Monday, December 30, 2013

Pinatuyong Adobong Manok (Dried Chicken Adobo)


Pinatuyo in English means "to dry." This dish literally means dried chicken adobo. I learned that in some areas in the Visayas, this is how they cook their adobo. 

This is different from the two adobo recipes I featured before - chicken adobo with pigeon peas and chicken adobo with lemon grass. In this recipe, you cook the adobo until the liquid mixture dries up. This can also be done for pork and squid. I will feature these recipes soon.

Ingredients
  • 500 gms chicken, cut into serving pieces (retain the skin of the chicken)
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • salt and pepper 
Preparation

1. In a pot, combine all the ingredients and cook over low to medium heat.

2. Cook until the liquid mixture dries up. 

3. Serve.

Friday, December 27, 2013

Buttered Spinach


Spinach is a versatile vegetable. It can be added in salad, soup or stew. It can also be cooked lightly and served as a main dish.

In this recipe, spinach is sauteed in garlic and butter. Just make sure not to overcook the spinach. Also, adjust the amount of butter according to taste. Enjoy!


Ingredients
  • 1 bunch spinach
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • salt and pepper
Preparation

1. In a skillet, heat butter over low heat and saute garlic.

2. When garlic is done, add spinach and cook for a few minutes.

3. Season with salt and pepper.

4. Serve.

Thursday, December 26, 2013

Ginisang Ubod (Sauteed Heart of Palm)


Ubod or heart of palm is the innermost core of certain palms. This vegetable is often bought to make lumpiang ubod, another Filipino dish. It can also be sauteed, stir-fried, made into salad and added in soup.

Since ubod has a bit of a bland taste, it is best to add ground chicken or pork when cooking this vegetable.





Ingredients
  • 2 cups ubod, sliced thinly
  • 1 cup carrots, sliced thinly
  • 1/4 cup ground pork
  • 3 cloves garlic, crushed
  • 1 small onion, sliced
  • 2 tsp vegetable oil
  • 1/2 cup water
  • fish sauce
  • salt and pepper
Preparation

1. In a skillet, heat oil over medium heat and saute garlic and onion.

2. Add ground pork and cook until lightly browned. Add fish sauce and 
    water and simmer for 15 minutes.

4. Add ubod and carrots and cook until tender.

5. Serve.

Tuesday, December 24, 2013

Macaroni Salad

Every Christmas, it has been a tradition in our house to prepare macaroni salad for Noche Buena. Our macaroni salad consists of elbow macaroni, mayonnaise, chicken bits, cheddar cheese, pineapple tidbits, sweet pickle relish, onions, red pimiento and some seasoning. It is so easy to make since all you have to do is to prep all the ingredients and mix it in a bowl. Enjoy!

Ingredients
  • 500 gms macaroni noodles
  • 2 chicken breasts, boiled, salted and flaked
  • 1 medium onion, chopped
  • 1 can red pimiento
  • 1 can pineapple tidbits
  • 1/2 cup sweet pickle relish
  • 500 ml mayonnaise
  • 1/2 cup raisins
  • 2 cups cheddar cheese
  • salt and pepper
Preparation

1. Cook macaroni noodles according to package instructions. Set aside.

2. In a bowl, combine onion, red pimiento, pickle relish, flaked chicken breast,
    pineapple tidbits, mayonnaise and cheddar cheese.

3. Add macaroni noodles and mix well.

4. Sprinkle with salt and pepper.

5. Refrigerate before serving.

Monday, December 23, 2013

Fruit Salad

Fruit salad is a combination of various fruits with cream or syrup. It is often served as an appetizer, salad or dessert.

Here in the Philippines, it is a favorite dessert during special occasions like birthdays, weddings, Christmas and other celebrations. It is easy to prepare and delicious.

Most people buy the canned fruit cocktail and they just add other fruits such as shredded buko, apple, cantaloupe, kaong, nata de coco and others.


Ingredients
  • 2 cans fruit cocktail, drained
  • 1 can pineapple tidbits
  • 1 Nestle cream
  • 1/2 cup cheddar cheese
  • 1/2 cup raisins
  • sugar (optional)

Preparation

1. Mix all the ingredients in a bowl.

2. Refrigerate before serving.


Saturday, December 21, 2013

Chopsuey

Chopsuey means a combination of "different foods." It is a mix of vegetables with either chicken, pork, beef or shrimp. Some even add chicken liver, quail eggs, squid ball and even fish. 

In this recipe, chicken meat is sauteed with vegetables such as broccoli, snow peas, carrots and cabbage. A thickened sauce of soy sauce, cornstarch and water is added. This chopsuey dish is not only colorful to look at but healthy and nutritious as well. Enjoy!

 

Ingredients

  • 1 piece chicken breast, sliced
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 broccoli, cut into florets
  • 1 cup snow peas
  • 1/4 cabbage, sliced
  • 2 tsp vegetable oil
  • 1 cup water
  • 2 tsp cornstarch
  • 1/4 cup water to dissolve cornstarch
  • 2 tsp soy sauce
  • salt and pepper

 

Preparation

 

1. Dissolve cornstarch in 1/4 cup water. Set aside.

2. In a skillet, heat oil over medium heat and saute garlic and onion.

3. Stir in chicken and cook until lightly browned. Add soy sauce and
    water and simmer for 15 minutes.

4. Add carrots and broccoli. Cook until tender.

5. Add snow peas and cabbage.

6. Pour cornstarch mixture and simmer for 2 minutes.

7. Season with salt and pepper.

Friday, December 20, 2013

Humba


Now that Christmas is only a few days away, here is a humba dish which you can include in your Noche Buena. This recipe is adapted from Recipes of the Philippines by Enriqueta David-Perez. For those who are not aware, humba or umba is a popular pork dish in the Visayan region. In some areas in the Visayas, they caramelize the brown sugar and add the pork (no soy sauce added) while some add banana blossoms to their humba.

In this humba recipe, pork is mixed with soy sauce, brown sugar, vinegar, water, cooking oil, bay leaf, oregano and some seasoning. It is then cooked until the pork is tender. This dish is best served with plain rice or garlic fried rice (sinangag). Enjoy!    


Ingredients
  • 500 gms pork, cubed
  • 4 cloves garlic, minced
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp cooking oil
  • 1/2 cup water
  • 1 tsp salt
  • 1/4 cup vinegar
  • 2 pcs bay leaf
  • 1/8 tsp oregano
  • salt and pepper 
Preparation

1. In a pot, mix all the ingredients and cook until pork is tender.

Monday, December 16, 2013

Chicken Adobo with Pigeon Peas


Pigeon pea or kadyos is a legume commonly found in the Ilocos region. The young pods of kadyos are known as 'pusi" in Ilocos and usually added in dinengdeng, pinakbet and other vegetable dishes.

