Secret Cookbook Recipes

Beef With Asparagus

2011-02-22T16:18:00.000+08:00

Makes 2-3 Servings

Ingredients:

3/4 cup Beef Sirloin, pounded with the back of a knife and cut into strips
3 tablespoons oyster sauce
1 tablespoon garlic, crushed
1/3 teaspoon ginger, minced
2 cups asparagus, cut 1/2" from bottom
2 1/2 teaspoons cornstarch, dissolved in:
1/4 cup water
2 tablespoons cooking oil

Procedure:

Marinate beef sirloin in oyster sauce, 1 teaspoon garlic, and ginger.
Blanch or steam asparagus. Set aside.
In a wok, heat oil. Saute garlic. Before garlic turns golden, add beef and stir fry until cooked.
Add asparagus, stir fry to mix thoroughly.
Add cornstarch and water. Simmer for 2-3 minutes or until cornstarch is cooked.

- Lifted from Mama Sita's Cook Book 16'th Edition

Baked Lechon

2011-02-22T16:09:00.000+08:00

Makes 10 Servings

Ingredients:

1 kilo Pork Kasim (shoulder)
1 cup water
1 teaspoon tamarind paste
2 pieces tanglad (lemon grass), pounded
2 pieces pandan leaves, pounded

Procedure:

In a small sauce pan, combine water, tamarind paste, tanglad, and pandan. Bring to a boil
Turn off the heat and allow to cool.
When cool, remove tanglad and pandan leaves.
Marinate pork for 30 minutes.
Preheat oven to 350F and bake for 2 1/2 hours.
Increase the heat to 400F and bake for another 30 minutes.
Serve with Sarsa ng Lechon (Sauce for Roasts)

- Lifted from Mama Sita's Cook Book 16'th Edition

Crabmeat Canneloni

2011-02-21T11:49:00.000+08:00

Serves 1 Person.

Ingredients:

1/4 pound (125 grams) crabmeat
1/4 spring onions, chopped coarsely
1/4 teaspoon dry mustard
2 or 3 drops Worcestershire sauce
Salt
White Pepper
2 teaspoons butter
1 8-inch thin pancake
1/4 cup Mornay Sauce
2 tablespoons Parmesan Cheese

Procedure:

Mix together the crabmeat spring onion, mustard, and Worcestershire; season the mixture with salt and pepper.
Brown the butter in a heavy frying pan and saute the crabmeat mixture. Place crabmeat along the center of the pancake.
Fold over the edges to form a rectangle approximately 8 inches long and 2 inches wide. Turn the stuffed pancake over so that the overlapping edges are on the bottom, and place on a flame-proof dish or plate. Cover with the Mornay sauce and sprinkle the Parmesan cheese on top. Place under a hot broiler until golden. Serve immediately with potato croquettes and green bean salad.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Chef Ho Pu Yuen, Hongkong)

Fried Lumpia (Fried Egg Roll)

2011-02-21T11:29:00.000+08:00

Serves 4 Persons.

Ingredients:

2 cloves garlic
3 tablespoons cooking oil
1/2 cup onions, chopped
1/4 pound (125 grams) pork, sliced in thin strips
20 small shrimps, shelled
1 1/2 cups togue (mongo sprouts)
3 cups shredded cabbage
2 cups string beans, cut in long thin strips
4 2"x2"x1/2" pieces bean curd (tokwa) cut in strips
1 teaspoon salt
pepper
1 1/2 cups water or soup stock
20 pieces lumpia wrapper

Lumpia Wrapper:

2 cups flour
1 cup cold water

Procedure:

