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Wednesday, June 30, 2004

Filipino "Pork" Recipe


1 kilo pork loin, cut into 1" cubes
1/2 cup vinegar (spicy preferred but not required)
1/2 cup bagoong or, for the Ilonggos, ginamus
6 cloves of garlic, crushed and then minced fine
6-10 peppercorns, crushed 2 bay leaves

1. Marinate the pork cubes with the other ingredients overnight in the refrigerator.
2. Heat 3 tablespoons of oil in a wok or large frying pan. Saute the bay leaves to bring out their fragrance.
3. Add the marinated pork along with the marinade. Cook over a medium heat until the pork is nice and tender (30-45 minutes). Check the frying pan every so often to make sure the sauce isn't drying out. If it is, lower the heat and add 1/3 c of water and stir.

To lessen the smell of the bagoong, you can clap a lid on the frying pan. Also, burning a piece of bread helps (the carbon absorbs the smell). But as a friend said, which is worse--the smell of bagoong or the smell of burned bread? My sister burns a candle by the stove while cooking bagoong.

Crispy Pata

4 pig's trotters
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. MSG oil for deep frying

Wash the pig's trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.

Dinuguan - Pork Blood Stew

½ kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
½-cup vinegar
3 tablespoons patis (fish sauce)
2-cups stock
1-cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
½ teaspoon black pepper

In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock. In a casserole, heat oil and saute garlic and onion for a minute. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes. Add in vinegar and bring up to a boil without stirring. Lower heat and allow simmering uncovered until most of the liquid has evaporated. Add in stock and allow simmering for 5 minutes. Add in blood, sugar and long green peppers. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
Serve hot with puto.

Lumpiang Prito(Fried Spring Roll)

1/2 lb ground pork
1/4 lb chopped shrimps
1 sq tofu julienned
1/2 c potato or sweet potato, julienned
1 c bean sprouts
1/2 c shredded cabbage
1/2 c carrots julienned
1 c broth
1/4 c fish sauce
1/2 tsp ground pepper
1/2 tsp minced garlic
1/2 c sliced onion
2 tsp sugar
salt to taste
oil for frying
lumpia wrapper

Saute garlic and onion in oil. Add shrimps, meat and all dry seasonings. Cover and simmer. When dry, add fish sauce, tofu, potato, add a little broth. Cover and cook until potatoes are half done. Add carrots, bean sprouts, cabbage. Cook until dry. Let cool. Wrap in lumpia wrapper then deep fry in hot oil. Serve with vinegar/garlic dipping sauce.


1 lb. pork, cubed 1 cup liver, cubed
1 tbsp. oil
2 tsps. achuete seeds
1 tbsp. garlic, minced
1/3 cup onions, chopped
1/2 cup tomatoes, sliced
2 medium sized potatoes cut into 1/2 inch pieces
2 tsps. salt
1/8 tsp. pepper

Get color from achuete seeds (Place seeds in 1/3cup water and stir around. Water should turn red.) then discard when done. Saute’ garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.

PORK KILAWIN (Pork and Liver With Vinegar)

2 pounds boneless pork loin
2 pounds pork or beef liver
2 cups palm vinegar
1 teaspoon salt
1 teaspoon black peppercorns
1 teaspoon MSG
1/4 cup oil
1 onion, chopped
1 clove garlic, crushed
Fried Garlic

Cut pork and liver into strips. Place in large baking dish or other container. Add vinegar, salt, peppercorns and MSG. Marinate 30 minutes. Drain pork and liver, reserving marinade.Heat oil in Dutch oven. Add pork and liver in batches and saute until lightly browned. Saute onion and garlic with last batch. Add reserved marinade. Bring to boil, cover and simmer until meat is tender, 15 to 25 minutes. Turn into serving container and garnish with Fried Garlic.
Makes 8 servings.

