August 6, 2010

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BAKA TAPA

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Baka Tapa Ingredients:
1/2 k. beef
1 head garlic
2 pieces bay leaves
1 tbsp. peppercorns
1 tbsp. brown sugar
1/2 cup vinegar
1/2 cup soy sauce
salt to taste
white pepper to taste

August 6, 2010

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HUMBA PAMPANGO

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Humba Pampango  Ingredients:
2 tbsps. cooking oil
4 pcs. smoked bacon, sliced
1 head garlic, chopped
2 tbsps. paprika
1 kilo lean pork, cubed
4 cups water
2 tomatoes, chopped
1 green bell pepper, sliced
2 cups sliced potatoes
2 pcs. chili pepper, sliced
1/2 cup vinegar
salt to taste
pepper to taste

August 6, 2010

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ADOBONG TARLAC

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Adobong Tarlac Ingredients:
1 kilo pork (pigue)
1 kilo chicken
1/2 liter pineapple juice
1 cup soy sauce
1 cup white vinegar
2 tbsps. black pepper
1 cup sliced pineapple
1 head garlic, chopped
3 onions, chopped
1/2 cup cooking oil
1 laurel leaf

August 6, 2010

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BISUKOL ANA BALANGAK

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Bisukol Ana Balangak Ingredients:
1 kilo kuhol (snails), washed and cleaned
2 bundles kangkong, leaves separated and stalks sliced into 3-inch lengths
1/2 cup fish bagoong (fermented fish), strained to remove impurities and mixed with
1 1/2 cups rice washing
1 onion, sliced

July 14, 2010

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PILI CHOCOLATE CRUNCH

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Ingredients:
½ kilo pili nut
1 kg. chocolate premium

Procedure:
1. Toast the pili nut in an oven at low temperature.
2. Cool and set aside.
3. Melt the chocolate bar in a double boiler.

July 14, 2010

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ADOBONG MANOK SA GATA (CHICKEN ADOBO WITH COCONUT MILK)

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Ingredients:
1 ½ lbs free-range chicken, cut in 8 portions
2 stalk lemongrass, pounded
2 tbsp oil
2 tbsp ginger root, julienned
1 pc medium red onion, sliced
3 cloves garlic, minced
¼ cup white vinegar
salt
freshly ground black pepper

July 14, 2010

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KINUNOT NA PAGI

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Kinunot na Pagi Ingredients:

  • 1 kilo stingray/pagi
  • 1 pc onion
  • 1 stalk celery
  • 1 pc bay leaf
  • 1 tsp black peppercorns
  • 3 tsp olive oil
  • 125 gms onion ,chopped

July 14, 2010

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PILI BRITTLE

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Pili Brittle Ingredients:
1 cup pilinut 1 tsp. baking soda
1 tsp. margarine 8 tbsp. sugar
4 tspb. Water 4 tbsp. corn syrup

July 14, 2010

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DILA-DILA (KUMUKUSAY)

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Tasty flesh formed inside a tough shell. If you think you had enough of the regular seafood menu,comb the city market and score on this salty delight. Don’t let its coarse-looking shell and small size fool you; this tiny seafood delight is packed with deliciously salty succulence. Easy to cook and without much fuss, it`s a welcome instant yummy treat for picnics, afternoon snacks or even compliment for a heavy main course.

A classic seafood pulutan, it is the luscious companion of many local brews. Though it is now shadowed by other popular pulutan, it`s delectable charm is still sought by those in the know.

July 14, 2010

(1) Comment

SAUTEED OYSTER

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Sautéed Oyster Ingredients:
1 cup unshelled oysters
garlic
1 onion
2 – 3 medium sized tomatoes
salt
vetsin
1 green pepper.