FREE KINDLE BOOK PROMO ($0.00)

FREE KINDLE BOOK PROMO ($0.00) - July 11 to 12
Now available on Amazon Books (digital / paperback)

https://www.amazon.com/dp/B01I6VONGQ

BAGUIO BEANS AMPALAYA

BAGUIO BEANS AMPALAYA. Fry 1 cup chopped tomatoes until soft. Add 3 cups sliced ampalaya, 1 cup chopped baguio beans, half cup sliced onions. Cook for 2 minutes. Add 4 eggs and cook until done. Season with fresh-grated black pepper and salt. Serve topped with grated cheese.

PINYA BANGUS SA GATA (PINEAPPLE MILKFISH IN COCONUT CREAM)

PINYA BANGUS SA GATA (PINEAPPLE MILKFISH IN COCONUT CREAM). Cube Sarangani Bay 500 gms milkfish fillet and marinate in half cup soy sauce for 15 minutes. Drain excess soy sauce and mix in 1/2 cup breading mix (or use flour, garlic powder, salt, pepper). Fry until golden brown. Using two bundles native petchay, separate white stems and green leafy parts (cut into two where the stems meet the greens). Add white stems to milkfish in cooking pan, plus two tablespoons grated ginger (peel and use a cheese grater), and one cup water. Cover and cook until petchay stems are cooked and soft. Add petchay greens, one can 400 ml coconut milk, and one small pack 115 gms Del Monte pineapple chunks. Simmer for 5 minutes. Season to taste.

CHILI SARDINE EGGPLANT. Fry 2 cups chopped tomatoes and 6 cups chopped eggplants until soft. Add one large can Ligo Premium Extra Hot Sardines (red can), 3 tablespoons calamansi, one tablespoon Earth Flavors crunchy garlic, 2 tablespoons brown sugar, and 1/2 tablespoon finely chopped red siling labuyo. Cook for a few minutes, then gently mix in 4 eggs and cook in residual heat. Serve with steamed rice or use as filling for Breville jaffles (or use any bread you wish in a sandwich or pie maker).

PORK SHANK IN PEANUT SAUCE (KARE-KARENG PATA)

PORK SHANK IN PEANUT SAUCE (KARE-KARENG PATA). Cook sitaw (string beans), eggplant, and native pechay in 3 cups water. Add half cup SM Bonus Homestyle peanut butter, 1 cup water, 3 tablespoons flour, and 1 tablespoon Mama Sita's Annato Achuette powder. Season to taste. Top with pressure cooked sliced pork shank (pork pata), optionally fried a la crispy pata. Serve with bagoong gisado (sauted shrimp paste).

OYSTER LASAGNA

OYSTER LASAGNA. Marinate chicken thigh fillet for 20 minutes in soy sauce. Fry with chopped Frabelle smoked bacon. Add white oyster mushroom and cream of mushroom. Thicken with flour. Turn off heat. Add Nestle cream. Add fresh ground pepper and season with patis. Assemble with pasta.

PERSIAN CLUBHOUSE

PERSIAN CLUBHOUSE. Beef sukiyaki, cucumber, tomato, onion, garlic mayo, and cheese, on toasted wheat bread. Serve with Harvey Carrot juice.