TED'S BALATUNG CAPAMPANGAN - watch the video.

TED'S BALATUNG CAPAMPANGAN

INGREDIENTS:

1/4kilo ground pork
1/4kilo monggo or balatung
1pack chicharon
1small bundle ampalaya leaves or the fruit
1pc. onion, chopped
5cloves garlic, crushed
1pc shrimp cube
5tbsps. cooking oil
water for cooking

PREPARATION:

Boiled balatung and meat in 1liter of water until it is tender. Saute garlic and onion in cooking oil on a separate cooking pot, when it's brown add to the boiled meat and balatung. And continue cooking, while boiling add the chicharon, shrimp cubes, and vetsin. Before adding the ampalaya leaves, taste the soup, if it tasteless. Add 2tbsps. of patis, then add the leaves and cover. In a minute it is ready and cooked. Serve hot with fried fish.
BALATUNG
GROUND PORK
PORK CHICHARON
AMPALAYA LEAVES OR THE FRUIT
BREAK AMPALAYA LEAVES
ONION AND GARLIC
CHOPPED GARLIC AND ONION
FISH SAUCE OR PATIS (I don't used baguk in balatung)
SHRIMP CUBES AND VETSIN (cubes is optional)

TED'S PORK KILAYIN CAPAMPANGAN - watch the video.

TED'S PORK KILAYIN CAPAMPANGAN

INGREDIENTS:

1/2kilo porkbelly, sliced into 1/2inch squares, as thinly as possible
1/4kilo pork liver, same sliced as porkbelly
1/2cup vinegar for porkbelly, soak
1/4cup vinegar for pork liver, soak
2pcs. medium onion, chopped
1pc. whole garlic, 1/2 for pork and 1/2 for liver, chopped
5cloves garlic, for sauteing, chopped
1tbsp. whole black pepper, crushed
1/2tbsp. ground pepper
1 to 2 tbsps. rock salt
1-1/2 cup water
vetsin to taste

PREPARATION:

Soak pork in 1/2 cup vinegar, one onion chopped, garlic 1/2 of whole chopped, peppercorn, ground pepper and salt. Soak liver, same procedure as pork. Saute garlic in 5tbsps. of cooking oil. Add the pork and allow to boil. After it has boiled press pork hard against the pan with the kitchen spoon. Then cook until vinegar has evaporated. Add the liver and bring to a boil. Again, press against pan. Add water. Season with salt pepper and vetsin. NOTE: This dish is best served the following day and can stay for three days without refrigeration.
PORKBELLY OR LIEMPO
SMALL SLICED OF PORKBELLY
PORKBELLY, CHOPPED ONION AND GARLIC

VIVEGAR AND SLICED PORKBELLY

MARINATED PORKBELLY IN VINEGAR, ONION, AND GARLIC

PORK LIVER
SLICED PORK LIVER INTO SMALL CUBES

PORK LIVER, CHOPPED ONION AND GARLIC

VINEGAR AND PORK LIVER

MARINATED PORK LIVER IN VINEGAR, CHOPPED ONION AND GARLIC

VINEGAR ON A MEASURING CUP
ONIONS

GARLIC

TED'S BULALO - watch the video

TED'S DELICIOUS BULALO

INGREDIENTS:

1-1/2kilo beef neckbone, sliced
1tbsp. whole black pepper
1tsp. ground pepper
1-1/2 liter water
2pcs. yellow corn, sliced
2pcs. potatoes, sliced
7pcs. banana, peeled
2pcs. whole onions, peeled
1pc. cabbage, sliced
2pcs. onion leek, sliced
1pc. beef cubes, salt and vetsin to taste.

PREPARATION:

Boiled meat with whole and ground pepper, when meat is almost tender add the sliced corn. When the meat is tender add the beef cubes, potato, banana, and onion. Let it boil, when boiling season with salt and vetsin and add the cabbage and onion leek. Let it boil until the cabbage is cooked and serve hot with chopped sili-labuyo and soy sauce on a saucer.


CARABEEF NECKBONE
BEEF SHIN AND LEG FOR BULALO

ONION LEEK
SLICED ONION LEEK



PEELED ONIONS
CABBAGE
SLICED CABBAGE INTO FOUR

SABA BANANA
PEELED SABA BANANA
POTATOES
SLICED POTATOES
YELLOW CORN
SLICED YELLOW CORN
LEARN HOW TO USE YOUR PRESSURE COOKER TO AVOID ACCIDENT. THIS IS A 10 LITER PRESSURE COOKER. YOU CAN SAVE A LOT ON LPG YOU CAN SAVE TIME AND MAKE YOUR MEAT MORE TENDER.
PRESSURE COOKER-10 LITER

PRESSURE COOKER TIPS: To avoid tasteless broth cooking on a pressure cooker. Jut add water the way you cook your food and disregard the water instruction on the manual guide. By using pressure cooker your cooking of meat becomes more tender and you will save more on LPG and time in cooking. If you're in a hurry to open the cover, just put the pressure cooker under running water until no more steam coming out on the pressure control valve cup. This time you can easily open the lid. But, if your not in hurry you can set aside the pressure cooker until it gets cool and no more steam coming out, then you can easily open the lid.
JUST READ AND FOLLOW THIS GUIDE BELOW. CLICK TO GET THE BIG IMAGE.

