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Argueza restaurant

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Argueza restaurant

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By Andrew Martin M. Argueza
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Viands
Paksiw na bangus
ingredients
   1 big Bangus milkfish cut into 3 portions (leave
    the scales on and of course remove the laman
    loob)
   1 ginger cut into small portions (pampaalis ng
    lansa)
   1-2 pcs. of green siling haba pangsigang
   1 small ampalaya (optional)
   1 small onion
    Vinegar
    water (just enough)
    1 tsp sugar
    Pepper and salt to taste
procedure
   Just put all the ingredients in a pan
    except for the pepper and salt, cover it
    and let it simmer over medium fire.
    Season with salt and pepper. Serve hot
    and it is best to eat it with patis.
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Argueza restaurant

  • 1. By Andrew Martin M. Argueza
  • 5. ingredients  1 big Bangus milkfish cut into 3 portions (leave the scales on and of course remove the laman loob)  1 ginger cut into small portions (pampaalis ng lansa)  1-2 pcs. of green siling haba pangsigang  1 small ampalaya (optional)  1 small onion Vinegar water (just enough) 1 tsp sugar Pepper and salt to taste
  • 6. procedure  Just put all the ingredients in a pan except for the pepper and salt, cover it and let it simmer over medium fire. Season with salt and pepper. Serve hot and it is best to eat it with patis.
  • 8. ingredients  2 lbs beef Milanese or sirloin sliced thinly  3 tbsp sugar  1/4 cup Filipino palm or cane  vinegar (4% acidity)  1/ tsp ground pepper
  • 9. procedure  Slice beef thinly. Mix seasoning and rub it into the meat. Let stand overnight in refrigerator or dry under the sun (optional).  To Cook, fry in hot oil until brown. serve hot with white steamed rice or fried rice.  This is also great for breakfast, with eggs and fried rice.
  • 11. ingredients  1 kilogram chicken  1 green papaya, sliced to 8  5 cups water  1 cup sili leaves  1 onion chopped  5 cloves garlic, minced 2 tablespoons patis  3 tablespoons ginger strips
  • 12. procedure  Saute garlic, ginger.  Add onion.  Add chicken.  Stir for 4 minutes.  Add patis.  Cook for 4 minutes.  Add 1 cup of water.  Simmer.  Add papaya when chicken is half cooked.  Pour water.  Cover and simmer until cooked.  Put sili leaves. . Boil for 2 1/2 minutes.  Serve.
  • 13. Pasta
  • 15. ingredients  1/2 pound extra-lean ground beef  1 small onion, diced, about 1/2 cup  1 box (7 ounces) elbow macaroni  1 jar (15 ounces) spaghetti sauce  6 tablespoons Parmesan cheese
  • 16. procedure  Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.  In a nonstick frying pan, heat ground beef and onion until the meat is browned and the onion is clear.  Make sure you drain the pasta well.  Add water to a pot filling it 3/4's full and bring to a boil.  Add the pasta and heat until the pasta is tender,10 to 12 minutes.  Drain the pasta thoroughly.  Add the cooked pasta and spaghetti sauce to the meat and onions.  Stir to mix evenly.  Place mixture in prepared baking dish.  Bake until boiling, about 25 to 35 minutes.  Plate the spagetti  Dust each with 1 tablespoon Parmesan cheese.  Serve immediately.
  • 18. ingredients  1 1/2 lbs spaghetti noodles  4 quarts of water  1 bottle banana catsup  1 pack spaghetti sauce  3 pieces garlic, chopped  1 onion, chopped cooking oil 1 tablespoon of sugar cooking oil salt grated cheese
