MeatworkX Recipes

Pancit Molo

noreply@blogger.com (Meatworkx) — Fri, 15 Apr 2016 09:47:00 +0800

HOME MADE WANTON WRAPPER:

2 cups all purpose flour

2 eggs

2-4 tablespoons water

PROCEDURE:

Make a well in flour, drop in eggs and 2 tablespoons water. Knead until dough is smooth and elatic. Roll out on floured board till paper thin. Cut into 3" x 3" squares. Set aside. ( Can be brought ready made in chinese noodle factory)

FILLING:

1/4 kilo pork, ground

1/4 cup chicken, cooked and chopped

1 egg

1/4 teaspoon pepper

1/3 cup singkamas or water chestnut, chopped finely

25 pieces wanton wrapper

2 tablespoons spring onion, chopped

BROTH:

1 tablespoon cooking oil

6 cloves garlic, minced

1/2 onion, chopped

1/4 cup shrimp, diced

1 teaspoon Aji-no-moto

1/4 teaspoon pepper

Chopped spring onions for garnish

6 cup chicken broth

PROCEDURE:

Mix thoroughly ingredients for the filling. Wrap in wanton wrapper. Set aside. Saute garlic, onion and shrimp in hot oil. Pour in chicken broth and bring to a boil. Drop the stuffed wrapper into the broth. Season according to taste. Cover and let boil for 15 minutes. Serve hot garnished with chopped spring onions.

SERVINGS: Good for 5 to 6 persons

Chili Cheese Log

noreply@blogger.com (Meatworkx) — Thu, 14 Apr 2016 22:02:00 +0800

RECIPE INGREDIENTS:

Prepare 3 to 4 days ahead.

3/4 pounds grated cheddar cheese

1-3 ounce package soft cream cheese

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic salt

1 1/2 teaspoons Worcestershire sauce

Chili powder

PROCEDURE:

Thoroughly combine cheese, salt, pepper, garlic salt, Worcestershire sauce. Shape into two thin logs or one logs only. Sprinkle chili powder on waxed paper then roll each cheese log in the chili powder until thoroughly coated. Wrap in waxed paper and let ripen in the refrigerator for 3 to 4 days. Serve log on a board or plate, surrounded with assorted crackers. Slice cheese log to serve.

SERVINGS: Good for 4 to 5 persons

Marinated Pork Strips

noreply@blogger.com (Meatworkx) — Tue, 12 Apr 2016 19:56:00 +0800

RECIPE INGREDIENTS:

2 kilo pork Tenderloins

1 1/2 cup soy sauce

3 tablespoons sugar

1/4 tablespoons mince onions

2 cloves garlic, mince

2 teaspoons ground ginger

1/4 teaspoon sesame oil

2 tablespoons oil

PROCEDURE:

Trim the fat from the tenderloins. Combine the remaining ingredients except the oil in a bowl. Maintain the pork in the mixture for three hours in the refrigerator, turning and basting frequently. Drain and reserve the marinated. Preheat oven to moderate (375 degree Fahrenheit) temperature. Transfer the pork to an oiled roasting pan and roast until tender, about forty-five minutes. Simmer the marinade for 10 minutes. Cut the pork into thin slices and serve on cocktail picks as an hors d'oeuvre with the marinade as sauce.

SERVINGS: Good for 5 to 6 persons

Siopao

noreply@blogger.com (Meatworkx) — Thu, 7 Apr 2016 21:51:00 +0800

DOUGH INGREDIENTS:

4 1/2 cup all purpose flour

3 tsps. yeast

1 1/2 cup lukewarm water

4 tbsp. sugar

1/2 cup pork lard or vegetable shortening

PROCEDURE:

