Friday, January 31, 2014

Camaron Rebosado

Camaron  in Spanish means shrimp while rebosado comes from rebosar  which means to overflow. In Tagalog, rebosado  means to dip in or covered with batter. In other words, camaron rebosado is shrimp dipped in batter and deep-fried. 

The shrimp, after being shelled, trimmed and deveined is seasoned with salt and soaked in calamansi juice. It is then dipped in batter then deep fried. This dish is similar to the Japanese tempura  although they vary in some ingredients used. Also, tempura  is dipped in soy sauce while camaron rebosado  is dipped in sweet and sour sauce.

This is often served as a main dish or appetizer during special occasions. Hope you try this recipe.

Ingredients
  • 10 fresh shrimps, shelled, trimmed and deveined
  • 2 eggs, beaten
  • 1 cup flour
  • 5 pcs calamansi
Preparation

1. Rub shrimps with salt and soak in calamansi juice for 30 minutes.

3. Roll in flour then dip in beaten egg.

3. Serve with sweet and sour sauce.

Wednesday, January 29, 2014

Sinigang na Hipon

Sinigang na hipon is an authentic Filipino dish. The ingredients in this dish are shrimp and vegetables such as radish, stringbeans, kangkong, and siling haba. The common 'souring ingredients' added to the soup can either be tamarind, calamansi, kamias, guava or green mango. Although, among these 'souring ingredients,' tamarind is often used. Nowadays, instead of using fresh tamarind, people buy tamarind mix in stores and supermarkets.

Whenever we go to our favorite Filipino restaurant (whose namesake is a villain in Philippine movies), I always order this dish because I like eating 'sour' dishes. I often pair it with fried chicken. But since I can't always eat in my favorite restaurant, I came up with my own version of this dish. Enjoy!

Ingredients
  • 15 pieces shrimp, cleaned and salted
  • 1 pack tamarind mix
  • 2 pieces radish, sliced
  • 1 bunch stringbeans (sitaw), cut into 1 inch length
  • 1 bunch kangkong, sliced
  • 2 pieces finger chilies (siling haba)
  • 1 medium onion, sliced
  • 1 tomato, quartered
  • 5 cups water
  • salt/fish sauce
Preparation

1. In a pot, pour water and add onion and tomato. Bring to a boil.

2. Add radish, stringbeans and tamarind mix. Simmer for 10-15 minutes.

4. Add shrimp, kangkong leaves and siling haba. Cook until tender.

6. Season with salt/fish sauce.

Sunday, January 26, 2014

Menudo

Menudo is a classic Filipino stew. It usually consists of diced pork, liver, carrots, potatoes, green peas, raisins, tomato sauce, red bell pepper, garlic, onion and some seasoning. Although, some use atsuete or fresh tomatoes instead of tomato sauce to add color to the stew. It is a popular dish during fiestas, birthdays, weddings, Christmas and other special occasions. 

Among the tomato-based dishes, menudo is my favorite. This menudo recipe is a bit different because it does not have liver in it. I also added a small amount of soy sauce. I often prepare it when we have friends and relatives who drop by the house. A friend of mine suggested that I come up with a chicken menudo recipe. I might take up her challenge. Enjoy!   

Ingredients
  • 500 gms pork,diced
  • 2 potatoes, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 cup green peas
  • 1/2 cup raisins
  • 2 cups tomato sauce
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tsp vegetable oil
  • 1 tbsp soy sauce
  • 1/8 tsp sugar
  • 2 cups water
  • salt and pepper

Preparation

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

2. Stir in pork, salt and water. Simmer for 40 minutes or until pork is tender.

3. Add carrot and potatoes and cook until tender. Simmer for a few minutes.

4. Add red bell pepper, green peas and raisins.

5. Season with salt and pepper.



Saturday, January 25, 2014

Ensaladang Labanos


Aside from sauteing radish or labanos, this vegetable can also be made into a salad. It can be served as an appetizer or side dish. It goes well with grilled or fried foods.

