"Bagnet"

Ingredients:

2 kilo pork liempo (pork belly), whole cut...
1/2 head garlic
1 tsp. peppercorns
2 tbsp salt
1 bay leaves
cooking oil for frying

Cooking procedure:

Wash pork belly and place in a pot. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30-45 minutes or until tender. Remove all scum that rises. Remove from the pot and place in a coliander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes. Remove pork belly from the kawali and drain oil in a coliander or paper towels, allow to cool completely. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.

 

 

"Igado"

Ingredients:

1/2 k. pork, slice thinly...
1/4 k. liver, slice thinly, marinate in 1/4 c. vinegar
1/4 k. heart and kidney, slice thinly, if available
1 medium size onion, chopped
1/2 head garlic, chopped
1 small can, garbanzo beans
1/2 c. vinegar
1/4 c. soy sauce
2 tbsp. peppercorns
sugar
salt

Cooking procedure:

In a casserole, sauté pork with garlic and onions. Add soy sauce stir cook until golden brown. Add vinegar, lower heat and cook uncovered for 3-5 minutes. Add 3 c. water, peppercorns and bay leaf simmer for 15-20 minutes or until pork is tender. Add in liver and cook for another 5-10 minutes or until sauce thickens and almost dry. Season with salt and sugar to taste. Add chick peas and cook for another 1 minute. Serve with a lot of rice

"ILOCANO PINAPAITAN"

Ingredients:
1/2 lb. beef tripe and honeycomb, sliced into 1" strips
1/2 lb. half frozen beef intestines, sliced into 1" strips (easier to slice if it's half frozen)
1/4 lb. half frozen beef liver, sliced into 1" strips
1/2 lb. beef shank with bone, sliced into 1" strips
1/4 lb. beef tendon, sliced into 1" strips
1/2 c. diluted beef bile 1 head garlic, crushed and chopped
   2 thumb size ginger, cut into strips
   1 medium size onion, chopped
   3 stalks green onion, chopped
   1 small bundle hot green long pepper
 10 pcs, pickles (kamias), sliced 1/2" crosswise or
   1 small packet, sampalok sinigang mix
1/2 c. fish sauce

Cooking procedure: (slow cooking for a better taste)

Wash thoroughly beef tripe, honeycomb, tendon and shank. For easy slicing, boil for 5 minutes, let it cool, drain and discard used water and cut innards and meat into small pieces. Wash and remove extra fat half frozen intestines and careful not to discard juice. Slice intestines and liver into small strips and set aside separately with juices starting to defrost. In a sauce pan boil in a low heat sliced tendon ahead of time for 30 minutes for it takes longer to become tender. In a larger sauce pan, saute sliced intestines with juice with chopped garlic, chopped onions and ginger. Add fish sauce and simmer for 3 minutes. Add beef shank with bone, beef tripe and honeycomb. Add 2 cups or more of fresh water and boiled tendon only (discard water used in boiling tendon). Cover and bring to boil at low heat for 1-1/2 to 2 hours or until innards are tender. As the meat and innards are becoming tender add liver and sliced pickles or kamias, green hot pepper and tamarind sinigang mix. Then add beef bile according to your taste (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes.
Garnish with chopped green onions.
Serve hot.

Health conscious - Health tips and healing benefits.

http://www.facebook.com/#!/photo.php?fbid=348385701852231&set=a.348385081852293.88111.292126430811492&type=1&theater

Health conscious, Health benefits

http://www.facebook.com/#!/photo.php?fbid=348385701852231&set=a.348385081852293.88111.292126430811492&type=1&theater

Kinilaw na dilis

Kinilaw na dilis

Masarap ito hindi lang pag-ulam kundi para sa mga nag-iinuman. Pulutan!!

Siguraduhin lang na presko ang isdang dilis o munamon.  Yong bagong huli
o bagong salta sa daongan.  Hugasan, alisin ang ulo at ang mga buto o tinik.
Timplahin lang kagaya ng paggawa ng iba pang kilawin.

Bersyon ni Mister:

Lagyan ng kaunting asin at lemon para maalis ang lansa.
Lagyan ng na-chop na sibuyas, sliced tomatoes and luya at kaunting paminta
Lagyan ng sukang iloko, nachop na red pepper at green onions.
Dagdagan lang ng red pepper kung gusto ng medyo maanghang.

Enjoy!

Kinilaw na beef tripe with ripe mango

Kinilaw na beef tripe with ripe mango

Masarap na ulam at pulutan na naman ito. Gustong-gusto ni Mr. at mga ka-inuman.

Pakuluan at palambutin muna ang beef tripe, alisin ang tubig na pinagpakuluan at palamigin.
Gayatin ng bite size na pahaba.  Set aside.

Prepare naman ang mga ingredients ng kinilaw -
- Sliced yellow onions, tomatoes at ginger.
- Little of salt and black pepper
- Sliced red pepper and green onions.
- Sliced ripe mango.
- Sukang Iloko at kaunting asukal

Paghalu-haluin lang lahat ang mga sangkap
and enjoy!