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Bicol Express (Bicolano's Special)
Image by Likha sa Palad
Ingredients:
Procedures:
source maya kitchen
Image by Likha sa PaladIngredients:
- 4 cups seeded & sliced chili pepper
- 1 tablespoon salt
- 1.5 - 2 cups fresh alamang
- 1/4 kilo pork liempo, diced
- 3 cloves garlic, minced
- 1 medium size onion, minced
- 1 cup thick coconut milk
Procedures:
- Soak chili pepper in water with salt.
- Let stand for 30 minutes then rinse thoroughly. Drain.
- In a skillet, mix thin coconut milk, alamang, pork,garlic and salt
- Bring to boil.simmer for 20 minutes
- Add chili pepper and cook until half the liquid evaporated
- Pour in thick coconut milk
- Continue cooking until oil comes out.
source maya kitchen
Pinalutong na Kangkong (Crispy Spinach)
Image by fairyicy
We always seen kangkong in adobo and sinigang. For a starter how about try this as your appetizer.
Ingredients:
Directions:
source: the maya kitchen
Image by fairyicyWe always seen kangkong in adobo and sinigang. For a starter how about try this as your appetizer.
Ingredients:
- 1 Bandle of kangkong
- 1 egg
- 1 cup of iced-cold water
- 1 1/2 cups of cornstarch
- 1/4 cup of all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- oil for frying
Directions:
- Remove leaves from the stems of the kangkong.
- Wash and dry.
- Beat the egg in a bowl and add iced-cold water, cornstarch, flour,salt & pepper
- Mix well
- Deep the kangkong in the batter then drop into the hot oil.
- Deep fry till crispy & golden brown
- Drain , ready to serve
source: the maya kitchen
Ginisang Ampalaya Con karne- Amplaya w/ Eggs & Pork
- 1/4 Kg Ground Pork
- 3 Ampalaya
- 2 eggs
- 1 Big tomato
- 1 onion
- 1/2 Glove Garlic
- Salt,Pepper,sugar & patis
- 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
- 3 Ampalaya
- 2 eggs beaten
- 1 Big tomato sliced
- 1 onion sliced
- 1/2 Glove Garlic mince
- Salt,Pepper,sugar & patis
- 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
- 1/4 Kg Ground Pork
- 3 Talong
- 2 eggs
- Salt
- Pepper
- 1 Tablespoon Flour
- Cooking oil
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.
Tortang Talong - Fry Eggplant w/ Eggs
Ingredients:- 3 Talong- long size
- 2 eggs
- Salt
- Pepper
- 1 Tablespoon Flour
- 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.
Pinakbet Tagalog
Ingredients
- 1/4 kilo pork with fat (cut into very small pieces)
- 3 tablespoons oil
- 1 1/2 cup water
- 2 medium size Ampalaya (cut into 8 pieces each)
- 2 medium size eggplants (cut into 8 pieces each)
- 6 pieces okra (halved)
- 6 pieces tomatoes (quartered)
- 1 small garlic head (minced)
- 2 small onions (diced)
- 1 small ginger (sliced)
- 4 tablespoons bagoong isda
- Pinch of pepper
Procedure
- In a pan, cook pork until lightly crispy, set aside.
- Saute garlic, onion, tomatoes, and ginger in the pork fat and mix in pork.
- In a pot, boil water with bagoong.
- Add in the pork and spices.
- Add all the vegetables and cook.
- Serve hot.
Source http://www.pinoymix.com
