TORTANG TALONG WITH GROUND PORK

Tortang Talong with Ground Pork

Tortang Talong or Eggplant Omelet is a simple and easy way on how to prepare eggplant Filipino style. Adding ground meat to the torta or omelet is a bonus added flavor. This recipe is not only delicious but also budget friendly.

INGREDIENTS:

1/4 kg ground pork
5-6 cloves garlic, minced
1 medium onion, minced
4 eggplants
4 large eggs

1/2 green pepper
salt to taste
ground black pepper to taste
Canola Oil

COOKING INSTRUCTIONS:

1. Broil or grill eggplants, peel off the charred skin. Keep the crown and stem. Flatten the flesh and set aside.

2. In a pan, put oil then stir fry the garlic, onion, ground pork till its cooked and tender. Add green pepper.

3. Season with salt and ground black pepper to taste.

4. Remove from pan, transfer to a bowl and let it cool.

5. Once the mixture has cooled down, add the beaten egg and mix well.

6. Cook the omelet, in a heated pan put oil. Put the eggplant, scoop 3-4 tbsp of ground pork and egg mixture or more depending on the size of the eggplant and spread it on top. Cook for about 3 minutes.

7. Carefully flip to the other side by holding the stem on one hand and a spatula on the other and cook for another 2-3 minutes.

8. Drain the omelet in a paper towel

BUTTERED GARLIC PRAWNS WITH MUSHROOM AND GREEN PEPPER

Buttered Garlic Prawns with Mushroom and Green Pepper

This garlic butter shrimp is one of my go-to recipes when I have to hit the kitchen running. It takes just twenty minutes to make. I always have all of the ingredients on hand, the kids love it as much as I do, and there’s barely any clean-up.This recipe shows how to cook this beloved dish the Filipino way.

INGREDIENTS: 

1/2 cup unsalted butter (at room temperature)

1 clove garlic (chopped)

1/2 cup button mushrooms, quartered

12 shrimp (large raw)

1 cup green pepper

salt and pepper to taste

COOKING INSTRUCTIONS:

1. Melt 1/2 cup of unsalted butter in a large nonstick frying pan over medium heat. 

2. Sauté chopped garlic for 1 min. 

3. Add chopped mushrooms and sauté for 2 mins. 

4. Add prawns and sauté for another 4 minutes. Stir-fry until shrimp turns orange.

5. Season with ground black pepper, salt. Stir.

6. Add green pepper. Cook for 2 minutes.

Serve hot. Share and Enjoy!

CHOP SUEY

Chop Suey

Chop suey literally means “assorted pieces” in traditional Chinese is a dish that becomes a prominent part of American Chinese, Filipino and other Asian cuisine. It is a mixture of meat (pork, chicken, beef or shrimps) and shredded vegetables such as cabbage, carrots, cauliflower, broccoli and bell peppers with thick oyster sauce. Others even added mushrooms and quail eggs, mixing all the flavors together.

Ingredients:

1/4 kg. chicken breast, sliced into small pieces
4 cloves garlic, diced
1 medium onion, diced
1 14 oz. can of chicken stock (broth)
1 cup shrimp, shelled, deveined
1 cup snow peas(chicharo)
1 cup cauliflower
1 cup cabbage
1 cup young corn
3 medium carrot, sliced
1 red bell pepper, cut into small pieces
1 green bell pepper, cut into small pieces

1 cup broccoli

1 cup spinach

1 cup asparagus stalk

1 cup Oyster Mushroom
3 tbsp fish sauce
4 tbsp Canola oil

2 tbsp Oyster Sauce 

1 tbsp Sesame Oil
salt and pepper to taste

Cooking Instructions:

1. In a wok or big skillet, heat oil over medium heat. Saute garlic and onion until softened. Add the chicken breast slices and cook, stirring regularly, until all side are done. Add the shrimps and do the same.

2. Add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them.

3. Add the first batch of vegetables: broccoli, cauliflower, asparagus stalks, carrots and snow peas and cook covered for about 2-3 minutes.

4. Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender-crisp and the sauce has thickened. Season with salt if still needed. Serve hot.

Enjoy!!

