Fruity Coleslaw

Filed Under Cebu Food-trip Adventures

Ingredients:

1 shredded head cabbage
1/4 cup sugar
1 tbsp lemon or kalamansi juice
1-2 cups mayonnaise
1/2 tsp salt
1/4 tsp peeper
1 cup grated carrots
4 pieces Maya hotdog, Boiled and diced
1 cup cubed cheddar cheese
1/2 cup pineapple tidbits
1/2 cup raisins (optional)

Procedures:
How to prepare:

Place shredded cabbage in a large sald bowl.
Wash and drain. Sprinkle sugar and toss just until mixed.
Cover and chill for 30 minutes.
Combine lemon or kalamansi juice and mayonnaise in a small bowl. Set aside.
Remove cabbage from the refrigerator.
Season with the salt and pepper.
Add carrots, hotdog, cheese and pineapple tidbits.
Toss with mayonnaise. Chill before serving. Top with raisins, if desired.

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Leche Flan

Filed Under Cebu Food-trip Adventures

uhmmm…delicious!

Ingredients:

• 1/3 cup white sugar
• 1/4 cup water
• 5 pcs. egg yolks
• 2/3 cups condensed milk
• 1/2 cup evaporated milk
• 1/8 tsp lemon extract

PROCEDURE:
How to prepare:

1. Heat sugar in a heavy flat-bottomed pa over medium heat.
2. When sugar crystals become brown or caramelized, add water. Let simmer until the sugar melts. Simmer further until sugar syrup reaches soft ball stage. To test for soft ball stage, get a bowl of cold water. Put a drop of syrup into the bowl. Hold the drop and see if it forms into a soft ball in 10sec.
3. Pour caramelized sugar through a strainer into the leche flan molds (1/2 cup capacity). Molds must be heat resistant. Let cool.
4. In a Mini That’s A Bowl, blend egg yolks, condensed milk, evaporated milk and lemon extract.
5. Strain though a gauze cloth or through a fine mesh skimmer. Pour egg mixture to cooled mold.
6. Put molds in a streamer.
7. Put streamer over high fire until water boils. When water is boiling, put fire to low.
8. Cook for 30-45min or until set. To test if done, insert s toothpick at the middle of the flan, and remove. Toothpick must come out clean.
9. When cooked, remove from steamer and let cool.
10. To unfold, run s knife along the sides of the mold. Put a plate upside down on the top of the mold. Flip over.
11. Remove mold and serve.

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Pork Asado with Piña

Filed Under Cebu Food-trip Adventures

• 400 gms prok pigue, large cube
• 1 tsp iodized salt
• 2 tbsp cornstarch
• 1 tbsp oil
• 2 tbsp chopped garlic
• 1 cup water
• 1/3 cup pineapple syrup
• 1 pc laurel leaf
• 1/2 cup drained pineapple chunks
• 1/2 cup cubed singkamas
• 1/2 cubed carrots
• 1/2 cup green peas
• 3 tbsp soy sauce
• 2 tsp sugar

Procedures:
How to cook/prepare:

1. Sprinkle pork with salt.
2. Coat pork with cornstarch.
3. Heat oil in a saucepan. Saute garlic util brown.
4. Add pork and cook until pork turns brown.
5. Add water, laurel leaf and pineapple syrup. Let simmer for 20min or until tender.
6. Add singkamas, green peas, carrots, pineapple chunks.
7. Add soy suace and sugar. Simmer for another 10min or until cooked.
8. Serve with rice.
9. Variation:

• Pork may be replaced with chicken.

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Arroz ala Cubana

Filed Under Cebu Food-trip Adventures, Surviving Cebu

This dish can be converted into many dishes like Stuffed Eggplant and Pan Con Carne.

Ingredients:

• 1/2 cup onions, chopped
• 1/4 cup tomatoes, chopped
• 1/4 kg pork, ground
• 1/4 kg beef, ground
• 1 cup potatoes, diced
• 3 tbsp soy sauce
• 1/2 cup water
• 1/2 tsp iodized salt
• 1/4 tsp ground black pepper
• 4 cups cooked rice
• 3 pcs banana, saba, cut into lengthwise
• 2 pcs sliced hardboiled egg

Procedures:

How to prepare/cook:

1. Heat oil in saucepan. Add garlic. Cook till brown.
2. Add onions. Cook till transparent.
3. Add tomatoes and cook till skin curls.
4. Add ground meat and stir frequently to separate the piesces.
5. Add potatoes, soy sauce, water, salt and pepper. Simmer for 15 – 20 mins.
6. In another pan, fry banana. Set aside.
7. To assemble: Put rice in a Legacy Rice Server. Create a well in the center to put the meat mixture.
8. Garnish with fried banana and slices of egg.
9. Variation:

• For fancy presentation, may add grated carrots and chopped parsley.

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Rice with Green Peas

Filed Under Cebu Food-trip Adventures

Best Served with Beef Teriyaki

Ingredients:

• 2 cups Japanese rice or malagkit rice
• 2 cups kombu dashi (kelp soup)
• 2 tsp iodized salt
• 1 tbsp sake/Japanese wine
• 1/2 sup green peas

Notes:
For washing rice:
- Wash rice well in 3 – 4 changes of cold water until water becomes clear. Drain. Wash rice atleast an hour before cooking. This will shorten cooking time.

Procedures:

How to prepare:

1. Wash rice. Put in a heavy pot with kombu dashi, salt, sake. Let stand for 1 hour.
2. Add peas to rice, just before cooking.
3. Cook over high heat until water starts to boil. Lower heat and simmer for 10 to 13 mins.
4. Let rice stand for 15 mins.
5. Transfer to Legacy Rice Server. Fluff rice with Legacy Spoon before serving.

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Beef Teriyaki

Filed Under Cebu Food-trip Adventures

Recommended to be served with Rice with Green Peas.

Ingredients:

• 1/2 kg beef, sirloin strips
• 1/2 cup onion, fine chopped
• 1 tsp garlic, crushed
• 1 tbsp ginger, fresh, grated
• 1 tsp cumin, ground
• 1/2 tsp corainder seeds, crushed
• 1 stalk lemon grass, finely chopped
• 1 tbsp miso
• 1 cup beef stock
• 1 tbsp brown sugar, packed
• 1 tbsp cornstarch
• 1/4 tsp salt, iodized
• 1/8 tsp pepper, black, ground

PROCEDURES:

How to prepare:

1. Heat oil in a large non-stick frying pan or work.
2. Over high heat, saute beef until brown. Remove beef from pan. Set aside.
3. Put onions, garlic, ginger to the pan. Add a little oil if necessary. Cook for 3 to 5 minutes, then add cumin, corriander seeds and lemon grass.
4. Mix miso and sugar to the sauteed mixture.
5. In a Quick Shake. dissolve cornstarch in the beef stock. Pour into the pan, and bring boil, stirring constantly.
6. Return beef into the pan. Simmer gently until beef is heated through.
7. Season with the salt and pepper.
8. serve immediately.

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