Snacks n Breakfast
Home Up Appetizer Snacks n Breakfast Main Dish Dessert

 

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Arroz Caldo
Baked Pancakes
Banana Bread
Banana Shake
Batchoy
Beef Tapa
Cajun Fried Rice
Champorado
Cheesy Potato Pie
Chorizo Bilbao
Cinnamon French Toast
Cocoa Syrup
Corn Muffins
Egg Custard Pie
Egg Pie
Filipino Breakfast Steaks
Longganisa (Pinoy-Style Sausage)
Mango Bread
Misua (Threadlike Noodle Soup)
Misuang Manok (Chicken w/ Noodles)
 Pancake
Pancit Canton Sauteed Egg-Noodle-Cantonese Style
Pancit Con Caldo (Egg-Noodle Broth)
Pancit Guisado (Sautéed Vegetables w/ Noodles)
Pancit Luglug
Pancit Malabon
Pancit Mami
Pandesal
Pasta with Herbed Vegetable Sauce
Sinangag (Pinoy Rice)
Sopas
Tocino
 

Arroz Caldo 
(Rice Porridge w/ Chicken)

 

  
Sangkap (Ingredients):

    4 pcs. Chicken drumsticks
    1 cup uncooked rice
    2tbsp.fish salt (patis)
    6 cups water
    1 tsp. grated ginger
    1 tbsp. minced garlic
    1 tbsp. minced red onions
    3 tbsp. oil
    salt and pepper to taste
    Minced spring onion leaves

Pagluto (Cooking Procedure):

  1. Wash uncooked rice and set aside. 

  2. Sauté garlic with oil until brown, add onion and ginger. 

  3. Mix chicken drumsticks and fish salt (patis). Cover and simmer for 2 minutes. Add water and uncooked rice, stirring constantly for a minute then, cover to simmer for 20 minutes under low fire until rice is cooked. Add salt and pepper.

  4. Serve in a bowl and sprinkle minced spring onion leaves on top.

Baked Pancakes

 

  
Sangkap (Ingredients):

     1 1/4 cup flour
     3 tsp. baking powder
     1 tbsp. sugar
     1/2 tsp. salt
     1 egg
     1 cup milk
     2 tsp. oil
             

Pagluto (Cooking Procedure):

  1. Add anything you like, again if the ingredients are wet or mashed, measure them with the liquid. If solid, like blueberries, add to the batter. If you like sweeter cakes, add honey or sugar but lower the griddle temperature as they brown faster.

  2. Mix all ingredients together to make batter. Pour scant amount on oiled griddle. When the pancake starts to bubble, flip and cook on other side.

Banana Bread

 

  
Sangkap (Ingredients):

     2 cups sifted flour
     2 tbsp. baking powder
     ½ tsp. baking soda
     ½ tsp. Salt
     ¼ cup butter
     ½ cup sugar
     2 eggs
     2 medium ripe bananas
     ½ cup sour mild or buttermilk

  Pagluto (Cooking Procedure):

  1. Sift flour, baking powder, soda and salt.

  2. Cream butter and sugar, add eggs, mashed banana, milk and add alternately to the flour mixture. 

  3. When well blended pour to a greased bread pan and bake at 350°F for 1 hour.

  4. Optional : May add raisins and nuts if desired

Banana Shake

 

  
Sangkap (Ingredients):     

     1 1/2 cups non-fat milk
     1 medium-size banana, sliced and frozen
      sugar substitute (optional or as desired)
     1/2 teaspoon vanilla dash of cinnamon

Pagluto (Cooking Procedure):

  1. In a blender, combine the milk, banana, sweetener and vanilla.

  2. Process until smooth, about 20 seconds.

  3. Pour into tall glasses and sprinkle with cinnamon.
     

Yield: 2 servings
Approximate Calories: 110 calories/serving

Take this frothy, filling and healthy beverage as a breakfast starter or as breakfast itself! In can also be a light snack with toasted bread taken before a scheduled lunch or dinner meeting.

Try other fruit shakes by simply replacing the banana with either mango, papaya or strawberry.

Low-fat milk may be substituted for the non-fat milk but increase calories per serving by 40.

