cawas restaurant

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Page 1: Cawas restaurant
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KARE – KARE

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KARE – KARE RECIPE• * 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare

kare, use cleaned beef tripe instead of beef)* 1/2 kilo oxtail, cut 2 inch long* 1 cup of peanut butter* 1/4 cup grounded toasted rice* 1/2 cup cooked bagoong alamang (anchovies)* 2 pieces onions, diced* 2 heads of garlic, minced* 4 tablespoons atsuete oil* 4 pieces eggplant, sliced 1 inch thick* 1 bundle Pechay (Bok choy) cut into 2 pieces* 1 bundle of sitaw (string beans) cut to 2″ long* 1 banana bud, cut similar to eggplant slices, blanch in boiling water* 1/2 cup oil* 8 cups of water* Salt to taste

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KARE – KARE PROCEDURE1. In a stock pot, boil beef and oxtails in water for an

hour or until cooked. Strain and keep the stock.2. In a big pan or wok, heat oil and atsuete oil.3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.5. Serve with bagoong on the side and hot plain rice.

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SWEET AND SOUR LAPU - LAPU

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SWEET AND SOUR RECIPE

• 1 tsp. soy sauce3 tbsps. dry sherry1-¼ kls. lapu-lapu fillet1/3 cups cornstarchsaltoilFor the sweet & sour sauce:1 clove garlic, chopped1 carrot (small), julienned1 green pepper (small)

• 2 tbsps. dry sherry2 tsps. soy saucespring onions, sliced1/3 cup sugar (brown & white)1/3 cup white vinegar3/4 cup chicken broth½ cup bamboo shoot, julienned1-½ tbsps. cornstarch1-½ tbsps. ginger, chopped

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SWEET AND SOUR PROCEDURE1. To prepare the sweet and sour

sauce:Combine the sugar, cornstarch, vinegar, chicken broth, soy sauce, and dry sherry. Add the ginger, garlic, carrot and bamboo shoot. Cook, stirring constantly until the mixture boils. Lessen the stove's heat, cover and cook for 5 more minutes or until the carrots soften. Prior to serving, add the green pepper and onions, simmer for a few seconds before using.

2. To prepare the fish:Combine the sherry and soy sauce and rub on the fish, season with pepper. Drizzle the fish with cornstarch. Heat oil and fry the fish for 2 to 3 minutes. When cooked, place the fish on a paper towel to dry. Place the fish on a serving platter and pour (or drizzle) the sweet and sour sauce on the fish. Garnish with other vegetables if desired.

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CHICKEN BARBECUE

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CHICKEN BBQ RECIPE

• 4 pieces chicken leg quarters, cleaned• 1/2 cup soy sauce• 1 piece lemon or 4 pieces calamansi• 2 teaspoons salt• 1 teaspoon ground black pepper• 1/2 cup banana ketchup

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CHICKEN BBQ PROCEDURE1. Make the marinade by

combining the soy sauce, juice of 1 lemon, banana ketchup, salt, and ground black pepper in a bowl. Stir to mix.

2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.

3. Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.

4. Remove the chicken from the bag and transfer the remaining marinade to a bowl.

5. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.

4. Remove from the grill and transfer to a serving plate.

5. Serve with steamed rice.6. Share and enjoy!

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ITALIAN CARBONARA

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CARBONARA PROCEDURE1. Bring to the boil a large pan of water (you will need at least 4 litres for this amount of pasta, if you're doing it for

more than 4 add an extra litre every 100g pasta), adding two not too full dessert spoons of coarse salt when water starts to boil.

2. Throw in the pasta about a minute after the salt.

3. Do NOT break the spaghetti! Even if they don't fit in the pan, the best way is to hold them in a bunch vertically and immerse. Let go and they will fan out in all directions, and as they soften will sink and cook just perfect.

4. When the pasta is nearly ready (see packet of pasta for cooking time) shallow fry in a non stick pan the diced pancetta for only a couple minutes, it doesn't need more.

5. Drain the pasta and throw it in the pan together with the pancetta and continue to fry it, adding a little glug of olive oil. (The pasta needs to be just short of "al dente" when you drain it as it will continue cooking in the pan.)

6. Off the heat prepare a large serving bowl and lightly whisk two full eggs and one yolk with a pinch of salt and the grated cheese.

7. Throw the pasta sauteed with the pancetta on top of it and give it a quick mix before serving.

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CARBONARA RECIPE

• 2360g spaghetti• 00g guanciale (pancetta) or bacon• 2 whole eggs and 1 yolk• 80g grated Parmigiano or Pecorino (ewe's

cheese)• olive oil• salt• pepper

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