THIS IS THE COOKING TIME TO FOLLOW WHEN COOKING ON A PRESSURE COOKER.

DIFFERENT KINDS OF VEGETABLES AND FRUITS

OKRA

TOMATOES OR KAMATIS
SAMPALOK OR TAMARIND

ONIONS OR SIBUYAS
GARLIC OR BAWANG

SILI-SIGANG

EGGPLANT OR TALONG
SABA BANANA (for banana cue, boiled, pochero, and bulalo)
GREEN BANANA (for sinigang to whiten soup)
BANANA HEART (for kare-kare, lagat puso, and sinigang to whiten soup)
CUCUMBER LIGHT YELLOW OR PIPINO
PATOLA
KALABASA, UPO, AND PIPINO
CALAMANSI

BANANA LATONDAN
SQUASH OR KALABASA
GUAVA OR BAYABAS (good for bulang-lang recipe)
GABI ROOT OR GANDUS (used in sinigang recipe or boiled with scraped coconut/sugar)
GREEN BANANA FOR SINIGANG
AMPALAYA FRUIT

HOW TO CLEAN FISH-TILAPIA - watch the video.

TED'S PRAWNS IN HOT BUTTER SAUCE - watch the video.

TED'S PRAWNS IN HOT BUTTER SAUCE


FRESH PRAWNS IN PAMPANG MARKET ANGELES CITY

TED'S POCHERO - watch the video.

TED'S POCHERO

INGREDIENTS:

300gms porkbelly, thinly sliced
6pcs. saba banana, sliced and fried
2pcs. potato, sliced and fried
3pcs. carrots, sliced
1pc. cabbage, sliced
1/4kilo stringbeans, sliced
1/4 kilo chicharo
1sm. can garbanzos, drained
3pcs. medium hotdog, sliced
1pack tomato sauce-250gms
5tbsps. cooking oil
salt, pepper, vetsin to taste

NOTE: If the taste is still tasteless, you can add additional salt or 3tbsps. patis sauce.

PREPARATION:

First boiled the meat until tender, the set aside. Saute garlic and onion and add the cooked meat with the broth and tomato sauce, then boiled. Add the carrots, potato, banana, garbanzos and the sliced hotdog covered until the vegetable is tender. Then add the seasoning pepper, salt and to taste. Now add the stringbeans, chicharo and cabbage covered until gets tender and ready to serve.
SLICED CABBAGE OR REPOLYO
CABBAGE
SABA BANANA SLICED AND FRIED
SLICED SABA BANANA
SABA BANANA
POTATOES SLICED AND FRIED
SLICED POTATO
POTATOES
SLICED CARROTS
CARROTS
STRING BEANS
TOMATO SAUCE
CHOPPED ONION AND GARLIC
GARLIC AND ONION

TED'S SAUTEED AMPALAYA LEAVES - watch the video.

HOW TO COOK BURU TED'S STYLE - watch the video.

TED'S CHICKEN TINOLA W/FEET - watch the video.

TED'S CHICKEN TINOLA WITH FEET

INGREDIENTS:


1/2kilo chicken feet, cleaned and boiled until tender. set aside for our tinola.
2pcs. chicken wings, sliced
4pcs. chicken legs, sliced
1pc. chicken breast, sliced
1pc sayote big, peeled and sliced
1bundle sili-leaves, remove the stem or the
hard part of the sili-leaves.
3pcs. ginger, sliced
1pc. medium onion, chopped
5cloves garlic, crushed
1pc. chicken cubes
1glass of water
patis and vetsin to taste'
5tbsp. cooking oil


PREPARATION:


Saute garlic, onion, and ginger in hot oil. Add the chicken and a glass of water boiled until or almost tender and add the chicken feet with the broth. Next add the cubes and sayote. Season with patis and vetsin, then add the sili-leaves and it's cooked. Serve hot with rice.

CHICKEN FEET
GARLIC AND ONION
CHOPPED GARLIC AND ONIONGINGER
SLICED GINGER
SAYOTE
SLICED SAYOTE
SILI-LEAVES
BREAK SILI-LEAVES
CHICKEN WINGS SKINLESS
CHICKEN WINGS
CHICKEN LEGS SKINLESSCHICKEN LEGS
CHICKEN BREAST SKINLESS
CHICKEN BREAST
SLICED CHICKEN WINGS
SLICED CHICKEN LEGS
SLICED CHICKEN BREAST

HOW TO CLEAN CHICKEN PARTS TO LESSEN THE CHOLESTEROL WE EAT FROM CHICKEN - watch the video

DIFFERENT PARTS OF PORK OR PIG

VARIOUS PARTS OF PORK IN THE MEAT SECTION OF THE MARKET-watch the video.

