bamboo shoots with chicken wings

bamboo shoots with chicken wings

first time i cooked this dish, i overshot the runway and had a salty labong in my hands. at that time, i was mindful of the secret my mom shared me in preparing labong. the secret in preparing labong, as told to me by my mom, is to salt ’em up and gently ‘piga-pigain’ the bamboo shoots. but what happened was that i put too much salt on it as opposed to just sprinkling salt on it just so that the bamboo shoots acquire a taste. a most delectable dish, this labong, when done right. and an easy one to prepare and cook, too.

ingredients:

labong (bamboo shoots) 20 pesos worth of shredded bamboo shoots
chicken wings 3 pieces with wingtip chopped off
onions half of an onion sliced horizontally
tomatoes 3 pieces diced
garlic a clove or two of garlic, crushed and then minced
salt
pepper

preparing the bamboo shoots
wash the bamboo shoots with baking soda. remember, bamboo shoots may be delectable but you do not know who shred it or the places it had gone to after being harvested. and yes, you’re going to eat this. so better you eat it clean.

rinse the bamboo shoots thoroughly after having soaked it in a large bowl with water and baking soda. then salt it up. but not too much. just right. and leave it be for 5 minutes.

add your purified water onto the large bowl just half the amount of the bamboo shoots that it contains. set aside.

preparing the chicken wings

chop the chicken wings into 1-inch chunks starting from the tip and working your way upwards. you may want to use your rubber mallet in doing this. or better yet, let your suking butcher do it.

having done this, season the chicken chunks with salt and pepper and set it aside for 30 minutes.

the cooking process

1 heat up your wok and add about a couple of tablespoon of oil into it. when oil is hot, add the chicken chunks and brown them a bit.

2 cover the chicken chunks with water and bring it to a boil. lower the heat once boiling and let the chicken chunks simmer until liquid is reduced to about half its original amount. pour the chicken broth into a separate container. remove the chicken chunks from the wok.

3 now, add oil into the wok and saute the garlic. before the garlic turns brown, add the onions and the tomatoes. saute the whole mix for a minute or two before adding chicken chunks.

4 add the labong together with its water and the chicken broth and bring to a boil. if necessary, add more water to cover the labong and chicken chunk mix.

5 lower heat and let it all simmer for 10-15 minutes or until bamboo shoots are tender.

serve with fried liempo or any fried fish and steamed rice.

enjoy!

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beef curry

September 18, 2008

curried beef

curried beef

you can say that this dish is just another variation of beef stew with curry added. which is quite true, actually. the idea of a beef stew with curry added must have been a carryover from india prepared by indians of islamic affiliation and copied by the brits who came in india under the employ of the east india company. curry is largely indian in origin which has spread throughout much of the far east and east asia like thailand, malaysia, india and cambodia. in japan, where curried dishes are a hit, it came by courtesy of the brits. here in the philippines curried dishes are somewhat limited with the adobong sumbilang and ginataang igad (eel) sa dilaw. and of course, the pinoy favorite curry-curry with bagoong.

beef curry

thanks largely to those commercial curry bases available in supermarket nowadays, cooking a curry-based dish is no longer as cumbersome as before. the curry base that i usually use for this particular dish is the golden curry brand #5 (there are actually 5 golden curry brands to choose from, 1 to 5, with #5 being the spiciest as they claim but believe you me, #5 is not that spicy which explains why the japanese are from japan and not from bicol). so if you want your beef curry spicier and hotter than usual, add more curry or simply just add chopped siling labuyo to the fray.

ingredients:

600 grams beef kalitiran
3 cups water
2 medium-sized tomatoes diced
3/4 medium-sized onion diced
1 1/2 golden curry cubes (a box of golden curry has 2 square packets inside with each square packet divided into four cubes)
1 huge potato peeled and quartered
1 carrot peeled and cubed
1 chicken broth cube
1 tablespoon minced garlic
3 teaspoons rock salt

preparation and cooking time: 1 1/2 hour to 2 hours

1 season the meat with salt and pepper and place it overnight in your chiller. an option is for you to add about a couple of knorr liquid seasoning to the meat.

