Friday, December 16, 2005

Lumpia (Many Styles) Plus Sauce & Wrapper

lumpia shanghai rollsThis Post Contains Lumpia (Fried) [2 styles], Lumpia Sauce, Lumpia Wrapper [2 styles], Lumpia Bangus, Lumpia Labong (Bamboo Shoot), Lumpia with Papaya, Lumpia with Peanuts, Lumpia with Ubod [2 styles]

Lumpia (Fried) Recipe - Style 1

Mix ½ kilo pork meat (ground), ½ kilo chopped shrimps, ¼ cup chopped apulid, ¼ cup mushrooms, ½ cup chopped onion, salt and pepper to taste, 3 egg yolks and toyo to taste. Steam until meat is cooked. Wrap in lumpia wrappers into very small rolls and fry in deep fat. Serve with sweet sour sauce.
SAUCE: Mix vinegar, water, sugar, and salt to produce a sweet-sour taste. Pour in a pan then add about one tablespoon catsup or tomato sauce. When boiling thicken the sauce with a little cornstarch dissolved in water. Add 1 small sliced hot pepper and a little chopped garlic.

Lumpia (Fried) Recipe - Style 2

½ cup chopped pork
1 cup chopped beef
½ cup chopped ham
½ cup boiled garbanzos or potatoes, cut into cubes
2 tomatoes (cut into pieces)
1 onion (minced)
½ laurel leaf
3 cloves garlic (pounded)
2 eggs (hard boiled and cut into pieces)
½ cup water
1 teaspoon pimenton
1 box raisins (small size)
Lumpia wrappers

Sauté garlic, onions, tomatoes. When light brown, add meat, laurel leaf, pimenton, and water. Add salt to taste. Cover and simmer until meat is tender. When nearly cooked, add garbanzos and raisins. Before wrapping let it cool. Add hard-boiled eggs and wrap in lumpia wrapper. Fold two ends well. Fry until golden brown. Serve with garlic, vinegar, pepper and salt.

Lumpia Sauce Recipe

Mix together
3 tablespoons cornstarch
1/3 cup brown sugar
¼ cup toyo sauce and
1-1/2 cups water. Strain if lumpy
1 head garlic
1 tbsp. Fat

Fry until brown, segments of macerated garlic. Remove the garlic. Into the heated fat pour slowly the sauce batter, stirring constantly until mixture thickens. Top with fried garlic.

Lumpia Wrapper Recipe - Style 1

2 cups flour
1 cup cold water

Mix the water and flour well. Work continuously with the hands in up and down motion until the gluten part of the flour will stick together into a mass and dough can be picked up at once. Grease very slightly a clean carajay. Drop a small ball of dough (in just a second) pressing it into a round sheet lightly and evenly over the deep part of the carajay, lift and pick very thin crust that sticks as it dries up.
CAUTION: Never make the heat of the fire too intense. Regulate it by using charcoal. Grease the carajay very slightly in the beginning, but avoid greasing it too often. When the wrapper is removed, scrape with a knife any remaining dough in the carajay, and wipe it with a clean cloth, used for the purpose. Trim neatly the edges of the wrapper.

Lumpia Wrapper Recipe - Style 2

1 cup flour
1 cup water

Mix flour and water and blend well to form a smooth batter.
Grease a clean griddle or frying pan very lightly. (Best way to do this is: use a piece of clean cloth or paper lightly moistened with oil and wipe surface of pan).
Using a paint brush, paint batter thinly over griddle or pan, working fast. Remove with pan cake turner as batter dries.

Lumpia (Bangus) Recipe

2 medium-sized bangus
1 small onion
1 small box raisins
Lard for frying
3 small tomatoes
1 tsp. Pounded garlic
25 lumpia wrappers
Salt and pepper to taste

Clean the fish and parboil. Remove the flesh from the bones and set aside. Cut tomatoes into small pieces and cut the onion length-wise. Sauté garlic, onion and tomatoes. Add bangus meat and raisins. Season with salt and pepper. Set aside and cool. Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown. Drain in absorbent paper and serve hot with sweet sour sauce.

