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    Fiesta Food

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    DEBRA L. BADIOLA-BRACIA
    This document provides recipes for three Filipino dishes: Sweet and Spicy Spareribs, Lengua Estofado (beef tongue stew), and Cheesy Embutido (meat roll). The spareribs recipe calls for marinating pork spareribs overnight in a mixture of brown sugar, salt, pineapple juice, beer, oyster sauce and sliced chilies. The marinated ribs are then braised in a sauce made from the marinade plus ketchup, soy sauce, and sriracha. The lengua estofado recipe involves boiling beef tongue until tender, dredging it in flour, and pan-frying it. It is then simmered in a sauce of tomato, wine

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    Fiesta Food

    Uploaded by

    DEBRA L. BADIOLA-BRACIA
    24 views3 pages
    This document provides recipes for three Filipino dishes: Sweet and Spicy Spareribs, Lengua Estofado (beef tongue stew), and Cheesy Embutido (meat roll). The spareribs recipe calls for marinating pork spareribs overnight in a mixture of brown sugar, salt, pineapple juice, beer, oyster sauce and sliced chilies. The marinated ribs are then braised in a sauce made from the marinade plus ketchup, soy sauce, and sriracha. The lengua estofado recipe involves boiling beef tongue until tender, dredging it in flour, and pan-frying it. It is then simmered in a sauce of tomato, wine

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    RECIPE

    Original Title

    FIESTA FOOD

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    This document provides recipes for three Filipino dishes: Sweet and Spicy Spareribs, Lengua Estofado (beef tongue stew), and Cheesy Embutido (meat roll). The spareribs recipe calls for marinating pork spareribs overnight in a mixture of brown sugar, salt, pineapple juice, beer, oyster sauce and sliced chilies. The marinated ribs are then braised in a sauce made from the marinade plus ketchup, soy sauce, and sriracha. The lengua estofado recipe involves boiling beef tongue until tender, dredging it in flour, and pan-frying it. It is then simmered in a sauce of tomato, wine

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views3 pages

    Fiesta Food

    Uploaded by

    DEBRA L. BADIOLA-BRACIA
    This document provides recipes for three Filipino dishes: Sweet and Spicy Spareribs, Lengua Estofado (beef tongue stew), and Cheesy Embutido (meat roll). The spareribs recipe calls for marinating pork spareribs overnight in a mixture of brown sugar, salt, pineapple juice, beer, oyster sauce and sliced chilies. The marinated ribs are then braised in a sauce made from the marinade plus ketchup, soy sauce, and sriracha. The lengua estofado recipe involves boiling beef tongue until tender, dredging it in flour, and pan-frying it. It is then simmered in a sauce of tomato, wine

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Sweet and Spicy Spareribs Ingredients

    1 1/2 kilo pork spareribs 1 head garlic, minced


    10 pieces calamansi 1 medium white onion, minced
    3 tablespoons salt 1 (1-inch) piece ginger, chopped
    1 1/3 cups brown sugar 1 tablespoon five-spice powder
    1 cup pineapple juice 2 pieces siling labuyo, minced, or to taste
    1 cup beer, (we used San Miguel Pale 2 tablespoons soy sauce
    Pilsen) 1 cup ketchup
    5 pieces siling labuyo, sliced 1 tablespoon cornstarch
    4 tablespoons oyster sauce 3 tablespoons sriracha hot sauce
    1 tablespoon ground black pepper 3 stalks onion leeks, sliced

    How to cook Sweet and Spicy Spareribs


    Wash the spareribs thoroughly and drain well. Add calamansi juice.
    In a large bowl, mix sugar and salt. Roll or cover each piece of sparerib with the mixture and
    place the coated spareribs in a large freezer bag. Add the rest of the salt and sugar mixture into
    the freezer bag, along with pineapple juice, beer, oyster sauce, and sliced labuyo into the freezer
    bag. Seal the freezer bag and mix marinate by rubbing into the spareribs well. Marinate
    overnight in the freezer.
    In a large pan over medium heat, preheat oil. Sauté garlic, onion, ginger, minced labuyo, and
    five-spice together. Once garlic has turned golden brown, brown the spareribs in two batches. Do
    not discard the marinade.
    Place all your spareribs in the saucepan. Add the marinade, soy sauce, and ketchup, and mix
    together. Make sure all the spareribs are submerged in liquid as much as possible. Bring to a boil.
    Remove scum that forms on top. Lower heat to a simmer. Cover and cook for 40-50 minutes, or
    until fork-tender.

