pork sinigang

simplest version of sinigang

sinigang is one of the or shud i say the most favorite dish of the filipinos.. it is always on top of filipino tables.. sinigang often incorporates with stewed fish, chicken, pork, shrimp or beef.. and is cooked with vegetables like tomato, okra, sitaw, raddish, onion,kangkong& tamarind.. i prefer cooking it the the way ive grown my elders cooked it..

ingredients:

800 g pork kasim/liempo (sm cubes)

400 g tamarind

3 pcs gabi (peeled)

3 pcs finger chillis

bunch of kangkong (cut in btw leaf)

5-6 cups water

3 tbsp fish sauce

salt

procedures:

boil pork in 5-6 cups of water and a tbsp of salt for 30 minutes or till meat is tender.. add fish sauce and tamarind fruit and cook for 5 minutes or till cook(can also cook separately).. get the tamarind from the wok and put in a bowl and mashed with the back of the laddle (sandok:D).. put the tamarind juice back in the wok.. add finger chillis and kangkong and bring to a boil..

serve with rice..

miki noodle soup

ingredients:
100 g pork (strips)
1 med cabbage (thinly sliced)
1 miki noodle
1/4 (of the pack) butter
1 knorr pork cube
3 tbsp fish sauce
1 med onion (sliced)
2 cloves garlic (minced)
1 tsp cooking oil
4-5 cups water
salt and pepper to taste

procedures:

heat pan, add oil and butter, saute garlic and onions (minute interval).. add fish sauce and pork strips.. add 4-5 cups of water and knorr cube.. bring to boil.. stir with the miki noodle and cook for 2minutes.. put cabbage and simmer for 3minutes.. season with salt and pepper..

serve hot..

pork kilawin

ingredients:
500 g market kilawin pack (strips)
(pork, liver, lung)
200 g pork lean (strips)
4 cloves garlic (minced)
2 sm onions (chopped & rings)
1/2 cup vinegar
1/4 tsp ground pepper
2 tbsp fish sauce
salt
1 cup broth/water
1 tbsp oil

procedures:

boil pork in vinegar, pepper, a cup of water and a tsp of salt till meat is tender.. keep the broth for future use..

fry onions (rings) and set aside..

saute garlic and onions and pork lung till tender.. put the broth and the pork and 2 tbsp fish sauce and cook for 5 minutes.. stir in with the liver and simmer for another 5minutes or till tender.. adjust seasoning with ur liking.. (salt&pepper)

top with onion rings..

serve with rice..

daing na bangus

ingredients:
3 sm pcs bangus (opened)
1/2 cup vinegar
6 cloves garlic (minced)
1/4 tsp ground pepper
1/2 tbsp salt
oil for frying

procedures:
place bangus in a wok.. mix all ingredients until well blended.. stand for an hour till the fish absorbed the flavors..

fry..

serve with rice.. and chilitoyomansi or chilivinegarlic..

fish sarciado

ingredients:
1 kg tilapia (cleaned/fried)
250 g tomatoes (thinly sliced)
3 eggs
1 med onion (sliced)
3 cloves garlic (minced)
cooking oil (for frying and sauteeing)

1/2 cup water

salt

procedures:

fried tilapia..

sautee garlic, onions and tomatoes till cook and add half cup of water, bring to boil.. break eggs and add salt.. put the tilapia and simmer till eggs are done..

serve with rice..

chicken curry

ingredients:
1 whole chicken (serving size)
2 cups coco milk (1st and 2nd wash)
2 med potatoes (quartered)
1 med bell pepper (quartered)
curry powder/cube
1 sm ginger (thinly sliced)
1 med onion (sliced)
2 cloves garlic (minced)
2 tbsp fish sauce
salt

procedures:

place chicken in a wok together with garlic, onions, ginger, potatoes, fish sauce and coco milk (2nd wash).. cook for 20 minutes or til chicken is tender and coco milk turns to oily in consistency.. (in cooking with coco milk, there is no need to saute coz the coco itself will saute the ingredients as it turns into oil).. add the 1st wash coco milk and the curry powder or cube and bell pepper.. simmer for another 5 minutes or till the sauce thickens..