When we were given a bunch of pigeon peas recently,  I added it in my chicken adobo. It turned out okay. Hope you like this recipe.

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 2 cups pigeon pea or kadyos
  • 5 cloves garlic, crushed
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • 1/4 tsp sugar (optional)
  • salt and pepper

Preparation

1. In a pot, combine chicken, soy sauce, vinegar, water, garlic, 
    salt and  pepper.

2. Cook over low heat for about 45 minutes.

3. Add pigeon peas and cook until tender.

4. Serve.

Java Rice


The first time I heard Java rice, I thought it was an Indonesian recipe. Later on, I learned that Java rice is a Filipino dish consisting of leftover rice and fried in annatto (atsuete) oil with garlic and onion. The yellow to yellow-orange color of rice comes from the atsuete oil when mixed with rice.

Java rice goes well with barbecued meat. They make a perfect combination. How do I make this recipe? All you need are the following: annatto (atsuete) seeds, leftover rice, garlic, onion and some seasoning. Hope you try it!


Ingredients
  • 2 tbsp annatto (atsuete) seeds
  • 4 cups leftover rice
  • 4 cloves garlic, crushed
  • 1 medium onion, minced
  • 2 tbsp vegetable oil
  • salt and pepper
Preparation

1. In a large pan, heat oil over medium heat and add the annatto (atsuete) seeds.
    Cook until the oil becomes rich yellow to orange color. Remove the seeds.

2. Saute garlic and onion.

3. Add rice and stir continuously to separate the grains.

4. Season with salt and pepper.

Sunday, December 15, 2013

Pork Sinigang 2 (Sinigang na Baboy)


Sinigang is an authentic Filipino sour soup. Meat, chicken, pork, beef, and shrimp can be used in this soup. A number of 'souring ingredients' can be used such as tamarind, calamansi, guava, kamias or green mango but the most popular is tamarind. Although, some use tamarind mix which can be bought in stores and supermarkets.

Sinigang na baboy or pork sinigang is cooked by sauteing garlic, onion and tomatoes. Pork and water are then added and boiled. Vegetables often used in  making sinigang are radish, okra, taro, kangkong, stringbeans and eggplant. Some even add finger chilies (siling haba) to provide contrast of sourness and saltiness.

Here is a version of mine of pork sinigang. The only difference with my previous pork sinigang recipe is that it has more vegetables (okra, eggplant, stringbeans and kangkong) but the taste is still the same. Hope you try out both versions.

Ingredients
  • 500 gms pork, cubed
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 2 tomatoes, sliced
  • 1 sinigang mix
  • 1 bunch stringbeans, cut into 1 inch size
  • 1 bunch kangkong, sliced
  • 2 pcs eggplant, sliced diagonally
  • 5 pcs okra, sliced diagonally
  • 2 pcs finger chilies (siling haba)
  • 5 cups water
  • fish sauce/salt
  • 2 tsp vegetable oil
Preparation

1. In a large pot, heat oil and saute garlic, onion and tomatoes.

2. Add pork and cook until lightly browned. Stir in water and fish sauce. Bring to a boil.

3. Add sinigang mix, stringbeans, eggplant and okra. Simmer for a few minutes.

5. Add kangkong and chili pepper.

6. Remove from heat.

7. Serve hot.

Saturday, December 14, 2013

Pininyahang Manok (Pineapple Chicken)

Pineapple is a versatile tropical fruit. It can be used in food preparation in any form. Pineapple chunks are added in main dishes while crushed pineapple is used in ice cream, jam, sweets and many more. The juice of pineapple is served as a beverage.

I love adding pineapple chunks in my dishes because it gives a sweet taste. It is also healthy and nutritious. Pineapple offers a lot of health benefits. Among these are for strong bones, keep gums healthy, prevents macular degeneration, relieves arthritis, prevents cough and colds and many more.

This dish pineapple chicken or pininyahang manok is a delicious chicken dish. Its main ingredients are chicken, carrots, pineapple tidbits and coconut milk. Most recipes use evaporated milk but I use coconut milk since it is tastier and creamier. Hope you try this recipe!

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 1 can pineapple tidbits
  • 3 cloves garlic, crushed
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 1 tomato, sliced
  • 1 small red bell pepper, quartered
  • 3/4 cup coconut milk
  • fish sauce
  • 2 tsp vegetable oil
  • salt and pepper
Preparation

1. Heat oil over medium heat and saute garlic and onion.

2. Add chicken and cook until lightly browned. Stir in water and 
    fish sauce. Simmer for 30 minutes.

3. Add carrots and pineapple tidbits.

4. Add coconut milk and red bell pepper. Simmer for a few minutes.

5. Serve.

Garlic Fried Rice



Filipinos love to eat rice for breakfast. One of the most popular rice dish is garlic fried rice or sinangag. It is made by sauteing garlic and leftover rice in oil with some seasoning. It is often paired with dried fish like tuyo, daing and danggit. Other even pair it with eggs and hotdog.

Sinangag is a favorite of mine for breakfast together with eggs and hot chocolate. It is very filling especially when you have a busy day ahead. Enjoy♥!



Ingredients
  • 2 cups leftover rice
  • 6 cloves garlic, minced
  • 2 tbsp vegetable oil 
  • salt 

Preparation

1. Heat oil and saute garlic until golden brown.

2. Add leftover rice and stir continuously to separate the grains.

3. Season with salt.



Friday, December 13, 2013

Chicken Sopas (Chicken Macaroni Soup)

Sopas comes from the Spanish word, sopa which means soup. Chicken macaroni soup or chicken sopas is a delicious creamy soup. It consists of elbow macaroni, chicken breast, Vienna sausage, carrot, cabbage, milk, celery and some seasoning. There are several variations of this dish. Some add hotdog, ham or luncheon meat while others add other vegetables such as green beans, asparagus and others. Am sure all of these are delicious. It is an ideal dish for breakfast or merienda.

Personally, I love to prepare this dish during rainy days. What I love about this dish is that it has meat, vegetables, milk and macaroni in it. A very comforting dish on a rainy day. Try it!  