For Lumpia Wrapper: Mix the water and flour well. Work continuosly with the hands in up-and-down motion until the dough can be picked up at once. Grease very slightly in a clean carajay (skillet). Drop in a small ball of dough, pressing it into a round sheet lightly and evenly over the deep part of the carajay; lift and pick up very thin crust that sticks as it dries.
For Filling: Saute garlic in cooking oil until light brown. Add onions, pour, and shrimps. Simmer for few minutes. Add water or soup stock and continue cooking over medium heat until pork is tender. Then mix in rest of vegetables. Season to taste with salt and pepper. Cook until all vegetables are done. Cool in a colander, allowing liquid to drain out. When cool, wrap in lumpia wrapper. Fry lumpia in deep fat. Serve with vinegar seasoned with salt and crushed garlic. May be served with jelly plum sauce.
Caution: Intense heat is to be avoided. Work with medium heat. Grease the carajay very slightly in the beginning, and avoid greasing it too often. When the wrapper is removed, scrape out any remaining dough in the carajay with a knife and wipe it with a clean cloth. Neatly trim the edges of the wrapper.

-Lifted from Great Classic Recipes of the World by Sandy Lesberg. (Recipe by Altavista Restaurant, Manila)

Chocolate Mousse Cake

2011-02-17T22:22:00.000+08:00

Serves 6 Persons.

Chocolate Sponge Cake:

3 eggs
6 tablespoons sugar
1/2 cup sifted flour
1/4 cup cocoa
2 tablespoons melted butter

Mousse:

4 egg whites
1 cup sugar
2 tablespoons unflavored gelatin softened in 1/2 cup cold water
3 squares dark sweet chocolate
2 cups heavy cream, whipped

Chocolate Icing:

5 squares dark sweet chocolate
1/4 cup water

Procedure:

For the sponge cake, preheat oven to 350F. Beat eggs, adding sugar little at a time. Sift in flour and cocoa. Stir in melted butter. Mix until well blended. Pour into a 6-inch round (2-inch deep) baking pan. Bake for 25 minutes at 350F. Cool.
For the mousse, beat together egg whites and 2 tablespoons of the sugar until mixture forms peaks. Using a candy thermometer cook remaining sugar with 2 tablespoons of water in a saucepan until sugar is dissolved and temperature reaches 245F.
Beat the hot syrup into the meringue, pouring the syrup in a thin stream. Dissolve the gelatin in 1/4 cup of boiling water. Combine the melted gelatin with egg white mixture. Melt the chocolate and add to mixture, blending thoroughly. Fold in whipped cream.
Slice the cake horizontally into 3 layers. Place 1 layer of the cake in a circular mold 6 inches in diameter. Then pour half of the mousse filling into the mold and repeat with another layer of cake and the balance of the mousse. Top with the third layer of cake and chill for 30 minutes before frosting.
For the chocolate icing, melt the chocolate and blend with the water. Frost the top of the cake and chill again before serving.

-Lifted from Great Classic Recipes of the World by Sandy Lesberg (Recipe by Charley O's, New York City)

Orange Souffle

2011-02-17T22:02:00.000+08:00

Serves 8 Persons.

Ingredients:

1/4 cup butter
6 tablespoons flour
dash salt
1 cup milk
1/4 cup orange juice concentrate
1/2 cup water
1 1/2 teaspoons grated lemon peel
6 egg yolks
6 egg whites
1/4 cup water

Orange Sauce:

1/2 cup sugar
1 1/2 tablespoon cornstarch
dash salt
1/2 cup orange juice concentrate
1 cup water
1 tablespoon butter

Procedure:

Melt butter; blend in flour and salt. Gradually stir in milk and cook over low heat, stirring constantly until thick.
Measure 1/4 cup orange juice concentrate from a 6-ounce can (reserve remainder of juice for sauce); combine with water and grated lemon peel. Stir into the hot mixture. Beat 6 egg yolks until thick and lemon colored. Gradually add hot mixture; mix well and let cool somewhat. Beat 6 egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture into egg whites.
Pour into ungreased 1 1/2 quart casserole with a paper collar.
Set dish in shallow pan filled to a depth of 1 inch with hot water. Bake in slow oven 325F about 1 1/2 hours or until knife inserted comes out clean. Peel off paper. Serve at once, breaking apart gently with two forks. Pass orange sauce.
For the sauce, combine sugar, cornstarch, and a dash of salt. Stir in orange concentrate and water. Cook and stir until thick. Stir in butter. Serve warm.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Madrid Restaurant, Philippines)

Biryani

2011-02-17T21:40:00.000+08:00

Serves 4 Persons.

