Food for the Gods

Food for the Gods

PREP TIME: 20 Min
COOK TIME: 10 Min
READY IN 30 Min

SERVINGS & SCALING
Original recipe yield: 1 9x9 inch pan

INGREDIENTS
whole graham crackers
1/2 cup butter
1 cup brown sugar
1 egg, beaten
1 cup graham cracker crumbs
1 cup shredded coconut
1 cup chopped walnuts

Icing:
1/2 cup butter
3 tablespoons evaporated milk
2 tablespoons vanilla custard powder
2 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS
Line a 9x9 inch baking dish with whole graham crackers without overlapping them.
In a saucepan over medium heat, bring to a boil 1/2 cup butter, brown sugar, and egg. Stir in the graham cracker crumbs, coconut, and walnuts.
Remove saucepan from heat. Carefully spread over whole graham crackers, covering entire surface of baking dish.
Beat together 1/2 cup butter, evaporated milk, custard powder, powdered sugar, and vanilla. Spread icing evenly on top of crushed graham cracker filling. Cover, and refrigerate.

Shawarma Recipe

Shawarma Recipe

Ingredients:

2 lbs beef or chickens or lamb, sliced very thin
1 cup plain yogurt
2 teaspoons lemon juice
4 cloves garlic, minced
1/2 teaspoon hot pepper sauce
1 teaspoon vinegar
1 teaspoon onions, finely minced
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground mace
1/2 teaspoon salt
1 cup tahini
2 cloves garlic, minced
2 teaspoons lemon juice
2 teaspoons chopped parsley
1/2 cup water
8 slices pita bread
sliced tomatoes
sliced onions
mixed sprouts
lettuce, sliced thin

Tzatziki Sauce

Ingredients:

2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Directions:

Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.
Add meat and marinate overnight.
(at least 12 hours-stir a few times) Grill the meat until done or broil in oven.
Combine the tahini, garlic, lemon juice, and parsley.
Whisk well.
Add water if needed.
To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.
Pour on a little tzatziki and chow down.
Prepare the Pita

Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy).

Serving Shawarma

You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh

Pita Bread Recipe

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwhiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat comes very close.
INGREDIENTS:
1 package of yeast, or quick rising yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 teapsoon salt
1 teaspoon granulated sugar
1 cup lukewarm water
PREPARATION:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

PLace dough on floured surface and knead for 10-15 minutes.
When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Garlic Sauce Recipe

Garlic sauce is normally used with grilled chicken, whether chicken kebabs or chicken pieces .It is used both as a marinade and as a dipping sauce for the cooked chicken.

Ingredients

Use a food processor or a blender.
• ½ cup peeled garlic
• 1 Tbsp Mayonaise
• ¼ - 1/3 cup Vegetable Oil
• Lemon juice to taste
• Salt

Directions

Process the garlic with the mayonnaise to a very fine paste.
With the motor running slowly, add vegetable oil till you get the desired mayo-like consistency.
Add Lemon juice
salt to taste

Chelo Kebab

The chelo kebab is the national dish of Iran. Served on skewers over a bed of rice, this recipe is basic, yet full of flavor. I prefer to grill this over a charcoal grill over a gas grill because the flavor is much better. If you do not have a grill, use the broiler in your oven.

INGREDIENTS:

1 lb. ground beef or lamb
1 teaspoon cumin
1/4 teaspoon black pepper
1 large onion, chopped

PREPARATION:

In a mixing bowl, combine all ingredients. Combine well using wooden spoon, or with your hands. Mixing with your hands allow the mixture to be combined better.

Take about 1/4 meat mixture and make into a ball. Place ball through flat skewers, and shape into square cigar-like shapes. Repeat with remaining meat.

Place on grill and cook about 4-6 minutes each side, until meat is no longer pink and done.

* you can serve this with garlic sauce and here's the recipe for Garlic Sauce

Beef Kebab Recipe

This kebab recipe works well because all of the ingredients will be cooked to perfection at the same time. The marinade not only adds flavor but keeps the small pieces of top sirloin from drying out.


