Ingredients

3 kilos uncut pork chop {or whole rack} take out bone and leave meat part
2 tsps  mustard
2 tbps  olive oil
1/4 tsp rosemary
1/4 tsp sage
1/8 tsp thyme
2 cups pitted prunes

For the Ginger Confit

180 grams young ginger, julienned
1-1/2 cups water
2-3 tbsps  honey
1/2 cup sugar

Procedure

To prepare the stuff pork roast:
1. Poke a hole in the middle of the pork chop.
2. Stuff with prunes. Tie the roast.
3. Rub pork with mustard, rosemary, sage, pepper and thyme.
4. Rub with salt before roasting. Sear pork roast until the outside is brown.
5. Roast in the oven until cooked.
6. Serve with port wine and ginger confit.

To prepare the ginger confit:
1. Boil ginger at least 4 times or until the ginger smell is very subtle. Throw the water every time.
2. Mix sugar, honey and water.
3. Add ginger and simmer until liquid becomes syrupy.
4. Serve with pork roast or lamb.

Ingredients
400 grams seabass or mahi-mahi, cut into 1 inch cubes
400 grams salmon, cut into 1 inch cubes
250 grams mussels
250 grams clams
250 grams scallops
250 grams shrimp, peeled and shells saved
3 pcs slipper lobster, cut into halves
1 large onion, roughly cut
1 head garlic, peeled
1 pc carrot, peeled and roughly cut
2 pcs stalk of celery, roughly cut
3 pcs bay leaves
1 tsp whole black peppercorns
2 pcs tomatoes
1 liter  water

For the Garnishing
sprig of parsley; truffle oil; garlic bread and Parmesan cheese {optional}

Procedure
1. Prepare all the seafood. Be sure to wash all seafood under cold running water. In a large pot, add all vegetables and shrimp shells, bay leaves and peppercorns. Simmer for 1 hour then strain the stock.

2. Add the fish, simmer for 2 minutes then add mussels and clams. Simmer for 4 minutes and add scallops, shrimp and lobster meat and simmer for 5 more minutes.

3. Remove from heat and serve, pile seafood in center of bowl, cover with stock and drizzle with truffle oil. Garnish with parsley sprigs and sprinkle with parmesan cheese.  Serve with garlic bread.

Ingredients:
2 bananas
10 oz. box frozen strawberries, partially thawed
2 cups milk
2 pints strawberry ice cream

Procedure:
1. Slice the bananas. Combine bananas, strawberries, milk and 1 pint of the ice cream in blender, in batches.
2. Blend until smooth. Top each with scoop of remaining ice cream.

Drop your comments after trying this shake recipe.:)

Vegetarians, try this and make some comments.

Ingredients

1 cup bulaklak ng kalabasa { squash bloosoms }
1/2 cup chicken meat, sliced
1/2 cup shrimp, sliced
1 tsp egg white
1 cup fresh coconut milk
1/2 tsp salt
1/2 tsp pepper
1 tbsp fish sauce {patis}
1 tsp garlic, minced
1/4 cup onion, sliced
1/2 tsp ground ginger
1 tbsp white ginger, sliced
3 pcs finger chilies

Procedure
1. Chop shrimp and chicken together. Add salt, pepper and eggwhites. Mix well to blend. Stuff in squash blossoms.
2. Saute garlic, onion and white ginger in oil until golden brown.
3. Add coconut milk and season with fish sauce and ground ginger.
4. Add stuffed squash blossoms and simmer to cook.
5. Add finger chilies and simmer again.

Ingredients:

Bangus skin
Cornstarch
Salt and pepper
Canola oil

Procedure:
1. Peel the skin from the bangus flesh. Make sure there are no flesh leftover on the skin . Its not a crispy with the flesh.( We are using boneless bangus that is cleaned, scales removed and deboned).
2. Cut the bangus skin sheet to the desired size. Dip the skin strip in cornstarch with salt and pepper. Make sure to just coat the skin.
3. Deep fry till golden brown.
4. Serve with wasabi mayo (mayonnaise with 2 tablespoons of wasabi powder ) or your favorite dip.

If there’s any suggestion to this recipe, please drop a comment.