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Ingredients:


* 1/2 kilo of pork tenderloin - cut into cubes


* 1/2 kilo of pork liver - cubed


* 1 big red bell pepper - diced


* 1 big green bell pepper - diced


* 3 big potatoes - diced and deep fried


* 1 cup of chickpeas


* 1/2 cup of raisins


* 1 cup stock or water


* Salt and pepper


* 3 tbsps. of corn oil


* 1 whole garlic - minced


* 1 Onion - medium, size and diced


* 2 big tomatoes - diced


Cooking Procedures:


1. In a casserole, heat corn oil.


2. Saute garlic, onion, and tomatoes.


3. Add in pork, liver, bellpepper, and stock or water.


4. Simmer until pork is tender.


5. Add in potatoes, chickpeas, and raisins.


6. Season with salt and pepper.


7. Serve hot


Any comments and suggestions are welcome.



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Ingredients:


- 1 kilo pig's heart - boiled and minced


- 1 kilo pig's lungs - boiled and minced


- 1 head of garlic - minced


- 1 onion - minced


- 3 tbsps of corn oil


- 1 laurel leaf


- 3 pieces red bell pepper - diced


- 1/2 cup of vinegar


- 1 cup stock


- 1 tsp hot chili pepper - minced (according to taste)


- salt & pepper


Cooking Procedures:


1. Heat corn oil in a pan, saute' garlic and onion.


2. Add minced heart and lungs.


3. Add salt & pepper.


4. Add laurel leaf, red bell pepper and vinegar.


5. Bring up heat and let it boil without stirring.


6. Stir in stock and hot chili pepper.


7. Lower heat and let it simmer until the stock evaporates.



I personally prefer it dry.


Note: Beef can be a substitute for Pork. Filipino Restaurants in the Middle East are selling Beef Bopis instead of Pork. Pork is not allowed to be sold in a Muslim country.


Any comments and suggestions are welcome.


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Ingredients:
* 5 medium size Egg Plant or Talong
* 2 eggs
* 1/2 tsp of salt
* 1/4 tsp of ground pepper
* corn oil

Cooking procedure:
1. Roast eggplant preferably in charcoal. For alternative, you can use your gas stove. Put a metal screen on top and roast it. Another alternative beside from roasting is boiling the eggplant.
2. Remove the skin and flatten it with fork. Then set it aside.
3. Scramble the eggs, add salt and pepper.
4. Dip the flattened eggplant into the scrambled egg and fry it.

That easy!

I know this recipe is messy to do but I assure you will love it, just eat it with Banana Catsup and steamed rice.


Ingredients:


* 1 cup of dried mushrooms


* 1/4 kg pork fillet


* 1/4 kg of bamboo shoots


* 3 tbps of corn oil


* 1 1/2 teaspoons Salt


* 2 tbps Soy sauce


* 1 tbp Corn flour


Cooking Procedures:


1. Soak mushrooms in warm water for about 10 minutes, squeeze it till it dry. Then, slice the mushrooms into halves and keep it soaked in water.


2. Slice pork thinly and in a large bowl, mix soy sauce, corn flour and pork all together.


3. Cut bamboo shoots into thin slices.


4, Get a frying pan or a wok, put the corn oil and stir-fry the pork until color turn light brown (do not overcook the pork), remove the pork and set it aside.


5. Keep the remaining oil in a pan where you fried the pork to keep the taste. Fry the mushrooms and bamboo shoots, then add salt, pork, and then stir well. Cook for few minutes and stirr it constantly until it's done.




For presentation purposes, serve it with steam rice and put the cooked dish as toppings. Personally, I'll put cut onion leaves and sprinkle it on top.



Voila!



Any comments and suggestions are welcome.





If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!





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Bicol Express is the name given to a popular dish which originated in the Bicol Region of the Philippines. It is a stew made with red hot chilli peppers (siling labuyo in Philippines), coconut milk (gata ng niyog), shrimp paste (bagoong na alamang), onion, pork, and garlic.
Ingredients:
* 1/4 cup corn oil or olive oil (if you're health conscious)
* 1 kilo of pork - cut into 1/2 inch slices
* 3 tablespoon garlic - minced
* 1/2 cup onions chopped
* 1/4 cup fresh ginger - chopped
* 1/2 cup of Shrimp paste (Bagoong alamang)
* 1/2 tablespoon chopped red chili peppers (siling labuyo)
* 1 1/2 cup fresh red or green bell pepper, sliced diagonally
* 3 cups coconut milk (preferrably fresh)
* salt and pepper

Cooking Procedure:
1. In a pan, fry pork for a few minutes until its brown then put it on the side.
2. Saute garlic in hot oil then add onions and cook until slightly brown.
3. Stir in fresh ginger, and the cooked pork that you've set aside.
4. Add Shrimp paste and chopped hot chilli (siling labuyo).
5. Pour in 6 cups of coconut cream, do not stir and let it boil until the sauce is thick enough.
6. Then add the sliced green and red bell peppers. Continue cooking for about 10 minutes.
7. Add salt and pepper according to your taste.

Please note that Red Hot Chilip Peppers can really sting, be careful on the amount of chilis you put. :)
Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we'll use Shrimp for our recipe.

Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.

Ingredients:
- 1 Kilo Shrimp
- 1/4 kilo of Tamarind/Sampalok
- 1 Onion - diced
- 3 Tomatoes - quartered sliced
- 2 pieces Radish regular size - sliced
- 1 bundle of Sitaw
- 1 bundle Kangkong - cut into 2" long
- 3 pieces long green chilli
- Salt or Patis to taste
- Water

Cooking procedure:
1. Boil Tamarind in water to soften. Mash and extract all juices and set aside.
2. In a casserole, boil water and Tamarind juice, onions, tomatoes and Radish.
3. Lower fire then add in Shrimps, Kangkong, Sitaw and green long chilli. Simmer it for 5 minutes.
4. Season with salt or patis.
5. Serve it hot on a pot or palayok.

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Ingredients:
- 1 kilo fresh large Tahongs or Mussels.
- 1/2 cup butter. (don't use margarine, not good for your health).
- 6 cloves garlic, minced.
- 1/2 cup grated cheddar cheese.
- 1/4 cup bread crumbs

Cooking Procedure:
1. Soak the Mussels/Tahong with water for at least an hour to get rid of the dirt inside the shell. Then drain it and place it on a pan with no water, cover and cook over moderate heat. When shells opens up, drain it and remove the top shell.

2. Melt the butter then add minced garlic. Stir for few minutes. Brush each Mussels/Tahong meat with the mixture, top with grated cheese and cover with bread crumbs.

3. Arrange Mussels/Tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F). Bake it for 10 - 15 minutes.

Note: If you have High Blood Pressure, don't eat too much tahong!
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