CHORIZO DE BILBAO

• 1/2 kilo ground beef meat
• 1/2 kilo ground pork meat
• 1/4 kilo pork fat, cubed
• 1/4 tsp. salitre
• 2 tbsp. fine salt
• 2 tbsp. white sugar
• 3 tsp. ground pepper
• 1 head garlic, minced
• 1/4 cup pimento
• 3/4 cup cooking oil

Brown garlic in oil. Add garlic and oil to ground beef, pork meat, and pork fat. Add the rest of the ingredients and mix well. Fill in casing. The chorizo should be at least 4" long. Keep in refrigerator for 3 days.

On the 4th day, place in pan, cover with water and boil for 10 minutes. Prick wtih fork to eliminate air bubbles in skin. Drain. Set aside broth. Dry in the sun for a day or dry in the oven with a low heat (200 F) for 2 hours.

Place again in pan. Pour back broth (where chorizos were boiled). Add 3/4 cup cooking oil or shortening. Simmer until sauces dries and only the oil is left. Turn several times while cooking. Cool and arrange in a container with cover. Pour in oil. Keep in the refrigerator.

PINSEC PRITO

* 1/2 kilo ground pork w/o fat (double grind)
* 1/2 cup grated turnips
* 1 tbsp. chopped spring onions
* 1/2 tsp. salt
* 1 raw egg
* 2 tbsp. soy sauce
* 2 tbsp. cornstarch
* 1 tbsp. vetsin
* 30-40 pcs. siomai wrappers

Mix together all ingredients. Same ingredients as of SIOMAI. The difference is in the way the mixture is wrapped. Palce 1 teaspoon of mixture in center of the wrapper, fold once triangle, press and drop one by one in deep boiling oil. Fry until crispy and golden brown.

Serve with sweet sour sauce.

SIOMAI

* 1/2 kilo ground pork w/o fat (double grind)
* 1/2 cup grated turnips
* 1 tbsp. chopped spring onions
* 1/2 tsp. salt
* 1 raw egg
* 2 tbsp. soy sauce
* 2 tbsp. cornstarch
* 1 tbsp. vetsin
* 30-40 pcs. siomai wrappers

Mix together all ingredients. Wrap by spoonfuls in wrapper. Brush steamer plate with oil; arrange at least 1 inch apart, so they will not stick together when cooked. Boil water in steamer before placing the before placing the steamer plate. Steam for 30-45 minutes.

Serve with soy sauce and calamansi juice.

SIZZLING STEAK

Choice of Meat:

* Beef - round or pierna
* Pork - thigh or pigi

Meat Preparation:

Cut all ligaments or litid on surface. Slice diagonally, 3" thick and slit in middle to make 1 1/2" thick. Pound meat with back of knife or sprinkle with meat tenderizer to make it tender before marinating. You may also use the juice of fresh, unripe papaya as tenderizer.

Cooking Time:

* Medium rare or half done - 7 minutes
* Well done or fully cooked - 15 minutes

Marinate for at least 1/2 hour in:

* 1/4 cup worcestershire sauce
* 1 tbsp. vetsin
* 1/4 tsp. pepper

Procedures:

When grilling do not press meat so as not to squeeze out the meat's juice. Brush griller with a little oit before putting on steak. Also brush meat with a little oil before truning to grill its other side.

Meanwhile, while waiting for the steak to cook, heat the steak's stell plate on another stove. Arrange garnishings on palte, so you can immediately transfer steak from the griller to the hot platter. The steak will sizzle when placed on the hot platter. Serve at once.