This salad recipe is quick and easy to prepare. Most ensaladang labanos recipes do not add vinegar but in this recipe, vinegar is added. It consists of radish, vinegar, onion, tomatoes, salt and sugar. This side dish is quite similar to atcharang papaya because it can be stored in a sealed bottle and will last for weeks. Hope you try it!  

Ingredients
  • 1 radish or labanos, thinly sliced
  • 1 onion, sliced
  • 2 tomatoes, quartered
  • 2 tbsp vinegar
  • 1 tsp salt 
  • 1/8 tsp sugar

Preparation

1. Mix sliced radish with 1 tsp salt. Set aside for 30 minutes.

2. Squeeze sliced radish thoroughly. Discard the extracted liquid.

3. In a bowl, mix onion, tomatoes, vinegar, salt, sugar and sliced radish.

Thursday, January 23, 2014

Chicken Kare-Kare

Kare-kare is a popular Filipino stew. It usually consists of pork legs (pata), ox tail or beef tripe with peanut sauce, annatto oil and vegetables such as banana blossom (puso ng saging), eggplant, stringbeans and pechay. There are several stories on the origin of kare-kare. According to Wikipedia, it might have originated in Pampanga or from the regal dishes of the Moro elite who once settled in Manila.

This kare-kare recipe is easy to prepare. It makes use of chicken instead of pata, ox tail or beef tripe. Instead of preparing peanut sauce, I used a kare-kare mix (which has already peanut sauce and annatto oil in it). I just added a few scoops of peanut butter. Hope you like it! 

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 1 pack kare-kare mix, dissolved in 2 cups water
  • 5 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup banana blossom (puso ng saging), sliced crosswise
  • 1 cup stringbeans, cut into 2-inch length
  • 2 pieces eggplant, cut into 2-inch length
  • 1 bunch pechay, sliced
  • 2 tsp peanut butter
  • 2 tsp vegetable oil
  • fish sauce
  • shrimp paste

Preparation

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

2. Add chicken and cook until lightly browned. Pour in fish sauce, peanut butter
    and kare-kare mix. Simmer for 30 minutes.

3. Add stringbeans, eggplant and puso ng saging. Cook until tender.

4. Add pechay. Remove from heat.

5. Serve with shrimp paste.

Wednesday, January 22, 2014

Beef and Bean Stir-Fry


When my sister arrived from her Chiang Mai trip, she brought home some herbs packed in small containers like sweet basil, mint, lemongrass and kaffir lime leaves. Kaffir lime leaves? I had no idea what it was. She told me that kaffir lime leaves are a popular ingredient in Thai cuisine. It gives Thai dishes a distinct flavor and fragrance.

So I did some research and learned that kaffir lime leaves are popular not only in Thailand but also in Vietnam, Cambodia, Malaysia and other Asian countries. Most parts of the plant are used such as leaves, rind, zest and others. The leaves (fresh or dried) are usually added in soups such as tom yum, stir-fried dishes and a whole lot more.

Recently, I came across a beef stir-fry recipe with kaffir lime leaves. I decided to cook it but made a few changes. It turned out okay. Hope you try it!

Ingredients
  • 1/2 cup beef, cut into strips
  • 250 gms Baguio beans, sliced diagonally
  • 2 tbsp soy sauce
  • 1 cup water
  • 1 tsp sugar
  • 2 kaffir lime leaves, shredded
  • 4 cloves garlic, minced
  • salt and pepper
Preparation

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

2. Add beef, soy sauce, water, sugar, kaffir lime leaves and simmer for 20 minutes.

3. Add Baguio beans and simmer for 2 minutes.

4. Season with salt and pepper.

Monday, January 20, 2014

Ham Fried Rice


A friend of mine suggested that I prepare "stand alone" dishes. Stand-alone? She said that "stand-alone" dishes are those that can be considered as a complete meal by itself - rice, meat and vegetables in one dish. 

So as she suggested, I came up with this ham fried rice recipe. It consists of leftover rice, ham, carrot, green peas, vegetable oil and some seasoning. You can also add other vegetables you like such as snow peas, broccoli, cabbage and others. Enjoy:P!


