Embutido (Filipino Style Meatloaf)

Ingredients :

• 1 lb. ground pork
• 1/2 cup finely chopped carrots
• 1 cup (6 slices) finely chopped (sweet or cooked) ham
• 3 tbsp. minced green bell pepper
• 3 tbsp. minced red bell pepper
• 1/3 cup sweet pickle relish
• 1/4 cup raisins
• 3 whole eggs
• 1/2 cup grated cheddar cheese
• dash of liquid seasoning
• salt & pepper, to taste
• 1 tbsp. cornstarch
• slices (wedges) of hard-cooked eggs (see recipe)
• slices (wedges) of Vienna sausage
• aluminum foil, 10" x 12" sizes

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.
6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Refrigerate unused embutido.

Adobong Baboy (Braised Pork in Tangy Sauce)

Ingredients :

• 1-1/2 lb. pork, cut into serving pieces
• 3 cloves garlic, crushed
• 1/3 cup vinegar
• 3 tbsp. soy sauce
• 1 bay leaf
• salt to taste
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 1 tbsp. sugar (optional)
• 1/2 cup water
• oil, for frying

Cooking Procedures :

1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.

Lumpia Recipe (Lumpia Shanghai)

Ingredients :

• 1 lb. ground pork
• 1 cup chopped shrimps
• 1/4 cup finely chopped onions
• 1/2 cup finely chopped carrots
• 2 whole eggs
• 3 tbsp. soy sauce
• 3 dashes of sesame oil
• salt and pepper, to taste
• lumpia wrapper
• vegetable oil, for frying

Cooking Procedures :

1. In a bowl, combine all ingredients. Mix until well blended.
2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
3. Drain on paper towels. Transfer to aserving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Guinataang Halo-Halo (Coconut Milk Medley)

Ingredients :

• 5 cups fresh coconut milk (or 1 can coconut milk, diluted with 4 cups water)
• 1 pandan leaf
• 1/2 cup sugar
• 2 gabi (taro root or yam), cut into cubes
• 2 ripe saba (plantain bananas), cut into cubes
• 1 medium sweet potato, cut into cubes
• 1/2 cup preserved langka, drained and cut into strips
• 2 tbsp. quick-cooking tapioca

Cooking Procedures :

1. Simmer coconut milk and pandan leaf over moderate heat.  Stir in sugar until dissolved.
2. Add sweet potato, gabi and saba(plantain bananas) into simmering coconut milk and cook for 20 minutes or until soft.
3. Add langka and tapioca.  (If using regular tapioca, add it with the sweet potatoes because it takes longer to cook.)
4. Tapioca is cooked when it turns clear.  If a white spot is still visible in the center, cook until it disappears for about 5 minutes more.  Taste and add more sugar if necessary.
5. Serves 6 to 8.

VARIATION:

Add bilo-bilo after tapioca is fully cooked.  Guinataang Bilo-bilo (Glutinous Rice Flour Balls in Coconut Syrup)

To make bilo-bilo, combine 1 cup glutinous rice flour with 1/2 cup water, mix until well blended, knead a few times until smooth. Add sticky rice balls to simmering coconut milk. Remove from heat when all balls float to the top.

Chicken Curry Recipe (Filipino Style)

Ingredients :

• 2-3 tbsp. oil
• 3 potatoes, peeled, quartered and fried
• 1 lb. chicken, cut into serving pieces
• 3 cloves garlic, minced
• 1 large onion, quartered
• 1 tbsp. patis (fish sauce)
• 3 tbsp. curry powder
• salt and pepper
• 1 cup water
• 1 red bell pepper, cut into big squares
• 1 green bell pepper, cut into big squares
• 3 celery stalks, cut into 1-1/2” long
• 1 cup coconut milk or evaporated milk

Cooking Procedures :

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

Pork Afritada (Braised Pork in Tomato Sauce)

Ingredients :

• 1 lb. pork, cut into serving pieces
• 1 tsp. salt
• 1/8 tsp. pepper
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 tbsp. patis (fish sauce)
• 4 potatoes, peeled and quartered
• 1 cup water
• 1/2 cup tomato sauce
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tbsp. fine breadcrumbs (or flour, or cornstarch)
• vegetable oil

Cooking Procedures :

1. Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
2. Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
3. Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
4. Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
5. Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
6. Remove from heat. Transfer to a serving dish and serve hot.

Munggo Guisado (Sautéed Mung Beans)

Ingredients :

• 1 cup munggo (mung beans)
• 3 cups water
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 pcs. Chinese sausage, cubed (optional)
• 2 cups water or broth
• 1 tbsp. patis (fish sauce)
• salt to taste
• 1 cup ampalaya leaves or substitute spinach or watercress

Cooking Procedures :

1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Helpful Tips
Soak munggo (mung beans) in water at least 1 to 2 hours before boiling for faster cooking.

