Stir-fried Kangkong with Chicharon

Stir-fried Kangkong with Chicharon

300 grams morning glory (kangkong), 
      stems and leaves separated
5 teaspoons oil
2 teaspoons bottled minced garlic
2 tablespoons shrimp paste (bagoong)
4 teaspoons vinegar
2 teaspoons water
2 pieces pork crackling (chicharon), 
      chopped coarsely

Cooking Instructions:

1  Sauté minced garlic in oil until fragrant then stir-fry bagoong.

2  Add kangkong stems and cook until bright green in color. Add kangkong leaves and cook until wilted.

3  Immediately pour vinegar and water into the pan. When mixture boils, transfer to a plate and top with chicharon pieces.

source:  yummy.ph

Arroz ala Cubana

Arroz ala Cubana (Rice with Beef and Plantains)

1 lb lean ground beef
2 tsp vegetable oil
2 garlic gloves, minced
1/2 onion, chopped
1/4 c tomato paste
1/2 c stock or water
salt
pepper
3 tbsp sugar
4 (saba) bananas, sliced
vegetable oil for frying
4 eggs
4 cups steamed white rice

Cooking Instructions:
 
Saute onions and garlic for 2 minutes. Add ground beef, salt and pepper, and cook until meat is brown. Add tomato paste, stock or water, and sugar. Lower heat and cook for 15 minutes.

In a separate pan, heat vegetable oil and fry burro bananas on both sides, about 2 minutes per side. Remove from heat and set aside.

Fry the eggs, sunny side up. Serve on top of a cup of steamed rice, with a scoop of the ground beef and the fried burro bananas on the side.


source : filipino village