PANSIT BIHON GISADO WITH HIPON

Pansit Bihon Gisado with Hipon

Pansit Bihon Gisado with Hipon is a noodle dish originate from Chinese that has become very popular in Filipino cuisine. Pansit bihon consists of rice noodles(bihon) mixed with pork, chicken, shrimp and different vegetables. This dish is commonly served in different occasions.

Ingredients:

500 grams rice noodles(bihon)
250 grams shrimp, sliced in small pieces
2 cups shrimp broth from grinded shrimp head
4 tablespoons soy sauce
1/4 kilo snow peas(sitsaro)
2 cups cabbage, sliced into strips
1 carrot, julienned

1 cup broccoli

1 cup spinach
4 tablespoons cooking oil
1 onion, chopped
4 cloves garlic, minced
salt and pepper to taste

1 pack Tokwa (tofu)
10 pieces calamansi

Cooking Procedures:

1. In a big bowl with water, soak noodles for 10 minutes or until soft. Drain and set aside.
2. In a wok, saute the garlic and onions.
3. Add shrimp, then cooked until color turns to red.
4. Add broth and soy sauce, then simmer for 3 minutes.
5. Add vegetables and the remaining ingredients then season with salt and pepper. Simmer for 5 minutes or until half cooked.
6. Remove and set aside all the ingredients except for the liquid.(Make sure the liquid is enough for the noodles to cook and absorb).
7. Add bihon then toss until the liquid absorb.
8. Put back all the ingredients then cooked for 2 minutes. Mix well.
9. Adjust seasoning according to taste then remove from heat. 

10. Top with fried tofu(tokwa). Serve hot with calamansi.

MAJA BLANCA

Maja Blanca

This creamy dessert is well known to us Filipinos also as Tibok tibok. This Filipino-style pudding is typically made of cornstarch flavored with coconut milk and sugar, with a generous amount of sweet corn kernels, then topped with cheese or coconut scum(latik). Maja (pronounced MA-HA) is usually served as dessert during Christmas, birthdays, and other special celebrations.

INGREDIENTS:

3/4 cup white sugar
4 cup Low fat or evaporated milk
2 cups cornstarch

4 cups coconut milk

1 can Nestle Cream
1 pack Del Monte Whole Kernel Corn

1 box Cheddar Cheese

COOKING INSTRUCTION:

1. In a large sauce pan or mixing bowl, combine the coconut milk and Low fat milk. Add in sugar and cornstarch and stir until fully dissolved and incorporated.

2. In a large pan or heavy casserole over medium-low heat, cook the coconut milk mixture with regular stirring. Continue cooking until the mixture starts to thicken and a gravy-consistency is attained.

3. Remove the pan from heat and slowly fold in whole kernel corn into the mixture. Stir to evenly combine.

4. Return the pan to the burner and resume cooking with continuous stirring. In the meantime, prepare moulds to hold the “maja blanca” which in my case are 4 plastic containers

5. Continue the slow cooking until the mixture becomes quite sticky. Taste to ensure that the cornstarch and coconut milk are properly cooked through.

6. Add up grated cheese while stirring continuously.

7. While still hot, carefully pour the thick mixture into the plastic containers. Level it off and let stand to cool down. It will solidify as it cools.

8. When no longer hot, transfer inside the fridge to further chill and develop a firmer texture.

9. When serving, transfer it upside down on a wide platter and add up grated cheddar cheese, slice to your desired shapes and serve to your families and friends.

Enjoy!

WHOLEMEAL PASTA AGLIO OLIO WITH VEGETABLES AND SALMON FISH

Wholemeal Pasta Aglio Olio  with Vegetables and Salmon Fish

The thing about pasta is that it’s a quick, delicious meal and if you do it right it can be healthy. The ingredients for this Wholemeal Aglio Olio with vegetables and Salmon Fish are very simple – pasta, olive oil, garlic, veggies, salmon fish, spices, that’s it. You don’t need anything special. Still, it tastes as authentic as a pasta in Italy minus all the cream and cheese and butter that’s reserved for once in a while.

Ingredients:

1/2 kg wholemeal spaghetti

1 cup salmon, diced

1 can Sardines

1 cup Broccoli
1 cup spinach, washed and finely chopped
1 lemon, juiced
1/2 cup green/yellow bell pepper, sliced thin
2 cloves garlic, grated or crushed
1/2 cup asparagus, sliced

5 tbsp olive oil
Crushed red pepper, to taste
Salt and pepper, to taste

Parmesan Cheese (optional)

Instructions:

1. Cook the wholemeal spaghetti for the time specified on the packet.
2. Separately, blanched broccoli and asparagus in a pan until its half-cooked.
3. In a pan on medium heat, add the olive oil, garlic and crushed red pepper. Sauté for a few minutes till fragrant.

