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Luto ni joy amor
Spring Roll
The Ingredients
-1 1/2 lbs ground pork
-1 whole egg
-4 cloves of garlic finely minced
-1/2 cup onions finely minced
-1/2 cup carrots finely minced
-1/2 cup shrimp finely minced
-1/2 cup Chinese celery finely chopped
-2 tbsps soy sauce
-3 tbsps cornstarch
-1 tsp sesame oil
-salt and pepper to taste
-spring roll wrappers
-oil for frying
Cooking Procedures:
1.Mix all the ingredients in a bowl except for the wrappers.
2.Season with a little bit of salt and pepper and mix well. You can do a sampling at this point by taking a bit of the mixture and forming it into a small patty and frying it in oil. Just to test if it needs adjustment in seasoning.
3.Lay your wrapper in a plate. Take about a tablespoon of the filling and lay on top near the bottom end of the wrapper. Form into a log shape as big as your finger.
4.Fold the bottom end over slightly tugging your filling down so it would be wrapped tightly. Fold the sides toward the middle. Then roll up. Brush the top end of your wrapper with a little bit of water to seal the spring roll.
5.Heat oil in a pan and deep fry for about 10 to 15 minutes until golden brown.
6.Pull out when done and let excess oil drip over a strainer or paper towel. Serve with your favorite sweet and sour sauce or ketchup.
Crispy Pata (Deep-Fried Pork Leg)
Ingredients :
· 1 pork pata (pork leg), wash well
· 1 cup soda pop (Sprite or 7-up)
· water, for boiling
· coarse sea salt
· 1 tsp. peppercorns
· 5 cloves garlic, crushed
· 2 bay leaves
· 1 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying
Cooking Procedures :
1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.
2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.
3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).
5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy your crispy pata. !
Pinakbit’
‘Vegetables’
Recipe Part Ingredients:
‘Ampalaya (maragoso),
eggplant,
squash,
okra,
string beans,
sliced pork,
minced onion,
crushed garlic,
salted tiny shrimps (alamang),
cooking oil,
salt,
magic sarap ginisa mix’
Recipe Part Instructions:
1. Wash all the vegetables and pork, cut them into desired size. And set aside.
2. Put a little bit of salt on pork, mixed well and set aside.
2. Prepare the frying pan, put a spoon of cooking oil on it and when it’s hot already, put the sliced pork, cook it until it is brown and crispy. Take it out from the frying pan and set aside.
3. Add a little of cooking in the frying pan and fry the onions, crushed garlic, when it’s brown and crispy, add the brown crispy sliced pork, mix. Add the salted tiny shrimps (alamang), mix. Wait for some seconds.
4. Add now the vegetables, put first the squash (as i think it is the most longer to be cooked), wait for some seconds until it is half cooked.
5. Add the eggplant, wait until it is half cooked also.
6. Put the remaining vegetables: Ampalaya (amargoso), okra and the string beans. Mix once only and then cover. Wait for 2 seconds.
7. Add half cup of water and put small amount of salt and magic sarap as the betchin…according to your taste, then cover until it boils.
8. You can now serve your “Pinakbit” hot and superb masarap with rice!
MENUDO
Ingredients:
1/2 k. pork, cut into cubes
1/4 k. pork liver, cut into cubes
6 pcs. regular hotdog, cut into cubes
1 large bell pepper, cut into squares
2 medium size potato, cubed
1 medium size carrot, cubed
1 medium size onion, chopped
1/2 head garlic, chopped
1 tsp. peppercorns, crushed
2-3 pcs. bay leaf
1/4 c. soy sauce
2 c. tomato sauce
1/4 c. cornstarch
1/2 c. raisins
1 tsp. sugar
salt
cooking oil
Cooking procedure:
In a sauce pan put pork and 1 c. water bring to a boil, simmer until pork is just tender and all the liquid has evaporated and start to sizzle. Add in garlic and onion pork liver and sutee for 2-3 minutes or until it start to sizzle. Add soy sauce tomato sauce, peppercorns and bay leaf stir cook for another 2-3 minutes. Add 3-5 c. of water bring to a boil and simmer for 10-15 minutes. Add in potato, carrot, hotdogs and sugar, simmer for another 5-10 minutes. Add salt to taste and thicken sauce with cornstarch dissolve in 1/2 c. of water. Add in bell pepper and raisins and cook for another minute. Serve with rice.
Adobong Baboy
* 1 kilo pork picnic or side bacon belly (cut into bite-sized cubes)
* 1 cup white vinegar
* 1 head garlic (finely chopped) portioned into two
* 3 pcs. laurel (bay leaves)
* 1/2 cup soysauce
* 1 cup water
* 1 teaspoon peppercorn
* 3 tablespoons oil
1. In a deep skillet, brown pork in oil.
2. Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water.
3. Bring to a boil, lower the fire and cook uncovered for 10 minutes.
4. When it gets too dry just add 1/2 cup of water.
5. Cover and let simmer until pork becomes tender.
6. In another pan, cook remaining garlic until golden-brown.
7. Add pork and pour the rest of the adobo sauce.
8. Serve hot.
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Web Master: Joy Amor
www.halohalongpinoy.se
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