DIFFICULTY: Easy
Makes 4-5 servings
Preparation and cooking time: 1 hour
Cabagan:
Sauce:
3 tablespoons cooking oil
2 tablespoons garlic, minced
¼ cup onion, minced
¼ kilo pork shoulder, cubed
¼ cup soy sauce
2 teaspoons patis
4 cups beef broth
½ cup carrots, cut into thin strips
½ cup red bell pepper, cut into thin strips
1 cup cabbage, chopped
1 teaspoon ground black pepper
1 tablespoon parsley, finely chopped
Noodles:
6 cups fresh miki or egg noodles
Cooking oil for deep frying
Assembly:
⅛ cup leeks, chopped
8 pieces quail eggs, hard-boiled
½ kilo Lechon carajay or lechon kawali, chopped
Lomi:
Sauce:
2 tablespoons cooking oil
1 tablespoon garlic, minced
¼ cup red onion, minced
½ cup kikiam, sliced
¼ kilo pork, sliced into thin strips
½ cup squid balls, sliced
1 cup pork liver, sliced
½ cup ham, sliced
2 tablespoons soy sauce
1½ tablespoons patis
4 cups beef broth
3 tablespoons cornstarch, dissolved in ¼ cup water
2 pieces eggs, beaten
½ cup carrots, cut into thin strips
1 cup cabbage, chopped
½ tablespoon Pepper
Noodles:
6 cups fresh lomi noodles
Cooking oil for deep frying
Assembly:
2 pieces eggs, hard-boiled and sliced
1 cup chicharon, crushed
¼ cup leeks, chopped
Malabon:
Sauce:
¼ kilo shrimps
Water for boiling
1 tablespoon atsuete powder
3 tablespoons cooking oil
¼ kilo liempo, cut into small cubes
½ cup firm tofu, cut into small cubes
1 cup squid rings
1 cup mussels (Tahong), washed
1 tablespoon garlic, minced
¼ cup onion, minced
1 tablespoon patis
4 tablespoons flour
Calamansi juice (optional)
Noodles:
6 cups rice noodles, soaked and dried
Cooking oil for deep frying
Assembly:
2 pieces eggs, hard-boiled and sliced
½ cup chicharon, crushed
¼ cup garlic, minced and toasted
½ cup Green onions, chopped
Cabagan:
Procedure:
Sauce:
1. Heat cooking oil in a pan. Sauté the garlic and onions until fragrant and starts to turn light brown. Add the pork slices. Stir-fry for 2 minutes or until pork starts to turn brown.
2. Pour in the soy sauce, patis, and 4 cups beef broth and bring to a boil. Cover and cook in low heat until the pork becomes tender. Reduce until you get your desired sauce consistency.
3. Add the carrots, red bell peppers, and cabbage. Continue to cook and stir for 5 minutes. Add more beef broth if needed.
4. Sprinkle parsley and season with ground black pepper. Set aside.
Noodles:
1. Heat cooking oil in a large wok over medium-high heat. Deep fry noodles about 2 cups at a time, making sure to evenly disperse the noodles in the wok. Only stir at the beginning when the noodles have just been dropped into the oil, then don’t stir until cooked. Remove noodles from oil once slightly puffed and crisp. Set aside.
Assembly:
1. Place crispy noodles on a serving platter and pour sauce on top. Top with lechon carajay, leeks, and quail eggs. Enjoy!
Lomi:
Procedure:
Sauce:
1. Heat cooking oil in a pan. Sauté the garlic and onions until fragrant and starts to turn light brown. Add the pork slices, ham, liver, kikiam and squid balls and stir-fry for 2 minutes or until pork starts to turn brown.
2. Pour in the soy sauce, patis, and 4 cups beef broth and bring to a boil. Stir in the cornstarch slurry, then cover and cook in low heat until the pork becomes tender. Reduce until you get your desired sauce consistency. Mix in beaten egg until well incorporated.
3. Add the carrots and cabbage. Continue to cook and stir for 5 minutes. Add more beef broth if needed. Season with ground black pepper. Set aside.
Noodles:
1. Heat cooking oil in a wok over medium-high heat. Deep fry noodles about 2 cups at a time, making sure to evenly disperse the noodles in the wok. Only stir at the beginning when the noodles have just been dropped into the oil, then don’t stir until cooked. Remove noodles from oil once slightly puffed and crisp. Set aside.
Assembly:
1. Place crispy noodles on a serving platter and pour sauce on top. Top with chicharon, leeks, and hard-boiled eggs. Happy eating!
Malabon:
Procedure:
Sauce:
1. Peel and remove the heads of the shrimp and place in a separate pot. Clean the shrimp and set aside. Place the pot with the shrimp heads and shells over medium heat and place enough water to completely cover them. Bring to a boil then reduce heat to simmer for 15 minutes, stirring and crushing the heads with a wooden spoon to extract more flavor. Strain and mix in atsuete powder. Set aside the shrimp stock.
2. Heat cooking oil in a pan over medium-high heat and fry the tofu until crispy then set aside on a plate. In the same pan, heat and fry the pork belly until it releases its oils and is crispy then set aside. In the same pan, sauté the garlic and onions and add in the mussels, squid, shrimp, and tofu until cooked and remove from pan.
3. Stir in the flour then pour the shrimp stock and patis. Simmer until sauce is reduced to desired consistency. Set aside.
Noodles:
1. Heat cooking oil in a wok over medium-high heat. Deep fry noodles about 2 cups at a time, making sure to evenly disperse the noodles in the wok. Only stir at the beginning when the noodles have just been dropped into the oil, then don’t stir until cooked. Remove noodles from oil once slightly puffed and crisp. Set aside.
Assembly:
1. Place crispy noodles on a serving platter and pour sauce with shrimp, squid rings, mussels, and tofu. Top with boiled eggs, chicharon, toasted garlic, and green onions.
Leave a Reply