Other Meat

Ginataang Atay at Balunbalunan ng Manok

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Ingredients:
350 grams chicken giblets and heart, cleaned
150 grams chicken liver, cleaned
6 cloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, julienned
1/4 cup soy sauce
3 tablespoons cup vinegar
1 teaspoon peppercorns
3 pieces bay leaves
1 cup water
1 cup coconut milk
2 pieces green chili, chopped
3 pieces bird’s eye chili (labuyo), chopped
salt and ground pepper to taste

Procedures:
1. In a pan, heat oil then saute garlic, onion and ginger.
2. Add giblets and heart then saute for 2-3 minutes.
3. Pour water, cover and simmer until almost dry and tender. Add water if needed.
4. Add liver and cook until brown and tender.
5. Add soy sauce, vinegar, peppercorns and bay leaves then simmer for 3 minutes.
6. Pour coconut milk and bring to boil. Keep stirring.
7. Add green and red chili. Adjust seasoning according to taste then simmer until almost thickens.
8. Transfer to serving plate then serve immediately together with steamed rice.

Chicken Bopis

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Ingredients:
1 kilo chicken gizzard and heart, cleaned
5 gloves garlic, minced
1 large onion, chopped
2 thumb-sized ginger, minced
1 1/2 cups water
3 pieces dried bay leaves(laurel)
1 medium red bell pepper, cut into small cubes
2 medium carrots, cut into small cubes
1/2 cup green peas
3 tablespoons soy sauce
1/2 cup vinegar
4 red chili(labuyo), chopped(optional)
4 tablespoons annatto oil
salt and pepper to taste

Procedures:
Part 1
1. In a pot, pour enough water then add gizzard and heart. Boil for 30-40 minutes or until tender.
2. Drain and let it cool. Chop into small pieces and set aside.

Part 2
1. In a pan, heat annatto oil then saute ginger, garlic and onions.
2. Add chopped gizzard and heart then saute to 2 minutes.
3. Add chili and bay leaves then pour soy sauce. Stir cook.
4. Pour water then cover and simmer for 10 minutes.
5. Pour vinegar and bring to boil.
6. Add vegetables and season with salt and pepper. Cook until tender.
7. Transfer to serving plate then serve.

Clams Three Cheese Pasta

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Ingredients:
500 grams spaghetti or any pasta
800 grams clams(halaan)
1 pack Three Cheese pasta sauce
1/2 cup Parmesan cheese, grated
1/4 cup sliced shiitake mushroom
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
1 onion, chopped
salt and pepper to taste
parsley for garnishing(optional)

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic, onion and mushroom then saute for 2-3 minutes.
2. In a same pan, add clams then cover and simmer until shells open.
3. Add three cheese pasta sauce and grated cheese then keep stirring for about 3 minutes.
4. Adjust seasoning with salt and pepper.
5. In a serving plate, arrange pasta then add the sauce on top. Sprinkle with remaining grated cheese and garnish with parsley. Serve!

Easy Tuna Sisig

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Ingredients:
1 can tuna flakes in oil, drained
1 white onion, minced
3 pieces chili, chopped
2 tablespoons crushed chicharon
1/2 tablespoon mayonnaise
1/2 tablespoon margarine
liquid seasoning
1 raw egg (optional)
calamansi (optional)

Procedures:
1. In bowl, combine tuna flakes, chicharon, mayonnaise, onion and chili.
2. Heat sizzling plate over low flame then grease with margarine.
3. Add tuna mixture then season with liquid seasoning. Mix well.
4. Add raw egg then mix again until cooked.
5. Remove from heat then serve immediately with calamansi and steamed rice. Enjoy.

Breakfast Spamsilog

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Ingredients:
8 slices spam lite
4 cups leftover rice
4 raw eggs
1/2 head garlic, chopped
salt to taste
cooking oil
4 pieces tomatoes, halves

Procedures:
Part 1
1. In a pan, heat oil then fry sunny-side up eggs until set. Drain and set aside.
2. In a same pan, fry garlic until light brown.
3. Add rice then season with salt. Keep stirring for 10 minutes or until well blended. Set aside.

Part 2
1. In a frying pan, heat oil then fry spam slices for 3 minutes or until light brown. Drain on paper towel.
2. Add sliced tomatoes then fry until soft. Drain.
3. Arrange fried spam in a serving plate with fried egg and fried rice.
4. Serve with tomatoes. Enjoy!

