Recipe 19: Pajeon (Korean Martabak)

INGREDIENTS:
3 pellet of chicken egg
50 gr flourwheat
100 gr meat of cattle
50 gr meat of squid
1 stick of the onion leaves
oil for fried

FLAVOR:
salt and pepper adequate

DIRECTIONS:
1. Shook the egg in bowl. Beef in minced and squid meat was sliced very small then the leek watered thin have the shape of round.
2. Mixed was one minced beef, the squid and the leek afterwards added salt and adequate pepper as well as previous wheat flour stirred through to flat.
3. Prepare the previous wok heated cooking oil afterwards for the omelette telur Present together the slice the cucumber

Recipe 18: The Javanese Steak

INGREDIENTS:
500gr meat of cattle
1 pellet of boiled egg
boiled the fried potato, carrots and the bean
cucumber

THE SPICE DIP:
1/2 teaspoons pepper
1/4 teaspoons nutmeg

SAUCE:
3 tablespoons sweet soy sauce
1/2 tablespoons vinegar
1 pellet onion Bombay
2 tablespoons tomato sauce
1 tablespoons sago flour
200cc broth cattle
salt adequate
margarine to fry

DIRECTIONS:
1. Stick of the meat to soft, then mixed and stirred the meat deduction with pepper and adequate nutmeg. Afterwards was announced for 1 hour that the spice penetrates and goes out his water.
2. Heat butter, fried this meat while in to and fro until was enough cooked. If already ripe adopted and slices tilt.

TO MAKE THE SAUCE:
Heat butter in frying-pan, stirred onion Bombay until fragrant afterwards mixed water that left this meat and added sweet soy sauce, tomato sauce and cattle broth. Finally put sago flour that has been stirred and a little water, stirred sauce until rather congealed then adopted.

TO SERVE:
Place several pieces of steak meat in the plate, enclosed vegetables around him, cucumber, boiled egg and the fried potato. Pour sauce above.

Recipe 17: Sweet Ham

Ingredients:

3 kilos (pig ) pig’s leg without the bones; select one with the skin and fat intact
9 tablespoons sugar
8 tablespoons salt
1-1/2 tablespoons vet sin
2 tablespoons Prague powder (instead of saltpeter or salt)

DIRECTIONS:

1. Mix all dry ingredients in a bowl.

2. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.

3. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting.

4. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses.

5. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.

6. Keep the ham inside a plastic bag in the freezer for a month or more.

TO COOK THE HAM:

1. Add enough pineapple juice to cover the ham at about 3/4’s level (not quite to the top of the ham).

2. Add the following:
Brown sugar, just enough to sweeten the pineapple juice mixture
Bay leaves
Crushed garlic

3. Cook the mixture in a heavy, Teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat does not get burned. You can prevent over-browning by turning the meat from time to time.

4. Cool the meat and slice into pieces.

Recipe 16: Cheese Sandwich

Garlic Herb Spread:
1/4 cup extra-virgin olive oil
1 bunch basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/4 cup grated Parmesan cheese

12 slices brioche bread
6 large slices mozzarella
6 large slices Gouda
6 large slices fontina cheese
2 ripe plum tomatoes, sliced
3 tablespoon olive oil
3 cloves garlic

DIRECTIONS:
1. To prepare garlic spread: combine the olive oil, basil, rosemary, thyme, Parmesan, and garlic in a food processor and process until smooth. Set aside.

2. Spread 6 slices of the bread with the garlic spread. Layer the sandwich with a slice of each of the cheeses. Top with the sliced tomatoes and the remaining slices of bread. Brush both sides of the each sandwich with olive oil. Heat a large nonstick pan over high heat until very hot. Place as many sandwiches in the pan as will fit and brown until the cheese melts, 3 to 5 minutes per side.

3. Keep the finished sandwiches warm while the others cook. Cut in half and serve warm.

Recipe 15: Asparagus Soup

Ingredients :

2 pounds asparagus spears
3 tablespoons butter
4 cups water
2 cups leeks
4 green onions
1 red potato, chopped
1 teaspoon beef base or bouillon granules
1 cup heavy cream
2 tablespoons dried basil
1 garlic clove, crushed
1 tablespoon soy sauce
2 tablespoons dried tarragon

DIRECTIONS:
1.Saute sliced asparagus spears, sliced leeks, sliced green onions, and chopped red potato in butter for 5 minutes.
2. Add water and beef base or bouillon granules. Simmer for 5 minutes.
3.Stir in cream, tarragon, basil, crushed garlic clove, and soy sauce. Simmer for 10 minutes longer