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Pasta Carbonara

Rellenong Pusit

175 g DEL MONTE spaghetti. Cooked (reserve cup pasta broth) 2 trips (50g) BACON 1/4 cup canned slice mushroom 1 pouch 200g DLMONTE carbonara sauce Cheese 1 egg yolk Grated parsley
1. HEAT 1 tsp bacon drippings,

1 kg fresh squid 1 tbsp calamansi juice 4 cloves garlic 1 onion sliced 100g ground pork 100g singkamas chopped 1 pc medium red bell pepper 1 pouch (250g) tomato sauce 4 cloves garlic 1 medium onion 1 small carrot 2 tbsp banana ketchup 2 tsp flour dissolved in 1tsp water 1. MARINATE pusit in calamansi juice, 1/3 tsp iodized fine salt (or 1 tsp iodized salt) and 1/4 tsp pepper for 30 minutes. Remove eyes, then chop squid heads and set aside. 2. SAUT garlic, onion, pork and chopped squid heads. Add singkamas, bell pepper and 1-2 tbsp of DEL MONTE Tomato Sauce. Season to taste. Cook until almost dry. Fill each squid with 2 tbsp of this mixture. Secure with toothpicks if necessary. Set aside. 3. SAUCE: Saut garlic and onion. Add remaining DEL MONTE Tomato Sauce, DEL MONTE Banana Ketchup, carrot and 1/2 to 1 cup water. Season with soy sauce, salt and sugar to taste. Simmer for 10 minutes. Add squid and flour, simmer for 5 minutes.

mushrooms, butter, pasta broth, and DEL MONTE Carbonara Pasta Sauce for 8 minutes, with continuous stirring. Season with salt and pepper to taste.

2. MIX some carbonara sauce with egg, return to the sauce. Stir for 1 minute. Remove from flame.

3. ADD bacon and parsley. Combine with cooked spaghetti and cheese.



Ingredients 2 lbs pig ears lb pork belly 1 cup onion, minced 3 tbsp soy sauce 1 tsp ground black pepper 1 knob ginger, minced 3 tbsp chili 1 piece lemon (or 3 to 5 pieces calamansi) cup butter (or margarine) lb chicken liver 34 ounces water 3 tbsp mayonnaise Cooking procedures: 1. Pour the water in a pan and bring to a boil 2. Add salt and pepper 3. Put-in the pigs ears and pork belly then simmer for 40 minutes to 1 hour (or until tender). 4. Remove the boiled ingredients from the pot then drain excess water 5. Grill the boiled pig ears and pork belly until done 6. Chop the pig ears and pork belly into fine pieces 7. In a pan, melt the butter then add the onions. Cook until onions are soft. 8. Put-in the ginger and cook for a few minutes 9. Add the chicken liver and cook until well done. 10. Crush the chicken liver while being cooked in the pan 11. Add the chopped pig ears and pork belly then cook for 10 minutes 12. Put-in the soy sauce and chili then mix well 13. Add salt and pepper to taste 14. Put-in the mayonnaise and mix with the other ingredients 15. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

Ingredients: 500 grms plapla 100 grms lemon grass cup lemon juice or kalamansi juice 100 grms pureed coriander leaves 50 grms pureed garlic 50 grms pureed ginger 4 pcs. pureed green chilli 1 tspn. paprika 100 grms.cornstarch 100 grms. all-purpose flour 1 cup coconut milk 2 liters cooking oil 1 tspn. salt 1 tspn. crushed peppercorn 1 jigger brandy Procedure: Fillet the plapla and cut into portion sizes. Season with puree of garlic, ginger, coriander leaves, chili, paprika and salt. Dredge into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside. Thread with lemon grass remaining plapla bones from gills to the tail to create curly form. Season with pureed ginger, garlic, coriander leaves, chilli, paprika and salt. Also dredge this into cornstarch and flour. Have ready fat heated oil and deep fried until crispy. Set aside. Stir-fry the combination of pureed garlic, ginger, coriander leaves, chili. Flame with brandy into the wok. Add in the coconut milk. Toss the deep fried crispy plapla fillet and season with salt. Arrange everything on plate to form kinulot na plapla. Garnish with coriander leaves.


2. Saut the chicken and pork. Add tomato sauce. Sprinkle with paprika, saffron, calrose rice. Then pour everything over the rice paella soup stock. 3. Allow to boil, then add the squid. Stir once then season with salt and pepper. 4. Reduce the flame, then arrange over the top of paella rice the mussels, clams, crabs, shrimps, red and green bell pepper, chorizo. 5. Cover with wax paper; then cover again with aluminum foil. Oven bake at 400F from 30 to 45 minutes or until done.

Ingredients: 30 grms. bacon macedon 50 grms. brunoise white onion 30 grms. brunoise peeled garlic 100 nl. olive oil 100 grms. chicken chunks 100 grms. pork chunks 150 ml. tomato sauce 5 grms. paprika 5 grms. saffron 1 kg. calrose rice 200 grms. squid rings 10 pcs. mussels 3 100-gram pcs. crabs cut into 4 10 pcs. clams 10 pcs. shrimps with shell 50 grms. red and green bell pepper batonnets 1 50-gram pc. chorizo de bilbao 50 grms. blanched and frozen green peas 2 pcs. hard-boiled eggs cut into wedges 2 pcs. lemon wedges 10 pcs. asparagus spears 10 grms. bouquet of parsley Procedure: 1. Over paella pan on open top burner, put bacon and stir from time to time for 3 minutes. Then add in onion, garlic, olive oil. 6. When done, garnish on top with hardboiled egg, frozen peas, lemon or dayap, asparagus, boquet of parsley. 7. Before serving, drizzle with olive oil. *PAELLA STOCK Ingredients: 2 liters water 200 grms. shrimp heads 300 grms. chicken bones 300 grms. fish bones 300 grms. pork bones 1 tspn. egg yellow food color 300 grms. mirepoix



