Tag Archives: VEGETABLE RECIPE

Bacalao (salted cod fish) with Malunggay Pandesal

Bacalao (salted cod fish) with Malunggay Pandesal

Procedure:

INGREDIENTS:

800 g dried and salted cod
75 ml vegetable oil (or cooking oil of choice)
13 medium garlic cloves, peeled
1 large onion (380 g), finely chopped
400 g potatoes, boiled
100 g manzanilla green olives, pitted
120 g red bell pepper parsley for garnish

PROCEDURE:

  1. De-salt and drain/dry the fish before cooking. Place fish in a bowl and cover with water. Change water 3 times a day for 3 days.
  2. Shred the fish as finely as possible (discarding the skin and bones).
  3. To cook, heat the oil in a good frying pan and fry the garlic cloves in low heat. Add the onion into the garlic and saute until golden. Remove from the pan and reserve.  Add the parsley to the garlic and onion and simmer for a few minutes.
  4. Pour the garlic, onion and parsley into a small bowl. Add 1/5 of the oil to the frying pan and 1/5 of the fish, fry (stirring constantly) until golden brown and slightly crispy. Repeat with the five batches.
  5. Place the fried fish together with the potatoes, red bell pepper, and olives. Season according to taste. Just before serving put some roughly chopped parsley.

Please download here the recipe.

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Ginatang Puso ng Saging with Crabs

Ginatang Puso ng Saging with Crabs

Procedure:

INGREDIENTS:

1 kilo puso ng saging
2 coconuts, grated
2 tbsp garlic minced
2 tbsp ginger grated or sliced thinly
3-4 sili labuyo
¼ kilo shrimps or crabs
lemon grass tied in a knot
salt to taste

PROCEDURE:

  1. Wash puso ng saging and squeeze to extract the water from it.
  2. Extract the grated coconuts to have its coconut milk, using both hands.
  3. Stir fry garlic, ginger, hot chili pepper and shrimp, add the puso ng saging and coconut milk. Bring to boil and simmer until the oil from the coconut milk comes out.
  4. Season with salt to taste.

Please download here the recipe.

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Pickled Kalabasa Flower and Bagnet

Pickled Kalabasa Flower and Bagnet

Procedure:

INGREDIENTS:

2 cups squash blossoms
3 onions, sliced salt
2/3 cup white vinegar
125 grams sugar
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes (optional)

PROCEDURE:

  1. In a large pot or bowl, layer squash blossoms and onions, and sprinkle each layer generously with salt.
  2.  Let it sit for an hour.
  3. Drain.
  4. In large pot combine vinegar, sugar, turmeric and crushed red pepper and bring to a boil.
  5. Add squash and onions and return to boil.
  6. Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
  7. Wipe rims and jars clean, and put lids and rings on jars.
  8. Process jars in hot water bath for 10 minutes.
  9.  Remove jars from water bath and allow to cool.
  10.  Any jars that do not seal should be refrigerated and used within two weeks.

Bagnet

1 kg pork belly
1 head garlic
2 medium-size onions, chopped
1 tbsp black pepper, crushed
1 liter of water for boiling the meat
cooking oil for deep frying

Procedure:

  1. Clean and prepare the meat.
  2. Rub salt all over the meat and let it marinate for at least two hours.
  3. In a wok with water, add garlic, onions, and black pepper.
  4.  Add the pork belly and simmer for at least one hour and cover.
  5. Check the meat from time to time and prick the skin with a fork.
  6. Continue to cook until the meat is done but still firm.
  7. Remove from the wok and set aside, put it on a strainer to drain the water.
  8. Let it cool and air dry for at least 2 hours but preferably overnight.
  9. Heat 2 liters of vegetable oil a heavy pot.
  10. Fry pork belly until golden brown. Set aside for a while, let it cool and put in a rack to drip the excess oil.
  11. Then fry again to attain maximum crispiness then serve with pork blood dip.

Please download here the recipe.

