Pork Sinigang

INGREDIENTS:

1 kilo pork loin

1/2 cup quartered tomatoes

1 piece onion, sliced

1 clove garlic, crushed and peeled

1 cup fresh sampalok or tamarind juice

1 liter water

1 piece labanos or radish

1 bunch sitaw or string beans, cut into serving lengths

2 pieces eggplants

2 pieces finger sili

Salt and water

PROCEDURE:

Saute garlic, onions and tomatoes. Add sliced pork loin and water, and let boil for 30 minutes. When pork is tender, add vegetables. Season with salt and pepper. Follow with sampalok juice and finger sili. Let boil for 10 minutes. Serve hot.

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Bangers

INGREDIENTS

500 grams lean pork shoulder, minced

8 ounces pork fat

Salt and pepper

Nutmeg

Cloves, ground

Mace

Thyme

1-1/2 ounces breadcrumbs

2 egg yolks

8 sausage skins

PROCEDURE

Season minced meat generously with salt, pepper, and a pinch each of nutmeg, cloves, mace and thyme. Add breadcrumbs and egg yolks and mix well. Refrigerate mixture then stuff into sausage skins and twist to secure ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.

Chili Con Carne

INGREDIENTS

5 tablespoons vegetable oil

2 large onion, chopped

1 piece chili pepper, chopped

5 cloves garlic, chopped

800 grams ground lean beef

3 cans whole peeled tomato with liquid, chopped

1-1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1-1/2 tablespoons ground cumin

1/2 tablespoon chili powder

2 tablespoons paprika

2 tablespoons dried oregano

2 pieces cinnamon sticks

2 cans red kidney beans, rinsed and drained

PROCEDURE

In medium-sized stockpot, heat oil over medium heat. Saute onion, chili, pepper and garlic until soft. Add ground beef, cook and stir until meat is brown. Poor in tomato with liquid, salt, pepper, cumin, chili powder, paprika, oregano and cinnamon sticks. Cover and simmer until cooked and meat is tender. Stir in kidney beans and cook for 15 minutes. Remove cinnamon sticks before serving.

Crab With Chili Sauce

INGREDIENTS

1 kilo crab

1 tablespoon cooking oil

1 clove garlic, crushed

1/4 cup sliced onion

3 pieces chili, sliced

2 tablespoons hot sauce

1/4 cup water

Salt and pepper to taste

1 stalk onion leaves, thinly sliced

PROCEDURE

Split crab into quarters and crack claws.

In large pan, heat oil and saute garlic, onion and chili. Add crab and stir in hot sauce. Pour water and simmer for 8 minutes;add in salt and pepper. Place on platter and garnish with onion leaves.

Fried Beef Siomai

INGREDIENTS 

380 grams ground beef

1 egg, slightly beaten

1 small carrot, finely chopped

1 medium onion, finely chopped

1 tablespoon soy sauce

2 tablespoons all purpose flour

1 tablespoon cornstarch

1/2 teaspoon pepper

4 cups vegetable oil

Soy sauce and calamansi

Wanton wrappers

PROCEDURE

Mix first 8 ingredients. Blend well.

Place a tablespoon on filling on the center of wrapper and pressupward to seal. Deep-fry until golden. Drain on paper towels. Serve with soy sauce and calamansi. Makes 25 siomai.

Chinese Style Adobo

INGREDIENTS:

1/2 kilogram pork kasim, adobo cut

1/2 kilogram fresh chicken, cut into serving pieces

3 tablespoons crushed garlic

1 tablespoon freshly ground black pepper

2 tablespoons sugar

2 piece bay leaf

1/2 cup soy sauce

3/4 cup vinegar

2 cups water

1 dozen quail egg, hard-boiled, peeled

PROCEDURE:

Combine all ingredients, except quail eggs, in saucepan. Cook over high heat to medium and let simmer. Remove cover and cook for 5 minutes more for sauce to reduce and thicken. Add quail eggs during last minute of cooking.

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Beef And Carrot Combo

INGREDIENTS

165 grams corned beef

2 cups cooked rice

100 grams chicharo or snow peas, blanched

1 piece small carrot, sliced and blanched

PROCEDURE

Heat corned beef. Scoop hot steaming rice onto plate and top with corned beef. Garnish with a chicharo and carrot.

