Morconitos

• Ingredients:
• 4 pcs. Sirloin, Approximately 1/4 inch thick, 5 inches wide and 8 inches long (ask the butcher to slice the sirloin using the specifications as guide)

• Filling
• 200 grams ground pork
• 1 pc Whole fresh egg
• 1 tsp Salt
• 1/2 tsp Ground black pepper
• 50 grams pork back fat, Julienne ("match sticks" slices)
• 1 pc Carrot, small, Julienne
• 1 pc Beef franks, Julienne
• 1 pc Hard-boiled egg, quartered lengthwise
• 2 Tbsp. Cilantro leaves

Procedure:

• Season ground pork with salt, pepper and egg. Mix well and chill for 15 minutes. Lay 1 piece of pre-cut sirloin on a cutting board. Spread a thin layer seasoned ground pork on the sirloin. Randomly pile 3 pork fat slices, 3 beef franks slices, 3 carrot slices, 1 hard-boiled egg quarter and cilantro about 2 inches from the edge. Roll in the manner of sushi and secure the whole roll with cotton string. Repeat the process with the remaining sirloin and filling. In a pot, sauté garlic and onions in oil. Add the beef rolls and sear for a few minutes. Add water, tomato sauce, laurel leaf, sugar, salt and pepper. Cook on low flame until the beef is fork tender. Fish out the rolls and set aside. Remove the string from the rolls and slice. Adjust the taste and consistency of the sauce if needed. The sauce should be thick enough to coat the morconito slices. Arrange morconito slices on a serving platter and pour piping sauce on top. Serves 4

• Sauce
• 1 tsp Salt
• 1/2 tsp ground black pepper
• 1 pc Pamana dried laurel leaf
• 2 Tbsp white granulated sugar
• 1 pc red onion, minced
• 2 cloves garlic, peeled, chopped
• 2 Tbsp Pamana Vegetable oil
• 300 ml water
• Cotton string

TURKEY SPRING ROLLS

• Ingredients:
• 150 gms shredded turkey meat
• 250 gms. Bean sprouts
• 50 gms minced Carrots
• 50 gms. Celery, chopped
• 100 gms Tofu, cut into strips
• 1 medium red Onion, sliced
• 2 Tbsp. Pamana Vegetable oil salt and pepper to taste
• Pamana Vegetable oil for deep-frying
• Spring roll wrappers (lumpia wrappers)
• 1/4 cup flour dissolved in 1/3 cup water as adhesive for the spring rolls

Let's Cook:

• Procedure: Sauté onions and turkey meat. Add the bean sprouts, carrots and tofu strips. Season with salt and pepper. Wrap 1-2 Tbsp of turkey-bean sprout filling with spring roll wrapper. Secure the loose end with Flour-water adhesive. Repeat the process with the rest of the ingredients. Deep fry until golden brown. Drain well before serving. Serve with spiced vinegar dip and hot rice.

• Spiced Vinegar dip
• 1 cup Cane vinegar
• 1 Tbsp. Garlic, finely chopped
• 1 Tbsp red onions, finely chopped
• 1 Tbsp. White sugar
• 1 pc Thai chili
• 1 tsp liquid seasoning

Pork Spareribs Sinigang

• Ingredients:
• 1 kilo Pork Spareribs cut into segments
• 1 pack Instant Sinigang mix
• 2 pcs. Red Onions, sliced
• 2 pcs. Fresh Tomatoes, sliced
• 1 pc. Radish, sliced
• 1 pc Eggplant, sliced, soaked in water to prevent discoloration.
• 2 pcs. Tuber (gabi), peeled, quartered
• 3 pods Six-Foot beans or String beans (sitaw), 3-inch slices
• 1 bunch water Spinach (kangkong), leaves torn, stalks 3-inch slices
• 8 pcs. Okra, small
• 1 pc. Green chili, large (optional)
• 2 Tbsp. Pamana Vegetable oil
• Salt and Pepper

Let's Cook:

• Procedure: In a pot, sear the rib segments in oil until brownish in color. Add the onions and fresh tomato slices. Cover the seared ribs with water and add the sinigang mix and the Tuber. Boil the ribs and tuber on medium low heat until tender. Remove the ribs from the broth and place them in a serving bowl. Cover the bowl to prevent the ribs from drying out. Boil the radish slices and okra in the sinigang broth. Add the eggplant and string beans after 5 minutes. Cook for another 3 minutes. Turn off the heat and add the water spinach. Cover the pot for 1 minute. Arrange the cooked vegetables in the bowl with the cooked rib segments. Simmer the broth while mashing the tuber. Add salt if needed but not too much. Pour the hot broth in the serving bowl. Serve piping hot and with fish sauce on the side. Serves 4-5

Sweet and Spicy Red Prawns

• Ingredients:
• 8 pcs. Prawns, large
• 1 cup Canned tomato sauce
• 1/2 cup canned stewed tomatoes, chopped
• 1 Tbsp garlic, minced
• 1/4 cup red onions, chopped
• 1 Tbsp Spring onions, chopped
• 1/2 Tbsp ginger, chopped
• 2 pcs Thai chilies
• 1/4 cup brown sugar
• 2 Tbsp Pamana vegetable oil
• 2 cups water salt and pepper

Let's Cook:

• Procedure: Sauté onions, garlic, ginger and chilies in oil. Add prawns, stewed tomatoes, tomato sauce, sugar and water. Mix well and cover. Cook until the prawns are cooked. Adjust the taste of the sauce with salt and pepper. Serve with hot rice Serves 4