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Lemper Menado Ala May (Mais)

Lemper Menado Ala May (Mais)

Procedure:

Ingredients

2 tasang giniling na mais, binabad magdamag
1 tasang gata
1 ½ kutsarang langis ng niyog
2 ulo ng sibuyas, tinadtad
1 siling pula tinadtad
4 onsa ng chorizo, giniling
1 kamatis, binalatan, inalisan ng mga buto at tinadtad
2/3 kutsaritang asin
6 pirasong dahon ng sibuyas
Dahon ng saging

Instructions

  1. Alisin sa pagkakababad ang mais at ilaga sa mahinang apoy nang 30 minuto. Alisin sa tubig ang mais, ihalo sa gata at hayaang nakababad dito nang 15 minuto.
  2. Pakuluan muli sa malakas na apoy nang 15 minuto. Igisa sa sibuyas at sili sa langis ng niyog. Idagdag ang chorizo, kamatis, sibuyas-dahon, kaunting tubig at timplahan ng asin.
  3. Ipagpatuloy ang paggigisa hanggang maluto ang chorizo. Alisin ang dahon ng sibuyas. Ilatag ang isang malapad na dahon ng saging at ipatong ang isang maliit pang dahon sa gitna nito.
  4. Lagyan ang maliliit na dahon ng kaunting mais at paibabawan ito ng nilutong sangkap. Pasingawan. Ihain habang mainit.
  5. Husto para sa 4 katao. Sa halip na chorizo, maaring isahog ang giniling na baboy o hinimay na manok.

Please download here the recipe.

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Ensaladang Sardinas at Patatas

Ensaladang Sardinas at Patatas

Procedure:

Ingredients

3 tasang patatas hiniwang pakudrado
1 sibuyas tinadtad
2 kutsarang tinadtad na atsara (dill pickles)
2 latang sardinas
French Dressing
Mayonesa
1 itlog nilagang matigas

Instructions

  1. Pagsamahin ang patatas, sibuyas at atsara. Buksan ang lata ng sarsinas at patuluin ang sarsa nito. Durugin sa maliliit na piraso at isama sa patatas.
  2. Haluin at samahan ng “French Dressing” Timplahan ng asin. Ihain at palamutian ng itlog na nilaga, mayonesa at letsugas.

Please download here the recipe.

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Gulay at Prutas na Ensalada

Gulay at Prutas na Ensalada

Procedure:

Ingredients

1 tasang karne na napakuluan at kudra-kudrado ang hiwa
1 tasang kerot na nabalatan mapakuluan at kudrado na maliit ang hiwa
4 na hiwa ng pinyang de lata
1/2 tasa ng pasas
4 sariwa, matamis na mga mansanas nabalatan at kudrado ang gayat
1/4 kilong repolyo, pinaghiwalay ang dahon at ginayat ng manipis
1/2 ng maliit na bote ng mayonesa

Instructions

  1. Paghaluin ang lahat ng sangkap sa isang mangkok. Idagdag ang mayonesa. Kalugin ng mga 20-25 minuto. Maidudulot ng 6 na ulit.

Please download here the recipe.

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Suki-Yaki

Suki-Yaki

Procedure:

Ingredients

¼ na kilong baka, kabilugan, hiwain nang manipis at pakudrado
1 kutsarang toyo
1 kutsarang asukal
3 pirasong tuyong kabuti ibabad sa tubig at hati0hatin
2 tokwa
2 malaking sibuyas, pag-apatin
1 karot, hiwain
2 tangkay ng kintsay, hiwain
5-6 dahong petsay baguio
50 gramong sotanghon
1 ½ kutsarang asukal
¾ na kutsarang toyo
½ tasang sabaw ng nilagang baka
1 kutsarang Aji-No-Moto
¼ na tasang mantikilya o margarina

Instructions

  1. Ibabad ang bakang-hiwa nang pakudrado at kasingnipis ng papel sa pinaghalong isang kutsarang toyo at isang kutsarang asukal. Itabi sandali. Ihanda ang kabuti, tokwa, mga gulay at sontanghon. Pagsama-samahin ang asukal, toyo, sabaw at betsin. Itabi sandali.
  2. Tunawin sa kawali ang mantikilya. Iprito ang kabuti. Itulak sa isang tabi. Iprito nang mabilis ang magkabilang panig nga mga hiwa ng baka. Itabi sandali. Ilagay sa lutuan ang sibuyas at tokwa.
  3. (Ang bawa’t sangkap ay niluluto sa isang kawali lamang bagama’t hiwa-hiwalkay ang paghahanda ng bawa’t isa).
  4. Ilagay ang kerot sa lutuan. Takpan. Lutuin sa mahinang apoy sa loob ng 1 minuto. Ilagay ang petsay at kintsay. Lutuin ng 1 minuto. Ihalo ang dahong petsay, sotanghon at sabaw. Lutuin ng 2 minuto pa. hanguin agad sa isang sisidlan. Ihain.

Please download here the recipe.

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