Ingredients
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 pcs chicken breast, sliced thinly
  • 1 cup elbow macaroni
  • 3/4 cup Vienna sausage, diced
  • 1 cup carrots, diced
  • 1 cup cabbage, sliced thinly
  • 3/4 cup evaporated milk
  • 5 cups water
  • 1/2 cup celery 
  • fish sauce
  • salt and pepper

Preparation

1. In a large pan, heat butter over medium heat and saute garlic and onion.

2. Add chicken breast, fish sauce and water. Bring to a boil.

3. Add carrots and cabbage.

4. Add evaporated milk, Vienna sausage and celery.

5. Season with additional salt and pepper if needed.

6. Serve.

Thursday, December 12, 2013

Bangus in Soy Sauce


Bangus or milkfish can be cooked in a variety of ways. It can be grilled, steamed, dried, stewed, stuffed, and made into kilawin to name a few.

Another way to cook bangus is to fry it and add onion, soy sauce and calamansi juice. If calamansi is not available, you can add lemon juice. This recipe is easy and delicious. Enjoy!




Ingredients
  • 1 medium sized bangus, cut into 4 pieces
  • 1 medium onion, sliced
  • 3 tbsp soy sauce
  • 2 tbsp calamansi juice
  • vegetable oil
Preparation

1. Clean the bangus well. Rub salt and set aside.

2. In a skillet, heat oil over medium heat and fry the bangus.
    Set aside.

3. In the same pan, saute onion and add soy sauce and calamansi juice.

4. Pour over the fried bangus.

Fried Honey Chicken


This chicken recipe  is a bit sweet. I often prepare this dish when friends come over to the house. I usually fry it but when I have time, I grill it. Grilled or fried, chicken tastes delicious.

Here are some tips for this chicken recipe. It is better to marinate chicken in soy-honey sauce overnight. This way, the soy-honey sauce will be absorbed better. Also adjust the amount of honey according to taste. Enjoy!




Ingredients
  • 500 gms chicken thighs or wings
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 2 tbsp honey
  • vegetable oil for frying
  • salt and pepper

Preparation

1. In a bowl, combine garlic, soy sauce, vinegar, honey, salt and pepper.

2. Marinate chicken thighs or wings into the mixture for 1 hour.

3. In a frying pan, heat oil over low heat and fry the chicken thighs or wings.

4. Serve.

Wednesday, December 11, 2013

Spinach Cracklings

Looking for an appetizer for your upcoming party? Why not try this spinach crackling recipe? This would make a delicious side dish/appetizer. It is easy to make and requires less effort.

Just make sure to thoroughly wash and dry the spinach leaves before dipping it in the batter and drain off excess oil in paper towel.

Ingredients
  • 1 bunch spinach
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 1 egg, beaten
  • salt and pepper
  • vegetable oil for deep frying
Dipping sauce
  • 1/4 cup vinegar
  • 2 cloves garlic, minced
  • 1 small onion, chopped

Preparation

1. Separate spinach leaves from the stems. Wash thoroughly and set aside.

2. Mix flour, cornstarch, egg, salt and pepper in a bowl.

3. In a sauce pan, heat oil (about 2 inches deep) over medium heat.

4. Dip spinach leaves one at a time in batter and deep fry.  

4. Serve with dipping sauce.

Ensaladang Mangga

Whenever our 15 year-old mango tree bears fruit, we are able to harvest more than 5 kaings. This becomes a "problem" for me since I have to think of ways to utilize all the green mangoes. Aside from giving it away to friends and neighbors, turning it into green mango smoothie, using it as an ingredient in sinigang and pickling it, we also make ensaladang mangga.

Ensaladang mangga recipe is an easy-to-prepare salad. All you have to do is chop all of the ingredients and mix it in a bowl. You can either add shrimp paste or salt to the green mango mixture. This goes well with grilled and fried foods.

Ingredients
  • 2 green mangoes, cubed
  • 2 tomatoes, chopped
  • 1 small onion, chopped
  • shrimp paste or bagoong

Preparation

1. In a bowl, mix all the ingredients. 

2. Chill and serve.

Sunday, December 8, 2013

Eggplant Salad

I recently harvested some eggplant from our mini garden in our backyard. Aside from eggplant, I also grow other vegetables such as okra, finger chilies and pechay. I plan to add other leafy vegetables such as napa cabbage and lettuce.

Going back to the eggplant I havested, I decided to make it into eggplant salad. This eggplant salad is easy to prepare. All you have to do is grill the eggplant and add the mixture consisting of vinegar, garlic, onion, tomatoes, salt and pepper. You can also add a pinch of sugar if you want it to have a sweet taste. Enjoy!

Ingredients
  • 2 eggplant (grilled and peeled)
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 2 tomatoes, sliced
  • 1/4 cup vinegar
  • salt and pepper
  • sugar (optional)
Preparation

1. Grill eggplant over charcoal or stove top. When slightly charred, peel off the skin,
    mash and put on a platter.

2. Add garlic, onion, tomatoes and vinegar.

3. Season with salt and pepper.

Saturday, December 7, 2013

Chicken Curry

According to Wikipedia, "chicken curry is a common delicacy in South Asia, Southeast Asia as well as in the Carribean." There are a lot of variations in making chicken curry. Ginger is usually the main flavoring ingredient but in other countries, they add a variety of spices such as turmeric, cardamon, cinnamon, coriander and a whole lot more.

Here in the Philippines, aside from ginger, curry powder is added to enhance the flavor of the dish.This chicken curry recipe is easy to make and has a nice flavor and aroma. Hope you try it!

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 4 potatoes, cubed
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 can coconut milk
  • 1 thumb ginger, sliced
  • 1 tsp curry powder
  • salt/fish sauce
  • 1 cup water
  • 2 tsp vegetable oil
Preparation

1. In a large pan, heat oil over medium heat and saute garlic, onion, ginger
    and red bell pepper.

2. Add chicken and cook until lightly browned. Stir in fish sauce and water 
    and simmer for 20 minutes.

3. Add coconut milk, curry powder and potatoes and simmer for 5 minutes.

4. Serve.

Thursday, December 5, 2013

Pork Giniling

My favorite pork dish is pork giniling. I love the combination of ground pork with carrots, potatoes, raisins and tomato sauce. It is also easy to prepare.

This dish is quite similar to menudo especially the ingredients added. The only difference is the kind of meat used.  Menudo uses diced pork while pork giniling uses giniling or ground pork.

In the Philippines, this is a popular dish because it is delicious and colorful. It is often sold in carinderia, restaurants or simply cooked at home.

