Sautéed Bean Sprouts (with Pork)

When I was in Philippines on vacation, as much as possible I
would like to eat Filipino Food that I can’t eat while I’m working
overseas.  And when I’m in the Philippines
I rarely cook and I want to eat what my Mom cook coz’ I miss the taste.  It’s like being a child again.  One time she cooked Sautéed Bean Sprouts or
what call Toge in the Philippines.  Oh
boy, what a treat.     

Anyway, here is how my Mom cooked Sautéed Bean Sprouts with
Pork.

Here are the
ingredients my Mom used:

¼ kilo of
pork belly

¼ kilo of
strings beans

2 pieces of
carrots cut in strips

Fish sauce
(measurement according to your taste)

1 whole big
onion

1 small
packet of Ginisa Mix (Optional, replace it with salt and pepper)

½ cloves of
garlic, chopped

½ kilo of
Bean Sprouts

Olive oil
for sautéing

How my Mom cooked it:

1.  On a pan, pour few tablespoons of olive oil
and when it’s hot enough stir fry the garlic then add the onions.  Like me, my Mom prefer not to overcook the
onions because she knew I like it little bit crunchy

2.  The next step is to add the sliced Pork Belly,
sauté it with the garlic and onions then add the ginisa mix.

3.  Before you add the veggies make sure your
pork is cooked by getting one piece and taste it, which is the only way you’ll
know if it’s cooked or not.

4.  When pork is cooked, add the carrots and string
beans.  After few minutes of stir frying
it, add the bean sprouts and cook it for few minutes. I prefer that my bean
sprouts is half cooked.

Voila!  That’s how my Mom cooked it. 

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Until next time, happy cooking. J

Ginataang Sitaw with Pork (String Beans Cooked in Coconut Milk)

What else can't be cooked with coconut milk? Majority of the vegetables in the Philippines can be used as an ingredient to a sumptuous meal with a coconut milk. You can also cook Pork, Chicken and seafood’s. This time, let me show you how to cook Ginataang Sitaw. If you search online, there are lots of English translations of "Sitaw", some calls it Green Beans, Long Green Beans, Long Beans, etc...

Ingredients:

- 1/4 Kilo of Sitaw (cut at least 2 inches in length)

- 1/2 Kilo of Pork Belly or Liempo (cut into cubes)

- 1/4 Kilo of Shrimps (Shelled)

- Onions

- Garlic

- Green Chili (Chopped)

- Cooking Oil

- Ginger

- Fish Sauce, Salt and Pepper

- Shrimp Paste

- Coconut Milk (Powdered or Canned)

- 1 cup of water

Cooking Procedure:

- In a pan, pour the cooking oil, sauté' garlic and onions.

- Add the ginger. After few minutes of sautéing, pour fish sauce. There's no exact measurement of the fish sauce or salt and pepper, it depends on how you like the taste.

- After pouring the fish sauce, add shrimp paste until it's cooked, unless the shrimp paste was already cooked or sautéed'.

- Now you can add the pork and cook it until its tender.

- When pork is tender enough, add shrimps and the chopped green chili’s.

- Sauté it for a minute and pour the mixture of one cup of water and the powdered coconut milk or in can.

- Once it boiled, pour the long beans or sitaw and cook it until it's half cooked. Or you can cook it very well.



Remember, this recipe is just a guideline to cook but the outcome of your cooking will always be your decision.



Do not be scared of experimenting different ingredients.



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Ginisang Bunga ng Malunggay

Moringa or better known in Philippines as Malunggay is famous for its leaves that is a characteristic ingredient in Tinola.  Not only it has a distinct taste but have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrot, and 2 times the protein in milk.  

But this time, we are going to talk about Moringga Fruit or Bunga ng Malunggay.  It is as simple as cooking Pinakbet, all you have to do is the following.

Ingredients:

2 handfull of Moringga Fruit

1 can of any sardines with tomatoe sauce

onions and garlic

tomatoes chopped

okra

eggplant

cabbage (optional)

fish sauce

salt and pepper to taste

water

Procedure:

- Saute' garlic and onions, then add chopped tomatoes and fish sauce.

- Add sardines and when about to boil add water.

- When boiling, add the Moringga fruit and Okra.

- After few minutes add eggplant.

Voila! How easy is that?

Okoy - Deep Fried Shredded Papayas w/ Shrimp

Ampalaya Leaves with Sardines

When I and my siblings were young, my Mom occasionally cooks this dish and we loved it. Few days ago she cooked this dish again and I want to share it with all the visitors here.



