Monday, May 21, 2007

Chicken Relleno

1 big chicken, deboned
ground pork
Virginia ham
Chorizo de Bilbao
Vienna sausage
onions, chopped
pickle relish
salt and pepper
soy sauce
kalamansi or lemon juice
red pepper
green pepper
cheddar cheese


2 pounds ground pork
1 pound Virginia ham, chopped finely
12 chorizo de bilbao or any Spanish sausage,  chopped finely
2 cans Vienna sausage
3 hard-boiled eggs, quartered lengthwise
1 1/2 cups raisins
2 cups frozen peas
4 tablespoons relish

1 large onion, chopped finely
2 bottles pimientos, chopped finely
juice of 1 lemon

4 eggs
3 tablespoons all-purpose flour

3 tablespoons cornstarch
3 tablespoons bread crumbs

1 cup cheddar cheese, grated
2 tablespoons soy sauce
2 tablespoons of Worcestershire sauce

1tablespoon salt
1 teaspoon freshly ground pepper

2 pounds pork caul fat, to wrap Embotido.  If not available, use aluminum foil or cheesecloth.

In a big bowl, Mix pork, ham, chorizo de Bilbao, salt, onions, peppers, olives, relish and mix together.  Add raisins, sweet peas, pimientos, soy sauce, lemon juice, and combine well. Add raw eggs, bread crumbs, cornstarch, flour, and mix well. Add Worcestershire sauce, freshly ground pepper, and mix well.

How to Wrap Embotidos

Cut aluminum foil about 1 foot long. Spread about 1 cup of meat mixture about 4" X 7" and spread on one end of the foil or cheesecloth and flatten with a spoon. Put 3 to 4 Vienna sausage lengthwise on the meat mixture, 4 quartered hardboiled eggs, and 6 to 8 olives.  Cover with another cup of meat mixture. Roll aluminum foil slowly making sure the sausages, eggs, and olives are in the middle of the Embotido. Roll until you reach the other end. Fold and seal the ends on both sides. Steam for 1 hour in a double pot steamer or bake in the oven at a preheated 350 degrees F oven for 1 hour. Cool and slice 1/2" crosswise to serve.

*Makes 6 Embotidos

Fish Escabeche

1 medium-sized whole rock cod
freshly ground pepper
1 teaspoon salt
2 cups of canola or vegetable or more, for frying fish
1 small carrot, julienned
1/2 green pepper, julienned
1/2 red pepper, julienned
2 fingers ginger, julienned
1 small onion, julienned
1 tablespoon garlic, minced
2 tablespoons soy sauce
4 tablespoons banana catsup or tomato catsup
1 tablespoon white vinegar
3 tablespoons sugar
2 tablespoons cornstarch

Clean your fish.  Remove all scales, intestines, gills, fins, but do not cut fish. If you are buying your fish from the store, tell the fishmonger to clean it for you,  and that you want it whole with some slits on the fish to make cooking faster. Season with salt and pepper. Heat a big frying pan to high and add oil.  With a frying spatula, put your fish gently down on the pan, so the oil does not splatter.  Fry until golden brown. Lift with two spatulas and turn fish to another side to fry until golden brown. When done, set aside on a big serving dish. Reduce heat and remove some oil from the pan.  Leave only about 3 tablespoons of oil to brown the minced garlic.  Add the onions, red and green pepper, ginger, and carrots.  Mix  the soy sauce, catsup, vinegar, sugar in a bowl.  Dissolve 3 tablespoons cornstarch in 1/4 cup water and add to the soy sauce mixture.  Blend together and pour on the pan with veggies to make the sauce.   Add more water if too thick or cook some more to reduce and thicken the sauce. Taste and adjust seasoning if necessary.  Pour sauce with all the julienned veggies on top of the fish and serve.

*Serves 4 or more


2 1/2 pounds tripe
lots of salt, to rub and clean tripe
1 cow's pata (leg), cut into serving pieces (optional)
8 chorizo de Bilbao
2 cups  chick peas (garbanzos), boiled
2 red bell peppers, sliced each lengthwise into eights
1 big onion, chopped
1 head garlic, minced

1 can tomato paste
2 cups beef stock
2 tablespoons paprika
2 bay leaves
1 tablespoons salt
1 teaspoon freshly ground pepper
3 tablespoons olive oil


Wash tripe well and rub with  salt to remove grime. Rinse well.  Bring to a rapid  boil in a pot covered with 6 cups water.  Lower heat  and simmer for 45  minutes or until tender. Let cool. Discard water. Dice tripe. In a big pan, brown garlic in olive oil.  Add onions and cook until onion becomes transparent. Add chorizo de Bilbao, diced tripe, red pepper, chick peas or garbanzos, bay leaves, paprika, tomato sauce, salt,  and pepper. Add beef stock and cook until sauce becomes thick.

