Sorry, we can’t e-mail recipes to all members because there are too many requests to fill. We’ll try to add more to our website as soon as possible.
Here’s a recipe for dinuguan that you might want to try. However, you’ll have to go that extra mile to look for pork blood in an Asian food store.
Start by pressure-cooking a kilo of pork cutlets and 1/2 kilo of pork liver in just enough water to cover the meat. Once tender, drain and set aside the broth.
Combine four cups of pork blood and a half-cup of vinegar; set aside.
In a skillet, with 1/3 cup of cooking oil, brown a large, minced garlic and two, medium-sized, roughly chopped onions. Add the pork and liver to brown as well.
Add a half-cup of vinegar and do not stir until the mixture begins to boil. Once boiling, add the reserved pork broth, pork blood-and-vinegar mixture, and a couple of bay leaves. Season with a teaspoon of salt, 1/2 teaspoon each of black pepper and sugar, and two long, green chili peppers. Stir constantly to prevent the food from sticking to the bottom.
You can thicken your dinuguan with a cup of coconut milk, if you like that gata flavor.
Happy Pinoy cooking!
Making Polvoron in Australia |
Polvoron, the dry, powdery delicacy that we often dare our friends to eat as they whistle, is made simply from flour, powdered milk, sugar, and melted butter. Sometimes, crushed peanuts can be added, if you like a nutty flavor.
Two cups of flour must first be toasted until it becomes very light brown in color. Once toasted, combine this with a cup each of powdered milk and sugar. Pour in 1/2 cup of melted butter and shape the powdery batter into individual molds.
Each polvoron is traditionally wrapped in colorful, Japanese tissue paper with the sides cut and frilled.
Free Healthy Living Seminars |
I also know of an herbal kuchay drink that can dissolve or flush out toxins from the kidney and gall bladder. The drink will also help clean the liver, pancreas and bloodstream of excess sugar.
There is no catch. Although you would have to purchase apple cider vinegar and kuchay leaves, the seminar is absolutely free.
I hope that many of your readers will take this opportunity to drop by my office or call 749-37-73 to 79 as I have already helped many people regain their health. My sincere thanks. – Lorenzo G. Chingcuanco, 38 Macopa St., LGC Bldg., Banawe, Quezon City
Thanks, Lorenzo! Your help in offering these free natural health seminars is generous. We hope that our readers do contact you to obtain more information on staying healthy and living longer, more productive lives.
We want more, By Golly! |
P.S. I wrote you once before, when I was still in the Philippines, about the tantsa-tantsa recipe for sans rival, and I look forward to reading more of your great recipes and practical tips. –Salve G. Avellana, Chicago, USA
Nope, we’re still here and do enjoy receiving letters from our dear readers from practically all around the world! Although the bulk of letters has been so overwhelming, we’ve been trying to keep our website up-to-date and answer as many letters as possible for publication in the Philippine STAR. Sometimes, it seems almost impossible, but eventually we are able to come up for air and manage to catch up somehow. Thanks again for staying tuned and reading By Golly!