Beef Steak

BEEF STEAK & VEGGIES Description: Ingredients:

Instructions:

2 tsps olive oil 1/2 tsp dried Italian seasoning 1 medium yellow squash, sliced diagonally 1 medium zucchini, sliced diagonally 2 tbsps grated Parmesan cheese 2 pcs boneless beef top loin steaks, cut 1-inch thick salt and pepper Combine oil and Italian seasoning; brush on vegetables. Sprinkle cheese on veggies. Place beef steaks and vegetables on grill rack over medium-heat coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness and until vegetables are tender, turning occassionally. Carve steaks. Season beef and vegetables with salt and pepper.

ADOBO MARINATED BEEF KEBAB SERVED WITH ROASTED BAKED POTATO AND BAYLEAF

Description: Ingredients:

Recipe by The Center for Culinary Arts (CCA)’s Pamela Comia and Driselle Peleo Photographed by Aldwin Aspillera 200 g beef eye round, large cubed 1/8 c red bell pepper, large diced 1/8 c green bell pepper, large diced 1/8 c celery, large diced 6-8 pcs shallots 1 tbsp cornstarch MARINADE 1/2 c soy sauce 1/2 c vinegar 2 tbsp garlic, chopped 1 pc bay leaf 2 tbsp onion, chopped 1 tsp ground pepper

Instructions:

Notes:

ROASTED POTATOES WITH BAYLEAF 1 pc medium potato Salt & pepper as needed Olive oil as needed Bayleaf as needed 1. Marinate beef for 30 minutes. Set aside. 2. Arrange beef and vegetables in skewers. Grill and brush with marinating liquid. 3. For the sauce; heat pan with marinating liquid add cornstarch (dissolved in water) to thicken the sauce. Correct seasoning. ROASTED POTATOES WITH BAYLEAF 1. Heat oven 350F. 2. Wash and scrub potatoes. 3. Slice each layer and put bayleaves in each layer. Season with salt and pepper. Drizzle with olive oil. 4. Bake until potatoes are soft. Potatoes are good source of potassium and roasting preserves the water soluble vitamins.

BEEF TAPA Description: Ingredients:

Instructions:

1 kg sirloin or other tender beef cuts preferably with fat 1/4 cup brown sugar 1/4 cup white sugar 1 tsp salt peter (salitre) 2 tbsps salt Slice beef thinly to desired size (preferably across the grain). In a bowl mix the rest of the ingredients and spread this on the meat. Allow beef to marinate for at least 24 hours in refrigerator. Fry in hot fat and serve.

Note: Use less sugar if desired

CHUNKY CABBAGE ROLLS Description: Ingredients:

Instructions:

3 pcs cabbage leaves 1 (190g)can corned beef chunks 2 tbsps margarine 1 tbsp minced garlic 1/3 cup chopped onion 1/3 cup chopped red and green bell pepper 1 cup tomato sauce 1/2 cup beef broth salt and pepper 1/4 cup grated quickmelt cheese Preheat oven to 350F. Blanch cabbage leaves in boiling water for a few seconds. Drain and lay on paper towels to absorb excess water. Place a heaping tablespoon of corned beef on each cabbage leaf and roll to secure filling. Arrange on baking dish and set aside. In saucepan, melt margarine. Saute garlic and onion. Add bell pepper. Cook until vegetables become tender then add tomato sauce and broth. Let simmer 5 minutes; season with salt and pepper. Pour sauce over cabbage rolls. Top with grated cheese and bake 15 to 20 minutes.

CHICKEN A LA KING Description: Ingredients:

Instructions:

1 cup chopped cooked chicken 1 (10-3/4 oz) can cream of chicken soup, undiluted 1/4 cup milk 1 (2oz) jar diced pimiento, drained 1 (4 oz) can whole mushroom, drained 1/2 tsp salt 1/8 tsp pepper chow mein noodles or rice In heavy saucepan, combine first 7 ingredients; cook over low heat 10 minutes; stirring often. Serve over chow mein noodles or rice.