2 after an overnight stay in ‘le chiller’, brown the meat on all side then set aside.

3 using a heavy-bottomed enamelled pot or caldero, saute the garlic in the cooking oil used in browning the meat. saute for a minute or two before adding the diced onions and tomatoes.

4 add the meat when onions are soft and transluscent. turn the heat to high just to bring it to boiling point before turning it back to low heat and let the meat and the onions and tomatoes simmer for 5 minutes. add a teaspoon of rock salt and cover the pot while you’re at it.

5 after 5 minutes of letting the meat sweat it out, pour in 3 cups of water covering the meat and bring it to a boil by putting heat to high. once boiling, add in the golden curry paste/cube (cut into smaller pieces so that it would melt easily), chicken broth cube and the remaining 2 teaspoons of rock salt. turn heat to low, cover the pot and let ’em simmer.

6 mix once in a while.

7 add the quartered potatoes and the cubed carrots into the mix during the last 15 minutes of cooking.

serve with steamed stringbeans, asparagus spears and sayote with butter on top and hot steamed rice.

enjoy!

korean beef stew

September 17, 2008

korean beef stew

korean beef stew

there was a time when you say korean food, one would think of kimchi. but as koreans come and stay, and as long as korean telenovelas are seen and raved about, we filipinos get to acquaint ourselves more and more about koreans and their culture. so now, when someone thinks of korean, one thinks of hyundai starex, tia ling, samsung, lg, seri pak, jumong, kimchi, and last but not least – taran! – korean beef stew.

and now, you have a choice of decent korean restaurants to go to when one craves for something piquant and spicy (whereas before you go to the mall and dine at that popular korean fastfood chain kimchi). here in our small town, we used to have a korean restaurant, korean-owned, that serves genuine korean food with genuine korean ingredients (even the garlic comes from korea or so they claim) and that snobby korean ambiance. service is good. you are served six different appetizers that are free of charge and unlimited in supply (from 2 kinds of kimchi, pickled yellow radish, sweet dilis, stir-fried togue and potato salad). plus decent prices and good, genuine korean food made this restaurant a hit not only among korean expats but pinoys as well. until, that is, the great flood came and drove the restaurant back to korea. a pity! now, there are two korean restaurants in the neighboring towns that serves the local korean expats. but they are not as good as Woo-jung, that original korean restaurant that was driven back to the 38th parallel by the great flood.

korean beef stew

cooking time and preparations: 2 hours

ingredients:

600 grams beef short ribs
1 liter water
7 tablespoons white sugar
1/3 cup soy sauce
2 tablespoons chinese cooking wine
1 tablespoon minced garlic
2 teaspoons sesame oil
1/2 teaspoon minced ginger
2 stems leeks
2 green siling mahaba (pangsigang) or whatever you call it in the english speaking countries
1 teaspoon toasted sesame seeds

1 in a heated wok, put about 3 tablespoons of oil and brown the short ribs (preferably in batches). if short ribs is not available, you can use any of the stewing beefs from shanks to brisket.

2 using an enameled pot or any kalderos around, saute a tablespoon of garlic in oil used in browning the meat. saute it for a minute in low to medium heat without browning the garlic and add the half teaspoon of minced ginger before putting in the browned beef short ribs.

3 let the beef simmer for 5 minutes before adding the liter of water (covering the meat in the process). bring to boil.

4 add the sugar, the soy sauce, the chinese cooking wine and the sesame oil. cover pot and let the whole thing simmer lowering the heat setting to its lowest.

5 cook for an hour and a half to 2 hours. add sugar or salt to taste. this dish should be on the sweet side rather than on the salty side.

6 add the chopped leeks (a quarter of an inch long), the green chilies (sliced diagonally) and the toasted sesame seeds (fried in a wok without using oil and stirring constantly until toasted; similar to frying dilis) before serving.

