spicy

Spicy Lechon Belly

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Ingredients:
2 kilo pork belly, wash and clean

Brine:
5 cups water
1 stalk lemon grass (tanglad), chopped
2 pieces bay leaves
5 cloves garlic, crushed
1 tablespoon peppercorn
3 tablespoons sugar
5 tablespoons rock salt

Chili Paste Mixture:
5 pieces chili, chopped
1 stalk lemon grass (tanglad), chopped
1 red onion, chopped
3 cloves garlic, crushed
1 thumb-sized ginger, chopped
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon ground pepper

Stuffing:
1 stalk lemon grass (tanglad)
1 stalk onion leeks
2 pieces chili, chopped

Glaze:
4 tablespoons fresh milk
2 tablespoons oil

Procedures:
Part 1
1. In a pot, combine, brine ingredients then simmer for 5 minutes over low heat. Let it cool.

Part 2
1. In a large container, place pork belly then soak with the brine. Refrigerate overnight.

Part 3
1. In a blender, process chili paste mixture until well combined. Set aside.

Part 4
1. Remove pork belly from the brine then pat dry.
2. Rub pork belly with chili paste mixture.
3. Place stuffing in the center then roll. Tie and secure with twine.
4. Brush the surface with milk/oil mixture then cover with aluminum foil.
5. Place in a preheated turbo broiler over 355 degrees Fahrenheit for 2 hours.
6. Remove the foil then brush again with milk/oil mixture.
7. Roast for another 30-45 minutes until the skin is crispy.
8. Chop then serve with dipping sauce.

Spicy Ginataang Langka

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Ingredients:
6 cups unripe jackfruit(langka), sliced
1 cup coconut cream(first extract)
2 cups coconut milk(second extract)
5 cloves garlic, crushed
1 large onion, chopped
1 thumb-sized ginger, sliced thinly
3 pieces green chili(siling haba), chopped
5-7 chili hot peppers(siling labuyo), chopped
200 grams leftover pork liempo, chopped
1 tablespoon vegetable oil
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute onion, garlic and ginger.
2. Add langka, stir and saute for a few minutes.
3. Pour coconut milk(second extract), simmer over low heat for 10 minutes.
4. When the sauce is almost absorb, pour coconut cream(first extract) and season with salt and pepper.
5. Cook for another 10 minutes or until langka is tender. Stir occasionally to avoid curdling.
6. Add pork and green and red chili, simmer until sauce is thickens and oily.
7. Transfer to serving bowl then serve.

Spicy Crispy Pata

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Ingredients:
1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
5 chili hot peppers(siling labuyo), seeded and chopped
12 pieces peppercorns
4 pieces bay leaves
4 tablespoons salt
salt and pepper to taste
water
cooking oil for frying

Procedures:
Part 2
1. In a large pot, pour water then add garlic, onion, peppercorns, bay leaves, chili hot peppers and salt.
2. Add pata then bring to boil over medium heat for 1.5 hours or until tender. Add water if necessary.
3. Drain, pat-dry and let it cool.

Part 3
1. Prick pata with a fork to make holes all over, rub with salt and pepper.
2. Deep fry over low heat for 20 minutes or until skin becomes crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).

Spicy Kalderetang Kambing

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Ingredients:
500 grams goat meat, cut into serving pieces
1 can (85 grams)liver spread
3-5 hot chili(labuyo), chopped
2 red and green bell peppers, diced
1 large onions, minced
3 cloves garlic, minced
250 grams tomato sauce
4 tablespoons soy sauce
3 large potatoes, cubed
2 large carrots, cubed
3 bay leaves
4-5 cups water or beef stock
1/4 cup vegetable oil
1/2 cup vinegar
sugar, salt and pepper to taste

Procedures:
Part 1
1. In a large container, marinate meat with vinegar, salt and pepper for an hour. (This is to lessen the unwanted odor.)
2. Drain and set aside.

Part 2
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 3
1. In a pan, heat oil then stir fry meat until light brown. Set aside.
2. Reduce oil then saute garlic and onion. Combine with the meat then continue sauteing for 2 minutes.
3. Add tomato sauce, soy sauce, liver spread and bay leaves, simmer for 5 minutes.
4. Add water and simmer for at least 45 minutes or until beef is tender. Add water if necessary.
5. Add carrots, potatoes, bell pepper and chili. Simmer for 5 minutes or until vegetables are cooked.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Transfer to serving plate and serve with steamed rice.

Spicy String Beans in Coconut Cream

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Ingredients:
1 1/2 bunch string beans(sitaw), cleaned and chopped into serving pieces
4 pieces long green chili(siling pangsigang), sliced diagonally
4 pieces red hot chillies(labuyo), sliced into small pieces
300 grams pork, cut into small pieces
1 cup coconut cream(1st extract)
1 cup coconut milk(2nd extract) (optional)
1 teaspoon sauteed shrimp paste(bagoong alamang)
3 cloves garlic, minced
1 onion, chopped
salt and pepper to taste

Procedures:
1. In a saucepan, cook pork meat until color turns to light brown and start to render oil.
2. Add garlic and onion then saute until translucent.
3. Add shrimp paste and continue sauteing for a minute or until cooked.
4. Pour coconut milk, simmer until reduced and thick.
5. Pour coconut cream, string beans, green and red chilies, cook for 3 minutes or until tender and crisp.
6. Adjust seasoning with salt and pepper then transfer to serving plate then serve.