Batchoy (Variety Meat Soup)

 

  
Sangkap (Ingredients):

     1 tbsp. oil
     1 clove garlic, minced
     1 medium onion thinly sliced
     1/2" gingerroot cut into strips
     1/2 cup diced cooked pork meat
     1/2 cup diced cooked pork meat
     1/2 cup diced pork liver
     1/4 cup diced pork kidney
     4 cups stock used for boiling meats
     1 tbsp. patis
     1 tsp. salt
     1/8 tsp. pepper
     2 oz. misua or vermicelli or fine rice noodles*(about 1 cup)
     2 green onions, minced
   
Pagluto (Cooking Procedure):

  1. In a medium saucepan, heat oil, sauté garlic, ginger and onions for two minutes. Add pork, liver and kidney. Stir-fry for 5 minutes.

  2. Add meat stock and bring to boil, season with patis, salt, and pepper. Lower heat, cover and simmer for 10 minutes.

  3. Add misua, cook 1 minute, and remove from heat. garnish with green onions serve hot

Beef Tapa (Jerky)

 

  
Sangkap (Ingredients):

     5 cloves of crushed garlic
     soy sauce
     lemon or kalamansi juice (or lemon)
     dash of white wine or Coca-cola (optional)
     lean strips of beef (approximately 1/4" in thickness)
     cooking oil
             
Pagluto (Cooking Procedure):

  1. Mix together the garlic, soy sauce, lemon juice and Coca-cola to form a marinade. You can decide how much of each marinade ingredient you should put in.

  2. Let the beef sit in the marinade, in the refrigerator, at least overnight. The longer (1-7 days) it is marinated, the better the flavors will soak in.

  3. When marinated, cook beef in hot oil until crunchy. You too can decide how crunchy you want the tapa to be. Serve with Sinangag Rice (fried Rice)

Cajun Fried Rice
 Contributed by: Connie Luhrs

 

  
Sangkap (Ingredients):

     
     1 1/2 tbsp. soy sauce
     1 tsp. sesame oil divided
     2 large cloves garlic, minced
     2 tsp. minced ginger root
     3 tsp. tabasco brand pepper sauce, divided
     1/2 pound peeled crawfish tails or shrimp
     3 eggs
     1 1/4 tsp. Peanut oil
     1 small onion, quartered and thinly sliced
     3 cups cold cooked rice
     1 1/2 cups bean sprouts
     3/4 frozen peas
     black pepper to taste		  

Pagluto (Cooking Procedure):

  1. In a small bowl combine soy sauce, 1 tsp. sesame oil, garlic, ginger, and 2 tsp. tabasco. Mix well. Stir in crawfish or shrimp and set aside.

  2. In another bowl beat eggs and 1/4 tsp. salt, remaining 1 tsp. sesame oil and 1 tsp. tabasco.

  3. Heat wok or large skillet until hot, Add 1 tbsp. oil and when hot, add crawfish or shrimp mixture. Stir fry for 3-4 minutes or until crawfish or shrimp are done. Remove from wok and set aside. Add another tbsp. oil to wok and when it hot, add onion, stir fry to 1-2 minutes and remove.

  4. Heat remaining 1 tbsp. oil in a wok and egg mixture, stir fry 1 minute or until done. Add cold rice and stir fry for another 3-4 minutes. Add crawfish or shrimp, onion, bean sprout, peas, remaining 3/4 tsp salt and pepper. Cooked 2 minutes longer. Serve immediately.

Champorado

 

  
Sangkap (Ingredients):

     1 cup glutinous (sweet/sticky) rice
     2 1/2 cups water
     1/2 cup unsweetened cocoa
     1/2 cup sugar
     1/8 tsp. vanilla extract
     sweetened condensed milk
             
Pagluto (Cooking Procedure):

  1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top.

Chorizo Bilbao

 

  
Sangkap (Ingredients):

     ½ kg ground beef
     ½ kg ground pork
     2 tbsp. salt
     1½ tbsp. sugar
     1 tsp. prague powder
     2 tbsp. ground black pepper
     2½ tbsp. garlic, chopped
     3 tbsp. paprika
     1 tsp. smoke-flavored paprika
     casing    
   

Pagluto (Cooking Procedure):

Mix all ingredients thoroughly by hand. Stuff inside casing and hang dry for three days before using.

