Idol sa Kusina Recipe- Inihaw na Liempo at Hito with Vinegar, Soy dip and Atchara

Here's Idol sa Kusina Recipe for Episode 124/Jan. 12, 2014- Inihaw na Liempo at Hito with Vinegar, Soy dip and Atchara.

INIHAW NA LIEMPO AT HITO

• 350g pork liempo, boneless
• salt and pepper to taste
• 6 pcs calamansi

1. Season liempo with salt, pepper and calamansi.

2. Grill pork until done, do not overcook.

Photo and recipe credit: Idol sa Kusina

VINEGAR SAUCE:

1 cup sukang iloko (cane vinegar)

1 pc labuyo, chopped

2 cloves garlic, minced

pepper to taste

salt to taste

spring onion, chopped

Combine everything in a bowl and serve.

SOY DIPPING SAUCE:

1/3 cup soy sauce

1/2 cup tomato ketchup

3 tbsp sugar

1 tbsp calamansi

pepper to taste

1 pc finger chili, sliced

Combine everything in a bowl and serve.

ATCHARA:

2 cups green papaya, strips then mixed with salt and leave for 10 minutes and drain

1/2 cup red pell peppers, strips

1/2 cup carrots, strips

1 red onion, chopped

1 thumb-size ginger, strips

1/4 cup raisins 

1 cup sukang paombong

1 cup white sugar

2 tbsp chili flakes

1 tbsp rock salt

Boil the vinegar, chili and sugar together, then set aside.

Combine papaya with the rest of the ingredients.

Pour the vinegar/sugar mixture and stir.

Store in clean containers and keep refrigerated until ready to serve.

Hito with Buro, Ginisang Bagoong Alamang at Kamias, and Sampaloc dip

2 pcs hito, cleaned

rock salt 

Rub hito with rock salt and grill until done.

BURO

2 tbsp oil

1 pc red onion, chopped

2 pcs tomato, diced

1/2 tsp ginger, sliced

1 cup buro

spring onions for garnish

In a pan, auté onion and tomato. Add buro and simmer.

Garnish with spring onions.

GINISANG BAGOONG ALAMANG WITH KAMIAS

1 cup fresh alamang

6pcs kamias, sliced (reserve half for garnish)

1 pc sili haba, sliced

salt pepper to taste

In a pan, auté sili haba, half of kamias then add fresh alamang.

Season with salt and pepper. Garnish with sliced fresh kamias.

SAMPALOC DIP

6 pcs sampaloc, boiled and juice extracted

2 tbsp sugar

3 tbsp chili garlic

2 tbsp soy sauce

1 tbsp ginger, grated

2 tbsp slurry

In a pan, heat sampaloc juice, sugar, ginger, chili garlic, soy sauce and boil.

Simmer then thicken with cornstarch. Serve.