Tinolang Manok (Chicken Ginger Stew with Vegetables)

Ingredients :

• 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
• 1 thumb-sized fresh ginger root, cut into strips
• 2 cloves garlic, crushed
• 1 onion, chopped
• 2 tbsp. patis (fish sauce)
• salt, to taste
• 4 to 5 cups water (or rice water – 2nd washing)
• 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
• 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
• vegetable oil

Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Pinakbet or Pakbet (Meat Vegetable Stew with Shrimp Paste)

Ingredients :

• 1/2 lb. pork, sliced
• 2 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 squash, cubed
• 2 cups sliced okra
• 2 cups 1-1/2 inch long cut sitaw (yard long beans)
• 2 eggplants, sliced
• 1 ampalaya (bitter gourd and/or bitter melon), sliced
• 1 to 1-1/2 cup water
• 2 to 3 tbsp. bagoong alamang (salted shrimp paste)

Cooking Procedures :

1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
4. Pour in water and add the bagoong alamang, and bring to a boil.
5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
6. Immediately remove from heat. Transfer to a serving dish. Serve hot.

Pancit Palabok

Ingredients :

• 8 cups water
• 1 cup mongo sprouts
• 1 lb. pancit bihon (rice noodles) or palabok noodles

Palabok Sauce

• 1/4 cup atsuete (annatto) seeds, soaked in
• 1/4 cup water
• 2 cups shrimp juice
• 6 tbsp. all-purpose flour
• 1/2 cup water
• salt and pepper,to taste

Toppings

• 1 cup cooked pork, cut into strips
• 2 pcs. fried tokwa (beancurd), cubed
• 1/2 cup flaked tinapa (smoked fish)
• 1/2 cup pounded chicharon (pork cracklings)
• 2 eggs, hard-boiled and sliced into wedges
• 1/2 cup shrimps, boiled and shelled
• 1/2 cup finely chopped green onions, to garnish
• 1 tbsp. fried garlic, to garnish
• kalamansi (Philippine lemon)

Cooking Procedures :

1. Boil water in a pot.  Place mongo sprouts in a strainer and then add the noodles.  Drop strainer into boiling water.  Cook sprouts and noodles until soft.  Drain well.  Pour noodles with sprouts in a large platter.
2. Prepare palabok sauce: Strain atsuete water.  Add to shrimp juice and cook in a saucepan.  Disperse flour in water and add to the pan.  Bring to a boil and stir constantly.  Season to taste.  Remove from heat and pour over cooked noodles.
3. Top with pork and tokwa.  Sprinkle with tinapa and chicharon.  Arrange egg slices and shrimps on top.  Garnish with green onions and fried garlic.  Serve with kalamansi.

Pork Chop Suey

Ingredients :

• 1/2 lb. pork, cut into thin strips
• 1 tsp. soy sauce
• 1 tsp. oyster sauce
• salt and pepper, to taste
• 1 tsp. cornstarch

• 1 to 1-1/2 cup chicken broth (or water)
• 2 tbsp. cornstarch
• 2 tbsp. oyster sauce
• 1/2 tsp. sugar

• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1-1/2 cup baby carrots, halved
• 3 stalks celery, cut diagonally into 1 inch long
• 1/2 cup chopped red bell pepper
• 15 to 20 pieces snow peas, trimmed
• 1 can slice mushroom, drained
• 1 can miniature cut cobs of corn, drained

Cooking Procedures :

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.

Maruya (Banana Fritters)

Ingredients :

• 1/2 cup flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 1 cup milk
• 3 ripe saba (banana plantain), peeled and sliced lengthwise
• 2 cups vegetable oil
• flour, for dredging · sugar

Cooking Procedures :

1. In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
2. Heat oil in a frying pan (or a large saucepan) over medium heat.
3. In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
4. Drain on paper towels. Roll in sugar. Place in a serving dish and serve.

VARIATIONS:

Maruyang Camote
Use sweet potato slices in place of bananas. About 2 medium sweet potatoes sliced 1/4" thick.

Humba Recipe (Braised Pork Belly with Sugar)

Ingredients :

• 1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
• 1 cup water
• 3 cloves garlic, crushed
• 1/3 cup vinegar
• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 1 bay leaf
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 1 tsp. oil
• salt to taste
• 3 potatoes, peeled and quartered (optional)
• hard-boiled eggs (optional)

Cooking Procedures :

1. Combine all ingredients in a big pot and bring to a boil.  Lower heat and simmer for about an hour or until pork belly or hocks is tender.  You may wish to adjust the taste according to your style and liking.
2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes.  It's up to you whether you like it very soft or just tender to bite.  You may add it halfway of the cooking time or later.  As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
3. Remove bay leaf and peppercorns (if used) just before serving.  Serve hot.

