Friday, February 28, 2014

Guinataang Labong


For my next recipe, I am going to feature guinataang labong or bamboo shoots in coconut milk.

Bamboo shoots or labong is very common in Asian cuisine. It is the main ingredient in lumpia and other dishes. Although it has a somewhat bitter taste, it can be boiled first to remove the bitter taste. You can also add meat or shrimp to make it tastier.

To make this recipe, just cook labong  in boiling water then set aside. Saute garlic, onion and ginger then add coconut milk. Simmer for a few minutes then add  labong. Hope you try it!

Ingredients
  • 2 cups bamboo shoots (labong), sliced thinly
  • 1 can coconut milk
  • 100 grams pork belly, cut into small cubes
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 small ginger, sliced thinly
  • salt/fish sauce
  • green chili pepper (optional) 
Preparation

1. Cook labong  in boiling water for 15 minutes. Drain and set aside.

2. In a pan, heat oil and saute garlic, onion and ginger.

3. Add pork and cook until lightly browned. Stir-in fish sauce and coconut milk. Simmer for 30 minutes.

3. Add labong.

4. Season with salt/fish sauce.


Tortang Dulong


My first encounter with tortang dulong was when we ate at a Filipino restaurant. I enjoyed it so much I wanted to make my own version of it.

Dulong refers to a tiny fish similar to anchovy or dilis  sold in the wet market. It is predominant in lakes all over the Philippines. I read somewhere that it is prevalent in Taal Lake.

Since this fish is tiny, it is so easy to make it into an omelet. You don't need to flake the fish meat. 

To make this recipe, all you have to do is to combine dulong with eggs, salt and pepper. You can also add flour, onions and tomatoes if you want. This also tastes good. The fish patties are then fried and served with catsup. Another dipping sauce you might want to try is vinegar with chopped chili. Enjoy!  

Ingredients
  • 1/4 kilo dulong 
  • 2 eggs, beaten
  • salt and pepper
  • oil for frying
Preparation

1. In a bowl, mix dulong, eggs, salt and pepper.

2. Scoop 2 tbsp of the mixture and form into a patty. Repeat. Set aside.

3. In a frying pan, heat oil and cook patties for about 3 minutes. Flip to
    cook the other side.

4. Serve with catsup or vinegar with chili.

Wednesday, February 26, 2014

Turon


I've already posted more than 80 recipes but I realized that I have only posted one dessert. So I am going to feature turon, a popular Filipino snack which usually consists of thinly sliced saba banana and wrapped in lumpia wrapper and deep-fried. There are several variations of turon. Some wrap the thinly sliced saba banana with langka while others add cheese, coconut, chocolate and a whole lot more.

For this turon recipe, thinly-sliced banana is paired with cheese. It is then rolled in a lumpia wrapper and deep-fried. You can use any kind of cheese but I prefer cheddar cheese since it blends well with saba banana. I find it deliciously good. Hope you try it.

Ingredients
  • 1 bunch saba, thinly sliced
  • cheddar cheese, thinly sliced
  • brown sugar
  • lumpia wrapper
  • oil for frying
Preparation

1. On the corner of each lumpia wrapper, put banana and cheese and roll it towards the
    center of the wrapper. Fold both sides toward the center and continue to roll until there
    is 1 inch left. Seal the edges using water.

2. In a pan, heat oil and add brown sugar. Once the sugar floats, fry the wrapped banana.

3. When the wrapped banana turns golden brown, it is already cooked.

4. Serve.

    

Sunday, February 23, 2014

Paksiw na Bangus

Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.
In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.
- See more at: http://www.pinoychow.com/paksiw-na-bangus/#sthash.1QgwTXFK.dpuf
Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.
In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.
- See more at: http://www.pinoychow.com/paksiw-na-bangus/#sthash.1QgwTXFK.dpuf
Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.
In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.
- See more at: http://www.pinoychow.com/paksiw-na-bangus/#sthash.1QgwTXFK.dpuf
Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.
In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.
- See more at: http://www.pinoychow.com/paksiw-na-bangus/#sthash.1QgwTXFK.dpuf
Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.
In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.
- See more at: http://www.pinoychow.com/paksiw-na-bangus/#sthash.1QgwTXFK.dpuf

Paksiw na bangus  is a simple way of cooking bangus.  As I mentioned in my previous post, there are a lot of ways of cooking bangus.  It can be grilled, steamed, dried, stewed, stuffed, and made into kilawin to name a few.

