recipes and procedures(floriza mae)

8/7/2019 RECIPES AND PROCEDURES(FLORIZA MAE)

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GINATANG SUSO (SNAIL)

Ingredients:

* 1 Kilo of Snail (Suso)

* 1 kilo of shredded coconut

* 1/2 clove of Garlic Cooking procedure:

1. To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded

coconut.

2. On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger,

onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become

thick.

3. When boiling pour the snails and boil again.

4. Next step is to add the papaya and moringa/malunggay leaves,

5. If you like it hot, put few chopped hot chilli. Don't overcook the Papaya.

* 1 big Onion slice

* 2 Tbsp. of Ginger strips

* 2 Tbsp. of Shrimp Paste

* 1 medium sized Green Papaya

* Moringa or Malunggay Leaves

* 2 Tbsp. of Fish Sauce or according to your taste.

* Hot chilli



TORTANG TALONG (EGG OMELETTE)

Ingredients:

* 5 medium size Egg Plant or Talong

* 2 eggs

* 1/2 tsp of salt

* 1/4 tsp of ground pepper

* corn oil

Cooking procedure: 1. Roast eggplant preferably in charcoal. For alternative, you can

use your gas stove. Put a metal screen on top and roast it.

Another alternative beside from roasting is boiling the eggplant.

2. Remove the skin and flatten it with fork. Then set it aside.3. Scramble the eggs, add salt and pepper.

4. Dip the flattened eggplant into the scrambled egg and fry it.

That easy!

I know this recipe is messy to do but I assure you will love it,

just eat it with Banana Catsup and steamed rice.



CHICKEN AFRITADA

Ingredients:

* 1 kilo of Chicken

* ½ kilo potatoes (peeled and quartered)

* 1 small head of garlic (minced)

* 1 big onion (diced)

* 1 red bell pepper (quartered)

* 1 green bell pepper (quartered)

* 1 cup of green peas

* 1 cup of carrots (cut diagonally)

* 2 cups chicken stock or chicken cubes

* 1 cup tomato sauce

* Breadcrumbs

* Salt & Pepper

* Corn Oil

Cooking Procedure:

1. In a casserole, fry chicken until slightly brown and set aside.

2. Sauté garlic and onion.

3. Pour in the stock/cubes and tomato sauce.

4. Bring to a boil and add in chicken.

5. Simmer until chicken is cooked.

6. Add in potatoes, simmer it until it's tender.

7. Add in bell pepper and season with salt & pepper.

8. Add in breadcrumbs and thicken sauce.

9. Serve hot.



CHIKEN TINOLA

Ingredients: * 1 chicken (1 kilo) * 1 whole medium Papaya cut in

wedges 3 pieces of Chayote/Sayote * 1 onion cut in slice * 4 cloves

garlic, crushed * 2 tbsp. ginger strips * 2 tbsp. patis * 1 tsp. vetsin

(Optional - I preffer not to) * 1/2 cup young Pepper leaves or

Malunggay * Few leaves of Onion leaves (a personal favourite)

Cooking

Procedures : Clean and cut chicken into small serving pieces. Saute'

garlic and ginger until brown. Add onion. Then, add chicken. Stir for 3

minutes, pour in patis. Cook for another 3 minutes. Cover and letsimmer. When chicken is half done, add Papaya or Chayote/Sayote.

Cover and simmer until chicken and potatoes are done. Lastly, add

vetsin (optional) Onion leaves and pepper leaves or Malunggay leaves.

Let boil for 3 minutes and then serve it hot. Photo courtesy of

Flickrdotcom



SINIGANG NA HIPON

Ingredients: - 1 Kilo Shrimp - 1/4 kilo of Tamarind/Sampalok - 1Onion - diced - 3 Tomatoes - quartered sliced - 2 pieces Radishregular size - sliced - 1 bundle of Sitaw - 1 bundle Kangkong - cut

into 2" long - 3 pieces long green chilli - Salt or Patis to taste -

Water

Cooking procedure: 1. Boil Tamarind in water to soften. Mash andextract all juices and set aside. 2. In a casserole, boil water and

Tamarind juice, onions, tomatoes and Radish. 3. Lower fire then addin Shrimps, Kangkong, Sitaw and green long chilli. Simmer it for 5

minutes. 4. Season with salt or patis. 5. Serve it hot on a pot or palayok.



SIZZLING SISIG-PORK

Ingredients: - 1 kg Pork Face

- 1/4 kg Pork Brain (Optional)

- 2 tsp. butter - 4 pcs. Onions, chopped

- 3 Tbsp. Soy Sauce

- 1 Tbsp. Vinegar

- 1 Tbsp. Catsup or Chilli Sauce

- Salt and pepper to taste

- Fried Pork skin, grounded (Optional)

- 1 Egg (Optional) - only when serving

Cooking Procedures : - Boil pork face till tender; slice thinly into cubes.

- Saute 1 pc. onion in butter and add the sliced pork face and the brain ina deep skillet.

- While sauteing, mix the liquid ingredients.

- Add the liquid mix in the pan. Simmer for about 15 mins.

- Serve in sizzling plate, garnish with Fried pork skin, egg and chilli for

your taste.



CRISPY PATA (CRISPY FRIED PORK·S FRONT LEG)

Ingredients:

* 1 Pork's front leg - Pata

* 1 bottle of 7up or Sprite - Soda

* 1 1/2 cups of water

* 1 tbsp. of salt

* 1/2 tsp. of baking soda

* 2 tbsp. Patis (Fish sauce)

* 2 tbsp. of Flour

* Corn oil for frying

Cooking Procedures:

* Clean Pata and slit skin few times without cutting the bone.

* Put in a deep pan with a tight cover, and then add water, 7up and salt. Boilit.

* After 15 minutes, add baking soda. Baking soda will speed up the softeningof the pata's skin. If water dries up and the meat is not done yet, add another cup of water. Meat should not be too tender. Drain when done. Place in therefrigerator overnight to dry the skin.

Before you fry it, brush with patis and sprinkle with flour evenly. Deep fry ituntil crispy and golden brown.

Serve with vinegar with 2 cloves garlic (crushed), salt and pepper to taste and1 small hot chilli pepper (Siling Labuyo).

recipes and procedures(floriza mae)

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