Pork Sinigang kabayan

• 3/4 kilo Pork, cut into chunks

• 3 tomatoes, sliced

• 2 onions, diced

• 100 grams Kangkong (river spinach)

• 100 grams String beans

• 2 pieces horse radishes, sliced

• 3 pieces gabi (taro), pealed

• 2 pieces sili pag sigang (green finger pepper)

• 200 grams sampalok (tamarind)

• 3 tablespoons of patis (fish sauce)

• 1 liter of rice wash or water

Sinigang Cooking Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• Serve piping hot.

Sinigang Cooking Tip:

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

very simple inihaw na liempo

We like to grill at home. And the simplest thing to grill (our favorite as well) is pork belly. Just rub both sides with salt and grill till cooked. We chop them in small pieces and serve with a salsa made of tomatoes, onions, chiles, vinegar, soy sauce and any other herbs at hand (spring onions, cilantro or chives) on the side. Or mix the grilled liempo with the salsa for a more than the usual treat!

Pastel de Lengua

Ingredients:
1 beef tongue
1/2 c. cooking oil
2 onions, chopped
3 carrots, cubed
3 potatoes, cubed
1/4 c. green olives
1 can vienna sausage
1/2 c. tomato sauce
1 tsp. salt
2 tsp. maggi sauce
2 tsp. ground pepper
1 tsp. vinegar
2 c. beef tongue broth
2 - 3 tbs. flour dissolved in 1/2 c. water.
Pie crust (ready made)
1 egg, beaten with a little milk

Instructions:
Boil the tongue until soft, scrape white coating on the surface, then cut into 1" squares, put back into the broth and bring to a boil. Add the rest of the ingredients. Allow to simmer in the sauce pan until all vegetables are cooked. Thicken sauce with dissolved flour. Let simmer for 5 minutes and pour into a pyrex dish. Cover with pie crust. Brush top with beaten egg and milk. Bake until golden brown in a hot oven.

Salpicado

Ingredients: 2 fillet mignons, cubed Olive oil 2 cloves Garlic, minced ½ cup Soy sauce ½ tsp Maggi (or Knorr) ½ tsp Worcestershire sauce
Instructions: Marinate the steak in soy sauce, Maggi and Worcestershire sauce for about 15 minutes in a bowl. Heat olive oil in a pan. Saute garlic for about 2 minutes. Saute steak till desired doneness. Serve with garlic fried rice

Morcon - Stuffed Flank Steak Roll

Ingredients:
1 kg. beef flan steak, butterfly-cut for morcon, about 3/4" thick, in one piece
2 tbsp. calamansi juice or lemon juice
1/4 c. soy sauce
4 pcs. vienna sausage, cut into 4 diagonally
2 pcs. sweet gherkins or 4 pcs. sweet pickles, cut in thin long strips
2 hard cooked eggs, sliced
100 gms. cheddar cheese, cut in strips
1/2 pc. carrot, cut into long strips
3 slices bacon
2 tbsps. flour
1/4 c. cooking oil
3 pcs. bouillon cubes dissolved in 3 c. boiling water
1/4 tsp. salt

Instructions:
Marinate beef in calamansi or lemon juice and soy sauce. Arrange strips of vienna sausage, sweet gherkins, hard cooked eggs, cheese, carrots and bacon on marinted beef. Roll neatly and tie with a string. Dredge in flour then brown in hot cooking oil. Transfer to a big saucepan. Add bouillon water. Season with salt. Cover and simmer until beef is tender. Slice, arrange in a platter. Pour sauce on top. Garnish with sprigs of parsley.

Mechado (Beef)

Ingredients:
1 kg. beef kabilugan (whole eye of round) or rump roast
1/4 c. cooking oil
4 cloves garlic
1 onion sliced
2 potatoes quartered, fried
1 carrot, cut in 1/2 inch round
1 slice dayap or lemon with rind
2 tbs. soy sauce
1/2 tsp. peppercorn
1 c. tomato sauce
1 laurel leaf
1 tsp. salt
1-1/2 c. hot water

Instructions:
Brown meat in cooking oil. Set aside. In the same oil, saute garlic and onion. Cook 5 minutes. Put in dayap, soy sauce, peppercorn, tomato sauce, laurel leaf and salt. Simmer a few minutes more. Add water, cover and simmer for approximately 2 hours. Add potatoes and carrots when meat is tender. Slice meat and arrange on a platter with the vegetables. Strain sauce and pour over meat.

Beef Kaldereta (Beef Stew) (Beef)

Ingredients:
1 kilo beef (Chuck Roast), cut into chunks
1/4 cup cooking or olive oil
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chili peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
Olives (optional)

Instructions:
In a casserole, sauté garlic and onions in oil. Then add tomatoes, red & green pepper and chili peppers.

Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1-1/2 hours or until the beef is tender.

Add cheese and olives (optional) and continue to simmer until the sauce thickens.

Serve with steamed white rice.