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.
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.
Mango Paste or “Pastillas de Manga”
Scrape of the pulp from mangoes using stainless knife or silver spoon to avoid discolaration. Measure the pulp. To every cup of the pulp add 1/2 cup sugar. Boil until very thick, or until its forms a ball when dropped in a suacer of water. Transfer the mixture to a clean board sprinkled with refined white sugar, rill to 1 centimeter thick and let cool. When cool, cut to desired pieces. Roll in sugar and wrap in oil paper.
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.