Bringe
1 chicken, boiled and cut into strips
1/2 cup pork, boiled and cut into strips
1 clove garlic, minced
4 cups coconut milk
1 tablespoon lard
salt and pepper to taste
1 cup shrimps
1/2 cup ham, chopped
1/2 onion, sliced
1 tbsp. curry powder
1/2 laurel leaf
2 cups rice
Procedure:
Fry the garlic, add the onions, shrimps, pork,ham,chicken, curyy powder, and rice. Add salt and pepper, laurel, and the coconut milk and cook over medium heat, stirring once in a while to avoid burining. When the mixture is dry, cover with banana leaves and continue cooking over low heat until rice is tender.
Banana Blossom
Paella Style
1 cups banana blossom, cut in pieces,
worked in salt and rinsed
1/2 cup clams (bolied meat)
1/2 cup pork, cut in strips
14 small shrimps, blanced,peeled
1/2 of a small onion, sliced fine
section garlic, pounded
achuete
1 tablespoon salt
2-1/2 cups clam stock
1 bay leaf
a dash of pepper
1 cup rice
1 tablespoon lard
Procedure:
Saute garlic, onion, pork, and shrimps. Add stock and boil. Add banana blossom and continnue cooking. Season with salt and pepper. Add rice, achuete water, bay leaf, and cook until done, stirring from time to time, to avoid burning. Serve garnished with shrimps, clams and few pieces of the tender part of banana blossom.
Bia with Coconut Milk
Procedure:
Clean the bia, simmer is slowly for about a5 minutes in 1 cup coconut milk, 1/2 teaspoon of salt, and the juice of 5 calamansi. Lay the fish on a platter and pour over it a gravy made from the stock in which it was cooked and one tablespoon of flour. The mixture is simmered until thick.
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.
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.
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.
Banana Blossom Kilawin
2 banana blossoms
1 cup shelled shrimps
4 cloves chopped garlic
1 onion (cut in slices)
4 tablespoon lard
2 cups shrimp juice
vinegar, salt and pepper to taste
Procedure:
Remove the toughm covering of the blossom. Slice thin (crosswise). Squeeze it with salt and then rinse. set aside. Mix the shrimps, sliced onion, and vnegar. Saute the garlic and add the shrimp mixture. Add shrimp juice and continue cooking. Then add blossom. Turn over constantly until tender. Season with salt and pepper. Serve hot.
Chicken Sinigang
1 (about 1-1/2 lb.) chicken fryer
1 cup 2-inch pieces sitao
1 cup quartered small radishes
1/2 cup sliced tomatoes
2 cups camote tops
1/4 cup sliced onion
2 cups tamarind tops (young leaves) and flowers
1 tablespoon coarse salt
patis to taste
Procedure:
Put chicken, cut to serving pieces, sprinkle with salt and set aside. Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauze or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender. Remove tamarind from mixture, mash and express juice and add to chicken. Discard leaves and flowers. Add the rest of the ingredients and continue cooking until chicken is ender and vegetables are just crisp-tender.Correct seasoning by adding patis to taste. Serve hot.
Breaded Steak
6 slices of tenderloin steak
slt and pepper to taste
2 teaspoons calamansi juice
1/2 cup bread crumbs
1 egg, beaten
cooking oil
Procedure:
Pound the steaks thin. Season with salt and pepper and calamansi juice, about 20 minutes before cooking. Roll in bread crumbs, dip in egg just to moisten and roll in crumbs again. Pan fry in oil over moderate heat. 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
1 cup 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.