Filipino Food Lovers Blog

Eyeball - Aristocrat

2007-03-03T19:51:00.000+08:00

V, Nathan, Dr.Henry, Wyatt, Nancy, Anthony, Sheila

NE boiled dinner

2007-01-28T10:14:00.000+08:00

NE boiled dinner is very simple and
straightforward. Gather up your favorite root veggies and cut them
up into fairly large chunks and dump these into the cooker. Add
cabbage wedges and onion quarters or whole small onions. Top this
whole thing off with a 3-lb (approx) corned beef brisket. Season
with salt & pepper to taste. Pour about 1 cup of broth over the
whole thing and cook for 11 - 12 hours.

For root veggies, I use parsnips, turnips, rutabagas, potatoes,
carrots. Any combination is acceptable - it's all about personal
preferences.

Corned Beef & Cabbage is basically done the same way with the
exception of the root veggies. I use cabbage, green beans, and
onions with my Corned Beef & Cabbage.
_______________________

Shared by Chi

Humba

2007-01-27T10:10:00.000+08:00

Ingredients:
1 kilo pork belly (sliced according to your desire)
1/2 cup soy sauce
1 cup cup water
4 tbsps sugar
garlic
basil leaves
peppercorn
Shitake mushroom (optional)

Saute pork in oil and garlic. Add soy sauce, sugar, basil leaves and
peppercorn. Add water and boil till meat is tender.

Yup, that simple. But will surely make you find your way to your man's
heart. Happy cooking.

Henrio
_________________________

Shared by Dr. Henry Lim Yu

Glazed Ham

2007-01-16T14:17:00.000+08:00

Hi Doc, hi everyone who is still squirreling some ham leftover from
Christmas...(I'm one of them!)
the crudest way to treat ham is the "banana-cue way:" heat oil, spinkle some
sugar till caramelized. Drain off the oil and add in the slices and coat them
with the burnt sugar. Happy calories to you all!

nancy

This may sound trivial but let me just share with you a lesson I learned
from our helper the other day regarding glazed ham. All these years, I've
always done it by frying the slices of ham in oil before I add sugar. What
our helper did was to roll the slices of ham on a plateful of brown sugar
then fry it in oil. I tell you, it does make a difference in taste. No
wonder her version tastes better than mine. Try it.

Henrio

Hi everyone!This is exactly what do with my left over hamon. I roll a bit of brown sugarand fry it great for breakie. I made some lentle soup with the other leftovers aswell. First time I made ham this year. i let it simmer in applejuice and a bottle of beer for 2 hours and glaze it with brown sugar, dijonmustard and a little vinegar, something I got from marketman and baked itfor about 25 mins. all my friends liked it.

Anthony

YEMA recipe

2006-12-20T17:16:00.000+08:00

It is like those big balls of yema
that you can find in the big bakeshops.

4 can condensed milk
3 c eggyolks, slightly beaten
dayap rind

Mix together everything. Cook over low fire, stirring constantly until
thick. Cool. Form into balls. Roll in sugar. Place in small paper muffin
cups.

(Maricel Madrid's recipe - Shared by V)

Soccarat

2006-12-14T19:45:00.000+08:00

Soccarat - the crunchy crust that forms on the bottom of
the pot

Pancit Molo

2006-12-14T18:14:00.000+08:00

When You make pancit molo

A. Make the Wanton
B. Make the Soup

A. Wanton
1/2 kilo Fresh pork (10% fat or less) - removed skin (set aside), ground the
pork
Garlic - (I think I would use 1 or two bulbs depending if it's native or taiwan
variety)
Salt and pepper to taste
Molo wrappers ( if you have time its best to make your own pasta)

Combine ground pork, garlic, salt and pepper to taste. Put some filling on one
corner of a molo wrapper. Roll up to enclose. Get
the two ends and pinch together to seal. A little
water will do the trick. Do this for all the filling
and wrappers. Cut the excess molo wrapper.

There's actually a specific way to wrap these. The ilonggo people would call
"belo sang madre" . If I'll be able to cook this i'll post it in the blog.

Variation - (some people would add (or subtract) different vegetable and
flavors)
eg. singkamas, carrot, onion, shrimps parsley. I suggest when you do cook
(fry) a little of the mixture and taste and correct your seasonings, One of my
lola before would add a little salted black beans to taste.

