Chicken and Pork Adobo

½ pound pork, cut into cubes

¼ cup vinegar

½ cup soy sauce

1 whole bulb garlic, peeled and       crushed

1 cup minced onions

1 teaspoon ground black pepper

2 bay leaves

2 cups water

½ pound chicken, cut into cubes

Combine the pork, vinegar, soy sauce, garlic, onions, pepper, bay leaves and water and bring to a boil.  Simmer until the pork is moderately cooked.  Add the chicken and simmer for 20 minutes.  Serves 4. 

Adobong Manok at Baboy

½ librang baboy, hiniwa

¼ tasang suka

½ tasang toyo

1 ulo ng bawang, tinalupan at pinukpok

1 tasang tinadtad na sibuyas

1 kutsarita itim na paminta

2 dahon ng laurel

2 tasang tubig

½ librang manok, hiniwa

Haluin ang baboy, suka, toyo, bawang, sibuyas, paminta, dahon ng laurel at tubig at Ilaga.  Pakuluin hanggang kainamang iniluto ang baboy.  Idagdag ang manok at pakuluin ng dalawangpung minuto.  Magkasiya sa apat.

Sour Shrimp Stew

8 cups water

½ cup lemon or kalamansi juice, or one 1 ½ -oz package of tamarind ready-mix powder

2 tablespoons oil

1 tablespoon finely minced garlic

1 cup chopped onion

2 cups diced ripe tomatoes

2 cups whole radishes

2 pounds jumbo shrimp

3 fresh, long hot green peppers

1 ½ pounds watercress or spinach

fish sauce (patis) to taste

ground black pepper to taste

Bring water and lemon juice or tamarind mix to a boil.  Simmer for 15 minutes.  In a separate pan, heat the oil and sauté the garlic, onion and tomatoes, then add this to the water.  Add radishes and shrimp and bring to a boil.  Simmer until the radishes are tender but crisp.  Add the hot peppers and watercress or spinach.  Add the fish sauce and pepper to taste.  Serves 4.

Sinigang na Sugpo

8 tasang tubig

½ tasang limon o kalamansi, o isang 1 ½ -oz pulbos na sampalok “ready-mix”

2 kutsara mantika

1 kutsara tinadtad na bawang

1 tasang tinadtad na sibuyas

2 tasang tinadtad na hinog na kamatis

2 tasang buong labanos

2 librang sugpo

3 sariwa, mahabang maanghang berdeng paminta

1 ½ librang watercress o spinach

isdang sarsa (patis) pakagusto

itim na paminta pakagusto

Ilaga ang tubig at katas ng limon o pinaghalong sampalok.  Pakulin ng labinlimang minuto.  Sa ibang kawali, iinit ang mantika at mag-“sauté” ng bawang, sibuyas at kamatis, pagkatapos idagdag ito sa tubig.  Idagdag ang labanos at sugpo at ilaga.  Pakulin hanggang malambot pero malutong.  Idagdag ang maanghang paminta at watercress o spinach.  Idagdag ang patis at paminta pakagusto.  Magkasiya sa apat.

Canton-Style Noodles

½ pound shrimp, peeled and deveined

1 egg white

2 tablespoons cornstarch

1 boneless chicken breast, sliced into strips

3 tablespoons oil

3 garlic cloves, peeled and crushed

1 onion, peeled and chopped

fish sauce (patis) or soy sauce to taste

ground black pepper to taste

2 chicken livers, boiled and sliced

1 ½ cups chicken broth

1 cup dried, black mushrooms, soaked in warm water for 20 minutes, then cut into strips and stems removed

1 small carrot, sliced into rounds

2 tablespoons cornstarch dissolved in ¼ cup water

1 (1/2-pound) package dried Chinese egg noodles

kalamansi, lime or lemons, cut in halves

In a bowl, combine the shrimp, egg white and 1 tablespoon cornstarch.  Coat the chicken strips with the remaining tablespoon of cornstarch.  Set aside. 

     In a wok or saucepan, heat the oil, then sauté the garlic and onion.  Add the shrimp and chicken.  Stir-fry for a few minutes, then season to taste.  Add the liver.

     Pour in the broth.  Bring to a boil, then add all the vegetables.  Cook until tender but still crisp.  Thicken with the cornstarch solution.  Stir in the noodles and cook until done.  Serve on a platter surrounded with kalamansi or lemon halves.  Serves 6.

Pancit Canton

½ librang sugpo, tinalupan at “deveined”

1 puti ng itlog

2 kutsara gawgaw ng mais

1 “boneless” dibdib ng manok, hiniwa

3 kutsara mantika

3 “cloves” ng bawang, tinalupan at pinukpok

1 tinadtad na sibuyas

isdang sarsa (patis) o toyo pakagusto

itim na paminta pakagusto

2 atay ng manok, pinakulu at hiniwa

1 ½ tasang sabaw ng manok

1 tasang tuyo, itim na kabute, pinigta sa mainit na tubig ng dalawamput minuto, pagkatapos hiniwa at inalis ng katawan

1 maliit ng karot, hiniwa

2 kutsara gawgaw ng mais, kinanaw sa ¼ tasang tubig

1 (1/2-librang) balutan tuyong Intsik itlog na bihon

kalamansi, dayap o limon, hiniwa

Sa isang mangkok, haluin ang sugpo, puti ng itlog at 1 kutsara gawgaw ng mais.  Pinahiran ang manok sa 1 kutsara gawgaw ng mais.  Ibukod ito.

     Sa wok o kawali, iinit ang mantika, pagkatapos mag-“sauté” ng bawang at sibuyas.  Idagdag ang sugpo at manok.  Mag-“stir-fry” ng ilang minuto, pagkatapos timplahan pakagusto.  Idagdag ang atay.

     Isalin ang sabaw.  Ilaga, pagkatapos idagdag lahat ang gulay.  Lutuin hanggang malambot pero malutong.  Palaputin sa timplada na gawgaw ng mais.  Idagdag ang bihon at haluin at lutuin hanggang luto na.  Isilbi sa bandeha paligiran sa kalamansi o limon.  Magkasiya sa anim.