Dissolve yeast in lukewarm water. When dissolved, add sugar and 2-1/2 cup flour to make a soft sponge. Beat thoroughly with a wooden spoon. Set aside to rise until double in bulk (about 30/40 minutes) add remaining flour and 1/4 cup fat to sponge and mix well. Turn onto a slightly greased board using remaining 1/4 cup fat. (pork lard for greasing is preferable) and knead until smooth. Divide dough into 24 to 36 pieces depending on desire sizes. Form into ball. Flatten on ball of dough with the heal of the hand and pull filling in the center. Gather the edges together and seal. Lay siopao on square piece of paper (sealed side under) and set aside to rise for 20 to 30 minutes

FILLING INGREDIENTS:

1/2 kilo pork, cut into small pieces or ground coarsely

2 onions quartered

1/4 cup soy sauce

1/2 cup water

2 teaspoon sugar

1/2 teaspoon aji-no moto

6 hard cooked egg, sliced(optional)

PROCEDURE:

Mix together soy sauce, water, sugar, salt, onions and pork. cook over low fire until tender. Remove pork from sauce. Use to fill siopao. Add egg slices and steam for 30 minutes or until done. Serve left over sauce with siopao.

SERVINGS: Good for 5-6 persons

Shrimp Cocktail Sauce

noreply@blogger.com (Meatworkx) — Mon, 21 Mar 2016 19:46:00 +0800

RECIPE INGREDIENTS:

1 c. tomato catsup

1 tbsp. finely chopped celery

1 tbsp. finely chopped onion

1/2 tsp. salt

2 tbsp s. olive oil (optional)

2 tsp. lemon juice

1 to 2 tsp. horse radish

1 tsp Worcestershire sauce

3 drops hot chili sauce

RECIPE PROCEDURE:

Combine all ingredients in a wide-mouthed bottle and shake. Chill. Shake and mix thoroughly before serving. Note: Sauce may be used for oyster cocktail

Chicken Liver Wrapped in Bacon

noreply@blogger.com (Meatworkx) — Thu, 10 Mar 2016 21:03:00 +0800

RECIPE INGREDIENTS:

1/2 k Chicken Liver
1 lb. sliced bacon
6 c. boiling water
1 tsp. salt
2 c. cooking oil

RECIPE PROCEDURE:

Drop chicken liver in boiling water to which 1 tsp. salt has been added and allow to stay only until they are firm. Drain livers. Wrap each liver with a slice of bacon and secure with a cocktail pick. Fry in hot fat till bacon is crisp. Drop into colander lined with paper towl to absorb excess. Serve hot.

SERVINGS: Good for 3-4 persons

Sardine Canapes

noreply@blogger.com (Meatworkx) — Fri, 19 Feb 2016 21:17:00 +0800

RECIPE INGREDIENTS:

2 cans Spanish sardine in olive oil & tomato sauce
1/2 to 1 tsp. lemon juice
Tabasco sauce(amount depending on how hot canapes desired)
Freshly ground black pepper
Salt to taste
Sliced bread and butter

PROCEDURE:

Drain oil from cans of sardines and mash contents of the two cans of Spanish Sardines. Moisten with lemon juice. Add a few drops of Tabasco sauce and freshly ground black pepper. Add salt to taste. Set aside. Butter fancy cut pieces of bread and toast.Cool toast. Spread sardines mixture and bake to heat thru. Serve with lemon wedges.

SERVINGS: Good for 3-4 persons

Dilis Fans

noreply@blogger.com (Meatworkx) — Tue, 9 Feb 2016 19:58:00 +0800

RECIPE INGREDIENTS:

1/2 k. fresh dilis, small ones are preferable

BATTER:

1c. all purpose flour
1 c. cornstarch
1 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. pepper
1 tsp. MSG
3/4 - 1 c. water
1 egg, well beaten
Cooking oil for frying

PROCEDURE:

Sift dry ingredients into a bowl. Blend in egg and water beating throughly to make a smooth batter. Set aside. Take 5 to 6 pieces of dilis and shape them into a fan, using the tail as a focal point. Dip in batter and fry in hot fat.
A better product is obtained by filleting the dilis, cutting it butterfly fashion, removing spine, dipping in the batter and frying. But it can be quite tedious.

