THE PHILIPPINE COOK BOOK - DDV CULINARY

1 THE PHILIPPINECOOK BOOKPORKCHICKENSEAFOODADOBONG BABOY 1 kilo pork picnic or side bacon belly (cut into bite-sized cubes) 1 cup white vinegar 1 head garlic (finely chopped) portioned into two 3 pcs. laurel (bay leaves) 1/2 cupsoy sauce 1 cup water 1 teaspoon peppercorn 3 tablespoons oilIn a deep skillet, brown pork in vinegar,soy sauce, first portion of garlic, laurel, peppercorn and to a boil, lower the fire and cook uncovered for 10 it gets too dry just add 1/2 cup of and let simmer until pork becomes another pan, cook remaining garlic until pork and pour the rest of BABOY 1 kilo pork (cut into chunk cubes) kilo potatoes (peeled and quartered) 1 smallhead of garlic ( minced ) 1 big onion (diced) 1 red bell pepper (quartered) 1 green bell pepper (quartered)

2 2 cups stock 1 cup tomato sauce cup breadcrumbs Pinch of salt & pepper OilIn a casserole, brown pork and set garlic in the stock and tomato to a boil and add in simmering until pork is cooked and in potatoes and allow in bell pepper and season with salt & in breadcrumbs and thicken BAKA 1 kilo beef (cut into chunk cubes) kilo potatoes (peeled and quartered) 1 small head of garlic ( minced ) 1 big onion (diced) 1 red bell pepper (quartered) 1 green bell pepper (quartered) 2 cups stock 1 cup tomato sauce cup breadcrumbs Pinch of salt & pepper OilIn a casserole, brown beef and set garlic and in the stock and tomato to a boil and add in simmering until beef is cooked and in potatoes and allow in bell pepper and season with salt & in breadcrumbs and thicken EXPRESS kilo pork (sliced very thinly) 3 cups long chili pepper (julienne) 1 cup baguio beans (julienne) 1 small head of garlic ( minced ) 1 small onion ( minced )

3 1 cup coconut milk 1 cup coconut cream Pinch of salt and pepperSoak chili peppers in salted water for 30 minutes, rinse, then strain a pan, brown pork for a few minutes, put it on the side then saute garlic, onion,and thenmix pork once in coconut milk, bring to a boil and then lower the fire and let simmer for in baguio beans and chili pepper and cook until dish gets a little in coconut milk and cook untilsauce to BABOY 1 kilo pork with fat (cut into chunk cubes) 2 cups bagoong alamang 1 head of garlic ( minced ) 1 big onion ( minced ) 4 tomatoes (diced) 4 chili peppers ( minced ) cup vinegar 4 tablespoons brown sugar cup waterIn a casserole, boil pork and lower fire untilwater evaporatesand pork oil startsto come pork is lightly crispy, put in on the sideand saut garlic, onion, tomatoesand chili peppersin the fat and mix porkonce in the bagoong and cook while stirring for in the vinegar and stir in the sugar and let simmer for 10 minutesor justuntil kilo beef sirloin (cut into 3 " strips) 2 tablespoons soy sauce 2 tablespoons calamansi juice 1 teaspoon salt 1 teaspoon pepper cooking oil 1 big red onion (sliced thinly to make rings)Marinate beef in soy sauce, calamansi, salt & pepper for 30 a pan, heat oil and stir-fry beef until cooked and tender.

4 Set asideSaut onion rings in beef in a platter topped with onion 1 kilo pig's heart (clean, boiled and minced ) 1 kilo pig's lungs (clean, boiled and minced ) 1 head of garlic ( minced ) 1 onion ( minced ) 3 tablespoons oil teaspoon oregano 1 laurel leaf 3 pieces red bell pepper (diced) -cup vinegar 1-cup stock teaspoon hot chili pepper ( minced ) 2 tablespoons atsuete oil Pinch of salt & pepperIn asaut pan, heat oil andsaut garlic and in minced heart and to taste with salt & in oregano, laurel leaf, red bell pepper and up heat and allow boiling without in stock and hot chili heat and allow simmering untilstock evaporates a with atsuete 1 kilo beef shank (chopped for serving pieces with the bone & marrow) 1 big onion (diced) 4 stalks onion leeks (chopped) cup dried banana blossom Pinch of salt & pepper W ater Patis (fish sauce) cup Soy sauce 2 pieces calamansi 2 pieces hot chili pepperBoil beef shank and throw away the beef shank once again in medium heat for about 2 hours or until beef istender and broth is water the onions, leeks and banana with salt & pepper and hot with soy sauce, calamansi, and hot chili STEAK 1/2 kilo beef (tenderloin) 1 tbsp salt 1/4 tbsp pepper 1 tbsp calamansi juice 1 tbsp vetsin 1 beaten eggCut beef into thin slices.

