Category: Comfort Food

Ginisang Munggo with Talong (Mung Beans Stew with Aubergine)

Filipino Recipe

Mung Bean Stew. Photo by PH Morton

Ginisang Munggo with Talong (Mung Beans Stew with Aubergine)

This is a delicious recipe which is easy to make.  Very filling and will delight the whole family especially during winter time.

Below is the recipe.

Ingredients:

  • 1 cup mung beans (can be left to stand in lots of water to make the beans swell and would cut minutes of cooking time)
  • 1 medium size aubergine (eggplant), sliced
  • 1 large onion, diced
  • 3-5 cloves garlic, minced
  • 1-inch ginger, peeled and julienned
  • 100 g pork belly, cut into bite-size pieces
  • 1 cube vegetable bouillon
  • 1 tbsp fish sauce
  • salt & freshly ground black pepper

Method of Preparation:

    • In a medium size pan, cover the mung beans with enough water and bring to a boil.  Lower down the heat and allow to simmer for 10 minutes. Carefully discard the water and some of the green bean husks that gather to the top.
    • Using a casserole pan, fry the garlic and onion until golden brown.
    • Stir in the pork slices and cook until brown all over.
    • Add the ginger, stir.
    • Add 4 cups of water, crush the vegetable bouillon over it.
    • Bring to a boil and simmer for 10 minutes.
    • Add the mung beans, cover the pan and leave to simmer for 15 minutes more.
    • Pour in the fish sauce, give it a stir.
    • Add the aubergine and cover the casserole once again and allow to cook for five minutes.
    • Check the seasoning, add salt according to taste.  Give it a good measure of black pepper.
    • Enjoy with freshly boiled rice.

Yum, ang sarap

Ginataang Sitaw at Kalabasa (Green beans & Squash With Coconut Milk)

Ginataang sitaw at kalabasa with fried fish, photo by Mae Mercado-Sanguer

Ginataang Sitaw at Kalabasa (Green beans & Squash With Coconut Milk)

I am very partial to recipes that call for coconut milk.  It makes the dish creamy and rich tasting.  Just love it.

I urge you to try this recipe as it is really something.

This recipe uses meat.  Another recipe we have uses shrimps, which is equally good.

Ingredients:

  • 1 small or 1/2 a squash or pumpkin, peeled, deseeded and cubed
  • 200g string beans (green beans), cut into about 1½ to 2 inches lengths.
  • 100 g pork, cut into bite-size pieces.
  • 1½ cups water
  • 2 cups coconut milk
  • 5 cloves garlic, chopped or minced finely
  • 1/4 cup shrimp paste (bagoong na alamang) or 1¼ tbsp fish sauce
  • 1 onion, peeled and sliced thinly
  • 1½tbsp vegetable oil
  • salt and freshly ground black pepper to taste.

Preparation:

  • Heat the oil in a wok or large frying pan.
  • Sauté the garlic and onion.
  • Add the pork and stir-fry until golden all over.
  • Stir in the shrimp paste, if using.
  • Pour in the water, bring to a boil, reduce the heat and leave to simmer until most of the liquid had evaporated and the meat had softened.
  • Drop in the squash and string beans.
  • If not using shrimp paste, then add the fish sauce.
  • Pour in the coconut milk and continue to stir well until it begins to boil.
  • Adjust the seasoning by adding salt and black pepper according to your taste.

Delicious served with freshly boiled rice and any leftover is fantastic as breakfast with some fried rice.

Homemade Salt Beef Recipe

Salt Beef, photo by JMorton

Salt beef is a delicious main or a starter with some salad and buttered bread.  If you are partial to salt beef, like I am, then why not make your own salt beef and enjoy in the comfort of your home.

Salt beef is also perfect for making sandwiches.

Here is an easy to follow recipe.

Homemade Salt Beef Recipe

 

Ingredients

  • 1.7 kg  rolled beef brisket (slow roast cut)
  • 250g muscovado sugar
  • 350g sea salt
  • 1 tsp whole black
  • peppers
  • 4 bay leaves
  • 2 medium carrots, peeled and chopped,
  • 1 large white onion, peeled and quartered

 

 Method of Preparation:

 

1.Bring a large casserole pan with enough water to cover the rolled beef brisket completely (do not put the beef brisket just yet!) to a boil.

2.  Stir in the sugar and salt until fully dissolved.  Add in the 2 bay leaves and the whole black peppercorns.  Simmer for a couple of minutes then turn of the heat and allow this syrup to cool down.

3.  Carefully place the beef brisket into the casserole.  Ensure that the beef is submerged into the syrup.  Place a smaller lid to the casserole that you can push down and therefore can weigh down the beef completely into the syrup.

