PANSIT MALABON

1 1/2 tbsp.  Dried  Shrimp, ground (hibi)
4 pcs. Pork strips
6 pcs. Shrimps shelled & deveined
4 pcs.  Squid Rings, adobo (with ink)
1 tbsp.  Smoked Fish, flaked (Tinapa)
4 pcs.  Oysters  or  Mussels  blanched & shelled
1 1/2 cups  Malabon Rice Noodles
1 1/2  tbsp. All-purpose Flour
1 cup  Shrimp Stock
1 1/2 tsp. Garlic, minced
1 tbsp.  Fish Sauce (Patis)
1 tsp. Atsuete Oil
3 tbsp.  Cooking  Oil Salt & Pepper

TOPPINGS:
2 tbsp.  pork chicharon, crumbled
1 pc. Egg, hard boiled,  shelled & wedged

Saute 1 tsp. garlic and dried shrimps.  Add flour to make a sauce. Whisk in stock little while continuously stirring.  Season  with fish sauce.  Add atsuete  oil  to obtain desired color.  Simmer  over low heat.  Set aside..
Saute remaining garlic until light brown.  Add pork  and shrimps.  Season with salt and pepper. Remove from pan and set aside.  Using the same pan, toss in the noodles and heat for about 1 minute. Pour prepared sauce and toss to coat noodles evenly.

Before serving, top with sauteed shrimps, pork, chicharon, egg, squid, tinapa flakes and oysters.

Serve with calamasi.

Blood Pressure Monitors

I remember those time my first time to get the blood pressure of my uncle who was a bed ridden because of stroke. My cousin who is a graduate of nursing tought me to meassure the blood pressure of my uncle. He uses a mercury base instrument to meassure the blood pressure, then my auntie from USA, a nurse brought home a digital blood mesuring device I still remember the brand of that gadget its omron, its easy to use. Now we don't have one because no one in the house who use it anymore..

LUMPIA UBOD

FILLING:
1 kilo Heart of palm (ubod) 
200 g  Pork, boiled and julienned
125 g  Shrimps, shelled, deveined and halved lengthwise 
2  tbsp.  Milk
300 mL  Water 
3  tbsp.  Cooking Oil 
1  tbsp.  Garlic, minced 
1  tbsp.  Sugar, Salt & Pepper to taste 
20  Lettuce Leaves 

WRAPPER:
3  Eggs 
225 g  All-Purpose  Flour 
75 mL  Oil, Dash of salt
625 mL  Water 

SAUCE:
50 g  Cornstarch
125 g  Soy Sauce
250 g  Brown Sugar
625 mL  Water

FILLING:
Julienne the heart of palm. To prevent discoloration, soak in a mixture of milk and water. Drain thoroughly.  Saute garlic and onion, then add the pork, shrimps, heart of palm and sugar.  Seasons with salt and pepper.  Cook over  medium  heat  for 20 minutes.  Strain to remove excess liquid and set aside to cool.

WRAPPER:
Sift the flour and salt into a bowl. ADD eggs, oil and water. Blend well until batter is smooth.  Cook a 2 tbsp batter in a 15 cm pan over medium heat..

SAUCE:
Dissolve cornstarch in a mixture of sugar, soy sauce and water. Bring to boil until mixture thickens and cornstarch is thoroughly cooked.

SERVING:
Lay a wrapper on a flat surface and place a lettuce leaf on to.  Add a portion of the heart of palm filling along the center of the leaf the roll-up with the leaf potruding from the end.

LAPU-LAPU EN MAYONESA

1 1/2 Kilos  Grouper (Lapu-Lapu) 
1  tbsp. salt 
1  tsp.  Ground Pepper
1  tbsp.  Calamansi  Juice 
30 g  Leeks 
20  g  Ginger 
150  g  Mayonnaise 

Garnishing:
2  hard boiled egg, whites and yolks chopped separately
100 g  boiled carrots, finely chopped
100 g pickle relish 
3  tbsp.  Parsely, chopped 

Clean and scale fish then season with salt, pepper and calamansi juice.

Place fish in a steamer topped with leek and ginger.  Steam for 20-25 minutes. Set aside to cool.

When ready to serve, remove the skin from the fish, arrange on a platter, coat evenly with mayonnaise. Garnish with alternating layers of egg, carrot, relish and parsely.

KALDERETANG BAKA

1  kilo  Beef Ribs 
1  Carrot, dice 
1/2  cup  Onions
3pcs  Laurel Leaves
2  Potatoes, dice
1  tsp  Black Pepper
150g  Tomato Sauce
1  tbsp  Rock salt
85 g   Grated Cheese
1 tbsp Soy Sauce
3 tbsp  Hot Sauce
2 tbsp  Tomato Paste
1 cup  Beef stock
1 tbsp  Garlic

Marinade beef in 50 grams tomato sauce, liver spread, garlic, onions, salt, pepper, soy sauce and hot sauce overnight.
Put over low heat, adding the rest of the tomato sauce, laurel leaves, and cheese. Slowly add stock and stir occasionally as the sauce reduces until beef is tender (about an hour or so).
Add carrots and potatoes. Simmer for another15 minutes or until carrots and potatoes are tender. Season again to taste.

KARE-KARE ESPESYAL

1 kilo  Combined Ox Tail, Ox Tripe (Tuwalya ) & meat.
2 1/2 tbsp.  Garlic (Bawang) minced 
1 tsp  Ground Pepper 
2 tbsp. Annato  Seed Oil 
3Tomatoes (Kamatis)
175 g  Onion (Sibuyas)
125 g  Rice Flour, chopped
100 g String Beans (Sitaw)
125 g Peanuts (Mani), Toasted & Ground Shrimp Paste (Bagoong)
2  Bay  Leaves (Laurel) 
3  Eggplants (Talong) 
250  g  Chinese  Cabbage 

Boil and cook the Oxtail, 1 1/2 tbsp. Garlic, Onion, Pepper and Bay Leaves the Boil and Cook.  When meat is already tender, strain broth.

Saute Onion, Tomatoe and Garlic in Annato Oil then add the broth.  Bring to boil.  Add Banana Heart and cook for approximately 5 minutes then add the rest of the vegetables.  Cook  for another  5 minutes then remove the vegetables. Set aside..

Add the ground peanuts and rice flour to the sauce and boil. Stir  occationally until sauce is thick.

Add the meat and reheat.  Add vegetables before serving.

Serve with sauteed shrimp paste..

MP3 player helps in rescuing missing skiers

SAVOGNIN, Switzerland – Swiss rescue officials say they have found two missing skiers after spotting the light from their MP3 music player.

The Swiss air rescue association Rega says it received a distress call from the French tourists late Friday but the skiers' phone battery went dead before they could be reached.

Rega spokesman Gery Baumann says the two men were eventually found after midnight in steep, wooded terrain by a helicopter crew that spotted the light from their digital music player.

Baumann said Saturday that the two 22-year-olds suffered only mild hypothermia despite enduring temperatures as low as 5 degrees Fahrenheit (minus 15 degrees Celsius).

The incident happened near the town of Savognin in southeastern Switzerland.