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SABAW SA POCHERO

1. ISULOD SA KALDERO ANG KARNE UNYA PABUKALAN UG TUNGA SA ORAS, HUMAN KUHA-AN SA BULA OR SALA-ON ANG SABAW PARA MATIN-AW.

2. KUNG MUTIN-AW NA ANG SABAW, BUTANGAN UG LUY-A UNYA LAT-AN UG BALIK ANG KARNE. KUNG HUMOK NA ANG KARNE TIMPLAHAN UG ASIN & VITSEN, HUMAN BUTANGAN UG GULAY (UTANON) , HULATA HANTUD MALUTO ANG UTANON....... UNYA SAKTO NA.

*** ADOBONG BABOY ***

(TIYAN - KAS-ING - PORK CHOP)

1. LAT-AN ANG KARNE, TIMPLAHAN UG AHOS, ASIN UG VITSEN. HULATA NGA MAHUMOK ANG KARNE UNYA HA-UNON.

2. MAG-INIT UG MANTIKA SA KAHA UNYA ILUNOD ANG KARNE, UNYA HULATA HANTUD MO-BROWN ANG KARNE.

3. KUNG BROWN NA ANG KARNE ... HA-ONA NA.

T O C I N O

Ingredients:

1 & 1/4 kls. pork
1 & 1/2 cup sugar
1/4 cup tuyo
1/4 cup chia & pi chiew
1/4 tsp. celitre
2 tsp. MSG
1 tbsp. salt
ahos
paminta

Mix all together.

*** MANGO FLOAT ***

cream:

3 packs all purpose cream
1 can condensed milk
3 knox melted
shreded mangoes
1 pack graham biscuit (honey flavor)

para ipamatong sa graham:

sliced mangoes
melted knox (3 pcs.)

Procedure:

Ang tray hapinan sa graham 2 ka patong , isunod ang gi-mix nga cream pagkahuman patungan na sad ug graham dayon butangan na sad ug sliced mango dayon i-freeze hangtud mo gahi gahi gamay.

Ang katapusan mag melt ug 3 pack nga knox unya butangan ug asukal para motam-is(5 tbsp.) unya ma-uy ipatong sa katapusang layer (sunod sa mangga), unya i-freeze. Human na dayon...

*** C H O R I Z O ***

Ingredients:

3 Kls. pork (unod)
2 Kls. pork (tambok)
5 tbsp. salt
4 cups white sugar
6 tbsp. accord
6 tbsp. black pepper
2½ tbsp. vetsin
garlic

Procedure:

Mix all together, roll with cutrite.

S I O M A I

Ingredients:

900 grams - pork cut in cubes
600 grams - small shrimp
pork fat - cut in cubes - 300 grams
6 tbsp. white sugar
2 tbsp. salt
4 tbsp. gaw-gaw
1½ tsp. vetsin
2 tsp. white pepper
2 tbsp. sesame oil

Procedure:

Soak shrimp for 1 hour in 1/4 tbsp. borax, 1/4 bottle lihia, 2 tbsp. all purpose flour, 2 tbsp. gaw-gaw.
Dry the shrimp with cloth and weigh.
Mix the pork im mixing bowl then add the shrimp, pork fats, sesame oil.
Steam for 12 minutes.

S I O B A

Ingredients:

2 kilos pork - kas-ing
2½ tbsp. salt
1 tbsp. pamienta
1½ tbsp. accord
8 tbsp. glucose syrup
1½ tbsp. sesame oil
1½ tbsp. vetsin
1 cup white sugar
1 cup wine
1 7 up 8 ounce

Procedure:

Mix all together.

*** BUKO LYCHEES GELATIN ***

1st layer:

* 3 boxes knox
/ 3/4 cup white sugar
/ 2 cups buko juice
* 1 cup boiled buko juice

2nd layer:

/ 1 can nestle cream
* 3 envelopes knox (unflavored gelatin)
/ 1/2 can condensed milk
/ 1 can lychees
/ 4 pcs. buko
* 1 cup lychees juice

Procedure:

1st layer:
* boil together
/ mix in bowl.