  • 19. procedure  On a saucepan, put little bit of oil and sauté the garlic and onion. 2. Add the spaghetti sauce, banana catsup and 1/2 cup of water. Mix them well. 3. Cover and let it simmer slowly for about 15-20 minutes. Add the sugar then the meatballs. 4. Cover and let it simmer for another five minutes. 5. In a large pot, put about 4 quarts of water and bring to a boil. 6. Once the water is boiling add salt and 2 tablespoons of cooking oil. 7. Then add the spaghetti noodles. Cook them as per package directions (usually 8-10 minutes for al dente {cooked but still a little firm}) 8. Drain. Pour the sauce on the top and some grated cheese
  • 21. ingredients  2 1/2 cups tomato sauce  1 pound ricotta cheese, preferably whole-milk  sea salt and freshly ground pepper  2 1/2 pounds small zucchini  olive oil as needed  1 package (8 ounce) no-boil lasagne noodles  1 cup finely chopped walnuts or pine nuts  1/2 pound fresh mozzarella cheese (2 balls), grated or shredded  1 cup freshly grated Parmesan or pecorino cheese
  • 22. procedure  Preheat the oven to 350°F. Lightly oil a 9- by 12-inch baking pan. Make the tomato sauce. It can be chunky or smooth, as you like. If the ricotta is densely textured, thin it with several tablespoons water and season with salt and pepper. If it's milky and wet, set it in a fine strainer to drain while you go on to the next step.  Cut the zucchini in half lengthwise. Cut each half into diagonal slices as thinly as possible. Heat the oil in large nonstick skillet. Add the zucchini and cook over medium-high heat, turning frequently, until it glistens and is tender, about 5 minutes.  Spread 1/2 cup tomato sauce over the baking dish and set 3 noodles over it. Cover with a third of the ricotta, dot with a third of the nuts, and cover with a third of the zucchini. Season with salt and pepper, then cover with 1/2 cup of the tomato sauce, a quarter of the mozzarella, and a sprinkling of Parmesan. Add the second layer of noodles and repeat twice more. Cover the final layer of pasta with the remaining tomato sauce, mozzarella, and Parmesan.  Tent the dish with foil and bake until bubbling hot, about 40 minutes. Let rest for several minutes before serving.
  • 25. Ingredients  1 tablespoon oil  1 1/2 cups confectioners sugar, sifted  4 tablespoons unsweetened cocoa  3 tablespoons skim milk  1/2 teaspoon vanilla
  • 26. procedure  Combine all ingredients and mix well. Add a little more skim milk until icing is of desired consistency, being careful to add only a few drops at a time.  Makes 1 cup.
  • 28. ingredients  00g Mortimer chocolate powder  125g butter  200g caster sugar  2 eggs  75g plain flour
  • 29. procedure  Melt butter.  Add chocolate powder and whisk until melted and glossy.  In a separate bowl, beat together eggs and sugar.  Mix this into the chocolate.  Sieve in the plain flour and beat until smooth.  Pour mixture into a lined, 9 inch (23cm) square tin.  Bake at 180C for 20 minutes.  Cool in the tin for 10 minutes before cutting into squares. 
  • 31. ingredients  10 pcs raw eggs  1 cup evaporated milk  1 can condensed milk  1 cup granulated sugar  1 teaspoon of vanilla extract
  • 32. procedure  Use all the eggs ; separate white from yolk. ( use only yolk )  2. Beat the egg yolks with fork or beater.  3. Add condensed and evaporated milk, mix well.  4. Put the mold on the stove on low fire.  5. Put the sugar, mix it until turns golden brown liquid (caramel)  6. Spread the caramel on the flat side of the mold.  7. Wait for 5 mins and pour the egg-milk mixture gently.  8. Cover the mold with aluminum foil.  9. Steam the molk for 30-35 minutes.  10. After steaming, cool it down and refrigerate.  11. Ready to serve.
  • 35. ingredients  1 1/2 cups cold coffee  1 1/2 cups chocolate ice cream  1/4 cup chocolate syrup  crushed ice  1 cup whipped cream
  • 36. procedure  In a blender, combine coffee, ice cream and chocolate syrup. Blend until smoothe  Pour over crushed ice. Garnish with a dollop of whipped cream and serve.
  • 37. THANK YOU FOR COMING PLS COME BACK AGAIN!