Egg Custard Pie

 

  
Sangkap (Ingredients):

      
     3 eggs
     1 cup sugar
     1 teaspoon vanilla
     2 tablespoons butter
     2 cups sweet milk
     9-inch unbaked pie shell 		 

Pagluto (Cooking Procedure):

  1. Beat eggs and add sugar. Beat well and add flavoring, butter, and milk. Then pour into an unbaked 9-inch pie shell and bake about 45 minutes at 350 degrees.

  2. Pie will still be soft and shakey when done, but will gel when coll.

Egg Pie

 

  
Sangkap (Ingredients):

      

     1 cup sugar
     5 eggs
     1 1/2 cups sweet milk
     1 teaspoon lemon flavoring
     1/2 stick margarine
     9-8nch unbaked pie crust 		 

Pagluto (Cooking Procedure):

  1. Beat sugar and eggs until well blended; then add milk and beat for about 2 minutes.

  2. Add flavoring and beat 1 minute. Line a 9-inch pie plate with unbaked pie crust.

  3. Dot the bottom with the margarine; then pour filling into plate and bake at 300
    degrees for 45 minutes, or until well done.

Filipino Breakfast Steaks

 

  
Sangkap (Ingredients):

      2 1/4 lb. sirloin, sliced 1/8 to 1/4 inch thick
     1 1/2 tbsp. salt
     2 tbsp brown sugar
     1 tsp. garlic -- finely chopped
     1/2 tsp. cracked black pepper
   
Pagluto (Cooking Procedure):

  1. Combine salt, sugar, garlic, and black pepper.  Spread rub evenly on both sides of meat and store covered (or in a plastic bag) in the refrigerator overnight.

  2. Sun dry a couple of hours before cooking in smoker to medium or medium well.
     

Mungkahi (Suggestions):

     Serve with a salsa of chopped fresh tomatoes, chopped onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt) to taste, crushed hot chilies, and a little vinegar (or lemon juice).

     For heavy eaters, chop meat into small pieces and serve sprinkled over a mound of garlic fried rice and fried eggs.

Longganisa (Pinoy-Style Sausage)

 

  
Sangkap (Ingredients):

      Mixture of 30% ground beef and 70% ground pork
     2 1/2-level tbsp. salt
     1 1/2 tbsp. sugar
     1 1/2 tbsp. soy sauce
     2 tbsp. vinegar
     2 tbsp. wine
     1/8 tsp.  of saltpeter (salitre)
     1 tsp. of  ground pepper
     2 tsp. of chopped garlic
     sausage casings (available at any butcher shop)  
             
Pagluto (Cooking Procedure):

  1. Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready to cook.

  2. Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings.

  3. The longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out.


Mungkahi (Suggestions):

     You can eat the longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag.

Mango Bread

 

  
Sangkap (Ingredients):

      2 cups flour
     2 tsp. baking soda
     1 tsp. salt
     1 cup sugar
     1 tsp. cinnamon
     1/2 cup raisins
     3/4 cup vegetable oil
     3 eggs
     2 chopped ripe mangos
     1 tsp. vanilla extract  

Pagluto (Cooking Procedure):

Mix all ingredients well. Pour into greased pan. Bake at 325°F for one hour. Cool for 20 minutes.

Misua (Threadlike Noodle Soup)

 

  
Sangkap (Ingredients):

      1 small bundle or 2 ounces misua
     2 tablespoons vegetable or corn oil
     1 tablespoon finely minced garlic
     1/4 cup finely minced onion
     1 cup ground pork loin
     4 cups water
     salt and freshly ground pepper to taste
     3 eggs, beaten
     1/4 cup chopped scallions         
Pagluto (Cooking Procedure):
  1. Break noodles into 3-inch lengths.
  2. In a medium saucepan, heat oil. Sauté garlic and onion; add pork and brown.
  3. Add water, salt and pepper.
  4. Bring to a quick boil.
  5. Slowly pour in raw, beaten eggs.
  6. Add misua and simmer for 10 minutes.
  7. Serve hot, garnished with scallions.

