JAI O JOSE

Ingredients: 1/2 cup butter (preferably ANCHOR or QUEENSLAND) 1/4 cup All Purpose flour 3 cloves garlic, minced 1 small Onion  1L cream or milk Peppercorns Salt and Pepper to taste PROCEDURE: Melt butter in a pan, add the onion and garlic (but d o not burn !) Add stock (or water), about half a cup Add flour and mix thoroughly Add cream / milk, continue mixing until thick Adjust according to your taste Add your prefer amount of Peppercorns Enjoy

Among the Five mother sauces, Tomato sauce is my favorite. Classic, Creole, Provencale, etc... It seems perfect for everything- pasta, rice, pizza, chicken or fish. So I thought of sharing this simple tomato sauce recipe that I usually cook when my craving kicks in- best served with toasted garlic bread on the side. Ingredients: 150g              Uncooked pasta, I use Penne / Fusilli (cooked in boiling water for 10 mins) 400g              Ripe tomatoes (diced & seeds removed)                       Fresh basil, lots of it. (You may also use dry basil) 4 cloves        Garlic, minced  1 medium      white onion, chopped 1 tbsp.           Balsamic vinegar 1 cup             stock Procedures: 1. Cook your pasta. 2. Saute Onions and...

Ingredients: 2 kgs Pork Liempo or Cheek, whole 1 Tbsp Whole Black peppercorns 1 Bay leaf 1/2 cup Patis 1/4 Soy sauce 3L water Procedure #1: 1. Put all ingredients in a large pot and water (enough to cover the Pork). 2. Boil for 2-3 hours until tender. Transfer to a colander or strainer and allow to dry. This will take around 1-2 hours. You may use an electric fan to hasten drying (and it saves time, too). 3. Using a turbo broiler, "bake"each side of the meat for 20-30 mins. Until it looked crispy.  4. Remove from the Broiler and allow to cool, before freezing, rub the meat with generous amount of salt. Put in a ziplock container & freeze until ready to cook. Procedure #2: Frying 1. Before frying, make sure the cooking oil is at proper temperature and maintained to ensure crispiness of the pork. We don't want our pork to absorb oil and become soggy afterwards, do we? ;p 2. Frying time! Meat should be submerged well in oil.  3. S...