7 skim the oil.

serve with stir-fried togue in onions and green/red bell pepper and piping hot plain rice.

bon apetito!

pork afritada

September 11, 2008

afritada

afritada


this pork afritada is different from those tomato sauce-based pork afritada that you’ll see from recipe to recipe. this recipe does not use tomato sauce but instead relies on fresh tomatoes. also, this recipe use sweet potato instead of the usual potatoes that others use. this is the pork afritada that me and my brothers grew up on. simple and easy. an everyday dish that is easy to prepare, try this home-cooked goodness and you’ll love it instantly. pramis.

ahh… pork! who would have thought that a lot of beautiful things can come from such a dirty, beastly and ghastly thing!

ingredients:

1/2 kilo liempo cut into cubes
3 tomatoes
1 sweet potato
1/2 medium-sized onions quartered or sliced longitudinally
1/2 medium-sized green bell pepper
1/2 medium-sized red bell pepper
1/4 cup celery
1 tbspn garlic
1 tbspn rock salt
1 tbspn fine bread crumbs
1 tspn patis
pepper

season meat with salt and pepper and set aside for an hour. in a big wok, brown meat on all sides and set aside in one side of the wok. in the same wok, saute the garlic and add onions and tomatoes until onions and tomatoes are limp. blend in the meat and let the whole thing cook for about 5 minutes more. cover the meat with water and bring it all to a boil. add in patis and rock salt. set your heat to its lowest setting once boiling point is achieved and let it simmer for 30 minutes or until pork is tender and alright. in the last ten minutes, add the quartered sweet potatoes, the green and red bell pepper, the tablespoon of fine bread crumbs (as your thickening agent; a tablespoon is enough since we don’t want this thick) and the quarter cup of celery. add salt to taste.

do not overcook the quartered sweet potatoes.
serve with tortang talong (with ground pork or simply eggplant with egg) and hot steamed rice.

enjoy!

paksiw na pata ng baboy

August 27, 2008

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thank goodness i’ve outgrown my fondness for this dish or my cholesterol levels would have shot up to the roof. it used to be that paksiw na pata ng baboy was up there in my list. up in the a-list. but i guess there are dishes you outgrew and there are dishes that simply outlasts all the others in that a-list.

paksiw na pata ng baboy is a fairly easy dish to prepare. there are no prep time. no cutting, no slicing. all you have to do is lump all the ingredients (except for the dried banana blossoms) together in one stewing pot (enamel pot, iron pot, aluminum pot, etc.) and let it cook by itself, covered and in low heat, for an hour and a half. by which time you add in the dried banana blossoms, cover it up again and let it simmer for another ten minutes. game over. (actually, season the pata with salt and set aside for 30 minutes after which you add it to the 4 cups of boiling water. add vinegar and all the other ingredients without stirring. cover it up and lower the heat and let it simmer).

usually served with kilawin sa labanos with strips of pork liempo and pork liver and plain rice.

ingredients:

1 kilo pata ng baboy (front leg)
4 cups water
3/4 cups dried banana blossoms or otherwise known as dried lily buds
1/2 cup silver swan vinegar (4.5% acidity)
5 tablespoons (or 1/3 cup) brown sugar
1/4 cup soy sauce
1 1/2 tablespoon minced garlic
1 teaspoon black whole peppers
2 pork cubes (optional)

by way of decoration, try tying knots on the dried banana blossoms.
you can add more brown sugar or lessen it whichever is your preference.

enjoy!

tadtarin sa bichuelas

tadtarin sa bichuelas

 

this dish is quite similar to the one at recipe’s (greenbelt and robinson’s malate) called gising-gising. both use ground pork and stringbeans. both are sauteed in onions. but the similarities end there. while gising-gising uses ginger and coconut milk in prepping up the dish, tadtarin sa bichuelas uses tomatoes. this is tadtarin (a previous entry in this blog) minus the sampalok, the sitaw and the pechay tagalog.

