Filipino Style Meatloaf

Ingredients :
1 lb. ground pork
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hard-cooked eggs
slices (wedges) of Vienna sausage
aluminum foil, 10" x 12" sizes

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

2. In a bowl, combine all the ingredients and mix until well blended.

3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).

4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.

6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

8. Refrigerate unused embutido.

serves up to 8 people

Sautéed Mung Beans

Ingredients :
1 cup munggo (mung beans)
3 cups water
1 tbsp. vegetable oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
2 pcs. Chinese sausage, cubed (optional)
2 cups water or broth
1 tbsp. patis (fish sauce)
salt to taste
1 cup ampalaya leaves or substitute spinach or watercress

Cooking Procedures :
1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

serves up to 4 people

Braised Pork in Tangy Sauce

Ingredients :

1-1/2 lb pork, cut into serving pieces

3 cloves garlic, crushed

1/3 cup vinegar

3 tbsp. soy sauce

1 bay leaf

salt to taste

1/4 tsp. pepper or 1 tsp. peppercorns

1 tbsp. sugar (optional)

1/2 cup water

oil, for frying

Cooking Procedures :

1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.

2. Place pot over medium heat and bring to a boil.

3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.

4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.

5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.

6. Remove from heat. Serve hot.

serves up to 4 people

Braised Pork in Tomato Sauce

Ingredients :

1 lb. pork, cut into serving pieces
1 tsp salt
1/8 tsp pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp patis (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp fine breadcrumbs (or flour, or cornstarch)
vegetable oil

Cooking Procedures :
1. Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
2. Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
3. Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
4. Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
5. Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
6. Remove from heat. Transfer to a serving dish and serve hot.

serves up to 4 people

Scrambled Eggs

Ingredients :

2 eggs

2 tbsp

milk

salt and pepper

1 or 2 tsp

butter (or bacon fat or vegetable oil)

Cooking Procedures :

1. Break eggs into bowl. Add milk and season with salt and pepper. Beat with fork.

2. In a small heavy skillet, melt butter (or heat bacon fat or vegetable oil) over medium-low heat. Tip pan so bottom of pan is completely greased with fat.

3. Pour in egg mixture. Using rubber spatula, stir to create curds, and pushing the eggs from the edge of the skillet towards the center. Cook until set for 3 to 4 minutes.

4. Serve when eggs are cooked through, but are still moist and shiny.

serve up to 2 people

Eggplant Omelet

Ingredients :

2 to 4 talong (eggplants), average size

2 to 3 eggs, beaten

salt and pepper, to taste

oil, for frying

Cooking Procedures :

1. Broil eggplants until tender (the skins are charred and blister appears).

2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.

3. In a bowl, beat the eggs and season with salt and pepper.

4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.

5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

serves up to 2 people

Ground Beef Omelet

Ingredients :

1 lb. ground beef

3 cloves garlic, minced

1 onion, diced

2 tomatoes, chopped

1/4 tsp

sugar

salt and pepper

2 potatoes, peeled and diced

1/2 cup water (optional)

4-6 eggs, at room temperature

oil, for frying

Cooking Procedures :

1. In a skillet over medium heat, brown ground meat for about 5-7 minutes. Drain excess fat.

2. Stir in garlic until fragrant. Add onion and tomatoes. Stir-fry for a few minutes or until soft and wilted.

3. Season with sugar, salt and pepper.

4. Add diced potatoes and water, if using. (This allows the potatoes to cook, but if you find it not too dry and can cook the potatoes, don’t add any water so that it will not be watery nor be soggy but if it’s needed just add water a little at a time).

5. Cook covered for about 6-10 minutes, stirring occasionally until potatoes are tender and most of the water (if any) has evaporated. Remove from heat. Transfer to a large bowl and let cool completely. Set aside.

6. Meanwhile, beat the eggs. Pour onto cooled meat mixture. Correct seasonings.

7. Put oil in a skillet about to cover the bottom. Heat oil over medium heat.

8. Spoon 1/2 cup of egg-meat mixture into the skillet. Let it cook undisturbed for 2-3 minutes on each side. (I cooked it just like making a pancake..)

9. Transfer to a serving plate.

serve up to 4 people