HONEY-ORANGE CHICKEN Description: Ingredients:

Instructions:

2 tsps cornstarch 3/4 tsp dry mustard 1 tbsp teriyaki sauce 1/4 cup honey 1/4 cup orange juice 1 lb frozen chicken (not defrosted) 1/2 pc orange, thinly sliced In bowl, combine cornstarch, mustard and teriyaki sauce. Mix well. Add honey and orange juice. Mix well. Arrange chicken on microwave-safe dish. Cover with waxed paper. Microwave at medium power 14 to 16 minutes or until chicken can be easily pierced with fork. Remove from oven and drain excess juice. Pour orange sauce over chicken, turning pieces to coat all sides. Continue cooking on high 2 to 3 minutes or until sauce is thick. Top with orange slices and let stand 3 to 5 minutes before serving.

LIME CHICKEN Description: Ingredients:

1/4 cup fresh lime juice 1 tbsp olive oil 4 pcs broiler-fryer chicken parts 1/2 tsp salt 1/2 tsp freshly ground black pepper 3 oz mushroom, sliced and sauteed in butter

Instructions:

In small bowl, combine lime juice and olive oil. Dip each chicken paert in mixture, covering completely. arrange chicken in single layer on foil-lined baking pan; sprinkle with salt and pepper. Arrange oven rack 6 inches from heat. Broil 15 minutes; turn and pour remaining lime-oil mixture over chicken. Broil 15 minutes until almost done. Pour mushroom over chicken and put back to oven 2 minutes until mushroom is hot.

LUMPIA SHANGHAI Description: Ingredients:

Instructions:

1/2 kg lean pork, finely ground 1/2 kg shrimps, chopped finely 1/2 kg onions, chopped finely 1/4 cup soy sauce 1/2 tsp salt 50 pcs lumpia wrapper oil for deep frying Mix thoroughly all ingredients except lumpia wrapper and oil for frying. Take a heaping tablespoonful and roll in lumpia wrapper. Make a long roll about 3/4 inch diameter. Cut to 2-inch pieces uasing very sharp knife. Deep fry. Serve with soy sauce and calamnsi.

ORANGE BEEF Description: Ingredients:

Instructions:

By Dino Datu Brought to you by Cook Magazine 500 grams beef sirloin, sliced thinly 3 oranges, peeled 3 cloves garlic, minced 1 tbsp sugar rock salt and freshly ground pepper to taste Cut 1 orange into segments and juice the other orange. Marinate beef in ½ orange juice, garlic salt and pepper for 1 hour. Sear beef quickly in very hot oil, around 20 seconds per side and set aside. In the same pan, add sugar and orange juice and let reduce by half. Serve sauce over the beef and garnish with orange segments.

GINATAANG TILAPIA Description: Ingredients:

Instructions:

By Dino Datu Brought to you by Cook Magazine 2 medium tilapia, gutted and cleaned 2 cups coconut cream 1 onion finely sliced 1 knob ginger, finely sliced 1 tbsp bagoong 1-2 green chilli (pansigang) Sauté ginger and onions in hot oil. Add bagoong and cook for 1 minute. Pour in coconut cream, add chillies and boil till well reduced and oils come to the surface. Lower heat and add tilapia. Simmer for 8 minutes or till tilapia is just cooked. Serve at once.

FISH AND CHIPS

Description: Ingredients:

Recipe by The Center for Culinary Arts (CCA)âs Pamela Comia and Driselle Peleo Photographed by William Ong 2 pcs white fish fillet cut into 4 strips For batter: 200 gms flour a pinch sugar optional beer 1 can soda water a pinch salt 2 pcs egg yolk 2 pcs egg whites – soft peak

½ cup milk or water

Instructions:

Notes:

For chips: 1-2 pcs potatoes cut into wedges to taste salt and pepper oil for deep frying 1.Soak potatoes in water. Drain and then fry for 3-5 minutes. 2.Remove from oil, chill and set aside. For batter: 1.Mix all ingredients. Fold in egg whites. 2.Dredge fish in flour. Dip in batter then deep fry. 3.Deep fry chilled potatoes until crispy. 4.Serve with tartar sauce and lemon. “Fry-chill” or “Freeze-fry” potato chips and fries to produce a crispy end product.

