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Main Meals Recipes

LONGANISANG SUMSUMAN
Ingredients:

3k. pork 2 tbsps. Sugar 1 hd. Garlic 1 tsp. whole black pepper (pounded fine) 1 onion, chopped 1 c. soy sauce 1 tsp. salt ? c. vinegar ? tsp. peter (salitre) 2 pcs. Bay leaf

Procedures:

Remove the skin from pork. Cut into small cubes or grind coarsely. Mix salt, salt peter, sugar and the freshly pounded pepper. Sprinkle the mixture over the pork cubes. Add the garlic and onion. Mix. Cover and set aside in the refrigerator. Heat soy sauce and vinegar. Add bay leaf. Continue cooking till mixture boils. Cool. Remove bay leaf. Pour the soy sauce mixture over the pork cubes. Keep in a clean, tightly covered glass container, and store in the refrigerator for at least 24 hours. Put in a sausage casing and store in the refrigerator. To cool longanisa add just enough water to cover longanisa in a frying pan. Cook over a low flame and allow water to evaporate. If pork is not tender add more hot water and continue cooking. After water has evaporated, fat from pork will be rendered and the longanisa will cook in its own fat. Fry to desired stage and serve hot.

Note:


BEEF TAPA
Ingredients:

1 k. sirloin beef ? c. white sugar ? brown sugar 1 tsp. salt peter (salitre) 2 tbsps. Salt

Procedures:

Slice beef thinly into serving size (preferably across the grain). In a bowl mix the rest of the ingredients and spread this on the meat. Allow beef to marinate for at least 24 hours in refrigerator. Fry in hot fan and serve.

Note:


SARDINE CANAPES
Ingredients:

2 can Spanish sardines in olive oil & tomato sauce 1 tsp. lemon juice Tabasco sauce (amount on how canap?s desired) Fresh ground pepper Salt to taste Slice bread and butter

Procedures:

Drain oil from cans of sardines and mash contents of the two cans of Spanish sardines. Moisten with lemon juice. Add a few drops of Tabasco sauce and freshly ground pepper. Add salt to taste. Set aside. Butter fancy cut pieces of bread and toast. Spread sardine

Note:



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