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.
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.
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
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
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
salt and pepper to taste
In a large wok, saute the garlic and onion until golden (do not burn to prevent any any bitter taste)
Stir in the carrots, green and red bell peppers and baby corn.
Add the broccoli.
Stir in the sliced pork.
Mix in the oyster sauce.
Pour in the shrimp juice and 1/2 cup of water and bring to a boil. The allow to simmer for 3 minutes.
Dilute the cornstarch with the rest of the water then pour mixture in the wok. Mix well.
Tip in the mung bean sprouts and cook for 2 minutes.
Check the seasoning by adding salt and pepper according to taste.
Transfer into a serving bowl and eat hot with freshly boiled rice or some noodles.
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.
1/4 kilo dulong or dilis (anchovies)
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.