Ingredients:
2 lbs goat meat, cut into
1 1/2 inch cubes
3 tablespoons distilled white vinegar
1 1/4 teaspoons salt
4 tablespoons olive oil
5 garlic cloves, peeled and minced
1 large onion, peeled and minced
1 (2 inch) cinnamon sticks
2 bay leaves
4 teaspoons tomato paste
2 medium potatoes
1/2 large red bell pepper
1 tablespoon whole black peppercorn
fresh ground black pepper
How to Cook:
- Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
- Drain the meat, saving the liquid, and pat it dry.
- In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
- Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
- Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
- Put in black peppercorns, cinnamon stick and bay leaves.
- Stir and cook for another minute.
- Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
- Stir and cook for another minute. Add 2 cups of waters and bring to boil.
- Cover, bring the heat to low and cook for 15 minutes.
- Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
- When the meat has cooked for 15 minutes, add the potatoes. Cover, and continue to cook for 45-60 minutes or until the meat is tender.
- Seed the bell pepper and cut it into 1/4 inch wide strips.
- When the meat is tender add the pepper into the stew.
- Stir and cook for another 3-5 minutes.
Ingredients:
1/2 kg elongated green chilies, julienned
(you can use a slightly milder substitute, try the serrano or jabanero)
200 g shrimp paste (The Thai version is not a substitute as it is very pungent and totally overpowering. Filipino shrimp)
4 garlic cloves, minced
1 whole onion, chopped
1/2 kg pork, cut into tiny pieces
1/2 kg plum tomato, chopped
4 tablespoons vegetable oil
1 cup thick coconut milk (the light version can be pretty bland)
How to Cook:
- In a pan or a wok, sauté garlic, onion, and tomatoes in oil.
- When onion is slightly cooked, add pork.
- Fry the mixture for 2 minutes until pork turned a little brown, and then add 1/2 cup of water.
- Boil until water is almost gone and pork is completely cooked. Then add shrimp paste. 5 Add chilies.
- Pour in the coconut milk, keep stirring. Simmer until mixture is dry. 7 Season with salt and pepper and serve hot with rice
Ingredients:
1/2 lb ground pork
1/2 large onion, diced
2 tablespoons oil
2 garlic cloves, minced
4 cups chicken broth
1/4 lb angel hair pasta
1 egg, scrambled
1 tablespoon soy sauce
2 teaspoons fresh ground pepper
fresh cilantro, chopped
lime, wedges
How to Cook:
- Sauté pork with garlic and onion in oil until fully cooked.
- Add broth and pepper and bring to a boil.
- Add noodles and pepper and bring to a boil.
- When noodles are ready, reduce to a simmer and add soy and scrambled egg.
- Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime.
Ingredients:
3 eggs, well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter, sliced
How to Cook:
- Combine eggs, sugar and salt.Stir in hot milk slowly.
- Add cooked rice, raisins and vanilla.
- Pour into buttered 1 ½-quart baking dish.Set in pan of hot water.
- Bake for 30 minutes in 325 degree oven then stir.
- Sprinkle with cinnamon and dot with butter.
- Continue baking for 60-70 minutes or until set.