INGREDIENTS:

* 1 pound beef top sirloin, cut into 1 inch cubes
* 1 green pepper, cut into 1 inch squares
* 1 medium onion, cut into 1 inch pieces
* 1 can pineapple chunks
* 1/2 cup vegetable oil
* 1/3 cup sherry
* 1/3 cup soy sauce
* 1/4 cup brown sugar
* 1 cloves garlic, minced
* 1/2 teaspoon minced ginger

PREPARATION:

1. Combine sherry, soy sauce, brown sugar, garlic and ginger. Mix well. Place in a baking dish and add sirloin. Turn to coat well. Let sit for 1 hour. Preheat grill. Tread sirloin strips, peppers, and pineapple onto skewers.
2. Grill over high heat until the meat is done, about 8 minutes Turning occasionally.

* you can serve this with garlic sauce and here's the recipe for Garlic Sauce

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Ingredients:

1 cup Digestive Biscuits
3/4 cup White Sugar
1/4 cup melted butter
1 package Cream Cheese
1 cup Sour Cream
2 tbsp Cake Flour
4 eggs
2 cups Fresh Blueberries
1/3 cup Blueberry Jelly

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How to make Tiramisu

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Read carefully this before making Tiramisù

Tips to prepare a good Tiramisu

1) Prepare coffee (200 ml), pour it in a plate, add 1 spoon of sugar and mix coffee and sugar with a spoon.
2) Take a bowl, add 6 spoons of sugar (100 gr). Separate red and white of 3 eggs. Add the red parts to the sugar in the bowl. Pour the white part (albumen) in another bowl, later you will beat egg whites stiff.
3) Take the bowl with the sugar and red of 3 eggs and work it with a whip or with a mixer as shown in video. Work on eggs until they change colour (from orange to a pale yellow) and double their volume. At this point add mascarpone (250 gr.), step by step and mix it with the egg cream very slowly.
4) Take the other bowl with the white of the eggs and beat them stiff.
5) Take the bowl with cream made of eggs, sugar and mascarpone and add 2 spoons of the white of the eggs stiff. Mix it gently with a whip and add then other 2 spoons of the white of the eggs stiff. Mix it and let it rest for 2 minutes.
6) Take an aluminium bowl, put in it 2 spoons or more of the cream you get mixing eggs, mascarpone, sugar and white of the eggs stiff. Spread cream and made a layer.
7) Soak biscuits very fast in the coffee and do the first layer as seen in the video. Put cream on biscuits, covering them all and then dust it with the cocoa powder. First use a small quantity of bitter cocoa powder and then a large quantity of sweet cocoa powder.
8) Repeat point 7 for the second layer and your Tiramisu is ready
9) Cover your Tiramisu with an aluminium sheet
10) Put it in the refrigerator (+4° - +7°) and let it rest overnight. The morning later you will have your Tiramisu and you will enjoy it very much.

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Spaghetti a la Carbonara

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"Spaghetti alla Carbonara" is famous Italian dish. World famous for simpleness of ingredients and for strong and spicy taste

Ingredients for 2 persons:

Spaghetti 300 gr.
3 Eggs
Parmesan Cheese
Garlic
Bacon 150 gr.
Olive Oil
Pepper

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Spaghetti a la Carbonara de Michele

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An inspiring video by Michele on how he cooks this very special Spaghetti a la Carbonara...



Ingredients:

2 eggs
1.5 lbs Spaghetti No. 5
2.5 cups Pancetta (Bacon)
2 cups Parmesan
1 clove garlic
1/2 cup Olive oil
salt and pepper to taste

Serves: 6

Rellenong Bangus (Stuffed Milkfish)

Ingredients:

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

Instructions:

*Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.

*Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.

*Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.

*If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

*Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

*Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.

*Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.

*Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

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Vegetarian Paella

This vegetarian paella is so moist, full of flavor, and substantial, that you will scarcely notice it is meat-free. The green, red, and yellow bell peppers add a vibrant splash of color to the pale rice, while the tangy artichoke hearts, delicate peas, and juicy tomatoes ensure that this vegetarian paella will satisfy even the most avid carnivores.

If you like this recipe, you will find some more paella recipes on one excellent book by Penelope Casas: Paella!: Spectacular Rice Dishes from Spain

* Serves: 6
* Difficulty: Intermediate
* Preparation time: 60 minutes

Ingredients

* 1/4 cup (2 fl. oz) of olive oil
* 5 cloves minced garlic
* 1 large yellow onion, chopped
* 4 cups (32 fl. oz) vegetable broth
* 2 cups (16 oz) rice
* 4 medium tomatoes, skinned, seeded and chopped
* 1 small red bell pepper, seeded and cut into thin strips
* 1 small green bell pepper, seeded and cut into thin strips
* 1 small yellow bell pepper, seeded and cut into thin strips
* 1 cup (4 oz) green peas
* 2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered
* 1 lemon
* Lemon wedges, to garnish

Preparation

Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.

