Adobong Gulay
Gulay - Vegetables = talong (egg plant), potato. Adobo is a style of preparation, which in Philippine cuisine - is stewing in vinegar and soy sauce. - Ken.
Ingredients
- 1 onion
- 3 cloves of garlic (adjust to your taste)
- peppercorn, to taste
- 2 bay leaves
- vegetable oil (2-4 tablespoon)
- potatoes or talong (around 1 lb or so), cubed, sliced
- soya sauce (1/4 c)
- sukang Paombong or your favourite vinegar (1/4 c)
- pepper and sugar to taste (use a generous dash of pepper and a tiny tiny amount of sugar, to bring out the taste of the rest)
Directions
Serve over rice. Note: Now, in this Lenten season, I decided to try something interesting. Try using the above recipe with whole, hardboiled eggs. Follow the recipe as for the potatoes. When the potatoes are almost done, add the whole, peeled, hardboiled eggs, with a few cut marks (not deep) into the egg white to let the flavour penetrate the egg more easily. This particular dish (adobong itlog) really tastes well the next day.
Banana Blossom Ginataan
Ingredients
- 2 banana blossoms (I just used the ones in the can, 10 oz drained)
- 1 cup pure coconut milk
- 2 tbsp vinegar (if using 5% acidity vinegar, try 1:1 vinegar/water)
- 1/4 cup sliced tomatoes
- 1/4 cup sliced onion
- 2 cloves garlic, crushed
- 1 tbsp veg oil
- 2 dried red chillies (optional if you want this slightly spicy) salt and pepper to taste
Directions
If using canned puso ng saging: drain, rinse then drain again. Slice thin crosswise. Set aside.
Heat oil in skillet, if using dried red chillies, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic. Saute garlic until light brown. Add onion, fry till translucent, then add tomatoes. Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and then bring to boil without stirring. Simmer for around 3 minutes. Add salt and pepper to taste and stir. Continue to cook until banana blossom is tender. Add pure coconut cream and remove from heat. Let stand for a few minutes to help develop the flavours.
(Adapted from "Recipes of the Philippines" by Enriqueta David-Perez, Mandaluyong, MM: Cacho Hermanos, Inc., 1973)
Bulanglang
(Taken from David-Perez' book)
Ingredients
- 1 cup malunggay leaves (if you can't get this, try spinach or kangkong -[swamp cabbage, watercress can also substitute for it - Ken.])
- 1 cup squash, cubed
- 1 cup upo (gourd), sliced [substitute with zucchini - Ken]
- 1 cup tokwa (tofu), cubed and fried (don't fry for a lower-fat dish)
- 1/2 onion
- 1 cup water
- tomatoes
Directions
Misua
Ingredients
- 1 small bundle misua (fine rice vermicelli)
- 3 eggs
- 2 cups water
- 1 tbsp veg oil
- 1 clove chopped garlic
- 1 onion
- salt or patis and pepper to taste
Directions
Ginataang Saba
recipe by Ken
I got this idea from a Sri Lankan dish which they generally make for those who are recovering from illnesses because the chilli level is considerably lower. When I tried it, it reminded me so much of the squash and sitaw guinataans my mom made when I was a kid. It's amazing how much the saba tastes like squash when made like this!
Note: Guinataan - anything cooked in gata or coconut milk. Saba are Philippine cooking bananas mainly used for sweets and a few vegetable and meat stews. Plantains can be substituted. - Ken
Ingredients
- 4 - 5 unripe (very green!) bananas or 2-3 (very green) plaintains
- 1 tsp salt
- 1/4 c oil (can cut down on this)
- 2 c coconut milk
- 3-5 cloves of garlic (to your taste), chopped finely
- 1 small onion, finely sliced
- 2 fresh chillis, sliced (optional)
- 2 tsp dried shrimp, soaking in 2 tsp hot water (omit if vegan)
- 1/2 c sili leaves (or other greens that might go with this, like spinach, for example)
- salt and pepper, to taste
Directions
Heat the oil in a frying pan and then fry the slices a few at a time, until they are golden brown. Drain on paper towels (or in a collander) and set aside.
Heat ~1 tblsp (or so) of oil, then fry the garlic, onion (and chilli if using) for about a minute or so, then add the cocounut milk (and dried shrimp in its soaking water). Simmer for around 5-10 minutes. Add the fried bananas and the leaves and simmer until the gravy is thick. Adjust the saltiness and pepper levels to your taste. Serve over rice.
For an interesting taste, try using coconut oil as a medium of cooking (not for frying the bananas though). Even though it might be more unhealthy, it does give a nice flavour to the food.
Sinangag
Vegetable fried rice the way my father does it.
Ingredients
- Yesterday's left-over fried rice (say 1 cup of cooked rice)
- 1 small onion, sliced thinly
- 2 cloves garlic, chopped into small bits
- 1 small piece ginger, also chopped into small bits (yes, we like ginger in our sinangag!
- 1/2 c peas (we generally use the frozen kind)
- salt and pepper to taste
- toyo (soy sauce) for colour
Directions
This dish is quite versatile. My dad loves putting in vetsin (MSG) in the rice as well (I think that's what makes it really yummy!) but that is optional since there may be some people allergic to it. Instead of peas, you can add capsicum, celery, whatever vegetable you want.
