LUTONG PINOY RECIPE

KINILAW NA PUSO NG SAGING INGREDIENTS
2 pcs. puso ng saging
1 pc. fried tofu cut into cubes
1 cup minced garlic
calamansi
salt
1 pc. onion sliced

ADOBONG KANGKONG INGREDIENTS
kangkong leaves
3 tbsp soy sauce
1/2 tsp sugar
1 tbsp kalamansi juice
1 clove garlic

ADOBONG KANGKONG PROCEDURES
1. Wash and cut kangkong leaves.
2. Saute garlic. When the garlic turns reddish, add kangkong.
3. When it is almost cooked, add the calamansi juice. Let it boil.
4. Add soy sauce and salt to taste.

* Instead of kangkong, you can also use okra.
* 4-6 servings

CINNAMON RICE INGREDIENTS
2 cups rice
1 cup milk
sugar to taste
2 tbsp of margarine
1/2 tsp cinnamon

CINNAMON RICE PROCEDURES
Heat in medium temperature the rice, milk and sugar. Add margarine and cinnamon. Mix well. Serve while it’s hot.

PANCIT CANTON INGREDIENTS
1 regular-sized pack Chinese noodles (pancit canton)
1 cup sweet peas (chicharo), cut into 1/2-inch lengths
2 cups cabbage, cut into thin strips
1 cup chicken meat, cooked and shredded
1/2 kilo shrimps, peeled
2 cups chicken broth
1 onion, chopped
6 cloves garlic, minced
3 tbsp cornstarch dissolved in 1/4 cup of water (optional)

SOTANGHON GUISADO INGREDIENTS
1 pack sotanghon noodles, cut into shorter portions
1 small onion, sliced
2 cloves garlic, finely chopped
1 cup shrimps, peeled
1/4 kilo chicken, cooked and shredded
1/4 kilo liempo, cooked and cut into small pieces
1/4 cup shrimp juice
2 cups chicken broth
patis
pepper to taste
chopped green onion for garnishing
oil for sautèing

RICE AND PEAS INGREDIENTS
4 cups brown rice
1/2 cup butter
4 whole cloves
1 cinnamon stick
4 cardamon pods, bruised
1 tsp cumin seeds
1/2 tsp ground turmeric
1/2 cup fresh or frozen peas
3 1/2 cups beef stock

RICE AND PEAS PROCEDURES
1. Place rice in medium bowl. Cover with cold water. Let stand for two minutes, then drain.
2. Heat butter in large saucepan. Add cloves, cinnamon, cardamom and cumin seeds. Put over high heat and stir for 1 minute.

PANCIT MALABON INGREDIENTS
1 kilo fresh rice noodles (soaked for 10 minutes in water and drained)

For sauce
6 tbsp atchuete oil
6 cups shrimp juice
2 tbsp garlic, minced
1 cup all-purpose flour
1 cup of water
salt and pepper to taste

ARROZ VALENCIANA INGREDIENTS
2 cups rice, cooked
2 cups malagkit (sticky rice), cooked
2 pcs chicken thighs and legs, chopped into small pieces
1/4 kilo pork, sliced into thin strips
1/2 kilo chicken liver and giblets, chopped
4 pcs frankfurters, sliced diagonally
1/2 cup green peas
2 pcs bell peppers (red and green), cut into thin strips

PAELLA INGREDIENTS
5-6 cups of rice, cooked in tahong broth
1 cup tahong, boiled
1/4 kilo prawns, boiled
1 chorizo de Bilbao, sliced
4 cloves garlic, chopped
1 onion, chopped
1 medium-sized can of tomato sauce
1 tsp Worcestershire sauce
1 green pepper, sliced
1 bay leaf
1/4 tsp paprika

JAVA RICE INGREDIENTS
4 cups cooked rice
2 tsp garlic, minced
1/2 cup onions, chopped
1/2 cup red bell pepper, chopped
1/2 cup tomato ketchup
ooil for sautèing

1. Heat oil in a frying pan. Sautè garlic, onions, and pepper.
2. Add cooked rice and mix well.
3. Pour in ketchup. Stir until well-blended.