Pork-hini-MAY-MAY

(I just invented the name - like almost shredded in bits ) This Pork ribs, less the bones is sooooo super tender that the meat is almost ready to fall into a million pieces and it melts in your mouth. Cooked the way we do 'PATA TIM' less the fatty oils of the pork skin in pata.
I simmered with a lot of sliced garlic to further 'counter' the cholesterol content.

Hope you enjoy it the way I prefer to prepare it...

BINAGOONGAN'G Baboy at Bicol Express

BINAGOONGAN'G Baboy at Bicol Express 'duet' on Lotus Leaf.

Beef Top Round Steak DINUGUAN

A non-traditional way to eat Dinuguan, but it may be just as well be called the same.
I used the BEEF blood as it is generally more favored - (than Pork blood)... many eat 'raw' to 'medium well' steaks where blood oozes out of the loins.
I have always wondered why the "banyaga(s)" find the dinuguan too exotic for them in view of the 'blood', therefore I hope this will somehow encourage some of them to finally get a taste.

I stuffed the chili pepper with cooked, but curdled beef blood and sliced them to be eaten with the meat and poured some of cooked beef blood sauce in the pepper to pour over more of it on the steak.

To my good friend Taritz, this is dedicated to your challenge, I hope you approve!!

Baked Cod

Baked Cod fish topped with scrambled egg, cooked on boiling fish stock, with lumpiang 'hubad'. The sweet n' salty, fresh lumpia sauce with raw ground garlic and peanuts on the side.

NOTE: when the fish stock was simmering, I poured- in the scrambled egg while whisking it too - and top the bits of eggs on the cod fish. TRY it!

Salmon Baked in Butter

Salmon Baked in butter, garlic and parsley.
NOTE the crisp parsley that sizzled on process baking. I used it to garnish the rice. It was good too!
...another lenten season meal for a Friday...

Fried Pampano and Guinataa'ng Jack Fruit

Fried Pampano fish, paired with Guinataa'ng Jack Fruit (young Langka). Pepper flakes on the side for those who want it hot and spicy!!

Scabeche Chicken

Deep fried chicken breast, coated in some spicy and savory powdered mixture I fancied to "dump in", and poured sweet n sour sauce from the chicken marinade.
I Garnished with a deep fried nori wrap to serve as an appetizer; the bell peppers and carrots brought it back to the traditional "scabeche" menu...