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CLAM CHOWDER
2 tablespoons butter
2 potatoes, diced
2 cups thick, rich milk
1 small bunch celery, chopped
½ cup chopped Chinese cabbage
½ cup minced onions
1 cup shucked clams
½ cup fine biscuit crumbs
salt and pepper to taste
In a deep casserole or saucepan mix all the ingredients except milk, clams and biscuit crumbs.
Simmer gently till all ingredients have blended into a mushy consistency.
Add clams and biscuit crumbs and seasonings. Simmer again. Add milk last. Do not boil to avoid curdling the milk. Serve very hot.
"LO-MI"
1 cup shelled, deveined shrimps
½ cup sliced, lean pork
1 sliced bitcho-bitcho*
½ cup finely sliced pork liver
1 sliced patola
½ cup chopped Chinese cabbage
A large stalk of celery
2 tablespoons soy sauce
1 large onion, minced
3 tablespoons cooking oil
1 macerated garlic clove
½ kilo egg noodles (mike)
2 large raw eggs
salt, pepper, vetsin to taste
In a large deep skillet, brown the garlic and onions. Sauté the shrimps, pork, bitcho-bitcho, and pork liver, stirring often. When half done, season with soy sauce and add ¼ cup water. Bring to a quick boil. Drop in all vegetables. Cover to cook over medium heat. Cut noodles in short 2- inch lengths and add to boiling mixture adding only little water to make a thick soup. Add seasonings. Cover. When noodles are tender divide the soup into 2 deep soup tureens. Break the eggs and drop one into each tureen. Cover. Serve hot.
CORN-CHICKEN SOUP
bony chicken parts
4 cups water
3 ears young fresh corn
dash of pepper
1 big onion, sliced
½ cup evaporated milk
½ teaspoon salt
giblets
Boil bony parts of chicken in 4 cups water. Cook for 30 minutes. Add giblets. Remove meat from bones and add chicken pieces to the broth. Remove kernels from 3 ears of fresh, young corn. Add to soup. Add onion, seasoning, and milk. May be thickened with cornstarch.
CREAMED CHINESE CABBAGE SOUP
½ kilo Chinese petsay
1 cup broth or water
½ cup evaporated milk
3 tablespoons chicken oil (rendered from chicken fat)
4 mushrooms, cooked (fried) diced
1 tablespoon chopped boiled ham
1 teaspoon salt
¼ teaspoon vetsin
1 tablespoon cornstarch, mixed with 3 tablespoons water
Cut petsay into small sections. Boil until tender and drain. Heat 3 tablespoons chicken oil and sauté petsay. Add broth, milk, salt, and vetsin and bring to a boil. Add cornstarch mixture and stir well. Remove to serving dish and sprinkle with chopped ham and mushrooms. Serve hot.
STEAMBOAT OR FIRE KETTLE
¼ kilo pork, sliced thin
¼ kilo boned chicken, sliced
¼ kilo small-size fish, boned
¼ kilo fresh oysters
½ cup shrimp, shelled and cleaned
½ cup dried scallops, soaked and drained
½ head Chinese cabbage, chopped
10 cups broth or water
1 bamboo shoot, sliced thin
1 teaspoon salt
1 oz. bijon, dipped in boiling water and drained
2 tablespoons grated ginger
3 tablespoons chopped leek
3 tablespoons wine
6 dried mushrooms
Use steamboat pan. If none is available you can substitute a rice cooker. Prepare all meat, sea food (oyster should be washed in salt water), and vegetable ingredients are directed above. Arrange all the ingredients in a platter. Place broth in steamboat and heat, other ingredients are cooked in broth.
Dish should be cooked at the table so that diners may help themselves from it when ingredients are sufficiency cooked. Food is eaten from small individual bowls along with soup in which it is cooked. Season the soup with salt and wine.
FISH HEAD WITH BEAN CURD SOUP
1 piece of fish head (lapu-lapu or tanguingue)
4 slices of ginger
1 big onion
2 tomatoes
½ teaspoon salt
½ kilo petsay, sliced
2 cups broth or water
2 cakes tokwa
3 tablespoons oil
1/8 kilo sotanghon
Heat oil and fry the ginger and fish head for 5 minutes. Add to cups broth and oil. Add tomatoes, onion, and petsay. Lastly, add tokwa cut in cubes and the sotanghon. Simmer for 20 minutes. Remove fish heads from soup. Season.
HEARTY HOLIDAY SOUP
1 package ROYCO chicken noodle soup
4 cups water
1/3 cup margarine or butter
1 medium-sized onion, sliced
1 red bell pepper sliced thinly lengthwise
1 package ready-to-cook fish balls
¼ kilo shrimps, peeled whole
½ teaspoon salt
pepper to taste
Sauté onions bell pepper in margarine. Add water and ROY CO chicken noodle soup. Let boil. Add fish balls and shrimps. Cover for 5 minutes. Add salt and pepper to taste. Serve hot.
