Ingredients

�� �������� Serves 4 - 5���

�� Ingredients

• Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes.
• Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.
• Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish.
• Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.

�� ���� Serves 4 - 5

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Spare Ribs with Catsup

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Choice of Meat: Kilo pork Beef spareribs (or Chicken) Procedures on how to prepare Spareribs: Rub spareribs with a little salt. Set aside. After 15 minutes pour 1 bottle 7 Up or Sprite over ribs. Catsup Sauce: � 1 cup banana cxatsup 1 tbsp. minced garlic 3 tbsp. butter or margarine 2 minced hot pepper (siling labuyo) 1 small piece bay leaf 1 tsp. pepper, ground 2 onions, finely chopped 1 tsp. salt 1 tbsp. vetsin 2 tbsp. white sugar Procedures in Cooking: ����Marinate spareribs in sauce for 1 hour or more (or overnight). Heat a little oil in pan. Scrape sauce from spareribs. Fry meat. Brown a little, then pour 1/2 cup of sauce; simmer for 5 minutes. Add the remaining mixture if more sauce is desired. Served Hot.

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1 chicken (1 kilo) 2 large onions, quartered 3 bell peppers, red & green, strips 2-3 stalks celery (1 1/2' long) 3 potatoes (big cubes, fried) 2 tbsp. curry powder 1/2 tsp. ground pepper 1 tsp. vetsin 1 tbsp. patis 1 tsp. salt 4 cloves garlic, crushed 1 cup thick coconut milk or evaporated milk 1/2 cup water

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Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions. Stir till onion is wilted. Add chicken. Pour in patis, stir for 3 minutes. Season with curry powder, pepper, vetsin, amd water. Cover and simmer until chicken is half done. Add the rest of the ingredients except the coconut milk (or evaporated milk). Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes. For a more spicy chicken curry add 2-3 minced hot pepper (siling labuyo).

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1 cup pineapple chunks (drained) 1 red bell pepper (strips) 1 big onion (quartered) 2 medium sized tomatoe (quartered) 1 cup cucumber, unpeeled (cubes) 1 small carrot (sliced) camaron rebosado*

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Saute' onion in a little oil, when half done add the rest of ingredients. Saute in 3 minutes. Arrange, the cooked shrimps (Camaron Rebosado) in dish, add the sauteed ingredients and pour the Sweet-Sour Sauce. *CAMARON REBOSADO Wash and unshell shrimps. Remove head but leave tail intact. Cut a slit on the back. Marinate in salt, vetsin, and a few drops of calamansi juice. Set aside. Coating: 1/2 cup all-purpose flour 1/2 cup cornstarch 2 eggs (medium size) 1 tsp. baking powder 1/4 tsp. baking soda 1/4 cup water Mix all ingredients unitl smooth. Dip shrimp in this dough and drop one-by-one in boiling oil. If you want 'double-size' shrimps, after cooking halfway, dip again in dought and fry. Hold shrimps by the tail while dipping (first step) to be able to take it out in oil and coat again with dough. Serve with sweet sour sauce or soy sauce with calamansi juice.

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1/4 kilo pork, cut into small cubes\ 1/4 kilo chicken giblets & liver 2-3 chicken wings, cut into small pieces 1/4 kilo fresh shrimps, shelled 2 large onions, quartered 3 cloves garlic crushed 1 pc. medium sized carrots, round thin slices 1/4 kilo cabbage, chopped 1 1/2" squares 1/4 kilo cauliflower, break into flowerettes 2-3 stalks leeks, chopped 2" long 2-3 stalks celery, chopped 1" long 1/4 kilo snow peas (sitsaro) 10 pcs. stringbeans (habichuelas) 2 pcs. bell pepper, red & green, big slices 2 cups chicken or meat broth 1 tbsp. vetsin 2 tbsp. fish sauce (patis) 1 tbsp. cornstarch 2 tbsp. cooking oil 2 tbsp. sesame oil (optional)

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Saute garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcooked vegetables. Serve hot Eat slowly and savour the taste. Emily L.Garcia