4 medium-size eggplants
4 gloves garlic, minced
1 onion, diced
2 medium-size tomatoes, diced
3 pieces egg, beaten
4 tablespoons vegetable oil
salt and pepper to taste
1 cup flour
1 cup breadcrumbs
oil for frying
- Grill eggplants until skin are charred and blister.
- Let it cool then peel off the skin; chop the flesh. Set aside.
- In a pan, heat oil and saute garlic, onion and tomato.
- Add chopped eggplant and season with salt and pepper. Stir and cook for 5 minutes.
- Add beaten eggs and continue stirring for two minutes.
- Remove from heat, cool for a bit and add a little flour before rolling them into balls.
- Dredge then fry. Transfer to serving plate and serve.
½ kg freshwater shrimp, peeled
salt and pepper to taste
meat of 4 coconuts, grated
2 onions, chopped
2 tbsp grated ginger
6 cloves garlic
a few pieces of siling labuyo
20 to 25 fresh gabi leaves (should be intact with no holes)
kitchen string to tie each pinangat
6-8 stalks of tanglad (lower white portions only), smashed
3 to 4 cups thin coconut milk
2 cups coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks tanglad (lower white stalks), smashedsalt and pepper
3 to 5 spring onions, finely chopped
- Combine the shrimp, grated coconut, onion, ginger, garlic and siling labuyo and chop them together using a large knife or cleaver until the mixture looks like cornmeal. Wrap 2 to 3 tablespoons of the mixture in two (overlapping) gabi leaves and tie each with a coconut midrib or kitchen string.
- Line a heavy-bottom pot with the smashed tanglad and arrange the pinangat pieces on top. Pour the thin coconut milk over the pinangat.
- Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The pinangat is done when the gabi leaves are already soft or when all of the thin coconut milk has evaporated.
- While the pinangat is cooking, boil in a separate saucepan the thick coconut cream, garlic, shallots and tanglad. Season with salt and simmer until the mixture thickens. Sprinkle the spring onions on top and remove from heat. To serve, arrange the pinangat in a plate and top with the sauce.
1 lb broccoli florets cut into quarters
2 medium carrots, sliced thin
8 oz tofu cut into cubes
3 tbsp extra virgin olive oil
2 tsp lemon juice
2 medium cloves garlic
1 tbsp soy sauce
2 tbsp grated ginger
1 tbsp rice vinegar
Red pepper flakes to taste
- Fill bottom of steamer with 2 inches of water.
- While steam is building up in steamer, cut broccoli florets into quarters and let them sit for 5 – 10 minutes. Also cut stem into ¼ – inch pieces.
- Press or chop garlic and let sit for a least 5 minutes.
- Add tofu and sliced carrots to steamer and steam for 2 minutes.
- Add broccoli and steam for 5 more minutes.
- Toss with rest of ingredients.
4 tbsps. Cooking oil
1 head garlic, minced
1 medium-size onion, minced
½ k. shrimps, peeled then chopped
1 small upo (bottle gourd),sliced
Cooking oil for deep-frying
Water or starch paste for sealing wrappers
- Heat oil and sauté the garlic and onion.
- Add the shrimp and sauté some more.
- Add the upo and allow to simmer for 10 to 15 minutes until cooked.
- Drain the liquid and allow to cool.
- Place the filling on a lumpia wrapper and form into triangles. Seal edges with water or starch paste.
- Deep-fry until golden brown.
- Drain to remove excess oil before serving.
1 small pineapple (half-ripe), slice into cubes
1 k. tripe (goto or callos), sliced into 2-inch strips, boiled in vinegar, salt and water stock from the boiled goto
6 pcs. starfruit (balimbing),thinly-sliced
5 small tomatoes, chopped
3 onion, sliced
1 thumb-size ginger, sliced
1 head garlic, minced bay leaves
Achuete water (1/2 cup achuete mixed in 1 cup water)
1 small bamboo shoot (labong), sliced, boiled then drained cooking oil
- In a pan, sauté garlic tomatoes onions and tripe. Keep stirring until the mixture dries up a little.
- Add the bamboo shoots and pineapple. Mix thoroughly.
- Add the stock followed by the achuete water.
- Cover until the bamboo shoots and pineapple are cooked.
- Add the star fruit, bay leaves and whole peppercorns. Allow to simmer until cooked.
1 k. fresh mushrooms
¼ k. pork, sliced into strips
¼ k. shrimps, shelled and deveined
1 tbsp. garlic, chopped
1 tbsp. onion, sliced
2 tbsp. cooking oil
2 tbsp. guinamos (visayan shrimp paste)
1 t bsp. Oyster sauce
1 big patola (loofah gourd), sliced
salt to taste
Fish sauce to taste
- Heat oil in a pan and sauté the garlic and the onion.
- Add the shrimp, pork, bagoong and oyster sauce.
- Add the mushrooms and continue to sauté until tender.
- Add some water and follow with the patola.
- Season with salt before serving.
2 cups thin coconut milk (second extract)
4 cubes squash, cubed
4 cups sliced loofah gourd (patola)
2 bundles kangkong, tender stalks and leaves only
8 pcs. okra, sliced each piece into halves
1 bundle alugbati (Malabar spinach), leaves only
6 medium-size tomatoes
½ cup coconut cream (first extract or kakang gata)
Salt to taste
Pepper to taste
- Place the coconut milk in a pan and allow to boil.
- Add the squash, patola, kangkong. Allow to simmer for 5 to 10 minutes.
- Add the okra, alogbati and tomatoes. Allow to simmer for several minutes more.
- Add the coconut cream.
- Season with salt and pepper before serving.