Ingredients
  • 3 cups leftover rice
  • 1 cup ham, diced
  • 1 carrot, diced
  • 1/2 cup green peas
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tsp vegetable oil
  • salt and pepper
Preparation

1. In a skillet, saute garlic and onion.

2. Add ham and cook until lightly browned.

3. Add carrot and green peas. Cook until tender.

4. Combine leftover rice and stir continuously to separate the grains.

5. Season with salt and pepper.

Sunday, January 19, 2014

Chicken Mami

An aunt of mine who is based in Cebu always sends us a boxful of egg noodles. I get excited because I can prepare a lot of dishes with egg noodles. Among the dishes I make are sauteed sardines with egg noodles, egg noodles stir-fry, pancit canton and other pasta dishes and my favorite --- chicken mami.

My chicken mami consists of chicken breast, egg noodles and Napa cabbage and I garnish it with hard-boiled egg, onion spring, garlic, onion, fried garlic and some seasoning. I usually prepare chicken mami during chilly days. I find it very filling and soothing.

Hope you try it and give me a feedback.

Ingredients
  • 2 cups egg noodles
  • 2 pcs chicken breast, sliced
  • 1 cup Napa cabbage, sliced thinly
  • 2 hard-boiled eggs
  • 5 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp fried garlic
  • 2 tsp vegetable oil
  • 5-6 cups chicken broth
  • 2 stalks onion spring
  • salt and pepper

Preparation

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

2. Add the boneless breast and cook until lightly browned. Stir in fish sauce
    and chicken broth. Simmer for 40 minutes.

3. Add egg noodles and simmer for a few minutes.

4. Season with salt/fish sauce.

5. Serve in individual bowls and garnish with onion spring, fried garlic and
    hard-boiled egg.


Saturday, January 18, 2014

Sauteed Okra


I am not fond of eating okra. I find it a bit slimy (especially when overcooked). Although, I read somewhere that okra, also known as lady's finger offers a lot of health benefits. It helps prevent diabetes and promotes a healthy pregnancy (since it is rich in folic acid). It is also a good source of  calcium, manganese and magnesium. Realizing its health benefits, I have recently included okra in my diet.

This okra recipe is easy to make. You can add ground meat to make it tastier. Just make sure not to overcook the okra. Enjoy=)!

Ingredients
  • 15 pcs okra, sliced diagonally
  • 1/4 cup ground pork
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1 tomato, quartered
  • 1/2 cup water
  • 2 tsp vegetable oil
  • salt/fish sauce
Preparation

1. In a pan, heat oil and saute garlic, onion and tomato.

2. Stir in ground pork and cook until lightly browned.  Add salt/fish sauce and water.
    Simmer for 20 minutes.

3. Add okra and cook until tender.

4,. Serve.

Friday, January 17, 2014

Cantaloupe Smoothie


Smoothie refers to a blend of fresh fruit/s. Aside from fresh fruit/s, other ingredients can also be added such as crushed ice, yogurt, honey, cream, and a whole lot more. Smoothie is often consumed by health-conscious people.

This cantaloupe smoothie is a healthy and refreshing treat. It is rich in vitamins A and C, has anti-inflammatory properties, boosts our immune system and for cancer prevention. Enjoy!



Ingredients
  • 1 cantaloupe, peeled and chopped
  • 2 cups ice cube
  • sugar/honey

Preparation

1. Mix all the ingredients in a blender. 

2. Adjust sugar/honey according to taste.

3. Serve.

Thursday, January 16, 2014

Sauteed Pork and Beans


This pork and beans recipe is easy to prepare. You can either add chicken, pork or shrimp. This can be eaten for lunch or supper and goes well with fried or grilled foods.

It is also nutritious because beans are rich in fiber and low in calories. It also lowers cholesterol levels and blood pressure.

