Ingredients: 1/2 c. all-purpose flour 2 eggs, slightly beaten 1/2 tsp. salt 1/2 k. lean pork, boiled until tender then cut into 1" cubes Cooking oil for frying 1/2 c. broth or water
1 c. pineapple chunks 6 pcs. sweet pickles, sliced 1 green pepper, diced 1 carrot, cut in rounds 1 clove garlic, chopped fine Sweet-sour sauce 1 tbsp. cornstarch dispersed in 1 tbsp. water
Procedure: Make a batter with flour, eggs and salt. Dip pork cubes in batter one at a time. Fry in hot cooking oil until golden brown. Remove and drain in absorbent paper. Return pork pieces to frying pan, add pineapple chunks, sweet pickles, green pepper, carrot, garlic and 1/2 cup broth. Cover and cook for 10 minutes. Prepare Sweet and Sour Sauce and pour in saucepan. Let boil uncovered for 5 minutes. Thicken with cornstarch. Serve hot.
SWEET AND SOUR SAUCE
1/2 C. sugar 1/2 c. water 1 tbsp. soy sauce 1 tsp. sauce 1/4 c. vinegar
Combine all ingredients.
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1 kg linguine 1/4 kg. cooked clams (halaan) 100 gm prawn or shrimp 100 gm tuna meat 50 gm lee kum kee oyster sauce 5 tbsp finely crushed garlic 100 gm white onion finely chopped 50 gm onion leeks brunoise cut 50 gm carrots brunoise cut 3 full tbsp pesto sauce fresh basil leaves chiffonade 5 tbsp white wine parmesan salt/pepper
cook pasta acdg to directions put under running water then put some oil as not to have them curdle set aside
saute onion FIRST then garlic (garlic cooks faster than onions) and that how the french do it put all seafoods put leeks and carrots deglaze with white wine put the oyster sauce put the pesto sauce put the parmesan put s/p add pasta and toss add fresh basil
adjust taste garnish with fresh basil and parmesan
note: sauce must not be runny. oyster sauce is salty (take time to pour)
homemade pesto sauce 5 heads garlic fine crushed 1 small pack fresh basil (farmers' market) parmesan cheese 50 ml olive oil 2 tbsp crushed pine nuts (can be substituted with almonds)
all seafood items can be substituted with something cheap linguine brand (de cecco/ barilla For those who can afford; italpasta for the not so afford) dried basil are discouraged but in case you cant find any, 2 parts dried= 1 part fresh)
claimer: the best pasta dish i've tasted disclaimer: that's just my opinion
Jessie, Enzo and the Ilocano in Dubai. Since everyone loves Papaitan. Here is a recipe for beef papaitan.
5 lbs of beef tripes 4 lbs of beef meat. 1 -2 spoon of beef bile (they have it at Filipino store frozen). 1 whole white onion. 3 thumb finger size ginger. 3 gloves of garlic. 4 hot pepper ( Sili)(whole piece).
Boil the beef tripes tell tender. Wash with cold water to stop over cooking. Slice the beef and cook tripe to desired pieces. slice the ginger and garlic into small pieces.
Heat the skillet to hot then put the garlic, onion and ginger. 1-2 minutes put the slice beef and tripes and few drops of ground black pepper. Add 2 -3 cups water when the beef is tender. Then add the hot sili. When the beef is cook put a teaspoon of veil add more for necessary taste.
Walla....you have beef papaitan. Alternative to Kambing (goat).
Preparation 10 to 15 minutes.. Cooking time 15 minutes.
sir put at least 2 liters of salted water in the pressure cooker together with the chicken feet. 10 minutes after ther whistling of the pressure cooker, take the chicken feet out (dont forget to release the pressure in the cooker) then shock the feet in ice cold water in order for the cooking process to stop.
happy cooking. ill wait for your feedback after you have tasted my chicken feet recipe.
2 bottles of ice cold san mig super dry to match that up!
braised goat ribs (french style) a great alternative for the more expensive lamb
marination (overnight) 2 whole slabs goat short ribs 1 pack mint leaves (pampatanggal ang anggo) lemon/ orange rind chopped rosemary, thyme, tarragon, dill leaves (1tsp each for dried herbs) better if fresh lavender seeds salt/ pepper
mirepoix ---meer: pwah (100 grams each) carrots, leeks, white onion, celery 1 bottle red wine 1 small pack tomato paste 2 c all purpose flour
method: pan sear goat ribs until golden brown (briefly cooking in very high heat and a few cooking oil) (to have a good appearance, lock in the natural juices)
saute mirepoix in oil add tomato paste (u know its cooked if oil comes out) add flour mix until flour is cooked deglaze with red wine put the ribs add water (to cover) boil... then cook in the oven for 1.5 hours ot until tender
note: disregard lavender if u cant find any
Last Edit: Aug 3, 2007 2:06:52 GMT 8 by donfacundo
VEGETARIAN SAUSAGE (YOU WILL DEFINITELY LOVE THIS)
finely chop of each of the ff: 1 can button mushrooms 100 gm carrots 100 gm spinach (blanch it 1st then shock in cold water) 100 gm young corn salt/ pepper togarashi (japanese super hot spice, disregard if you cant find) TVP (textured vegetable protein) artificial casing
mix all ingredients place in the casing freeze until ready to cook fry. steam.
all ingredients available at farmers market, araneta center, cubao lolita's store
Last Edit: Aug 3, 2007 1:53:46 GMT 8 by donfacundo
My SISIG! im a chef in the making but kapampangan si ima! (my mom is fr pampanga)
1 pork head (weight ranges fr 1-2 kg w/o bones
mirepoix (100 gm each) (see my other postings for reference) 5 stalks tanglad (lemongrass) 1tbsp tabasco 1 tsp lea and perrins w.sauce 1/2 c white sugar 3 tbsp salt 1 c tomato catsup 5 liters water salt/pepper bayleaf (laurel)
combine all ingredients and boil until tender air dry pork roast in charcoal (ihaw) chop
2 c chopped onions pan seared chicken liver local vinegar (gives more sour taste than calamansi) (more delicious-- IMHO) chilies of course
combine all ingredients and... foodtrip na... freeze for future use. best with san mig super dry... ehehehe
NOTE: the flavoring agents when boiling the pork can also be used when doing crispy pata. satisfaction guarantee.
claimer: everybody who have tasted it loves it very dearly. disclaimer: everybody is entitled to their own opinion. hehehe
1 tsp cooking oil 1/2 tsp garlic pinch of roux (ru) (cooked butter+flour) 1/2 tsp butter 1/4 c white wine (spells the diffrence fr other basic white sauces) 75 ml all purpose cream salt/pepper 1 pc tomato concasse (peeled, seeded and diced) parsley to garnish
cook ingredients in order... serve with pasta (string type) IMHO--- best for linguine or spaghetti (always settle for the next best brand)
Donfacundo, thank you for all your recipes!!! I love this thred!!!! hehehe.
btw I want to try out your vegetarian sausage. Where do get the casing? Thanks.
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