Kinchay Guisado Recipe

Kinchay Guisado Ingredients

• 1 cup kinchay, cut into 1 inch length
• 1 cup fresh green peas (sitsaro)
• 1 cloves garlic, chopped
• 1/2 cup sliced onion
• 1/2 cup chopped tomatoes
• 1 cup shrimps, shelled
• 1 cup shrimp juice
• 1/2 cup cubed tokua, fried
• 2 tbsps. cooking oil
• Salt and pepper to taste

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How to Cook Kinchay Guisado
Saute garlic in oil until light brown. Add onion and when it turns transparent, add tomatoes. Simmer 2 minutes then add shrimps. When shrimps turn light pink, add the shrimp juice and bring to a boil. Lower heat and allow to simmer about 3 minutes. Add salt and pepper to taste. Add the peas and kinchay and continue cooking only until vegetables are cooked but still crisp and green. Add fried tokua and correct seasoning.

Katuray Salad Recipe

Katuray Salad Ingredients:

• 6 cups katuray flowers with stamens removed
• 1/3 cup sliced onion
• 2 tsps. ginger
• 1/3 cup vinegar
• 1 tbsps. sugar
• 1 tsp. salt
• 1 tsp. garlic
• I tbsp. lard 

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How to Cook Katuray Salad:
Saute the garlic in lard until brown. Add the onions and ginger. Stir and cook for 3 minutes. Add the vinegar, sugar and salt. Let boil, add the katuray flowers and stir. Cook for ten minutes. Serve with pork inihaw.

Bawang Guisado Recipe

Ingredients for Bawang Guisado:

• 2 cloves garlic, minced 
• 1/4 cup sliced onions 
• 1/2 cup sliced tomatoes 
• 30 bawang stems, cut crosswise (finely) 
• 3 pieces tokua, cubed, fried 
• 1 cup pork, cut into small pieces 
• 1 cup shelled shrimps 
• 2 tbsps. shortening 
• Salt to taste 
• 2 cups shrimp juice

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How to Cook Bawang Guisado: Saute the garlic, onion, and tomato in shortening. Add pork, shrimps and cook until shortening sizzles. Add shrimp juice, stir constantly until it boils. Add bawang stems and fried tokua and cook for a few minutes or just until hawang is crisp-tender. Add salt to taste.

Lumpia with Peanuts Recipe

Lumpia with Peanuts Ingredients

• Lumpia with Peanuts Ingredients 1/4 kilo pork, sliced
• 1/2 cup shrimps (shelled)
• 1/2 head small cabbage (cut fine)
• 1 small onion, sliced
• 3 cloves garlic, chopped fine
• 1 cup ground peanuts
• 2 tbsps. toyo (soy sauce)
• 1 small bundle kinchay
• 2 medium-sized carrots (diced)
• 2 medium-sized yellow camote (diced)
• 1 cup habichuelas (sliced)
• 3 tbsps. lard
• 1 cup shrimp juice from pounded shells and heads of shrimps
• 2 squares tokua (diced)
• Lumpia wrappers or Lettuce leaves

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How to Cook Lumpia with Peanuts
Extract the fat from the pork. Saute garlic, onion and tokua. Add the pork, shrimp, then the shrimp juice. Simmer and then add habichuelas, carrots. cabbage and yellow camote. Season with toyo and cook until done. Set aside in a platter to cool. Add the kinchay, sprinkle half of the amount of ground peanuts and wrap in individual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.

Gulay na Papaya Recipe

Ingredients:
1 medium-sized green papaya,
2 tbsps. shortening
1/4 cup shrimps, shelled
2 cloves garlic, pounded
1/2 cup pork, sliced thinly
1 cup shrimp juice
1/2 cup sliced tomatoes
1/4 cup sliced onion
Salt to taste

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How to Cook:
Cut the green papaya lengthwise into several pieces, then cut crosswise into thin pieces about 1/3 inch. Heat the shortening and fry the pounded garlic until brown. Add the onion, tomato, pork, shrimps. When shrims are cooked, add shrimp juice, stir and bring to boil. Add papaya and continue cooking until papaya is crisp tender. Season to taste.

Guinataan Talong Recipe

Ingredients:
4 young eggplants
1 onion
1 tbsp. vinegar
1 coconut
Salt and pepper to taste

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How to Cook:
Roast eggplants in oven or over charcoal heat. Peel and chop fine. Peel onions and slice crosswise very fine.
To grated coconut, add vinegar. Mash well and extract cream.
Mix and blend well the eggplant and onion. Season to taste with salt and pepper. Add coconut cream.

