Ampalaya

Ingredients:

• 8 oz shrimp

• 8 oz pork

• 2 medium onions, chopped

• 5 garlic cloves, chopped

• 1/2 cup white vinegar

• 5 medium tomatos, peeled and chopped

• 2 bitter melons

Instructions: You should have approximately 2 pounds of tomatoes and 1 pound of bitter melons. Cut the bitter melons in half legthwise. Scoop out the seeds and discard. Cut green portion crossways into thin slices. Boil shrimp or prawns and then peel and devein them. Reserve the cooking stock.

Cut pork into thin slices. Heat just enough oil in a pan to brown the onion and garlic. Add pork and fry. Then add the tomatoes and cook until they are reduced to a pulp. Then add shrimp and 1 cup of the stock. Stir until mixture returns to a boil. Add vinegar and simmer for a few minutes. Add bitter melon. Cook until the melon is tender. Season to taste with salt and pepper.

Serve with rice. 6 servings  

Atsara

• 1 cucumber

• 1 tbsp salt

• 1/2 cup onions, chopped

• 3 tbsp white vinegar

• 1 bitter melon

Instructions: Wash the bitter melon under cold water and pat dry with paper towels. Cut in half lengthwise and scoop out seeds. Peel the cucumber. Then slice melon and cucumber into 1/4-inch slices.

Place bitter melon in a deep bowl and sprinkle with salt. Squeeze out as much moisture as possible with your hands. Let melon rest for 20 minutes. Wash it in a seive with cold water and pat dry. Combine the melon, cucumber, onions, and vinegar. Mix well.

Makes 6 servings  

Bean Salad

• 2 cups green beans

• 1 small onion, sliced

• 2 tbsp soy sauce

• 1 tbsp lemon juice

• 1 tsp olive oil

• dash tabasco sauce

• 1 tbsp mint, fresh

• 1/4 tsp salt

• 1/8 tsp pepper

Heat water to boiling. Add beans and cook until crisp-tender. Drain. Rinse with cold water. Drain again and place in a salad bowl.

Add the onion. Combine the soy sauce, lemon juice, olive oil, salt, pepper, and a few drops of tabasco sauce. Add to the vegetables. Toss until all are coated. Refrigerate for 1 hour. When served, sprinkle with chopped mint leaves.

Bulanglang

Ingredients:

1 cup spinach, fresh (originally called for malunggay leaves)

1 cup summer squash, cubed

1 cup zuchini, sliced

8 oz tofu, cubed & fried

1/2 small onion, sliced

1 cup water

1 small tomato, chopped

Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and bring to a boil. After 5 minutes, add tofu and zucchini. When zucchini is almost tender, add the spinach leaves and cook 2 minutes longer, or until spinach is wilted. Remove from heat. Add salt and pepper to taste. You can also use fish sauce in place of the salt. Garnish with fresh tomatoes and cilantro.  

Diningding

1 tablespoon olive oil

2 cloves garlic, crushed

1/3 cup bagoong isda

4 cups water

4 tomatoes, quartered

1 onion, quartered

1 thumb-sized ginger, crushed

1 cup squash, cubed

1 bundle sitaw, cut into 2-inch long pieces

5 pieces sigarilyas,cut into 1-inch long pieces

2 finger chilis (siling haba)

5 pieces okra, halved

1 ampalaya, halved and sliced

1 eggplant, cut into 2-inch long pieces

4 shrimps

1 whole tilapia or bangus, fried or grilled

Heat olive oil, then sauté garlic and bagoong for 3 minutes. Strain.

In a saucepan, bring the water to a boil. Add the strained bagoong, tomatoes, onion, ginger and squash. When squash is half-cooked, add the sitaw, sigarilyas, sili, okra, and ampalaya. Do not stir. Cover and cook for 5 minutes.

Add the eggplant and shrimps. Cover and cook until done. Add the fish on top, and cook until heated through.

Guinisang Mungo

• 1 1/2 cups dried mung beans

• 5 cups water

• 4 oz shrimp

• 1 medium tomato, sliced

• 1 garlic clove, crushed

• 1 small onion, sliced

• 2 1/2 tsp salt

• 1/2 watercress bunch

• 1 tbsp oil

Instructions: Wash and soak beans in 2 cups of water for 4 hours. Rub the beans between your hands to remove the skins. Discard the skins but strain and reserve the water. Wash and soak the shrimp in 1 cup of water for 1 hour.

