Filipino Pinakbet or Pakbet

Filipino Pinakbet or Pakbet Ingredients
2 tbsp. vegetable oil
1/2 lb. pork, sliced
3 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1/2 squash, cubed
2 cups sliced okra
2 cups 1-1/2 inch long cut sitaw (yard long beans)
2 eggplants, sliced
1 ampalaya (bitter gourd and/or bitter melon), sliced
2 to 3 tbsp. bagoong alamang (salted shrimp paste)
1 to 1-1/2 cup water

Filipino Pinakbet or Pakbet Instructions
1] In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2] Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3] Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
4] Pour in water and add the bagoong alamang, and bring to a boil.
5] Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
6] Immediately remove from heat. Transfer to a serving dish. Serve hot.

Filipino Lasagna

Filipino Lasagna Ingredients
1 cup grated Parmesan cheese
1 1/2 kilo Lasagna

Meat Sauce:
1 can crushed tomatoes (28 oz)
1/2 kilo Lean Ground Beef
1 can tomato sauce (16 oz)
1 can tomato paste (6 oz)
1/2 cup chopped onions
2 cloves garlic, chopped
2 tablespoon Canola cooking oil
1/2 cup Water
2 tablespoon white sugar
3 tablespoon fresh parsley, chopped
3 tablespoon fresh Basil leaves, chopped
1 teaspoon salt
spiced ham sliced into small cubes
1/2 teaspoon ground pepper

White Sauce:
1/3 cup All purpose Flour
1/2 stick chopped Butter
4 1/2 cups fresh milk
75g finely grated Parmesan cheese
a pinch of ground nutmeg (optional)
1/4 teaspoon salt

How to make Meat Sauce:
1] Soak the Lasagna in water for 18 minutes.
2] To make the meat sauce, heat up frying pan then add the cooking oil.
3] Sauté the garlic and onions
4] Add the ground beef and cook until color turns brown, about 10 minutes.
5] pour the tomato sauce, crushed tomato and tomato paste then mix well with the meat.
6] add the fresh parsley, fresh basil leaves, sugar, and salt.
7] Stir and simmer for 60 minutes.
8] Add the ground black pepper and then set aside.

How to make White Sauce:
1] Melt the butter using a saucepan in a medium heat until it foams.
2] Add the flour, constantly stirring until bubbling for about 2 minutes then turn off the heat.
3] Slowly pour the milk while constantly whisking until the mixture is smooth.
4] Turn on the heat again then cook the mixture, using a wooden spoon keep on stirring for about 12 minutes or until the white sauce is thick and coats the back side of your wooden spoon.
5] Remove from heat.
6] Sprinkle the sauce with parmesan cheese, nutmeg and salt then set aside.

Filipino Lasagna Instructions
1] Spread the White sauce into the bottom of a 13 by 9-inch Pyrex baking dish, .
2] Arrange the pasta sheets side by side, covering the bottom of the baking dish.
3] Add in a layer of meat sauce over the pasta sheets, sprinkle spiced ham.
4] Then pour in a layer of the white sauce.
5] Arrange the second layer of pasta, meat sauce and white sauce until a total of 4 layers is formed.
6] Top with remaining White sauce and Parmesan Cheese.
7] Line a large baking sheet with aluminum foil.
8] Place lasagna dish on top, cover and put on the middle rack of the oven and Bake at 350°F to 375°F until top is bubbling, about 30 minutes.
9] Remove cover and continue to bake for about 15 minutes or until golden brown.
10] Let it cool for 5 minutes before serving.

Filipino Pork Hamonado

Filipino Pork Hamonado Ingredients
1 Pound pork pigue
10 Slices cook ham
2 Pieces whole dill pickle
3/4 cups White Sugar
1 Teaspoon salt
3/4 cup cooking oil
1 Tablespoon cornstarch
1 Can (439 grams) pineapple slices
1 Liter pineapple juice

Filipino Pork Instructions
1] Slice pork into thin rectangular flank.
2] Quarter the whole pickles and cut pineapple into chunks, set aside.
3] Combine sugar and salt, spread pork and rub with the mixture.
4] Arrange slices of ham, cut off dill pickle and pineapple chunks.
5] Starting at one end, roll up carefully and tie with kitchen string.
6] Marinate pork in pineapple Juice and syrup overnight in the refrigerator.
7] Heat oil in a pan and fry the pineapple slices until golden brown.
8] In the same pan fry the pork roll until brown on all sides.
9] Remove excess oil and pour the marinate on the same pan.
10] Put back the pork roll, cover and simmer until meat is tender.
11] Add diluted cornstarch and simmer with continuous stirring until desired thickness.