Adobo with Coconut Sauce
1 fat chicken cut into pieces
1/2 kilo pork cut into pieces
1 head garlic, chopped fine
achuete for coloring
1 cup water
1 cup pure coconut milk
1/2 cup vinergar
salt and pepper
Procedure:
Simmer chicken, prok, garlic, vinegar, water,salt and pepper,until tender. Color with achuete. Add coconut milk and simmer five minutes longer.
Banana Chips
20 ripe bananas, pared sliced fine
1 cup sugar and 1/3 tsp. salt
cooking oil (enough for deep frying)
Procedure:
To 3 cups aliced bananas add 3 tablespoons of the sugar and salt mixture. Mix well and fry in deep hot fat until golden brown. Cool and separate sticking pieces. Or fry banana chips first then drop briefly in thick syrup.
Liver Sauce for Lechon
1 whole pig’s liver, roasted
1 cup or more water
1 head garlic, minced and browned in
4 tablespoon lard
1/4 cup vinegar
1/4 cup sugar
1/4 cup bread crumbs
1 tsp. black pepper
salt to taste
1 tbsps. chopped onion
Procedure:
Pound or gring the pork liver. Add the water and strain. Saute onion. Add liver, bread crumbs, vinergar, salt ans dugar. Add the browned garlic and lard. Season with pepper, cook until thick.
Liver Sauce for Lechon
1 small can liver pate`
1/3 cup vinegar
1-1/4 cups water
6 cloves Tagalog onions, chopped fine
8 cloves garlic, pounded
2 tbsps. lard
1/3 cup powdered biscocho
1/3 cup sugar
3/4 teaspoon black pepper
salt to taste
Procedure:
Mix liver pate`, vinegar, water, biscocho, sugar, salt and pepper and blend well. Saute garlic in lard. When brown set aside, leaving only about 1 easpoon (garlic) in lard. Add onions and fry until tender. Add liver mixture. Cook over low heat, stirring constantly. Serve topped with the rest
of the browned garlic.
Banana Blossom - Paella Style
1 cups banana blossom, cut in pieces,
worked in salt and rinsed
1/2 cup clams (bolied meat)
1/2 cup pork, cut in strips
14 small shrimps, blanced,peeled
1/2 of a small onion, sliced fine
section garlic, pounded
achuete
1 tablespoon salt
2-1/2 cups clam stock
1 bay leaf
a dash of pepper
1 cup rice
1 tablespoon lard
Procedure:
Saute garlic, onion, pork, and shrimps. Add stock and boil. Add banana blossom and continnue cooking. Season with salt and pepper. Add rice, achuete water, bay leaf, and cook until done, stirring from time to time, to avoid burning.
Serve garnished with shrimps, clams and few pieces of the tender part of banana blossom.
Grahams Mango Float
1 handly pack M.Y. San Grahams
3 tablespoons M.Y. San Crushed Grahams
1-1/2 cup all purpose cream
3/4 cup condenced milk
2 cups sliced mangoes
Procedure:
In a rectangular dish arrange 8-10 pcs. on M.Y. San Grahams. Set aside. In a bowl, combine cream and milk. Mix well. Spread half of mixture on the layer of crackers. Spread out the sliced mangoes on top of cream. Make another layer of M.Y. San Grahams topped with cream and mango. Granish top layer with M.Y. San crushed Grahams. Chill for least 3 hours.
Balao-Balao
(Pagsanjan Version)
1 cup small shrimps (bigger than alamang)
1 big tomato, sliced
salt and pepper to taste
hot pepper (labuyo) to taste
1 cup coconut milk
1 tablespoon fat
Procedure:
Chop shrimps, peeling included, till fine. Saute and cook with tomato. Season with salt and peppers. Add native coconut milk and cook till almost dry.
Pansit Molo
1 cup ground pork
1/2 cup cooked, flaked chicken
toyo to taste
2 eggs
3 tbsps. chopped green onion
pinch of pepper
1/2 cup shelled fresh shrimps (sliced)
1/4 head medium-sized garlic (chopped)
1/2 medium-sized onion (chopped)
1/4 cup chopped apulid
(chinese chesnut) either boiled or canned
procedure:
Combine all ingredients. Divide the mixture into two and wrap one-half of the mixture by teaspoonfuls in Pancit Molo wrapper. Set aside the emaining half for tie broth. To make wrappers: sift together 2 cups flour and 1/4 teaspoon salt. Add the yolks of 3 eggs and knead with the fingers. Add 1/4 cup water and work until the dough becomes very smooth and fine. Roll out on a floured board to about the thickness of paper. Cut in small triangular pieces about 3″x 3″. Prepare:
20 cups chicken broth
1/2 head garlic (chopped)
pinch of pepper
1/4 cup lard
1/2 medium-sized onion (chopped)
salt to taste
3 tbsps. green onion (chopped)
Procedure:
Saute garlic and onions. When slightly brown add remaining half of the stuffing mixture and cook for about 5 minutes. Add chicken broth and bring to a boil. Drop stuffed wrappers in the broth. Season with salt and pepper. Cover and boil for 15 minutes. Makes 20 servings.
Embutido
1 kilo ground pork
1 raw egg
salt and pepper to taste
4 tablespoon flour
sliced sweet tickles
3 hard-cooked eggs
2 native sausages (cooked)
meat broth
Procedure:
Mix the first4 ingredients. On a piece of clean cloth, soread the mixture. Arrange sliced pickles, hard-cooked eggs and sausage on mixture. Roll into shape and wrap. Tie at both ends, sew up opening, cover with broth and simmer until done. Cool. Unwrap before serving anfd slice. Serve with tomato sauce.
Bawang Guisado
2 cloves garlic, minced
1/4 cup sliced onions
1/2 cup sliced tomatoes
30 bawang stems, cut crosswise(finely)
3 pieces tokua, cubed,fried
1 cup pork, cut into small pieces
1 cup shelled shrimps
2 tbsps. shortening
salt to taste
2 cups shrimp juice
Procedure:
Saute the garlic, onion, and tomato in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stirring constantly until
it boils. Add bawang stems nd fried tokua and cook for a few minutes or just until bawang is crisp-tender. Add salte to taste.
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