Category: Postulant Cook Does …

Ginisang Ampalaya at Baboy (Sauteed Bitter Gourd with Pork) Recipe

Ampalaya, photo by JMorton

Ginisang Ampalaya at Baboy (Sauteed Bitter Gourd with Pork) Recipe

This is another variation of Ginisang Ampalaya.  And it is as delicious especially if you are partial to strong tasting food.

Ampalaya or bitter gourd, is so called because of its bitter taste.  It might taste strangely at first but your palate does get used to it pretty quickly if you are open to adventurous savour.

Anyway the recipe is as follows:

Ingredients:

  • Two medium size ampalaya, cut in half and remove the seeds and pith. Then slice fairly thinly in half rings
  • 1 tsp salt + 1 cup hot water
  • 1/2 kg pork belly, sliced
  • 1 cup water
  • 1 tbsp oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 eggs, beaten
  • Salt and pepper to taste
  • 1 vegetable bouillon dissolved in 3/4 cup of hot water

Method of Preparation:

  • Put the slices of ampalaya in a large bowl and sprinkle with the salt.  Leave for five minutes.
  • Add to it the hot water and leave for 5 minutes.
  • Drain and squeeze the ampalaya slices to remove excess bitterness.
  • In a wok, add the sliced pork belly with a cup of water.  Bring to a boil and then simmer until the water has evaporated and the pork had softened.
  • Add the oil to the pork and stir until golden.
  • Stir in the garlic and onion, cook until fragrant.
  • Add the ampalaya and stir for a couple of minutes.
  • Pour in the cup of vegetable bouillon.
  • Bring to a boil. Simmer for a couple of minutes.
  • Season with salt and pepper.
  • Stir in the beaten egg and cook for another couple of minutes.
  • Serve immediately with boiled rice or fried rice.
  • Enjoy!

Chinese Roast Pork with Seasonal Vegetables Stir-Fry

Chinese Roast Pork with Vegetables, photo by JMorton

This recipe is in two parts.

First of is making the Chinese roast pork and it then sliced and cooked/stir fry with the seasonal vegetables (widely available vegetables in whatever season)  Substitute or add any or more vegetables in available in your fridge.

Chinese Roast Pork with Seasonal Vegetables Stir-fry

Ingredients:

  • 2-3 Lbs. pork loin or belly1/4 cup.Hoisin Sauce
  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Honey
  • 1/4 cup dark Soy Sauce
  • 1 inch Ginger, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 1 tbsp. Sriracha (you can get it now in Tesco, Sainsbury, Asda and Oriental supermarket
  • 1/2 tbsp  Sesame Oil
  • 1/2  tbsp Onion Powder
  • 1 tsp.Red Food Colouring (Optional.)
  • 1 tsp. Chinese 5 Spice

Directions for the Chinese Roast Pork

  • Mix together all the ingredients except for the pork in a large shallow bowl, like a covered pyrex dish or a flat casserole.
  • When all the ingredients are incorporated, Stir in the pork, ensure that all sides are drenched with the marinade.
  • Put a lid on the the bowl, using its on cover or with a cling film and leave to marinate in the fridge overnight or at least for two to three hours.
  • Preheat the oven to 180 degrees C.  Using a large roasting pan with a rack, fill the bottom of part of the roasting pan with water.  Ensure the water does not touch the top of the rack.
  • Carefully arrange the the pork into the rack (don’t let it touch the water, so as not to dilute the marinade that had been absorbed by the meat).
  • Put the roasting pan into the middle shelf of the oven and cook for 45 – 60 minutes. Remove from the oven after thirty minutes and brush with the marinade on both sides of the pork.  return to the oven and continue to cook.
  • Once done, remove from the oven and allow to cool slightly before slicing into half inches thickness.

Seasonal Vegetable Stir-fry

Ingredients

 

  • 1 tsp minced garlic
  • 2 tsp cornstarch
  • 1 tbsp oyster sauce
  • 1 cup green bell pepper,sliced
  • 1 cup baby corn, cut in half
  • 1 cup red bell pepper, sliced
  • 100 g mushroom, quartered
  • 1 cup broccoli florets
  • i cup mung bean sprouts
  • 1 cup carrots, sliced
  • 1 cup onion, diced
  • Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
  • 1cup water
  • salt and pepper to taste
Instructions
  1. In a large wok, saute the garlic and onion until golden (do not burn to prevent any any bitter taste)
  2. Stir in the carrots, green and red bell peppers and baby corn.
  3. Add the broccoli.
  4. Stir in the sliced pork.
  5. Mix in the oyster sauce.
  6. Pour in the shrimp juice and 1/2 cup of water and bring to a boil. The allow to simmer for 3 minutes.
  7. Dilute the cornstarch with the rest of the water then pour mixture in the wok. Mix well.
  8. Tip in the mung bean sprouts  and cook for 2 minutes.
  9. Check the seasoning by adding salt and pepper according to taste.
  10. Transfer into a serving bowl and eat hot with freshly boiled rice or some noodles.

