Pansit Miki

Ingredients

2 tbsp oil
1 medium-sized onion (sliced thinly)
3-4 cloves of garlic (chopped)
3 pieces Chinese sausages cut into 1/2 inch think (diagonally)
250 grams ground pork (mixed in 1 egg just before cooking)
250 grams black fungus (soaked in water and chopped)
250 grams dried shrimp (hibi)
1 c shredded chicken (cooked, deboned and cooked)
250 grams snow peas
1 bunch cilantro
1/4 c green onion leaves (chopped)
fish sauce and ground black pepper to taste

Directions

1. Add oil in a large pan (or Wok) and saute the garlic, onions and Chinese sausage. When the sausage has changed color and become tender, add the ground pork. When the pork has browned, add in the dried shrimps, black fungus, and shredded chicken. Add a little fish sauce and pepper to taste. When the last three ingredients become tender, add the chicken broth and bring to a boil. Allow the sauce to thicken.

2. Add the noodles and cook until al dente. Then add the snow peas. Mix in the cilantro and spring onion leaves just before serving.

3. Serve with  sliced lemon or calamansi.

Calderetang Kambing (Goat Stew)

Growing up, I often see my father cooking this recipe when a few of his friends come over for a drink. I couldn't eat it then because he made it too spicy.

 
Ingredients

1 lb goat meat
2 c vinegar
1/4 c garlic (chopped)
salt and pepper to taste
1 c tomatoes (chopped)
1 medium sized onion (chopped)
1 c tomato sauce
1/2 c olive oil (or cooking oil for sauteing)
6-8 pieces of green olives

1/2 c red wine
1-2 pieces bay leaf
1/4 c red and green bell peppers (sliced)
1/4 green peas
1/4 c liver (cooked and chopped)
1 red hot chili pepper (more if you like it spicy)
1/4 c grated cheese (gouda)

Directions

1. Marinate the meat in vinegar, garlic and salt and pepper overnight to remove gamey smell.

2. The next day, drain all the liquid and cook in oil until brown. Set aside.

3. In a sauce pan, add oil. Over medium heat, saute garlic, onions and tomatoes. Add tomato sauce, liver and meat. Stir in the red wine and simmer until meat is tender. Add the rest of the ingredients and cook for an additional 10-20 minutes. Season to taste.

Paksing Demonyu

This recipe was taken from Lilian Borromeo's Atching Lilian's Heiloom Recipes. 
The name is derived from an old story wherein a farmer brings home fish for his wife to turn into paksiw (fish simmered in vinegar, water and vegetables). However, when the wife leaves the kitchen to set up the table, the devil sneaks in and steals the fish leaving only the vegetables and the soup. Not realizing what had happened, the wife proceeds to serve the dish to her husband. The husband eats the dish, likes it, and declares it to be the best one she has cooked for him.

Ingredients
200 grams eggplant
200 grams kangkong (optional)
200 grams ampalaya (bitter melon)
1 cup water
1 cup brown sugar
3/4 cup vinegar
1 tbsp salt
50 grams larang pamaksi (long green peppers)
50 grams sliced sibuyas Tagalog (red onion)
25 grams sliced ginger
25 grams garlic


Procedure
1. Boil mixture of liquid and spice ingredients except for the eggplant, kangkong and ampalaya.
2. Put vegetables in boiling mixture, then cook for two minutes.
3. Season with salt to taste.

Tidtad Babi (Blood Stew) Kapampangan Style

Ingredients

1 1/2 cup goto (or intestines) cleaned and cut into bite sized (optional)
2 lb Liempo or Pork Belly (cut into 1-inch cubes)
4 tbsp oil
2 tbsp garlic (minced)
1 1/2 c onions (thinly sliced)
1 c white vinegar
4-6 c of water
1/2 c pigs blood
1 tsp brown sugar
2 pieces long green chili


Directions

1. In a pan, add oil and saute garlic and onion. Add meat and vinegar and cook until meat is tender.

2. In a separate pan, saute garlic, onions and blood until blood is no longer red in color. Add the meat mixture and 2-4 cups of water (add water based on thickness desired). Add salt and pepper to taste. Add the green chili and brown sugar. Simmer for about 5 more minutes.

