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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• RECIPE VEGETABLES SIMPLE FILIPINO
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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
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

1/2 pound fresh salmon fillet
1 1/4 cups Five-Spice Vinegar (recipe below)
3 tablespoons Coconut Cream (recipe below)
1/4 teaspoon salt
Dash of freshly ground black pepper
1 small fennel bulb, thinly shaved
2 cups baby salad greens
2 lime wedges
Sea salt

Five-spice Vinegar: Combine 2 cups coconut vinegar, 2 pieces star anise, 1 Bay leaf, 1 cinnamon stick, 1 teaspoon whole black peppercorns, 1 teaspoon fennel seeds, and 5 cloves in a glass jar. Allow to sit for 24 hours in a cool dry place. May be kept for up to 6 months.

Coconut Cream: Pour one can coconut milk into a small saucepan and simmer over low-medium heat for 40 to 45 minutes. Cool the reduced coconut cream to room temperature and refrigerate. Once chilled, it will have the consistency of cream cheese. Stir in an airtight container in the refrigerator for up to 2 weeks.

Marinate the salmon: Place the salmon filet in a nonreactive dish. Pour 1 cup of the five-spice vinegar over the salmon and cover with plastic wrap. Marinate for 15 minutes in the refrigerator. Turn the filet over and marinate another 15 minutes. The flush will turning opaque pink in the center of the filet will remain translucent. Remove the fillets from the dish and discard the marinade. Slice the salmon into 1/4 inch slices. Set aside.

Make the salad dressing: Combine the remaining 1/4 cup five-spice vinegar with the coconut cream, salt, and pepper. Whisk the ingredients together.

Make the fennel salad: In another bowl combine the shaved fennel and salad greens. Pour the coconut dressing over the salad and lightly toss. Arrange the salad on a serving platter. Lay the sliced salmon around the salad. Squeeze the salmon lightly with lime and sprinkle with sea salt just before serving.

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Although a Filipino dish, the history is deeply rooted with the Spaniards who came to the Philippines. This recipe is quite detailed with lots of ingredients, so start preparing this early! Your taste buds will thank you!

Yield: 6 to 8 servings
Preparation time: 1 1/2 hours
Cooking time: 1 1/2 hours

Ingredients

2 medium-sized crabs
2 cups fresh clams
8 raw medium-to-large shrimp
1 cup light rum
1 cup olive oil (Half extra-virgin and half regular)
1 small chicken, cut into 12 serving pieces (about 2 pounds), patted dry with paper towels
2 cups boneless pork (loin or butt), trimmed of fat and cut into 1 inch cubes, patted dry with paper towels
8 garlic cloves, minced
2 medium-sized onions, finely chopped
2 Portuguese sausages, sliced on the diagonal into 6 pieces
2 sweet red peppers, cored, seeded, and cut into thin strips
1 6-ounce can tomato paste
3 cups long-grain rice, washed and drained
3 cups chicken stock
to teaspoon salt
1/2 cup frozen green peas, thawed
4 medium-sized squid, body only, well cleaned, and sliced into 1/2 inch rings

Method

1. In a steamer, bring water to a rolling boil. Place crabs on steamer tray. On another steamer tray arrange the clams. When there is a full head of steam, but the crabs and clams inside and steam for about 8 min. Uncover and remove the trays, discarding any clams but did not open. Set aside to cool.

2. Measure 2 cups of the liquid from the steamer and pour it into a medium-sized bowl. You may save the remainder of the liquid by freezing and use a later time.

3. Cut the crabs in half with a heavy cleaver and discard the innards and kills. Separate the clause from the bodies and cracked him.

4. Pour the rum into a large saucepan and bring it to a boil over medium heat. Put in the crab house and claws, cover and reduced to low heat, and let the crap simmer for about 10 min. Using a slotted spoon to drain the crab pieces, remove and set aside.

5. Leave the saucepan on the heat and put the shrimp into the same liquid. Cover and simmer for 2 min. Remove the shrimp with a slotted spoon and set aside to cool. After cooling, you may choose to removes shells and devein the shrimp, but this is not a necessary step. Pour the rum liquid into the reserve seafood liquid from step 2. There should be approximately 3 cups of liquid.

6. Heat the olive oil in a wok over high heat and, when it is just to smoking point, but in the chicken pieces and brown them on all sides. Remove them with this slotted spatula to a plate and set aside.

7. Add the pork to the wok and stirfry until it is just brown.

8. Add the garlic and onions to the wok and continue to stir for 2 min. Add the sausage pieces and stirfry them for a further minute. Add the sweet pepper strips and stir in the tomato paste. Continue to stir and fry everything until any moisture has evaporated and the mixture is quite thick.

9. Add the drained rice and continue to stir until the rice is mixed in and colored with the tomato paste. Pour in the liquid from step 5. Bring it to a boil, return the chicken from step 6 to the wok, and stir to distribute it throughout the mixture. Cover the wok, reducing heat to low, and simmer for 15 min.

10. Uncover the wok, stirring the peas, cover and simmer for 3 min. Uncover, place the square at Reims on top, cover and let stand for 1 minute, being careful with the time as the squid will over cook and toughen.