B. Soup:

2 tablespoons oil
garlic, chopped
Onions, chopped
Pork Skin - cooked and sliced thinly
1 chicken breast, cooked and flaked
½ cup shelled shrimps (or dried)
Chicken gizzard and liver, chopped (optional)
(chicken shrimp ham) broth
salt and pepper to taste
chopped spring onions
fried garlic

Heat oil then sauté garlic and onions. Add chicken,
sliced pork skin, shrimps. Cook for a few minutes then add the broth.
Bring to a boil then drop in the stuffed molo
wrappers. add the excess wrappers. Add the chopped chicken gizzard and liver.
Season to taste. Cover and let boil. Serve hot
topped with lots of spring onions and fried garlic.

Variations : You can add milk to make the soup creamier.

_________________________
Comments From Egroup

Just by reading it, I
know masarap ito. But using fresh shrimp would definitely be better than
using dried shrimp (hebe) as filling of the wonton, right? I remember
telling the manager of a fastfood joint here in Cebu one time. I told him
"Please don't change the quality of your wonton noodle soup. Use fresh
shrimp, not hebe". You see, just one taste and you'll know they've
substituted the fresh shrimp with hebe. But I applauded them for coming up
with a better kind of noodles (thinner and minus that amoniacal smell
typical of the market noodles).

- Dr. Henry

Hi Wyatt. The recipe I use from the Monterey cookbook (written by Michaela
Fenix) called for sprinkling fried garlic chives and using a combination of
pork, shrimp, and chicken broths, as you indicated. Guys, don't skimp on the
broths. You will surprise yourself with the deep complex flavor.

- Nathan Lim

Hi Wyatt, Hi henry...In molo, I sually add chorizo de bilbao. And also let the oils of it boil with the chicken bones broth. TIP: When doing this broth do not cover the pot at all, anytime! You will get a clear perfect broth all the time. I learned this from Chef Paeng.

- Nancy

Igado

2006-12-04T16:12:00.000+08:00

this is my mother in-laws recipe. although we did not see eye to eye, way back, she taught me this because i married her favorite son. and maybe, she thought i will not be able to cook it the way she did it. i love challenges guys so i was able to concoct the famous igado less the saltness (ilocanos are famous for their salty dishes) and the makunat na liver. my kids (my devoted tasters) love it!

here goes...

materials needed:

1 kg pork pigue sliced and marinated at least 1 hour before
cooking with 1/4 cup dark soy sauce, 1 pinch
ground pepper, 2 tsp worcetershire sauce
1/4 kg pig's liver sliced (same as pork)
1 pc pig's heart sliced
2 cans cooked peas drained
2 pcs bell pepper sliced
6-8 pcs bay leaf
1/2 cup dark soy sauce
1 pc onion chopped
6 cloves garlic minced
ground pepper

procedures:

saute onion till transparent and add garlic saute till fragrant. stir
in pork and pig's heart till brown and add 1 can peas, bay leaf,
ground peper and soy sauce. let simmer and stir once in a while till
pork/heart is tender. add the remaining peas, bell pepper and liver
and let simmer till bell peper is wilted. serve with rice.

you can add more dark soy sauce for a darker igado. i even tried
adding 1 tsp vinegar in the marinade for pork.
_____________

cindy

Adobo Tip

2006-12-04T09:37:00.000+08:00

if you marinate overnight, don't add the garlic yet. The oils of the garlic will be overpowered by the acid and will lose it's pungency. Put the garlic after the overnight marination, then add the garlic into the mix , mash it in 30 minutes before you start to cook.

______________
Shared by Nancy

GOLDEN BUTTER CAKE

2006-12-03T17:04:00.000+08:00

Ingredients:

1 box Duncan Hines Golden Butter cake mix
2/3 cup orange juice
3 eggs
1/4 tsp. vanilla extract
1 can mandarin oranges (drained)

Procedure:

Mix the 1st 4 ingridients. Pour on a lightly floured baking pan. Stir in the drained mandarin . Bake on a 350 degrees preheated oven for 25-30 minutes or until cake is done. Take
out from oven and let it cool completely. Topped with Pineapple-Vanilla
Icing.

PINEAPPLE VANILLA ICING:
Ingridients:
1 can crushed pineapple
1 3 oz. box vanilla pudding
1/4 tsp. vanilla extract
1 medium size bucket of Cool Whip Cream

Procedure:
Mix well the first three ingridients. Fold in Cool Whip Cream and mix
some more. Spread on top of the Golden Butter Cake. Serve cold.