Achara

Achara is a favorite in Pampanga. We cannot eat fried fish without this side dish. This recipe is made simple without compromising its authentic taste.

Ingredients
1 green papaya (peeled, seeded and grated)
2 inch piece fresh ginger (cut into matchstick size)
4 garlic cloves (thinly sliced)
4 cups rice vinegar
1 1/2 cups sugar
3 tbsp salt
1 tsp freshly ground (coarse) black pepper
3 large carrots (grated)
3 red bell peppers (cored and thinly sliced)
2 large onions (thinly sliced)
1/2 c raisins (optional)

Directions

1. In a large saucepan, combine vinegar, sugar, salt, garlic and ginger and cook over high heat. Bring to a boil stirring to dissolve the sugar. Reduce heat and simmer for about 20 minutes. Add the ground black pepper and set aside to cool. You may also refrigerate overnight prior to use.

2. In another bowl, mix papaya, carrots, peppers, onions and salt to taste. Set aside in the refrigerator overnight.

3. The next day (or when you are ready), line a colander with cheesecloth. Place the papaya mixture in the lined colander and rinse thoroughly. Pull up the ends of the cheesecloth and squeeze to remove excess water.

4. Transfer the papaya mixture in a jar (e.g., mason jars)  and pour enough pickling solution and cover tightly.

Oxtail Kare Kare

This version of Kare Kare is what is often served in Kapampangan kitchens. I've seen a variation of this recipe with okra and other vegetables but at home we use eggplants, long beans, pechay and banana heart.

Ingredients

 2 lbs oxtail (cut into 2-inch pieces)
oil for sauteeing
3-4 cloves of garlic (minced)
1 small onion (chopped)
3 tbsp creamy peanut butter (or 1/3 ground peanuts and 1/3 ground toasted rice)
1 small banana heart (optional)
About 10-15 long beans (cut into 2-inch pieces)
2 small eggplants (cut into 2-inch pieces)
2 tbsp achuete seeds (soaked in 1/4 cup water)

The Meat

Wash the Ox tails and place them in a large sauce pan and cover with water. Place over high heat and boil then reduce the heat to simmer until tender and the meat is falling off the bone.

The Sauce

In a large sauce pan over medium heat, add oil and achuete seeds and stir until oil is red. Take out the seeds and discard. Then, saute garlic and onions. Add the peanut butter (or ground peanuts) and stir for about 2 minutes. Add the reserved broth and cook for 10-15 minutes to blend. To thicken the sauce, you may use  ground rice (browned) or corn starch. Make sure the sauce is not too thick or too soupy.

Add the oxtail and simmer uncovered for about 20 minutes. Add the blanched vegetables and cook for another 2 minutes. Serve with white (steamed) rice and bagoong.

The Vegetables

If using banana heart: fill a bowl with about 3 cups water and 1 tbsp salt. Peel the outer layers of the banana heart and cut into 8 sections and place in the salted water and soak for about 3-5 minutes.

In a pan, add water and bring to a boil. Blanch the eggplants, pechay, beans and banana heart. Make sure to place the blanched vegetables in ice water to avoid overcooking.

Banana Heart Kilayin

For this recipe, make sure you soak the heart in salted water to remove some of the bitter aftertaste.

Ingredients

4 fresh banana hearts
2 medium sized shallots (thinly sliced)
2 tbsp coconut oil
Juice from 2 calamansi to taste (you may also use lime juice)

1 red chili pepper (sliced)

Directions

Fill a bowl with about 5-6 bowls of cold water and 2 tbsp salt. Peel the outer layer of the banana hearts until you reach the light colored part of the heart. Finely chop the banana heart and soak in the salted water. Massage for 3 minutes to get rid of the bitter sap and drain.

Fill a large bowl with water and ice. Bring a medium pot to a boil over high heat and blanch the banana heart for about 10 seconds. Strain and place in the ice water to stop the cooking process. Drain and pat dry with paper towel and place in a bowl. Add shallots, coconut milk, lime juice, chili and salt to taste.