Filipino "Beef" Recipe

Beef Calderata
beef with a little fat
2 onions, chopped
1 clove garlic, crushed
1 cup bell peppers cut into strips
1 cup tomato sauce
1/2 cup tomato paste
2/3 cup liver spread
1 cup grated cheese (or use cheese spread)
1 cup unsweetened pineapple juice
2 cups beef broth (1 beef cube dissolved in hot water)
tabasco sauce
bay leaf, 3 large pieces
salt, peppercorns
mushroom, potatoes and carrots

Boil the beef (until tender) in the beef broth and pineapple juice, with the onion and a dash of salt and about 20 pcs of peppercorn. Saute garlic, when almost brown, add the beef. Add the tomato sauce and tomato paste. Allow to simmer for 10 minutes. Add the bay leaf, bellpeppers, carrots, mushroom, and potatoes. If the sauce is too thick, add water. When the potatoes and carrots are cooked, add the liver spread and cheese. If you wish, you can add tabasco sauce. Season to taste.

Beef Kalitiran in Classic Brown Sauce

1 whole piece of beef chuck (kalitiran), approx. 1.2 kg
1/4 c dark rum or brandy
1/4 c soy sauce
1/4 c olive oil or corn oil
1/4 c minced garlic
1 c chopped onions
1/2 c chopped tomatoes
black pepper to taste
1 pc bay leaf (laurel)
4 c water
Brown sauce:
1/4 c butter 3/4 c thinly sliced canned button mushrooms 1/4 c all-purpose flour 2 c strained cooking liquid salt and pepper to taste
Side dish:
1/2 kg potatoes
1/4 c softened butter
2 tbsp chopped spring onions
salt and pepper to taste
Marinade the beef in soy sauce and rum for an hour. Drain for at least 15 minutes and reserve the marinade for later use.
Heat up the oil in a stockpot. Add the beef, and brown on both sides. Remove the meat and set aside. Using the same pan, sauté the garlic, onions and tomatoes until the vegetables turn limp. Pour in the reserved marinade, the pepper, bay leaf, and water. Allow to boil, scraping the bottom of the pan from time to time to loosen brown bits.
Transfer the meat and the liquid to a pressure cooker. Allow to cook for 20 minutes. Start timing as soon as the cooker starts to make noise. Allow the pressure cooker to cool down before opening. Remove the meat and slice into serving portions. Strain the liquid and set aside two cups for the gravy.
If a pressure cooker is not available, use a large, heavy stockpot and allow to simmer for at least an hour or until tender. Add more water as necessary, half a cup at a time, making sure that the meat is always covered with liquid.
To prepare the gravy, melt the butter over low heat in a thick saucepan. Add the mushrooms and sauté for a few minutes until glossy. Stir in the flour. Pour in the strained liquid. Continue stirring until slightly thick.
To prepare the side dish, scrub the potatoes well. Cut into large chunks, leaving the skin on, for better appearance. Cook in slightly salted boiling water until tender. Drain. Transfer the potatoes to a mixing bowl. While the potatoes are hot, add the butter. Toss to blend and season with salt and pepper.

Beef Steak Tagalog (Bistek)

½ kilo beef sirloin (cut into 3 " strips)
2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
cooking oil
1 big red onion (sliced thinly to make rings)

Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
In a pan, heat oil and stir-fry beef until cooked and tender. Set aside
Saute onion rings in oil.
Serve beef in a platter topped with onion rings.


1/2 kg. beef sirloin, thinly sliced
4 7 g. packs MAGGI Flavor-It Meat Powder Beef
1 1/2 tbsp. sugar
1 tbsp. ground black pepper
1/4 cup water

1. Combine all the ingredients. Mix well.
2. Let stand at least overnight in freezer to allow flavors to develop.
3. Pan-fry.


1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
¼ cup dried banana blossom
Pinch of salt & pepper
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi
2 pieces hot chili pepper
Boil beef shank and throw away the water.
Boil beef shank once again in medium heat for about 2 hours or until beef is tender and broth is flavorful.
Add water if necessary.
Add the onions, leeks and banana buds.
Season with salt & pepper and patis.
Serve hot with soy sauce, calamansi, and hot chili pepper.


