TANG’S KITCHEN FILIPINO RECIP
A full sized cookbook featuring more than 150 recipes
A full sized cookbook featuring more than 150 recipes
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Dec. 10<br />
Tang’s Kitchen Filipino Recip e-book<br />
1/2 cup grated cheddar<br />
cheese<br />
Dash of liquid seasoning<br />
Salt & pepper, to taste<br />
1 tbsp cornstarch<br />
Slices - wedges of hardcooked<br />
eggs – see the<br />
preparation method<br />
Slices - wedges of Vienna<br />
sausage<br />
Aluminum foil, 10″ x 12″<br />
size<br />
Preparation Method<br />
Prepare a steamer and set<br />
aside. Alternatively, prepare<br />
a baking pan and a wire<br />
rack and preheat oven to<br />
350°F.<br />
In a bowl, combine all the<br />
ingredients and mix until<br />
well blended.<br />
Divide the mixture into 2 to<br />
4 portions (depending on<br />
how many you want to<br />
make).<br />
Spread and flatten the<br />
mixture onto the center of<br />
each foil, divide the slices of<br />
hard cook eggs and Vienna<br />
sausages. Place each slices<br />
at the center of each<br />
mixture. Hold the foil onto<br />
your hand and roll until the<br />
ends of the mixture covers<br />
the eggs and sausages.<br />
Alternatively, by holding<br />
each ends of the foil, roll the<br />
mixture back and forth until<br />
it covers the slices of eggs<br />
and sausages in the center.<br />
Finally, roll the aluminum<br />
foil into a tightly packed log<br />
about 1″ to 2″ in diameter,<br />
sealing on both ends. Repeat<br />
with the remaining pork<br />
mixture.<br />
Place the Embutido in a<br />
steamer and steam for an<br />
hour. Alternatively, if you<br />
don’t have a steamer: place<br />
Embutido in a wire rack on<br />
a baking pan, half filled<br />
with hot water. Cover with<br />
aluminum foil (Be sure the<br />
steam will not escape).<br />
Steam-bake in the center of<br />
the oven for an hour.<br />
Let it cool and slice into<br />
rings. Serve with your<br />
favorite catsup or sauces.<br />
Refrigerate unused<br />
Embutido.<br />
Chicken Inasal<br />
The important ingredientapart<br />
from the chicken - is<br />
the achuete oil! Chicken<br />
Inasal eats well with Java<br />
Rice.<br />
Serves 4<br />
Ingredients<br />
Around 1 kilo of chicken,<br />
cut into serving pieces<br />
1 tablespoon ginger, minced<br />
2 tablespoons garlic, minced<br />
1/4 cup native vinegar or<br />
cider vinegar<br />
the juice of 6 calamansi<br />
8 stalks lemongrass,<br />
chopped<br />
2 teaspoons rock salt<br />
For the achuete oil<br />
4 Tablespoons of vegetable<br />
oil<br />
2 tablespoons of achuete<br />
For the basting sauce<br />
1 teaspoon freshly ground<br />
Tang’s Kitchen Filipino recip e-book Page 87
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