SALSA BERENJA (BAKED EGGPLANT) RECIPE

SALSA BERENJA (BAKED EGGPLANT) RECIPE

INGREDIENTS
2 pounds eggplant
1/4 cup cooking oil
2 tablespoon olive oil
1 tablespoon salt
1/2 teaspoon ground pepper
1 cup grated parmesan cheese

for the sauce
3 tablespoon all-purpose flour
1 cup milk
2 cloves garlic (finely minced)
1/2 cup tomato spaghetti sauce

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
SALSA BERENJA (BAKED EGGPLANT) RECIPE

1. Cut the eggplant crosswise into 1-inch thick.Brush with olive oil.
2. Sprinkle with salt and pepper.
3. Grease the tray with cooking oil and arrange the sliced eggplant.
4. Bake in the oven at 450 degrees F for 25 minutes.
5. In a bowl, combine milk and flour. Stir perfectly until perfectly incorporated.
6. Add all the remaining sauce ingredients and stir until well incorporated.
7. Pour in the sauce pan and heat while stirring until the sauce thickens. Do not boil.
8. Remove the tray from the oven and transfer the eggplant in an oven-safe bowl.
9. Pour the sauce over the eggplant. Garnish with grated parmesan cheese.
10. Bake at 450 degrees F for 10 minutes.
11. Let cool down and serve.

SALSA BERENJA (BAKED EGGPLANT) RECIPE

HOW TO COOK CHAKALAKA (RECIPE)

HOW TO COOK CHAKALAKA (RECIPE) -this dish is a South African spicy dish usually made of beans, onions and peppers. In African provinces, this dish is commonly served with bread sometimes as a filling.  Amasi or sour milk is also one of the common dishes served with Chakalaka. Many versions of this dish are made from various towns of South Africa especially in Johannesburg where this dish has originated. By the looks, you could say this dish is similar to pork and beans. This food is not good for the small children because it is too hot and spicy for them so if you want to cook it for your kids, just put the spices in minimum amount. Here is the simple recipe:

HOW TO COOK CHAKALAKA (RECIPE)

INGREDIENTS
1 can or 15 oz. beans (baked in tomato sauce)
3 tbsp cooking oil
1 large size sweet onion (chopped)
2 small bell peppers
3 red chili peppers (minced)
4 cloves garlic (minced)
2 tsp curry powder
3 tomatoes (diced)
salt and freshly ground pepper to taste

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. In a pan, heat oil. Saute garlic until light brown.
2. Add onions ans saute until soften. Add the chili, bell pepper, garlic and curry powder. Saute for 5 minutes.
3. Add the tomatoes and bring to a boil. Lower the heat to medium-low heat and simmer for 4 minutes.
4. Add the baked beans, salt and pepper and stir. Cook for 1 minute.
5. Serve with pizza and enjoy!

HOW TO COOK CHAKALAKA (RECIPE)

HOW TO COOK GINISANG MAIS WITH AMPALAYA

HOW TO COOK GINISANG MAIS WITH AMPALAYA -Ginisang mais is another sauteed dish in the Philippines. This is one of my favorite vegetable dishes. I like its taste because when I eat it, I can taste that it's like milky or something creamy is included in the ingredients. It is very Filipino because the main ingredients here are some of the main agricultural products of the Philippines. We are going to need "sahog" for this one but you can choose whatever you want as long as It is not going to ruin your ginisang mais. One of the common sahog used is dried shrimp or you can simply use tinapa flakes. In making this dish, you will need corn kernels. You can buy it in the market and ask them to grind it for you or you can slice off the kernels from the corn ear, it is easy to do but a bit messy. Here is the recipe:

HOW TO COOK GINISANG MAIS WITH AMPALAYA

INGREDIENTS
3 cups ground corn kernels
2 cups ampalaya leaves
5 cloves garlic (minced)
1 red onion (thinly sliced)
3 cups water (or more)
1 teaspoon salt
a pinch of MSG
1 cup dried shrimps
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. In a deep pan, heat oil. Add garlic and saute until light brown.
2. Add the onion and saute until soft.
3. Add the kernels and saute for 1 minute.
4. add the water, bring to a boil and simmer for 20 minutes or until the soup becomes gooey.
5. Add the salt, dried shrimp, MSG and ampalaya leaves.
6. simmer for additional 3 minutes.
7. Remove from heat and serve with rice.

