Saluyot Delightful Cooking

4 cups chicken or beef stock
¼ tsp. grated ginger
¼ tsp. salt
2 tbsps, chopped chives
250 grams ground pork
150 grams crabmeat
1 cup corn kernels
100 grams Shiitake mushrooms, sliced
75 grams snow peas
2 eggs + 1 egg yolk, beaten
Seasoning mix:
2 tbsps. Lee Kum Kee Panda Oyster Sauce
1 tbsp. soy sauce
1 tbsp. Lee Kum Kee Sesame Oil
Thickener:
1 ½ tbsp. cornstarch
2 tbsps. Stock

* Simmer the stock and stir in the ginger, salt and chives and bring to a rolling boil.
* Add in the ground pork and cook in boiling stock for 15 minutes.
* Stir in the crabmeat, corn, mushroom, and snow peas.
* Pour in the seasoning mix and stir until thoroughly mixed.

Bring soup to a boil. Stir in thickener and drizzle beaten egg mixture a little at a time. May be served with misua noodles.

July 29, 2005 – Manila Bulletin

Ingredients:

1 cup red wine vinegar
1/3 cup cognac or other brandy
½ cup extra-virgin olive oil
1 small onion, diced
1 tbsp. Roughly chopped
fresh rosemary
4 cloves garlic, roughly chopped
2 tbsp. Sugar
Freshly ground black pepper
200 gm. (4 pcs.) Rib-eye Steak

Red Wine Sauce:

200 gm. Butter
80 gm. Shallot
250 ml. Red Wine
600 ml. Demi Glace
5 gm. Fresh Thyme Chopped
Freshly ground black pepper } as needed
Salt

Method:

1. For the steak: Mix the vinegar, cognac, olive oil, onion, rosemary, garlic, sugar, and black pepper to taste in a large non-reactive pan. Add the cubed steak and turn to coat. Cover and refrigerate for 4 hours or overnight.

2. For the sauce: Melt butter and Sweat Chopped Shallot in a sauté pan till transparent, deglaze with red wine and reduce till almost dry. Add in demi-glace and reduce. Lastly, add in seasoning.
Ready to serve.

July 27, 2005 - Manila Bulletin

¼ c oil
1 c liemp, cut into ½-inch pieces
3 pcs each small ampalaya and eggplant (there are amplayas and eggplants specifically for pinakbet)
5 pcs okra
5 pcs oong beans, sitaw, cut into pieces
1 c squash, cubed
4 tomatoes, wedged
1 onion, wedged
3 tbsp bagoong alamang
4 cloves garlic, pounded
2 thin slices of ginger

(I cook pakbet like ratatouille; I cook each vegetable separately until it’s just right, finally combining everything with the onion, garlic, tomato, ginger and bagoong base.)

Saute string beans to desired doneness, Put aside. Do the same for ampalaya (previously sweated with salt to soften bitterness, then washed) and the rest of the vegetables except eggplants.

Boil liempo in a few tablespoons of water to render fat (I know, I know). When water is almost gone and pork is cooked, add oil, chopped tomatoes, garlic, ginger and bagoong.

Add eggplant. When almost done, and the rest of the vegetables and cook together. When thoroughly heated, serve.

“(Bagnet is an option except that I always use it.”) Bagnet chopped into ½ to 1-inch pieces is sprinkled on top of the finished dish. You can fry the chopped bagnet before sprinkling to make it very crunchy.

There’s no real trick to it but to use the freshest vegetables from the garden. If you have the luxury, try it with baby vegetables. Also, make sure that the bagoong alamang has been washed clean.

Finally, the worst thing you can do to good vegetables is to overcook them.

Philippine Daily Inquirer

Ingredients:

1 pc. Ripe lakatan banana
1 tetrapack Chocolait drink
ice cubes

Procedure:

1. Combine all the ingredients in Tefal’s Magiclean Blender with Ice Crusher.
2. Mix at high speed.
3. Pour in a tall glass and serve.

Philippine Star