Cauliflower Recipe

Ingredients:
2 cups cauliflower (seperated into flowerettes)
Salt and Soy Sauce to taste
1/4 cup sliced onion
1 cup, shelled shrimps
1 cup pork, sliced thinly
2 tbsps. flour
1 cup milk
2 tbsp. cooking oil
1 cup meat stock

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How to cook:
Saute onions in oil, add sliced pork then the shrimps. Add salt. When cooked, set aside the pork and the shrimps. Blend flour in remaining oil. Add the meat stock and stir in the milk. When thick, add the cauliflower. Season with soy sauce. Add the cooked pork and shrimps, mix thoroughly. Simmer for 2 minutes and remove from heat at once.

Batao Recipe

Ingredients:
1/4 kilo batao
2 cloves garlic (chopped)
1/2 cup sliced onion
3 tbsps. shortening
1/2 cup sliced tomatoes
1 cup pork (cut into small pieces)
1/2 cup shrimps
Salt to taste
2 cups shrimp juice

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How to cook:
Wash the batao and cut into pieces (in a slanting position) about 1 inch in length. Brown the garlic, then the onion in shortening. Add tomatoes, pork and shrimps. Add the shrimp juice, stirring constantly, and bring to a boil. Add batao and boil again until crisp-tender. Season with salt.

Cabbage Guisado

1 small cabbage, sliced fine

3 cloves garlic,chopped

½ cup sliced onion

½ cup sliced tomatoes

½ cup pork,sliced

½ cups shelled shrimps

1 cup shrimp juice

2 tbsps. Shortening

salt to taste

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Wash cabbage well and drain.Saute in shortening the garlic, onion,pork,and tomatoes.Add shrimps then shrimp juice. Stir until it boils.Add the sliced cabbage and season to taste, Cook until cabbageis crisp tender.

Cabbage and Celery

Ingredients:

2 c. boiling water
3 chicken bouillon cubes
3 c. shredded cabbage
1 1/2 c. sliced celery
1 sm. onion, thinly sliced
3 strips lemon peel
Salt, if needed
Freshly ground black pepper to taste
1 1/2 tsp. celery or caraway seed

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How to Cook:

Dissolve bouillon cubes in boiling water and add remaining ingredients, except celery or caraway seed. Simmer just until cabbage is tender - about 12 to 15 minutes. Drain, remove lemon peel and add seed. Makes 4 servings, at 30 calories each.

Burong Mustaza with egg Recipe

Ingredients:
1     cup sliced burong mustasa
1     medium size onion
3     eggs
3     cloves garlic, crushed
2     medium size tomatoes
       Salt to taste

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How to make burong mustasa with egg

• Sauté garlic, onion and tomatoes.
  
• Add sliced burong mustasa, well beaten eggs and salt.
  
• As soon as the eggs are done, remove from the fire and serve.
  

Bulanglang Recipe

1. 1 Papaya fruit
2. ¼ regular-sized squash (kalabasa)
3. 5 Okra
4. 5 tomatoes (kamatis)
5. ¼ Garlic bulb (bawang)
6. 2 tsp. salt
7. patani 
8. sigarilyas (in Batangas, it is called as kalamismis I don’t know the en.)
9. string beans
10. malunggay leaves
11. squash flower and leaves

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How to cook Bulanglang

1. Peel off the papaya fruit. Divide it into several cuts. *Tip: before peeling a papaya, slightly cut it first on its vertical lines so you have the marks where to cut it when you already peeled it. Make french-fries-like cuts from each part.
2. Peel off the squash. Slice it into thin chunks.
3. Slice the Okra diagonally into 3 parts.
4. Slice the tomatoes into 4.
5. Press the garlics.
6. Separate the patani beans from its skin.
7. Chop the sigarilyas into several chunks.
8. Chop the string beans about 2 inches each.
9. Separate the malunggay leaves from its stem

Ampalaya with Coconut Milk

Ingredients
- 2 coconuts
- 2 cups water
- 1/2 to 1 cup bagoong alamang (shrimp paste)
- 3 medium-sized ampalaya
- 2 cloves garlic, whole unpeeled

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Method
- Wash ampalaya well and slice into 3/4-inch squares after removing seeds. Do not wash after slicing.
- Extract milk from coconut, using the 2 cups water.
- Cook coconut milk with garlic cloves. As soon as it begins to coagulate, add bagoong. When oil begins to form, add the ampalaya and continue cooking without stirring, until ampalaya is just crisp-tender.

