Wednesday, July 23, 2008

PIZZA OMELETTE

8 eggs
1/2 cup evap. milk
4 regular size minced hotdogs
2 medium size potato cut into long strips and fry
4 segments garlic, crushed
1 tsp salt
1/2 tsp pepper
1 tsp hot sauce
1 cup water
8 oz. can tomato sauce
1 chopped onion
1 red bellpepper cut in strips
1 tsp. white sugar

saute garlic, onions and hotdogs and pour tomato sauce and water
simmer for 20 minutes covered and add bellpepper and potatoes
season with salt, pepper, sugar and hot sauce
simmer for 10 minutes and set aside

beat eggs and add milk and salt
cook eggs into 2 omeletts in a skillet
try to retain the round shape, top with hotdog sauce and
serve hot

Saturday, July 19, 2008

PORK CHOP PAMBAON

Pork Chop Pambaon

1 kilo pork chop
2 tbsp. soy sauce
4 crushed segments garlic
3 tbsp vinegar
2 tsp salt
1/2 cup tomato sauce
1/2 tsp. black pepper
1 lightly beaten egg
1 cup bread crumbs with 2 tsp salt
1/2 cup oil

marinate pork chop in the 1st seven ingredients for at least 2 hours
turn several times in marinade for complete absorption
simmer pork chop in the marinade in a covered carajay until dry
dip each piece in egg, roll in bread crumbs, deep fry until golden brown
serve hot with tomato catsup

*note
marinated pork chop can be stored in ref. up to 4 days
chicken may also be used instead of pork chop

Wednesday, July 16, 2008

Pork Pata Con Garbanzos

1 kilo cut up pork pata(hind legs)
1/4 kilo quartered potatoes
1 cup cubed carrots
100g quartered cabbage
1/2 cup cooked garbanzos (chickpea)
8 oz can tomato sauce
2-3 cups meat broth
3 tbsp. patis (fish sauce)
1 tsp black pepper
1 tsp sugar
2 tbsp cooking oil

boil the pata for 45 mintues or until just tender
cut the meat portion into 1x1 cubes and discard the bones
saute garlic, onions and meat and add garbanzos, potatoes and carrots
pour tomato sauce and meat broth
season with patis, pepper and sugar
simmer until potatoes and garbanzos are cooked
add the cabbage and simmer uncovered for another 3 minutes
serve hot

Monday, July 14, 2008

Tahong Afritada

1 1/2 kilos tahong (mussel)
200g diced and fried potatoes
200g baguio beans (or string beans) cut diagonally
2 tsp. ginger juice
4 segments crushed garlic
1 chopped onion
1/4 cup oil
1 red bell pepper cut into strips
8 oz. tomato sauce
1 cup mussel broth
1 tbsp. bread crumbs
1 tbsp. ground peanuts
2 tsp salt


steam open tahong in boiling water and add ginger juice and stir
pour tomato sauce, tahong broth and add the veggies
season and simmer for 3 minutes
add peanuts, bread crumbs and potatoes
mix to combine all ingredients and simmer for 5 minutes
serve hot

Thursday, July 10, 2008

Bean Burger

2 cups boiled red navy beans (peeled and mashed)
1/4 kilo ground beef
1 lightly beaten egg
2 chopped red bell peppers
1/2 cup chopped singkamas (Jícama a.k.a Mexican turnips)
1 minced onion
1/4 bread crumbs
1 tbsp. powered milk (optional)
1 tbsp. margarine
1/2 cup tomato sauce
1 tsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
2 lightly lightly beaten egg
1 cup bread crumbs with 1 tsp. salt and 1/4 tsp. pepper

combine onions, beef, beans, egg, bell peppers, singkama, bread crumbs,
milk, margarine, tomato sauce, soy sauce, salt and pepper
mix throughly
form 2 tablespoons of mixture into balls
roll in bread crumbs and dip in eggs and again in bread crumbs
shape into patties and fry in hot oil until golden brown
serve with bananan ketchup

Tuesday, July 8, 2008

Eggplant Cassarole

4 small pared eggplants
1/4 kilo ground beef
1 cup cooked kidney beans
1/4 cup flour with 1/4 tsp. salt
2 lightly beaten eggs
6 tbsp. bread crumbs
1/4 cup cooking oil
4 segmented crushed garlic
1 med. size chopped onion
2 tsp sugar
1/2 tsp ground black pepper
8 oz. tomato sauce
2 tsp. salt
1 cup water or broth
1/4 cup chopped celery
1 small chopped green bell pepper
1 small chopped red bell pepper
grated cheese (optional)

slice each pared eggplant lengthwise
dredge both sides immediately with flour
dip eggs and coat with bred crumbs and fry in oil until golden brown
arrange in a platter and set aside
saute garlic, onions and ground beef, cook until beef turns light brown
add kidney beans, green and red bell peppers and celery
add tomato sauce and water or broth, season with salt, pepper and sugar
simmer for 20-25 minutes. pour on top of eggplants
springkle with cheese if desired

