Beef Steak
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced onion
6 slices tender steaks
1 tablespoon calamansi juice
1 tablespoon soy sauce
cooking oil
Procedure:
Marinate steaks in calamansi juice, soy souce, salt and pepper. Pan fry in about 2 tablespoons oil. When steaks are cooked remove them from pan onto a serving dish. Add about 2 teaspoons of oil to remaining oil in the same pan and pan fry the onion until tender. Pile on top of steaks. Serve hot.
Bawang Guisado
2 cloves garlic, minced
1/4 cup sliced onions
1/2 cup sliced tomatoes
30 bawang stems, cut crosswise(finely)
3 pieces tokua, cubed,fried
1 cup pork, cut into small pieces
1 cup shelled shrimps
2 tbsps. shortening
salt to taste
2 cups shrimp juice
Procedure:
Saute the garlic, onion, and tomato in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stirring constantly until it boils. Add bawang stems nd fried tokua and cook for a few minutes or just until bawang is crisp-tender. Add salte to taste.
Leche Flan
8 egg yolks
1 cup sugar
2 cups fresh milk
1 lemon ring or vanilla for flavoring
Procedure:
Scald the milk in a double boiler for 15 minutes. Blend the egg yolks with sugar, milk and flavoring. Pour into mold lined with caramilized sugar. Place this in a bigger pan half-filled with water and bake until the mixture becomes firm. Cool before removing from mold.
Mango Jam
Scrape the pulp from ripe mangoes and mash. Use stainless knife nd utensils to prevent discoloring. Measure, and to every cup of the pulp add 1/2 cup white sugar. In case of sour mangoes, increase sugar to 2/3 cip. Stir while cooking until it thickens. Pour while hot in jars. Sterilize quart jars for 30 minutes, pint jars for 25 minutes.
Pastillas de Leche
1 gallon fresh carabao milk
1-1/2 cups sugar
rind of 2 lemons
Procedure:
Place milk in copper vat or pan over low charcoal heat. Stir until the milk has evaporated to one fourth its original quantity. Add sugar and rind and cook over low heat, stirring constantly, until the mixture forms a soft ball. Pour the paste on a sugared board, cut into 2″ x 1/4″ pieces, roll in fringed white tissue paper.
Lengua Mechada
1 ox tongue
1 small can tomato sauce
6 strips ham with fat or bacon
1 pinch of mustard
1/2 cup white wine
1 clove of garlic
5 tbsps. butter or lard
small can mushrooms
salt and pepper to taste
Procedure:
Scald the tongue and remove the outer skin. Wash with cold water. Insert the strips of ham lengthwise. Put butter or lard in frying pan and brown the tongue. Add the garlic, and fry until brown. Add the salt, pepper and mustard. Transfer the mixture into a kettle. Add the wine, cover and Simmer until the tongue is tender. If necessary add water from time to time. When soft remove from kettle, slice tongue into rounds. Return tongue in the frying pan and add tomato sauce, butter and mushrooms. Simmer and when blended remove from fire. Serve hot.
Pastelitos de Pescado
4 cups flour
12 tbsps. butter
4 egg yolks
1 tsp. sugar
1 tsp. salt
Procedure:
Sift the flour, slat and sugar. Work in the butter with tips of the fingers and fold in the well-beaten yolks of 4 eggs. Sprinkle with enough cold water to bring the mass together, and work very lightly with the finger. Place the dough on a floured board and roll to about 1/8 inch thick. Cut into 2 equal parts. On one part spread evenly the filling, made as follows.
Mazapan de Pili
2-1/2 cups pili ground through meat grinder
1 cup white sugar
10 yolks of egg
1/2 cup butter
Procedure:
Remove the oil from the ground pili nuts. Mix the rolks, sugar and butter with the nuts. Cook over low heat until the mizture thickness. Drop by spoonfuls on greased baking sheets. Brush top of each with egg yolk and bake in moderate oven. For speacial occasions the “mazapan” is baked in small loaf pans one inch thick, wrapped in wax paper and packed ad the occasion demands.
Callos Con Garbanzos
1 kilo goto
1 calf’s pata
1 tablespoons olive oil
1 small head garlic
1 big onion
2 chorizos de bilbao
2 small can tomato puree
1 small can pimientos morrones
1/2 cup green olives
2 cups cooked garbanzos
salt and pepper to taste
Procedure:
Clean goto very well. Place pata and goto in a deep saucepan and add just enough water to cover. Bring to a boil and let simmer well covered, until very tender . Remove bones from pata and cut into 1 inch x 1/2 inch pieces. Cut goto into 1 inch x 1/2 inch pieces. Remove fat or “cebo” from liquid. Simmer down liquid to only 2 cups. Chop the garlic fine, peel and slice onions. Slice chorizo de Bilbao crosswise.
Fry garlic in olive oil until golden brown. Remove from oil and fry onions. Add tomato puree and 1 cup of the liquid in which pata and goto have been cooked. Add pimientos, fried garlic, goto and pata, olives and garbanzos. Add the rest of the liquid and salt and pepper to taste. Simmer 5 minutes. Serve hot.
Gulaman
2 cups gulaman (1 gulaman and 2 cups water)
2/3 cup sugar
1/2 cup pineapple (diced)
1 banana (neatly cut)
4 sliced ripe mango
1/2 cup milk (fresh)
Procedure:
Boil sugar with gulaman. Remove from fire, pass through a sieve. Add milk and put 1 cup of the mixture in a wet mold. Put in a cool place jell. When partly jelled arrange fruits in mold and pour the remaining gulaman. Put in a cool place until firm.
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