Ingredients:
1 cup soy sauce
1 tsp. sesame oil
1 juice of one lemon
2 tsp. ginger,sliced thin and 1 lightly, smashed
1/2 head garlic,peeled and 1 minced
1 sm bunch parsley,chopped fine
1/4 cup fresh rosemary,chopped
1/2 tsp. pepper
1 chicken cut in pieces
1 skinned,washed and dried 1 thoroughly
How to Cook:
- Mix soy sauce, sesame oil, lemon juice, ginger, garlic, parsley, rosemary and pepper.
- Place chicken in marinade using shallow bowl or plastic bag and turn the chicken to insure it is coated.
- Marinate chicken overnight, turning several times.
- Remove the chicken from the marinade and wipe lightly to remove herbs, ginger and garlic.
- Heat approximately 1/8" to 1/4" of oil on high. Fry 8 minutes to a side to achieve a crispy brown layer.
- Lower fire to medium and continue frying for another 20 to 30 minutes keeping close attention to avoid blackening or burning.
- Serve and Enjoy.
Ingredients:
1 whole bangus (about 2 lbs) -or white,fish, dressed
2 sl lemon
1 1/2 t salt
1/8 t pepper
1/2 cup tomatoes,chopped
1/4 cup onions,chopped
2 green onions,chopped
How to Cook:
- With sharp knife, cut along back of the fish and remove the backbone. Rub fish inside and out with lemon slices, sprinkle with saltand pepper.
- Mix tomatoes, onions and green onions. Stuff fish with the mixture through its back opening. Wrap in foil and grill over live coals untit done. (about 15 minutes on each side).
- Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip.
Try this easy dish at home. It is one of the unique way of how to cook eggplant to have a tasty flavor.
Ingredients:
1 onion
1 c coconut cream
1 salt and pepper,
1 talong- eggplants
How to Cook:
- Roast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes.
- Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavors.
Ingredients:
1 lb ground pork,browned and fat draine,
1/2 lb shrimp,shelled
3 firm tofu,fried and cut into cubes
1 lg onion,sliced
3 cloves garlic,crushed
1 lb turnips,cut into strips
1 lb potatoes,cut into cubes
2 lb pole beans,cleaned and cut crosswise
1 bn lettuce (not iceberg)
2 tsp. soy sauce
4 tsp. vegetable oil
salt and pepper
2 tsp. fish sauce (patis),optional
2 tsp. accent salt,optional
1 lumpia wrappers
How to Cook:
- For the stock, boil the shrimp shells in 1 1/2 cups water. Saute the garlic, onions, ground port, shrimp, and tofu. Add the potatoes and 1/2 cup stock.
- Cook for 10 minutes, stirring constantly. Add the beans and cook for another 5 - 10 minutes. Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce.
- Continue to stir and cook for 5 more minutes. Drain and save the broth for the dipping sauce.
- Allow the mixture to cool. Separate the lumpia wrappers carefully. Line one end of the wrapper with a small piece of lettuce so that the lettuce pokes out a little bit - this is the top of the roll. Use 2 tbsp. of the mixture for filling (this will be a fatter roll than for fried lumpia) on top of the lettuce and roll the wrapper.
- Close the bottom end of the roll by folding it and securing it with a little water. Wrap each roll with wax paper.
- Makes 2 dozen, depending on size of roll. Spread garlic sauce (below) liberally over lumpia.
