Caldereta
1 kilo goat’s meat cut into pieces
1 cup fat or salad oil
5 segments garlic, crushed
6 potatoes, halved or quartered
1 large onion
slices of hard-cooked eggs
meat stock or water
6 tomates sliced
paprika, salt and pepper to taste
liver mixture
1cup sweet peas
1/2 cup chopped ham
Procedure:
Heat the fat, and brown the garlic. Remove the garlic and saute the onion and tomatoes, then add the meat and seasonings. When party cooked, transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender. Add the potatoes and continue cooking. When meat and vegetables are tender, add the liver mixture to chicken the gravy. And pimientos, peas and ham. Serve hot and garnish to with slices hard-cooked eggs and chopped ham.
Calamares Rellemados
Remove heads, tentacles and ink bags of several medium-sized squids or calamares. Clean each
thoroughly and season the cavity with a little salt.
Stuff the cavities with the following:
1/2 cup boiled shrimps, chopped fine
1/2 cup chicken and pork meat, chopped fine
1 small onion, minced
1/2 cup soft crumbs soaked in milk
1 or 2 eggs
salt and pepper to taste
Procedure:
Mix ingredients in the order given and stuff squids cavities well up to neck. Replace heads and sew in place. Place squids in a shallow pan, over with mixture of 2 cups water, 2 tablespoons shortening, chopped garlic, chopped onions and chopped tomatoes. Salt to taste. Simmer gently until calamares are cooked and liquuid reduced to alomost half. Remove stuffed squids and serve with sauce strained over them.
Cake “Sans Rival”
8 egg whites
1 cup sugar
1-1/2 cups cashew nuts, finely chopped
filling
8 egg yolks
1 cup sugar
1/2 cup water
1 teaspoon corn syrup
1/3 pound fresh butter
1/2 cup chopped cashew nuts
Procedure:
Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating constinously, until soft peaks are formed. Add finely choppwd cashew nuts. Grease four 9″ x 14″ cookie sheets and dustlightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven
(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool. Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool. Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is ufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.
Cabbage Guisado
1 small cabbage, sliced fine
3 cloves garlic, chopped
1/2 cup sliced onion
1/2 cup sliced tomatoes
1/2 cup pork, sliced
1/2 cup shelled shrimps
1 cup shrimp juice
2 tsbps. shortening
salt to taste
Procedure:
Wash cabbage well and drain. Saute in shortening the garlic, onion, pork, and tomatoes. Add shrimps juice. Stir until it boils. Add the sliced cabbage and season to taste. Cook until cabbage is crisp-tender.
Cabbage and Celery
1 small bunch celery (cut into pieces about 1/2 cup)
1/2 small cabbage (sliced thin about 4 cups)
1/2 cup shelled shrimps
1 cup ground pork
3 cloves garlic, minced
1/2 cup sliced onion
1 cup sliced shrimp juice
1/2 cup sliced tomatoes
1 tbsps. shortening
salt to taste
Procedure:
Saute the garlic, onions, tomatoes, pork and shrimps, in shortening. Add salte to taste. Add the shrimp juice, and stirring constantly, bring to a boil. Cover and cook for a few minutes then add the celery and the cabbage. Cook till vegetables are crisp-tender.
Burong Mostaza With Egg
1/2 cup sliced Burong Mostaza
3 eggs
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 tablespoons cooking oil
3 cloves garlic, crushed
salt and pepper
Procedure:
Saute in oil the garlic until light brown. Add onion and whenit has turned transparent, add tomatoes and cook about 2 minutes. Add burong mostaza and beaten eggs and salt and pepper to taste. As soon as eggs are set, remove from heat and serve.
Burong Isda
(Fermented Rice with Fish)
1 mudfish (medium-sized)
1 tbsp. angkak
1 cup rice
2 cups water
salt
Procedure:
Clean the fish and slice into pieces. Salt all the slices and allow to stand six hours or overnight. Add the water to the rice and cook. Remove the rice from the pot or pan and allow to cool. Pound the angkak fine and mix with rice. Mix the fish and rice and place in a clan glass jar with a cover. Leat stand for 3 to 5 days or until mixture smells sour. To cook: Saute chopped garlic, onion and tomatoes in two tablespoons lard. Add buro and vinegar to taste and saute well. If the mixture is rather thick, add a little water. Serve hot or cold.
Bulanglang-3
Follow preceding recipe substituting bañgus (milk fish) for meat.
1 bangus (about 1 lb.) broiled whole
3 small eggplants, halved
1 small ampalaya, quartered
1/2 cup 2-inch slices sitao
1/2 cup malungay or sitai tops
1/2 cup sliced onion
1/2 cup sliced tomatoes
1 cup rice washing
bagoong to taste
Procedure:
Place eggplants, ampalaya, sitao, onion, tomatoes with rice washing and bagoong in clay pot or saucepan. Bring to a boil. Add fish and malungay sitao tops. Cover and simmer just until vegetables are crisp-tender.
Bulanglang-2
1 kilo pork with bones, cut into serving pieces
10 ripe guavas, peeled, quartered
2 hot peppers
1 bunch pepper (labuyo) leaves
rice washing
patis to taste
Procedure:
Boil guavas in rice washing until tender. Remove seeds and mash with the back of the spoon. Return to boiling liquid and add meat. Cover and immer until meat is tender. Add hot peppers and leaves 3 minutes before removing from fire. Season to taste with patis. Serve with Bagoong Guisado.
Bopiz
1/4 kilo liver
1/2 kilo pig’s lungs
1 pig’s heart
4 tablespoons lard
2 cloves garlic
1 medium-sized onion
1 cup chopped tomatoes
1/2 cup water
salt and pepper
Procedure:
Boil the lungs until tender. Remove the tendons and chop with the heart and liver. Saute the garlic, onions and tomatoes. Add the chopped lungs, heart and liver. Add waterand cook until meat is tender. Season with salt and pepper.