Ingredients:

• 3 tbsp vegetable oil
• 3/4 pound beef round steak, trimmed of fat and bone, and cut into 3/4-inch cubes
• 3/4 pound boneless pork butt, trimmed of fat, thinly sliced, and cut into strips about 1 inch wide by 1 inches long
• 1 large onion, peeled and sliced
• 2 garlic cloves, smashed, peeled, and minced
• 3 medium-sized tomatoes, chopped
• 1 tbsp tamarind concentrate, dissolved into 1/2 cup hot water
• 3 small summer squash (any variety) cut into large dice (about 1-inch cubes)
• 10 string beans, ends removed, cut on the diagonal into 2-inch lengths
• 1 bunch bok choy, washed, drained, and cut on the diagonal into 2-inch-long pieces
• 1/2 tsp freshly ground black pepper
• 6 tbsp Southeast Asian fish sauce (nam pla)
• juice of 2 limes

1. Heat the oil in a wok over medium-high heat and fry first the beefand then the pork. Turn and stir the meats so they brown on all sides; then remove them with a slotted spoon and drain them on paper towels.

2. Add the onion to the wok and fry and stir for 1 minute; then add the garlic, tomatoes, and squash. Continue to stir-fry for about 5 minutes more and pour in the tamarind liquid.

3. Raise the heat to high and return the meats to the wok. When the mixture comes to a boil, stir in the string beans and bok choy. Stir and cook the mixture for 3 minutes, seasoning with the black pepper and only 2 tablespoons of the fish sauce.

4. Transfer the mixture to a deep serving dish. Combine the remaining fish sauce with the lime juice and pour it into a small bowl. Present the dish and sauce at once accompanied by plain rice. Each diner should sprinkle the fish-and-lime sauce over their individual portions.

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Prep: 30 mins.  Cooking: 1 hr 45 mins.  Serves 8.

Ingredients for Melange:

• 1 lb each chicken thighs and breasts, skinnde and cut through the bone into smaller pieces (thighs in 2, breasts in 4)
• 1 lb of pork loin or butt, trimmed of fat and cut into 1 1/2-inch cubes
• 1/3 lb smoked ham, cut into 1-inch cubes
• 3 Portugese sausages (chorizos or hot Italian sausages may be substituted), each cut into 3 pieces
• 1 bay leaf
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 small firm white cabbage, cut into 2-inch chunks
• 2 medium-sized potatoes, peeled and cut into 1 1/2-inch cubes
• 3 plantains (cooking bananas), peeled and sliced into 1-inch thick disks
• 3 tbs vegetable oil
• 1 large onion, minced
• 3 garlic cloves, minced
• 6 canned tomatoes, drained and chopped
• 1/2 tsp salt
• 1 cup of canned garbanzo beans, drained

Put the chicken, pork, ham, sausages, and bay leaf in a large saucepan.  Season with salt and pepper and por in enough water to cover the meats.  Bring to a boil over high heat, cover, reduce the heat to low, and simmer the meats for 45 minutes.

Uncover and remove the meats to a plate with a slotted spoon, draining them over the pan.  Discard the bay leaf.

Put the cabbage and potatoes into the liquid remaining in the saucepan and bring to a boil again.  Cover, reduce the heat to medium, and cook the vegetables until the potatoes are fork-tender but still compact.  Strain the vegetables from the stock with a slotted spoon and set them aside.  Strain the stock through a sieve lined with muslin cloth or a strong paper towel.  Set aside 1 cup of the stock and reserve the remainder for future soup base, if desired.

Put the plantain slices in a small saucepan, add enough water to cover them, and bring to a boil.  Cover, reduce the heat to medium-low, and cook until the bananas are tender but not mushy.  Drain them and set them aside with the vegetables.

Heat the oil in a wok over medium heat and fry the onions and garlic, stirring, until the onions are soft.  Stir in the tomatoes abd salt, reduce the heat to medium-low, and let the mixture cook, stirring from time to time, for 10 minutes.  Increase the heat to high, pour in the reserved stock, and bring to a boil.  Return the meats to the pan,n add the vegetables and bananas, and stir in the chick-peas.  Heat everything through; then transfer to a deep serving bowl and keep warm in a low oven while you prepare the Eggplant Sauce.

Ingredients for Eggplant Sauce:

• 3 small Japanese eggplants, stems removed
• 2 garlic cloves, minced
• 3 tbs white vinger
• 2 tbs water
• 1 tsp salt
• 1/4 tsp pepper

Preheat the broiler and, placing the eggplants on a rack, put them close to the heat source, turning until the skins are burnt and blistered.  Test  the eggplants to see how soft they are.  If they are not completely cooked, turn the oven to 300ºF and bake them until they are soft enough to mash. (Microwave ovens will shorten this process.)

Peel the eggplants, chop them roughly, and then put them in a blender or food processor, together with the remaining sauce ingredients.  Blend to a fine purée and transfer to 2 small bowls.  Bring to the table with the Pochero.

