POULTRY DISH

Chicken Curry

INGREDIENTS
2 pounds chicken
1 cup coconut milk
1 medium carrots, cut into wedges
1 piece fresh chili pepper
1 small onion, chopped
1 tablespoon paprika powder
1\2 teaspoon ground black pepper
2 tablespoons curry powder
2 tablespoon fish sauce
3-3 tablespoons vegetable oil
3 cloves garlic, mincedDIRECTION:
1. Fry potato and carrots in oil until cooked and edges are lightly browned. Once done, remove from oil and then set aside.
2. Saute garlic and onion in the remaining oil over medium heat. Add chicken meat and sear each both sides for a minute.
3. Add the fish sauce, curry powder, paprika powder, and ground pepper. Cover and simmer for 5 minutes.
4. Add coconut milk, and let it simmer until sauce thickens.
5. Add the carrots, potatoes, bell pepper and chili and cook for another minute.
6. Transfer to a serving dish.

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Suggested Meat Dishes

Beef Morcon

INGREDIENTS
2 kilogram of beef round meat
2 pieces long carrot
4 pieces regular size hotdogs
8 hard boiled eggs
2 pieces whole pickled cucumber
200 grams of pork fatFOR THE MARINADE
1 cup soy sauce
10 tablespoon calamansiFOR THE SAUCE:
2 cups of tomato sauce
1/2 cup soy sauce
4 cloves of garlic
2 pieces onion
2 pieces red or green bell pepper
1 cup liver spread or paste
2 pieces bay leaf
4 to 6 cups of water
twine or string for securing the rouladeCOOKING PROCEDURE
1. Trim the beef slices to about 8-10 inches long or just enough to form a roulade. The width could be about 4-6 inches long, but this would all still depend on how your butcher was able to cut the beef.
2. Marinate beef slices with soy sauce and calamansi juice for at least an hour.
3. Take the beef from marinade and lay it down on flat surface. Arrange one slice of each of the fillings in bundle: carrot, hotdog, 23 slices of egg, pork fat, and cucumber pickle.
4. Roll in the fillings with the beef and form a roulade. Secure roulade with twine as shown below.
5. In a pot, place the beef roulades. Add tomato sauce, soy sauce, garlic, onion, bell pepper, and bay leaf.
6. Add water just enough to cover the meat. Cover the pot. Bring to boil then lower the heat and simmer for at least 1 hour until tje meat is tender.
7. Remove the roulade from the pot. Set aside for a while.
8. Thicken the sauce in the pot by adding liver paste. Continue cooking and stir until the liver paste is blended with the sauce. Turn off the heat.
9. Get the roulades and make cross section slices.
10. Place it in a platter then pour the sauce.

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Suggested Meat Dishes

Embutido

INGREDIENTS
2 kilogram ground pork
4 pieces hotdog chopped
1 cup carrot, minced
1 cup sweet pickle relish
4 small box raisins
1 cup grated cheddar cheese
2 cups finely chopped bread or round pandesalCOOKING PROCEDURE
1. Combine pork, hotdog, carrot, bell pepper, onion, chopped bread, pickle, raisin and 3 eggs in a bowl
2. Season with salt. Continue mixing until fully incorporated.
3. Cut a square aluminum foil and put 1- 1 1\2 cups of prepared mixture into the middle portion of the foil. (Note: brush the aluminum foil with oil or butter so that meat will not stick on the foil during cooking).
4. Put hotdog in the middle of the pork log.
5. Slice hard-boiled egg into pieces and spread each slice in the middle of the pork log.
6. Roll foil while securing sides properly.
7. Steam for 45 minutes to 1 hour.
8. Remove from the steamer and let rest for at least 15 minutes.
9. Serve with ketchup.

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Suggested meat dishes

Menudo

2 lbs pork loin or shoulder; cut in about 1/2-inches cubes
1/2 lb pork or beef liver; sliced in about 1/2-inch cubes
1 potato; diced (fry in 3 minutes)
1 carrot; diced (fry in 3 minutes)
1 onion; chopped
4 cloves garlic; minced
1 small tomato; chopped
1/3 cup raisins
1 can tomato sauce 1/2 cup soy sauce
1/4 tablespoon ground black pepper
1 calamansi or vinegar
cooking oilCOOKING PROCEDURE
1. Marinate pork in soy sauce, calamansi, and ground black pepper for 1 hour.
2. Boil liver, drain, and set aside.
3. Saute garlic, onion, and tomato. Add marinated pork, then continue sauteing until all liquid has evaporated and meat starts to render fat.
4. Add tomato sauce and simmer for 15 minutes. Add liver, potato, carrot, and raisins. Continue cooking in medium fire for 5 minutes or until cooked.
5. Season with little sugar, if desired, according to taste.

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Suggested Meat Dishes

Mechado

INGREDIENTS
1 k. beef (cut into pieces)
4 cloves garlic (crushed)
1 onion (sliced)
2 potatoes (quartered, fried)
1 carrot (cut around)
2 tbsp. lemon juice
2 tbsp. soy sauce, salt, peppercorn
1 cup tomato sauce
1 pc. laurel
cooking oil
hot waterCOOKING PROCEDURE
1. Brown meat in cooking oil. Set aside
2. In same oil saute garlic and onion. Add lemon, soy sauce, laurel and salt, simmer for a few minutes then add water. Cover and simmer.
3. Add potatoes and carrot when meat is tender.

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Suggested Meat Dishes

Kare-kare

INGREDIENTS
1 oxtail (3-5 lbs.)
5 tbsp. oil
5 cloves garlic, crushed
1 medium sized onion, sliced
water from 1/4 cup achuete, soaked
1 banana heart, sliced crosswise
2 bundles long bean (sitaw), cut into 2-inch pieces
4 eggplants, cut into 1/2 inch slices
1/3 cup rice, toasted brown in a pan and ground to a powder
1/2 cup peanut butter
salt and pepper to tasteCOOKING PROCEDURE
1. Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender.
2. Saute garlic and onion in oil. Add achuete water, saute garlic and onions to meat and bring to a boil.
3. Add vegetables and enough water to make a sauce.
4. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat.
5. Season with salt and pepper. Serve with bagoong alamang on the side.

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Suggested Meat Dishes

Bagoong Alamang

INGREDIENTS
4 cloves garlic crushed
1 small onion sliced
1 small tomato
4 cup alamangCOOKING PROCEDURE
1. Saute garlic, onions, and tomato in a little oil
2. Add alamang. Saute for another minute.