green beans

green beans' simple recipe..

ingredients:

100 g ground pork
50 g shrimp

bunch of green beans (1/2'' sliced)

2 tbsp fish sauce

1 sm onion (chopped)

salt & pepper

procedures:

saute onions, ground pork, fish sauce in a tbsp oil.. add the shrimp till it change in color.. stir with the green beans and simmer for 5 minutes.. season with salt and pepper..

chili-mansi

lucky me.. pansit canton.. with cabbage..

ginisang sayote 2

ingredients:
3 pcs sayote (peeled/sliced)
100 g ground pork
1 med onion (sliced)
2 cloves garlic (minced)
2 tbsp fish sauce
1/4 tsp maggi seasoning granules
1 tbsp oil

procedures:

saute garlic, onion and fish sauce.. add the ground pork and simmer for 3 minutes.. put the sayote and season with maggi magic sarap and pepper.. cook till half done..

serve with fried dishes..

street food

this dish is one of the many foods found in streets, usually sells in bike-stalled store (dunno d term for it) together with other fried-chicken parts, fishballs, kikiams, kwek-kwek, and a day old chick.. i am craving for something sour that's why i prepare this dish.. isaw is at its best with chilivinegarlic.. i put onions in my recipe to add more flavor..

ingredients:
1 kg isaw (cleaned)
3-4 eggs
3 cloves garlic
1/2 cup vinegar
1/2 cup water
2 pcs onions (chopped)
1/2 tsp ground pepper
1 tbsp salt
1 cup all purpose floor
cooking oil

procedures:

in a wok/pan, place the isaw, vinegar, water, garlic, & salt and boil for about 5 minutes.. remove the isaw from the pan and drain in a strainer.. transfer the drained isaw in a dish bowl and break atleast 3 eggs, add ground pepper, salt, chopped onions, salt and all purpose flour and mix well.. get a spoonfull of the mixture and spread in a pan and fry.. do it with the remaining isaw..

tortang giniling

ingredients

800 g pork lean giniling

1 med carrot (diced)

3 med potatoes (diced)
1 red/green bellpepper (diced)

1 med onion (diced)

4 med tomatoes (diced/thinly sliced)

3 cloves garlic (minced)

10 pcs calamansi

1/2 cup soy sauce

salt & pepper

1/2 cup water

procedures:

marinate ground pork with calamansi and soy sauce..

fry the potatoes.. set aside..

saute garlic, onion and tomatoes for 2 minutes.. add the marinated ground pork and add half cup of water and simmer for 10 minutes or till tender.. stir in with potatoes, carrot and pepper.. season with salt and ground pepper.. simmer for about 3minutes..

(can also add raisins, green peas and eggs if u wish)

serve with rice or bread..

fishda

ingredients

500 g fish (cleaned)

dash of salt

procedure:

clean the fish..rinse well.. sprinkle with salt.. fry..

bean sprout & bean curd

ingredients:

a pack of bean sprout

4 pcs bean curd (sliced/deep fried)

1 sm carrot (strips)

1 sm red bellpepper (strips)

2 stalks green onions (1'' long)

2 cloves garlic (minced)

1 med onion (sliced)

2 tbsp oyster sauce

1/2 cup water

salt

procedure:

deep fry bean curd.. (set aside)

saute garlic and onions till done.. add the bellpepper for a minute.. add the bean sprout, carrot, green onions, oyster, fried bean curd and a lil amount of water and bring to a boil.. season with salt.. (do not overcook togue).. when done,remove from the pan to avoid the vegies from overcooking..

fried bean curd

tokwa.. best serve with chilivinegarlic..

yakult

im addicted to this cultured milk..

achara

ingredients
5 pcs unripe papaya (peeled/deseeded/grated)
2 med carrots (florets)
2 med onions (thinly sliced)
1 green bellpepper (strips)
1 red bellpepper (strips)
1 med ginger (strips)
1 can pineapple tidbits (keep d juice for pickling)
1 tbsp salt

pickling
1 1/2 cup vinegar
1 1/2 cup sugar
1 tbsp salt
pineapple juice (juice from d tidbits)

procedures:

peel the unripe papaya.. remove the seeds and grate using a cheese grater (it is much better to use grater w/ smaller holes).. add a tablespoon of salt and stand for about an hour..

