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Good for 6 servings.

Ingredients:

• 1/4 cup hot water
• 1 tbsp annatto seeds (atchuete)
• 1/4 kg pork fat (tampalin), sliced into thick strips
• 1/2 tsp iodized coarse salt & some more for mashing
• 1/2 cup water
• 5 cloves garlic, finely pounded
• 2 medium (70 grams) red onion, halved & sliced thinly
• 3 tbsps fish sauce
• 1 medium (400 grams) banana heart (puso ng saging), banana flowers not included
• 3/4 tsp ground black pepper
• 1/4 tsp dried red pepper flakes
• 1-1/4 cup rice wash
• 2 tbsps native white vinegar
• 2 pcs finger chilis

Procedure:

1. In a small bowl, combine the first-two ingredients. Let it sit until needed.
2. Half-filled with water a large bowl. Add generously with rock salt. Mix. Cut lengthwise the banana heart. Slice thinly. Plunge immediately in salt-water mixture. Add more salt. Using your two hands, mash until veggie feels soft. Drain in a colander. Wash in running water twice. Put back in the bowl. Level with water. Set aside.
3. In a wok, over medium-high fire, put the next-three ingredients. Stir-fry until pork fat becomes deep brown in color. Remove from pan. Also, remove the oil just retain about 2 tbsps of oil. Add garlic. Saute until golden brown. Follow with onion. Saute until limp. Pour the fish sauce. Cook until liquid evaporates or aromatic.
4. Add the banana heart, ground black pepper, dried pepper flakes and rice wash. Put the red food color (strain the annatto seeds). Mix. Cover. Bring to boil. Then reduce fire to low, cook for 8 minutes. Put the vinegar and chilis. Do not mix. Let it cook for another 5 minutes. Remove from heat. Toss the fried pork fat. Mix until well- blended.
5. Serve.

Labels: Appetizers, D' Cooking Mudra Recipes, Side-Dishes

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Good for 5-8 servings

Ingredients:

* 5 tbsps cooking oil
* 4 pcs eggs
* salt
* 5 cloves garlic, finely crushed
* 1 large red onion, finely minced
* 1 pc Chinese chorizo, finely minced
* 100 grams ground pork
* 1/2 tsp ground black pepper
* 1/4 cup Kuya Arcel's Ginataang Alamang
* 2 tbsps liquid seasoning or light soy sauce
* 1 pc finger chili, halved, seeded & sliced
* 1 big stalk leek, chopped
* 8 cups cooked rice
* 1/2 pc red bell pepper, seeded & minced finely
* 50 grams carrot, minced finely


Procedure:

1. In a bowl, break eggs. Put salt lightly. Beat until frothy.
2. In a large bowl, put cooked rice. Mash until grains separate. Add the last-two ingredients. Mix until well-blended. Set aside.
3. In a large wok, place over high fire, put 1/3 of oil. Heat thoroughly. Put half of the beaten eggs. Cook until done. Place on top of rice mixture.
4. Back to the wok, put the rest of the coking oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and chorizo. Cook for a minute. Put the ground pork, black pepper and ginataang alamang. Stir-fry until pork changes color and separates.
5. Dump in the rice mixture. Drizzle the liquid seasoning. Mix. Make a hole in the middle. Pour the rest of the beaten eggs. Mix immediately. Cover. Cook for several minutes or until rice is fluffly. Stirring very often.
6. When done, remove from fire. Sprinkle the leeks and finger chili. Toss until well-blended.
7. Serve hot.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

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Good for 3-5 servings.

Ingredients:

* 2 tbsps cooking oil
* 3 cloves garlic, finely pounded
* 1 medium red onion, finely minced
* 3 pcs eggs
* a good pinch of salt and pepper
* 1 tbsp liquid seasoning
* 5 cups cooked rice
* 1 heaping cup of Arroz ala Cubana (recipe here)


Procedure:

1. Heat the wok over medium-high fire.
2. Meanwhile, in a large bowl, mash the cooked rice until grains separate. Dump in the leftover arroz ala cubana. Sprinkle lightly with salt and pepper. Mix well. Set aside.
3. In a small bowl, break the eggs. Put some salt. Beat until frothy.
4. Back to the wok, put oil. Add garlic. Saute until golden brown. Follow with onion. Saute for 30 seconds. Put the beaten eggs. When almost done, put the rice mixture. Add the liquid seasoning. Immediately mix until well-blended. Lid on. Cook for several minutes, stirring often, or until rice is fluffy.
5. Serve hot.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

