TRIPE KARI-KARI

Ingredients
1 kilo tripe or librillo                            6 cup water
1/2 cup achuete seeds                         5 pieces eggplants (med-sized)
1 bundle sitaw                                    1 banana blossom (poso)
1/2 head garlic, macerated                  2 onions sliced
1/4 cup cooking oil                             1 cup ground peanut or peanut butter
1 cup toasted ground rice                        salt
Clean the tripe and boil in water over a very low fire until tender.
Cut into desired pieces and set aside.
Soaks achuete seeds in water and rub to bring out color.
Set aside. Sauté garlic and onions in oil.
Add the tripe, then the water,including the achuete water for coloring.
Add the ground peanuts or peanuts butter and the toasted and continue
   boiling until the broth thickens.
Add the vegetables an continue boiling until vegetables are cooked.
Serve hot with bagoong guisado..            

CHICKEN WITH MUSHROOM (Chinese Style)

Ingredients
1 cup dried mushrooms                                1 cup chicken broth
1 medium onion quartered                            1 medium green pepper sliced
2 cup diagonally sliced celery                        2 tbsp. oil
2 cup cooked chicken pieces                        1 1/2 tbsp. soy sauce
    hot cooked rice
Cover mushrooms with warm water let stand 15 minutes.
Drain and clip off stems; quarter or slice large mushrooms.
Add broth cover and simmer 10 minutes.
Sauté onions, green pepper and celery on oil about 5 minutes stirring constantly.
Add mushrooms with broth and chicken and cook 5 to 10 minutes longer just until
        vegetables are crisp, tender.
Stir cornstarch into soy sauce.
Add to vegetables and simmer 2 to 3 minutes until clear and slightly thickened.
Serve with hot rice.        

HARVEST STUFFED CHICKEN

Ingredients
2.5 kg. or lb. whole chicken                          1/3 cup worcestershire sauce
1 tbsp. salt                                                    1/2 cup butter
1 cup carrots, shredded                                 1 cup celery, chopped
1 medium onion chopped                              1/4 cup wheat germ
1/2 tsp. cinnamon                                          1/8 black pepper
5 cup dry whole wheat bread                        1/2 cup cashew nuts, chopped
2 cup apples, peeled ans finely chopped        1/2 cup chicken broth
Marinate the chicken in salt and worcestershire sauce overnight.
In a skillet cook carrots, celery and onion in butter till tender but not brown.
Stir in salt, pepper and cinnamon.
In a large mixing bowl combine bread cubes, chopped apples, cashew nuts and wheat germ.
Add cooked vegetable mixture.
Drizzle with enough chicken broth to moisten, tossing lightly.
Spoon some stuffing into the neck cavity, skewee neck skin to back.
Lightly spoon remaining stuffing into the body cavity.
Tuck the drumsticks under band of skin across the tail or tie the legs to the tail.
Twist the wing tips under back.
Place poultry breast up, on rack in shallow heating pan.
Brush skin of bird with cooking oil or melted butter.
Roast for 45 minutes to 1 hours at 350F  or until golden brown.

OYSTERS WITH BACON

    2 dozen large oyster and have ready as many thin strips of bacon.
       After the oyster have been cleaned, squeeze the juice of 1 calamansi
             over them. then roll each in a strip of bacon.
       Fasten the ends of the bacon with toothpick.
       Place these pieces in a hot pan and brown on one side: turn and
              brown the other.
       Serve hot.

SAUSAGE AND MEAT LOAF

Ingredients
4 ounces grated cheese                               1/2 kilo ground ham
3 raw eggs                                                  1 cup chopped pickles
1/2 cup celery chopped                               1 kilo ground pork
2 bilbao, sausage, ground                            1 box raisin
   salt and pepper to taste
Mix all the ground ingredients.
Add cheese, pickles, celery raisins and raw eggs.
Season to taste.
Grease a loaf thin and pour the mixture.
Cover with greased paper.
Bake for 45 minutes a moderately hot oven.

