NANAY's Classic Menudo

I remember February 10 in my hometown, we celebrate the Feast of St. William. And at this time of year, Nanay would always be serving the infamous "MENUDO ng BAYAN." What makes this dish special is the "vinegar" and manner on how you pre-cook prior to adding the tomato sauce. Its like turning Adobo into a Tomato Based Pork Dish. 

Anyways here is Nanay's recipe. Made a few improvements though since I really don't eat liver...  

ENJOY COOKING!!!

INGREDIENTS:

1 kg. Pork Belly, sliced into cubes
¼ C Soy Sauce
2 T Worcestershire Sauce
1 T Ground Black Pepper
1 t Salt
2 T Vegetable Oil
6 cloves Garlic, minced
1 Large Onion, minced
1 stalk Celery, minced
2 T Beef Powder (1 Beef Bouillon Cubes)
¼ C Cane Vinegar
2 T RENO Liver Spread
2 T Tomato Paste

1 C 7-up
Water
3 Medium Potatoes, cubes and fried
2 Medium Bell Pepper, roasted and sliced into strips
Salt and Pepper

PROCEDURES:

1. Marinade Pork in Soy Sauce, Worcestershire Sauce, Pepper and Salt overnight. 

2. In a casserole, heat oil and sauté garlic until light brown. Make sure to stir continuously to prevent garlic from burning.
3. Add in onions and celery, Caramelize till completely wilted.
4. Add in beef powder and Marinated Pork. Stir.
5. Add in vinegar and bring to a boil then stir. Make sure that all flesh part becomes opaque in color.
6. Lower heat and simmer until all the meat juices comes out and is absorbed completely. Continuously stir to avoid burning.
7. Add in liver spread. Mix thoroughly then add Tomato Paste.
8. Continue to stir until mixture is dry and is starting to fry.
9. Deglaze with 7-up and add water just enough to cover meats.
10. Bring to a boil.
11. Lower heat and simmer until meats are tender.
12. Add in Potatoes and Bell Pepper and continue simmering till sauce Is reduced to an oil like consistency.
13. Season taste with salt and pepper.
14. Serve hot.

Yield: 10 - 12

My version of CHICKEN CURRY

INGREDIENTS:

2 T Olive Oil (or any vegetable oil)
4 Cloves Garlic, minced
2 Medium Onions, minced
1 T Ginger, grated
2 pcs. Chili, minced
3 T Curry Powder
4 T Fish Sauce
2 T Creamy Peanut Butter
1 kg Chicken, cut into serving portions
1 ½ C Coconut Milk, strained
1 T Sugar
2 Large Potatoes, sliced into cubes and fried
2 pcs. Red Bell Pepper, roasted and sliced
1 C Coconut Cream, strained
2 T Calamansi Juice (or Lime Juice)
To Taste Salt and Pepper
1 Stalk Leeks, slivers

PROCEDURES:

1. On a casserole, heat oil and sauté garlic until light brown.
2. Add in onions and ginger. Continue sautéing until onions are caramelized.
3. Add in Chili and Curry Powder.
4. Toast curry until aroma is fully developed making sure that the mixture is not burnt.
5. Add in fish sauce and peanut butter. Stir until paste texture becomes runny.
6. Add in chicken and sauté until completely covered.
7. Place over low heat and simmer until chicken juices are fully extracted.
8. Once dry, add in coconut milk.
9. Bring to a boil and simmer over low heat until sauce is reduced and oil is developed.
10. Add in sugar, fried potatoes and roasted bell pepper. Stir.
11. Add in coconut cream.
12. Bring to a boil and add calamansi juice.
13. Lower heat and simmer until mixture is creamy and thick.
14. Adjust flavor as needed with salt and pepper.
15. Transfer to a serving dish and garnish with slivers of leeks.

Dish is best served with steamed rice and Mango Salsa.

Yield: 10 - 12

PORK HONGMA... Tender Slices of Pork Belly served with a Thick Soy Based Sauce

INGREDIENTS:

1 whole Garlic, crushed
1 tsp Grated Ginger
¼ C Light Soy Sauce
2 Tbsp Dark Soy Sauce
¼ C Shioxing Rice Wine
2 Tbsp Sesame Oil
½ tsp Salt
½ tsp Ground Pepper
1kg Whole Pork Belly (Lower side with no bones)
2 T Peanut Oil
4 cloves Garlic, minced2 T Spring Onions, minced
1C Sliced Dried Shitake (Hydrate first before slicing)
2 pcs. Star Anise (Sanque)
2 C Water
1 tsp Brown Sugar
2 tsp Cornstarch (dissolved in ¼ C water)
½ C Leeks, thinly sliced on an angle

PROCEDURES:

