Cook Book Recipe

Want some easy-to-cook and easy-to-prepare meals for the family and friends?
‘Flavors’ shows the many ways to cook corned beef courtesy of Purefoods’ Chunkee Corned Beef.

• Chunkee and Eggplant Torta
• Ingredients:
• 2 tablespoon vegetable oil
• 3 pieces eggplant, 150 grams each
• 5 pieces eggs
• 1 190-gram can Purefoods Chunkee Corned Beef
• Procedure:
• Grill eggplants until skin is charred. Peel eggplants and flatten with a fork. Set aside.
• In a bowl, combine and slightly beat eggs. Stir in Purefoods Chunkee Corned Beef.
• In a skillet, heat oil. Place a piece of eggplant and pour a third of the egg-corned beef mixture on top.
• Cook until egg has set and is golden and turn over to cook the other side. Do the same with the rest of the eggplants.
• Chunkee Cabbage Rolls
• 1 190-gram can Purefoods Chunkee Corned Beef
• 5 pieces cabbage leaves
• 2 tablespoon Dari Crème Margarine
• 1 tablespoon minced garlic
• 1/3 cup chopped onions
• 1/3 cup chopped red and green bell peppers
• 1 cup tomato sauce
• ½ cup beef broth
• ¼ cup grated Magnolia Quick melt cheese

Procedure:

• Preheat oven to 350°F.
• Blanch cabbage leaves in boiling water for a few seconds. Drain and lay on paper towels to absorb excess water.
• Place a heaping tablespoon of Purefoods Chunkee Corned Beef on each cabbage leaf and roll to secure filling. Arrange on a baking dish and set aside.
• In a saucepan, melt margarine. Sauté garlic and onions.
• Add bell peppers. Cook until vegetables become tender, then add tomato sauce and broth. Let simmer for 5 minutes and season with salt and pepper.
• Pour sauce on cabbage rolls. Top with grated cheese and bake for 15 to 20 minutes.

Chunkee Soup With Asparagus and Sotanghon

Ingredients:

• 2 tablespoon vegetable oil
• 1/3 cup chopped white onions
• 1 190-grams can Purefoods Chunkee Corned Beef
• 2 pcs. Beef bouillon cube, dissolved in 6 cups water
• 50 grams sotanghon, cut into 1 inch length
• 250 grams fresh asparagus, cut into bite-size pieces
• salt and pepper to taste

Procedure:

• In a saucepan, heat oil. Saute onions and Purefoods Chunkee Corned Beef.
• Pour beef broth. Allow to boil and simmer for 2-3 minutes.
• Stir in sotanghon. Continue to cook for 2 minutes more.
• Add asparagus and season with salt and pepper to taste.
• Chunkee Corned Beef Spread
• Ingredients:
• 1 190-grams can Purefoods Chunkee Corned Beef
• 1 pc. Hard-cooked egg, finely chopped
• 2 cloves garlic, minced
• ¼ cup mayonnaise
• 2 tsps. dry mustard
• ½ tsp. paprika
• ¼ tsp. ground black pepper
• Procedure:
• Combine Purefoods Chunkee Corned Beef, egg and garlic.
• Stir in mayonnaise and the rest of the ingredients. Mix well.
• Chill until ready to use.
• Serve as filling for a cold sandwich.

Salpicao Skewers

Ingredients:

• ½ cup olive oil
• 1 tbsp. McCormick Garlic minced
• ½ tsp. McCormick Spanish paprika
• 1 tbsp. McCormick rosemary leaves, crumbled
• ½ tsp. McCormick iodized salt
• 1 dash McCormick black pepper ground
• 2 dashes McCormick red cayenne pepper
• ½ kilo beef tenderloin, cubed
• 2 pcs. Red beef, boiled, peeled & sliced
• 2 pcs. Carrots, boiled, peeled & sliced
• 2 pcs. Zucchini, sliced

Procedure:

• Combined first 7 ingredients in a bowl and mix well. Set marinade aside.
• Place beef cubes and vegetables in a bowl.
• Pour marinade over beef & veggies. Seal.
• Refrigerate for 30 minutes, gently mix occasionally.
• Thread meat and vegetables alternately on skewers.
• Baste with remaining marinade halfway through cooking. Grill until desired doness.

Portobello and Mozzarella Sandwich

Ingredients:

• 8 pcs. Small Portobello muchroom caps or button mushroom
• 4 slices mozzarella or quickmelt cheese (2 sq. in each)
• ¼ tsp. McCormick iodized salt
• ¼ tsp. McCormick black pepper ground
• 1 tsp. McCormick basil leaves
• 1 tbsp. McCormick oregano leaves
• 1 cup bread crumbs
• 2/3 cup flour
• 1 egg, slightly beaten with 2 tbsps. milk

Procedure:

• Preheat the fryer.
• Season each mushroom and slice of cheese with salt and pepper.
• Sandwich the slices of mozzarella cheese between two portabello caps.
• In a bowl, mix the herbs with the breadcrumbs.
• Dredged each sandwich in flour, then dip in egg wash, removing any excess, and rolling
  in herbed breadcrumbs.
• Fry each sandwich for 2-3 minutes or until the sandwich is golden brown.
• Remove from the fryer and drain on a paper-lined plate.