DIFFERENT PARTS OF PORK OR PIG
PORK BUTT OR PIGI
PORK SHOULDER OR KASIM
PORK SHOULDER AND BUTT
PORK TENDERLOIN - THE TENDER PART OF MEAT
PORKBELLY OR LIEMPO
SLICED PORKCHOPS
WHOLE PORKCHOPS
SPECIAL CUT OF RIBS
SPARERIBS FROM PORK SHOULDER
BALAKANG FROM PORKBUTT
PATA OR FRONT FEET
PATA OR BACK FEET
PORK HEAD
PORK LIVER
PUKLO FROM THE BREAST OF PORK

SMALL CUT OF PORK FEET
GROUND PORK
TAPI

BURU - MADE OF RICE WITH FISH OR SHRIMP.

FERMENTED MUDFISH (BURU)
Wash and clean fish, remove the head. Slice the fish. Salt all slices and let stand overnight. Cook 1 cup rice in 2 cups water. Pound 1 tablespoon of "angkak" (red food color from tree bark-but this can be optional) and mix with the lugaw (rice gruel). Mix with the fish slices all the rice and place in a jar covered. Let stand for 3 to 4 days.

This is cooked with plenty of garlic, onions and tomatoes, sauteed in a little amount of cooking oil.


FERMENTED SHRIMP (TAGILAW)
Select medium size(1inch length) fresh shrimps. Peel, remove head and tails. For every cup of peeled raw shrimp, use 3tbspns. rock salt and 1/2 tbsp. sugar.
Shake shrimps, salt, and sugar in a dry sealed jar till evenly mixed. Store in a dry cool shelf for 3 days. On the 4th day, cook a cup of good, new rice making a thick, mushy gruel (nilugaw or lelot). Let it cool.Mix salted shrimps with cold mushed gruel till well-blended. Return to jar. Cover tightly for at least a week before using.

Preparation: Fry a tbsp. of minced garlic, 1 large minced onion till brown. Add 1 cup of tagilaw and cook to desired thickness. Serve hot with fried or boiled eggplants, okra, ampalaya and mustasa leaves.

TED'S CALDERETA-watch the video.

TED'S CALDERETA

CALDERETA INGREDIENTS:

Ingredients for Arobo:
1kilo pork spareribs,cut into bite
size.
1/2kilo liempo or porkbelly, sliced
into bite size, you can also used beef
or carabeef.
1/2cup vinegar
2pcs. laurel leaf
1pc. onion, chopped
5cloves garlic, crushed.
1tsp. pepper

PREPARATION:

Combine all the ingredients boiled
until or almost tender. Next add the
ingredients below.


INGREDIENTS FOR CALDERETA:

1small pack tomato sauce
1 or 1-1/2glass of water
1pc. beef cubes
1/2small can liverspread, optional
grated cheese
3 to 4tbsp. brown sugar
3pcs. sili-labuyo
salt and vetsin to taste
you can also add garbansos and
red and green pepper.


PREPARATION:

Just add the tomato sauce and
water to the cooked arobo and cont
inue cooking. Then add the carrots,
potato, liverspread, cheese and
beef cubes. When the vegetables
are tender add the sili-labuyo, and
sugar. When almost cook add salt
and vetsin to taste. Serve hot.

TED'S CAPAMPANGAN LUMPIA-watch the video. What you see on the video is enough for party needs and catering business.

TED'S CAPAMPANGAN LUMPIA

INGREDIENTS:

1kilo ground pork
1/2kilo carrots
1/4kilo onion
1tbsp. ground pepper
1pack maggi magic sarap-8gms.
1pack aji-shio garlic powder-6gms.
1tbspn. rock salt
vetsin to taste
50 to 100pcs. lumpia wrapper
1 or 1/2 liter cooking oil


PREPARATION:

Combine all the ingredients and mix them together. Place 1tbsp. of mixture on a wrapper and wrap the mixture through rolling. Mix a few cornstarch with a little water use to seal the end of wrapper. After we wrapped them all it's ready to fry them. Serve them hot.

TED'S CAPAMPANGAN LUMPIA READY TO WRAP
GROUND PORK WITH THE INGREDIENTS
GROUND PORK 4 KILOS
CARROTS AND ONION
TED'S CAPAMPANGAN LUMPIA
PABALAT OR WRAPPER
CORNSTARCH AND WATER-USED TO PASTE AND SEAL THE WRAPPER
FILLING THE WRAPPER WITH CAPAMPANGAN LUMPIA
WRAPPED TED'S CAPAMPANGAN LUMPIA
FRIED AND STRAINED
TED'S CAPAMPANGAN LUMPIA

LUTUNG KAMATIS TED'S STYLE-watch the video.

