PATA HUMBA (Pork Hocks Stew)

Ingredients:
¼ cup cooking oil
4 pcs saba bananas, sliced diagonally about ¼ inch thick
6 cups Ppata (hind quarter)
½ cup Barbecue Marinade
3 tbsps calamansi (lemon) juice
6 cups water
2 pcs oregano leaves
2 pcs bay (laurel) leaves
2 tsps garlic, crushed
1 petal star anise
1 tsp brown sugar
1 tbsp cornstarch dissolved in:
¼ cup water
1 tsp Oyster Sauce
3 pcs eggs, boiled and halved

Directions:
1. Fry saba bananas in cooking oil. Set aside.

2. In a saucepan, marinate pata in Barbecue Marinade and calamansi juice for two hours, turning ocassionally.

3. Add water, oregano leaves, bay leaves, garlic and star anise.

4. Boil and simmer until tender.

5. Add brown sugar, dissolved cornstarch, Oyster Sauce. Stir and simmer until sauce thickens.

6. When almost done, add the boiled eggs.

7. Garnish with fried saba bananas. Serve.

Adobong Pusit

Ingredients:
6 pcs squid, medium-sized, cleaned, remove inkbag and dilute in:
½ cup water
3 tbsps Vinegar
2 tbsps cooking oil
1 tsp ginger, chopped
1 tbsp garlic, crushed
1 pc onion, coarsely chopped
3 pcs tomatoes
2 tbsps Oyster Sauce
1 tsp sugar
¼ tsp salt
2 tbsps kutsay (optional)
dash of ground black pepper

Directions:
1. In a small saucepan, combine the squid, water and Vinegar. Bring to a boil and simmer until tender.

2. In a separate pan, sauté ginger, garlic, onion and tomatoes in cooking oil. As the tomatoes start to wilt, add the squid mixture and stir-fry.

3. Pour in the rest of the ingredients and simmer for 5 minutes.

4. Serve hot with rice.

TOCINONG ISDA

Ingredients:
1 pc bangus (milkfish) or trout
1 pouch Tocino (Marinating) Mix
6 tbsps cooking oil

Directions:
1. Slit fish on the backside from head to tail, wash and pat dry.

2. Sprinkle tocino Mix on the fish and rub it evenly over the flesh.

3. Marinate for at least 30 minutes.

4. Pan fry over medium heat.

Bicol Express Recipe

Popular Bicolano dish for the hot and spicy lovers

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:
2 tbsp cooking oil
3 cloves garlic, crushed
1 tbsp ginger, crushed
1 small onion, diced
100g pork belly
2 tbsp bagoong alamang
1 1/2 cups coconut milk
¼ kg siling panigang, halved, seeded and sliced
1 8g seasoning mix

Directions:
1. Heat oil, sauté garlic, ginger and onion until limp. Stir in pork and cook until it changes in color.

2. Add bagoong alamang. Cook for another minute. Pour in coconut milk and bring to a boil.

3. Add siling panigang and cook until sili is cooked or about 5 minutes. Season with seasoning mix. Simmer for another minute before serving with hot steamed rice.

Pancit Lomi Gisado Recipe

Thick egg noodles sauteed with vegetables and enriched with eggs.

Preparation Time: 00:15
Cooking Time: 00:10

Ingredients:
2 tbsp cooking oil
1/2 cup carrots thinly sliced
1/2 cup thinly sliced Baguio beans
2 cups cabbage shredded
1 8g seasoning mix
1/4 cup chopped celery
1 cup water
250 grams lomi noodles blanched
2 whole eggs beaten

Directions:
1. Heat oil, sauté carrots and baguio beans for 3 minutes. Add cabbage and cook for another 2 minutes.

2. Stir in Seasoning mix and celery. Pour in water and simmer for 3 minutes. Toss in lomi and beaten eggs, mix to coat lomi with the sauce and eggs and cook for 5 minutes more.

