure chicken paste out with a cookie scoop and roll into 42 balls.
Roll ball in flour, then coat with egg, and then coat in flour again. Use your fingers to press the ball down to make a nugget.
Once oil reaches 350-365 F place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden, about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).

Spicy Buffalo Cauliflower 'Wings'

Ingredients: 
1 cup water or soy milk
1 cup flour
2 tsp. garlic powder
1 head of cauliflower, chopped into pieces
1 cup buffalo or hot sauce
1 Tbsp. olive oil or melted vegan margarine

Preheat the oven to 450°F.
Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
Serve alongside vegan blue cheese dressing and celery sticks.

Chinese Dumplings/Potstickers

Pork filling
1 lb ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup bamboo shoots, minced
1/4 cup ginger root, minced
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp corn starch

OR

Shrimp filling
1/2 lb raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb ground pork
3 stalks green onions, minced
1/4 cup ginger root, minced
1 cup water chestnuts, minced
1 tsp salt
3 tbsp sesame oil
2 tbsp corn starch

Dough
Note: you will want to double this for the amount of filling listed – I just tend to use leftover pork filling for soup meatballs. A single batch will yield about 40 dumplings depending on size.
2 cups all-purpose flour
1/2 cup warm water
flour for worksurface

Dipping sauce
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use.

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 : In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images above).

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface and steam for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.

From userealbutter.com

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Yield: Eight 4-inch pancakes
Prep Time: 25 min
Cook Time: 10 min
An absolutely decadent morning treat...

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:
*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*I wrote a very detailed post on how to get the cinnamon filling *just right* on myGingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt these!
*If you're trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.



**This post is originally from Recipe Girl*

HAM

Hamon 1-2 kilo 

2 1/2 tasang saturated salt solution (4 tasang tubig, 1 1/4 tasang pinong asin o 1 (1/2 tasang magaspang na asin. Pakuluuan ng 10-15 minuto ang mga ito. Palamigin.

PUMPING PICKLE-

2 1/2 tasang tubig
2 1/2 kutsarang asukal
2 1/2 kutsarang phosphate
5 kutsaritang curing salt
5 pirasong dinikdik na asorbic acid tablets (50mg.)
1 patak of anise
1 patak oil of cloves
2 patak maplein extract
1 kutsarang smoke flavor

DRY CURE MIXTURE-

2 1/2 kutsarang asin
1 1/2 kutsarang repinadong asukal
1/4 kutsarang phosphate
1/2 tabletang dinikdik na ascorbic acid (500 mg.)
1/16 Kutsarang Salitre

JAMON BULACAN-

1 kilo pork liempo
2 cup pinneapple juice
1 can beer

4 tbsp. sugar
2 tbsp. salt
1 tbs prague powder

Procedure:
Claean pork well. Remove skin and bone. mix last three ingredients and rub on pork. refrigerate for 3 days. Wash cured pork well before cooking. boil with pineapple juice, sugar and beer until sauce thickens.

-----------------------------------------------

Quick Cured Ham (pork)

I. Meat material:
Pork, Pigue, boneless (lein, shoulder, kasim)
1.5 kilos with skin.  1kg.= 1000 grams

II. Ingredients:

Pumping pickle solution (for 1 kg. meat) -houshold measure = 1/2 c pumping solution weight.

Weight
water chilled 1/2 cup  125 grams
Ajinomoto Ginisa flavor Mix 2 tablspoons 14 grams
Curing Salt 1 tbsp. 5 grams
sugar refined 1 tbsp. 10 grams
Phospate (increase the binding) 1 tbsp. 5 grams
Vitamin C powder 1/2 tbsp. 1 grams
Hamspice 1/2 tbsp. 7.5 grams
Isolate* 1 1/2 tbsp. 15 grams
Carageenar? -(seaweed) 1 tbsp. 5 grams

III. Dry Cure Mixture - curing, developing the flavor

Salt, refined (vacuum) (rock salt)  2 tbsp.    30 grams
Sugar 1 1/2 tbsp. 15 grams
Phosphate 1/4 tbsp. 1 gram
Vitamin C powder 1/4 tbsp. 1 gram.

IV. Cooking Ingredients:

Brown sugar  2 cups 356 grams
Pinapple Juice 1 cup 240 grams
Anisado Wine  1/2 cup 125 grams
Bay Leaf 1-2 pcs.
Clavo de Comer 3-5 pcs.
Oregano dried 3-4 strands
Cinnamon powder 1 tbsp.
7-up 1 bottle   230 grams.


