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Saturday, October 15, 2016
BULANGLANG
BULANGLANG
1 piece small green papaya, sliced
2 cups squash, sliced
3 medium tomatoes, sliced
10 pieces small okra
1 cup malunggay (moringa) leaves
4 cloves garlic, lightly crushed
1 thumb ginger, chopped
4 to 6 cups rice washing (the water used to wash or clean rice)
lemon grass (optional)
salt to taste
Boil the rice washing for 3-5 minutes. Add garlic, ginger, and lemongrass. Let it boil for 5-10 minutes. Remove the lemongrass, then add the papaya and squash until they are tender. Add tomatoes and okra. Cook for 3 to 4 minutes. Put-in the malunggay leaves. Cook for a minute. Season soup with salt and stir. Turn the heat off. Transfer in a serving bowl and that’s it! Enjoy Bulanglang!
Note: If you cannot find Moringa leaves, replace this with spinach, or kangkong (swamp cabbage) leaves. You can also use watercress as a substitute.
1 piece small green papaya, sliced
2 cups squash, sliced
3 medium tomatoes, sliced
10 pieces small okra
1 cup malunggay (moringa) leaves
4 cloves garlic, lightly crushed
1 thumb ginger, chopped
4 to 6 cups rice washing (the water used to wash or clean rice)
lemon grass (optional)
salt to taste
Boil the rice washing for 3-5 minutes. Add garlic, ginger, and lemongrass. Let it boil for 5-10 minutes. Remove the lemongrass, then add the papaya and squash until they are tender. Add tomatoes and okra. Cook for 3 to 4 minutes. Put-in the malunggay leaves. Cook for a minute. Season soup with salt and stir. Turn the heat off. Transfer in a serving bowl and that’s it! Enjoy Bulanglang!
Note: If you cannot find Moringa leaves, replace this with spinach, or kangkong (swamp cabbage) leaves. You can also use watercress as a substitute.
HOT GARLICKY SHRIMP with Asparagus and Lemon
HOT GARLICKY SHRIMP with Asparagus and Lemon
1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
3/4 tsp. kosher salt; more as needed
Freshly ground black pepper
1 lemon
6 Tbs. extra-virgin olive oil
4 medium cloves garlic, thinly sliced
3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
1/8 to 1/4 tsp. crushed red pepper flakes
2/3 cup low-salt chicken broth
1/2 tsp. cornstarch
Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.
Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.
Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.
In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately. Serves 3
1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
3/4 tsp. kosher salt; more as needed
Freshly ground black pepper
1 lemon
6 Tbs. extra-virgin olive oil
4 medium cloves garlic, thinly sliced
3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
1/8 to 1/4 tsp. crushed red pepper flakes
2/3 cup low-salt chicken broth
1/2 tsp. cornstarch
Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.
Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.
Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.
In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately. Serves 3
HOTOTAY
HOTOTAY
1/4 kg pork, sliced thinly
1/4 boiled chicken breast, shredded
100 grams pig liver, sliced thinly
4 to 6 cups chicken stock or chicken broth
2 cups Napa cabbage, chopped
1 1/2 cups fresh Shitake mushrooms, chopped
1 cup carrots, sliced
1/2 cup tenga ng daga (black fungus)
1/2 cup baby corn, halved
1 cup green onion,chopped finely
1 medium onion, chopped
2 teaspoons minced garlic
3 pieces raw eggs
2 teaspoons salt
1 teasoon ground black pepper
2 tablespoons cooking oil
Heat oil in a cooking pot.
Saute garlic and onion.
When the onion becomes soft, add the pork and cook until the color turns light brown.
Put-in the chicken and liver, and cook for 3 to 5 minutes.
Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10 minutes.
Add carrots, mushroom and black fungus. Stir and cook for 3 minutes.
Put-in the rest of the vegetables, salt and ground black pepper. Stir and cook for 2 minutes.
Turn off heat, and then transfer to individual serving bowls.
Crack and place one egg per bowl.
Serve hot.Share and enjoy!
Number of servings (yield): 3
1/4 kg pork, sliced thinly
1/4 boiled chicken breast, shredded
100 grams pig liver, sliced thinly
4 to 6 cups chicken stock or chicken broth
2 cups Napa cabbage, chopped
1 1/2 cups fresh Shitake mushrooms, chopped
1 cup carrots, sliced
1/2 cup tenga ng daga (black fungus)
1/2 cup baby corn, halved
1 cup green onion,chopped finely
1 medium onion, chopped
2 teaspoons minced garlic
3 pieces raw eggs
2 teaspoons salt
1 teasoon ground black pepper
2 tablespoons cooking oil
Heat oil in a cooking pot.