this dish is an everyday food and its ease of preparation is guaranteed to put a smile in any a busy housewife’s face.

you can also substitute sayote (julienned) with carrots (julienned) instead of bichuelas.

ingredients:

1/4 ground pork
1/3 kilo stringbeans (bichuelas) cut in an extreme angle longitudinally (see image below)
2 medium-sized tomatoes, diced
2 cloves garlic crushed
1/2 medium-sized onions cut longitudinally
2 tablespoons cooking oil
1/2 teaspoon of patis
1 chicken broth cube

heat wok then pour in the 2 tablespoons of cooking oil. when oil is hot, add the garlic stirring constantly. add the onions and the tomatoes. add the ground pork when the onions and tomatoes are limp and done. let it simmer in low heat for 7 minutes adding salt and pepper along the way. you may now cover the meat in water and let it boil changing the heat setting to high. once boiling, add the chicken cube a teaspoon of patis and lower the heat setting. let it simmer until done. adjust flavor by adding patis or salt.

whenever we have this dish, it is usually served together with fried fresh cabayas or grilled fresh tamban or tortang talong and plain rice.

enjoy!

adobong chavacano

August 20, 2008

adobong chavacano

adobong chavacano

as far as i know, there are three chavacano enclaves in this country. two in the province of cavite and one in mindanao. these are zamboanga city, cavite city and the town of ternate, also in cavite. two are known port areas and all three are coastal towns. all three speak their own variation of pidgin spanish and all three have a culture all their own and are proud of their own heritage.

this variation of adobo is from cavite city, just a town away from my place. adobong chavacano uses anatto seeds (achuete) as a coloring agent that must have come from spanish friars of a more genteel era.

i once had an adobo in one of the famous carinderias in cavite city and again in one of the more decent eating places in that area and both have, i must say, equally satisfying and sumptuous taste but cooked differently. from those experiences, i’ve tried replicating the dish on my own, cooking it two ways and arriving at the same taste experiences i had from those two restaurants.

ingredients:

600 grams pork liempo (or kasim)
8 pieces chicken liver
2 1/2 cups chicken broth
2 cups water
5 tablespoons anatto oil*
4 tablespoons vinegar
3 tablespoons minced garlic
1 big bayleaf
2 teaspoons patis
1/2 teaspoon black peppercorns

the process:

1 season meat with salt and pepper and leave be for 30 minutes or longer.

2 in a high saucepan, cover the 8 pieces of chicken liver with 3 cups of water and let it boil in high heat. add 1 chicken broth cube. lower heat to its lowest setting and let it simmer for 30 minutes or until chicken liver is tender enough to be made into a paste. ground 3 to 4 pieces of liver into a paste using a cleaver and set aside the remaining pieces of chicken liver to be added later into the adobo.

3 heat wok, pour in 5 cups of anatto (achuete) oil in high heat and add in the pork.

4 set heat on low and brown meat on all sides for 40 minutes.

5 halfway through, add the 2 tablespoons of garlic and stirring once in a while.

6 after 40 minutes, pour in the 2 cups of water and turn heat to high and let boil.

7 once boiling, add 3 tablespoons of vinegar and 2 teaspoons of patis, a bayleaf, another tablespoon of garlic and half a teaspoon of whole black peppercorns.

8 set heat to medium and let the whole thing simmer until water is fully reduced and the only thing left is the oil.

9 fry the meat in remaining oil this time for 3 minutes, still in medium heat and stirring constantly.

10 then add 2 1/2 cups of chicken stock (the stock that was used to tenderize the liver) together with the liver paste and the remaining pieces of chicken liver and another tablespoon of vinegar.

11 let it simmer until meat is tender or consistency is just right.