*Ingredients that minimize shrinkage in ham & promotes better sliceability.
**Hamspice may be substituted in the amount of 1 tablespoon.

V. Procedure:

1.select good quality raw meterials. Trim and weight.
2. Prepare 50 pumping pickles & dry cure mixture
3. Inject Pumping pickles into the lean portion only 1 inach apart (1/2 cup per kilo of meat)
4. Massage for even distribution of pickle.
5. Apply dry cure mixture into the fat and lean portion.
6.Cure at room temparature for 8 to 10 hrs. of rfrigeration temperature for 2-7 days.
7. Wash for 90 seconds & tie with abaca twine to form a shape or put in ham (hef) or (ref)??
8. Cook with recommended ingredients  for 1 1/2 hrs at the middle of the cooking time, invert.
9.Cool. Remove abaca twine and caramelize with brown sugar.
10. Pack & store in freezer.

Caramelization process:

1. Use blow torch.- Put brown sugar on fat portion and caramelize.
2.Use of Oven - At boiling point temperature for 20 minutes with brown sugar on the fat portion of the meat.
3. Use of Turbo - with fat sugar in top of fat. Temperature is 350 degrees fo 20 minutes until golden brown.
4.Traditional Hot - "Syense" on the top of fat portion with brown sugar.
5. Use of thick syrup to be poured on top of the top portion thick syrup is prepared by boiling 1 cup solution, 2 cups brown sugar and 1/4 cup pineapple juice, boil until it thickens, add 1/2 tbsp carageeran. dissolve in 1/4 water.
 ----------------------------------------------


Chicken Ham

I. Ingredients
Chicken, whole dressed 1 1.2 kgs./pc.


II. Pumping pickle (50 degrees salinity)
Water chilled 1/2 cup 125 grams
Ajinomoto Ginisa flavor mix 2 tbsp. 14 grams
Curing salt 1 tbsp. 5 grams.
Sugar refined 1 tbsp. 10 grams
Phosphate 1 tbsp. 5 grams
Vitamin C powder 1 tbsp. 1 gram
Hamspice 1/2 tbsp. 7.5 grams
Isolate  1 tbsp. 15 grams
Carageenman or Tsigel 1 tbsp. 5 grams

III. Dry cure mixture
Salt, refined 1 1/2 tbsp. 18 grams
Sugar, refined 4 tbsp.40 grams
Phosphate 1/2 tbsp. 3.5 grams
Vitamin C powder 1/4 tbsp. 1 gram.

III. Cooking Ingredients
2-3 cups of water to immerse Chicken Ham and add the following ingrdients.

Brown sugar 2 cups 223 grams
pineapple juice 1-2 cups 120-240 grams
Anisado wine 1/2 cup 120 grams
Laurel 5 pcs.
Clavo de Comer 2-3 pcs.
Oregano 2-3 pcs.

Dissolve first in 1/2 cup water strain before adding other ingredients: these two ingredients minimize shrinkage in ham and promotes sliceability.

Procedures:
1. Select good quality raw material. Trim clean very well and weight.
2. Prepare pumping pickle (.50 degrees salinity) and dry cure mixture.
3.Inject pumping pickle solution into the lean only. thouhout the carcass.
4. Massage for even distribution of pickles.
5. Apply dry cure mixture inside and outside the carcass.
6.Cure at room temperature for 8-10 hrs. or in refrigerator for 2-3 days. Pull out curing. Wash under running water for 90 seconds. Drain and put ham net or the abaca twigs to maintain the shape. Cook for 1 1/2 - 2 hours. Boil at the beginning and simmer. Caramelize with brown sugar with the following methods.
-Blowtorch
-Use of hot Syanse
-Put turbo at 375 degrees for 20 minutes.
-Put inside oven at boiling temperarue for 20 minutes.
-Use of 1 thick syrup by using the following:
*1 cup cooking solution
*2 cup brown sugar
*1/2 tbsp. carageenan dissolve in 1/4 cup water

1. bring to a boil the above three ingredients, when already thicked, pour to the cool carcass.
2. Cool. Put in the refrigeration or freeze overnight.
3. Package in cling wraps. Use native basket with colored cellophane (red green or yellow) be sure the wrapped chicken ham is placed on top of a styropore plate and place on native basket and wrapper with cellophane.

V. Yeild *1.2 - 1,02 kilograms



*From Mommy's Recipe Notebook.

