1. 1/4 Kg Ground Pork
2. 3 Ampalaya
3. 2 eggs
4. 1 Big tomato
5. 1 onion
6. 1/2 Glove Garlic
7. Salt,Pepper,sugar & patis
8. Cooking oil

Cut ampalaya lenght wise & remove the seed. Slice to thin cut size.
To eliminate the bitter taste, add some salt,squeeze, drain the juice
and wash.

In a separate cooking pan saute the ground pork add salt.

In a hot oil pan, saute the garlic,onion,tomato.
Add Salt,Pepper,sugar & patis for more flavor

When the tomato become creamy put
the ampalaya and pork.

add the eggs

Simmer and serve hot!

Ginisang Ampalaya - Stir Amplaya w/ Eggs

1. 3 Ampalaya
2. 2 eggs beaten
3. 1 Big tomato sliced
4. 1 onion sliced
5. 1/2 Glove Garlic mince
6. Salt,Pepper,sugar & patis
7. Cooking oil

Cut ampalaya lenght wise & remove the seed. Slice to thin cut size.
To eliminate the bitter taste, add some salt,squeeze, drain the juice
and wash.

In a hot oil pan, saute the garlic,onion,tomato.
Add Salt,Pepper,sugar & patis for more flavor

When the tomato become creamy put
the ampalaya.

Add cup of water,if you wish to have some soup,
then add the eggs and stir.

Simmer and serve hot!

Tortang Talong Con Karne - Fry Eggplant with Ground Pork

1. 1/4 Kg Ground Pork
2. 3 Talong
3. 2 eggs
4. Salt
5. Pepper
6. 1 Tablespoon Flour
7. Cooking oil

Procedures:

There are 3 ways to prepare the Talong
Boil,grill,bake. If the eggplant is already
soft, peal the external layer. Set aside.

In a bowl, beat eggs then mix salt,pepper,
& flour.

Deep the eggplant into the mixture until it penetrate
inside the eggplants.

In a separate cooking pan saute the ground pork add salt

In a hot oil pan, fry the eggplant and add sauteed pork
on top of it gently add eggs mixture, fry till it brown

Serve with catchup.

Chicken Bulaga

1. 1 kilo chicken breasts
2. 1 medium ripe mango (firm)
3. 2 pieces calamansi
4. 1 pack cottage cheese or
5. ½ tsp coarse salt
6. kesong puti, 200 gms
7. ½ tsp ground black pepper
8. all-purpose flour for dredging
9. 1 tsp all-purpose flour
10. 1 egg white, slightly beaten
11. 1 piece salted egg
12. 1cup sesame seeds
13. Oil for frying

Skin and debone chicken breasts. Using a meat mallet or rolling pin, beat out the chicken breasts to about ¼” thickness. Season chicken breasts with calamansi juice, salt, pepper, and all-purpose flour. Set aside. Cut salted egg, mango, and cottage cheese into sticks.

Arrange mango, salted egg, and cottage cheese stuffing to within 1 cm. edges and roll up the breast in the opposite direction. Secure the roll with wooden cocktail sticks or tie them with pieces of fine strings. Repeat with the remaining chicken breasts and stuffing to make 4-6 rolls in all.

Dredge the rolled chicken breasts in flour, then in egg white, lastly roll in sesame seeds. Deep fry until golden brown.

To serve: remove cocktail sticks or strings. Slice about 1/3 inch and arrange the rolled chicken breasts on serving dish. Serve with pickled vegetables or sweet and sour sauce. Serve Warm.

Source:http://www.dost.gov.ph

Ingredients:

1. 3 Talong- long size
   
2. 2 eggs
3. Salt
4. Pepper
5. 1 Tablespoon Flour
6. Cooking oil

How to start:

There are 3 ways to prepare the talong.
Boil,grill or bake. If the eggplant is already
soft, peal the external layer.

In a bowl, beat eggs then mix salt,pepper & flour.

Deep the eggplant into the mixture until it penetrate inside the eggplants.

In a hot oil pan, fry the eggplant and wait till it brown

Serve with catchup.

Ingredients:

Batter

1. 1 cup all-purpose flour
2. 1 cup of cornstarch
3. 1 1/2 teaspoons baking powder
4. 1 1/2 teaspoons salt
   
5. 1/2 teaspoons pepper
6. 1/4 cup astuete water
7. 1 1/2 cup shrimp juice
8. 1 egg well beaten
9. oil for deep frying

Toppings:

1. 2 cups mongo sprout / togue
2. 1 cup of spring onion
3. 2 pcs tokwa, cut into strip
4. 1/4 kilo smallshrimp, cleanse

Procedures:

1. Sift the first 5 ingredients together in a bowl.
2. Blend the astuete water,shrimp juice & egg.
3. Beat until smooth, set aside and heat oil for deep frying
4. Arrange a bed of togue in a saucer.
5. Top w/ spring onion,tokwa & shrimp
6. Add 1/3 cup of batter.
7. Slide carefully the mixture into the hot oil
8. Fry until crisp & brown on both side.
9. Drain & serve w/ vinegar-garlic sauce seasoned w/ salt pepper.
   

1

Ingredients:

200 gm sotanghon (bean thread) noodles
1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
6-7 cups chicken stock
2 Tbsp oil
1/2 head of garlic - minced
1/2 medium onion - sliced
1 Tbsp patis (fish sauce)
4 dried Chinese black mushrooms (shiitake)
chopped green onions

Procedures

Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
Add chicken stock and bring to boil.
Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
Garnish with chopped green onions.
Serve hot with combined lemon juice and patis on the side.

by: PinoyRecipe.Net