Miguel Mungcal PRIMLEC Moist heat cooking method Beef and Beer Stew Ingredients -1-1/2 Pounds Cubed Beef
Stew Meat Kosher Salt, to taste Fresh Ground Black Pepper, to taste 1/2 Cup All-Purpose Flour 1 Tablespoon Vegetable Oil 1 Bottle Beer, (12 fluid ounce), (good quality) 1-1/2 Cups Water 1 Tablespoon Crushed Dried Rosemary 1 Pinch Dried Dill Weed 2 Medium Red Onions, chopped 1 Teaspoon Fresh Garlic, minced 1 Tablespoon Fresh Parsley Preparation: 1. Season the stew meat with salt and fresh ground pepper. 2. Then dredge it in flour to coat. 3. Then heat the oil in a large pot over mediumhigh heat. 4. When the oil is hot, add the stew meat, and cook until it is browned on all sides. 5. Turn as needed. 6. Remove the meat from the pot and set aside. 7. Add the garlic and onion to the pot and until clear and starting to brown stirring frequently. 8. Return the meat to the pot. 9. Pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. 10. Season with the dill, parsley and rosemary. 11. Bring the mixture to a boil.
12. Simmer over low heat for 1-1/2 hours.
Char siu bao Ingredients:
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2 tablespoons oil 1 scallion, chopped fine 1 clove garlic, chopped fine 1/2 pound barbecued pork cut into small cubes 2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 tablespoon sugar 1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock
Preparation: Follow Basic Bun recipe through step 3 (preparing the dough and letting it rest). Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar. Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool. On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter. Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel. Steam over briskly boiling water 10 minutes. May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10
Steam, tightly covered, over briskly boiling water for 10 minutes.
steamed bun dough
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1 package dried yeast or 1 cake fresh yeast 1 cup lukewarm water 4 1/2 cups flour 1/4 cup sugar 2 tablespoons Crisco or vegetable oil 1/2 cup boiling water 2 tablespoons sesame seed oil
Cantonese steamed chicken Ingredients:
Preparation: Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour. Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours. Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total). Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles. Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork. Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
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4 - 6 medium sized Chinese dried mushrooms (reserve 1 tablespoon soaking liquid) 1 1/2 pounds assorted chicken pieces, bonein 1/4 teaspoon salt Pepper, to taste 1 1/2 tablespoons soy sauce (4 1/2 teaspoons) 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon sugar 1 teaspoon sesame oil 1 1/2 tablespoons cornstarch 2 slices ginger, shredded (about 1 tablespoon) 1 green onion (spring onion, scallion), diced
Preparation: Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. Squeeze out the excess water, cut the stems off the mushrooms and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid. Use a heavy cleaver to chop the chicken through the bone into bite-sized pieces. Place in a heatproof bowl and add the salt, pepper, soy sauce, rice wine or sherry, sugar, sesame oil, reserved mushroom liquid and cornstarch. Allow to marinate while bringing water to a boil for steaming. Place the bowl on a rack in a pot for steaming or in a steamer such as a bamboo steamer in a wok. Place the chicken pieces in the middle of the plate and surround with the mushrooms.
Greek Stew Ingredients 3 Pounds Lean Veal, Beef or Lamb (cut into large bitesize pieces) 1/2 Cup Extra Virgin Olive Oil 1 White Onion (chopped) 5 Garlic Cloves (thinly sliced) 3 Cups Diced Tomatoes (canned OK including juices) 4 Tablespoons Fresh Italian Parsley (chopped) 1 Tablespoon Vinegar 1 to 2 Teaspoons Sugar or Honey Salt and Fresh Cracked Black Pepper to taste 1 Cinnamon Stick Water Beef Broth Dry Red Wine 3 Pounds Fresh Spinach (cleaned and trimmed) 1/2 Cup Fresh Dill (chopped) Preparation: Sprinkle the shredded ginger and green onion over top. Steam the chicken over boiling water for 15 - 20 minutes, making sure it is thoroughly cooked. Serve over rice. 8. Simmer until the meat is very tender and the sauce has reduced to a thick consistency which usually takes about 1 1/2 to 2 hours. 9. Add water, broth or wine as needed to keep the sauce from scorching. 10. About 30 minutes before serving, blanch fresh spinach for 1 minute. 11. Drain and squeeze lightly to remove excess water. 12. Stir the spinach into the stew and simmer for 10 minutes or so. 13. Adjust the vinegar/sugar balance if needed. 14. Sprinkle with the dill.