1. In a deep bowl, place in garlic, ginger, light and dark soy, rice wine, sesame oil, salt and pepper. Mix together. 

2. Place in pork belly and make sure the meat is coated with the marinade. Set aside in chiller for at least an hour. Marinating overnight is advisable as well.
3. On a wok or deep casserole, place in peanut oil and heat till sizzling hot.
4. Sautee garlic, spring onions, and mushrooms until caramelized.
5. Remove from heat and set aside.
6. Using the same wok/pot, sear pork belly skin side down. You may add more oil if needed.
7. Once skin turns golden, invert meat and place in the pre sautéed garlic, spring onion, and mushroom mixture.
8. Pour in the marinating liquid
9. Add in star anise and water.
10. Bring to a boil.
11. Once boiling, lower to a slow simmer and tenderize meat till melting tender.
12. Once done, remove meat and slice cross wise across the grain for about ½ inch thick.
13. Place on a serving tray or dish.
14. Strain the cooking liquid from the pot and place it back. Simmer over low heat adding brown sugar.
15. Adjust sauce flavor as needed.
16. Thicken using the cornstarch mixture.
17. Pour over meat and garnish with sliced leeks.
18. Serve hot with steamed rice and vegetables of choice

VARIATION: 

KUA PAO

Pata Tim 

Prepare a mixture of 2 parts crushed peanuts with 1 part brown sugar. Blanche “bok choy” leaves and marinade with Chinese vinegar and sesame oil. On a freshly steamed Mantao Bun, place in a slice of the Pork Hongma, topped with crushed the peanut mixture. Place in marinated bok choy. Garnish with Cilantro Leaves and serve hot with a cup of Oolong Tea. 

PATA TIM

Replace Pork Belly with Pork Legs. Before serving, pull away pork meat from bone and pour over sauce and top with sliced leeks and pan fried Shitake Mushrooms. You may also serve whole with blanched bok choy or broccoli

Picture Source: 

http://feastasia.casaveneracion.com/files/2009/03/humba-cua-pao4.jpg 

http://feastasia.casaveneracion.com/files/2009/02/braised-pork-hock.jpg

LEA SALONGA... That Little Girl

Lea as "Annie"

It has been... like more than 25 years since since I last saw this "Little Girl" walking around our school. I was young at that time... really young. It all started in the old days of Greenhills when parking lots are big with Trees and the famous Virramall and Greenhills Theater are the "it" places to go to. 

Honestly I never knew her that much nor realized she was in our school. All I know is that one time we are all required to watch one of her musical shows... ANNIE which was played in Makati's Legendary RIZAL THEATER... Taxi fare was just 1.00 flag down (at R&E lang alam ko na taxi nuon tapos Gemini pa brand nung car)

Anyways, time passed by and when I reached Grade 4 or 5.. she graduated from High School. Wearing that Green Toga of ours she addressed the crowd as that year's Class Valedictorian. Nakakatuwa naman malaman na siya na pala si Little Annie. And it was that time lang that I knew her again because she was Valedictorian. 

Lea's Grade School
Graduation Picture

Then the Miss Saigon fever came and now I was starting to realize that this Little Annie is now becoming another character... This time as Kim. Time flew and really fast. I even bought the cassette copy of the soundtrack and even memorized some of the songs... 

I still, I still believe... you will return. I know you will. My heart against all odds hold still...

At present time, a lot came to her plate and lots of record breaking achievements. But behind this fame and beneath the loudness of her career is that silence she brings to every one who experienced her 'little" days at OB Montessori in Greenhills. 

That time when you will be watching one of her musicals or concerts. Or watch her be a mentor in a reality show or see her in a TV commercial. Or even just hear her sing a simple yet beautiful and clearly rendered song number somewhere in the radio or elsewhere... then you kept silent and just whispered... "She was my schoolmate."

We walked the happy corridors in school and has let her pass by. We saw her show just because we were told to do so. We saw her sing on stage during some special school occasion or event. But we never realized that one day that "Little Girl" will be one of the world's best performer. I am so proud of this lovely lady and even in the smallest sense of things... She became part of our hearts and our lives.

This Little Girl we now know as LEA...  

I am not a fan...

Come on BRUCE LIM... you are a mediocre chef. Tried your recipes and its just not there. Followed it to the dot but to make it taste beyond home cooking, I need to improvise. Not standard... Not even great. Walang wow factor.

Sad thing is ang angas mo as a host. Bawas bawasan mo dude! D ka si Joe nor si Gordon.

Pinoy ka! Kaso d ka bukang bibig as a Pinoy Chef. Better change your style. Hindi bumebenta.

I hope next time I'll be saying good things about you na. But for now, wala eh.

Happy Times...