OUTSIDE VIEW My picture of restaurant indoor and out door
INGREDIENTS 1 kilo beef sirloin (cut into chunk cubes) 6 medium potatoes (quartered) Pinch of salt & pepper 1-cup pork fat (julienne) 1-cup tomato puree 1-cup beef stock 4 onions (quartered) 2 tablespoons olive oil 2 -cup vinegar 2 pieces red bell pepper (quartered) 2 bay leaves
PROCEDURES1. Make an incision on each beef chunks and insert pork fat.2. In a casserole, place beef, bay leaves, vinegar, tomato puree, salt & pepper and beef stock.3. In medium heat, allow simmering until beef is tender.4. Add in potatoes, onions, and bell pepper.5. When potatoes are fork-soft and sauce has thickened, stir in olive oil.
INGREDIENTS 1 kilo beef spareribs 1/2 cup chicken liver, fried, massed in to paste 2 medium size red bell pepper, cut into 1” square 2 pcs. whole sweet pickle, sliced crosswise 1 small can button mushroom 1/2 cup grated cheddar cheese 1/2 tsp. ground peppercorns 2 medium size onion, chopped 1/2 head garlic, chopped ¼ cup vinegar 1 cup green olives 1 cup tomato sauce ½ teaspoon hot sauce 3 bay leaf salt
PROCEDURES1. Marinate beef meat with vinegar, a dash of salt and pepper for 5-10 minutes.2. Drain marinade and stir fry meat until color changes to light brown, keep aside.3. In a saucepan, sauté garlic and onion, add meat and sauté for another 2-3 minutes.4. Add tomato sauce and stir cook for 3-5 minutes.5. Add 8-10 cups of water, ground peppercorns and bay leaf simmer for 1 to 1/2 hours or until meat are tender and just enough sauce remains.6. Add more water as necessary.7. Add liver paste,mushroom, green olive and cook for 2-3 minutes or until sauce thickens.8. Add bell pepper, hot sauce, cheddar cheese and seasonwith salt and cook for another 2-3 minute, serve hot.
INGREDIENTS 1 Kilo Pork (cut into chunk cubes) 12 pcs Tamarind (Sampaloc) (or one packet of sinigang mix) 1 big Onion (diced) 6 big tomatoes (quartered) 2 pcs Radish (sliced) 1 bundle Sitaw Stringbeans (cut into 2" long) 1 bundle Kangkong (cut into 2" long) Salt and Patis to taste 6 cups water
PROCEDURES1. Boil Tamarind to soften. Pound and strain all juices and set aside.2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.3. Add onions, tomatoes and Tamarind juice (OR sinigang mix).4. Add in all the vegetables.5. Season with salt and Patis to taste.6. Serve hot.
SEAFOOD & MUSHROOM PASTA
INGREDIENTS 3 tbsps vegetable oil 12 lb mushroom (sliced) 12 cup red bell pepper (chopped) 34 lb scallops 34 lb shrimp (peeled and deveined) 12 ozs fettuccine pasta (fresh) 14 tsp salt (taste) black pepper (fresh ground) 2 cups fresh basil leaves (firmly packed fresh basil leaves washed and dried) 2 sprigs parsley 2 garlic cloves (minced) 3 tbsps pine nuts 14 cup freshly grated parmesan (cheese) 14 tsp salt (taste) black pepper (fresh ground) 3 tbsps olive oil
PROCEDURES1. Make the pesto: in a food processor or blender add all the pesto ingredients except the oil; process until minced.2. With the motor running, slowly pour oil through the tube and blend. Scrape down sides of bowl with spatula; transfer pesto to a bowl, cover, and refrigerate until ready to use; bring to room temperature before mixing with pasta.3. Make the pasta: in a skillet over medium heat, warm 2 tablespoons oil; add in mushrooms and red pepper; stir/saute until soft, about 5 minutes.4. Remove to a plate and set aside.5. Add remaining oil to skillet; stir/saute scallops for 2 minutes; add in shrimp; stir/saute until scallops are opaque and shrimp are pink, about 2 minutes.6. Meanwhile, in a large pot of boiling water, cook pasta until al dente; drain and return to pan. Add mushrooms, red peppers, seafood, salt, pepper, and basil pesto; toss gently.7. Serve immediately on warm plates.
INGREDIENTS 2 chopped sweet potatoes 2 chopped leeks 150 ml (¼ pint) vegetable stock 15 mls olive oil 300 gram(s) mackerel fillets 200 gram(s) on-the-vine cherry tomatoes 50 gram(s) pitted black olives juice of 1 lemon
PROCEDURES1. Preheat oven to 200°C (180°C fan) mark 6.2. Put the sweet potatoes and leeks into a roasting tin. Pour the vegetable stock over, then drizzle with the olive oil. Season and roast for 15-20min.3. Add the mackerel fillets, cherry tomatoes and olives to the tin. Squeeze the lemon juice over. Roast for 10min or until mackerel is cooked through and tomatoes are starting to soften.
INGREDIENTS 1 kilo spaghetti noodles 3/4 kilo ground beef 750g Spaghetti sauce 1/2 cup water 1 cup minced onion 1 head of garlic finely minced 3/4 kilo hot dogs 1/4 cup sugar 1 bottle banana ketchup 1 box quick melt cheese salt and pepper to taste
PROCEDURESCook the noodles as per package direction.1. Slice the hot dogs preferably in wedges.2. Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper.3. Pour in the spaghetti sauce, ketchup, sugar and water.4. Mix and let it simmer for about 10 minutes until it gets thick and red.5. Add the hotdogs.6. Mix and just let the hot dogs heat through. Sauce is done!7. Top the noodles with the warm sauce. Sprinkle with quick melt cheese and then, you can now enjoy the Filipino Style Spaghetti!
PROCEDURES1. Mix sugar and margarine until smooth. Then, add the cassava and coconut milk. Add vanilla and stir.2. Bake for 30 minutes at 400 degrees F.3. Pour the condensed milk on top of the cassava cake and sprinkle the grated cheese on top.4. Place in the oven and brown the topping.
INGREDIENTS 4 cups grated cassava 2 tablespoon melted butter 2 cups coconut milk 2 eggs 2 cups brown sugar 1 teaspoon salt 1/2 cup pure coconut milk 1 cup grated young coconut
PROCEDURES1. Mix all ingredients except the pure coconut milk and grated coconut.2. Pour in greased baking pans or clay ovens lined with wilted banana leaf.3. Add grated coconut and pour the pure coconut milk on top. Sprinkle with sugar.4. Bake for 40 to 45 minutes.5. Serve with freshly grated coconut.6. Serves 10 to 12
INGREDIENTS 4 cups enriched rice, soaked in 4 cups water overnight 1/2 cup cooked rice 4 - 1/2 cups sugar 3 eggs 3 teaspoons lye 1 big can milk, evaporated
PROCEDURE1. Grind the raw and cooked rice together.2. Combine the milk, sugar, and slightly beaten eggs.3. Stir the ground rice with the milk mixture.4. Add lye and mix well.5. Cook in the same way as Puto6. Serve with freshly grated coconut.7. Serves 10 to 128.
INGREDIENTS 4 bags of Lipton Quality Black Tea 1 tablespoon vanilla essence 4 tablespoon sugar 1 lime,juice 2 Liter boiling hot water
PROCEDURE1. Add dry ingredients to jug.2. Poor in hot water and allow ingredients to infuse for five to ten minutes. Stir occasionally to help dissolve sugar.3. Remove tea bags and lime wheels before chilling.4. Before serving add ice and garnish with fresh lemon wheels.