20 pcs. fresh, very young okra
1/4 cup water
1/4 vinegar
1/2 cup pork, diced
3 tbsps. patis
4 cloves garlic, crushed
1 onion, chopped
1 tsp. pepper
Wash and parboil the okra in water. Set aside. Fry the pork. Push to one side of the pan. Saute garlic, onion and okra. Season with vinegar, patis and pepper. Cook until okra is tender crisp. (Vinegar cuts sliminess of okra).
Note: Substitutes for okra may be: kangkong, sitao and puso ng saging (banana heart)
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Tuesday, January 25, 2011
Saturday, January 15, 2011
Laing
1/2 kilo shrimps, chopped finely
2 small young coconuts, grated
1 onion, chopped
1 tsp. salt
10-15 pcs. wilted gabi leaves
1 cup thin coconut milk
1 cup thick coconut milk
2 pcs. siling labuyo or hot pepper
Combine shrimps, coconut and onion. Season with salt. Chop. Wrap by tablespoons in gabi leaves. Arrange in an earthenware pot and pour thin coconut milk over wrapped mixture. Cover and simmer over low flame, shaking pot once in a while to avoid burning. When almost done, add the thick coconut milk and sili. Continue cooking until sauce is thick.
2 small young coconuts, grated
1 onion, chopped
1 tsp. salt
10-15 pcs. wilted gabi leaves
1 cup thin coconut milk
1 cup thick coconut milk
2 pcs. siling labuyo or hot pepper
Combine shrimps, coconut and onion. Season with salt. Chop. Wrap by tablespoons in gabi leaves. Arrange in an earthenware pot and pour thin coconut milk over wrapped mixture. Cover and simmer over low flame, shaking pot once in a while to avoid burning. When almost done, add the thick coconut milk and sili. Continue cooking until sauce is thick.
Thursday, January 13, 2011
Ukoy
200 grams small shrimps
2 cup togue or mongo sprouts
1 cake tokwa or bean curd, in strips
1 cup spring onion, in strips
Wash shrimps thoroughly, remove head leaving shells. Prepare batter.
Batter
1 cup all-purpose flour
1 cup cornstarch
1 1/2 tsp. baking powder
1 1/2 tsp. salt
oil for deep fat frying
1/2 tsp. pepper
1/4 cup atsuete or anatto water*
2/3 cup shrimps juice**
1 egg, well beaten
Sift dry ingredients in a bowl. Blend in remaining ingredients, beat thoroughly to make a batter. Set aside.
In a saucer, arrange a bed of mongo sprouts. Garnish with spring onion and shrimps. Add about 1/4 cup batter and lower carefully into deep hot fat. Fry until crispy on both sides. Remove to absorbent paper. Serve hot with vinegar-garlic sauce seasoned with salt and black pepper.
NOTE: The same recipe may be prepared using 2 cups squash, 1 cup kutsay, 200 grams shrimps and a cake tokwa or bean curd (1" strips).
* Soak 2 tbsps anato seeds in 1/4 cup warm water, strain.
** To obtain shrimp juice - pound the heads of shrimps, add water and strain.
2 cup togue or mongo sprouts
1 cake tokwa or bean curd, in strips
1 cup spring onion, in strips
Wash shrimps thoroughly, remove head leaving shells. Prepare batter.
Batter
1 cup all-purpose flour
1 cup cornstarch
1 1/2 tsp. baking powder
1 1/2 tsp. salt
oil for deep fat frying
1/2 tsp. pepper
1/4 cup atsuete or anatto water*
2/3 cup shrimps juice**
1 egg, well beaten
Sift dry ingredients in a bowl. Blend in remaining ingredients, beat thoroughly to make a batter. Set aside.
In a saucer, arrange a bed of mongo sprouts. Garnish with spring onion and shrimps. Add about 1/4 cup batter and lower carefully into deep hot fat. Fry until crispy on both sides. Remove to absorbent paper. Serve hot with vinegar-garlic sauce seasoned with salt and black pepper.
NOTE: The same recipe may be prepared using 2 cups squash, 1 cup kutsay, 200 grams shrimps and a cake tokwa or bean curd (1" strips).
* Soak 2 tbsps anato seeds in 1/4 cup warm water, strain.
** To obtain shrimp juice - pound the heads of shrimps, add water and strain.
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