Burger Patties

Ingredients:

• 250 grams lean ground pork
• 250 grams lean ground beef
• 1 small white onion, finely chopped
• 2 tsps rock salt
• 1/4 tsp black pepper powder
• 4 cups steamed rice

Procedure:

1. Pre-heat grill or pan to medium high.
2. Mix in ground meats, onion, salt and pepper. Shape into 4 patties. Place on pan or grill until cooked.
3. Meanwhile, place steamed rice in 4 individual bowls. Top with burger patty. Drizzle with "Roasted Garlic Spread".

Barbecued Chicken Gado

Ingredients:

• 500 grams chicken thighs
• a cup of satay marinade
• 1-1/2 cup short-grained rice
• 200 grams green beans, halved
• 60 grams roasted unsalted peanuts

Satay marinade:

• 125 grsm peanut butter
• 1/2 tsp chili powder
• 1/2 tsp ground ginger
• 2 tbsps lemon juice
• a tbsp of brown sugar
• 1/2 cup coconut milk

Procedure:

1. In a small sauce pan, place all marinade ingredients, heat and stir to combine. Place chicken in a non-metal dish and add enough marinade to coat well, reserving the remainder. Cover and stand for 30 minutes or longer inside the refrigerator.
2. Cook rice in boiling, salted water for about 15 minutes or until tender. Drain well. Boil beans until tender but still crisp, drain. Mix rice, beans and half of the peanuts together. Keep hot.
3. Place a sheet of silicon baking paper on top of hot barbeque grill bars and place the chicken thighs on top of paper. Cook for 2 minutes on each side on high heat, brushing with the marinade during grilling and when cooked.
4. Pile rice mixture on heated plates. Arrange 2-3 chicken thighs on top. Sprinkle some more with peanuts. Serve at once

Menudillo Rice

Ingredients:

• 1/2 kilo of lean ground pork
• 3/4 tsp ground black pepper
• 2 tbsps soy sauce
• 4 tbsps cooking oil
• 4 cloves garlic, finely crushed
• 1 large (50 grams) red onion, finely minced
• 1 large (50 grams) red ripe tomato, finely minced
• 1 small (100 grams) carrot, minced
• 1 medium (130 grams) potato, minced
• 1 tbsp fish sauce
• 1 pc (40 grams) red bell pepper, finely minced
• 1-3/4 water
• 1 pouch (115 grams) tomato sauce
• 2 tbsps cheddar cheese, finely minced
• 2 tbsps green peas
  
• steamed rice to serve

Procedure:

1. In a bowl, combine the first-three ingredients. Mix well. Set aside.
2. In a wok, put oil. Put over medium-high fire. Saute garlic until golden brown. Follow with onion and tomato. Saute and mash until soft.
3. Add the carrot and potato. Saute fo 3 minutes. Put marinated pork and red bell pepper. Saute until pork changes color and separates.
4. Put water, tomato sauce and cheese. Mix. Cover. Bring to boil. Then, decrease to medium-low, gently simmer for 8 minutes. Add the green peas, cook for another 2 minutes.
5. Serve over hot steamed rice or you can mix it with freshly cooked rice.
   

Creamy Stir-Fried Pork and Bell Peppers

Ingredients:

• 2 tbsps oil
• 1/2 kilo of pork loin, sliced into strips
• 100 grams baby corn. trimmed
• 1 red bell pepper, strips
• 1 green bell pepper, strips
• 1/3 cup condensed of mushroom soup
• 1/4 cup water or chicken stock
• freshly cracked peppercorns
• salt

Procedure:

1. Dissolve condensed of mushroom soup and water in a bowl. Set aside.
2. Pour oil in a hot wok, then stir-fry pork until no longer pink. Cook for another 5 minutes. Follow with baby corn.
3. Add the red and green bell peppers. Cook for a minute or two. Pour in the soup-mixture. Season to taste. Brin to a simmer.
4. Serve immediately over freshly cooked white rice.

