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Bagnet  Ingredients 1 kilo pork belly; cut into desired pieces 1 liter cooking oil 1/2 liter water Salt to taste Water  Cooking Instructions Dry pork meat under the sun for at least 1-2 hours to dehydrate. Slice to desired sizes and set aside. In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Submerged pork in hot cooking oil until skin pops up with bubbles. Let cool and you can repeat this process for more skin bubbles to pop up. Cooking Tip To avoid mess as well as burns, cook in a low cooking area.
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Escabeche (Sweet and Sour Fish) Ingredients 2 -3 lbs  red snapper , whole fish 4 tablespoons vegetable oil 1 tablespoon  salt 1 ⁄ 4 teaspoon  ground pepper 2 tablespoons  soy sauce 1 ⁄ 2 cup  apple cider vinegar  or  1 ⁄ 2  cup white vinegar 1 ⁄ 4 water 1 ⁄ 2 cup  brown sugar 1 large chopped  onion 6 tablespoons minced  garlic 1 ⁄ 2 cup  ginger , julienned 1 ⁄ 2 cup  carrot , julienned 1 ⁄ 2 cup  red bell pepper 1 ⁄ 2 cup  scallion , julienned (spring onions) 1 tablespoon sifted  flour Directions Clean the fish and slit it open. Let it stand for few minutes and drain well. Sprinkle fish with 1 tbsp salt. In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside. In the same skillet, sauté the garlic until light brown, then sauté onion. Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper. Add soy...
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Ginataang Manok with Sitaw at Kalabasa Ingredients 2 lbs. chicken, cut into serving pieces ¾ lb. (340 g) kalabasa (calabaza squash or butternut squash), cut into cubes 12 pieces sitaw (snake beans), cut in 2 inch length 1 medium onion, diced 4 cloves garlic, crushed 1 (40g) pack Knorr Ginataang Gulay Mix 2 ¾ cups water 2 teaspoons patis (fish sauce) ⅛ teaspoon ground black pepper 3 tablespoons cooking oil Instructions Heat oil in a pot. Sauté garlic and onion Add the chicken and then continue to cook until the color turns light brown. Pour 2 cups water. Let boil. Cover and cook in medium heat for 40 minutes. Note: add more water if needed. Add the kalabasa into the pot. Stir and then cook for 5 minutes. Prepare the gata by combining ¾ cup lukewarm water with Knorr Ginataang Gulay Mix. Stir and pour into the pot. Cook for 2 minutes. Add the sitaw (snake beans). Cover the pot and cook for 3 to 5 minutes. Sprinkle some ground black pepper into the pot a...
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