Salsa

A simple salsa we love to eat with everything.

Ingredients:

1 can diced/chopped tomatoes
1 tbsp sugar
1/2 tbsp salt
1/4 cup vinegar
2-3 pinch of ground pepper
1 tbsp lemon/calamansi juice
1 teaspoon seasoning granules
1 chopped, seeded jalapeno pepper
1/2 cup chopped white or red onions
1/2 tbsp dried parsley OR 1 tbs finely chopped fresh parsley

Combine everything in a bowl, chill, and serve with some nachos, grilled chicken, or fish, or just about anything!

Kinamatisan

Originally a recipe from Ilocos. My best friend is planning on cooking it tonight so here it is.

Ingredients:

1/4 kg pork cut in small cubes

3 medium sized tomatoes

1 onion

5 cloves of garlic

4 tbsp cooking oil

1 tbsp sugar

5 tbsp fish sauce (patis)

salt and pepper

• Saute onion and garlic in oil for about 2 minutes then add the pork, season with salt and pepper.
• Stir-fry for about 3 more minutes and add 1 and 1/2 cup of water, the fish sauce and sugar.
• simmer in low heat until almost all of the liquid has evaporated.
• season with more salt or pepper to taste.

Sinigang na Baboy

Chicken Tinola

Pork Steak

Lumpia Shanghai (Fried Spring rolls)

Ingredients:

1/4 kg ground pork

carrots, minced

spring onions, minced

1 onion, chopped

4 cloves of garlic, finely chopped

2 tbsp fish sauce (patis)

2 tbsp soy sauce

1 tbsp oyster sauce (optional)

salt and pepper

spring roll wraps (egg/rice wraps)

• Mix all the ingredients with the pork on a bowl with your hands and season with enough salt and pepper, depending on your preference
• Wrap the lumpia meat filling with the egg or rice wrappers by placing a portion of the meat horizontally on the bottom part of your wrapper, the length depending on how long or short you want your rolls to be. A good size is about 4 inches.
• Take the end of the wrapper close to you and fold it around the filling covering it completely.
• Take both sides of the wrapper and fold them inwards. Now roll away from your body, making sure the wrapper is rolled tight and not lose with spaces inside.
• Damp your fingers and pat on the end of the wrapper and press towards the roll to seal.
• Deep fry the rolls in medium heat and place on paper towels to absorb excess oil.

Tip on storing/reheating your spring rolls:

• Do not seal the rolls on a container while still hot as this will cause the wrappers to sag and lose its crunchiness.
• When reheating leftover rolls, put them on a toaster instead of re-frying or putting them on the microwave. This should restore some crispiness.
• You may also store wrapped spring rolls in the fridge until you're ready to fry and eat them.

Mashed Potatoes

Ingredients:

2 pounds potatoes, peeled, cut into large chuncks

1 tsp salt

water (cover potatoes with water)

3 tbsp butter, melted (more if desired)

salt and pepper to taste

1/2 cup milk, warmed

• In a large sauce pan, place peeled potatoes and cover with water. Add approximately 1 teaspoon salt.
• Bring to a boil, then reduce heat to medium and cook until fork tender (about 15 to 20 minutes). Drain.
• Put drained potatoes in a deep bowl, add melted butter and 1/4 cup of warm milk and mash with an electric beater until smooth. Add more milk and butter for desired consistency.
• Salt and pepper to taste. Garnish with fresh herbs such as chopped chives, fresh chopped parsley, or add shredded cheddar cheese, if desired.