Longganisa De Regado Recipe

• 500 grams pork with 15% pork fat
• 3/4 tbsp salt
• 1/4 teaspoon praque powder
• 1/8 teaspoon black pepper
• 3/4 tbsp sugar
• 1 tsp chopped & fried garlic
• 1 teaspoon peppercorn (crushed)
• 1/8 teaspoon nutmeg
• 1/8 teaspoon thyme
• 1/4 teaspoon vegamine (optional)


Grind the meat then mix all the above ingriedients in a bowl. Cure in the refigerator for two (2) days. Stuff the mixture into casings.

If you're wondering where and how to get longganisa casings, its the pig's small intestines you can buy from the butcher, but make sure thoroughly clean and dry them during preparation for sausage making.

Skinless Longganisa

Being Kapampangan, I think its a must to share my mom's longganisa recipe, after all the whole Pampanga province has several competitive brands of cured meat products, ranging from sugary tocino to tasty and spicy longganisa.

Ingredients:
• 1/2 kilo pork with 15% pork fat (ground)
• 1/4 cup brown sugar (packed)
• 1/4 tbsp salt
• 1/2 chili sauce
• 1-1/2 tbsp Worchestershire sauce
• 1/2 tbsp chopped garlic
• 1/2 praque powder
• 1/4 teaspoon vegamine (optional)
• 1-1/2 tbsp meat dressing (gourmet)
• 1/8 teaspoon black pepper


Note: Prague Powder is an ingredient commonly used in curing meat. It gives tocino and longganiza its pink or reddish color. It can be bought at Divisoria Public Market or specialty baking & culinary supply shops.

Steps:
Mix the pork well with the seasoning together, mash the mixture in a bowl, leave to cool at room temperature. Keep in freezer.


A Great Article on curing your homemade meats
Optional: You may also stuff the mixture into sausage casings.

Kilawin Talaba

• 1 cup shelled oysters
• ½ cup vinegar (add water if it is too sour)
• 5 medium onions (peeled and cut)
• 2 cloves garlic (pounded)
• 5 pepper-corns (pounded)
• Salt to taste

Marinate the oysters with the rest of the ingredients for about 2 hours. Bring to a boil. Remove from heat. Serve the dish cold.

Kilawin

• ½ cup pig’s liver, sliced
• cups pork, sliced and boiled until tender
• ½ tsps. Black Pepper
• tbsps. Lard
• 6 segments garlic, pounded
• 1 medium sized, onion, sliced
• ½ cup vinegar
• ½ cup pork stock or the water which the pork was cooked
• Salt to taste

Soak liver in vinegar, salt and pepper for 5 minutes.

Saute the garlic in lard until light brown. Add the onion, continue to sauté until onion is done. Add the slice liver, stirring the mixture for about 3 minutes and pressing the pieces of liver with the back of a wooden spoon to express the juice while frying. Add the pork and cook for about 2 minutes, stirring in the same manner while cooking. Season with salt and pepper to taste. Add vinegar diluted with water. Let simmer for at least 3 minutes.

Misua

• 1 small bundle of misua
• 3 eggs
• 1 tablespoon cooking oil
• 1 clove chopped garlic
• 1 onion
• 3 cups water

Saute garlic in oil until brown. Add onion and sauté too. Add water. Salt and pepper to taste. When the water boils, add eggs whole, one at a time. Stir a bit. Break misua into 3 inch lengths and add into the pan. Simmer a bit then serve hot.

Pork Inihaw

• 1 kilo pork
• vinegar
• 3 cloves garlic
• Black pepper (grounded)
• Soy sauce
• Salt

Cut pork into desired serving pieces and soak these in a mixture of vinegar, chopped garlic, ground black pepper, salt and toyo. Drain off liquid and roast over live embers of charcoal or on a range broiler or grill.

Nilagang Baka

Nilagang Baka or Beef Nilaga is the all-time Filipino Beef Stew and family favorite!

• 1 kilo beef (for stewing) cut into chunk cubes
• 1 medium onion (quartered slice)
• pinch of salt and pepper
• 4 medium potatoes (quartered)
• 1 head of cabbage (cut into four)
• 1 head of Petchay (cut into 3)
• Black Pepper (whole)
• Patis

Place beef chunks in large pot, add water and bring to boil, let it simmer for about an hour or two until beef is tender.

As the beef simmers, a brown froth or scum will rise to the top. Scum is either the fat, blood or impurities from the beef, remove this brown froth with a ladle. The reason for skimming the scum is to end up with a clear broth which how Nilaga usually is- a tasty, clear beef stew.

Put whole black pepper and salt into the stock. You may opt to add beef flavour cubes or bouillon (These may be bought at oriental stores or spice stores).

Add potatoes and bring up to a boil to cook potatoes.

Add green beans then cabbage to simmer. Continue to cook until vegetables are tender, yet crisp.

Season with Patis to taste. Serve hot with rice!

Cooking Tip!
Skimming scum off the stock can be a tedious task and must be done before the water boils. Or else the scum will just get churn back into the stock making your broth cloudy.

An effective way is to use a Skimmer, a flat ladle with holes to catch the scum, but lets the stock out.