5 Season with salt, calamansi juice, pepper, and stand for 1/2 in beaten egg, roll on bread crumbs. Deep fry until golden brown. Serve ADOBO 1/2 kilo pork 1/2 kilo chicken 1 cup vinegar 2 tbsp salt 1 tsp vetsin 1/2 tsp pepper (powdered) 5-6 cloves garlic, minced 2 cups thick coconut milkCut pork and chicken into small serving pieces. Put in pan and add all ingredientsexcept coconut milk. Boilfor 5 minutes. Drain. Set aside pork, chicken, and garlic in oil until a little brown. Add broth again, cover andboil. When half cooked, pour in coconut milk. Stir until it boils. Continue cookinguntil pork and chicken are EMBUTIDO 1 kilo ground pork 2 cups diced ham cup grated carrots 1 cup pickle relish cup raisins cup green bell pepper ( minced ) cup red bell pepper ( minced ) 6 whole eggs 1 cup grated cheddar cheese Pinch of salt & pepperIn a mixing bowl, mix all ingredients into 6-8 portions and roll and wrap in aluminum foil and seal on both or bake in oven until firm cool and chilled and DE BILBAO 1/2 kilo ground beef meat 1/2 kilo ground pork meat 1/4 kilo pork fat, cubed 1/4 tsp.

6 Salitre 2 tbsp. fine salt 2 tbsp. white sugar 3 tsp. ground pepper 1 head garlic, minced 1/4 cup pimento 3/4 cup cooking oilBrown garlic in oil. Add garlic and oil to ground beef, pork meat, and pork fat. Addthe rest of the ingredients and mix well. Fill in casing. The chorizo should be atleast 4" long. Keep in refrigerator for 3 the 4th day, place in pan, cover with water and boil for 10 minutes. Prick wtihfork to eliminate air bubbles in skin. Drain. Set aside broth. Dry in the sun for aday or dry in the oven with a low heat (200 F) for 2 again in pan. Pour back broth (where chorizos were boiled). Add 3/4 cupcooking oil or shortening. Simmer until sauces dries and only the oil is left. Turnseveral times while cooking. Cool and arrange in a container with cover.

7 Pour inoil. Keep in the BEEF 1 kilo beef 5 cups water 1 cup salt 1 tbsp white sugar 5 tablets ascorbic acid (500 mgs) 1 tspsaltier 1 tsp Sodium NitriteCut meat into 1 1/2" cubes. Mix last 6 ingredients. Soak cubed meat in thesolution for 7 hours or overnight. Caution: soaking should not exceed 12 hoursand sodium nitrite should be used as directed. Too much of this solution isdangerous to the 3 times in clear in plain water until done. Drain. Throw away in strainer, shred meat using 2 may then saute your corned beef with minced garlic, onion, and diced potatoes if PATA 1 pork's front leg (pata) 1 bottle 7 up or sprite (soft drinks) 1 1/2 cups water 1 tbsp. salt 1/2 tsp. baking soda 1 tsp. vetsin 2 tbsp. patis 2 tbsp. flour oil fro fryingClean pata and slit skin (3-4 slits on both sides) without cutting bone.

8 Place in adeep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15minutes, add baking soda. Baking soda will hasten the softening of the pata'sskin. Continue cooking. If water dries up and pata is not yet done, add anothercup of water. Meat should not be too tender. Drain when done. Hang for 1 day orplace in refrigerator overnight to make skin frying, brush with patis and sprinkle with flour generously. Deep fry untilcrispy and golden off the heat and pour 1/4 cup water. This will make the skin more with this sauce:Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper(siling labuyo).DINOGUAN kilo pork (diced) 1/8 kilo pork liver (diced) 1 small head of garlic ( minced ) 1 small onion ( minced ) 2 pieces laurel leaves 3 tablespoons oil -cup vinegar 3 tablespoons patis (fish sauce) 2-cups stock 1-cup pig blood (frozen)

9 4 long green peppers 2 teaspoons sugar 1 teaspoon salt teaspoon black pepperIn a pot, simmer pork for 30 minutes and remove scum that rises to the a casserole, heat oil and saute garlic and onion for a in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another in vinegar and bring up to a boil heat and allow simmering uncovered until most ofthe liquid in stock and allow simmering for 5 in blood, sugar and long green for 10 minutes more or until consistency thickens, stirring occasionally toavoid hot with 1 kilo ground pork 2 cups diced ham cup grated carrots 1 cup pickle relish cup raisins cup green bell pepper ( minced ) cup red bell pepper ( minced ) 6 whole eggs 1 cup grated cheddar cheese Pinch of salt & pepperIn a mixing bowl, mix all ingredients into 6-8 portions and roll and wrap in aluminum foil and sealon both or bake in oven until firm cool and chilled and (15 DAYS) 1 kilo pork (thigh or pigi) 1 cup salt 1 tsp salitre 1/2 cup gin 1 cup white sugarMix salt, salitre, sugar, and gin altogether.

10 Prick pork all over with ice pick or forkand soak in mixture. Soak for 15 days. Kepp in refrigerator, covered with cheesecloth or day, prick and turn meat in its the 15th day, wash thoroughly, add a can of pineapple juice (medium-sizedcan) and boil until meat is the skin. Sprinkle brown sugar and bake in a preheated oven (350 F) for10 minutes or until of baking in oven, you may press a heated kitchen turner (siyanse) onthe meat, repeating several times until meat BAKA 1 kilo beef (for stewing, cut into chunk cubes) kilo beef liver (cut to almost the same size as the beef) 6 cloves garlic ( minced ) 2 medium onions (diced) 6 big tomatoes (quartered) 3 big red peppers (diced) 3 big green peppers (diced) cup pitted green olives 4 pieces chili pepper ( minced ) 1/2 cup olive oil)