Lumpia Labong (Bamboo Shoot) Recipe

½ kilo pork
5 bean cakes (tokua)
1 big onion
6 cups labong (boiled)
½ kilo shrimps
3 teaspoons pimenton
6 cloves garlic
Salt and pepper to taste
Lumpia wrappers
1 tbsp. Lard
Fresh lettuce

Slice the pork, shrimps, into pieces. Save the juice from the heads and shells of the shrimps. Chop the labong. Sauté the garlic, onion and pimenton and add the meat and shrimp slices. Add the sliced and fried tokua then the shrimp juice.
Simmer a few minutes then add labong. Season to taste and cook until tender. Wrap in lumpia wrappers and lettuce and serve with sauce.

Lumpia with Papaya Recipe

3 cups green papaya, shredded to long, narrow pieces
½ cup pork, sliced to small pieces
¼ cup shrimps, sliced
2 segments garlic, chopped fine
Lumpia wrappers
2 tbsps. onion, sliced
2 tbsps. lard
¼ cup broth or shrimp extract
Salt and toyo to taste
Achuete coloring

Mash papaya with salt and squeeze dry after washing off salt.
Sauté garlic in 2 tablespoons lard; add onion, pork, and shrimps, and continue sautéing until meat is cooked. Stir in the shrimp extract. Boil. Add papaya and cook until papaya is tender. Add toyo and salt to taste and achuete coloring and mix well. Wrap in lumpia wrappers with lettuce just before serving, and serve with sauce.

Lumpia with Peanuts Recipe

¼ kilo pork, sliced
½ cup shrimps (shelled)
½ head small cabbage (cut fine)
1 small onion, sliced
3 cloves garlic, chopped fine
1 cup ground peanuts
2 tbsps. toyo (soy sauce)
1 small bundle kinchay
2 medium-sized carrots (diced)
2 medium-sized yellow camote (diced)
1 cup habichuelas (sliced
3 tbsps. lard
1 cup shrimp juice from pounded shells and heads of shrimps
2 squares tokua (diced)
Lumpia wrappers
Lettuce leaves

Extract the fat from the pork. Sauté garlic, onion and tokua. Add the pork, shrimp, then the shrimp juice. Simmer and then add habichuelas, carrots, cabbage, and yellow camote. Season with toyo and cook until done. Set aside in a platter to cool. Add the kinchay, sprinkle half of the amount of ground peanuts and wrap in individual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.

Lumpia with Ubod Recipe - Style 1

1 coconut ubod (heart
¼ kilo shrimps
½ kilo pork
1 teaspoon sugar
½ cup shrimp juice
Salt to taste
Lumpia wrappers

Boil the pork until tender. Extract the shrimp juice from the shrimp shells. Cut the coconut heart (ubod) into strips. Sauté the shrimp and pork and then add the shrimp juice. Boil. Add coconut heart. Simmer over low heat until the coconut heart is tender. Add the sugar and salt and cook a minute longer. Cool. Wrap in lumpia wrappers and lettuce.

Lumpia with Ubod Recipe - Style 2

½ cup shrimps
½ cup pork
1 cup shredded cabbage
¼ cup garbanzos
1 cake tokua
2 cloves garlic
½ tbsp. Sugar
Toyo and pepper to taste
1 cup ubod (coconut heart)
1 small onion
1 Spanish sausage
¼ cup ham
½ cup potatoes
½ cup lima beans
1 small carrot cut into strips
½ cup shrimp juice
Lumpia wrappers and lettuce

Blanch the shrimps, boil the pork until tender. Slice and cut the other ingredients, pound shrimp heads and mash in ½ cup pork broth. Strain liquid. Fry tokua until golden brown then add the pounded garlic, onion, shrimps, pork and the lima beans. Add meat shrimp liquid, sausage, toyo and ½ tablespoon sugar. When the lima beans are half done, add the potatoes, ham, carrot, ubod, cabbage, and garbanzos and let boil for five minutes. Season with salt and pepper. Let cool and wrap in lettuce and wrapper.

