Adobong Kangkong Recipe

INGREDIENTS: 

• kangkong leaves
• 3 tbsp soy sauce
• 1/2 tsp sugar
• 1 tbsp kalamansi juice
• 1 clove garlic

PROCEDURE:

•  Wash and cut kangkong leaves.
•  Saute garlic. When the garlic turns reddish, add kangkong.
•  When it is almost cooked, add the calamansi juice. Let it boil.
•  Add soy sauce and salt to taste.
• * Instead of kangkong, you can also use okra.
• * 4-6 servings

Pinakbet Recipe

 INGREDIENTS:

• * 1/4 kilo pork with fat, cut into small pieces
• * 2 Amapalya (bitter melons) sliced to bite size piees
•  2 eggplants, sliced to bite size pieces
•  5 pieces of okra, cut in two
•  1 head garlic, minced
•  2 onions, diced
•  5 tomatoes, sliced
•  1 tablespoon of ginger, crushed and sliced
•  4 tablespoons bagoong isda or bagoong alamang
•  3 tablespoons of oil
•  1 1/2 cup water
•  Salt and pepper to taste

PROCEDURE:

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
• On the same pan, saute garlic, onion, ginger and tomatoes.
• In a casserole, boil water and add bagoong.
• Add the pork in the casserole and mix in the sauteed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
• Serve it .

Ampalaya with egg Recipe

Ampalaya with egg is a very simple dish with very high nutrients content, which is also good for those who are diabetic. I used to hate ampalaya or bitter melon when I was a kid but when my mom cooked it with egg, that’s when I started to like it and become one of my favorite filipino dish.

Preparation Time: 00:10

Cooking Time: 00:20

Servings: 3 to 4

INGREDIENT:

•  3 medium size amapalaya or bitter melon
• crushed 1 clove of  garlic
• 1 sliced onion
• 3 diced tomatoes
• 4 eggs, beaten
• some salt or patis (fish sauce) and pepper to taste

PROCEDURE:

•  Slice ampalaya or bitter melon thinly ( put in a bowl with water to lessen the bitter taste )
•  In a pan, saute garlic, onion, and tomatoes until the tomatoes have juiced out. While doing this, add some patis (fish sauce), or salt and pepper to taste.
•  Add ampalaya and 1/2 cup of water. Let it simmer for 5 minutes.
•  When ampalaya is quite tender, stir in the beaten eggs and cook for another 5 minutes. Then it’s ready to be served.Note: Do not over cooked the vegetable so it will still have a distinct crunchy taste when you eat.