Category: Postulant Cook Does …

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.

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.
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