HOW TO COOK GINISANG MAIS WITH AMPALAYA

HOW TO COOK GINISANG AMPALAYA WITH EGG

HOW TO COOK GINISANG AMPALAYA WITH EGG -Ampalaya or bitter gourd is a very abundant vegetable in the Philippines. There are many dishes cooked with ampalaya and most of those dishes are sauteed. Pinakbet is one example of dish with ampalaya which is very popular in the country most especially in the Ilocos region in the Northern part of the country. Ginisang ampalaya also has many variations like sauteed with pork, or chicken -these dishes are very common but what we are going to cook this time is sauteed bitter gourd with egg or ginisang ampalaya with itlog. In this recipe, we are going to need not so many ingredients and those ingredients are very easy to find in the market. If you are in a country where bitter gourd is not so easy to find, you can replace the bitter gourd with chayote or papaya because these vegetables are also good to cook using our recipe here. I would like to advice you that if you are going to use a bit mature ampalaya, you should cut it lengthwise then remove the seeds or you can do the same even you are using the young ones. Here is the recipe:

HOW TO COOK GINISANG AMPALAYA WITH EGG

INGREDIENTS
1/2 kilo long bitter gourd (thinly sliced)
2 tablespoon rock salt (for preparing the ampalaya)
6 cloves garlic (minced)
1 red onion (thinly sliced)
4 eggs (whisked)
1 cup diced tomatoes
1 cup water
1 teaspoon salt
MSG or vetsin (optional)
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. In a large bowl, combine ampalaya with salt. Mix thoroughly for 10 minutes, this process will remove the bitter taste of ampalaya.
2. Rinse with water three times.
3. In a skillet, heat oil. Saute garlic until color turned light brown.
4. Add the onion and saute until turned transparent.
5. Add the ampalaya and stir-fry for 2 minutes.
6. Add the salt and water, simmer for 5 minutes.
7. Add the tomatoes and simmer until the ampalaya is cooked. Add water if necessary. This time you can add the MSG if you want to use some.
8. Add the eggs and stir. Cooking is done when the eggs become solid.
9. And serve.

HOW TO COOK GINISANG AMPALAYA WITH EGG

HOW TO COOK GINISANG UPO (RECIPE)

HOW TO COOK GINISANG UPO (RECIPE) -Upo or bottle gourd is a very abundant vegetable in the Philippines. Many dishes are cooked with upo in the country like pesang isda with upo, sinibak na upo, etc. But Ginisa is the very famous and it has many ways to cook. In english, this dish is called sauteed bottle gourd which is literally means sauteed in onions and garlic with additional ingredients to boost the texture and flavor like pork or fish. Shrimp and sardines are also used. Bottle gourd may not be available in your country but if you want to try this recipe, you can replace upo with chayote or young papaya. In this recipe I am going to share with you, we are going to use Tinapa flakes or you can use any fried fish flakes as replacement. If you are into eating tuna flakes, it is also good to use canned tuna just use the plain flakes and oil. Very popular version of this dish is the one with tomatoes but some people do not like the idea of combining the taste of Upo and tomatoes so in this recipe, we are going to use pepper corn instead of tomatoes to make it a bit unique but delicious. Here is the Ginisang Upo Recipe:

HOW TO COOK GINISANG UPO (RECIPE)

INGREDIENTS
1 upo (about 1 kilo)
6 cloves garlic (minced)
1 medium size red onion (thinly sliced)
1/2 teaspoon peppercorn (ground)
2 cups deboned tinapa flakes (smoked fish)
cooking oil
1 teaspoon salt (or more depending on your taste)
1/2 cup water
MSG (optional)

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. Wash the upo well before peeling. Peel and thinly slice.
2. In a skillet, heat oil, saute garlic and onion until light brown.
3. Add the sliced upo and stir-fry for 2 minutes.
4. Add water, pepper and salt, cover the skillet and simmer for 5 minutes.
5. Add the tinapa flakes and MSG, mix a little and continue simmering for 3 minutes.
6. And serve with rice.

