Mongo Guisado

Mongo Guisado

• 1 cup belly pork; sliced
• 1 cup mongo beans
• 4 cloves garlic; minced
• 1 small onion; chopped
• 1 tomato; sliced
• 5 cups water
• Salt to taste
• 1 cup malungay or ampalaya leaves

Cooking Instructions:

1. In a skillet, sauté the garlic, and onion. 

2. Add pork and tomato, then season with salt to taste.

3. Continue sauteing until pork renders fat and edges turns brown. Set aside as a mixture.
4. Boil monggo in casserole until tender.
5. Add the mixture, simmer, and stir.
6. Add the ampalaya or malungay leaves before serving.
7.  

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Pancit Guisado

Pancit Guisado 

(serves 1 – 2)

• 100 grams dried pancit canton noodles
• 5 – 6 pieces medium-sized prawns (deveined, head and shell removed), each sliced into 3 – 4 small pieces
• half a medium-sized carrot, sliced thinly
• 100 – 150 grams pork belly, sliced into bite sized cubes
• ¼ cup water
• ¼ cup soy sauce
• half a garlic bulb, minced
• 2 small red onions, sliced
• 2 – 3 tablespoons soy sauce
• 2 – 3 tablespoons hoisin sauce
• 2 tablespoons vegetable oil
• spring onions, sliced, for garnish

Cooking Instructions: 

1. Cook the noodles in a pot of boiling water. The noodles may cook fast, around 1 – 2 minutes. Drain and set aside.
2. Cook the pork pieces by placing it in a frying pan and adding the water. Let the water boil and cook the pork until the water dries up, pork starts to toast, and fat begins to render. Add the 1/4 cup soy sauce and cook until tender. Set aside.
3. In a pan, heat oil over medium heat. Add the garlic and onions. Saute until fragrant. Add the carrots and fry until slightly tender.
4. Add the soy sauce, hoisin sauce, and the prawns. Mix everything together and cook until prawns are pink, around a minute or two. Add the pork belly and noodles.
5. Mix everything together and fry for another 30 seconds. When done, remove from pan and serve in individual bowls or in a takeout box for that full effect. Garnish with the spring onions and serve. Enjoy!

source :  the Hungry Giant

Ginisang Alimango

Ginisang Alimango (Sauteed Dungeness Crabs)

3 Dungeness Crabs (available mostly in Asian supermarkets already steamed)

5 cloves of garlic, minced
1/2 stick of butter
2 tbsps olive oil
Salt and pepper
1 jalapeno pepper, seeded and sliced in rings


Cooking Instructions:

1. Remove the outer shell of crab and cut in quarters with a butcher knife. 
2. In a wok, heat butter and olive oil and saute garlic for about 3 minutes. 
3. Add crabs and keep tossing till covered and flavored. 
4. Season with salt and pepper to taste. 
5. Garnish with jalapeno rings. 
6. Serve with Green Mango  and steamed rice.

source : filipino village

Ginisang Sitaw at Kalabasa

Ginisang Sitaw at Kalabasa

• 2 tbsp cooking oil
• 4 cloves garlic, minced
• 1 medium-sized onion, chopped
• 1 medium-sized tomato, chopped
• 1/4 kilo medium-sized fresh shrimp
• 1/2 kilo squash (kalabasa), peeled and cubed
• 250 grams string beans (sitaw), cut into 2-inch strips
• 1 cup water
• 2 tbsp fish sauce (patis)
• rock salt, pepper, and MSG (vetsin) to taste

Cooking Instructions: 

1. Remove the head and shell of the shrimps. Do not throw away the heads and shells. Set the shrimp meat aside.
2. In a skillet over medium heat, sauté garlic, onion, and tomato. Add the shrimp. Cook until red.
3. Add the vegetables. Stir fry for about 10 minutes.
4. Add water. Cover. Simmer for about 15 minutes while stirring occasionally.
5. While waiting, pound the shrimp heads and shells using mortar and pestle. Place in a strainer in order to extract the juice. Add some water to the shells just enough to get more extract out of it.
6. Add the shrimp extract to the vegetables. Season with fish sauce, salt, pepper, and MSG. Cook for a few more minutes or until the vegetables are ready.

Ginisang Ampalaya with Pork and Shrimp

 

Ginisang Ampalaya with Pork and Shrimp

2 medium size ampalaya, thinly sliced
2 medium tomatoes, chopped
1 onion, chopped
3 cloves garlic, minced
1/4 lb pork, cubed
1/2 cup cooked shrimp
2 tsp. alamang (shrimp paste)
2 eggs
1 1/2 c water
black pepper
2 tsp salt
cooking oil

Cooking Instructions:

1. Put the sliced ampalaya in a bowl.
2. To eliminate the bitter taste, add salt and lukewarm water. Soak for 5-10 minutes.
3. Squeeze the ampalaya with both hands until all liquid drips. Set aside.
4. Heat oil in a sauce pan. Saute onion, garlic and tomato.
5. Add the pork.
6. Then the shrimp paste and black pepper.
7. Add water. Simmer until the pork is tender.
8. Then add the ampalaya.
9. After 3 minutes, add the shrimp.
10. Pull the ampalaya on the side leaving an empty space in the middle of the pan.
11. Add the beaten egg, leave it for 1 minute then stir with the rest of the ingredients.
12. Serve hot with steamed rice


source : magluto