Ginataang Alimasag Recipe (Crab in Coconut Milk)

ginataang Alimasag, photo by Robert De Los Santos

This is a delicious take on the squash and green beans cooked in coconut milk.  It is tasty because of the crabs.

The crabs used in this recipe are alimasag.  Alimasag are smaller crabs compared to the huge alimango.

Crabs by Robert de los Santos

Ingredients:

  • 12 fresh blue crabs (alimasag) (more if you are really partial to them) 🙂
  • ½ medium squash (Kalabasa), peeled and cubed
  • 100 g green beans/string beans (sitaw) (about 3 to 4 cups), cut into 2.5 inch length
  • 3½ cups coconut milk (gata) Use 2 cans of shop-bought coconut milk
  • 3-4 long chillies
  • 1½ tbsp fish sauce (patis)
  • 1 tsp freshly ground black pepper
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, minced
  • 2 tbsp vegetable oil

 

 Method of Preparation:

  • Heat a wok or a large casserole pan.

  • Pour in the oil and heat.

  • Saute the garlic and onion, ensure not to burn the garlic to prevent any bitter taste.

  • Stir in the squash and crabs and cook for a couple of minutes.

  • Add in the the beans.

  • Pour in the coconut milk, bring to a boil.

  • Turn down the heat and leave to simmer.

  • Drop in the chillies.  A little kick of  chilli heat is always perfect with the rather rich coconut milk. :()

  • Add fish sauce and season with the ground black pepper.

  • Cook for 12-15 or until blue crabs have turned into red/orange colour and the vegetable have softened.

  • Check the seasoning.  Add more patis or salt and black pepper according to taste.

  • Transfer into a large bowl and serve with freshly boiled rice.

Now that is what you call heavenly food.

Pangat Na Sapsap (Recipe 2)

Sapsap is widely available in the Philippines.  It is as popular fish in the Philippines.
They are not much bigger than the palm of your hand but they are surprisingly fleshy.
Pangat is the most popular way to cook sapsap which is delicious served with freshly boiled rice or fried rice, Filipino style.

Pangat Na Sapsap (Recipe 2)

Ingredients:
2½ lbs fresh sapsap, gutted and cleaned
2 lemons, juiced or 10 large calamansi, juiced
Salt, according to taste but perhaps with a teaspoonful
3 tbsp cooking oil
Method of Preparation
1. Prepare the fish and then drain off excess water.
2. Arrange the fish on a cooking pot or casserole pan.
3. Sprinkle the salt and then pour in the juice all over the fish.
4. Cover the pan and cook for 7-10 minutes until the fish have tuned whitely opaque.
5,  Serve immediately with freshly boiled rice and some tomato and shallot salad.
Enjoy
PS For the tomato-based pangat recipe please click here.

Tortang Dilis (Anchovies Omelette) Recipe

Tortang Dilis, photo by Ruben Ortega

Tortang Dilis (Anchovies Omelette) Recipe

For the above photo, I would just like to take this moment to thank a very good high school friend of mind, Mr Ruben Ortega, who is a very good cook as well as lucky enough to live near the sea (Kalibo, Aklan, Philippines), thereby getting the freshest seafood and vegetables to turn into delicious cuisines. Thanks!

Anchovies Omelette is perfect for breakfast, lunch and even dinner.  With the right sauce it can be a complete meal with just a small (;) ) serving of rice.

Dilis omelette in the size of small burgers over a bed of leafy salad can be an appetising starter for a dinner party.

Dulong or silverfish can be a suitable substitute for dilis or anchovies.  Either one will be perfect for this egg batter recipe.

Ingredients

  • 1/4 kilo dulong or dilis (anchovies)
  • 6 eggs
  • 3 heaped tablespoon plain flour
  • 2 stalks spring onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp chopped  fresh flat parsley
  • 1/4 tsp chilli powder (optional) for a spicier taste
  • salt and pepper to taste
  • oil for pan frying

Method of Preparation:

Combine eggs, salt, pepper, flour and spring onion, garlic, parsley and chilli powder in a large mixing bowl.

Beat using an egg beater or a fork until everything is mix in together.

Tip in the plain flour.  Add more flour if the consistency is too runny.  It should be more like an American pancake gloop. 🙂

Add the fresh dulong or dilis.   Ensure the dilis are covered batter.

Heat a frying pan and pour-in enough cooking oil.

Once the oil is hot, (to test, drop a few grains of salt, if it is hot enough, the oil should sizzle) add a small ladle of the anchovies batter.

Cook the first side for about 3 to 5 minutes or until golden brown then flip to cook the other side.

Remove and drain over paper towels.

Continue cooking the rest of the anchovies batter.

Serve hot with spiced vinegar dip or just plain tomato ketchup.

Ang sarap!

If you like this recipe, please comment below.

