Guisadong gulay

INGREDIENTS:

2 Tbsp oil

2 Tbsp garlic, crushed

1/4 cup onion, sliced

1/2 cup pork, ground

250 g sayote, sliced into chunks

1/4 cup water

2 Tbsp oyster sauce, optional

salt, to taste

pepper, to taste

1 pouch DEL MONTE Pineapple Tidbits (115g), drained, reserve syrup

150 g baguio beans, sliced thinly

1 pc siling labuyo, chopped

PREPARATION:

1. Sauté garlic, onion, and ground pork in oil for 5 minutes.

2. Add sayote, reserved pineapple syrup, water, and oyster sauce. Season with salt and pepper to taste. Cover and simmer in low heat until the sayote is tender.

3. Add DEL MONTE Pineapple Tidbits, Baguio beans, and siling labuyo. Simmer until vegetables are cooked.

Cooking Skills Needed:

Sautéing

Simmering

Slicing

Cooking Tools Needed

Casserole

Chopping Board

Knife

Measuring Cups

Measuring Spoon

Spatula

Preparation Time     10 mins.

Cooking Time           20 mins.

Serving Size             4

Source Recipe

Ginataang Gulay

Ingredients :

1/2 kilo langka meat (raw, washed and cleaned)
3 pieces laurel leaves
1 tablespoon leeks (chopped)
1 small red onion (diced)
? cup dried fish (flaked)
2 cups coconut milk (1st extraction)
1 cup coconut milk (2nd extraction)
Pinch of salt and pepper


Instructions :

1. In a deep casserole, boil langka meat until tender.
2. In another casserole, saute onion, leeks, laurel leaves and dried fish.
3. Add in langka and pour in coconut milk (1st extraction).
4. Bring up to a boil for 5 minutes.
5. Lower heat and simmer for another 5 minutes.
6. Season with salt and pepper.
7. When cooked, pour in coconut cream of 2nd extraction and cook for 3minutes.
8. Serve hot with steamed rice.

Bam-i (Noodle dish)

Ingredients :

1 (2 lbs.) fryer chicken, cut up
1/2 cup dried tengang daga (black woodear mushroom)
8.8oz sotanghon noodles, soaked in water just to soften a little, drain
2 tbsp. canola oil
3 cloves garlic, crushed
1 onion, sliced
patis (fish sauce), salt and pepper, to taste
1 pkg. (14oz) canton noodles
2 tbsp. minced cilantro
1 hard-cooked egg, sliced
(Cooking Measurements)

Procedures :

Boil chicken in enough water to cover.  Simmer until tender.  Cool and shred chicken meat.  Save about 6 cups of chicken broth.

Soak tengang daga in hot water for 15 minutes and then slice.  Set aside.

Sauté garlic and onions in hot oil.  Add sliced tengang daga, 6 cups chicken broth and seasonings.

Bring to a boil.

Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro.  Cook for 8-10 minutes.

Check the doneness of the noodles (be sure not to overcooked and it will become soggy).

Garnish with slices of hard-cooked egg.

Makes 8 servings.

Laing (Taro Leaves cooked in Coconut Milk)

This Laing recipe or Bicol laing is a dish indigenous to the Bicol province.
Rich and creamy, it's made from dried taro or gabi leaves and coconut milk.

In the Philippines, we would buy fresh gabi leaves, separate the leaves from the stalks and dry the leaves under the sun for a couple of hours before we can use them.

Drying takes out the uncomfortable palate texture or kati the taro leaves give when you eat them.

The most practical and convenient way to go about this is to buy the packaged dried taro leaves.

Available in Asian markets, they're ready to use and just reconstituted with the coconut milk during cooking.

