Chef Online (Best Foods to Share in Noche Buena and Media Noche)

A Bowl of Smile

(Macaroni Salad)

What you need:

1kg  Elbow Macaroni

¾ L Mayonaise

250mL Nestle All-Purpose Cream

836g drained Pineapple Tidbidts

200 g slicedBacon

225 g cubed Sweet Ham

3 pcs. medium Onions, chopped

¼ cup Condensed Milk

   salt and pepper to taste

To Prepare…

 Cook macaroni according to package direction.

In a bowl, mix mayonnaise, all-Purpose Cream and milk.

Toss remaining ingredients and prepared dressing until  

fully incorporated.

Chill in the refrigerator before serving.

Spaghetti  

What you need:

400 g Spaghetti

2 tbsp. garlic, minced

½ cup inion, chopped

2  175g Argentina corned beef

¼ kg tender Juicy Hotdog, sliced

1  750 g Del Monte Spaghetti sauce

Grated cheese

¼ cup condensed milk

¼ cup butter

    Salt and pepper to taste

How to Prepare?

Cook spaghetti according to package direction. Arrange in a serving dish.

Melt butter in a skillet. Sauté garlic and onion until golden brown. Add hotdog and corned beef. Pour spaghetti sauce and simmer  for at least 10-15 minutes. Add cheese in the last minute of simmering. Pour sauce over cooked pasta. Top with more grated cheese.

Pork Barbeque

What you need:

1kg. pork

20 bamboo sticks

1 cup soy sauce

1 head garlic, minced

1 onion, finely chopped

1/4 cup of calamansi juice

1/2 cup of 7up

1 teaspoon ground black pepper

3 tablespoons of brown or white sugar

1/2 cup  catsup

 How to Prepare?

·    Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.

·    In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)

·    Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).

·    Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.

·    String the pork on the skewers.

·    Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

 Menudo

 What you need:

 1/2 kilo pork (cut into small chunks)

1/4 kilo pork liver (cut into small cubes)

4 potatoes (peeled, cut in small cubes, fried)

1 green and 1 red bell pepper

1/4 cup raisins

1 cup pork or chicken stock

2 teaspoons of fish sauce

3 tablespoons oil

1 tablespoon atsuete oil

3 tomatoes, diced

1 small head of garlic, minced

1 medium size onion diced

How to Prepare?

·    In a pan or wok, heat cooking oil and atsuete oil.

·    Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

·    Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

·    Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

·    Salt and pepper to taste.

·    Serve hot with white rice.

Pork Chop

What you need:

1 k. pork chop
1/2 cup soy sauce
1 small size lemon, juice extracted
1 tbsp. Worcestershire sauce
Knorr Liquid Seasoning
cooking oil

How to Prepare?

Wash pork chop, remove any traces of blood. Drain in a strainer. Marinate with soy sauce, Worcestershire sauce and lemon juice for 3 hours or overnight. In a frying pan fry fork chops in low to medium heat for 8-10 minutes on each side or until edges are slightly burnt. Drizzle with Knorr Liquid Seasoning in between. Do not overcook. Serve with your favourite dipping sauce.

laaquino

200911909

adferaer

 200910770