Recipes
Menudo
Menudo
Philippines
Main
Filipino, pork
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Bay Leaf Dry Black Pepper Powder Cooking Oil Cooking Salt Garbanzo Bean Fresh Garlic Green Pepper (Capsicum Green) Onion Dry Pork Boneless Pork Liver Potato Raisin Red Pepper (Capsicum Red) Tomato Sauce |
0.500 5.000 0.090 0.005 0.400 0.001 0.050 0.100 0.300 0.300 0.500 50.000 0.050 240.000 |
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Put pork and liver in water with salt and boil until tender. Saute garlic and onion in oil. Put tomato sauce and continue cooking. Add pork,liver, potatoes, garbanzos, raisins, sweet pepper, and bay leaf. Continue cooking until potatoes are half done. Season well.
Dumplings With Pork And Shrimps
Dumplings With Pork And Shrimps
Chinese
Side
Chinese, dumplings, pork, shrimp
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Black Pepper Corn Cooking Oil Cooking Salt Ginger Pork Mince Refined Wheat Flour (Maida) Shrimp Soy Sauce Light Spring Onion Vinegar White Watercress |
5.000 0.105 0.008 0.015 0.500 0.500 0.500 0.045 0.125 0.030 5.000 |
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1. Make the dough: Place the flour in a bowl with the boiling water. Beat well until smooth. Leave to rest for 2-3 minutes. Add the cold water and knead well.
2. Make the filling: Mix together the pork, shrimps, spring onion, ginger, soy sauce, salt and pepper. Add the chopped watercress and 1 tbsp of oil. Blend well together.
3. Roll the dough into a long sausage shape. Roll each one flat to make small pancake shapes. Place 1 tbsp of stuffing on each pancake then fold in half. Pinch the edges together to close firmly.
4. Heat a wok and place 3 tbsp of oil in it. Tilt the wok several times until the surface is evenly oiled. Arrange the dumplings evenly over the surfaces of the pan. Turn the heat to high and shallow- fry for 2-3 minutes to brown the underside of the dumplings.
5. Add water to the wok and cover. Steam the dumplings over high heat until almost all the water has evaporated. Remove the cover and pour in 20 ml of hot oil from the side. Reduce the heat and cook until all the liquid has evaporated.
6. Mix the wine vinegar and soy sauce together to make a dipping sauce.
Beef and Vegetable Fried Rice
Beef and Vegetable Fried Rice
Continental
Main
beef, vegetables, fried rice
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Beef Mince Garlic Ginger Green Peas Shelled (Frozen) Red Pepper (Capsicum Red) Rice Long Grain Sesame Oil Soy Sauce Dark Spring Onion |
0.500 0.050 0.005 0.150 0.080 0.700 0.010 0.045 0.060 |
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1. Use large, nonstick pan. Add beef, garlic and ginger and cook over medium heat until beef is no longer pink (breaking meat into 3/4-inch crumbles), about 8 to 10 minutes.
2. Remove with slotted spoon; pour off any dripping.
3. In same skillet, heat water over medium-high heat until hot.
4. Add bell pepper and pea pods.
5. Cook 3 minutes, or until bell pepper is crisp-tender, stirring occasionally.
6. Add rice, soy sauce and sesame oil. Mix well.
7. Return beef to skillet and heat through, about 5 minutes.
8. Stir in green onions before serving.
Beans Soup
Beans Soup
Continental
Soup
pork, beans, soup
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Bay Leaf Dry Black Pepper Powder Carrot Celery Cooking Salt Ham Onion Dry Pork Leg Bone In White Kidney Bean (White Navy Beans) |
2.000 1.000 0.125 0.125 0.005 0.200 0.060 0.200 0.450 |
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1. Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
2. Add pork leg bone in, cubed ham, minced onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim service of soup while it is cooking.
3. Add finley chopped carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
Barbecued Salmon
Barbecued Salmon
Continental
Main
salmon, bbq
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Dill Fresh Lemon Lime Green Salmon Tarragon |
2 0.04 0.02 1.5 2 |
Grams Kilogram Kilogram Kilogram Grams |
1. Place fish on double foil.
2. Put chopped herbs inside salmon. Arrange alternate citrus slices over the fish.
3. Put foil on top and do other side. Wrap well and refrigerate.
4. Preheat barbeque at medium high cooking 10 min for each inch thickness.
5. It can also be put in the oven.
6. Serve with fresh citrus slices. Good hot or cold.
Barbecue Chicken Fajitas
Barbecue Chicken Fajitas
Continental
Main
chicken, bbq
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Barbeque Sauce Chicken Breast Boneless Chili Sauce Cumin Powder Garlic Powder Green Pepper (Capsicum Green) Lemon Olive Oil Onion Dry Red Oregano Powder Red Chili Powder Refined Wheat Flour (Maida) Table Salt Worcestershire Sauce |
75 0.5 65 4 2 0.15 0.04 0.045 0.2 5 15 0.225 0.005 15 |
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Fajita Sauce1. Combine the barbeque sauce, chili sauce, lemon juice, worcestershire sauce, chili powder, garlic powder, oregano powder and cumin powder.2. Marinate chicken in half of sauce, 20 minutes. Of remaining sauce, set aside 3 tablespoons for tortillas; use remainder for basting. 3. BBQ chicken and vegetables over medium-low heat, basting and turning frequently until chicken juices are clear and vegetables are tender crisp. Heat tortillas on warming rack; brush with sauce. Cut chicken and vegetables into thin strips; serve tortillas. Tortilla 4. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.5. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.6. In a large nonstick skillet coated with oil, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.