CREAMLESS SPINACH SOUP

This simple soup will revitalize your system as part of a Detox diet.
Servings: 2

Ingredients:
1 pound of spinach
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced leek
3 cups water
1/2 teaspoon Thyme
1 tablespoon olive oil
1/2 teaspoon chopped garlic

Recipe:
Sauté the onions, carrots, celery, leek in a pot with the oil and garlic.
Add the water and Thyme, simmer for one hour then leave to cool for one hour.
Puree in a blender, then put back in the pot on medium heat.
Add the spinach, cook until it wilts, and serve hot!

HOT SWEET AND SOUR SAUCE

HOT SWEET AND SOUR SAUCE

Ingredients:

• 2 1/2 tsp. cornstarch
• 1 c. cold water
• 4 tbsp. sugar
• 5 tbsp. brown sugar
• 4 tbsp. ketchup
• 1/3 c. green onions, cut in 1 inch lengths
• 1/4 tsp. red hot pepper flakes or Tabasco sauce, optional
• 1/3 c. fresh ginger, finely shredded
• 1/2 tbsp. dry sherry wine
• 2 tbsp. sesame oil

Procedure:

1. Combine cornstarch and 1/4 cup water. Stir in remaining water.
2. Stir in white sugar, brown sugar and ketchup. Set aside.
3. Heat 1 teaspoon sesame oil in a small saucepan. Add onion, pepper and ginger. Mix thoroughly and then add wine. Cook for 1 minute or until flavor from ginger becomes aromatic.
4. Add onion, pepper, ginger, wine and sesame oil. Cook until it boils, reduce heat and stir constantly. Slowly add the cornstarch mixture and cook for about 1 more minute. Add 1 teaspoon sesame oil to finish off.
5. Serve warm or cold with spring rolls. Can also be used for sweet and sour pork or shrimp dishes.

SWEET AND SOUR SAUCE

SWEET AND SOUR SAUCE

Ingredients:

• 2 tbsp. cornstarch
• 1/2 c. sugar
• 1/4 c. white vinegar
• 1/4 c. pineapple juice
• 2 tsp. soy sauce
• 1/4 c. water

Procedure:

1. Combine ingredients in a small saucepan and bring to a boil.
2. Simmer gently 5 minutes, remove from heat.
3. Serve immediately or store in refrigerator and serve cold

SQUIDBALL AND KIKIAM SAUCE

SQUIDBALL AND KIKIAM SAUCE

Ingredients

* 1 cup cornstarch
* 2 cups water
* 1/2 clove garlic (minced)
* 1 whole onion (minced)
* 6 tbsp soy sauce
* 3 tbsp vinegar
* 1/2 cup brown sugar
* cooking oil

Procedure:

1. Mix cornstarch with water in a bowl until it thickens
2. Saute garlic and onion in a pan with cooking oil until garlic turns golden brown
3. Pour the cornstarch and water mixture into the sauted garlic and onion
4. Add soy sauce and vinegar.
5. Do not stir until soy sauce and vinegar is cooked on a medium heat
6. Add brown sugar (quantity may depend on desired sweetness)
7. Stir occasionally

You can also add sliced chili peppers if you prefer spicy.
You can also use this sauce in Lumpiang Sariwa.

Dinuguan 'ala' Goldilocks??

Hmmmm. hinahanap ko yung Dinuguan 'ala' Goldilocks recipe. Parang may nabasa ko galing daw Zamboanga o Chavacano ang timpla nun. Eto may nakita ako pero di ko pa nasubukan. Pag naluto ko nato' timbrehan kita kung nakuha o hinde. Eto daw oh:

Ingredients

1 lb pork loin, cut into cubes

1 cup vinegar

2 pcs long green pepper

1 ½ tbsp brown sugar

1 medium sized onion, chopped finely

1 tbsp garlic, minced

1 tbsp cooking oil

1 cup water

10 oz pork blood

Directions

1. Igisa ang bawang at sibuyas

2. Idagdag ang baboy, igisa ng 5 minuto.

3. If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.

4. Pakuluan hanggang ang tubig ay halos wala na 0 malambot na ang karne.

5. Ihalo ang dugo at haluing mabuti. Let this simmer for 10 minutes

6. Idagdag ang suka. Simmer for 15 minutes.

7. Idagdag ang asukal na pula at siling haba (pangsigang) Hayaan gjumulo ng 2 minuto

8. Ilabas ang kanin o puto.- Gutom na ko.

Parang naklimutan lagyan ng asin? Isama nyo na lang sa pag-gisa ng baboy para malasa. Usually, maskara ng bababot ginagamit dito. Minsan may "Ganja" na sinasama. (Oregano)