Ingredients
  • 250 gms ground pork
  • 3 potatoes, diced
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 can tomato sauce
  • 1 cup raisins
  • 2 tsp vegetable oil
  • 1 cup water
  • salt/fish sauce
  • 1/4 tsp sugar

Preparation

1. In a skillet, heat oil over medium heat and saute garlic and onion.

2. Stir in ground pork and cook until lightly browned. Add fish sauce
    and water and simmer for about 20 minutes.

3. Add tomato sauce and sugar and simmer for a few minutes.

4. Add carrots, potatoes and raisins and cook until tender.

5. Season with salt and pepper.

Wednesday, December 4, 2013

Snow Pea and Carrot Stir-Fry


Snow peas and carrots are two of my favorite vegetables. Whenever I go to the local market or supermarket, I make sure to buy these. 

Whenever I cook this dish, I usually add chicken or pork and stir-fry it. I also add sesame oil to give it an Asian flavor.

Although this dish is simple, it is a healthy treat for your family and friends because it is loaded with vitamins and minerals. Carrots and snow peas are good sources of vitamins A and C. Both vegetables are also rich in fiber.

Ingredients
  • 250 gms snow peas
  • 1 medium carrot, sliced 
  • 1/4 cup ground pork
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 2 tsp vegetable oil
  • 1/2 tsp sesame oil
  • 1/4 tsp sugar
  • salt and pepper

Preparation

1. In a skillet, heat oil over medium heat and stir in garlic and onion.

2. Add ground pork and cook until lightly browned.

3. Add carrots and snow peas and cook until crisp and tender.

4. Combine sesame oil and sugar.

5. Season with salt and pepper. 

Monday, December 2, 2013

Sinigang na Manok (Chicken Sinigang)



Sinigang is an authentic Filipino dish. The basic ingredient of sinigang can either be chicken, pork, fish, beef or shrimp with a lot of vegetables. The 'souring ingredients' often used are either tamarind, calamansi, kamias or guava. Although, fresh tamarind or tamarind mix is the most popular 'souring ingredient.'

For this recipe, I used chicken, tamarind mix and vegetables such as radish, stringbeans (sitaw), kangkong and finger chilies (siling haba). Other vegetables such as okra, eggplant and pechay can also be added. Enjoy!

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 2 tomatoes, quartered
  • 1 tamarind soup mix
  • 1 bunch stringbeans
  • 1 large radish, sliced diagonally
  • 1 bunch kangkong
  • 2 finger chilies (siling haba)
  • 5 cups water
  • 2 tsp vegetable oil
  • salt/fish sauce

Preparation

1. In a pot, heat oil over medium heat and saute garlic, onion
    and tomatoes.

2. Stir in chicken and cook until lightly browned.

3. Add water, tamarind soup mix and season with salt/fish sauce.
    Simmer for about 30 minutes.

4. Add radish and stringbeans and cook until tender.

5. Add kangkong and finger chilies.

6. Serve hot.

Sunday, December 1, 2013

Broccoli and Baby Corn Stir-Fry


Broccoli and baby corn are two vegetables which are packed with nutrients. Broccoli is a rich source of vitamin C, folic acid and reduces blood cholesterol while baby corn is high in folate and other nutrients. Aside from its nutritional benefits, this dish is easy to make and tasty as well.

To make this dish, just saute garlic, onion and ginger and add the marinated chicken breast, broccoli and baby corn. Enjoy!   




Ingredients
  • 1 broccoli, cut into florets
  • 8 pcs baby corn, sliced diagonally
  • 1 cup chicken breast, diced
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp vegetable oil
  • 1 tsp fresh ginger, minced
  • 1/8 tsp sugar
  • salt and pepper 

Preparation

1. Marinate chicken breast in soy sauce, sesame oil and sugar. Set aside.

2. In a skillet, heat oil over medium heat and stir in garlic, onion and ginger.

3. Add marinated chicken breast and cook until golden brown.

4. Add broccoli florets and baby corn. Cook until crisp and tender.

5. Season with salt and pepper.

Friday, November 29, 2013

Ginisang Labanos (Sauteed Radish)


I bought a kilo  of radish or labanos the other day so I decided to divide it for pork sinigang and ginisang labanos  or sauteed radish. I love making ginisang labanos  because it is simple yet nutritious. To make this dish, just cut labanos  or radish into thin slices and saute it with ground chicken or pork to add flavor to the dish. 

I consider radish or labanos  to be a versatile vegetable. It can be sauteed and added in soups and stew. It can also be made into a salad (ensaladang labanos).

Ingredients
  • 1 large radish, sliced crosswise
  • 4 cloves garlic, crushed
  • 1 small onion, chopped
  • 1/2 cup ground pork
  • 2 tsp vegetable oil
  • 1 cup water
  • fish sauce

Preparation

1. In a skillet, heat oil over medium heat and saute garlic and onion.    

2. Add ground pork and cook until lightly browned.

3. Add radish, fish sauce and water. Simmer for about 10-15 minutes.

4. Serve.

Thursday, November 28, 2013

Chinese Cabbage and Ginger Stir-Fry

Napa or Chinese cabbage is a leafy green vegetable belonging to the Brassica family. To differentiate it from other leafy vegetables like cabbage, lettuce, pechay and bokchoy, Napa cabbage has a sweet taste and is crunchy. It can be sauteed, stir-fried, steamed, added to salads, soup or stew, used as a salad wrap and pickled to make the famous Korean kimchi. It is a popular ingredient in Asian cuisine. It also offers a lot of health benefits.This leafy green vegetable is a good source of  vitamins A and C. It also reduces your risk of cancer.  

This Napa cabbage recipe takes only about 20 minutes to make. Fresh ginger is added to give the dish an Asian flavor. You can pair this dish with fried or grilled foods. Enjoy!

Ingredients
  • 1 whole Chinese cabbage, sliced
  • few slices of ginger
  • 1/4 cup ground pork
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 2 tsp vegetable oil
  • 1 cup water
  • salt and pepper
Preparation

1. In a skillet, heat oil over medium heat. Stir in garlic, onion and ginger.

2. Add ground pork and cook until golden brown.

3. Add water and simmer for about 10-15 minutes.

4. Add Chinese cabbage and cook until tender.

5. Season with salt and pepper.

Wednesday, November 27, 2013

Adobong Kangkong


When I was 12 years old, the first dish that I learned to cook was adobong kangkong. On my first try, the kangkong leaves were overcooked. On my second, I added too much soy sauce. Later on, I 'mastered' cooking adobong kangkong.

In this recipe, instead of just kangkong leaves, ground pork is added to enhance the flavor of the dish. I don't know which tastes better but I do love both versions. Enjoy!

