Tuesday, January 31, 2017

Tomatoes only Pasta

I only have tomatoes & pasta in the fridge & i'm hungry


Ok...
Ingredients:
- Tomatoes
- garlic & onion 
- spaghetti pasta
- cooking oil/ olive oil
- oregano leaves (i just spotted in the garden)

Procedure:
1. Heat oil;
2. Sautee garlic + onion;
3. then add the tomatoes
4. Let it cook for around 10mins:


5. I saw some oregano plant outside in the garden so i pluck some leaves washed it & baked it in the oven toaster:


s
 So the oregano leaves became crispy brown after i toast it in the oven..













When the tomato is soft & cooked it will become sauce; crush the oregano leaves in your hand to the sauce. Season with salt & pepper, or whatever you like, to taste.
 

Add into cooked pasta, add cheese and enjoy tomato spaghetti meal

How to Cook: Sinigang na Baboy


Pork Sinigang Recipe

(Sinigang na baboy/"sour porridge")


The ingredients herein are readily available (or rather the only ones available) from the small wet market  (talipapa) at the time i cooked the meal.

Ingredients:
1/2 kg pork
kangkong (water spinach/convulvulus)
sitaw (legumes)
labanos (radish, _white)
gabi (taro root)
tomato
onion
long green chili (picante)
sinigang mix
sigarilyas (winged/goa bean)


Procedure:

1. Boil pork in water until meat is tender; add a pinch of salt to hasten boiling (more or less 30mins.)


2. while waiting for the pork.. slice & cut the rest of the ingredients as such: /or as traditionally done on your preference
 
3. Add in gabi (taro)

4. After 5-10 minutes, add the onion
5. Then listen to one ordinary length song and add in the rest of the vegetables except the kangkong (convolvulus) - this can be eaten raw

 

6. In around 10 minutes, pour the "sinigang mix" and season to taste

Then add the kangkong when everything is cooked.


You are done! Enjoy with rice

Thursday, November 27, 2014

How to Cook: Ampalaya (traditional)


How to Cook:
 Ginisang Ampalaya
(Sautéed BitterGourd)



As a child, i never did like eating bitter gourd as veal with steamed rice. But now i've come up with my own way of cooking it, ironic.

Ingredients:
2 pcs. Ampalaya (bitter gourd)
5 cloves of garlic
1 onion
2 eggs
1 small tomato
chicken bouillon
black pepper
1 tbsp cooking oil
salt


Procedure:

1. Beat the eggs adding a pinch of salt


2. For the Ampalaya: Now, we know that the skin is nutritious as it is but just as bitter. We will address to the taste without compromising the nutritional value.
- scrape the skin off the gourd with the sharp edge of the knife, but not to peel all the skin.. so it will look like these:














- with a spoon, remove the seeds along with the membrane surrounding them. scrape them all off like in the photo:







3. Finely chop the garlic, onion & tomato:

- cut the Ampalaya like these^ then soak them in water

4. Heat the pan/ or wok. When it's hot add the oil, then fry the garlic - do not overcook.
Add the onion with the tomato, stir like a really great chef.
5. Then add the soaked Ampalaya (drain the water)
6. Add about 1/3 cup water. Increase the heat.
7. When it is about to boil, add the beaten eggs & the seasonings (pepper, salt, bouillon)
8. Continue cooking until you get something like this: 











- do not overcook the vegetable, 5 minutes is enough.
Remove from heat and serve with steamed rice:

(in the photo is garlic tocino & chilli pepper [labuyo])




How to Cook: Pork Adobo

How to Cook: Pork Adobo / Adobong Baboy sa Mantika

adobo sa mantika// photo by grafixxx
This is a very tasty Southern Tagalog recipe of Pork Adobo.


Ingredients:

1/2 kg Pork
1/2 cup soy sauce
1/4 cup vinegar
dried bay leaves (laurel)
black pepper (whole, coarse, or powdered)
1/2 tablespoon sugar
seasoning
5 cloves garlic
1 onion
1 tablespoon cooking oil
1/2 cup water


Procedure:

1. Cut
 - cut pork to bite size pieces
 - chop garlic finely
 - chop onion in any way you can
2. Boil pork - in 1/2 cup water until the water evaporates completely & the pork produce ample amount of grease.
3. set the pork aside (on one side of the pan or on a plate)
4. add the cooking oil
5. fry the garlic but not to overcook, then add the onion
6. mix in pork, soy sauce, increase temperature
7. after a minute, add the vinegar & black pepper, continue mixing/stirring
8. add the sugar & seasoning & bay leaves - about 3 - 4 pieces is enough
9. mix/stir until it looks like the picture here. enjoy with steaming hot rice & a softdrink!

