|
EGGPLANT RELISH—12
1 medium eggplant
½ cup finely chopped onions
½ cup finely chopped green peppers
1 tablespoon oil
¼ cup flaked coconut 134 teaspoons salt
1½ teaspoon dried ground chili peppers
3 tablespoons heavy cream
2 tablespoons lemon juice
Bake the eggplant in 350°F. oven for 1 hour. Cool
and peel. Saute the onions and green peppers in the oil for 5 minutes. Rinse the coconut under cold water. Chop together the eggplant, sauteed, vegetables, coconut, salt and chili peppers. Blend in the cream and lemon juice and chop until very fine. Taste for seasoning and chill.
GUINATAAN TALONG—13
4 young eggplants
1 onion
1 tablespoon vinegar
1 coconut
Salt and pepper to taste
Roast eggplants in oven or over charcoal heat. Peel and chop fine. Peel onions and slice crosswise very fine.To grated coconut, add vinegar. Mash well and extract cream. Mix and blend well the eggplant and onion. Season to taste with salt and pepper. Add coconut cream.
KINUNOT-14
2 cups chopped santol
Bagoong to taste
½ cup pork, cut in small pieces
Hot Pepper to taste
2 cups coconut milk
Chop peeled santol meat, fine. Cook with the rest of the of the ingredients until most of the coconut milk has evaporated and mixture almost dry.
JACKFRUIT SALAD-15
4 cups unripe nangka, peeled
½ cup small red onions (tagalog)
½ kilo shrimp, fresh
¼ Cup tomatoes
2 small coconuts
I tablespoon vinegar
Salt and pepper to taste
Extract pure cream from coconut. Boil nangka until tender. Squeeze off water. Cook shrimp and peel. Mix nangka shrimp tomatoes, onions and coconut cream Add vinegar, salt and pepper.
CREAM BAMBOO SHOOT-16
3 cups sliced bamboo shoots
2 handfuls saluyot leaves
½ cup shelled fresh shrimps
1½ cups Coconut milk
Salt and vetsin to taste
Saute the garlic until light brown, then add the onions. Add all the vegetables. Season with salt and vetsin. Cover and cook till tender. Add the curry powder when vegetables are half cooked. Serve hot.
GUINATAANG KAMANSI—17
(Laguna style)
4 kamansi
2 cups shelled shrimps
1 teaspoon crushed garlic
1 onion, chopped
2 or 3 tomatoes
1 cup thick coconut milk
34 cups of thin coconut milk
Salt and vetsin to taste
Peel the kalamansi and cut into regular pieces. Soak in water with salt to prevent darkening. Boil it In thin coconut milk. Boil shrimps with it just before taking it from fire. Saute garlic, onion and tomatoes. Add the cooked kalamansi and shrimps and correctly season with salt and vetsin. Add the thick coconut milk. As soon as it boils take it from fire and serve.
VEGE-CURRY—l 8
1 cup diced gabi root (small variety)
4 cup squash, sliced
1 cup chayote
2 cups thick coconut milk
1 tablespoon garlic
4 tablespoons curry powder
2 tablespoons oil
Salt to taste
1 teaspoon vetsin
Saute the garlic until light brown, then add the onions. Add all the vegetables. Season with salt and vetsin. Cover and cool till tender. Add the curry powder when vegetables are half Cook ed. Serve hot.
VEGE MEAT WITH COCONUT MILK—19
2 cups vegemeat cubes
4 teaspoons soy sauce
14 cup water
1½ cups thick coconut milk
1 tablespoon lime juice
2 teaspoons crushed garlic
1½ teaspoons salt
1 teaspoon vetsin
Combine the water, soy sauce, lime, garlic. Soak the gluten in this for about 10 minutes. Drain the gluten and fry lightly in hot oil. Place fried gluten in a saucepan and pour the thick coconut milk over it and add the salt, vetsin and garlic. Stir constantly. Let boil till mixture thickens. Just before taking off the fire, add 1 tablespoon of lime juice.
CURRIED GLUTEN—20
⅓ kilo gluten, cubed and fried
2 cups thick coconut milk
1 cup sliced onions
1 tablespoon crushed garlic
1 cup green and red pepper, big cubes
1 tablespoon lime juice
11/2 teaspoons curry powder
2 teaspoons vetsin
1 teaspoon chopped ginger (optional)
Saute garlic and onions. Add the gluten and curry powder, then add the pepper and coconut milk. Cook till mixture boils. Add lime juice before removing from fire. The sauce must be thick.