Tuesday, December 13, 2005


paellaPaella Recipe

1 frying chicken, cut into serving pieces
¾ cup olive oil
1 pound slab bacon, cut into 1-inch cubes
1 head garlic, peeled and chopped fine
2 big onions, sliced
1 can tomato puree
1 teaspoon paprika
2 cups rice
6 prawns, boiled
2 crabs, boiled and quartered
20 big clams, boiled in 5 cups water
5 cups water in which clams were cooked
½ cup canned peas, drained
1 can sweet pepper or 1 large sweet pepper, cut into eights
Salt and pepper

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 the 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.

Curry (Prawns)

curry prawnsCurry (Prawns) Recipe

2 sliced onions
2 tbsps. Butter or margarine
1 tablespoon curry powder
1 hot pepper
1 tbsp. Salt
½ cup strong prawn broth
1 sliced cucumber
1 kilo shelled and cleaned prawns or shrimps
1/8 tsp. Cayenne pepper
1 cup coconut milk
¼ inch cube ginger
1 calamansi

Fry the finely sliced onions in the butter until they are slightly brown. Then add the ginger, curry powder, salt and finely cut pepper and the broth. Simmer for 15 minutes.
Add the cucumber, prawns and coconut milk. Season with calamansi juice and cayenne, and cook until the cucumber and prawns are done. Serve with rice.
This dish is liable to be too hot for some palates so ¼ to ½ the pepper may be used with no cayenne pepper and may be 2 teaspoons of curry powder. The prawn broth may be made by boiling the heads and shells of the prawns in a cup of wate
r, stirring often.


beef estofadoEstofado Recipe

1 kilo boneless beef
1 tablespoon flour
Salt and pepper to taste
Cooking oil
2 cloves garlic, pounded
1 bay leaf (laurel)
6 small onions
2 cups Baguio beans, whole or cut into conventional lengths
2 small carrots or yellow camotes, peeled and quartered
1 cup chopped tomatoes
2 onions, chopped fine
½ cup vinegar

Rub beef with flour. Season to taste with salt and pepper.
Fry in cooking oil until brown and set aside. In the remaining oil, fry garlic until brown, add onions and tomatoes. Cover and allow to simmer about 5 minutes.
Place meat in a kettle, cover with tomato mixture, vinegar and water to cover, salt and pepper to taste, and bay leaf. Bring to a boil and allow to simmer, covered, until meat is tender. Add 6 peeled whole onions, beans and carrots or camotes.
When vegetables are cooked remove from kettle. Remove beef and place in a serving platter and surround with vegetables.
Simmer down sauce to desired quantity and thicken with flour.

Fish Sarciado

fish egg sarciadoFish Sarciado Recipe

1-kilo fish, apahap, bacoco, or lapu-lapu
Salt and pepper to taste
Cooking oil for frying
3 cloves garlic, chopped
3 tablespoons cooking oil
½ cup finely chopped onions
1-1/2 cup finely chopped ripe tomatoes
2 tablespoons green onions, cut fine

Clean fish and rub with salt and pepper. Set aside an hour, then drain well.
Heat oil (sufficient to cover fish) in frying pan. Fry fish whole over medium heat until it is a light brown, not overcooked. Place on serving platter.
Sauté garlic in 3 tablespoons cooking oil until light brown. Add onions and cook only until transparent. Add tomatoes and continue cooking over low heat, covered, stirring occasionally until the mixture is the consistency of ketchup. Season to taste with salt and pepper. Remove from heat and pour over fish. Garnish with green onions.


laksaLaksa Recipe

2 cups finely sliced banana heart
1-1/3 cups string beans, cut 1-1/2 inches long
2 segments garlic
1 cup soaked sotanghon
1-1/3 cups young squash leaves and stem
2/3 cup cooked pork
1 small onion, sliced
3 cups meat stock
Salt to taste