Paella Recipe

Ingredients:
1/2 lb. salt pork, diced
2 cloves garlic, finely chopped or crushed
1/2 tsp. dried thyme
Salt
1 tbsp. wine vinegar
1/4 c. olive oil
1/2 tsp. ground coriander
1 chicken (2 1/2 lbs.), cut into serving pieces
1 lb. raw med. shrimp, shelled and deveined
1 raw lobster (2 lbs.), cut into serving pieces (may be replaced by extra shrimp)
2 chorizos (Spanish sausages) or hot Italian or Portuguese sausages
3/4 c. chopped onion
1 tsp. whole saffron or 1/4 tsp. powdered saffron
2 tbsp. capers
1/3 c. chopped fresh or canned tomatoes
1/2 c. dry white wine
2 1/2 c. uncooked white rice
3 1/2 c. chicken stock (approximately)
Freshly ground black pepper
20 mussels, well scrubbed
20 sm. clams, well rinsed (may be replaced by mussels)
1 pkg. frozen artichoke hearts, partly thawed (or jar or can of water- packed ones)
1/2 c. freshly cooked or frozen green peas
1 (4 oz.) can pimentos
Lemon wedges

Directions:
1. In a heavy 4 quart ovenproof skillet, casserole, or paella pan, saute pork until brown. Set aside pork and keep fat in skillet.

2. Mix garlic with thyme, 1 teaspoon salt, vinegar, oil, and coriander. Coat chicken pieces with mixture and let stand at least 30 minutes before cooking.

3. In pork fat in skillet, saute shrimp quickly until bright pink; remove and set aside. Do the same with the lobster.

4. Fry the chorizos in the same pan until cooked, about 20 minutes. Slice and reserve.

5. Brown the chicken pieces in the fat remaining in the pan; you may wish to drain off some fat after browning chicken. Sprinkle chicken with onion, saffron, capers, and tomatoes. Add reserved pork pieces (optional), wine, rice, and chicken broth. Season with salt and pepper to taste. Cover and simmer gently about 15 minutes.

6. Steam mussels and clams in 1/4 cup water until they open, about 5 minutes. Discard any that do not open.

7. Preheat oven to 350 degrees. Add the shrimp, lobster, artichoke hearts, and peas to the chicken and rice. Cook, uncovered, 5-10 minutes. If all the liquid has been absorbed, add the liquid from the mussels and clams or more chicken broth. The rice should be moist but there should be no excess liquid.

8. When rice is properly cooked, add the pimentos and reserved chorizos. Garnish with mussels and clams, cover, and reheat in oven if necessary; reduce heat; to 200 degrees if it is to be kept warm for more than 15-20 minutes. Serve with lemon wedges.

Kaldereta Recipe

Estimated cooking time: 1 1/2 to 2 hours

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

1. In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
2. Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
3. Add cheese and olives (optional) and continue to simmer until the sauce thickens.
4. Serve with plain rice

Cooking Tips:

1. Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

2. For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Rellenong Manok Recipe

Estimated cooking time: 2 hours

Rellenong Manok Ingredients:


1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar

Stuffing:


1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

Rellenong Manok Cooking Instructions:


1. Marinate chicken in calamansi juice, soy sauce and sugar.
2. In a bowl, mix all stuffing ingredients well.
3. Stuff the chicken in all parts.
4. Sew the cavity opening and truss the chicken.
5. Wrap chicken in aluminium foil.
6. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
7. Open the foil an rub chicken with butter and put back in oven until golden brown.

Sinigang Recipe

Estimated cooking and preparation time: 1 hour

Pork/ Beef/ Shrimp/ Fish Sinigang Ingredients:

3/4 kilo Pork/Beef/Fish/Shrimp, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Sinigang Cooking Instructions:


1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

2. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.

3. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

4. Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.

5. Serve piping hot.

Sinigang Cooking Tip:

* Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.