Sizzling Spicy Squid

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Ingredients:
1 kilo medium-sized fresh squid, cleaned
3 cloves garlic, minced
1 white onion, chopped
2 tablespoons oyster sauce
100 grams tomato sauce
2 teaspoons hot sauce
2-3 pieces red chili(labuyo), chopped
3 pieces green chili(siling haba), sliced diagonally
1 large bell pepper, sliced
salt and ground pepper to taste
3 tablespoons sesame oil

Procedures:
Part 1
1. Score the squid with diagonal criss-cross scoring then cut into squares.(This will make the squid more tender and less chewy).

Part 2.
1. In a pan, heat sesame oil then saute garlic, onion and red chili.
2. Add squid, oyster sauce, tomato sauce, and hot sauce. Stir to combine.
3. Add green chili and bell pepper then stir cook for 1 minute. (Don’t overcooked, squid will become tough)
4. Season with salt and pepper according to taste.
5. Transfer to hot sizzling plate then serve immediately with steamed rice.

Pork Bicol Express

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Ingredients:
1 kilo pork belly(1/4 fat), cut lengthwise
1/2 cup of long green peppers(siling pangsigang) or baguio beans, cut diagonally
3 cups coconut milk
1/2 cup shrimp paste (bagoong alamang)
4 cloves garlic; chopped
1 small onion; chopped
3 pieces red chili(siling labuyo)
2 tablespoons vegetable oil
Salt to taste

Procedures:
Part 1
1. In a bowl with water and salt, soak green peppers for 30 minutes then rinse and drain.

Part 2
1. In a pan, heat vegetable oil then saute garlic and onion.
2. Add sliced pork, continue sauteing until colors turn to brown.
3. Add the shrimp paste then mix for another minute.
4. Pour coconut milk then simmer until reduced.
5. Add the green peppers and red chili.
6. Adjust seasoning with salt according to taste.
7. Serve with steamed rice. Enjoy!

Sweet and Spicy Chicken Feet

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Ingredients:
1 kilo chicken feet
1/4 cup vinegar
2 pieces star anise
1 piece bay leaf
1 tablespoon salt
1/4 cup honey

Sauce:
3 cloves garlic, peeled and grated
1 thumb sized ginger, peeled and grated
2 tablespoons chili paste
1/4 teaspoon dried chili
2 tablespoons oyster sauce
2 tablespoons soda (sprite)
1 teaspoon cayenne pepper
1/4 teaspoon ground pepper

Garnishing:
toasted sesame seeds
chopped spring onions

Procedures:
Part 1
1. Cut off chicken feet claws then scrub well with vinegar and salt. Let it sit for 10 minutes.
2. Remove the liquid and rinse 3 times thoroughly and drain.

Part 2
1. In a pot, boil chicken feet with start anise, salt and bay leaf for 30-45 minutes or until very tender. Drain and set aside.

Part 3
1. In a large bowl, mix all sauce ingredients then add cooked chicken feet. Mix thoroughly until everything is coated with the sauce.
2. Cover and refrigerate for at least 2 hours or overnight.

Part 4
1. In a pan, heat oil then pour marinated chicken feet and sauce.
2. Stir-fry for 10-15 minutes, when sauce starts to thicken add-in honey. Adjust seasoning according to taste.
3. Transfer to serving plate, sprinkle with toasted sesame seeds and spring onion. Serve.

Sweet Chili Shrimps

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Ingredients:
1 kilo grams large shrimps, discard the legs
3 tablespoons sweet chili sauce
2 tablespoons ketchup
1/4 cup soda
6 cloves garlic, minced
1 thumb sized ginger, minced
2 tablespoons olive oil
1/2 teaspoon chili flakes
1 teaspoon garlic flakes
1 stalk green onion, chopped for garnishing

Procedures:
Part 1
1. In a bowl, combine, sweet chili sauce, ketchup and soda then mix well. Set aside.

Part 2
1. In a pan, heat oil then saute garlic and ginger.
2. Add shrimps and stir cook for a minute until color turns to pink.
3. Remove shrimps from the pan and set aside.

Part 3
1. In a same pan, pour sauce and simmer until starts to thickens. Keep stirring.
2. Put back the shrimps and toss until evenly coated.
3. Add chili flakes and garlic flakes then adjust seasoning according to taste.
4. Transfer into serving plate then garnish green onions.
5. Serve immediately with steamed rice.

Spicy Ginataang Suso

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Ingredients:
1 kilo snails(kuhol or suso)
2 cups coconut milk
5 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, cut into strips
3 pieces green chilli(siling haba)
7 pieces red chili(labuyo)
salt and pepper to taste

Procedures:
Part 1
1. To clean the snails, place the snails in a bowl with water and salt. set aside for a few hours.
2. Rub the shells in water to remove the residues and crack a small opening on the end of the snail.

Part 2
1. In a casserole, heat oil then saute garlic, onion and ginger.
2. Pour coconut milk then add green and red chili, bring to boil over medium heat.
3. Add in the snails, then season with salt and pepper. Simmer until becomes thick and oily.
4. Remove from heat then serve immediately. Enjoy!

Notes:
1. In taking out the snail’s content from the shell, you can use a fork or a toothpick.