Compilation of Recipes

Topics: Rice, Teaspoon, Garlic Pages: 19 (4518 words) Published: March 22, 2013
(Asian and Western Cuisine)


Group 1:

Jelica Louise Pascual David
Therese Daryll Santos
Janine Crister Valencia
Mary Joy Jose Reyes
Cristoni Fajardo
Ariez Murayag
3-D BIT (Food Technology)

Ms. Johna Coffi Felipe

Entrée: Kare-Kare (Vegetable Stew)

* 3 lbs Pork pata (or any other meat of your choice)
* 1 small banana flower bud (sliced)
* 1 bundle of Pechay or Bok-choy
* 1 bundle of string beans (cut into 2” slices)
* 4 pcs eggplants (sliced)
* 1 cup ground peanuts
* ½ cup peanut butter
* ½ cup shrimp paste (bagoong)
* 34 ounces water (about 1 liter)
* ½ cup annatto seeds (atsuete) soaked in a cup of water * ½ cup toasted ground rice
* 1 tbsp garlic (minced)
* 1 large onion (minced)
* Salt and pepper

1. In a large pot, bring the water to a boil
2. Put in the pork followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker) 3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes 4. Add the toasted ground rice and simmer for 5 minutes

5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes 6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are) 7. Add salt and pepper to taste. Serve hot with shrimp paste. Enjoy! (Yields 6) Gising-gising

* 1kg assorted seafood (shrimp, squid, tuna & cooked mussels) * 4 tbsp butter
* 2 large garlic cloves
* 1 small onion
* 100g broccoli
* 100g cauliflower
* 100g string beans
* 100g snow peas
* 100g carrots
* 1 small red capsicum
* 3 tbspn oyster sauce
* 4 tspn dark soy sauce
* 1 tspn sugar
* 1-2 tspn chili paste or 2 bird eye chili (deseeded and chopped) * cornstarch slurry (1 tablespoon water + 1 1/2 tbspn cornstarch) * good pinch of ground black pepper
1. In a large wok/pan, heat (medium high) the butter and sauté the garlic and onions.  Add in the fish and squid pieces, stir for awhile till they become slightly cooked.  Stir in the shrimps. 2. Keep in stirring mixture till the shrimps turns light orange.  Add in your mussels and sauté for another minute.  Pour in your prepped vegetables and stir fry for around 2-3 minutes. 3. Season with sugar, ground pepper, oyster sauce, chili sauce and dark soy sauce.  Reduce the heat into medium heat, give the mixture a good stir and let it simmer.  Pour in the cornstarch slurry (stir before pouring) and quickly mix the mixture to evenly distribute the slurry to the sauce.  Simmer it for another 1-2 minutes and test the vegetables by eating some pieces of it, it should be crunchy but cooked.  Sauce will thicken by this time, so keep on stirring for even cooking but be careful so that you don’t break the fish pieces too much. 4. Pour Gising! Gising! (Seafood Extreme) in a large serving bowl or a large sizzling plate and serve while it’s still hot. (Yields 8) Dessert: Ginataang Bilo-bilo

For the bilo-bilo, sticky rice dumplings
* 1-1/2 cup glutinous rice flour
* 3/4 cup water
For the stew
* 2 13.5-ounce cans coconut milk
* 1 cup water
* ½ cup uncooked small sago (tapioca pearls)
* 1/2 cup jackfruit, sliced lengthwise into strips
* ½ cup sweet potato (diced)
* ½ cup ripe Saba (diced)
* 1/3 cup sugar

Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl. With floured hands, pinch off a small piece of dough, roll into a ball like a marble roughly the size of a penny. Place the rolled dough on a plate and cover with a damp towel until they are all ready to be...
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