CLASSIC ENSALADANG KANGKONG. Steamed water spinach with tomatoes, onions, and anchovy sauce.
Wednesday, June 15, 2016
SWEET CHILI PORK AMPALAYA
SWEET CHILI PORK AMPALAYA. Fry 1/2 kilo lean ground pork and 2 cups chopped eggplant. Stir in 2 cups sliced ampalaya. Season to taste. Serve with Del Monte Sweet Chili Sauce.
YELLOW FIN TUNA IN COCONUT CREAM (GINATAANG TAMBAKOL)
YELLOW FIN TUNA IN COCONUT CREAM (GINATAANG TAMBAKOL). Season 1 kilo fresh yellow fin tuna slices and fry. Add 2 cups fresh coconut cream and 1/2 cup finely chopped fresh ginger. Simmer on low for 10 minutes.
AMPALAYA SALAD
AMPALAYA SALAD. One cup cubed ampalaya, one cup chopped tomatoes, 1/2 cup chopped onions, 3 tbs spiced vinegar, 3 tbs rhum vinegar, 1 tbs muscovado sugar, 1 tbs sesame oil, 1/2 tbs fresh milled pepper, and 1/3 cup extra virgin olive oil.
CLASSIC CHICKEN TINOLA
CLASSIC CHICKEN TINOLA. Pressure cook 1 kilo chopped chicken and 3/4 cup sliced ginger in 2 liters water for 40 minutes. De-pressurize, add 2 bundles pechay, 1 tbs fresh-ground pepper, 2 tbs muscovado sugar, and 1/4 cup patis (or season to taste).
MENUDONG BANGUS
MENUDONG BANGUS. Using kitchen scissors, cut 500gms Sarangani Bay milkfish fillet into cubes. Marinate for 30 minutes in chinese soy sauce. Fry for 5 minutes. Place 2 cups cubed potatoes on top, cover and allow to cook until bangus is golden brown and crispy, and potatoes are well done. Reduce oil. Add 1 pack 150g Del Monte tomato paste, 1 cup chicken stock, 3 tbs muscovado sugar, and 1/2 cup raisins. Mix well and simmer for 5 minutes. Add 1 tbs fresh-ground pepper, and 1 pack 8g Magic sarap (or season to taste).
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