Laing

Ingredients

* 25 pieces dried taro root (dahon ng gabi)
* ½ kilo pork (cut into small cubes)
* 3 cups grated coconut
* 2 cups water
* 1 big head of garlic (minced)
* 2 small onions (minced)
* 1 tablespoon ginger (grated)
* ½ cup small dried shrimps (soaked)
* 6 pieces hot chili pepper (minced)
* ½ cup alamang
* 3 tablespoons oil

METHOD

1. Wash dried taro root and separate leaves from stalks.
2. Discard the prickly part of the stalk.
3. Cut into 1 "
4. Extract the cream from the grated coconut.
5. In a pan, sauté garlic, onion, ginger, pork meat and stir.
6. Add in dried shrimp, hot chili pepper, alamang, and the stalks.
7. Cook until stalks are tender.
8. Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well.
9. Arrange stuffed leaves in a casserole and pour in coconut cream.
10. Cook until coconut cream excretes its oil and stuffed leaves are cooked well.
11. Serve hot.

Embotido

Ingredients

1/4 kilo ground pork
1/4 cup carrots, chopped
1/3 cup instant oatmeal
1/4 cup pickle relish
1/2 cup shredded wheat bread
1 red bell pepper, chopped
1 tbsp onion, chopped
2 tbsp liquid skim milk
1/4 tsp ground pepper
3/4 tsp low-salt cheese

METHOD

1. Mix all ingredients together. Roll 4 cm in diameter.
2. Wrap with plastic cling wrap. Steam for 1 hour.
3. Remove from wrapper. Slice and arrange on a platter. Serve with lite mayonnaise.