Ingredients
Filling
1/4 c cooking oil
3/4 c sweet potato, diced
1 tbs garlic (crushed)
1 sm onion (sliced thinly)
1/4 tsp achuete powder
1 c green beans (blanched and diced)
2 1/2 bean sprouts
1 tbs oyster sauce
salt and pepper to taste
Wrapper
1 c all purpose flour
1/2 c cornstarch
2 eggs
1 1/2 c water
3 tbs cooking oil
Sauce
1/2 c sugar
6 tbs cornstarch
2 c water
5 tbs soy sauce
In a pan, fry sweet potatoes until tender. Set aside. In the same pan, saute garlic and onion until done. Add achuete and stir fry. Add the green beans, sweet potato, bean sprouts and oyster sauce. Stir fry until cooked.
Wrapper: In a bowl, combine all dry ingredients and make a well in the center, gradually mix in egg, water, and oil. Stir until it forms a smooth batter. Pour onto a heated 6-inch teflon pan, approximately 1/4 c at a time.
Sauce: In a small pan, combine sugar, cornstarch, water and soy sauce. Stir over medium heat until thick.
Line the wrapper with 1 leaf lettuce and place 2 heaping tbs of filling on it. Roll and seal. Serve with brown sauce, chopped garlic and toasted peanuts.
Friday, January 5, 2007
Escabeche
Ingredients
2-3 pieces whole fish
1/2 c cornstarch
1 c cooking oil
3 tbs cooking oil
1 tsp onion (sliced)
1 sm onion (sliced thinly)
1 tbs ginger (sliced thinly)
1/4 c carrots (sliced thinly)
1/4 tsp hot sauce
1/2 c sweet and sour sauce (bottled kind)
3/4 c water
Coat fish with cornstarch. Put 1 c of oil in a frying pan and deep fry fish. Set aside. Heat oil in pan. Saute garlic, onion and ginger. Add red bell pepper and carrots. Cook for 2 minutes and add sweet and sour sauce. Pour sauce onto the fried fish and serve hot.
2-3 pieces whole fish
1/2 c cornstarch
1 c cooking oil
3 tbs cooking oil
1 tsp onion (sliced)
1 sm onion (sliced thinly)
1 tbs ginger (sliced thinly)
1/4 c carrots (sliced thinly)
1/4 tsp hot sauce
1/2 c sweet and sour sauce (bottled kind)
3/4 c water
Coat fish with cornstarch. Put 1 c of oil in a frying pan and deep fry fish. Set aside. Heat oil in pan. Saute garlic, onion and ginger. Add red bell pepper and carrots. Cook for 2 minutes and add sweet and sour sauce. Pour sauce onto the fried fish and serve hot.
Kare Kare
Ingredients
1 lb ox tail (cleaned and cut in bite size)
8 cups water
1 tsp garlic (crushed)
1 medium onion (sliced)
1 tbs cooking oil
1 Kare-Kare mix (dissolved in water)
2 sm long eggplant (cut diagonally, 1/4" thick)
3-4 pcs of sitaw (long beans, cut into 2" lengths)
1 bundle Pechay
1/2 c bagoong (shrimp paste)
Boil oxtail in 8 cups of water and simmer until tender. Set aside.
Saute garlic and onion in oil. Add oxtail and Kare-Kare mix. Add the remaining stock. Stir and simmer for about 2-3 minutes. Add eggplant and sitaw (beans). Continue cooking until vegetables are done. Add Pechay and simmer for another 2 minutes. Serve with steamed rice and bagoong.
1 lb ox tail (cleaned and cut in bite size)
8 cups water
1 tsp garlic (crushed)
1 medium onion (sliced)
1 tbs cooking oil
1 Kare-Kare mix (dissolved in water)
2 sm long eggplant (cut diagonally, 1/4" thick)
3-4 pcs of sitaw (long beans, cut into 2" lengths)
1 bundle Pechay
1/2 c bagoong (shrimp paste)
Boil oxtail in 8 cups of water and simmer until tender. Set aside.
Saute garlic and onion in oil. Add oxtail and Kare-Kare mix. Add the remaining stock. Stir and simmer for about 2-3 minutes. Add eggplant and sitaw (beans). Continue cooking until vegetables are done. Add Pechay and simmer for another 2 minutes. Serve with steamed rice and bagoong.
Caldereta
Ingredients
2 tbs cooking oil
6 c beef brisket (cut into cubes)
2 c water
1 caldereta seasoning mix (dilluted in water)
1/2 c potatoes (cut into cubes)
1/2 c carrots (cut into cubes
1 pc red bell pepper (cut into strips)
1/2 c green peas
1/4 c pitted green olives (optional)
In a saucepan, pan brown beef brisket in cooking oil. Add water and bring to a boil. Cover and simmer until beef is tender. Add potatoes, carrots. Simmer until vegetables are done. Add seasoning mix and stir. Add red bell pepper, green peas, olives and cook for another five minutes or until peas are done.
2 tbs cooking oil
6 c beef brisket (cut into cubes)
2 c water
1 caldereta seasoning mix (dilluted in water)
1/2 c potatoes (cut into cubes)
1/2 c carrots (cut into cubes
1 pc red bell pepper (cut into strips)
1/2 c green peas
1/4 c pitted green olives (optional)
In a saucepan, pan brown beef brisket in cooking oil. Add water and bring to a boil. Cover and simmer until beef is tender. Add potatoes, carrots. Simmer until vegetables are done. Add seasoning mix and stir. Add red bell pepper, green peas, olives and cook for another five minutes or until peas are done.
