Bernadette B. Pasion
Catherine D. Asuncion
Danielle G. Acosta
Asian Food (Malaysia)
“Barbecued Fillet Steaks with Lemon”
Preparation Time: 5 minutes
Cooking Time: 6 to 16 minutes
Serves: Good for 6 persons
Ingredients:
* 6 Fillet steaks, about 150 g each * 1 tablespoon ground rosemary
Procedures:
Trim Meat of Excess Fat and Sinew 1. Flatten steaks to an even thickness. Nick edges to prevent curling. Combine oil, garlic, and rosemary. Rub evenly over each steak. 2. Place meat on lightly oiled grill or flat plate. Cook over a high heat for 2 minutes each side. Fort medium and well done results, move meat to a cooler part of the barbeque, cook further part of the barbeque, cook further 2 or 3 minutes each side for the medium and 4 to 6 mkinutes each side for the well done.
European Food: (Italy)
Cream of Tomato Soup
Ingredients:
* 2 oz. small dice bacon * 3 fl.oz butter * 1 lb small dice mirepoix * 2 garlic cloves, minced * 4 oz all purpose flour * 96 fl, 2.88 L chicken stock * 2 lb/ 907 g chopped plum tomatoes, canned * 24 fl/ 720 ml tomate sauce puree, salt needed * Ground white pepper (1sachet) * 1 sachet of d spices plus 2 cloves * 16 fl/ 480 mL heavy cream, hot
Garnish
8 oz. croutons
Procedures:
1. Render the bacon over low hear for 8 to 10 minutes. Add butter, mirepix, and garlic. Sweat the vegetables for 8 to 10 minutes. 2. Add the flour, stir frequently for 8 to 10 minutes. 3. Add the stock, tomato puree, tomatoes, salt and pepper. Simmer for 25 minutes. 4. Add the sachet and simmer for 25 minutes. Starin the solid out of the soup. Return the puree in the liquid. Heat for 8 to 10 minutes. 5. Cool and refrigerate for later service. 6. Return the soup to a simmer for service. Add cream, salt, and pepper. Garnish with croutons.

Combination of Asian and European Food
Brand Name: Carne de Sopa (Beef with Tomato Soup)
Ingredients
* 1 (2-pound) New York strip steak, cut into 1-inch cubes * 3 tablespoons olive oil * Salt and ground black pepper * 6 chicken bouillon cubes (recommended: Maggi or Goya) * 6 tomatoes * 2 red peppers * 2 onions * 2 cloves garlic
Directions
1. Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean. 2. Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes. 3. Cover and place pot over low heat. Let it steam for 20 minutes. 4. Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes. 5. Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.