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

Ingredients :

• 1 tbsp. cooking oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 large carrot, julienne
• 1 red bell pepper, julienne
• patis (fish sauce), salt, pepper and soy sauce to taste
• 2 cups chicken broth or water
• 1 cup cabbage leaves, cut into thin strips
• 1/2 lb. pancit bihon (rice sticks noodles)
• wedges of lemon or calamansi, for garnish

Cooking Procedures :

1. Rinse pancit bihon with tap water.  Drain.  Set aside.
2. Heat oil in a large skillet.  Stir-fry pork slices until no longer pink in color.
3. Add garlic and onion.  Sauté for a few minutes until soft.
4. Season with patis, salt, pepper and soy sauce to taste.
5. Add julienne carrots and red bell peppers.  Stir-fry for a few minutes.
6. Add chicken broth or water.  Correct the seasoning.
7. Heat until boiling and add the drained pancit bihon.
8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
9. Add a little more water or broth if you notice that is almost dry up and noodles ("pancit") are not yet cooked well.  You may also add soy sauce if you find it pale and taste bland.
10. Add cabbage leaves (do not overcook) and then turn off the heat.  Mix well.
11. Serve with lemon wedges or calamansi.  Enjoy!

Lechon Kawali (Pan-Roasted Pork)

Ingredients :

Pork

• 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
• 4 cloves garlic, crushed
• 1/4 tsp. pepper or 1 tsp. peppercorns
• 2 tbsp. salt
• water, for boiling
• oil, for frying

Sauce

• 1 tbsp. soy sauce
• 2-1/2 tbsp. vinegar
• 1 clove garlic, minced
• chili peppers (optional)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

Nilagang Baboy (Boiled Pork with Vegetables)

Ingredients :

• 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
• 5-6 cups water
• 3 cloves garlic, crushed
• 1 onion, quartered
• 2 green onions (scallions), sliced into 1” long
• 1/4 tsp. peppercorn
• salt to taste
• 2 eddoes- also known as taro or gabi, quartered (optional)
• 2 potatoes, quartered
• 1 can pork and beans
• pechay (bok choy) or cabbage leaves

Cooking Procedures :

1. Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
2. Remove all the resulting scum that will rise to the top of the pot.
3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4. Add quartered eddoes (if using) and potatoes. Cook until tender.
5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
7. Remove from heat. Serve hot.

Pancit Canton

Ingredients :

• 1/2 lb. shrimps
• 1 eggwhite
• 2 tbsp. cornstarch
• 2 chicken breast, deboned
• 3 tbsp. oil
• 3 cloves garlic, crushed
• 1 onion, chopped
• 2 pcs. chicken liver, cooked and sliced (optional)
• patis (fish sauce), salt, pepper and soy sauce, to taste
• 1-1/2 cups chicken broth
• 1 head cauliflower, cut into floweretes
• 1/4 cup snow peas
• 1/3 cup leeks
• 1 small carrot, cut into rounds
• 2 tbsp. cornstarch, dispersed in
• 1/4 cup water
• 1 package canton noodles

Cooking Procedures :

1. Peel shrimps leaving the tails intact.  Coat with a mixture of eggwhite and cornstarch.  Slice chicken breast into strips and coat with cornstarch.  Set aside.
2. In a wok (or large frying pan), heat oiland sauté garlic and onions.  Add in chicken meat, liver and shrimps.  Season to taste.  Stir-fry for a few minutes.
3. Pour in broth and bring to a boil.  Lower heat and let it simmer for 2 minutes.  Add in all the vegetables.  Cook until tender but still crisp.  Thicken with dispersed cornstarch.
4. Stir in canton noodles and cook until tender.
5. Makes 4-6 servings.

Fried Chicken

Ingredients :

• 1 lb. chicken, cut into serving pieces (or choice cuts of thighs, drumsticks or wings), skins removed – preferred
• 1 cup buttermilk (optional)
• 1 to 2 tbsp. salt
• 1 tsp. pepper
• 1-1/2 cups all-purpose flour
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. sweet paprika
• 1/4 tsp. cayenne
• 1/2 tsp. sugar
• salt and pepper
• 2 to 3 eggs
• hot sauce (optional)
• oil, for frying

Cooking Procedures :

