Fruited Sticky Rice With Coco Jam

Ingredients:
2 cups glutinous rice (malagkit)
1 can(439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 tsp iodized fine salt (or
1 tbsp iodized rock salt)
1/3 cup thin coconut milk (second extraction)
2/3 cup thick coconut milk (first extraction)
25 drops green food color
1 tsp sugar
1/2 cup ready made coco jam
banana leaves

Directions:
1. In a bowl, soak rice overnight in the refrigerator. Drain then combine fruit cocktail syrup, half of salt and coconut milk. Mix well. Transfer into an 8”x8”x2” pan or glass dish. Cover and steam for 25 minutes.

2. Stir remaining salt into the thick coconut milk. Divide mixture into 2 portions. Add food color to one portion. Set aside.

3. Scrape the steamed rice and divide into 2 portions. Mix one portion with the plain coconut milk and DEL MONTE Fiesta Fruit Cocktail and sugar. Mix the other rice portion with the colored coconut milk. Place rice side by side back to the container. Cover and steam for another 30 minutes or until rice is cooked.

4. Line square pan with banana leaves. Transfer the cooked rice into the pan. Alternate the white and green rice to create a marbled effect. Press rice down to compact it evenly.

5. Line with banana leaves. Press with a heavy object. Let stand for 10 minutes. Cut and serve with coconut jam when firm.

Pork Dinuguan

Ingredients:

1 k. of pork belly, cut into 1″ x 2″ pieces
350 g. of pork liver
4 c. of pig’s blood
3 chili peppers (siling haba)
1 head of garlic, crushed and minced
1 thumb-sized piece of ginger, minced
3 onions, halved and sliced thinly
1 pouch of sinigang mix good for 1 liter of broth
1 bay leaf
salt
pepper (optional)
1 tbsp. of cooking oil

Directions:
1. Refrigerate the pig’s blood until needed.

2. Heat a heavy casserole. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown. Add the onions, chili peppers, bay leaf and sinigang mix and continue cooking until the onions are transparent. Season with salt and pepper, if using. Pour in just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water, a little at a time, if the liquid dries up before the pork is cooked.

3. Meanwhile, minced the liver. Season with a little salt.

4. When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two. Add more salt if necessary.

4. Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.

Stir Fried Shrimp and Broccoli

Ingredients:1 pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops1/3 cup water1/4 cup soy sauce2 tablespoons rice vinegar or 1 tablespoon cider vinegar1 tablespoon cornstarch1-1/2 teaspoons sugar1 tablespoon cooking oil2 cloves garlic, minced2 cups broccoli florets1 cup thinly bias-sliced carrot1 small onion, halved lengthwise and sliced1 cup sliced fresh mushrooms2 cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained1/4 cup cashews or sliced almonds, toastedDirections:1. Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.2. Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.3. Makes 4 servings (1 cup stir-fry + 1/2 cup rice)