4. Add sardines and sauté for few minutes.
5. Add the green/yellow peppers, blanched vegetables and sauté for a minute or two.
6.Add diced salmon and chopped spinach and lemon juice. Sauté for just a minute then add the pasta.
7. Add salt and pepper and combine. Serve immediately.
8. Be careful not to overheat or overcook the spinach to prevent it from darkening and oxidizing.

Serve Hot & Enjoy!

SARDINES WITH KALE OMELETTE

Sardines with Kale Omelette

This Sardines with Kale Omelette is the next hit dish at your breakfast or even brunch. I promise you will not be disappointed with this one. You can’t go wrong with a classic omelette with a healthy spin.

The eggs in this recipe not only provide plenty of protein, but they also provide healthy fats, selenium, vitamin D, vitamin B6, vitamin B12, zinc, iron, and copper. So you can see why we love eggs so much! Kale is also a phenomenal source of vitamin K, A, and C, folate, B vitamins, copper, manganese, and fiber.

Ingredients

1 can Sardines in Extra Virgin Olive Oil
3 Eggs
2 cup of kale finely chopped
1 medium red onion chopped
1/2 cup Cherry Tomatoes, halves

1 cloves of garlic, minced
2 teaspoon of olive oil
Salt and pepper to taste

Coriander leaves

Cooking Instructions:

1. Beat eggs in a bowl and set aside
2. In a skillet or pan, sauté onions, garlic and cherry tomatoes with olive oil for 3-4 minutes under medium heat

3. Add the sardines and cook for 2-3 minutes
4. Add chopped kale and cook with onions for another 3-4 minutes
5. Add eggs to the pan and cover. Allow to cook for 5-7 minutes, or until eggs are completely cooked.
7. Season with salt, and pepper. 

8. Top with coriander leaves(optional) for garnish

Enjoy with a cup of rice or wholemeal bread

GINATAANG ALIMANGO WITH KALABASA AT SITAW

GINATAANG ALIMANGO WITH KALABASA AT SITAW

Ginataang Alimango with Kalabasa at Sitaw is a well known delicious crab and vegetable dish that most of us Filipinos grow up with. Ginataan refers to any dish cooked in coconut milk or coconut cream. This dish uses of shrimps with shells and head on, string beans and squash.

Ingredients

3 pcs medium size crabs, cleaned
10 string beans (sitaw), cut into 3 inch length
2 cups squash/pumpkin(kalabasa), cubed
1 pack coconut milk (Kara Light)
1 large yellow onion, sliced 
2 pcs tomatoes
1/4 cup ginger
1 pc red bell pepper
3 pcs red chilli (siling labuyo)
3 tablespoons fish sauce (patis)
6 cloves garlic, crused
Salt and pepper to taste
8 tablespoons Canola Olive oil
Salt and pepper to taste

Instructions

1. Heat oil in a cooking pot. 

2. Saute the garlic and onion until the onion becomes soft. 

3. Put-in the crabs. Cook for 1 to 2 minutes. Remove from the pot and set aside.

4. Meanwhile, put-in the fish sauce and pour-in the coconut milk. Stir and let boil.

5. Add the squash/pumpkin(kalabasa). Cook for 8 to 12 minutes or until tender.

6. Put the crabs back in the pot. Stir and cook for a minute.

7. Add the string beans (sitaw) red bell pepper and red chilli . Cook for 2 to 3 minutes.

8. Add salt and pepper to taste.

9. Transfer to a serving plate. Serve. 

TOKWA'T SPAM LUNCHEON MEAT

Tokwa't Spam Luncheon Meat

Tokwa at Spam Luncheon Meat is a Pinoy classic partner to any soup like lugaw, a typical appetizer (pulutan) and a side dish to any menu. It can also be enjoy with a bowl of rice. This dish composed of fried spam luncheon meat and fried tofu. The sauce made of calamansi juice, vinegar and soy sauce gives life to this dish.