I hope you will like it.
Ling
_________________
Mrs. Lagrimas de Guzman Brooks

LIME SALAD

2006-12-02T17:36:00.000+08:00

Ingredients:

1 6 oz box of lime flavored Jello
1/2 cup water
1 can crushed pineapple
1 cup marshmallow bits (optional)
1 small container of cottage cheese
1/2 cup chopped pecan nuts
1 small bucket of whip cream

Procedure:
Bring the Jello, water, and crushed pineapple to a boil for three
minutes. Set aside in a cooler until almost jelled.
Fold the rest of the ingridients in whipped cream. Add to Jello/crushed
pineapple and mixed them well . Pour in a mold and let cool in the
refrigirator till hard enough to serve.

Note: This salad is what we have on Thanksgiving, Christmas, and New Year.
Ling
__________________________
Mrs. Lagrimas de Guzman Brooks

Sugar-Free Carrot Cake

2006-12-02T17:10:00.000+08:00

2 C. flour
2 tsp. cinnamon
2 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder

Carrot Mixture:
2 C. grated carrots
1 C. crushed pineapple, drained
1/2 C. crushed nuts
1/2 C. sesame seeds
1-1 1/2 C. coconut

Egg Mixture:
3 eggs
1/2 C. oil
1/2 can frozen juice concentrate

Procedure:
Add the carrot mixture to the egg mixture, then add the flour
mixture. Bake at 350 degrees for 1-1 1/4 hours in an angel food,
spring form or Bundt cake pan. Remove from pan and cool on rack.

____________________

Shared by Cindy

Carrot Cake

2006-12-01T18:10:00.000+08:00

Ingridients
2 cups sifted flour
2 tsps. baking soda

1 3/4 cups sugar
1 cup chopped nuts (optional)
2 tsps. cinnamon
1 1/4 cups butter
4 eggs
1 tsp. salt
raisins (optional)
3 cups grated carrots

Procedure:
Combine flour, baking soda, sugar, cinnamon, butter, and salt. Add eggs,
one at a time, beating well after each addition. Add carrots, then the nuts
and raisins. Bake in a preheated 350 degrees oven for 35 - 40 minutes or until
it's done. Cool for 10 and frost.

Frosting Ingridients:
1/4 cup melted butter
2 tsps. vanilla
6 ounces cream cheese
1 cup flaked coconuts
powdered sugar

Procedure:
Beat butter and cream cheese. Add sugar. Blend in coconut flakes and
spread over the carrot cake.

NOTE: You can also use zuccini (aside from carrots) to make the cake.
_______________________________

Mrs. Lagrimas de Guzman Brooks

Duman Festival

2006-11-25T09:36:00.000+08:00

(click the poster for more details)

Fifth Duman Festival
on Saturday, 2 December 2006
Sta. Rita Parish Church grounds

Bulacan Food Trip

2006-11-24T10:03:00.000+08:00

After several months of planning, correspondence, emails, phone calls. We finally pushed through with the long overdue bulacan food trip. We scheduled this trip last September but a few days before our trip was the Typhoon Milenyo.

It all started when Market man, wrote about minatamis na santol in his blog. It lead our e-group to discuss (and drool) about the process of doing this treat. And it lead to us to discuss the other minatamis, food spots in Bulacan. This day we were set to explore and taste what we been talking about ginataan na pinipig. It's a treat that is prepared during the fiesta in Plaridel.

Our Meeting place was Mcdonalds Greenhills. We only had drinks to prepare ourselves to an eat all day experience. Ready for the adventure is Nancy Lumen Reyes (editor of Cook Magazine), Nathan Lim, Paing Lim Soon (of North Park group of restaurants). Also guiding us Rolly Sacdalan and wife Mia.

Our First stop is the Garcia-Sacdalan home, makers of the famed sacdalan longganisa

They prepared us a very nice breakfast. Assorted kakanin, puto, dinuguan, lumpia, etc. Goto was really loaded with meat. The Bocchi was from the neighbors.

How to make the famous longganisa
Tita Mely showed us how.

One of the challenging things to learn was to tie the loose ends
This is video. Tita Mely is teaching Ms Nancy

Next Stop: Plaridel Public Market

Pig Intestines cleaned, eventually these are used as casing of longanisa.

Typical plaridel longganisa.

3rd stop: Lunch at the Castillo residence

This is the panoramic view of our Lunch. Everything was special.

Fresh Lumpia was made by Umpay

Sinampalukang manok. You can click to see the bigger picture. Rice grains are usually added to chicken blood during slaughter. These are included in the dish.
We also had kare kare and lechon kawali.