Brown the garlic in hot oil. Discard the garlic. Drain shrimp, reserving liquid. Then fry shrimp and onions in garlic-flavored oil for 1-2 minutes. Add the tomatoers, beans, the reserved liquids, and salt. Simmer for 1 hour or until the beans are soft.

Add the remaining 2 cups of water throughout the cooking period. Remove the tough stems of the watercress and any undesirable leaves. Wash and cut the watercress into 1 1/2-inch pieces. Add the watercress to the soup just before serving. 8 servings  

Guisadong Chicharo

• 1 tbsp oil

• 3 garlic cloves, minced

• 1 small onion, chopped

• 2 cups snow peas

• 2 tbsp soy sauce

• 2 tbsp dry sherry

• 1/8 tsp pepper

• 4 oz shrimp, peeled

Ensaladang Camatis

• 1/2 cup peanuts

• 6 medium tomatos

• 1 1/3 cups pineapples

• 1 tsp salt

• 2 tsp lowfat French dressing

Instructions: Scald the tomatoes until the skins begin to crack. Plunge them into cold water. Skin the tomatoes and cut a slice from the top of each one. Remove the seeds.

Sprinkle the tomatoes with salt and chill them thoroughly. If you do not have shredded canned pineappple, then shred pineapple now. Mix pineapple, peanuts, and french dressing.

Stuff each tomato with pineapple mixture. Arrange each tomato on a lettuce leaf and serve cold. 6 servings  

GulaY Guisado (Sauté Vegetables)

Ingredients: • 12 oz shrimp • 1 small tomato, sliced • 1 cup cabbage, shredded • 2 cups water • 1 garlic clove, crushed • 1 cup green beans • 1 1/3 cups onions, sliced • 2 1/4 tsp salt

Instructions: Slice onion and cabbage fine. Cut the tomato into 8-10 sections. Remove stems and strings from beans and cut into 1/2-inch pieces. Peal and de-vein shrimp.

Cut each shrimp into 2 pieces. Bring water to a boil and add tomatoes, green beans, garlic, and onions. Boil for 2 minutes. Add the shrimp, cabbage, and salt. Cook until shrimp are done.

Serve with rice. 6 servings  

Guisadong Sitaw

Ingredients: • 4 oz pork, cut into strips • 1/2 cup water • 1 garlic clove, minced • 1 small onion, sliced• 1 medium tomato, chopped • 1 tbsp fish sauce • 1/2 tsp sugar • 1/2 tsp salt • 1/8 tsp pepper • 4 oz shrimp, peeled • 3/4 cups chicken stock • 2 cups green beans, julienned

Instructions: Simmer pork with 1/2 cup of water in a skillet over medium heat until all the water evaporates and only some pork fat remains. Stir for 1-2 minutes. Remove the pork and set aside.

Add the garlic and onion, stirring until the onion is soft. Add tomatoes, sugar, salt, and pepper. Add the shrimp, and cook, stirring, for 1 minute.

Add the stock, and let it come to a boil. Add the green beans and cook, uncovered, for 7 minutes or until the beans are done. Stir occasionally. Serve hot. 4 servings  

Laing

Ingredients • 40 taro root leaves (dahon ng gabi), chopped • 1/2 lb. pork, chopped • 1/2 lb. shrimp, chopped • 1 tsp. ginger, finely chopped • siling labuyo according to taste (whole chili peppers) • 2 tbsp. bagoong according to taste • 3 cups coconut milk • 1/2 cup water

Instructions: Place gabi on the bottom of cooking pot. Put the pork, shrimp, ginger, coconutmilk and water on top and let boil until pork is tender. Add bagoong and siling labuyo, stirwell. Note: To make the dish spicier, crush siling labuyo. Let cook for another 5 minutes.  

Lumpiang Sariwa 1

Ingredients

• 1 small onion, chopped

• 2 cloves garlic, chopped

• 2 tbsps. cooking oil

• 1/2 lb. cooked pork, diced

• 1/2 cup chopped shrimp

• 1/2 cup cooked garbanzo (chick peas) beans

• 1/4 cup cooked ham, chopped

• 2 cups julienned carrots

• 1/2 cup green beans, sliced thinly, french style

• 2 cups shredded cabbage

• 18 egg roll wrappers • lettuce leaves

Directions Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and ham.Simmer uncovered for 5 minutes, stirring frequently.