HOW TO COOK GINISANG UPO (RECIPE)

HOW TO COOK KINILNAT

HOW TO COOK KINILNAT -Kinilnat is a Filipino dish very famous in Ilocos region in the Philippines. This dish is a vegetable salad usually made of vegetable leaves. Instead of using mayonaise, Fish sauce or bagoong isda is used as condiment for this dish. Raw tomatoes and onions are also commonly used as ingredients. There are many kinds of vegetables that can be used in making Kinilnat like sweet potato tops, eggplants, chayote tops, green chilli, pumpkin blossom, string beans, etc. Also many kinds of souring agents can be used too like tomato, calamansi, vinegar, cooked tamarind extract etc. Kinilnat is best serve with fried fish or chicken because these foods compliment the taste of sour and salty steamed vegetables. Here is the recipe:



HOW TO COOK KINILNAT

INGREDIENTS
1 bundle sweet potato tops
fish sauce or bagoong isda to taste
5 pieces cherry tomatoes
1 red onion
MSG (optional)

STEP BY STEP PROCEDURE AND DIRECTIONS
1. Prepare the sweet potato tops by removing the hard stems and wash thoroughly.
2. In a pot, pour 1 cup of water and bring to a boil.
3. Add the sweet potato tops and cook for 3 minutes. Do not overcook.
4. Remove the vegetable from hot water and transfer in a bowl.
5. Was the tomatoes, cut into dices and add to the bowl.
6. Wash the onion and thinly slice, add to the bowl.
7. Add a pinch of MSG if you like.
8. Serve with rice and fried fish. Enjoy!

HOW TO COOK KINILNAT

HOW TO MAKE BURONG MUSTASA

HOW TO MAKE BURONG MUSTASA -Mustard Green or Mustasa in Filipino is a leafy vegetable commonly used in making vegatable salad and stews. This vegetable is very abundant in the Philippines especially during the months of October and November. There is almost endless possibilities for this vegetable to be cooked and prepared. One of these dishes is Burong Mustasa or Pickled Mustard Green. This dish is very similar to Burong Mangga and Kimchee of the Koreans. This dish is very easy to make but requires longer time for the preparation because the fermentation process is needed. The ingredients for Burong Mustasa are not hard to find, in fact, you will only need four but container jar is needed for the fermentation process. Here is the recipe.

HOW TO MAKE BURONG MUSTASA

INGREDIENTS
1 kilo raw Mustard Green (Mustasa)
2 cups cooked rice
6 cups water
salt
4-5 jars with cap or lid

STEP BY STEP PROCEDURE AND DIRECTIONS
1. Wash the mustard with running water. Expose the Mustard in an open sunlight for the whole day.
2. In a pot, boil 6 cups water. Add the rice and simmer for 5 minutes while stirring.
3. Using a colander, separate the liquid from the rice. Set aside to cool down.
4. Clean the jars thoroughly.
5. Fill the jars with Mustard. Add 1 table of salt for every jar.
6. Fill the jars with rice water. Put the lid and seal.
7. Store the jars in a cool and dry place for 5 days.
8. Best serve with fried fish.

HOW TO MAKE BURONG MUSTASA

HOW TO COOK PANCIT ESTACION (RECIPE)

HOW TO COOK PANCIT ESTACION (RECIPE) -this dish is originated in the town of Tanza, province of Cavite somewhere in southern part of the main Island of Luzon in the Philippines. Although this dish is not made of noodles which is commonly used in making pancit, it is still called pancit because the main ingredients used which is the togue looks like some sort of noodles and also the sauce used is very similar to the one used in making palabok. The name Estacion is a Spanish term for Station. It is believed that this dish was first sold in a train station in Cavite so that is why it is named that way. Pancit Estacion is one of the famous products of Cavite and many tourists do not miss the chance of eating it whenever they visit the province. Many food shops and food carts sell this dish for very low prices and many variations are offered in many restaurants not only in Cavite but also in greater Manila area. Here is the recipe:

HOW TO COOK PANCIT ESTACION (RECIPE)

Cook Time: 10 minutes
Yield: 6 servings

INGREDIENTS

2 cups crushed roasted peanut
2 cups crushed pork cracklings
1/4 cup minced garlic
2 onions (minced)
2 cups water
2 cups fried fish flakes
1 kilo mungbean sprout (togue)
fish sauce to taste
2 tablespoon achuete (soaked in 1 cup water)
2 cups flour (dissolved in 4 cups water
3 eggs whisked
15 pieces kamias (cut crosswise thinly)
cooking oil


1. In a skillet, saute garlic and onion until light brown.
2. Add 2 cups water, flour mixture, achuete water, fish sauce and eggs. Stir thoroughly until thickens.
3. In a pot, boil water. Add togue and simmer for 3-4 minutes.
4. Remove the togue from the water and transfer in individual serving plates.
5. Pour sauce over the togue. Garnish with crushed peanut, cracklings, fried fish flakes, and kamias.
6. Serve and enjoy!