Monday, July 7, 2008

Macaroni with Chili Con Carne

1/4 kilo ground beef
100 g ground pork
300 g elbow macaroni
1/2 cup cooked green peas
1/2 cup cooked kidney beans
4 segments crushed garlic
1 chopped onion
2 chopped red bell peppers
1/4 tsp. black pepper
1 tsp. oregano
2 tbsp. flour (dissolved in 2 tbsp. water)
1/2 tsp. salt
8 oz. can tomato sauce
3 cups water or meat broth
2 tbsp. hot chilli sauce
2 tbsp. oil
2 tbsp. soy sauce
1/4 cup grated cheese (optional)

marinade:
1 tbsp. soy sauce with a dash of pepper

marinate beef and pork for at least an hour
cook macaroni in salted water until soft but firm
drain and wash wth cold water and set aside
saute garlic, onions, beef and pork
cook until meat turns light brown
pour tomato sauce and broth
add kidney beans, green peas
simmer until meat and beans are tender
add bell peppers, oregano and other seasonings
thicken with flour and combined cooked macaroni with this meat mixture
reserve 1 cup for topping and springkle grated cheese
Serve hot

Sunday, July 6, 2008

Egg Sarciado

1 dozen eggs (hard boiled and shelled)
4 segments garlic (crushed)
1 onion (chopped)
2 tbsp. cooking oil
2 red bell peppers (cut in cubes)
1 cup green peas (cooked)
2 eggs (lightly beaten)
1/4 cup spring onions (chopped)
8 oz. can tomato sauce
3 cups meat broth
1 tbsp. soy sauce
1/2 tsp. black pepper
1 1/2 tsp. salt
1/4 cup atsuete(annatto) juice


cut hard boiled eggs in half lengthwise and set aside
saute garlic and onions
add tomato sauce, green peas and mear broth
season with salt, pepper, soy sauce
add bell pepper and atsuete juice, simmer and pour beaten eggs
stir constantly until cooked
add spring onions and hard boiled eggs and simmer for 2 minutes
serve hot

Friday, July 4, 2008

Egg Roll

8 hardboiled eggs (shelled)
1/2 kilo pork tenderloin (sliced thinly)
1/4 kilo potatoes (sliced into strips)
4 segments garlic (crushed)
1 onion (chopped)
1/4 cup spring onion (cut into 1 inch strips)
3 cups meat broth or water
8 oz. can tomato sauce
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup atsuete juice
1/2 cup cooking oil

marinade:
2 tbsp soy sauce
1/2 tsp. salt
1/4 tsp. black pepper

marinate pork slices for 2 hours
on chopping board prick lightly with a fork, do not tear the meat
wrap each egg with one layer of meat slices
secure meat around the eggs with a string
fry each pork-wrapped egg in hot oil until golden brown and set aside
saute garlic and onions
add eggs, tomato sauce, broth and atsuete juice
season and simmer until meat is tender and add spring onions last
cut eggs into half, lengthwise and remove strings
garnish with fried potatoes and parsley.

serve hot

Thursday, July 3, 2008

Fish Supreme

1 kilo tulingan (mackerel tuna steak)
1/2 kilo sayote (sliced diagonally)
1 tbsp ginger (crushed)
1 onion (chopped)
2 red bell peppers (stripped)
1/4 tsp. peppercorn (cracked)
8 oz. can tomato sauce
2 cups thick coconut milk
1/2 cup thin coconut milk
2 1/2 tsp. salt
1-2 pcs. bird's eye pepper or Chiltepin pepper (crushed)
2 tbsp cooking oil

marinade:
2 tbsp. calamansi juice
2 tbsp. soy sauce
1/4 tsp. pepper

marinate fish steaks for 1 hour
saute onion, bell peppers and ginger
add fish and thin coconut milk and simmer until half done
add tomato cause, sayote, and siling labuyo
season and simmer for 30 minutes
add the thick coconut milk and allow to simmer for another 5-10 mins.
serve hot

Wednesday, July 2, 2008

Galunggong Sardines

1 kilo fresh Mackarel Scad (head and tail cut off)
3/4 cup oil
8 oz. can tomato sauce
3-4 cups ripe Bird's Eye pepper or Chiltepin pepper (crushed)
1 small carrot (sliced)
2 1/2 tsp. salt
1/2 tsp. pepper
1 pc. whole sweet pickle (sliced)
2 tbsp. vinegar or calamansi juice
1 cup water
4 pcs. peppercorns
1 laurel leaf (bay leaf)

arrange cleaned mackarel in a pressure cooker
pour oil, tomato sauce and water
season with salt, pepper, calamansi juice and chili pepper
add carrots, sweet pickles, laurel leaf and peppercorns
pressure cook for one hour to soften bones

*note
if pressure cooker is not available, fish may be simmered in ordinary
casserole for 2 hours. replace water that has evaporated to prevent
burning. remove fishbones before serving

serve hot