Ingredients and cooking procedure after the jump.







Ingredients:

Ampalaya leaves

4 cloves of garlic

1 medium onion

1 small can sardines with tomato sauce

2 Tbps. of Patis (Fish sauce)

Vegetable oil

2 cups of water

Salt to taste



Cooking Procedure:

* Put vegetable oil in a casserole, sautÈ garlic, onion.

* Pour sardines and cook for few minutes.

* Add Ampalaya leaves, salt.

Pork Adobo with Ampalaya (Bitter Gourd)

Here's the famous Filipino dish with a twist.



Here's how to cook it.







Ingredients:

1 kilo of pork, cut into serving pieces

1 ampalaya (bitter gourd), deboned and sliced

5 cloves garlic

1 cup vinegar

2 tbsps. lard

Salt & pepper 



Cooking Instructions:

1. In a pot, place the pork in vinegar, crushed garlic, lard, salt and pepper.

2. Allow to simmer until pork is tender.

3. When the pork is tender, add the sliced ampalaya. Serve hot with rice.

Ginataang Kalabasa (Squash Cooked in Coconut Milk)

Ginataang Kalabasa or Squash cooked in coconut milk is one of the famous dish in Philippines and I considered it as one of my favorites.



Here is how to cook this dish.







Ingredients:

1 kilo squash cut into cubes

1/4 kilo shrimp, shelled

2 onions, chopped

3 pieces tomatoes, diced

1 head garlic, minced

2 tbsps of ginger root, crushed and minced

4 tbsps of cooking or olive oil

2 tbsps of shrimp paste (bagoong)

2 cups of coconut milk

2 pcs of chilli peppers

1 cup coconut cream (katang gata)

2 cups of chicken stock

2 tbsps of fish sauce (patis) 



Cooking Instructions:

1. On a pan, heat oil. Saute garlic, onions until light brown then add ginger, cook until onions become translucent. Add the shrimps to absorb garlic and the onions taste.

2. Add tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Don't over cook the squash to avoid being mushy.

3. Add the coconut cream, chili peppers. Simmer for a few more minutes.

Tokwa't Baboy

My Tito Jose cooked the best Tokwa’t Baboy that I’ve ever tasted in my life. I am not saying that because he’s my uncle but it was really very good. And I feel safe since it was cooked in our house. The reason why I said that is because I am kind of hesitant to eat Tokwa’t Baboy in the restaurants. The ingredients of this dish needs to be cleaned very well and I know that in some of the restaurant they don’t clean it well enough to pass my standard.





Anyway, Tokwa’t Baboy (Beancurd and pork) is a traditional appetizer at local Filipino fast-food and full-service restaurants. It is usually made with pork ears, chewy tofu/beancurd, soy sauce, pork broth, vinegar and other spices.



Here are the ingredients and the procedure to cook it:

 





Ingredients:

* 1 Kilo of Pork Face & Ears (cut into cubes)

* 8 Pieces of Tokwa (Beancurd) 2"x2"

* 1 Small cloves of garlic (minced)

* 3 Big onions (diced)

* 1 Cup vinegar

* 1 Cup soy sauce

* 1 Teaspoon salt

* 1 Teaspoon brown sugar



Cooking procedure:

1. In a casserole, boil pork with salt, lower fire and let it simmer until pork is tender.

2. Take the pork out and set aside.

3. Fry tokwa in hot oil until toasted and slice to the same size as the pork.

4. In a sauce pot, mix soy sauce, vinegar, salt, garlic and onions and heat for just few minutes.

5. Pour in mixture over pork and tokwa.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to blog about it!



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Pork Ribs Sinabawan sa Kamatis

This is like a Nilaga but with a different twist. This recipe is so easy to make.



Ingredients and cooking procedure after the jump.







Ingredients:

* 1 kilo of Pork Ribs

* 2 big tomatoes

* 2 Pechay (Bungkos)

* 1 big white onion

* 3 Green Chilli

* Salt & Fish sauce to taste 



Cooking procedure:

1. Put 1 liter of water in a caserole, pour pork ribs when water is boiling.

2. When pork is almost tender, add sliced tomatoes and boil it until tomatoes almost mushy.

3. Add the Pechay and the green chilli (optional) but don't over cook it.

4. Add salt and fish sauce to taste. 



Isn't that easy? 



Any comments and suggestions are welcome. 



If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it! 



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Laing w/ Shrimps

Laing is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves (which give the dish a rough feeling), pork or shrimps, and chili peppers cooked in coconut milk.

