Hi,

Before I say something here let me say thank you & congratulation to the new father. My wife's nephew is celebrating his first baby boy JA. But first, let me tell you the whole story of how to start my day, A big day of celebration.

As you can see in the last few days ago I was so busy because of the upcoming event of our Municipality is celebrating the 159 founding anniversary last night October 31, 2019, which is I am one of the part of the program. My task is to facilitate the SOMA or the mayor, SOMA means State Of Municipality Address. I was assigned on tabulator which is is my expertise because I was an IT on the Municipality.

So meaning haha no need to skip the program LOL!, But everything is fine and I was happy because the mayor and his private assistance trust me to manage the two windows to project the SOMA and all the accomplishment projects of the mayor.

Ok, Here I am again asking your good mine and readers to take your time to read my articles event if I am not good in English but I am trying hahaha to make it better and understanding the readers.

Earlier I was assigned again to cook which is is my second expertise is cooking. Earlier around 5:30 AM in the morning preparing for the big event. Wait for this is not the LGU's event ok haha this is the local event which means celebrating and welcoming baby JA on his christening. So I am here assigned to cooked not to tabulate.

So first I was peeling the ingredients of my 6 recipes original home-made by me. Actually I was prepared to cook because my mother taught me how to cook. That is why I know how to cook when my mother start facing in the dirty kitchen to prepare our breaks fast or lunch I was there watching how to cook. And that is why I know how to cook and I think the talent is inherited to me hahaha.

Maybe not, maybe yes hahaha because my friends ask me your talent is heritage to your mom maybe hahaha friends don't lie I think so.

So, today's recipes are Humba we called in Visaya dialect Humba or pig is the common food here in the Philippines and this is popular especially fiesta town. The Humba taste is very delicious especially when you put sweet & sour. And the second recipe is Afritada, a small slice of carrots & potato don't worry I will show you how to cook the recipes. So no need to worry and hurry Ok hahaha. The third is Adobong Nuko or squid, Fort is sweet & sour fish and fifth is Pancit the very popular & traditional food here in Southern Leyte, Not that in Leyte especially in the Philippines and lastly is PAKLAY This is one of the most favorite food of Filipino especially when we are drinking liquor this is our POLOTAN in Visaya dialect.

So I think I show all my recipes but later I will show you how to cook all of my recipes. Just calm set back and enjoy.

JUST TAKE A LOOK THE PHOTO @DCREALYN IS MY PHOTOGRAPHER

• The process
  

Here is my brother-in-law who help me to prepare the said celebration. He was cleaning the fish. Oh! wait I forgot the seven recipes hahaha I almost forgot this one is included in my recipes. The grilled fish are the seven recipes I made and my brother-in-law helping me to clean the fish which is I can do the multi-task without him. That is why he help me to the other work, I never ask him to help me but he voluntary helps so no worries about it.

Other pictures with me and my brother-in-law. Woohoo! this is gonna be fun. I love seeing big fish like this because of the fresh-caught from the sea nets of the fisherman. We called the fish in Visaya dialect BUNGOL or other called PATIKAN I think this fish called in English is Yellow pin I don't know is this one is the right name I'm just guessing hahaha...

So after all the preparation here I am starting to cook all of my recipes first recipes to cook is PAKLAY

PAKLAY

• Ingredients
  ½ cup each of cooked and sliced pork (liempo), kidney, spleen, heart, and liver
  2 tablespoons cooking oil
  1 teaspoon minced garlic
  2 tablespoons chopped onion
  ¼ cup native vinegar
  2 cups broth (from boiled pork, beef or chicken)
  1 cup cubed, unripe pineapple
  ¾ cup sliced green and red pepper
  2½ teaspoons salt
• Instructions
  How to cook paklay:
  Sauté the garlic, ginger, onion until fragrant. Next, add the pork and variety meats and continue sauteing until the meat is slightly brown. Add vinegar and broth bring to a boil simmer until the meat is tender and cooked. Add pineapple and pepper. season with salt. Cook for 5 to 6 minutes longer. And enjoy lunch.
  
  I will go to skip the procedure because my photographer is asking me her hand is numb so I ask her to stop taking the photo when I am cooking so pardon me.

So next is PANCIT the traditional foo in the whole Philippines.

• Ingredients
  4 cups chicken stock
  1/4 cup soy sauce
  8 ounces of rice noodles
  2 tablespoons vegetable oil
  1/2 pound large shrimp, peeled and deveined (Optional)
  16 ounces pork hamonado, cut thinly on a bias (Optional)
  1 onion, peeled and sliced thinly
  2 cloves garlic, peeled and minced
  1/2 pound boneless, skinless chicken breast or thigh meat, sliced thinly(Optional)
  2 large carrots, peeled and sliced thinly on a bias
  2 stalks celery, sliced thinly on a bias
  1 small cabbage, chopped
  salt and pepper to taste
  green onions, chopped
  calamansi we called in Visaya dialect or called lemon, cut into wedges
• Instructions
  In a large pot over medium heat, combine the chicken stock and the soy sauce and bring to a boil. Submerge noodles into the liquid and cook, for about 2 to 3 minutes. Next, drain the noodles and reserve about 1 1/2 to 2 cups of the liquid water. After that heat about 1 tablespoon oil and add shrimps and cook for about 2 to 3 minutes or until color changes to pink. Add pork hamonado (Optional) and cook.

Heat another tablespoon of oil. Add onions and garlic and cook until softened. After that adding the chicken and cook for about 4 to 6 minutes until lightly browned. Add carrots and celery(optional) and cook for about 40 to 45 seconds and then next is add cabbage and cook for about 35 to 40 seconds then add the noodles and reserved.

