1/2 kilo ampaiaya
100 grams fresh shrimps (shelled) 100 grams pork belly, small cubes
1 onion sliced
2 tomatoes, sliced
3 cloves garlic crushea
1/4 CUP miso
2 tbsp. patis
1_ tsp. vetsin
2 tbsp. cooking oil 1 cup water
Before preparing the ingredients, cut ampalaya into thin, diagonal slices. Soak in water with a little salt. When about to be sauteed, stir and rinse 2 times (to lessen the bitter taste). Drain. Do not squeeze.
Saute`garlic until brown. Add onions. After 2 minutes add tomatoes. Stir and add pork and shrimps. Season with patis and add miso. Saute for 3 minutes and pour in 1 cup water with
shrimp juice. To avoid curdling of shrimp juice, keep stirring till it boils. Let boil for 5 minutes, then, add ampalaya. Sprinkle with vetsin and cover. Avoid stirring to prevent sauce from becoming bitter. Do not overcook the ampalaya.
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Tuesday, October 4, 2011
EGGPLANT BINAGOONGAN
3-4 eggplants
1/2 cup pork fat (small cubes) 1 large onion (chopped)
1/2 cup bagoong alamang
1 tsp. vetsin
Peel eggplant, slice into 1/2" thick, crosswise. Set aside. Put diced pork in pan, add 1/4 cup water, cover and let boil till it dries. Extract a little oil from pork fat. Set pork aside in pan, then saute onion till wilted. Add bagoong, saute for 3 minutes. Add eggplant. Season with vetsin. Cover. Cook until eggplant is done.
Note: If you want a spicy dish, add 1 native pepper (long), chopped.
1/2 cup pork fat (small cubes) 1 large onion (chopped)
1/2 cup bagoong alamang
1 tsp. vetsin
Peel eggplant, slice into 1/2" thick, crosswise. Set aside. Put diced pork in pan, add 1/4 cup water, cover and let boil till it dries. Extract a little oil from pork fat. Set pork aside in pan, then saute onion till wilted. Add bagoong, saute for 3 minutes. Add eggplant. Season with vetsin. Cover. Cook until eggplant is done.
Note: If you want a spicy dish, add 1 native pepper (long), chopped.
RELLENONG TALONG
4-5 eggplants, small size 1/4 kilo ground pork 1 onion, chopped
3 cloves garlic crushed 1 tsp. vetsin
salt to taste 1 tbsp. flour 2 eggs
cooking oil
Broil eggplant, peel but retain the crown and steam. Set aside.
Saute garlic until brown. Add onion. Stir for 2 minutes then, add ground pork, season with a little salt and vetsin. Saute' for 2 minutes, then add 1/4 cup water. Cover. Simmer until it dries. Set aside. Cool. Mix in flour (binder).
Slit eggplant, lengthwise till it lays flat. Spread sauteed mixture on top. Pour beaten egg on top. Fry until golden brown.
Serve with catsup.
3 cloves garlic crushed 1 tsp. vetsin
salt to taste 1 tbsp. flour 2 eggs
cooking oil
Broil eggplant, peel but retain the crown and steam. Set aside.
Saute garlic until brown. Add onion. Stir for 2 minutes then, add ground pork, season with a little salt and vetsin. Saute' for 2 minutes, then add 1/4 cup water. Cover. Simmer until it dries. Set aside. Cool. Mix in flour (binder).
Slit eggplant, lengthwise till it lays flat. Spread sauteed mixture on top. Pour beaten egg on top. Fry until golden brown.
Serve with catsup.
Laing
GABI LEAVES WITH COCONUT CREAM
20-25 gabi leaves
1/2 kilo pork belly diced
1/2 head garlic, finely minced
2 tbsp. finely minced ginger
6-8 green pepper (long, slender variety), minced 1/4 cup bagoong alamang 1 tsp vetsin
2 large onions, copped
salt to taste
2 large coconuts, grated
Shred gabi leaves into small pieces. Exclude from 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day. or more, until wilted.
Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.
Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt vetsin. To this mixture add the
2nd extract of coconut cream.