while waiting for the papaya, prepare the other ingredients.. peel the carrot and make florets cut.. remove the seeds of the pepper and slice into strips.. same with ginger, peel and slice into strips..

do the pickling.. in a wok place all the pickling ingredients and bring to a boil till the ingredients mix well.. let cool..

back to the papaya.. squeeze the papaya as much as u can to discard the juice..

put all the vegetables and pineapple together and toss.. pour on the pickling solution and mix well.. transfer to a sterile jars and refrigerate for a day before serving..

ilove ube

halaya ube.. irresistable :D..

just wanna post one of my fave food..

i so much love food with ube flavors such as halaya ube, ube flavored mamon/bread, hopia ube, ice cream ube, cake ube, rice cake ube and anything with ube.. hehe.. ill post them all soon..

here's a picture of tita jie's halaya ube.. ilove it..

chicken and squash in coco cream

ingredients:
1 whole chicken (serving size)
500 g squash (1" sliced)
1 med size ginger (julienne)
1 med onion (sliced)
2 cloves garlic (minced)
2 cups coco milk (1st & 2nd wash)
3 pcs hot pepper (chopped)
2 tbsp fish sauce

procedures:
in a wok, place a cup of coco milk (2nd wash), chicken, fish sauce, garlic, onion and ginger and simmer uncover for atleast 10 minutes or till the coconut oil itself saute the ingredients.. when the water evaporates (oily in consistency), add the coco milk (1st wash) and squash and cook till the sauce is thick in consistency and the squash is well done.. add the chopped hot peppers and season with salt according to your likings..

serve with rice..

proud to be KAPAMPANGAN

LOS ANGELES—The Filipino’s love affair with food is a cultural truth that cuts both ways—an exaggeration and an understatement. The traditional three main meals a day – almusal (breakfast), tanghalían (lunch), and hapúnan (dinner) plus an afternoon snack called meriénda -- are still life’s ritual to many Filipino Americans.

Baby back ribs with sourdough roll, blackened Cajun chicken or deep-fried mozzarella cheese? These are all good, but a meal is not a meal to the Pinoy without his staple boiled white rice—with a choice of obligatory dishes like piniritong isda (deep fried fish), lechón (whole roasted pig), longganisa (sausage), tapa (beef jerky), torta (omelette), adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked until dry), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce), pochero (beef in bananas and tomato sauce), afritada (pork or beef simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang (pork, fish, or shrimp in tamarind stew), pancit (stir-fried noodles), and lumpia (fresh or fried spring rolls).

Whenever we talk of pagkaing Pinoy—overseas and back home—we all agree that Pampanga province’s proud and feisty Kapampangans’ cuisine reigns supreme. Pampanga, located in the Central Luzon island region and lies on the northern shore of Manila Bay, is famous for its culinary industry—with well known food products that range from the ordinary to the exotic.

By Pasckie Pascua
Contributing Editor


(i really do not know what made people think that pampanga's cuisine is the best.. what so special about food when cooked by a kapampangan??.. nyways, this thought makes me smile :) and giving me enough courage to pursue my passion in the kitchen.. thanks to those who appreciate kapampangan cuisine :D)

dinuguan

ingredients:
500 g pork intestines (cleaned/thinly sliced)
100 g pork liver (diced)
2 laurel leaves
1/2 cup vinegar
1 med onion (sliced)
2 cloves garlic (minced)
3 cups water / stock
1 tbsp sugar
1 cup pork blood
2 pcs finger chillis
salt and pepper

procedures:
simmer pork intestine with a cup of water for 10 minutes or till tender..

in a pan, saute garlic and onion for a minute.. add pork intestine, liver, fish sauce, salt and pepper and simmer for 5 minutes.. add vinegar and let the liquid evaporates.. add water/stock and bring to boil.. add in the pork blood, finger chillis and sugar, stirring occasionally till the sauce thickens in consistency..