This recipe is easy to make. Select bangus  or milkfish that is fresh. Clean, scale and slice the bangus  before mixing it with garlic, onion, vinegar, water, vegetables, and seasoning. Simmer over low heat. When the bangus  and vegetables are cooked, serve.  

Ingredients
  • 1 milkfish or bangus, sliced diagonally
  • 1/2 cup vinegar
  • 1/4 cup water
  • 4 cloves garlic, crushed
  • 1 onion, chopped
  • 1 small ginger, sliced
  • 1 small ampalaya, sliced
  • 1 eggplant, sliced
  • salt and pepper
Preparation

1. In a pot, combine all the ingredients.

2. Simmer for 15-20 minutes over low heat or until  bangus  and vegetables are cooked.

4. Serve.

Friday, February 21, 2014

Ginisang Sitaw (Sauteed Stringbeans)

I was at the local market the other day and saw bundles of stringbeans lined up for sale. Since two bundles came cheap, I decided to buy and divided it into two recipes - sinigang na carne and ginisang sitaw or sauteed stringbeans.

This recipe is quick and easy to make. All you have to do is saute garlic and onion with ground meat or shrimp. You can also add tomatoes if you want. I sometimes avoid adding tomatoes in sauteed vegetables because it spoils easily. Hope you try this simple dish!


Ingredients
  • 1 bundle stringbeans, cut into 1 inch length
  • 1 cup ground pork
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 cup water
  • salt/fish sauce
Preparation

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

2. Add ground pork and cook until lightly browned. Stir in water and
    salt/fish sauce. Simmer for 15-20 minutes.

3. Add stringbeans and cook until tender.

4. Serve.



Wednesday, February 19, 2014

Crispy Kangkong


I recently harvested a bunch of water spinach (kangkong) from my mini-garden so I decided to make crispy kangkong. In case you don't grow your own water spinach (kangkong), make sure you buy those harvested from clean water sources. Water spinach is usually grown along creeks, near canals and other water sources.

Crispy kangkong is an easy appetizer or side dish to make. To make this recipe, separate kangkong leaves from the stems and wash thoroughly. Pat dry and dip in flour mixture. When deep frying, make sure not to overcrowd it. Use paper towels to remove excess oil. Enjoy!

Ingredients
  • 1 bunch kangkong (stems removed)
  • 3/4 cup flour
  • 1/2 cup water
  • salt and pepper
Preparation

1. Wash kangkong leaves and pat dry.

2. Combine flour, water, salt and pepper.

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

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





Sunday, February 16, 2014

Beef with Broccoli



Beef with broccoli is an easy dish to make. This dish is a Chinese-inspired recipe although it is very common in Filipino restaurants. Although this dish is a bit expensive considering the cost of beef and broccoli nowadays, it is still a delicious treat because it is not often that we get to eat beef with broccoli.

In some recipes, broccoli is added to the beef after it is cooked. This is okay but I think it is better to blanch (plunge in boiling water then rinse in cold water) broccoli first. This way, the broccoli is not overcooked.

In this recipe, beef is marinated in soy sauce, calamansi juice, sugar, salt and pepper. It is then sauteed with garlic, onion and ginger. Broccoli florets and dissolved cornstarch are then added. Enjoy!

Ingredients
  • 100 gms beef sirloin, sliced thinly
  • 1 medium broccoli, cut into florets
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 small ginger,sliced
  • 1/4 cup soy sauce
  • 1 tsp cornstarch (dissolved in 2 tbsp water)
  • 1 tbsp calamansi juice
  • 1/8 tsp sugar
  • 1 cup water
  • 2 tsp vegetable oil
  • salt and pepper
Preparation

1. In a bowl, marinate beef in soy sauce, calamansi juice, salt and pepper.
    Set aside.

2. Blanch broccoli florets for about one minute and set aside.

3. In a pan, heat oil over medium heat and saute garlic, onion and ginger.

4. Add marinated beef and water. Simmer for 15-20 minutes.  

5. Add broccoli and dissolved cornstarch and cook until tender.

6. Season with salt and pepper.

Thursday, February 13, 2014

Chicken Sisig


Sisig is an authentic Filipino side dish or appetizer. This is a popular pulutan among beer drinkers.

According to Wikipedia, sisig refers to "a method of preparing fish and meat, especially pork which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices."

There are several variations of making sisig. There's the most popular - pork sisig (using pig's head). Other variations include chicken, bangus, tofu, seafood and a whole lot more. 

For this recipe, chicken fillet and liver are initially fried and chopped into small pieces and sauteed with onions. Soy sauce, green chili, calamansi juice, salt and pepper are then added. Enjoy!