*Party Dish

Lengua (Ox Tongue)


1 ox tongue, about 4 pounds, trimmed 

salt to clean and rub tongue
1 big onion, chopped
1 head garlic, minced
1 tablespoon black peppercorn,  freshly ground
1/2 cup  coconut or palm vinegar
1 tablespoon salt
2 bay leaves
6 medium Roma tomatoes
2 cups raisins
1 cup red wine


Wash tongue with warm water.  Generously rub with salt to remove grime.  Rinse well.  Boil with water covering tongue about 1 inch for 2 hours or until tender. Let cool. Peel and remove all white covering.  Save liquid to use later.

Put tongue in a pot and rub with garlic, onion,  salt, freshly ground black peppercorns, native vinegar, tomatoes, bay leaves, raisins, and red wine.  Add saved liquid to cook tongue.  Bring tongue to a boil, then lower heat and simmer for 1 hour or until the tongue is tender, turning occasionally to prevent the tongue from burning. Let cool.  Strain liquid and save to use for sauce. 

Slice tongue diagonally with a sharp knife about 1/4" thick.  Arrange on a serving platter and pour sauce on top.  Add the green peas and button mushrooms on the sides.

To make sauce

1 small onion, chopped finely
1/4 cup olive oil
1/4 unsalted butter
1/2 cup all-purpose flour
1/4 cup red wine
salt and pepper to taste
Brown  chopped onion until toasted in olive oil and butter on medium-high heat.  Add 1/4 cup all-purpose flour.  Add liquid saved earlier. Keep on stirring until roux darkens in color adding more saved liquid as needed.  Add red wine.  Taste and adjust seasonings if needed. Strain and use as a sauce.

Veggies on the side

fresh button mushrooms brushed clean
2 cups frozen green peas

*Servings 6 to 8

*Edited by author 01/30/2011
*Edited by author 03/12, 2014


1 pound beef ribs
1 pound pork ribs
1 whole chicken, cut to pieces
1 large onion, chopped
1 tablespoon black peppercorns
1 tablespoon salt
2 tablespoons fish sauce
4 medium potatoes, peeled and quartered
2 medium sweet potatoes, peeled and cut to pieces
3 cooking bananas (Saba), peeled and cut to thirds diagonally
8 pieces chorizo de Bilbao, sliced thinly
3 cups boiled garbanzos or 2 cans chickpeas (garbanzos)
1 big can tomato sauce
1 cabbage, cored and cut to eights
3 Bokchoy, cut to half vertically


Boil beef ribs with the onion, black peppercorns, and salt in a big pot for thirty minutes until tender.  At the same time, boil the pork ribs and the chicken in separate pots for 25 minutes.  Then, add the chicken and the pork ribs to the beef. Add the potatoes, bananas, sweet potatoes. chickpeas, bay leaf,  tomato sauce, Chorizo de Bilbao and cook for  15 minutes. 

Season with fish sauce and mix well.  Cook for another 5 minutes on medium heat. Add the cabbage and Bok Choy.  Remove the lid, and simmer for 5 minutes.

*Serves 6

Kare Kare

3 pounds oxtail
1 1/2 pounds tripe
2 cups creamy peanut butter 
2 cups string beans - cut into 3"
3 BokChoy (cut in the middle lengthwise)
3 cups sliced eggplants - sliced diagonally 1/4"
1 banana heart (optional) - cut into fourths (optional)
3 tablespoons Annatto seeds
3 tablespoons cooking oil
1 cup Bagoong Alamang (shrimp paste)


Wash tripe well with warm water and rub with salt to remove grime.  Rinse well.  Boil in a pot with water covering all of the tripe.  Bring to a rolling boil for 5 minutes, then reduce heat to low and simmer for 40 minutes. Strain and discard water.  Do the same thing with the oxtail but save liquid to use later. Cook tripe and oxtail in separate pots.

Prepare Shrimp Paste/Boil Vegetables /extract red color from Annatto seeds/Prepare toasted rice and peanuts while oxtail and honeycomb are simmering:

Brown garlic in canola oil and add shrimp paste. Cook for 5 minutes on low heat or until done. Add sugar and cook for one more minute. Set aside and use as condiment for the Kare-Kare.

In a separate pot, boil the vegetables on medium heat: string beans, banana heart, eggplant, and bokchoy.

Toast rice in a pan on medium heat mixing with a wooden spatula to avoid burning. Adjust heat to low if necessary. Set aside to cool. Grind in a food processor until very fine. Set aside.

Toast peanuts on a wok for about 15 minutes on medium heat. Let cool.  Grind peanut in a food processor until very fine. Set aside.

In a big pan, put 3 tablespoons of olive oil and brown garlic. Add oxtail and tripe until and braised for 5 to 8 minutes. Put back to casserole where oxtail was simmered. Continue simmering on low heat.

Add ground peanut and ground toasted rice and continue simmering. Mix well.

Add annatto water for color and continue simmering on low heat until sauce thickens.

Add boiled vegetables: string beans first, cut banana heart, sliced eggplants. Simmer for 2 more minutes. Add bokchoy and simmer for 1 minute.

Serve with Shrimp Paste as condiment.

*Serves 8
  1. *Edited by author 02/01/2011

Contact Form


Email *

Message *