Ingredients:
2 pounds pork loin
1/3 cup brown sugar
2 tablespoons finely minced garlic
Marinade:
1 cup water
2 tablespoons white wine
1/3 cup soy sauce
1/2 teaspoon salt
Preparations:
1. Marinate the whole pork loin for 30 minutes or more in a large pot.
2. Cover the pot and bring the mixture to a boil.
Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Wrapper:
1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Chili paste:
soy sauce
calamansi (lemon or kumquats)
sesame oil
chili paste
Preparations:
1. Mix all the ingredients for the filling in a bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. In another pot, boil water and brush steamer with oil.
4. When the water is starting to boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5. Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Wrapper:
1. Beat egg and mix with flour till free of lumps.
2. Bring water, cooking oil and salt to a boil, then pour in flour.
3. Remove from heat and beat until mixture forms a ball.
4. Divide the dough into 1 1/4 -inch balls.
5. Roll each ball on a floured board until paper thin. Set aside.
Chili paste
1. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated.
2. Add oil, simmer and stir well.
Ingredients:
1 pound medium sized squid
½ cup white cane vinegar
1 head garlic, mined ¼ cup onions, chopped
2 cups tomatoes, red and ripe
¼ cup soy sauce or salt
1 cup water
Freshly ground pepper to taste
Preparations:
1. Wash and clean the squid thoroughly. Remove the cuttle.
2. In a saucepan, put the cleaned squid. Add vinegar, garlic, pepper, soy sauce or salt and water.
3. Cook over low heat. Don’t let it overcook and squid becomes rubbery.
4. When the squid is tender enough, drain and set aside the squid broth.
5. Heat oil in another saucepan. Saute the cooked garlic until light brown in color, onion until transparent and tomatoes until soft.
6. Add the squid then simmer for 3 minutes.
7. Pour squid broth over mixture and bring to a boil.
8. Serve hot.
Ingredients:
1 small Japanese-type talong or eggplant (per person)
1 egg per person
1 onion
salt, pepper to taste
tomato, cilantro or kinchay to garnish
Preparations:
1. Roast the eggplants, either in the oven or over gas flame until the outside skin is charred.
2. Peel off the skin and mash the flesh with a fork.
3. Handle the eggplant with care to keep the whole thing as intact as possible.
4. In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don’t dip that part in the egg.
5. Add salt and pepper to achieve desired taste.
6. You can also add finely chopped cilantro or kinchay to the egg mixture.
7. Heat oil in a frying pan. Once oil is hot enough, add the mixture to the pan and layer some onions to the top of it. Let it set then turn over with a spatula.
8. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.
Banana Leaves: Filipino Cooking and Much More.
This is one of my favorite books on Filipino cooking.
This must have resource is packed with delicious receipes.