Beef Tapa

noreply@blogger.com (Meatworkx) — Mon, 8 Feb 2016 19:36:00 +0800

RECIPE INGREDIENTS:

1 k. sirloin or other tender beef cuts preferably with fat
1/4 c. beef sugar
1/4 c. white sugar
1 tsp. salt peter (salitre)
2 tbsps. salt
2 tsps. MSG

PROCEDURE:

Slice beef thinly to desired size (preferably across the grain). In the bowl mix the rest of the ingredients and spread this on the meat. Allow beef to marinate for at least 24 hours in refrigerator. Fry in hot fat and serve.

NOTE: Use less sugar if desired.

SERVINGS: Good for 4-5 persons

Canapes

noreply@blogger.com (Meatworkx) — Sat, 6 Feb 2016 20:58:00 +0800

EGG-ONION FILLING:

6pcs yolks, hard cooked egg
2 tbsps. mayonaise
1 tsp. salt
2 tsps. lemon or calamansi juice

EGG-ANCHOVY FILLING:

6 pcs yolks, hard cooked egg
2 tbsps. mayonaise
2 tbsps. anchovies,mashed

SHRIMP FILLING:

1/2 c. chopped shrimps or crab meat marinated in lemon juice or french dressing
2 tbsps. mayonaise
1/4 tsp. salt
1 tsp. mustard

CHEESE DIPS

1 clove of garlic mashed
2 pkgs cream cheese
2 tbpss. cream or undiluted Evaporated Milk

PROCEDURE:

Rub bowl with the garlic. MAsh the cream cheese and Evaporated Milk together. Add one(1) of the following; or, if you wish you may try a combination:

1 tbsp. finely chopped onions
1 tbsp. lemon juice or dayap juice with some grated rind
1/3 c. chopped crisp bacon
2 tsps. anchovy, mashed (wash anchovy with warm water. Add slice of lemon as garnishing.)
1/2 c. grated Queso de Bola and /or 2 tbsps. chopped Pimientos Morrones (canned red peppers).

PROCEDURE:

Mix one or two of the above suggested ingredients to chilled creamcheese mixture. Serve with dianty cuts of toast or cracker.I prefer to allow guests to make thier own canapes as the toast or cracker get soft and soagy if prepared ahead of time. Simply prepare dips or filling and surround with butter toast and cracker. If canapes are to be served at once, you may spread the cream mixture but butter the toast or cracker first. This helps prevent a soagy toast.

SERVINGS: Good for 4-5 persons

Empanaditas

noreply@blogger.com (Meatworkx) — Fri, 5 Feb 2016 19:58:00 +0800

EMPANADA CRUST INGREDIENTS:

4 c bread flour
2 tsp salt
1/4 c. sugar
1/4 c. cooking oil
4 pcs eggs
1/2 to 1/8 c. water
1-2 c. cornstarch to prevent dough from sticking
Oil for deep-fat-frying

PROCEDURE:

Sift flour,salt and sugar. Set aside. In a large bowl, place eggs, water and cooking oil. Add dry ingredients and mix throughly. Knead until dough is smooth and satiny. Divide dough into two portion. Cover and let rest for at least one hour
On a work table sprinkle cornstarch. Roll out dough to form a long strip keeping the width to about 10 inch. Roll out dough until it is paper thin. Wind rolled out dough onto an 14 to 20 inch stick (a piece of bamboo does very nicely). When the dough is about four or five incehs in diameter (depending on the desired size of the empanada --- a larger diameter for bigger empanadas) moisten end of dough and press on rolled dough to seal. Push out dough from oiled stick and cut to 1/2 inch thick slices ( this will look like pinwheels). Roll out each piece till most paper thin. Place Filling in the center and moisten edge with fork tines. Fry in half, thus forming a half-moon. Crimp edge ore seal with fork tines. Fry in deep hot fat. Crust should be flaky. Drain out excess fat and serve.

