1/2 CUP WHITE DISTILLED VINEGAR

1 SMALL ONION,OR 2 SHALLOTS,FINELY DICED

2 CLOVES GARLIC,CRUSHED

5 PEPPERCORNS,COARSELY CRUSHED

1 TSP SALT

12 LARGE OYSTERS,SHELLED

IN A BOWL,MIX TOGETHER THE VINEGAR,ONION,GARLIC,PEPPERCORNS AND SALT. ADD THE OYSTERS,MIX WELL,AND MARINATE FOR 2-3 HOURS IN THE REFRIGERATOR.

PLACE THE OYSTERS MIXTURE IN A SAUCEPAN AND BRING TO A GENTLE SIMMERING BOIL. WHEN THE EDGES OF THE OYSTERS JUST START TO CURL, IMMEDIATELY REMOVE THEM FROM THE HEAT SO THEY DO NOT OVERCOOK. IF THE LIQUID IS TOO SOUR,DILUTE WITH A LITTLE WATER.

TRANSFER THE OYSTERS AND THE MARINADE LIQUID TO A CERAMIC BOWL,COVER, AND REFRIGERATE FOR AT LEAST 1 HOUR. THE PICKLED OYSTERS ARE BEST AFTER 2-3 DAYS IN THE REFRIGERATOR.

SERVE COLD. MAKES 3-4 SERVINGS

1 CUP WATER

1 TSP SALT

12 LARGE SHRIMP,PEELED AND DEVEINED

1/2 CUP DISTILLED WHITE VINEGAR

1 SMALL ONION,OR 2 SHALLOTS,FINELY DICED

2 CLOVES GARLIC, CRUSHED

5 PEPPERCORNS,CRUSHED

PUT THE WATER AND SALT IN A SMALL PAN,BRING TO A BOIL, ADD THE SHRIMP AND COOK FOR ONLY 15-30 SECONDS. IMMEDIATELY STOP THE COOKING PROCESS BY DROPPING THE SHRIMP IN ICE WATER. DO NOT OVERCOOK THE SHRIMP.

PUT THE DRAINED SHRIMP IN A BOWL AND ADD THE VINEGAR,ONIONS,GARLIC AND PEPPERCORNS. MIX WELL. COVER THE BOWL WITH PLASTIC WRAP AND MARINATE FOR AT LEST 2 HOURS. MARINATING FOR 2-3 DAYS IN THE REFRIGERATOR WILL ALLOW THE FLAVOR TO MELLOW.

SERVE COLD.

MAKES 3-4 SERVINGS.

1 POUND JAPANESE DAIKON OR RED RADISHES

2 TSP SALT

12 WHOLE SHRIMP

1 CUP WATER

1 TBSP VEGETABLE OIL

1/2 POUND PORK,CUT INTO1/2-INCH CUBES

1 CLOVE GARLIC,CRUSHED

1/2 CUP ONION, SLICED

1/2 CUP TOMATOES,DICED

1/4 CUP WHITE DISTILLED VINEGAR

1/2 TSP BLACK PEPPER

PEEL THE DAIKON OR RADISHES AND SLICE PAPER THIN. SPRINKLE WITH 1 1/2 TSP OF THE SALT. MIX THE RADISH SLICES AND SALT BY HAND, WORKING THE SALT WELL INTO THE RADISHES. RINSE WITH WATER AND DRAIN.

REMOVE THE HEADS AND SHELLS AND DEVEIN THE SHRIMP. PUT THE HEADS AND SHELLS IN A SAUCEPAN WITH THE WATER AND BRING TO A BOIL. REDUCE THE HEAT AND SIMMER FOR 5 MINUTES. REMOVE THE HEADS AND SHELLS FROM THE BROTH AND ADD THE PEELED SHRIMP. COOK FOR ONLY 1 MINUTE. REMOVE THE SHRIMP AND SET ASIDE. RESERVE 1/2 CUP OF THE SHRIMP BROTH.

HEAT THE OIL IN THE SKILLET AND FRY THE PORK UNTIL LIGHT BROWN. REMOVE THE PORK AND SET ASIDE. SAUTE THE GARLIC,ONIONS AND TOMATOES IN THE SAME PAN FOR A FEW MINUTES. ADD THE SHRIMP AND 1/2 TSP OF THE SALT. SAUTE FOR 3 MINUTES.