INGREDIENTS:

1 can Spam Luncheon Meat (as replacement for Pork)
2 blocks Firm Tofu
2 large White Onion, chopped

1/4 cup Calamansi Juice
1/2 cup Apple Cider vinegar
1/2 cup Kikoman Soy Sauce

1/4 cup Spring Onion Leaves

Black pepper
Salt

2 pc Red Chilli (Siling Labuyo)

INSTRUCTIONS:

1.  In a fryer, deep fry spam luncheon meat until crispy. Remove from fryer let it cool then slice into cubes, set aside.
2. In a fryer, deep fry tofu until outer skin is golden brown and crispy. Remove from fryer let it cool then slice into cubes, set aside.
3. In a bowl, combine the vinegar, onions,soy sauce, calamansi juice and freshly ground black pepper until well combined.
5. Toss in the spam luncheon meat and tofu into a large serving dish or bowl and pour vinegar mixture then topped with chopped spring onion leaves and red chillies.

Serve and enjoy!

CHICKEN ALFREDO PASTA

Chicken Alfredo Pasta

Chicken alfredo is a classic pasta we just can't seem to get enough of. Of course there are tons of canned and jarred pasta sauces you can buy, but making alfredo sauce from scratch is actually so easy.

INGREDIENTS

2 tbsp.  extra-virgin olive oil

1/2 cup Unsalted Butter
2 boneless skinless chicken breasts
Freshly ground black pepper
1 1/2 cup evaporated cream
1 cup All Purpose Cream
1 cloves garlic, minced

1 pc onion, minced

1 cup Shitake Mushroom
8 oz. Pasta (whicever prefered)
1/2 cup  grated Parmesan
1 cup Freshly chopped Spinach

Salt & Pepper to taste

COOKING INSTRUCTIONS:

1. In a large skillet over medium-high heat, heat oil  and unsalted butter. 

2. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes.
3. Add milk, heavy cream, garlic and onion to skillet. 

4. Season with salt and pepper and bring to a simmer. 

5. Add grated parmesan cheese

6. Cook noodle on a separate pan, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.
7. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.

8. Add the freshly chopped spinach and simmer for few minutes.

9. Add the cooked noodles on the thicken sauce

10. Remove from heat and stir in sliced chicken

GINISANG UPO NA MAY SOTANGHON

Ginisang Hipon Na May Sotanghon

Ginisang Upo with Sotanghon is a delicious dish made with sotanghon noodles, upo and shrimp. Sotanghon is a Filipino bean thread noodles best when cooked as noodle soup or just sauteed with some vegetables and meat.

Ingredients

1/2 lb shrimp, peeled and divined

100 grams sotanghon

1 large upo, peeled and sliced into bite size (white gourd)

6 cloves garlic, minced

2 medium tomatoes, chopped

1 pack achuete (annato seeds), diluted in water

1/2 tsp ground black pepper

2 tbsp fish sauce

salt to taste

2 tbsp cooking oil

1 cup water

Instructions
1. Soak sotanghon in water for 10 minutes. Drain and set sotanghon aside for later use.

2. Using a deep pot, in medium heat add cooking oil.

3. Saute garlic, onion and tomato until caramelized.

4. Add shrimp. Cook until it turns pinkish.

5. Add upo and fish sauce. Stir and cook for few minutes.

6. Add diluted achuete in water and simmer for few minutes

7. Once it starts to boil reduce heat to low and add sotanghon. Simmer for 5 minutes.

8. Season with salt and more ground pepper if needed.

9. Remove pot from heat and serve hot. Enjoy.

GINISANG BUNGA NG MALUNGGAY NA MAY KAMOTE

Ginisang Bunga Ng Malunggay Na May Kamote - Recipe by Den 

Malunggay (moringa) is famous for its leaves that is a characteristic ingredient in Tinola. Not only it has a distinct taste but have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrot, and 2 times the protein in milk. But this time, we are going to talk about Moringga Fruit or Bunga ng Malunggay. It is as simple as cooking Pinakbet.