Note: Pie crust dough may be used instead of above recipe for the empanada

FILLING INGREDIENTS:

1/4 c. cooking oil
4 cloves garlic, pounded
2 onions, chopped
2-3 potatoes, cut in cubes
1/2k. lean pork,ground
100 gms. ground beef
10 pcs. green olives, seeded and chopped
1/2 c. beef or pork stock
1/4c. raisins
2 tsps. soy sauce
1 tsp. salt
1 tsp. MSG
Salt and pepper to taste

PROCEDURE:

Heat cooking oil. Brown garlic lightly add chopped onions and cubed potatoes. Cover and allow to cook for one minute. Add ground pork and beef and rest of the ingredients. Cover to allow meat and potatoes to cook. When meat is almost done, correct seasoning. Uncover pan and allow stock to evaporate. Drain out any excess liquid. Allow filling to cool. Use for empanada filling.

SERVING: Good for 4-5 persons

Pork Balls with Ginger

noreply@blogger.com (Meatworkx) — Thu, 4 Feb 2016 20:38:00 +0800

INGREDIETS:

1/2 k Ground Pork
1 c coarsely chopped water chestnuts(singcamas)
1/4c finely chopped ginger
1 egg lightly beaten
1 tsp. salt
Cornstarch for dusting
Cooking oil for deep frying

PROCEDURE:

Mix lightly all the ingredients except the cornstarch and cooking oil. Shape the mixture into bite-sized balls and dust with cornstarch. Heat the cooking oil. Deep-fry the pork balls until they are cooked through. Serve hot on toothpicks.

SERVINGS: Good for 3-4 persons

Pinsec Frito

noreply@blogger.com (Meatworkx) — Fri, 29 Jan 2016 19:35:00 +0800

PINSEC FRITO

RECIPE INGREDIENTS:

1/2 k lean pork, finely ground

1/2 k shrimp, chopped finely

1/4 k onions, chopped finely

1/4c soy sauce

1 tsp. MSG

1/2 tsp salt

100 pcs wanton wrapper (can be bought from chinese noodle factory)

PROCEDURE:

Place 1/2 tsp. lumpia shanghai filling into corner of wrapper, moisten edge of filling and twist wrapper to seal. Deep fat fry. Serve with Sweet Sour Sauce.*

Search recipe for Sweet Sour Sauce

SERVING: Good for 4-5 persons

Lumpia Shanghai

noreply@blogger.com (Meatworkx) — Thu, 28 Jan 2016 19:29:00 +0800

LUMPIA SHANGHAI

RECIPE INGREDIENTS:

1/2k Lean pork, finely Ground

1/2k Shrimp, chopped finely

1/4k onions, chopped finely

1/4c soy sauce

1 tsp. MSG

1/2 tsp salt

50 pcs. lumpia wrapper

Oil for deep-fat frying

PROCEDURE:

Mix throughly all ingredients except lumpia wrapper and oil for frying, you may add additionals like carrots, egg etc. Take a heaping tablespoonful and roll in lumpia wrapper. Make a long Roll about 3/4 inch diameter. Cut to 2-inch pieces using very sharp knife. Deep fat Fry. Serve with soy sauce and calamansi or sweet sour sauce.

SERVING: Good for 4-5 persons

LONGANISANG SUMSUMAN

noreply@blogger.com (Meatworkx) — Mon, 25 Jan 2016 20:10:00 +0800

RECIPE INGREDIENTS:

3k pork

1hd. garloc about 10 cloves, pounded

1onion, chopped

1 tsp. salt

1/2 tsp. salt peter (salitre)

1 tsp. MSG

2 tbsps. sugar

1 tsp. whole black pepper (pounded fine)

1 c. soy sauce

1/4 c. vinegar

2pcs bay leaf

1/2 tsp. oregano

PROCEDURE:

Remove the skin from the pork. Cut into small cubes or grind coarsely. Mix salt, salt peter, MSG, sugar and the freshly pounded pepper. Sprinkle the mixture over the pork cubes. Add the garlic and onion. Mix. Cover and set aside in the refrigerator. Heat soy sauce and vinegar. Add bay leaf and oregano. Pour the soy sauce mixture over the pork cubes. Keep in a clean, tightly covered glass container, and store in the refrigerator for at least 24 hours. Put in sausage casing and store in the refrigerator.

