LECHON KAWALI RECIPE

Ingredients

1 kg pork belly
4 cups water
celery
onion
whole peppercorn
vetsin
fish sauce
oif for frying

Liver Sauce Ingredients

1/2 cup finely ground broiled liver
1 cup water
2 tbsp minced garlic
2 tbsp oil
1/2 cup chopped onion
3/4 cup vinegar
1/2 cup breadcrumbs
2 tbsp salt
1/2 tsp white pepper
1/2 cup sugar

Cooking Procedure

1. Clean pork belly thoroughly. Add water, celery, onion, s=whole peppercorn, vetsin and fish sauce. Let to boil 30 minutes. Drain dry.

2. Heat oil and deep-fry pork belly until brown and crispy. Set aside.

3. Prepare liver sauce: combine ground liver and water. Set aside.

4. Saute garlic in hot oil until light brown. Add onion and cook until light brown. Add liver mixture and vinegar; stir to prevent curding. Add remaining ingredients and stir constantly until thick. Serve with the lechon kawali.

HIGADO RECIPE

Ingredients

250 gm pork meat, julienned
200 gm pork liver, julienned
200 gm pork heart, julienned
150 gm pork kidney, julienned
50 gm garlic, crushed
100 gm onion, chopped
100 gm red pepper strips
5 tbsp pork fat
5 tbsp vinegar
3-1/2 tbsp sugar
2-1/2 cups chicken stock
salt and pepper

Cooking Procedure

In pan, saute all meat, garlic, onion and pepper in pork fat. Add vinegar and reduce. Put sugar and blend with mixture. Add chicken stock and continue cooking until meat is tender. Season with salt and pepper. Put on platter and decorate with red pepper strips. Serve hot.

HUMBA RECIPE

HUMBA is one of the pork dish that I truly love to cook. it is because all the ingredients are easy to find and most of them are in the kitchen already. For the humba, here are the ingredients:

Oil
2 tbsp chopped garlic
1 kilo liempo, sliced into bite size pieces
4 cups soup stock
1/2 cup black beans
1/2 cup soy sauce
1/2 vinegar
1 tbsp sugar
vetsin
dash of black pepper to taste
1 cup cashew nuts

Cooking Procedure

Heat oil i8n pan and saute garlic. Add meat; mix well 5 minutes. put soup stock and let to boil. Then add black beans, soy sauce, vinegar, sugar, vetsin and black pepper. Simmer for awhile. Add cashew nuts before serving.

ONLINE RECIPES LAUNCHED

My restaurant is now online. My recipes and the menu schedule can now be access online via my restaurant blog. It is totally made for the kitchen goers around the world. I will be posting more of my recipes later on. But for now, it will be more of the introduction to my online restaurant.

Next week, I will be having a special guest chef in my online kitchen. I met this chef during the annual chef meeting in Berlin last year. He will be sharing his homestyle recipes to all of my customers. Better watch that out.

KITCHEN TIPS

Ginger Flavor

Before chopping ginger, sprinkle with a little sugar. The sugar helps spread the flavor of the ginger.

Tasty Meat

For better result, marinate meat the day before for pork inihaw, barbecue, pork asado and beef tapa.

BREADING MEAT

When breading meat, use one hand for wet ingredients and the other hand for dry ingredients. By this, you be assured that the breading is clean.

HAWAIIAN PORK SPARERIBS

Ingredients

2 kilos pork spareribs, cut into ribs by ribs
4 tbsp soy sauce
5 tbsp brown sugar
1 small can pineapple juice
water
2 tbsp cornstarch
salt and pepper to taste
1 can pineapple rings, sliced

Cooking directions

1. Put spareribs in large pot. Combine soy sauce, brown sugar, pineapple juice and water just enough to make ribs tender. Pour mixture into hot pot and cook ribs until tender.

2. Before serving, thicken sauce with cornstarch. Season with salt and pepper. Arrange ribs on a platter and decorate with sliced pineapple rings and some vegetables and green leaves.

NEW RECIPE BOOK FOR ALL

I was in the book store when I saw the recipe book section was on sale. I immediately checked it out and found the recipe books that I am looking for are all on sale. I bought several recipe books and I am planning to cook the things written on the recipe book. In the coming days, I will be sharing all the recipes that I learned from the recipe books that I got. I have to cook all the dishes that is written so that I can learn more in the art of cooking.

I also wrapped several books that I will be giving to my chef friends in the city. I told them to come to my restaurant to get their free gift recipe books. I will be very happy to share these books to all of my friends.

CHICKEN SESAME

CHICKEN SESAME

Ingredients

2 teaspoons cornstarch
2 tablespoons rice wine
1 tablespoon lemon juice
1 tablespoon soy sauce
1 dash hot pepper sauce
1 tablespoon grated fresh ginger
1 clove crushed garlic
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces fresh mushrooms, quartered
1 green bell pepper, sliced
4 green onions, sliced diagonally into 1/2 inch pieces


Directions for cooking

1. To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.

2. In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.

3. To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.

4. Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.

HOME MADE KUNG PAO CHICKEN

Home Made Kung Pao Chicken

Ingredients

* 1 pound skinless, boneless chicken breast halves - cut into chunks
* 2 tablespoons white wine
* 2 tablespoons soy sauce
* 2 tablespoons sesame oil, divided
* 2 tablespoons cornstarch, dissolved in 2 tablespoons water
* 1 ounce hot chili paste
* 1 teaspoon distilled white vinegar
* 2 teaspoons brown sugar
* 4 green onions, chopped
* 1 tablespoon chopped garlic
* 1 (8 ounce) can water chestnuts
* 4 ounces chopped peanuts


Directions

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

GRILLED STEAK WITH TOMATO

Grilled steak with tomato ingredients:

2 pcs sirloin steak
2 pcs large tomato, halved lengthwise and cut sides up
2 tbsp extra virgin oil olive, divided
1 pc onion, chopped
1 clove garlic, crushed
1/4 cup chopped fresh basil
salt
freshly ground black pepper
basil strings

Cooking procedure:

1. On lightly greased grill, place steak 4 to 6 inches above medium-hot coals. Grill for about 15 minutes, turning occasionally, until evenly brown.

2. Place tomato on grill 3 minutes while brushing lightly with oil. When tomato is brown on bottom, flip over and continue cooking until soft when pressed.

3. In frying pan, combine remaining oil, onion and garlic. Set pan over coals. Cook, string often, 10 minutes or until onion is limp and golden. Stir basil then tomato. Set aside pan on a cooler area of grill.

4. when steak is done, place on platter. Spoon tomato relish on the side. Season with salt and pepper. Garnish with basil springs. Cut meat into thin slices and combine meat juices with tomato relish, if desired.