 Ingredients
  • 1 bunch kangkong, sliced
  • 1/2 cup ground pork
  • 4 cloves garlic, crushed
  • 2 tsp vegetable oil
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 1 cup water
  • salt/fish sauce
  • sugar (optional)

Preparation

1. In a skillet, heat oil over medium heat and saute garlic and onion.

2. Stir in ground pork and cook until lightly browned.

3. Add water and salt/fish sauce. Simmer for 15 minutes.

4. Add kangkong, soy sauce and vinegar. Cook until tender.

5. Serve.

Tuesday, November 26, 2013

Adobong Sitaw



Aside from cooking adobo using chicken, pork or seafood, you can also try other vegetables such as stringbeans or green beans. This vegetable dish is similar to adobong kangkong but unlike kangkong (which has to be cooked lightly), stringbeans should be cooked slightly tender and crunchy. Overcooking it will result to mushy beans which we want to avoid.

You need the same ingredients in cooking adobo such as soy sauce, vinegar and garlic. You can also add ground pork or chicken if you want to make it tastier. This goes well with fried fish. Enjoy!

Ingredients
  • 1 bunch stringbeans, cut into 2 inch length
  • 1/2 cup ground pork
  • 4 cloves garlic, crushed
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 2 tsp vegetable oil
  • 1/2 cup water
  • salt and pepper
  • sugar (optional)
Preparation

1. In a skillet, heat oil and saute garlic over medium heat.

2. Stir in the ground pork and cook until lightly browned.

3. Add soy sauce, vinegar and water. Simmer for about 10-15 minutes.

4. Add stringbeans and cook until tender.

5. Serve.

Sunday, November 24, 2013

Pinaputok na Tilapia

 
My first 'encounter' with this dish was when my family and I had our Sunday lunch at a Filipino restaurant. My sister who was familiar with this dish told me that I should come up with my own version of this dish. After I feasted on the pinaputok na tilapia which was in front of me, I tried to dissect  all the ingredients in this dish. A week after, I bought some onions, tomatoes and ginger (preferably luyang dilaw) and some medium-sized tilapia. I did some chopping, wrapping and frying and came up with my own version of this dish. 

I think the reason why this dish is called pinaputok na tilapia is because one has to stuff the cavity of the fish with a large amount of onion, tomatoes and ginger. Pinaputok in English means to burst or explode.

Ingredients
  • 1 large tilapia (scales removed)
  • 3 tomatoes, chopped
  • 1 medium onion, chopped
  • 1 small ginger, chopped
  • salt and pepper

Preparation

1. Make a large slit on each side of the tilapia.

2. Rub each side of the tilapia with salt and pepper (including
    the stomach). Set aside.

3. In a bowl, combine chopped onions, tomatoes and ginger.
    Season with salt and pepper.

4. Put the mixture inside each slit of the tilapia. Wrap the tilapia
    with aluminum foil.

5. Fry each side of the tilapia for 5-10 minutes.

6. Serve with toyomansi (soy sauce and calamansi).




Tortang Talong (Eggplant Omelet)



The other day, I was able to harvest some eggplant from my mini-garden. I was ecstatic that the pests did not damage my row of eggplant. Although, they bore some holes on my lettuce patch. On my way to the kitchen, I decided to make tortang talong or eggplant omelet. 

An omelet is made from beaten eggs cooked in cooking oil. In the Philippines, omelet is known as torta. Hence, tortang talong or eggplant omelet consists of eggplant, beaten eggs and seasoning. The eggplant is initially grilled then the skin peeled off. It is then dipped in beaten eggs and fried. This dish is usually eaten during breakfast and best served with garlic fried rice or sinangag.

Ingredients
  • 2 pcs eggplant
  • 2 eggs, lightly beaten
  • salt and pepper
  • vegetable oil

Preparation

1. Grill the eggplant until it turns black. Allow to cool and peel off
    the skin. Set aside.

2. Using a fork, flatten the eggplant on a platter.

3. Beat the eggs in a bowl and season with salt and pepper. Dip the
    eggplant into the egg mixture.

4. In a frying pan, heat oil over medium heat and fry the eggplant on
    each side.

5. Serve with catsup.

Wednesday, November 20, 2013

Pancit Bihon

According to the Chinese, noodles symbolize long life. They also believe that noodles should be eaten during one's birthday. When we were growing up, pancit bihon was a regular fare on the table especially during our birthday. It was usually served on a large platter or bandehado and served with calamansi and soy sauce. It was often paired with fried chicken and lumpiang shanghai.  Sometimes, even without an occasion, we would cook pancit bihon. Each of us would help in chopping all the ingredients for the pancit. It was fun!
Nowadays, we still cook pancit bihon with or without an occasion. It truly brings back childhood memories. Hope you try it. 

Ingredients
  • 2 cups chicken, cut into desired size
  • 1/4 cup ground pork
  • 250 gms rice sticks (bihon)
  • 1 cup carrots, sliced
  • 1 cup snow peas (sitsaro)
  • 1 cup Baguio beans, sliced diagonally
  • 2 cups cabbage, sliced
  • 1/2 cup celery, chopped finely
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 2 tsp vegetable oil
  • 3 cups water
  • 4 tbsp soy sauce
  • calamansi
  • salt 
Preparation

1. Soak rice sticks (bihon) in water for 10 minutes. Set aside.

2. In a large pot, heat oil over medium heat and saute garlic and onion.

3. Stir in the chicken and ground pork. Cook until lightly browned. 

4. Add water and salt. Simmer for about 20-30 minutes.

5. Add carrots, snow peas, Baguio beans, cabbage and celery. Cook
    until tender.

6. Remove all the meat and vegetables from the pot. Set aside.

7. Add rice sticks (bihon) and soy sauce to the remaining liquid
    in the pot.

8. Once cooked, add all the meat and vegetables.

8. Serve with calamansi. 

Monday, November 18, 2013

Pinaupong Manok

I first learned of this dish from my Mom who was raving about it when she attended her friend's birthday. My Mom excitedly told me, "Donna, you should try this chicken recipe. Masarap (It's delicious!)." "What are the ingredients," I curiously asked. She replied, "salt and tanglad (lemon grass)." So I looked it up on the internet and learned a great deal about this dish. 

It's only in the Philippines where you can find a dish whose English translation literally means "sitting chicken." There are several variations of this dish. Some sit  the chicken on a bed of rock salt while others stuff the chicken with onions, ginger, tomatoes with a lot of spices. Another way to cook this dish is marinating the chicken in soy sauce and pepper. Am sure all of these taste good. My own version consists of chicken, rock salt and tanglad or lemon grass. Hope you try it!  

