Ingredients: 4 lb pork roast,trimmed of 1 bone and fat,cubed 1 c vinegar 1/4 c soy sauce 4 cloves garlic,crushed 2 t sugar 1 t salt 1/2 t pepper,Freshly Ground How to Cook:
In bowl, combine pork, vinegar, soy sauce, garlic, sugar, salt and pepper; marinate 30 minutes.
Transfer to heavy bottomed skillet;bring to a boil; reduce heat, simmer 3 1/2 to 4 hours or until liquid's almost evaporated.
Ingredients: 4 lb beef short ribs,trimmed 3/4 cup white vinegar 1 1/2 cup water 3 tsp. light soy sauce 6 garlic cloves,peeled 2 shallots,chopped 1 tbsp. black pepper,Coarsely Ground 1/2 tsp. salt 2 bay leaves 2 tsp. vegetable oil 2 bundle fresh spinach,blanched How to Cook:
Trim off and discard fat; cut meat into approximately 1-inch cubes leaving the bones attached.
Place beef into a saucepan with vinegar, water, soy sauce, garlic, shallots, black pepper, salt and bay leaves; bring to a boil.
Lower heat and simmer, covered, for 40 minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef untilevenly seared.
Ingredients: 2 banana blossoms (i just used 1 the ones in the can,10 oz 1 drained) 1 c pure coconut milk 2 T vinegar (if using 5% acidity 1 vinegar,try 1:1 1 vinegar/water) 1/4 c tomatoes,Sliced 1/4 c onion,Sliced 2 cloves garlic,crushed 1 T veg oil 2 red chilli,Dried 1 salt and pepper,To Taste How to Cook:
If using fresh pusong saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze off bitter juice.
Rinse in water and squeeze dry. Set aside.
If using canned pusong saging: drain, rinse then drain again. Slice thin crosswise. Set aside.
Heat oil in skillet, if using dried red chilli, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic.
Saute garlic until light brown. Add onion, fry till translucent, then add tomatoes.
Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and then bring to boilwithout stirring.
Simmer for around 3 minutes. Add salt and pepper to taste and stir. Continue to cook until banana blossom is tender.
Add pure coconut cream and remove from heat. Let stand for a few minutes to help develop the flavors.
Ingredients: 1/2 lb ampalaya (bitter melon or 1 bitter gourd) 1 tsp. salt (or),To Taste 1 scallion 2 medium-sized onions 4 tsp. veg oil 6 cloves garlic,minced 3 small tomatoes,chopped 3 lg eggs,lightly beaten How to Cook:
Trim away the two pointed ends of the ampalaya and cut them in half lengthwise.
Remove the pale, seeded section with a spoon and discard
it.
Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. Prepare a solution of 2 cups water and 1 tbsp salt in a bowl.
Put the ampalaya strips into this bowl and set aside for 2 hours.
Drain the ampalaya and rinse the strips under running water. Drain again and pat dry.
Cut the scallion into 2 inch lengths and then cut each section lengthwise into thin strips.
Peel the onions and cut them in half lengthwise; then slice them into fine half rings.
Heat the oil in a skillet over a medium flame. When hot, put in the garlic, fry until garlic is light brown. Add the onions. Stir and fry for 2 minutes.
Add tomatoes. Stir and fry 2 minutes. Add ampalaya, turn down the heat. Stir occasionally and fry around 10 minutes or until ampalaya is tender. Stir in beated eggs and the salt.
Stir and cook as you would scrambled eggs until eggs have reached a consistency you like.
Ingredients: 2 lb hito (catfish) dressed (or pickerel,or trout) 4 cloves garlic,crushed 1/3 c vinegar 1/4 c water 1 T salt 1/4 t pepper 1 laurel leaf 3 tsp. cooking oil How to Cook:
Put fish in porcelain or Teflon skillet. Combine the rest of ingredients except cooking oil, and pour over the fish.
Over medium heat, bring to a boil. Cover, lower heat and simmer for about 10 minutes turning fish once.
Transfer fish to a dish. Let sauce in skillet simmer until reduced. Transfer to a small bowl and set aside.
Heat oil in skillet. Fry fish until brown on all sides. Place on serving dish. Pour sauce over it.
Ingredients: 12 Chicken wings, tips removed 5 Bay leaves, crumbled into bits 3/4 teaspoon of Caraway seeds 1/2 to 3/4 tsp. of cayenne pepper 3/4 teaspoon of ground cumin 3/4 teaspoon of ground coriander 4 Garlic cloves, chopped finely 1 1/2 teaspoons of dry mustard 2 teaspoons paprika, preferably 3/4 teaspoon of Dried thyme leaves 1/2 teaspoon salt 2 tablespoons brandy 2 tablespoons fresh lemon or lime juice How to Cook:
Defat the chicken wings by cooking them in boiling water for 10 minutes.
Drain and set aside to cool. Preheat oven to 375 degrees.
Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.
Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush.
Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes.
