Filipino Foods

GUISADONG AMPALAYA (BITTERGOURD) WITH EGG

2 medium sized ampalaya
1 cup shrimp peeled and deveined
3 medium sized eggs, beaten
1 glove garlic, minced
1 medium sized onion, sliced
2 medium sized tomatoes, sliced
salt and pepper to taste
1/2 cup of water or chicken stock
2 tbspoon cooking oil

Clean ampalaya, cut and remove seeds. Slice thinly and sprinkle with salt and mix well, to lessen the bitter taste. Put slice ampalaya in a bowl with hot water and set aside for a few minutes.

In a wok, heat cooking oil and saute garlic, onion and tomatoes. Add drained ampalaya and stir for 5 minutes. Add water or chicken stock and bring to a boil. Simmer for another 5 minutes or until ampalaya is done. Add shrimps and stir for another 5 minutes. Add beaten eggs and cook for another 2 minutes. Salt and pepper to taste. Serve hot with rice.

 CHICKEN POCHERO

Sangkap:

3 pounds chicken, cut into serving parts
3 saba bananas, peeled and halved
2 medium potatoes, peeled and quartered
1 bunch pechay, ends trimmed and leaves separated
½ napa cabbage, end trimmed and leaves halved
8 to 10 pieces green beans, ends trimmed
2 cups garbanzo beans
2 chorizo de bilbao, cut into 1-inch thick pieces
1 cup tomato sauce
1 small onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
1 tablespoon fish sauce
4 cups water
vegetable oil
salt and pepper to taste

Paraan:

1) Sa isang kawali magpa init ng manktika (MEDIUM HEAT). Ilagay ang banana at prituhin hanggang maging lightly browned. Hanguin mula sa kawali, drain ninyo sa paper towel. I prito ninyo rin ang patatas katulad ng saging na lightly browned. Hanguin at i drain sa paper towel.

2) Sa isang malaking kaldero, (MEDIUM heat), lagyan ng 1 tbsp mantika. Igisa ang sibuyas at bawang hanggang bumango. Idagdag ang manok at halu haluin hanggang mag brown ng bahagya. Maglagay ng patis at lutuin ng mga 2-3 minutes.

3) Ihalo ang tomato sauce at tubig at pakuluin. Tanggalin ang halagap o namumuong puting bula mula sa karne sa ibabaw ng sabaw. Hinaan ang apoy mga LOW. Takpan at simmer ninyo hanggang maluto ang manok mga 10-15 minutes. Timplahan ng asin at paminta ng naaayon sa inyong panlasa.

4) Idagdag ang prinitong patatas hanggang lumambot. Ihalo ang chorizo de bilbao, garbanzo beans at prinitong saging kanina. Lutuin ng mga 4-5 minutes. Idagdag ang green beans at napa cabbage at lutuin ngmga 2-3 minutes. Idagdag ang pechay at lutuin ng mga 1-2 minutes o hanggang lumambot ngunit crispy pa rin ang gulay. Serve na po ninyo ng mainit. Tapos!

adapted: kawalingpinoy

Tofu with Water Spinach Adobo

Ingredients:

3oz. extra firm tofu
1 bunch water spinach (kangkong)
2 tbsp. vinegar
1/4 cup soy sauce
5 cloves garlic, minced
1 onion, diced
1 tomato, diced
1/4 cup water
Salt and pepper to taste
1/2 cup cooking oil

Method:

Heat cooking oil in a pan. Fry the tofu in medium heat for about 4 to 5 minutes per side. Turn off heat. Remove the tofu from the pan and let cool. Slice the fried tofu into small cubes. Set aside. On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left. Sauté garlic, onions and tomato, then add the tofu. Add soy sauce and some pepper. Let simmer then add the vinegar. Do not stir for 5 minutes. Add the water spinach stalks first, cook for 1 minute then add water let boil, then put in the spinach leaves. Season with salt if needed. Continue cooking until the vegetable is done. Serve with steamed rice.