Brain Omelet
2 pork brains (4 halves)
1/2 finely-minced onion, small.
s alt and pepper to taste
2 well beaten eggs
oil for frying
Procedure:
Clean brains, removing membrance. Steam brains in very little water until cooked. Season to taste. Cut into cubes and add onion. Add a little salt to beaten eggs. Heat enough oil in a frying pan, about 1 tablespoon and pour the eggs. Place cooked brain on eggs when eggs begin to set. Turn eggs over to completely cover brains. Serve hot.
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.
Chicken Curry “B”
1 chicken, cut into serving pieces
1 cup coconut milk with yellow ginger (dilao)
1/2 cup vinegar
2 tbsps. lard
1/2 cup green pepper,cut lenghtwise
1/2 cup onion, cut lengthwise
1 tbsps. pounded garlic
1 tsp. sate
Procedure:
Put chicken in saucepan, add vinegar, salt and one half of the garlic. Simmer until tender, adding water if necessary. When tender, remove chicken from saucepan. Heat lard in saucepan, saute garlic until golden brown, add onions and pepper, then the chicken. Cover and cook about 2 minutes. Add coconut milk season with dslt, if necessary, cover and cook until sauce is reduced to one half. Serve garnished with green pepper. Tp prepare coconut milk; pound about one cup grated coconut with 1 inch cube peeled, yellow ginger. Add to the rest of one grated coconut and extract
the milk.
Binagis
2 cups pork
3/4 cup liver
1-1/2 cups heart
3/4 cup kidney
vinegar
2 teaspoon garlic, minced
1/4 cup onion, sliced
1 large red, sweet pepper
cut into strips
salt
Procedure:
Boil the pork, heart and kidney until tender. Cut the pork, heart and kidney into small pieces. Do the same with the liver. Saute the garlic, onion and pork. Then add the heart and kidney. Season with vinegar and salt. Add the liver and red sweet pepper and cook for about 3 minutes. Serve hot.
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.
Chicken Curry “A”
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.
Batao
1/4 kilo batao
2 cloves garlic (chopped)
1/2 cup sliced onion
3 tbsps. shortening
1/2 cup sliced tomatoes
1 cup pork (cut into small pieces)
1/2 cup shripms
salt to taste
2 cups shrimp juice
Procedure:
Wash the batao and cut into pieces (in a slanting position) about 1 inch in length. Brown the garlic, then the onion in shortening. Add tomatoes, pork and shripms. Add the shrimp juice, stirring constantly, and bring to a boil. Add batao and boil again until crisp-tender. Season with salt.
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.
Adobo with Coconut Sauce
1 fat chicken cut into pieces
1/2 kilo pork cut into pieces
1 head garlic, chopped fine
achuete for coloring
1 cup water
1 cup pure coconut milk
1/2 cup vinergar
salt and pepper
Procedure:
Simmer chicken, prok, garlic, vinegar, water,salt and pepper,until tender. Color with achuete. Add coconut milk and simmer five minutes longer.
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