Patatim (Ilokano Style)


Ingredients:
1 pork leg(pata), slice into serving pieces.
3 teaspoons salt
1 teaspoon peppercorn
6 cloves garlic, pounded
2 onions, chopped
2 cups soda(sprite, 7-up, lemonade or root beer)
5 cups pork broth
1/2 cup soy sauce
1/2 cup oyster sauce
2 bay leaves(laurel)
2 pieces star anise (optional)
1/4 cup dried banana blossoms(puso ng saging)
2/3 cup brown sugar
1 tablespoon cornstarch(dissolved in 1/2 cup water)
2 bundles steamed bok choy(Pechay)(optional)
cooking oil for frying

Procedures:
Part 1
1. In a pot, place pata then pour enough water to cover the meat.
2. Add salt and peppercorn then bring to boil for 15 minutes. Drain and reserve the broth.

Part 2
1. In a pot, heat oil then fry pork pata until golden brown. Drain.

Part 3
1. In a pot, heat oil and saute garlic and onion.
2. Add fried pata, broth, soda, soy sauce, oyster sauce, bay leaves, banana blossoms, star anise and brown sugar.
3. Simmer over low heat for 1 to 1 1/2 hours or until pata is tender. Add water if necessary.(Cook in pressure cooker takes 30 minutes).
4. Add dissolved cornstarch and adjust seasoning according to taste.
5. Continue cooking until the sauce thickens and a few sauce is remaining.
6. Transfer to serving plate then serve with steamed bok choy and rice.

Kinilaw na Atay ng Baboy


Ingredients:
1/2 kilo Pork Liver(atay)
2-3 onions, chopped
4-5 red chili(labuyo), chopped
1/2 cup cane vinegar (sukang iloko)
salt and pepper to taste

Procedures:
1. Rub pork liver with salt then grill brown. Let it cool.
2. Chop into serving pieces then place into bowl.
3. Add onion, chili, vinegar, salt and pepper.
4. Toss and serve together with cold beer.

Pork Giniling with Mix Vegetables


Ingredients:
1/4 kilo ground pork(giniling)
1 1/2 cup mix vegetables (carrots, sweet peas, corn)
2 teaspoons raisins
1/4 cup soy sauce
5 cloves garlic, minced
1 onion, sliced
2 bay leaves
1/4 cup water or pork broth
5 pieces hard boiled quail eggs (optional)
sugar, salt and pepper to taste
2 tablespoons vegetable oil

Procedures:
1. In a pan, heat oil and saute garlic and onion.
2. Add ground pork and soy sauce then simmer for 5 minutes.
3. Add mix vegetables, raisins, bay leaves, quail eggs, and water. Bring to boil.
4. Season with sugar, salt and pepper then simmer for 3 minutes or until tender.
5. Remove from heat and serve hot.

Filipino Media Noche Favorite Dishes

Just several days more and we will be welcoming a new year!

There are many interesting superstitions and beliefs for Filipinos during New Year’s Eve and New Years Day. They say these will bring them a prosperous New Year. For example, they say if you want to grow taller, you have to jump twelve time when you get up. On the New Year’s Eve, you have to wear polka dots which signifies coins (for wealth). When the clock strucks 12:00 midnight, make as much noice as you can to drive away bad spirits, thus some uses firecrackers, blow trumpets, rev up their engines, and even use the pots as gongs!

When it comes to “Media Noche”, we also believe in serving 12 kinds of round fruits (some also believe that the seeds should not be black), and of course, different dishes for abundance.

We have listed several dishes that we have featured in FSR so you can easily choose which one you want to serve for your friends and family:

Pasta:
Spaghetti Carbonara

Meaty Spaghetti

Pansit Bihon Canton Guisado

Desserts:
Fruit Salad

Mango Float Graham

Gelatin

Rice Cakes:
Biko(Filipino Sweet Sticky Rice)

Sapin Sapin

Maja Blanca

Pork:
Lechon Baboy (Roasted Pig)

Pork Hamonado Roll

Grilled Pork Belly

Beef:
Baby Back Ribs

Beef Caldereta

Fish/Seafood:
Relyenong Bangus

Breaded Butterfly Shrimp

Garlic Cream Dory

Buttered Shrimp with Garlic

Baked Cream Dory

Chicken:
Pininyahang Manok

Chicken Ham and Cheese Roll

Lechon Baboy (Roast Pig)


Ingredients:
1 whole pig (20 kilos), rinse and inside is clean and empty
10-20 bundles of lemon grass, pounded
500 grams spring onions, pounded
15 pieces bay leaves
1 kilo garlic
1 kilo onion
2-3 cups salt and pepper
evaporated milk (glaze)

Procedures:
Part 1
1. Pour boiling water inside pig’s belly. Drain.
2. Rub pig with salt and pepper inside and out.
3. Skewer the pig with a long bamboo.
4. Stuff the pig belly with lemon grass, spring onions, bay leaves, garlic, and onions. Secure with cooking thread.
5. Rub the skin with evaporated milk. This will make the skin red and crispy.

Part 2
1. Roast the pig slowly over hot charcoal then glaze with remaining milk from time to time.
2. Roast for 4-5 hours or until skin is red and crispy, and the meat is tender.

Dinakdakan (Pork Belly)


Ingredients:
3/4 pork belly
1 thumb-sized ginger, chopped
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
1/4 cup vinegar
1 tablespoon peppercorn
3 pieces bay leaves(laurel)
1/2 cup mayonnaise
salt and ground pepper to taste

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil.
2. Add pork belly then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender. Drain and let it cool for a few minutes.

