Fisherman's Soup
1 clove garlic, crushed
1 clove onion, chopped
1 tbsp. vegetable oil
3 tbsp. Maya all-purpose flour
1 fish broth cube boiled in
3 c. water
200 grams potatoes, chopped
1 can whole kernel corn (425 grams), undrained
400 grams mixed meat & seafood balls
Salt & pepper to taste
Vegetable Tofu Soup
1 chicken broth cube
3 c. water
½ tbsp. minced onion
2 tbsp. crushed dried oregano
1 c. frozen mixed vegetables
1 pack cream of mushroom soup powder (70 grams), dissolved in
5 c. water
¾ c. milk
125 grams firm tofu, drained and cubed
Salt & pepper to taste
Tom Yum Goong (Thai Hot and Sour Prawn Soup)
400 grams (14 oz.) medium-size prawns
3 stalks lemon grass
2 cloves garlic
2 tsp. chopped coriander root
4-6 pieces peppercorn
½ inch (15mm.) knob fresh Kha (Siamese ginger)
2 fresh red chilies
4 small fresh green chilies
6½ c. chicken stock
4 Khaffir lime leaves (Makrood)
⅓ cup vegetable oil
2 tbsp. fish sauce (patis)
2 tbsp. lime sauce (dayap)
Freshly shredded coriander leaves
Chicken and Pork Adobo
1 cup vinegar
1 head garlic, crushed
10 pcs. peppercorn, crushed
1 bay leaf
2 tbsp. rock salt
4 tbsp. soy sauce
1 kilo chicken, cut into serving pieces
½ kilo pork, cut into 1-inch by 2-inch pieces
⅛ kilo pork liver, cut into 1-inch by 2-inch pieces
1½ - 2 cups water
cooking oil for frying
Pork Barbecue
1 kilo pork, cut into bite-size pieces
Marinade:
⅓ cup calamansi juice
¾ cup soy sauce
¾ cup Seven-Up
1½ tbsp. chili sauce
3 tbsp. sugar
1 tsp. mono sodium glutamate
Salt & pepper to taste
Calderetta
½ kilo pierna corta (beef round), cut in serving pieces
¼ cup vinegar
10 pcs. peppercorn, crushed
1 tsp. salt
2 cloves garlic
¼ cup cooking oil
1 cup onion, sliced
½ cup tomato sauce
1½ - 2 cups boiling water
1 cup red or green pepper, cut into strips
1 pc. laurel or bay leaf
dash of hot sauce
¼ cup liver spread
Crisp Spinach Leaves
Select fresh, large and unblemished spinach leaves.
Prepare a tempura-like batter using:
1 cup cold water
1 large egg
1 cup sifted cake flour
Beat egg with water and add flour all at once. Mix lightly, stirring not more than five times. Lumps will remain but this is all right. A pinch of salt may be added to improve the flavor of the batter.
A P P E T I Z E R
Whether they are called canapés, hors d' oeuvres, antipasto or antipasti, nibblers or nosh they are all bits of tasty food that are meant to stimulate the appetite and prime one's sense to enjoy the main plat de resistance.
Today's appetizers are also used to calm the hungry while awaiting the other guests or the meal that will be the main attraction of the lunch or dinner.
When choosing appetizers, one should select those that balance the flavors or contrast with the dishes that are to come. If the main dish is focused on meats or fish, hors d' oeuvres should be vegetable that can be used to dunk, spear or pick up with fingers into a tasty dip with cream, yogurt or cheese.
Dinuguan
2 tbsp. cooking oil
3 cloves garlic, minced
1 onion, minced
1/2 k. pork head, boiled until soft then diced
1 pc. pork heart, boiled then diced
100 grams pork liver, diced
1/2- 3/4 cup native vinegar
2 cups broth
1 1/4 cups pork blood
1 cup beef blood
4 pcs. long green sili (hot pepper)
1 tbsp. salt
1/2 tsp. mono sodium glutamate
Lomo Guisado
1 kilo beef tenderloin or round steak cut into 2" strips
3 tbsp. cooking oil
5 segments garlic, minced
2 onions, chopped finely
thin strips of ginger
4 big ripe tomatoes, chopped
1/4 cup soy sauce
salt and pepper
4- 6 beef stock or beef bouillon
Mushroom Paté
2 tbsp. butter
2 c. onions, chopped
4 1/2 c. fresh oyster
mushrooms, roughly sliced
1 c. walnuts, chopped
Parsley leaves
Salt & pepper to taste
thin slices of toast
1/2 cucumber, sliced into sticks
Menudo
800 grams pork, cut into about 2 cm. cubes
200 grams pork liver, cut into cubes
3 tbsp. cooking oil
3 cloves garlic
1- 2 onions, chopped (about 1/2 cup)
1/2 cup tomato paste or 1 cup tomato sauce
1/4 cup vinegar
2 tbsp. soy sauce
2- 4 tbsp. brown sugar
2 cups pork or chicken stock or water
Fish Kinilaw
1 kilo white meat fish (tuna, labahita or bangus), skinned and deboned
½ cup vinegar
1 thumb-sized ginger root, cut into fine strips
1 cup onions, chopped
½ cup tomatoes, seeded and chopped
¼ cup green onions, chopped
½ cup vinegar
1- 2 tsp. salt
2- 4 small hot chilis, pounded
½ cup dayap juice or calamansi juice
½- ¾ cup coconut cream
1 thumb-sized ginger root, cut into fine strips
1 cup onions, chopped
½ cup tomatoes, seeded and chopped
¼ cup green onions, chopped
½ cup vinegar
1- 2 tsp. salt
2- 4 small hot chilis, pounded
½ cup dayap juice or calamansi juice
½- ¾ cup coconut cream
Hot and Sour Chicken Soup
1 chicken broth cube boiled in
3 c. water
1/2 c. can button mushrooms
1 can bamboo shoots (50 grams), sliced
2 tbsp. sliced fresh ginger
2 cloves garlic, minced
1 tsp. soy sauce
1/4 tsp. hot pepper flakes
2 cans chicken chunks (165 grams each), shredded
250 grams chicken balls, sliced in half
1/4 c. shredded kimchi
1 egg, slightly beaten
1/2 tbsp. cornstarch dissolved in
1 tbsp. vinegar
2 stalks green onion, chopped
1 tbsp. sesame oil
Corned Beef Macaroni Soup
8 cloves garlic, crushed
1 medium onion, chopped
2 tbsp. melted butter
1 can corned beef (200 grams)
200 grams elbow macaroni, cooked al dente
5 c. water
1 small can red kidney beans
1 small bell pepper, diced
1 carrot, diced
Salt and pepper to taste
1/2 c. evaporated milk
1 stalk green onion, chopped