Ingredients:

1 1/2 pounds (750 grams) mutton
2 pieces stick cinnamon
6 large cardamon seeds
6 whole peppercorns
1 teaspoon black cumin seeds
1 large piece ginger
6 green chilis
6 cloves garlic
1 bunch coriander leaves
1 large bunch mint leaves
1/2 pound cottage cheese, sieved
1 cup clarified butter
6 large onions
5 large potatoes
1 tablespoon salt
1/2 teaspoon saffron
2 cups boiled rice (reserve cooking water)

Procedure:

Boil meat; set aside.
Pound coarsely together cinnamon, cardamon seeds, peppercorns, cloves, cumin seeds, ginger, green chilis, and garlic. Cut coarsely coriander and mint leaves; mix in cottage cheese.
Heat clarified butter and fry onions dark brown; remove and set aside. Put mutton and potatoes, sliced and seasoned with salt, in a large dekchi (or any heavy, tightly covered pot), then on top of mutton and potatoes put the spice mixture. Place greens, cheese, and saffron on top of meat and spices. Then add the onions and spread boiled rice over all the other ingredients. Sprinkle clarified butter and rice water over the rice. Cook all on hot fire.
When water has evaporated remove and put on low fire. Spread hot charcoal on lid and lower heat.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Beach Luxury Hotel, Karachi)

Mussels Manilena

2011-02-09T19:09:00.001+08:00

Ingredients:

4 quarts fresh mussels in thin shells
2 teaspoons finely chopped onion
1/2 cup olive oil
1/3 cup finely chopped sour pickle
1 tablespoon chopped parsley
1 tablespoon chopped capers
1/4 cup catsup
2 tablespoons dry white wine

Procedure:

Steam mussels until shells open
Remove top shell from each mussel and set aside.
Saute onion in oil until golden. Add pickle, parsley, caper and catsup. Add wine and stir constantly while simmering.
Remove from heat before reaching boiling point. Spoon mixture over each mussel and serve hot.

- Lifted from "Quick N Easy All-occasion Meals" 2004

Gyoza

2011-02-07T16:41:00.000+08:00

Makes 45 Pieces.

Ingredients:

300g pork mince
250g finely shredded and lightly blanched Chinese cabbage with the excess water squeezed out
60 grams fresh Chinese chives, chopped
1 tablespoon finely chopped fresh ginger
1/4 cup (60 ml) soy sauce
1 tablespoon rice wine
1 teaspoon sugar
45 gow gee wrappers
2 tablespoons oil

Dipping Sauce:

2 tablespoons soy sauce
1 tablespoon black Chinese vinegar
1 teaspoon sesame oil
1/2 teaspoon chili oil

Procedure:

Place the pork mince, Chinese cabbage, Chinese chives and ginger in a bowl and mix together. Add the soy sauce, rice wine, sugar and 1 teaspoon salt tot the mixture and mix together very well.
Place a gow gee wrapper flat in the palm of your hand, then, using your other hand, place 2 teaspoons of the filling mixture into the centre of the wrapper. With wet fingers, bring the sides together to form a half-moon shape and pinch the seam firmly to seal in a pleat.
Press one side of the dumplings onto a flat surface to create a flat bottom; this will make the dumplings easier to pan-fry.
Heat the oil in a frying pan over medium-high heat. Add the gyoza to the pan in batches and cook for 1-2 minutes on the flat side, without moving, so that the gyoza becomes brown and crisp on that side. Transfer to a plate. Return the gyoza to the pan in batches, then gradually add 100 ml water to the pan and put the lid on. Steam for 5 minutes. Empty the pan and wipe it dry between batches.
To make the dipping sauce, combine all the ingredients in a small bowl. Serve with the gyoza.

-Lifted from Finger Food Periplus 2010

Asparagus and Prosciutto Bundles with Hollandaise

2011-02-07T16:26:00.000+08:00

Makes 24 Pieces.