Misuang Manok (Chicken with Noodles)

 

  
Sangkap (Ingredients):

      2 tablespoons crushed garlic
     3 tablespoons cooking oil
     1/4 cup sliced onion
     one 2-pound chicken, cut into serving pieces
     2 tablespoons patis or 1 tablespoon salt
     1/4 teaspoon pepper
     6 cups water
     2 packs misua (threadlike noodles) or vermicelli
     1/4 cup scallions or green onions
            
Pagluto (Cooking Procedure):
  1. Sauté garlic in oil until brown.
  2. Add onion, chicken, patis or salt and pepper.
  3. Cover, bring to a boil and simmer for 10 minutes.
  4. Add water, bring to a boil and simmer until chicken is cooked.
  5. Add misua noodles and cook for another 5 minutes
  6. Sprinkle with scallions before serving.  Serve hot.

Pancit Canton (Sautéed Egg Noodle - Cantonese Style)

 

  
Sangkap (Ingredients):

      1/2 pound pork, cubed
     1 chicken breast
     4 cups water
     4 tablespoons vegetable or corn oil
     2 tablespoons minced garlic
     1/2 cup chopped onion
     1 tablespoon salt
     1/2 pound shrimps, shelled, de-veined and cut lengthwise
     1/2 cup Chinese sausage, sliced into 1/s-inch-thick pieces
     1 tablespoon pepper
     1 tablespoon patis or salt
     2 cups cauliflower (divided into flowerets)
     2 cups snow peas
     2 cups cabbage, sliced into inch strips
     1 cup diced carrots
     1 cup sliced celery
     1/4 cup diced scallions (reserve some for garnish)
     2 tablespoons soy sauce
     1 tablespoon sesame oil
     12 ounces Cantonese noodles (egg noodles)
             
Pagluto (Cooking Procedure):

  1. In a stockpot, boil pork and chicken breast in 4 cups water. When tender, remove from pot and slice into small pieces, about 1/2-inch strips. Reserve 3 cups broth.

     

  2. In a frying pan, heat oil and sauté garlic till brown; add onion.

     

  3. Season with salt. Stir in pork, chicken, shrimps, Chinese sausage, pepper and patis or salt. Simmer for 20 minutes.

     

  4. Add reserved broth and vegetables. Season with soy sauce and sesame oil. Add noodles and cook till done.

     

  5. Season with patis or salt and pepper to taste. Top with scallions.

Pancit Con Caldo (Egg Noodle Broth)

 

  
Sangkap (Ingredients):

      2 tablespoons vegetable or corn oil
     1 tablespoon finely minced garlic
     1 cup chopped onion
     1 cup diced pork loin
     2 teaspoons salt
     1 tablespoon patis or salt
     1/4 teaspoon freshly ground pepper
     6 cups water
     1/2 pound miki or egg noodles
     1 cup diced zucchini
     1/2 cup shelled and de-veined shrimps
     2 eggs
            
Pagluto (Cooking Procedure):

  1. In a large skillet, heat oil and sauté garlic and onion till garlic turns brown and onion transparent.
     

  2. Add diced pork.

     
  3. Season with salt, patis if used and pepper.  Add water.

     
  4. Bring the whole mixture to a boil and add the noodles.

     
  5. Simmer for 5 to 8 minutes until the noodles are tender, stirring occasionally.

     
  6. Add zucchini and shrimps. Simmer for 3 more minutes.

     
  7. Drop in the raw eggs without beating. Bring the broth to a boil and serve hot

Pancit Guisado (Sautéed Vegetable with Noodles)

 

  
Sangkap (Ingredients):

      10 dried Chinese mushrooms, soaked in warm water 1 hour or longer
     3 cups reserved broth
     1 cup cabbage, cut julienne-style and cut a gain in half
     1/2 pound pork, boiled and cut into 1/8-by-1/8-inch strips
     1 cup carrots, cut julienne-style and cut again in half
     5 cups water
     1/4 cup scallions
     3 bay leaves
     1/2 cup coriander leaves
     I cup quartered onion
     I teaspoon sesame oil
     I tablespoon peppercorns
     2 cups snow peas
     I pound rice stick noodles
     2 cups cooked flaked chicken
     2 tablespoons finely minced garlic
     1/2 pound shrimps, shelled and de-veined
     1 cup minced onion
     1/2 cup finely cut scallions
     4 tablespoons com or vegetable oil
     6 lemon wedges
     2 hard-boiled eggs, sliced crosswise
     1 cup Chinese dried pork sausage, cut crosswise into 1/8 -inch slices
     soy sauce and pepper to taste
            
Pagluto (Cooking Procedure):

  1. Drain mushrooms well and squeeze to extract most of the excess water chop and set aside.

     

  2. Boil pork in a mixture of 5 cups water, bay leaves onion and peppercorns. When pork is tender, remove and cut into 1/8-by-1/8-inch strips. Set aside and save the broth.
     