YOUR SHOPPING LIST:
Dried Taro Leaves
Pork loin or shoulders
Coconut Milk
Long Chili Peppers


IN THE PANTRY:
Garlic
Onion
Salt
Ginger
Sauteed Shrimp Paste(Bagoong Alamang)
Cooking Oil

INGREDIENTS:

4 cups Dried Taro Leaves
1/2 pound Pork loin or shoulders, boiled and cut in strips
2 cans Coconut Milk
1 piece Long Chili Peppers, cut in strips
3 cloves of Garlic, minced
1 medium Onion, chopped
1 teaspoon Salt
1 thumbsize Ginger, cut in strips
2 tablespoons Sauteed Shrimp Paste(Bagoong Alamang)
1 tablespoon Cooking Oil for sauteing
PREPARATION TIME : 10 minutes

COOKING TIME : 20 minutes

1 Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2 minutes.

2 Add the rest of the ingredients and let it simmer for 15 - 20 minutes, stirring from time to time.

3 Cook until the taro leaves have fully absorbed the coconut milk and almost rendering fat.

4 Serve with rice.

(Learn more about COOKING RICE, THE FILIPINO WAY.)

BENG'S TIPS

For those who don't like eating a chunk of ginger can just shred it instead of cutting in strips.
When buying coconut milk for cooking a savory dish, look for one with 0(zero) sugar content on its Nutrition label. You would not like the hint of sweetness for savory dishes.
You can use peeled shrimps with this dish if you want. Add them during the last couple minutes of cooking so it doesn't get rubbery and tough.

Ginataang Kalabasa

Ingredients:

1 cup of squash cut in cube
1 bunch of string beans cut about 4 inches long
3 cloves of garlic
1 onion sliced
3 tbsp of shrimp paste (bagoong) if its not available you can use patis to add the fish flavor about 1 tbsp)
1 pack of coconut milk (about one cup)
about 12 pcs of prawns
about 4 to 5 pieces of crab (alimasag) (you can cut them into two to help the flavor propagate in the dish
siling labuyo (optional) it depends if you want it spicy or not
salt and pepper

Procedure:

Heat the pan, put the cooking oil. Add the garlic and onion. Once their fragrant perfume comes out add the shrimp paste. Sauté for about few minutes then add the squash and string beans. Pour the coconut milk and cover, let it simmer gently over low fire. Once it boiled add the rest of ingredients; prawns, crab and sili. Cover and continue simmering for about ten minutes. Stir from time to time to avoid that the bottom to stick. Once the sauce has reduced in volume you can turn off the fire. Best served with hot rice . Kain na!

Adobong Kangkong

Ingredients:

1 bundle of kangkong (river spinanch); cut stems 1” length
1/4 cup vinegar
1/4 cup soy sauce
1 tablespoon garlic; minced

Instructions:

Saute garlic.
When golden brown,
add all other ingredients.
Cover and simmer until done.
Do not overcook the Kangkong.

Serve hot!

Tortang Talong

Ingredients:

5 big eggplants (you need to count 1 eggplant per person)

- when choosing eggplants choose the one with smooth and bright skin, take note that sometimes there are traces of worm holes on the surface

half a kilo of ground pork
4 cloves of garlic crushed
1 onion minced
1 tomato chopped
6 to 7 eggs depending on the size
cooking oil
salt & pepper

Procedure:

Start by grilling your eggplant.  You can grill it over charcoal  or your oven.  Try to cook the eggplant about fifteen minutes each side if you are grilling them and about thirty to forty minutes if you will grill them in the oven.  Once the skin of eggplant has turned into carbonized black and the eggplant odor comes out its ready.  Put them in a basin with cold water to facilitate your task of taking of their skin.  If they are well cook, taking off their skin is easy.  Pat off dry with paper towel each eggplant to be sure they are dry.  With the help of a fork flatten each eggplant to allow you to put your stuffing inside.  This is also the time to verify if your eggplant is free from any worms. In a separate bowl mix the rest of ingredients: ground pork, garlic, onion and tomato.  This will be your stuffing.  Beat the eggs as you would beat eggs in making omellette and let it stand ready.  In a plate put your flattened eggplant, put on the top your meat stuffing, put salt and pepper and pour over some beaten egg.  Heat a pan and put your cooking oil.  Slide down the prepared eggplant on the frying pan and fry each side.  They are cook one they turn golden brown on each side, about five to ten minutes.  You can reheat some left over cooked eggplant omellette, just be sure they are properly kept.  You can keep them for maximum of two days.