To cook longanisa add just enough water to cover longanisa in a frying pan or a kawali. Cook over a low flame and allow water to evaporate. If pork is not tender add more hot water and continue cooking. After water has evaporated, fat from the pork will be rendered and the longanisa will cook in its own fat. Fry to desired stage and serve hot.

SERVING: Good for 4 to 5 persons

Ginataang Kalabasa

noreply@blogger.com (Meatworkx) — Mon, 16 Dec 2013 09:00:00 +0800

RECIPE INGREDIENTS:

5-6 red squash, cut into cubes

6 medium size crabs (halved crosswise)

1 inch ginger, crushed

1 medium onion sliced
2 cups thin coconut milk
1 tablespoon patis (fish sauce)
1 cup thick coconut milk
dash of pepper

PROCEDURE:

Combine red squash, ginger, onion, crabs, and thin coconut milk in a saucepan. Cook until liquid has evaporated, simmering over low fire. Add seasoning and thick coconut milk. Cook for 10 minutes. Serve hot.

SERVINGS: Good for 4 to 5 persons

Ginataang Red Beans

noreply@blogger.com (Meatworkx) — Mon, 16 Dec 2013 08:24:00 +0800

RECIPE INGREDIENTS:

2 1/2 cups cooked, drained red beans

1 tablespoon crushed garlic

1/2 cup sliced tomatoes

1 medium onion, sliced

2 cups thick coconut milk

1 teaspoon salt

1 teaspoon vetsin (MSG)

PROCEDURE:

Saute garlic and onion in hot oil. Add tomatoes, press with back of spoon to cook thoroughly. Add the beans and coconut milk, let boil. Season with salt and vetsin (MSG). Serve immediately while it is still hot.

SERVINGS: Good for 3 to 4 persons

Ginataang Kangkong At Black Beans (Filipino Dish)

noreply@blogger.com (Meatworkx) — Thu, 5 Dec 2013 13:22:00 +0800

RECIPE INGREDIENTS:

3 cups water

1 cup dry black beans

1 cup thick coconut milk

Crushed ginger

1 sweet red pepper, cut into strips

1 cup kangkong stem and leaves

Salt

1/2 teaspoon vetsin(MSG)

PROCEDURE:

Bring the water to a boil, add the beans and boil for 2 minutes. Set aside for 1 hour. Add thin coconut milk and ginger. Boil them soft. Add thick coconut milk. Season with salt and Vetsin(MSG). Add kangkong and sweet pepper. Cover and cook 5 minutes longer. Serve immediately while hot

SERVING: Good for 2-3 persons

Ginataang Sitaw (Filipino Dish) Recipe

noreply@blogger.com (Meatworkx) — Wed, 27 Nov 2013 07:57:00 +0800

RECIPE INGREDIENTS:

2 large bundles sitaw (string beans), cut to 2" pieces
1/2 cup flaked daing (dried fish)
2 tablespoons minced ginger
1/2 cup minced onion
1/2 cup pork, cubed
4 tablespoons bagoong alamang
2 large hot peppers
3 cups coconut milk (thin)
1 cup coconut milk (thick)

PROCEDURE:

In a carajay place the first five ingredients and cover with 3 cups thin coconut milk. Cook with the cover on until all the ingredients are done and milk almost dried up. Stir in thick coconut milk, the hot peppers and season with bagoong.

Stir to even up the mixture and cook uncovered till milk curdles and is oily and almost dry. Remove from the heat once

SERVINGS: Good for 4 to 6 persons