Ginisang Kalabasa with Sayote Tops Feb01

Ginisang Kalabasa with Sayote Tops...

Another Pinoy healthy vegetable dish, GINISANG KALABASA WITH SAYOTE TOPS. Kalabasa or Squash is a common vegetable ingredient for Pinakbet. But this time, kalabasa will be the star in our lunch. GINISANG KALABASA with SAYOTE TOPS 1/4 kilo pork, sliced 1/2 kilo squash or kalabasa, peeled, seeded and sliced bunch of sayote leaves cooking oil garlic, peeled and crushed onion, peeled and sliced salt fish sauce or patis Boil sliced pork in 2 cups water, season with salt, covered, about 10 minutes. Separate cooked meat from broth. In a separate pan, heat oil. Saute garlic, about a minute. Then add onions, saute until transluscent, about a minute also. Add boiled meat, saute until they turned light brown. Add sliced squash, stirring occassionaly, about 5 minutes. Then add the remaining pork broth. Season with fish sauce and a little salt. When squash slices are tender, drop sayote leaves. Cook for 2-3 minutes. Serve while hot with steaming white rice. Best with FRIED...

Ginisang Upo Jan27

Ginisang Upo

GINISANG UPO is a Filipino dish that is very quick and easy to cook but requires a lot of time in its preparation. Peeling and slicing the UPO or WHITE SQUASH or BOTTLE GOURD is the tedious part. It is exciting though, specially if you are cooking for the people that you love. GINISANG UPO is a simple and inexpensive dish, usually served during lunch and dinner. Some cook it with a can of sardines, and it is as good as with pork. UPO is low in fat and cholesterol, but has a high amount of fiber. It has 96 percent water, that is why you don’t have to add much water when cooking it. UPO also is rich iron and contains vitamin C and B complex. It is I guess a vegetable sent from heaven specially if you want to save money but still want to serve a good dish for your family. GINISANG UPO 1 large UPO – peeled and sliced into small pieces 1/4 kilo pork, sliced into small pieces also 100 grams medium shrimps, peeled and heads removed (optional) 2 cloves garlic, peeled and crushed 1 medium onion, peeled and sliced 3 medium red tomatoes water 2 tbsp. fish sauce or patis salt In a skillet, heat oil and brown pork, about 7-10 minutes. Place browned pork in a bowl. In same skillet, saute garlic until light brown, about a minute. Add onions, cook until aromatic and transluscent. Then add tomatoes, cook until they are soft. Add shrimps and browned pork. Saute for about 3-5 minutes. Then, add the sliced UPO, stirring constantly, cook for 5-10 minutes. Now add a little water. You will notice the dish becomes more watery as it is cooked. Let it simmer until cooked, about...

Pork Afritada with Pineapples...

PORK AFRITADA WITH PINEAPPLES – Cubed pork, potatoes, tomato sauce and pineapple chunks come together in this wonderful dish to make an easy weekend family meal. Everything is cooked slowly to perfection, pork is tender, the sauce is thick, the vegetables are right and crisp, creating a sweet, fresh and vibrant flavor in the dish. You may replace the pork with chicken, or you can do pork and chicken together. I was sick for almost a week. It was so hard doing things around the house specially taking care of my sons, Colby and Caleb. I am just always thankful, I get to recover fast. Today, Royce got fever, and a lot more difficult now that he is sick because I am to do things for the business. But I am a superwoman. Every mom has to. And despite of the busy day, I wanted to make something nice on a blue and sickly day. I cooked this PORK AFRITADA WITH PINEAPPLES. Royce loves meat and kids love potatoes and something sweet. It is a best combination of meat and vegetables in just a bowl. By the way, I will be baking 24 loaves of banana bread later. My sister from Baguio City ordered for her to sell to her officemates. My Banana Breads had always been a click. And I am glad I get to create some money from it. PORK AFRITADA WITH PINEAPPLES (BRAISED PORK IN TOMATO SAUCE) 1 kilo pork, cubed 3 tbsp. cooking oil 4 cloves garlic, peeled and crushed 2 medium onions, peeled and sliced 1 1/2 cup tomato sauce 1 cup pineapple chunks 1 cup pineapple juice 5 medium potatoes, peeled and quartered 1 medium red bell pepper, seeds removed and sliced 1 medium green bell pepper, seeds...

