Paksiw na Pata

Paksiw na Pata

( Braised Pork Shank )

A pork leg or hock cooked in soy sauce, vinegar and dried dried lily or dried

 banana blossom (Bulaklak Ng Saging). The recipe is flavorfull due to the sweet and

 thesourness of vinegar, soya sauce and the dried lily which added flavor.

Ingredients:

• 1 lbs pork hock or legs
• 1/3 cups soya sauce
• 1/3 cup vinegar
• 1 cup of dried banana blossoms or dried lily buds.
• 1/2 dried oregano
• 6-8 cups water
• 1/3 cups brown  sugar
• 1/2 head garlic, crushed
• 1/2 tsp peppercorn
• 2 pcs.laurel leaves
• salt to taste

Directions:

•  In a casserole, pour in water enough to cover the meat and put the slices of pork hock , cover and  let it boil for 1 hour or until tender.
•  Add dried lily, soya sauce vinegar dried oregano, peppercorn, bayleaves.sugar and salt.
• Reduce heat to medium-low, allow the stew to simmer, stirring occasionally until  liquid has thickened and the meat pulls easily from the bones.

Cooking tips :

1. Your can add the vinegar, soya sauce, bay leaves, peppercorn and garlic in tenderizing the meat.
2. Pork pata may be the front or hind leg. The front is preferred since it is meatier.
3. Just like adobo, vinegar is not stirred so the vinegar gets cooked well and will not taste tangy.
4. Use preasure cooker for faster cooking.

Adobong Baboy at Manok

Adobong Manok at Baboy (Binalot Style)

(Braised Pork and Chicken in soy sauce) 

 Popular Filipino food, even non-Filipinos appreciate this dish. Delicious and easy

 to prepare. you can cooked with chicken, pork or a combination of both.

 It could be also good with fish or beef. 

Ingredients :

• 1/2 Lbs Pork
• 1/2 Lbs Chicken
• 1/3 Cups of Vinegar
• 1/3 Cups of Soy Sauce
• 1 heads of crushed garlic
• 1 piece bay leaf
• 10 pcs peppercorns
• 4 Tablespoon Cooking Oil
• 1 Cup of water
• Salt and Pepper to taste

Directions :

1. In medium heat, put the oil in a cooking pot.
2. Stir fry the garlic until golden brown.
3. Add the pork and chicken.
4. Stir fry until golden brown.
5. Add soy sauce water, vinegar, bay leaf and peppercorns.
6. Let it simmer until the pork and chicken are tender
7. Served with steamed or garlic rice, hard boiled egg and whole tomato.

Sides :

• Tomatoes
• Hardboiled eggs (optional)

Cooking Tips :

• After putting vinegar, wait until the sauce get's into boil before stirring. To avoid the taste of uncooked vinegar

Lumpiang Prito

Lumpiang Prito

(Fried Vegetable Roll)

The Filipino way of making vegetable spring roll, shrimp and tofu can be added

instead of ground meat. served as a side dish or as an appetizer.

Ingredients :

• 1 Tablespoon Vegetable Oil
• 1 cup Shrimps (remove the shells)
• 1/2 Cup cubed Carrots
• 1/2 Cup thin sliced green beans
• 1/2 Cup thinly sliced green Cabbage
• 1/2 Cup cubed sweet Potato                  
• 1/2 Cup chopped Onion
• 2 Cloves Garlic, crushed                  
• 1 Tsp Soy Sauce
• Salt and Pepper to taste
• 30 Lumpia Wrappers
• 2 Cups Vegetable Oil for frying

Directions :

1. In a wok or large skillet over high heat, add 1 tablespoon vegetable oil. Cook shirmp, Remove shrimp and set aside. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked shrimp, carrots, sweet potato, carrots and cabbage. Season with pepper, salt, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Wrap about 3 tablespoons vegetables in lumpia wrapper, keep the roll tight as you assemble.
3. Heat oil over medium heat and place 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Place on paper towels or colander to drain excess oil. 

Dipping Sauce :

• 1/2 Cup Vinegar
• 1 Tbsp Soy Sauce
• 1 Tbsp minced Garlic
• 1 Red Chili (optional)

Cooking Tips :

• Use egg to sealed the wrappers.
• You can cook a whole bunch and freeze.
• To re-heat a fried lumpia (place in  toaster oven) for 10 - 15 minutes or until the wrapper is crispy.

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