Filipino Bistek

Bistek Ingredients:
3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 big onion; sliced in rings
Salt and pepper to taste
Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients:

Marinate pork/beef steak with kalamansi (or lemon) juice, soy sauce, salt and pepper for 30 minutes or more. Set aside.

Fry onion rings until translucent. Set aside.

In a skillet, fry marinated pork/beef steak over high heat turning upside down several times until tender. Add onion rings and just enough marinade to create oily sauce. Cover and simmer until done. Serve hot!

Ilocano Igado

Igado Ingredients:

1 kilo combination of the following:

Pork’s liver; cut in slices
pork’s kidney; cut in slices
pork’s heart; cut in slices
1 tablespoon garlic; minced
1 medium onion; chopped
1 segment ginger; cut in stripes
1/4 cup green peas (gisantes)
1 small carrots; cut in slices
1 bell pepper; cut in slices
1 cup vinegar
Soy sauce
Salt and pepper
Cooking oil
MSG (optional)

Igado Cooking Instructions:

In a bowl, marinate liver in vinegar. Set aside.

Saute garlic, ginger, onion in oil. Add pork’s heart and kidney and then spice it with salt and pepper. Saute for 15 minutes or until all liquid coming out from the innards has evaporated. Pour 1/4 cup water and at first boil, add pork’s liver. Simmer and then add soy sauce. Add green peas, and carrots and continue cooking until done. Remove from fire and serve hot!

Bagnet (Chicharon Baboy)

Bagnet (Chicharon Baboy) Ingredients:

1 kilo pork belly; cut into desired pieces
1 liter cooking oil
1/2 liter water
Salt to taste
Water

Bagnet (Chicharon Baboy) Cooking Instructions:
In a stock pot, bring to a boil water with added salt. Drop pork and continue boiling for 20 minutes. Drain and set aside.
Submerged pork in hot cooking oil for few seconds, strain, and sprinkle with cold water. Do this process 3 times until skin pops.
Submerge pork until golden brown and serve hot in a platter!
Cooking Tip:
To avoid mess as well as burns, cook in a low cooking area.

Agos-Os

Agos-Os Ingredients:

1/4 kilo pork or beef; thin slices
1 onion; minced
4 cups mashed sweet potato (kamote)
Banana leaf
Salt to taste

Agos-Os Cooking Instructions:

Season the mashed boiled sweet potato with salt, then mix the onion. Set aside.

On a dry banana leaf, spread about one centimeter thick of mashed sweet potato. Put on top layer the meat, then spread again the mashed sweet potato. Do this until two layers of meat and three layers of mashed sweet potato are spread.

Roll the layers (8” long) carefully with banana leaf. Tie both ends firmly. Keep in a cool place for 1 - days.

Cut into ring slices. You may either fry or broil the Agos-Os.

Pork Binagoongan Recipe (Binagoongang Baboy)

Pork Binagoongan Ingredients:
1 kilo pork liempo; cut in serving pieces
1/2 cup shrimp bagoong
1 tablespoon garlic; minced
1 small onion; chopped
1 medium tomato; sliced in 8 pcs.
1 teaspoon Philippine bird's eye pepper
* (siling labuyo)
5 tablespoon vinegar
1/2 tablespoon sugar
1 eggplant; cut in slices

Pork Binagoongan Cooking Preparation:
Boil pork until tender and cut into cubes. Set aside.

Sauté garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low fire until the eggplant is done. Serve hot!

Dinakdakan

Ingredients:

Pig’s meat (ear, tongue, face)
White onion; sliced
Ginger; chopped
Salt and pepper
Kalamansi or lemon juice
Mayonnaise

Instructions:

Boil pork until half cooked. Strain and grill until brown. Sliced into 1” long and 1/4” thick (or your desired sizes). Place in a bowl and then add onion, ginger, and lemon or kalamansi juice. Mix well with mayonnaise. Season with salt and pepper according to taste.

Crabs with Coconut Milk

Ingredients
3-4 lbs. crabs
2 cans-coconut milk
1 inch piece-ginger, julienned
5-jalapeno peppers
1 tbsp.-minced garlic
1 bunch-scallions, julienned
1/2 cup-reduced sauce liquid
made from crab parts


Instructions:
Cut crabs in half and steam in one big stock pot. When crabs are cooked, trassfer crabs with remaining liquid to a large wok. Add ginger, garlic and coconut milk. Cover pan and wait for milk to thicken. Add reduced sauce liquid, salt and pepper to taste
Before turning the heat off, add jalapeno and scallions. Serve hot.
Serves 6.