Roast Chicken
ROAST CHICKEN
(With bread stuffing)
1 chicken (1 1/2 kilo)
1/2 cup soy sauce
1 1/2 tbsp calamansi juice
1 tsp vetsin
butter or margarine
Clean whole chicken. Marinate in combined soy sauce, calamansi juice, and vetsin. Set aside for 1 hour. Pack in bread stuffing and sew opening. Brush with butter. Wrap in aluminum foil with tied at the sides and the neck pushed inside the shoulder. Bake for 1 hour or more (until done) at 325F. Unwrap and continue baking until golden brown. Brush occasionally with butter.
Serve with gravy made from the drippings.
Chicken Caldereta
CHICKEN CALDERETA
1 chicken (1 kilo)
1 can liver spread or
1 cup lechon sauce
1 small can tomato sauce
3-4 pcs. sweet whole pickles (sliced slanting by, 1/4′ thick)
1/4 cup pickle sauce
2 bell pepper (red & green, strips)
3 onions (quartered)
4 Frankfurters or sausage (sliced slantingly, 1/4″ thick
1/2 head garlic, minced
1/4 cup vinegar
2 tbsp. soy sauce
1 tsp. salt
1 tsp. ground pepper
Clean chicken, cut into small serving pieces. marinate in vinegar, soy sauce, salt, pepper, and garlic. Let stand for 1-2 hours. Drain. Fry until a little brown.
Put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle liquid, onions. Cover.
When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients, Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.
NOTE:
If you want a more spicy caldereta, add minced siling labuyo and more powdered pepper.
Lechon Paksiw
Lechon Paksiw
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| Chop lechon into small serving pieces. Put in pan and add all the ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens. |
Beef Patties Italian Style
Beef Patties Italian Style
Ingredients
1 pkg Spaghetti (8 ounces)
Salt to taste
1 clove Garlic, minced
1 Green pepper, cut into strips
1 tbsp (15 ml) Fresh oregano, chopped OR 1 tsp (5 ml) dried oregano, crumbled
1/4 pound Cheese: provolone, mozzarella or fontina, sliced
1 pound Ground beef
1 large Onion, sliced
1/2 pound Fresh mushrooms, sliced
1 jar Spaghetti sauce (16 oz)
Instructions
Cook spaghetti.
Meanwhile, shape ground beef into 4 oval patties about 1/2-inch thick.
In large skillet, fry patties until browned on both sides.
Sprinkle with salt.
Remove patties to platter.
Add onion to drippings in pan and cook until tender.
Add garlic, mushrooms and peppers.
Cook until tender-crisp.
Drain off fat.
Stir the oregano and spaghetti sauce into vegetables and heat to boiling.
Simmer for 1 minute.
Return beef patties to skillet.
Top each with a cheese slice and heat through.
Drain spaghetti and place on serving platter.
With pancake turner, transfer patties and pour sauce over whole mixture.
Garnish with fresh oregano if desired.
Breaded Steak
Breaded Steak
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| Cut beef into thin slices. Season with salt, calamansi juice, pepper, and vetsin. Let stand for 1/2 hour. Dip in beaten egg, roll on bread crumbs. Deep fry until golden brown. Serve with catsup. |