HOW TO COOK PANCIT ESTACION (RECIPE)

HOW TO COOK LEIPZIGER ALLERLEI (RECIPE)

Leipziger Allerlei is a German vegetable dish which is very popular in Germany, Austria, Hungary and Denmark. This dish is very similar to what the Filipinos called Chop Suey. Almost the same process of cooking and same ingredients. I think the only difference is the name. But since this is German version of this dish, we are going to make the traditional Leipziger Allerlei or if not, at least to make it close enough to the original recipe. This dish I think originated in Leipzig, I am not sure, I just think about the name so I think this dish originated in Leipzig that is why it is named after the place. There are so many kinds of vegetables or combinations of vegetables that can be used for this dish. You can experiment on this one because the possibility of using the ingredients is almost endless but the key vegetable ingredients for this dish is the carrots, broccoli, cauli flower, young corn, string bean, chayote, mush room, etc. Here is the recipe:


    image source: wikipedia.org

HOW TO COOK LEIPZIGER ALLERLEI (RECIPE)

 Ingredients:
200 grams edible mushroom (sliced)
1 cup of green peas
1 bundle of Baguio beans/Green beans (cut)
1 large stalk of brocoli (cut into pieces)
2 cups of carrots (chopped into cubes)
200 grams Sayote/chayote (sliced)
1 small cabbage (cut into desired pieces)
1 medium size onion (chopped)
4 cloves of garlic (minced)
½ cup chicken broth
¼ cup cornstarch
Salt to taste
1 teaspoon ground pepper
Vegetable/cooking oil
2 teaspoon of fish sauce
¼ cup of water

Preparation and Step by Step Cooking Procedure:

   1.  In a pot, heat oil. Saute garlic and onion until the garlic

turned brown.
    2. Add the mushroom and stir-fry for 2-3 minutes.
    3. Add the green beans, green peas, sayote, carrots and fish sauce.
    4. Add the broth.
    5. Simmer for 3 minutes.
    6. Add salt and pepper. Check the saltiness.
    7. Add the remaining vegetables and stir for another 3 minutes.
    8. Add water and cornstarch. Stir thoroughly until the sauce is

thickened.
    9. Transfer in a bowl and serve.

HOW TO COOK GINISANG MONGGO (MUNGGO)

How To Cook Ginisang Monggo (Munggo) –I just visited a website saying that Munggo is a poor man’s viand. I don’t agree with her because I know people who belong to the middle class families that asked me for its recipe. This dish is cheap but poor man’s dish, no. And my relatives back in states, they would spend almost 50 bucks just to eat this very Filipino dish because they don’t know how to cook Ginisang Monggo. The Americans call it Mungbean soup because it has the similarity with corn soup or something. There are many procedures and ways how to cook Ginisang Munggo but this time, we are going to cook my mother’s recipe because for the she has the best Munggo recipe. In this recipe, we are going to use cracklings instead of pork. By using this recipe I am about to share with you, mind the vegetables that we are going to use because you may want to replace them with something you would think better. Here is my mother’s way how to cook Ginisang Monggo (Munggo).

HOW TO COOK GINISANG MONGGO (MUNGGO)

Ingredients

1 cup of munggo or mungbeans

2 cups of pork cracklings (chicharon baboy)

6 cloves of garlic (minced)

1 small size onion (thinly sliced)

4 tomatoes (sliced)

2 pieces of eggplant (sliced as desired)

1 cup of Malunggay leaves

3 tablespoon of oil

Shrimp paste to taste (Alamang)

Water

Cooking Procedure

1. In a pressure cooker, boil 800ml-1L of water and add Munggo.
2. Simmer until the Monggo is cooked.
3. In a pan, heat oil. Saute garlic and onions until golden brown.
4. Add the Alamang stir a little bit.
5. Add the tomatoes. Stir for 1 minute.
6. Add the Monggo and eggplant. Simmer until the eggplant is almost cooked.
7. Add the cracklings and stir.
8. Check the taste if you need to add a little more Alamang.
9. Add the Malunggay leaves. Simmer for 1 minute.
10. Remove from heat. And serve.