LUTUNG KAMATIS TED'S STYLE


INGREDIENTS:

1/2kilo porkbelly, sliced
1kilo pork spareribs, cut into bite
size, you can also use beef or cara-
beef
5pcs. tomatoes, sliced
2pcs. labanos or radish, sliced
2bundles pilipino pechay
1pc. beef cubes
salt and vetsin to taste.


PREPARATIONS:

Boiled meat in 1 liter of water until or almost tender and add beef cubes.
Add tomatoes, after a few minutes
add the labanos. When labanos is tender add the pechay and season with salt and vetsin. Serve
hot.

PORK SPARERIBS CUT
PORKBELLY
TOMATOES
LABANOS OR RADISH
PECHAY

HOW TO COOK PINAKBET WITH MATCHING FRIED FISH TED'S STYLE-watch the video.

TED'S PINAKBIT CAPAMPANGAN

INGREDIENTS:

5tbsps. cooking oil
5cloves garlic, crushed
1medium onion, chopped
1/4 kilo porkbelly, thinly sliced
4pcs. tomatoes, chopped
1glass of water
1/4sliced squash, cut into cubes
10pcs. kamanyang, sliced 11/2inch thick
7pcs. okra, sliced
3pcs. eggplant, sliced
1medium ampalaya, sliced
1pc. beef cubes
2tbsps. patis, vetsin to taste
1kilo male or female galunggong, bangus,
tilapia and more.

PREPARATION:

Boiled meat first in a glass of water until
tender. Saute garlic, and onion add the biled
meat with the broth. Put the chopped toma
toes and beef cubes and the squash. When the
squash is almost tender add the kamanyang,
okra, eggplant and last the ampalaya. When
boiled add patis and vetsin to taste. Serve hot
with the fried fish.
FRIED GALUNGGONG




GARLIC
ONION
CHOPPED ONION AND GARLIC
TOMATOES
CHOPPED TOMATOES
SQUASH
SLICED SQUASH
KAMANYANG
SLCED KAMANYANG
OKRA
SLICED OKRA
EGGPLANT OR TALONG
SLICED EGGPLANT
AMPALAYA
SLICED AMPALAYA
COOKING OIL

TEN TIPS FOR EASY VEGETABLE PREPARATION

Vegetables Made Quick and Easy

People on low-carb diets should be, and usually are, eating more vegetables than people eating more "regular" diets. If prep time is what's standing in your way, take note: Including more veggies in your diet can be done easily and quickly.

You can get your veggies on the table in a hurry if you:

1. Have The Right Tools and Know How to Use Them
Get a good chef's knife, learn how to use it, and keep it sharp. When you know you can cut up a big mound of vegetables in just a few minutes, you are much more likely to do it. This one tip has given our family many more vegetables over the years than we otherwise wouldn't have eaten.

You don't have to spend a lot of money to get a good knife. The TV show "America's Test Kitchen" reviewed chef's knives and recommended one that was about $25--and it will last the rest of your life. Learn how to use the one you choose by taking classes at a kitchen equipment store, or watching TV shows that give technique guidance.

Tip: Don't try to cut too fast at first. Build up your speed gradually. Soon you will be chopping like a pro.

For some jobs, a food processor is also very helpful. It can shred a zucchini or turn cauliflower into “cauli-rice” in a few seconds.

2. Set Up Your Work Space
Running all over the kitchen is a time-waster. If possible, set up your kitchen so you have a work space for cutting right next to the stove. That way, you can just "chop and drop" as you go. I have a trash can next to me on the floor and a container for scraps for the compost (or garbage disposal) on the counter. A plate or bowl for veggies that aren't ready to be cooked is also helpful.

3. Choose Vegetables that are Easy to Prepare
Vegetables that don't tend to be dirty, aren't tricky to chop, and don't need a lot of extra fuss are your best bets on those evenings when you don't feel like cooking. Asparagus can be rinsed and the ends chopped off in seconds. Cabbage is easy to prep; when you run your knife through it, you get lots of pieces. Zucchini is very easy to chop.

4. Chop Once, Eat Lots
It doesn't take twice the time to chop up twice the vegetables; do it once and eat for several meals. Once in awhile, chop up everything left in your vegetable drawer and sauté it all together in a big pan with olive oil. You can spice it up however you want to. Throw in a bunch of herbs, some garlic or chopped nuts. You can eat it as a side dish, in an omelet or other egg dish, or with dressing as a cooked salad.

5. Or Don't Chop
Roast or grill your veggies with salt, pepper, and a little olive oil. This concentrates the flavors in a wonderful way. It often works best with the vegetables whole or in larger pieces.

6. Order in the Pan
When cooking up a bunch of veggies in a pan, start with the veggies that take the longest to cook and work your way to those that cook up in a flash. Generally, this would mean starting with aromatics such as onion, celery, and carrots, followed by denser options such as broccoli or cauliflower (I sometimes give these two a head-start in the microwave, depending on what else I'm cooking), then peppers, then less-dense veggies such as zucchini and mushrooms, and ending with greens such as spinach and chard.

