INSARABASAB(broiled marinated pork)

(A recipe from the Province of Ilocos)

ingredients:

1 kilo pork kasim
1 tsp chopped garlic
1/2 cup calamansi juice
1 tsp salt
1 cup sliced onion
1 tps chopped ginger
1 tbsp sukang iloko(ilocos vinegar)

to cook:

Slice pork kasim to 1 inch thick pieces then marinate in garlic, calamansi and salt for 30 minutes. Broil meat. After broiling, slice pork thinly into 1/4 inch strips then garnish with onions, ginger and season with vinegar.

CHICKEN TINOLA

Ingredients:

1 whole chicken, cut into serving pieces
5 cloves garlic, chopped
1 pc medium onion, sliced thinly
1 tbsp ginger, sliced thinly
2 pcs chicken broth cubes
1 tbsp fish sauce(patis)
3 cups water
1 pc sayote, cut into cubes
1 cup chili leaves(dahon ng sili)

How to cook:

Saute garlic, onion and ginger.
Add chicken and fish sauce, saute until oil came out from the chicken.
Add water and broth cubes then simmer for 10 minutes.
Mix in sayote and cook until chicken and sayote are tender.
Add chili leaves and cook for a minute.

MENUDO

Ingredients:

1/2 kilo pork, cut into small cubes
1/4 kilo pork liver
1/4 cup soy sauce
2 tbsp calamansi juice
1/4 tsp black pepper
2 tbsp cooking oil
3 pcs chorizo bilbao, cut into small cubes
1/4 cup minced garlic
1 cup water
2 cups chopped tomatoes
1/2 cup pickle relished
1/4 cup cooking oil
2 cups potato cubes
1/2 cup red bell pepper,cut into cubes
1 1/2 cups cubed carrots
2 tsp salt
1/4 tsp black pepper
1/2 cup banana catsup
1/2 can liver spread

How to cook:

Marinate the pork in soy sauce, calamansi juice & black pepper for about 2 hours or overnight in the refrigerator.
Cook the pork together with the marinade until it changes color. Drain and set aside the pork juices.
In a pot, heat the oil and saute the garlic until light brown. Add the chorizo and cook for 3 minutes. Add the pork and cook for 4 minutes.
Add the water, pork juices, tomatoes and pickles. Bring to a boil then lower the heat and covered and cook for about 30 minutes or until pork is tender.
In another pot, use the remaining oil and fry the potato cubes until golden brown. Drain and set aside.
Add the bell pepper and carrots to the pork and season with salt and pepper.
Then add the catsup, liver spread and pork liver. Simmer until liver is tender.
Serve then top with fried potatoes.

LONG PASTA with VEAL and ORANGE SAUCE

Ingredients:

2 tbsps olive oil
1/2 brown onion, diced
1 small carrot, diced
1 branch celery, diced
2 tbsps chopped thyme
500 gms cubed asserole veal (or beef)
Grated zest of 1 orange
1 tbsp plain flour
1/2 cup dry while wine
1 cup beef stock
2 cups Italian-style tomato sauce
Salt and ground black pepper
400 gms long pasta
2 cloves garlic, finely chopped
parsley

How to cook:

Preheat oven to 180'C. In an oven-proof dish heat half the oil and fry onion, carrot and celery for 5 mins. In the same pan, heat remaining oil. Stir in thyme then the meat and brown for 5 mins. Stir in orange zest and flour, then add wine and bring to a boil. Add stock, tomato sauce, and cooked vegetables. Season with salt and pepper, stir well, then cover and bake in preheated oven for 1 hour ( 2 hours if you use beef). Cook pasta in a large amount of salted boiling water for about 9 mins.
When cooked, add a cup of cold water to the pasta pot and drain. Add garlic and parsley to sauce and either spoon sauce over pasta.

SMALL PASTA WITH PISTOUNADE AND BLACK OLIVES

Ingredients:

500 gms small pasta of your choice
100 gms olives stuffed with capsicum
2 tbsps pine nuts
2 cloves garlic
1 cup basil leaves
2 tbsps extra virgin olive oil
3 tbsps freshly grated parmesan
2 tbsps small black olives
salt
ground black pepper
few extra basil leaves for garnish

How to cook:

Bring a large saucepan of salted water to a boil and cook pasta for about 9 minutes until al dente. When cooked, add a cup of cold water to the pasta pot and drain in a colander.
While pasta is cooking blend green olives, pine nuts, garlic, basil and olive oil almost to a puree but not quite, as it is pleasant to have some crunchy pieces. Mix this preparation with the cooked pasta and season with pepper.
Serve pasta and sprinkle with parmesan. Garnish with basil leaves and dot with black olives.

Anellini

Medium-small, ridged, tubular pasta cut in thin rings

PERFECT PASTA TWIST

Ingredients:

1 260 gm can Vienna saugage, cut in tidbits
1 310 gm can Spaghetti meat sauce
1 cup fresh tomatoes, boiled, seed and chopped
1 medium size green bell pepper, diced
1 small size red onion, diced
2 tbsps fresh basil, chopped
250 gms pasta twist, cooked al dente
1 cup parmesan cheese

How to cook:

Simmer Spaghetti Meat Sauce and add vienna saugage tidbits, fresh tomatoes, bell pepper, onion and fresh basil leaves. Stir until blended. Pour over cooked pasta and toss gently. Sprinkle with parmesan cheese.