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Ingredients:


1 kg. of goats meat


1/2 bottle of green olives


1/2 can of green peas


2 cans of liver spread


1 can of tomato sauce


salt and pepper to taste


1/2 cup of bread crumbs


1 tbsp. of Worcestershire sauce


1 tbsp. of Tabasco sauce


2 tbsp. of olive oil


2 tbsp. of Achuete coloring


1 bay leaf


4 potatoes cut in cubes


1 carrot medium sized but in cubes


2 sweet red pepper


half tsp. of minced garlic



Cooking procedure:


1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.


2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.


3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.


4. Add the remaining ingredients and serve after simmering for five minutes.


Can serve up to 10 persons.

Photo via [Flickr]






Leche Flan is one of my favorite dessert, and here is the recipe for you to try it.



Ingredients:

* 10 egg yolks

* 1 can (390g) condensed milk

* 1 can (390g) evaporated milk

* 1 teaspoon of vanilla extract



The preparation time for this dessert is 30 minutes and estimated cooking time is an hour.

 



Cooking procedure:

1. Get a saucepan and combine the water & sugar, bring to a boil for a few minutes until the sugar is caramelized.

2. Get the aluminum moulds and pour the caramelized sugar, spread the caramel on the bottom of the moulds.
3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla.

4. Pour the mixture on top of the caramel on the aluminum moulds, about 1 to 1 1/4 inch thick.

5. Cover moulds individually with aluminum foil.

6. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Flan, place the moulds on a larger baking pan half filled with very hot water, pre-heat oven to about 370 degrees before baking.

7. Let cool then refrigerate.
















The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.


When I and my siblings were young, my Mom occasionally cooks this dish and we loved it. Few days ago she cooked this dish again and I want to share it with all the visitors here.



Ingredients and cooking procedure after the jump.







Ingredients:

Ampalaya leaves

4 cloves of garlic

1 medium onion

1 small can sardines with tomato sauce

2 Tbps. of Patis (Fish sauce)

Vegetable oil

2 cups of water

Salt to taste



Cooking Procedure:

* Put vegetable oil in a casserole, sautÈ garlic, onion.

* Pour sardines and cook for few minutes.

* Add Ampalaya leaves, salt.

Lumpia Sauce Recipe



Ingredients and cooking procedure after the jump.



 

Ingredients:

1 head garlic crushed

1 tbsp. Vegetable oil

3 tablespoons cornstarch

1/4 cup brown sugar

1/3 cup Soy sauce

1 1/2 cups water

Salt and Pepper to taste



Cooking procedure:

1. To prepare the sauce get a bowl, pour the water, cornstarch, sugar, salt and pepper. Mix together, beat it until it is thoroughly mixed. If it is slumpy, get a strainer.

2. Fry garlic until brown and set aside.

3. Into the heated pan, pour the sauce and stir it constantly until mixture thickens.

4. Top it with the fried garlic. 



Tips: If you can't find brown sugar, white is fine.

Lumpiang Bangus / Milk Fish Spring Rolls



Ingredients and cooking procedure after the jump.









Ingredients:

1 Large-sized bangus

1 medium onion

1 1/4 cup raisins

Vegetable oil for frying

3 medium-sized tomatoes

1 tsp. pounded garlic

30 lumpia wrappers

Salt and pepper to taste



Cooking Procedure:

1. Clean the fish, boil it until itís tender but not too soft and then remove the flesh from the bones and set it aside.

2. Cut the onions and tomatoes into small pieces.

3. Saute' the garlic, onion and tomatoes, add fish meat and raisins, season with salt and pepper. Set aside and cool.

4. Get a tablespoonful of the cooked fish and wrap it. Remember, use the tablespoon to measure the meat that you wrap.

5. In a deep fryer pour the vegetable oil, when you think its hot enough pour the lumpia one by one to avoid sticking to each other.

6. Fry it until golden brown. Drain in absorbent paper and serve hot with sweet & sour sauce or the Lumpia sauce that you made out of the recipe that I post here. 



Tips: Most of the supermarkets sell Lumpia Wrapper in square shape and you can buy different sizes. But I prefer to use the round lumpia wrapper that you can buy in a public market if you are in the Philippines. Or if you have lots of time to spare, you can prepare the wrapper yourself. You can find the recipe and the procedure on how to do it here in this blog.