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DELICIOUS SAUERBRATEN
1 kilo pot roast of beef
2 tablespoons oil water
⅓ cup vinegar
1 teaspoon salt to taste
1½ tablespoons brown sugar
pinch each of ground cloves and all spice
½ teaspoon vetsin
½ teaspoon ground ginger
1 piece bayleaf
¾ teaspoon coarsely ground pepper
⅓ cup chopped onions
¼ kilo small potato balls or large potatoes,
quartered
1 cup shredded cheese
2 tablespoons chopped pimiento
2 tablespoons flour dissolved in small
amount of water
Brown meat in hot oil; drain off fat. Add ¾ cup water; cover and simmer for 1 hour. Remove meat and cut into ½ inch thick slices. Return to kettle and add ¾ cup water and remaining ingredients except last four. Cover and simmer till fork tender, adding more water if needed.
Add potatoes, cheese and pimiento. Cook till potatoes are tender. Strain gravy and thicken with flour paste and adjust seasonings to taste. Pour over meat and potatoes.
SURPRISE DUMPLING STEW
16 ounces (2½ cups) dry pinto beans
2½ quarts water
¼ pound salt pork, diced (1 cup)
1 cup chopped onion
1 clove garlic, minced
1 teaspoon salt
Dash pepper
½ pound ground beef
¼ cup chopped onion
1 tablespoon chili powder
¼ teaspoon salt
Dash pepper
1 recipe Cornmeal Dumplings
Rinse beans; place in Dutch oven. Add water. Bring to boiling and simmer 2 minutes remove from heat. Cover let stand 1 hour. (Or, add beans to cold water; soak overnight.) Do not drain. Add salt pork, the 1 cup chopped onion, the garlic, the 1 teaspoon salt, and the first dash pepper to the beans. Cover and simmer for 3 hours or till tender. In skillet, cook ground beef and remaining onion till meat is browned and onion is tender. Drain off excess fat. Season with chili powder, the ¼ teaspoon salt, and remaining pepper. Cool.
To make Cornmeal Dumplings: Spoon 1 cup liquid from beans. Cool slightly. In bowl, combine 1½ cups yellow cornmeal, ¾ cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon sugar. Add the 1 cup bean liquid, stirring constantly, till well mixed. Divide mixture into 16 portions. With lightly floured hands, shape each portion round a teaspoon of meat filling to form a ball. Stir any remain meat filling into beans. Drop dumplings into simmering beans. Cover tightly; cook 30 minutes. Serve in bowls.
BATCHOY
2 tablespoons cooking fat
1 teaspoon garlic, minced
2 tablespoons onion, sliced
½ teaspoon ginger, cut into fine strips
½ cup sliced pork
½ cup sliced pork liver
½ cup sliced pork heart
¼ cup pork kidney, boiled and sliced
4 cups meat stock
2 teaspoons patis
1 teaspoon salt
A dash of pepper
½ cup sweet red and green pepper,
cut into strips
1 bundle misua, broken into pieces
¼ cup green onions, cut fine
Saute garlic, onion and ginger. Add pork, liver and kidney. Cover and cook 5 minutes over moderate heat. Add meat stock and bring to a boil. Season with patis, salt and pepper. Add sweet red and green pepper and cook 2 minutes. Add misua and cook 3 minutes. Serve hot with green onions.
ALMONGIDAS
1 cup ground pork
1 egg
½ cup ground shrimp meat
1 tablespoon shortening
2 bundles fine misua
2 cloves garlic
1 minced onion
3 cups shrimp liquor
Salt or patis to taste
1 tablespoon chopped green onion
Pepper t taste
To the pork and shrimp add green onion, egg and seasonings ad shape into small balls about the size of calamansi. Saute garlic and onion and shrimp extract with 3 cups water. When the mixture boils, drop the meat balls into mixture. Simmer until meat balls are cooked, add misua and remove from fire. Add patis or salt to taste.
