4.

0 from 1
reviews
Ham and Cheese Bread Rolls Print

Prep time: 20 mins

Cook time: 10 mins
Total time: 30 mins
Yield: 1 Dozen

Ingredients
o 3 eggs
o ¼ cup milk
o 1-1/2 cups bread crumbs
o 1 teaspoon Italian seasoning
o 12 slices white bread
o ½ cup seedless strawberry jam
o 12 slices ham
o 4 ounces Velveeta cheese (or any quick melt), cut into ¼-inch x 3-inch strips
o oil
Instructions
1. In a bowl, combine eggs and milk and whisk together until well-beaten. In a shallow
dish, combine bread crumbs and Italian seasoning.
2. Trim edges of bread and with a rolling pin, flatten until very thin. Spread about a
teaspoon of jam on top side of bread slice. Arrange a piece of ham over jam. Place
cheese strip at the edge of bread and roll bread into a log to enclose filling. Press
lightly on seams to completely seal (or secure with toothpicks and remove when
ready to dredge in bread crumbs). Repeat with remaining bread slices.
3. Dip bread rolls in egg mixture and roll in bread mixture, patting down crumbs to fully
coat.
4. In a wide, thick-bottomed pan over medium heat, heat about 2-inch deep of oil. Place
prepared bread rolls seam side down and fry until golden, turning on sides as
needed. Remove from pan and drain on a wire rack set over a baking sheet. Serve
hot.
5.0 from 2 reviews

Lechon Kawali Print

Prep time: 10 mins

Cook time: 2 hours
Total time: 2 hours 10 mins
Yield: 4 to 6 Servings

Ingredients
o 1 (about 2 to 3 pounds) whole pork belly, bone-in
o 1 head garlic, peeled and pounded
o 2 tablespoons salt
o 1 tablespoon peppercorns
o 2 bay leaves
o water
o oil for deep frying
Instructions
 1. In a pot over medium heat, combine pork belly, garlic, salt, pepper corns, bay leaves and
enough water to cover. Bring to a boil, skimming scum that floats on top. Lower heat,
cover and continue to cook for about 1 to 1-1/2 hours or until meat is fork tender but not
falling apart.
2. Drain pork from liquid, discarding liquid. Wipe the pork dry, removing any stray aromatics.
Place on a rack and refrigerate overnight to completely cool and dry.
3. In a wide, heavy bottomed pot, heat enough oil to completely cover meat until very hot
(but not smoking). Carefully place meat into oil and fry until meat is golden and skin is
crisp and puffed. While the meat is frying, regularly sprinkle about 1 tablespoon cold
water onto the meat and hot oil every 5 minutes or so.
4. Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about
5 minutes and then cut into serving pieces. Serve with lechon sauce or dip of choice.

Spicy Chicken Feet

Author: Vanjo Merano

Nutrition Information
 Serves: 6
 Serving size: 6

Cuisine: Filipino Recipe

Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins

Print

Ingredients
 2 lbs. chicken feet
 2 tbsp oyster sauce
 2 tbsp soy sauce
 ¼ cup green onions, chopped finely
 2 tbsp cornstarch (diluted in ½ cup water)
 1 thumb ginger, cut into strips
 1 tbsp brown sugar
 2 tbsp Chinese black beans
 1 tbsp garlic, minced
 chili (or crushed red pepper)
 3 cups water
 1 cup cooking oil

Instructions
1. In a pan, heat the cooking oil and put-in the chicken feet. Continue frying until color turns golden brown. Set
aside when done
2. On the same pan, sauté the garlic and ginger
3. Put-in the fried chicken feet, oyster sauce, soy sauce, and Chinese black beans
4. Add the water and let boil. Simmer until chicken feet is tender
5. Add the sugar, chili, and green onions and mix well
6. Add the cornstarch and mix thoroughly for 3 minutes
7. Serve hot. Share and Enjoy!