Pork and Beans Igado

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Ingredients:
500 grams pork loin, cut into serving pieces
150 grams pork liver, cut into serving pieces
1 cup white beans (bitsuelas)
1/4 cup soy sauce
1/4 cup anatto water
3 tablespoons vinegar
3 pieces bay leaves(laurel)
6 cloves garlic, crushed
1 large white onion, chopped
2 cups water
2 pieces potatoes, cut into serving pieces (optional)
1 pork bouillon
3 tablespoons cooking oil
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, soak beans in water overnight. Wash on running water then drain. Set aside.
2. In a pot, boil water then cook beans for an hour or until tender. Add water if necessary then set aside.

Part 2
1. In a large bowl, combine pork meat, liver, garlic, soy sauce and anatto water then marinate for an hour.

Part 3
1. In a pot, heat oil then saute garlic and onion. Add pork meat, liver and marinade then cook for 10 minutes.
2. Add water, boiled beans, potatoes, bay leaves, and pork bouillon. Simmer for 20 minutes or until pork is tender.
3. Pour vinegar and simmer for 2 minutes. Season with salt and pepper according to taste.
4. Simmer for another 3 minutes or until sauce thickens.
5. Transfer to serving plate and serve.

Stir Cooked Tofu and Spinach

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Ingredients:
300 grams tokwa (firm tofu), cut into cubes
100 grams pork belly, cut into small pieces(optional)
a bunch of water spinach, trimmed
4 tablespoons oyster sauce
1/4 cup water
3 cloves garlic, minced
1 onion, chopped
4 tablespoons cooking oil
salt and pepper to taste
a dash of chili flakes(optional)

Procedures:
Part 1
1. In a pan, heat oil then stir fry pork until light brown. Remove and set aside.

Part 2
1. In a same pan, saute garlic and onion.
2. Add tofu then stir cook for 3 minutes. Put back the pork then add oyster sauce, water and chili flakes.
3. Adjust seasoning according to taste then cook for a minute.
4. Add spinach then simmer for another minute. Serve.

Squid Ball Pancit Guisado

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Ingredients:
500 grams miki noodles
200 grams squid balls, cut into half
100 grams pork belly, slice into small pieces
100 grams pork liver, slice into small pieces
2 pieces carrots, sliced
1 cabbage, chopped
1/4 kilo green beans or snow peas(sitsaro)
1 cup celery(kinchay), sliced
6 gloves garlic, minced
1 onion, chopped
4 tablespoons oyster sauce
2 cups hot water or chicken broth
2 tablespoons cooking oil
salt and pepper to taste
1/4 cup spring onions, diced(optional)

Procedures:
Part 1
1. Wash miki noodles in running water. Drain and set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add squid balls, pork liver and pork belly then cooked until color turns to brown.
3. Add oyster sauce and hot water then stir and bring to boil.
4. Add vegetables then stir fry until the vegetables are half-cooked.
5. Add miki noodles then stir and cook for 3 minutes or until the liquid has been absorbed.
6. Adjust seasoning with salt and pepper according to taste.
7. Transfer to a serving plate then garnish with spring onion. Serve and enjoy.

Tender Braised Beef and Tendon

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Ingredients:
500 grams beef brisket, cut into serving pieces
500 grams beef tendons, cut into serving pieces
1 thumb-sized ginger, grated
6 cloves garlic, minced
2 small onions, chopped
7 cups beef stock
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
3 pieces star anise
a bunch of bok choy, trimmed
3 stalks spring onions, chopped
3 tablespoons olive oil
fish sauce and pepper to taste
1/4 cup cooking wine(optional)

Procedures:
Part 1
1. In a large wok, heat oil then stir fry beef and tendon until brown.
2. Pour cooking wine then toss and let it evaporate.
3. Remove everything from the wok and set aside.

Part 2
1. In a same wok, heat oil then saute ginger, garlic and onion.
2. Pour beef stock, soy sauce, oyster sauce, star anise and sugar then stir and bring to boil.
3. Add tendon then cover and simmer in a low heat for an hour.
4. Add beef then simmer for another hour or until tendon and beef are tender. Add more water if necessary.
5. Adjust seasoning according to taste then add bok choy, spring onions then simmer for a minute.
6. Turn off the heat then transfer to serving bowl. Enjoy!

Notes:
1. You may add 3 teaspoons of cornstarch dissolved in 1/4 cup water to thicken the sauce.

Kinilaw na Atay ng Baboy

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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.