Adobong Labong or Bamboo Shots

Ingredients:

1/2 kilo labong
5 cups of fresh coconut milk
1 cup pork giniling
1 tbsp. diced ginger
1 tbsp. diced garlic
1 small head onion
2 pcs. green pepper
a dash of ground pepper
salt to taste

Cooking method:

1. Place all ingredients in a deep wok or pan except the labong. 

2. Add a little water and let it simmer until the coconut milk curdles. 

3. Put the labong strips and simmer until it is cooked. 

4. Put salt and ground pepper according to desired taste. In our province, fish bagoong is usually used instead of salt and it has that different taste from bagoong alamang.

Beef Ampalaya con Tuna

Ingredients:

1 tablespoon cooking oil
1/4 cup sliced onions
1/4 kilo beef strips
2 cups water
1/2 cup tomato sauce
1 tablespoon tausi
2 cups sitaw, cut into 1″ length
1 tablespoon oyster sauce                               
3 cups sliced ampalaya
1/2 cup canned tuna in water
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1 small head lettuce

Cooking Method:

1. In hot oil, saute onions until transparent. Add beef and stir-fry until slightly brown. Add water, tomato sauce and tausi.Simmer for 20 minutes.
2. Add sitaw, oyster sauce and simmer for 5-7 minutes.
3. Add ampalaya and continue to simmer for another 3 minutes.
4. Add tuna and sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Mix well before turning off the fire.
5. Arrange lettuce leaves on a serving plate, place beef on top before serving.

Ginataang Kalabasa Recipe

Ingredients:

1 kilo squash, cut into cubes (1"x1")

1/4 kilo shrimp, shelled and deveined

3 pieces tomatoes, diced

2 onions, chopped

1 head garlic, minced

2 tablespoons of ginger root, crushed and minced

4 tablespoons of cooking or olive oil

2 pieces long chili peppers

2 tablespoons of shrimp paste (bagoong)

2 cups coconut milk

1 cups coconut cream (katang gata)

2 cups chicken stock

2 tablespoons of fish sauce (patis)

Cooking instructions:

1. On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. 

2. Add the 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.

3. Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.

4. Serve hot with plain rice.              

Cooking Tip: This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

 

Chopsuey Recipe

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

Cooking instructions:

1. 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.                   

2. 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.

3. Salt and pepper to taste.

4. Serve hot with rice. 

Ampalayang Gulay

Ingredients:

1/2 lb ampalaya (bitter melon or bitter gourd)

1 tbsp salt (or to taste)

1 scallion

2 medium-sized onions

4 tbsp veg oil

6 cloves garlic, minced

3 small tomatoes, chopped

3 large eggs, lightly beaten

Cooking instructions:

1. Trim away the two pointed ends of the ampalaya and cut them in half lengthwise. 

2. Remove the pale, seeded section with a spoon and discard it. Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. 

3. Prepare a solution of 2 cups water and 1 tbsp salt in a bowl. Put the ampalaya strips into this bowl and set aside for 2 hours.

4. Drain the ampalaya and rinse the strips under running water. Drain again and pat dry.

5. Cut the scallion into 2 inch lengths and then cut each section lengthwise into thin strips. Peel the onions and cut them in half lengthwise; then slice them into fine half rings.

6. Heat the oil in a skillet over a medium flame. When hot, put in the garlic, fry until garlic is light brown. Add the onions. Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2 minutes. 

7. Add ampalaya, turn down the heat. Stir occasionally and fry around 10 minutes or until ampalaya is tender. 

8. Stir in beated eggs and the salt. 

9. Stir and cook as you would scrambled eggs until eggs have reached a consistency you like. Remove from heat, add scallion strips and serve. 

Ampalaya Leaves with Sardines

When I was a kid, my Mom occasionally cooks this dish and we loved it. Few days ago she cooked this dish again and  now, I apply it to my own family and share it with all the visitors here in my blog. 

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.

Kare-kare

Estimated cooking time: 2 hours

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

1/2 kilo oxtail, cut 2 inch long

3 cups of peanut butter

1/4 cup grounded toasted rice

1/2 cup cooked bagoong alamang (anchovies)

2 pieces onions, diced

2 heads of garlic, minced

4 tablespoons atsuete oil

4 pieces eggplant, sliced 1 inch thick

1 bundle Pechay (Bok choy) cut into 2 pieces

1 bundle of sitaw (string beans) cut to 2" long

1 banana bud, cut similar to eggplant slices, blanch in boiling water

1/2 cup oil

8 cups of water

Salt to taste

Cooking Instructions:

1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

2. In a big pan or wok, heat oil and atsuete oil. 

3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

5. Serve with bagoong on the side and hot plain rice.

                   

Pakbet or Pinakbet

 

Estimated cooking time: 35 minutes

Ingredients:

1/4 kilo pork belly, cut into small pieces
3 tablespoons oil
1 1/2 cup water
2 medium ampalaya, cut into serving pieces
2 medium eggplants, cut into serving pieces
1/4 medium squash, cut into serving pieces
5 pieces string beans, cut into serving pieces
6 pieces okra, halved
6 pieces tomatoes, sliced
1 head garlic, minced
1 big onion, diced
1 small ginger, juliened
4 tablespoons sauteed shrimp

Cooking procedures:

1. In a skillet, saute the pork in oil until lightly browned, set aside.
2. Saute ginger, garlic, onion, and tomatoes in the skillet and mix in the pork.
3. Add the water and shrimp bagoong and let boil.
4. Add the ampalaya, eggplant, okra, squash, and string beans and simmer until cooked.
5. Season with pepper and MSG to taste.