Lechon Paksiw

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LECHON PAKSIW-is a term associated to a dish that is cooked with vinegar, garlic, onion and sarsa or mang tomas sauce. Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as Lechon. Aside from using leftover lechon, fresh pork can also be used to make lechon kawali. This dish is also a practical way to recycle leftover lechon, Instead of reheating the same dish over and over, making paksiw out of it makes the pork more flavourful bringing more life to the ingredients. But this time I made my own version of lechon paksiw, I used fresh meat here instead of leftover from lechon. NUMBER OF SERVINGS: 4-6 LECHON PAKSIW INGREDIENTS: 250 grams pork belly or pigue 350 grams pigs ear 2 tablespoons of oil 4 cloves garlic, minced 1 small white onion 1 teaspoon salt (add to your taste preference) 1/2 teaspoon black ground pepper 1 cup liver sauce or Sarsa ni Mang Tomas 1 tablespoon brown sugar (add to your taste preference) 1/4 cup vinegar 3 cups water 2 stalks onion leaks COOKING PROCEDURES: Heat pressure cooker, then put oil, fry the pork until golden brown. Saute garlic and onions then add salt, black ground pepper, mang tomas sarsa, brown sugar, vinegar and water. Pressure cook for 30 minutes or until pork is tender. Turn off the heat and transfer to a serving plate.

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Carbonara NUMBER OF SERVINGS: 3-4 CARBONARA INGREDIENTS: 200 grams penne pasta 2 tablespoon oil 1 medium onions chopped 4 cloves garlic minced 200 grams ground chicken 1 teaspoon salt 1/4 teaspoon black ground pepper 1 piece chicken broth cube 1/2 cup water 3/4 cup evaporated milk 3/4 cup nestle cream 1/4 cup cheese 1/2 teaspoon paprika powder 1/2 teaspoon oregano powder 1 small green bell pepper 1 stalk celery 4 cups of water for cooking pasta noodles COOKING PROCEDURES: First of all, cook the pasta for 10-15 minutes in boiling salted water to which 1 teaspoon of olive oil has been added. Drain and set aside. Heat oil in a frying pan, saute garlic until light brown, onions and ground chicken. Add in salt, black ground pepper then stir fry for 3-5 minutes. Put-in water, chicken broth cube, evaporated milk, cheese, oregano powder, paprika powder and nestle cream then simmer for 2-3 minutes or until sauce thicken.(under medium heat) Add cooked pasta, green bell pepper, and celery, then stir until sauce evaporate. Serve hot and enjoy!!!

Pork Steak NUMBER OF SERVINGS: 3-4 PORK STEAK INGREDIENTS: 4 pieces pork chops 3 tablespoons soy sauce 4 clove garlic minced 1/2 teaspoon salt 1/4 teaspoon msg 1/2 teaspoon black ground 10 pieces caamansi (juice extracted) or 1 piece lemon 1 tablespoon granulated brown sugar 3 stalks spring onions (chopped) 1 large onions, sliced into cirlce COOKING PROCEDURES: 1. Marinate pork chops in soy sauce, garlic, salt, msg, black ground pepper and calamansi juice in a large bowl or container. (Marinade for at least 1/2 hour if needed). 2. Heat a pan then pour-in cooking oil. Pan-fry the marinated pork chops in low heat for 510 minutes per side (slow cook). 3. Pour-in the remaining marinade, brown sugar and let boil. Simmer for 10-15 minutes or until the pork is tender. Note: Add water as needed. 4. Put-in the spring onions, onions then turn-off heat and transfer to a serving plate. 5. Serve. Share and enjoy!

Patatim PATA TIM or PAKSIW NA PATA INGREDIENTS: 4-5 pieces Ham Hocks or Pata, cut 2 inches thick 3 tablespoons cooking oil 4 cloves garlic, minced 1 medium onion, chopped 1 teaspoon salt 1/4 teaspoon msg 2 pcs. bayleaf(Laurel leaf) 1/2 teaspoon black ground pepper 1/4 cup soy sauce 1/3 cup vinegar 1/4 cup brown sugar 1 cup pineapple juice 2-3 cups of water (using pressure cooker) 1/4 cup dried banana blossoms(Bulaklak ng Saging) COOKING PROCEDURES: 1. In a pressure cooker heat oil then saute garlic and onions. 2. Add in Ham Hocks or Pata pork, salt, msg, bay leaf and black ground pepper then stir for 5 minutes. 3. Add water, soy sauce, vinegar, brown sugar, pineapple juice, water and pressure cook for 30 minutes or until meat is tender. 4. Add the banana blossom then simmer for 5 minutes. 5. Ready to serve.

Kare-Kare NUMBER OF SERVINGS: 4-6 KARE KARE INGREDIENTS: 3OO grams os tripe (cut in 2 inch slices) you an also use oxtail 250 grams beef chunks 1 small banana heart (sliced) 1 bundle of pechay or bok choy 1 bundle of string beans (cut into 3 inch slices) 1 piece eggplant (sliced) 1 cup ground peanuts 1 beef broth cube 1/2 cup ground rice 1 head garlic, minced 1 large onion, chopped 1 teaspoon salt 1/4 teaspoon pepper 1 liter of water (for boiling meat and oxtail tripe) 2 tablespoons oil 1/4 teaspoon msg or vetsin 3 tablespoons atsuete (dissolve in 1/4 cup of hot water) PROCEDURES:

1. In a pressure cooker, put in oil then saute garlic, onion until brown. Add the beef chunks and ox tripe, salt, msg and black ground pepper stir fry for 3-5 minutes. Add water, cover and pressure cook for 30-45 minutes or until meat is tender. 2. Once the meat is tender, put-in beef broth cube, peanut butter (mix well), add anatto or atsuete extract, stir then boiled. 3. Once it boiled dissolve ground rice or malagkit in water then put-in to thicken the sauce then add the vegetables ( eggplant, string beans, banana heart) 4. Simmer for 2-3 minutes or until vegetables are cook. 5. Finally add the bok choy then simmer for about 2 minutes. (just add salt just to your taste preference). 6. Remove from heat. Serve with shrimp paste.

SHRIMP PASTE 1. Heat oil in a pan, saute garlic until brown.Put-in shrimp paste, msg, a little bit of brown sugar and stir until the color turn brown. Cook for 5-10 minutes.

Lucky numbes of Leo: 1, 3, 9, 10, 12, 18, 19, 21, 27, 28, 30, 36, 37, 39, 45, 46, 48, 54, 55, 57, 63, 64, 73 and 82

Birthstone

Peridot is gem-quality olivine. Olivine is a silicate mineral with formula of (Mg, Fe)2SiO4. As peridot is the magnesium-rich variety (forsterite) the formula approaches Mg2SiO4.