  3. Blanch rice stick noodles. Strain noodles and set aside.
     

  4. In a wok or large saucepan, sauté garlic and onions in oil till transparent. Stir in Chinese sausage. Bring to a boil and add the 3 cups of reserved broth.
     

  5. Add cabbage, carrots, 1/4 cup scallions and coriander and cook till done. Add noodles and sesame oil. Cook for 10 minutes.
     

  6. Stir in snow peas, pork, mushrooms chicken and shrimps. Cook for 3 more minutes over low heat.
     

  7. Arrange on a large serving platter, sprinkle with 1/2 cup scallions and garnish with lemon wedges and sliced eggs.
     

  8. Add soy sauce and pepper to taste.

Pancit Luglug

 

  
Sangkap (Ingredients):

      1 lb. thick rice noodles, soaked in water and drained
     1 tbsp. vegetable oil
     3 cloves garlic, minced
     1 medium onion, chopped
     1/2 cup shrimp juice
     1/2 cup annatto water
     2 cups boiled pork, thinly sliced
     2/3 cup shrimps
     2/3 cup fried tofu, cubed into small pieces
     5-6 cups pork broth
     2 tbsp. fish sauce
     3 tbsp. tapioca starch + 4 tbsp. of water
     salt and pepper

Toppings
     1 cup flaked smoked or dried fish (daing)
     2-3 cups pork rinds or cracklings, deep-fried and crumbled
     5 hard-boiled eggs, sliced
     5 stalks, scallions, thinly sliced
     1 cup shrimps, cooked
     calamansi or lemon slices
     fish sauce on the side  
    
Pagluto (Cooking Procedure):

     First, prepare the annatto water and the shrimp juice. To make the annatto water, soak 1/2 tbsp. of annatto seeds in 1 cup of boiling water for 15-20 minutes. Squeeze the color off the seeds and discard. To make the shrimp juice, boil shrimp head and shells in 1/2 cup of water. Remove and process in a blender. With a cloth or strainer, drain the juice and discard the shells and heads. Set aside.

     In a deep pan over medium heat, sauté garlic in oil until lightly browned. Add onion and stir for 1 more minute. Add the pork and shrimps and cook for 3-4 minutes. Then, add the shrimp juice, annatto water, pork broth, fried tofu, fish sauce, salt and pepper. Bring to a boil and simmer for 5 to 8 minutes.  Add the tapioca starch mixture and stir constantly until the sauce has thickened.

     Boil the rice noodles in a pot of boiling water for 6 to 8 minutes or until cooked. Drain in a colander and place under cold running water for 1 minute.

     To serve, line a bilao (a shallow round tray made with dried palm tree leaves or dried bamboo leaves) with banana leaves. Place the noodles on the leaf and pour sauce over it. Arrange the toppings on the sauce like you would for a pizza. Do not mix sauce and noodles before serving.

Pancit Malabon (Noodle Dish from Malabon)

 

  
Sangkap (Ingredients):

     1/2 cup vegetable or corn oil
     1 tsp. salt
     1 tbsp. finely minced garlic
     1/2 tsp. freshly ground pepper
     1 cup diced tokwa or bean curd sold in Oriental food stores)
     1/2 cup diced lean pork
     1 cup shelled oysters
     1 lb. bihon or rice noodles (sold in Oriental food stores)
     1/2 cup squid, cut into rings

Sauce
     2 tbsp. oil
     1 tbsp. finely minced garlic
     1 cup finely minced onion
     2 tbsp. annatto water
     2 tbsp. cornstarch
     1 cup shrimp juice
     1/2 cup tokwa or bean curd, mashed
     3 tbsp. patis or salt

Garnish
     1 cup pork cracklings, pounded to powder
     1/2 cup smoked fish, finely flaked (or smoked oysters)
     1/2 cup finely minced scallions
     lemon slices
            

Pagluto (Cooking Procedure):

