Filipino Food, Free Recipe, Cooking & Filipino Foods Information.

Eggplant sauce for pochero

5 small eggplants
2 cloves garlic
salt and pepper to taste
vinegar to taste

Procedure:

Broil eggplants on a “parilla” on top of the electric range or over charcoal heat, or under broiler in the oven. Peel and mash. Chop garlic fine and add to mashed eggplant. Add vinegar and salt and pepper to taste.

Chicken Curry-1

1 spring chicken
1/2 teaspoon curry powder
1/2 cup pure coconut milk
1 tablespoons fat
2-1/2 cups diluted coconut milk
1 onion
salt and pepper

Procedure:

Disjoint the chicken. Season with salt. Chop the onion fine. Fry the chicken and set aside. Saute the onion, add the chicken and the thin coconut milk and curry powder and cook until the sauce is thick, using a little flour for thicking if necessary. When almost dry, add pure coconut milk. Add pepper and salt to taste.

Cardillo

1 pound fish
2 tablespoons lard
1/2 cup water
salt to taste
1 vlove garlic, crushed
1/4 cup sliced onion
1/2 cup sliced tomatoes
2 eggs

Procedure:

Clean the fish, cut into serving pieces, salt to taste and fry in lard until golden brown. Remove from pan and fry the garlic in the remaining lard. When golden brown add the onion and tomatotoes and salt to taste. When tomato is cooked add the water and simmer from 3-5 minutes. Drop the fried fish into the mixture, remove from heat and add well beaten eggs. Serve hot.

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 imientos, 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.