Sauté garlic in lard. Add onion, then pork, banana heart (first mashed with salt and squeezed), and string beans. Add meat stock and boil until almost done. Add sotanghon and young squash leaves and stem, season to taste. Cook until vegetables are crisp-tender. Serve hot.


goat calderetaCaldereta Recipe

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 tomatoes sliced
Paprika, salt and pepper to taste
Liver mixture
1 cup sweet peas
Sliced pimientos morrones
½ cup chopped ham

Heat the fat, and brown the garlic. Remove the garlic and sauté the onion and tomatoes, then add the meat and seasonings. When partly 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 thicken the gravy. Add pimientos, peas, and ham. Serve hot and garnish top with slices of hard-cooked eggs and chopped ham.

Liver Mixture for Caldereta

To ¼ kilo coked ox liver passed thru a food grinder, add:
2 tbsps. Bread crumbs
2 tbsps. Vinegar
Salt and pepper to taste
1 cup stock
Sugar to taste

Mix the above and strain into the caldereta mixture.

Saturday, December 10, 2005

Pandesal (Style 1, 2, & 3)

pandesal pandisal daily breadPandesal (Style 1)

2 cups water
6 cups flour
2 packages of yeast (equivalent to 14 grams total)
1 cup of plain bread crumbs
2 cups of dark brown sugar
1 teaspoon of salt
6 tablespoons of vegetable oil along with extra for flour cleanup

Have ready:
a rolling pin
a board for spreading dough (like a large wooden chopping board)
a sifter or large strainer
a large mixing bowl
a large spoon, a fork, a clean towel, and a kitchen knife
one oven for baking that you will eventually preheat to 350 degrees
a flat cookie sheet or other baking pan to place pandesal rolls

- gently dissolve 2 packages of yeast into 1/2 cup of warm water
- mix & dissolve 2 cups dark brown sugar & salt into 1/2 cups warm water
- sift 6 cups of flour into large mixing bowl
- fold 6 tablespoons of vegetable oil evenly into sifted flour
- add sugar & water and yeast & water mixtures to flour
- add remaining 1/2 cup of water to flour
- stir dough mixture with spoon
- oil your hands and kneed dough until lumps are gone
- temporarily place dough on rolling board so you can clean bowl
- after cleaning bowl, shape dough into a ball & place it in bowl
- if dough is somewhat wet and gooey, pandesal will be moist and good
- place clean towel over bowl
- place bowl in room temperature location
- let dough rise and double in size (between 30 and 45 minutes)
- place dough on rolling board
- using a fork punch holes so that air leaks out
- flatten dough on board (about 3/4 inch thick)
- then reshape it into a ball
- again place dough in bowl
- cover and let dough rise again (30-45 minutes)
- after dough has doubled in size place dough on board
- preheat oven to 350 degrees
- flatten dough (about 3/4 inch thick)
- spread dough across board and sprinkle bread crumbs
- gently roll bread crumbs into dough
- turn dough over to other side
- spread dough across board and sprinkle bread crumbs
- cut dough into four columns & eight rows to yield 32 pandesal rolls
- shape each piece into a roll and place on lightly oiled baking pan
- arrange all 32 pandesal evenly on baking pan
- let stand for another 10 minutes
- place baking pan into 350-degree fahrenheit oven
- inspect carefully every 3-5 minutes
- many ovens bake pandesal at 350 degrees fahrenheit for between 10 to 15 minutes
- take pandesal out of oven, place in bow1 to serve

Pandesal (Style 2)

2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons active dry yeast
1/3 cup white sugar
1/4 cup vegetable oil
1 1/2 teaspoons salt
6 cups all-purpose flour

- Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
- Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

Pandesal (Style 3)

Place in breadmaker the following ingredients:
- 1 cup water
- 1/2 cup oil
- 2 eggs
- 1 tsp. salt
- 1/2 cup sugar
- 4 1/4 cups bread machine flour
- 1 tbsp. breadmaker yeast (put this last)

Breadmaker method:
- Set breadmaker cycle to Knead, & First Rise. Take dough out when cycle is over. Cut the dough in half. Cut each half into 3 lenghtwise & cut each row to approximately 2 inch. Roll each piece in fine breadcrumbs. Turn the side of cut piece arond so the sides will be on the top. Place on Cookie sheet baking tray. Makes about 30-36 rolls depending on your cutting size preference too. Place cookie sheet in room temperature oven to rise overnight or until it almost doubles in size.
- Bake in the morning or after more than 2 1/2 hours at 375 degrees Fahrenheit for 8-12 minutes.