Ingredients: 

5 stalk of of Malunggay (moringga) Fruit 

4 pcs Sweet Potatoes (Kamote), cubed
1/4 kg of pork
3 tablespoon of Fish(Anchovies) Paste

1 pc onion

1/2 cloves of garlic
3 tomatoes, chopped
3 tablespoon fish sauce
salt and pepper to taste
water

Cooking Instruction:

1. In a deep pan, sauté garlic, onion and tomatoes

2. Add the ground pork and stir fry for about 3 minutes.
3. Add 2 cups of water and bring to boil.
4. Add malunggay and cubed sweet potatoes,  mix and have it covered. Cook to at least 2 minute or until vegetable become tender.
5. Season with fish paste and fish sauce according to taste.
6. Serve while still hot.

Enjoy!

FRIED SALMON FISH AND AMPALAYA IN BLACK BEAN SAUCE

FRIED SALMON FISH AND AMPALAYA IN BLACK BEAN SAUCE
Fried Salmon fish and ampalaya in black bean sauce is not a traditional Filipino recipe but it was well accepted as one of the favorite Filipino dishes. It has some oriental blend with the addition of oyster sauce and black beans which are widely used in Chinese and other Asian cuisines. Cooking is simple, all you need is to saute the ingredients and simmer for a few minutes then you have a tasty Fried Salmon fish and ampalaya dish.


Black beans are a healthy addition to most diets. These beans are also packed with fiber, which supports digestive and cardiovascular health. Beans contain complex carbohydrates and protein, which contributes to a full, satisfied feeling. They're also full of vitamins like B6.

Ingredient:

1/2 kg salmon fish, cube
1 lb ampalaya (bitter gourd), julienne
3 pieces garlic cloves, minced
1 medium size onion, sliced thin
1 tablespoon oyster sauce
2 tablespoon black bean sauce
salt and ground black pepper to taste
1 cup water
2 tablespoon Olive & canola oil
4 tablespoon of corn flour

Cooking Instruction:
1. Heat pan, add oil and fry cubed salmon fish seasoned with salt and pepper in medium heat.
2. Set aside the fried salmon fish in a clean container.
3. Saute ginger, onion and garlic in cooking oil till caramelized in a separate pan.
4. Add the ampalaya and simmer for few more minutes uncovered.
5. Season with ground pepper, oyster sauce and black bean sauce. Stir for few minutes.
6. Pour in 1 cup of water. Season with more salt and ground pepper if needed.
7. Add the fried cubed salmon fish.
8. Reduce heat in medium low and simmer till the ampalaya is fully cooked and sauce reduced to half.
9. Remove the dish from heat, transfer to a serving dish and serve with steam rice.


Enjoy!!

GINATAANG HIPON NA MAY KALABASA AT SITAW

GINATAANG HIPON NA MAY KALABASA AT SITAW

Ginataang Hipon na may Kalabasa at Sitaw is a well known delicious shrimp and vegetable dish that most of us Filipinos grow up with. Ginataan refers to any dish cooked in coconut milk or coconut cream. This dish uses of shrimps with shells and head on, string beans and squash.

Coconut milk is used in many Filipino recipes because it makes the dish richer and creamier. It also emphasizes the taste of the ingredients that you are using. 

Aside from the flavor of the main ingredients, i am also using other ingredients that can help improve the overall flavor of the dish, as far as ginataan dishes are concerned. I am using fish sauce (patis) for this dish.


Try this Ginataang Hipon n may Kalabasa at Sitaw Recipe. Let me know what you think



Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Servings:6



Ingredients

1 lb shrimp, cleaned
10 strings beans (sitaw), cut into 3 inch length
2 cups squash/pumpkin(kalabasa), cubed
1 pack coconut milk (Kara Light)
1 large yellow onion, sliced 
2 pcs tomatoes
3 pcs red chilli (siling labuyo)
3 tablespoons fish sauce (patis)
6 cloves garlic, crused
Salt and pepper to taste
8 tablespoons Canola Olive oil
Salt and pepper to taste

Instructions

1. Heat oil in a cooking pot. 

2. Saute the garlic and onion until the onion becomes soft. 

3. Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.

4. Meanwhile, put-in the fish sauce and pour-in the coconut milk. Stir and let boil.

5. Add the squash/pumpkin(kalabasa). Cook for 8 to 12 minutes or until tender.

6. Put the shrimp back in the pot. Stir and cook for a minute.

7. Add the string beans (sitaw) and red chilli . Cook for 2 to 3 minutes.

8. Add salt and pepper to taste.

9. Transfer to a serving plate. Serve. 

Share and enjoy!