LaPaz Batchoy Recipe

INGREDIENTS

4 cups water

1 1/2 pcs Knorr Pork Broth Cubes

1/8 kilo pork meat (Kasim), sliced

1/8 kilo pork liver, sliced

1/2 kilo La Paz Batchoy noodles, cooked

1/8 kilo shrimp, peeled (optional)

1 pc egg, hard-boiled

1/2 tsp garlic, fried

1/2 tsp spring onion

1/4 cups chicharon, crushed

METHOD
1. Boil the water then add the knorr Pork Broth Cubes. Stir to dissolve.
2. Add pork meat and liver slices and boil until tender. Remove the meat and liver and set aside the
broth.

3. Arrange the noodles in a bowl. Top with meat strips, liver, shrimps, eggs, garlic, spring onions,
and chicharon. , Pour in the hot broth and serve at once.

Ngohiong Cebu

Ingredients:
1/2kl
4
3
1/2
2
1
season
to
lumpia wrapper

Batter

singkamas
tbsp
tbsp

taste

after

5
kl
cloves
small
with

salt,

wrapping

(jicama),
ngohiong
spice
ground
garlic,
onion,
pepper,
honey

with

and

lumpia

soy

stripped
powder
powder
pork
chopped
chopped
sauce

wrapper:

* Mixed 2 cups cornstarch,

* Stir with fork to remove lumps

tbsp

paprika/white

pepper

and

700

grams

water

Cooking Procedure:
- Place some oils then slightly fried the garlic and onion. Then place the pork and cook them together
until
it
shows
slightly
brown.
- Mix the singkamas, ngohiong powder, spice powder and season with salt, pepper, honey and soy
sauce.

Cook
it
for
few
minutes
and
let
it
cool
for
a
bit
afterwards.
- After the few seconds of cooldown, place a 2 tbsp of the mixture to the lumpia wrapper, then roll.
- Do the same procedure with all the lumpia wrapper.
-Deep fried in the batter mixture.
- Deep-fried until it shows a light brownish color.

Sauce 1:
Ingredients:
2
2
1/8
tsp
1/8
4-5
1/2
1

tbsp

dark

tbsp
Chinese five
spice powder
tsp

egg

corn

(ng
tsp
tbsp
flour
white,

soy
castor
heong
fun)/
or

lightly

Ngo
tapioca

sauce
sugar
hiong
hun
salt
water
flour
beaten

Procedure:
1.
Combine
all
ingredients
in
a small sauce
pot.
2. Bring to a low simmering boil over a gentle heat and cook for 12 minutes.
3. Stir occasionally
until
sauce
turns
smooth.
4.
Add
in
egg
white
and stir with
a
fork
to
form
fine strands.
5. Set aside to cool then use.

Sauce 2:
1/4
cup
soy
sauce
2
tbsp
vinegar
1/4
cup
sugar
1
cup
water
1/2
cup liquid
from
sauting
the
filling,
filtered
1/4
cup
cornstarch
saltCombine all ingredients in a small saucepan. Bring to a boil and simmer for 1 to 2 minutes stirring
occasionally until sauce thickens.

SOUP NO. 5, LANCIAO

February 14, 2011 by The UT-Man

Soup No. 5, Lanciao is the infamous soup dish

made up of bull male organs believed to have aphrodisiac properties. This claim of course
come from those who are regularly eating the soup dish. Pardon to our Chinesereaders
as lanciao is a dirty word in Hoikien. But that is how they call the dish in Cebu and some
parts of theVisayas. I will not discuss whether the dish possess aphrodisiac properties or
not for the reasons that I do not have personal knowledge or information to back my
opinion. You may post your reactions and comments though.
To prepare our Soup No. 5, Lanciao you will need buy a pack of Soup #5 set. I bought it
from South Supermarket. You will need also a couple of sliced oxtail with skin on, this will
add some flavours to the dish. And lastly in addition to the other usual Pinoy aromatic
ingredients you will need sibot. Sibot is a mix of Chinese herbs use in cooking beef or
chicken soup. The bull organ set has to be pre-boiled for 5 to 10 minute then drain and
wash off the scum. Then slow cooked for several hours this could take at least 6 hours.
Here is the recipe of my version ofSoup No. 5, Lanciao. Happy Valentines to everyone.
Ingredient:

1 kilo soup no. 5 set

2 slices oxtail, skin on
1 small packet sibot mix herb
1 whole garlic
1/2 head garlic, chopped
1 thumb size ginger, cut into slivers
1 thumb size ginger, cut into thin strips
2 large size onion, quartered
1 medium size onion, chopped
1 tbsp. peppercorns
1 small bundle spring onion chopped
1/4 cup fish sauce
salt and pepper to taste
Cooking procedure:

