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English 6

Submitted by:
Chin Chin Tsai
VI-Friendly
Submitted to:
Ms. Risalyn Agsamosam
 Embutido

Ingredients

# 1 kilo ground pork

# 2 cups diced ham
# 2cup grated carrots
# 1 cup pickle relish
# 2 cup raisins
# 1 cup green bell pepper (minced)
# 1 cup red bell pepper (minced)
# 6 whole eggs
# 1 cup grated cheddar cheese
# Pinch of salt & pepper

Procedures

# In a mixing bowl, mix all ingredients well.

# Divide into 6-8 portions and roll and wrap in aluminum foil and
seal on both ends.
# Steam or bake in oven until firm cooked.
# Let cool and refrigerate.
# Serve chilled and sliced.

Almond Fried Fish

Ingredients

1 c All purpose flour

1 pn Salt
2 c Milk
4 ea Eggs
12 ea Uncooked jumbo shrimp
1 1/2 c Sliced almonds (5 oz)
6 c Vegetable oil

Procedures

Peel, devein and butterfly shrimp, leaving tails intact. Line large baking
sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk
and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake
off excess. Dip shrimp (not tails) in milk mixture. Press almonds over
shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails
up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up
to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~.
Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook
until deep golden brown, about 3 minutes. Transfer to paper towels using
slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail
sauce, tartar sauce and lemon wedges.

Rocky Road Frosting

Ingredients:

1/2 c BUTTER
1/4 c COCOA
1/3 c BUTTERMILK
4 c POWDERED SUGAR
1/2 c MINIATURE MARSHMALLOWS

Procedures

COMBINE BUTTER, COCOA AND BUTTERMILK IN A SMALL PAN

AND BRING TO A BOIL. POUR OVER POWDERED SUGAR AND
MARSHMALLOWS. BEAT UNTIL SMOOTH. SPREAD ON CAKE.
 Sisig

Ingredients

* 1 1/2 kilo Pork head

* 1/4 cup grilled liver (diced)
* 2 small onions (minced)
* 2 pieces red pepper (minced)
* 1 head garlic (minced)
* 6 pieces hot chili pepper (minced)
* 2 tablespoons oil
* 1 cup vinegar
* 1 1/2 tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef stock

Procedures

# Grill pork head for to remove hair.

# Boil pork head until tender.
# Take out all the meat and dice.
# In a saut? pan, heat oil and saut? garlic, onion, red pepper, pork meat and
liver.
# Season with liquid seasoning, black pepper, and brown sugar.
# Pour in beef stock and cook until meat is tender and starts to oil again.
# Add minced chili pepper last. Serve on a sizzling plate.

Pork Barbeque

Ingredients

* 1 kilo pork chop slices

* 1 head of garlic (minced)
* 2 pieces hot chili pepper (minced)
* 1 tablespoon brown sugar
* ? cup vinegar
* ? cup soy sauce
* Pinch of salt & pepper
* 2 teaspoons calamansi juice

Procedures
# In a bowl, mix all the ingredients together except for the pork
chops.
# Marinate the chops for two hours or over night.
# Grill until well cooked.
# In a saucepan, heat marinade mixture and strain.
# Serve chops with the sauce.

Bagoong Rice

Ingredients

1 pc egg, cooked as omelet then cut into thin strips

1 head garlic, crushed
1 medium (50 g) onion, sliced
1 Tbsp ginger strips
2 pcs siling haba (cayenne pepper), seeded then sliced
1/2 cup ground pork
3 Tbsp bagoong alamang (shrimp paste)
1/4 cup oil
1 can (140 g) DEL MONTE Tomato Sauce
5 cups cooked rice
1 small (175 g) green mango, cut into thin strips
1 stalk green onion, chopped

Procedures
1 SAUT? garlic, onion, ginger, sili, ground pork and alamang in oil. Cook for
5 minutes. Add DEL MONTE Tomato Sauce. Cook for another 5 minutes.

2 ADD rice and mango. Cook for 2 minutes, stirring continuously. Serve with
green onions and egg strips on top.