1 Kilo whole ox tongue
1 teaspoon whole black peppercorns
1 bay leaf
1 teaspoon salt
1/4 cup Ilocano, cane or strong wine vinegar
3/4 cup Gin
1 onion, quartered
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Archives for March, 2007
1 Kilo fresh liempo w/ skin, cut into 4 slabs
1 cup Pineapple juice
1/2 cup Black beans, drained
1/2 cup Soy Sauce
1/2 cup Brown sugar
Sugar cane sticks cut to fit and make a grid at the bottom of the pot
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1/4 kilo sliced pig’s tenderloin
1/2 kilo sliced pig’s lapay ( pancreas )
1/4 kilo sliced pig’s liver
1/4 kilo sliced pig’s kidney
3 segments chopped garlic
1 onion, chopped
1 small piece ginger, cut in fine strips
2 tbsps. patis
1 cup dahon ng sili ( chili pepper leaves )
1 kilo ox tripe
2 tbsp. cooking oil
2 cloves garlic (minced)
1 onion (thinly sliced)
1 can (8 oz) tomato sauce
1 tsp. salt
1/2 cup sliced chorizo
1/2 cup sliced sausage
2 red and green sweet pepper(sliced into strips)
1 cup canned chickpeas
2 tsp. paprika
1/4 tsp. pepper
2 carrots (pared and sliced 1-inch thick)
4 potatoes (pared and sliced, 1-inch thick)
MSG to taste
2 tbsp. butter
1 loaf, regular size or 4 cups day-old bread like pan de sal
3 pcs. chorizo de Bilbao,(approx. 60 grams)
1 cup julienne strips cooked ham, Chinese style
100 grams grated cheese, processed or cheddar
1 tall can (14 fl. oz.) or
1-3/4 cup evaporated filled or evaporated milk, scalded and cooked
1/2 cup water
