In a hot wok add 3 tbs. of olive oil, add chilly past then saute onion until translucent, then set aside. Add the rest of the olive to the pan then add Bagoong, sugar and half of the pork rinds coarsely crushed stir fry for about 3 minutes then re add onion mix onion/chilly mix stir fry for a few minutes, add rice, mix well finly cruish the rest of pork rinds and top, serve.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
nions have softened.
Add bagoong and stir to combine. Add
n water and add the bagoong alamang, and bring to a
ill be eaten with salty bagoong.
Place the onion and
Marinate wings in a mixture of shrimp sauce and honey, at least 30 minutes, but longer is preferred.
To make the glaze, cook honey, shrimp sauce and water until syrupy.
Coat the wings in flour and shake off excess; fry 8-10 minutes in hot oil, then drain on paper toweling.
Drizzle with syrup.
Remove seeds from siling haba, cut into rings, and soak in water. Set aside.
Mix garlic, ginger, black pepper, calamansi juice, bagoong, siling labuyo, crushed lemongrass bulb, and 1 cup of coconut milk in a pot. Heat for a minute and add fish. Stir constantly to avoid curdled coconut milk.
When fish is half-cooked, add the rest of the coconut milk, turmeric. Simmer til cooked.
Season with salt and pepper if needed, and mix in siling haba.
In saucepan, cook chicken with salt, bagoong or patis and ginger for 20 minutes or until fat collects at bottom of pan. Stir occasionally.
Add water, cover and cook for about 2 1/2 hours or until chicken is tender.
Add papaya cubes and cook for another 10 to 15 minutes.
Serves 6.
Boil 1/2 to 1 cup water in a saucepan.
Drop the pork, tomatoes, garlic, ginger and bagoong.
Simmer until pork is tender.
Add the ampalaya and eggplants and cook until done. Season with ajinomoto and salt, if necessary.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
mitted the raisins from this recipe, and we didn't miss