Pastel del Pollo (Chicken Stew)
Ingredients
6 tbs cooking oil
1 1/4 c potatoes (cut into cubes)
1 1/4 c carrots (cut into cubes)
1 c onion (chopped finely)
1 lb chicken (cut into bite size)
1 Caldereta mix (dissolved in water)
1/4 c water
1 1/2 c mushrooms (quartered)
1/2 c cheese (grated)
1 c all purpose cream
Crust
2 3/4 c all purpose flour (sifted)
1/4 tsp salt
15 tbs shortening
8 tbsp ice cold water
Sift flour and salt into a bowl. With two knives or a pasty blender, cut half of the shortening into the flou mixture until its covered with flour. Cut the remaining shortening until the dough is sandy. Sprinkle about 4 tbs of the water into the dough and gently blend it in. Little by little, add as much of the remaining water as necessary. Gather the dough into a ball and roll out to the shape of the oven proof baking dish.
Note: You can also buy the ready pie crust
In a pan, heat 4 tbs oil. Fry potatoes and carrots. In a nother pan, saute onion in the remaining oil. Add the chicken and stir until the edges turn brown. Add caldereta mix and cook until the chicken is tender. Add potatoes, carrots, mushrooms and cheese. Simmer until cheese is melted. Turn off the heat and stir in cream.
Pour chicken mixture into a baking pan lined with the pie crust and cover it another pie crust. Make about three (3) slits on the top and bake at 350 degrees for 15 minutes or until the crust is golden brown.
6 tbs cooking oil
1 1/4 c potatoes (cut into cubes)
1 1/4 c carrots (cut into cubes)
1 c onion (chopped finely)
1 lb chicken (cut into bite size)
1 Caldereta mix (dissolved in water)
1/4 c water
1 1/2 c mushrooms (quartered)
1/2 c cheese (grated)
1 c all purpose cream
Crust
2 3/4 c all purpose flour (sifted)
1/4 tsp salt
15 tbs shortening
8 tbsp ice cold water
Sift flour and salt into a bowl. With two knives or a pasty blender, cut half of the shortening into the flou mixture until its covered with flour. Cut the remaining shortening until the dough is sandy. Sprinkle about 4 tbs of the water into the dough and gently blend it in. Little by little, add as much of the remaining water as necessary. Gather the dough into a ball and roll out to the shape of the oven proof baking dish.
Note: You can also buy the ready pie crust
In a pan, heat 4 tbs oil. Fry potatoes and carrots. In a nother pan, saute onion in the remaining oil. Add the chicken and stir until the edges turn brown. Add caldereta mix and cook until the chicken is tender. Add potatoes, carrots, mushrooms and cheese. Simmer until cheese is melted. Turn off the heat and stir in cream.
Pour chicken mixture into a baking pan lined with the pie crust and cover it another pie crust. Make about three (3) slits on the top and bake at 350 degrees for 15 minutes or until the crust is golden brown.
Sinampalukang Manok
Ingredients:
2 tbs cooking oil
1 tbs garlic (crushed)
1 med onion (thinly sliced)
1 sm ginger (pounded and sliced)
1 medium tomato (sliced)
1 lb chicken (cut in bite size)
1 tbs patis
3 cups water
2 tbs tamarind seasoning mix
1 c long green beans (sitaw)
2 pcs green pepper
In a saucepan, heat oil. Saute garlic, ginger, onion, and tomato. Add the chicken, stir fry and season with fish sauce. When the chicken is almost done, add water and bring to a boil. Add tamarind seasoning mix and the vegetables. Cook until vegetables are done. Serve with steamed rice.
2 tbs cooking oil
1 tbs garlic (crushed)
1 med onion (thinly sliced)
1 sm ginger (pounded and sliced)
1 medium tomato (sliced)
1 lb chicken (cut in bite size)
1 tbs patis
3 cups water
2 tbs tamarind seasoning mix
1 c long green beans (sitaw)
2 pcs green pepper
In a saucepan, heat oil. Saute garlic, ginger, onion, and tomato. Add the chicken, stir fry and season with fish sauce. When the chicken is almost done, add water and bring to a boil. Add tamarind seasoning mix and the vegetables. Cook until vegetables are done. Serve with steamed rice.
Sunday, December 31, 2006
Nilaga
Ingredients1.5 kilo baka (cut in cubes)
1 tsp black peppercorns
1 medium onion (quartered)
2 medium carrots (quartered)
3 potatoes (peeled & quartered)
1 head pechay
1 sm head of cabbage (quartered)
2 ripe saba (quartered)
salt to taste
Lage me ing baka keng pot, add the sibuyas and cover with water. Let boil. When it starts boiling, simmer and cover until beef is tender. Add carrots and potatoes and let simmer until potatoes are done. Add cabbage, pechay and salt to taste. Let vegetables cook but don't overcook. Serve with steamed rice.
Note: For this recipe, you can use chicken or pork.
Tidtad
Ingredients2 kutsarang taba
3-4 pirasong garlic (crushed)
1 sibuyas (minced)
3 lbs. pork shoulder (diced)
pork heart (diced)
beef tripe, pork liver (diced)
1 tasang aslam
1.5 cups pork blood
4 pcs. long green pepper
salt to taste
MSG (optional)
Igisa me ing bawang ampo ing sibuyas keng taba.
Add pork, heart, tripe, and liver. Pabukal me and then simmer until tender. Istung malambut ne, add vinegar and pepper and bring to a boil. Add salt and MSG to taste. Finally, add pork blood stirring continuously until thickened. Simmer for about 5 more minutes.
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