Kilayin and Tuyo Rice

Ingredients:

for the "Kilayin"

• 1/2 kilo pork shoulder (kasim), cut into thin strips
• 1/4 kilo pork liver, cut into thin strips
• 1/2 head garlic, finely pounded with some skin on
  
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp ground black pepper
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1/4 cup cooking oil

for the "Tuyo Rice"

• 2-1/2 tbsps & 4 tbsps cooking oil
• 6 pcs (50 grams) salted fish (tuyo)
• 1/2 head garlic, finely pounded
• 2 medium (70 grams) tomatoes, diced
• 5 packed cups cooked rice
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp iodized coarse salt
• 1/4 tsp ground white pepper

Procedure:

1. In a deep heavy bottom pan or wok, put all the ingredients for "Kilayin". Mix. Cover. Stand aside.
2. Meanwhile, mash cooked rice until grains separate. Lightly fry the tuyo in 2-1/2 tbsps of oil. Let cool, then, shred. Removing the scales and head. The shredded tuyo will render 1/3 cup. Lastly, prepare other ingredients.
3. Place the pan with the marinated meat over medium-high fire. Cover. Bring to boil without stirring. Let it boil for a minute before opening the cover. Mix. Lid on back again. Decrease fire to low, simmer for 25 minutes. Remove cover. Increase fire to medium-high and let all the extra liquid evaporates. When dry, add oil. Stir-fry for a minute. Serve over "Tuyo Rice".
4. Meanwhile, In a wok over medium-high fire, heat moderately. Put 1/4 cup oil and garlic. Saute until garlic is light golden brown. Follow the shredded tuyo. Stir-fry until aromatic. Add the tomatoes. Cook for 10 seconds only. Put in the mashed rice, all-in-one-seasoning, salt and pepper. Mix. Cook until rice is fluffy.
5. Serve hot or top with "Kilayin

Ground Pork & Bell Pepper Rice

Ingredients:

• 3 tbsps corn oil
• 3 cloves garlic, pounded & minced
• 1 large red onion, minced
• 1 large red plump tomato, chopped
• 250 grams lean ground pork
• 1 tsp all-in-one seasoning
• 1/2 tsp ground black pepper
• 1 tbsp soy sauce
• 1/2 pc of bell pepper, cut into strips

Procedure:

1. Heat wok at medium-high fire, put oil. Saute garlic until golden brown. Follow with onion ant tomato, cook until soft. Add ground pork and all-in-one-seasoning, stir-fry until pork is no longer pink. Put soy sauce and bell pepper. Stir-fry until liquid evaporates.
2. Top the cooked mixture over steamed rice.
3. tip: if all-in-one-seasoning is not available, substitute it with salt and pepper.

Arroz Ala Cubana

Ingredients:

• 6 tbsps cooking oil
• 6 pcs ripe plantain bananas, cut lengthwise
• 2 small pcs (160 grams) sweet potato, chopped
• 4 cloves garlic
• 2 large red onion
• 6 pcs (225 grams) red ripe tomatoes
• 375 grams lean ground pork
• 3/4 tsp ground black pepper
• 2-1/4 tbsps fish sauce
• 1 tbsp soy sauce
• 1 cup water
• 1/2 pc (40 grams) carrot, chopped
• 1/2 pc (15 grams) red bell pepper, minced
• 2 sachets (about 30 g.) raisins
• 1/2 tbsp white sugar

thickening agent:

• 1 tbsp cornstarch or tapioca starch
• 3 tbsps water

Procedure:

1. In a pan, over medium-high fire, heat thoroughly. Put 1/3 of oil, fry the bananas until golden brown. Remove from pan. Drain in paper towel.
2. Back to the pan, put half of the remaining cooking oil. Heat again. Stir-fry the sweet potatoes until sides are lightly brown. Remove from pan. Retain oil.
3. Put the rest of the oil in the pan. Add garlic. Saute until golden brown. Follow with onion and tomatoes. Saute until translucent. Mash. Put the ground pork, black pepper, fish sauce and soy sauce. Stir-fry until pork separates and sauce thickens or dries up.
4. Put water. Cover. Bring to boil. Then, reduce heat to low. Simmer for 12 minutes. Meanwhile, in a small bowl, put the thickening agent ingredients. Mix well. Set aside.
5. Increase fire to medium heat, put the carrot, bell pepper, raisins and sugar. Mix. Lid on. Cook for another 5 minutes.
6. Add the sweet potatoes and thickening agent. Mix well. Bring to boil.
7. Serve with fried bananas, rice and usually with sunny side up egg, in which this time I did not, we had too much of eggs this week (",)