Tuna Salad Special

Ingredients:

  • 1 cup tuna flakes, drained
  • 2 cups pineapple tidbits, drained
  • 1/2 cup salted peanuts, chopped
  • 1 cup shredded lettuce or cabbage
  • 1/2 cup mayonnaise
  • 1/2 cup grated cheese
  • salt and pepper to taste
  • whole lettuce leaves to line serving platter (optional)
  1. Toss together tuna, pineapple tidbits, peanuts, shredded lettuce/cabbage, mayonnaise, salt and pepper.
  2. Sprinkle grated cheese on top.
  3. Chill, then serve on lettuce leaves if desired.

Calamares

Ingredients:

  • 1 kilo squid, cleaned and cut into rings
  • 2 eggs, beaten
  • 1 cup flour
  • 3 tablespoons water
  • 1 small onion, chopped finely
  • 1 clove garlic, chopped finely
  • Salt and pepper
  • Oil for frying
For sour-cream dip:
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 5 cloves garlic, chopped finely
  • 1 tablespoon salt
  • 1 tablespoon sugar
  1. Season squid with salt and pepper. Set aside.
  2. Put beaten eggs in a bowl. Add flour and 3 tablespoons water, then mix to make a smooth batter. Add onion and garlic.
  3. Dip squid into the batter. Deep fry for 2 to 3 minutes or until golden brown. Drain.
  4. Serve with sour-cream dip.
  5. To make dip: Combine sour cream, mayonnaise, garlic, salt and sugar in a bowl. Mix well.

Ginataang Santol with Pork

Ingredients:

  • 10 pieces santol,peeled
  • 1/4 kilo pork (kasim), cubed
  • 1 piece red bell pepper, sliced into thin strips
  • coconut milk
  • garlic
  1. Soak shredded santol in water for 30 minutes.
  2. Drain and squeeze out remaining water.
  3. Saute onion and garlic.
  4. Add tender pork and cook until meat is tender.
  5. Add santol.
  6. Pour in coconut milk and boil for 10 minutes.
  7. Stir constantly to prevent coconut from clotting.
  8. Add bell pepper when most almost done.
If you want a spicier dish, use a few thin slices of red chili pepper instead of bell pepper.

Sinigang na Baboy

Ingredients:

  • 1 kilo pork riblets, cut into pieces (other parts may be added)
  • 12 pieces tamarind (sampalok)
  • 3-4 medium tomatoes, sliced
  • 1-2 pieces japaleno peppers
  • 1 big onion, sliced
  • 6-8 cups water
  • 1 eggplant, sliced 1-inch thick and quartered
  • 2 pieces radish, sliced
  • 1 bunch string beans, cut into short pieces (optional)
  • Salt and patis to taste
  1. Boil tamarind until soft. Drain, the pound. Strain all juices and set aside.
  2. Put pork in a pot. Pour water to cover the meat and bring to a boil. Reduce heat and simmer until pork is tender.
  3. While simmering, add onions, tomatoes and tamarind juice. Add all the vegetables.
  4. Season with salt and patis. Serve hot.

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