4. Leave the beef marinating into the syrup for 7-8 days inside the fridge.

5. Rinse out the beef and discard the marinade.

6. Place the beef in a large clean pan.  Cover the beef with water and bring to a boil.

7.  Add the carrots and onions.  Turn down the heat and leave to gently simmer for 5 hours or until soft all over.

8. To test for doneness, insert a skewer in the middle (highest) part of the beef.  The skewer should go through easily.

10.  Salt beef can be served hot but allow it to settle for perfect succulence by setting it aside for half an hour before carving.

 

Reference: Good Housekeeping Institute

Beef with Onions & Pineapple Recipe

Beef with onions & Pineapple, photo by Ruben Ortega

Beef with Onions & Pineapple Recipe

This recipe is best cooked with a good cut of beef.

 

Ingredients

  • 1/2 ttsp sugar
  • 1 tsp salt
  • 1 tbsp dark soy sauce
  • 1-2 tbsp cornflour, (cornstarch) mixed with 1 tbsp  water
  • 500g beef steak, sliced thinly
  • 2 tbsp vegetable oil
  • 1 head of garlic,  peeled and chopped finely
  • 2 small onions, sliced
  • 1/4 teaspoon salt
  • 1 red pepper, deseeded then chopped
  • 4 tbsp oyster sauce
  • 1 (425g) tin pineapple slices, drained and chopped (ensure to keep 3 tbsp of the syrup as it will be needed for the recipe)

 

 

 Method of Preparation:

  1. First of, in a large bowl mix in the sugar, salt, soy sauce with the cornflour to make a marinade.
  2. Stir in the beef, ensure that it is covered with the marinade and leave to marinate for 15 to 30 minutes.
  3. Over a medium heat, add a tablespoon of vegetable oil into a large frying pan or better yet, a wok.
  4. Add half of the chopped garlic into the pan and stir until golden brown, do not burn to prevent bitter taste.
  5. Stir in the beef and cook until starting to brown.  Transfer the beef into a plate and set aside.
  6. Heat the rest of the oil using the same  frying pan or wok.
  7. Stir-fry the remaining garlic until golden and fragrant.
  8. Add the onion and a pinch of salt. Stir until translucent.
  9. Tip in the red pepper; stir for 1-2 minutes.
  10. Return the beef into the pan and to it add the oyster sauce and pineapple syrup.
  11. Stir for 4-5 minutes.
  12. On the last minute, add the sliced pineapple.
  13. Serve immediately with freshly boiled rice.

Enjoy

Spicy Spare Ribs in Banana Ketchup

Spare ribs, photo by Mae Mercado-Sanguer

Spicy Spare Ribs in Banana Ketchup

Banana ketchup has a very distinct taste.  It is sweet and spicy.

Apparently this condiment was created during the second world war by a Filipina food technologist, Maria Y. Oroza.

This came about because there was a shortage of tomatoes but there was an abundance of bananas.

What does Maria have to do to assuage hungry tummies wanting sauce for their less than appetising meagre repast.  Eureka!  Banana ketchup!

Not before long, Mafran was mass producing the product and the rest is history.

Banana ketchup is not just a condiment for the dinner table.  It has become a major ingredients in many a Filipino recipes such as in Filipinised Spaghetti Bolognese, omelette, etc.

Below is a spare rib recipe, which by the way can be made from beef or pork.  To maximise the taste, it is advisable to leave the ribs to marinate overnight.

 

Ingredients

  • 2½ lbs beef or pork spare ribs
  • 1 can Sprite or 7Up
  • salt
  • Oil for frying
  • 1 cup Banana Ketchup
  • 4 cloves garlic, minced to a paste
  • 3 tbsp butter or margarine
  • 2 bird’s eye chillies (labuyo), chopped finely
  • 2 onions, chopped finely
  • 1 tsp ground black pepper
  • 1 bay leaf
  • 2 tbsp caster sugar

Method of Preparation:

  • Wash the ribs and let it drain.  Rub them with salt and then set aside for 15 minutes.
  • Put the ribs in a large bowl and Pour the Sprite or 7Up over.  Leave to marinate for half and hour.
  • Using a mixing bowl, put together the banana ketchup, garlic, butter or margarine, chillies, onions, black pepper, bay leaf and caster sugar.  Give it a thorough mix.
  • Pour this to the marinating ribs in Sprite.  Give it a good stir to cover the meat completely.
  • Cover the bowl of ribs with cling film and leave in the fridge overnight.
  • Heat the oil in a large pan or deep-fryer.
  • Scrape off the juices and sauces from the ribs and carefully lower into the hot oil.  Fry them in batches.
  • Cook until golden all over.
  • Pour the marinade into a pan and heat until bubbling hot.
  • Serve this as a sauce for the ribs.
  • Enjoy with some salad and boiled rice a la Filipino style. 🙂