Sole Fillet with Creamy Oatmeal Sauce

Pancit Cabagan

500g fresh egg noodles
200g pork belly, sliced
100g pork liver, sliced
1 cup pork chicharon, crushed
2 dozen quail eggs, hard boiled
4 cloves garlic, minced
1 onion, finely chopped
1/2 head cabbage, julienned
1 bunch French beans, julienned
1 carrot, julienned
5 cups chicken stock
1/4 cup soy sauce
1 tbsp hoisin suace
2 tbsp oyster sauce
3 tbsp cornstarch
fish sauce
freshly ground black pepper
lemon or calamansi
salt

What Kind of Kitchen Mixer should you use?

Strawberry Revelry

Crispy Beef Ribs (Tadyang)

2 lbs (1 Kg) beef spareribs
1 whole garlic, crushed
2 pcs bay leaves
1/2 c soy sauce
1/2 c palm vinegar (sukang paombong)
1 tbsp sugar
1 tsp peppercorns
3 cups water
Cooking oil (enough for deep frying)

Vinegar Dip:
1 cup vinegar
1 chopped green onions
1/2 tsp olive oil
1 tsp Worcestershire sauce
1 clove garlic, minced
1 tbsp sugar
Ground black pepper, to taste

1. In a large pot, add enough water to cover the beef ribs, bring it to a boil, letting the scum rise to the top. Turn off, and rinse beef under running tap water.
2. Put beef ribs back into the pot. Add into the pot all the ingredients except the oil. Bring it to a boil, simmer and cook until tender.
3. Drain and let it cool. Pat dry with paper towels.
4. Cool in the refrigerator for 3-4 hours.
5. Heat oil in a deep frying pan. Deep fry ribs until crispy.
6. Place in a plate lined with paper towel to absorb excess oil.
7. Prepare dip by mixing all ingredients
8. Serve with vinegar dip.

Marinating Times

Macaroni And Four-Cheese Bake

Chicharon

Pork Rind, cut into 2 in squares

Salt
pepper

- Place pork rind pieces in a wire rack and fan bake for 170C for 1 hour.
- Let it cool down then refrigerate overnight.
- In a deep fryer fry pork rind pieces in a really hot oil until puffy and crisp, this might take around 30 seconds to 1 minute.

Enjoy with a vinegar dip.

Healthy Cooking Oil Guide

Easy Sylvannas

Ukoy (Crispy Shrimp Fritters)

1/4 kg small shrimps
1 cup flour (arina)
1 cup cornstarch
1½ tsp baking powder
1½ tsp salt (asin)
½ tsp ground pepper (paminta)
¼ cup atsuete water
1½ cup shrimp broth (katas ng hipon)
1 egg (beaten)
2 cups bean sprouts (toge)
1 cup chopped onions
2 pieces tokwa (tofu)

Strain the flour, cornstarch, baking powder, salt and pepper. Add the atsuete water, katas ng hipon and egg. Mix well.
In a saucer, put in some toge, chopped onions, tokwa and some shrimps.
Measure ⅓ cup of the mixed batter and pour into the saucer.
Heat cooking oil in a pan. Pour in the contents of the saucer into the heated oil. Fry until crispy and golden brown.
Prepare some vinegar with crushed garlic, salt and pepper as sauce to your delectable ukoy.

What to do if a dish is too Spicy