Food Recipe Notebook

INGREDIENTS: 1.7kg boned loin of pork 1 tablespoon olive oil 2 teaspoons sea salt 6 small apples, washed, dried (such as Golden Delicious or Granny Smith) olive oil cooking spray HOW TO COOK: 1. Preheat oven to 220°C. Using a sharp knife, score pork skin at 1cm intervals. Roll up pork. Tie with cooking string to secure. Rub skin with oil and sea salt. Place pork onto a rack in a large greased baking dish. Roast for 30 minutes. 2. Reduce heat to 200°C. Roast pork for a further 30 minutes. 3. Lightly spray apples with oil. Season well with salt and pepper. Arrange apples in roasting pan with pork. Roast apples with pork for a further 20 to 30 minutes or until pork is just cooked through and skin is golden and crispy. Transfer pork and apples to a carving plate. Stand for 10 minutes. 4. Remove string from pork. Slice pork. Serve with apples. Source: Taste

INGREDIENTS: 4 ounces Misua noodles 15 ounce canned sardines in tomato sauce 1 medium patola (luffa) peeled and sliced ½ cup chopped green onions ½ to 1 head garlic, crushed 1 medium onion, diced salt and pepper to taste 3 tablespoons cooking oil 4 to 5 cups water HOW TO COOK: 1. Heat the cooking oil in a soup pot. 2. Saute the garlic until medium brown. 3. Add-in the onion. Continue to saute until the texture becomes soft. 4. Pour-in the sardines in tomato sauce. Stir.Cook for a 2 minutes. 5. Put-in the patola and cook for 1 minute. 6. Pour-in the water. Let boil. Simmer for 3 to 5 minutes. 7. Add-in the misua. Gently stir. Cook for 2 minutes. 8. Add salt and pepper to taste. Put-in the green onions. 9. Transfer to a serving bowl. Serve. Source: Lutong Bahay

INGREDIENTS: 1 lb pork butt, cut in large cubes 4 cloves garlic, minced 1 tbsp sugar 1 tbsp patis (fish sauce) 2 bay leaves 3 tbsp peanut oil (substitute other oil if you prefer) 1tbsp sweet soy sauce 2tbsp sukang paombong (palm vinegar) 1 cup banana blossom HOW TO COOK: 1. Heat cooking oil in a non stick pan.  2. Add pork, brown all sides.  3. Add all the ingredients 4. Simmer in medium heat until meat is tender. Source: Isla Kulinarya

INGREDIENTS: 5 boneless pork tenderloin chops (about 1/2 inch thick) 2 T soy sauce 4 T vegetable oil 4 T Muscovado sugar 2 T Worcestershire sauce 2 t fresh lemon juice 4 T ketchup 1 t freshly ground black pepper 1 T minced garlic lemon roasted cabbage   1 medium head cabbage  2 T olive oil  3 T fresh squeezed lemon juice  salt and pepper to taste  lemon wedges to serve HOW TO COOK: 1. In a medium bowl/baking dish, mix all ingredients except the pork and mix well. 2. Place the pork chops inside and move them around so they get coated evenly with the marinade. When done, cover with cling wrap and refrigerate anywhere between an hour and overnight. lemon roasted cabbage 1. Preheat your oven to 220 C. In a small bowl, mix the olive oil and lemon juice. 2. Cut the cabbage into 8 equal wedges. Lay them on a baking tray and drizzle with the olive oil-lemon juice mixture (or brush on the mixture if you own a pastry brush). Flip t

INGREDIENTS: 4 Pieces tilapia fillet 1/4 cup AP flour 3/4 cup corn meal 2 eggs, beaten (1 for dip, 1 for sauce) 2 medium tomato, diced 1 medium yellow onion, diced 3 cloves garlic, crushed 3 tablespoons chopped scallions 1 to 1 1/2 tablespoon fish sauce 1 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cups water 1 cup cooking oil HOW TO COOK: 1. Run salt and pepper on the tilapia fillet. Let it stand for 10 minutes 2. Heat the oil in a frying pan. Dredge the tilapia in flour and then dip in the beaten egg. Roll the tilapia on the corn meal. Make sure that the fish is properly coated. 3. Fry each side until the color turns light to golden brown. Set aside. 4. Meanwhile, make the sauce by sauteing garlic, onion, and tomato. 5. Once the tomato and onion are soft, add the fish sauce and sprinkle some pepper. 6. Add water and then let boil. Simmer for 3 to 5 minutes. Pour-in remaining beaten egg and then stir for 5 seconds

INGREDIENTS: 1 kilo mussels 1 cup coconut milk 1 red siling labuyo 1 green siling labuyo 2 tbsp olive oil 1 tsp ginger, finely chopped 2 tsp cilantro, chopped 2 tsp lemon grass, chopped 1 tsp garlic, minced 1 tsp sesame oil Lime juice from 1 lime Hot rice Ajinomoto Umami Super Seasoning HOW TO COOK: 1. In pan heat oil and add garlic, siling labuyo, ginger and emon grass. 2. Add the mussels and add the coconut milk. Cook till all shells open. 3. Add sesame oil, lime juice and Ajinomoto Umami Super seasoning. 4. Serve in bowls with rice on the side. Source: Kusina 101

INGREDIENTS: 2 largesquid, cleaned and sliced 1 mediumonions, vidalia, peeled, minced 2 tspginger, minced 1 Tbspsoy sauce 2 Tbspgarlic powder 2 tspsalt 2 Tbspcooking oil HOW TO COOK: 1. Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes.  2. Grill the squid for 3 to 4 minutes per side.  3. Remove from the grill. Let cool.  4. Chop the squid into small pieces. Heat the oil in a pan and then saute the garlic, onion, and ginger.  5. Put-in the chopped squid. Stir and then cook for a minute.  6. Add the garlic powder, salt, and soy sauce. Stir and cook for 2 to 3 minutes.  7. Transfer to a serving plate. Garnish with crushed chicharon and chopped scallions.  Source: Just A Pinch

INGREDIENTS: 1 kg. fish (any fish that I’ve mentioned above, just choose what is available for this season) – washed thoroughly and sliced 3 fingers of ginger – crushed 4 pcs. siling haba/chili fingers 1/4 cup vinegar/sukang iloko 2 tbsp. salt 2 medium sized onions – sliced finely 6 pcs. okra 1 pc. medium sized eggplant – sliced diagonally 6 stalks petsay a pinch of magic sarap 3/4 cup 1 1/2 cup coconut milk HOW TO COOK: 1. In a stainless pot, combine the fish, salt, vinegar, onion, ginger and magic sarap then simmer for 20 minutes or until liquid is reduced into 1/4 cup. 2. Add the coconut milk and let it boil. Simmer for 5 minutes. 3. Add the okra, followed by the eggplant and siling haba. Simmer for 5 minutes. 4. Add the petsay and simmer for another 2 minutes. Taste it and add salt if desired. SOURCE: Nhymbe