My Recipes

  Ingredients 1 package Tocino marinade pork loin cut into 1 inch thick pieces Directions Marinate the cut up pork and put in fridge in a covered bowl for at least 1 hour. To cook, put the meat in a frying pan with at least 1/2 cup of water. Bring to a boil, then lower the heat to simmer slowly. Continue to stir once in a while to even the cooking. Once it starts to caramelize, let it brown for a little while longer. Add chopped green onions of desired.

  Mamon   is a Filipino-style sponge mini cake that is a popular afternoon snack.  This is actually a basic chiffon cake batter baked in a specific small cake mold with sharp fluted edges. These aluminum tins are shallow but wide tins Ingredients 10 egg yolks 6 eggs 1 cup cake flour 1 heaping teaspoon baking powder 1 cup sugar 6 tablespoons melted butter 1 teaspoon vanilla extract Directions Beat eggs in mixer, gradually increasing speed for 10 minutes until light and fluffy. Sift flour and baking powder together. Sift sugar separately. Add sifted sugar all at once to egg mixture. Gradually add flour mixture, reducing mixer speed. Add vanilla. Mix evenly with a spatula. Fill greased tins two-thirds full. Bake at 350 ℉ for 13 to 17 minutes. Cake should bounce back slightly when pressed. Brush lightly with butter immediately after baking.

  Hopia is a popular Filipino pastry filled with bean paste which was introduced by the  Fujian Chinese  during the American occupation.  It came from the Chinese word ho-pian which means “good biscuit”, it is nearly similar to moon cake wherein a pastry is filled with a sweet paste and it is also traditionally given as a gift for friends and relative.  Ingredients 2 cups flour 1/2 cup peanut oil 1/2 cup water 1 1/2 tablespoons sugar 1 tablespoon corn syrup Paste: 1/2 cup peanut oil 1 cup flour Bean Filling: Soak red mung beans in water overnight. Then boil until mushy. You can process to get a more even consistency. Add sugar according to your taste. Add cornstarch if it gets watery. Refrigerate. Directions Mix the oil, water, sugar and corn syrup well. Add the flour. Knead until smooth. Divide dough into two equal parts. Take one part and roll thin. Spread with the paste. Roll into a jelly roll, slice into 1 inch rolls. Take two of the rolls (one on top o...

  Another childhood favorite of mine and my childhood friends. My mom would make a huge batch for us to all share and a separate bowl just for my friend Lori Kmech. She would power down a dozen all by herself. What's funny is that I only realized, thinking about them now after studying Spanish for several years that it actually means "bread of salt". I also added this picture, because my mom always made them this shape versus round. Ingredients 12 cups flour 7 tablespoons yeast 3 cubes butter 2 teaspoons salt 5 cups water Directions Mix flour and salt in a big bowl.  Dissolve 1/2 cup sugar in 1 cup water, then sprinkle yeast. Melt butter and add to sugar water. Then pour into dry ingredients. Knead dough until elastic. Let rise for 2 hours then divide and form into long rolls. Rise for another 30 minutes. Cut into portions. Rise for another hour. Roll thin like making hopia. Then roll into jelly roll and cut into bun size. Bake at 400℉ until golden brown. NOTES: You can u...

  INGREDIENTS 1 cup white vinegar 1/2 cup Heinz ketchup (Hot & Spicy, if you can find it) 2 tablespoons sugar (adjust to taste) 5 tablespoons light soy sauce 1 small head of garlic, minced 1/4 teaspoon black pepper (adjust to taste) 1-2 pounds pork shoulder INSTRUCTIONS  MARINADE Cut the pork shoulder into cubes about one inch in size all around.  Add the meat in an air-tight container larger than the amount of meat inside, leaving room for the marinade. In a large mixing bowl, combine all ingredients. Whisk the contents and make sure the  sugar has dissolved. Pour the marinade over the meat and mix together to make sure all the meat is covered. Marinade for at least 24 hours, refrigerated.  Skewer 3-4 pieces per water soaked wooden skewers (to prevent burning). Mom's Notes: To prevent dryness, use the marinade for basting the pork while barbecuing. Ira, you've seen how it is done, so you will be fine. It takes a lot of work so it seems but if you enjoy it, ...

  Often served for special occasions like  Noche Buena  or birthdays, pancit is a Filipino dish of stir-fried noodles, meat and vegetables coated in a savory-sweet sauce. Pancit, which means “noodles”, has many delicious variations. This one, made with ramen noodles, carrots, onion, celery, green beans, snap peas, cabbage, and chicken or pork or shrimp.  INGREDIENTS Yield: 6 servings 4-6 tablespoons oyster sauce 2 tablespoon granulated sugar 4 tablespoons water 2 teaspoon cornstarch 1 pound boneless, skinless chicken breasts, cut into bite-size pieces or pork or shrimp 1 tablespoon oyster sauce 1 tablespoon cooking oil 1/2 head garlic, finely chopped 1medium yellow onion, chopped 2-3 stalks of celery, diagonally sliced 2-3 medium carrots, scrubbed or peeled, diagonally sliced 1 cup green beans, thinly sliced (frozen, French cut) 1 cup snap peas 1/2 head shredded green cabbage (about 8 ounces) 5 packages of ramen noodles 2 tablespoons soy sauce 1 tablespoon vegetable ...