Pour the rice into the paella pan and sauté for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.

Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.

Serve the paella straight from the pan, garnished with lemon wedges


Source http://www.spain-recipes.com

Simple Paella Recipe

If you want an easy-to-do simple paella recipe, just knock on us... This is the easier paella recipe you can find anywhere!

* Serves: 6-8
* Difficulty: Intermediate
* Preparation time: 60-90 minutes

Ingredients

* 1/2 pint of olive oil
* 2 bowls of rice (1lb. 5 oz. approximately)
* 5 bowls of fish broth
* 1/2 lb. of shrimps
* 2 mid-sized squids
* 2 lb. of mussels or clams
* 1 green pepper
* 1 red pepper
* 1 small can of peas
* 1 small onion
* 2 tomatoes
* Saffron
* 1 clove of garlic (optional)
* Parsley
* Salt

Preparation

Start to heat half of the oil and once warm toss the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.

In a pot, begin to cook in cold water the shells of the shrimps, reserving the tails. In another ladle cook the mussels with little water (well washed before with water and salt). As soon as the shells open up, take them away and take off the half that doesn't have the bug, reserving the other halves and straining for a very fine strainer the broth where they have cooked, as well as that of the waste of the shrimps.

Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the broth of the remains of fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.

Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan. Incorporate now the shrimps tails and when the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, the mussels and the peas.

Let it cook about 20 minutes.

Once the rice is cooked and the broth has reduced, retire the paella pan frjavascript:void(0)
Publish Postom the fire, on a wet cloth, leaving it rest for about 5 minutes.

Serve it with some big clusters of lemon without peeling like decoration.

Source http://www.spain-recipes.com

Chicken Paella

This is the real Chicken Paella recipe, an alternate way of tasting authentic Spanish recipes.

* Serves: 6
* Difficulty: Intermediate
* Preparation time: 60-90 minutes

Ingredients

* 1/2 pint of oil
* 1 chicken, cut to 8 pieces
* 2 bowls of rice (1lb. 5 oz. approximately)
* 5 bowls of meat broth
* 1 green pepper
* 1 red pepper
* 1 small can of peas
* 1 small onion
* 2 tomatoes
* Saffron
* 1 clove of garlic (optional)
* Parsley
* Salt

Preparation

Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it's brown, reserve it in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.

Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.

Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the fried chicken. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the meat broth, hot but not boiling. This is completed with the 5 broth bowls.

Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.

Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan.

When the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, and the peas.

Let it cook about 20 minutes.

Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.

Serve it with some big clusters of lemon without peeling like decoration.

Source http://www.spain-recipes.com

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Bicol Express

Ingredients:

½ kilo green elongated chilies (julienned)
200 grams shrimp paste (unsalted)
4 cloves garlic (minced)
1 whole onion (chopped)
¼ kilo pork (cut into tiny pieces)
¼ kilo tomatoes (chopped)
4 tbs. vegetable oil
1 cup coconut milk, extracted from 3 coconut fruit If using an instant coco powder which is available in many Asian stores, 1 medium sachet dissolved in 1 cup of water is enough

Instructions:

In a pan or a wok, sauté garlic, onion, and tomatoes in oil. When onion is slightly cooked, add pork. Fry the mixture for 2 minutes until pork turned a little brown, and then add ½ cup of water. Boil until water is almost gone and pork is completely cooked. Then add shrimp paste. After three minutes, add in chilies. Without overcooking the chili, or in a minute, pour in the coconut milk. Simmer until mixture is dry. Season with salt and pepper and serve hot or cold with rice. This dish is best eaten with fried fish or fried meat.