Add carrots, green beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all of the vegetables are cooked, let the dish cool. To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only.

To assemble, place an eggroll skin unbrowned side up on one corner facing you.Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end of eggroll wrapper and leaving other end open. Serve immediately with Brown Sauce.

*Brown Sauce In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cup chicken broth and 2 tbsps. soy sauce. Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic. Cook until thickened.  

Garlic Sauce (Filipino) Ingredients: • 1/4 cup brown sugar • 1/4 cup soy sauce • 1 1/2 cups chicken stock • 2 tbsp cornstarch • 2 garlic cloves, minced • 4 tbsp water

Instructions: Combine the sugar, soy sauce, and stock. Cook for 2 minutes. Disolve the cornstarch in the water, and add to pan. Cook, stirring constantly, over high heat, until the sauce thickens. Serve the sauce hot, sprinkled with minched garlic. Serve with Lumpia or Ukoy. 8 servings  

Lumpia 2

Ingredients: • 1 lb chicken, breast • 8 oz pork, cooked • 8 oz shrimp, cooked • 1 cup bean sprouts • 3 cups cabbage • 1 cup green beans • 2 tbsp oil • 4 garlic cloves, minced • 1 cup celery, diced • 8 green onions, chopped • 2 tsp salt • 1/2 tsp pepper • 2 tbsp soy sauce • 24 lumpia wrappers

Instructions: Remove any bone and skin from chicken breast. Dice chicken and pork. Shell, de-vein, and chop shrimp. Wash bean sprouts and drain, removing any browned ends. Chop the sprouts roughly. Shred cabbage finely, discarding any tough stems and outer leaves. Remove strings from beans and slice into thin diagonal pieces. Heat oil, preferably peanut oil, and fry garlic for 1 minute before adding chicken, pork, and shrimp. Fry for 1 minute more and add green beans. Stir-fry for 2 minutes.

Then add bean sprouts, cabbage, celery, green onions. Toss and cook until tender but still crunchy. Add soy sauce, salt, and pepper. Drain off any excess liquid. For fresh lumpia, line wrapper with lettuce leaf and add 2 tablespoons of filling. Roll so one end is enclosed, while the lettuce protrudes from the other end, which should be open. Serve with dipping sauce.

Should you choose to deep-fry your lumpia, exclude lettuce leaf and roll so both ends are enclosed. 24 rolls  

EGGPLANT SALAD

This salad takes quite a bit of preparation but it's well worth the effort. It complements main dishes that are dry (like fried pork chops and daing na bangus) but it is also the companion side dish to the stew dish, puchero.

Ingredients:

6 - 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)

3 - 6 cloves of garlic, peeled and crushed

6 - 8 tsp of spicy vinegar

2 tsps of salt

1 tsp of black pepper

(Note A: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.)

Procedure

1. Prepare eggplant

a. The best way is to grill the washed eggplants over hot coals. This brings out a deep taste to the eggplant.

b. The second best way is to bake the eggplants in a 350-degree Fahrenheit oven for 20 - 25 minutes. This method produces a drier eggplant which is easier to peel.

c. When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes.

2. Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible.

3. With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and pepper. Cool for half an hour to optimize flavor before serving.

(Note B: Spicy vinegar is, ideally, made from coconut and flavored with small red peppers called siling labuyo, slivers of small white onion called sibuyas ilokano, and peppercorns. You may also substitute regular apple cider vinegar or clear distilled vinegar.)

(Note C: In my experience, I've found that people either LOVE this salad or are indifferent to it. There have been times when I had nothing to eat along with the salad and just ate it with plain hot rice. Be forewarned, though. The garlic smell will taint your breath for several hours after you ingest the salad. If you fall into the category of salad lover, then the garlic breath will be a small price to pay for this gastronomic delight!)  

Lumpia Ubod

Ingredients: • 12 Lumpia wrappers • 4 tbsp oil • 2 garlic cloves, minced • 1 small onion, minced • 6 oz pork, minced • 6 oz shrimp • 1/2 tsp salt • 1 tsp pepper • 12 lettuce leaves • 2 green onions, chopped

Instructions: Heat wok. Add 2 tablespoons of oil and heat. Add garlic and onions, and stir-fry until onion becomes transluscent. Add pork and shrimp and stir-fry for 1 minute. Add the heart of palm and stir-fry for an additional 2 minutes. Season with salt and pepper. Cool in a colander, allowing liquid to drain. Place a wrapper on a plate. Place a lettuce leaf on the wrapper. Then put 2 tablespoons of the filling on the lettuce. Roll the wrapper, folding in one end. Leave lettuce leaf sticking out from other end. Garnish with green onion and top with garlic sauce. Note: You may substitute bamboo shoots for the heart of palm.

