Monday, April 28, 2008

Morcon

Ingredients:
  • ¼ cup calamansi juice
  • ½ cup soy
  • Pepper
  • 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
  • 1 can sausage, cut into strips
  • 3 hard-boiled eggs, sliced lengthwise into quarters
  • 1 carrot, sliced into 1/4" thick long strips
  • 2 strips pork fat, 1/4" thick
  • 2 strips of cheese, 1/4" thick each
  • All-purpose flour
  • Cooking oil
  • 4 cups broth
  • Salt and pepper
  • Parsley and bell pepper (optional)
Procedure:
  • Mix together marinade ingredients (calamansi juice, soy sauce and pepper).
  • Place the beef kalitiran on a a flat dish and pour in marinade.
  • Set aside for one hour.
  • Remove the marinated beef and lay on a flat, clean bpardor tray.
  • On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.
  • Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
  • Roll the sheets of beef completely until it reaches the other end.
  • Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
  • Spread flour on a large sheet pan or on a work table that has been cleaned and dried.
  • Roll the morcon overthe flour. Heat cooking oil in a frying pan.
  • Saute the morcon in oil until it becomes brown on all sides.
  • Transfer the morcon to a big casserole.
  • Add broth (orstock) and season with salt and pepper.
  • Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
  • When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
  • You can add a garnish of peppers and parsley. Serve hot.
Via: pinoyrecipe

Sunday, April 6, 2008

Barbecued Oysters

Ingredients:
  • 1/2 cup (1 stick) butter
  • 2 tablespoons Dijon mustard
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons soy sauce
  • 24 fresh oysters, shucked, left on half shell
Procedure:
  • Melt butter in medium saucepan over medium heat.
  • Stir in next 4 ingredients. Bring to simmer, stirring often.
  • Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes.
  • Season with salt and pepper.
  • Prepare barbecue (medium-high heat).
  • Place oysters still in their bottom shells on rack.
  • Grill until just heated through, about 3 minutes.
  • Transfer to platter.
  • Serve, passing sauce separately.
Via: Recipehound

Inihaw na Pusit (Grilled Squid)

Ingredients:
  • 1 kilo squid
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1/2 head garlic (minced)
  • 1/2 tablespoon ginger (minced)
  • 1 teaspoon hot chili pepper (minced)
  • 2 teaspoons salt
Procedure:
  • Wash and clean squid well.
  • Take out the black ink.
  • Take out the skin and film.
  • In a bowl, mix all the ingredients and marinate the squid for 1 hour.
  • Grill squid for about 4 minutes on each side.
  • Heat remaining marinade mixture for sauce.
  • Serve with sauce.
Via: Kumain

Camaron Rebosado

Ingredients:
  • 2 teaspoon sugar
  • 2 teaspoons calamasi juice
  • 2 cups pineapple juice
  • Pinch of salt & pepper
  • oil
  • 1 kilo long shrimps (peeled and black vein cleaned out, but tail intact)
  • 2 teaspoons baking powder
  • teaspoon salt
  • 2 cups all purpose flour
  • 2 teaspoons hot sauce
  • cup cold water
  • 2 whole eggs (slightly beaten)
  • 3 tablespoons banana catsup
  • 3 teaspoons cornstarch diluted in 1 tablespoon of water
  • teaspoons salt
Procedure:
  • Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying.
  • Marinate shrimps in salt & pepper and calamansi.
  • In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well.
  • In a deep fryer, heat oil.
  • Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy.
  • In a sauce pot, Mix pineapple juice, sugar, catsup, hot sauce and salt.
  • Bring to a boil and add cornstarch mixture, thicken.
  • Serve shrimp with sweet & sour sauce.
Via: Dyaryoboy

Paksiw na Tiyan ng Bangus (Milkfish Belly Stewed in Vinegar)

Ingredients:
  • 1 small ampalaya (bitter melon), about 100 g (3 1/3 oz), sliced about 1 cm (½ in) thick
  • 2 small eggplants (aubergines), about 100 g (3 1/3 oz), sliced diagonally about 1 cm (½ in) thick
  • 6 fillets bangus (milkfish) belly
  • 250 ml (1 cup) vinegar
  • 125 ml (½ cup) water
  • 2 tablespoons sliced ginger
  • 1 green chili (optional)
  • Salt and pepper to taste
Procedure:
  • In a non-metallic or enamel pan, layer the ampalaya, eggplants and bangus fillets. Mix together vinegar and water and pour into pan.
  • Add the sliced ginger and chili, if desired, and season with salt and pepper.
  • Cover pan and allow mixture to simmer until fish fillets are fully cooked, about 15 minutes.
  • Serve with rice.
Via: PinoyRecipe
 



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