Fruit Salad - made with fruit coctail and apple crunchy apples. To make the sauce. Tita Nora uses egg yolks and a can of evaporated milk. Thickened in a double boiler and condensed milk is added. Creamy yet not so sweet.

Minatamis na Kamatis

To make the minatamis na kamatis. Choose the green unripe tomatoes. Blanch in hot water to remove skin. Make a hole and remove the seeds, soak half day in water with "apog". Wash and cook in sugar solution.

Minatamis na Kamias

Tita Nora Demonstrated how minatamis na kamias is prepared.

You need need to prick the kamias sevral times with a fork

Squeeze out the juice from the fruit. This will be soaked in calcium carbonate solution for half day; cooked in sugar solution.

Ginataaang Pinipig -

This how it would look like without the coconut milk

Freshly Squeeze Coconut milk from 6 nuts (unadulterated)
Newly harvested Pinipig (from Nueva Ecija)
Cubed cooked gabi
Wedges of Chico fruit
Fresh buko Strings
Sugar

Soak pinipig in freshly squeeze unadulterated coconut milk.
Add cubed cooked gabi, Wedges of Chico fruit, buco strings
sugar (to taste). Chill with Ice. Serve within 2 hours.

More Pictures

Nathan Lim on Lanai (painting of Joseph Castillo - Background)

Tita Nora de la Pena (Nora Daza of BUlacan)

Cousins pose for Cook Magazine

Last Stop - Side Trip in Sta. Maria

Pasalubong expedition (Sta. Maria) – Sampled Chicharon in Dolores (after Shell gas station on the right side. We went further inside to check the salted eggs and balut factory. We were back in Manila by 5 pm.

Pictures and Videos from Our food trip in Bulacan

2006-11-24T09:21:00.000+08:00

Ingredients of Ginataan na Pinipig

Nancy in V's Kitchen

We were tasting everything in the kitchen

Rice Cooker Paella

2006-11-21T16:08:00.000+08:00

250 grams chicken drumsticks or thighs, cut in 1-inch sections
100 grams Spanish chorizo, sliced into ¼-inch thick discs
2 tsp salt
freshly ground black pepper
2 tsp paprika
olive oil
1 head garlic, minced fine
1 medium white onion, minced fine
1 can diced tomatoes (14oz), drained
1 large sweet red pepper (or 2 small ones), roasted, peeled, and seeded
1/4 tsp saffron
2-1/2 cups uncooked rice
water or chicken stock
2-3 tbsp extra virgin olive oil
250 grams shellfish or seafood of your choice
1/3 cup frozen green peas
2 hard-boiled eggs, cut into sixths

Chop drumsticks into 1-inch sections and pat dry; rub with 1 tsp salt, a
heavy dusting of pepper, and 1 tsp paprika and let sit for 15 minutes. Heat
skillet over medium flame; add oil, brown chicken pieces all over, then set
chicken aside. In the same skillet, fry chorizo until fat is rendered;
remove and set aside with browned chicken. Still in the same skillet, sauté
garlic and onions until soft and fragrant, then add drained diced tomatoes
and roasted sweet red pepper. Scrape skillet bottom with wooden spoon to
free the flavorful fond that has formed; if necessary, add a little water to
thoroughly deglaze. This is the sofrito. Add rice, saffron, and remaining 1
tsp paprika to the sofrito until rice is coated with the oil and tinted
bright orange.

Transfer sauted rice to rice cooker, add enough water or chicken stock as
instructed in rice cooker manual for 2-1/2 cups of rice. Add chicken and
chorizo and stir to mix through. Swirl in extra-virgin olive oil, close the
lid, and press the cook button. The cook button will pop up when much of the
liquid has been boiled, leaving the rice to finish cooking in the steam. At
this point, open the rice cooker lid and quickly arrange frozen green peas
and partially cooked seafood on top of the rice. Close cover again, dish up
after 15 minutes, garnish with wedges of hard-boiled eggs and lemon, and
serve.

