Ginger Pork Balls

By PutoPinoy on Wednesday, March 25, 2009

Ingredients:

Procedure:

Mix lightly all the ingredients except for the last two. Form into an inch balls. Dust lightly with cornstarch. Deep fry until golden brown. Serve hot on toothpicks.

Lumpiang Shanghai

By PutoPinoy on

Ingredients:

Procedure:

Except for the wrapper and oil, mix all ingredients in a glass or stainless bowl. Cling wrap. Sit in the refrigerator for at least an hour.
Take a heaping tablespoon of the mixture and roll in lumpia wrapper. Making a long roll about 3/4 inch dameter. Cut into 3 parts. Deep fry in medium-low fire until golden brown. Drain in lots of paper towels.
Serve hot with ketchup or sweet and sour sauce.

By PutoPinoy on

Ingredients:

Procedure:

Remove the skin from the pork. Cut into small cubes or grind coarsely. Mix salt, salt peter, msg, sugar and pepper. Sprinkle the mixture over pork. Add garlic and onion. Mix well. Cover and sit inside the refrigerator.
Heat soy sauce and vinegar. Add bay leaves and dried oregano. Continue cooking, making sure you do not stir until it boils. Let cool. Disregard bay leaves.
Pour the soy sauce mixture over pork. Mix. Keep in a clean, tightly covered glass container. Store in the refrigerator for at least 24 hours.
Put in sausage casing. Freeze.
To cook longanisa: Put longganisa in a pan. Level with water. Let it boil in medium fire until liquid evaporates. Longganisa will render its own fat. Fry a little until it caramelizes. Serve hot or best with fried garlic rice and sunny side up egg.