multi mushroom sisig

- use straw, oyster, milk, shiitake, button mushroom
- saute in oil with garlic and onion
- add slice hot pepper to taste
- when done, add chopped raw onion
- add mayonnaise and citrus juice
- pinch of sugar if necessary/preferred
- season with salt and pepper to taste

if presenting as sambal, replace mayonnaise with sambal. Add raw egg just before adding citrus. Allow egg to cook a little before removing from fire.

Adobacon

dry marinate pork belly in brown sugar for 24 hours, then add vinegar, garlic and peppercorn and spice. Marinate for another 24 hours.

on third day, rinse off marinade, rub pork belly generously with sea salt and and set aside for at least twelve hours. Drain the liquid drawn out from the meat and sprinkle belly with fresh coating of salt.

Repeat for at least three - six days until pork seemed to have dried out.

Rinse pork belly with water to remove salt. Wipe dry. Cut into strips and fry.

* best if pork belly can be pre-cut into desired thickness before curing

breakfast combo - pastil and kapelathick

wip rice with pulled meat in banana leaves

coco sugar sportsade

wip