November 12, 2004, Manila Bulletin

Proceed to Best of Pinoys

Proceed now to Excavation Equipment | Wedding Activities | Home Shopping Online

Follow Us and Share

Health, Wellness, Beauty Care

Business Marketing by Aredconsult
 0 Comments

Flavors Magazine Vol. 5 No.45 shares the secrets of native Kinilaw or kilawin (or raw seafood ‘cured’ basically in vinegar, spices and seasonings) for Bulletin’s F&R section readers.

Kinilaw master Vicente ‘’Enting’’ Lobaton of Sagay, Negros Occidental, display a spread of kinilaw variations during the launch of marina’s Glorietta 4 outlet. Lobaton, who has raised the folk-born craft of preparing kinilaw to an art and enabled it to live on, created an impressive range of kinilaw variations, including some that are not normally found in restaurants.

Enting, a fisherman-turned-restauratuer, stresses that kinilaw can be carefully-but easily- prepared using freshwater fish or crustaceans such as prawns, lobster, shellfish, meat, seaweeds, vegetables and fruits, with condiments serving as the grace notes.

Kinilaw na Salmonete

Ingredients:

• 200 grams salmonete or red mullet
• ½ cup vinegar
• 50 grams red onion, sliced
• 50 grams tomato, sliced
• 10 grams long sili
• ½ tsp. Salt
• ½ tsp. Vetsin (optional)
• ½ tsp. Sugar
• Procedure:
• slice fresh fish into cubes, then wash in vinegar with a small amount of salt.
• Add onion, tomato and sili.
• Season with salt, vetsin and sugar. Mix well.

Kinilaw na Bulao

Ingredients:

• 200 grams bulao (alumahan or mackerel)
• ½ cup vinegar
• 50 grams red onion sliced
• 50 grams tomato slice
• 10 grams long sili
• ½ tsp. Salt
• ½ tsp. Vetsin (optional)
• ½ tsp. Sugar
• slice bulao into cubes or thin slices. Then wash in vinegar with in vinegar with a small amount of salt.
• Mix in onion, tomato,sili, salt, vetsin and sugar.
• Kinilaw na Pasayan
• Ingredients
• 200 grams pasayan or shrimps
• ½ cup vinegar
• 50 grams red onion, sliced
• 50 grams tomato, sliced
• 10 grams long sili
• ½ tsp. Salt
• ½ vetsin (optional)
• ½ tsp. Sugar
• Procedure:
• Peel shrimps, leaving only the tail segment intact. Make slit at the back to remove the back vein and to butterfly the shrimps.
• Wash shrimps in vinegar with a small amount of salt.
• Add onion, tomato and sili
• Flavor with salt, vetsin and sugar. Mix well.

Kinilaw na Lucot

Ingredients:

• 200 grms lucot or seaweed
• ½ cup vinegar
• 50 grms. Red onion, sliced
• 50 grms. Tomato , sliced
• 10 grms long sili
• ½ tsp salt
• ½ tsp sugar
• ½ tsp vetsin (optional)1/2 teaspoon sugar
• Procedure:
• Wash lucot well, then add vinegar. Toss until well coated.
• Add onion, tomato,sili,salt, vetsin and sugar.
• Kinilaw na Kasag
• Ingredients:
• 200grams kasag or crab
• 1/2cup vinegar
• 50grams red onion,sliced
• 50grams tomato, sliced
• 10 grams long sili
• ½ teaspoon salt
• ½ teaspoon vetsin
• ½ teaspoon sugar
• Procedure:
• Clean crabs,removing shell andcutting body into small parts with claws. Wash in vinegar with a small amount of salt.
• Add onion, tomato and sili. Season with salt,vetsin and sugar.

Kinilao na Imbao

Ingredients:

• 200 grams imbaoor mangrooveclam
• ½ cup vinegar
• 50 grams red onion,sliced
• 50 grams tomato,sliced
• 10 grams long sili
• 1/2teaspoon salt
• ½ teaspoon vetsin (optional)
• ½ teaspoon sugar
• Procedure:
• Slice imbao into cubes and then wash in vinegar with a small amount of salt
  Mix onion, tomato and sili. Season with salt, vetsin and sugar.

Noverber 5, 2004, Manila Bulletin

Proceed to Best of Pinoys

Proceed now to Excavation Equipment | Wedding Activities | Home Shopping Online

Follow Us and Share

Health, Wellness, Beauty Care

Business Marketing by Aredconsult
 0 Comments