Lumpia Wrappers

Ingredients: • 2 eggs • 2 cups flour • 1/8 tsp salt • 2 cups water • 2 tbsp oil

Instructions: Combine eggs, flour, salt, and water in a bowl. Stir until a smooth batter is formed. Heat a 8-inch skillet, preferably non-stick, over moderate heat. Lightly oil the pan with a piece of paper towel dipped in oil, or use spray oil. Using a ladle, pour in just enough batter to cover the bottom of the pan, about 2 tablespoons. Swirl the pan quickly to make a thin coating.

Cook for a few seconds until it begins to curl away from edges of the pan. Turn over and cook other side for a few seconds. Remove the wrapper and transfer to a lightly floured piece of wax paper. Continue until the batter is used up. Place a piece of wax paper between each wrapper. You can refrigerate or freeze wrappers for up to a month. 24 wrappers  

Ginataang Langka

* 1/2 kilo langka meat (raw, washed and cleaned)

* 3 pieces laurel leaves

* 1 tablespoon leeks (chopped)

* 1 small red onion (diced)

* ½ cup dried fish (flaked)

* 2 cups coconut milk (1st extraction)

* 1 cup coconut milk (2nd extraction)

* Pinch of salt and pepper

Directions

1. In a deep casserole, boil langka meat until tender.

2. In another casserole, sauté onion, leeks, laurel leaves and dried fish.

3. Add in langka and pour in coconut milk (1st extraction).

4. Bring up to a boil for 5 minutes.

5. Lower heat and simmer for another 5 minutes.

6. Season with salt and pepper.

7. When cooked, pour in coconut cream of 2nd extraction and cook for 3minutes.

8. Serve hot with steamed rice.  

Cocreta De Patatas

Ingredients:

1/2 kilo potatoes, boiled and mashed well

3 tablespoons butter or margarine

1/3 cup milk, or enough to make a paste

Salt and pepper

Minced garlic

Minced onions

1/2 kilo ground beef or pork

Oil for sautéing

1/2 cup water

Spring onions, minced

Flour

Bread crumbs

2 eggs, slightly beaten

Directions Blend the mashed potatoes with butter, milk, a little salt and pepper to taste. The mixture must be smooth and must form a paste. Set aside. sauté garlic, onions, and ground meat in oil. Stir in the water and simmer until the meat is cooked, and the mixture almost dry. Season with salt and pepper, then add the spring onions.

Blend in a little flour to get a moulding consistency. Shape mixture into firm separate forms the size and shape of eggs. Cover individually with the mashed potato mixture. Roll each one in bread crumbs. Set aside. Heat the oil for frying. Dip the potato-meat "eggs" into slightly beaten eggs, then fry. Serve with a hot sauce.  

Monggo (Mung beans)

Ingredients: • 1 dried mung beans • 2 tbsp oil • 7 garlic cloves, mashed • 2 medium onions • 3 medium tomatos, chopped • 2 cups spinach, fresh • 1 tsp salt • 1 tbsp lime juice

Instructions: Clean and wash beans, Put in a 2-quart pot with 5 cups of water and bring to a boil. Cover, lower heat, and simmer for 2 minutes. Turn off heat, and let set, covered, for 1 hour. Bring the beans to a boil again. Turn heat to low and simmer gently fo 1 1/2 hours or until the beans are tender and slightly mushy.

Stir gently during the last half hour of cooking to prevent sticking. Note: You can also cook the beans in a pressure cooker. Cook for 8 minutes under pressure and turn off heat, allowing pressure to drop. sauté garlic in the oil until light brown.

