Nilagang Baka Recipe

Nilagang Baka Ingredients:

1 kilo beef; cut in chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 tablespoon garlic; crushed (optional)
1 onion; sliced
1 tablespoon peppercorns
Fish sauce
Salt to taste
2 beef boullion (optional)
1 lemon or 5 kalamansis
Soy sauce

Nilagang Baka Cooking Instructions:

Fry the potatoes in 3 minutes. Set aside
In a stock pot with no water, simmer the onion with the beef on top until onion renders its juice and beef changes color. Season with fish sauce,cover, and let stand for 5 minutes. Add water to cover, garlic, and peppercorns. Boil for at least one hour. More water maybe added if the beef if tough. When beef is tender, add the potatoes. Let stand for 5 minutes. Season with salt according to taste or simply add boullion whichever you prefer. Add repolyo cabbage and Chinese cabbage. Cook until done.
Remove from fire and serve hot! Side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice whichever is your preference.

Cooking Tip:

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.
But but but....if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank. When tender, add the necessary ingredients.

Sweet and Sour Meatballs Recipe

Sweet and Sour Meatballs Ingredients:

Meatballs Ingredients:

1 kilo ground pork or beef
1 onion; minced
1 tablespoon garlic; minced
3 well beaten eggs
1/2 cup flour
Ground pepper
Soy sauce
Salt

Sauce Mixture Ingredients:

1 can pineapple (set aside juice); sliced
1 carrot; sliced
1 bell pepper; sliced lengthwise
4 cloves garlic; minced
1 onion; chopped
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
2 tablespoons flour
Ground black pepper
Cooking oil

Sweet and Sour Meatballs Cooking Instructions:

In a bowl, mix all the meat balls ingredients together. Season with salt, soy sauce, and pepper according to taste. Form a ball 1” diameter out of the mixture. Deep fry the raw meat balls until golden brown. Strain, drain in a plate with paper towel, and set aside in a platter.
In a skillet, sauté garlic and onion. Add the pineapple and carrot. Simmer for 10 minutes. Add the pineapple juice, sugar, soy sauce, water, flour, salt and water. Simmer until a saucy consistency is achieved. Add bell pepper. Simmer for 1 minute.
Pour the hot sauce (mixture) on top of the meat balls. Serve hot with rice!

Meatballs or Bola-Bola

Meatballs (Bola-Bola) Ingredients:

1 kilo ground pork or beef
1 onion; minced
1 tablespoon garlic; minced
3 well beaten eggs
1/2 cup flour
Salt
Ground pepper
Soy sauce
Tomato catsup

Meatballs (Bola-Bola) Cooking Instructions:

In a bowl, mix all ingredients. Season with salt, soy sauce, and pepper according to taste. Form a ball 1” diameter out of the mixture. Deep fry the meat balls until golden brown. Drain in a plate with paper towel and serve with tomato catsup.

Lechon Liempo Recipe

Lechon Liempo Ingredients:

Pork meat (liempo); 12 -16 inches long
Garlic; pounded
Salt and pepper to taste
Rosemary leaves
Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions:

Wash and dry meat with paper towel. Rub inner layer of meat with a mixture of salt, pepper, garlic and rosemary leaves.  Roll meat, and then tie both ends forming a circular tube form.  Place in a roasting pan.

Preheat oven to 400F. Bake in oven for about 15 minutes, and then decrease heat to 350F. Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy!  Remove pan from oven, then put meat on a rack.  Slice in rings and place in a platter. Garnish with sliced tomatoes, then serve.  

Lechon Kawali Recipe

Lechon Kawali  Ingredients:

I kilo pork belly (liempo)
2 tablespoon salt
1/2 tablespoon peppercorns
4 cloves garlic; pounded
1 bottle 7-up (optional)
Cooking oil
Sauce Ingredients:
Vinegar
Soy sauce
Onion ; chopped
Garlic; mined
Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions:

Boil water with salt, garlic, peppercorn, and 7-up. Add pork and continue boiling until tender. Strain pork and keep dry. Deep fry in hot cooking oil until golden brown and crispy. Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce, onion, and garlic.

Kilawing Kambing Recipe

Kilawing Kambing Ingredients:

1 kilo goat’s meat with skin
*preferred cuts are from the thigh, loin, neck and shoulder
2 big onions; sliced
1 root ginger; cut in strips (optional)
3 siling labuyo; chopped
Vinegar
Salt and pepper
Soy sauce

Kilawing Kambing Cooking Instructions:

Marinate goat meat in soy sauce, grill, then make small slices.
Balance seasoning with vinegar, salt, and pepper according to taste. Garnish with onion and silling labuyo. Refrigerate, then serve.

Kilawing Bituka Recipe

Kilawing Bituka Ingredients:

Large Intestines of pork (bituka ng baboy)
Garlic; minced
Onion; sliced
Ginger; crushed
Long green chili peppers  (siling haba)
Banana leaf (optional)

Kilawing Bituka Cooking Instructions:

Wash and mash the intestine with salt and banana leaf to get rid of the odor. Wash and clean very well, then boil intestine with ginger until tender. Cut into desired sizes.
Saute garlic and onion. Add the intestines and saute using medium high heat until the intestines becomes tender. Lower heat, then blend with soy sauce, vinegar, and pepper according to taste.  Garnish with long green chili pepper. Serve as pulutan-something to pick up when drinking a liquor.