1 Kilo Sirloin, cut into 2” cubes
1 litre Tomato sauce
1/2 cup Chopped red onions
1/4 cup Minced Garlic
1 cup sliced Spanish chorizos
1/2 cup sliced sweet pickles
1/2 cup pitted Green Olives
1/4 cup canned water chestnuts, halved
1/4 cup grated Parmesan cheese
1 TBSP liver spread
1/4 cup creamy peanut butter
2 tsp salt
2 pcs. Sili labuyo or Thai chilli, minced
2 Tbsp Pamana Vegetable oil
1 tsp Pamana ground black pepper
- In a heavy-bottom pot, sauté garlic and onions
in oil on medium high heat. Add the sirloin cubes
and sear until medium brown in color.
- Add the tomato sauce and cover with water.
Season with salt and pepper, add the minced chillies.
Cover the pot and set the flame on medium low heat.
Stir every 10 minutes. Add water if the stew tends
to dry up. Cook until tender.
- Add the chorizos, water chestnuts, olives
and liver spread. Mix well. Set the flame on low
heat, cover the pot and let the stew simmer for
another 3 minutes.
- Add the pickles and peanut butter. Mix
well until the peanut butter blends with the sauce.
- Transfer stew in a deep serving dish.
Sprinkle the cheese on top of the stew before
|Sesame Pork Ribs
1.5 Kilos Pork ribs cut into segments, fat trimmed off
1/2 cup Oyster sauce
3/4 cup white granulated sugar
1/2 cup chopped red onions
3 pcs star anise
1 TBSP toasted sesame seeds
1/2 TBSP sesame oil
1 litre water
1 TBSP cornstarch dissolved in 1/4 cup of water (as sauce
- In a big wok, caramelize the sugar on medium low
- Add the pork ribs and toss until the
caramelized sugar coats the pork ribs. Add the
onion, oyster sauce, star anise and water. Cover the
wok and simmer the pork ribs until tender. Add more
water if necessary.
- Remove the tender ribs. Arrange the pork
ribs on a serving platter. Thicken braising liquid
with cornstarch. (The sauce should be thick enough
to coat the ribs when poured). If the sauce is not
thick enough, simmer for a few minutes to reduce
further stirring constantly. Add the sesame oil and
pour sauce on the arranged ribs. Sprinkle with
toasted sesame seeds.
|Crema de Fruita
16 pcs. Graham crackers
1 cup whipping cream, chilled
2 pcs ripe mangoes, skin removed, sliced
2 pcs. Kiwi fruit, skin removed, sliced
10 pcs. Bottled Maraschino cherries, halved
3 pcs. Bottled Maraschino with stem (for garnish)
1/4 cup white granulated sugar
1/2 cup light corn syrup
1/2 cup mango juice
10 gms gelatine powder
9”x 6”x 2” serving dish
- Dissolve gelatine in 1/4 cup of hot water. Whip
the cream using a mixer. Add the sugar and gelatine
solution. Whip cream until the sugar is dissolved.
Place the whipped sweetened cream in a piping bag
- Arrange 1 layer of Graham crackers brushed
with mango puree in a deep rectangular serving dish.
Pipe a layer of sweetened cream on top of the
crackers. Place a few slices of fruits randomly on
top of the sweetened cream layer. Repeat the process
until you achieve 3-4 layers of crackers, sweetened
cream and fruits. The top layer should be the
sweetened cream layer. Smoothen the sweetened cream
layer and neatly arrange the remaining fruit slices.
Chill for 30 min.
- Glaze the finished product using light
corn syrup. Serve cold.
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