CALLOS

Ingredients
6 segments garlic, crushed                                 1/2 medium onion, sliced
5 tbsp. lard                                                       1/4 cup tomatoes sliced
1 chorizo de bilbao sliced                                  1 cup liver, sliced
3/4 cup lapay, sliced                                          1/4 kilo potatoes, cut into cubes
1 medium carrots, cut into cubes                        1/2 cup peas
1 medium green red pepper, cut into narrow strips
1/2 pork pata, cooked, boned and sliced
Cook pata in 5 cup water until tender.
Sauté garlic onion, tomatoes and chorizo.
Add pata, liver, potatoes and carrots.
Cover and cook over low heat for 5 minutes.
Add broth.
Covers and cook 5 minutes.
Serve hot.
Serve 6.
        

CHOW MEIN SHANG-HAI STYLE

Ingredients
1 cup ground beef                            4 dried black mushrooms
1/2 cup spinach                                1/3 cup shredded green onion
1/2 kilo dry noodle                           2tbsp. soy sauce (to marinate noodles)
2 tbsp. sesame oil                             1 tbsp. soy sauce for beef
2 tbsp. soy sauce                              2 tsp. salt
20 tbsp. oil                                       2 cups soup stock
2 tbsp. sesame oil
Marinate ground beef in soy sauce.
Cut soaked mushroom into strings.
Cut spinach 1 inch long.
Cook dry noodles in boiling water for 3 minutes, only remove and immediately
     rinse with cold water.
Drain well. Place in bowl, add soy sauce and sesame oil.
Mix well. Heat oil in frying pan.

DUTCH RICE CURRY CASSEROLE

Ingredients
2 cup uncooked brown rice                               2 lbs. blade steak. diced
1 clove garlic, crushed                                       2 large onions, cut into large pieces
1/2 cup desiccated coconut                               1 small can pineapple pieces (and syrup)
2  cup beef stock                                              1 cup sliced celery (large pieces)
2 tbsp. oil                                                         2 large carrots, cut into large pieces
3 tbsp. curry powder                                             salt and pepper
Heat the oil in a casserole-dish and sauté the curry powder with the clove of garlic.
Add the meat and brown thoroughly on all sides.
Add the vegetables to the casserole and sauté them, by which time the oil should
         have been absorbed.
Now add the pineapple and juice, the stock, pepper, salt and rice, stir lightly to combine
        everything and cover with a good-fitting lid.
Bake in an oven at moderate temperature for 2 1/2-3 hours.
Sprinkle with coconut, and serve very hot.

SOYBEANS BALLS (TOFU)

Ingredients
1 cup mashed tofu                                        2 cloves garlic, minced
1/2 kilo ground pork                                    1 medium onion, finely chopped
2 tbsp. soy sauce                                         1 tbsp. salt
1/2 tsp. pepper                                            1/2 cup cooking oil for frying
Mix well all ingredients except oil.
Form into small balls and fry until golden brown.
Serve with sweet-sour sauce.
Serve 21 balls.

MACARONI WITH CHILI CON CARNE

Ingredients
1/4 kilo ground beef                                 1/2 tsp. salt
100 g. ground pork                                  1-8 oz. can tomato sauce
300g. elbow macaroni                              3 cup water or meat broth
1/2 cup green peas, booked                     2 tbsp. hot chili sauce
1/2 cup kidney beans, cooked                 1/4 cup atsuete juice
4 segments garlic, crushed                        2 tbsp. oil
1 onion, chopped                                     2 tbsp. soy sauce
2 red bell peppers, chopped                     1/4 cup grated cheese (optional)
1/4tsp. black pepper                                1 tsp. oregano
1/4 tsp. seasoning                                     2 tbsp. flour dissolved 2 tbsp. water
Marinate:
1 tbsp. soy sauce with dash of pepper.
Marinate beef and pork for at least one hour.
Cook macaroni in salted water until soft but firm.
Drain and wash with cold water.
Set aside.
Saute garlic, onion, beef and broth.
Add kidney beans, green peas and atsuete juice.
Simmer until meat and beans are tender.
Add bell peppers, oregano and other seasonings.
Thicken with flour.
Combine booked macaroni with this mixture but reserve 1 cup for topping.
Sprinkle grated cheese. Serve hot.