MALAYAN DINNER—21
½ cup onion Cooked rice
1 teaspoon vetsin Chopped onions
½ kilo gluten, cubed Chopped tomatoes
1 small onion, chopped Chopped celery
1 cup milk Chopped cucumber
1 teaspoon curry powder Chopped hard-boiled eggs
Salt tablespoon flour Crushed bananas
1/2 cup water Grated coconut
SPICED TOFU—22
½ cup chopped onions
2 garlic cloves, minced
1½ teaspoons salt
1 tablespoon lemon juice
2 tablespoons grated lemon rind
2 teaspoons brown sugar
1 teaspoon powdered ginger
3 tablespoons oil
½ kilo tofu in cubes
1½ cups coconut milk
Pound or chop to a paste the onions, garlic, salt,
lemon juice, rind, brown sugar and ginger. Heat the oil in a skillet. Saute the mixture 3 minutes, stirring frequently. Add thetofu; cook over low heat, stirring steadily for 3 minutes. Blend inthe coconut milk. Cook over low heat 10 minutes. Chill.
FRIED EGG WITH SPICY SAUCE—23
½ cup minced shallots or onions
2 minced garlic cloves
½ teaspoon dried ground chili peppers
½ teaspoon sugar
1 teaspoon salt
2 teaspoons grated lemon rind
8 eggs, hard-cooked
1 cup oil
1 tablespoon soy sauce
2 tablespoons lime or lemon juice
1 cup coconut milk
Pound or chop to a paste the shallots, garlic, chili peppers, sugar, salt, and lemon rind.
Remove the shells of the eggs carefully and dry the eggs. Heatthe oil until it boils and brown the eggs in it. Drain. Placetablespoons of the oil in a skillet; saute the spice mixture 3 minutes, stirring frequently. Add the soy sauce, lime juice, and, coconut milk; cook 5 minutes. Pour over the eggs.
TINUTUNGAN—24
2 chickens (dumalaga)
2 cups diluted coconut milk
2 red and green peppers
Salt and pepper to taste
1 cup pure coconut milk
2 tender banana stem (ubod)
(butuan variety)
1 piece of ginger
3 cloves garlic
Cut the chicken into small pieces. Slice the ubod fine, mash with salt and wash well. Saute garlic, ginger, chicken and add the diluted coconut milk. When it boils add the ubod and cook over low heat until chicken is tender. Add peppers and thick coconut milk and cook 5 minutes more. Season with salt and pepper.
ADOBO LAGUNA STYLE—23
1 fat chicken, cut into pieces
2 large onions, minced
1 cup water
1 cup pure coconut milk
½ cup vinegar
1 bunch lemon grass (tanlad)
Salt and pepper
Simmer chicken, onions1 vinegar, water, salt, pepper and tan- lad until tender. Add coconut milk and simmer five minutes
CHICKEN CURRY—26
1 3-lb. chicken
3 cups coconut milk
4 cloves garlic
4 shallots
1 tablespoon ground red pepper
I bunch lemon grass (optional)
1 tablespoon celery seed
2 tablespoons salt
½ teaspoon chopped wansoy
½ fish or shrimp paste
¼ teaspoon lemon peel
1 bay leaf
4-6 aubergines
Make a smooth paste of 3 tablespoons curry powder and 1/2 cup thick coconut milk. Put into a dry pan with celery seed, stir over a low heat until they give out a strong aroma, then grind them finely in the pan. Mix this with the shallots, garlic, ground pepper, wansoy and fish paste and put them through a mincer, using the medium-sized holes first, and then the fine holes, until are reduced to a smooth paste.
Fry the paste in a saucepan with one cup of coconut milk, taking care that it does not burn or dry out. When the mixture thickened, add the chicken which has been cut into small pieces and cook for 10 minutes, gradually adding the remaining coconut milk. Simmer over a low heat for 11l/2 hours until the chicken is cooked. Cut the aubergines into quarter-inch cubes add to the curry, and cook for 5-10 minutes. Just before serving add the bay leaf and if desired, a squeeze of lemon. Salt to taste.
BRINGE-29
1 chicken, boiled and cut Into strip.
½ cup pork, boiled and cut into
1 clove garlic, minced
4 cups coconut milk
1 tablespoon lard
Salt and pepper to taste
1 cup shrimps
½ cup ham, cooked
½ onion, sliced
1 tablespoon curry powder
½ laurel leaf
2 cups rice
Fry the garlic, add the onions, shrimps, pork, ham, chicken. curry powder, and rice. Add salt and pepper, laurel and the coconut milk and cook over medium heat, stirring once in a while to avoid burning. When the mixture is dry, cover with banana leaves and continue cooking over low heat until rice Is tender.