Ampalaya (bitter melon) With Eggs Recipe

Ingredients:
1-1/2   cups ampalaya, sliced thin crosswise 
1          teaspoon garlic, minced
1/2      cup tomatoes, sliced
2         eggs, slightly beaten
2          tablespoons shortening
1/4      cup onion, minced
1/4      cup water
            Salt to taste

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How to cook Ampalaya(bitter melon)With Eggs:

• Sauté garlic and onion in 2 tablespoons of shortening or oil. Add tomatoes and water, cover and cook for 2 minutes. Add sliced ampalaya, cover and cook for 3 more minutes. Season with salt.
  
• Add the beaten eggs spreading all over the vegetables. Cook over slow heat until the eggs are slightly firm. Add an extra 2 tablespoons of oil if necessary to keep the eggs from sticking.
  
• Avoid stirring the vegetables as it squeezes more of the bitter flavor of the vegetables and makes the dish unpalatable. Yield: 4 servings.
  

Adobong Kangkong

Estimated cooking time: 25 minutes

Ingredients:

• 1 big bowl of kangkong (river spinach)
  
• 1/4 kilo of pork, cut into small pieces
  
• 1/4 cup of vinegar
  
• 1/4 cup soy sauce
  
• 5 cloves of garlic, minced
  
• 1 onion, diced
  
• 2 laurel leaves (bay leaves)
  
• 1/2 teaspoon of monosodium glutamate (MSG)
  
• 1 cup pork stock (broth) or bouillon pork cube dissolved in water
  
• Salt and pepper to taste
  

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How To Cook Adobong Kangkong:

• Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
  
• Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
  
• Let simmer then add the vinegar. Do not stir for 5 minutes.
  
• Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
  
• Serve hot with rice.
  

Quick Tip:

Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.

• 
  
  
• 
  
  1/4 kilo pork, sliced into small pieces
  
  
• 
  
  1/4 kilo shrimps, shelled, deveined and halved
  
  
• 
  
  1/4 kilo chicken liver and gizzard, sliced to small pieces
  
  
• 
  
  1/4 kilo cauliflower, broken to bite size
  
  
• 
  
  1/4 kilo string beans
  
  
• 
  
  1/4 kilo snow peas (sitsaro)
  
  
• 
  
  1/4 kilo cabbage, cut into squares
  
  
• 
  
  2 stalks of leeks, cut into 2″ long pieces
  
  

• 
  
  3 stalks celery, cut into 2″ long pieces
  
  
• 
  
  5 cloves garlic, diced
  
  
• 
  
  2 onions, diced
  
  
• 
  
  1 carrot, sliced thinly
  
  
• 
  
  1 piece red bell pepper, cut in strips
  
  
• 
  
  1 piece green bell pepper. cut in strips
  
  
• 
  
  2 tablespoons of cornstarch, dissolved in 1/4 cup of water
  
  
• 
  
  2 cups chicken stock (broth)
  
  
• 
  
  3 tablespoons of sesame oil
  
  
• 
  
  3 tablespoons of patis (fish sauce)
  
  
• 
  
  4 tablespoons of corn oil or vegetable oil
  
  
• 
  
  Salt to taste
  
  
  
  
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How to Cook:

• 
  
  In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
  
  
• 
  
  Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
  
  
• 
  
  Salt and pepper to taste.
  
  
• 
  
  Serve hot with rice.
  
  

Arroz a la Luzonia Recipe

Ingredients:

• 3 tablespoons vegetable or corn 
• 2 cups uncooked rice, washed 
• and drained (glutinous rice is preferable)
• 2 tablespoons minced garlic 
• 1/2 cup chopped onion 
• 1 bay leaf
• 2 tablespoons salt
• 1 3-pound chicken, boiled and 
• cut into serving pieces 
• 2 twelve-ounce cans coconut milk (available in Oriental stores)
• 1 cup shrimp, shelled and 
• deveined
• 1 cup pork, boiled for 15 minutes, 
• then cut into 1/z-inch cubes 
• 1/8 teaspoon paprika
• 1 cup sweet peas
• 1 cup ham, cubed into 1/2-inch pieces 
• 3 hard-boiled eggs, sliced
• 1 piece chorizo de Bilbao or
• pepperoni, sliced into 1/8-inch pieces

How to Cook:
In a stockpot, heat oil and saute garlic until brown and onion until transparent.
Add chicken, shrimp, pork, ham, chorizos de Bilbao or pepperoni and bring to a
boil. Add rice, bay leaf, salt, coconut milk and paprika. Stir mixture to prevent it
from sticking to bottom of pan. Lower heat, cover and simmer till meat and rice
are tender. This takes about 20 to 30 minutes. Add peas and cook for another 3
minutes. Garnish with hard-boiled eggs.

Serves 4 - 6.