How to Cook Chicken Adobo: Feet Part

How to Cook...
Adobo Recipe: Chicken Feet & Head
(ADOBONG PAA NG MANOK)

Adobo is a Spanish word which means "marinate". The common way to cook adobo is to combine all ingredients & simmer altogether, thus the word 'marinate' was derived. Now this is another way to cook, its just because i want the garlic & onion to have that 'fried' texture/ taste.

Ingredients:

1 Kilo CHICKEN FEET and Heads - feet are skinned
1 cup SOY SAUCE
1 cup VINEGAR
4 - 5 cloves of GARLIC
1 ONION
1/4 Kilo BROWN SUGAR
PEPPERCORN or Black PEPPER
BAY LEAVES (Laurel)


Procedure:

1. (If the chicken feet still has skin, remove it- its a thin membrane that can be peeled off easily)
Cut the feet's claws as such:



2. If the feet you bought comes with the heads, Remove the beak & comb from the head by chopping them off:


3. Chop the garlic & onion;

4. Fry garlic until it looks crisp

5. Add onion & the chicken feet + heads.

6. Continue stirring for a minute or 2, then add the soysauce, then the vinegar + about 1 cup water. 


Sprinkle some pepper for spice:



7. Bring to a boil & let cook until the feet's foreskin breaks, or until it is tender enough.

8. Add the Bay leaves & seasoning to taste.
9. Stir in the sugar, and you can add ketchup (banana) to add thickness to the sauce


10. When cooked, it will look like this:


11. Serve with Rice. Enjoy!






How to Cook Bagoong/ Alamang

How to Cook:
GINISANG BAGOONG 
(Sautéed Shrimp Paste) - sweet flavour

singkamas(turnip) served with sweet bagoong
Shrimp paste came about to the Philippines when the Chinese merchants brought them for trading... whatever...



This is a sweet recipe for cooking bagoong (shrimp paste).





Ingredients: 

2 cups shrimp paste
5 cloves garlic
1 onion
1 tomato
2 tablespoon cooking oil
1/2 pc chilli pepper (optional)
small pork meat (optional)
1/3 cup brown sugar
1/3 cup water
1 Tablespoon vinegar
seasoning - msg



Procedure:

1. Chop the garlic finely, the onion & tomato as such:


2. Heat the pan/ or wok then add the cooking oil. Then the pork meat.
- when the pork meat is cooked,set aside and FRY the garlic like in the photo:

3. When the garlic is brown (do not burn it), add the chopped onion and tomato and stir like a really great chef. After 30 seconds add the shrimp paste - Now don't mind the smell, its normal the first 5 minutes.
- Pour in about 1/3 cup water.
It should yield something like this: bubbles appear indicating that the salt level is high.

4. When it start to boil, add 1 tablespoon vinegar. Then the sugar. Continue stirring.

5. Increase the heat & continue to cook until the consistency looks something like these:






6. Serve with green mango, Kare kare, or Turnip (Singkamas), or whatever you feel like dipping into it. ENJOY.











Monday, August 11, 2014

Adobo Recipe: Chicken Feet & Head

Adobo Recipe: Chicken Feet & Head
(ADOBONG PAA NG MANOK)

Adobo is a Spanish word which means "marinate". The common way to cook adobo is to combine all ingredients & simmer altogether, thus the word 'marinate' was derived. Now this is another way to cook, its just because i want the garlic & onion to have that 'fried' texture/ taste.

Ingredients:

1 Kilo CHICKEN FEET and Heads - feet are skinned
1 cup SOY SAUCE
1 cup VINEGAR
4 - 5 cloves of GARLIC
1 ONION
1/4 Kilo BROWN SUGAR
PEPPERCORN or Black PEPPER
BAY LEAVES (Laurel)


Procedure:

1. (If the chicken feet still has skin, remove it- its a thin membrane that can be peeled off easily)
Cut the feet's claws as such:



2. If the feet you bought comes with the heads, Remove the beak & comb from the head by chopping them off:



3. Chop the garlic & onion;

4. Fry garlic until it looks crisp

5. Add onion & the chicken feet + heads.

6. Continue stirring for a minute or 2, then add the soysauce, then the vinegar + about 1 cup water. 


Sprinkle some pepper for spice:



7. Bring to a boil & let cook until the feet's foreskin breaks, or until it is tender enough.

8. Add the Bay leaves & seasoning to taste.
9. Stir in the sugar, and you can add ketchup (banana) to add thickness to the sauce


10. When cooked, it will look like this:


11. Serve with Rice. Enjoy!