Tocino (w/ soda)

1 kilo thinly sliced pork with skin removed   

8 tablespoon brown sugar

1 tablespoon rock salt

1 cup clear soda (sprite or 7up)

Spread the thinly sliced pork on a chopping board and pound it using a meat tenderizer hammer or with the dull side of a kitchen knife. Mix all ingredients and allow to marinate for at least 3 hours. You may cook the tocino in its marinade. When almost dried up. Add some oil. Turn the tocino frequently to ensure even cooking. Top with fried garlic. Serve with sunny-side-up egg and fried or plain rice.

Children will love this tocino for its sweetish taste. This recipe is good as it does not require any preservative other than sugar and salt used here.  Because of this, it requires refrigeration.

Happy eating!

photo from flickr.com

Batchoy

Batchoy – ah! An all-time favorite Ilonggo “pamahaw”. So mouth-watering! Almost all restos and eateries in Iloilo and Negros serve batchoy. Almost all of them claim to serve the original Lapaz batchoy. Anyone who comes to Iloilo cannot leave without savoring Ted’s Original Lapaz batchoy or Deco’s Original Lapaz batchoy. I have my own recipe for batchoy. Original or not, my family just love my version of batchoy – they crave for it.

To Boboy P., my husband's long-time-no-see friend who lost himself in the wilderness of Mindanao but later found himself with a pot of golden fruits in Davao, here’s how I cook batchoy….

You will need:

½ kilo pork (with some bones)

¼ kilo pork/beef liver

some quail’s eggs

1 head garlic (minced)

spring onions (minced)

cooking oil

2 pork cubes (I prefer knorr)

some fresh eggs (for special batchoy. But this is optional)

2 kilos fresh noodles (available in public markets. You may use miswa or sothanghon)

cooked ginamos (shrimp paste, this is optional if you have allergy),

salt

ground black pepper.

ground pork chicharon

 Fry garlic in little oil under low fire until brown. Be sure to turn the garlic continuously to avoid scorching. Set aside.

In a big “caldero”, boil pork and liver for about 15 minutes. Remove from fire and separate the pork and liver, Cut pork and liver into thin strips. While doing this, boil again the pork stock with the bones. You may add more water. Season with pork cubes, salt, cooked shrimp paste and pepper.

In a bowl, put some fresh noodles. On it, place some strips of pork, liver and some quail’s eggs. Pour some boiling hot pork stock. Top with lots of fried garlic, spring onion and chicharon. You may add fresh egg (minus its shell, of course) to give the soup that creamy look and taste.

Serve with puto sg Manapla or pan de leche.

Happy eating!..:)

photo from pinoyrecipe.com

Tocino (pork or beef)

Here is a Nora Daza recipe I found in my mother's notebok which I want to share. One thing's sure this is delicious. Nora Daza is famous for her food recipes. I remember when I was little she had a regular cooking demo on TV that my mother watched with intensity (ha-ha!). Yeah, my mother was really hooked on Nora Daza's TV show. Going back to pork or beef tocino, here it is...

from wikipedia.org

1 kilo sirloin (pork or beef)
1/4 cup brown sugar
1/4 cup white sugr
1 tsp salt peter (salitre)
2 tbsp coarse salt
2 tsp msg (optional)

Slice beef or pork (with some fat) thinly to desired size. In a large bowl, mix all the ingredients and allow meat to marinate for at least 2 hours before cooking or refrigerate for future use.

Tocino is a popular breakfast recipe along with fried egg. It is a sweetened cured pork or beef or chicken meat dish. A native delicacy that is similar to the cured hams, commonly reddish in color and tastes sweet. It's name came from the Spanish word, tocino, which is used to describe cured meat.

Siomai sa Tisa (Cebu)

from pinoyrecipe.net

Ingredients
1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
1/2 cup chopped sinkamas (water chestnuts or turnips), if not available, you may use sayote (a year-round vegetable)
1/2 cup chopped carrots
2 medium or 1 large minced onion
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
about 50 pieces of wanton or siomai wrapper
for sauce: soy sauce, calamansi (lemon), sesame oil and chilli paste

Thoroughly mix all the ingredients for the filling in a large bowl. Refrigerate pork mixture for about 20 minutes. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. Meanwhile, boil water and brush steamer with oil. When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces. Serve with soy sauce, calamansi and sesame oil or chilli paste.

To make siomai wrapper:

1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Beat egg and mix with flour till free of lumps. Bring water, cooking oil and salt to a boil, then pour in flour. Remove from heat and beat until mixture forms a ball. Divide the dough into 1 1/4 -inch balls. Roll each ball on a floured board until paper thin. Set aside.
   
To make chili paste:
1/8 kilo chilies (or siling labuyo)
3 tablespoons cooking oil
2 cloves garlic, peeled and minced

Combine chopped chilies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Another version is to heat some oil in a pan. add some atchuete seeds to extract the color, remove atchuete seeds. then add the chilies, garlic and simmer. Add a pinch of salt.

Chili paste will also taste great if mixed with finely chopped pork and shrimp.
Pork Dumplings

Kadyos, baboy, langka - authentic Ilonggo dish!

Enjoy KBL, or pork knuckles stew with kadios, baboy & langka - an authentic Ilonggo dish.

3 cups of fresh kadios
1 kilo langka cubes
1 kilo pork
Pieces batuan
2 liters water
1 medium sized onion
1 roll tanglad or lemon grass
How to cook:
Broil over charcoal pork belly/legs to give it its smoky flavor in the stew later.when done cut into desired sizes. set aside

In a separate pot, boil fresh kadios for  5 minutes. Add langka and lemongrass. When the langka is soft, add the cut-up broiled pork and continue boiling for about 10 minutes. add batwan and katumbal. Mmmm! Namit gid ya...