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.

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.

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.

Fresh Cilantro and Mint Relish

Ingredients:

¾ cup chopped fresh cilantro, firmly packed
½ cup fresh mint leaves, chopped
1 fresh hot green chili
1 tbsp. lemon juice
¾ cup yoghurt. Whisked until creamy
¼ tsp salt

Procedure:

Blend together cilantro, mint, green chili, lemon juice, and three tbsp. of water into a smooth paste. Fold it into the yoghurt. Add salt and mix well.

Chickpea Patties

Ingredients:

2 cups chickpeas, soaked overnight
2 tbsp. rice flour
1” ginger
2 onions, chopped
5 green chilies, chopped
Coriander and curry leaves, chopped
Salt to taste
Oil for frying

Procedure:

Coarsely grind chickpeas with little water to make a thick batter. Add remaining ingredients and mix well. Take two tablespoonfuls of the mixture of your damp palms, flatten it out and gently slip it out into hot oil. Fry till golden on both sides and cooked. Drain and serve hot.

Hot and Spicy Pepper with Apricot Relish

Ingredients:

550 grams sweet red peppers dice into ¼ pieces
340 grams dried apricot, diced into ¼ pcs.
1 cup raisins
1 large onion, chopped
5 gloves garlic thinly slivered
3” fresh ginger, pilled and thinly slivered
1 ½ tsp salt
1 tsp cumin seeds
1 ½ tsp crushed red pepper flakes
¾ tsp mustard seeds
¾ cup red pepper
¾ cup vinegar

Procedure:

Combine all ingredients except vinegar and put in a large saucepan. Cook, uncovered, stirring occasionally over medium heat until the sugar dissolves. Add vinegar and cook, stir often until the mixture is shiny and thick. Cook for 30 to 35 minutes. Cool, cover and refrigerate.