Pork Sisig

Ingredients:
2 LBS PIG SNOUTS
2 MEDIUM SIZE ONIONS
4 PCS HOT PEPPER
1/4 LB CHICKEN LIVER
1/4 LBS PIGS BRAIN(OPTIONAL)
1/8 LB WHITE GINGER
1/4 TSP OF SALT
1 TABLE SPOON SOY SAUCE
1/2 CUP LEMON JUICE
2 TABLE SPOON VINEGAR

Instructions:

CLEAN THE SNOUTS WITH A RAZOR BLADE,BOIL IT FOR 15 MINUTES AND AND GRILL IT UNTIL BROWN.PUT CHICKEN LIVER AND THE PIGS BRAIN TOGETHER IN A ALUMINUM FOIL AND GRILL IT TOO.CHOPPED THE MEAT FINE (TO YOUR LIKINGS)SAME THING WITH THE ONIONS,GINGER AND HOT PEPPER.PUT ALL THE INGREDIENTS AND THE MEAT TOGETHER IN A BOWL AND MIX IT. SMOOSH BRAIN AND CHICKEN LIVER IN A SEPERATE CONTAINER AND MIX IT WITH THE MEAT.LET IT SIT FOR HALF HOUR AND SERVE.

Shrimps in Sweet and Spicy sauce

Ingredients:

1 kilo of shrimps or prawns
1 head of garlic
1 medium sized onion
1 cup ketchup
2 cups of 7-up or sprite
chili sauce

Instructions:

Saute the garlic and onions until brown, then add the shrimps. Before the shrimps turn orange add the 7-up or Sprite then let it simmer for 5 minutes. Add the ketchup, chili sauce and season with salt and pepper. Cook until the sauce becomes thick. You can also try to add some sugar to make it a little sweet.

Crispy Pata

Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Cooking Instructions:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly. Make four to five inch cuts on the sides of the pata. On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
After the above process, rub patis on the pata and sprinkle flour liberally. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Pancit Palabok

Ingredients:

½ kilo bihon, soaked in water until softened then drained

Palabok sauce:
¼ cup atsuete seeds in soaked in
¼ cup water
2 cups shrimp juice
6 tablespoons all-purpose flour
½ cup water
salt or patis and pepper

Toppings:
1 cup cooked pork, cut into strips
2 pieces fried tokwa, cubed
½ cup flaked tinapa
½ cup pounded chicharon
2 eggs, hard-boiled then sliced
½ cup boiled and shelled shrimps
½ cup finely chopped spring onions
1 tablespoon fried garlic

>> Prepare Palabok Sauce: Strain atsuete then combine atsuete water with shrimp juice in a saucepan. Disperse flour in water then add to the pan. Bring to a boil and cook with constant stirring until thick. Season to taste.
Boil water in a pot. Place noodles in a bamboo strainer or luglugan. Dip in the boiling water and cook until tender but firm. Drain well. Transfer to a platter.
>> Top noodles with sauce. Over the sauce, arrange the pork and tokwa pieces. Sprinkle with tinapa and chicharon. Garnish with sliced egg, shrimps, spring onions and garlic. Serve with kalamansi.

Source: www.filipinoheritage.com

Kentucky Fried Chicken Recipe

Prep: 15 min; Cook: 30 min - Medium Difficulty
Serves 4
IF you are expert at frying, skip to the ingredients.

FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.

IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.

WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.



INGREDIENTS:

* 1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.


* AND 1 tablespoon curry powder
* 1/2 teaspoon ground allspice


OR

fines herbes mix:

* 1 tsp chopped tarragon
* 1 tsp chopped chervil
* 1 tsp chopped chives
* 1 tsp chopped parsley
* (or any combination of the above, plus whatever else you fancy)


PLUS
* 1 - 2 cloves garlic, minced
* 1 tsp cayenne pepper (more or less to taste)
* 1 egg
* 1 cup flour
* Salt and pepper to taste
* Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.

INSTRUCTIONS:

IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).

ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.

WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.

UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.

TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.

REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold.

Source: www.e-rcps.com

Lechon Kawali

Ingredients :

Pork
· 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
· 4 cloves garlic, crushed
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 2 tbsp. salt
· water, for boiling
· oil, for frying

Sauce
· 1 tbsp. soy sauce
· 2-1/2 tbsp. vinegar
· 1 clove garlic, minced
· chili peppers (optional)

(Measurement Guides)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

Lechon Paksiw

Ingredients:
50 grams lechon leftover, cubed
1/4 cup vinegar
1/4 cup vinegar
1/2 cup brown sugar
2 tbsp chopped garlic
1 medium sized red onions chopped
4 pcs bayleaves
1 tsp black cracked pepper
1/2 tsp salt
1 tbsp Knorr seasoning
1 small can liver spread
1 tall bottle Mang Tomas lechon sauce