1. Combine buttermilk (if using), salt and pepper in a bowl or in a large airtight container.  Place the chicken pieces, turning to coat in the liquid.  Cover and refrigerate for at least an hour or two, or overnight.
2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, cayenne, and sugar until well blended.  Season generously with salt and pepper.  In another bowl, beat eggs with hot sauce (if using) and season with salt and pepper.
3. Remove the chicken from the marinade and one at a time, dip chicken pieces in egg mixture, turning to coat and then dredge the pieces into the seasoned flour and coat it well.  Shake off the excess flour.  Repeat the coating process with the remaining chicken pieces.  Place coated chicken on a clean plate or tray, or on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.
4. Heat oil in a fryer (or a medium Dutch oven, or in a heavy pot).  Using a frying thermometer to measure temperature, bring oil to 350°F.  It should be at medium, not a rolling boil.  (NOTE: An even oil temperature is the key to success.  A clip-on candy or a deep-fry thermometer should be kept in the pot.  The temperature should remain between 300°F and 350°F at all times).  Make sure that your oil does not get too hot, otherwise the color of the coat will turn dark before the chicken is actually done.
5. Use tongs to place chickens in hot oil, in batches if necessary in able not to drop the temperature.  Fry until the coating is golden brown and crisp.  Remember that dark meat requires a longer cooking time about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.  An instant-read thermometer inserted should register 170°F internal temperature.  Drain fried chickens on a cooling rack (or on several layered paper towels).  Using a slotted spoon, remove any bits of coating left in the fryer and discard.  Repeat the frying process with the remaining chicken pieces.
6. Allow the chicken to rest at least 5 minutes before serving.  Transfer to a serving dish and serve.

VARIATIONS:

Chili Fried Chicken
Prepare as directed, adding 1 tablespoon chili powder to seasoned flour.

Curry Fried Chicken
Prepare as directed, adding 2 to 3 teaspoons curry powder and 1/4 teaspoon ginger to seasoned flour.

Cheesy Fried Chicken
Prepare as directed, reducing flour in seasoned flour to 1 cup and adding 1/2 cup finely grated Parmesan cheese and 1 tablespoon oregano or marjoram.

Turon Saba (Banana Plantain Rolls in Sugar)

Ingredients :

• 1/2 dozen ripe saba (banana plantain)
• 1 cup chopped langka (jackfruit)
• 1/2 cup brown sugar
• lumpia (spring roll) wrappers
• oil, enough for deep frying

Cooking Procedures :

1. Cut banana in half, and cut each half into 3 pieces. Roll slightly each banana piece in sugar.
2. Place coated bananas on top of eachlumpia wrapper (this will depend to your liking on how many pieces of banana slices for each wrapper), spread with choppedlangka (jackfruit), carefully wrap and roll into shape of egg roll. Seal the ends with water or egg white.
3. Fry in deep medium-high oil. Sprinkle 1/8 teaspoon of sugar over your turon. This will caramelize and stick to your turon. Flip yourturon to coat evenly with caramelized sugar. Fry until golden brown and crisp.
4. Remove from pan and set over wax paper for a couple of minutes and then enjoy!

Variations:
-Sesame seeds maybe sprinkled while turon is still hot and the sugar has not set.
-Maybe served with ice cream for dessert or just as is for snack!

Chayote Guisado / Sayote Guisado (Sautéed Chayote)

Ingredients :

• 2 to 4 pieces chayote squash, pared, seeded and sliced
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp. patis (fish sauce)
• salt and pepper, to taste
• water

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add chayote slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until chayote is tender.
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Serve hot.

Pancit Molo

Ingredients :

• 1 pack molo (or siomai/wonton) wrappers

Filling

• 1/2 lb. ground pork
• 1/2 lb. shrimps, chopped
• 1 small singkamas (turnip), chopped finely
• 1 small carrot, chopped finely
• 1/2 tsp. ground pepper
• 1 tsp. salt
• 1 egg

Broth

• 2 tbsp. oil
• 3 cloves garlic, crushed
• 1 small onion, chopped
• 250 grams ground pork
• 100 grams sweet ham, chopped
• 100 grams shrimps, peeled
• 6 cups chicken broth
• salt and pepper, to taste
• chopped spring onions, to garnish
• fried garlic, to garnish

Cooking Procedures :

1. Mix all ingredients for the filling.  Get one molo wrapper and put a little filling in the center.  Fold the wrapper, to make the two ends meet to seal.  Repeat procedure to wrap all the fillings.  Set aside.
2. In a saucepan, heat oil.  Sauté garlic and onions.  Add in the pork, ham and shrimps.  Cook for a few minutes and then add the broth.
3. Bring to a boil and then drop in the stuffed molo wrappers.  Season to taste.  Cover and let it boil again.  Reduce heat and let it simmer for a few minutes.
4. Serve hot.  Topped with spring onions and fried garlic.
5. Makes 4-6 servings.

Tortang Talong (Eggplant Omelet)

Ingredients :

• 2 to 4 talong (eggplants), average size
• 2 to 3 eggs, beaten
• salt and pepper, to taste
• oil, for frying

Cooking Procedures :

1. Broil eggplants until tender (the skins are charred and blister appears).
2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
3. In a bowl, beat the eggs and season with salt and pepper.
4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.