7. Or Just Cook Quick Ones
It takes almost no time to sauté a little garlic in olive oil (just a few seconds, until aromatic, or it will be bitter) and dump in a sack of already-prepared spinach greens. Add a little lemon juice, and yum. (If you're adventurous, try adding some chopped anchovies to the olive oil. Chances are, no one will be able to identify them, but they will really improve the dish.)

8. Let Someone Else Do the Prep
Who doesn't love that you can buy a bag of greens that someone else has washed and picked through? More and more you can buy already-prepped vegetables at the store. If your mushrooms are already sliced, it takes almost no time to cook them at home.

9. A New Attitude
A few years ago, I decided to try to change my attitude toward chopping vegetables. Whereas I used to see it as an obstacle to get through in order to get dinner on the table, I decided to learn to enjoy it. I can now honestly say that preparing vegetables has become a relaxing part of my day. It can be almost meditative. Put on some music and chop away.

10. Canned or Frozen is Still Good for You
Some vegetables actually have more nutrition when frozen (or even canned) near the field in which they were grown than when carted fresh for thousands of miles. Although I've focused on fresh vegetables because I think they taste better, there is no shame in nuking some frozen broccoli for dinner in a pinch.


Mashed Cauliflower (Cauliflower Puree)

Pureed or mashed cauliflower is a great substitute for mashed potatoes. Low in carbs and high in nutrients, the "cauli-taste" is very mild. Try it even if you think you won't like it - my husband asks for it! You can flavor it up in any way you like - adding garlic is a great addition, or Parmesan cheese, or both!

Ingredients:

• raw cauliflower - a medium head makes about a pound of florettes
• any combination of butter, milk, cream, or whatever you use when you make mashed potatoes - about 1/4 cup
• salt and pepper
• If you have low carb "instant mashed potatoes", add up to 1/4 cup for texture*
• Options: minced garlic (a clove or two); garlic powder (1/2 to 1 teaspoon); cheese

Preparation:

*I like to use instant "potatoes" made for low carb diets, such as Dixie Carb Counters Instant Mashers. Other people use a small amount of real potato or instant potatoes to improve the texture. But you don't need any of these things.

Break the cauliflower up into florets, or just chop. I like to cook it in the microwave in a container that I prepare and serve it in, but you can steam it. Cook it until it's tender - a fork should easily pierce it.

The easiest thing to do is to add the rest of the ingredients to the container the cauliflower is cooked in, and then use a stick (hand) blender to put it all together. Or you can put it all in a regular blender or food processor.

Assuming 4 servings from a pound of cauliflower, each will have about 3 grams of usable carbohydrate plus three grams of fiber. The calories will depend on what else you add.

Green Leafy Vegetables - Nutritional Powerhouses
Eat Your Greens!

A nutrition professor once told me that it was common for our ancient ancestors to eat up to six pounds of leaves per day. He imagined them walking along from one place to another, just picking and eating leaves as they went. Can you imagine eating a grocery bag full of greens each and every day? Few of us even eat the minimum USDA recommendations of 3 cups of dark green vegetables per week. And yet, these veggies deliver a bonanza of vitamins, minerals, and phytonutrients.

Other Differences Between our Diets and Those of our Ancient Ancestors

Health Benefits

Dark green leafy vegetables are, calorie for calorie, perhaps the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important than we once thought (the current minimum may not be optimal), and many people do not get enough of it.

Vitamin K:

• Regulates blood clotting
• Helps protect bones from osteoporosis
• May help prevent and possibly even reduce atherosclerosis by reducing calcium in arterial plaques
• May be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthitis
• May help prevent diabetes

Vitamin K is a fat-soluble vitamin, so make sure to put dressing on your salad, or cook your greens with oil.

Almost Carb-Free

Greens have very little carbohydrate in them, and the carbs that are there are packed in layers of fiber, which make them very slow to digest. That is why, in general, greens have very little impact on blood glucose. In some systems greens are even treated as a "freebie" carb-wise (meaning the carbohydrate doesn't have to be counted at all).
Note on oxalates: Some greens contain substances called oxalates which may bind some percentage of the calcium in the greens. More information on oxalates from the World's Healthiest Foods

DIFFERENT KINDS OF VEGETABLES IN THE MARKET OF ANGELES CITY

VEGETABLE DEALER-WATCH THE VIDEO

CABBAGE OR REPOLYO
CUCUMBER OR PIPINO

SAYOTE

POTATOES

PECHAY BAGUIO

SITSARO

STRING BEANS
LETTUCE

ONION LEEK
CELERY
BROCOLLI

YOUNG CORN
RED PEPPER
GREEN PEPPER
ONIONS OR SIBUYAS
GARLIC OR BAWANG
GINGER OR LUYA
CARROTS

PANCIT CANTON
PANCIT BIHON

TED'S DEEP-FRY PORKBELLY-WATCH THE VIDEO

TED’S DEEP-FRY PORKBELLY

INGREDIENTS:

1-1/2kilo porkbelly, sliced
1liter cooking oil
1tsp. refined salt
1tsp. ground pepper
1pc. vetsin
1/4kilo cornstarch
1/4kilo flour
2pcs. eggs


PREPARATION:

Boiled the pork until tender and let cool on room temperature. When cool combine the 2pcs. eggs on pork.
Combine flour, corstarch, pepper, vetsin and refined salt mixed together. Coated the pork with the mixture of flour and dropped on the deep fryer when the cooking oil is already hot. Serve hot when done.


