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The Man of all Season

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AMPALAYA CON KARNE

200 gms beef, sliced thin1 tsp cornstarch
1/2 kg amplalaya2 tbsps rice wine
2 tsps black tausi1/2 tsp sugar
1 glove garlic,crushed2 tsp. soy sauce
3/4 cup stock

Half the ampalaya and remove seeds and scrape white membrane. Parboil for 3 minutes, then drain. Slice thinly and set aside . Wash tausi, drain, then mash together with garlic. Heat oil in pan. Add mashed tausi and stir for 1/2 minute. Add the beef and saute for 1 minute. Season with soy suace, sugar and wine. Pour in the stock. Braise for 1 minute. Thicken with cornstarch. Cook and serve.

Menudong Goto

1/2 Kg tripe(Goto, twalya)1 pc red or green pepper
2 tbsps cooking oil1 cup cooked garbansos
2 cloves, garlic crushed2 cup beef broth
1 onion chopped2 potatoes, cube and fried
1 chorizo de bilbao or Spanish sausage, slicedSalt and pepper
1 c, tomato sausage1 tsp vetsin

Clean and boil tripe in salt and water and water until tender then into small pieces and set aside. Fry the garlic and inion in hot oil then add the chorizo be bilbao and pour tomato sauce. Drop in tripe, pepper, gabansos and potatoes. Simmer until sauce is desired consistency.Just before removing from fire add salt and vetsin to taste

Rare Vintage Collection

A recollection of the past......to bring back the glory.

The Old Escolta

The San Sebastian Church


The unsung heroes....during the Filipino-American War!

 

Page Contributor: Engr. Ed Ferrer