Fried Plantain

Ingredients:

Plantain
Oil
Sugar

Procedure
- Slice plantain in thin slices.
- Fry until gold brown
- Sprinkle sugar while hot.
- Serve and enjoy.

bitter melon w/ fried fish (ginisang ampalaya at pritong isda)

I love vegetables and ampalaya (bitter melon) is one of my favorite. Some people dislike it because of bitter taste. But if you try to research about it, ampalaya is full packed of vitamins and nutrients. It has scientific reports to lower blood sugar. Very beneficial for diabetics.

Let me share with you a simple recipe using ampalaya. And for vegetarians, you can skip the fish and stick to button mushrooms for meaty flavor :)

Ingredients

2 bitter melon (cut into halves and strips)

3 cloves garlic (crushed)

1 big onion (chopped)

thumb size ginger (crushed or strips)

2 fried fish (whole, halves or fillet)

2 medium tomatoes (chopped)

half cup mushroom - button or black mushrooms (presoaked and cut into strips)

1 Tbsp Oil

salt and pepper to taste

2 Tbsp fish sauce (optional)

1 cup of vegetable broth or water.

Procedure

Heat oil in a wok and saute garlic, onion, ginger and tomato for 2 minutes.

Add the mushroom and stir for a minute.

Add the broth or water, bring to a boil and simmer for 2 minutes.

Season with salt and pepper and fish sauce.

Add the fried fish, then the amplaya, cover and simmer for 3 minutes.

Ready to serve with rice.

saluyot at hipon (jute leaves and shrimp soup)

Ingredients

3-4 cups of jute leaves
1/4 kilo of shrimp (head and skin removed)
4 cloves of garlic
1 medium onion
half thumb size of ginger (crushed)
2 chili pepper
salt & pepper to taste
3-4 cups of water

Procedure

Boil water in a casserole.
Add the garlic, onion and ginger. Let it boil for 2 minutes.
Add the shrimp,chili pepper, salt & pepper and continue boiling for 5 minutes.
Then add the jutes leaves and continue boiling for 2 more minutes.
Ready to serve.

Read related story about the wonders of saluyot http://www.cebu-philippines.net/natural-jute.html

Note: Thanks Anna Perena for the recipe.

ensaladang gulay (vegetables in anchovies dressing)

Ingredients

3 Tbsp of bagoong alamang (sautéed shrimp paste) or anchovies

3 Tbsp lemon juice

1 medium onion (chopped)

1 large tomato (chopped)

10 pcs okra

1 cup of broccoli tops
1 chili pepper (chopped) *optional

Procedure

Mix lemon juice, bagoong, onion and tomato in bowl.

Pour over freshly steamed okra and broccoli tops.

You can also try other vegetables such as eggplant, bitter gourd, kangkong leaves, sweet potato tops, and spinach.
Serve with rice and fried fish.

eggplant adobo

Ingredients

2 medium size eggplant (slice into half inch)
1/4 cup of ground meat (any meat)
3 cloves garlic (crushed and chopped)
1 small onion (chopped)
4 Tbsp soya sauce
3 Tbsp white vinegar
1 cup of water or broth.
2 Tbsp Oil
Salt & Pepper to taste

Procedure

Heat oil in a wok.
Add ground meat till lightly brown color.
Set aside the meat in the corner of the wok.
Saute garlic and onion in the same wok.
Add soy sauce and vinegar, then stir all for 1 minute.
Add the slices of eggplant and water.
Season with salt and pepper.
Stir and cover for 5-6 minutes.
Garnish with fresh chopped onion and spring onion when serving.
It goes well with fried or steamed fish.

pork knuckles w/ monggo beans

Ingredients

1 kilo of pork knuckles (boiled until tender)
2 cups of monggo beans (boiled until tender)
3 cloves of garlic (crushed)
1 medium onion (chopped)
1 medium tomato (chopped)
3 thumb size of ginger (chopped and crushed)
20 pcs of spinach leaves
2 Tbsp of Oil
6 cups of water or pork broth.
2 pcs of green chili pepper (cut into two)
salt & pepper to taste.

Procedure

Heat oil in a casserole and saute onion, garlic.
Add tomato and ginger and saute for 2 minutes.
Add the pork knuckles, water and monggo beans then stir.
Cover and boil for 5 minutes.
Simmer for 10 more minutes.
Add spinach, stir and serve.

ginisang pechay (sautéed bok choy)

Ingredients

1-2 bundle of bok choy
1/2 or 1 cup of minced or thin slices of  meat (pork, beef or chicken)
1/2 cup of meat broth or water.
3 cloves of garlic
1 medium red onion
1 medium tomato
salt & pepper to taste
2 Tbsp Oil

Procedure

Heat oil in a wok.
Add meat till golden brown. Set aside the cooked meat but keep the oil in the work.
Saute onion, garlic and tomato in the same wok. Then add the cooked meat.
Stir for at least 2 minutes.
Add salt & pepper.
Add bok choy and meat broth.
Cover for 4-5 minutes. Stir.
Ready to serve.

Laing or Ginataang Gabi (Taro Leaves in Coconut Milk)

Ingredients

30 pcs of dried gabi or taro leaves (shredded)
1 piece of yam or gabi root crop (cut into thin slices)
1 cup of fish flakes (dilis or tinapa or tuna)
4 pcs of garlic (minced)
1 medium onion (minced)
2 Tbsp of ginger (minced and crushed)
4 Tbsp of shrimp paste
3 cups of coconut milk (thin)
2 cups of coconut milk (thick)
5-10 pcs of chili pepper or according to taste)
2 Tbsp of Oil
Salt to taste.

Procedures

Saute onion, garlic and ginger in a casserole.
Add coconut milk (thin) followed by fish flakes, shrimp paste, taro leaves and yam.
Bring to a boil for 5 mins and simmer for 10 mins.
Add coconut milk (thick), chili pepper salt.
Cook for 5-10 more minutes.

ginataang langka (jackfruit in coconut milk)

Ingredients

5-6 cups unripe jackfruit (shredded)

3-4 cloves of garlic (crushed)

Half cup of dried salty fish (dilis or daing in flakes)

1 medium onion (chopped)

2 cups thin coconut milk

1 cup thick coconut milk

1 tbsp oil

Salt & pepper to taste

Chili pepper (optional)

Procedures

Heat oil and sauté onion & garlic. Add jackfruit and stir.  Add thin coconut milk and cover for 5 minutes. Stir and add dried salty fish. Add salt & pepper taste. Bring to a boil and simmer for 5 minutes. Add thick coconut milk and chili pepper. Cover until cooked.