Vigan Longganisa

Vigan Longganisa

Ingredients:

1 kilo ground pork pigue or ham

1/4 cup garlic, crushed

1 Tbsp. onions, chopped

2  1/2 tsp. salt

1 tsp. black pepper, ground

1/3 cup soy sauce

2 1/4 tbsp. vinegar

2 yds sausage casing

1/2 cup water

2 Tbsp. cooking oil

Procedure:

In a bowl, mix thoroughly the first seven ingredients until well blended. Stuff the mixture into casing and tie every 2 inches long with a string. Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry. Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil. Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork. When all liquid has evaporated, pan fry until brown. Serve hot with fried rice, tomatoes and sliced salted eggs.

Flaming Ferrari

Flaming Ferrari

Fried Chicken

Fried Chicken

Ingredients:

1 2-3 pound chicken, cut into serving pieces 

1/4 cup white vinegar 

1 cup water 

4 cloves garlic,  

1 cup cooking oil

crushed salt and pepper to taste 

How to Cook Fried Chicken:

Simmer chicken in vinegar, water, garlic, salt and pepper until almost done. Drain off liquid. Deep fry chicken in oil until brown. Drain excess oil in chicken.

Bulalo

Bulalo

Strawberry Mochi

Strawberry Mochi

Ingredients:

1 ¼ cups water

½ cup sugar

2 ½ cups malagkit rice flour

½ cup rice flour

1 tsp Ferna Strawberry Flavocol

Fresh strawberries

Dark chocolate, chopped or Red bean paste

Franklin baker gem dessicated coconut

Procedure:

Boil the water and dissolve the sugar. Let it cool. Add the rice flour, malagkit rice flour, ferna strawberry flavocol, mix together until it forms a dough. Make small balls, flatten each piece and place a piece of strawberry , red bean paste or chocolate in the center. Pinch the edges to make a ball. Place in a greased pan and steam for 10 minutes. Immediately roll in Franklin Baker Gem Dessicated Coconut