Beef With Asparagus

Makes 2-3 Servings


Ingredients:

• 3/4 cup Beef Sirloin, pounded with the back of a knife and cut into strips
• 3 tablespoons oyster sauce
• 1 tablespoon garlic, crushed
• 1/3 teaspoon ginger, minced
• 2 cups asparagus, cut 1/2" from bottom
• 2 1/2 teaspoons cornstarch, dissolved in:
• 1/4 cup water
• 2 tablespoons cooking oil

Procedure:

1. Marinate beef sirloin in oyster sauce, 1 teaspoon garlic, and ginger.
2. Blanch or steam asparagus. Set aside.
3. In a wok, heat oil. Saute garlic. Before garlic turns golden, add beef and stir fry until cooked.
4. Add asparagus, stir fry to mix thoroughly. 
5. Add cornstarch and water. Simmer for 2-3 minutes or until cornstarch is cooked.

- Lifted from Mama Sita's Cook Book 16'th Edition

Baked Lechon

Makes 10 Servings


Ingredients:

• 1 kilo Pork Kasim (shoulder)
• 1 cup water
• 1 teaspoon tamarind paste
• 2 pieces tanglad (lemon grass), pounded
• 2 pieces pandan leaves, pounded

Procedure:

1. In a small sauce pan, combine water, tamarind paste, tanglad, and pandan. Bring to a boil
2. Turn off the heat and allow to cool.
3. When cool, remove tanglad and pandan leaves.
4. Marinate pork for 30 minutes.
5. Preheat oven to 350F and bake for 2 1/2 hours.
6. Increase the heat to 400F and bake for another 30 minutes.
7. Serve with Sarsa ng Lechon (Sauce for Roasts)

- Lifted from Mama Sita's Cook Book 16'th Edition

Crabmeat Canneloni

Serves 1 Person.


Ingredients:

• 1/4 pound (125 grams) crabmeat
• 1/4 spring onions, chopped coarsely
• 1/4 teaspoon dry mustard
• 2 or 3 drops Worcestershire sauce
• Salt
• White Pepper
• 2 teaspoons butter
• 1 8-inch thin pancake
• 1/4 cup Mornay Sauce
• 2 tablespoons Parmesan Cheese

Procedure:

1. Mix together the crabmeat spring onion, mustard, and Worcestershire; season the mixture with salt and pepper.
2. Brown the butter in a heavy frying pan and saute the crabmeat mixture.  Place crabmeat along the center of the pancake.  
3. Fold over the edges to form a rectangle approximately 8 inches long and 2 inches wide.  Turn the stuffed pancake over so that the overlapping edges are on the bottom, and place on a flame-proof dish or plate.  Cover with the Mornay sauce and sprinkle the Parmesan cheese on top.  Place under a hot broiler until golden.  Serve immediately with potato croquettes and green bean salad.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Chef Ho Pu Yuen, Hongkong)

Fried Lumpia (Fried Egg Roll)

Serves 4 Persons.


Ingredients:

• 2 cloves garlic
• 3 tablespoons cooking oil
• 1/2 cup onions, chopped
• 1/4 pound (125 grams) pork, sliced in thin strips
• 20 small shrimps, shelled
• 1 1/2 cups togue (mongo sprouts)
• 3 cups shredded cabbage
• 2 cups string beans, cut in long thin strips
• 4 2"x2"x1/2" pieces bean curd (tokwa) cut in strips
• 1 teaspoon salt
• pepper
• 1 1/2 cups water or soup stock
• 20 pieces lumpia wrapper

Lumpia Wrapper:

• 2 cups flour
• 1 cup cold water

 Procedure:

1. For Lumpia Wrapper:  Mix the water and flour well.  Work continuosly with the hands in up-and-down motion until the dough can be picked up at once.  Grease very slightly in a clean carajay (skillet).  Drop in a small ball of dough, pressing it into a round sheet lightly and evenly over the deep part of the carajay; lift and pick up very thin crust that sticks as it dries.
2. For Filling:  Saute garlic in cooking oil until light brown.  Add onions, pour, and shrimps.  Simmer for few minutes.  Add water or soup stock and continue cooking over medium heat until pork is tender.  Then mix in rest of vegetables.  Season to taste with salt and pepper.  Cook until all vegetables are done.  Cool in a colander, allowing liquid to drain out.  When cool, wrap in lumpia wrapper.  Fry lumpia in deep fat.  Serve with vinegar seasoned with salt and crushed garlic.  May be served with jelly plum sauce.
3. Caution:  Intense heat is to be avoided.  Work with medium heat.  Grease the carajay very slightly in the beginning, and avoid greasing it too often.  When the wrapper is removed, scrape out any remaining dough in the carajay with a knife and wipe it with a clean cloth.  Neatly trim the edges of the wrapper.

-Lifted from Great Classic Recipes of the World by Sandy Lesberg.  (Recipe by Altavista Restaurant, Manila)

Chocolate Mousse Cake

Serves 6 Persons.


