Bukel Ti Utong (an Ilocano dish)

Ingredients:



2 pcs. pata front*

buto ng sitaw

(pampalapot din ito ng sabaw)

1 pc. ginger, diced

1/4 cup bagoong anchovies, strained
(use the sauce only)
dash of pepper

talbos ng sayote

water for boiling with dash of salt



Boil pork pata in water until tender. In a separate skillet, boil buto ng sitaw with diced

ginger until very tender that you can actually press the seed with your finger.

Pour bagoong sauce into the pork pata and a dash of pepper to taste. Mix the already

tender buto ng sitaw into the skillet with pork pata, let it simmer, then add the

talbos ng sayote leaves. Simmer for one minute and serve hot.



*For variation, you can use crispy pata instead of boiled pork pata

Eggplant Relleno

2 medium-sized eggplants
salt and pepper
1 tablespoon oil
2 cloves garlic, crushed
1 small onion, chopped
1 tomato, chopped
1/4kilo ground pork
2 medium-sized eggs
bread crumbs
parmesan cheese
oil for frying

Broil eggplants then peel. Season with salt and pepper.
Set aside.

In a skillet, heat oil and saute garlic, onions and tomatoes.
Add ground pork and cook until brown. Season to taste.
Let cool. Add one egg and cheese. Blend well.

Divide the mixture into two and spread over eggplants.
Coat with more beaten egg then dredge with breadcrumbs.
Fry until set and golden brown.

Golden Fruit Salad

1 small pack Agar-agar or seaweeds
1/3 cup brown sugar*
1 Del Monte Fruit Cocktail, drained
1 big sachet Nestle cream
1/3 can condensed milk
1 big Fuji apple, cubed
1 teaspoon fresh lemon juice
1 small bottle of Maraschino cherries
pandan leaves
pandan extract
1.5 liters of water

Mix water, agar-agar, pandan leaves, pandan extract, and brown sugar. Bring to boil.
Set aside and let cool.

Mix all the other ingredients. Pour in the shredded agar-agar(only half, the rest you can
use for seaweed-sago-pandan salad). Toss lightly to blend. Garnish with shredded golden agar-agar and red cherries on top. Chill to serve.

*for diabetics and those who are in strict diet, you can replace brown sugar with Stevia (sweet grounded leaves from Stevia plant) or Lacanto (sugar substitute from Japan)

Ginataang Sitaw at Kalabasa

1 tablespoon oil

1/2 teaspoon minced garlic

1 small onion, chopped

1 cup coconut milk

1/2 small kalabasa, cubed

1 bundle sitaw, cut into 1" length

salt or salted anchovies sauce, strained

pinch of pepper

2 pcs. siling labuyo (optional)

Heat oil then saute garlic and onions. When wilted, add the coconut milk.

Let it simmer then add kalabasa and sitaw. Season to taste. Add labuyo

if desired. Cook until vegetables are tender.

Lumpiang Shanghai

1/4 kilo ground pork
1/8 kilo shrimps, chopped
1/4 cup singkamas, chopped finely
1/4 cup carrots, chopped finely
1 clove garlic, minced
1 egg, slightly beaten
3 tbs. chopped onion
1 tb. soy sauce
1 tsp. sugar
1/2 tsp. salt
pinch of pepper
lumpia wrappers
oil for frying

Combine all the ingredients. Wrap in lumpia wrapper in long, thin shapes.
Deep fry in hot oil until golden brown. Drain. Cut in shorter lengths before serving.

Prepare sweet sour sauce:
1/2 tsp. salt
2/3 cup water
2 tsp. soy sauce
1/4 cup sugar
1/4 cup vinegar
2 tbs. cornstarch dispersed in
1/3 cup water
1 tsp. oil

Combine all the ingredients in a saucepan and let boil until thick.
Serve with lumpia.

Grilled Bangus

Chop 2 tomatoes and 1 small onion, combine, put salt and pepper.
Sprinkle salt and pepper also on the inside of the bangus. Wrap
bangus in parchment paper, seal both sides and then grill in the
oven for 15 minutes on both sides. Serve hot with toyo and calamansi
sauce.

Sinigang na Salmon sa Miso

Ingredients :
350 g. of salmon or 4 heads
1 onion, diced
4 tomatoes, minced
2-3 pieces of gabi (taro), peeled, cut into cubes,
1 bunch of kangkong (leaves and upper stalks only)
1 bunch of talbos ng kamote (kamote tops)
1 eggplant, sliced
3 green chili peppers
1 pack of Knorr“sinigang” mix with miso, good for 1 liter of soup
patis (salted fish sauce)

Combine tomatoes, onions, and chili peppers in water. Bring to a boil.
Simmer until onions are transparent and tomatoes begin to crumble.
Add the gabi, bring to a boil. Simmer until the taro is almost tender.
Add the eggplant slices and simmer for 5 minutes.
Pour in the sinigang mix with miso. Next, add the fish and
simmer for 5 minutes. Add the kangkong and talbos ng kamote
(leaves only). Simmer for another minute then remove from heat
and transfer to a serving bowl. Serve immediately with steamed
rice.

Saaaarap nito!