Ingredients 
  • 1/4 kilo Baguio beans, sliced diagonally 
  • 1/2 cup ground pork
  • 3 cloves garlic, crushed
  • 1 medium onion, chopped
  • 1 tomato, sliced
  • 1/2 cup water
  • fish sauce/salt
  • 2 tsp vegetable oil
P
Preparation

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

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

3. Add Baguio beans and cook until tender.

4. Serve.

Wednesday, January 15, 2014

Munggo Guisado


Mungbean is a leguminous plant which thrives well in India, Bangladesh, Malaysia, Philippines and other Asian countries. Mungbean seeds are usually prepared as a main dish or dessert.

Here in the Philippines, mungbean seeds are the main ingredient in mungbean guisado (sauteed mungbean). Mungbean seeds (boiled) are sauteed with pork or shrimp with ampalaya (bitter melon) or chili pepper leaves. Others even add chicharon and tinapa (smoked fish).

It is considered by many as a nutritious (it is protein-rich) and affordable dish. It is often sold in carinderia and restaurants or simply cooked at home.

Hope you try this recipe!

Ingredients
  • 1 cup mungbean
  • 1/2 cup pork, sliced
  • 4 cloves garlic, crushed
  • 1 onion, chopped
  • 2 tomatoes, quartered
  • 1 cup chili pepper leaves 
  • 5 cups water
  • 2 tsp vegetable oil
  • salt/fish sauce

Preparation

1. Boil mungbean in 5 cups water for 40 minutes. Set aside.

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

3. Stir in pork and cook until tender.

4. Add the boiled mungbean and season with salt/fish sauce. Simmer for 10 minutes.

5. Add chili pepper leaves and simmer for a few minutes.

6. Serve.

Tuesday, January 14, 2014

Atchara


Atchara or atsara is a popular side dish in the Philippines. There are several kinds of atchara such as green papaya, bamboo shoots or ubod, jicama or singkamas, green mango, bitter melon or ampalaya, radish or labanos and many more. It is often served with fried or grilled foods such as pork barbecue, inihaw na tilapia, porkchop and others.

Among the different kinds of atchara, green papaya is the most popular. It is made by shredding green papaya and mixing it in a vinegar and sugar mixture with carrot, raisins, ginger, red bell pepper and onion.The green papaya mixture is then placed in a bottle, sealed tightly and aged for one week.

Ingredients
  • 4 cups green papaya, shredded
  • 1 carrot, sliced thinly
  • 1 red bell pepper, sliced 
  • 1 small ginger, sliced
  • 1 onion, chopped 
  • 1 cup raisins
  • 1 cup vinegar
  • 3/4 cup sugar
  • 1 cup water
  • salt
Preparation

1. In a bowl, combine papaya and 1/4 cup salt. Set aside for 1 hour.

2. Drain the papaya in a cheesecloth and squeeze out as much liquid as possible. Rinse.
    
3. In a bowl, mix together papaya, raisins, carrot, red bell pepper and onion. 

4. In a skillet, combine vinegar, sugar, water and 1 tsp salt and simmer for 10 minutes.

5. Put papaya mixture in a bottle and add the liquid. Make sure to seal the lid tightly.
    It is best to consume atchara after 1 week.


Monday, January 13, 2014

Embutido

According to Wikipedia, "embutido refers to cured sausages found in Spain, Portugal, South and Central America and the Philippines." It varies in these countries but it is generally ground pork seasoned with herbs and spices and wrapped in pig's intestines.

Here in the Philippines, ground pork is mixed with eggs, raisins, pickle relish, hotdog or Vienna sausage, carrots, breadcrumbs, onions, and some seasoning. Others even add cheese, green peas, Chorizo de bilbao and a whole lot more. The mixture is then wrapped in aluminum foil and steamed. Hope you enjoy my recipe:D!

  Ingredients
  • 500 gms lean ground pork
  • 1/2 cup pickle relish
  • 1 cup raisins
  • 1/2 cup Vienna sausage, diced
  • 1/2 cup grated cheese
  • 1/3 cup breadcrumbs
  • 1 medium onion, minced
  • 1 carrot, diced
  • 2 eggs, beaten
  • salt and pepper

Preparation

1. Combine all the ingredients in a bowl. Mix well.

2. Divide the mixture into 4 parts. Wrap 1 part of the mixture in aluminum foil
    and roll the mixture into a log. Seal the edges by twisting it. Repeat.

