PINEAPPLE-PORK DE LUXE
1 kilo pork (cubed, 1")
1 small can pineapple tidbits
2 tbsp soy sauce
1 tbsp vetsin
2 large onions, cubed
4 cloves garlic, minced
2 tbsp butter or margarine
1 tbsp cornstarch
a few stalks of spring onions
Fry pork and galic together in butter. Brown a little and add onions. After 3
minutes, season with soy sauce. Stir for another 3 minutes, then pour in
pineapple juice (drained from tidbits) and 1/2 cup water. Add vetsin and salt.
Cover, simmer over low fire until tender.
Thicken sauce with dissolved cornstarch. Lastly, add pineapple tidbits. When it
boils remove immediately from pan. Garnish with spring onions cut 1 1/2" long.
Thursday, October 25, 2007
Loaf Pimiento
PIMIENTO LOAF
1 kilo ground pork (double grind)
1 tsp fine salt
3 tbsp powdered milk
1/2 cup red & green pepper (finely chopped)
1 cup bread crumbs
1 tbsp white sugar
3-4 cloves minced garlic
1/2 tsp pepper
1 tbsp vetsin
Mix all ingredients. Brush bread pan with oil and pack in mixed ingredients.
Cover with foil; steam-bake fro 1 hour. You may also wrap mixture in 'sinsal' and
roll like an 'embutido'.
Cool before slicing. Serve with catsup.
1 kilo ground pork (double grind)
1 tsp fine salt
3 tbsp powdered milk
1/2 cup red & green pepper (finely chopped)
1 cup bread crumbs
1 tbsp white sugar
3-4 cloves minced garlic
1/2 tsp pepper
1 tbsp vetsin
Mix all ingredients. Brush bread pan with oil and pack in mixed ingredients.
Cover with foil; steam-bake fro 1 hour. You may also wrap mixture in 'sinsal' and
roll like an 'embutido'.
Cool before slicing. Serve with catsup.
Paksiw na Pata ni Bubu
PAKSIW NA PATA
1 pork's leg (chopped)
1 gram dried banana blossoms
1/2 cup dried oregano leaves or 1/2 tsp. pregano powder
1 tbsp. peppercorn (whole)
4 gloves garlic, crushed
1 cup vinegar
2 cups water
2 tbsp. soy sauce
1 tbsp. salt
1/2 brown sugar (pack)
Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower
heat and simmer until meat and skin of the pata is tender and sauce thickens.
1 pork's leg (chopped)
1 gram dried banana blossoms
1/2 cup dried oregano leaves or 1/2 tsp. pregano powder
1 tbsp. peppercorn (whole)
4 gloves garlic, crushed
1 cup vinegar
2 cups water
2 tbsp. soy sauce
1 tbsp. salt
1/2 brown sugar (pack)
Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower
heat and simmer until meat and skin of the pata is tender and sauce thickens.
Litson Paksiw
PAKSIW NA LECHON
1 kilo cooked lechon
1 cup ready-mixed sauce or 1 can liver spread
1 cup vinegar
1/2 cup brown sugar (pack)
1 tbsp. salt
1 tbsp. peppercorn (whole)
4 cloves garlic, crushed
1 teaspoon vetsin
1/2 cup dried oregano
1 cup water
Chop lechon into small serving pieces. Put in pan and add all the ingredients.
Boil. Lower heat and simmer until lechon skin becomes very soft and sauce
thickens.
1 kilo cooked lechon
1 cup ready-mixed sauce or 1 can liver spread
1 cup vinegar
1/2 cup brown sugar (pack)
1 tbsp. salt
1 tbsp. peppercorn (whole)
4 cloves garlic, crushed
1 teaspoon vetsin
1/2 cup dried oregano
1 cup water
Chop lechon into small serving pieces. Put in pan and add all the ingredients.
Boil. Lower heat and simmer until lechon skin becomes very soft and sauce
thickens.
Nilagang Baka
NILAGANG BAKA
1 kilo beef (for stewing) cut into chunk cubes
4 small onions (diced)
½ head garlic (minced)
pinch of salt and pepper
7 medium potatoes (cut to the same size as the beef)
10 pieces Chinese cabbage (cut into four)
12 pieces Petsay (cut into 3)
2 tablespoons patis
2 tablespoons oil
In a soup pot, brown garlic and onion.
Add in beef, water and bring to a boil, lower the fire and let simmer until beef is
tender for about an hour or two.
Remove all the resulting scum that will rise to the top of the pot and keep the
stock clear.
Add potatoes and bring up to a boil to cook potatoes.
Season with salt, pepper and patis.
Lower heat and add in vegetables and cook uncovered.
Serve hot with soy sauce and calamansi to taste.
1 kilo beef (for stewing) cut into chunk cubes
4 small onions (diced)
½ head garlic (minced)
pinch of salt and pepper
7 medium potatoes (cut to the same size as the beef)
10 pieces Chinese cabbage (cut into four)
12 pieces Petsay (cut into 3)
2 tablespoons patis
2 tablespoons oil
In a soup pot, brown garlic and onion.