MENUDO (PORK)
1 pork lomo, sliced into fine strips
1 pork heart, cut into cubes
1 cup pork liver, sliced
1 pork pancreas, chopped fine
3 canton sausages, sliced crosswise
½ cup chopped onions
1 green pepper, diced
1 red pepper, diced
1 cup cooked garbanzos, peeled
1 small can tomato paste
½ cup water
¼ cup soy sauce
3 tablespoons calamansi juice
½ teaspoon ground pepper
Vetsin to taste
Place all the cut meat in a deep skillet. Add the liquid ingredients, black pepper and vetsin and bring to a slow boil over a slow fire. In a smaller skillet, fry the sliced canton sausages and the cooked garbanzos. Set aside. Saute the onions till almost brown. Add the red peppers and tomato paste diluted in 1 cup water. Cook this sauce for 10 minutes. Then add to the meat mixture in the deep skillet. Add fried canton sausages and garbanzos. Continue cooking till a rich thick sauce forms.
ASADO PAMPANGO
1 kilo fresh ham (pata)
2 bay leaves canela
calamansi juice
peppercorns
lard
oregano
minced garlic
Saute the garlic in lard and when brown, remove from the lard. Fry the ham in the same lard. When brown add the rest of the ingredients and cook over a slow fire ( about 2 hours) until the ham is tender. Slice to serve.
"PILAFF"
4 kidneys (pork)
2 oz. butter
4 rashers bacon, chopped
1 onion, peeled and finely chopped
¼ lb. mushrooms, sliced
4 fl. oz. stock or water
4 fl. oz. tomato juice
2 teaspoon corn flour
2 tablespoons red wine or water
Skin and core the kidneys and cut into small pieces. Heat the butter in a frying pan, add kidney, bacon, onion and mushrooms and cook until the onion is soft and golden brown. Add stock or water, tomato juice and seasoning and simmer over low heat for about 10 minutes. Blend corn flour with wine or water, add to the kidney mixture and stir for 2 minutes. Serve in a border of the boiled rice, or on toast.
BEAN CURD FISH
2 cakes soft bean curd (¾ lb.)
¼ lb. diced lean pork
16 pcs. large shrimps
3 tablespoons oil
1 clove garlic, cracked
1 tablespoon chopped leek
2 tablespoons soy sauce
1 teaspoon sugar
2 teaspoons cornstarch, mix with
½ cup water or broth
3 tablespoons chopped cashew nuts
Cut bean curd into small squares. Shell, devein and split the shrimps in halves lengthwise. Heat oil and fry garlic and leak. Add meat. When the meat changes color, add shrimp, bean curd, soy sauce and sugar. Cover and cook for 20 minutes. Add cornstarch mixture. Turn out onto serving dish; sprinkle with chopped cashew nuts and serve hot.
PIED PEPPERS
6 large green bell peppers
½ kilo ground pork
3 cloves garlic, minced
1 medium size onion, chopped
1 can No.211 DEL MONTE tomato sauce
½ cup bread crumbs
¼ cup melted butter
Salt and pepper
Parboil peppers until medium soft. Trim off the stems and tops.
In a skillet, saute onion and garlic. Add ground pork; season with salt and pepper.
Stuff peppers with this mixture. Sprinkle with bread crumbs and melted butter. Place in a baking dish. Pour tomato sauce into prepared peppers. Sprinkle again with bread crumbs, salt, pepper and remainder of melted butter.
Bake in medium oven (350°F) for about 20 minutes or until stuffing is well done.
BREADED PORK CHOPS
6 large pork chops
Salt and pepper to taste
2 teaspoons calamansi juice
½ cup bread crumbs
1 egg beaten
Cooking oil
Season chops 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.
FRITADA
½ kilo pork tongue, cut into regular pieces
¼ kilo pork liver, cut into regular pieces
and sliced thin
1 large red pepper, cut into strips
6 medium size potatoes, quartered
Garlic, onion and tomatoes
Soy sauce and vinegar to taste
Salt to taste
Season pork tongue with vinegar, salt and garlic after moving the outer skin. Cook until tender and sauce thick. Set aside. Soak liver slices in soy sauce. Saute in the order given the garlic, onions and tomatoes. Add the red pepper, then the potatoes. Mix thoroughly with a spoon cover pan and simmer over low heat until potatoes are tender. Add pork, salt, vinegar and soy sauce and enough stock to cover meat. Simmer three minutes. Add the liver slices, increase heat slightly. When gravy thickens, remove at once and serve.