Tip:  Plantains can be bought in Latin markets.  If you cannot obtain them, substitute sweet potatoes, which do not need to be trated separately but may be cooked with the other vegetables.

You may take a shortcut and use a small (8-oz) can of tomato purée instead of the whole tomatoes.  Some Filipinos prefer the dish to be more strongly tomato-flavored and increase the amount of tomatoes.  In the same manner, the national Philippine predilection is for vinegared dishes and many will add more vinegar to the sauce, deleting the water.  It’s up to your taste what you do here.

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Serves 4.

Ingredients:

• 7 oz/200g green beans, cut into 2-inch/5-cm lengths
• 7 oz/200g head cauliflower, divided into 1/2-inch/1-cm florets
• 7 oz/200g baby carrots, peeled and left whole
• 7 oz/200g boiled potatoes
• 4 tbs sunflower oil or olive oil
• 5 green cardamom pods, bruised
• 2 bay leaves
• 1 large onion, finely chopped
• 1-inch/2.5-cm piece fresh ginger, finely grated
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp ground turmeric
• 1/2-1 tsp chili powder
• 1 tbs tomato paste
• Salt to taste
• 2/3 warm water
• 2/3 cup heavy cream
• 2 tomatoes, seeded and coarsely chopped
• Thin, doughy bread or cooked basmati rice to serve

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Serves 4.

Ingredients:

• 1 tbs ground coriander
• 1 tbs ground cumin
• 3 tbs Mussaman curry paste
• Scant 1 cup coconut cream
• 1 lb/450g beef tenderloin, cut into strips
• 1 3/4 cups coconut milk
• 1/2 cup unsalted peanuts, finely chopped
• 2 tbs fish sauce
• 1 tsp light brown sugar
• 4 kaffir lime leaves
• Cooked rice, for serving
• Fresh cilantro, to garnish

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Yield: 6 to 8 servings.  Prep: 25 mins.  Cook: 70 mins.

Ingredients

• 1 large (4- to 5-lb) spaghetti squash
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 2 loin pork chops, trimmed of fat and bone and meat thinly sliced into strips
• 1 boneless, skinless chicken breast,  flesh cut crosswise into thin strips
• 1/4 lb cooked ham,  sliced into julienne strips
• 1 cup chicken stock
• 1 cup fresh or frozen green beans, French cut into long slivers
• 1 cup white cabbage, finely shredded
• 6 oz cooked tiny shrimp, rinsed and drained
• 1 tsp salt
• 1 Tbs soy sauce
• 1/2 cup Chinese celery (kinstay) , chopped, or 1/2 cup leaves from young celery tops
• 6 large pieces of crisp-fried pork rinds (chicharrones), crushed into tiny fragments

Preheat the oven to 350ºF.

Pierce the squash in several places with the tines of a fork to create steam vents and place it on a baking sheet in the center of the preheated oven.  Back for 1 hour, or until skin remains indented slightly when pressed.  (The baking time will vary with the weight of the squash.)

Meanwhile, heat the oil in a wok or heavy pan over medium heat and stir-fry the onion for about a minute; add garlic and stir-fry until they are both golden.  Add pork and chicken and continue to stir-fry until the meats begin to turn white.  Stir in ham and pour in chicken stock.  Raise the heat to medium-high and bring the liquid to a boil.

Drop in the beans and cabbage and continue cooking until the cabbage is limp.  Add shrimp, salt, pepper, and soy sauce.  Stir and remove the pan from heat.

When squash is cooked, cut it in half lengthwise.  Pick out all the seeds and discard them.

Separate the meat of the squash into shreds with a fork, then arrange it in a pile in each of the squash halves.

Reheat the contents of the wok briefly over high heat and pour the entire mixture over the meat in the squash halves.  Sprinkle each half with the celery leaves and crushed pork rinds.  Place on a large platter and serve immediately.

Tip:  Spaghetti Squash will easy to find during the fall and winter months.

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Yield:  6 servings.

Ingredients

• 1 cup glutinous rice (or sticky rice, sweet rice – no substitues)
• 12 cups water
• 24-inch banana leaf, wiped clean and cut into 6 decorative shapes (optional)
• 2 mangoes, peeled and sliced
• 1 tsp sesame seeds, toasted

Ingredients for Sauce One

• 1/2 cup coconut milk
• 1/4 cup sugar
• 2 pinches salt

Ingredients for Sauce Two

• 1 cup coconut cream
• 1/2 cup chopped palm sugar , or coconut sugar (can substitue is brown sugar)

A day ahead, combine rice and 6 cups water and soak at room temperature overnight.  Drain the rice once and midway point and re-cover with 6 more cups of water.  The next day, pour water to a depth of 3 inces into a steamer pan.  Line the steamer pan and set the steamer over high heat.  Bring the water to a boil, drape overhanging cheesecloth loosely over rice, cover, and steam for 20 minutes.  Remove the tray of rice from the steamer, and lift out the rice-filled cheesecloth packet.  Reline the steamer tray with clean cheesecloth and invert the half-cooked rice back into the steamer tray.  Drape the rice with the new cheesecloth, cover, and steam over high heat until the rice kernels are tender, about 20 more minutes.