SLICED PORKBELLY OR LIEMPO
BOILED LIEMPO WITH BEATEN EGG
COATED WITH FLOUR AND CORNSTARCH MIXTURE

COATED PORKBELLY

EGGS

FLOUR AND CORNSTARCH

REFINED SALT

VETSIN AND GROUND PEPPER

SKINLESS LONGANISA

Another type of longanisa also made of ground pork. This one is different from the other longanisa. They used small plastic bag and a tie in making this kind of longanisa. The ingredients
are sugar, salt, food color, garlic and pepper ground.

LONGANIZA -RECIPE-1

1 kilo ground pork
1/4kilo pork fat (small cubes)
1/2 tsp. saltpeter
1 head garlic, minced
1-1/2 tbsp. fine salt
1/2 tsp. ground pepper
1tbsp. vinegar
longaniza casing-(you can use small plastic bags and tie for skinless longaniza.)

Mix all seasoning before adding to the ground pork. Add more pepper if you want a more spicy longaniza. Mix well. Fill small plastic bag casing with the mixture using a funnel or for easy filling used a manual grinder. Cool and store in a refrigerator for at least 1 week before cooking.
Or you may hang in a dry place, probably in the kitchen. It will last for 1 week without refrigeration because of the saltpeter.

HOW TO COOK:
Remove the plastic bag and place in a frying pan with a little oil and fry until it gets a little brown.

SALT PETER
Salt peter is a food preservative and they commonly used this for processing and preserving of meat. An example of many processed meat like the tapa, tocino, longanisa, ham and many more.FOOD COLOR
This is the food color they used in making tapa, tocino, and longanisa. In our photo below you will see the two have different colors the one on left is strawberry red, while on the right is orange.

LONGANISA BILOG

This type of longanisa is made of ground pork. Skin of our bilog longanisa is also comes from the pork on the part of the stomach of a pig.

LONGANIZA - HAMONADO INGREDIENTS:

1kilo ground pork
1/4kilo pork fat (cubed)
1/2cup white sugar
1-1/2tbsp. fine salt
1/2tsp. saltpeter
1/8tsp or less red food color (optional)
longanisa casing

PROCEDURE:

Mix all seasoning before adding to the ground pork with the pork fat. Mix it through your hands. Fill casing with mixture. If our longanisa is with skin, we can dry it in the sun for 2-to 3 hours then store it in a refrigerator. After 4 days it is ready to be cook.

LONGANIZA MACAO

INGREDIENTS:

1kilo ground pork
1/4kilo pork fat, cubed
1/4tsp white sugar
2tbsps. white sugar
2tbsps. fine salt
2tbsps. anisado wine
1/8tsp. red food coloring
longaniza casing

PROCEDURE:

Mix all seasoning before adding to ground pork with the fat. Mix well, then fill in casings. Store in refrigerator for 3 days. On the 4th day, place longaniza in pan, cover with water and
boil. While boiling prick once or twice with a fork to eliminate air bubbles in longaniza. Simmer
until it dries. Hang and dry under the sun or place in oven with low heat (200degreesF)for 2 hours or until it dries. Store in refrigerator or hang on a dry place.

Sauce for longaniza macao:

2tbsp. vinegar
2tbsp. sugar
1 onion, sliced thinly
dash of pepper

Cut fried longaniza into thin, diagonal slices. Pour sauce on longanisa and serve.

CASING FOR LONGANIZA
Dried longaniza casing are rarely available in the local markets nor in the supermarkets. But, fresh casings (pork bituka) are plentiful and you can make your own longaniza casings.

METHOD-I - Soak for 1 hour in water with vinegar or lemon juice. (For every 1 liter of water, add 1tbsp. vinegar or lemon juice.) After soaking, wash. Insert one end on the faucet and let water run into it. If the odor is still strong, repeat the soaking and washing.

SALT PETER
Salt peter is a food preservative and they commonly used this for processing and preserving of meat. An example of many processed meat like the tapa, tocino, longanisa, ham and many more.FOOD COLORThis is the food color they used in making tapa, tocino, and longanisa. In our photo below you will see the two have different colors the one on left is strawberry red, while on the right is orange.

