Akbayan-Fanew
The heart of the Philippines in Northeast Wisconsin
The heart of the Philippines in Northeast Wisconsin
Sarap!! Recipe Corner
Sliced Pork Roast
Ingredients:
3 1/2-4 lbs# pork roast (cut up)
1/3 cup Realemon Juice (Green Bottle)
1tbs. granulated garlic powder
1/2 tsp. onion powder
2/3 cup Kikkoman Soy Sauce
1/2 tbs. ground pepper
1. Slice meat to pieces, 1/4" thick, 2x2 inch cubes
2.In a bowl, mix meat and all ingredients. Marinate for 2 hours minimum.
3.Fry in a teflon/ non-stick pan at medium temp (electric stove) adjust as needed for gas.
4. Individually lay each meat slice on the pan. Fry until you see each meat slice turn white approx 1/4 inch around edges. Turn over and cook the other side (Occasionally shake the pan around to make sure the meat is coated evenly with the carmelized juice and to aviod burning the meat, also)
5. Turn over all the pieces two more times. The carmelized juice will start to coat the meat and turn golden brown.
Serve and enjoy!!
hint: ask the butcher shop to cut the meat for you!!
5.
Ingredients:
3 1/2-4 lbs# pork roast (cut up)
1/3 cup Realemon Juice (Green Bottle)
1tbs. granulated garlic powder
1/2 tsp. onion powder
2/3 cup Kikkoman Soy Sauce
1/2 tbs. ground pepper
1. Slice meat to pieces, 1/4" thick, 2x2 inch cubes
2.In a bowl, mix meat and all ingredients. Marinate for 2 hours minimum.
3.Fry in a teflon/ non-stick pan at medium temp (electric stove) adjust as needed for gas.
4. Individually lay each meat slice on the pan. Fry until you see each meat slice turn white approx 1/4 inch around edges. Turn over and cook the other side (Occasionally shake the pan around to make sure the meat is coated evenly with the carmelized juice and to aviod burning the meat, also)
5. Turn over all the pieces two more times. The carmelized juice will start to coat the meat and turn golden brown.
Serve and enjoy!!
hint: ask the butcher shop to cut the meat for you!!
5.
Recipe: Lasagna Classico
1/3 cup olive oil
1 pound ground beef
1 teaspoon cracked black pepper, plus extra for coating beef
1 medium onion, chopped small
1 red pepper, chopped small
1 green pepper, chopped small
6 cloves garlic, minced
5 leaves basil, finely chopped, plus leaves for garnish
1 tablespoon fresh chopped oregano leaves
1 (14-ounce) can tomato sauce
1 small can tomato paste
2 teaspoon salt
1 box dry lasagna noodles
1 pint ricotta
1 cup grated Parmesan, plus extra for garnish
1 large ball fresh mozzarella, grated or sliced thinly
1 rustic loaf bread
1 tablespoon butter
Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour.
Bring a large pot of salted water to a boil.
Add the dry lasagna to the boiling water and cook until al dente. Remove and place on baking sheet coated with olive oil. Toss the pasta to coat it completely.
Preheat the oven to 400 degrees F.
In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella.
Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes.
Cut the rustic bread in half and spread on butter. Add minced garlic, salt and pepper and wrap in foil. Bake until hot throughout. Unwrap the bread but keep it in the foil. Let crisp up and serve.
1/3 cup olive oil
1 pound ground beef
1 teaspoon cracked black pepper, plus extra for coating beef
1 medium onion, chopped small
1 red pepper, chopped small
1 green pepper, chopped small
6 cloves garlic, minced
5 leaves basil, finely chopped, plus leaves for garnish
1 tablespoon fresh chopped oregano leaves
1 (14-ounce) can tomato sauce
1 small can tomato paste
2 teaspoon salt
1 box dry lasagna noodles
1 pint ricotta
1 cup grated Parmesan, plus extra for garnish
1 large ball fresh mozzarella, grated or sliced thinly
1 rustic loaf bread
1 tablespoon butter
Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour.
Bring a large pot of salted water to a boil.
Add the dry lasagna to the boiling water and cook until al dente. Remove and place on baking sheet coated with olive oil. Toss the pasta to coat it completely.
Preheat the oven to 400 degrees F.
In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella.
Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes.
Cut the rustic bread in half and spread on butter. Add minced garlic, salt and pepper and wrap in foil. Bake until hot throughout. Unwrap the bread but keep it in the foil. Let crisp up and serve.
Copyright . William Finch. All rights reserved.
