DinEngdeng

10 pcs shrimp
30 slice pumpkin
15 okra
3 chopped.garlic
1 chopped red onions
3pcs tomatoes
3 tale alugbati

Igisa ang garlic and onions with the vegetables
Lagyan ng tubigna apaw lang sa sangkap at palambutin
Pagkalambot na ang sangkap isunod ang alugbati at kamatis
Lagyan ng salt until ok na ang lasa

Loreng Pork Chop

1kl Porkchop

5 tbsp dark soy sauce
5 tbsp sugar
1/2 tsp black pepper
pinch salt
10 Calamansi

1. Marinate
2. Coat with Flour
3. Fry for a short period of time (so it will not be tough)

Korean Beef Stew

Ingredients :

1 kilo of stewing beef with bones (short ribs, neck or shank), cut into serving pieces
1 whole garlic
1 whole onion
a large piece of ginger (about the size of two thumbs side by side)
3-4 chili peppers
1 bay leaf
3/4 c. of dark soy sauce
3/4 c. of white sugar
salt
12-15 stalks of sibuyas na mura (onion leaves)
1-2 tbsps. of sesame seeds

Cooking procedure :

Place the beef in a casserole. Cover with water. Place over high heat and, before the water starts to boil, remove the scum that floats on the surface. Add the whole garlic, onion, ginger, chili peppers and bay leaf. Pour in the soy sauce and stir in the sugar. Simmer gently for two hours or until the meat is very tender. If you’re using short ribs, the meat will be falling off the bones.

Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.

While the beef simmers, toast the sesame seeds. Place them in a small frying pan and set over medium-low heat. Shake the pan often for even toasting.

Slice the onion leaves finely.

To assemble, place two to three pieces of beef in individual soup bowls. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve at once.

Gyudon

INGREDIENTS:

* 4 cups steamed Japanese rice
* 1 pound thinly sliced beef
* 1 onion
* 1 1/3 cup dashi soup
* 5 tbsps soy sauce
* 3 tbsps mirin
* 2 tbsps sugar
* 1 tsp sake
* *benishoga (red ginger) for topping

PREPARATION:
Cook Japanese rice. Slice onion thinly. Cut beef into bite-sized pieces. Put dashi, soysauce, sugar, mirin, and sake in a pan. Add onion slices in the pot and simmer for a few minutes. Add beef in the pan and simmer for a few minutes. Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice.
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Place some benishoga (red ginger) on the top if you would like.

Jimmy dean sausage

Sage
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent flavor enhancer)

XML/SWF Charts

XML/SWF Charts


This is pretty cool charting system. Simple yet powerful enough for most applications and of course its free!

Fillet of beed in phyllo pastry with madiera sauce

Ingredients:
3lb filet mignon, trimmed
salt
2 tbsp sweet butter
1/2 lb mushrooms minced and thoroughly dried
2 shallots, minced
1 package phillo pastry
1/2 cup melted butter
Madiera sauce



Preheat oven to 400 degrees. Rub filet with salt. In a heavy skillet sear the meat over high heat in sweet butter until brown on all sides to seal in the juices. Set aside. In the same pan, saute mushrooms and shallots for 2-3 minutes or until soft. Set aside. Layer 12 pcs of phyllo pastry together, brushing each layer with melted butter. Spread about half of the mushroom mixture on the pastry and place the seared beef on top. Then place remaining mushrooms on top of filet and fold the phyllo dough around the filet. Prepare an additional 5-6 layers of phyllo pastry, each brushed with butter. Seal all the edges by overlapping them with this additional pastry and brush with butter. Place beef in buttered baking pan and bake for about 40 to 45 minutes or until pastry is browned and flaky. Remove beek to a serving dish and serve with sauce.




Brown Sauce - secret is use good quality strong beef stock and simmer the sauce very slowly.

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1/2 cup diced carrots
1/2 cup diced onions
1/2 cup diced celery
4 tbsp diced lean bacon, blanched and drained
4 tbsp clarified butter
4 tbsp flour
8 cups beef stock, boiling
3 tbsp tomato paste
4 large sprigs parsley
1 bay leaf
1/2 tsp thyme
salt and freshly ground pepper to taste

In a heavy 2-quate saucepan, saute the vegetables and the bacon in the butter until soft. Slowly blend in the flour and stir constantly over meduim heat for approx. 10 minutes or until the flour is golden brown. Remove from the head and add the beef stock all at once. Stirring constantly. Stir in the tomato paste and add the herbs. Simmer very slowly, partly covered for at least 2 hoursl the longer the sauce is simmer the better it will be. Stir occassionaly and skim off any fat or scum from the top. When the sauce is the consistency of heavy cream, correct the seasoning and strain through fine sieve.

Lengua con cetas

Ingredients

500-600 g lengua, softened and cleaned
1/4 cup all purpose flour
1/4 cup anchor butter
4 tsp. onions finely chopped.
2 cups lengua stock
200g top choice button mushrooms, sliced into two
1/4 cup mushroom water
16-20 ocs green olives
1/4 cup olive juice
3 tbsp sherry or white wine
2 tsp anchor cream
1 tsp brandy
4 drops aromat - knorr maggi seasoning

procedure:
1. boil lengua, first boiling water thrown out. Tenderize lengua by boiling or by pressure cooker (30-35 mins) . Keep part of the lengua broth. Clean lengua.

2. cook flour in a pan util brown. On one side of the pan, saute onions and top choice mushrooms in anchor butter. mix with flour

3. Add lengua stock, mushroom water, green olives, and olive juice. Add anchor cream and sherry or vino blanco. Season with salt, pepper and aromat seasoning. Finish with brandy. Serve.

Chicken Curry A La Justa

8 pcs chicken thighs, slightly salted, garlic salt can be used.
cooking oil
1 big diced onion
5 garlic cloves minced
1 package frozen coconut milk
1 heaping tbsp vindaloo curry paste
2-3 tbsp curry powder
salt and chili powder to taste

In a saute pan brown the chicken parts. DO NOT USE OIL.
Set aside, and throw all the chicken oil in the pan. Now add the cooking oil and saute the garlic and onions. Add the browned chicken, stir well and cover for 15 mins. Add the coconut milk, curry paste, and 2 tbsp of curry powder. Stir well and check the consistency and taste. Add another tbsp. of curry poweder as needed. Correct the seasonings by adding a little salt and if desired some chili powder.