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.