Part 2
1. Cut the pork belly into grilling size and grill until color turns to brown and crispy.
2. Remove from heat then cut into small slices.

Part 3
1. In a big bowl, put the sliced pork belly with ginger, onions, red chili, ground pepper, vinegar and mayonnaise. Mix well and adjust seasoning with salt according to taste.
2. Serve and enjoy!

Easy Wonton Soup

Ingredients:
For the wonton:
1/4 kilo ground pork
2 cloves garlic, ground
1 teaspoon ginger, ground
1 medium onion, minced finely
1 scallion (1 tablespoon), chopped finely
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon sesame oil
a pinch of ground pepper
20 pieces wonton wrapper

For the soup:
2 cups chicken stock
2 cups water
1 tablespoon soy sauce
3 cloves garlic, smashed but not sliced
1 thumb size ginger, smashed not sliced
1 scallion
salt and pepper to taste

Procedures:
1. In a pot over medium heat, add all soup ingredients and let it boil (covered)for 10 to 15 minutes. Turn off the heat.
2. To make the wonton, combine all the wonton ingredients in a bowl except the wonton wrapper. Mix until all the ingredients are evenly combined.
2. Take a wonton wrapper on one hand and brush edges with cold water using your finger tip. Put ½ teaspoon of filling in center of wrapper. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Brush one of lower side corners of triangle with water and bring right and left corner together and press well. Repeat until you finish with wonton filling and wrappers. Set aside.
3. Remove all solid ingredients from the soup and turn on heat and let it boil. Add the wontons simmer for 10-15 minutes. Season with salt and pepper.Transfer to serving bowl and garnish with chopped scallions.

Pork Meatball Curry


Ingredients:
1/3 kilo ground pork
1 teaspoon parsley leaves chopped, reserve some leaves for garnish if desired
1 medium onions chopped
salt and pepper to taste
2 tablespoon curry powder dissolved in water to form a paste
4 tomates, chopped
1/2 cup string beans, cut into 2 inches length
1 green chili, cut diagonally
Oil for frying

Procedures:
1. To make the meatballs, season ground pork with 1 teaspoon salt at dash of pepper, add ground parsley and half of the chopped onion. Mix well, scoop about a tablespoon and roll into ball. Do the same for the rest. Put oil in a pan over medium heat and cook meatballs until brown all over. Remove meatballs from pan.
2. In the same pan, reduce the oil for sauteing.Add the onion and saute until translucent. Add the curry paste and cook until fragrant. Add the tomatoes and about 1/2 cup water. Simmer uncovered stirring occasionally until tomatoes are soft around 5 minutes.
3. Add back the meatballs and put the beans. Cover pan and simmer until the beans are tender,around 10 minutes. Season with salt and pepper to taste. Transfer to serving bowl and garnish with parsley.

Pork Hamonado Roll


Ingredients
1 kilo pork loin, sliced thinly and long enough to roll
1/4 cup soy sauce
1/4 cup soda (sprite/7-Up)
1/2 cup pineapple juice
1/4 cup brown sugar
4 cloves garlic
1 carrot sliced into strips
sausage or hotdog, can be halved vertically
cheddar cheese, sliced into strips

Procedures
1. In a bowl, prepare the marinade by combining the soy sauce, soda, pineapple juice, brown sugar and garlic. Mix until the sugar is dissolved.
2. In a flat and clean surface, arrange the carrots, hotdog and cheese at one edge of the meat. Roll to form like a log. Secure with string. Do the same for the rest of the ingredients.
3. Put the rolls into a container and pour the soy sauce mixture over it and marinate overnight or for at least 1-2 hours.
4. Once ready to cook, heat pan with oil, put the meat and sear on all sides until light brown. Get 1 cup from the marinade and add to the meat. Simmer for 30 minutes, flipping the meat from time to time, until the sauce is thick and the meat is cooked.You may add sauce if the meat is not yet cooked.
5. Once cooked, remove the meat from pan. Cut the string and slice pork into serving pieces and transfer to serving dish. Pour the remaining sauce over the meat.

Pan-Fried Pork Gyoza


Ingredients:
gyoza or dumpling wrappers

Filling:
4 cups cabbage, chopped into small pieces
250 grams ground pork
2 tablespoons green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
salt and ground white pepper to taste
ground white pepper

Dipping Sauce:
2/3 cup soy sauce
1/4 cup vinegar
1 tablespoon chopped green onions
1/2 teaspoon crushed red chili

Procedures:
Part 1
1. In a large bowl, combine cabbage and 1/2 teaspoon salt then let sit for 10 minutes.
2. Squeeze the cabbage firmly to discard excess water.
3. In a large bowl, combine cabbage, ground pork, green onions, soy sauce, sesame oil, salt and ground white pepper then mix evenly with your hand.

Part 2
1. Scoop a spoonful of mixture then place in the center of wrapper.
2. Moisten the entire edge of wrapper with water then fold in half.
3. Seal and crimp the edges then press against bottom into sheet pan.
4. Repeat the procedures to remaining mixture.

Part 3
1. In a pan, heat 1 teaspoon oil then arrange dumplings in it flat side facing down.
2. Cook the bottom for a few minutes until light browned.
3. Slowly pour hot water until half submerged. Cover and cook until the water has evaporated.
4. Transfer the Gyoza into plate then serve with dipping sauce.