Ingredients:

24 spears fresh asparagus, trimmed
8 slices prosciutto, cut into thirds lengthways

Hollandaise:

175 grams butter
4 egg yolks
1 tablespoon lemon juice
ground white pepper

Procedure:

Blanch the asparagus in boiling salted water for 2 minutes, then drain and refresh in cold water. Pat dry, then cut the spears in half. Lay the bottom half of each spear next to its tip, then secure together by wrapping a piece of prosciutto around them.
To make the hollandaise, melt the butter in a small saucepan. Skim the butter in a small saucepan. Skim any froth off the top. Cool the butter a little. Combine the egg yolks and 2 tablespoons of water in a small heatproof bowl placed over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Using a wire whisk, beat for about 3-4 minutes, or until the mixture is thick and foamy. Make sure the bowl does not get too hot or you will end up with scrambled eggs. Add the butter slowly, a little at a time at first, whisking well between each addition. Keep adding the butter in a thin stream, whisking continuously, until all the butter has been used. Try to avoid using the milky whey in the bottom of the pan, bot don't worry if a little gets in. Stir in the lemon juice and season with salt and white pepper. Place in a bowl and serve warm with the asparagus.

-Lifted from Finger Food Periplus 2010

Spring Rolls

2011-02-07T16:09:00.000+08:00

Makes 30 Pieces.

Ingredients:

2 dried shiitake mushrooms
250 grams pork mince
1 1/2 tablespoons dark soy sauce
2 teaspoons dry sherry
1/2 teaspoon five-spice powder
2 tablespoons cornflour, plus 1 1/2 teaspoons
1/3 cup (80 ml) peanut oil
1/2 celery stick, finely chopped
2 spring onions, thinly sliced
30g drained bamboo shoots, cut into matchsticks
3/4 cup (40 ml) shredded Chinese cabbage
2 cloves garlic, crushed
2 teaspoons finely chopped fresh ginger
1/4 teaspoon sugar
1/4 teaspoon sesame oil
250 grams packet 12 cm square spring roll wrappers
oil, for deep-frying

Dipping Sauce:

2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon plum sauce
1 tablespoon sweet chili sauce

Procedure:

Soak the mushrooms in 1/2 cup (125 ml) warm water for 30 minutes. Drain, discard the stalks and thinly slice the caps.
Mix the mince, soy sauce, sherry, five-spice powder and 1 tablespoon of the cornflour in a non-metallic bowl. Leave for 15 minutes.
Heat 2 tablespoons of the peanut oil in a wok over high heat until nearly smoking, then cook the celery, spring onion, bamboo shoots and cabbage for 3-4 minutes, or until just soft. Add some salt, then remove from wok.
Heat the remaining peanut oil in the wok and cook the garlic and ginger for 30 seconds. Add the pork mixture and stir-fry for 2-3 minutes, or until the mince is nearly cooked. Combine 1 1/2 teaspoons of the cornflour with 1/4 cup (60 ml) water. Return the cooked vegetables to the wok, then stir in the mushrooms. Add the sugar, sesame oil and cornflour mixture and stir for 2 minutes. Remove from the heat and cool.
To make the dipping sauce, mix all the ingredients and 1/3 cup (80 ml) water in a bowl.
Make a paste with the remaining cornflour and 2-3 teaspoons cold water. To wrap the spring rolls, place a wrapper on a workbench with one corner pointing towards you. Put 2 teaspoons of the filling in the centre, then brush the edges with a little cornflour paste. Roll up, tucking in the sides as you do so. Continue with the remaining filling and wrappers.
Fill a heavy-based saucepan or wok one third full of oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the spring rolls in batches until golden brown, then drain on crumpled paper towels. Serve hot with the dipping sauce.

-Lifted from Finger Food Periplus 2010

Chargrilled Vegetable Skewers

2011-02-05T21:01:00.001+08:00

Makes 24 Pieces.