Ingredients and cooking procedure after the jump.

Ingredients:

* 3 cups shredded Gabi leaves (Taro), dried under the sun

* 1 1/2 cups of coconut milk

* 1 piece of onion

* 1/2 clove of garlick

* Piece of Ginger

* 1/4 kilo of Shrimps

* 2 tbsp. of Bagoong (Shrimp Paste)

Cooking procedure:

1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.

2. Allow to boil if the coconut milk is almost drying out, and looks oily.

3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

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Pinakbet

Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word "pinakebbet", meaning shrunk or shrivelled.

But I'm going to show you a Kapampangan's version of Pakbet.

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:

1. Get a casserole or a wok saute' garlic, onion, pork sliced in strips, tomatoes and shrimp paste.

2. Add the diagonally sliced eggplants, bitter melon and Okra.

3. Add Pork cube and salt to taste.

3. Simmer it until the pork and vegies are cooked.

I prefer the veggies half cooked.

Tip: Some people pour water when they cook Pinakbet but this makes the dish watery unless you want it like a soup. Vegetables already have water in it and it comes out when you cook it.

***

I saw a video in youtube on how to cook Pinakbet. This video does not relate with my recipe. This is just to give you an idea.

Tortang Talong (Eggplant Omelette)

Ingredients:

* 5 medium size Egg Plant or Talong

* 2 eggs

* 1/2 tsp of salt

* 1/4 tsp of ground pepper

* corn oil

Cooking procedure:

1. Roast eggplant preferably in charcoal. For alternative, you can use your gas stove. Put a metal screen on top and roast it. Another alternative beside from roasting is boiling the eggplant.

2. Remove the skin and flatten it with fork. Then set it aside.

3. Scramble the eggs, add salt and pepper.

4. Dip the flattened eggplant into the scrambled egg and fry it.

That easy!

I know this recipe is messy to do but I assure you will love it, just eat it with Banana Catsup and steamed rice.

Pork with Bamboo Shoots

Ingredients:

* 1 cup of dried mushrooms

* 1/4 kg pork fillet

* 1/4 kg of bamboo shoots

* 3 tbps of corn oil

* 1 1/2 teaspoons Salt

* 2 tbps Soy sauce

* 1 tbp Corn flour

Cooking Procedures:

1. Soak mushrooms in warm water for about 10 minutes, squeeze it till it dry. Then, slice the mushrooms into halves and keep it soaked in water.

2. Slice pork thinly and in a large bowl, mix soy sauce, corn flour and pork all together.

3. Cut bamboo shoots into thin slices.

4, Get a frying pan or a wok, put the corn oil and stir-fry the pork until color turn light brown (do not overcook the pork), remove the pork and set it aside.

5. Keep the remaining oil in a pan where you fried the pork to keep the taste. Fry the mushrooms and bamboo shoots, then add salt, pork, and then stir well. Cook for few minutes and stirr it constantly until it's done.

For presentation purposes, serve it with steam rice and put the cooked dish as toppings. Personally, I'll put cut onion leaves and sprinkle it on top.

Voila!

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

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Chop Suey

Chop suey (in Chinese means 'mixed pieces') is an American-Chinese dish that was adopted by the Filipinos and became one of their dishes.

Chop Suey is a dish consisting of meats (often chicken, beef, shrimp or pork), cooked quickly with vegetables such as carrots, cabbage, and celery and bound in a starch-thickened sauce.

Ingredients:
- 2 pieces of chicken breast, deboned and cut into strips
- 1 tsp. salt- 1 tsp. constarch
- 1 tsp. soy sauce- 2 tablespoons of cooking oil
- 2 crushed cloves garlic
- 1 chopped onion
- 1 cup sitsaro, stringed
- 1 medium-sized carrot sliced
- 2 stalks celery, cut into 1/4" lengths
- 1 1/2 cups shredded cabbage
- 2 tbsps cornstarch- 1 tsp. chicken bouillon
- 1/2 tsp. sugar
- 1 teaspoon soy sauce
- 1 cup water

Cooking procedures:
-Heat oil in a wok and saute' the garlic until light brown then add onions and cook until wilted. Pour the chicken and cook until tender.
-Add the vegetables and stir fry for 5 minutes. Add half of the water.
-Put the constarch in the remaining water and stir it add it to the pan.
- Blend in the bouillon, sugar and soy sauce and bring to a boil. Reduce the heat, cover and simmer until vegetables are cooked.

Note: Do not overcook the vegetables.

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