FIESTA CHICKEN

Ingredients
2 tbsp. butter                                2 cup water
1 tsp. garlic, crushed                     1/2 cup white kidney beans
1 tbsp. onion, sliced                      1 tsp. fine salt
2 pcs. chorizo de bilbao                1/4 tsp. pepper
6 stalks native pechay 150 gms.    1 bhicken, cut into pieces
1/2 cup tomato sauce                   1/3 cup baguio beans, remove ends 75 gms.
Soak white kidney beans in water.
Boil until tender.
Drain and set aside. Heat margarine.
Sauté garlic until golden brown.
Add onions chorizo and chicken pieces.
Continue to sauté until chicken pieces become slightly brown.
Add tomato sauce. Stir well, let simmer for 3 minutes.
Add water, kidney beans and seasoning's, and continue to cook until chicken
     is tender.
Finally, add native pechey and baguio beans.
Serve hot.

ONE-DISH MEAL (Company Beef Stew)

Ingredients
1 kilo beef chunks                                        1/4 cup flour
1/2 tsp. pepper                                            2 tsp. salt
3 tbsp. cooking oil                                       1 cup water
1/2 cup cheese                                            1/2 cup tomatoes sauce
4 pieces medium size onions, quartered        4 medium size carrots, cut into half
1 cup frozen sweet peas                              1 cup sliced celery
1 cup water
Coat neat with mixture of flour, salt and pepper.
Slowly brown in cooking oil in a large skillet, about 30 minutes.
Add water, tomato sauce and cheese.
Cover. Simmer for 1-1/2 hours.
Add onions potatoes and carrots.
Covers. Simmer 45 minutes longer.
Add remaining vegetables and water
Continue for 1`5 minutes until vegetables, are tender..

EGG FU YUNG

Ingredients
1 cup boiled cubes lean pork                                    1 medium onion, shredded
2 tbsp. soy sauce                                                     1/2 cup bean sprouts (tague)
2 tbsp. sugar                                                             4  stalk celery cut in one-inch section
8 eggs beaten with 1 tsp. salt                                     4 tbsp. lard or oil
1 tbsp. cornstarch blended with 1/4 cup water
Cook pork for one minutes over medium heat.
Add soy sauce and sprouts.
Cook 1 minutes   more; add celery and sugar.
Beat eggs until frothy.
Heat lard in a skillet and fry the beaten eggs into thin omelets 5 inches in diameter.
Do not stir but cook over medium heat, lifting the edges and moving the skillet over the five
     to keep the eggs from burning.
Remove from fire.
Place 4 tbsp. of the bean sprout mixture in the center of each egg wrapper.
Roll and serve on individual plates with brown sauce.
Brown sauce:
Mix cornstarch with cold water; add liquid from vegetables.
Cook until translucent about 1 1/3 minutes.
Pour over egg roll.
                                

ALMEJAR CON SALZA VERDE

Ingredients
2 cloves garlic, crushed                                 1 onion, chopped
1/4 cup parsley, chopped                              2 tbsp. olive oil
1 1/2 cup clams broth                                   2 hard-boiled eggs, chopped
1/2 cup green peas                                       50 pcs. "halaan" or clams boiled
1 tsp. salt                                                     1 tsp. seasoning
2 tsp. cornstarch dispersed in water              1/8 tsp. pepper
Saute garlic and onions in olive oil..
Add parsley and broth.
Blend in chopped eggs and peas.
Cook for one minutes.
Add halaan..
Season with salt, seasoning and pepper.
Thicken with cornstarch.
Serve hot.

POLLO ASADO DE CARAJAY

Ingredients
1 young chicken                                      1/2 vinegar cut native
1/2 water cup                                          1 large tomato
1 large onion                                           1 head garlic macerated
1/2 cup shortening                                   1/2 tbsp. paprika
      laurel leaf                                           chicken liver
      salt and pepper
Disjoint chicken and simmer in vinegar and water with the garlic, salt and pepper
         and laurel.
When the liquid has evaporated, add the shortening and brown the chicken
         and the garlic.
Add the chopped tomato, sliced onion and paprika.
Cover and continue simmering until tender.
Chop the liver and add to the mixture.