HOW TO MAKE ATCHARANG PAPAYA

How to Make Atcharang Papaya –Atchara is a traditional condiment of the Filipinos. It is actually a sweet pickled dish that frequently served with grilled meat and fish. The Asian have many ways how to make Atcharang Papaya and this recipe I am going to share with you is just of those ways. Frequently used ingredient in making Atchara is the raw papaya because it has the best quality for making this condiment and yet cheaper than other vegetables used.

If you are going to find papaya to use, just make sure you are getting the right ones because the ripe papaya is not good in making this condiment and it would only ruin your Atchara. It is not a crime to ask the vendor about the papaya you are going to buy so don’t hesitate to ask. The younger the papaya is, the better Atchara you would make. There are numerous vegatables you can add in the ingredients so don’t be afraid to experiment. Here is how to make Atcharang Papaya:

HOW TO MAKE ATCHARANG PAPAYA

Ingredients

• 8 cups of grated raw papaya
• ½ cup of rock salt
• 2 medium size red bell pepper (julienned)
• 2 medium size carrots (julienned)
• 2 medium size onions (thinly sliced)
• 1 thumb-size ginger (grated)
• 4 cloves of garlic (minced)
• 2 tablespoon of ground pepper
• 2 cups of water
• 2 cups of brown sugar
• 2 cups of vinegar
• ½ cup of raisins
• 2 teaspoon of salt

Procedure

1. In a bowl, combine papaya and rock salt. Mix thoroughly and refrigirate for 12 hours.
2. Rinse the papaya with running water using a strainer.
3. Squeeze until the water ran out.
4. Put the papaya in a bowl.
5. Add the pepper, raisins, bell pepper, onions, garlic, ginger and carrots. Mix well.
6. In a pan, pour in the vinegar and bring to a boil.
7. Add the sugar and salt. Stir well until dissolved.
8. Remove from heat and let rest for 3 minutes.
9. Put the papaya mixture in a bottle jar.
10.  Pour in the vinegar syrup in the jar.
11. Put a cap and seal. Refrigirate for 5 days before using.
12. Best serve with Lechon manok.

HOW TO COOK EASY LUMPIANG SHANGHAI

This Lumpiang Shanghai is one of the delicious snacks for the Asians. I am not sure if this dish originated in Shanghai, a city in Mainland China. But there is one thing I am sure of- Lumpiang Shanghai is mouthwatering. There are many ways how to cook this dish. By combining the replacements for the common ingredients you can make your own kind of it. I know how to cook many versions of it. My original ones and the ones I gathered by asking my relatives who know how to cook Lumpia. If by any chance you are having a visitor, I would like to suggest this one for you to cook because the ingredients are not that expensive. But if you are living in the West, looking for the wrapper sometimes cost you time and effort because the Lumpia wrapper is not very common in there. I would suggest go to the Chinese grocery stores. This Lumpiang Shanghai recipe is just an easy and simple version of it but don’t worry because its simplicity will give you the appeal and you will appreciate every bite. Here is my step by step procedure on how to cook Lumpiang Shanghai:

RECIPE: HOW TO COOK EASY LUMPIANG SHANGHAI

Lumpia Rolls Ingredients

1 pound of ground pork

2 carrots (chopped)

¼ cup of Celery (chopped)

5 cloves of garlic (minced)

1 medium size onion (chopped)

½ teaspoon of salt

1 egg (whisked)

½ teaspoon of freshly groud pepper

Cooking oil

Lumpia wrapper

Dip Ingredients

½ cup of vinegar

1 teaspoon of onions (chopped)

3 pieces of red chili

½ teaspoon of freshly groud pepper

Cooking Procedure

1. In a bowl, combine pork, carrots, celery, garlic, onions, salt, egg and peppe. Mix well.
2. Scoop some mixture and put over a wrapper and make roll.
3. In a pan, heat oil enough for deep frying.
4. Drop the rolls in the pan and fry until the rolls are golden brown.
5. Remove the excess oil by rolling them on a paper towel.
6. Put in a serving plate and set aside.
7. Combine all the dip ingredients.
8. And serve the rolls with the dip.

Try this version of Lumpiang Shanghai:

Disclaimer: The author of this blog does not claim the ownership of this video.

Courtesy of youtube.com.

