What's Cooking for Fall 2008

Classic Beef Caldereta

Ingredients:

1 Kilo Sirloin, cut into 2” cubes
1 litre Tomato sauce
1/2 cup Chopped red onions
1/4 cup Minced Garlic
1 cup sliced Spanish chorizos
1/2 cup sliced sweet pickles
1/2 cup pitted Green Olives
1/4 cup canned water chestnuts, halved
1/4 cup grated Parmesan cheese
1 TBSP liver spread
1/4 cup creamy peanut butter
2 tsp salt
2 pcs. Sili labuyo or Thai chilli, minced
2 Tbsp Pamana Vegetable oil
1 tsp Pamana ground black pepper

Procedure:

In a heavy-bottom pot, sauté garlic and onions in oil on medium high heat. Add the sirloin cubes and sear until medium brown in color.
Add the tomato sauce and cover with water. Season with salt and pepper, add the minced chillies. Cover the pot and set the flame on medium low heat. Stir every 10 minutes. Add water if the stew tends to dry up. Cook until tender.
Add the chorizos, water chestnuts, olives and liver spread. Mix well. Set the flame on low heat, cover the pot and let the stew simmer for another 3 minutes.
Add the pickles and peanut butter. Mix well until the peanut butter blends with the sauce.
Transfer stew in a deep serving dish. Sprinkle the cheese on top of the stew before serving.

Serves 8

Sesame Pork Ribs

Ingredients:

1.5 Kilos Pork ribs cut into segments, fat trimmed off
1/2 cup Oyster sauce
3/4 cup white granulated sugar
1/2 cup chopped red onions
3 pcs star anise
1 TBSP toasted sesame seeds
1/2 TBSP sesame oil
1 litre water
1 TBSP cornstarch dissolved in 1/4 cup of water (as sauce thickener)

Procedure:

In a big wok, caramelize the sugar on medium low heat.
Add the pork ribs and toss until the caramelized sugar coats the pork ribs. Add the onion, oyster sauce, star anise and water. Cover the wok and simmer the pork ribs until tender. Add more water if necessary.
Remove the tender ribs. Arrange the pork ribs on a serving platter. Thicken braising liquid with cornstarch. (The sauce should be thick enough to coat the ribs when poured). If the sauce is not thick enough, simmer for a few minutes to reduce further stirring constantly. Add the sesame oil and pour sauce on the arranged ribs. Sprinkle with toasted sesame seeds.

Serves 4

Crema de Fruita

Ingredients :

16 pcs. Graham crackers
1 cup whipping cream, chilled
2 pcs ripe mangoes, skin removed, sliced
2 pcs. Kiwi fruit, skin removed, sliced
10 pcs. Bottled Maraschino cherries, halved
3 pcs. Bottled Maraschino with stem (for garnish)
1/4 cup white granulated sugar
1/2 cup light corn syrup
1/2 cup mango juice
10 gms gelatine powder

Utensils
Hand Mixer
Piping bag
9”x 6”x 2” serving dish

Procedure:

Dissolve gelatine in 1/4 cup of hot water. Whip the cream using a mixer. Add the sugar and gelatine solution. Whip cream until the sugar is dissolved. Place the whipped sweetened cream in a piping bag and refrigerate.
Arrange 1 layer of Graham crackers brushed with mango puree in a deep rectangular serving dish. Pipe a layer of sweetened cream on top of the crackers. Place a few slices of fruits randomly on top of the sweetened cream layer. Repeat the process until you achieve 3-4 layers of crackers, sweetened cream and fruits. The top layer should be the sweetened cream layer. Smoothen the sweetened cream layer and neatly arrange the remaining fruit slices. Chill for 30 min.
Glaze the finished product using light corn syrup. Serve cold.

Serves 4

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