PANCIT NEGRA | CAVITE

INGREDIENTS
1/2 kilo vermicelli pasta (cooked according to package directions)
1/2 kilo fresh squid (cleaned and cut into rings)
Celery (chopped)
3 tbsp. olive oil
5 cloves of garlic (minced)
1 large red onion (chopped)
1 thumb size ginger (cut into small pieces)
Chicaron bits
Salt and pepper to taste

COOKING DIRECTIONS
Cook your noodles to save you time while preparing your sauce and squid.
Clean the squid and carefully remove the squid’s funnel and place the ink on a clean bowl.
Slice the squid as well as its tentacles into small pieces. Rinse well and drain again.
Using a sauce pan, sauté the garlic, onion, and ginger over high heat. Add the sliced squid and stir-fry for one to two minutes.
Add vinegar, soy sauce, fish sauce, and squid ink. Pour a cup of water then slightly raise the temperature for it to start boiling.
After two to four minutes, lower the heat to medium flame then add the vermicelli. Stir well until it is absorbed into the sauce.
Season with salt and pepper and chopped celery then mix.
Sprinkle with chicharon on top alongside toasted garlic before serving.

MILLIONAIRE SALAD | VISAYAS REGION

INGREDIENTS
250 g heart of coconut palm
5 cooked medium sized tiger prawns (peeled and deveined)
1 ripe avocado (diced)
220 g of tomatoes (halved)
2 mangoes (diced)
50 g cooked pork (finely sliced)
1 small white onion (finely sliced)
carrot (julienned)
red chilli (seeds removed, finely sliced)
1 tsp of sesame seeds
2 tbsp of white wine vinegar
80 ml (1/3 cup) of extra-virgin olive oil

COOKING DIRECTIONS
Combine the oil and vinegar in a bowl and whisk.
Season with sea salt and freshly ground black pepper and set aside.
Slice the coconut palm heart lengthways and place in a mixing bowl.
Add all the remaining ingredients, except for the sesame seeds. Toss well.
Sprinkle with sesame seeds then serve.