4 medium-size eggplants
4 gloves garlic, minced
1 onion, diced
2 medium-size tomatoes, diced
3 pieces egg, beaten
4 tablespoons vegetable oil
salt and pepper to taste
1 cup flour
1 cup breadcrumbs
oil for frying
- Grill eggplants until skin are charred and blister.
- Let it cool then peel off the skin; chop the flesh. Set aside.
- In a pan, heat oil and saute garlic, onion and tomato.
- Add chopped eggplant and season with salt and pepper. Stir and cook for 5 minutes.
- Add beaten eggs and continue stirring for two minutes.
- Remove from heat, cool for a bit and add a little flour before rolling them into balls.
- Dredge then fry. Transfer to serving plate and serve.
1/2 kilo grilled pork belly (inihaw na liempo ), chopped
1/2 kilo fresh tuna meat, cut into cubes
2 cups cucumber, seeded and thinly sliced
1 ¼ cup cane vinegar
1 medium-size red onion, diced
2 tablespoons ginger, julienned
4 pieces finger chilies, sliced
3 calamansi or
4 to 6 pieces siling haba, chopped
2 pcs siling labuyo
salt to taste
- In large bowl, place the tuna meat and add 1/2 cup of vinegar, then marinate.
- Drain the vinegar then add cucumber, onion, ginger, finger chili, labuyo and salt. Mix thoroughly.
- Squeeze the calamansi until all the juices are extracted then add the remaining 3/4 cup vinegar. Mix well and soak for another 10 minutes.
- Now add the chopped grilled pork belly and mix well.
- Place the mixture inside the refrigerator for one hour.
- To serve, check the seasoning and add more salt if necessary then transfer to a serving plate
1 pack molo (or siomai/wonton) wrappers
½ lb ground pork
½ lb shrimps, chopped
1 small singkamas, chopped finely
1 small carrot, chopped finely
½ tsp ground pepper
1 tsp ground pepper
1 tsp salt
2 tbsp oil
3 cloves garlic, crushed
1 red onion, chopped
250 grams ground pork
100 grams sweet ham, chopped
100 grams shrimps, peeled
5 cups chicken broth
salt and pepper to taste
chopped spring onions for garnish fried garlic for garnish
- 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.
- In a saucepan, heat oil. Sauté garlic and onions. Add the pork, ham and shrimps. Cook for a few minutes and then add the broth.
- 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. Serve hot. Top with spring onions and fried garlic.
½ kg freshwater shrimp, peeled
salt and pepper to taste
meat of 4 coconuts, grated
2 onions, chopped
2 tbsp grated ginger
6 cloves garlic
a few pieces of siling labuyo
20 to 25 fresh gabi leaves (should be intact with no holes)
kitchen string to tie each pinangat
6-8 stalks of tanglad (lower white portions only), smashed
3 to 4 cups thin coconut milk
2 cups coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks tanglad (lower white stalks), smashedsalt and pepper
3 to 5 spring onions, finely chopped
- Combine the shrimp, grated coconut, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal. Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
- Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
- Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
- While the pinangat is cooking, boil in a separate saucepan the thick coconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture thickens. Sprinkle the spring onions on top and remove from heat. To serve, arrange the pinangat in a plate and top with the sauce.
300g pork intestines
1/2 liter water
1 cup soy sauce
1 cup vinegar
2 pcs laurel
2 tbsp sugar
1 tbsp black peppercorns
1/2 head garlic
spring onion for garnish
1/3 cup adobo broth
1 tbsp butter
1. In a pot, place pork intestines, water, soy, vinegar, laurel, sugar, peppercorn and garlic and boil. Cook until pork is done.
2. Melt butter in a small pan and add a little adobo broth for basting.
3. Skewer the intestines and grill while basting the pork until charred.
4. Garnish with spring onions and serve with vinegar and garlic.
200g chicken liver
salt and pepper
1 head lettuce
1 cucumber, shredded
1 ripe mango, balls
½ cup soy sauce
¼ cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
¼ cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
3 tablespoons slurry
- For the teriyaki sauce, combine all ingredients in a sauce pan until thick. Set aside.
- Season liver with salt and pepper then wrap with bacon and secure with toothpick.
- Pan fry and set aside.
- Assemble the dish, place lettuce and cucumber on plate, top with bacon wrapped liver, add mangoes and drizzle with teriyaki. Serve.
2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
2 cups chicken liver
1/2 cup fish ball
1/4 cup soy sauce
1/4 cup vinegar
1 tbsp sugar
1 teaspoon ground black pepper
1 cup snow pea
1 medium carrots, julienned
8-10 beans chopped
3 cups water
250 grams of dried canton noodles
1/2 cup celery, chopped finely
1/2 cup green and red bell pepper
1 head medium cabbage, chopped
- In a pan, heat the oil then sauté the garlic and onion.
- Add the chicken liver and fish ball and cook until the outer part turns light brown.
- Add the soy sauce, vinegar, sugar, black pepper and stir.
- Put in snow peas, carrots, beans and stir. Add water then bring to boil.
- Put in the dried canton noodles, celery, green and red bell pepper, cabbage and cook until the liquid has been absorbed by the noodles.