Procedure:


1. Marinate lechon cubes in 1/4 cup vinegar, Knorr seasoning and 1 tbsp garlic for 30 minutes.
2. In a heavy casserole, heat oile and saute garlic till brown and add the red onions and liver spread.
3. Pour the lechon together with themarinade into the frying pan.
4. Add the remaining 1/4 cup vinegar, bay leaves, salt and pepper and simmer for 10 minutes, then add the brown sugar.
5. Incorporate the Mang Tomas Lechon Sauce and simmer in low fire for 30 minutes or until fork tender.
6. Garnish with parsley and serve with tagalog ensalada.


Tips:


A. If you want more skin and chewy ligaments in your paksiw, add 1/2 kilo pig ears. Boil to tender.
B. Drain the pig's ear and deep fry as you would in crispy pata. Cool the ears and then slice into cubes. Combine this with the the leftover lechon.
C. You can also use this recipe for leftover lechon kawali.


**SERVES 4-5**

Kinilaw (Malasugui) - Cagayan de Oro Style

Ingredients:

tabon tabon
white vinegar (palm)
fresh malasugui (swordfish)
ginger
red onions
chilis
coconut milk
salt and pepper
limes (dayap)

Instructions:
First, scrape out about half of the pulp of half of a tabon-tabon fruit into some white vinegar. I would imagine that palm vinegar would be used in the province. Dissolve the tabon-tabon pulp and strain the mixture. Use the vinegar and tabon-tabon mixture to “wash” the bite size pieces of reef fresh malasugui or swordfish several times, straining the fish so that it gets a “vinegar rinse”, not sit in a vinegar bath for many minutes. Then add julienned pieces of ginger, sliced shallots of red onions, chilis, freshly squeezed coconut milk, salt and pepper, lots of native limes or dayap and adjust the balance of ingredients to your taste. Serve immediately.

Source: www.marketmanila.com

Beef Mechado

Ingredients

2 kls. beef loaf with pork fat inserted in the middle of the loaf (mitsa style)
1/2 k. pork fat
1/4 k. onion, whole & peeled
200 gms. garlic

1/2 cup vinegar
2 tbsps. ground black pepper
3 tbsps. salt
1/2 k. atsuete


Instructions

Mix all the ingredients, except the atchuete, in deep casserole or pressure cooker to tenderize meat. Add water enough to submerge the meat. Set aside the meat and the mixture. Osterize fat and put in a pan until fat melts. Osterize the mixture and the fat. Stir and cook well until the oil turns brown. Set aside. Add all the ingredients together and cook over low heat. Stir constantly. Wait until the meat turns golden brown. Wash atsuete and drain. Fry in lard. Mix the colored lard with the mixture and continue to cook over low heat until sauce thickens. Serve hot.

Chicken Inasal (Filipino Chicken Barbecue)

Ingredients: good for 4 persons

1 roasting chicken, quartered
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons garlic, minced
4 stalks lemongrass, julienned
1 lemon, juice of, extracted
1 lime, juice of, extracted
1/4 cup annatto seeds, soaked in 1/4 cup water
1/4 cup garlic butter, melted
salt
chili pepper flakes

Instructions:

1. Combine the juices of lemon and lime, divide in 2 equal parts.
2. Marinate chicken overnight in salt, pepper, garlic, lemon grass, half lime and lemon juice mixture.
3. Mix marinade with the water that has been used to soak the annato seeds and margarine. Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 minutes. Adjust seasoning with salt and pepper flakes if desired.
4. Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.

Barbecue Spare Ribs

Ingredients

Serves/Makes:6 Lbs. Pork Spareribs


Ingredients
6 Lbs (2.7 kg). Pork Spareribs
1 (10-3/4 oz (301 grm).) can tomato soup
1 (10-1/2 oz (294 grm).) can condensed beef broth
2 Tbs (30 ml). light or dark molasses
1/4 cup (60 ml) onion, chopped
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml). chili powder
1 tsp (5 ml). crushed thyme
1 tsp (5 ml). dry mustard
2 cloves garlic, crushed
Dash celery salt


Instructions

Preparation
Mix all ingredients (except spareribs) in saucepan.
Simmer 10 minutes.
Roast ribs on rack in shallow pan in preheated 350 degree (175 C.) oven for one hour.
Drain excess fat.
Brush sauce over partially cooked ribs.
Continue roasting ribs 30 to 40 minutes, basting with the sauce every 10 minutes.
Note: If grilling, partially cook ribs as directed above, baste with sauce and grill 20 minutes on each side. Ribs should be placed 6 inches above gray coals.

