Stir Fry Chicken with Beansprouts

Mahilig talaga ako sa nga lutuing stir fry kasi mabilis at madaling lutuin. Kagaya nitong recipe na niluto ko kanina.

Mga Sangkap:

1/2 kilo toge(beansprouts)
1/4 kilo chicken meat hiwain pahaba at ibabad sa magic sarap
1 medium size carrot hiwain pahaba
1 medium size sibuyas
1 medium size bawang
1 small size luya hiwain pahaba
2 kamatis
2 red and green bell pepper hiwain pahaba
Spring onion(dahon ng sibuyas) hiwain ng maliliit
Patis at paminta

Paraan ng pagluto:

1. Igisa ang bawang at sibuyas
2. Ihalo ang carrot.
3. Pagkaraan ng 1 minuto ihalo ang kamatis,luya at bell pepper.
4. Hanguin at itabi.
5. Iprito ang manok at pag luto na ihalo ang gulay na una mo nang nailuto.
6. Isunod ang toge. Lutuin hangan maluto ito.
7. Timplahan ng patis at paminta ayon sa iyong panlasa.
8. Ilagay ang dahon ng sibuyas bago patayin ang apoy.

posted from Bloggeroid

Beef Ampalaya with Oyster Sauce

My husband's aunt from abroad sent us a can of beef in juice a few months back and he cooked it with ampalaya and oyster sauce. It was delicious so he decided to cook this again using a fresh ground beef marinated in pineapple juice. I must say that this is my husband's specialty now and it became my favorite too.

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Ingredients:

1/2 kilo of ground beef
1/2 kilo ampalaya or bitter gourd, cored and sliced to about half an inch
1 medium-sized onion, sliced
3 cloves garlic, crushed
8 tbsp. oyster sauce
1 small can pineapple juice
salt
oil

Cooking Instruction:

Marinate ground beef in pineapple juice for 15 minutes. Sauté onion and garlic until light brown. Add the marinated ground beef together with the juice. Add the oyster sauce then cover for 5 minutes. Add the ampalaya. Add salt depending on your taste. Stir occassionaly until cooked.

LAING

LAING is my favorite Filipino dishes. And yesterday i got time to prepared this dish.

Ingredients:

1 kilo gabi leaves, shredded

1 pack coconut milk powder, follow instruction on the pack on how to dissolve

5 cloves garlic, crushed

1 small onion, sliced

2 tablespoon ginger, sliced

1/2 kilo pork liempo, cut thinly

1 piece dried fish(daing or tinapa), shredded

green chili(siling pangsigang)

salt and umami seasoning(vetsin) to taste

Procedure:

1. Mix together all ingredients, except gabi leaves in a casserole, then bring to a boil.

2. Add gabi leaves and simmer until cooked.

3. Season with salt and vetsin to taste.

GINATAANG TULINGAN

Ingredients:

1 kilo of Tulingan
2 medium size eggplant, cut into pieces
1 medium size ampalaya, cut into small pieces
1 pack coconut milk powder, follow the instruction written on the pack on how to use.
1 small size ginger, cut lenghtwise
4 cloves minced Garlic
1 medium size Onion chopped
3 pcs long chili (siling haba)
salt and pepper to taste

To cook:

Clean the fish and put some salt on it and set aside for 2 minutes.
Fry the fish and set aside.
And on the same pan, saute onion, garlic and ginger.
Add the dissolved coconut milk powder and let it boil.
Then add the fried fish, eggplant and ampalaya.
Put long chili and some pepper and boil until the vegetable is already cook.

PAKSIW NA PATA

Ingredients:

1 kilo sliced pata or pig's feet
1/2 cup vinegar
1/2 cup water
1 tbps crushed garlic
1/4 cup soy sauce
1/2 cup brown sugar
1/2 dried banana blossoms, soaked in water
1 pc laurel or bay leaf
salt

To cook:

Boil pata in vinegar, water and garlic. Simmer until pata is tender, add more water as needed.
Put in soy sauce, brown sugar, bay leaf, banana blossoms and salt(according to taste) then simmer for 5 minutes.

INSARABASAB(broiled marinated pork)

(A recipe from the Province of Ilocos)

ingredients:

1 kilo pork kasim
1 tsp chopped garlic
1/2 cup calamansi juice
1 tsp salt
1 cup sliced onion
1 tps chopped ginger
1 tbsp sukang iloko(ilocos vinegar)

to cook:

Slice pork kasim to 1 inch thick pieces then marinate in garlic, calamansi and salt for 30 minutes. Broil meat. After broiling, slice pork thinly into 1/4 inch strips then garnish with onions, ginger and season with vinegar.

CHICKEN TINOLA

Ingredients:

1 whole chicken, cut into serving pieces
5 cloves garlic, chopped
1 pc medium onion, sliced thinly
1 tbsp ginger, sliced thinly
2 pcs chicken broth cubes
1 tbsp fish sauce(patis)
3 cups water
1 pc sayote, cut into cubes
1 cup chili leaves(dahon ng sili)

How to cook:

Saute garlic, onion and ginger.
Add chicken and fish sauce, saute until oil came out from the chicken.
Add water and broth cubes then simmer for 10 minutes.
Mix in sayote and cook until chicken and sayote are tender.
Add chili leaves and cook for a minute.