LUTONG PINOY RECIPE

Mechadong Dila Ingredients:
1 1/2 kg (3 lb) ox tongue
3 liters (16 cups) water
1 onion, sliced
2 tbsps olive oil
4 cloves garlic, peeled and crushed
500g (3 cups) chopped tomatoes with juice
200ml (scant 3/4 cup) canned tomato sauce
125ml (1/2 cup) calamansi juice

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Callos Ingredients:
500g (1 lb) ox tripe
500ml (2 cups) vinegar
7 liters (28 cups) water
750g (1 1/2lb) ox hooves
2 tbsp corn oil
2 chorizo sausages, sliced diagonally into 1-cm (1/2-in) pieces
60 ml (1/4 cup) extra virgin olive oil
1 small onion, diced
3-4 cloves garlic, peeled and crushed
250ml (1 cup) chopped tomatoes (fresh or canned)
375ml (1 1/2 cups) canned tomato sauce

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Lumpiang Shanghai Ingredients:

1/2 cup finely chopped chinese ham
1/4 cup finely chpped chicken meat
1/4 cup finely diced carrot
1/4 cup finely diced singkamas
2 tbsps. finely diced onion
1 egg white
1/4 tsp. salt
1/4 tsp. white pepper
Wonton wrappers
2 cups cooking oil for deep frying

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INGREDIENTS:

1 bottle lechon sauce

2 pieces bay leaf

1/2 cup water or vinegar

pepper to taste

1 whole cooked crispy pata, cut into pieces

2 pieces saba bananas, sliced and fried

1/2 cup crushed chicharon

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Afritadang Kabaw Ingredients:
1kilo carabao meat (kabaw), cubed
salt to taste
pepper to taste
flour, for dregding
lard
1 head garlic, crushed
2 small onions, chopped
3 small tomatoes, chopped
1 small can tomato paste (or 2 small cans tomato sauce)
2 cups water
1 small bay leaf
several oregano leaves

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Leftover Lechon Fries Ingredients:
1 kilo leftover lechon
1/2 cup freshly squeezed calamansi juice
1/2 tablespoon chopped siling labuyo (chili pepper)
1/2 cup oil for frying

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Tripe with Chickpeas Ingredients:
1 kilo goto (ox tripe), cleaned, washed and sliced into strips
2 tbps cooking oil
1 cup cooked chickpeas (garbanzos)
4 pcs. chorizo de bilbao, sliced
1 thumb-sized ginger, crushed
1 head garlic, minced
1 small onion, chopped
1 large potato, peeled then cubed

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Jardinera Ingredients:

1 kilo pork cubed
1 kilo chicken, cut into cubes
1 cup pineapple chunks
1 cup pickle relish
1 cup vienna sausage
1 cup raisins
1 cup green peas
8 eggs, beaten as binder for the mixture
extra eggs, beaten for the individual molds

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Lauya Ingredients:
1 kilo beef shank (bias ng baka), cut into serving pieces
2 beef cubes, dissolved in 8 cups water
2 medium sweet potatoes (kamote), peeled and quartered
1 eggplant, sliced into 2″ thick
1 cup Baguio beans, sliced into 2″ long
1 small bundle native pechay
1 small cabbage native pechay
4 pcs banana (saba), cut into wedges
1/2 tsp salt
1/4 tsp ground black pepper

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Papaitan Ingredients:

250 gms Roast Goat Skin (boiled till tender, cut into small pieces)
250 gms roast goat meat cut into cubes
100 gms Large Intestines (cleaned, boiled till tender and cut into small pieces) boiled heart (boiled till tender and cut into small pieces) goat tripe (cleaned and boiled till tender cut into cubes) liver (boiled and cut into cubes) kidneys (boiled and cut into cubes) pancreas (boiled and cut into cubes)
1/4 cup Bile (gives the bitter taste)
2 packs Knorr Tamarind Soup base mix (from Asian Shops)
2 Liters beef stock
1 clove garlic minced
2 onions chopped
3 tablespoons fresh ginger
minced birds eye chilli, 3 pcs-crushed
2 pcs green chilli
salt and pepper to taste
3 tbsp oil
ginger powder, optional
sage or rosemary, optional

Papaitan Procedure:

1. Heat oil in a large pot.
2. Fry ginger until brown followed by garlic.
3. Add in onions, and fry till semi-transparent.
4. Pour in goat meat, goat skin, heart, intestines and tripe.
5. Add some salt and pepper. Cover and let simmer for 5 minutes while stirring occasionally.
6. Add the beef stock and tamarind Soup Mix. Bring to a boil. Then, stir in kidneys, liver and pancreas.
7. Add BILE 1 tablespoon at a time until tastes suits your taste.
8. Add salt and pepper.
9. Lastly, add in the chillis. Bring to a boil and serve while hot.

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