BEEF TAPA AND PORK TOCINO

Beef Tapa-is made from Carabeef, meaning carabao meat. But you can use cows meat or beef meat. But, because of the cows meat is too expensive, when it comes to the price. Unlike the carabao's meat is less expensive. That's why they prefer to use carabeef. By the way, beef tapa is made of sugar, salt, food color and salt peter or salitre Salt Peter is a food preservative used on animal meats. .This Pork Tocino-is a preserved meat made of thin slice of porkmeat with the ingredients of sugar, salt, food color and salt peter or salitre.
Tocino is made from porkmeat. They slice it into thin wide shape and with the ingredients of sugar, salt, food color and saltpeter.SALT PETER is a food preservative and they commonly used this for processing and preserving of meat. An example of processed and preserved meat like the tapa, tocino, longanisa, ham and many more.FOOD COLOR is the food color they used in making tapa, tocino, and longanisa. In our photo below you will see the two have different colors the one on left is strawberry red, while on the right is orange.

WHERE GATA OR COCONUT JUICE COMES FROM THIS COCONUT FRUIT.

Only the old coconut fruit can be used for grating. Because the meat inside of it is already hard and solid.
GRATED COCONUT
This grated coconut comes from the fruit of a coconut tree. They call it buko and they used this on a different kinds of food recipes. Like any kind of ginataan recipes they squeeze this grated coconut and they will get the liquid from this coconut. Also they get latik from it and place it on top of the kalamay. Virgin coconut oil also comes from coconut fruit.

FRIED BANGUS WITH STUFFING-watch the video

FRIED BANGUS WITH STUFFING.

This is our fried bangus with stuffing of tomatoes and onion . Just clean the bangus and remove the scale. Then sliced the bangus and put some of the stuffing inside the bangus. Prepare the chopped tomatoes and onions with salt, pepper, vetsin, and sili-labuyo. Mixed the ingredients together.

TED'S GREEN PAPAYA SALAD-watch the video.

TED'S GREEN PAPAYA SALAD

This is the looks of our TED'S GREEN PAPAYA SALAD. This is good for any fried fish and any fried pork, like lechon kawali, and fried pork belly.


INGREDIENTS:

1medium green papaya, chopped.
6pcs. tomatoes, sliced
11pcs. calamansi
3pcs. sili-labuyo, chopped
4tbsps. alubebe or boneless bagoong


PREPARATION:

Combined all ingredients and mixed them and it's ready to serve.

GREEN PAPAYA

THIS IS THE EASY WAY TO SLICE PAPAYA SALAD.

TED'S TORTANG CAPAMPANGAN-watch the video

TED'S TORTANG CAPAMPANGAN

INGREDIENTS:

5tbsps. cooking oil
5cloves garlic, crushed
1medium onion, sliced
1tsp. atsuete powder
1kilo ground pork
1glass of water
2pcs. carrots
2pcs. potato
4pcs. sili-sigang
salt, pepper, and vetsin to taste
2pcs. eggs

PREPARATION:

Saute garlic and onion in hot oil. pour atsuete powder and add the ground pork, calamansi juice and water. Boil the meat until it's tender. Add the carrots, and potato let it boil until it's tender. Add salt, pepper and vetsin to taste, then add
the eggs and sili-sigang. Serve hot and can be use as stuffing or filling for our ampalaya.

EGGS
CHOPPED SILI-SIGANG
SILI-SIGANG
SLICED POTATOES (cut into small cubes)
POTATOES
SLICED CARROTS (cut into small cubes)
CARROTS
CALAMANSI JUICE
CALAMANSI
GROUND PORK
ATSUETE SEEDS
ATSUETE POWDER
CHOPPED GARLIC AND ONION
ONION
GARLIC
ROCK SALT
COOKING OIL

HOW TO COOK KARE-KARE-TED'S STYLE

TED'S DELICIOUS KARE-KARE

INGREDIENTS:

1-1/2kilo porkbones/belly or beef oxtail or pata.
5tbsps. cooking oil
5cloves garlic, crushed
1medium-sized onion, sliced
1/2tbsp. atsuete powder
1pc. banana heart medium-sized,
sliced crosswise
2bundles string beans, you can cut
2inch lengths
1/2cup blended peanut or peanut butter
salt, pepper, and vetsin to taste
2 to 3 tbsps. of cornstarch and mix in a little water
used to thicken the soup.

PREPARATION:

Wash the cut pork and boil until or almost tender. Saute garlic and onion in cooking oil and the atsuete powder and the almost tender meat. Add the vegetables and enough broth to make a sauce and add the blended peanut. Season with salt, pepper, and vetsin to taste. Serve with bagoong.

SLICE OXTAIL FOR KARE-KARE

PORK EMBUTIDO

Pork embutido is made from ground pork with the ingredients of carrots, celery, pineapple crushed, and raisins.

