Chicken Pastel
1 young chicken
1 spanish sausage (chorizo de Bilbao)
1 can Vienna sausage
1 can drained peas
1 lemon or dayap
3 tbsps. soy sauce (toyo)
2 hard-boiled eggs
6 tbsps. better
5 cups cold water
salt and pepper
Procedure:
Dress and bone the chicken. Cut into small pieces and place in a bowl. Squeeze the lemon into the chicken and add the toyo.Let stand for 15 minutes. Put in a saucepan with water and salt and pepper to taste and simmer until the meat is tender and most of the liquid has evaporated. SLice the hard-boiled eggs, Vienna sausage and chorizo in butter until brown. Remove from pan and place in pastelera (or a pyrex serving dish) with the remaining sauce. Arrange the sliced eggs, peas and Vienna sausage on top of the chicken, then let cool. Cover the top wit pie crust. Press edges. Bake in moderate oven until brown. Serve hot.
Kangkong tomato salad
2 cups kangkong, steamed
2 big tomatoes, sliced
1/2 cup malungay leaves, steamed
2 sweet red and green peppers
1 cup shredded sincamas
1/2 cup boiled shrimps, cut into cubes
1/2 cup French dressing
Procedure:
Soak ingredients in half of the French dressing for a few minutes and chill of possible. Arrange on a plate putting kangkong and malungay
mixnute at the center,sweet pepper, sincamas and tomatoes alternately. Pour remaining French dressing and serve.
Chicken Curry-2
1 chicken, cut into serving pieces
1 cup coconut milk with yellow ginger (dilao)
1/2 cup vinegar
2 tbsps. lard
1/2 cup green pepper,cut lenghtwise
1/2 cup onion, cut lengthwise
1 tbsps. pounded garlic
1 tsp. sate
Procedure:
Put chicken in saucepan, add vinegar, salt and one half of the garlic. Simmer until tender, adding water if necessary. When tender, remove chicken from saucepan. Heat lard in saucepan, saute garlic until golden brown, add onions and pepper, then the chicken. Cover and cook about 2 minutes. Add coconut milk season with dslt, if necessary, cover and cook until sauce is reduced to one half. Serve garnished with green pepper. Tp prepare coconut milk; pound about one cup grated coconut with 1 inch cube peeled, yellow ginger. Add to the rest of one grated coconut and extract
the milk.
Eggplant sauce for pochero
5 small eggplants
2 cloves garlic
salt and pepper to taste
vinegar to taste
Procedure:
Broil eggplants on a “parilla” on top of the electric range or over charcoal heat, or under broiler in the oven. Peel and mash. Chop garlic fine and add to mashed eggplant. Add vinegar and salt and pepper to taste.
Chicken Curry-1
1 spring chicken
1/2 teaspoon curry powder
1/2 cup pure coconut milk
1 tablespoons fat
2-1/2 cups diluted coconut milk
1 onion
salt and pepper
Procedure:
Disjoint the chicken. Season with salt. Chop the onion fine. Fry the chicken and set aside. Saute the onion, add the chicken and the thin coconut milk and curry powder and cook until the sauce is thick, using a little flour for thicking if necessary. When almost dry, add pure coconut milk. Add pepper and salt to taste.
Cardillo
1 pound fish
2 tablespoons lard
1/2 cup water
salt to taste
1 vlove garlic, crushed
1/4 cup sliced onion
1/2 cup sliced tomatoes
2 eggs
Procedure:
Clean the fish, cut into serving pieces, salt to taste and fry in lard until golden brown. Remove from pan and fry the garlic in the remaining lard. When golden brown add the onion and tomatotoes and salt to taste. When tomato is cooked add the water and simmer from 3-5 minutes. Drop the fried fish into the mixture, remove from heat and add well beaten eggs. Serve hot.
Callos con Garbanzos
1 kilo goto
1 calf’s pata
1 tablespoons olive oil
1 small head garlic
1 big onion
2 chorizos de Bilbao
2 small can tomato puree
1 small can pimientos morrones
1/2 cup green olives
2 cups cooked garbanzos
salt and pepper to taste
Procedure:
Clean goto very well. Place pata and goto in a deep saucepan and add just enough water to cover. Bring to a boil and let simmer well covered, until very tender . Remove bones from pata and cut into 1 inch x 1/2 inch pieces. Cut goto into 1 inch x 1/2 inch pieces. Remove fat or “cebo” from liquid. Simmer down liquid to only 2 cups. Chop the garlic fine, peel and slice onions. Slice chorizo de Bilbao crosswise. Fry garlic in olive oil until golden brown. Remove from oil and fry onions. Add tomato puree and 1 cup of the liquid in which pata and goto have been cooked. Add imientos, fried garlic, goto and pata, olives and garbanzos. Add the rest of the liquid and salt and pepper to taste. Simmer 5 minutes. Serve hot.
Caldereta
1 kilo goat’s meat cut into pieces
1 cup fat or salad oil
5 segments garlic, crushed
6 potatoes, halved or quartered
1 large onion
slices of hard-cooked eggs
meat stock or water
6 tomates sliced
paprika, salt and pepper to taste
liver mixture
1cup sweet peas
1/2 cup chopped ham
Procedure:
Heat the fat, and brown the garlic. Remove the garlic and saute the onion and tomatoes, then add the meat and seasonings. When party cooked, transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender. Add the potatoes and continue cooking. When meat and vegetables are tender, add the liver mixture to chicken the gravy. And pimientos, peas and ham. Serve hot and garnish to with slices hard-cooked eggs and chopped ham.
Calamares Rellemados
Remove heads, tentacles and ink bags of several medium-sized squids or calamares. Clean each
thoroughly and season the cavity with a little salt.
Stuff the cavities with the following:
1/2 cup boiled shrimps, chopped fine
1/2 cup chicken and pork meat, chopped fine
1 small onion, minced
1/2 cup soft crumbs soaked in milk
1 or 2 eggs
salt and pepper to taste
Procedure:
Mix ingredients in the order given and stuff squids cavities well up to neck. Replace heads and sew in place. Place squids in a shallow pan, over with mixture of 2 cups water, 2 tablespoons shortening, chopped garlic, chopped onions and chopped tomatoes. Salt to taste. Simmer gently until calamares are cooked and liquuid reduced to alomost half. Remove stuffed squids and serve with sauce strained over them.
Cake “Sans Rival”
8 egg whites
1 cup sugar
1-1/2 cups cashew nuts, finely chopped
filling
8 egg yolks
1 cup sugar
1/2 cup water
1 teaspoon corn syrup
1/3 pound fresh butter
1/2 cup chopped cashew nuts
Procedure:
Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating constinously, until soft peaks are formed. Add finely choppwd cashew nuts. Grease four 9″ x 14″ cookie sheets and dustlightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven
(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool. Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool. Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is ufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.