Ginataang Talong
(Adapted from David-Perez' book)
Ingredients
- 1 onion
- 1 cup coconut cream
- salt and pepper to taste
- talong - eggplants
Directions
Tortang Tagalog
Well, that's the name my mother gives it. We occasionally do this with minced beef, but in general, we just do it like this:
For 4 people:
Ingredients
- 1 small Japanese-type talong (eggplant) per person (4 of them then)
- 1 egg per person
- 1 onion
- salt, pepper to taste
- tomato, cilantro or kinchay to garnish
Directions
In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don't dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.
Sopa de maiz
(filipino corn soup)
Ingredients
- 3/4 c Thinly sliced onions
- 2 Cloves of garlic, minced
- 1/2 lb Raw shrimp, shelled, -deveined, and diced
- 2 c Bottled clam juice
- 2 c Water
- 1/2 ts Freshly ground black pepper
- 1 1/2 c Chopped, cooked -or canned corn
- 1/2 c Shredded watercress -or spinach
Eggplant Adobo
Yield: 5 servings
Ingredients
- 5 c Diced eggplant, -cut in 1 1/2-inch cubes
- Salt to taste
- 1/3 c Vegetable oil
- 1/3 c Soy sauce
- 1/4 c Red wine vinegar
- 6 Cloves garlic, minced
- 1/2 ts Freshly ground black pepper
Directions
Gluten Guisado
Ingredients
- 1-1/2 cups ground gluten
- 1/2 cup tomatoes, sliced fine
- 1 tablespoon garlic, minced
- Salt to taste
- 1 can sweet peas
- Dash of pepper
- 1/3 cup onions, sliced
- 1/4 cup raisins
- 1 tablespoon oil
- 1/2 cup water
- 1-1/4 cups potatoes. diced
Directions
Add ground gluten and seasoning. Cook for 10 minutes.
Add potatoes and water. Simmer until done.
Add raisins and peas just before removing from fire.
Yield: 4 to 6 servings.
Tofu Arroz Caldo
Ingredients
- 1-1/2 pound fresh tofu
- 1 teaspoon fresh ginger finely sliced
- 1 tablespoon vegetable oil
- 1 cup rice grains(uncooked)
- 3 cloves minced garlic
- 7 cups water
- 1 medium onion, finely sliced
- 2 tablespoon fish sauce (patis)
- 5 stalks scallion(spring onion) finely sliced
- salt and pepper to taste
Directions
Peanut And Eggplant Scallops
Ingredients
- 3-4 small eggplants
- 1 egg
- 3/4 cup condensed tomato sauce
- l/2 cup finely chopped salted peanuts
- 1 tablespoon margarine
- l/2 cup soft crumbs
- 1 tablespoon onion, chopped fine
- 1/2 teaspoon salt
- 1/4 cup dry crumbs mixed with
- 1 tablespoon melted margarine
Directions
Crispy KangKong
Ingredients
- 4 bunches kangkong leaves, cleaned
- 1-1/2 cup water
- 3 cups corn starch
- 5 cups cooking oil
- 1 cup flour
- salt and monosodium glutamate ( MSG) to taste
- 1 pc boiled egg, grated medium
Directions
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250°F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.
Spiced Coconut Sweet Potato
Ingredients
- 1 Onion, chopped
- 3 Garlic Cloves, crushed
- 2 Large Chillies, finely chopped
- 1 teasp Ground Turmeric
- 1 teasp freshly grated Root Ginger
- Salt and Black Pepper
- 1 tbsp Soy Sauce
- 240ml/8fl.oz. Coconut Milk
- 360ml/12fl.oz. Water
- 1 tbsp Lemon Juice
- 450g/1lb Sweet Potato, peeled and sliced
Directions
2. Add the sweet potato, mix well and simmer for 15-20 minutes or until the potatoes are tender. Serve hot.
Fresh Lumpia Wrapper Skins
10 pieces
Ingredients
- 1 cup flour
- 1 egg
- 1 cup water
2 Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.
Spanish Bread
Ingredients
- Bread flour 1.0 kg
- Instant Yeast 8 g
- Dobrim Nobro 4 g
- Monofresh 5 g
- Sugar 160 g
- Salt 15 g
- Water 520 g
- Shortening 40 g
- Skimmed milk 200 g
- All-purpose flour 200 g
- Sugar 200 g
- Margarine 300 g
Total Weight 2.7 Kg
Directions
2. Add Bakels Shortening and mix until fully developed.
3. Rest for 10 minutes then cut 50 g pieces and round.
4. Flatten each dough piece into an oval shape and then place prepared filling.
5. Mould into hotdog roll shape.
6. Proof then bake at 180°C.
Tamales Vegetarian
Ingredients
- 2 cups raw rice, roated and soaked in 1-1/2 cups water then ground
- 1 cup rich coconut milk or coconut cream
- 4 cups coconut milk, diluted
- 1 cup finely chopped peanuts
- 1/2 cups brown sugar
- banana leaves cut into 10" wide pieces
- 2 tbsps salt
- 1/4 kg gluten, boiled and diced
- 2 tbsps atchuete seeds, soaked in 1/4 cup water
- 2 pcs eggs, hard-boiled and shelled
Directions
Simmer until mixture is smoother and thick, stirring constantly.
Then pour in rich coconut milk, stirring well until smooth in consistency.
Add peanuts. Remove from heat. Put banana leaves together.
Drop 1 tablespoonful of mixture on center of banana leaf.
Top mixture with a slice of gluten and a slice of egg.
Wrap mixture with banana leaf and tie around.
Do the same with remaining mixture.
In a big cookng pan, boil water and drop tamales
. Cover and let boil 30 minutes.
Transfer to tray and let cool before serving.
http://asiarecipe.com/phiveg.html
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