SLICED HAM from PORKMEAT

TED'S FRIED DALAGANG BUKID WITH VEGETABLES - WATCH THE VIDEO

TED'S FRIED BUKID WITH VEGETABLES

INGREDIENTS:

4 pcs. dalagang bukid
2 pcs. eggplant or talong
1 pc. ampalaya fruit
2 small bundle mustasa
cooking oil enough for frying
rock salt enough to rub the fish
vinegar
cooked ted's baguk

PROCEDURE:

1. fish or dalagang bukid. Clean the fish
remove the scale and the parts that
are not needed. Wash and let them dry
in a few seconds and sprinkle them with
rock salt. Heat the pan fry and pour some
cooking oil and put the fish to fry.
2. Cut the ampalaya and eggplant into length-
wise. Put them on a non-stick pan or teflon
cover and fry until they get tender.

3. Wash the mustard leaves to remove the
dirt. Put the clean mustard on a plate.

4. Pour some vinegar on a saucer and a teaspoon
of bagoong. Serve with the fried fish and vegetables.

HOW TO CLEAN AND SELL LIVE FRESH TILAPIA

A fish vendor sells fresh live tilapia in the wet market section of Pampang Public Market, in

Angeles City, Pampanga, Philippines. You can
see in the photo how plenty the tilapia they sells
to their customers.

HOW TO COOK BULANG-LANG CAPAMPANGAN STYLE by TEDDY

BULANG-LANG CAPAMPANGAN STYLE:

INGREDIENTS:

1-1/2 kilo porkbelly or porkbone you can also use bangus, shrimp, and beef.
1/2kilo guava fruit
2pcs. gabi roots or gandus
6pcs. okra
2small bundle kangkong
5pcs. sili-sigang
salt to taste
vetsin

PREPARATION:

Boil pork, guava fruit and gabi roots in 1liter of water on a stainless steel cooking pot. Cook until the pork is tender and add okra and kangkong at the same time. Add sili-sigang salt and vetsin when the kangkong is almost done. But, before you turn-off the fire, taste the soup first about the saltiness. If it's okey to you, then your finished.

TED'S STUFF AMPALAYA

TED'S STUFF AMPALAYA WITH 2 STYLE

INGREDIENTS:

2 pcs. medium size ampalaya
slice the ampalaya lengthwise
and remove the white stuff
inside and wash. Cut the ampalaya
lengthwise on top the other cut
crosswise to put the filling inside.

STUFFING:

1/2kilo of ground pork
3tbsp. of cooking oil
5cloves of garlic
1 medium onion
12pcs. calamansi get the
juice
1medium potato, sliced into small
cubes
1medium carrots, sliced into
small cubes
4pcs, sili sigang
atsuete powder 1/2tsp.
salt to taste and vetsin

PREPARATION:

Put the oil then saute garlic and onion
put the atsuete powder then add a little of
water and ground pork and calamansi juice.
Let it boil until tender and add carrots and
potato, when it's tender and almost cooked
add the sili, salt, vetsin and 1pc. egg. Next
put the torta on our ampalaya and dip into
the beaten eggs and dip into the flour to
seal. Fried in frying pan with a little oil.
Serve hot.

HOW TO COOK FISHBALL AND KIKIAM

This video is about how to cook fishball and how to sell them.

PORK SINIGANG RECIPE

TED'S PORK SINIGANG

INGREDIENTS

1kilo pork liempo or spareribs, sliced
3 pcs. tomatoes, quartered-optional
2 pcs. medium-sized gabi roots, peeled and sliced
1pc. banana heart or green banana for sigang, sliced
1pc. eggplant, sliced
1pc. radish, peeled and sliced
8pcs. okra
2small bundled kangkong, sliced
1pack tamarind powder or 1/4kl. fresh tamarind, this depend
on how sour you want the taste and add enough to your taste.
5pcs. sili-sigang
1quart water or more
1 tbsp. rock salt or add enough to your taste.
1pc vetsin
3pcs. sili-labuyo with 3tbsp. of patis

PROCEDURE:

Boil pork spareribs or liempo in 1quart of water with the sliced gabi. Cook until or almost tender, then add the sliced banana heart to whiten the soup. Add tamarind powder and continue cooking and taste the sourness add enough to your taste. Add salt and vetsin and taste if its need more salt to your taste. Now add the rest of the ingredients and cook for a few minutes until the vegetables gets tender. Serve hot with rice.

SILI-LABUYO AND PATIS MATCH THIS WITH RICE AND SINIGANG

COOKED SINIGANG
SILI-SIGANG
KANGKUNG

ADDED SILI-SIGANG AND EGGPLANT

POWDER TAMARIND
OKRA
SLICED BANANA HEART, EGGPLANT, AND RADISH
EGGPLANT OR BALASENAS
WHITE RADISH OR LABANUS
BANANA HEART TO WHITEN THE SOUP
ADDED FRESH SAMPALOK OR ADD TAMARIND POWDER
ADDED SLICED GABI
TOMATOES
SAMPALOK OR TAMARIND
GABI
PORK SPARERIBS WITH WATER
PORK SPARERIBS CHOPPED