Lengua Estofada

An old time favorite Filipino menu with ox.

Clean one ox tongue thoroughly. Rub with salt and pepper and place in a deep vessel.

Cover with:

3 onion halved

2 heads garlic

1/2 cup native vinegar

a piece of bay leaf

6 tomatoes

1/2 cup toyo sauce

`1 cup toyo sauce

1 cup vino blanco and

1/2 cup fat

Instruction

cover vessel tightly and cook the whole mixture over low heat, turning occassionaly to prevent the tongue from burning. When the tomatoes are cooked, remove, mash and strain back into the vessel. Add stock to cover and continue until tongue becomes very soft.

Enjoy this delicious menu with your family and friends as well.

Escabeche Macao Style

This is an all time Filipino favorite menu with fish macao style.

Menu:

1 medium size pampano, apahap 

or talakitok

1 large onion

1 large red sweet pepper cut into long, narrow pieces

2 sections garlic, cut into small pieces

2 tablespoons flour

2 cups water or white stock

4 tablespoons sugar

3 tablespoons toyo sauce

2 fair sized Irish potatoes cut in a very narrow strips 1 1/2 inches long

Instructions:

Clean the fish, sprinkle with 1 teaspoon salt. let stand 10 minutes. drain and dry. Fry in lard until brown and set aside. Fry the garlic, onion, and sweet pepper in lard. 

Make a medium thick gravy from a mixture of water, vinegar, sugar, toyo, and flour, add the fried garlic, onion, sweet pepper, and fish, boil 5 minutes.

Place the fish on platter, pour the gravy over it, and garnish with the potatoes. fried crisp in deep fat.

Adobong Labong

Adobong Labong (With Bamboo Shoot)

An old time Filipino menu with bamboo shoots .

When I  was a child I  don't want to taste and eat this type of menu but when my grandma prepare the yummy one it was really a chnage in my life and almost wanted to eat this native delicious menu in Bicol.

menu:

3 cups bamboo shoots, minced and blanced

1/2 cup pork, boiled tender and minced

1/2 cup shrimps, minced

5 segments garlic chopped

4 tablespoons vinegar

salt and pepper to taste

1 medium sized onion, chopped

3 tablespoons patis

2/3 cup shrimp and meat stock

5 tablespoons fat

Instruction:

   Brown garlic and onion in fat. Add pork and shrimps. Continue cooking mixture in fat, stirring constantly until meat and shrimps are almost cooked. Add patis and stock and then the bamboo shoots. Simmer until bamboo shoots is cooked then add vinegar. continue simmering until all almost the liquid has evaporated. Add fat and cook about 6 minutes more. Season to taste.