4 pcs. rib eye steak (approx 150 g each)
1/2 cup butter

2 tbsps. Flour
2 tbsps. Butter
2 MAGGI BEEF CUBES, dissolved in
1 cup hot water
1 170 g. can NESTLE CREAM
1/2 cup button mushrooms, sliced

Rub beef with MAGGI CUBES and MAGGI SAVOR and let stand for about 20 minutes. Melt about 2 tbsps. butter in a skillet or hot plate and fry steak one piece at a time.
Cook about 2 minutes per side.
To make gravy, toast flour until slightly brown. Add in butter, then slowly stir in broth.
Cook stirring constantly, about 3 minutes. Put off fire and stir in NESTLE CREAM. Pour about 2 tbsps. gravy on each steak and top with mushrooms. Serve with buttered vegetables.

Saturday, June 19, 2004

Japanese Recipe

Tonkatsu (Pork Cutlet)

4 slices pork sirloin, 1/2 - 3/4 lb. each (about 1 inch thick)
1 egg, beaten
2 cups bread crumbs
1 cup flour
Peanut or canola oil for deep frying

1 lemon (optional)
Hot yellow mustard

Tonkatsu sauce or subsititute

Use your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness. A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too.

Thin slices of cabbage or lettuce leaves.
To prepare cabbage slices: Thin-slice 8 cabbage leaves and soak in cold water. Drain well and use them as a garnish for the tonkatsu.

Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.

To tonkatsu-fry seafood or other types of meat, follow the same directions. Of course, you have to peel the shells of shrimps. Oysters are our favorite choice. In Japan a bowl of miso soup usually comes with this dish. Bon Appetit!

Japanese-style salad dressings

Oil and Vinegar

1 tbs rice vinegar
2 tbs vegetable oil
1 tsp sesame oil
1 tsp soy sauce
salt and pepper

Ginger Dressing
1 tbs rice vinegar
1 tbs vegetable oil
1 tbs sesame oil
1 tbs grated fresh ginger
1 tsp soy sauce
Bon Appetit!

Beef & Pepper-itame
(Stir Fried Beef and Green Bell Pepper)

sliced beef :7oz
green bell pepper :5
(A)soysauce :1tbs + sake :1tsp + starch :1tsp
vegetabe oil :3tbs
(B)white pepper :a little , salt : a little , sugar :a little

Cut beef into strips and mix with (A).
Cut all green bell pepper into strips.
Heat oil in fried pan and stir fry meat, then green bell pepper, seasoning with (B).

Yaki-Niku (Steak BBQ in Japanese-style)

sliced beef :1 lbs
green pepper
(A)clear DASHI SAUCE :3tbs + sake :2tbs + water :1tbs + finely chopped garlic : 1/2 + finely chopped ginger : a little
cooking method:

Mix (A) to Prepare BBQ sauce.
Stir beef and vegetables into BBQ sauce(#1).
Broil and turn until beef is done and vegetables are tender.

DASHI(soup stock/sauce)

can be made of Bonito, Shiitake-mushroom, Konbu-seaweed, or Anchovy. and DASHI is one of the most important tip for cooking Japanese-FOOD.*For quick & easy and tasty cooking, we recommend to try HICHIFUKU's [clear DASHI SAUCE].*[clear DASHI SAUCE] is 100% natural, of course NO MSG !

Gyoza - Japanese style dumplings

(or 30 Gyoza)

170 mL water
200 g strong flour

200 g ground pork
Nira*: can be substituted by leek or green onion

Leek or Green onion
Soya sauce, salt, and pepper
Sesame oil

Dipping Sauce:
Soya sauce
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.



Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.

Put a wet towel over the dough, and let it stand for several minutes. Separate the dough in 30 pieces, and form each of them to very thin discs with a diameter of about 10 cm. The middle of each disc should be a little bit thicker than the edge.

Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.

Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.

Making and frying the Gyoza:
Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

Close the gyoza. While closing it, fold the edge about 6 times.

Put the gyoza on the table

Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their height.

Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
Dipping sauce: Mix the same amounts of soya sauce and vinegar together.