12 skim oil off the adobo for later use for your fried rice.

cooking time: 1 hour 30 minutes to 1 hour 45 minutes

another way of cooking this dish is:

by soaking the achuete seeds in a cup of water. set aside. in a wok, cover the meat with water and let it boil. add the right amount of the now achuete-soaked water minus the seeds. add the same amounts of vinegar, the patis, the bayleaf, the garlic and the black peppercorns. let it simmer until water is fully reduced then add the chicken stock, the liver paste, the chicken liver and vinegar until meat is tender and/or desired consistency is achieved.

served best with adobong sitaw or chopsuey or pinangat na sapsap with tomatoes plus radish and tomato combo.

* anatto oil or achuete oil is made by heating an equal amount of oil and achuete in a wok until oil turns into desired color. using a steel strainer, empty oil of seeds in a glass container or vessel. this is the same oil that is used in basting grilled chicken in those inasal places and for frying their fried rice.

enjoy!

binagoongang babi

August 19, 2008

binagoongang baboy

binagoongang baboy

nararapat lang siguro na sa pagkakataong ito ay isulat ko ang mga sumusunod sa ating sariling wika bilang pagpugay sa bagoong na siyang-siya at tunay na tunay na pilipino at sadyang umaayon sa panlasang atin lamang. maari rin nating masabi na sa mundo ng pagluluto, ang bagoong ang siyang nagbibigay uri o depinisyon sa kung ano man ang lutong pinoy: sa lasa, sa sangkap at sa uri ng paggawa.

1 asinan at lagyan ng itim na pamintang pino ang kalahating kilong baboy (liempo o kasim) na hiniwa-hiwa na pang-adobo (o puwede rin namang pang menudo).

2 isang-tabi ng kalahating oras o hanggang isang oras.

3 painitin ang isang malaking kawali at lagyan ng isang kutsarang mantika.

4 pakalatin ang mantika sa kawali.

5 pag mainit na ang kawali, ilagay ang baboy. hinaan ang apoy at iprito hanggang pumula ang baboy.

6 huwag alisin ang baboy at imbes, isang-tabi ang mga ito sa kawali ding yun at sa mantikang ginamit sa pagprito ng baboy, igisa ang dalawang pirasong bawang na dinikdik. papulahin lang ng kaunti at huwag hayaang masunog.

7 ihalo ang 3/4 na katamtamang laki na sibuyas na hiniwa nang pahaba.

8 isama na rin dito ang dalawang katamtamang laki ng kamatis na hiniwa sa maliliit na piraso (diced).

9 muling ihalo ang baboy sa paggisa at hayaang magmantika sa loob ng limang minuto gamit ang mahinang apoy.

10 lagyan ng sabaw ng pinakuluang manok hanggang sa matakpan ang kalahating kilong baboy. pakuluin gamit ang malakas na apoy.

11 pag kumulo na, sangkapan ng dalawang kutsarang asukal na puti. hinaan ang apoy at hayaang lumambot ang karne.

12 haluan ng apat na kutsarang suka. hayaan lang kumulo at huwag haluin ng mailabas ang maasim na amoy ng suka.

13 pakuluin lamang at hayaang lumambot ang baboy hanggang sa mabawasan ang tubig at halos mantika na lang ang matira.

14 lagyan ng isang siling labuyo. o dalawa. o tatlo. o apat. o kung anuman ang sang-ayon sa panglasa.

15 ihalo ang limang kutsarang bagoong. kung sadyang mahilig sa bagoong, puwede pa itong dagdagan hanggang isang tasa. o dalawang tasa. kung ano ang swak sa panglasa.

16 ang binagoongang baboy ay hinahain kasama ang paksiw na bisugo o di kaya ang paksiw na bangus* na may kasamang piniritong talong. kasama siyempre ang mainit na kanin.

puwede rin namang palambutin muna ang baboy sa pamamagitang ng pagpapakulo nito. at pag malambot na ay papulahin sa pamamagitan ng pagprito nito bago igisa o igisa muna ang ang bawang, sibuyas at kamatis bago ihalo ang napalambot nang baboy at papulahin, lagyan ng asukal bago ihalo ang suka. pakuluin ang suka at ihalo ang bagoong, sili at apat na kutsarang sabaw ng pinakuluang manok.

