Kinchay Guisado

INGREDIENTS:
140 grams kinchay
50 grams tokwa, cubed
50 grams tomatoes
25 grams onion
5 grams garlic
89 grams tahure sauce
3 tablespoons cooking oil
Salt & pepper to taste

PROCEDURE:
Fry tokwa. Remove from pan then set aside. Heat oil. Add garlic, onion and tomatoes. add tahure sauce and little broth. Add tokwa and kinchay. Season with salt and pepper and continue cooking until done. 

Pork Humba

INGREDIENTS:
2 tablespoons oil
1 kilogram liempo, sliced into bite-size picees
2 cups soup stock
1/2 cup black beans
1/2 cup soy sauce
1/2 cup vinegar
1 tablespoon sugar
Vetsin
Black pepper
1 cup chopped cashew nut

PROCEDURE:
Heat oil in pan and saute garlic. Add meat and mix well in 5 minutes.

Pour soup stock and let boil. Add black beans, soy sauce, vinegar, sugar, vetsin, and black pepper.

Add cashew nuts before serving.

Scoop over steamed rice.

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Grilled Tuna Belly

INGREDIENTS:
3300-400 grams fresh tuna belly
4 pieces calamansi
2 teaspoons oil
Garlic, crushed
50 grams onion, chopped
1 teaspoon soy sauce
Salt & pepper to taste
Steamed rice

PROCEDURE:
Marinate tuna with calamansi. Set aside.

Heat 1 teaspoon oil in pan. Saute garlic and onion and then add togue. Set aside

Mix soy sauce, remaining oil, salt and pepper for basting. Set aside.

Grill tuna belly, brush with mixture once in a while.

Serve with togue and steamed rice.

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Braised Mushrooms With Young Corn

INGREDIENTS:
8-10 pieces (approximately 200 grams) button mushroom
8-10 pieces (approximately 200 grams) straw mushroom
8-10 pieces (approximately 300 grams) young corn
1//2 cup chicken broth
2 tablespoon oyster sauce
2 tablespoon cornstarch, dissolved in water
1 tablespoon sugar
Salt and MSG to taste.

PROCEDURE:
Boil mushrooms and young corn in a pan for 2 minutes. Drain on a strainer. Pour 1/2 cup chicken broth, add salt, vetsin, sugar, oyster sauce on a pan.  Add mushrooms and young corn, followed by cornstarch for thickening. Pour on a boat dish and serve.

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Adobong Baka Sa Gata

INGREDIENTS:

1 kilo beef, kampo part, cubed

1 clove garlic, crushed

1/3 cup vinegar

1/4 teaspoon freshly ground pepper

4 cups coconut milk

1/2 kilo papaya, sliced horizontally 

Water to cover the meat

Salt to taste

PROCEDURE:

Put cubed beef, garlic and vinegar in a casserole. Fill with just enough water to cover the meat. Cook until tender.

Pour in coconut milk and put in papaya. Stir slowly until the mixture boils and papaya is cooked. Season with salt and pepper to taste. Simmer.

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