ORANGE SALMON Description: Ingredients:

Instructions:

2 (6 oz) pcs salmon fillet, skin removed 2-1/2 cups orange juice 3 sprigs fresh dill weed Place salmon fillet in large skillet over medium heat. Pour orange juice over salmon. Arrange dill sprigs around salmon. Cook, turning occasionally,15 minutes, or until fish easily flakes with fork. Remove salmon from skillet and set aside. Reduce skillet heat and to medium-low and continue cooking orange juice 10 minutes or until thick. Pour over salmon

SHRIMP WITH APPLE AND BRANDY Description: Ingredients:

Instructions:

2 tbsps butter 1/2 lb fresh or frozen peeled and deveined shrimp 1 medium apple, quartered, cored and sliced 3 tbsps brandy or apple juice salt and freshly ground black pepper to taste Heat butter in skillet. If shrimp is frozen, add first and cook until defrosted. Pour off most liquid. Add apple skillet and saute until soft. If shrimp is not frozen, add apple and shrimp together. Cook until shrimp is done and apple is softened 5 to 7 minutes. Add brandy and cook 1 minute over low heat. Season with salt and pepper. Serves 2.

SALT PEPPER CRAB Description: Ingredients:

Instructions:

2 pcs (650 gms each) fresh water crabs 100 ml peanut oil 2 pcs shallot, chopped 2 cloves garlic, chopped 1 pc ginger, chopped 50 gms salt 25 gms white pepper, frshly ground 2 tsps sugar 25 ml Chinese wine 1 tsp parsely, chopped Clean crabs thoroughly, brushing shells o all sides. Break claws off, cut body into pieces. Smash claws slightly. Heat oil until very hot; add shallot, garlic, ginger and saute 3 to 4 minutes. Add crab and cook 3 minutes more, stirring continuously. Add salt, white pepper, sugar and Chinese wine. Stir to blend, lower heat and cook cover 5 minutes. Transfer to serving dish and spoon over a little oil from pan. Garnish with parsely. Serve

hot

SIZZLING SQUIDS Description: Ingredients:

Instructions:

2 tbsps margarine 1 clove garlic, pressed 150 gms squid, cleaned and sliced uice from 2 pcs calamansi 1 large onion, sliced 1 cup oyster sauce Maggi seasoning, dissolved in 1/2 cup water vetsin freshly ground black pepper 2 pcs finger shili Heat margarine in saucepan. Saute garlic until brown. Add swuid, calamansi juice, onion, oyster sauce, Maggi seasoning, vetsin, black pepper and finger chili. Continue cooking until sauce is almost dry. Transfer to platter and serve hot.

STEAMED TILAPIA Description: Ingredients:

Instructions:

1/2 kilo tilapia, scales removed 1/2 tbsp patis juice from 2 pcs calamansi 1 tsp turmeric or crushed dilaw 1 medium ripe tomato, chopped 1 small onion, chopped 1-2 pcs lemongrass 1 sheet banana leaf 1 sheet aluminum foil Slice tilapia through back for stuffing. Rub patis and calamansi all over fish, inside and out. Stuff tilapia with turmeric, tomato and onion. Tie around lemongrass. Wrap tilapia with banana leaf then foil. Set it upright in Rotisserie stand. Cook 12 minutes. Serve 2.

TUNA CASSEROLE Description: Ingredients:

Instructions:

Notes:

2/3 cup evaporated milk 1 cup coarsely crumbled soda crackers 1 (8-oz) can whole kernel corn 1 tbsp instant minced onion 1 tbsp instant parsley flakes 1/8 tsp oregano, savory or thyme 1 tbsp lemon juice 1 (6-1/2 oz) can tuna paprika Pour milk over crackers in bowl. Let stand to soften. Stir in corn, seasonings, lemon juice and tuna. Turn into two 1-pint casseroles. Sprinkle with paprika. Bake in 375F oven 20 minutes or until cooked. Fresh Corn To check if corn is still fresh, pop a kernel with your fingernail.If the inside is watery, the corn is immature; if it's thick and starchy, the corn is old.

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