Ingredients:

24 bay leaves
12 button mushrooms, cut in half
1 yellow capsicum, cut into 2 cm pieces
1 red capsicum, cut into 2 cm pieces
1 zucchini, cut into 2 cim pieces
1 small red onion, cut into 2 cm pieces
1/2 cup (125 ml) olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
2 teaspoons fresh thyme

Concasse:

1 tablespoon olive oil, extra
1 small onion, finely chopped
1 clove garlic, crushed
425 grams can chopped tomatoes
4 tablespoons torn fresh basil

Procedure:

Thread 24 skewers in the following order: bay leaf, mushroom, yellow capsicum, red capsicum, zucchini and onion, then put in a large flat non-metallic dish and season with salt and cracked black pepper.
Place the oil, lemon juice, garlic and thyme in a small bowl and mix together. Pour over the skewers and marinate for 20 minutes.
Meanwhile, to make the concasse, heat the extra oil in a small saucepan, add the onion and cook for 5 minutes, or until soft. Add the garlic and cook for 30 seconds, then add the tomato. Simmer for 10-15 minutes over medium heat, then add the basil.
Cook the skewers on a hot barbecue hotplate or chargrill pan for 3 minutes each side, or until golden, brushing occasionally with the marinade. Serve with the concasse.

-Lifted from Finger Food Periplus 2010

Lemongrass Prawns

2011-02-05T20:47:00.001+08:00

Makes 24 Pieces.

Ingredients:

6 lemongrass stems, cut in half lengthways, then in half crossways
1 kilo peeled and deveined prawns
3 spring onions, roughly chopped
4 tablespoons f resh coriander leaves
2 tablespoons fresh mint
2 tablespoons fish sauce
1 1/2 tablespoons lime juice
1-2 tablespoons sweet chilli sauce, plus extra for serving
peanut oil, for brushing

Procedure:

Soak the lemon grass in water for 30 minutes, then pat dry. Process the prawns, spring onion, coriander, mint, fish sauce, lime juice and chilli sauce in a food processor.
Take a tablespoon of the mix and mould around the end of a lemon grass stem, using wet hands. Refrigerate for 30 minutes.
Brush barbecue hotplate or chargrill pan with the oil. Cook the skewers, turning occasionally, for 5 minutes, or until cooked. Serve with sweet chilli sauce.

-Lifted from Finger Food Periplus 2010

Honey Mustard Chicken Drumettes

2011-02-05T20:39:00.000+08:00

Makes 24 Pieces.
Cooking Time: 45 minutes.

Ingredients:

1/3 cup (80 ml) oil
1/4 cup (90 grams) honey
1/4 cup (60 ml) soy sauce
1/4 cup (60 grams) Dijon mustard
1/4 cup (60 ml) lemon juice
4 cloves garlic, crushed
24 chicken drumettes (chicken wing with the wing tip removed)

Procedure:

To make the marinade, place the oil, honey, soy sauce, mustard, lemon juice and garlic in a large non-metallic dish and mix together thoroughly.
Trim the chicken of excess fat, then place in the dish with the marinade and toss until well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, turning 2-3 times.
Preheat the oven to moderately hot 400F. Place the drumettes on a wire rack over a foil-lined baking tray. Bake, turning and brushing with the marinade 3-4 times, for 45 minutes, or until golden brown and cooked. Serve immediately with serviettes for sticky fingers.

-Lifted Finger Food Periplus 2010

Vietnamese Rice Paper Rolls

2011-02-05T20:14:00.001+08:00

Makes 48 pieces.

Ingredients:

150 grams dried rice vermicelli
48 round 15 cm rice paper wrappers
48 cooked king prawns, peeled, deveined and halved lengthways
150 grams bean sprouts
3 cups (60 grams) fresh mint
2 cups (60 grams) fresh coriander leaves

Nuoc Cham Dipping Sauce:

3/4 cup (185 ml) fish sauce
1/4 cup (60 ml) lime juice
2 tablespoons grated palm sugar or soft brown sugar
2 bird's eye chillies, seeded and finely chopped

Procedure:

To make the dipping sauce, combine all the ingredients and 1/2 cup (125 ml) water and stir until the sugar dissolves. Transfer to two small serving dishes and set aside.
Place the noodles in a heatproof bowl, cover with boiling water and soak for 10 minutes, then drain.
Assemble the rolls one at a time. Dip a rice paper wrapper in a bowl of warm water for 30 seconds, or until it softens. Place the wrapper on a work surface and put 2 prawn halves on the bottom third of the wrapper. Top with a few noodles, bean sprouts, 3 mint leaves and 6 coriander leaves, in that order. Ensure that the filling is neat and compact, then turn up the bottom of the wrapper to cover the filling. Holding the filling in place, fold the two sides, then roll up.
Arrange on a platter, folded-side-down. Cover with a damp tea towel or plastic wrap until ready to serve. Serve with the dipping sauce.

-Lifted from Finger Food Periplus 2010

Spiced Carrot Soup Sip

2011-02-05T18:50:00.002+08:00

Serves 36 Persons.
Makes 1.25 litres.

Ingredients:

1/3 cup (80 ml) olive oil
2 teaspoons ground cumin
3 teaspoons coriander seeds, lightly crushed
2 cinnamon sticks, broken in half
1.5 kilos carrots, cut into even chunks (about 3 cm)
3 cups (750 ml) chicken stock
100 ml cream
3/4 cup (185 g) sour cream
3 tablespoons fresh coriander leaves

Procedure:

Preheat the oven to moderately hot 400F. Combine the oil, honey, cumin, coriander seeds, cinnamon sticks, 1 teaspoon salt and plenty of cracked black pepper in a roasting tin. Add the chunks of carrots and mix well to ensure that all the carrot is coated in the spice mixture.
Roast for 1 hour, or until carrot is tender, shaking the pan occasionally during cooking. Remove for the oven, discard the cinnamon sticks wit htongs and allow the carrot to cool slightly.
Transfer half the carrot chunks, 1 1/2 cups (375 ml) of the stock and 1 cup (250 ml) water to a food processor or blender and blend until smooth. Strain through a fine sieve into a clean saucepan. Repeat with the remaining carrots, stock and another 1 cup (250 ml) water. Bring the soup to a simmer and cook for 10 minutes. Add the cream and season to taste. Ladle into a jug, then pour into shot glasses or espresso cups. Garnish each cup with 1/4 teaspoon sour cream and coriander leaf.

-Lifted from Finger Food Periplus 2010

Oven-baked Parmesan Chicken

2011-02-03T18:17:00.002+08:00

Serves 4 persons

Ingredients:

60 grams fresh breadcrumbs, made from country- style bread
75 grams parmesan, finely grated
2 spring onions (green onions), finely chopped
finely grated rind (zest) and juice of 1/2 lemon
4 tablespoons butter, melted
sea salt and freshly ground black pepper to taste
4 chicken breast fillets
2 tablespoons chopped fresh parsley

Procedure:

Preheat the oven to 375F. In a small bowl, mix together the breadcrumbs, parmesan, spring onions, lemon rind, butter. salt and pepper.
Divide the mixture between the chicken breasts and using a fork, press the mixture on top, to form an even coat.
Transfer the chicken breasts to a greased shallow oven tray and bake for 20 minutes. Remove the chicken and keep warm. Add the lemon juice and parsley to the buttery juices over the chicken and serve immediately.

- Lifted from "Essential Cooking Series, Comprehensive, step by step cooking, Chicken Meals" 2008

Spicy Satay Skewers

2011-02-03T13:31:00.010+08:00

Serves 4-5 Persons

Ingredients:

500g Thigh Fillets
Salt and Pepper to taste
1 clove garlic, crushed

For the Satay Sauce

180g peanut butter
3/4 cup water
2 tablespoons chili powder, or to taste
1 tablespoon soy sauce
1 tablespoon grated onion
2 tablespoons toasted sesame seeds
bamboo skewers, soaked

Procedure:

Mix all satay sauce ingredients together in a saucepan, heat to a simmer, then simmer for 5 minutes. Remove from heat and allow to cool.
Cut thigh fillets in half down the center. Cut the thinner side into 2 and the thicker side into 3 pieces. Place in a bowl and sprinkle with salt, pepper, lemon jioce and garlic, stir to mix through. Pour marinade over chicken, cover and stand to marinate in the refrigerator for at least 1 hour or leave overnight in the refrigerator.
Soak bamboo skewers in water. Thread 4-5 pieces onto each skewer until just touching. If pushed too close together, the center will not cook sufficiently.
Grill or barbecue on moderately high heat for 10-12 minutes turning frequently and brushing with sauce. Remove to platter and sprinkle with toasted sesame seeds. Serve with remaining satay sauce.

- Lifted from "Essential Cooking Series, Comprehensive, step by step cooking, Chicken Meals" 2008

Chicken Mushroom Potato Salad

2011-02-03T13:25:00.001+08:00

Serves 6-8 Persons.

Ingredients:

1 kilo potato, boiled and cubed
1 piece large carrot, boiled and cubed
1 stalk celery, chopped
1/4 cup chopped celery leaves
1 cup flaked cooked chicken
1/2 cup sliced button mushroom
1/2 cup sliced shiitake mushroom, blanched

Dressing: Combine -

1 piece egg, boiled for 1 minute then shocked in cold water
1 cup mayonnaise
1 tablespoon mustard
1/2 cup evaporated milk
1 tablespoon minced garlic, sauteed
1/4 cup fried chopped bacon
1/2 cup grated cheddar cheese
salt and white pepper to taste
1/2 cup croutons (cubed toasted bread)

Procedure:

In a bowl, combine potato, carrot, celery, celery leaves, chicken and mushrooms.
Toss the salad ingredients in prepared dressing. Top with croutons just before serving.

-Lifted from Daily Delights by Nestle 2007

Spicy Crabmeat Salad

2011-02-03T13:12:00.001+08:00

Serves 6-8 Persons.

Ingredients:

1 cup shredded crabmeat
1 tablespoon butter
salt and pepper to taste
1 large cucumber, thinly sliced
1 medium carrot, thinly sliced
1 medium onion, thinly sliced
assorted salad greens
1/4 cup chopped coriander leaves
1/2 cup toasted cashew nuts

Dressing:

2 tablespoons chopped garlic
2 tablespoons ginger
2 pieces siling labuyo or bird's eye chili
3 tablespoons sugar
1 tablespoon dried hibe or dried shrimp
juice of lime, according to your taste
1/2 cup sesame oil

Procedures:

Heat crabmeat in butter . Season with salt and pepper and continue cooking for another minute. Set aside.
In a bowl, mix together cucumber, carrot, onion and salad greens. Top with cashew nuts and cooked crabmeat. Chill in the refrigerator.
Using a mortar and pestle, pound garlic, ginger, siling labuyo, sugar, and hibe to a fine paste. Mix prepared paste with the lime juice and sesame oil. Whisk to fully combine.
Serve prepared salad with the dressing on the side.

-Lifted from Daily Delights by Nestle 2007

Lettuce Greens with Orange Vinaigrette

2011-02-03T12:14:00.000+08:00

Serves 4-5 Persons.

Ingredients:

100 grams lettuce leaves
1 cup carrots, peeled
1/2 cup cheddar cheese, cubed

Dressing:

1/4 cup + 2 tablespoons orange marmalade
1 tablespoon prepared mustard
1 tablespoon lemon juice
2 tablespoons white wine
1/2 cup olive oil
salt and pepper to taste

Procedures:

Prepare dressing by combining marmalade, mustard, lemon juice and wine. Mix well. Pour oil gradually while stirring.
Season with salt and pepper. Toss in salad vegetables. Top with cubed cheese.