best with siopao or bun..

mussel

i do not know what exactly is the name of this dish.. one thing is im sure, this dish is superB.. :)..

ingredients:

1 lb fresh mussels (cleaned)

5 pcs tomatoes (chopped/strips)

1 med ginger (strips)
1 med onion (sliced)
3 tbsp fish sauce

2 cloves garlic (minced)

4 cups water

bunch of pechay

1 tbsp cooking oil
salt

procedure:

saute ginger, garlic, onions and tomatoes in a tablespoon of oil for 2 minutes.. add fish sauce and water and bring to boil.. put the mussels and cook for 4 minutes or till the mussels are opened.. add the pechay and salt, simmer for 2 minutes.. adjust seasoning.. (do not overcook mussels as they will become tough and grainy..)

serve with rice..

fish bistek

ingredients:
1 big milk fish (bangus=5/6 slices)
1 big onions (rings)
3 cloves garlic (minced)
2/3 cup soy sauce
1/2 cup calamansi (10pcs)
oil for frying
1/2 cup water

procedures:

fried fish..

saute garlic and onions for a minute.. add soy sauce, calamansi and water and bring to boil.. add the fish and simmer for 3 minutes.. adjust seasoning..

serve with rice..

pork with snow peas & green beans

ingredients:
500 g pork (thin strips)
6-8 pcs calamansi
3 tbsp soy sauce
3 tbsp sugar
100 g snow peas
200 g green beans (halv)
1 red capsicum (strips)
1 sm ginger (strips)
2 cloves garlic (minced)
1 med onion (sliced)
3 tbsp oyster sauce
2 tsp corn/all purpose flour
1 cup stock/water
salt

procedures:

marinate pork with sugar, soy sauce, and calamansi and let stand for 20 minutes..

in a bowl combine stock/water, cornflour and oyster sauce..(mixture)

saute ginger, garlic and onions and add the marinated meat and cook till tender.. add the capsicum and cook for a minute.. add the green beans and snow peas and simmer for 3 minutes.. stir in with the mixture and bring to boil.. cook till the sauce thickens..

serve with rice..

fried fish & sauteed green beans

ingredients:
500 g green beans (thinly diagonal sliced)
1 med carrot (strips)
1 med onion (sliced)
3 cloves garlic
2 tbsp fish sauce
1 ajinomoto ginisa flavoring
1 tbsp cooking oil
1 kg fish (tilapia) (cleaned)

procedures:

saute garlic, onions and fish sauce.. put the veggies and season with ajinomoto ginisa.. simmer for 3-5 minutes.. (can also put meat but i prefer it this way.. sounds vegetarian?:d..)

fry fish..


serve with fried fish and rice..

chop suey

its my turn in the kitchen.. as usual, i have to cook veggies again coz last week mom prepared food full of cholesterol.. haysss.. i still remember wat my bro said.. "i like vegetables but my mom is too lazy to cook chopsuey for me".. she isnt lazy cooking i guess, its just that she wasnt good enaf doing kitchen things :D.. sometimes i wander if the saying "the taste of the food u prepare will depend upon how much love u put while cooking" is true.. mom, tell me its not.. :P..

chop suey is a chinese term which means "mixed pieces", consisting of meats cooked quickly with vegetables.. my sister love chopsuey with chicken liver and gourd, so i cooked the way she likes it..

ingredients:
500 g chicken liver and gourd (thinly sliced)
1 med cabbage
1 med chayote
1 med carrot
1 med cauliflower
2 stalks celery
2 sm red/green bell pepper
100 g green beans
1 med onion
3 cloves garlic
1 tbsp cornstarch
2 tbsp fish sauce
2 tbsp cooking oil
1/2 cup water
salt to taste

procedures:
saute garlic, onions, gourd and fish sauce for 5 minutes.. add liver and cook for a minute.. put the vegetables except the cabbage and cook for 3 minutes.. stir in with cornstarch dissolve in half cup of water and put the cabbage and salt.. bring to boil or cook till the sauce thickens.. adjust seasoning..

serve with rice..