Barbecue Chicken

Ingredients

Ingredients
1-1/2 sticks butter
1/4 cup (60 ml) vinegar
crushed red pepper, to taste
cayenne pepper, to taste
1 chicken


Instructions

Preparation
Melt everything together - DO NOT BOIL.
Cook chicken on grill or in oven.
When done pull off skin and remove from bone.
Chop up like you would pork BBQ.
Mix everything together.

Baby Back Ribs

Ingredients

Serves/Makes:4-6


Ingredients
4 racks pork baby back ribs
3 large white onions
1 2-liter bottle Canada Dry Ginger Ale
1 bottle your favorite BBQ sauce (I use Bullseye's Original).

Instructions

Place ribs (bone side down) in shallow baking pan(s).
Add ginger ale until ribs are completely submerged.
Cut onions in semi-thick (about 1/4 inch) slices.
Place onions directly on ribs (3-4 slices per rack)
Cover pan(s) with aluminum foil and bake at 300degrees for 3 hours.
Let cool to room temperature (still covered).
Place ribs on medium-high grill.
Add bbq sauce to taste.
Note: Only grill ribs bone side down, no need to turn over.
The ribs will be so tender they will fall apart if you try
to turn them.
Comments
You may also use 7-Up vice ginger ale. I prefer ginger ale. I also tried this with country style ribs, it turned out ok, but I prefer baby backs. These will be the best homemade baby back ribs you have ever had!

Florida Pork Chops

Ingredients

8 well-trimmed pork chops
Olive oil
2 tbsp (30 ml) butter or margarine
1-1/2 cups (350 ml) orange juice
1/2 cup (125 ml) dry white wine
2 - 4 tbsp (60 ml) brown sugar, depending on how sweet you like it
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) salt


Instructions

Heat just enough oil to cover bottom of skillet.
Brown cops.
Drain well and place in shallow casserole dish.
Discard oil in skillet and melt butter.
Add flour and stir for a minute.
Gradually add orange juice and wine until well blended.
Add brown sugar, orange rind and salt. Taste for sweetness. Stir until smooth.
Pour sauce over chops and bake at 350 degreees for one hour.
Comments
This is equally as good using cut up chicken pieces!

Boneless Pork Chops

Boneless Pork Chops


Ingredients

Serves/Makes:4


Ingredients
4 boneless pork chops
1 chopped onion
2 sliced carrots
8 quartered red potatoes
1/2 lb (.2 kg). fresh green beans (may use canned,but add last 10 min.)
1 tsp (5 ml) oregano
1 can (8 oz (224 grm).) tomato sauce
1 can (8 oz (224 grm).) water (use tomato can)

Instructions

Preparation
In skillet brown pork chops and onion (spray with non-stick ).
Add rest of ingredients.
Add a little more water if needed to just cover everything.
Cover and simmer one hour or until done.
Comments
Very easy one dish meal

Sinigang sa Miso

Ingredients:
1 kilo Fish
2 tsps. ginger, sliced
1 tbsp. garlic, minced
½ cup onion, sliced
1 cup tomatoes, cut into quarters
½ cup miso
6 cups water
1 packet instant sinigang mix
2 bunches mustasa leaves
2 tbsps. patis

Directions:

* sauté ginger, garlic, onions and tomatoes.

* When soft add miso and mix well.

* Pour water and sinigang mix. Let boil.

* Add Fish, mustasa leaves and patis.

* Cook for another minute.

* Serve hot. Makes 6 servings.

Pork Adobo Recipe

Ingredients

500g pork chops, cut into large pieces
5 garlic cloves, smashed
250ml water
125ml white vinegar
75ml dark soy sauce
vegetable oil
pinch of salt

Directions

In a frying pan, add water, vinegar, garlic, salt and the pork chops.
Simmer until the pork is cooked through; about 15 minutes.
Remove pork and set aside liquid.
Add the oil and fry the pork.
Return liquid and soy.
Simmer gently for 5 minutes.
Serve with plan rice.