SARCIADO DE COSTILLAS
Ask the butcher to make ½-inch thick chops. This will be around 10 chops to a kilo.
Trim the skin and part of the fat and store this for future use.
10 pork chops
4 large ripe tomatoes, chopped
1 cup tomato sauce
2 large onions, ground through food grinder
3 cloves garlic, minced
1 large red pimiento, sliced
Salt, pepper, vetsin to taste
Boil the chops in 1 cup water and ½ cup vinegar. Season with 1 teaspoon salt and ½ teaspoon pepper. Simmer until all liquid has dried up.
Saute garlic, onions in hot oil till brown. Add chopped tomatoes, tomato sauce, slice pimiento. Drop the cooked chops into the tomato mixture and cook till bubbly. Serve hot with a green salad.
EMBUTIDO-1
1 kilo ground pork loin
1 cup bread crumbs, soaked in ½ cup milk
2 Vienna sausages, chopped fine
2 eggs, beaten
3 tablespoons sweet pickle relish
3 tablespoons seedless raisins
Salt and pepper to taste
Mix all ingredients. Wrap up in a clean piece of cheesecloth. Tie securely at both sides ends. Sew up opening. Place in saucepan with just enough chicken or meat broth to cover. Bring to boil and simmer until set. Cool. Wrap before serving, slice into pieces and serve with tomato sauce or thickened gravy from pan drippings. To make gravy, boil drippings in which roll was cooked, simmering it down to desired thickness. Thicken with tomato puree and season with salt and pepper.
EMBUTIDO-2
1 kilo ground pork loin
½ cup finely ground ham
2 raw eggs
salt and pepper to taste
4 biscocho crumbs
Chopped sweet pickles
3 hard-cooked eggs
2 Vienna sausages, cut in two lengthwise
Chicken broth
Mix the first 5 ingredients. On a piece of clean cloth, spread the mixture. Arrange sliced pickles, hard-cooked eggs and sausage on mixture. Roll into shape and wrap. Tie at both ends, sew up opening. Cover with broth and simmer until done. Cool. Unwrap before serving and slice. Serve with tomato sauce.
GLAZED CHINESE SWEET HAM
Boil Chinese-style ham for 20 minutes in enough vinegar and water to cover. Remove from liquid and scrape off all dirty parts. Boil again (with thyme, cloves, cinnamon, laurel, oregano, 1 head juice) in enough water to cover. Cook until ham is tender. Remove skin and glaze with brown sugar. Brown top under broiler or by applying a red-hot pancake turner on sugar coating.
PIGS IN BLANKETS
6 foot-long hot dogs, cut into 3 pcs.
1 package honey cured bacon
Prepared mustard
Pieces of processed cheese
Slit each of the 18 pieces of hotdogs lengthwise up to only ⅔ through. Insert a strip of cheese through each slit (just correct lengths of cheese). Brush each sausage piece with prepared mustard, Blanket each piece with enough length of bacon to wrap it around. Skewer with toothpicks. Fry till the bacon blankets are crisp. Serve with a good hot catsup-based sauce.
CROWN RIB ROAST OF PORK
1 crown roast of pork, about 14-16 chops
¾ lb. ground pork, for stuffing
1½ cups soft fresh bread crumbs
1 egg
¼ cup milk
¾ teaspoon onion salt
½ teaspoon rosemary, crumbled salt and pepper
The meat should be at room temperature when it goes into the oven so take it out of the refrigerator about an hour and a half before roasting. Remove paper frills and save. In a bowl, combine ground lamb, bread crumbs, egg, milk, onion salt, rose roast with salt and pepper; place on a small rack in roasting pan. Fill center of crown loosely with ground meat mixture. Wrap tips of bones tightly with foil to prevent burning. Roast at 450°F for 20 minutes, reduce oven temperature to 325°F; continue roasting for 1 hour longer for medium-rare (add 10-15 minutes for well-done). Remove foil from bones; cover with paper frills; surround crown with roasted potatoes. To carve, insert fork at side of crown with roasted potatoes. To carve, insert fork at side of crown at an angle to steady it; using a sharp knife, slice between rib bones into single chops. Remove cord used to tie crown. Spoon out some center stuffing for each serving
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