2nd layer:
/ mix in bowl
* boil together
then put together

*** FISH BALLS ***

Ingredients:

500 grams minced fish meat
1 1/2 cups cornstarch
4 tbsp. white sugar
1/4 tsp. MSG
4 tbsp. salt
1/2 tsp. baking soda
ice water

Procedure:

1. Add salt to minced fish for 20minutes or until mixture is translucent.
2. Add other ingredients alternately with ice water.
3. Continue mixing for 20 minutes to obtain homogenized mixture.
4. Form into balls and set at 40 degrees C for 20 minutes.
5. Cook in simmering water.
6. When balls float, continue cooking for 30 minutes.
7. Drain and cool before packing.
8. Store in freezer until used.
9. Deep fat fry for 2 to 3 minutes.
10. Drain.
11. Serve with sweet & sour sauce.

*SWEET & SOUR SAUCE FOR FISH BALLS*

1. Combine 1/2 cup water, 1/4 sugar & 3 tbsp. cornstarch.
2. Stir, Add to heated oil (2tbsp.) catsup (3 tbsp.) and 1 pc. siling labuyo. Continue cooking until mixture is translucent.

*** SQUID BALLS ***

Ingredients:

1/2 kilo minced squid meal
1 1/2 cup cornstarch
4 tbsp. sugar
8 tbsp. salt
4 tbsp. chopped white onion
1 1/2 tbsp. chopped garlic
1 tsp. MSG
3 tbsp. ice water

Procedure:

1. Grind minced meat in a fond cutter for 10 minutes.
2. Add salt and continue mixing until the paste is translucent. Follow with other ingredients such as cornstarch, sugar, garlic, onion, MSG and cold water. Continue mixing for another 20 minutes to obtain homegenized mixture.
3. Form into balls
4. Set the balls at 40 degrees C water for 20 minutes. Drain.
5. Cook balls at 20 degrees C water for 20 minutes. Drain and let cool before packing.
6. Store in freezer until use.
7. Fry in deep fat for 2 to 3 minutes. Serve with sweet & sour sauce.

*** FISH QUEKIAM ***

Ingredients:

1/2 kilo dalagang bukid meat
1/4 kilo shrimp meat
1 pc. egg (well beaten)
1/2 cup chopped singkamas
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup flour
1 1/2 tsp. nguyong powder
1/2 tsp. pepper
1 1/2 tsp. salt

taupee wrapper

Procedure:

1. Separate fish from skin and balls.
2. Grind or chop fish meat and shrimp.
3. Grind all ingredients and mix thoroughly.
4. Wrap mixture in taupee wrapper. If aluminum foil or plastic is used, refrigerate for 5 minutes and remove from wrapper.
5. Fry in hot cooking oil.
6. Serve with sweet & sour sauce.

SIOPAO (filing)

100 grams pork fat
800 grams pork
1 onion
2 tbsp. Tianjin preserve vegetable (boiled)
1 tbsp. vetsin
1 & 1/2 tbsp. salt
1 tbsp. gaw-gaw
3 tbsp. sugar
1/2 tsp. pepper
2 tbsp. toyo (Kimland sauce)
hard boiled egg

fry the onion until brown
mixed the pork, vetsin, salt, gaw-gaw, sugar, white pepper, toyo, tianjin, onion and pork fat(last).

DOUGH

1 tbsp. dry yeast (red star) soak with 3/4 cup water
500 grams cake flour
500 grams all purpose
200 grams sugar
1 and 1/2 tsp. baking powder
1/2 kls. water or 3 cups water
10 grams oil

- put flour, sugar, baking powder, water, yeast and oil. Disolve the sugar then mix.
- knead

HAKAW

Ingredients for filling:

500 grams small size shrimp
50 grams water chest nut
50 grams pork fat
1/2 salt
2 tbsp. sugar
1 tsp. vetsin
cornstarch (gaw-gaw)

Procedure:

1. Ilunod ang pasayan sa mixer mga 15 minutos hangtod nga mulapot.

2. Timplahan ug asin, vetsin, asukal, usa ka kutsara nga gaw-gaw ug usa kakutsara nga sesame

oil inig andar sa mixer for 17 minutes.

3. ihulog ang tambok sa baboy nga gi cubes ug water chest nut sa mixer for 2 minutes.

4. isulod ug container andam sa pag putos.

Ingredients for dough

2 cups taimen flour
asin
vetsin
2 cups gaw-gaw
2 cups hot water

Procedure:

Mix gawa-gaw and taimen, add hot water and mix manually, roll on the table, cut into desired size for putos, flatten then add fillings and fold the steam for 10 minutes.

Note: Spread oil on streamer to avoid hakaw from sticking.