    LENGUA ESTOFADO

    Ingredients
     2 lbs. beef lengua boiled until tender  3 cloves garlic crushed and minced
    and sliced  2 tablespoons brown sugar
     ½ cup all-purpose flour  2 tablespoons soy sauce
     1 14 oz. can diced tomato  1 tablespoon vinegar
     1 Knorr Beef Cube  5 pieces bay leaves
     ¾ cup white wine  ½ cup sliced button mushrooms
     1 medium yellow onion minced  1 cup pitted olives
     ¼ cup sliced black olives  ¼ cup cooking oil
     1 cup water
     Salt and ground black pepper to taste

    Instructions:
    1. Heat oil in a wide cooking pot
    2. Dredge the slice lengua in flour (shake away the excess flour) and then pan-fry in medium heat
    for 1 minute per side. Set aside.
    3. Add onion and garlic on the pot. Continue to cook until the onion gets tender.
    4. Pour the can of diced tomato and white wine. Stir.
    5. Add the pan fried beef lengua.
    6. Stir-in soy sauce and water. Add the Knorr Beef Cube. Let boil.
    7. Add the bay leaves. Cover and cook in low heat until the sauce reduces to half.
    8. Add the vinegar. Allow the sauce to re-boil.
    9. Add sugar, green olives, black olives, and mushrooms. Stir. Cook for 5 to 8 minutes.
    10. Sprinkle some salt and ground black pepper to taste.
    11. Transfer to a serving plate. Serve.
    12. Share and enjoy!

    Cheesy Embutido Ingredients

    4 pieces jumbo hotdog 5 tablespoons raisins


    1 kilo ground pork 2 medium carrots, grated
    1 tablespoon salt 5 medium red onions, minced
    1 tablespoon ground pepper 1/2 cup corn starch
    1 tablespoon brown sugar 1/2 cup powdered milk
    250 grams sweet ham, cut into small squares 2 165-gram pack processed cheese, cut into
    2 medium red bell peppers, minced 1/4-inch cubes
    2 tablespoons pickle relish 8 large eggs

    How to cook Cheesy Embutido


    Soak hotdogs in hot water until the water cools. (This is will prevent the red food coloring from staining
    the embutido). Drain, slice hotdogs, and transfer into a large bowl. Add lean ground pork, salt, pepper,
    sugar, sweet ham, red bell pepper, pickle relish, raisins, carrots, onions, cornstarch, powdered milk and
    cheese, and thoroughly mix with a spatula or clean hands. Once it's mixed well, add eggs. Mix together
    well.
    Preheat your steamer on high heat. Meanwhile, on an aluminum foil cut into 10x12 inches, place one
    cup of the embutido mixture at the center. Spread to an even log, leaving 2 inches on both ends, and roll
    tightly with the aluminum foil. Twist the ends to seal. Repeat until all the mixture has been turned into
    rolls.
    Once the steamer's water is boiling, lower the heat to a simmer and then place all your
    prepared embutido rolls in the steamer basket. Cover and let cook for 30 minutes. Flip the embutido on
    its other side and cook for another 30 minutes.
    Remove the embutido from heat. On a tray, open the aluminum foil to cool the embutido to room
    temperature. Once cool, refrigerate. To store longer, you may freeze them up to a month. When ready
    to serve, serve as is, cold, reheat in the steamer for 5 minutes, or quickly slice and fry before serving.
    Serve with tomato ketchup.

    Bell Pepper (4 red, 2 green)


    Onion 1 kilo
    Garlic ¼ kilo
    Ginger ¼ kilo
    Kalamansi ½ kilo
    Tomato ½ kilo
    Liver spread (RENO) 2 cans
    Bird’s eye chili 1 pack (10 or five pesos)
    Potato 1 kilo
    Peanut butter small bottle

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