Adobo Flakes

INGREDIENTS

1/2 kilo chicken breast, skinless

1/4 cup finely minced garlic

2 tablespoons Worcestershire sauce

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoon coarse salt

2 teaspoons freshly ground pepper

2 tablespoons corn oil

Cooking oil for deep-frying

PROCEDURE

Boil chicken breast and garlic in Worcestershire sauce, soy sauce, vinegar, salt, pepper and corn oil until cooked and sauce is reduced to almost dry. Drain remaining sauce; set aside for other use.

Flake chicken. Spread flaked chicken on a tray and air-dry.

In very hot oil, deep-fry dried chicken flakes in small batches until crisp and golden brown. Remove and drain excess oil with paper towels. Serve with steaned rice.

Ham And Vegetable Platter Asian Style

INGREDIENTS

2 bundles pechay (bok choy)

1 (200g) can straw mushroom

2 bundles fresh asparagus

200 grams ham, cubed

Cooking oil

Sesame seeds

Sauce:

1 cup chicken stock

1 tablespoon oyster sauce

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon sesame oil

PROCEDURE

Steam or blanch vegetables until crisp-tender.

Saute ham and straw mushroom in oil. Arrange on serving platter together with vegetables and set aside.

Prepare sauce: Combine all ingredients, except sesame oil, in saucepan. Cook over moderate heat until slightly thick. Remove from heat and stir in sesame oil. Mix well and pour some of the sauce on ham and vegetables. Serve remaining sauce on the side. Sprinkle with sesame seeds.

Bo Cuon Lacai (Beef Roll With Mustard 'Hanoi Style')

INGREDIENTS

100 grams beef tenderloin

20 grams green mustard

50 grams green banana

15 grams herb

20 grams carrot

10 grams ginger

15 grams fresh chili

Pineapple

PROCEDURE

Slice beef and boil until medium rare. Cut green mustard, green banana, herb, carrot, ginger, fresh chili and pineapple. Wrap beef together with vegetables in rice paper. Serve.

Chicken Tikka

INGREDIENTS

150 milligrams plain yogurt

1 teaspoon garlic paste

1-1/2 teaspoons peeled and finely chopped ginger root

1 small onion, grated

1-1/2 teaspoons red chili powder

1 tablespoon ground coriander

Salt to taste

4 boneless chicken breasts, cubed into 2.5 centimeters

Melted butter for brushing

Onion rings, tomato slices, coriander leaves for garnish

PROCEDURE

Prepare marinade: In bowl, combine yogurt, garlic paste, ginger, onion, chili powder, coriander and salt together; mix well. Add chicken cubes to marinade and coat evenly. Marinate in refrigerator.

Skewer chicken cubes then cook under preheated grill for 8 to 10 minutes turning occasionally and brushing frequently with melted butter. Remove kebabs from skewers and place on warmed serving dish. Garnish with onion rings, tomato slices and coriander leaves. Serve at once.

Chicken A La Creme

INGREDIENTS
1/4 cup butter

700 gms chicken breast tenderloin or strip

salt and pepper to taste

1 pint heavy cream

PROCEDURE

Melt half of butter in large skillet over medium-high heat. Season chicken with salt and pepper; saute in butter until golden on all sides for 10 minutes. Add remaining butter then reduce heat to medium and cook for 5 minutes. Pour heavy cream into skilet and simmer for 5 minutes, stirring occassionally until sauce becomes thick and chicken is cooked. Serve.

Brazilian Mushroom Chicken

INGREDIENTS
2 oz butter

1 cup mushroom, sliced

1/2 piece green pepper, diced

2 oz flour

salt

pepper

1 cup chicken broth

1 cup milk

3 cups chicken, cooked, sliced

1/2 piece red pepper, diced

1 tsp lemon juice

4 egg yolks

PROCEDURE
In skillet or nonstick pan, melt butter, add mushroom and diced green pepper. Saute for 5 minutes over low heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set dish over hot water in double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Add well-beaten egg yolks. Continue stirring until hot. Do not overcook. Serve on toast, if desired.