3. Place these in a steamer and cook for 1 hour.

4. Serve with catsup.

Saturday, January 11, 2014

Ginisang Pechay (Sauteed Pechay)

Ginisang pechay or sauteed pechay is a quick and easy dish. Pork, chicken or shrimp can be added to make it tastier. It is often eaten as a main or side dish. As a side dish, it is best paired with fried and grilled foods. Although this is considered a simple dish, pechay is loaded with vitamins and minerals. It makes our bones strong and keeps our skin glowing. It is also low in calories so it is ideal for those who are conscious of their weight. Hope you try it!

Ingredients
  • 4 bunches pechay, sliced
  • 1/2 cup ground chicken
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 tomato, quartered
  • 2 tsp vegetable oil
  • 1/2 cup water
  • fish sauce
  • salt/pepper

Preparation

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

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

3. Add fish sauce and water. Simmer for 20 minutes.

4. Add pechay and simmer for a few minutes.

5. Serve.

Chicken Adobo

According to Wikipedia, "adobo is a Spanish word for seasoning or marinade." The marinade is a combination of vinegar, soy sauce, garlic and some seasoning. This method of cooking can be applied to meat, seafood and vegetables.

Adobo (although of Spanish origin) is indigenous to the Philippines. We have several variations of cooking adobo. Examples of adobo dishes are adobong manok, adobong baboy, adobong pusit, adobong kangkong and the list goes on.

Here is an easy adobo recipe. Just combine chicken, soy sauce, vinegar, garlic, peppercorms, bay leaves and some seasoning in a pot/palayok then cook it over low heat. This way, all the flavors will come out.   

 Ingredients
  • 500 gms chicken, cut into serving pieces
  • 5 cloves garlic, crushed
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • 1 tsp peppercorms
  • 3 bay leaves
  • sugar (optional)
  • salt
Preparation

1. In a pot, combine all the ingredients.

2. Cook over low heat for 45 minutes to 1 hour.

3. Once the chicken is tender, remove from heat.

4. Serve.

Friday, January 10, 2014

Sauteed Vegetables


In case you have a surplus of vegetables in your refrigerator, why not saute it? It is quick and easy. You can even add chicken, pork or shrimp.

This vegetable dish not only looks colorful but nutritious as well. It is loaded with vitamins and minerals. You can even add other vegetables such as snow peas, baby corn, cauliflower or broccoli. This dish goes well with fried meat, fish or seafood.

Ingredients
  • 1/4 cup ground chicken
  • 3 cloves garlic, crushed
  • 1 small onion, chopped
  • 1 carrot, sliced thinly
  • 1 cup Baguio beans, sliced diagonally
  • 1/2 cabbage, sliced
  • 2 tsp vegetable oil
  • 1/2 cup water
  • salt/fish sauce
Preparation

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

2. Stir in chicken and cook until lightly browned.

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

4. Add carrots, Baguio beans and cabbage. Cook until tender.

5. Serve.

Thursday, January 9, 2014

Pork Barbecue

Whenever I make pork barbecue, I usually use pork cutlets and marinate it overnight in a combination of soy sauce, catsup, calamansi, garlic, onion and some seasoning. To avoid overcooking the meat, I grill it slowly and baste it from time to time with the remaining marinade. You can serve pork barbecue with catsup, toyomansi (soy sauce and calamansi) or sinamak (spicy vinegar). Enjoy!

Ingredients
  • 5 pork cutlets
  • 1/2 cup soy sauce
  • 1/2 cup banana catsup
  • 1/4 cup calamansi
  • 5 cloves garlic, minced
  • 1 small onion, chopped
  • salt and pepper
  • sugar (optional)
Preparation

1. In a bowl, mix soy sauce, catsup, garlic, onion, calamansi, pepper and salt.

2. Marinate pork into the mixture overnight.

3. Grill over charcoal. Baste from time to time using the remaining marinade. 

4. Serve with catsup or toyomansi.


Wednesday, January 8, 2014

Stir-Fried Spinach


Stir-frying is often associated with Asian cooking. In this technique, meat and vegetables are cooked in a wok over high heat in a flavored sauce.