-Lifted from Quick N Easy Salads, Dressings, Sauces & Dips 2004

Pomelo Salad

2011-02-03T12:03:00.001+08:00

Ingredients:

100grams pomelo
50 grams celery, chopped
50 grams shallots, chopped
2 tablespoons patis (fish sauce)
2 tablespoons calamansi juice
1 teaspoon ground peanut
2 tablespoons brown sugar
1 teaspoon instant gata or coconut mik
1 coriander
1 piece lumpia wrapper (spring roll wrapper)
1 leaf lettuce

Procedures:

Combine all ingredients except lettuce and lumpia wrapper.
Cut lumpia wrapper into a cirlce, then deep-fry. Serve lettuce on side, lumpia wrapper on center, then put all ingredients on top.

-Lifted from Quick N Easy Salads, Dressings, Sauces and Dips 2004

Sweet and Sour Pork

2011-02-02T20:54:00.000+08:00

Serves 6 Persons.

Ingredients:

1/2 pork shoulder cut into 1 inch cubes
1 teaspoon salt
1 teaspoon dark soy sauce
1 egg yolk
1/2 teaspoon allspice
1 cup cornstarch
1/4 cup oil
1 clove garlic, minced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
2 spring onions
1 tomato, peeled, seeded, and diced
5 tablespoons vinegar
5 tablespoons sugar
5 tablespoons tomato sauce
2 slices pineapple cut in thirds
3 cups cooked rice

Procedure:

Parboil pork for 10 minutes. Drain. Add salt, dark soy sauce, egg yolk, and allspice and let stand for 20 minutes.
Coat pork with cornstarch reserving 1 teaspoon. Heat oil and fry pork until golden brown. Remove pork and set aside.
Fry garlic and red and green peppers, then add spring onions, tomatoes, vinegar, sugar, tomato sauce and 1 teaspoon cornstarch mixed with 1 teaspoon water.
Return pork to pan and simmer for 10 minutes.. Add pineapple pieces and just heat through.
Serve at once over rice.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Miramar Theater Restaurant, Hongkong)

Classic Kare-Kare

2011-02-02T20:47:00.001+08:00

Serves 12 Persons.

Ingredients:

1 kilo tripe
1 kilo ox tail
2 quarts water
annatto seeds for coloring
1 piece banana blossom
500 grams string beans
4 eggplants
500 grams radishes
1/2 cup ground peanuts (toasted until coffee brown)
1/2 cup toasted ground rice
1 teaspoon MSG
salt to taste

Procedure:

Boil tripe and oxtail in water. Skim water to remove scum. Add water if necessary as meats cook. There should always be stock to cover. When meat is tender, about 3 1/2 hours, set aside stock. Cut tripe and oxtail into serving pieces.
Soak and rub annato seeds in water to cover. Cut vegetables in serving pieces and drop into boiling reserved stock to parboil, about 5 minutes. Remove and set aside.
Add water in which annato seeds have been soaked to the stock; do not include seeds. Let boil for 5 minutes. Blend in ground peanuts and ground rice. Bring to a boil. Return meats to pot and add MSG. Just before removing from fire, add the parboiled vegetables and salt to to taste.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by The Aristocrat Restaurant, Manila)

Beef Bourguignonne

2011-02-02T20:36:00.000+08:00

Serves 6 Persons.

Ingredients:

1/3 cup oil
2 kilos top round cut into 1 1/2 inch cubes
120 grams pork belly cut into small cubes
1/3 cup chopped onions
1 teaspoon minced garlic
2 teaspoons tomato puree
1/3 cup flour
2 2/3 cups red wine
2 2/3 cups beef stock
1 bayleaf
1 3-inch stalk fresh thyme (1/4 teaspoon if dried)
1 tablespoon salt
1 teaspoon freshly ground white pepper
750 grams carrots

Procedure:

Heat oil in large pot and brown the beef and pork belly in it. Add onion and garlic. Stir until brown. Add tomato puree and mix well.
Add remaining ingredients except carrots and stir well. Cover and cook over low heat for three hours, stirring occasionally.
In the meantime, peel carrots and quarter lengthwise. Halve these pieces and place in boiling water to cover. Cook for 15 minutes and drain.
Remove meat to a serving casserole and strain sauce over it. Add carrots and heat together from 5 minutes.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by The Four Seasons, New York City)