How to cook lechon Baboy

If you want a lechon with crispy skin, roast it over charcoal instead of Hawaiian pit pig style because you won't get a crispy, flaky cooked skin with that method. But it seems that the cooked meat is more tender and easier to pull with the latter method. Our high school senior class in Dao. prepared one for our class Christmas party. We roasted it over fire and wood charcoal for the more than 4 hours I think but the preparation took whole night

Like maej mentioned, the blood has to be drawn out (you can save it for dinuguan), hair scraped, abdomen cut to remove internal organs. Then a bamboo is pierced in the pig's mouth passing to the anus to act as holder for roasting, then we stuffed the cavitiy with garlic, onions, ginger, potato and other spices (that's the common stuffing in the Northern part of Phils. In Visayas, I notice that lemon grass and banana fruit - saba variety is the common stuffing.) Abdomen is sewn with barbed wire and pig is ready for roasting. The pig must be a little more than a foot above the charcoal for the whole pig to be cooked slowly. The bamboo must be rotated continuously to achieve an even brown color.

Ingredients

• 1 (12 ounce) package macaroni
• 1 egg
• 2 cups milk
• 2 tablespoons butter, melted
• 2 1/2 cups shredded Cheddar cheese
• salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
3. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
4. Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
5. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

How to make Chicken Teriyaki Noodles

Ingredients: 3½ oz (100g) dried somen noodles 4 tablespoons Japanese soy sauce 3 tablespoons mirin 2 teaspoons brown sugar ¼ cup water 2 tablespoons peanut or canola oil 2 teaspoons cornstarch (cornflour) mixed to a paste with 2 teaspoons water 12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces 1 carrot—julienned Small bunch of bok choy—roughly chopped 1 scallion—finely sliced on the diagonal 2 teaspoons finely grated ginger Prep: COOK the noodles for 3 minutes then drain under cold water and set aside. MIX together the soy sauce, mirin, brown sugar and water in a bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 5 minutes. REMOVE and set aside. SCRAPE the wok/frying pan clean. ADD the remaining oil and stir-fry the carrot and bok choy for 7 minutes. ADD the cooked somen noodles and stir-fry for 30 seconds. ADD the ginger, scallion and chicken and stir-fry for 1 minute. STIR through the sauce then, while stirring constantly, add the cornstarch paste until the sauce thickens.

How to Cook Filipino Chop Suey

Things You'll Need:

• ½ pound pork, cut into cubes
• 1 cup shrimp, shelled and deveined
• 2 cups fish balls, cubed (you can buy it in any Asian stores)
• 4 cloves garlic, chopped
• 1 medium-sized onion, chopped
• ¼ lbs string snow peas
• 2 cups chicken broth
• 2 tbsp cornstarch dissolved in ½ cup water
• 1 head of broccoli, chopped
• 1 medium-size carrot, cut diagonally
• 2 medium-size potatoes, cubed
• 2 tbsp soy sauce
• 3 cups water
• Salt and pepper to taste
• 
  Instruction:
  

1. 1

   In a pot or skillet,heat oil and sauté garlic and onions. Add the pork, shrimp, and fish balls. Combine together and cook until the meat is tender.

2. 2

   Add the cubed potatoes, carrots, and chicken broth. Mix well with the previous ingredients.

3. 3

   Add water, soy sauce, and dissolved cornstarch. Stir the pot to mix and combine the ingredients. Let it boil for about 15 minutes.

4. 4

   Throw in the rest of the ingredients (broccoli and snow peas). Cook for another 2 minutes.

5. 5

   Add salt and pepper to taste.

6. 6

   Serve hot with rice.

How to make bibingka

Ingredients

1 cup thick galapong (see procedure on “How to Make Galapong” below)
1/2 cup white sugar
2 tsps. baking powder
2 tbsps. melted butter (My mom used regular hydrogenated margarine, out of a tub)
4 tbsps. sugar for topping
3 eggs, well-beaten
1 cup coconut milk
3 tbsps. grated cheese (Mom used Magnolia or Kraft processed yellow cheese; I’m more partial to using goat cheese and salted duck’s eggs)

To make galapong bigas:

1. Soak rice in equal amounts of water overnight or a minimum of 4 hours.

2.Grind in a food processor or meat grinder starting with small quantity, adding soaked rice little by little until it produces the consistency of light dough.

3. Let stand until the next day

For the bibingka:

1. Add sugar to the galapong.

2. Add baking powder, melted butter, and the well-beaten eggs and coconut milk. Mix well.

3. Pour a thin layer of this batter into a hot (native clay) baking pan or molds lined with banana leaves (which has previously been passed over an open flame, to soften the fibers).

4. Cover each baking dish with a galvanized iron sheet with live embers on it. (or Bake in a pre-heated hot oven (375 F) until golden brown)

5. When almost cooked, sprinkle grated cheese and sugar on top of each — and cover again. Continue baking until brown; brush top of bibingka with melted butter and serve hot with grated coconut.

Note: If you want a more waxy, chewy “feel” to the bibingka, try mixing malagkit rice to make the galapong. For example, try the ratio of 1/4 cup malagkit rice to 3/4 cup regular rice.

How to make Shrimp and Fish Salad

1. Ingredients:
   2 c. of boiled tilapia
   1/2 pd. cooked shrimp
   4 tbsp of vinegar
   1/2 c. chopped celery
   2 tbsp capers
   1/4 c. mayonnaise
   1 lemon
   lettuce
   cayenne pepper
   salt & pepper

2. 2

   Boil tilapia fillets by placing some water in a skillet pan. Season the water with salt & pepper. Add a teaspoon of butter (optional). Cook tilapia for about 5-7 minutes in the boiling water. Set aside to cool.
   Clean out pan & do the same with your shrimp. Set aside to cool.

3. 3

   Now in a medium sized bowl, flake your tilapia into large pieces. Add your shrimp, and celery. (I add cucumbers as well - this is optional).
   Fold together gently. Add your vinegar. Season with cayenne pepper, salt & pepper to taste.

4. 4

   Now, mix in your mayonnaise (mayonnaise is optional as well) and juice from your lemon. Garnish by placing the fish salad on top of some lettuce and top with your capers. SO good!!!

Pork Hamonado

Ingredients:

• 1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
  
• 1 cup brown sugar (packed)
• 1-1/3 tsp. iodized salt
  
• 2 tsp. praque powder (for 1/8 tsp. salitre)
• 200 grams pork fat, sliced into 8 strips
• 1 can (439 grams) pineapple chunks, drained (reserve syrup)
  
• 1 can (35 cl) pineapple juice

Procedure:

Combine sugar, salt and praque powder or salitre. Rub mixture on pork. Spread pork and alternately arrange slices of pork fat and pineapple chunks until all ingredients are used up. Roll and tie firmly with crocheting thread.

Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting. Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Let cool before slicing the meat then arrange in a platter.