  Ingredients
  • 2 pcs chicken fillet
  • 1/4 cup chicken liver
  • 2 large onions, minced
  • 4 pcs green chili, chopped
  • 1 1/2  tsps soy sauce
  • 4 calamansi 
  • salt and pepper
Preparation

1. Season chicken fillet and liver with salt and pepper. Set aside.

2. In a pan, heat oil and fry chicken fillet and liver until golden brown. When cooked,
    chop into small pieces and set aside.

3. In the same pan, saute onions and once translucent, add the chopped chicken
    fillet and liver. Add soy sauce, chopped chili, calamansi juice, salt and pepper.

4. Serve.

Wednesday, February 12, 2014

Five Spice Chicken

Five spice powder is commonly used in Chinese cuisine. There are several variants of five spice powder but it is generally a combination of star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds. Am not exactly familiar with five spice powder but I am aware that it is used in Vietnamese dishes such as broiled chicken and spring roll. It is also used as a spice rub for pork, chicken, duck and other meat.

When I came across this chicken recipe using five spice powder, I decided to make my own version. I bought a pack of five spice powder which is a mix of Chinese cassia, star anise, ginger, anise seed and cloves. Am sure all the combination of these five spices will add flavor to the deep-fried chicken I will be cooking for today. In case, you want it to be more spicy, you can add more five spice powder. Just adjust it according to taste. Hope you like it.  

Ingredients
  • 500 gms chicken, cut into serving pieces
  • 1 tsp five spice powder
  • 1 tbsp cornstarch
  • vegetable oil for deep frying
  • 1/8 tsp sugar (optional)
Preparation

1. In a bowl, combine chicken pieces, five spice powder and cornstarch. Set aside.

2. In a pan, heat oil and deep-fry chicken pieces. Cook the chicken until golden brown.

3. Serve.

Monday, February 10, 2014

Stir-Fried Egg Noodles

As some of you may know, stir frying is popular among the Chinese. According to Wikipedia, "stir frying is a pair of Chinese cooking techniques for preparing food in a wok: chǎo and bào." To differentiate the two techniques, chao is similar to sauteing. The wok is heated over high temperature with a small amount of oil added. Garlic, onion and some seasonings are sauteed and the meat added. Once the meat is cooked, the  vegetables are added. In case, it may take some time for the meat to cook, water is added and covered with a lid. On the other hand, in the bao technique, the wok is heated over a higher temperature. The oil, seasonings, meat and vegetables are added in quick succession. A lot of tossing is done unlike the chao technique.

Whenever I am in a rush to prepare a meal, I usually stir fry. I find it quick and easy. For this stir-fried egg noodles recipe, meat is marinated in soy sauce and sugar mixture. Garlic and onion are sauteed and the marinated meat added. Once the meat is tender, the egg noodles and vegetables are added. This dish reminds me of our very own pancit canton. Hope you try it!

Ingredients
  • 200 gms egg noodles
  • 2 pcs chicken fillet, sliced thinly
  • 1 carrot, sliced thinly
  • 1 1/2 cups cabbage, sliced thinly
  • 2 tsp soy sauce
  • 1/8 tsp sugar
  • 2 stalks spring onion, chopped
  • 1 cup water
  • 2 tsp vegetable oil
  • salt and pepper
  • 1 tsp sesame oil (optional)
Preparation

1. In a bowl, marinate chicken fillet in soy sauce and sugar for 30 minutes.

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

3. Add marinated chicken fillet and cook until lightly browned. Add water and
    simmer for 15-20 minutes. Add the egg noodles.
  
4. Add carrot and cabbage and cook until tender.

5. Season with salt and pepper.

Saturday, February 8, 2014

Sarciadong Manok (Chicken Sarciado)


Sarciado refers to meat or seafood cooked in tomato sauce. Sarciadong manok or kinamatisang manok is a tomato-based dish which consists of chicken, tomatoes, green peas, potatoes, tomato paste, laurel leaves, peppercorns, garlic, onion and some seasoning. It is similar to other tomato-based dishes like afritada, mechado and others.

There are several variations of making this dish. Some pan fry the chicken pieces before adding it to the tomato paste mixture while others use tomato sauce instead of tomato paste. Meanwhile, some add a variety of spices like paprika, oregano, parsley and others.