Notes on ingredients Using chicken drumsticks or bone-in thighs ensures
that the meat will stand up to the heat without drying, and the chicken
bones help make the cooking liquid much more flavorful; cubed chicken breast
will look and taste like chunks of cardboard. Spanish chorizo is seasoned
with garlic, pepper, and lots of good Spanish paprika; it is the paprika in
the chorizo that will give the dish much of its color and flavor. Freeze the
juice drained from the canned tomatoes and save it for making tomato-based
dishes. Hard-to-find and pricey short-grain rice such as Arborio, the
lesser-known Vialone, or even Calrose are desirable but any readily
available long-grain rice in the pantry will do for everyday eating. Like
any popular dish, there are as many versions of paella as there are cooks
who make it. There are no hard and fast rules, and ingredients change with
the passing of the seasons. Being hopelessly addicted to meat, I like mine
loaded with chorizos, ham, and chicken thighs but clams, mussels, alimasag
(Philippine blue mud crabs), shrimps, squid, and even rehydrated bacalao
(Spanish dried cod) are de rigeur. Personally, I skip the seafood
altogether. For the adventurous cook, try adding artichoke hearts, rabbit,
snails, or even bottled elvers. I have seen some cooks who add the saffron
threads to the stock rather than directly to the rice; I suppose better
color can be achieved with this, but I feel that saffron is too expensive to
be thrown out with leftover stock.

Notes on procedures Pay close attention to the sofrito, as it is this
flavorful sauté that will make or break your paella. The sofrito must be
sauted until much of the liquid from the tomatoes and the sweet pepper have
evaporated, leaving behind an intensely orange-hued oil. Swirling in
extra-virgin olive oil gives the rice a subtle peppery kick, and helps form
a coveted crunchy crust at the bottom. Given the added volume from the
chicken and chorizos, do not put more than half the capacity of the cooker
in order to allow for the rice to expand and to leave room for any seafood
that will be added later in the cooking process. Cooking times vary from one
seafood to another, so it is best to separately parboil each kind until just
done, setting these aside for inclusion in the rice cooker at the last
moment. Depending on the moisture in the rice, there may be times when the
topmost layer of rice will be undercooked; simply add about 2/3 cup water to
the rice cooker and press the cook button again. The crust will probably
burn and stick to the bottom of your rice cooker afterwards, but it is
nothing that a good soak in water and some elbow grease will not fix.

____________________

It's from an article I wrote for Cook
magazine some time ago. Good luck!

Nathan E.C. Lim

Nov 20, 2006

Pares

2006-11-09T20:41:00.000+08:00

1k beef brisket or camto cut into bite size cubes.Marinate beef in
McCormick tenderizer, freshly ground black pepper, 3 tbs knorr seasoning,
4tbs lea perrins and 3pcs calamansi juice w/o the bones er seeds, for 1hour

Place meat in heavy casserole bring to a boil w/ ingredients listed below
and simmer covered in low fire until tender for aproxm. 1 1/2 hrs
8 cups water
1 med. red onions
2tbs crushed garlic
2/3 cups soy sauce (golden swan)
1/2 cup brown sugar
3 pcs star anise
salt & pepper to taste

To thicken reduced stock used in boiling meat use
1/2 cup water
disperse 5 tbs. cornstarch &
a pinch baking soda

When tender set aside meat. Sautee another 2 tbs of garlic & 1/2 meduim red
onion in a wok or heavy frying pan then include meat.

Pour thickened roux. Serve on top of garlic fried rice garnished w/ margarine toasted garlic & chopped spring onions.

Best served next day.

Tahong V

2006-11-09T01:10:00.000+08:00

try baked mussels topped with parmesan cheese, lots of garlic, butter,
lemon juice, bouillon, and chopped basil leaves (flat parsley will do).
Not very Pinoy but whets the appetite just the same.

_______________

V Castillo
February 25, 2000

Tahong IV

2006-11-09T01:06:00.000+08:00

I usually put a lot of tahong in my paella, or I bake it, it has to be fresh
though coz that frozen new zealand mussels that we can get here in the states
is so Rubbery!
I steam/boil my mussels, in a sauteed mix of garlic (lots) and shallots
(sibuyas tagalog) and leeks (chopped finely) and lemon grass (tanglad) all
fried in olive oil or butter, which ever is available then when the shallots
and garlic is wilted I place the mussels in, then a glass of white wine.
SSSarap!
I have done mussels in black bean sauce too!
Butt wetaminit, here in new england, the cultured mussels are not so big, but
the wild cultivated gets big but gritty and sandy! I still go for the
cultured or farmed mussels.
You know what shellfish is good too? I luv the fresh scallops, steamed in the
shell or fried in ginger and scallions, still in its shell.
how about that abalone?

____________________

peter nepo
February 24 , 2000

Tahong III

2006-11-09T01:02:00.000+08:00

1) after thoroughly cleaning the mussels (follow Mary Ann's method), put in a heavy pot and add crushed ginger. Water should be only till halfway the height of the shells in the pot. You can also use seven-up instead of water and not use the ginger. When the shells are cooked (opened) be good and just eat as is.

