Patatim

Ingredients:

1.1 lbs. Pata (pig's thigh)
4 pcs.   Sangke (Star Anise)
1/4 c.    Soy Sauce
3 tbsp.  Vinegar
3 tbsp   Bingtang or ordinary sugar
2 tbsp.  Garlic (pounded)
              Salt
              Pepper  
              Water to boil the meat till tender but in tact
              MSG (optional)
              Mustard leaves (optional)

Direction:

Wash legs. Put it in a casserole along with the rest of the ingredients. Boil till legs are tender but in tact. Test it with a fork or toothpick. Add mustard leaves if you want. Set aside and save the leg broth for the brown sauce.

brown sauce:

1 c.  pata broth
2-3 tsp. cornstarch
2 tsp. MSG (optional)
Salt to taste, start with a pinch

Direction:

Mix and cook all together in a saucepan until it thickens. Put the LEGS in a nice serving dish, pour the sauce over it and serve hot. Garnish with shopped onion leaves.

Let me know!

    

Crispy Dilis

Ingredients:

1/3 c. sugar
1/3 c. vinegar
1/2 tsp. salt
1 pack dried acnchovies
hot sauce/ chilli (optional)
Oil for frying

Direction:
1. mix the first 3 ingredients. You may add hot sauce if you desire.

2. Toss anchovies by batch into the sugar mixture till well coated then fry in medium heat till brown and crispy. Do not over cook. Drain in paper towel. They flock, separate them from each other when it's cold.
3.Serve as is or with vinegar or any dip you prefer.

Enjoy!

Shanghai Lumpia

Ingredients:

1/2 kilo diced small shrimps

1/4 kilo ground pork
1/4 cup chopped mushrooms (preferably chinese)
1 onion, chopped

2 stalks spring onion, chopped
3 Tablespoon soy sauace
Dash of salt
Dash of Pepper

a dash of MSG (optional)

1/2 cup raisins (opional)

1/2 cup green peas (optional)

Lumpia Wrapper - cut into halves

Vegetable oil for frying

1/2 cup flour (optional)

Procedure:

1. Blend all ingredients except for the last 3.

2. Wrap 1-2 tablespoon in each half wrapper.

3. 2 ways of frying:

         a. Deep fry as a whole, then cut in the middle when it's done.

         b.Cut in the middle, dip open ends in flour and deep fry.

4. Serve hot and crispy with Kate's Shaanghai Lumpia Sauce.

Try It!!!

Shanghai Lumpia Sauce

Ingredients:

2 tablespoon Vinegar

3 tablespoons sugar

1/4 teaspoon salt

1 Tablespoon tomato catsup

2 tablespoon Hot Chilli sauce (optional)

1 Teaspoon tapioca powder or cornstarch dissolved in

1/2 cup water

optional:

1 tablespoon Oyster Sauce - I do this to most of my dishes, just to add more flavor. But if you want the sweet and sour real thing, opt this out.


Direction:
1. Heat sugar, salt, vinegar,  catsup and hot sauce (optional) in a saucepan until it boils.

2. Add dissolved cornstarch to the boiling mixture and stir until thick.

3.Serve with Love and Gigil :)

Grilled Veggies

(Quantity Varies)

1 lb. of each kind:

Zucchinni
Yellow Squash
Mushroom
Brocolli
Yellow Bell Pepper
Red Bell Pepper
Eggplant
etc.

Marinade:

Balsamic Vinegar  -  3 c.
Olive Oil               -  2 c.
Dried Thyme         -  enough to cover
Dried Rosemary    -  enough to cover
Dried Basil            -  enough to cover

Direction:

Prepare the grill.

Cut Long veggies into half. Split per half into four. Cut round veggies into half. Split per half into 6 or 8, resulting to wide strips. Mushroom can be grilled as is or cut into half.

Pour Balsamic vinegar and olive oil to the prepared veggies. Sprnikle the herbs and mix them till well blended.

Grill.

Vamus Comiser!!! (not so sure of the spelling :) )

Tinolang Manok

1     lb.          chicken, cut into portions ( can also use chicken liver )
1     tbsp.      garlic, minced
1/2               onion, diced
2     tbsp.      ginger, crushed ( the more ginger the better )
1     stalk       lemon grass, folded
                     salt
                     msg ( optional )
                     cooking oil
3      cups      water
          

Directions:

Heat oil in a pan. Saute onion, garlic and ginger. Add chicken, mix, cover and simmer. Wait until chicken turns brownish. Add water, mix. Add salt and msg. according to your taste. Simmer for view minutes. Serve.

Chilli Con Carne

"This is a spanish dish. Also common in the US usually served with  or on top of a hotdog on a bun".

1/2     k          ground beef
1                    onion, chopped
1                    sweet green pepper
1        can       tomato sauce
1                    bay leaf
1        tbsp      chilli powder
1        can       red kidney beans
1        tsp        msg (optional )
                       salt & pepper to taste


Directions:

Cook ground beef in a pan w/o oil. Add onion and green pepper, simmer till tender.
Add chilli powder, bay leaf, tomato sauce, salt and pepper. Simmer for few minutes.
Add Add pork and beans, mix well and cook for 5 miutes or until beans are soft.
Serve hot with garlic bread, or nachos, or taco chips.