11. Uncover the wok and arrange the clams from step 2, the crabs from step 4, and the shrimp from step 5 on top of the rice mixture. Cover the wok, turn off the heat and let everything warm through and could continue to cook for about 10 minutes.

12. Uncover the wok and serve immediately.

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To marinate the fillets, place grouper in a shallow baking dish. Combine the miso, tomato juice, ginger, garlic, green onion, lemongrass, fish sauce, and olive oil in a blender and purée until smooth. Pour over the grouper fillets and marinate in the refrigerator for 30 minutes.

Remove the fillets from the marinade, discarding any excess liquid. Preheat grill to a high flame. Lightly oil the grill and cook the fillets 4 to 6 minutes per side until just cooked. Place on a platter and serve with hot eggplant–prune compote.

Eggplant–Prune Compote

Makes approximately 4 cups

1 tablespoon butter
1 small onion, sliced
2 cloves garlic, chopped
1/4 cup coconut and palm vinegar
2 tablespoons soy sauce
1/4 teaspoon ground white pepper
1 cup chicken stock
1 small eggplant, cut into 1-inch cubes
1 cup chopped prunes
1/4 cup toasted and chopped pine nuts

Melt the butter in a medium sauté pan over medium–high heat. Add the sliced onion and cook until brown and caramelized, stirring occasionally, about 6 to 8 minutes. Add the garlic and cook for another 2 to 3 min. Deglaze the pan with vinegar, scraping any brown bits of onion off the bottom of the pan. Add the soy sauce, pepper, chicken stock, eggplant, and prunes. Reduce the heat to a simmer and cook until the eggplant is tender, about 8 to 10 minutes. Stir in the pinenuts.

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Yield: Four Servings.
Preparation time: 20 min. capitalize that
cooking time: 20 min. capitalize that

Ingredients

1 pound of fish fillets (perch, bass, or any firm fresh fish).
Half teaspoon of salt.
Half teaspoon of freshly ground black pepper
to write mangoes, peeled, pits removed, and the flesh sliced
one orange, peeled, divided into sections, white pith and any pips removed.
Three firm, ripe bananas, peeled and sliced
2 tablespoons of slivered almonds
1 cup of coconut cream or 1 cup of heavy cream, flavored with half teaspoon of coconut extract.
4 tablespoons of mayonnaise.
Juice of one lime.
One head of leaf lettuce (Boston, butter, Romain, etc.), separated into leaves, washed, and drained

How to Cook.

Season the fish on both sides with salt and pepper. Bring the water in a steamer up to a boil. Place the fillets on a piece of wax paper and place it on the steamer tray. (Puncture the paper at intervals. If you find it is obscuring too many of the perforations in the steamer tray.) Steam the fish for 20 min., then remove the tray and let the fish. Cool.

Break the fish into small pieces and place them in a mixing bowl. Add the fruit and nuts.

Combine the coconut cream, mayonnaise, and lime juice and pour it over the mixture. Stir and toss gently until all the ingredients are well coated. Cover the bowl and chill it in the refrigerator until you’re ready to serve.

Line a platter or salad bowl with the lettuce leaves, while the fish and fruit mixture into the center, and serve.

Cook’s Notepad: this makes a light lunch dish. You may want to accompany it with crusty French bread, butter, and a fragrant white wine. The addition of some cooked, peeled trip to the salad would make it even more elegant.

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one and three-quarter pounds firm fish fillets, cut and three-quarter inch pieces
water
1 teaspoon salt
juice of two or three lines or lemons.
One onion, cut in thin rings.
1 tablespoon finely chopped fresh ginger root
1/2 teaspoon black pepper
one garlic clove, chopped
1 1/2 cups grated fresh or packaged unsweetened coconut.
6 tablespoons milk
1/8 teaspoon ground turmeric
one had iceberg or leaf lettuce
one medium onion, finely chopped
half cup thin sliced green Bell pepper.
1/2 cup shredded cucumber.
For medium tomatoes, peeled, chopped
1 tablespoon finely chopped cilantro or parsley

How to Make.

Place fish in a large saucepan. Cover with water; bring to a gentle boil. Simmer 5 min. Drain; rinse with cold water. Pour drained fish into a large, deep non-metal bowl. Sprinkle with salt and lime or lemon juice. Scatter onion rings overfished. Sprinkle with Ginger root and black pepper. Cover with foil; refrigerate 8 to 12 hours. In a blender or food processor, purée garlic, coconut, milk, and turmeric. Cover and let stand in a cold place one hour. Line a salad bowl with lettuce leaves. Line a sieve with muslin or cheesecloth. Strain coconut mixture through sieve, reserving coconut milk. Squeeze coconuts. Remove all milk; discard coconut mixture. Stir coconut milk, chopped onion, green pepper, cucumber and tomatoes into marinated fish. Spoon mixture into lettuce line bowl. Garnish with cilantro or parsley. Makes four servings.

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Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.

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1 1/8 pound of squid small, fresh
1/2 cup of vinegar native
10 cloves of garlic, minced
1 x salt
1 x black pepper
1 medium onion, sliced
2 medium tomatoes, chopped
1 teaspoon of vet-asin(monosodium glutamate), optional

Procedure

Wash the squids very, very well. Remove the long thin membrane in the head. Slit the eyes to bring out the ink. Put the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cook slowly and cover until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise. Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the water in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

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