Everlasting

1 kilo ground pork

2 pcs. Chorizo de bilbao, finely chopped

3 pcs jumbo hotdog, finely chopped

1 pc. carrot, sliced

1 pc bell pepper, sliced

1 teaspoon ground black pepper

2 small boxes of raisins

¼ cup pickle relish

3 pcs ripe tomatoes, chopped

1 bulb onion, sliced

3 cloves garlic, chopped

5 pieces fresh eggs

2 pieces hard-boiled eggs

4 tablespoon flour

1 table spoon salt

Procedure:
Sauté garlic, onions and tomatoes.

Add pork, chorizo de bilbao, hotdog, raisins, ground black pepper, pickles and salt. Mix well and cook for
about 10 minutes.

Drain, let it cool and set aside.

In a big bowl, put the meat mixture. Add flour and crack 5 pcs of eggs. Blend well.

Make the garnishing:

Sliced the hardboiled eggs into 4 pcs.

Make thin slices of the carrot diagonally

Make slices of bell pepper

In baking pan, lay down the garnish in a decorative pattern.

Add the meat mixture in the baking pan.

Cover the pan with aluminum foil.

Steam for 30 minutes.

Beef stir fry

2 (1/2 pound) New York strip steaks, sliced into thin strips

2 tablespoons cornstarch 2 tablespoons soy sauce

1 1/2 teaspoons white sugar

3 tablespoons olive oil

1 sweet onion, chopped

2 cloves garlic, crushed

1 tablespoon oyster sauce

salt and pepper to taste

1 pound snow peas

3/4 cup green peas

1 carrot, sliced

2 stalks celery, sliced

1 red bell pepper, seeded and cut into chunks

Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk
the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix
and marinate in the refrigerator for at least 2 hours or overnight.

Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the
hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and
pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the
vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.

Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess
moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3
to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve
hot.