Clean and wash the bull organ and oxtail, place in a large pot. Pour enough water to cover
meat bring to a boil and let boil for 5 to 10 minutes. Remove from heat and discard water,
wash off all scum from the meat and return to the pot. Pour fresh water to cover meat at
about 2 inches. Add in the whole garlic, sliced ginger, quartered onion peppercorns and
sibot mix herb. Bring to a boil and simmer for 4 to 6 hours at low to moderate heat. Add
more water as necessary. When done remove pot from heat separate the broth from the
meat. Using a sieve strain off all solid residue from the broth. Discard residue and keep
aside broth. Slice the bull organ and oxtail into thin slices. Discard oxtail bones. In sauce
pan saut chopped garlic, ginger and onion. Add in the sliced meats and continue to stir fry
for 2 to 3 minutes. Add in the fish sauce and stir cook for another 1 to 2 minutes. Add in the
reserved broth, bring to a boil and simmer for 10 to 15 minutes. Season with salt and
pepper to taste. Add in the chopped spring onion and cook for another minute. Serve piping
hot.

KALDERETA
INGREDIENTS: 1kg goat meat
7 tbsp crushed garlic
12 tbsp sliced onions
7 tbsp sliced atsal
1/4kg potato (upat ra ka slice kada patatas)
1/4kg carrots (pareha kadaku-a ang sliice sa patatas)
75 mL condensed milk
250 mL tomato sauce
150 mL banana ketchup
5 tbsp bread crumbs
1/4kg pineapple sliced into cubes

1/2kg margarine
Asin og Vetsin
ESTIMATED COOKING TIME:60 MINUTES
COOKING PROCEDURE:
1. Gutara ang imo goat meat then hugasi. Lat-i dayon for 30 minutes or until desired tender,
ayaw lang palabi-e para dili mahimong corned goat. Kamulo ka'ng lata, i-prepare imo uban
ingredients.
2. Pagtak-ang og kalaha sa stove. Medium ra ang siga.
3. Ilunod ang margarine.
4. Gisaha ang patatas og carrots. Ukay-ukaya, wait for 3 minutes dayon hauna ang carrots
og patatas, ibilin lang ang margarine sa kalaha.
5. Gisaha ang lamas. Una ang ahos, then ang sibuyas bombay, last ang atsal.
6. Ilunod ang goat meat. Apile og 3 glasses na sabaw gikan sa paglata sa meat. If wala
kaabot og 3 glasses ang sabaw, dugangi lang og tubig.
7. Ilunod ang tomato sauce, pineapple, patatas og carrots.
8. Timplahi og asin og vetsin.
9. Taklubi for 10 minutes.
10. After 10 minutes, isagol ang condensed milk then ukaya.
11. Isunod og sagol ang ketchup then ang bread crumbs then i-mix.
12. Palunga dayon ang stove then hauna imo giluto.
YOU'RE READY TO EAT NA....

Linarang
L. Caretiro 0

Larang is an old Philippine recipe, however not everyone knows of it. Parrot fish (molmol in Cebu,
or isda sa bato ) is the perfect fish for the recipe, but in Cebu some use bakasi (bakasi Ells) other use
some fish like tuna , even salmon and Kyampaw (rays in general). Tausi simply means fermented
black beans. In the Philippines, it always comes with its own sauce/water.
PARROT FISH IN TAUSI
INGREDIENTS

2 T olive oil (or any cooking oil

2 slices (about lb each) parrot fish

seasoned salt to taste

7 garlic cloves, crushed

1 c coconut milk (we used fresh)

c red onion, sliced

c diced tomato

2 T salted black beans, undrained

Directions

Season both sides of fish with seasoned salt.

Heat oil in pan over medium heat. When ready (oil is hot but no smoking hot), fry fish with
both sides lightly browned. Set aside.

Using the same pan, saut garlic until lightly browned using the oil previously used to fry the
fish.

Add in onions and tomatoes. Sautee until onions are translucent.

Add in fish and coconut milk. Let cook until coconut milk boils. Season with seasoned salt
only if you so desire.
Serve over warm, steamed rice.

Another recipe:
Ingredients:

fish (isda sa bato)

mangga hilaw or tamarind ( mango or tamarind)

sibuyas bumbay (onion)

ajos (garlic)

kamatis (tomatoes)

sili green (green pepper)

Procedure:
1. sautee ajos, bumbay, kamatis

2. add fish. cover.

3. add a little water. let simmer.
4. add mangga/tamarind, sili
5. season to taste