Alternative method:
- While cutting & rolling buns in bread crumbs, heat the oven at 200F degrees for about 8 minutes & turn oven off . Place cookie sheet in warmed oven for approximate 1- 1/2 hours or until rolls have doubled in size.
- Bake at 375 F degrees for 8-12 minutes.

Filipino Tamales (Style 1 & 2)

filipino tamalesTamales - Style 1
(Old Fashioned)

3 cups rice
7 cups coconut milk
1 cup brown sugar
1 tsp. black pepper
Salt to taste
1/4 cup achuete for coloring soaked in 1/4 cup water
1 cup ground toasted peanuts
Slices of hard-cooked egg
Boiled peanuts
Banana leaves, cleaned and softened over direct fire
Boiled chicken meat (breast meat preferred)
Slices of boiled pork
Boiled whole shrimps
Slices of boiled ham

Toast the rice in a griddle pan until brown. Grind to fine powder in a stone or corn-meal grinder. Put the coconut milk, salt, sugar, pepper and ground rice in a carajay, and cook over low heat. Stir constantly to prevent sticking and burning. Add the ground peanuts five minutes before removing from fire. Divide this paste mixture into two parts leaving one part in the carajay. Add strained achuete coloring to the mixture in the carajay and continue cooking for 2 minutes longer.

On three layers of banana leaves, put 3 tablespoons of the red mixture, then an equal amount of the white mixture, pat lightly to flatten, then arrange slices of boiled chicken, boiled pork, ham, shrimps, halves of boiled peanuts and hard cooked eggs on top of mixture. Wrap each "tamale" and tie securely. Place the wrapped "tamales" in a deep steamer and cook for 2 hours. If no steamer is available, place the wrapped tamales in a saucepan. Fill the saucepan 1/2 full of water and cook, well covered, for about an hour or more. Cool. "Tamales" will stay fresh 24 hours if kept in a cook place.

Tamales - Style 2

3 cups rice
2 hard-cooked eggs
1/2 cup cooked pork
1/2 cup cooked shrimps
1 cup peanuts
1/2 cup cooked chicken
1 chorizo de Bilbao
A few slices Chinese ham
Salt and pepper
7 cups coconut milk

Wash the rice and dry it in the sun. Grind half of the rice and toast the other half until golden brown. Toast peanuts. After toasting the peanuts and rice, grind them separately. Set aside.

Put lard in the carajay and saute the rice flours separately, adding enough water or thin coconut milk, to make each mixture of pudding consistency. Stir constantly to prevent sticking. To each, add salt and pepper to taste. Saute the peanuts. Put aside. Then saute the pork and chicken which have been previously boiled soft, and the ham and chorizo. Season to taste and remove from carajay. Put aside.

Wrap in banana leaves, forming a rectangle: About 3 tablespoons of each rice mixture, side by side. Press together and top with the following: Chicken, ham, pork, shrimp, a slice of chorizo, sliced egg, a teaspoon of peanuts. Tie securely, to be sure water does not penetrate the tamales. Arrange the tamales in a deep kettle and cover with water. Boil for about 30 minutes or more according to size.

Arroz a la Catalaña

arroz a la catalanaArroz a la Catalana Recipe

1 young chicken
1 cup fresh medium-sized squid
2 cups cubed pork
1 small can tomato paste
1 cup olive oil
2 Chorizos de Bilbao
4 large shrimps
3 cups fresh clams
3 cups rice
2 onions
1 small head garlic
¼ cup rum
1 cup drained, canned peas
Salt and pepper to taste

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 ½ cup of olive oil. Add the garlic and fry until golden brown. 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 their shell on the rice mixture and cover well about 10 minutes before serving hot.