One vegetable which I love to stir-fry is spinach. It is delicious especially if you add ground meat marinated in soy-sesame oil sauce.

Eating spinach will improve your eyesight, lower blood pressure, for skin protection and a whole lot more. Hope you try this recipe!


Ingredients
  • 1 bunch spinach
  • 1/2 cup ground chicken
  • 3 cloves garlic, crushed
  • 1 small onion, chopped
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp vegetable oil
  • salt and pepper
Preparation

1. Mix ground chicken, soy sauce and sesame oil. Set aside.

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

3. Add the ground chicken mixture. Cook until done.

4. Add the spinach leaves and cook until tender.

5. Serve.

Monday, January 6, 2014

Pesang Manok (Boiled Chicken Stew)


Pesang manok or boiled chicken stew is a classic Filipino dish. It consists of chicken, potatoes, cabbage, pechay, ginger, peppercorns and some seasoning. It is similar to nilagang manok and tinolang manok. It only varies in the vegetables added.

In most pesang manok recipes, chicken is boiled together with onion, ginger and peppercorns. In this recipe, chicken is sauteed first with onion and ginger to enhance the flavor of the stew. Enjoy cooking this recipe!

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 1 medium onion, chopped
  • 1 small ginger, sliced
  • 2 potatoes, quartered
  • 1/2 cabbage, sliced
  • 1 bundle pechay
  • 2 tsp vegetable oil
  • salt/fish sauce
  • peppercorns 
Preparation

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

2. Stir in chicken and cook until lightly browned.

3. Add fish sauce, peppercorns and water. Simmer for about for 45 minutes.

4. Add potatoes and cook until tender.

5. Add cabbage and pechay.

6. Season with salt/fish sauce. 

Sunday, January 5, 2014

Pork Adobo with Pineapple Tidbits



This pork adobo recipe is easy to make. All you have to do is combine pork, soy sauce, vinegar, garlic, salt and peppercorns in a pot. Once the pork is cooked, you can add the pineapple tidbits. If you want it to have a sweet taste, you can add 1/4 cup of the syrup of the pineapple tidbits.

This goes well with any of the sauteed vegetables I have featured in this blog such as sauteed vegetables, pechay, pork and beans and many more.  Enjoy♥!


Ingredients

  • 500 gms pork, cubed
  • 1 cup pineapple tidbits
  • 5 cloves garlic, crushed 
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • salt and pepper

Preparation

1. In a pot, combine pork, soy sauce, vinegar, garlic, onion, salt and pepper.

2. Cook over low heat for 45 minutes.

3. Add pineapple tidbits and simmer for a few minutes.

4. Serve.

Saturday, January 4, 2014

Sinigang na Bangus


If you are looking for a sour soup recipe, then this is the dish for you. Sinigang na bangus is an authentic Filipino dish which consists of milkfish or bangus, tamarind mix and vegetables such as stringbeans and kangkong. You can also add other vegetables such as eggplant, radish, okra and taro.

This is easy to cook since all you have to do is to boil water and add the fish, vegetables and tamarind mix. This is best served with fried meat.

Ingredients

1 medium-sized milkfish or bangus, cut into 4 slices
1 onion, chopped
2 tomatoes, quartered
1 bundle kangkong
1 bundle stringbeans (sitaw), cut into 2 inches long
1 tamarind mix
2 pieces finger chilies (siling haba)
5 cups water
salt/fish sauce (patis)


Preparation

1. In a pot, pour water and add onion and tomatoes. Bring to a boil.

2. Add milk fish or bangus and simmer for 15 minutes.

3. Add tamarind mix and simmer for 5 minutes.

4. Add string beans, kangkong leaves and siling haba. Cook until tender.

6. Season with salt/fish sauce.

Ginisang Ampalaya (Sauteed Bitter Melon)


Ampalaya, also known as bitter melon or bitter gourd belongs to the family Cucurbitacea. Its edible fruit has a bitter taste. It is widely propagated in Asia, Africa and some parts of the Carribean.