ADD THE COOKED PORK AND RESERVED SHRIMP BROTH. COOK OVER MEDIUM HEAT FOR 2 MINUTES,STIRRING CONSTANTLY. ADD THE RADISHES, COVER, AND COOK FOR ABOUT 10 MINUTES OR UNTIL RADISHES JUST START TO TURN TENDER.

ADD THE VINEGAR AND PEPPER,BRING TO A BOIL AND IMMEDIATELY REMOVE FROM HEAT.

SERVE WITH RICE.MAKES 3-4 SERVING

1 MEDIUM-SIZED PIG'S EAR

2 CUPS VEGETABLE OIL

2 CAKES TOFU,1 INCH THICK BY 4 INCHES LONG BY 3 INCHES WIDE

1/4 CUP SOY SAUCE

1/4 CUP DISTILLED WHITE VINEGAR

2 CLOVES GARLIC,MINCED

THIS MAKES A GOOD INTO ACCOMPANIMENT TO RICE STICK NOODLES IN RED SAUCE(PANCIT LUGLUG) OR ANY RICE DISH.

THROUGHLY SCRAPE AND WASH THE PIG'S EAR TO REMOVE ANY DIRT AND HAIR. PLACE IN A PAN, COVER WITH WATER AND SIMMER FOR 30 MINUTES OR UNTIL TENDER. POUR OFF THE WATER AND ALLOW TO COOL. CUT INTO THIN SLICES ABOUT 1 INCH LONG. DISCARD THE TOUGH MEMBRANES AND THE INNER EAR SECTION.

HEAT THE OIL IN A SKILLET AND DEEP-FRY THE TOFU. DO NOT TOUCH THE TOFU WITH A UTENSIL UNTIL IT IS GOLDEN BROWN. DRAIN IN PAPER TOWELS AND CUT INTO 1-INCH CUBES.

PLACE THE PIG'S EAR AND TOFU IN A BOWL,ADD THE SOY SAUCE,VINEGAR AND GARLIC AND MIX WELL. MARINATE FOR AT LEAST 20 MINUTES.

MAKES ABOUT 8-10 ONE- TBSP SERVINGS.

VARIATION:

BOILED AND DEBONED PORK HOCK MAY BE USED IN PLACE OF THE PIG'S EAR.

1 POUND TRIPE

1/2 POUND BEEF LIVER,SLICED INTO STRIPS-

1/4-INCH THICK BY 2 INCHES LONG

1/2 CUP DISTILLED WHITE VINEGAR

1 1/4 TSP SALT

1/4 TSP BLACK PEPPER

3 CLOVES GARLIC,MINCED

1 SMALL ONON,CHOPPED

2 MEDIUM TOMATOES,CHOPPED

2 TBSP VEGETABLE OIL

1 TSP SUGAR

1 POUND DAIKON OR RED RADISHES,PEELED AND THINLY SLICED

1/8 TSP RED PEPPER FLAKES (OPTIONAL)

PLACE THE TRIPE IN A DEEP POT,COVER WITH WATER AND BOIL FOR 5 MINUTES. DRAIN AND RINSE IT. PLACE THE TRIPE BACK IN THE POT AND COVER WITH WATER AGAIN. BRING TO A BOIL,REDUCE THE HEAT AND SIMMER, COVERED,FOR 21/2 HOURS OR UNTIL TENDER. DRAIN. COOL TO ROOM TEMPERATURE. CUT INTO STRIPS 1/4 INCH THICK BT 2 INCHES LONG.

IN A BOWL, MARINATE THE LIVER STRIPS IN A MIXTURE OF THE VINEGAR, SALT AND PEPPER FOR 10 MINUTES. DRAIN WELL AND RESERVE THE MARINADE LIQUID.

SAUTE THE GARLIC,ONIONS AND TOMATOES IN THE OIL FOR 2 MINUTES. ADD THE LIVER AND SAUTE FOR ANOTHER 3 MINUTES, PRESSING IT WITH THE BACK OF WOODEN SPOON TO EXTRACT SOME OF THE JUICE.

ADD THE MARINADE LIQUID,TRIPE SLICES AND SUGAR,MIX WELL, AND SIMMER FOR 5 MINUTES. ADD THE RADISHES AND OPTIONAL RED PEPPER FLAKES AND CONTINUE TO SIMMER  UNTIL THE RADISH IS TENDER, ANOTHER 8-10 MINUTES.

IF POSSIBLE, REFRIGERATE FOR 1 OR 2 DAYS TO LET IT AGE OR MELLOW. REHEAT TO SIMMERING BEFORE SERVING. MAKES 4-6 SERVINGS.