CREAMED CHICKEN—30
1 spring chicken
½ teaspoon curry powder
½ cup pure coconut milk
2 tablespoons fat
234 cups diluted coconut milk
1 onion
Salt and pepper
Disjoint the chicken. Season with salt. Chop the onion fine. Fry the chicken and set aside. Saute the onion, add the chicken and the thin coconut milk, curry powder, and salt and pepper. Cook until the sauce is thick, using a little flour for thickening if necessary. When almost dry, add pure coconut milk.
ADOBADO TAHONG (MusseIs)—31
4 cups shucked tahong
½ cup strong vinegar
2 tablespoons salt (level)
½ teaspoon ground black pepper
1 piece (1 inch) saffron
Ginger (luyang dilaw), pounded fine
2 cups thick coconut milk
Extract the juice of the pounded saffron ginger by dispersing it in the vinegar. Mash well. Strain the vinegar of the ginger pulp through a fine wire strainer.
Mix the yellow-colored vinegar (with the saffron extract) with the tahong, salt, and black pepper in a skillet or carajay.
Cover to cook over medium heat till all liquid is dried up. Pour in the thick coconut milk and cook uncovered till a rich yellow sauce forms.
GOBY IN COCO CREAM—32
4 large goby (biya)
1 cup vinegar
2 tablespoons saffron juice (luyang dilaw)
1 tablespoon salt
½ teaspoon ground black pepper
2 cups thick coconut milk
Clean the fish of entrails, fish scales and outer fins. Pickle the fisl in the vinegar, clean saffron juice, salt and pepper in a covered deep skillet or carajay. When almost dry, add the thick coconut milk. Simmer for 20 minutes uncovered in medium heat till a thick sauce forms.
SINAGOL NA PAGI—43
Sting-ray is a favorite in the fishing regions of Bicol and the Visayas as well as in the fishing towns of Luzon, along the Pacific shoreline. The best-sized sting ray is the dinner-plate-sized sting ray.
Scrub the slime and scales off the fish with a fine brush and knife edge. Cut the fish into 3” square portions and pickle these in a carajay In this solution:
2 cups strong vinegar
1 3 tablespoons salt
1 teaspoon ground pepper
1 piece bay leaf
2 tablespoons finely sliced ginger
Cover to cook over medium fire till only ⅓ of the liquid has remained.
Remove from fire. Drain of all liquid. Spread out fish on a flat tray to cool. Flake. Remove flesh. Discard fins but include skin and liver.
Return fish with liquid in the pan. Add coconut milk. Cook quickly uncovered till the coconut milk has turned to oil thus drying up the mixture. Stir often to prevent burning.
CREAMED FISH-34
3 medium-sized hito
1½ cups coconut milk
½ cup sliced onion
Salt to taste
3 tablespoons cooking o
5 cloves garlic, chopped
Clean the fish very well and cut to desired pieces. Set aside. Brown garlic, in oil, add onions. When onions are transparent, add coconut milk and bring to a boll. Add the fish and salt. Cover and simmer until coconut milk turns oily.
TINAGOCTOC—35
3 small dalag
3/4 cup chopped onion
3 fresh hot peppers sliced fine
3/4 cup chopped ripe tomatoes
1/4 teaspoon crushed peppercorn
1 teaspoon thinly sliced ginger
1 beaten egg
1 teaspoon minced garlic
1 teaspoon coarse salt
Wilted gabi leaves
½ cup strong vinegar in 1 cup water
1 cup pure coconut milk
Salt and pepper to taste
Clean fish inside and out until outside is milky white. Cut an opening and stuff with the mixture of onion, peppers, tomato, peppercorn, ginger, egg, garlic and salt. Wrap each in gabi leaves, arrange in non-aluminum pot or pan.
Cover with vinegar and water and bring to a boil. Simmer until fish is almost cooked, then add coconut milk and salt and pepper to taste. Continue simmering until fish is cooked. Serve hot.
CRAB ROYALE—36
3 fat crab (alimango)
1 cup chopped buko (young coconut)
¼ teaspoon salt
1 cup thin coconut milk
1 cup thick coconut milk
1 clove garlic, pounded
2 tablespoons minced c
a small slice of ginger
2 fresh hot peppers, whole
salt and pepper to taste
Clean crabs very well. Dip briefly in boiling water. Open and remove all the fat lining the shells. Mix fat with chopped buko and 1/4 teaspoon salt. Fill shells with the mixture. Wrap each in young banana leaf.
Arrange crabs in saucepan and over them, the shells wrapped in banana leaf. Boil in 1 cup thin coconut milk with salt and pepper to taste and whole peppers. As soon as crabs are cooked, add thick coconut milk and simmer about 5 minutes.
NEXT PAGE
More Pages:
|
