Ingredients 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes 3 tb Distilled white vinegar 1 1/4 ts Salt Freshly ground black pepper 4 tb Olive oil 3 Whole dried hot red chiles 5 Garlic cloves, peeled and -minced 1 lg Onion, peeled and minced 1 t Whole black peppercorns 1 Two-inch cinnamon stick 2 Bay leaves 4 ts Tomato paste 2 md Potatoes 1/2 lg Red bell pepper 8 Whole stuffed green olivesDirections Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry.In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes.
Ingredients•1 cup distilled white vinegar (or cider vinegar)•1 cup water•2 tablespoons peeled and crushed garlic•2 teaspoons salt•2 pieces of bay leaves•half teaspoon freshly ground black pepper•1 pound chicken, cut into serving pieces, Chinese style•2 pounds pork butt, cut into cubes•soy sauce•oilDirectionsAdd vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to aboil.Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat andreduce sauce.Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole , and return the reduced sauce back with the meat.Serve with rice.
INGREDIENTS:1/2 kilo ground pork, beef, or chicken1/4 cup carrot; chopped 1/4 cup celery; chopped 4 cloves garlic, minced 1 egg; beaten1/2 onion; chopped1 tablespoon soy sauce 1 tablespoon sugar 1/2 teaspoon salt 1 pinch pepper Lumpia wrappersCooking oilLumpiang Shanghia (Spring Rolls) Cooking Instructions:In a bowl, mix all ingredients together. Wrap in lumpia wrapper and deep fry inhot cooking oil until golden brown. Drain and place in a platter with paper towel.Cut into desired pieces.Lumpiang Shanghia Sauce Ingredients:1/2 teaspoon salt1 teaspoon cornstarch 2/3 cup water 1/4 cup sugar 1/4 cup vinegar2 tablespoon soy sauceLumpiang Shanghia Sauce Cooking Instructions:Combine all the sauce ingredients together. Parboil in low fire, stirringoccasionally, until sauce thickens. Serve hot together with the lumpiang shanghai.
Ingredients:1 (12 ounce) package fettuccine1 1/2 lbs uncooked medium shrimp, peeled and deveined1/2 cup butter1/4 cup minced fresh parsley2 garlic cloves, minced2 tablespoons lemon juice2 tablespoons chicken broth1/2 teaspoon salt1/8 teaspoon pepperDirections:1. Cook fettuccine according to package directions.2. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes oruntil shrimp turn pink. Add the parsley, garlic, lemon juice, broth, saltand pepper. Cook and stir for 2 minutes or until garlic is tender.3. Drain fettuccine; top with shrimp mixture.
Ingredients:1 lb boneless skinless chicken breast1 lb asparagus spear, fresh2 tablespoons unsalted butter3/4 lb fettuccine (or linguini)coarse saltfresh ground pepper3 tablespoons shallots, finely chopped1 cup heavy cream1 small chili pepper (or 1 teaspoon dried hot pepper flakes(or totaste)1/8 teaspoon nutmeg, freshly grated1/4 lb gorgonzola2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)1/2 cup parmigiano-reggiano cheese, freshly gratedDirections:1. Remove all sinew and cartilege from the chicken breast andcut into strips about 1 and 1/2 inches long and a half inch wide.2. Scrape and trim the asparagus, discarding any tough ends,and cut on the diagonal into one and half lengths.3. Drop the asparagus into rapidly boiling water and cook forjust a few moments--they should still be crisp--and drain andreserve, keeping warm.4. Cook the pasta in rapidly boiling salted water until al denteand drain and reserve, keeping warm.5. Heat the butter in a casserole and add the chicken strips,stirring and seasoning with coarse salt and freshly groundpepper, cooking less than a minute, until the chicken just beginsto change color.6. Add the asparagus and stir.7. Add the shallots and cook briefly, about 30 seconds.8. Add the cream, hot red pepper (or pepper flakes) and thetarragon and stir.9. Break the gorgonzola cheese into small lumps and add it,cooking just until the cheese melts.10. Add a generous grinding of black pepper and the tarragonand stir.11. Add the drained pasta and toss well.12. Serve with grated parmesan on the side.
