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"The Carabeef Rounded Roast For Your Governor's Table."

  • Danny Peter Flores
  • Mar 18, 2018
  • 1 min read

If you are wandering in Maynilad's vicinity, of the Philippine Island republic,

the next time you call, ask the Negrenses in Occidental province for

the "Kalabaw" round roast to grace your next table to have a ball of

a time in one of a well-known restaurant.

Seasoning for roast:

- cooking oil - garlic - oignon - rosemary - tarragon - horseradish

- salt & pepper - chervil & parsley for greens to top

Pesto Sauce:

-white cheese (for creaminess)

-pistachio nuts

-olive oil

-garlic

-roasted red bell peppers

-basel

Serving suggestions:

-Pan fry the roast in herb & spices with cooking oil.

-Cook at 380 deg C for 90 mins. in the oven, carve roast and then serve slices with

the pesto sauce.

-Together, serve with the greens (buttered, blanched) of carrots, turnips and

asparagus tips dressed with pesto (regular) and horseradish sauce for the dressing.

-And for the fruit dessert, on the side, extra-sized Philippine papaya halves with

citrus rounds and sprinkled white granulated sugar.

(Note: "Kalabaw" = a carabeef roast.)

Suggestion: What's next on the menu - Bison?


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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