CALLOS

INGREDIENTS:1Medium ox pata (1 1/2 kilos)1? kg Ox Tripe (Cleaned)1 cup Ham (Sliced into Cubes)1 can Chorizo de bilbao (sliced into cubes)Olive oil1 Onions chopped1 cup Tomato sauce1 cup Garbanzos3 tbsp Sherry1 Bay leafCrushed peppercorns1 cup Pimento1 cup Green olives1 pack AJI GINISA FLAVOR MIX
PROCEDURES:

1. Lagyan ng asin at paminta ang kumukulong tubig. Ilagay ang tuwalya at pata. 

2. Pakuluin hanggang sa lumambot. Hiwain ang tuwalya at pata into cubes. 3. Itabi ang pinagkuluan na sabaw.

4. Sa isang kaldero, iguisa ang sibuyas sa olive oil. Idagdag ang ham, chorizo de bilbao, tuwalya, pata at garbanzos. Igisa hangang sa maging brown.

5. Idagdag ang tomato sauce at ang pinagkuluang sabaw. 6. Hayaang kumulo sandali at ilagay na ang bay leaf at sherry. 7. Hayaan ulit kumulo hanggang lumapot ang sabaw. Lagyan ng Aji Guinisa. 8. Idagdag ang pimiento at green olives bago i-serve.

Beef Rolls Mechado

INGREDIENTS:
4 pcs Sirloin Cutlets (1/2 inch thick)
2 cups Kesong Puti
4 tbsp Parsley
3 cloves Garlic
1/2 cup bread crumbs
1 pack 6g Aji-Shio Pepper Plus
1/2 cup Crushed Tomato
1 pc Onions (chopped)
4 cloves Garlic (Chopped)
2 tbsp Sugar
3 tbsp Vinegar
2 pcs Bay Leaf

PROCEDURE:
1. Pound the sirloin cutlets.
2. On a bowl combine kesong puti, parsley, garlic, breadcrumbs and season with Aji-Shio pepper plus.
3. Put kesong puti mixture on top of sirloin cutlets and roll into an envelope then tie with a kitchen string.
4. Pan Fry the rolled up cutlets until brown then set aside.
5. On the same pan throw away excess oil then saut? onions and then garlic. Add in bay leaf then the crushed tomatoes.
6. Simmer for about 5 min. Add in vinegar and the sugar then season with salt and pepper.
7. Remove the kitchen strings from the cutlets then add it in the tomato mixture, simmer for 3 min.
8. Serve.

Lengua With Brown Rhum Sauce

Ingredients:  600 grams boiled and sliced ox-tongue 2 tablespoons butter 2 tablespoons rhum 2 tablespoons soy sauceBrown Sauce: 1/4 tablespoons butter 1/4 cup chopped garlic 1/4 cup chopped onions 2 tablespoons flour 1/4 cup rhum 1 1/2 cups beef broth 2 tablespoons soy sauce 1 pack 2.8 grams AJI-SHIO? Garlic Plus 1/8 teaspoon AJI-NO-MOTO? Super Seasoning1 cup fried sliced potatoes 1/2 cup blanched mushroom buttons 1/2 cup chopped Baguio beans

Procedure: * Melted butter and pan-fry boiled ox-tongue. Add rhum and soy sauce. Cook for 3 minutes in medium heat. Set aside.* Prepare sauce, melt butter and saute garlic and onions. Add flour and mix well until mixture thickens. Add rhum, beef broth, soy sauce, AJI-SHIO? Garlic Plus and AJI-NO-MOTO? Super Seasoning. Blend well and simmer in low heat until sauce thickens.* In a serving plate, arrange ox tongue topped with brown sauce, potatoes, mushrooms and Baguio beans on the side. * Serve immediately.

Fresh Vegetable Lumpia

FILIPINO FRESH LUMPIA  Makes 2 dozen, depending on size of roll.  1     lbs     Ground pork, browned and fat drained 1/2   lbs     Shrimp, shelled (save the shells!) 3     pcs     Firm tofu, fried and cut into cubes 1     large   Onion, sliced 3     pcs     Cloves garlic, crushed 1     lbs     Turnips, cut into strips 1     lbs     Potatoes, cut into cubes 2     lbs     Pole beans, cleaned and cut crosswise 1     bunch   Lettuce (not iceberg) 2     tbsp    Soy sauce 4     tbsp    Vegetable oil       Salt and pepper 2     tbsp     Fish sauce (“patis”) (optional) 2     tbsp     Accent salt  (optional) 1     pcs      Lumpia wrappers   Procedures:  

• For the stock, boil the shrimp shells in 1 ½ cups water.
• Saute the garlic, onions, ground port, shrimp, and tofu.
• Add the potatoes and ½ cup stock.
• Cook for 10 minutes, stirring constantly.
• Add the beans and cook for another 5 – 10 minutes.
• Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce. Continue to stir and cook for 5 more minutes.
• Drain and save the broth for the dipping sauce.
• Allow the mixture to cool.
• Separate the lumpia wrappers carefully.
• Line one end of the wrapper with a small piece of lettuce so that the lettuce pokes out a little bit – this is the top of the roll.
• Use 2 tbsp. of the mixture for filling (this will be a fatter roll than for fried lumpia) on top of the lettuce and roll the wrapper.
• Close the bottom end of the roll by folding it and securing it with a little water.
• Wrap each roll with wax paper (OPTIONAL).
• Spread garlic sauce liberally over individual lumpia.

  

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