Directions: Ziti Sauce 1. To make the Sauce:. 2. In a large pot, brown Italian sausage over 1 lb Italian sausage (I like to use the hot, medium high heat until cooked through. About 5 but mild or sweet works as well) minute. 1/2 medium onion, diced 3. Reduce heat to medium, add onion and garlic. 3 -4 garlic cloves, minced (depending on Cook until opaque. About 3-4 minute. taste) 4. Combine tomatoes, Italian seasoning, red 1 (28 ounce) can crushed tomatoes pepper flakes, and salt/pepper with onion, garlic, 1 tablespoon italian seasoning meat mixture and bring to a boil. crushed red pepper flakes 5. Reduce heat to a simmer and cook covered for salt and pepper about 10 minutes, stirring occasionally. 6/ Baked Ziti:. 7. Cook pasta according to package, generally Pasta and Cheese about 9-11 minutes for al dente. 8. Halve the mozzarella. Cut half the portion into 3/4 lb penne rigate cubes, and the other half into thin slices (should 1 lb mozzarella cheese (I buy Frigo or look like discs, which will go on top of the pasta). similar brand in a ball shape, easier to 9.Combine drained pasta with sauce, cubed work with) mozzarella, 1/2 the parmesan cheese, and a 3/4 cup parmesan cheese (save half to pinch of red pepper. top the pasta) 10. Place the combined pasta/sauce/cheese into 1 pinch red pepper flakes (if you like it a buttered 9x13 pan (I like to use my Le Crueset, hot!) presents better at the table). butter, for the dish 11. Top with remaining mozzarella slices and parmesan cheese. 12. Bake in a 400°F oven for 45 minutes until the pasta is bubbly and the cheese is golden brown.
Leche Flan (egg yolk) Ingredients:10 egg yolks (pula ng itlog); well beaten1 big can evaporated milk1 big can condense milk3 tablespoons brown sugar1 tablespoon vanilla3 moulds (lyanera) containerAluminum foil3/4 cup waterLeche Flan (egg yolks) Cooking Instructions:Mix water and sugar in the moulds. Parboil in very low fire until it turns brown andsticky. Do not overcook the sugar.In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensedmilk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil.Steam for about 15 - 20 minutes. Remove from the steamer. Cool it down beforeserving.Cooking Tip:You can also bake it for 45 minutes 370F placing the lyanera in the middle of abigger tray half filled with water.
Ingredients •2 lacatan bananas, sliced into rounds •1 orange or naranjita, pared and separated into segments (remove membrane and seeds) •1 cup diced fresh pineapple •1 cup watermelon balls •1 cup cantaloupe balls •1/2 cup diced ripe mango •1/2 cup avocado cubes •1 cup shredded fresh macapuno •1-1/2 cups preserved kaong (sugar palm) •1/4 cup coarsely chopped cashew nuts or peanuts •3 tablespoons lemon juice •1 can condensed milk or fresh cream •1/4 cup flaked coconutDirectionsCombine the fruits, the preserves, and the nuts in a bowl. Sprinkle with lemon juice.Pour in the condensed milk or the cream. Toss lightly and add the flaked coconut. Chill.
Ingredients •25 egg yolks •4 cups sugar •3 cups waterDirections1. Boil sugar and water until syrup forms small ball when dropped in water. 2. Beat egg yolks, add the syrup after cooling it then blend well and strain. 3. Line a pan or small molds with thick caramel syrup. 4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean. 5. Allow to cool before unmolding. 6. NOTE: Tocino Del Cielo is often baked in small individual molds and placed in smallsoufflé cups for serving
Ingredients: Original recipe makes 50 (4 ounce) servingsChange Servings 2 1/2 cups white sugar 6 cups water 2 (3 ounce) packagesstrawberry flavored gelatin mix 1 (46 fluid ounce) canpineapple juice 2/3 cup lemon juice 1 quart orange juice 2 (2 liter) bottles lemon-lime flavored carbonated beverage Directions Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.