SALADS AND VEGETABLE DISHES
SPECIAL COMBINATION SALAD
1 cup thin strips of ham
1 cup thin strips of chicken
3 cups finely shredded cabbage, lettuce and chopped cucumber
salt and pepper to taste
1 cup mayonnaise or salad dressing
Combine all ingredients and toss lightly. Chill. Serve in lettuce bed.
TUNA SALAD ROYALE
1 cup flaked tuna fish, drained
2 cups pineapple tidbits, drained
½ cup shredded lettuce or cabbage
1 cup mayonnaise
salt and pepper to taste
Toss together tuna, peanuts, shredded lettuce, mayonnaise and seasonings to taste. Lightly fold in the shredded cheese. Chill well, and serve in crisp lettuce cups. Garnish as desired.
TAHONG RAINBOW SALAD
1½ cups very young tahong, shucked
1 cup potatoes, diced
1 cup carrots, diced
1 cup beets, diced (available in cans)
1 big apple, diced
1 small can pineapple chunks
1 cup red pimientos, diced
5 spoons relish
1 small onion, minced
1 cup mayonnaise
1 small can asparagus
2 hard-boiled eggs
In a mixing bowl, thoroughly mix first ten ingredients except the shucked tahong. Add tahong later and stir very slowly to prevent tearing apart of meat. Add salt to taste.
Remove salad mixture into a tray with tahong shells arranged in a open flower formation and smooth with a spoon. Garnish rainbow fashion with egg whites, egg yolk, asparagus, pimientos, beets, and carrots all finely mashed. Serve cool.
CABBAGE AND TUNA
3 cups shredded cabbage
1½ cups flaked tuna
1½ cup diced celery
½ cup cashew nuts
mayonnaise dressing
lettuce leaves
Mix all ingredients and let stand one hour. Chill. Serve on a bed of fresh lettuce leaves.
DINENDENG
2 tablespoons cooking fat
½ cup tomatoes, sliced
2 tablespoons bagoong alamang
3 cups rice washing
1 teaspoon salt
1 cup sitao, cut into 2- inch lengths
1 cup
quash, cubed
1 cup okra, cut into 1- inch lengths
2 cups squash tops
1 medium bangus, broiled
Sauté tomatoes and alamang. Add rice washing and cover. When the mixture boils, add salt, sitao and squash fruit. Cook 5 minutes. Add okra, squash tops, and broiled bangus. Cover and cook for 5 minutes longer.
PINAKBET
6 young eggplants, cut into 4 lengthwise but not separated
6 small ampalaya (cut same as eggplants)
10 okra pods, cut in two crosswise
A bundle of fresh sitao, cut in 2-inch lengths
1 cup calabasa, diced
6 small gabi roots, cut in halves crosswise
A piece of young ginger, sliced thinly
2 slices pork belly, sliced
8 pieces shallots, sliced fine
3 tablespoons bagoong dilis
In a palayok lay the vegetables in layers in this order: ampalaya, calabasa, eggplants, sitao, shallots, tomatoes, pork, gabi, ginger, okra.
Over these layers pour ½ cup water wherein teaspoon of salt has been diluted. Cook over a very slow fire with the cover on. When the vegetables are done, dilute the bagoong into ½ cup hot water. Strain and pour over the vegetables. Cover tightly. Cook for 25 minutes more.
SAULTED HEREBILLA
¼ kilo herebilla
2 cloves garlic, chopped
½ cup sliced onion
3 tablespoons shortening
½ cup sliced tomatoes
1 cup pork, cut into pieces
½ cup shrimps
salt to taste
2 cups shrimp juice
Wash the herebilla and cut into pieces (in a slanting position) about 1 inch in length. Brown the garlic, then the onion in shortening. Add tomatoes, pork and shrimps. Add the shrimp juice, stirring constantly, and bring to a boil. Add herebilla and boil again until crisp-tender. Season with salt.
GREEN GARLIC WITH SOTANGHON
2 cloves garlic, minced
¼ cup sliced onions
½ cup sliced tomatoes
30 bawang stems, cut crosswise finely
3 pieces tokwa, cubed and fried
1 cup pork, cut into small pieces
1 cup shelled shrimps
2 tablespoons shortening
salt to taste
2 cups shrimp liquor
100 grams sotanghon, soaked
Sauté the garlic, onions, and tomatoes in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stir constantly until it boils. Add bawang stems and fried tokwa and cook for a few minutes or just until bawang is crisp-tender. Add salt to taste. Add soaked sotanghon, cut in short pieces, last. Cook for another 15 minutes or until sotanghon is done.
CABBAGE-BAGUIO BEANS SAUTE
1 small bunch celery, cut into pieces
½ small cabbage, sliced thin
2 cups sliced Baguio beans
½ cup shelled shrimps
1 cup ground pork
3 cloves garlic, minced
½ cup sliced onion
1 cup shrimp juice
½ cup sliced tomatoes
2 tablespoons shortening
salt to taste
Saute the garlic, onions, tomatoes, pork and shrimps in shortening. Add salt to taste. Add the shrimp juice, and stirring constantly bring to a boil. Cover and cook for a few minutes then add the cut beans and the cabbage. Cook till limp, then add the celery. Cook until the vegetables are crisp- tender.
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