Next is Sweet & sour fish or we called in Visaya dialect Escabeche

• INGREDIENTS FOR ESCABECHE
  One whole fleshy fish or slice (Optional)
  (Lapu-Lapu, red snapper, carp or mackerel)Optional
  1 tsp salt
  1 tsp pepper
  1 tsp minced garlic
  1 tbsp ginger root, cut into thin strips
  1/2 cup sliced onions
  1 cup red and green bell peppers, cut into strips
  2 tbsp lard or oil
  2 cups of water
  1/4 cup vinegar
  1/4 cup brown sugar
  2 tbsp soy sauce
  2 tbsp cornstarch (dissolve in water)
• PROCEDURE FOR COOKING FILIPINO-STYLE ESCABECHE
  First is rub the fish with salt and pepper depends on how the fish sticky. Dredge and then deep-fry in very hot oil. Set aside. In the skillet, lightly saute the garlic, ginger, onions and bell peppers and remember don’t overcook the onions and bell peppers to prevent overcooking the ingredients. Set aside. In another pan, mix together the water, vinegar, sugar, soy sauce, corn starch, salt, and pepper. Slowly simmer for about 5-6 minutes. And then place the fish on the platter and pour over the sauce and prepared and arrange the sauteed ginger, onions and peppers to the top of the fish and serve.
  
  Next is HUMBA
• Ingredients
  2 pounds pork belly, cut into 1-1/2 inch cubes
  1/4 cup vinegar
  1/2 cup soy sauce
  1 cup pineapple juice
  1 tablespoon oil
  1 small onion, peeled and sliced thinly
  6 cloves garlic, peeled and minced
  1 teaspoon peppercorns
  2 bay leaves
  1 can (6 ounces) tausi (salted black beans), drained and rinsed
  1 cup pineapple chunks
  1 package (1 ounce) dried banana blossoms
  1 tablespoon brown sugar
  salt to taste
• Instructions
  In a bowl, combine pork, vinegar, soy sauce, and pineapple juice and marinate in about 30 minutes or overnight if you want. Drain the meat from marinade, reserving liquid. In a wide pot heat oil and add onions and garlic and cook occasionally until limp. after you cook the onions and garlic add the pork belly and cook, stirring occasionally until lightly browned and after that add the reserved marinade and bring to a boil for about 3 to 4 minutes. Peppercorns and bay leaf, after you add the peppercorns and bay leaf add the black beans, pineapple chunks, banana blossoms(Optional)and stir it to combine them all. Lower heat, cover until pork is tender add brown sugar(optional)next is salt to taste and serve hot.
  
  Next is the pork Afritada. Actually you can do chicken afritada or meat afritada. But this one is meat afitada.
• Ingredients
  1/4 Cooking Oil
  2 medium potatoes, peeled and cubed
  2 large carrots, peeled and cubed
  1/2 green bell pepper, cored, seeded and cut into cubes
  1/2 red bell pepper, cored, seeded and cut into cubes
  1 onion, peeled and chopped
  2 cloves garlic, peeled and minced
  3 pounds pork belly or pork butt, cut into 2-inch cubes
  1 tablespoon fish sauce
  1 cup tomato sauce
  1 1/2 cups water
  1 tablespoon tomato paste
  salt and pepper to taste
• Instructions
  In a wide pan over low heat, heat the oil and add the potatoes and carrots and cook until browned. And remove it from the pan and drained. Next is the bell peppers and cook for about 40 seconds and after that remove from the pan and drain the same the first step procedures. Next is add the onions and garlic and cook until softened add the pork and cook until lightly browned. I think this recipe is very easy for you to cook right because this kind of recipe is worldwide I think but different names called. Next is the fish sauce and cook for about 2 minutes after you cook the fish sauce add the tomato sauce and put some water and bring it to a boil cover the pan and wait until boil, and continue to cooking for about 35 to 40 minutes or until the pork is tender or slighted brown color. Next, is to add the potatoes and carrots and continue to cook until the meat is tender and sauce is thickened. Lastly, add the bell peppers and cook for 2 to 3 minutes or until the meat tender. Season with salt and pepper to taste. Serve hot and enjoy your eating.
  
  Lastly is the Adobong NUKOS or Squid
• Ingredients
  2 lbs. medium-sized squid cleaned and ink separated
  1 piece large onion diced
  2 pieces medium-sized tomatoes diced
  1/2 cup soy sauce
  1/2 cup vinegar
  1 cup of water
  5 cloves crushed garlic
  1 teaspoon sugar
  Salt and pepper to taste
  2 tbsp cooking oil
• Instructions
  Heat the cooking pot and then pour in soy sauce, vinegar, and water then bring to a boil. And next is add the squid and wait for the liquid to re-boil for 6 minutes. Next is pour-in the cooking oil on a separate wok of the cooking pot then apply heat and then when the oil is hot put the garlic, onions, and tomatoes, soy sauce-vinegar-water that was used to cook the squid. Add the ink on the squid which is this is (optional) but this one I let them overcooked and put some sugar for sweet, salt, ground black pepper, and cook for 3 minutes.Enjoy Eating!
  Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.
  

That all guys I hope the party starts with enjoying eating and happiness while we are having the celebration of our beloved JA. Thank you, Lord, for the wonderful day that you give to us to celebrate the christening of our cute little fella JA.

We end the day with full of happiness and courage to each one of them. Making memories and compiling the remarkable moments is one of the best parts of our life and we can be denied it that is the facts.

Thank you