HOW TO COOK KARE KARE (RECIPE)

Kare Kare is another dish from the Philippines. It is a dish combination of pork and vegetables. I love Kare Kare because of the delicious thick and creamy soup combined with the taste of vegetables and pork. Not many of us know how to cook Kare Kare because this dish is more complicating but it’s worth it because once you have cooked it right, you would experience a fine meal. There are kinds of meat used in cooking Kare Kare. That is how people cook it. In this recipe we are going to use the pork leg. Like I said, cooking this dish is more complicating than the other dishes I have shared with you so I want you to do this recipe carefully because you would ruin your Kare Kare.

You may use pork tenderloin in this dish but I want to advice you to use pork leg because I found it more appealing. My mother taught me how to cook Kare Kare and later on I made some twist to her recipe and this is how I cook my very own Kare Kare.

Note: If by any chance you don’t understand something, don’t hesistate to leave your comment below or you may send me an email regarding this recipe. If you like this dish, please share it to you friends and relatives. Thanks!

HOW TO COOK KARE KARE

Ingredients

1 kilo of pork leg (cut into serving sizes)

6 cloves of garlic (minced)

1 medium size onion (chopped)

1 Small size Banana blossom (cut into desired sizes)

3 regular size Talong (eggplant)

1 bundle of Kangkong or Pechay

1 cup of string bean (cut into 2 ½ inch long)

½ cup of Peanut butter

1 tablespoon of cream or milk butter

¼ cup of Alamang (shrimp paste)

800ml-1liter of water

¼ cup of Achuete seeds or Annatto seeds (soaked in ½ cup of hot water)

2 tablespoon of flour (dissolved in ½ cup of water)

1 teasppon of ground pepper

Salt to taste

Cooking Procedure

1. In a pressure cooker, bring water to a boil.
2. Add the pork leg, onions and simmer for 30 minutes or until the meat is tender.
3. Add the peanut butter, annatto water, milk butter and simmer for another 5 minutes.
4. Add the dissolved flour and stir.
5. In a pan, saute garlic until light brown.
6. Add the banana blossom in a pan together with talong, and string bean. Add 1 cup of water and simmer for 5 minutes.
7. Put the cooked vegetables into the pressure cooker together with Pechay..
8. Add salt and pepper.
9. In a pan, saute garlic and shrimp paste.
10. Serve the Kare Kare with Sauteed Shrimp paste.

HOW TO COOK ADOBONG LABONG (BAMBOO SHOOT ADOBO)

Adobong Labong or Bamboo Shoot Adobo is a traditional food in the Philippines. This dish has many variations. It became popular in the Philippine Islands because of the ideas that the spaniards brought here when they arrived in Limasawa. The Filipinos have many ways how to cook Labong.

My mom grew up in a province where people prefer to cook Adobong Labong rather than Sinabawang Labong. In the town where I grew up, the people cook both Adobo and Sinabawang Labong so my mom taught me how to cook both of them. I will share with you how to cook Adobong Labong. This recipe I am going to share with you now is how exactly my mom cooks Adobong Labong. Here is the recipe:

 Recipe: Adobong Labong

Ingredients

3 cups of Labong (thinly sliced)

Water

1lb pork (diced)

Oil

Salt to taste

Low sodium soy sauce to taste

3 cloves garlic (minced)

1 medium size onion (sliced)

Cooking Procedure

1. In a pot, boil Labong for 1 hour, when done, remove the water..
2. In a pan, saute garlic and onion until light brown.
3. Add the pork, saute until the pork is almost cooked.
4. Add Labong, soy sauce and salt. Be careful not to put too much salt.
5. Stir for 10 minutes or until the meat is cooked.
6. And serve.

HOW TO MAKE LUMPIANG SARIWA (EASY AND SIMPLE)

Lumpiang Sariwa is one of the dishes you always find in the menu of most of the catering services in the Philippines. For all we know, there are many versions of Lumpia and Lumpiang Sariwa is just one of them but the taste is very different since some of the ingredienst are really fresh and raw, and that is why it is named Lumpiang Sariwa. This Lumpiang Sariwa alone has many versions too. The Lumpiang Sariwa in Bulacan is different from the ones in Laguna and Cavite. You, yourself can make a very own version of it since you can replace many ingredients with another ingredinets. You may even experiment on the sauce. Many of us know how to make Lumpiang Sariwa but to those who don’t, here is the recipe I am going to share with you. Here is how to make Lumpiang Sariwa easy and simple:

Recipe: Lumpiang Sariwa

INGREDIENTS

1 cup ground pork (Giniling Na Baboy)

½ cup canned meatloaf (fried and chopped)

3 cups of carrots (thinly chopped)

