Embutido

Ingredients:
1 kg ground pork
1 cup chopped vienna sausage
2 tsps salt
1/2 tsp pepper
1 tsp vetsin
1 cup bread crumbs soaked in 1/2 cup milk
2 eggs slightly beaten
1/2 cup sweet relish
1 big onion, finely chopped
4 tsbsp raisins
2 hard boiled eggs, quartered
1/2 kg leaf lard

Procedure:
Combine all the ingredients except the hard boiled eggs & leaf lard. Blend thoroughly. Spread mixture on 8x 10 inch piece with leaf lard. Arrange slice of hard-boiled eggs in mixture. Roll leaf lard over to form jelly rod, wrap in aluminum foil. Place in a steamer for 1 hr. Chill. remove wrapping before serving. Slice and put some decorations. Good for 8 persons.

Source: The History of Filipino Cuisine

Nilagang Pata ng Baka at Mais

Ingredients:
2 pounds beef (or ox) feet
1 can whole kernel corn
salt to taste
1 small onion, diced

Procedure:
Clean the beef (or ox) feet thoroughly. (Baking soda does the job best.) Place the feet in large slow cooker. Add onion, corn including juice, and enough water to cover the meat. Cook for about 8 hours in slow cooker on high. If you overcook, meat will be very tender and soft. You want the meat to be a little firm to bite. When done, season to taste. You can use garbanzos or peanuts in place of corn.

Tip: You can use beef feet in kari-kari or callos recipes. Also good with lugaw.

Source: Recipe Book of Filipino Cuisine

Spring Roll

Ingredients:
1 tbsp vegetables oil
2 tbsp ginger
2 scallions, trimmed and thinly sliced
1 carrot, peeled and grated
1 cup bean sprouts
2 tbsp rice wine vinegar
2 tbsp soy sauce
dash sesame oil
20 small square wanton wrappers or lumpia wrappers
vegetable oil
soy sauce for dipping

Procedure:
1. In a nonstick skillet, heat oil over medium heat. Add ginger and cook to release aroma.
2. Add scallion, grated carrot, bean sprout and toss to coat. Stir in vinegar, soy sauce and dash of sesame oil and toss to coat.
3. Cook for 5 minutes or until most of the liquid evaporates. Set aside.
4. Heat 3 inches of vegetable oil in deep pan, under 365 degrees or until a cube of bread browns in one minute.
5. Place 1 tbsp of the mixture on a wanton wrapper or lumpia wrapper. Fold in side and roll up. Rub a little water along remaining wanton or lumpia edge and press against roll to seal.

Repeat procedure to make remaining rolls. Fry 4 at a time in hot oil until golden brown. Place cooked rolls on a paper towel to drain. Serve hot with soy sauce.

Source: GlobalPinoy

Tahong with Gata

Ingredients:
2 lbs mussel , soak in water sprinkle with salt. rinse and clean
1 can coconut milk
1 large onion, cut into 8 pieces
4 stalks lemon grass
Scallion, cut into 2 1/2 inch lengh and slice thinly lengthwise for garnish

Procedure:
1. Pour coconut milk in a saucepan. Add onion, lemon grass and lime leaves. Bring to boil.
2. Reduce heat and simmer until mixture is reduced to more than half or when the sauce is relatively thick.
3. Bring the sauce to a high temperature and add the clean mussel stirring to coat each mussel with sauce.
4. Remove mussel that have opened to a separate bowl, and continue to stir until all mussel have opened. If a lot of water comes out of the mussel and sauce is watered down, remove all the mussel and reduce the sauce some more.
5. Pour the thick sauce over mussel. Garnish with sliced scallion.

Source: GlobalPinoy

Adobo

Ingredients:
1 1/2 lb. chicken or pork or a combination of both
1/2 cup soy sauce
8 cloves of garlic (crushed)
1/2 cup vinegar
2 tbsp. oyster sauce
1 tbsp. pepper
1/2 tsp. MSG (optional)

Procedure:
1. Mix the meat with the rest of the ingredients in a pot and let it marinate for 20-30 minutes.
2. Cook over a low fire for about 45 minutes, or until the meat is tender, stirring occasionally. Serve with white rice.

Source: GlobalPinoy