Add onions, fry until translucent. Add tomatoes, stir for 5-6 minutes. Add cooked beans and bring to a simmer. Cook, stirring often, for 5 minutes. Add spinach leaves, salt, and lime juice. Simmer and stir for another 5 minutes, or until spinach is wilted. Serve with lime wedges and rice. 6 servings

Mung Beans with Pork (Ginisang Monggo with Asado)

Ingredients: • 2 cups dried mung beans • 2 tbsp oil • 1 medium onion, sliced • 2 garlic cloves, sliced • 4 1/4 cups chicken stock • 1/4 tsp fresh ginger, sliced • 1 lb pork, Chinese barbecued

Instructions: Soak the beans overnight. Rinse the beans and set aside. Heat oil in a 6-quart covered pot. sauté the onion and garlic for a minute or two. Add the beans, ginger, and chicken stock. Bring to a boil and then lower heat. Simmer for 15 minutes, covered. Remove ginger slices, cover again, and cook until beans are tender, about 15 more minutes. Add salt and white pepper to suit your tastes. Also cut pork into 1 inch cubes and add to pot. Cook until pork is heated through and serve. 8 servings  

Rellenong Talong

I • 2 medium eggplants

• 1 tbsp oil

• 3 garlic cloves, chopped

• 1 medium onion, chopped

• 8 oz pork, minced

• 1 large tomato, chopped

• 1 tsp salt

• 3/4 tsp pepper

• 1 cup bread crumbs, soft

• 1 egg, beaten

• 1/2 cup bread crumbs, dry

Instructions: Cut eggplants in half lengthwise. Parboil lightly in salted water, but do not let them become too soft. Remove from water, and drain with cut-side down. Scoop out some pulp, leaving a firm shell. Heat oil and fry garlic and onion until golden.

Add pork and fry until all pinkness is gone. Drain and add tomato, salt, and pepper. Cook for 15 minutes. Add chopped eggplant pulp and continue cooking until mixture is not too moist. Remove from heat and mix in soft breadcrumbs. Taste and add more salt and pepper if desired.

Divide mixture and fill eggplant halves. Brush tops with beaten egg and coat with dry bread crumbs. At this point the eggplant halves would usually be fried on both sides in a shallow amount of oil. To save additional fat, spray breadcrumb topping with spray oil and bake at 375F for 15 minutes. Serve hot. 4 servings  

Sawsawang Kamatis (Filipino Salsa)

Ingredients:

• 3 medium tomatos, sliced

• 1 tsp fresh ginger, grated

• 1/8 cup mango, chopped

• 1 scallion, sliced

• 1/4 tsp salt

• 1/8 tsp pepper

Shrimp With Green Beans And Coconut

• 16 oz can lite coconut milk

• 2 garlic cloves, crushed

• 8 cups green beans

• 2 lbs shrimp

• 1/2 tsp salt

Papaya Salad

Ingredients: • 2 1/2 cups papaya • 1 cup pineapples, chunks • 1/2 cup celery, chopped • 1/2 cup onions, chopped • 3/4 cups low fat mayonnaise • 1/2 tsp salt • 1/4 tsp pepper

Instructions: Combine all ingredients and arrange in a bowl lined with lettuce leaves. Garnish and serve cold. 8 servings  

Picadillo

Ingredients: • 4 garlic cloves, chopped • 1 medium onion, chopped • 1 lb ground round • 2 medium tomatoes, peeled and chopped • 2 cups beef broth • 1 tsp salt • 1/4 tsp pepper • 3 medium potatoes, peeled and cubed • 1 tbsp oil

Instructions: You should have approximately 1 pound of potatoes. Heat oil and fry onion and garlic until golden. Add beef and stir until has changed color. Drain and add tomatoes. Cook until they are soft. Add broth, salt, and pepper and bring to a boil. Cook, covered, on medium heat for 20 minutes. Add potatoes and cook 25 minutes longer, or until potatoes are done. Serve hot. 6 servings  

Ingredients: • 1 small cabbage head, chopped • 1 cup water • 2 tsp salt • 1/8 tsp pepper • 2 medium tomatos • 3 tbsp oil • 3 green onions • 3 eggs

Instructions: Wash and cut the cabbage fine. Bring water to a boil and add 1 teaspoon salt. Add cabbage and cook until tender. Slice the tomatoes and cut onions into 1/2-inch pieces. Heat oil in skillet, and add tomatoes and onions. When the onions are tender, add the cabbage, 1 teaspoon of salt, beaten eggs, and pepper to taste. Mix thoroughly and cook over low heat until the eggs are firm. 6 servings  

Repollo Hueros

Okoy Vegetable Fritters

Ingredients:

