Lechon Kawali for Your Family Meal

Thinking of what is a good viand for our lunch and my son suggested me to cook for a lechon kawali which is one of their favorite Philippine foods. If I cook this kind of viand I am very happy seeing them with lots of food that they can eat during eating time. My kids prefer to eat foods that are finger foods with no soap. But sometimes I cooked vegetables for them for it is good for our health, but only few veggies they love to eat and I understand them for they are still kids and little by little they will know how important the vegetables in our body. But for now I will make a very yummy lechon kawali for them.

Lechon Kawali Recipe

Ingredients:

1 kg. Pork belly
½ t salt
3 pcs. Bay leaf
2 tsp. pepper corn
Seasonings
Oil for deep frying (1 kilo)

Procedure:

1. Rub pork belly with salt, seasoning and crushed pepper corn.
2. Put enough water to cover the meat pork until tender.
3. When meat id tender long to drip and let it cool and dry.
4. Deep fry until skin id brown.

Try it and it is a good viand for those who are meat eaters.

Caramel Custard

caramel-custard

Ingredients:

1 can condense milk

1 tall can evaporated milk

10 egg yolks

1 tsp. vanilla

Procedure:

1. Mix condensed and evaporated milk. Scald and let cool.
2. Pour cool scalded milk over slightly beaten egg yolks.
3. Stir with vanilla.
4. Strain with aluminum foil and steam for 1 hour.

How to Make Siomai

siomai

Ingredients:

1 cup chopped shrimps

1 pc. Carrot chopped

1 pc. Egg

1/8 tsp. ground pepper

¼ kg. ground pork

1 tsp. salt

1 tsp. sesame oil

1 pack wanton wrapper

Calamansi or lemon juice

Soy sauce to taste

½ seasoning

Procedure:

1. Combine 8 ingredients except siomai wrapper.
2. Wrap ½ tsp. of mixture in siomai wrapper.
3. Shape it in a bonnet like poach.
4. Arrange in a steamer plate, brush with sesame oil.
5. Steam for 20 minutes. Serve with soy sauce and calamansi juice.

This is a good recipe for this coming New Yea’s Eve. A favorite of every family members with an easy way to prepare. Try it and have a Blessed New Year to one and all.

Papaya Pickles

Ingredients:

3 cups grated papaya

1 pc. Carrot (cut into flowers)

1 pc. Ampalaya cut into rings

2 pcs. Bell pepper cut into strips

1 pc. Cucumber (stick)

1 pc. Eggplant (rings)

1 pc. Hot red pepper

Salt

Syrup:

1 ½ cup vinegar

1 ½ cup sugar

Boil until slightly sticky and pour to ampalaya. Mix thoroughly.

Procedure:

1. Soak grated papaya in salt for 30 minutes. Squeeze and wash.
2. Blanch carrot, ampalaya, and eggplant. Soak in cold water. Drain.
3. Arrange vegetables in attractive manner in a preserving jar.
4. Prepare syrup and pour to grated papaya, blend thoroughly until well blended.
5. Steam for 20 minutes.
6. Smoke for 30 to 45 minutes using lumber sawdust and fresh guave leaves until golden brown.

Mango Jam

mango jam

Ingredients:

2 Cups rip[e mango (1 kg)

1 1/3 cup white sugar

1 tsp kalamansi or lemon juice

Procedure:

1. Scrape out pulp and push through a spoon and cut into dice.
2. Measure pulp and combine sugar.
3. Cook in a heavy stainless pan consistently stirring with a wooden ladle until thick enough to be spooned out.
4. When mixture is enough consistently pour in sterilized bottle while hot and set at once.

Pastillas de Ube

pastillas de ube

Ingredients:

4 cups boiled and mashed ube

3 cups refine sugar

1 tablespoon ube powder

1 Tablespoon ube butter

Procedure:

1. Boil ube and mashed. Mix all ube, sugar and ube powder.
2. Cook in a moderate heat stirring constantly to avoid scotching.
3. When ube is thick and doesn’t stick to the bottom of the carajay, turn off the fire.
4. Pour on sugared board and roll 1 ½ cm. Thick cut into desired pcs.
5. Arrange the pieces on cookie sheets. Bake for 15 minutes.
6. Whap in cols cellophane.

Jicama or Singkamas Relish

Ingredients:

1 kg. Jicama or singkamas (slice into strips)

1 large carrot (strips)

1 peace red bell pepper (strips)

¼ cup pickle relish

Syrup:

1 cup sugar

¾ cup vinegar

½ tbsp. salt

Procedure:

1. Peel singkamas and carrot. Cut into strips.
2. Mix vinegar and salt. Boil.
3. Put into singkamas mixture.

Fresh Chili Relish

Ingredients:

½ cup fresh red and chopped mint
½ cup green chilies and chopped mint
1 tbsp. lemon juice
¼ piece of ginger
Salt to taste

Procedure:

Wash and dry the chilies. Cut off the stalks and chop roughly. Blend all the ingredients together for about 15 minutes before serving.

Apricot and Walnut Relish

Ingredients:

1.3 kg fresh apricots, stoned chopped or
450 grams. Dried apricots soaked overnight
450 grams onion pilled and chopped
220 grams walnut, chopped
180 ml. apple chider vinegar
2 cloves garlic, crushed
450 grams brown sugar
220 grams sultanas
2 tsp. salt
Rind of 2 oranges
2 tsp. salt

Procedure:

Boil chopped onions for a few seconds till become soft. Drain and mix with remaining ingredients, except walnut into a large preserving pan and bring to boil.
Simmer, stir regularly for about 1 ½ until thickens and gets a jam like consistency. Stir in the walnuts. Pour in warm sterilized jars while hot. Sealed.

Spicy Onion Relish

Ingredients:

2 medium size onions, chopped
8 whole red chilies
1 cup mint
3-4 tbsp chopped coriander
1 tsp. ghee
½ mustard seeds
2 tsp. oil
Chopped coriander for garnishing

Procedure:

Heat oil in a frying pan and sauté onion, red chilies, green chilies, mint and coriander till onion becomes soft. Allow it to cool for 15 minutes, and then coarsely grind. Heat ghee in a pan and boil mustard seeds. Add it to the chutney and mix well.