1/2 kilo pork heart
1/2 kilo pork lungs
300g pork fat, skin on
7 cloves garlic, minced
1 large red onion, minced
4 pcs bay leaves
1 large red bell pepper, finely diced
1 tbsp siling labuyo or cayenne pepper
1 tbsp annatto powder, dissolved in 3 tbsp stock
2 stalks lemongrass
1 knot pandan leaves
3 cups vinegar
1 cup pork stock fish sauce
salt and freshly ground black pepper
green chili pepper for garnish
4-5 big bell peppers
- In large frying pan, add pork fat, heart and lungs, lemongrass, pandan leaves, 1 cup of vinegar, 1 tbsp salt and enough water to cover the meat.
- Bring to a boil and cook for 20 minutes.
- Remove meat, let it cool then dice the meat finely. Set aside.
- In a heavy pan, heat oil and sauté garlic and onions. Add the chopped meat, cayenne pepper and bay leaves, stir fry for 3 minutes. 5. Add bell pepper, 1 cup of vinegar and stock, bring to a boil and simmer in high heat until sauce thickens.
- Add more vinegar if you want it more sour.
- Add annatto powder mixture then season with fish sauce and lots of freshly ground black pepper.
- Simmer for 2 minutes then place in big bell peppers and garnish with green chili pepper. Serve with hot rice.
2 kilos meaty beef stock bones (with marrow; shank and knuckle bones, if possible)
400g of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
2 white onions, peeled and quartered
2 carrots, cut into 1-2-inch segments
1 large celery rib, cut into 1 inch segments
4 cloves of garlic, unpeeled
handful of parsley, stems and leaves
2 bay leaves
- Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until browned. If bones begin to char at all during this cooking process, lower the heat.
- When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. Place the roasting pan on the stove-top on low heat, pour 1/2 cup to a cup of hot water over the pan and scrape brown bits at bottom of pan. Pour the browned bits and water into the stock pot.
- Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. The stock should be at a bare simmer, cover the pot loosely and let simmer low and slow for 3-4 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock. Skim off the fat or impurities of beef stock. At the end of cooking time. Pour the stock through the sieve to strain it of remaining solids. Let cool to room temperature then chill in the refrigerator.
Pares and Fried Rice (with a serving of soup)
500g beef brisket, uncut
¼ cup soy sauce
1 tsp ground black pepper
¼ cup sugar 2 tbsp ginger, minced
2 cloves garlic, crushed
1 pc red onion, minced
4 cups beef stock
2 pieces star anise
2 tbsp cooking oil
3 tbsp spring onionfinely chopped
- Put in the beef and then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 minutes if using a pressure cooker).
- When the meat is tender, remove from the pot and allow to cool. Do not throw away the stock used for boiling. Slice the boiled meat in cubes and set aside.
- Place the oil in a pan then saute the onion, garlic, and ginger. Put in the sliced meat and saute for about 2 to 3 minutes. Add the soy sauce , 1 cup of beef stock and star anise. Stir and then bring to a boil. Put in the sugar. Stir.
- Add salt and ground black pepper. Stir and then simmer until the sauce thickens. Garnish with spring onions on top. Serve with Garlic Fried Rice and soup (beef stock, just add spring onions for garnish.
3 cups rice
2 cloves garlic, minced
1/3 cup carrots
1 egg, beaten
1/3 cup ham, small dices
salt and pepper to taste
2 tbsp oil
- In a pan, saute garlic in oil. Add ham, carrots and beaten eggs. When cooked, add rice. Season with salt and pepper then stir fry. Set aside.
200g beef pares meat
200g ox tripe, boiled and cut into strips
2 cups sticky rice (malagkit), uncooked
2 cups beef stock
1 thumb-sized ginger, cut into strips
6 cloves garlic, chopped
1 onion, chopped
2 tablespoons fish sauce (patis)
1 teaspoon ground pepper
4 pieces eggs, hard-boiled
blocks of firm tofu, dredged in flour, fried and sliced
toasted garlic, chopped
spring onions for garnishing
- In a pan, heat oil and saute garlic, onion and ginger. Add ox tripe and beef pares meat, pepper and fish sauce. Cook until meat is flaky. Transfer everything into a large bowl then set aside.
- In a same pan, add rice then saute for 2 minutes. Pour water then cover and simmer while stirring occasionally until the rice is cooked. Add water if necessary. Adjust seasoning according to taste then simmer for a few minutes.
- Transfer to serving bowl then add hard-boiled eggs and beef. Sprinkle with safflower, toasted garlic and spring onions then serve with calamansi.
3 cups ground pili nuts
1 ½ cups white sugar
¾ cups butter
- Ground pili nuts may give out oil, drain this oil first.
- Combine the eggyolks, sugar and butter. Add the ground pili nuts last. Mix well
- Palce the above mixture in a wok. Cook until the mixture thickents.
- Drop spoonsful of the mixture on a greased baking sheet. Brush each piece with eggyolk.
- Bake in an oven.
2 coconuts, meat grated
4 cups water
2 chickens, cut into serving portions
1 head garlic, minced
2 small onions, sliced
Salt to taste
1 cup chicken blood
6 bird’s eye chili( siling labuyo)
- Pour some water into the grated coconut meat and extract the milk; set aside.
- In a pot, combine the chicken, garlic, onions, salt, pepper chicken blood. Add the coconut milk last.
- Cook while stirring continuously.
- Allow the mixture to chicken.
- Add the bird’s eye chili and allow to cook for 5 minutes more.
1 whole fish ( e.g. maya – maya or alumahan), gutted and washed
1 cup vinegar
4 medium – size toamtoes, sliced
1 thumb – size ginger, peeled then sliced
2 pcs. Green finger pepper(siling panigang)
1 cup water
1 heat garlic, crushed
1 cup coconut cream ( first extract or kakang gata)
- Place all the ingredients in a deep saucepan expect coconut cream. Allow to simmer for 20 minutes.
- Gradually add the coconut cream and allow to simmer some more for a few minutes. Serve hot.
½ k . tabios( fish native to bicol, considered one of the smallest fish in the word)
1 thumb – size ginger, sliced
1 small onion, sliced
¼ cup vinegar
2 bird’s eye chili( siling labuyo), chopped
- Heat oil and saute tabios with ginger and onion.
- Add the vinegar and bird’s eye chili. Allow to simmer for 5 minutes or until the tabios is cooked.