In each whole gabi leaf, wrap 3-4 tablespoon of mixture, top with 1 tablespoon thick coconut cream (1st extraction). Form into a square and wrap tightly. Tie with a thin string or strip of the peel of the gabi stalk.
In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, arrange wrapped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.
Add the 1st extraction or the thick cream, simmer until the cream thickens, and oil comes out of the cream.
20-25 gabi leaves
1/2 kilo pork belly diced
1/2 head garlic, finely minced
2 tbsp. finely minced ginger
6-8 green pepper (long, slender variety), minced 1/4 cup bagoong alamang 1 tsp vetsin
2 large onions, copped
salt to taste
2 large coconuts, grated
Shred gabi leaves into small pieces. Exclude from 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day. or more, until wilted.
Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.
Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt vetsin. To this mixture add the
2nd extract of coconut cream.
In each whole gabi leaf, wrap 3-4 tablespoon of mixture, top with 1 tablespoon thick coconut cream (1st extraction). Form into a square and wrap tightly. Tie with a thin string or strip of the peel of the gabi stalk.
In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, arrange wrapped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.
Add the 1st extraction or the thick cream, simmer until the cream thickens, and oil comes out of the cream.
Ginataang Kalabasa
SQUASH WITH COCONUT CREAM
2 cups cubed squash
6-7 squash flowers (shredded)
2 cups squash (young stems & leaves ortusbong) 1/4 kilo pork belly, small cubes 2 coconuts grated
1/4 cup bagoong alamang
3 green long peppers
1 large onion, chopped 4 cloves garlic, minced 2 tbsp. minced ginger 1 tsp. vetsin
salt to taste
Add 1 cup lukewarm water to grated coconut, extract thick cream. Set aside. Add another 2 cups water to coconut, extract thin cream.
Pour this 2nd extraction in large pan, add ginger, garlic, pork, onion bagoong, and pepper. Mince 1 or 2 green peppers if a spicy dish is desired.
Boil for 5 minutes, stirring constantly to avoid curdling of coconut cream. Add cubed squash. Simmer until squash is half cooked. Add the leaves and shredded flowers, and the thick coconut cream. Season with salt and vetsin. Cook until vegetables are done.
Note: Substitute fresh shrimps or dried shrimps (hibe), dried fish (tuyong daeng) or dried dilis to pork.
2 cups cubed squash
6-7 squash flowers (shredded)
2 cups squash (young stems & leaves ortusbong) 1/4 kilo pork belly, small cubes 2 coconuts grated
1/4 cup bagoong alamang
3 green long peppers
1 large onion, chopped 4 cloves garlic, minced 2 tbsp. minced ginger 1 tsp. vetsin
salt to taste
Add 1 cup lukewarm water to grated coconut, extract thick cream. Set aside. Add another 2 cups water to coconut, extract thin cream.
Pour this 2nd extraction in large pan, add ginger, garlic, pork, onion bagoong, and pepper. Mince 1 or 2 green peppers if a spicy dish is desired.
Boil for 5 minutes, stirring constantly to avoid curdling of coconut cream. Add cubed squash. Simmer until squash is half cooked. Add the leaves and shredded flowers, and the thick coconut cream. Season with salt and vetsin. Cook until vegetables are done.
Note: Substitute fresh shrimps or dried shrimps (hibe), dried fish (tuyong daeng) or dried dilis to pork.
GINATAANG LABONG
BAMBOO SHOOTS with COCONUT CREAM
2 cups strips of bamboo shoots (labong) 1 big coconut, grated
100 grams small tresh shrimps shelled
100 grams pork belly, cut into small cubes 2 PCs. long green peppers 1 large onion, chopped 3 cloves garlic, minced 1 tbsp. minced ginger 1 tsp vetsin
salt to taste
Soak labong in water for 1 hour. Drain. Squeeze out water. Set aside.
Add 1 cup lukewarm water to grated coconUt, extract thick cream. Set aside. Add 1 1/2 more lukewarm water to coconut; squeeze again. Put this 2nd extraction immediately in pan. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. After 3 minutes boiling, add bamboo shoots. Cover and simmer for 10 minutes. Add thick cream, simmer until labong is done and sauce thickens.
