Caesar Salad Pinoy Style

Ingredients:
½ k. letsugas Tagalog
1 tbsp. oil
½ cup Chinese ham, diced
2 pcs. pan de sal
1 tbsp. margarine
¼ cup quezo de bola, grated
For the dressing:
1 tsp. garlic, chopped
2 pcs. eggyolk
2 tbsps. bagoong balayan, mashed & strained
½ tsp. calamansi juice
1 tsp. mustard
3/4 cup corn oil
¼ tsp. black pepper, freshly ground
¼ tsp. salt, iodized
1 tsp. worcestershire sauce
2 tbsps. quezo de bola, grated

Directions:
Separate letsugas Tagalog leaves.
Wash in running water.
Shake to remove excess water.
Pat dry.
Cut into two the length of the leaves.
Chill.
In a saucepan, heat the oil.
Add the Chinese ham and sauté until crisp.
Set aside.
Cut the pan de sal open.
Spread margarine on each open half.
Cut into cubes.
In the same pan used in the Chinese ham, stir fry the bread cubes until crisp.
Set aside.
Combine crushed garlic with strained bagoong balayan, calamansi juice and mustard. Mix well.
Blend in egg juice and mustard.
Mix well.
Blend in eggyolk.
Pour oil into the egg mixture gradually, blending well after each addition.
Season with salt and pepper.
Add Worcestershire sauce and grated quezo de bola.
Pour a little amount of dressing into the chilled letsugas Tagalog.
Toss leaves gently to coat well with dressing.
Transfer to individual plates.
Top with sautéed Chinese ham, pan de sal "croutons" and grated quezon de bola.

(Variation: Letsugas Tagalog may be replaced with other lettuce varieties in season. Pan de sal may be replaced with sliced bread.)

Visit www.lutongbahay.com for more recipes.

Asian Chicken Salad

Ingredients:
3 cans chicken chunks in water, drained
300 gms. mixed lettuce greens
1 pc. red bell pepper, thinly sliced & blanched
1 cup jicama (singkamas), sliced into thin strips
1 cup mango balls
½ cup wanton wrapper, cut into thin strips & then deep fried

For the ginger soy vinaigrette:
¼ cup soy sauce
½ cup rice wine vinegar
¼ cup corn oil
1/3 cup sugar
2 tbsps. sesame oil
2 tbsps. sesame seeds
1 tbsp. ginger, minced

Directions:
Wash lettuce and pat dry.
In a salad bowl, combine lettuce, red bell pepper, jicama and mangoes.
Top with chicken chunks and fried wanton.
For the vinaigrette, combine all ingredients in a jar.
Shake very well.
Drizzle on top of the salad greens.
Makes 4-5 servings.

Visit www.lutongbahay.com for more recipes.

Green Mango and Egg Salad

Ingredients:
250 gms. galunggong (small to medium size)
Salt & pepper
Cornstarch
Oil for deep-frying

For the dressing:
½ cup fish sauce
¼ cup brown sugar or honey
1-2 pcs. red chilis
1 tbsp. cilantro, chopped

For the greens:
100 gms. mixed lettuce greens
3 pcs. green mango, julienned fine
2 pcs. red plump tomatoes, sliced into wedges
1 pc. red onions, sliced thinly
2 pcs. salted eggs, sliced into wedges
20 gms. cilantro leaves

Directions:
Season galunggong with salt and pepper.
Steam galunggong until fully cooked.
Flaked the fish and discard the head and the bones.
Toss the flaked fish with a little cornstarch.
Deep-fry in hot oil until crispy.
To make the dressing:
Combine all ingredients together and adjust seasoning.
Chill until ready to use.
Arrange the lettuce greens on a serving plate or platter.
Combine the rest of the ingredients for the salad with the dressing and arrange on top of the bed of lettuce.
Top with more crispy galunggong flakes and garnish with more cilantro leaves.

Visit www.lutongbahay.com for more recipes.