Category: Legumes, Rice, Pasta & Noodles

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

Bin Dae Tteok (Korean Vegetable Pancake)

Korean Pancake, photo by JMorton

Bin Dae Tteok (Korean Vegetable Pancake)

This is a delicous savoury pancake.  Delicious dipped in a sauce made with soy sauce, vinegar, minced garlic and spiced with chopped chillies.

Perfect for starters.

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.

 

Mongolian Noodles Recipe

Mongolian Noodles, by Bless Mercado

Another noodle recipe to try at a Mongolian restaurant near you or better yet at home. 🙂

Mongolian Noodles Recipe

Ingredients

  • 300 g udon noodles, 
  • ¹⁄3 cup water
  • 1 inch fresh ginger, peeled and grated finely
  • 5 cloves garlic, peeled and chopped finely 
  • 1 large onion, sliced finely
  • 2 chicken breasts, sliced thinly
  • 100 g bean sprouts
  • 1cup soy sauce
  • 1tsp chili paste
  • 1 bar firm silken tofu, cut into cubes
  • 2 bok choy, sliced, 

 

Method of Preparation:

  • First of, bring a large pan of salty water in to a boil.
  • Add the udon noodles and cook until just tender (Follow the packet’s instruction)
  • When cooked, drain the noodles and then set aside.
  • Heat a large wok over a medium to high heat.
  • Add the onion, garlic and ginger. Mix until fragrant.
  • Stir in the chicken breasts and cook until golden brown.
  • Add the bean sprouts and bok choy, stir.
  • Pour in 1/3 cup water.
  • Cook, stirring, for 2 minutes.
  • Add the soy sauce, and chili paste. Continue stirring.
  • Add the tofu cook for 2 minutes.
  • Finally add the udon noodles and stir for a minutes.
  • Add chopped flat parsley if you want.
  • Serve immediately.

Sotanghon Guisado


Sotanghon Guisado

Ingredients

    • 1 pack Sotanghon (glass noodles)
    • 1 medium onion, chopped
    • 3 cloves garlic, chopped finely
    • 1 cup shrimps, shell removed
    • 1 large chicken breast, sliced thinly
    • 1½ cups chicken broth (chicken bouillon dissolved in 1½ cup of hot water)
    • 1/2 Chinese cabbage, sliced
    • 100g mange taut (sitsaro), topped and tailed
    • 1/2 bell pepper, chopped
    • 1 carrot, peeled and julliened
    • 2 tbsp vegetable oil
    • 1 tbsp light soy sauce
    • fish sauce or salt

Glass Noodle (Sotanghon) Photo by Bless Mercado

Ingredients, photo by Bless Mercado

Method of Preparation:

  • Prepare the sotanghon according to the packet’s instruction.
  • Heat the wok or a large frying pan.
  • Add the oil and let it heat.
  • Saute the garlic until brown but not burnt.
  • Add the onions and cook until translucent.
  • Tip in the chicken and stir until it has changed colour to ‘whitish”.
  • Add the carrot, mange taut, cabbage and bell pepper.
  • Stir in the shrimps and cook for
  • Pour in the the chicken broth and soy sauce.
  • Bring to a boil.
  • Check that the vegetables are cooked.
  • Then add the sotanghon.
  • Correct the seasoning by adding fish sauce or salt, according to taste.
  • Give it a good stir.
  • Serve immediately as an afternoon snack.

Don’t forget to spritz with a touch of lemon or calamansi.

Yummy

 

Chow Mein with Seasonal Vegetables

Chow mein, photo by JMorton

Chow Mein with Seasonal Vegetables

Today is my son, James’s birthday.

There is Asian tradition to serve noodles on birthdays for long life.  Added to this, I saw in a Korean drama that one must eat the first spoonful or chopstick-ful of noodles without chewing or biting on to the strands so that one life span is not cut short.  🙂

James said that he might choke on the noodles if he swallowed them whole.  🙂  He’s got a point but I told him I have got my mobile phone ready to call an ambulance and while waiting for them to arrive, I will give him the Heimlich manoeuvre.

🙂

To report, he was fine and had a good time at his birthday dinner.

Ingredients

  • 500g egg noodle (miki)
  • 4 tbsp sunflower or vegetable oil
  • 1 onion, peeled and sliced thinly
  • 1 carrot, peeled, julliened
  • 125 g bean sprouts
  • 1/2 green bell pepper, julliened
  • 1/2 Chinese cabbage, finely shredded
  • 125 g baby corn, cut into thin strips
  • 2 tbsp dark soy sauce
  • 1 tbsp sherry
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp cornflour
  • 1 tsp sesame oil

Method of Preparation:

  • Prepare the noodles.  Cook it according to the packet’s instruction.  Drain and run it under cool water to prevent it from cooking further.  Drain and set aside.
  • Heat the oil using a large pan or better yet a wok over high heat.
  • Stir in the onions and then the carrots and baby corn. Fry for a couple of minutes.
  • Add the bell pepper, cabbage, bean-sprouts and the noodles.
  • Tip in the soy sauce, sherry, salt, sugar, cornflour and sesame oil.
  • Stir-fry until the seasoning has been mixed in thoroughly.

Serve hot!  Enjoy!

 

Authentic Maki Zushi

Sushi platter, photo by Arnold Gamboa

Authentic Maki Zushi

I will not be telling porkies here but making sushi is somewhat difficult!  I am not only talking about the process of rolling these little babies but actually more on the ingredients and the preparation.

The rice!  It has to be cooked to perfection and the fish and vegetables should be at their freshest.

Before you say no to sushi making, please stop! 🙂 We should all be reminded that Rome was not built in a day, as the saying goes.  We have to persevere; make an effort and acquire new skill for a potentially delicious reap.

To be continued! 🙂

Singapore Noodles Recipe

Singapore noodles, Photo by PH Morton

Singapore Noodles Recipe

Ingredients

  • 200 g vermicelli noodles
  • 125 g cooked pork, thinly sliced
  • half pointed cabbage, sliced finely
  • 60 g prawns or shrimps, shelled and dry using paper kitchen towels
  • 4 tbsp cooking oil
  • onion, peeled and chopped finely
  • 100 g fresh bean sprouts
  • 1 tsp salt
  • 1 tsp curry powder (Madras)
  • 2 tbsp light soy sauce
  • 2 stalks spring onion, sliced finely
  • 2 bird’s eye chilis, sliced finely
  • 2 fresh eggs, beaten

Method of Preparation:

  • Prepare the noodles by soaking them in boiling water for 10 minutes or according to the packet’s instruction.  Rinse and leave to drain.
  • Fry the eggs in a pan. Place the cooked eggs into a plate and cut into narrow strips.  Set aside
  • Heat the oil using a wok or a large frying pan.
  • Add the onion and stir-fry until translucent.
  • Tip in the bean sprouts and cabbage and cook for a minute.
  • Add the noodles, prawns and cooked pork.  Stir for a couple of minutes.
  • Pour in the soy sauce and stir in the curry powder and salt.
  • Mix in the chilis and spring onions.  Stir fry for a minute.
  • Finally add the fry egg strips and stir for another minutes.
  • Serve and enjoy.
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