Claudine's Salpicao

Ingredients:

1 kg tenderloin or sirloin, cut into cubes
2 tsp garlic, crushed
1 pack knorr real sarap (7gm)
1/4 cup liquid seasoning
1 pc green sili, medium sized
1/4 cup oil

Marinade:

1/4 cup liquid seasoning
1/4 cup soy sauce
2 tsp garlic, crushed
1/4 tsp ground black pepper

Procedure:

1. In a bowl, marinade the tenderloin or sirloin with knorr real sarap mix, soy sauce, liquid seasoning, chopped garlic and pepper for 15 to 20 minutes.
2. Heat oil in a pan, add garlic and marinated beef (make sure to squeeze excess sauce from the beef).
3. Cook the beef until light brown then remove from pan. Using the same pan, put the excess marinated sauce and let it simmer for another 3 to 5 minutes.
4. Serve while hot.

Clams Pasta (Kris Aquino's favorite dish)

Ingredients:

6 pcs. tomato, fresh and big (remove skin and seeds) and slice in 4 parts
2 kilo halaan
10 pcs. leaves of basil
parmesan cheese
cup olive oil
fresh ground pepper
1 cube of chicken cubes
500 grams of angel hair pasta
cup slice garlic
3 tbsp white onion sliced

Procedure:

Saute' garlic, onion, tomato, ground pepper, halaan, chicken cubes in olive oil. When halaan starts to open, add chopped basil leaves, sprinkle with parmesan cheese. Put in cooked pasta and mix.

Pork Embutido

Ingredients:

1 kilo ground pork
1 pc. chorizo bilbao, chopped
5 tbsp oyster sauce
2 pcs. whole egg
5 tbsp flour
2 pcs. onion finely chopped
5 tbsp pickle relish
1 small can pimiento chopped
5 tsp ground pepper
5 tbsp brown sugar

Procedure:

Mix all ingredients. Mash well and roll into an aluminum foil. Make 4-5 rolls and steam for 40-50 minutes. Keep refrigerated.

Christine's Prune Stuffed Pork Loaf

Ingredients:

1/2 kilo ground pork
1/4 kilo sweet ham, chopped
1/2 cup viena sausage, chopped
1/4 cup sweet pickle relish
1/2 cup all purpose flour
4 eggs, beaten
salt and pepper to taste
1/4 tsp ajinomoto umami super seasoning

Stuffing:

1 cup chopped prunes
1/2 cup chopped bacon
1/2 cup cheese, strips

Gravy:

1/2 can cream of mushrooms soup
2 tbsp cornstarch
1/2 cup water
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. In a bowl, mix ground pork, ham, sausage, pickles, all purpose flour and eggs. Season with salt, pepper and ajinomoto umami super seasoning.
2. Mix well until tacky.
3. Line loaf pans with wax paper. Place half of the mixture and fill center with the stuffing.
4. Cover with the remaining meat mixture.
5. Cover pan with a foil and bake at 350'F for 1 hour.
6. Meanwhile, to prepare gravy, in a pan combine cream of mushroom soup, cornstarch and water.
7. Sprinkle ajinomoto umami super seasoning.
8. Bring to boil and cook stirring until thick.
9. Unmold the porkloaf, cool and slice.
10. Serve with gravy.

Christine's Prawn Cocktail

Ingredients:

1/2 kilo prawns, cooked, peeled and deveined

Dip:

1/2 cup sweet chili sauce
1/2 cup banana catsup
2 tbsp prepared horseradish
1/2 tsp hot sauce
1 1/2 tbsp lemon juice
1 tbsp soy sauce
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. Chill prawns until ready to serve.
2. Combine chili sauce, catsup, horseradish, hot sauce, lemon juice, soy sauce. Season with salt, pepper and ajinomoto umami super seasoning. Mix well.
3. Serve chilled with dip.

Makes 20 appetizers (4-5 pcs./serving)

Maricel's Christmas Paella

Ingredients:

1 1/2 cups long grain transparent rice
250 grams shrimps
250 grams squid, cleaned
250 grams assorted clams
2 pieces small crabs, cleaned
1 piece chorizo bilbao, sliced
1/2 cup tomatoes, chopped
1/2 cup red and green pepper
2 packs 7 gram ajinomoto ginisa all purpose seasoning mix
1 cup tomato sauce
2 cups seafood stock
1/4 cup corn oil or olive oil
1/4 cup sweet peas
1/2 tsp colorante or orange food color
1 tsp soy sauce

Procedure:

1. Blanch all seafoods in 3 cups water. Set aside stock. Remove other half of clams, divide crabs into 2 or 4.
2. In a paellera or skillet, saute' tomatoes and chorizo de bilbao and rice.
3. Add seafood stock, tomato sauce, and 2 packs ajinomoto ginisa all purpose seasoning mix, colorante and soy sauce. Stir gently with rice to blend. Simmer for a few minutes and remove from heat.
4. Arrange seafoods, red and green pepper on top, then cover with aluminum foil and continue cooking in an oven at 350'F until almost done.
5. Add sweet peas and finish cooking in the oven.
6. Serve hot.