Beef with Celery

Ingredients :

· 1 lb. beef rump or round steak

· 2 tbsp. soy sauce
· 1 tsp. white vinegar
· 1 egg white

· 4 to 6 stalks celery
· 1-1/2 cups water
· 1/2 tsp. salt

· 3 tbsp. vegetable oil
· 6 green onions, cut into an inch pieces
· 1 tbsp. finely chopped, pared fresh gingerroot
· 2 clove garlic, crushed

· 1-1/2 tbsp. dry sherry
· 1 tbsp. cornstarch
· 2 tsp. oyster sauce

Cooking Procedures :

1. Cut meat across the grain into thin strips 1-1/2 inches long. Combine 1/2 tbsp. of the soy sauce, vinegar and egg white in a medium bowl. Beat lightly with fork until foamy. Mix in meat. Cover and let stand for an hour in the refrigerator, stirring occasionally.

2. Cut celery into 1/2 inch diagonal slices. Combine celery, a cup of the water and salt in a saucepan. Cook over medium-high heat until boiling. Boil for 1 to 2 minutes. Drain celery. Running a cold water to stop cooking. Set aside.

3. Combine remaining 1/2 cup of water, 1-1/2 tbsp. of soy sauce, sherry, cornstarch and oyster sauce in a bowl. Set aside.

4. Heat 2 tbsp. of the vegetable oil in a wok (or heavy-bottomed skillet) over high heat. Drain meat and add to wok. Stir-fry until meat is brown for about 5 minutes. Remove meat from wok.

5. Pour remaining 1 tbsp. oil to wok. Add celery, onions, ginger and garlic. Stir-fry for a minute. Return meat to wok and mix well. Pour in the liquid mixture. Cook and stir until liquid boils and thickens. Correct seasonings.

6. Remove from heat. Transfer to a serving dish and serve.

Binagoongang Baboy (Pork in Salted Shrimp Paste)

Ingredients :

· 2 tbsp. oil
· 1 lb. pork, cubed
· 3 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, coarsely chopped
· 3 tbsp. bagoong alamang (salted shrimp paste)
· 2 tbsp. calamansi concentrate
· 1 tbsp. sugar
· 2 tbsp. butter

(Cooking Conversion Chart)

Cooking Procedures :

1. Pan fry pork cubes in hot oil until light brown. Set aside.

2. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted.

3. Add bagoong alamang, calamansi, sugar and butter.

4. Pour in back the pork and mix well until coated.

5. Cover and simmer, stirring occasionally until mixture thickens. Serve hot.

Adobong Manok (Braised Chicken in Tangy Sauce)

Ingredients :


· 1 lb. chicken, cut into serving pieces
· 1/3 cup white vinegar
· 2 to 3 tbsp. soy sauce
· 2 tbsp. crushed garlic
· 2 bay leaf
· salt to taste
· 1/4 tsp. pepper (or 1 tsp. peppercorn)
· water
· 2 tbsp oil



Cooking Procedures :

1. In a deep skillet, brown chicken in oil.

2. Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or peppercorn) and water. Stir to blend and then add into the brown chicken.

3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.

4. Cover and continue simmering until chicken is tender. Remove meat, reserving the sauce.

5. In another pan, sauté remaining garlic until it becomes fragrant. Add the chicken and fry until light brown. Add in the adobo sauce.

6. Remove from heat. Transfer into a serving dish. Serve hot

BLOODY MARY SOUP

1 med. onion, diced
3 celery ribs, diced
2 tbsp. butter
2 tbsp. tomato puree
1 tbsp. sugar
5 c. tomato juice
1 tbsp. salt
2 tbsp. Worcestershire sauce
1/4 tsp. pepper
1 tbsp. lemon juice
1/2 c. vodka

Saute onions and celery in butter until light brown. Add tomato puree and sugar. Saute for 1 minute. Simmer for 8 minutes. Add remaining ingredients. Strain and serve. Serves 6. NOTE: Serve as a hot drink or a pick-me-up to accompany meals on cold days. Or, serve chilled. You can make it up ahead of time and refrigerate for a day or two. Strained onion and celery may be frozen and used later in soups or stews.