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CABBAGE-SITSARO SAUTE
1 small cabbage, sliced fine
30 pieces sitsaro
3 cloves garlic, chopped
½ cup sliced onion
½ cup sliced tomatoes
½ cup pork, sliced
½ cup shelled shrimps
1 cup shrimp juice
2 tablespoons shortening
salt to taste
Wash cabbage well and drain. Saute in shortening the garlic, onion, pork and tomatoes. Add shrimps then shrimp juice. Stir until it boils. Add the sliced cabbage and sitsaro. Season to taste. Cook until sitsaro $ cabbage are crisp- tender.
4. Tokwa-Vegetable
4 tokwa cakes, sliced fine (shortening style)
3 cups finely shredded cabbage
1 large sincamas, shredded
4 camotes, cubed
½ cup chopped fresh shrimp
1 bunch kinchay, chopped
Salt, pepper, vetsin
Same procedure as No.3
SUAM NA MAIS WITH AMARGOSO LEAVES
3 tablespoons lard
1 teaspoon minced garlic
2 tablespoons sliced onion
1 cup sliced pork
1 cup shelled shrimps
4 cups shrimp juice
3 teaspoons salt
Dash and pepper
1 cup shredded young and fresh corn
2 cups amargoso leaves, washed
Sauté garlic, onion, pork and shrimps. Add shrimp juice. Cover and allow to boil. Season with salt and pepper, add corn and cook until the corn is tender. Add amargoso leaves. Cover and cook 5 minutes longer without stirring.
INALAMANGAN SANTOL
½ kilo pork
2 tablespoons lard
2 segments garlic
½ cup bagoong alamang or fresh alamang
1 sliced onion
2 small tomatoes, chopped
2 pieces santol, peels and cut in quarters
¼ cup water for fresh alamang
Boil pork with vinegar until tender. Cut into small pieces. Saute garlic, onions and tomatoes. Cook 2 minutes, and pork. Cover. When the pork is browned, add santol and alamang. Cook 5 minutes. Place in relish dishes, and serve with sinigang.
AMPALAYA-1
½ kilo ampalaya, sliced fine
¼ kilo shrimps, peeled
¼ kilo pork, cut in strips
1 onion
2 cloves garlic, crushed
4 ripe tomatoes
⅓ cup miso*
3 tablespoons lard
1 cup shrimp liquor
Salt and pepper to taste
Divide the ampalaya and remove the seeds. Slice them thin, crosswise. Peel the shrimps. Cut the pork into small pieces. Roast tomatoes, peel and remove seeds, then chop. Saute the garlic, onion and tomatoes in frying pan. Add the pork and shrimps and miso; then the shrimp liquor. Simmer until meat is tender. Add the sliced ampalaya and continue simmering until ampalaya is crisp-tender. Season to taste.
AMPALAYA-2
1 kilo ampalaya, sliced fine
1 cup tenderloin (beef), sliced thin
⅔ cup tausi or miso
3 tablespoons cooking oil
2 onions, chopped
3 cloves garlic
3 tablespoons soy sauce
1 tablespoon flour
Salt and pepper to taste
Saute the garlic and onion in hot lard. Continue cooking until lard begins to sizzle. Add beef and when almost cooked add tausi and soy sauce stirring well. When mixture starts to boil, add ampalaya. Continue cooking until ampalaya is crisp-tender. Add salt and pepper to taste. Thicken with flour dispersed in water.
PASTA LENTEJAS MADRILENA
1 cup dried lentils
2 cups canned tomatoes or tomato sauce
¼ teaspoon pepper
8 rashers bacon, fried crisp
2 tablespoons bacon fat
1 onion, chopped
Vetsin
Pressure cook the lentils for 8-10 minutes (about 30 minutes of regular cooking). Saute onion in bacon fat and cook slowly until brown. Add tomatoes, pepper, and vetsin, then the lentils and simmer 30-40 minutes. Serve over rice or noodles. Garnish with crisp bacon.
Note: If you use mongo beans, soak them first for several hours or overnight and then cook them until they are soft. Then proceed with the recipe.
MEATLESS HAMBURGER
1 banana blossom (puso ng saging)
2 eggs
½ cup shrimps (dried)
Diced onions
Diced garlic
2 tablespoons soy sauce
Salt to taste
2 tablespoons flour
Dice the banana blossom and rub it in salt. Blanch for 3 minutes in boiling water. Press out the water. Mix all the other ingredients with the diced puso. Form into patties and fry in deep hot fat. Serve hot with catsup.
STUFFED VEGETABLES
2 large firm tomatoes
2 large onions
2 large green peppers
1 pound ground beef
1½ cups soft bread crumbs
2 tablespoons catsup
1 tablespoon snipped parsley
¾ teaspoon salt
⅛ teaspoon pepper
1 tablespoon cooking oil
⅓ cup catsup
⅓ cup water
½ cup (2 ounces) shredded process Swiss cheese
Cut tops off tomatoes; scoop out pulp. Chop tops and pulp; drain and set aside. Peel onions. Cut off tops of green peppers; remove seeds and membrane. Precook onions and peppers in boiling salted water for 5 minutes; drain. Cool. Remove centers from onions; chop ¼ cup of onion centers and reserve ( use remaining onion centers another time). Brown ground beef in skillet; drain of excess fat. Stir in reserved chopped tomato, reserved chopped onion, bread crumbs, the 2 tablespoons catsup, parsley, salt, and pepper. Stuff tomatoes, onions, and peppers with meat mixture. Place onion and peppers in hot cooking oil in skillet. Add the remaining catsup and water. Cover; simmer 10 to 15 minutes. Add stuffed tomatoes to skillet. Cover and continue to simmer 15 to 20 minutes more. Sprinkle shredded cheese over stuffed vegetables. Cover; heat till cheese melts, about 5 minutes.
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