1. A few pieces at a time, sauté the meat, in a little of the olive oil. 2. Sauté until lightly browned on all sides. 3. Remove the meat from the pan. 4. Add a little more oil to the pan. 5. Add the onion and cook until lightly browned. 6. Return the meat to the pan, along with the garlic, tomatoes, parsley, vinegar, sugar, salt and pepper, cinnamon and the rest of the olive oil. 7. Simmer, uncovered, stirring every so often.
Dry heat cooking with fat Crispy fried fish Ingredients
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Egg rolls Ingredients:
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1 egg 1 1/2 cups beer 1 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 pound cod fillets 2 cups crushed cornflake crumbs 1 teaspoon Cajun seasoning 1 quart oil for frying Directions 1. In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture. 2. In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides. 3. In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.
2 T. peanut oil 3 to 4 cups shredded cabbage 3 green onions, sliced crosswise thinly 1 T. soy sauce 1 tsp. brown sugar 1 cup cooked chopped meat and/or shrimp
Preparation: Put oil in a 12" (or larger) wok or a 12" (or larger) skillet. Add cabbage and green onions and toss with oil to coat. Turn heat on high and stir-fry for about 3 minutes, or until cabbage gets limp. Add the last three ingredients and continue stir-frying for 1 minute, or until done. (Pick out a shred of cabbage and eat it to determine when it's done.) Let cool a bit and then fill the wrappers according to the directions on the package. While you are rolling them, heat peanut oil. You can either deep- fry at 375 degrees or just put 1 1/2 " or so of oil in a skillet. When they are all rolled, add some of them to the oil. (I put as many as will fit without crowding. Just remember that the more you put in, the more it lowers the temperature of the oil, and if the temp gets too low, the egg rolls will absorb more oil and be greasier than they would otherwise.) They only take a minute or two to cook -- go by the color. When they look almost as browned as you want them, take out and
cool and drain on paper towels. I say "almost as browned" because they are so hot they continue cooking for a little bit after you take them out. (They stay really hot for a bit -- warn the family!) Serve with the sauce
Fried ham bites
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Old fashioned onion rings Ingredients
1 pound cooked ham, ground or very finely chopped 1 1/2 pounds lean bulk pork sausage 1/4 cup finely chopped onion 2 tablespoons very finely chopped green bell pepper 2 cups fine dry bread crumbs 2 eggs, beaten 1/2 cup milk 1 tablespoon brown sugar, packed 1 teaspoon dry mustard oil for deep frying Dipping Sauce, see below
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1 large onion, cut into 1/4 inch slices 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 egg 1 cup milk, or as needed 3/4 cup dry bread crumbs seasoned salt to taste 1 quart oil for frying, or as needed Directions 1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). 2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. 3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings. 4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
Preparation: In a large bowl, combine ham, sausage, onion, bell pepper, bread crumbs, eggs, milk, brown sugar and mustard, mixing well. Shape into 1inch balls. Heat oil in the deep fryer to 360 degrees. Fry ham balls in batches until crispy brown and cooked through, about 3 to 4 minutes. Drain on paper towels. Keep warm in a low oven on a paper towel-lined cookie sheet. Serve with Sweet and Sour Sauce, Jezebel Sauce. Makes 3 to 4 dozen ham bites.
balls 3 or 4 at a time for about 4 minutes, or until browned and crispy on the outside. Remove balls to paper towels; drain and serve
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3 tablespoons butter 1 pound medium shrimp, peeled and deveined 4 green onions, finely chopped (include tops) 1 bell pepper, seeded and finely chopped 1 small hot or mild chile pepper, seeded and finely chopped 2 cups mashed potatoes 2 eggs, beaten salt and pepper, to taste 1 cup fine dry bread crumbs vegetable oil, for deep frying
Preparation: Melt butter in skillet over medium heat; add the shrimp and cook until pink (2 to 3 minutes depending on size). Remove shrimp from skillet with a slotted spoon, cool slightly, then chop. Set aside. Add the green onions, bell pepper and chile pepper to the butter remaining in the skillet. Saute over medium heat until vegetables are just softened, about 3 minutes. Add mixture to the mashed potatoes and mix well. Stir in the chopped shrimp and beaten eggs. Season to taste with salt and pepper. Stir in some of the bread crumbs, if needed to make the dough stiff enough to form into balls. Shape mixture into 2-inch balls. Put the bread crumbs in a shallow bowl. Roll the shrimp/potato balls in the crumbs. Cover and chill for at least 30 minutes or up to 4 hours. Heat oil in a deep fryer or heavy pot to about 360 degrees. Fry the
Dry heat cooking without fat Spicy Rotisserie Leg of Lamb Prep Time: 10 minutes Cook Time: 2 hours Total Time: 2 hours, 10 minutes Ingredients:
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Grilled Artichoke Bruschetta
8 slices (4x3x1/2 inch) Italian or French bread 1 tablespoon extra-virgin olive oil 1 jar (7.5 oz) marinated artichoke hearts, well drained, chopped 1 jar (2 oz) diced pimientos, well drained 1/3 cup chopped pitted kalamata olives 1/2 cup chives-and-onion cream cheese (from 8-oz container) 1. Heat gas or charcoal grill. Brush 1 side of bread slices with oil. On ungreased cookie sheet, place bread, oil sides down. In medium bowl, mix remaining ingredients. Spread artichoke mixture over bread slices. 2. Place slices, oil sides down, on grill (remove from cookie sheet). Cover grill; cook over low heat 4 to 5 minutes or until bottoms are golden brown and topping is hot. Cut slices in half.
