n water and add the bagoong alamang, and bring to a
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.
nd 1/2 cup Recipe #453973 (one batch without added flour) into
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
irections for sauce:
This recipe makes enough sauce for about
Combine all ingredients except eggplant, bitter-melon and okra.
Bring to a boil.
Lower heat and simmer, covered, until beef is tender.
Add eggplant, bitter-melon and okra; cook for 15 minutes.
If using canned bitter-melon, add last 3 minutes of cooking.
nions have softened.
Add bagoong and stir to combine. Add
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.
NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A
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.
I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A
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.
/2 TEASPOON OF MY Recipe #453973.
MARINATE chicken at
level cup of prepared Recipe #453973 (without added flour).
SELECT
he SEASONING RUB.
PREPARE Recipe #486192 for the BARBECUE SAUCE
ried tastes gruesome. The recipe is amazingly flavorful without any cheese, but