  1. In a large skillet, heat oil and sauté garlic till brown.
     

  2. Add bean curd, pork, oysters and squid. Set aside.
     

  3. In the same skillet, cook the sauce, using the leftover oil.
     

  4. Heat the oil. Sauté garlic and onion. Cook till garlic is brown and onion is transparent.
     

  5. Add the annatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture.
     

  6. Add the bean curd and simmer over moderate heat until the mixture is thick.
     

  7. Season with patis and pepper. Turn off the heat and set aside.
     

  8. Soak the noodles in hot water for about 5 minutes or until soft.   Drain and transfer to a platter.
     

  9. Pour the sauce on top. Garnish with pork cracklings, smoked fish flakes and scallions.
     

  10. Serve hot with lemon slices and patis or salt.

Pancit Mami (Noodles in Broth)
 

  
Sangkap (Ingredients):

     1/4 lb. lean pork
     1/4 lb. chicken, whole piece
     3 cups water
     1 tsp. salt
     2 tbsp. vegetable or corn oil
     1 tbsp. finely minced garlic
     1 minced onion
     salt and pepper to taste
     1 lb. fresh miki (rice noodles sold in Oriental food stores) or flat, wide
         egg  noodles
     2 tbsp. finely minced scallions
            

Pagluto (Cooking Procedure):

  1. In a medium pot, boil pork and chicken in 3 cups water until tender. Season with salt. Remove from water and cool.
     

  2. Cut the pork into strips and shred the chicken.  Set aside, saving 2 cups stock.
     

  3. In a large skillet, heat oil and sauté garlic and onion. Add pork and chicken. Add the stock. Simmer for two minutes and season with salt and pepper.
     

  4. Put uncooked miki in serving bowls and pour over enough of the chicken-pork broth to fill the bowls (the hot broth will cook the noodles).
     

  5. Garnish each bowl with minced scallions and serve hot

Pandesal
 

  
Sangkap (Ingredients):

     1 loaf frozen white bread dough
     1/4 cup fine bread crumbs
     1/4 teaspoon salt
        

Pagluto (Cooking Procedure):         

Pagluto (Cooking Procedure):

  1. Thaw dough at room temperature for several hours.

     

  2. On a lightly floured flat surface roll dough to form a cylinder about 2 inches in diameter. Combine bread crumbs and salt. Roll dough on crumb mixture. Cut into 1-1/2 inches pieces.
     

  3. Lay cut out side in a greased cookie sheet. Cover with a dish cloth and let rise in a warm place for 1 hour and 15 minutes.
     

  4. Preheat over to 400 degrees F. Bake rolls for 15 to 20 minutes or until golden brown.

Pandesal

 

  
Sangkap (Ingredients):

     1 loaf frozen white bread dough
     1/4 cup fine bread crumbs
     1/4 teaspoon salt
        

Pagluto (Cooking Procedure):         

Pagluto (Cooking Procedure):

  1. Thaw dough at room temperature for several hours.
     

  2. On a lightly floured flat surface roll dough to form a cylinder about 2 inches in diameter. Combine bread crumbs and salt. Roll dough on crumb mixture. Cut into 1-1/2 inches pieces.
     

  3. Lay cut out side in a greased cookie sheet. Cover with a dish cloth and let rise in a warm place for 1 hour and 15 minutes.
     

  4. Preheat over to 400 degrees F. Bake rolls for 15 to 20 minutes or until golden brown.

Tocino (Cured Pork)

 

  
Sangkap (Ingredients):

     2 lbs. pork chops or pork
     2 tbsp. anise wine or red loin with fat, sliced into 1/4 -inch-thick strips
     2 tbsp. annatto water
     2 tbsp. salt cooking oil
     4 tbsp. sugar
     1/8 tsp saltpeter (sold in Oriental food stores)
    
Pagluto (Cooking Procedure):

  1. In a shallow pan, combine all the ingredients except the pork.
     

  2. Sprinkle each piece of pork with the mixture, making sure distribution is even.
     

  3. In a bowl, pile the pork pieces one on top of the other. Cover and keep refrigerated for 3 days to cure.
     

  4. To cook, put a little water in a skillet and add the pork pieces. Fry the pork until done.

 

 

Copyright ©2002, Pamela P. Brune, All Rights Reserved

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