pangkalahatang oras ng pagluluto: apatnapu at limang minutos hanggang isang oras.

ang mga lahok:

1/2 kilo pork (liempo or kasim) cut into cubes or into menudo cut
2 medium-sized tomatoes, diced
3/4 medium-sized onions sliced longitudinally
2 cloves garlic or 1 tablespoon, crushed
5 tablespoons bagoong (or a cup whichever is the preference)
4 tablespoons vinegar
2 tablespoons sugar
1 tablespoon cooking oil
1 -2 siling labuyo
chicken broth

*bukod sa binagoongang baboy, ang iba pang hinahain o ipinapartner sa paksiw na bangus ay ginisang munggo o piniritong tocino.

isang masayang kainan!

menudo

August 15, 2008

menudo

achuete-based menudo

for me, menudo, more than adobo, is the ultimate pinoy comfort food. ever since my childhood, menudo and adobo has been playing a tug-of-war of sorts as my top pinoy favorite dish. but somehow, menudo came up on top in terms of taste and nutrition (of course, the clincher here are the potatoes and the pork liver). everytime i have menudo, it feels like, ohh, everything is all right with the world.

menudo v.1 the achuete kind

the traditional way of cooking menudo (at least the way my great-grandmother did it) was by using achuete instead of the tomato sauce. this is the carinderia variety. you go about soaking the achuete seeds in a bowl of water while saute-ing your onions and your tomatoes and your crushed garlic. after a couple of minutes of saute-ing, you then mix in your pre-seasoned (with salt and pepper), menudo-cut pork liempo or kasim and let it simmer on its own juices for about 3 to 5 minutes. cover the meat with water or a little more above the meat. turn heat into high and let it boil. once boiling, lower the heat to its lowest setting and let the water simmer. pour in the achuete water (less the seeds, of course!) and continue simmering. at this point, you may wanna mix in a couple of pork cubes into the simmering concoction. adjust taste by adding salt and/or patis or a bit of sugar. let it simmer for another 45 minutes before adding in your pork liver. again, let it simmer for another 5 minutes before adding in your potatoes. simmer, simmer, simmer. then add the green and bell pepper and let it simmer more until potatoes are done and meat is tender.

menudo v.2 the tomato sauce version

having expressed my undying love for meh-noo-doh, if i have to choose between the traditional way of cooking menudo and the tomato sauce-based version of the same dish, i would pretty much prefer the latter way of doing menudo — with tomato sauce! here is one recipe that may remind you of your childhood (at least the way it made me remind mine). you can adjust this dish with the memory of your grandmom’s or mom’s best-tasting menudo by adding or reducing any one of these ingredients: soy sauce, patis, salt, sugar, tomato sauce and tomato paste; but the essential way of doing this dish is by following this recipe. (naks naman, master chef ang dating!) hahaha. so NOt! at least, this is how i remember the way choleng’s menudo taste like (but methinks choleng’s menudo is a lot better). she passed away without telling me her menudo secrets. or any culinary secrets that she may have after 40 years of cooking for us for that matter. so going about this recipe is like starting from scratch.

the ingredients for this dish are:

1/2 kilo pork liempo or kasim (cut into menudo cubes)
30php worth of pork liver
3 garlic cloves, crushed
2-3 medium-sized potatoes diced into 10 to 15cm cubes
2 tomatoes diced
1 medium-sized onion diced
1/2 cup tomato sauce
3 tablespoons soy sauce
2 tablespoons white sugar
2 pork cubes
1 1/2 tablespoon tomato paste
1 1/2 tablespoon patis
1/4 teaspoon coarse salt
1/2 medium-sized green bell pepper (cut into a square of 8cms.)
1/2 medium-sized red bell pepper (cut into a square of 8cms.)

follow the procedure from the above achuete-based version but in lieu of achuete water, use tomato paste and tomato sauce as the base. adjust taste if necessary by adding salt or patis. cooking time is from 1 hour 15 minutes to 1 hour 30 minutes. do not overcook the potatoes.

