Good evening people, starting today I will be posting different book authors its either a wattpad author, novel, poems and other. So, I hope you guys like it. Sometimes, if I'm in the mood to post book updates I will post.

proud to be Filipino food

Lechon, one of the most favorite food of Filipino, not just Filipino but also other foreign tourist who visited Philippines. Among the varieties the Cebu lechon is the most delicious. Lechon is the Filipino version of roasted pig. Here are ways on how to cook lechon:( image and recipe copied in: http://bizbuddies.hubpages.com/hub/The-Original-Cebu-Lechon-Recipe)
Igredients:
1 whole native pig (live weight 18 – 20 kilos)
salt and black pepper to taste
soy sauce

For the glaze:
1 liter of Sprite

For the stuffing:

10 bundles lemon grass (tanglad)
1/4 cup star anise
6 pieces of laurel or bay leaves (cut into small parts)
5 cups of crushed garlic
2 kilos green onion leave
8 pieces of halved saba bananas. (half-cooked thru boiling)

Instructions:
First, shave hair follicles of the pig and remove the innards. Rinse the pig and make sure there’s no more lumps of blood inside the stomach.
Then rub the insides with salt and pepper including the body.
Rub a little soy sauce on the inside belly of the pig.
Stuff the belly with saba bananas, anise, green onion leaves, crushed garlic and laurel leaves.
Next, stack the lemon grass the center stomach, and stitched the belly, making sure that no ingredients slip out.
Skewer the pig with a mid-size bamboo and split roast over hot charcoal. Do not put the charcoal directly underneath the belly of the pig but over both sides, slowly churning the pig roast.
While slowly roasting the pig, glaze it from time to time with sprite using a sponge. This will make the skin extra crispy.
Roast for a couple of hours until the meat is tender. Do not overcooked.

Proud to be Filipino Dish

Pancit Palabok is a proud to be Filipino recipe. But before the recipe lets have a little trivia about pancit palabok. Pancit Palabok is a term for noodles in Filipino. Noodles were introduce by the Chinese to the Philippines and been adopted in the local cuisine. Pancit has many version in the Philippines and Pancit Palabok is one of those recipe. How to cook Pancit Palabok? Read this recipe: (recipe and picture copied in:http://www.pinoycookingrecipes.com/pancit-palabok.html)

INGREDIENTS:

1 pack Rice sticks (Bihon noodles)

For the Sauce:
1/2 to 3/4 lb ground pork
3 cups pork broth + 1/4 cup for cornstarch + 1/4 cup for atsuete
1 piece shrimp cube
4 tbsp of cornstarch dissolved in 1/4 cup pork broth
1 tbsp anatto powder (atsuete) dissolved in 1/4 cup pork broth
3 cloves garlic
1 small onion chopped
3 tbsp fish sauce
2 tbsp cooking oil

For the Toppings:

cooked shrimps (shelled)
smoked fish (Tinapa) flakes
pork chicharon (grounded)
hard boiled eggs
fried minced garlic
spring onions
lemon or calamansi extract

HOW TO COOK PALABOK
Sauce:
1.Heat cooking oil in a saucepan and saute garlic and onion.
2.Add the ground pork and cook for 5 minutes or until the pork turns brown.
3.Add the pork broth (3 cups) and the dissolved annato (atsuete) Let it boil.
4.Add a piece of shrimp cube and fish sauce then add the dissolved cornstarch.
  Cook until sauce becomes thick. Set aside.

For the Rice Sticks / Bihon Noodles
1.Place the noodles in a strainer and submerge in boiling water for about 2 minutes or until the noodles are       cooked.
2.Drain the noodles and transfer to a serving plate.
3.Pour the palabok sauce and garnish with the toppings. Squeeze some lemon or calamansi.
  Serve hot and Enjoy!

Peanut Butter pie recipe, this is  very easy to make. (image and recipe copied in: http://allrecipes.com/Recipe/Peanut-Butter-Pie/Detail.aspx?evt19=1)

Ingredients:

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped

Procedure:

1.Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.

2.Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Raspberry Almond Kiss Cookies (recipe and image copy in: http://allrecipes.com/recipe/raspberry-almond-kiss-cookies/detail.aspx)

Ingredients:

1/2 cup
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup white sugar for decoration
40 milk chocolate candy kisses, unwrapped
1 cup confectioners' sugar
1 tablespoon milk
4 teaspoons raspberry jam
1/4 teaspoon almond extract

Directions
1.In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
2.Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
4.In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

Chocolate Chocolate Chunk Cookies.. (recipe and photo copy in: http://allrecipes.com/Recipe/Best-Ever-Chewy-Chocolate-Chocolate-Chunk-Cookies/Detail.aspx?prop24=hn_slide1_Best-Ever-Chewy-Chocolate-Chocolate-Chunk-Cookies&evt19=1)

Ingredients:

1/2 cup butter, softened
1/3 cup chocolate syrup
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons corn syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (11.5 ounce) package semi-sweet chocolate chunks

Directions

1.Preheat the oven to 375 degrees F (190 degrees C).
2.In a medium bowl, cream together the butter, chocolate syrup, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the corn syrup and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture until just blended. Mix in the chocolate chunks by hand. Drop cookies by 1/4 cupfuls onto ungreased cookie sheets.
3.Bake for 12 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Korean steak recipe: (image and recipe copied in: http://allrecipes.com/Recipe/Awesome-Korean-Steak/Detail.aspx?prop24=hn_slide3_Awesome-Korean-Steak&evt19=1)

Ingredients:
2 pounds thinly sliced Scotch fillet (chuck eye steaks)
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)

Directions

1.In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
2.Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.