Pinoy Beef Picadillo

BEEF PICADILLO is one of Filipino’s comfort food. Again, this Picadillo not the Picadillo recipe of South American countries, but a Pinoy’s version of Picadillo like the one I previously featured. Truly, this recipe has captured the hearts of the Filipinos, for I believe most of us cook and serve this dish yet, we do not know how it is called. But anyway, this dish has a sentimental appeal for it is so flavorful, very nutritious, easy to cook, light on the budget and really has that soft soup consistency. As a mom, I always consider serving more on comfort foods for it somehow affects the emotions to a positive track and relieves some negative vibes or in a way, increase positive feelings. BEEF PICADILLO is a light and healthy recipe of ground lean beef and bunch of vegetables like cabbage, carrots and potatoes. You can double the ground beef if you prefer a meatier soup taste. You can also used beef tenderloins sliced into tidbits. This is a traditional blend of flavors of beef and vegetables are balance in its little soup, a special dish that will bring you instantly back to your childhood days. Picadillo is one of the soup dishes my mother cooked each time our finances was running low. And I am so convinced that almost all families all over the Philippines had this too. So if you have tight budget, I suggest you try this recipe. You can also try PINOY PORK PICADILLO and PORK CUBES PICADILLO. BEEF PICADILLO cooking oil 1/2 kilo ground lean beef 2 cloves garlic, peeled and minced 1 large onion, peeled and minced 5 medium potatoes, peeled and chopped 1 medium bokchoy or Chinese cabbage, washed and thinly sliced 1 large red bell pepper,...

Pinakbet Ilocano Oct28

Pinakbet Ilocano

PINAKBET ILOCANO or PAKBET ILOCANO is the most award winning Pinoy vegetable recipe. It is usually served as in accompaniment to a fried or grilled meat or fish dishes. It is a combination of native eggplant, okra and ampalaya. Native vegetables are those which are usually small in size and grown by small farmers. But you can use the vegetables listed below that available in your local wet good market. There are many ways of cooking Pinakbet, some saute it, some cook it with shrimp paste or alamang, some add tomato sauce and some add soy sauce. But my best way in cooking Pinakbet is the Ilocano’s method and using the native vegetable ingredients. Here in Ilocos region, particularly in our province, Pangasinan, you can find the best bagoong or fish paste which is the ultimate secret in making a sumptuous and flavorful Pinakbet recipe. I think this is best for me because I got to acquire the flavor of fish paste in our dishes which I think is not so preferred by some. Well, I get to cook this vegetable dish since my kids, my husband and I are not so picky with vegetables. But it took me some time to let my kids get used to vegetables, teaching them the benefit of eating them. Pinakbet is also similar to Dinengdeng, but the latter is more of leafy vegetables into it. Ampalaya or bitter gourd is great for it is rich in iron and is considered as the best medicinal vegetable in our country. It is beneficial for those who are diabetic. Okra is considered as a brain food for it is rich in phosporus. Eggplant helps block the formation of free radical and is also a source of folic acid and potassium....

Ginisang Togue (Sauteed Monggo Sprout)...

Cooking MONGGO SPROUTS or TOGUE always brings me back to my grade school days. I remember my Science teacher asked the class to bring some monggo beans for an experiment. Fascinated and excited as I was, I brought lots of monggo sprouts next day. We placed the seeds on a pot of soil and poured with little water, placed under the sun and the next day, my monggo beans became monggo sprouts. Some of my classmates’ experiment was a fail but it didn’t matter. All of us graduated elementary. And I now cook monggo sprouts. I sometimes could hardly find monggo sprouts or togue in our wet market but good thing, Robinson’s market seem to always have them in their vegetables section. GINISANG TOGUE (Sauteed Monggo Sprout) cooking oil 3 cloves garlic, peeled and crushed 1 onion, peeled and sliced 1/4 kilo pork, sliced 1/2 kilo togue, washed and drained soy sauce sugar salt pepper Heat pan over medium heat. Add oil and pork. Cook until pork turns light brown. Add garlic and onion. Saute until aromatic. Add togue. Cook for 5-7 minutes. Then add water, about a cup. Bring to boil. Season with soy sauce, sugar, salt and pepper. Serve your GINISANG TOGUE with steaming white...

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