• 1 cup flour

• 1/4 tsp baking soda

• 1 1/2 tsp salt

• 1/2 tsp pepper

• 1 egg

• 1 cup water

• 2 cups summer squash, grated

• 1 cup bean sprouts

• 3 scallions

• 1 Tbsp oil

Instructions: Make batter by shifting flour, baking soda, salt, and pepper together in a large bowl. Beat egg in a separate bowl and add water. Then slowly add the egg-water mixture to the flour mixture, beating as you do so. Cut scallions into 2 inch pieces, and then into slivers. Add the squash, sprouts, and scallions to the batter. One fritter equals a heaping tablespoon of the batter. Traditionally, these would then be fried in a 1/2 inch of oil at 350 to 375 degrees. To avoid some fat, fry in minimal amount of oil until lightly browned, about 20 minutes. Turn during cooking to evenly brown. 12 servings  

Creamy Coleslaw

Ingredients 1/2 cup plain low-fat yogurt 2 tablespoons Dijon mustard 1 tablespoon water 2 teaspoons low-fat mayonnaise 2 teaspoons fresh lemon juice 6 cups thinly sliced cabbage (about 1 large) 4 medium carrots, shredded 1 cup thinly sliced red onion (about 1 large) 1/2 teaspoon dill seeds

Directions: Whisk together yogurt, mustard, water, mayonnaise, and lemon juice in a large bowl. Add remaining ingredients and toss to combine well. Season coleslaw with salt and pepper. Coleslaw may be made 1 day ahead and chilled if covered.  

Bicol Express

* ¼ kilo pork (sliced very thinly) * 3 cups long chili pepper (julienne) * 1 cup baguio beans (julienne) * 1 small head of garlic (minced) * 1 small onion (minced) * 1 cup coconut milk * 1 cup coconut cream Pinch of salt and pepper

1. Soak chili peppers in salted water for 30 minutes, rinse, then strain well.

2. In a pan, brown pork for a few minutes, put it on the side then sauté garlic, onion, then mix pork once more.

3. Pour in coconut milk, bring to a boil and then lower the fire and let simmer for 10 minutes.

4. Add in baguio beans and chili pepper and cook until dish gets a little dry.

5. Pour in coconut milk and cook until sauce thickens. 6. Season to taste and serve hot.  

Chopsuey All famous mixed vegetables dish

1/4 kilo pork, cut into small cubes

1/4 kilo chicken giblets & liver

2-3 chicken wings, cut into small pieces

1/4 kilo fresh shrimps, shelled

2 large onions, quartered

3 cloves garlic crushed

1 pc. medium sized carrots, round thin slices

1/4 kilo cabbage, chopped

1 1/2" squares

1/4 kilo cauliflower, break into flowerettes

2-3 stalks leeks, chopped

2" long 2-3 stalks celery, chopped

1" long 1/4 kilo snow peas (sitsaro)

10 pcs. stringbeans (bichuelas)

2 pcs. bell pepper, red & green, big slices

2 cups chicken or meat broth

1 tbsp. vetsin

2 tbsp. fish sauce (patis)

1 tbsp. cornstarch

2 tbsp. cooking oil

2 tbsp. sesame oil (optional)

sauté garlic until brown. Add onions, when half cooked stir in pork, giblets, liver, chicken, and shrimps. sauté for 2 minutes and pour in fish sauce. Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let boil. Season with salt and vetsin, and put in all vegetables. Cook until half done and thicken soup with dissolved cornstarch. Do not overcook.

Pinakbet

1 1/2 cups water

1/2 pound pork

3 cloves garlic

1 teaspoon ginger

1/4 cup bagoong

4 eggplants

1/3 cup tomatoes

2 pieces ampalaya or amargoso

1/2 teaspoon MSG optional.  

Laing Gabi leaves with coconut milk

* 20-50 gabi leaves

* 1/2 kilo pork belly diced

* 1/2 head garlic, finely minced

* 2 tbsp. finely minced ginger

* 6-8 green pepper (long, slender variety), minced

* 1/4 cup bagoong alamang

* 1 tsp vetsin

* 2 large onions, copped

* 2 large coconuts, grated

* salt to taste

Shred gabi leaves into small pieces. Exclude from 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day or more, until wilted. Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water. Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt and vetsin.

To this mixture add the 2nd extract of coconut cream. In each whole gabi leaf, wrap 3-4 tablespoon of mixture. top with 1 tablespoon thick cream (1st extraction). Form into a square and wrap tightly. Tie with a thin string or strip of the peel of the gabi stalk. In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. \

Then, arrange wraped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half. Add the 1st extraction or the thick cream, simmer until the cream thickens,a and oil comes out of the cream