Ingredients
  • 1 whole chicken
  • 4-5 stalks lemon grass (tie in a knot)
  • rock salt (depends on the amount of salt you need)
Dipping sauce
  • soy sauce
  • calamansi

Preparation

1. Insert lemon grass into the cavity of the chicken.

2. Evenly spread rock salt all over the chicken.

3. Put the chicken in a palayok (earthenware pot) or stainless
    steel pot and cook over medium heat for about 1 1/2 hours
    while occasionally turning the chicken.

4. Serve and enjoy!



Sunday, November 17, 2013

Ginisang Sayote (Sauteed Chayote)



Chayote or sayote belongs to the Cucurbitaceae family. Melons, cucumbers and squash are relatives.The fruit of chayote can be eaten raw, boiled, fried, or pickled. It is a rich source of vitamin C.

Ginisang sayote or sauteed chayote is an easy-to-prepare dish. To make the dish tastier, chayote is sauteed with ground pork, chicken or shrimp. It goes well with fried or grilled foods.

Ingredients
  • 2 pcs sayote, sliced
  • 1/4 cup ground pork
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 1 tomato, sliced
  • 2 tsp vegetable oil
  • fish sauce 
  • salt and pepper
Preparation

1. In a skillet, heat oil and saute garlic, onion and tomato over
    medium heat.

2. Add ground pork and cook until lightly browned.

3. Add water and fish sauce. Simmer for about 15 minutes.

4. Add sayote and cook until tender.

5. Season with salt and pepper.

Friday, November 15, 2013

Chicken Tinola


Chicken tinola is an authentic Filipino dish. This dish usually consists of chicken, green papaya, chili pepper leaves (siling labuyo), ginger, onion and fish sauce. Chayote is often substituted for green papaya and malunggay leaves for chili pepper leaves.

There are several variations of cooking tinola. In some parts in the Visayas, lemon grass (tanglad) is added while the Tagalog version has ginger and chili pepper leaves in the broth. Am sure all of these are good to eat.

For this recipe, chicken is sauteed with onion, ginger and fish sauce. Water (rice washing can also be used) is then added and simmered. Once the chicken is cooked, papaya and chili pepper leaves are added. This is best served with plain rice and dried fish such as tuyo, danggit and daing. Enjoy!   

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 1 small papaya, cut into wedges
  • few slices of ginger
  • 1 cup chili pepper (siling labuyo) leaves
  • 1 medium onion, sliced
  • 5 cups water
  • 2 tsp vegetable oil
  • fish sauce (patis)

Preparation

1. In a pot, heat oil and saute garlic, onion and ginger over medium heat.

2. Add chicken and cook until lightly browned

3. Stir in water and fish sauce and simmer for 45 minutes.

4. Add papaya and cook until it softens. Add chili pepper leaves and
    remove from heat.

Tuesday, November 12, 2013

Chicken Adobo with Lemon Grass


According to Wikipedia, "adobo refers to a common cooking process indigenous to the Philippines." Based on historical accounts, when the Spaniards came to the Philippines, they noticed a unique cooking process - stewing with vinegar. Thinking it was the same as their Spanish adobo, they referred to it as adobo.

Chicken, pork, squid and vegetables like kangkong and stringbeans can be made into adobo. This recipe - chicken adobo with lemon grass is another variation. Instead of  plain chicken adobo, I added  lemon grass or tanglad in it to have a citrus-like flavor. Hope you like it.


Ingredients
  • 500 gms chicken, cut into serving pieces
  • 4 stalks lemon grass (tanglad) 
  • 5 cloves garlic, crushed
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • 1/4 tsp sugar
  • salt and pepper

Preparation

1. In a pot, combine chicken, soy sauce, vinegar, water, garlic, 
    lemon grass, sugar, salt and  pepper.

2. Cook over low heat for about 45 minutes.

3. Serve and enjoy!

Monday, November 11, 2013

Ginataang Kalabasa at Sitaw



Ginataang Sitaw at Kalabasa (string beans and squash in coconut milk) is a very simple, delicious, and nutritious vegetable recipe. The dish is a combination of string beans and squash simmered in coconut milk. To make the recipe even more nutritious, shrimp can be used instead of pork. Pork is optional, as well. You can discard the pork for a healthier version. Another variation of this dish is using crab. In this case, the dish is called Ginataang Alimasag. It  basically has the same taste with the exception of the crab. Some locals don’t use shrimp paste in the dish, but I personally prefer it as a substitute for fish sauce as it makes it somewhat unique and more tasty. - See more at: http://cooknshare.com/recipe/ginataang-sitaw-kalabasa/#sthash.X6aygMzd.dpuf
Ginataang Sitaw at Kalabasa (string beans and squash in coconut milk) is a very simple, delicious, and nutritious vegetable recipe. The dish is a combination of string beans and squash simmered in coconut milk. To make the recipe even more nutritious, shrimp can be used instead of pork. Pork is optional, as well. You can discard the pork for a healthier version. Another variation of this dish is using crab. In this case, the dish is called Ginataang Alimasag. It  basically has the same taste with the exception of the crab. Some locals don’t use shrimp paste in the dish, but I personally prefer it as a substitute for fish sauce as it makes it somewhat unique and more tasty. - See more at: http://cooknshare.com/recipe/ginataang-sitaw-kalabasa/#sthash.X6aygMzd.dpuf
According to Wikipedia, "ginataan alternatively spelled guinataan, is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk." In the Philippines, there are several dishes cooked with gata such as ginataang hipon (shrimp cooked in coconut milk), ginataang gulay (vegetables cooked in coconut milk), ginataang alimango (crabs cooked in coconut milk) and the list goes on. 

Ginataang kalabasa at sitaw is a classic example of a Filipino dish cooked in coconut milk. This recipe consists of kalabasa (squash) and sitaw (stringbeans) cooked in gata or coconut milk. Pork, shrimp or crab is added to make it more flavorful and delicious. This is a healthy and nutritious dish. Hope you try this dish.

Ingredients
  • 1/4 cup ground pork
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 1/2 kalabasa (squash), cubed
  • 8-10 pcs stringbean, cut 1 inch long
  • 1 cup coconut milk
  • 3/4 cup water
  • 2 tsp vegetable oil
  • 1 tsp fish sauce
  • salt and pepper

Preparation

1. In a saucepan, saute garlic and onion in vegetable oil over medium
    heat.

2. Add ground pork and cook until lightly browned.

3. Add water, coconut milk and fish sauce. Simmer for about 20
    minutes.

5. Add squash followed by stringbeans. Cook until tender.

6. Season with salt and pepper.

Sunday, November 10, 2013

Mungbean Sprouts and Cabbage Stir-Fry


Mungbean seeds are sometimes germinated for a few days (usually 2-3 days) and often utilized in Asian cooking. These are known as bean sprouts. These sprouts are crispy and have a nutty flavor. They are good sources of vitamins C and K. It is also low in calories and rich in fiber. 

