Special Filipino Delicacies Recipes

* 8 pieces chorizo bilbao (sliced) * 20 pieces mussels * 20 pieces clams * ˝ kilo shrimps * 2 pieces crabs * 10 pieces bacon (sliced) * 1-cup ham (cubed) * 1-cup sweet green peas (cooked) * 1 head of garlic (minced) * 1 big onion (minced) * ˝ cup olive oil * 4 cups stock * 2 cups long grain rice (soaked) * Pinch of salt & pepper * Pinch of saffron

# In a paellera, sauté garlic, onion, bacon, chorizo bilbao and ham in olive oil. # Add in the saffron and stir. # Put in the rice, stir, and slowly add in stock a little at a time keeping the boil at all times. # Add in the sweet green peas. # Season with salt and pepper and do not stir anymore, just make sure rice do dry up. # When rice is almost cooked, add in all the seafood and cover to finish cooking.

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* 3 medium bangus (clean, scaled & halved) * 2 small ampalaya (quartered) * 2 small eggplants (quartered) * 1 small ginger (crushed) * 4 pieces long green pepper * 2 cups vinegar * 1 cup water * 1 teaspoon patis (fish sauce)

# In a casserole, arrange vegetables at the bottom. # Add in bangus, long green pepper and ginger. # Pour in vinegar and bring to a boil. # Lower the heat and pour in water. # Allow cooking and season with patis. # Serve hot.

Note:

# 1 kilo pork pata (washed & chopped) # 1 liter stock # 1 cup vinegar # ˝ cup soy sauce # ˝ cup brown sugar # 2 laurel leaves # ˝ cup dried banana blossoms (soaked) # 1 small head of garlic (minced) # Pinch of oregano # Pinch of salt & pepper

# In a pot, boil pork legs and discard water. # Pour in stock and bring to a boil. # Pour in vinegar, soy sauce, brown sugar; laurel leaves, oregano, garlic, slat & pepper, and banana blossoms. # Simmer until pork is cooked and tender and sauce thickens in consistency. # Serve hot.

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