if you have noticed, my menudo lacks the raisins and the carrots you will find in some other menudo variations. i like my menudo without the raisins and the carrots. i can tolerate the carrot in my menudo but pasas? nah. i do eat my raisins but never in mi menudo.

by the way, in my mother’s home, menudo is served with nilagang manok or pinesang lapu-lapu as its partner and rice.

enjoy!

tomato sauce-based menudo

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eat my meaty balls

August 13, 2008

look at the cheese oozing from the meatballs... ooh la la!

look at the cheese oozing from the meatballs... ooh la la!

a lot of meatball recipes abound in the internet. some use ground pork. some use ground beef. and yet some use both. some add onions. and some onions with tomatoes. some add carrots in addition to onions. some use cornstarch. some tapioca starch. and yet some use potato starch. some cassava starch. some use breadcrumbs to go with all those starches. my yaya used to add onions to her ground pork and some singkamas diced into microscopic thingies.

this is my version of meatballs.

in a large mixing bowl, mix 1/4 kilo of ground pork and 1/4 kilo of ground beef. season it with salt and pepper. set aside.

next, i prepare my breadcrumb mixture.

heat saucepan. add a tablespoon of olive oil on low heat. then add about 1/4 cup of butter. still in low heat, wait for the butter to melt and then add around 4 tablespoons of crushed garlic. simmer the garlic in the olive oil-butter mixture. before the garlic turns into brown, mix in a cup of kasugai breadcrumbs. stir continuously. then add the 1/4 teaspoon of salt and 1/2 teaspoon of msg (optional). stir. don’t let the breadcrumb garlic mixture to stick to the bottom of the saucepan or burn. finally, add the 1/4 cup of freshly grated (in an almost powdery form) parmigiano-reggiano or some of that grated parmesan cheese in those round plastic bottles. stir continuously with a spoon until breadcrumbs turn slightly into a brownish hue.

(ingredients for the breadcrumb mixture: 1 cup kasugai breadcrumbs, 1/4 cup of grated parmesan cheese, 1/4 cup of salted butter, 4 tablespoons of crushed garlic, 1 tablespoon olive oil, 1/2 teaspoon of msg (optional) and 1/4 teaspoon of fine iodized salt.)

let the breadcrumb mixture cool before mixing it into the large bowl with the now seasoned ground pork and beef. knead until breadcrumb mixture is fully assimilated into the meat. make sure to whisk in some of your sweat into the mixture while kneading the way panaderos does theirs while kneading bread shirtless. it will add to that salty and unique taste that we are after. hahaha!

add an egg to to the meat and breadcrumb mixture and knead through and true until there is no trace of that gooey and slimey egg.

from this end on, you can now make your meatballs. just take a lump of meat and simply slap it back and forth from your left palm to the right palm until a ball is formed.

at this point, you can also try adding those quickmelt cheeses into the core of your meatballs. you can do this by grating your quickmelt cheese. taking a lump of meat, flatten it and make a ball (the size of a 5 -8cm diameter ball of which the size really depends on the size of your meatballs) of the grated cheese between your thumb and your pointing finger like the way you make a ball of your… then place the cheese in the center of that flattened lump of meat.

you now have your meatballs. you can deep fry it or you can fry it in a wok with about half a cup of cooking oil. before frying it, however, make sure that the wok and the oil is heated. fry the meatballs in low heat. don’t let the meatballs stick to the bottom of the wok so try moving the wok every now and then without using a spatula. don’t overcook. once the meatballs are brown all over then you can place it in a plate with a paper towel so as to drain the oil from the meatballs.

if you plan to use the meatballs with the spaghetti sauce or as a standalone dish or pulutan, try it with the quickmelt cheese. however, if you plan to use the meatballs with a sweet and sour sauce or the misua soup with meatballs, try it without the quickmelt cheese. ,/FONT>

try making a huge meatball with cheese inside.

enjoy!