Mince the green pepper if you want a hot and spicy dish.
2 cups strips of bamboo shoots (labong) 1 big coconut, grated
100 grams small tresh shrimps shelled
100 grams pork belly, cut into small cubes 2 PCs. long green peppers 1 large onion, chopped 3 cloves garlic, minced 1 tbsp. minced ginger 1 tsp vetsin
salt to taste
Soak labong in water for 1 hour. Drain. Squeeze out water. Set aside.
Add 1 cup lukewarm water to grated coconUt, extract thick cream. Set aside. Add 1 1/2 more lukewarm water to coconut; squeeze again. Put this 2nd extraction immediately in pan. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. After 3 minutes boiling, add bamboo shoots. Cover and simmer for 10 minutes. Add thick cream, simmer until labong is done and sauce thickens.
Mince the green pepper if you want a hot and spicy dish.
SAUTEED PATOLA Pinoy Style
1 big sized patola
100 gram- pork cut into small cubes
100 grams shrimps, shelled
2 thin rolls misua (noodles); 1 onion sliced 3 cloves garlic, minced 2 tbsp. fish sauce (patis)
4 cups water w/shrimp juice; 1 tsp. vetsin
salt to taste
2 tbsp. cooking oil
Peel patola, slice into thick roll pieces. Set aside.
Saute garlic until brown, add onion and when wilted add pork. Saute for 2 minutes, add 1/2 cup water. Cover. Cook until pork is tender. Add shrimps and fish sauce. Stir. Pour in shrimp juice. Stir gently until it boils. Add patola and vetsin.
Boil for just 2 minutes and serve hot.
Note: Do not boil misua for too long or it will melt and become a paste.
100 gram- pork cut into small cubes
100 grams shrimps, shelled
2 thin rolls misua (noodles); 1 onion sliced 3 cloves garlic, minced 2 tbsp. fish sauce (patis)
4 cups water w/shrimp juice; 1 tsp. vetsin
salt to taste
2 tbsp. cooking oil
Peel patola, slice into thick roll pieces. Set aside.
Saute garlic until brown, add onion and when wilted add pork. Saute for 2 minutes, add 1/2 cup water. Cover. Cook until pork is tender. Add shrimps and fish sauce. Stir. Pour in shrimp juice. Stir gently until it boils. Add patola and vetsin.
Boil for just 2 minutes and serve hot.
Note: Do not boil misua for too long or it will melt and become a paste.
Mongo Sprout Pinoy Style
1/2 kilo mongo sprout (toge)
1 carrot, thin strips `'
2 red & green bell pepper, thin strips 1 large onion, chopped 3 cloves garlic, crushed 2 tbsp. soy sauce
2 tbsp Worcestershire sauce (optional) 1 tsp. salt
1 tsp. vetsin
2 tbsp. margarine or cooking oil
Saute garlic until brown. Add onion and cook until wilted. Add mongo sprout, carrots, and pepper strips. Cover. Cook for 3 minutes. Add soy sauce, Worcestershire sauce, vetsin, and salt. Stir. Add 1/2 cup water. Cover and cook until toge is done. Do not overcook. Toge should be crispy.
1 carrot, thin strips `'
2 red & green bell pepper, thin strips 1 large onion, chopped 3 cloves garlic, crushed 2 tbsp. soy sauce
2 tbsp Worcestershire sauce (optional) 1 tsp. salt
1 tsp. vetsin
2 tbsp. margarine or cooking oil
Saute garlic until brown. Add onion and cook until wilted. Add mongo sprout, carrots, and pepper strips. Cover. Cook for 3 minutes. Add soy sauce, Worcestershire sauce, vetsin, and salt. Stir. Add 1/2 cup water. Cover and cook until toge is done. Do not overcook. Toge should be crispy.
