PINAKURAT

I just need to share this. I love dips and sauces and this is one of my favorite. It just goes with anything - especially fried foods. It's fermented vinegar with all the nice stuff - crushed onions, chillies and garlic etc. Try it. :)

Simple Tapa Marinade (Tapaking Wanabee)

I'm not trying to compete with Tapa King. But i am sooo far away to the real Tapa King so I'll just make my own - something very close. Lol.

1kg beef cut into thin strips
1whole garlic clove
1tbsp pepper powder
1 cup soy sauce
1/2 cup vinegar
3tbsp oyster sauce (optional)
1tbsp sugar (depends on how sweet ur tapa to be)
*chili powder (optional!)

Mix everything altogether. Put in the fridge preferably in the freezer.

LOMI Batangas Style (For Mom)

Being in Dubai, everyday i crave for FILIPINO FOOD. So after one random food-craving-conversations with my co-staff nurse, i remembered how Lomi Batangas Style tasted. BTW, this recipe post is for mom :)

Ingredients:

1 lb Egg noodles (the thicker and the fresher the better. hahaha)

3 cloves garlic, crushed and minced

1 medium onion, minced

1/4 lb cooked Kikiam (quekiam), sliced

1/4 lb pork, sliced into thin strips

3 tablespoons cassava flour diluted in 3 tablespoons water

1/4 lb ham, chopped

1/4 lb pig’s liver, sliced

1 1/2 tablespoons fish sauce

1 tablespoon soy sauce

1 teaspoon ground black pepper

6 cups pork or beef broth (water boiled with maggi beef cubes)

1 cup chicharon (pork cracklings or pork rinds), pounded

1 piece raw egg, beaten

2 tablespoons onion leeks or scallions, chopped (optional)

2 to 3 pieces hard boiled eggs (optional)

2 tablespoons cooking oil

***all the meats can be substituted with anything e.g.fishballs, chickenballs, squidballs etc

1. Heat a cooking pot then pour-in cooking oil.

2. When the oil is hot enough, sauté the garlic and onions.

3. Put-in the sliced pork and cook until the color turns medium brown.

4. Add-in the ham and liver then cook for 2 minutes.

5. Add fish sauce and soy sauce then stir.

6. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)

7. Put-in the cooked meatballs and kikiam then simmer for 3 minutes.

8. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.

9. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.

10. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.

11. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.

12. Serve hot. Share and enjoy!

Chicken Cordon Bleu (Quickie Version)

Ingredients

1/2 kilo chicken breast

4pcs Calamansi / 1 whole lemon

salt and pepper to taste

4 slices cheddar cheese

4 slices sweet ham

1/4 cup all-purpose flour

2 eggs, slightly beaten

1/2 cup bread crumbs

1/4 cup butter

• Slice chicken breast into 4 equal sizes - make sure its slightly thin (so when you fry it, it will not be raw on the inside). Make a pocket in the chicken breast for the filling. (note the size of the cheese and ham should be slightly smaller than the chicken breast slices since it will be filled inside)

• Season chicken breast with the lemon, little salt and pepper.

• Lay a slice of ham, cheese inside the chicken breast. Roll. Seal the edges firmly. (you can use a toothpick to lock it in)
  

• Dredge it in flour first, followed by rolling it on beaten egg then rolling in bread crumbs.

• Fry in butter for about 4 to 5 minutes on each side until the inside part of the chicken is cooked and cheese begins to melt
• Let it stay on paper towels to absorb excess oils. Then serve hot!