1 leg of lamb, about 4 pounds Marinade: 3 tablespoons plain yogurt 2 teaspoons ground turmeric 1 teaspoon ground cardamom 1 teaspoon fresh ginger, grated 1 teaspoon paprika 2 large cloves garlic, minced 1/2 teaspoon salt (more if needed) 1/2 teaspoon ground black pepper
Preparation: Trim off extra fat and make diagonal slits on both sides of lamb. Combine marinade ingredients in small mixing bowl and spread over lamb. Make sure marinade is applied to the diagonal slits. Reserve some marinade for basting. Cover and refrigerate for 1 hour. Preheat grill and skewer lamb securely on rotisserie rod. Cook for 1 1/2 to 2 hours over low heat. Baste with remaining marinade every 15 minutes. When finished, remove leg of lamb from grill and let rest for 10 minutes before slicing.
Piquillo Pepper and Sardine Tartines
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12 1/3-inch-thick baguette slices, cut on diagonal into 3- to 4-inch lengths Extra-virgin olive oil 1 garlic clove, peeled, halved 1 1/2 3.75-ounce cans skinless boneless sardines (preferably wild-caught) packed in olive oil, drained well Sriracha sauce or other hot chili sauce (optional) Fresh lemon juice plus lemon wedges for garnish Very thin onion slices 1 1/2 tablespoons (about) drained capers 12 thick strips piquillo peppers or roasted red peppers from jar, drained
Country White Bread Recipe: Makes 2 loaves Ingredients Dough:
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1 cup water (lukewarm 110 - 115F) 1 cup buttermilk (room temp.) 1/4 cup oil 5-6 cups bread flour 1/2 cup sugar 2 large eggs (beaten) 1 tablespoon salt 4 teaspoons instant yeast Egg wash: 1 egg white 3 tablespoons milk Method
Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool. Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.
Mix together water, buttermilk and oil. Add 1 1/2 cups of flour and mix with a wooden spoon till smooth. Add sugar and eggs stir together till smooth. Mix in the salt. Then strir in yeast. Allow to sit uncovered for 15 minutes. Then add flour a 1/2 cup at a time. Stir till it becomes to hard to mix. Place some flour onto the counter and continue to slowly add remaining flour till the dough is just a little bit sticky (note you may not need all the flour). Knead the dough for 8-10 minutes till smooth and elastic (stand mixer 56 minutes with a dough hook).
Place dough into a lightly oiled bowl. Spray the top of the dough with an oil spray. Cover bowl with plastic wrap and set aside in a warm place for about 1 hour. Pour out onto a lightly floured surface. Cut dough in half and degas the dough. Shape dough into 2 rectangles the length of a 5x9 loaf pan. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough. Pinch the seam closed with your fingers. Place into two greased 5x9 loaf pans. Cover with plastic wrap and allow to rise till double in bulk about 45-60 minutes. After the dough has proofed, make egg wash and brush the tops of the loaves. Wait 5 minutes then brush again. Bake in a 375 degree oven for 30-35 minutes. If you place a thermometer into the center of the loaf it should register between 180 degrees or when you tap the bottom of the loaf it sounds hollow. Remove from pans and cool on a wire rack.
Brat burger Ingredients:
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1 1/2 pounds bratwurst sausages 1 cup sauerkraut 12 pickle slices 4 hamburger buns Dijon style mustard
Preparation: Cut casings from bratwursts and combine. Divide into four equal parts and form into patties. Preheat grill. These bratwurst burgers are going to have a higher fat content that your regular burgers so grill them at a medium heat and watch for flare-ups. When burgers are cooked through (and these need to be cooked to at least medium well), remove from grill. Place on bun and top with 1/4 cup sauerkraut, pickles and mustard. Similar Recipes