Thursday, December 08, 2005

Ube Halaya

purple yam ube halayaUbe Halaya Recipe
- Filipino dessert made from ube (purple yam)

- 1 kilo ube, boiled and grated
- 2 cups coconut milk
- 2 cups evaporated milk
- 1 ¼ cups sugar
- butter for greasing

- In a thick-bottomed pan, combine grated ube, coconut milk, evaporated milk and
- Cook over medium fire until very thick. Stir constantly to prevent sticking.
- Mold in greased pans. Cool.

Wednesday, December 07, 2005

Chorizo with Combination Noodles

chorizo with combination noodlesChorizo (with combination noodles) Recipe

- 500g Thin fresh egg noodles
- 500g Raw shrimps
- 3 tablespoons Cooking oil
- 4 cloves Garlic, crushed
- 6 Onion, finely sliced
- 1 cup Shredded cooked chicken
- 250 g Chorizo sausage, sliced
- 1 cup Shredded cabbage
- 3 tablespoons Soy sauce
- 3 tablespoons Fresh coriander leaves

- Fill a large pan with salted water and bring it to the boil. Cook the noodles for 5 minutes or until the noodle is tender.
- Rinse it under cold water, drain and spread in a single layer on paper towels.
- Allow to dry for about 30 minutes.
- Peel and devein the shrimps. Then dry-fry the heads, tails and shells in a frying pan for about 5 minutes, or until they turn bright orange.
- Add 1 cup of water to the pan, bring to the boil.
- Reduce the heat slightly and continue cooking until the liquid has reduced to about a quarter.
- Add another 1/2 cup water and bring to the boil. Reduce the heat and simmer for 3 minutes.
- Strain the liquid and set it aside, discarding all the shrimps heads, tails and shells.
- Heat 1 tablespoon of cooking oil in a large wok. When the oil is very hot, add a quarter of the noodles and fry until golden all over. Turn when necessary.
- Remove the noodles from the wok and repeat with the remaining noodles, adding more oil when necessary.
- Add another tablespoon of oil and fry the garlic and spring onion over low heat until soft before removing from the pan.
- Add the shrimps and chicken and fry until golden. Remove from the pan.
- Add the chorizo and cook until the color turns brown.
- Add the cabbage, soy sauce and shrimp cooking liquid, and cook over high heat, stirring all the time until the liquid has reduced by a third.
- Return the noodles to the wok and the garlic, spring onion, chicken and shrimps. Toss well until heated through.
- Season with salt and black pepper, scatter over the coriander and serve immediately with lemon wedges.

Beef Pot Roast

beef pot roastPot Roast (Beef) Recipe

- 75 g Pork fat
- 1.5 kg Topside beef
- 3 medium Onions, quartered
- 4 Tomatoes, quartered
- 1/2 cup White vinegar
- 2 tablespoons Soy sauce
- 2 Bay leaves
- 3 Potatoes, cut into chunks
- 3 Sweet potatoes, cut into chunks
- 2 tablespoons
- Chopped coriander leaves to serve

- Cut the pork fat into thin strips. Using a sharp knife make deep cuts in the beef.
- Make these cuts evenly over the beef. Insert a sliver of pork fat into each cut.
- Place the beef in a large pan which has a tight-fitting lid. Add the onion, tomato, vinegar, soy sauce and bay leaves.
- Bring the liquid to the boil; reduce the heat to a gentle simmer, cover and cook for 2 hours until the beef is tender.
- Season well with salt and black pepper.
- Remove the lid and simmer a further 30 minutes.
- Add the potato and sweet potato and simmer, uncovered, until tender.
- Remove the pan from the heat and remove the beef from the pan.
- Cut the beef into thin slices. Drizzle over the gravy and serve with the potato.
- Scatter over the coriander to serve.