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Ingredients:

* 3 cups cooked rice, mash to separate grains
* 3 pcs skinless longganisa, cubed (left-over from last night's dinner)
* 1/2 pc (40 grams) of a small carrot, finely minced
* 1/4 pc (a heaping tbsp) of a small red bell pepper, seeded & finely minced
* 1/4 tsp dried pepper flakes
* 1 pc finger chili, seeded, halved & sliced
* a good pinch of fine salt
* 1/4 tsp ground black pepper
* 2 tbsps cooking oil
* 3 cloves garlic, finely pounded
* 1 medium red onion, minced
* 2 tbsps banana catsup
* 1 tbsp oyster sauce
* 1/2 tbsp liquid seasoning
* 2 eggs
* 1 stalk leek, chopped

Procedure:

1. In a large bowl, combine the first-eight ingredients. Mix thoroughly.
2. In a wok, over medium-high fire, put oil. Heat lightly. Add garlic. Saute until golden brown. Follow with onion. Cook for 30 seconds.
3. Dump in the rice mixture. Add the catsup, oyster sauce and liquid seasoning. Mix until well-blended. Cover. Cook for 2 minutes.
4. Make a hole in the middle. Break the eggs. Stir immediately. Mix unto the rice until well-coated. Cover. Cook for several minutes. Stirring every now and then.
5. When rice is fluffy. Remove from heat. Sprinkle the leek. Mix thoroughly.
6. Serve hot.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

....photo here

Ingredients:

• 6 pcs white bread
• egg sandwich spread (recipe here)
• 2 pcs Purefoods Pritong Pinoy tocino slices
• 2 pcs cheese slices
• prepared mustard
• catsup

Procedure:

1. Place a piece of bread on a plate. Generously spread with egg sandwich. Place another bread on top. Put the tocino and cheese. Squeeze mustard and catsup lightly. Cover with bread. Slice the bread criss-cross. Do the same to the rest.
2. Put inside a covered container. Refrigerate. Serve cold.

Labels: D' Cooking Mudra Recipes, Sandwiches

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Ingredients:

• 8 cups + 1/2 cup water
• 5 large (250 grams) tomatoes
• 250 grams penne rigate pasta
• 1 tbsp light olive oil
• 2 tbsps + 1 tbsp butter or margarine
• 3 cloves garlic
• 2 large (100 grams) red onion
• 3 pcs (300 grams) spicy hungarian sausage
• 1 small pc (30 grams) red bell pepper
• a tsp fine salt
• 3/4 - 1 tsp ground black pepper
• 1 pouch (250 grams) sweet-style spaghetti sauce
• 1/2 cup quickmelt cheese
• 3-1/2 tbsps evaporated milk

Procedure:

Put the 8 cups of water in a medium casserole over medium-high fire. Bring to boil. Drop the tomatoes. Cook for several minutes or until skin slightly breaks. Remove tomatoes and immediately plunge in cold water.

Meanwhile, grate the cheese. Bruise lightly, then, mince the garlic. Mince the onion. Mince the red bell pepper.

Back to the casserole with boiling water, put the pasta. Cook for 15 minutes or as directed in the package. Stir occasionally.

While waiting for the pasta to cook, slice the hungarian sausage into large cubes. Peel and chop the tomatoes. In a wok, over medium-high fire, heat moderately. Put the olive oil, 2 tbsps of butter and garlic. Cook for several seconds or until fragrant only. Do not brown. Follow with onion. Saute until soft. Put the tomatoes, hungarian sausage and bell pepper. Cook for a minute. Put 1/2 cup water, salt, pepper, spaghetti sauce and half of the cheese. Bring to boil. Stirring often.

Back to the pasta, when done. Strain. Do not splash with tap water. Toss the pasta while hot with a tablespoon of butter. Set aside.

Back to the sauce, add the evaporated milk. Stir immediately. Add the buttered pasta. Toss until well-coated. Put in a platter. Top with the rest of cheese.

Serve immediately while hot.

Labels: D' Cooking Mudra Recipes, Pasta and Noodles