Special Filipino Delicacies Recipes

# 1 kilo pig's heart (clean, boiled and minced) # 1 kilo pig's lungs (clean, boiled and minced) # 1 head of garlic (minced) # 1 onion (minced) # 3 tablespoons oil # ½ teaspoon oregano # 1 laurel leaf # 3 pieces red bell pepper (diced) # ½-cup vinegar # 1-cup stock # ½ teaspoon hot chili pepper (minced) # 2 tablespoons atsuete oil # Pinch of salt & pepper

# In a saute pan, heat oil and saute garlic and onion. # Add in minced heart and lungs. # Season to taste with salt & pepper. # Add in oregano, laurel leaf, red bell pepper and vinegar. # Bring up heat and allow boiling without stirring. # Stir in stock and hot chili pepper. # Lower heat and allow simmering until stock evaporates a little. # Finish with atsuete oil.

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* 1 bundle Kangkong * 1 piece whole egg * 1/2 cup all purpose flour * 1 1/4 cup cornstarch * 1 cup cold water * 1/4 teaspoon salt * 1/4 teaspoon pepper * Cooking oil

# Separate the leaves from stalk. (use stalk for other cooking) # Wash leaves and drain well. # In a mixing bowl, beat egg # Add cold water, cornstarch, flour, salt and pepper. # Whisk well. # Heat oil in a deep fryer. # Dip Kangkong in batter and let excess batter drip before deep-frying. # Cook until nice and crunchy. # Drain well in a kitchen towel. # Serve with any favorite dip.

Note:

# ½ kilo pork (diced) # 1/8 kilo pork liver (diced) # 1 small head of garlic (minced) # 1 small onion (minced) # 2 pieces laurel leaves # 3 tablespoons oil # ½-cup vinegar # 3 tablespoons patis (fish sauce) # 2-cups stock # 1-cup pig blood (frozen) # 4 long green peppers # 2 teaspoons sugar # 1 teaspoon salt # ½ teaspoon black pepper

# In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. # In a casserole, heat oil and saute garlic and onion for a minute. # Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. # Add in vinegar and bring up to a boil without stirring. # Lower heat and allow simmering uncovered until most of the liquid has evaporated. # Add in stock and allow simmering for 5 minutes. # Add in blood, sugar and long green peppers. # Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling. # Serve hot with puto.

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