Ingredients:
1 1/2 lbs pork
1 teaspoon five spice powder
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon garlic, minced
2 tablespoons cooking rice wine
1/4 teaspoon salt
1 to 2 cups water
How to Cook:
- Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well.
- Marinade the pork in the combined mixture for at least 1 hour.
- Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
- Add brown sugar and stir to distribute evenly.
- Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
- Turn off the heat and remove the meat from the cooking pot.
- Allow the meat to rest for about 10 minutes then slice.
- Transfer to a serving plate and top with the thick sauce then serve.
Ingredients:
1 lb Japanese eggplant, cut into 2 inch sections salt
5 ounces long beans, trimmed, cut into 3 inch lengths
5 pieces fresh ginger, quarter sized
3 garlic cloves
1 medium onion, chopped
4 teaspoons Japanese soy sauce
1 1/2 lbs red squash 1
10 whole okra, trimmed
How to Cook:
- Saute the ginger, garlic and onions.
- Add two cups of water and all the ingredients.
- Simmer vigorously for 20 minutes. Stirring often.
- It is done when the liquid is thick and the vegetables are tender.
- Add salt if necessary.
- Remove the ginger.
Ingredients:
1/2 cup cornstarch
1/2 cup water
1/2 cup sugar
2 cups diluted coconut milk
1 cup toasted sweetened flaked coconut, topping
How to Cook:
- Lightly grease an 8" square or round pan with vegetable oil and set aside.
- 2 In a non-stick pan over medium heat, bring coconut milk and sugar to a gentle boil, blending well.
- 3 In a small bowl, mix cornstarch and water thoroughly until smooth. Slowly add this mixture, stirring fast until thickened (about 2-4 minutes) and fully cooked. Make sure to stir continuously or it may scorch on the bottom.
- 4 Transfer into the prepared pan and let cool until firmly set. Slice diagonally into serving pieces.Sprinkle toasted coconut topping on maja just before eating to retain the crunch.
Ingredients:
1 kg. pork heart
1 kg. pork lung
1 whole garlic
1 large onion
I red bell pepper
3 siling labuyo (hot pepper) (optional)
1/2 cup vinegar
1 pack amatto (atsuete)
1 tsp. black ground pepper
2 tsp. cooking oil
Salt or patis for taste
How to Cook:
- Rinse pork heart and lung and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife – if the fork or knife no longer stick inside the meat, the meat is tender)
- Chop pork heart and lung into cubes
Prepare other ingredients:
Garlic – minced
Onion – cubed
Bell pepper – cubed
- On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart
- Add salt or patis to taste
- Add amatto or atsuete and sautee
- Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
- Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it’s not cooked yet)
- Add bell pepper and siling labuyo (hot pepper — optional)