2 cups of Baguio beans or string beans (thinly chopped)

3 cups of cabbage (thinly chopped)

3 cups of Chayote or Sayote (thinly chopped)

2 tablespoon onions (chopped)

8 cloves of garlic (minced)

Sat to taste

Lumpia Wrapper

All-purpose gravy or lechon sarsa

COOKING PROCEDURE

1. In a deep pan, saute garlic and onion until light brown.
2. Add the pork and meatloaf and stir.
3. Add a litle bit of water.
4. Add all the ingredients except wrapper and gravy.
5. Simmer until the vegetables are half cooked.
6. Scoop some and put over the wrapper and wrap.
7. Pour gravy over the Lumpia and serve.

Images For Lumpiang Sariwa

HOW TO COOK GINATAANG LANGKA (JACKFRUIT IN COCONUT MILK)

Another way to cook dish with coconut is this Ginataang Langka or Jackfruit in Coconut milk, one of the authentic Ginataan dishes of the Philippines. To others, Ginataang Langka is just a viand for their meals but to me, it is also a meryenda or snack. I love this dish especially when the cold front goes over the country because this dish is good during winter. it is also good even in warm weather though. There are tons of ways how to cook Ginataang Langka and I am going to shre with you the simplest and the easiest version of Ginataang Langka. If by any chance you try this recipe, I am sure you’re gonna make your own version of it too and I am looking forward to it. Guys, here is how to cook Ginataang Langka:

Recipe: Ginataang Langka

INGREDIENTS

4 cups of thinly chopped Langka (Jackfruit)

2 cups of kakang gata (coconut milk)

1 cup of deboned Tinapa (smoked fish)

1 medium size onion (sliced)

6 cloves of garlic (minced)

1 thumb-size of ginger (sliced)

1 teaspoon of ground pepper

Fish sauce to taste

2 cups of water (you can add or reduce the amount according to your preference)

GINATAANG LANGKA COOKING PROCEDURE

1. In a pot, saute onion and garlic until light brown.
2. Add the ginger, saute for 1 minute.
3. Add the Langka and saute for 2 minutes.
4. Add the water, fish sauce and pepper. Bring to a boil and simmer until the Langka is half cooked.
5. Add the Gata and the smoked fish. Simmer until the Langka is cooked.
6. Remove from heat and serve with rice.

Images For Ginataang Langka

HOW TO COOK DININGDING NA LABONG AT SALUYOT

This Diningding Na Labong recipe is very common in Norther parts of the Philippines most Specialy in Ilocos and Pangasinan where The Ilocanos live. Diningding Na Labong is an authentic Ilocano dish but became popular in the Philippines because many Ilocano travelers brought this dish wherever they came to. The Ilocanos are known for their being thrift. They are very wise in management of money like they don’t even want to spend a fraction of peso if it’s not important. So this Diningding Na Labong is very cheap and easy to cook. I did not know how to cook Diningding Na Labong until my mother asked me to cook it back in college. She knew I did not know how to cook this dish so she gave me the recipe and I kept it. Labong is a seasonal vegetable because the bamboo shoot only appears during rainy season in the Philippines so the month of June to September is the best time to cook it. Here is the recipe:

INGREDIENTS

½ lb Labong or Bamboo shoots (thinly sliced)

1 regular pack of deboned Tinapa (smoked fish)

½ cup of Saluyot leaves (Jute)

1 cup of Sitaw or String Bean (cut into 3 inch long)

Bagoong Isda to taste

PROCEDURE

1. In a pot, boil the labong for 1 hour.
2. Add the Bagoong Na Isda. Be careful not to put too much Bagoong.
3. Let it boil until the Bagoong foam appears. Remove the foam.
4. Add the Saluyot leaves, let it boil until the green color of the leaves disappear.
5. Add the StringBean. Simmer until the String Bean is cooked.
6. Add the Tinapa and boil for 3 minutes.
7. Remove from heat and serve.

