Liver Sauce for Lechon
1 small can liver pate`
1/3 cup vinegar
1-1/4 cups water
6 cloves Tagalog onions, chopped fine
8 cloves garlic, pounded
2 tbsps. lard
1/3 cup powdered biscocho
1/3 cup sugar
3/4 teaspoon black pepper
salt to taste
Procedure:
Mix liver pate`, vinegar, water, biscocho, sugar, salt and pepper and blend well. Saute garlic in lard. When brown set aside, leaving only about 1 easpoon (garlic) in lard. Add onions and fry until tender. Add liver mixture. Cook over low heat, stirring constantly. Serve topped with the rest
of the browned garlic.
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.
Pansit Molo
1 cup ground pork
1/2 cup cooked, flaked chicken
toyo to taste
2 eggs
3 tbsps. chopped green onion
pinch of pepper
1/2 cup shelled fresh shrimps (sliced)
1/4 head medium-sized garlic (chopped)
1/2 medium-sized onion (chopped)
1/4 cup chopped apulid
(chinese chesnut) either boiled or canned
procedure:
Combine all ingredients. Divide the mixture into two and wrap one-half of the mixture by teaspoonfuls in Pancit Molo wrapper. Set aside the emaining half for tie broth. To make wrappers: sift together 2 cups flour and 1/4 teaspoon salt. Add the yolks of 3 eggs and knead with the fingers. Add 1/4 cup water and work until the dough becomes very smooth and fine. Roll out on a floured board to about the thickness of paper. Cut in small triangular pieces about 3″x 3″. Prepare:
20 cups chicken broth
1/2 head garlic (chopped)
pinch of pepper
1/4 cup lard
1/2 medium-sized onion (chopped)
salt to taste
3 tbsps. green onion (chopped)
Procedure:
Saute garlic and onions. When slightly brown add remaining half of the stuffing mixture and cook for about 5 minutes. Add chicken broth and bring to a boil. Drop stuffed wrappers in the broth. Season with salt and pepper. Cover and boil for 15 minutes. Makes 20 servings.
Embutido
1 kilo ground pork
1 raw egg
salt and pepper to taste
4 tablespoon flour
sliced sweet tickles
3 hard-cooked eggs
2 native sausages (cooked)
meat broth
Procedure:
Mix the first4 ingredients. On a piece of clean cloth, soread the mixture. Arrange sliced pickles, hard-cooked eggs and sausage on mixture. Roll into shape and wrap. Tie at both ends, sew up opening, cover with broth and simmer until done. Cool. Unwrap before serving anfd slice. Serve with tomato sauce.
Embutido
1 kilo ground pork
1 cup bread cumbs, soaked in
1/2 cup milk
2 chorizos del Bilbao, chopped fine
2 eggs, beaten
3 tbsps. sweet pickles, chopped fine
3 tbsps. seedless raisins
salt and pepper to taste
Procedure:
Mix all ingredients. Wrap up in a clean piece of cheeseclothand tie securely at both ends. Sew up opening. Place in saucepan with just enough hicken pr meat broth to cover. Bring to boil and simmer until done. Cool.
Unwrap before servin, slice into pieces and serve with liver or tomato sauce. To make sauce, boil both in which roll was cooked, simmering it down to desired it quantity. Chicken with liver paste or tomato puree and season to taste with salt and pepper.
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.
I love cooking for big occassions such as fiesta and birthday party, but for today I am cooking for a dear friend of mine which recently arrived from New York City, United States of America. This very dear friend of mine her name is Claudine stayed in the US for 10 years and she told me she missed filipino foods and wants to taste my filipino style of cooking “Arroza A La Catalaña” with those chunky and yummy chicken and filipino seafoods.
I want to share my secret recipe to all filipino food lovers around the globe…
Yours truly,
Kusinera
Arroza A La Catalaña
Ingredients:
1 Young chicken
1 Cup fresh medium-sized squid
2 Cups cubed pork
1 Small can tomato paste
1 Cup clive oil
2 Chorizos de Bilbao
4 Large shrimps
3 Cups fresh clams
3 Cups rice
2 Onions
1 Small head garlic
1/4 Cup rum
1 Cup drained, canned peas
Salt and pepper to taste
Procedure:
Brown the chicken, squid, pork in oil. Steam the clams to open the shells. Simmer the shrimps in rum for 10 minutes, then cut them (with the shell) crosswise about 1 inch in length. Set aside.
In a deep frying pan, pour 1/2 cup of olive oil. Add the onions and then the rice (washed and drained). Stir mixture in oil about 2 minutes before adding the tomato paste and salt and pepper to taste. Add water in which the clams have been steamed and enough water to make 6 cups (more if the rice is not of a fresh harvest). Bring to a boil, covered, then allow to simmer a few minutes. Add the fried chicken, squid, pork, shrimps, and chorizo. Cover and continue simmering until rice is tender. Add peas. Turn off heat. Arrange clams in thier shell on the rice mixture and cover well about 10 minutes before serving hot.
Paella
1 frying chicken, cut into serving pieces
3/4 cup olive oil
1 pound slab bacon, cut into 1-inch cubes
1 head garlic, peeled and chopped fine
2 big onions, slliced
1 can tomato puree
1 teaspoon paprika
2 cups rice
6 prawns, boiled
2 crabs, boiled in 5 cups water
5 cups water in which clams were cooked
1/2 cup canned peas, drained
1 can sweet pepper or 1 large sweet pepper,cut into eights
salt and pepper
Procedure:
Fry the chicken pieces in oil and set aside. Fry garlic in remaining oil until brown. Add onion then the bacon cubes and fried chicken. Add the tomato puree, paprika, sweet pepper, and the water in which clams were cooked. Add rice and allow to simmer until mixture is almost dry and the rice cooked. Add thge prawns, crabs, clams and peas and cover well. Continue cooking over low heat until all the water has evaporated. Add salt and pepper to taste. Serve hot.
Caldereta Special
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.
Caldereta Liver Mixture
1/4 kilo cooked or liver passed thru a food grinder,
2 tbsps. bread crumbs
2 tbsps. vinegar
salt and pepper to taste
1 cup stock
sugar to taste
Procedure:
Mix the above and strain into the calderita mixture.
Chicken-Pork Loaf
Meat of whole chicken
1/2 Kilo pork ( with fat)
1 chorizo de Bilbao or slices of chinese ham
1 onion
4 large ripe tomatoes ( seed removed) or
1 can tomato sauce
1 cup bread crumbs
4 eggs
salt to taste
1/2 tsp. ground pepper
1/2 cup milk (preferably fresh)
1 small package raisins
1 small can sweet peas
Procedure:
Grind the chicken meat and pork with the chorizo de Bilbao , onion, tomatoes, and bread crumbs. Mix thoroughly the salt, eggs, ground pepper, and milk; then add the rest of the ingredients. Pack a well greased loaf pan or pyrex casserole. Steam or bake in the moderate oven until the load is firm and dry. Serve whole or sliced.