Chefie’s World

I have been going through a busy week, again – teaching my pro class every day morning until night but enjoying it. Another set of students are also going through their final repertoire where they conceptualize, cook and bake the whole menu for a dinner for a number of guests. But today, May 18 is a special day for me, it’s my Nanay Curing’s birthday – my mother who is the biggest influence to what I am today. My mother who I had very little time to be with but who I enjoyed every dish she ever prepared. As a child, I remember that we didn’t have enough money that I was drinking hot water with sugar but after that all she cooked me where always good. She would send us food all the time….from Navotas to Dasma….her tochong bangus, batuta, Adobong Navotas, Mechandong Navotas I know that you are all enjoying. Her gulay dishes were always special since she would render beef and pork fat and use this to saute her onions, garlic and tomatoes. Today is also my nephew’s birthday, Joey. His calmness and simpleness is so affecting. I cooked for him tonight, his favorite pastas - penne al telefono, pesto e gamberoni, gambas and grilled ribeye steak and lamb chops….tons of food. I will always enjoy cooking for them just like my nanay did with all of us.

I am sharing with you tons of recipes here, simple and delicious…..please write me feedback. Enjoy!

Turbo Broiled Baby Back Ribs

I don’t remember if I shared this recipe with you but here it is again.

Ingredients:

1 kilo pork baby back ribs
1 tbsp calamansi juice
½ bottle Mang Tomas Barbecue Sauce
1/3 cup UFC banana catsup
2 tsps garlic powder
2 ½ tsp onion powder
2 tbsps brown sugar
½ tbsp ground black pepper
½ tsp dried oregano flakes, don’t use powder

Procedure:

Mix calamansi juice, barbecue sauce, banana catsup, garlic powder, onion powder, brown sugar, black pepper and dried oregano. Stir well. Pour this over baby back ribs and marinate for two hours or overnight.

Turbo broil at 350 for 30 – 35 minutes.

CHICKEN ASADO

Perfect for kids! Better if you age it overnight before serving.

Ingredients:

1 pc chicken, cut into pieces

¾ cup Sprite or 7 – UP
2 tbsps brown sugar
6 tbsps vinegar
2 tbsps soy sauce
1 ½ tbsps minced garlic
1/8 tsp freshly cracked peppercorn
1/8 tsp dried oregano flakes

¾ cup canola oil

Procedure:

Mix all ingredients and marinate chicken for 3 hours or overnight.
Next day or after three hours, heat oil in a pan, fry chicken until golden brown. Drain.
In a saucepan, return marinade, chicken pieces and enough water to cover.
Simmer until chicken is tender and sauce thickens.

GINILING

This is Nanay’s recipe, you can eat it with rice or use as a filling for your pandesal.

Ingredients:

¼ cup canola oil
1 ½ tbsps minced garlic
¾ cup chopped onions
½ cup chopped tomatoes
1 tbsp fish sauce
1 ½ tbsps soy sauce
½ kilo ground pork
¼ cup tomato sauce
½ cup cubed potatoes

Procedure:

Saute minced garlic in canola oil. Add onions and cook until translucent, add in tomatoes and mash well. Cook well. Pour fish sauce and soy sauce, then add in ground pork, continue cooking until all the fat has been rendered. Add in tomato sauce and cubed potatoes and cook until soft. Taste and adjust seasoning.

SARAPATAPA

A different marinade for an old favorite…

Ingredients:

½ kilo sliced beef sirloin
½ tbsp minced garlic
1 tbsp patis
1 tbsp sweet chili sauce
3 tbsps brown sugar
1 tbsps hot and spicy lechon sauce

Procedure:

Mix all ingredients of the marinade. Dip each piece of sirloin slice, continue until all are used. Mix well. Let rest at room temperature for an hour before chilling for 3 hours. Fry in some oil until golden brown. Serve while warm.

Note: Don’t make this last longer than 5 days becomes very dry.

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This entry was posted on Tuesday, May 20th, 2008 at 9:19 pm and is filed under Food, personal, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.