Note : Pork fat is available from butcher shops. If unavailable, lard can be used as a substitute.

Annatto Chicken

chicken annattoAnnatto Chicken Recipe
- Filipino dish typically served for lunch or dinner.

- 6 cloves Garlic, crushed
- 1 cup Cider vinegar
- 1 1/2 cups Chicken stock
- 1 Bay leaf
- 1 teaspoon Coriander seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Annatto seeds
- 3 tablespoons Soy sauce
- 1.5 kg Chicken pieces
- 2 tablespoons Cooking oil

- Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, annatto seeds and soy sauce in a large bowl.
- Add the chicken, cover and leave to marinate in the refrigerator for 2 hours.
- Transfer the chicken mixture to a large heavy-based pan and bring to the boil.
- Reduce the heat, cover and simmer for 30 minutes.
- Remove the lid from the pan and continue cooking for 10 minutes, or until the chicken is tender.
- Remove the chicken from the pan and set aside.
- Bring the liquid to the boil again and cook over high heat for 10 minutes, or until the liquid has reduced by half.
- Heat the oil in a wok or large frying pan, add the chicken in batches and cook over medium heat for 5 minutes, or until crisp and brown.
- Pour the reduced vinegar mixture over the chicken pieces and serve with rice.

Note : If annatto seeds are unavailable, substitute 1/4 teaspoon paprika combined with a generous pinch of turmeric. The annatto seeds can be left in the dish bit are too hard to eat.

Rellenong Talong

rellenong talongRellenong Talong Recipe
- (Char-grilled Eggplant with Topping) Filipino grilled dish usually served for dinner or a barbecue/cookout or picnic get-together.

- 4 long purple eggplants with stalk

- 1-2 tablespoons oil
- 6 cloves garlic, peeled and chopped
- 1 big Bombay onion, peeled and chopped
- 250g minced meat (chicken or beef)
- 2 red chillies, seeded and chopped
- Salt and pepper to taste
- 3 whole eggs, beaten
- Extra oil for frying

- Grill the eggplant in a broiler or over an open flame for about 10 minutes, turning occasionally, to char the eggplant all over. Remove from heat and peel off the skin. Holding the stem, slit the eggplant lengthwise – but do not cut through – so that the two halves can be opened like a book while still attached at the stem.
- Heat the oil in a pan to sauté the garlic and onion until fragrant. Add the minced meat and fresh chillies. Stir well and season to taste with salt and pepper. Turn off heat when meat is cooked.
- Heat two tablespoons oil in a flat-bottomed saucepan over a medium flame. Tilt pan to coat the surface well. Dip the eggplant into the beaten eggs and place, opened like a book, on the pan. Spoon the meat mixture on the eggplant, pressing it down slightly with a spatula. Spoon some beaten egg on the meat topping.
- Using a broad spatula, carefully flip the eggplant over to cook the side with the topping. Fry until golden brown. Serve with white rice and tomato or chilli sauce from the bottle.

Buko Salad

buko coconut saladBuko Salad Recipe
- This is a Filipino dessert usually served after lunch or dinner.

- 3 young whole coconuts, water removed, flesh scraped
- 1 big can fruit cocktail, drained
- 1 can pineapple cubes, drained
- 1 cup nata de coco, drained
- 1 cup mabong (palm/attap seeds)
- 3 apples, peeled and cubed
- 1/2 cup jackfruit, diced
- 1 cup condensed milk
- 1 cup whipping cream

- Cut the young coconut flesh into strips.
- In a mixing bowl, combine all the fruit salad ingredients, including the coconut.
- Stir together the condensed milk and whipped cream, and add this to the fruit salad. Mix well.
- Chill in the refrigerator for several hours.
- Serve cold as a dessert.

Note: In the Philippines, this fruit dessert is usually served out of a young green coconut shell. All sorts of fruit can go into the medley: mango, banana, kiwi fruit, dragon fruit, etc. The combination of condensed milk and cream gives it a taste like melted vanilla ice-cream.

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