In Asian cuisine, they are often stir-fried, added in soups, smoothies and sandwiches. It can also be eaten raw and added in salads.

Here in the Philippines, mungbean sprouts are known as togue. It is usually stir-fried, sauteed and added in salads. For this recipe, mungbean sprouts and cabbage are stir-fried with chicken marinated in soy sauce and sugar. This dish is easy-to-prepare and is best eaten with rice. Hope you try it.

Ingredients
  • 1 cup mungbean sprouts
  • 1/2 cup cabbage, sliced thinly
  • 1/2 cup chicken breast, sliced thinly
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 2 tsp vegetable oil
  • 2 tsp soy sauce
  • 1/4 tsp sugar
  • salt and pepper

Preparation

1. Marinate chicken breast in soy sauce and sugar. Set aside.

2. In a skillet, heat oil over medium heat and add garlic and onion.

3. Stir in the marinated chicken breast and cook until golden brown.

4. Add the mungbean sprouts and cook until crisp and tender.

5. Add cabbage and cook for a few minutes.

5. Season with salt and pepper.

Chicken Afritada

Afritada is derived from the Spanish word, fritada which means fried. This is a misnomer since afritada is a meat stew consisting of onions, tomatoes, red bell pepper and potatoes. It is often confused with other tomato-based dishes such as mechado and kaldereta. Although all of them are Spanish-influenced, they vary on how it is prepared.

According to Wikipedia, "afritada is the name given to a tomato-based dish when chicken and pork is used." In the Philippines, chicken afritada is a tomato-based dish with carrots, green peas, red bell pepper and potatoes. This is a popular dish during weddings, fiestas, family gatherings and other celebrations. Hope you try it.


Ingredients
  • 500 gms chicken, cut into serving pieces
  • 1 can tomato sauce
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 2 carrots, quartered
  • 3 potatoes,  quartered
  • 1 cup green peas
  • 1 red bell pepper, sliced
  • 2 tsp vegetable oil
  • 1 1/2 cups water
  • 1 tsp fish sauce
  • salt and pepper

Preparation

1. In a pan, saute garlic and onion in vegetable oil over medium
    heat.

2. Add chicken and cook until lightly browned.

3. Pour in water, tomato sauce and fish sauce and simmer for about 40
    minutes.

4. Add carrots and potatoes. Cook until tender.

5. Add red bell pepper and green peas.

6. Season with salt and pepper.


Saturday, November 9, 2013

Kangkong Salad


Kangkong or water spinach is grown near irrigation canals, creeks, ponds and other watery areas. Since kangkong is grown in watery areas, make sure to buy kangkong which are harvested from clean water sources.

It is considered a versatile vegetable since it can be sauteed, steamed or added in soups and salad. It is also rich in iron and other nutrients.

This dish only takes about 15 minutes to prepare. Hope you try it!

Ingredients
  • 1 bunch kangkong (blanched and drained)
  • 1 medium onion, sliced
  • 2 tomatoes, quartered
  • 2 tbsp vinegar
  • 1/4 tsp salt
  • 1/8 tsp sugar

Preparation

1. Combine onion, tomatoes, vinegar, salt and sugar in a bowl.

2. Add the kangkong leaves.

3. Toss and serve.



Friday, November 8, 2013

Chicken Arroz Caldo

Arroz is the Spanish word for rice while caldo is derived from the Italian word, 'hot' or 'warm.' In other words, arroz caldo means 'hot rice.'

Arroz caldo is a type of congee (rice porridge). There are different types of congee or lugaw (rice porridge). It can be served with chicken, beef tripe, diced tofu and pork (tokwa't baboy) and others.

Among the different types of congee, I love to eat chicken arroz caldo (chicken rice porridge). It is one of my comfort foods - rain or shine. I love the combination of chicken and rice porridge garnished with spring onion, fried garlic and some calamansi. Enjoy!


Ingredients
  • 5 cloves garlic, crushed
  • 1 medium onion, sliced
  • few slices of ginger
  • 500 gms chicken, cut into serving pieces
  • 5 cups water
  • 1/2 cup glutinous rice
  • 2 tsp vegetable oil
  • 4 stalks spring onion, finely chopped
  • fish sauce (patis)
  • salt and pepper
  • 1 tsp safflower (casubha)
  • calamansi
  • boiled egg (optional)

Preparation

1. Fry garlic in vegetable oil over medium heat. Set aside.

2. In the same pot, saute onion and ginger.

3. Add chicken and cook until lightly browned. Season with fish sauce.

4. Combine water and rice. Boil for about 45 minutes.

5. Add safflower and stir occasionally.

6. Season with salt and pepper. 

7. Garnish with fried garlic, spring onion and calamansi.  




Thursday, October 31, 2013

Sauteed Spinach Recipe

I often associate spinach with Popeye. Whenever he needed strength to fight off Brutus, he would open a can of spinach. I guess it somehow stuck in me that spinach is good for the body.

Every time I go to the supermarket, I would buy a bunch of spinach which I usually stir-fry. Aside from stir-frying, spinach can be sauteed, boiled and added in salads. Spinach is good for the body because it is rich in antioxidants such as beta-carotene, lutein, vitamin C and others.

This spinach recipe is easy. You can add ground meat to make it tastier. Enjoy!

Ingredients
  • 1 large bunch of spinach leaves 
  • 1/2 cup lean ground pork
  • 4 cloves garlic, crushed
  • 1 small onion, minced
  • few slices of red bell pepper
  • 2 tsp vegetable oil
  • 1 tsp soy sauce
  • 1/4 tsp sugar (optional)
  • 1 cup water
  • salt and pepper

Preparation

1. Heat oil over medium heat and saute garlic, onion and
    red bell pepper.

2. Add ground pork and cook until lightly browned. Add
    water and simmer for about 30 minutes.

3. Add spinach leaves and cook for a few minutes. 

4. Put soy sauce and sugar.

4. Season with salt and pepper.

Wednesday, October 30, 2013

Pork Sinigang

Pork sinigang or pork sour soup is a classic Filipino dish. Pork is the main ingredient with some vegetables added. The common 'souring ingredients' added are tamarind, calamansi, kamias, or guava. Although, fresh tamarind or tamarind mix is commonly used.

It was chilly one morning so I decided to make my own version of pork sinigang. Since I had some bunches of bok choy, I decided to use it along with carrots, stringbeans, and siling haba. To add sourness to the soup, I added tamarind mix. Hope you like it.