Ingredients
  • 500 gms chicken, cut into serving pieces
  • 4 cloves garlic, crushed
  • 1 onion, chopped
  • 3 tomatoes, quartered
  • 3 potatoes,  quartered
  • 1 cup green peas
  • 1/2 cup tomato sauce
  • 1 tsp peppercorns
  • 2 pcs laurel leaves
  • 2 tsp cooking oil
  • 1 cup water
  • salt/fish sauce
Preparation

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

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

3. Add tomato sauce, peppercorns and laurel leaves.

4. Add potatoes and green peas. Cook until tender.

5. Serve.

Lumpiang Shanghai (Spring Rolls)

Lumpiang shanghai  (spring rolls) is a popular dish in the Philippines. As I mentioned in my previous post, lumpia was brought by Chinese immigrants from the Fujian province of China to Southeast Asian countries like   Indonesia and the Philippines. Hence, we have several variations of lumpia

This type of lumpia has ground pork, carrot, jicama or singkamas, spring onion, garlic, onion and some seasoning. The filling is rolled in a lumpia wrapper (usually made of flour and water) then deep-fried and served with sweet and sour sauce.

Whenever I make this dish, I pre-cook the filling just to make sure that the meat (ground pork) is cooked. If you find pre-cooking a bit of a hassle, deep-fry the lumpiang shanghai over low-medium heat so that the meat inside the wrapper will be cooked well. Hope you try it. 

Ingredients
  • 500 gms ground pork
  • 4 cloves garlic, minced
  • 1 onion, minced
  • 1 carrot, chopped finely
  • 1/2 cup jicama (singkamas), chopped finely
  • 3 stalks spring onion, chopped finely
  • 2 tbsp soy sauce
  • salt and pepper
  • vegetable oil for deep frying
  • lumpia wrapper

Preparation

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

2. Add ground pork and cook until lightly browned. Stir in soy sauce.

3. Add carrots, jicama (singkamas) and spring onion . Cook until tender.

4. Season with salt and pepper. Set aside and allow to cool for 30 minutes.

5. On the corner of each lumpia wrapper, put 1 tbsp of filling and roll
    it towards the center of the wrapper. Fold both sides toward the center and
    continue to roll until there is 1 inch left. Seal the edges using egg white or water.

7. Deep-fry in oil.

8. Serve with sweet chili sauce.


Friday, February 7, 2014

Sweet and Sour Meatballs




Sweet and sour meatballs  is a popular Filipino dish. Although this dish might seem Filipino, sweet and sour sauce is of Chinese origin. In Chinese cuisine, adding sweet and sour sauce is common particularly for chicken, pork, fish and a whole lot more.

In Chinese cuisine, bite-sized chicken, pork or fish are stir-fried in a sweet and sour sauce consisting of sugar, catsup, white vinegar, and soy sauce. Other ingredients such as pineapple, green pepper and onion are also added.

In the Philippines, sweet and sour sauce usually consists of sugar, catsup, vinegar, red and green bell pepper, pineapple, garlic, onion and some seasoning. Instead of using bite-sized chicken, pork or fish, meatballs consisting of ground pork, bread crumbs, raw egg, onion and seasoning are added  in the sweet and sour sauce. In this recipe, carrots and cucumber are added instead of pineapple.   

Ingredients

Meatball

500 gms ground pork
1/2 cup bread crumbs
1 raw egg, beaten
1 onion, minced
salt and pepper


Sauce

2 cloves garlic, chopped
1 onion, sliced
1/4 cup vinegar
1/2 cup water
1/2 cup brown sugar
1 carrot, sliced
1 cucumber, sliced
1 small red bell pepper, quartered
2 tsp vegetable oil
1 tbsp cornstarch (dissolved in 1/8 cup water)

Preparation

How to make the meatball:

1. Combine all ingredients in a bowl.

2. Form into small balls and arrange in a platter.

3. In a pan, heat oil and deep fry meatballs until golden brown. Set aside.

How to make the sauce:

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

2. Add vinegar, water and brown sugar. Simmer for a few minutes.

3. Add the cornstarch mixture and simmer until the sauce thickens.

4. Add meatballs, carrot and cucumber and simmer for a few minutes.

4. Season with salt and pepper.

Thursday, February 6, 2014

Pancit Molo

Pancit molo is a soup which originated in Molo district in Iloilo City. This popular soup is similar to the Chinese wonton soup. The dumpling usually consists of ground pork, shrimp, spring onion, seasoning and wonton wrappers. On the other hand, the broth consists of chicken broth, flaked chicken breast, spring onion and some seasoning.

There are several variations of this dish. Some add sesame oil to add flavor while others add leftover wonton wrappers to the broth. One pancit molo recipe I read has noodles in the broth. Am sure all of these versions taste good.

