1 K. tripe
1 K. ox feet or Knee Cap - which I prefer, it makes the stock more gelatinous
stock from the boiled meat
1 Chorizo El Rey, cut into thick strips
2 cloves garlic, chopped
white onion, chopped
extra virgin olive oil
70 g. tomato paste
1 C. tomato sauce
1 knorr beef cube
red pepper or canned pimientos
Boil tripe and ox feet until tender, then cut into thick chunks or strips.
Saute in olive oil the onions first then the garlic.
Add the chorizo and the ham or bacon then the boiled meat.
Then the tomato paste, after a few minutes add the tomato sauce. Let it simmer for a minute or two then pour in the stock. Season with beef cube and patis. Add the red pepper or pimientos and cook over low heat until the sauce thickens.
Serve with garlic bread.
1/2 C. butter, softened
1 head garlic
2 T. parsley, chopped
Cream butter, add the garlic and the parsley.
Split open the baguette. Spread the butter-garlic and bake for 10-15 minutes under 400F.
My favorite last night was the Rellenong Bangus. It was a little time consuming to make but worth it, IMO.
1 medium bangus, cleaned, scaled and spilt open like a daing. (In some wet market, you can tell the fish vendor you will make relleno and they will remove the meat from the bangus.)
1 T. calamansi juice
3 T. soy sauce
2 pcs. tomatoes, chopped
2 T. green pepper
2 T. carrot, chopped
2 T. raisins
1 t. Knorr Seasoning
1/2 t. rock salt
1 T. flour
flour for dredging (optional if using non stick fish frying pan)
Scrape the meat of the bangus from the skin, leaving the belly fat intact. Marinate the skin with calamansi and soy sauce. Boil the meat of the fish in 1/2 C water with a little salt. Drain and remove fishbones.
Saute in oil the garlic, onions and tomatoes. Add the bangus meat, then the green pepper and carrots. Season with Knorr, salt and pepper. Add the raisins. Transfer to a plate to cool a bit. Add the raw egg and 1 T. flour to bind the filling.
Lay skin of the bangus flat on a tray, then put the filling on top. Fold and sew the opening. Dredge with flour and fry the Rellenong Bangus. Cool before slicing or wrap in tin foil and keep in the refrigerator. Bake for a few minutes before serving.
Ate brought macaroni salad and lasagna.
Hermie grilled the pork barbecue.
Kuya 's contribution was the puto, I didn't have to go to Market!Market!.