Ingredients
  • 500 gms lean pork, cut into serving pieces
  • 5 cups water
  • 5 cloves garlic, crushed
  • 1 medium onion, minced 
  • 1 tomato, quartered
  • 1 carrot, sliced 
  • 8 pcs stringbean, sliced 
  • 3 bunches bok choy
  • 1 store-bought sinigang mix
  • 2 tsp vegetable oil
  • 2 pcs finger chilies (siling haba)
  • salt or fish sauce (patis)

Preparation

1. Saute garlic, onion and tomato in vegetable oil over medium heat.

2. Add lean pork and cook until lightly browned. Add water and
    season with salt or fish sauce. Simmer for about 40 minutes.

3. When the meat is tender, add the sinigang mix, carrots
     and stringbeans.

4. Add bok choy and siling haba.

5. Serve.


Monday, October 21, 2013

String Bean Tomato Stir-Fry

If you have extra tomatoes in your refrigerator, why not prepare this simple vegetable dish? This is easy to prepare and takes only about 30 minutes.

Adding tomatoes would give an unusual flavor to this dish. Also, tomatoes are a good source of lycopene which have been found to prevent certain types of cancer and cardiovascular diseases.  

Ingredients
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 3-4 tomatoes, sliced
  • 1 cup ground chicken
  • 12 pcs stringbean, sliced
  • 2 tsp vegetable oil
  • salt and pepper
Preparation

1. In a skillet, heat oil over medium heat and add garlic, onion and
    tomatoes.

2. Stir in the ground chicken and  add water. Simmer for 15 to 20
    minutes.

3. Add stringbeans and cook until tender.

4. Season with salt and pepper.



Stir-Fried Pork Rice

Whenever I want a 'stand alone' dish, I prepare a rice recipe. One rice dish that I always make is stir-fried pork rice. I got this recipe from a Chinese cookbook which was given to me a few years ago. Since some of the ingredients are not available, I made a few changes to the recipe and made it my own.

I consider this rice dish to be a  'stand alone' dish since you have meat, vegetables and rice. Although it takes time to prepare this dish (since you have to do a lot of chopping!), all your effort is worth it.

Ingredients
  • 5 cloves garlic
  • 1 medium onion, minced
  • 250 gm lean ground pork
  • 3 cups leftover rice
  • 1 cup carrots, diced
  • 1/2 cup garbanzos
  • 1 cup cabbage, sliced thinly
  • few slices of red bell pepper
  • 3 tbsp soy sauce
  • 2 tsp vegetable oil
  • few slices of onion spring
  • salt and pepper

Preparation

1. In a skillet, heat oil over medium heat and add garlic, onion and
    red bell pepper.

2. Stir in the ground pork and cook until golden brown.

3. Add carrots, garbanzos and cabbage and cook until crisp
    and tender.

4. Add the leftover rice and soy sauce.

5. Season with salt and pepper.

6. Sprinkle with onion spring and serve.



Thursday, October 3, 2013

Sesame Stir-Fried Vegetables


 I usually buy vegetables when these are in season. I get them at a cheaper price especially at the local market. One way by which I cook these vegetables is to stir-fry it. I love to stir-fry vegetables because it is quick and easy. The vegetables also retain its crispness. To add flavor, sesame oil and soy sauce are added with ground chicken or pork. You can stir-fry any combination of vegetables which are readily available. Enjoy! 



Ingredients
  • 4 cloves garlic 
  • 1 medium onion, minced
  • 1 cup chicken breast, diced
  • 1 cup carrots, sliced
  • 1/2  cup sweet young corn
  • 1 cup cabbage, sliced
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • salt and pepper

Preparation

1. Mix soy sauce and sugar. Set aside.

2. In a skillet, add sesame oil and saute garlic and onion over 
    medium heat.

3. Add diced chicken breast and cook until lightly browned.

4. Add carrots, sweet young corn and cabbage and stir fry 
    until crisp and tender.

5. Add the soy sauce mixture.

6. Season with salt and pepper.

 

*Cooking suggestion: You can substitute other vegetables such as 
  broccoli, snow peas, Chinese cabbage and others.





Monday, September 30, 2013

Stir-Fried Winged Bean with Coconut Milk



Winged bean, also known as four angled bean is a rich source of vitamin A (for normal vision and immune system). Despite this, some people are not very keen in eating winged bean (sigarilyas) probably because of its "bitter" taste. Adding coconut milk is a great way to enhance its flavor and taste. Even kids will love it!




Ingredients
  • 4 cloves garlic, crushed
  • 1 medium onion, sliced
  • 1/2 cup lean ground pork
  • 6-8 pieces winged bean (sigarilyas), sliced diagonally
  • 1 cup  coconut milk
  • 3 tsp vegetable oil
  • salt and pepper
  • red chilies (optional)
Preparation

1. In a wok or skillet, heat oil over medium heat and saute garlic
    and onion.

2. Stir in lean ground pork and cook until lightly browned.

3. Add the sliced winged bean and cook until tender.

4. Add the coconut milk and stir constantly.

5. Add salt and pepper to taste.



Friday, September 27, 2013

Pechay and Bok Choy Stir-Fry

Pechay (pak choi) and bok choy (bok choi) are green leafy vegetables belonging to the Brassica family. Pechay has crisp, dark green leaves and has a bland taste. It is often added in nilagang baka (boiled beef), pesang manok and bulalo (boiled beef shank) and a whole lot more. On the other hand, bok choy (Taiwanese pechay) has crisp, light green leaves and has a sweet taste. In Chinese cuisine, bok choy is added in stir-fried dishes and soups.

  Both pechay and bok choy are good sources of beta-carotene, folic acid, fiber and 
  vitamin C. It also lowers cholesterol levels, boosts immune system and for
  cancer prevention.

  Whenever I go to the local market, I always buy bunches of pechay and bok choy. An 
  easy way to cook these vegetables is to stir-fry it with ground pork or chicken. This
  goes well with fried and grilled foods. Enjoy!
     
  Ingredients

  • 3 bunches pechay, cut lengthwise
  • 3 bunches bok choy, cut lengthwise
  • 1/2 cup lean ground pork
  • 4 cloves garlic, crushed
  • 1 medium onion, minced
  • 2 tsp vegetable oil
  • few slices of red bell pepper
  • fried garlic
  • salt and pepper

Preparation

1. In a large wok, add vegetable oil and saute garlic, onion and
    red bell pepper over medium heat.

2. Add lean ground pork and cook until tender.

3. Add pechay and bok choy.

4. Add salt and pepper to taste.

5. Sprinkle with fried garlic before serving.