Add in beef, water and bring to a boil, lower the fire and let simmer until beef is
tender for about an hour or two.
Remove all the resulting scum that will rise to the top of the pot and keep the
stock clear.
Add potatoes and bring up to a boil to cook potatoes.
Season with salt, pepper and patis.
Lower heat and add in vegetables and cook uncovered.
Serve hot with soy sauce and calamansi to taste.
Morcon sa Ilog
MORCON sa Ilog
¼ cup calamansi juice
½ cup soy
Pepper
2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
1 can sausage, cut into strips
3 hard-boiled eggs, sliced lengthwise into quarters
1 carrot, sliced into 1/4" thick long strips
2 strips pork fat, 1/4" thick
2 strips of cheese, 1/4" thick each
All-purpose flour
Cooking oil
4 cups broth
Salt and pepper
Parsley and bell pepper (optional)
Mix together marinade ingredients (calamansi juice, soy sauce and pepper).
Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one
hour.
Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of
each beef arrange the following: strips of sausages, egg, carrot, porkfat and
cheese, distributing fillings evenly.
Starting from the end where the fillings are, roll the beef sheets carefully, making
sure that all the fillings are intact.
Roll the sheets of beef completely until it reaches the other end.
Truss the rolls using any kitchen twine by using a metal truss and some string to
use for twining.
Spread flour on a large sheet pan or on a work table that has been cleaned and
dried. Roll the morcon overthe flour.
Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown
on all sides.
Transfer the morcon to a big casserole. Add broth (orstock) and season with salt
and pepper. Cover the pan and allow to simmer over low heat until the beef
becomes tender (about 2 hours).
When the morcon has cooled down a little, slice it into half an inch slices and
serve on a platter with the sauce it was cooked in.
You can add a garnish of peppers and parsley.
Serve hot.
¼ cup calamansi juice
½ cup soy
Pepper
2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
1 can sausage, cut into strips
3 hard-boiled eggs, sliced lengthwise into quarters
1 carrot, sliced into 1/4" thick long strips
2 strips pork fat, 1/4" thick
2 strips of cheese, 1/4" thick each
All-purpose flour
Cooking oil
4 cups broth
Salt and pepper
Parsley and bell pepper (optional)
Mix together marinade ingredients (calamansi juice, soy sauce and pepper).
Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one
hour.
Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of
each beef arrange the following: strips of sausages, egg, carrot, porkfat and
cheese, distributing fillings evenly.
Starting from the end where the fillings are, roll the beef sheets carefully, making
sure that all the fillings are intact.
Roll the sheets of beef completely until it reaches the other end.
Truss the rolls using any kitchen twine by using a metal truss and some string to
use for twining.
Spread flour on a large sheet pan or on a work table that has been cleaned and
dried. Roll the morcon overthe flour.
Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown
on all sides.
Transfer the morcon to a big casserole. Add broth (orstock) and season with salt
and pepper. Cover the pan and allow to simmer over low heat until the beef
becomes tender (about 2 hours).
When the morcon has cooled down a little, slice it into half an inch slices and
serve on a platter with the sauce it was cooked in.
You can add a garnish of peppers and parsley.
Serve hot.
Menudo de la Paz
MENUDO de La Paz
½ kilo pork tenderloin (cut into chunk cubes)
¼ kilo pork liver (cut into cubes)
4 pieces chorizo Bilbao (sliced to the same size aspork)
1 big red bell pepper (diced)
1 big green bell pepper (diced)
3 big potatoes (peeled, diced and deep fried)
1½-cup chickpeas
½ -cup raisins
½ teaspoon Spanish paprika
1 cup stock or water
Pinch of salt and pepper
3 tablespoons oil
1 tablespoon atsuete oil
1 small head of garlic (minced)
1 medium size onion (diced)
2 big tomatoes (diced)
½ cup grated cheese
In a casserole, heat cooking oil and atsuete oil.
Saute garlic, onion, and tomatoes.
Add in pork chunks, pork liver, chorizo bilbao, bellpepper, Spanish paprika and
stock.
Simmer until pork is tender.
Add in potatoes, chickpeas, and raisins.
Season to taste.
Finish grated cheese.
Serve hot
½ kilo pork tenderloin (cut into chunk cubes)
¼ kilo pork liver (cut into cubes)
4 pieces chorizo Bilbao (sliced to the same size aspork)
1 big red bell pepper (diced)
1 big green bell pepper (diced)
3 big potatoes (peeled, diced and deep fried)
1½-cup chickpeas
½ -cup raisins
½ teaspoon Spanish paprika
1 cup stock or water
Pinch of salt and pepper
3 tablespoons oil
1 tablespoon atsuete oil
1 small head of garlic (minced)
1 medium size onion (diced)
2 big tomatoes (diced)
½ cup grated cheese
In a casserole, heat cooking oil and atsuete oil.
Saute garlic, onion, and tomatoes.
Add in pork chunks, pork liver, chorizo bilbao, bellpepper, Spanish paprika and
stock.
Simmer until pork is tender.
Add in potatoes, chickpeas, and raisins.
Season to taste.
Finish grated cheese.
Serve hot
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