serve with rice..

eggie luncheon

ingredients:
1 can luncheon meat (small cubes)
2 pcs eggs
3 med tomatoes (thinly sliced)
1 med onion (chopped)
2 cloves garlic (minced)
2 tbsp fish sauce

procedures:

sauteed garlic, onions and tomatoes (a minute interval in every ingredient)..add fish sauce and a small amount of water.. stir in the luncheon meat.. break eggs and simmer for a minute.. adjust seasoning to your liking..

serve with rice or bread..

sweet N chilli squids

ingredients:
600 g squids (cut/rings)
4-5 pcs tomatoes (thinly sliced)
1 med onion (sliced)
2 cloves garlic (minced)
3 tbsp soy sauce
3 tbsp vinegar
4-5 tbsp sugar
5 finger chillis (deseeded/ strips)
1-2 hot chilli (chopped) optional
salt and ground pepper to taste

procedures:

saute garlic, onion, tomatoes in a tbsp of cooking oil (1 min. interval in every ingredient).. stir in the squids, finger chillis, soy sauce and vinegar.. put sugar and hot chillis(optional) and season with salt and pepper.. let cook..

serve with rice..

sisig (puso ng saging)

ingredients:

2 packs puso ng saging (stirred in vinegar)

(to avoid it turning to black)

2 tbsp shrimp paste

1 med onions (sliced)

3 cloves garlic (minced)

1/2 cup vinegar

salt to taste

some pork cracklings (chicharon) (crushed)

procedures:

saute garlic, onions and shrimp paste in a tbsp of cooking oil for 2 minutes.. stir in the vegetables, vinegar and also the chicharon till cook.. put salt to taste..

serve with rice and fried fish..

sauteed squash & beans

ingredients:

bunch of sitaw (cut/2")

300 g squash (sliced/ 1/2")

4 pcs tomatoes (sliced)

2 tbsp shrimp paste

1 med onion (sliced)

2/3 cup water

3 cloves garlic (minced)
1 tbsp cooking oil

procedures:

heat pan, saute garlic, onions and shrimp paste in a tbsp of oil for a minute or 2.. put the tomatoes till skin separates its meat.. stir in the squash and sitaw and put water and simmer for 10 minutes or till the veggies are well done.. season with salt..

serve with rice and fried fish..

mixed veggies

ingredients:

1/2 kg frozen mix veggies
1/4 kg ham (sliced/small squares)
200 g green beans (sliced 1/2 ")
1/4 (of d package) butter
1 med onions (chopped)
20 g cream of mushroom


procedures:

(if cooking with butter, better not put garlic)


heat pan and melt butter.. while melting u can already put the onions for sauteeing.. stir in the ham for 2/3 minutes.. add the veggies till cook.. put a lil amount of cream of mushroom and stir till the sauce thickens..

paksiw

kapampangan's paksiw is the simplest version of all paksiws.. there are only few kapampangan tables that put okra/eggplant in this dish.. we usually cook it with ginger(d more of it, d better), finger chillis and vinegar, no more, no less :D..

ingredients:

1 kg tilapia (cleaned/halv)

1 med ginger (strips)

3 pcs finger chillis

2-3 tbsp fish sauce

1 cup vinegar

1 cup water

2 cloves garlic (crushed) optional

salt

procedures:

in a skillet combine all ingredients.. boil for 10 minutes or till the fish is cook..

serve with rice..

(best with garlic rice for breakfast.. a day after it was cook.. )

garlicy adobo rice

ingredients:

left over adobo (sliced thinly)
left over cooked rice (mashed)
3 cloves garlic (finely minced)
2 tbsp soy sauce

procedures:

mashed the cooked left over rice.. saute garlic til golden brown.. stir with the left over adobo and add 2 tbsp soy sauce, cook for a minute.. put the rice and toss for some more minutes.. add salt to taste..

i love cooking left over rice..