tinolang tahong

Ingredients:

3 lb. fresh green mussels, debearded

4 to 7 cloves garlic, crushed

1 md. onion, minced

4 to 5 tbsp. cooking oil

1 piece (thumb-size) ginger, diced or slivered

1 dash MSG (optional)

1 tbsp. rock salt or 6 tbsp.

Asian fish sauce

1 handful hot chili plant leaves or

1 cup spinach leaves, soaked and rinsed

Water, to taste

Directions:
Heat the cooking oil in a wok until you can hear it on the wok, but don't wait until it smokes (if it does it's too hot). Saute the garlic, onions, and ginger until red-brown toasted. The aroma should be so heady it'll fill the entire kitchen. Throw in the salt, or better yet the fish sauce. Follow quickly with 1 cup of water (you sorta douse the whole sizzling thing). Bring the broth to a rolling boil then pour in the mussels and cover. Wait about 8 minutes then add the leaves.Properly cooked mussels remain about the same size as the shell they came in. Overcooked is when they're severely shrunken. You'll know if they're undercooked.The sweet/saltiness of the broth will vary according to how much water you put in. Some like it with less water. Others like to sip the broth along with the meal so they add more water.Serve with steaming hot rice.

Ingredients:You'll Need:

1/2 kg chicken breast, cut into serving portions

1 can (234 g) DEL MONTE FreshCut Pineapple Chunks,drained (reserve syrup)

4 cloves garlic, crushed

1 pc onion, sliced

1 pc laurel leaf (bay leaf)

1 pc small papaya, sliced

1 pc red bell pepper, cut intostrips

1 cup kakang gata (thick coconut milk)

1/2 cup sili (chili pepper) leaves

Directions:Here's How:

1. Marinate chicken in a mixture of pineapple syrup, garlic, onion, laurel leaf and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) for 5 minutes. Place in a casserole, cover and simmer for 10 minutes.

2. Add papaya, red bell pepper and DEL MONTE Fresh Cut Pineapple Chunks. Add kakang gata. Simmer for 5 minutes. Add sili leaves.

paksiw na pata

ingredients
* 1 pork's leg (chopped)

* 1 gram dried banana blossoms

* 1/2 cup dried oregano leaves or 1/2 tsp. pregano powder

* 1 tbsp. peppercorn (whole)

* 4 gloves garlic, crushed

* 1 cup vinegar

* 2 cups water

* 2 tbsp. soy sauce

* 1 tbsp. salt

* 1/2 brown sugar (pack)

directions
Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower heat and simmer until meat and skin of the pata is tender and sauce thickens.

INGREDIENTS
8-ounces shrimp

8-ounces pork, cut into thin slices

2 medium onions, chopped

5 garlic cloves, chopped

1/2 cup white vinegar

5 medium tomatoes, peeled and chopped

2 bitter melons*
You should have about 2 pounds of tomatoes and 1 pound of bitter melons.

directions

Cut the bitter melons in half lengthwise. Scoop out the seeds and discard. Cut green portion crossways into thin slices. Boil shrimp or prawns and then peel and devein them. Reserve the cooking stock.
Cut pork into thin slices. Heat just enough oil in a pan to brown the onion and garlic. Add pork and fry. Add tomatoes and cook until they are reduced to a pulp. Add shrimp and 1 cup of the reserved stock. Stir until mixture returns to a boil. Add vinegar and simmer for a few minutes; add bitter melon. Cook until the melon is tender. Season with salt and pepper, to taste. Serve with rice.

ingredients

6 cups of water

1 small onion, sliced

1 cup of cherry tomato, halved

1 pound of shrimp with head on

2 small japanese eggplants

1/2 pound of long beans, cut into 2 inch length

1/2 pound of baby bok choy

2 fresh cayenne peppersTamarind Powder (Mama Sita's sigang mix)

Salt to taste

directions

Bring the water to a boil and add the onions and tomatoes. Wait until it comes back to a boil, add the long beans as they cook the longest, and cook for a couple of minutes. Add the eggplants, shrimps, peppers, and bok choy. When the soup comes back to a boil, add the seasonings: tamarind powder and salt to taste, adjust as needed. Take off from the heat to avoid over cooking the vegetables.

dinuguan (blood stew)

ingredients

1 lb Pork, diced

2 tb Oil

2 Cloves garlic, minced

1 Onion, diced

1/4 lb Pork liver, diced

1/2 c Vinegar

2 tb Patis (fish sauce)

1 ts Salt

1/4 ts MSG (optional)

1 1/2 c Broth

1 c Frozen pigs blood

2 ts Sugar

3 Hot banana peppers

1/4 ts Oregano (optional)

directions

1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG. Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook until thick, stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Pork-Pina Hamonado

Ingredients:
1 kilo pork pigue, sliced thinly to make

2 pieces (tapa style)

1 cup brown sugar (packed)

1-1/3 tsp. iodized salt

2 tsp. praque powder (for 1/8 tsp. salitre)

200 grams pork fat, sliced into 8 strips 1 medium carrot, sliced into 12 strips

2 whole pickles, sliced into 12 strips

1 can (439 grams) pineapple chunks, drained (reserve syrup)

1 can (35 cl) pineapple juice

Instructions:
Combine sugar, salt and praque powder or salitre. Rub mixture on pork. Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up. Roll and tie firmly with crocheting thread. Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting. Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.