HOW TO COOK SPECIAL TORTANG TALONG (EGGPLANT OMELETTE)

 

 

Here is another Filipino dish, the SPECIAL TORTANG TALONG (EGGPALNT OMELETTE). Not all the Filipinos know how to cook Tortang Talong, I am kind of upset or something because Tortang Talong is very easy to cook yet many of us don’t know how to cook it. It’s not your kind of Fancy restaurant dish because we all know eggplant is cheap in the market as well as the egg. I made a little twist in this recipe to make it more appealing, delicious and special and of course to me my dishes are special because I cook dishes with all my heart, lol! You, guys can do some twist too. Just be creative and do not be afraid to experiment. Here is how to cook SPECIAL TORTANG TALONG:

INGREDIENTS

* 6 regular size of Egg Plant (long eggplant)

* 3 eggs

* salt to taste

* ½ cup of ground pork

* cooking oil or vegetable oil

*Tomato sauce or Banana catsup for dip

COOKING PROCEDURE

1. Roast the eggplant over the charcoal grill.

2. Remove the skin from the eggplant, flatten it and set aside.

3. Add oil in a pan, stirfry the pork and let it rest.

4. Scramble together the salt, pork and egg.

5. Soak up the eggplant in the egg mixture and fry.

6. And serve with Tomato sauce or banana catsup over it.

IMAGES FOR SPECIAL TORTANG TALONG

 

HOW TO COOK PINAKBET (TAGALOG STYLE)

Here is another recipe, the Pinakbet which is an authentic Filipino dish. Pinakbet is actually an Ilocano dish but because of its delicious combinations of vegetables it became popular in the country until it became one of  the Traditional dishes here in the Philippines. There are many ways to cook Pinakbet. One of these ways and variations is the Tagalog style Pinakbet which is a version from Bulacan, a province in the Philippines. It is more on like a Ginisa than Being Sinabawang gulay that the Ilocanos used to cook. The Ilocanos are known for being frugal and this dish reflects their being frugal because Pinakbet is cheaper than the other vegetable dishes (my Ilocano brothers and sisters, please, take it as a compliment). I knew how to cook Pinakbet in Ilocano way but what I am going to share with you in this recipe is how to cook Pinakbet in Tagalog way. Here is my recipe:

INGREDIENTS

½ kilo of boneless pork (diced)

6 cloves of garlic (crushed)

2 medium size onions (sliced)

¼ cup of boneless alubaybay fish sauce (bagoong isda)

2 cups of water

5 regular size eggplants (cut into desire sizes but don’t cut too small)

5 pieces of medium size tomatoes (cut into 4 pieces each)

6 pieces of Okra (cut into 2 pieces each)

1 cup of Ampalaya fruit, cut into 4 pieces each (Bitter gourd)

¼ cup of vegetable oil

COOKING PROCEDURE

1. Saute garlic and onions until light brown.
2. Add the pork, stir-fry until the pork appears to be light brown.
3. Add the eggplant, Okra and Ampalaya.
4. Add the water and Bagoong.
5. Simmer until the Vegetables are cooked.
6. And serve with rice.

IMAGES FOR PINAKBET (ILOCANO STYLE)

HOW TO COOK GINATAANG SITAW AT KALABASA

Here is another recipe, my Ginataang Sitaw at Kalabasa which is actually one of my favorite vegetable dishes. I don’t know where Ginataang Sitaw at kalabasa was originated but one thing is I am sure of. It is a Filipino Authentic food. I can’t remember when was the first time I had ginataang Sitaw at Kalabasa, I am just sure that my mother always said to me “kumain ka ng gulay para lumusog at lumakas ka”. My Ginataang gulay is not from my mother but inspired by my grandmother’s very own Ginataang Sitaw. No offense to my mother but my Granny’s is better, haha! But of course, there are numerous dishes where my mom rules. So here is my very own recipe:

INGREDIENTS

½ kg of sitaw (string bean) cut indesired length

2 cups of Kalabasa (squash or pumpkin) cubed

¼ kg of boneless pork (cut into small cubes)

½ cup of dried juvenile shrimps (kuros)

6 cloves of garlic (minced)

1 medium size onion (thinly sliced)

½ cup of sliced ginger

½ tsp groud pepper

Oil

2 tbsp oyster sauce

Fish sauce (patis) to taste

Cocomilk (instant or fresh) in desired amount

Water

PROCEDURE

1. Saute garlic and onions until the garlic is brown.
2. Add the ginger, fish sauce, pepper, pork and dried shrimp.
3. Saute and the meat is light brown.
4. Add a little bit of water. Simmer until the pork is tender.
5. Pour in the cocomilk. Stir a little.
6. Add the sitaw or string bean and Kalabasa. Simmer until the Sitaw and Kalabasa are cooked.
7. And serve.                                                                                                                                 Ginataang Sitaw At Kalabasa Images