Pork Kilawin

Another recipe I've learned form my Inay.

Sauteed Pork in Vinegar with Radish

This dish is commonly known in Batangas as Kilawin.
Kilawin or Kinilaw means to cook in vinegar. The difference is that in preparation of Kinilaw, there is no heat involve. The pork is cured in vinegar until it came to the texture that it has been cooked.



the ingredients:

1 kl pork, cut into 1 inch strips
3 medium size labanos (radish), sliced into 1/4 inch thick
1 large onion, sliced
6 cloves garlic, finely chopped
3/4 cup vinegar
3 cups water
cooking oil
salt & pepper to taste
spring onions (optional)

here's how:
On a casserole, saute garlic & onion. Add the pork, sprinkle with some salt. Stir well until the pork turns to light brown. Add water. Season with salt & pepper, then simmer until the pork is done. Add the labanos, continue simmering until the labanos is almost cooked. Pour in the vinegar. Stir well, then bring to boil. Top with spring onions. Serve hot with steamed rice.



You can adjust the amount of seasonings depending on your taste.

Butsi Butsi

Here's what I've got from the market today... Butsi-Butsi (buchi-buchi)... The filling is made out of mashed cassava(sweetened), wrapped in a flour based dough and then deep fried. Quite different from the Chinese buchi which is made out of sweet sticky rice balls stuffed with red sweet bean paste and rolled in sesame seeds.

I asked my Tatay(father) why is it called butsi-butsi, he said maybe because it is like the gizzard of a chicken which is butsi in Tagalog.

Love it when it's hot!!! S^_^S

Ginisang Ampalaya

Ginisang Ampalaya or Sauteed Bitter Melon/Gourd is one dish that I don't really like to eat when I was a child. Who wants to eat something bitter anyway? *grin* But my Inay (mother) always insist that I should eat this stuff because this is good for me... Little by little, I tried to eat it... Now this is one dish I love to see on our dinning table.



the ingredients:

1 large ampalaya
1 large red onion, chopped
6 cloves garlic, minced
3 medium size tomatoes, chopped
1/4 kl ground pork
2 eggs, beaten
salt & pepper to taste
cooking oil

here's how:

Cut the ampalaya lengthwise. Scrape the white part on the middle.
Slice into 1/4 " diagonally, set aside.

On a pan, saute garlic, onion & tomatoes.
Add the ground pork, sprinkle with some salt
Mix well to incorporate the flavors.
When the pork turns light brown, add in the ampalaya.
Season with salt & pepper.
Simmer while stirring occasionally until the ampalaya is half cooked.
Pour in the beaten eggs while continuously mixing the vegetables.
Continue stirring until the eggs are cooked.

Best serve with steamed rice & fried fish!