CHOPSUEY
1/4 kilo pork, cut into small cubes 1/4 kilo chicken giblets & livers
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled 2 large onions, quartered 3 cloves garlic, crushed
1 pc. med. sized carrots, round thin slices 1/4 kilo cabbage, chopped 1'/2" squares 1/4 kilo cauliflower, break int.o flowerettes
2-3 stalks leeks, chopped 2" long
2-3 stalks celery, chopped 1" long
1/4 kilo snow peas (sitsaro)
10 pcs. stringbeans (habichuelas)
2 pcs. bell pepper, red & green, big slices 2 cups chicken or meat broth 1 tbsp. vetsin
2 tbsp. fish sauce (patis) 1 tbsp. cornstarch 2 tbsp. cooking oil
2 tbsp.sesame oil(optional)
Saute' garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcook vegetables. Serve hot.
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled 2 large onions, quartered 3 cloves garlic, crushed
1 pc. med. sized carrots, round thin slices 1/4 kilo cabbage, chopped 1'/2" squares 1/4 kilo cauliflower, break int.o flowerettes
2-3 stalks leeks, chopped 2" long
2-3 stalks celery, chopped 1" long
1/4 kilo snow peas (sitsaro)
10 pcs. stringbeans (habichuelas)
2 pcs. bell pepper, red & green, big slices 2 cups chicken or meat broth 1 tbsp. vetsin
2 tbsp. fish sauce (patis) 1 tbsp. cornstarch 2 tbsp. cooking oil
2 tbsp.sesame oil(optional)
Saute' garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcook vegetables. Serve hot.
Lumpiang Sariwa (fresh egg roll)
1 kilo coconut ubod
1/4 kilo fresh shrimps
1/4 kilo pork (small cubes) 1 medium sized onion 4 cloves garlic minced
a few sprigs of kintsay
1 medium size carrot (thin strips) 2 tbsp. cooking oil
patis, vetsin, salt
20-25 pcs. lumpia wrappers
1/2 cup chopped peanut 1 head garlic (minced)
lettuce (Tagalog)
Wax Pepper (cut 5" x 6")
Lumpia sauce
Cut ubod into thin strips. Soak in water with a little evaporated milk to avoid discoloring.
Saute minced garlic until brown, then, add onions, shrimps, and pork. Stir and add patis. After 3 minutes add 1/2 cup water. Boil until dry. Add 1 cup water with shrimp juice, and kintsay. When mixture boils, add ubod and carrots. Cover and let boil until done. Drain.
Wrapping lumpia
To avoid a messy dish, wrap each lumpia with wax paper (cut into 5" x 6").
Lay flat wrapper with wax paper underneath; line with lettuce leaf, brush with lumpia sauce, sprinkle chopped peanut (mixed with a little sugar), and put in 2-3 tablespoons of the cooked mixture. Roll with one end closed, the lettuce leaf protruding in open end. Wrap with wax paper.
Serve with brown sauce and minced garlic.
1/4 kilo fresh shrimps
1/4 kilo pork (small cubes) 1 medium sized onion 4 cloves garlic minced
a few sprigs of kintsay
1 medium size carrot (thin strips) 2 tbsp. cooking oil
patis, vetsin, salt
20-25 pcs. lumpia wrappers
1/2 cup chopped peanut 1 head garlic (minced)
lettuce (Tagalog)
Wax Pepper (cut 5" x 6")
Lumpia sauce
Cut ubod into thin strips. Soak in water with a little evaporated milk to avoid discoloring.
Saute minced garlic until brown, then, add onions, shrimps, and pork. Stir and add patis. After 3 minutes add 1/2 cup water. Boil until dry. Add 1 cup water with shrimp juice, and kintsay. When mixture boils, add ubod and carrots. Cover and let boil until done. Drain.
Wrapping lumpia
To avoid a messy dish, wrap each lumpia with wax paper (cut into 5" x 6").
Lay flat wrapper with wax paper underneath; line with lettuce leaf, brush with lumpia sauce, sprinkle chopped peanut (mixed with a little sugar), and put in 2-3 tablespoons of the cooked mixture. Roll with one end closed, the lettuce leaf protruding in open end. Wrap with wax paper.
Serve with brown sauce and minced garlic.
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