An extrovert. A mother. All for a quiet life.
INGREDIENTS: a. 3 to 4 lbs. pork (cut into serving pieces) b. 2 1/2 tablespoons coarse sea salt c. 1/2 teaspoon ground black pepper d. 2 teaspoons garlic powder e. 1 teaspoon onion powder f. 3/4 cup all-purpose flour g. 1 1/2 cooking oil PROCEDURE: 1. Combine salt, ground black pepper, garlic powder, and
INGREDIENTS: a. 2 lbs. pork (cut into serving pieces) b. 1/4 teaspoon ground black pepper c. 4 tablespoons fish sauce (patis) d. 1/2 cup all purpose flour e. 1/2 cup cornstarch f. 3 cups cooking oil PROCEDURE: 1. Put the pork in a large mixing bowl. 2. Add the ground black pepper and fish
INGREDIENTS: a. 10 strings beans (sitaw — cut into 2½ inch length) b. 2 cups kalabasa (squash — cubed) c. 2 cups coconut milk d. 1 medium yellow onion (sliced) e. 3 cloves garlic (crushed) f. Salt and pepper (to taste) g. 3 tablespoons cooking oil PROCEDURE: 1. Heat oil in a cooking pan.
INGREDIENTS: a. 1 lb. pork belly (sliced) b. 4 pieces dried bay leaves c. 1 1/2 tablespoon salt d. 1/4 teaspoon ground black pepper e. 4 cups water PROCEDURE: 1. Pour water in a cooking pot. 2. Bring to a boil. 3. Add salt, pepper, and bay leaves. 4. Slide in the pork and
INGREDIENTS: a. 1 medium Chinese cabbage b. 1 can Century tuna (flakes and oil) c. Black pepper (to taste) PROCEDURE: 1. Drain the tuna in a strainer. 2. Chop the Chinese cabbage to measure 1/2 cup. 3. In a medium bowl, place the Chinese cabbage, the tuna and black pepper.
