1/2 k. pork or crab shredded
1/2 c. inion, chopped
4 pcs. garlic, chopped
1 pc. tomato, cut into small pcs.
4 whole eggs
salt and pepper to taste
Combine all ingredients above and fry in oil. Try to form circles and fry little by little, somewhat like a pancake. Place on absorbent paper. This is usually served as a side dish, very useful when you have a leftover crabmeat.
Monday, April 6, 2009
Pork Adobo
1 k. pork shoulder
3-4 pcs. garlic, crushed
1/4 c. vinegar
1/2 c. water
1 tbsp. coarse salt
Dash of black pepper and Msg.
Cube pork shoulder and place in a pot. Add the rest of the ingredients and cook over low heat for about 1 1/2 hours until meat is tender. Liquid in pot will reduce almost nothing. Heat oil in a deep frying pan and fry pork brown. Serve.
3-4 pcs. garlic, crushed
1/4 c. vinegar
1/2 c. water
1 tbsp. coarse salt
Dash of black pepper and Msg.
Cube pork shoulder and place in a pot. Add the rest of the ingredients and cook over low heat for about 1 1/2 hours until meat is tender. Liquid in pot will reduce almost nothing. Heat oil in a deep frying pan and fry pork brown. Serve.
Pork Afritada
1 1/2 k. pork chops
1 med sliced onion
6 cloves garlic, crushed
1/4 cup achuete* liquid
3 tbsp. soy sauce
3 pcs. red bell peppers
1 can peas
3 pcs. potatoes, wedged
1 tsp. salt
Msg.
breadcrumbs
In a heavy pot, saute garlic; add onois, then pork. Brown slightly and add strained achuete liquid, soy, peas, and slat. Simmer gently, covered, until pork chops are tender and soft. Add potatoes before cooking ends. Add a very little water during cooking. thicken with breadcrubs, usually 1-2 tbsp. If using frozen peas, add last.
1 med sliced onion
6 cloves garlic, crushed
1/4 cup achuete* liquid
3 tbsp. soy sauce
3 pcs. red bell peppers
1 can peas
3 pcs. potatoes, wedged
1 tsp. salt
Msg.
breadcrumbs
In a heavy pot, saute garlic; add onois, then pork. Brown slightly and add strained achuete liquid, soy, peas, and slat. Simmer gently, covered, until pork chops are tender and soft. Add potatoes before cooking ends. Add a very little water during cooking. thicken with breadcrubs, usually 1-2 tbsp. If using frozen peas, add last.
Pork Estofado
Another family favorite!
1 k. pork shoulder
1 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. coarse salt
4 tbsp. light brown sugar
3 big cloves garlic, crushed
1 pkg. pinacut
Potatoes, cut into cubes, fried
bananas, cut into 1" pcs., fried
Cut pork in cubes. Place all ingredients together into pork, except potatoes and bananas. Marinate for a while. Remove meat from marinade, strain out condiments and fry brown. Add a little water and the strained marinade to meat. Simmer till soft and the sauce syrupy. Add more water if needed to soften meat. Add fried potatoes and bananas, the amount of both not more than twice amount of meat. If meat is not tender at the beginning, pressure cook.
1 k. pork shoulder
1 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. coarse salt
4 tbsp. light brown sugar
3 big cloves garlic, crushed
1 pkg. pinacut
Potatoes, cut into cubes, fried
bananas, cut into 1" pcs., fried
Cut pork in cubes. Place all ingredients together into pork, except potatoes and bananas. Marinate for a while. Remove meat from marinade, strain out condiments and fry brown. Add a little water and the strained marinade to meat. Simmer till soft and the sauce syrupy. Add more water if needed to soften meat. Add fried potatoes and bananas, the amount of both not more than twice amount of meat. If meat is not tender at the beginning, pressure cook.
Sunday, April 5, 2009
Margarita Grande
1 1/2 oz. Tequila
1 1/2 oz. Triple Sec liqueur
1 oz. lemon or lime juice
pieces of shave ice
Prepare a salt-rimmed glass by chilling glass and rubbing edge with lemon or lime slice. Then dip the top of the glass in coarse salt. Pour in liqueurs and lime juice and stir in shaved ice. You may also wish to place above mixture in a blender and use bigger pieces of ice blend to a slush. Very refreshing!
1 1/2 oz. Triple Sec liqueur
1 oz. lemon or lime juice
pieces of shave ice
Prepare a salt-rimmed glass by chilling glass and rubbing edge with lemon or lime slice. Then dip the top of the glass in coarse salt. Pour in liqueurs and lime juice and stir in shaved ice. You may also wish to place above mixture in a blender and use bigger pieces of ice blend to a slush. Very refreshing!
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