HAPPY NEW YEAR!!!

Lechon

Lechon sa Oven...turned out really good and the skin is so crispy. I used a 12 lbs. pork leg. I rub salt, groundpepper around the meat and inserted a lot of whole garlic inside the meat. Oven temparature 350f for 3 hours while rubbing the meat drippings on the skin. I added another hour and changed the temp to 375f to crisp the skin. For sure the left over will be lechon paksiw tomorrow. Now the food are all cooked and just waiting for the family to wake up for 2009 countdown.

13 Fruits

Another pinoy/chinese tradition. For sure we will be having a lot of fruits in the next few days.

Pho 88 - Fullerton, CA

Take out from "PHO 88" Vietnamese Restaurant Bun, special combination charbroiled pork, grilled pork, shrimp cake and pasted shrimp wrapped in tufu curb served on top of vermicelli (rice noodle) with pickled carrot, sliced cucumber, crushed peanut and sweet-sour fish sauce.
This is one of my favorite take out. I like Viet better than chinese food.

Crispy Sisig

This crispy sisig was made from Lechon Kawali. After deep frying the pork belly I chopped then to small pieces. On a separate bowl I mixed chopped ginger, minced garlic, chopped onions, chopped jalopeno, chopped red bellpepper, vinegar, lime juice, salt and a little bit of sugar. Add the chopped meat to the sauce, mix well and serve.

Chicken Meat Roll

Ingredients: 3 lbs. ground chicken, 1 can viena sausage (chopped), 1 cup raisins, 2 small onions(chopped), 1 carrots (grated), 2 pcs. egg, 2 stalk celery (chopped) 2 pcs. pandesal (cut into cubes) and 1 cup Italian Spaghetti Sauce.
Combine all ingredients with some salt and pepper to taste. Mix thoroughly.Divide mixture into 6 and wrap in aluminum foil. Roll and steam for 1 hour.

Prime Rib

My Mom made her specialty, Prime Rib Steak cooked medium well.
My Mom's recipe; Set your oven to 350 degree. Coat the prime rib with lots of garlic powder, salt and a little oregano and bake. How long to bake is really up to you on how cooked you want your meat.

LongSiLog w/ Tomato

Homemade longanisa, eggs and garlic fried rice..... a Pinoy Breakfast

Wishing you all.......

A Merry Merry Christmas and A Happy New Year! From Our Family to Yours........

Sugba Baboy w/ Atchara

Labor of love by my sister B and husband Q
Marinate pork belly with salt, pepper and lime and most important ingredient according to my sister is TLC and grill. Best served with Atchara.

Turkey Soup

Made from left over frozen turkey from Thanksgiving.Boil turkey with slices of onions (medium heat) untill all the meat falls apart from the bones. Remove the meat from the soup. Bring soup back to boil. Separate the meat from the bones. Return the turkey (just the meat and trash the bones) to the soup. Add carrots (cubes), celery (cubes), kernel corn, potato (cubes) and green onions (sliced thin) to the soup. Season with salt and pepper. Best serve hot.

Crispy Sisig and Bar-B-Q

Food find from Pinoy Fiesta!I prefer Sisig made from Letchon Kawali. It's like dipping the lechon kawali in a spicy vinegar with chopped onions, minced ginger and siling labuyo. Yummy!!! I also like their Bar-B-Q pork. A little bit sweet and tangy.

Pata Recipe

I followed my brother in law Q's recipe step by step and it turned out really good. The soup is so thick even after I got rid not only the first but also the second boil.
I made it a bit more spicy by adding couple of jalopeno. Almost forgot to post the best part "the boiling Kaldo"
Recipe ni Q...
1. Boil pata with water. Drain 1st boil then continue boiling.
2. Add garlic,onions, salt and black pepper. Add atchuete.
3. When the pata is half way tender add sinigang mix/tamarind mix. Batwan is best.
4. Add tanglad and hot pepper.
5. Boil meat till its very tender and add bokchoy leaves.
6. Season with salt, soysauce to taste.

I got the Pata from the asian store. I asked the mexican butcher if they have Pata de Res and they do. Cows feet but Pata de Res in spanish.

Pancit Palabok at Pinoy Fiesta - Anaheim, CA

We have a new (not so new) Pilipino restaurant here in Anaheim. "Pinoy Fiesta". I mentioned new, not so new because the place is used to be a Pilipino restaurant, Kalesa but now Pinoy Fiesta under new owner, management. I love there food selection. This new resto is closer to home than Kapitbahay. I have been there few times since they open. I love the way they prepare there Sisig. Made of letchon kawali. After an appointment today I decided to grab some lunch to take back to work. It was 10 minutes till 10 a.m. so the sisig was not ready then I saw packages of food to go so I grabe few bags and this Palabok is one of them. Not bad for $3.- something and better than a can of soup.

Pork Dinuguan Recipe

Dinuguan Recipe

Ingredients:
3 lbs. pork belly, 6 cups pork blood, garlic, ginger, onion, lemongrass, chile peppers, sinigang mix, bay leaf, cooking oil, sugar, salt and pepper.



Cut pork into small cubes, saute garlic, ginger, onions, pork and lemongrass till the pork turn brown on the edges. Add the sinigang mix and chile peppers. Pour enough water to cover and bring to boil until the pork is very tender. Season with sugar, salt and pepper to taste. When the pork is tender and the liquid has evaporated pour the blood and bring to boil. Cover over medium heat, stirring for about 10 minutes.

Serve with puto. This puto I bought from the chinese store.
The left over I placed it in a ziploc bag and freeze for next time.

Batchoy ni Q

Another specialty of my brother in law, Q Longno....Looks really good! I bet taste yummy too! This is one of the Ilonggo Recipe we could be proud of.
Pakaldo nata!
Ingredients:
Bone marrow, pork liver, pork, chicharon, garlic, onion, scalions, vetsin (optional), salt, pepper, noodles you desire,

Boil pork and liver on a separate pot. Slice thin. Set aside.
Boil noodles and drain.
Fry chopped garlic till golden brown, set aside.
Slice scallion thin, set aside.

For the soup, boil bone marrow with onions, beef buillon, little brown sugar, ground black pepper and salt and taste. Also if you prefer you could dilute shrimp paste with water, strain and add the juice to the soup while boiling.

Arrange cooked noddles on a bowl, add the sliced pork and liver. Add soup to it then garnish with crushed chicaron, browned garlic and thin slices of scalions.... Now you have Ilonggo Batchoy ala Q!