Ingredients: 1 k minced chicken breast 200 grms. raisins 100 grms. chopped onions 4 pcs. hard-boiled eggs (chopped) 300 grms. blanched potato cubes 1 k empanada dough 2 pcs. beaten eggs 300 grms. flour 50 grms. chopped garlic 1 tbspn. turmeric powder Procedure: Saut garlic, onion, minced chicken. Add turmeric powder. Set aside until cold. Add hard-boiled egg, potato, raisin, and set aside. Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the dough, then fill with empanada filling in the center. Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal. Have ready heated oven 250F and bake for 30 minutes or until done.

Ingredients: 2 whole chicken legs, cut into serving pieces 1 egg tsp. salt 1 tbsp. corn flour 1 tbsp. plain flour For sauce: 4 tbsp. mayonnaise 1 tbsp. tomato sauce 2 tbsp. chili sauce 1 tsp. sugar 1 tsp. lime juice Procedure: 1. Combine chicken with marinade and marinate for 30 minutes. 2. Deep fry in hot oil until golden brown. 3. Heat up 1 tbsp. oil. Put in sauce and chicken and stir fry until well mixed. 4. Dish up and serve.



Ingredients: 500 grams Chicken wings 3 cups Oil for deep frying 1 pc. White onion diced Marination: 1 tsp. Salt Dash of Sesame oil and pepper 1 tbsp corn flour Sauce: 3 tbsp. chili sauce 1 tbsp. tomato sauce 1 tbsp. sugar 2 tbsp. water Procedure: 1. Mix chicken wing with marinade and marinate for 30 minutes, deep frying hot oil until golden brown dish and drain. 2. Heat up 1 tablespoon oil and saut onion until fragrant, add in sauce and bring to boil until thick. Add in fried chicken wings and mix well. Dish up and serve.

Ingredients: 4 chicken leg quarters, deboned 4 tspn seasoning granules 1 tspn. pepper 1 cup pork sausage, casings removed cup chopped chorizo de bilbao cup chopped sweet ham 12 pcs. quail eggs, boiled and shelled 4 strips cheddar cheese 1 pc. whole pickle, sliced into 4 Procedure: 1. Season chicken pieces with seasoning granules and pepper. Set aside. 2. In a food processor, combine sausage, chorizo and ham and process until well-combined. 3. Lay 1 chicken fillet on a plate skin side down and spread with about one third to one half cup of prepared stuffing, followed by cheese, pickle and quail egg. 4. Roll tightly and wrap tightly with aluminum foil. Repeat with remaining chicken fillets. 5. Place in a dish that will fit your steamer and steam for 45 minutes. For cheese sauce: 2 tbspn. unsalted butter cup Nestle All Purpose Cream cup quick-melting cheese 1 tspn. seasoning granules 2 tbspn. chopped spring onions 1. Melt butter in a sauce pan. Add cream and cheese, stirring until cheese is melted. 2. Season with seasoning granules and add spring onions. Serve with chicken roulade.



Ingredients: 1 k minced chicken meat 2 pcs whole pineapples, fresh and big 2 pcs. carrots, brunoise 1 pc. bamboo stick 1 pc. white onion, brunuiose 50 grms. pring onion, chopped 200 grms. cornstarch 20 grms. flour 2 pcs. eggs. beaten 50 grms. celery chopped 2 liters oil for deep fry 1 tsp. salt 1 tsp. white pepper powder 1 tsp. chicken powder seasoning Procedure: 1. Combine minced chicken meat, carrots, onion, celery, spring onion, egg, salt, pepper, chicken powder seasoning, corn flour and all purpose flour. 2. Form into balls and deep-fry until golden brown and set aside. 3. Toss golden brown chicken balls into sauce and set aside. 4. Carve pineapple and cut into 2 slices round of fresh pineapple then carve to form a wheels then cut on center by using corer, then fill with carrots corer into the wheels and set aside. 5. Carve other whole pineapple; cut into carved half then remove pineapple meat inside, then assembly two wheels with bamboo stick both sides to shape like a cart trolley. 6. Place balls over the top and garnish with spring onion. Ingredients: 1 pc. green bell pepper, brunoise 1 pc. red bell pepper brunoise 10 grms. garlic, chopped 250ml. pineapple juice 1 tbsp. white sugar 100 grms. cornstarch, dissolved 1 jigger brandy Procedure: 1. Saut garlic, bell pepper, flamb with brandy. 2. Add pineapple juice, sugar then thicken with dissolved cornstarch. Season to taste.

ingredients: 2 lbs pork belly 1 cup Pineapple juice 1 large onion, diced 5 cloves garlic, minced 2 tablespoons salted black beans 2 tablespoons soy sauce 2 tablespoons vinegar 2 tablespoons brown sugar cup dried banana blossoms 2 pieces dried bay leaves 1 teaspoon whole peppercorn Cooking Procedure: 1. Heat the cooking pot then brown the pork belly 2. Add the onions and garlic and cook until the onions are soft 3. Put-in the soy sauce, peppercorn, bay leaves 4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed) 5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes 6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes 7. Add the dried banana blossoms and simmer for 5 to 8 minutes 8. Transfer to a serving plate and serve. Share and enjoy!