Tuesday, April 28, 2009

Sizzling Beef Steak

1/2 kilo beef round, sliced 1/2 inch thick
1/2 cup soy sauce
1/2 tsp. pepper
1/2 tsp. salt
1 tbsp. butter

Marinate the beef in the soy sauce, pepper and salt. Let stand for one day. Broil the steaks till rare, remove from the grill and place in a sizzling plate with mashed potatoes and buttered vegetables.

Monday, April 27, 2009



1 kg pork, diced
1/4 kg beef or pork liver, diced
2 T cooking oil
1 clover garlic, minced
1 medium-sized onion, diced
1 1/2 t salt
1 T fish sauce
1/8 t pepper
1/2 c tomato sauce
2 medium-sized potatoes, diced
1 T paprika
1 c water

1. Saute garlic and onions in hot oil. Add diced pork and saute until pork is no longer pink.
2. Season with salt, fish sauce, and pepper. Add paprika, tomato sauce, and water. Cover then simmer for forty minutes or until pork is tender.
3. Add potatoes and cook for ten minutes. Add liver, then let simmer for five minutes more. Season according to the desired taste.
4. Serve hot.

Yield: 4-6 servings

Sunday, April 26, 2009

Macaroni Soup

1 cup chicken meat, diced
1/2 cup cooked chicken giblets, diced
1/2 elbow or shell macaroni
1 tbsp. cooking oil
1 clove garlic, minced
1 medium-sized onion, sliced
6 cup chicken broth
1 tbsp. fish sauce
2 stalks of green onions, minced
1/2 cup milk
1/8 tsp. ground white pepper

1. In a medium saucepan, saute garlic and onions in hot oil until light brown. Add chicken giblets. Season with fish sauce and salt. Saute for five minutes.
2. Add chicken stock and bring to a boil.
3. Add macaroni and bring back to a boil. Cover and lower heat to medium. Cook for 15 minutes, stirring occasionally until macaroni is done.
4. Stir in milk and ground white pepper. Remove from heat.
5. Garnish with green onions. Serve hot.

Yield: 4-6 servings

Saturday, April 25, 2009

Leche Flan

3/4 cup sugar
3/4 cup water
10 egg yolks
1 cup sugar
1 1/2 cup milk
grated rind of orange or lemon

1. Combine 3/4 cup of sugar and 3/4 cup of water.
2. Boil together without stirring until light brown syrup is obtained.
3. Pour into tin mold.
4. Combine egg yolks, 1 cup sugar, and milk. Blend well.
5. Strain, then add finely-grated rind of orange or lemon.
6. Pour mixture into syrup-lined mold then place in a pan of boiling water and bake in moderate heat at 350 degrees F. Bake until set for about 30-40 minutes.

(Note: You may also cook the leche flan in a pan of boiling water on top of the stove. As a variation, you may use six whole eggs and increase sugar to cup then use two 14-ounce cans evaporated milk.)

Yield: 8-10 servings

Chicken Stew

1kg chicken,cut into serving pieces
3/4 cup all-purpose flour
1/4 tsp. pepper
1 tsp. salt
1 tbsp. margarine or cooking oil
1 tbsp. garlic, minced
1/2 cup onions, chopped
2 tomatoes,chopped
5 cups water
1 cup potatoes, cut into squares
1 cup carrots, cut into cubes

1. Dredge chicken pieces in flour seasoned with pepper and salt.
2. Fry dredged chicken pieces in margarine or oil till brown.
3. Saute garlic in margarine. Add onions, tomatoes,salt, and pepper. Bring to a boil.
4. Add browned chicken pieces in water. Cover and bring to a boil. Reduce heat and simmer for one hour or until chicken is almost tender.
5. Add potatoes and continue to simmer.
6. Add carrots and green pepper and cook for another five minutes.
7. Serve warm.

Yield: 6-8 servings

Thursday, April 23, 2009

Beef Steak

1/2 kg sirloin
1 big onion, sliced crosswise
1 tbsp. lemon juice
3 tbsp. soy sauce
1/4 tsp. salt
1 tbsp. sugar
3 tbsp. oil

1. Pound meat with the dull edge of a chopping knife to tenderize it. Slice into strips about 5-10 centimeters.
2. Combine lemon juice, soy sauce, salt, and sugar. Pour over beef slices and marinate for at least 20 minutes.
3. Saute onions in hot oil until transparent. Set aside.
4. Drain beef.Fry in the same skillet over medium heat ; a few slices at a time until brown on both sides. Transfer to a platter.
5. Pour off excess oil in skillet then add marinade and 1/2 cup of water.
Simmer for two minutes. Scrape off browned bits in skillet. Pour this sauce over meat and sauteed onions on a platter.
6. Serve hot with rice.

Eggplant Omelet

2 eggs, beaten
4 large eggplants
2 cloves garlic, minced
1 small onion, chopped
2 medium-sized tomatoes
1/4 kg ground pork
1/4 cup bread crumbs

1. Broil the eggplant.
2. Peel off the skin but leave the stem intact. Set aside.
3. Saute garlic, onion, tomatoes, and ground pork. Season with salt and pepper.
4. Slit the eggplant into well-beaten eggs and bread crumbs.
5. Fry and serve hot.

Yield: 4 servings