MANILA, Philippines?One more time, with feelings! The Les Toques Blanches Philippines Culinary Team will be off to Singapore this week to compete in the Food and Hotel Asia Culinary Challenge, hoping to make us proud as they did last year when they bagged the gold and best of the best trophy at the Hong Kong International Culinary Classic. May the Force be with you! Go Team Philippines.

It?s been quite a while since I did a column devoted to your recipe requests. Here it is! Happy cooking and bon appetit!

Last week, John Dale Quimpo wrote asking for the recipe of Zong?s spicy pork spareribs with spicy salt and chili.

As promised Joshua Tiu of Zong?s shares his Deep-Fried Pork Ribs in Chili Garlic Salt.

Deep-Fried Pork Ribs

10-12 pc finger ribs, with excess fat and gristle trimmed

3 tbsp cornstarch

Oil for deep frying

1 whole egg beaten (for egg-wash)

Marinade:

1 clove garlic, crushed and finely chopped

2 tbsp Chinese rice wine or dry sherry

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp light brown sugar

? tsp chili sauce

Few drops of sesame oil

Spice mix:

1 tbsp five-spice powder

1tbsp salt

2 tsp Sichuan peppercorn, ground

2 tsp chopped deep-fried garlic

Chop each rib into 3-4 pieces.

Mix all marinade ingredients and marinate for at least three hours or, as Joshua divulged last week, they keep theirs extended over 24 hours.

Coat ribs in egg wash, then cornstarch and deep-fry in medium heat for 4-5 minutes, stirring to separate.

Remove from oil and drain on paper towel.

Trick: Turn up heat to high and deep-fry the ribs once more for 1 minute or until the color is an even dark brown. Remove with slotted spoon and drain on a kitchen paper.

To make the spicy mix, heat all ingredients in a preheated wok for approximately two minutes over low heat, stirring constantly. Serve with ribs.

?Lengua? for NJ couple

My husband and I love lengua with cream sauce. And the best ones we?ve tasted are the one we?ve enjoyed on our annual visit to family and friends in the Philippines. Do you have a great lengua recipe we can easily make?

MARY ANN, TEANECK, NEW JERSEY

How to clean ox-tongue:

Wash tongue thoroughly. Rub with rock salt?the process is pretty much like exfoliating! Wash.

Bring water to a boil put in ox-tongue for three minutes. Remove tongue and scrape with a knife, as you would your tooth brush when brushing your tongue. A film comes off.

Wash in running water.

Bring a fresh batch of water to a boil together with the tongue, leave it to boil for another 10 minutes. There should just be enough water to cover the tongue.

Why so many water changes? Once you do it for the first time, you?ll know why? Man, how these things smell!

Heat another fresh batch of water with the tongue, add salt and whole peppercorns. Once boiling, skim off scum and lower heat.

Simmer until fork-tender.

My mom doesn?t go through the salt scrub. She just washes the tongue and drops it in boiling water for three minutes, removes the film, and puts it in a fresh batch of water to boil and simmer until tender.

I do all these because it makes me feel good! As if you feel safe because you?re not French kissing a cow!

Lengua in Fresh Mushroom

Cream Sauce

1 lengua, approximately 1 k; cleaned, boiled until tender and sliced 1/3-inch diagonally. Save stock for boiling.

1 c flour

1 tsp salt

1 tsp pepper

Combine flour, salt, pepper. Mix well

Dredge lengua. Fry in olive oil until slightly browned. Set aside.

Sauce:

1/3 c olive oil

1/3 c butter

1 c bacon, preferably slab, cut into cubes

1/3 c garlic, chopped

1 c onions, chopped

? c carrots, celery, chopped

2 tbsp parsley, chopped

1 tsp fresh thyme

1 tsp fresh oregano

1?-2 c mixed fresh mushrooms, sliced (I use a mix of portobello and button. Sometimes I combine a small pack of dried porcini mushrooms, soaked in water and drained for a deeper, woodier, nuttier flavor.)

2/3 c dry sherry

2 c each tongue stock and cream

Salt and pepper to taste

Combine butter and olive oil. Add bacon and brown, set aside.

Add onion, garlic, carrots, celery. Saute vegetables and leave to sweat for about five minutes.

Add herbs and mushrooms. Add bacon and sherry, leave to reduce to half.

Add tongue, stock and simmer until sauce is slightly thickened.

Add cream, continue to simmer until desired sauce consistency is reached. Season to taste.

I add a dab of butter just before serving. Makes it taste even richer! Hope this is what you wanted.

Tea with Chef Jessie Sincioco

For all those asking when the To-die-for Scones and Tea Time menu could be had, it started two days ago at Le Soufflé Rockwell, 3-6 p.m.

Call 8976543 or 8907630.

E-mail the author at raspiras @inquirer.com.ph