SWEET CHICKEN WINGS WITH OYSTER SAUCE

Ingredients
1/2 kilo chicken wings                                  4 tbsp. oyster sauce
1 1/2 cup chicken stock                               1 1/2 tbsp. soya sauce
     salt to taste                                             1 tsp. brown sugar
     pinch black pepper                                      ginger
1 tsp. coarse salt
Wash and dry the chicken wings.
Put into a pan with enough water to cover.
Bring to the boil; cover and simmer for 10 minutes. Drain.
Put the chicken wings back into a clean pan.
Add the sauce, the chicken stock, salt and sugar.
Bring gently to the boil and simmer for 20-25 minutes.
Chop the very finely add the salt and pepper.
Sprinkle over the chicken and serve.

CHICKEN CALDERETA

Ingredients
3 medium chicken into serving                             1 medium onion chopped
3 segments garlic, minced                                    6 medium tomatoes, sliced
   an inch ginger, peeled and minced                     2 red and green bell pepper, cut into strips
2 medium potatoes peeled and quartered             1 small can sweet dry peas
   soy sauce and salt to taste
In a bowl, combine the 1st 9 ingredients, mixing and squeezing well until some liquid appears.
In an earthen pot, cook the chicken mixture over a slow fire until it boils; stir
       occasionally to prevent scorching.
Continue cooking until little liquid is left, add the peas and season to taste
Cook until the liquid has dried up.
Transfer to a platter and garnish with chopped onion leaves..

GALANTINA ESPECIAL

Ingredients
1 large chicken                                         2 cup ground pork
    calamsi juice                                        1 pieces chorizo de bilbao, sliced
1/2 cup chopped ham (optional)               1/3 cup sweet peas
1/4 cup red pepper, chopped                   1 cup cheese
3 eggs slightly beaten                                    salt and pepper to taste
2 hard cooked eggs                                  1 medium size carrots, sliced lengthwise
Bone chicken as you would for a relleno.
Soak in calamansi juice, salt and pepper.
Meanwhile, mix the ground pork, chorrizo de bilbao, ham,
        sweet pepper and cheese.
Add raw eggs and season with salt and pepper. Blend well.
Fill the boned chicken with the mixture and insert at desired places the hard
          cooked eggs, and carrots.
Wrap the chicken in cheese cloth and tie securely.
Steam for 1 1/2 hour.
When done, remove from; fire, allow to cool in the refrigerator.
When ready to serve, slice and arrange on a platter and garnish.

POZHARSKY GIBLRTS (RUSSIA)

Ingredients
500g. chicken gizzards
1 tbsp. flour
4 tbsp. butter
2 cup chicken
2 tomatoes, skinned seeded and chopped
1 tbsp. tomato pure
500g. potatoes. peeled
2 carrots, chopped
1 onion, chopped
   salt and pepper
3 tbsp. chopped parsley
Remove skin and gristle  from chicken gizzards and wash thoroughly.
Sprinkle with salt and flour and sauté in 2 tbsp. butter until light brown.
Place in sauce, add stack, tomatoes pure.
Bring to boil and simmer for 1hour.
Then add the potatoes which have been cut into chunks and fried, carrots,
     onion and salt and pepper.
Cook for 1/2 hour or until gizzards are cooked.
Serve in bowls sprinkled with chopped parsley.
Serve.

PINEAPPLE CHICKEN

Ingredients
pieces of chicken for  6 person                              season flour
2 tbsp. oil                                                             2 tbsp. butter
1 cup orange juice                                                1 cup white wine
1 tsp. cinnamon                                                    2 tbsp. sugar
1/4 tsp. ground clove                                           1/2 cup seedless raisins
1/2 cup toasted casuy nut                                    1/8-oz. can crushed pineapple
Dredge chicken in seasoned flour.
Heat butter oil, and brown chicken in casserole.
Sprinkle with 2 tbsp.. of remaining seasoned flour.
Combine orange juice wine, sugar, cinnamon and clove.
Blend well.
Pour over chicken.
Over contents of casserole, arrange a layer of raisins, then of pineapple.
Bake, covered, at 350F. for 1 hour or until chicken is tender.
Top with sprinkle of casuy nuts before serving.