Pinakbet

Ingredients:

• 1/2 pound pork (liempo with skin & fat)
• 4 Cloves garlic
• 1 Onion medium size
• 1/4 cup Shrimp Paste (Bagoong Alamang)
• 4 Eggplants (Long or round)
• 1 handful of Okra
• 1/2 cup tomatoes
• 2 pieces ampalaya (Bitter Melon)
• Corn Oil
• 1 Pork Cube (Maggi or Knorr)
• Salt

Cooking Procedure:

• Get a casserole or a wok saute' garlic, onion, pork sliced in strips, tomatoes and shrimp paste.
• Add the diagonally sliced eggplants, bitter melon and Okra.
• Add Pork cube and salt to taste.
• Simmer it until the pork and vegies are cooked.

Ginisang Sitaw (Sauteed String Beans)

Ingredients:

• 2 to 2-1/2 cup of string beans
• 1 cup cubed pork
• 1 cup shrimp
• 1 tbsp minced garlic
• 2 to 3 tbsp chopped onion
• 2 to 3 tbsp chopped tomato
• 2 tbsp cooking oil
• 2 pcs beef or pork broth cubes
• Salt or fish sauce to taste
• 2 to 3 tbsp of oyster sauce

Procedure:

• Heat some cooking oil in a saucepan.
• Saute the garlic, onion and tomato.
• Saute the pork and let it cook.
• When the pork is cooked, put in the shrimp.  Let it cook for a few minutes.
• Add the broth cubes.  Let it dissolved.
• Add the string beans.
• Add the oyster sauce and give it a good mix.
• Let it simmer for 5 to 10 minutes.
• Season it with salt or fish sauce if needed.
• When the string beans is cooked according to your preference, then its done.
• Serve with steamed rice.

Stir Fry Vegetables

Ingredients:

Note: The quantity of the ingredients is all up to you.

• Chopped cabbage
• Sliced green bell pepper
• Sliced red bell pepper
• Snow peas
• Broccoli
• Cauliflower
• Shrimp
• Grated boiled chicken
• Sliced onion
• Crushed garlic
• Chicken broth cubes
• Oyster sauce
• Black pepper
• Sesame oil (optional)
• Cooking oil for sautéing

Procedure:

• Heat some cooking oil.
• Saute the garlic and onion.
• Add the shrimp.
• Add the shredded boiled chicken. You can also use fresh chicken.
• Mix in the chicken bullion and add a little amount of water to melt it.
• Add some ground pepper to taste
• Add the cauliflower, carrots and broccoli. Add water as needed to cook the hard vegetable.
• Add the snow peas and red and green bell peppers. Mix well.
• Add some oyster sauce to taste.
• Mix in the cabbage.
• You can add sesame oil but that is optional.

Ginataang Gulay

By Rarejonrez

Once upon a time, I suddenly missed my mom’s and older sister’s cooking from back home. I am glad I have the needed vegetables in my fridges and the needed ingredients, too, for an appetizing vegetable dish that’s commonly cooked by Pinoys. It was so easy for me to come up with this kind on my table:



I only needed squash, string beans, okra, chayote, cauliflower, cabbage, bell pepper, and the spices. A can of coconut milk helped me made a ginataan ala Remoroza Family style!

Sure, it satisfied my craving that much!

Chop Suey

Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces
• 1/4 kilo shrimps, shelled, deveined and halved
• 1/4 kilo chicken liver and gizzard, sliced to small pieces
• 1/4 kilo cauliflower, broken to bite size
• 1/4 kilo string beans
• 1/4 kilo snow peas (sitsaro)
• 1/4 kilo cabbage, cut into squares
• 2 stalks of leeks, cut into 2" long pieces
• 3 stalks celery, cut into 2" long pieces
• 5 cloves garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, cut in strips
• 1 piece green bell pepper. cut in strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken stock (broth)
• 3 tablespoons of sesame oil
• 3 tablespoons of patis (fish sauce)
• 4 tablespoons of corn oil or vegetable oil
• Salt to taste

Chopsuey Cooking Instructions:


In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
Salt and pepper to taste.
Serve hot with rice.