2) or... mix together: 1 cup grated cheddar cheese, 1 tablespoon liquid seasoning, 1 Tbsp chilli sauce, 1/4 cup very finely minced garlic, 2 Tbsp. mayo (only if the paste is too thick), 1 Tbsp worcestershire sauce and some pepper. Put a mound on top of each opened shell (uncooked if you're daring, half cooked if you want. Then sprinkle about a teaspoon of crisp breadcrumbs on top. Bake at 350 degrees F for about 10 minutes or till browned.
___________

Nancy Reyes-Lumen
Feb 23, 2000

Tahong II

2006-11-09T01:01:00.000+08:00

Now for the posting, re-Mussels, the first thing we here in the house
do is to soak all the tahongs w/baking soda to keep them clean, that
way the tahongs vomit all the dirt as an extra precaution for safety &
cleanliness. Then when you see all the dirt & mess out, you can damp
water and wash it clean till ready to use. If the tahongs are slightly
open and you tap them and they clamp somewhat, they are still alive; if
after cooking or steaming, they are all tightly closed, damp them as
they are dead. Another recipe
slightly similar to the ones posted but w/a different twist is this:
Saute in olive oil, finely chopped onions, garlic, & ginger; season
w/salt, pepper & msg (if you like) Add at least 1 cut in 2 dry jalapeno
chili. Add water, but not too much, let boil in medium until the sauce
or soup has got hold of the flavor, add tahongs until they start
opening, sign that its done, then you can just add spinach leaves until
they wilt and take it off the stove so it does not get too wilted.

________________

Maryanne Smyth
February 23, 2000

Tahong I

2006-11-09T00:56:00.000+08:00

Mussels - still in shell (about a pound or so)
1 medium sized onion, sliced
1 medium sized ginger, peeled and julienned
2 cloves of garlic
1/8 lb leafy vegetable
black pepper corns
pinch of salt or to taste
cooking oil

Saute onion, garlic and ginger until onion becomes translucent in color.
Add mussels. Saute for about a minute.
Add 3 cups water or just half way through the mussels. Add the pepper corns.
Let it boil and add the leafy vegetables.
Let it simmer for about 2-3 minutes. Season with salt and serve.

_______________

Erwin Tan

February 22, 2000

Longganisa Recipe

2006-11-09T00:48:00.000+08:00

Hello longganisa lovers:

This is a discussion of how to make longganisa. I believe longganisa making is not a recipe but a procedure. So bear with me. Longganisas in the country derive their flavor and profile based on the spices and seasonings of the region. And usually, because we are an islands cuisine, we have different kinds of vinegars from palm trees and such and the flavours differ as much and as many as we have islands. Usually, the strongest vinegars are used since it is also a way of preserving the meats. The secrets of making good longganisa are: hand chopped / not food processor -passed meat. / also some pork fat, from the backside cuts.The reason being that these fats will help keep the mixture moist by "oiling it" but at the same time, it will be visible for you to take it out while eating it later. Fats from the belly will melt and add to the fat contant of the meat. There is no such thing as a good tasting all-lean longganisa. Over my dead paycheck--- I will challenge anyone to this ! Unless... of course, it is a smoked sausage.

To every kilo of hand chopped meat (on a ration of 30% fat and 70% meat), put in your dry spice mix. If you do not have your own , try mine: 1 part salt to 1 part fresh ground pepper to 1 part sugar. Then add the inherent flavorings like freshly pounded garlic, dried oregano leaves, suka. Do not soak the meat. Toss everything in like a salad, mosit, but not dripping wet or soggy and yet not dry. We do not use casings bec. it's difficult to source. So just go ahead and cook it like a longganisa, unplugged. Okay ? Comments from the floor, whether violent, violet or charming are welcome. Happy eating ! nancy
________________

Nancy Reyes-Lumen
February 6, 2000

On Cooking Egg and Tocino

2006-11-09T00:42:00.000+08:00

I make my own tocino and sometimes langonisa also, pero mahirap mag-chop ng
taba eh. but re: cooking langonisa, esp this winter when the smell lingers in
the house when cooked, i just microwave it for 5 minutes and its cooked and
just brown it in the frying pan in little oil, i also tired cooking langonisa
in turbo oven and it works fine! with tocino, i have to fry it in slow fire,
otherwise you burn the sugar!

_________

Peter Nepo

Feb 23, 2000