In this recipe, carrots, jicama or singkamas and cabbage are added to make the dumpling more nutritious.  Hope you try it.

Ingredients

Filling
  • 2 cups ground pork
  • 1 small carrot, minced
  • 1 cup jicama (singkamas), minced
  • 1/2 cup cabbage, sliced thinly
  • 3 stalks spring onion, chopped finely 
  • salt and pepper
  • molo wrapper
Broth
  • 6 cups chicken stock
  • 4 cloves garlic, crushed
  • 1 small onion, chopped
  • 1 pc chicken breast, flaked
  • 3 stalks spring onion, finely chopped
  • 2 tsp vegetable oil
  • fish sauce
  • salt and pepper
Preparation

1. To make the filling, mix all the ingredients. Set aside.

2. Put 1/2 tsp of filling on the center of each wonton wrapper. Seal the edges
    by brushing with water. Set aside. 

3. To make the broth, saute garlic, onion and flaked chicken breast in a pot over
    medium heat.

4. Add chicken stock and salt/fish sauce. Simmer for about 10-15 minutes.

5. Drop the stuffed molo wrapper and leftover molo wrapper (sliced lengthwise)
    into the broth. Simmer for about 15-20 minutes.

6. Garnish with chopped spring onion.

7. Serve in individual bowls.

Tuesday, February 4, 2014

Laing

Bicol Region, situated in the southernmost tip of Luzon, is often dubbed as the land of coconuts.This is probably why most of their dishes are cooked in coconut milk. Among their famous dishes are Bicol express (pork and chili cooked in coconut milk), tilmok (gabi leaves cooked in coconut milk with crab meat or fish, laing (gabi leaves cooked in coconut milk with pork, shrimp or dried fish) and many more.

The traditional way of cooking laing is arranging all the ingredients in a pot. It is not stirred because doing so will cause the gabi leaves to become itchy.

This laing recipe consists of dried gabi leaves, coconut milk, slices of pork and finger chili. If you want, you can add shrimp and dried fish. Instead of cooking it the traditional way, garlic, onion and ginger are initially sauteed and pork is added. Once the pork is tender, coconut milk, dried gabi leaves and finger chili are added. Hope you try it. 


Ingredients
  • 1/4 kilo pork, sliced thinly
  • 100 gms dried gabi leaves
  • 1 can coconut milk
  • 4 cloves garlic, minced
  • 1 onion, minced
  • 1 thumb ginger, sliced thinly
  • 2 pcs finger chili
  • 2 tsp vegetable oil
  • salt/fish sauce
Preparation

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

2. Add pork and cook until lightly browned.

3. Add coconut milk, dried gabi leaves and salt/fish sauce. Simmer for 30 minutes.

4. Serve.

Saturday, February 1, 2014

Lumpiang Hubad (Naked Spring Rolls)

According to Wikipedia, "lumpia, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines." Here in the Philippines, we have lumpiang shanghai, lumpiang sariwa, lumpiang ubod, lumpiang prito, turon and lumpiang hubad. 

Lumpiang hubad or naked spring rolls usually consists of pork, chicken or shrimp as the main ingredient with an assortment of vegetables such as carrots, sweet potato (kamote), jicama (singkamas), green beans and cabbage. Some add snow peas and other beans while others add red cabbage and bamboo shoots (ubod). Nevertheless, am sure all versions are good to eat.

I usually prepare lumpiang hubad whenever we have a special occasion at home. I pair it with fried or grilled foods like pork/chicken barbecue, fried chicken, pinaupong manok and a whole lot more. 

Ingredients
  • 100 gms pork, sliced thinly
  • 1 cup carrots
  • 1 cup green beans
  • 1 cup sweet potatoes (kamote) 
  • 1 cup jicama (singkamas)
  • 1 cup cabbage
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tsp vegetable oil
  • soy sauce
  • salt and pepper 
Preparation

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

   
2. Stir in pork and cook until lightly browned. Season with fish sauce/soy sauce.

3. Add carrots, green beans, sweet potatoes (kamote) and jicama (singkamas). 
    Cook until tender. 

4. Add cabbage.

5. Season with salt and pepper.

How to make the peanut sauce:

Ingredients
  • 4 garlic, crushed
  • 2 cups water
  • 1/4 cup peanuts, ground
  • 1/2 cup white sugar
  • 1/4 cup soy sauce
  • 1/4 cup cornstarch

1. Saute garlic in oil.

2. Add sugar, soy sauce, peanut and water. Simmer for a few minutes.

3. Add cornstarch and simmer until the sauce thickens.