Despite its extremely bitter taste, it is widely consumed since this vegetable  is a rich source of vitamins A, B and C, iron, folic acid, calcium and phosphorous. Aside from these, it is also known to prevent certain cancers and regulate blood sugar. Because of its health benefits, more and more people are including ampalaya in their diet.

This ampalaya recipe is easy to make. Hope you try it!  

Ingredients
  • 1 bitter melon or ampalaya, sliced thinly
  • 2 eggs, beaten
  • 3 cloves garlic, crushed
  • 1 small onion, chopped
  • 1 tomato, quartered
  • 2 tsp vegetable oil
  • salt and pepper

Preparation

1. Soak sliced bitter melon or ampalaya in a bowl with salt and water.

2. Squeeze out the juice and set aside.

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

4. Add bitter melon or ampalaya and cook until tender.

4. Add the beaten eggs and cook for a few minutes.

5. Season with salt and pepper.

Friday, January 3, 2014

Ginisang Repolyo (Sauteed Cabbage)

This cabbage recipe is easy to make. All you have to do is saute cabbage with chicken meat. You can also use pork or shrimp. This recipe can also be done for Napa cabbage.

Adding this vegetable to your diet will boost your health since it is low in fat and calories, rich in antioxidants and a rich source of Vitamin K. 

Ingredients

  • 1/2 cabbage, sliced thinly
  • 3 cloves garlic, crushed
  • 1 medium onion, chopped
  • 1 tomato, quartered
  • 1/2 cup chicken breast, sliced thinly
  • 1 tsp  fish sauce
  • 3/4 cup water
  • 2 tsp vegetable oil
  • salt and pepper
Preparation

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

2. Add chicken and cook until lightly browned.

3. Pour-in fish sauce and water and simmer for 20 minutes.

4. Add cabbage and cook until tender.

5. Season with salt and pepper.

Thursday, January 2, 2014

Pork Siomai


Siomai or shumai is a traditional dumpling which originated from China. Here in the Philippines, there are different kinds of siomai but the most popular is pork siomai. Its main ingredients are ground pork, jicama or singkamas, spring onion, sesame oil, wonton wrappers and some seasoning. It involves mixing all of the ingredients, putting the pork mixture on a wonton wrapper and steaming it. Enjoy =)!

Ingredients
  • 250 gms ground pork
  • 1 large onion, minced
  • 2 tbsp spring onion, finely chopped
  • 1 1/2 tbsp sesame oil
  • 1 medium jicama or singkamas, chopped finely
  • 20 pcs wonton wrappers
  • salt and pepper
Preparation

1. Mix all of the ingredients in a bowl except the wonton wrapper. Season with salt
    and pepper.

2. Put 1 tsp of the pork mixture on the center of each wonton wrapper leaving the top open.

3. Arrange the uncooked siomai in a steamer.*

4. Cook for about 20 minutes or until done.

5. Serve with toyomansi.

*Make sure to coat the basket steamer with a small amount of cooking oil.
  

Wednesday, January 1, 2014

Chicken Vegetable Soup


This chicken vegetable dish is easy to make and a delicious treat on a chilly day. The main ingredients of this recipe are chicken, carrots, baby corn, cabbage and some seasoning.

To make the soup tastier, it is better to use chicken meat with bones. But if you prefer to use chicken breast, it is advisable to add chicken broth to make it tastier. Enjoy!




Ingredients
  • 2 cups chicken, cut into small pieces
  • 1/2 cup carrots, sliced diagonally
  • 1/2 cup baby corn, sliced diagonally
  • 1 cup cabbage, sliced thinly
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 5 cups water
  • 2 tsp vegetable oil
  • salt and pepper
  • 1 tsp fish sauce
Preparation

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

2. Add chicken and cook until lightly browned.

3. Pour-in fish sauce and water. Simmer for 20 minutes.

4. Add carrots and baby corn and cook until tender.

5. Add cabbage and simmer for a few minutes.

6. Season with salt and pepper.