New Potatoes with Lardons in Mustard Sauce

Baby Potatoes with Mustard Sauce, Photo by Arnold Gamboa

New Potatoes with Lardons in Mustard Sauce

Ingredients:

  • 1kg new (baby) potatoes, clean, no need to peel
  • 200 g bacon lardons
  • 1/4 cup chicken broth or 1 chicken bouillon dissolved in 1/4 cup of boiling or hot water
  • 1 half cup double cream
  • 1 tbsp Dijon mustard
  • salt & freshly ground black pepper
  • 1/2 tbsp cooking oil

Method of preparation:

  1. Bring a large pot of salty water to a boil.  Add the baby potatoes and simmer until just tender.  (The potatoes can also be steamed.) Drain and put in a large serving tray or plate.
  2. In a large frying pan, heat the oil and then saute the bacon lardons, until golden and crispy.  Remove the cooked lardons and transfer into a bowl, set aside.
  3. Stir in the chicken bouillon into the frying pan.  Scrape the brown bits from the pan to mix in with the chicken broth for added flavour.  Leave to simmer for three minutes.
  4. Pour in the double cream and then add the Dijon mustard.  Give it a good stir.
  5. Season with salt and black pepper.
  6. Spread the lardons all over the baby potatoes.
  7. Finally drizzle generously with the mustard sauce.
  8. Enjoy with grilled or roasted meat.

Pork Dumplings Recipe

Dumpling, photo by PH Morton

Pork Dumplings Recipe

This is so delicious.  So scrumptious even with the simplest dip.  In fact the simpler the dip, the better as the herbs used in the dumplings enhance the flavour.

The recipe is to follow shortly

Pinakbet with Bagoong Alamang

Pinakbet. photo by Ruben Ortega

Pinakbet with Bagoong Alamang

This version of pinakbet uses bagoong alamang which is a  shrimp paste instead of fermented salted fish bagoong.

This pinakbet is a little milder in taste but it has its own merit all the same.

Ingredients

 

  • 1 large eggplant (aubergine), sliced
  • 1 large ampalaya (bitter gourd), seeds and pith removed, then sliced
  • 6 pieces okra (ladies’ finger), sliced diagonally in half
  • 4 sigarilyas (winged beans), sliced diagonally
  • 50g string beans, cut into 2 inches lengths.
  • 1/2 medium squash, peeled and sliced (refer to the photo above)
  • 2 medium tomatoes, sliced
  • 1 1/2 lbs pork belly, sliced
  • 1 medium onion, peeled and sliced
  • 4 cloves garlic, chopped finely
  • 4 tablespoons of bagoong alamang (this can be bought at most Oriental food shop)
  • 2 1/2 cups water

 Method of Preparation:

 

  1. Using a lidded casserole pan, boil the pork with half of the water.
  2. Cook until the water has evaporated and the pork is tender.
  3. Stir fry the pork in its own oil until it has turned golden brown.
  4. Add the ampalaya, squash, okras, tomatoes and onion.
  5. Spoon in the bagoong alamang and stir it in thoroughly with the pork and vegetable.  Cook for 2 minutes.
  6. Pour in the remaining water, cover the casserole and leave to simmer for 7 minutes.
  7. Add the sigarilyas and string beans.
  8. Cook for 5 minutes or until the sigarilyas and string beans tender but it is crispy.  Do not cover the casserole to maintain the beautiufl vivid colouring of the sigarilyas and string beans.

Enjoy with a freshly boiled rice.

Absolutely delicious.

Again, this can be a vegetarian delight by not adding the pork. 😉

 

Patupat – Ilocano Glutinous Rice Dessert

Patupat, photo by Arnold Gamboa

Patupat – Ilocano Glutinous Rice Dessert

Patupat is a specialty of the Ilocanos.  It is a sweet glutinous rice cake.

Depending on which part of the Ilocos region, patupat can be wrapped in banana leaves or with intricately woven palm or banana leaves.

The photo below shows the specialty of Pangasinan, patupat encased in woven basket of palm leaves.

 

Pork Leg Asado With Pineapple

Pork Leg Asado, Photo by Ruben Ortega

Pork Leg Asado With Pineapple

This recipe is as good tasting as the photo shows.  The secret to this is marinating the meat in order for the sauce to get into all the crevices of the meat sinews.

Ingredients

 

  • 2 lbs pork leg, chopped to the bone into manageable pieces
  • 1½ cup water
  • 1/2 tsp whole blackpeppers
  • 3 bay leaves
  • 1/2 tbsp oil
  • 1 inch cube butter
  •  1 large white onion, peeled chopped finely
  • 1 lemon or 1½ tbsp of fresh calamansi juice
  • 3/4 cup soy sauce
  • 1 small can of pineapple

 Method of Preparation:

 

  1. Using a large bowl, mix together the soy sauce, blackpeppers and lemon juice (or calamansi juice)
  2. Stir in the sliced pork leg and leave to marinate for an hour (or overnight in the fridge).
  3. Drain the meat but keep the marinade.
  4. Heat a large lidded frying pan or a casserole pan.
  5. Add the oil and then the butter.
  6. Fry the meat and cook until golden brown on both sides.
  7. Pour in the marinade and also the water.
  8. Drop in the bay leaves.
  9. Cover the pan and leave the meat to simmer until the meat is tender.
  10. Add the can of pineapple, including the juice, and cook for another 7 minutes.
  11. Serve immediately with a freshly boiled rice or green salad.

Enjoy

 

 

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