Pork dish that I always want to cook if I have few quests, loaded with yumminess!
Ingredients:
1/2 kilo pork belly
1 piece chorizo ( sliced to your desired thickness)
2 banana ( saba) ( cut and fried)
2 cloves garlic
2 small Carrots
1 onion
2 potatoes
1 cup tomato sauce
1/4 kilo green beans
1/2 kilo Pechay Baguio/Chinese Cabbage
salt and pepper to taste
2 cups water
Procedure
1. Saute the garlic and onion, add the pork and saute until the pinkish color is gone.
2. Add the tomato sauce, salt and pepper then simmer for few minutes.
3.Add the water and bring to a boil, simmer and stir occasionally.
5. Once the pork is tender add the potatoes and carrots and simmer until tender, then add the fried banana, chorizo and green beans, simmer for a minute then add with salt and pepper to taste.
6. Add the Chinese cabbage then simmer for a minute and turn off the heat then serve.
Cockles are very delicious kind of marine clams, this type is called in Davao region of the Philippines as "Kurang". Succulent and chewy but the flavor is so yummy, the best to cook it this way.
Ingredients:
1/2 kilo kurang (cockles)
1 small onion
1 tomato
2 cups water
2 cups camote tops ( talbos ng ccamote)
salt to taste
Procedure:
1. In a pot put the water, tomato and onion then bring to a boil, add the shells and simmer for 5 minutes.
2. Add the camote tops then season with salt and simmer for a minute and turn off the heat.
3. Serve it with love :-).
A nutty and creamy tasting shrimp dish that goes well with steamed rice. I cooked this from my imagination for a friend who loves to eat shrimps.
Ingredients for 4 servings:
1/2 kilo shrimps
1 tablespoon peanut butter
1/4 cup water
1 onion
1 clove garlic
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the shrimps and stir for a minute.
2. Add the water and bring to a boil then add the peanut butter, salt and pepper to taste, simmer until cooked.
3. Serve with rice.
I sprinkle it with chopped coriander.
Tochong Bangus or bangus with tausi is easy to cook, this is one of the many recipes that we can make with milkfish, flavorful and will surely boost your appetite so make sure that there is enough rice when you serve this.
Ingredients for 8 servings:
2 medium size Milkfish (bangus) cleaned and cut to your desired size
1 can black beans (drained)
1 clove garlic
2 tablespoons vinegar
1 onion
2 cups water
1/2 cup flour
salt and pepper to taste
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| ingredients |
Procedure:
1. Sprinkle the milkfish with salt then coat it with flour and fry it. Set aside.
2. Saute the garlic and onion then add the black beans and vinegar, simmer for a minute then add the water and bring to a boil.
3. Add the fried milkfish then simmer for 3 minutes over medium heat, season with salt and pepper then simmer until done.
4. Serve it hot.
You can add tofu for this recipe.
This is one of my favorites dishes , it's really yummy even without meat.
Ingredients:
1/2 kilo button mushrooms (cleaned and washed thoroughly)
3 cloves garlic
3 tablespoons soy sauce
2 stalks spring onion
salt and pepper to taste
Procedure:
1. Saute the garlic then add the mushrooms and stir fry for a minute.
3. Add the soy sauce then continue stir frying for 3 minutes or until done.
4. Put the spring onion, salt and pepper then mix well and serve it hot.
A combination of two nutritious ingredients that will surely satisfy your hunger.
Ingredients for 3 servings:
2 buko ( scraped)
1 cup malunggay leaves
2 cups buko water
2 cloves garlic (minced)
2 stalks spring onion
salt and pepper to taste
Procedure:
1. Saute the garlic then add the buko meat and stir for 2 minutes.
2. Add the buko water and bring to a boil, then simmer for 3 minutes.
3. Add salt and pepper to taste then simmer for a minute and add the malunggay and spring onion, stir well then turn off the heat.
4. Serve it hot.
Uyap is a Visayan term for alamang, somebody requested for alamang recipe that's why I prepared this sisig style. It's very yummy.
Ingredients for 3 servings:
1 cup fresh uyap (alamang)
2 tablespoons calamansi or lemon juice
2 tablespoons soy sauce
1 small onion (diced)
2 cloves garlic (minced)
chopped chili according to your taste
1/4 teaspoon crushed or powder black pepper
1 egg ( optional)
salt to taste
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| Uyap/Alamang |
Procedure:
1. Wash the alamang properly, then drain to remove the water and set aside.
2. Saute the garlic and onion then add the alamang and stir for 2 minutes, add the calamansi juice, soy sauce, black pepper and chili, then give a good stir. Stir for a minute then add salt if needed, put a space in the middle and crack the egg, simmer for a minute then turn off the heat.
3. Serve it hot.
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