Meanwhile, to make Sauce One, in a saucepan over low heat, combine the ingredients and bring to a low simmer, stirring to dissolve sugar.

To make Sauce Two, combine the ingredients in seperate pan and warm over low heat, stirring to dissolve sugar.  Let both sauces cool to room temerature.

Line 6 small ramekins with 8-inch squares of plastic wrap.  Transfer the rice to a bowl.  Using a spatula, gradually mix in Sauce One.  Divide the rice among the ramekins, pressing down to distribute it evenly, and cover with the plastic wrap.  Let stand at room temperature for 30 mins – 2 hrs.  Do not refridgerate.  Place a banana leaf shape, if using, on plate.  Fold back the plastic wrap on each ramekin, and invert onto each leaf.  Lift off the ramekin and peel off the plastic.  Garnish with 3 or 4 mango slices, drizzle with 2 Tbs of Sauce Two, and sprinkle with sesame seeds.  Pass the remaining sauce at the table.

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Ingredients

• 1 2-2 1/2 lb whole bony fish (sea bass, striped mullet, large mackerel, or red snapper)
• Juice of 1 lemon
• 1 1/2 Tbs vegetable oil
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 small (2-3 oz) chorizo or Portuguese or Italian sweet sausage, casing removed
• 2 thin slices of Canadian bacon, the rind and fat trimmed and meat sliced into julienne strips
• 2 heaping Tbs of golden raisins, finely chopped
• 1/2 sweet red pepper, seeds and core removed, and flesh diced
• 1/2 sweet pickle, drained and diced, or 2 Tsp of sweet pickle relish
• 1 Tsp salt
• 1/2 Tsp black pepper
  1 1/2 Tbs all-purpose flour
• 2 Tbs crumbled curd cheese (such as feta)
• 1/4 cup canned plain tomato puree
• 1 hard-cooked egg, peeled and coarsely chopped
• 1 Tsp vegetable oil
• 1 egg yolk
• 1 Tbs evaporated milk
• 1 bunch watercress, stems removed, leaves washed and drained
• 1 lemon, cut into 4 wedges

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Yields 4 servings

2 Tbsp vegetable oil
3 garlic cloves, minced
1 large onion, finely chopped
The meat from 2 pork chops, trimmed of fat and diced
1 Tbsp shrimp or anchovy paste
3 large tomatoes, diced
3 Japanese eggplants, tops removed, the flesh sliced into columns about 1 inch long
1 large bitter melon, top removed, sliced but unpeeled, cut into 2-inch pieces
1 cup water
1/4 tsp freshly ground black pepper
Salt to taste (may not be necessary if anchovy paste was used)

1. Heat the oil in a wok over medium-high heat and add the garlic and onion. Saute’ until the onion is limp.

2. Add the pork and continue to cook until it has browned; then stir in the shrimp paste and tomatoes. Reduce heat to medium and let mixture simmer, stirring occasionally, until the tomatoes have softened down and lost their shape.

3. Add the eggplant, bitter melon, water and pepper. Cover and simmer until melon is tender, but still a bit crisp. Uncover and correct the seasoning, if necessary.

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Yields 4 servings

2 Tbsp vegetable oil
1 small onion, peeled and chopped
2 garlic cloves, minced
2 large tomatoes, cored, halved and then sliced
2 cups oyster meat, drained of liquor
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 green onion, cleaned and finely chopped
1 lemon, cut into wedges

1. Heat the oil in a frying pan or wok over medium-high heat. Add the onion and fry until it softens. Add the garlic and stir-fry until both the onion and garlic are golden.

2. Stir in the tomatoes and continue to cook for 3 minutes.

3. Add the oysters and season with salt and pepper. Stir and cook for another 3 minutes, or until the edges of the oysters begin to curl.

4. Turn the mixture into a serving dish, garnish with green onions and lemon wedges. Serve with steamed rice.

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• SAUTEING RECIPE

Having a drink in the Philippines always includes partaking in Filipino bar food. Whether you like sweet or salty, this recipe has the ingredients just for you!

Makes 2 cups

2 cups pecans
3 tablespoons brown sugar
4th teaspoon soy sauce
2 teaspoons vinegar
1 teaspoon lime juice
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

Preheat the oven to 325°F. Combine all ingredients in a large bowl and mix until the cons are well coated. Pour the nuts onto a lightly oiled baking sheet, separating the nuts as much as possible into a single layer. Bake for 15 minutes until the nuts are golden brown. Cool the nuts before handling, 10 to 15 minutes. They will be crispy with a brown shiny glaze. Store in your cupboard in an airtight container for up to 2 weeks.

Tips: These are wonderful as a snack, and appetizer, are as a garnish for salads.

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