Chocolate Sponge Cake:

• 3 eggs
• 6 tablespoons sugar
• 1/2 cup sifted flour
• 1/4 cup cocoa
• 2 tablespoons melted butter

Mousse:

• 4 egg whites
• 1 cup sugar
• 2 tablespoons unflavored gelatin softened in 1/2 cup cold water
• 3 squares dark sweet chocolate
• 2 cups heavy cream, whipped

Chocolate Icing:

• 5 squares dark sweet chocolate
• 1/4 cup water

Procedure:

1. For the sponge cake, preheat oven to 350F.  Beat eggs, adding sugar little at a time.  Sift in flour and  cocoa.  Stir in melted butter.  Mix until well blended.  Pour into a 6-inch round (2-inch deep) baking pan.  Bake for 25 minutes at 350F.  Cool.
2. For the mousse, beat together egg whites and 2 tablespoons of the sugar until mixture forms peaks.  Using a candy thermometer cook remaining sugar with 2 tablespoons of water in a saucepan until sugar is dissolved and temperature reaches 245F.  
3. Beat the hot syrup into the meringue, pouring the syrup in a thin stream.  Dissolve the gelatin in 1/4 cup of boiling water.  Combine the melted gelatin with egg white mixture.  Melt the chocolate and add to mixture, blending thoroughly.  Fold in whipped cream.
4. Slice the cake horizontally into 3 layers.  Place 1 layer of the cake in a circular mold 6 inches in diameter.  Then pour half of the mousse filling into the mold and repeat with another layer of cake and the balance of the mousse.  Top with the third layer of cake and chill for 30 minutes before frosting.
5. For the chocolate icing, melt the chocolate and blend with the water.  Frost the top of the cake and chill again before serving.

-Lifted from Great Classic Recipes of the World by Sandy Lesberg (Recipe by Charley O's, New York City)

Orange Souffle

Serves 8 Persons.


Ingredients:

• 1/4 cup butter
• 6 tablespoons flour
• dash salt
• 1 cup milk
• 1/4 cup orange juice concentrate
• 1/2 cup water
• 1 1/2 teaspoons grated lemon peel
• 6 egg yolks
• 6 egg whites
• 1/4 cup water

Orange Sauce:

• 1/2 cup sugar
• 1 1/2 tablespoon cornstarch
• dash salt
• 1/2 cup orange juice concentrate
• 1 cup water 
• 1 tablespoon butter

Procedure:

1. Melt butter; blend in flour and salt.  Gradually stir in milk and cook over low heat, stirring constantly until thick.
2. Measure 1/4 cup orange juice concentrate from a 6-ounce can (reserve remainder of juice for sauce); combine with water and grated lemon peel.  Stir into the hot mixture.  Beat 6 egg yolks until thick and lemon colored.  Gradually add hot mixture; mix well and let cool somewhat.  Beat 6 egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks.  Fold yolk mixture into egg whites.
3. Pour into ungreased 1 1/2 quart casserole with a paper collar.
4. Set dish in shallow pan filled to a depth of 1 inch with hot water.  Bake in slow oven 325F about 1 1/2 hours or until knife inserted comes out clean.  Peel off paper.  Serve at once, breaking apart gently with two forks.  Pass orange sauce.
5. For the sauce, combine sugar, cornstarch, and a dash of salt.  Stir in orange concentrate and water.  Cook and stir until  thick.  Stir in butter.  Serve warm.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Madrid Restaurant, Philippines)

Biryani

Serves 4 Persons.


Ingredients:

• 1 1/2 pounds (750 grams) mutton
• 2 pieces stick cinnamon
• 6 large cardamon seeds
• 6 whole peppercorns
• 1 teaspoon black cumin seeds
• 1 large piece ginger
• 6 green chilis
• 6 cloves garlic
• 1 bunch coriander leaves
• 1 large bunch mint leaves
• 1/2 pound cottage cheese, sieved
• 1 cup clarified butter
• 6 large onions
• 5 large potatoes
• 1 tablespoon salt
• 1/2 teaspoon saffron
• 2 cups boiled rice (reserve cooking water)

Procedure:

1. Boil meat; set aside.
2. Pound coarsely together cinnamon, cardamon seeds, peppercorns, cloves, cumin seeds, ginger, green chilis, and garlic.  Cut coarsely coriander and mint leaves; mix in cottage cheese.
3. Heat clarified butter and fry onions dark brown; remove and set aside.  Put mutton and potatoes, sliced and seasoned with salt, in a large dekchi (or any heavy, tightly covered pot), then on top of mutton and potatoes put the spice mixture.  Place greens, cheese, and saffron on top of meat and spices.  Then add the onions and spread boiled rice over all the other ingredients.  Sprinkle clarified butter and rice water over the rice.  Cook all on hot fire.
4. When water has evaporated remove and put on low fire.  Spread hot charcoal on lid and lower heat.

-Lifted from the Great Classic Recipes of the World by Sandy Lesberg (Recipe by Beach Luxury Hotel, Karachi)