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.
- Serve with steamed rice
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.
- Pour sauce over beef.
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.
- Remove from heat, add scallion strips and serve.
