Hamonado Recipe

HAMONADO Ingredient: 1/2 kilogram pork pigue, sliced thinly Marinade: 1/3 cup soy sauce 1/2 cup pineapple juice 1 tablespoon calamansi juice Stuffing: 1 cup carrot strips 1/2 cup sweet pickle relish 1/2 cup pineapple chunks 1/2 cup red bell pepper strips 2 tablespoons cooking oil 1 tablespoon chopped garlic 1/2 cup chopped onions 4 cups water 1/4 cup tomato sauce 3/4 cup sugar 1 tablespoon soy sauce 1/4 cup cornstarch dissolved in 1/2 cup water 2 tablespoons margarine 1 packs 6 grams AJI-SHIO Seasoning Mix with Pepper 1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning Procedure Combine soy sauce, pineapple juice and calamansi juice.
Add pork and marinate for 2 hours. Flip over after an hour. Drain pork. Lay flat the pork and arrange carrots, pickles, pineapple chunks and red bell peppers. Roll stuffed pork and tie firmly with a string. Set aside. In hot oil, saute garlic and onions until fragrant. Add water and marinated pork rolls. Bring to a boil. Add tomato sauce, sugar, soy sauce and simmer for 30 minutes. Gradually add cornstarch mixture to thicken the sauce. Mix well. Add margarine and simmer for another minute. Sprinkle AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning. Mix well before turning off the fire.
To serve: Remove pork from the sauce, untie the strings and slice according to desired thickness. Arrange in a platter and pour sauce on top. Makes 10 slices. SPICY KILAWIN TANIGUE 1/2 kilo tanigue fillet, cut into cubes 1/4cup white vinegar 1 tablespoon sliced ginger, crushed 1 tablespoon chopped red onions 1 tablespoon chopped green chilli (approximately 2 pieces) 1 teaspoon siling labuyo (approximately 1 piece) piece green mango, diced 1/4 cup calamansi, freshly squeezed 1 packet PAL SWEETâ„¢ Calorie Free Sweetener 1/8 teaspoon iodized salt 1/2 teaspoon ground black pepper teaspoon MSG 1 tablespoon crushed chicharon (optional) teaspoon chopped spring onions Procedure Mix everything in a bowl. Chill for 30 minutes to 1 hour before serving. Garnish with spring onions. Makes 4-6 servings CLUBHOUSE SANDWICH Ingredients 1 cup mayonnaise 1 pack 2. 8 grams AJI-SHIO Seasoning Mix with Pepper Filling: 1 cup flaked boiled chicken 1 cup chopped fried bacon 1/2 cup sweet pickle relish 1 cup shredded lettuce 4 beaten eggs, fry with1/2 teaspoonAJI-SHIO Seasoning Mix with Garlic 4 pieces pan fried ham 1 cup sliced seeded tomatoes 9 slices cheddar cheese 18-20 slices loaf bread, toasted Procedure Combine mayonnaise and AJI-SHIO Seasoning Mix with Pepper.
Mix well and chill. Set aside. Spread mayo-AJI-SHIO Seasoning Mix with Garlic mixture in loaf bread slices. Place chicken on the 1st layer, followed by bacon top with sweet pickle relish on the second layer of bread. Repeat the procedure with remaining fillings alternately with the bread. Secure with toothpick. May slice into 4 rectangular portions for easy serving. Makes 8 servings. Cheese Sticks with Creamy Bacon Dip Ingredients 3/4 cup cheddar cheese sticks 1/2 cup all purpose flour mixed with 1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper 1 beaten egg 1/2 cup breadcrumbs1 cup cooking oil for deep frying
Dip: 1/4 cup fried and chopped bacon 1/4 cup cream cheese 1 cup sour cream 1/2 teaspoon AJI-SHIO Seasoning Mix with Garlic Procedure Prepare dip, beat cream cheese until smooth. Add sour cream and mix well. Sprinkle AJI-SHIO Seasoning Mix with Garlic and mix well. Chill for at least 1 hour before serving. Meanwhile, coat cheese sticks with flour AJI-SHIO Seasoning Mix with Peppermixture. Dip in beaten egg then dredge in breadcrumbs. Deep fry coated cheese sticks until golden brown. Serve together with the dip mixed with bacon. Makes 3 servings. Hamburger Steak Ingredients kilo ground beef cup minced onions pieces beaten eggs 2 tablespoons cornstarch 2 tablespoons soy sauce 1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper 2 tablespoons chopped spring onions 1 teaspoon sesame oil Vegetables oil for pan-frying Mushroom Gravy: 2 tablespoons butter 2 tablespoons flour 1 cups meat stock 1/2 cup all purpose cream 1/2 cup sliced button mushrooms 1 tablespoon soy sauce 1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper Procedure In a mixing bowl, combine beef, onions, eggs, cornstarch and soy sauce. Season with AJI-SHIO Seasoning Mix with Pepper. Add spring onions and sesame oil. Combine thoroughly. Form into burger patties.
Heat oil in a flat griller or pan, pan-grill each burger patties until cooked. Prepare mushroom gravy, melt butter in a saucepan, add flour and whisk well until mixture thickens. Pour in meat stock and cream. Whisk thoroughly and simmer in low heat. Add mushroom, soy sauce and AJI-SHIO Seasoning Mix with Pepper. Simmer until sauce slightly thickens. Arrange burger patties in a sizzling plate, pour mushroom gravy. HAMBURGER Ingredients 1/2 kilo ground beef cup chopped onions 2 tablespoons chopped spring onions 1/2 cup flour 1 piece beaten egg 1 tablespoon sesame oil 2 packs 8 grams Secret Sangkap All-In-One Seasoning Granule
Procedure In a bowl, combine ground beef, onions, spring onions, flour, egg, sesame oil and Secret Sangkap All-In-One Seasoning Granule. To attain firm patties, chill mixture for 1 hour inside the refrigerator. Form into patties using a hamburger molder. Pan-fry until cooked. Makes 8 patties Estimated Cooking Time: 1 hour and 30 minutes Tips and Tricks: For a juicer hamburger, add cold water to the beef before grilling (1/2 cup to 1 pound of meat) Tuna SAndwich INGREDIENTS | 4 slices wheat/rye bread1 can San Marino Corned Tuna1 tbsp mayonnaise1 tbsp lemon juice1 hard boiled egg, mashed10 g dill, minced1 small shallot, inced1 tbsp capers1 tsp sugarSalt and pepper TT1 salad tomato sliced thinly2 leaves lolo rosso lettuce1 cup potato chips| | | PROCEDURE | 1. In a bowl, mix together San Marino Corned Tuna, mayonnaise, lemon juice, egg, dill, shallots, capers, sugar, salt and pepper and set aside and chill2. Lightly grill bread until crisp (you can also just toast the bread in toaster)3. To assemble, layer lettuce then tomato on top of 1 slice of bread. Add the tuna filling then top with the other slice of bread and slice in half diagonally4. Serve on plate with chips| | |

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