Ginisang Ampalaya

Ginisang Ampalaya

1 large or 2 medium Ampalaya (Bitter Melon), sliced thinly

4 cloves of garlic

1 small onion , diced

2 small tomatoes, diced

1 Egg

Kosher Salt and Freshly Ground Pepper

Saute garlic and onion. When onion is transluscent add tomatoes.

Add ampalaya. 

Season with salt and pepper. Saute well, add  approximately 3 to 4 tablespoon water.

Crack the egg into the pan and fold with the ampalaya.

Serve hot.

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Pochero with Eggplant Sauce

POCHERO

1 lb pork belly, chopped

2 medium tomatoes, diced

1 medium onion, diced

1 teaspoon garlic, minced

2 to 2 1/2 tablespoons patis (fish-sauce)

1 tablespoon whole pepper corn

1 small can tomato sauce

1 cup chick peas (garbanzos)

1 large plaintain banana (ripe), chopped

1 medium sized potato, cubed

1 small cabbage, quartered

1/4 lb long green beans

1 bunch bok choy (pechay)

1 cup water

2 tablespoons cooking oil

Cooking procedure:

1. Heat cooking oil in a cooking pot.

2. Sauté garlic, onions, and tomatoes.

3. Add pork and cook until the color turns light brown.

4. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.

5. Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).

6. Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.

7. Add cabbage and long green beans. Cook for 5 minutes.

8. Stir-in the bok choy. Cover the pot and turn off the heat.

9. Let the residual heat cook the bok choy (about 5 minutes).

10. Transfer to a serving plate and serve.

EGGPLANT SAUCE (SAWSAWAN)

Eggplants

Garlic, chopped

Salt and Pepper

Poke eggplants with fork. Broil eggplants in toaster oven. Peel and  mash or dice finely.

Add chopped garlic. Add vinegar, salt and pepper to taste

 

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Mango Pie

mango pie 008

Mango Pie

Ingredients 

2-3 ready-made graham cracker crusts (6oz, 9oz and/or minis)

30 oz can of mango pulp (keep in mind that if the pulp is sweetened, you will not need additional sugar)

8 oz block of cream cheese, softened

1 can Nestle’s Cream or 1/2 cup sour cream

3 packets unflavored gelatin

2 Cups  boiling water

Directions

  1. Pre-bake the graham crusts if desired, and let cool.
  2. Melt the gelatin in boiling water until dissolved
  3. Combine the cream cheese and  Nestle’s cream or sour cream in a bowl, and mix until combined
  4. Add the gelatin-water mixture to the cream mixture and mix until combined
  5. Add in the mango pulp and mix until combined. 
  6. Pour filling into the crusts
  7. Place filled crusts in refrigerator for at least several hours or overnight.

mango pie 005

Escabeche with Papaya

Escabeche with Papaya

 

Ingredients 

    • 2 cups papayas, cut in strips
    • 1 medium fish
    • 1 large onions, sliced
    • 1 head garlic, sliced thin
    • 1 tablespoon ginger, sliced into strips
    • 1 sweet red peppers, cut in strips
    • 1 hot pepper, cut in strips
    • 4 tablespoons vinegar
    • 1 1/2 cups water
    • 3 tablespoons soy sauce
    • 4 tablespoons sugar
    • 2 tablespoons lard
    • 2 teaspoons salt
    • fat ( for frying fish)

Directions

  1. Clean fish and sprinkle with salt.
  2. Let stand about 15 minutes and drain well.
  3. Fry in hot oil until brown and set aside.
  4. Saute garlic,ginger,onion and papaya until papaya is half cooked.
  5. Add salt and hot pepper and mixture of vinegar,water,sugar,soy sauce. Thicken with cornstarch dissolved in water.
  6. Cook until liquid thickens and the papaya becomes tender.
  7. Place fried fish on a platter and pour over it the gravy mixture.
  8. Garnish with sliced red-sweet pepper.

 

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Ginisang Munggo (Mung Bean Soup)

Ginisang Kalabasa at Sitaw sa Gata

 

  • 1 squash , sliced into cubes
  • 1 bunch string beans (about 2 cups), cut into 2.5 inch length
  • 1 can coconut milk
  • 1 1/2 tablespoons fish sauce or 1 tablespoon bagoong/alamang
  • 1 teaspoon ground black pepper
  • 1 medium onion, sliced
  • diced shrimps or diced pork (optional)
  • 2 teaspoons garlic, minced
  • 2 tablespoon julienne ginger
  • 1 to 2 tablespoon red pepper flakes
  • 2 tablespoons cooking oil
  1. Heat a cooking pot and pour cooking oil.  When oil is hot, add red pepper flakes.
  2. Saute garlic and onion. When onion is translucent, add ginger
  3. Add shrimp or pork. Add salt.
  4. Add the squash and cook until the squash becomes a little soft.
  5. Add the string beans, stir, and cook for 3 to 5 minutes. 
  6. Add fish sauce or alamang and coconut cream, and then let boil.
  7. Put-in the ground black pepper, and then cook for 10 minutes in medium heat until the liquid reduces.
  8. Turn the heat off and transfer to a serving plate,

 

 

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Ginisang Kalabasa at Sitaw

Ginisang Kalabasa at Sitaw sa Gata

 

  • 1 squash , sliced into cubes
  • 1 bunch string beans (about 2 cups), cut into 2.5 inch length
  • 1 can coconut milk
  • 1 1/2 tablespoons fish sauce or 1 tablespoon bagoong/alamang
  • 1 teaspoon ground black pepper
  • 1 medium onion, sliced
  • diced shrimps or diced pork (optional)
  • 2 teaspoons garlic, minced
  • 2 tablespoon julienne ginger
  • 1 to 2 tablespoon red pepper flakes
  • 2 tablespoons cooking oil
  1. Heat a cooking pot and pour cooking oil.  When oil is hot, add red pepper flakes.
  2. Saute garlic and onion. When onion is translucent, add ginger
  3. Add shrimp or pork. Add salt.
  4. Add the squash and cook until the squash becomes a little soft.
  5. Add the string beans, stir, and cook for 3 to 5 minutes. 
  6. Add fish sauce or alamang and coconut cream, and then let boil.
  7. Put-in the ground black pepper, and then cook for 10 minutes in medium heat until the liquid reduces.
  8. Turn the heat off and transfer to a serving plate,

 

 

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Beef Briskett

BEEF BRISKETT

 

1 slab 10 to 12 lbs beef briskett (preferrably with fat on top)

2 cans Campbell Cream of Mushroom Soup

2 packets of Lipton Onion Mix Soup

Ground Pepper

Lea & Perrins Sauce

1 can sliced mushrooms

1 can mushroom buttons

Prick meat with fork or steak knife. Season with Lea and Perrins on both sides generously.Marinate overnight.

Fatty side on top of the dish.

Mix Lipton Onion Mix Soup with 5 cups of water. Mix in Campbells Condensed Mushroom Soup. Pour over meat.

Preheat oven 375 degrees F for 15 minutes.

Then 400 degrees for 2 hours.

Then 375 degrees for 1 and 1/2 hours.

Check in between, then add the mushrooms including the water in cans. Mix cornstarch with water to thicken the sauce.

Broil for a few minutes to brown the fat.

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