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.
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.
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.
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