Saute garlic and onion.
When the onion becomes soft, add the pork and cook until the color turns light brown.
Put-in the chicken and liver, and cook for 3 to 5 minutes.
Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10 minutes.
Add carrots, mushroom and black fungus. Stir and cook for 3 minutes.
Put-in the rest of the vegetables, salt and ground black pepper. Stir and cook for 2 minutes.
Turn off heat, and then transfer to individual serving bowls.
Crack and place one egg per bowl.
Serve hot.Share and enjoy!
Number of servings (yield): 3
Eggplant Steak
This was a great tasting eggplant, it is simple yet appetizing and goes well with other veg.
Ingredients:
1 large eggplant, sliced
1 large onion, cut into rings
2 cloves garlic, minced
1/4 cup soy sauce
1 tsp white vinegar or lemon juice
ground black pepper
1/2 tsp sugar
oil for frying
Procedure:
In a pan, hot oil. Add the eggplant and fry until golden brown.
Drain on a paper towel and set aside.
On the same pan, saute garlic and onion with a bit of oil for 2 minutes.
Add the soy sauce, vinegar, sugar and pepper to taste.
Stir and simmer for 1 minute.
Pour the sauce over the fried eggplant into a serving dish and garnish with some onion rings.
Serve with steamed or fried rice. Enjoy!
Ingredients:
1 large eggplant, sliced
1 large onion, cut into rings
2 cloves garlic, minced
1/4 cup soy sauce
1 tsp white vinegar or lemon juice
ground black pepper
1/2 tsp sugar
oil for frying
Procedure:
In a pan, hot oil. Add the eggplant and fry until golden brown.
Drain on a paper towel and set aside.
On the same pan, saute garlic and onion with a bit of oil for 2 minutes.
Add the soy sauce, vinegar, sugar and pepper to taste.
Stir and simmer for 1 minute.
Pour the sauce over the fried eggplant into a serving dish and garnish with some onion rings.
Serve with steamed or fried rice. Enjoy!
BULANGLANG: A VERY HEALTHY DISH for EVERYONE
BULANGLANG: A VERY HEALTHY DISH for EVERYONE
1 piece small Green Papaya, sliced
2 cups calabaza squash, sliced
Loofah (Patola), sliced
Lemon Grass (Optional)
3 medium tomatoes, sliced
10 to 15 small Okra
1 cup malunggay (moringa) leaves
4 cloves garlic, lightly crushed
1 thumb ginger, chopped
1 to 2 teaspoons salt
4 to 6 cups rice-washing water
Heat a cooking pot and pour in rice-washing water. Let boil.
Add garlic, ginger, and lemongrass. Boil for 5 to 7 minutes.
Remove the lemongrass. Add papaya and calabaza squash. Boil for 6 minutes.
Add tomatoes, okra, and loofah. Cook for 3 to 4 minutes.
Put-in the malunggay and salt. Stir. Turn the heat off.
Transfer to a serving bowl and serve. Share and enjoy!
Photo and recipe by Panlasang Pinoy
1 piece small Green Papaya, sliced
2 cups calabaza squash, sliced
Loofah (Patola), sliced
Lemon Grass (Optional)
3 medium tomatoes, sliced
10 to 15 small Okra
1 cup malunggay (moringa) leaves
4 cloves garlic, lightly crushed
1 thumb ginger, chopped
1 to 2 teaspoons salt
4 to 6 cups rice-washing water
Heat a cooking pot and pour in rice-washing water. Let boil.
Add garlic, ginger, and lemongrass. Boil for 5 to 7 minutes.
Remove the lemongrass. Add papaya and calabaza squash. Boil for 6 minutes.
Add tomatoes, okra, and loofah. Cook for 3 to 4 minutes.
Put-in the malunggay and salt. Stir. Turn the heat off.
Transfer to a serving bowl and serve. Share and enjoy!
Photo and recipe by Panlasang Pinoy
BUTTERED VEGETABLES
BUTTERED VEGETABLES
2 cups broccoli florets
2 carrots, peeled and cut
2 medium sized potatoes, peeled and cut
1 can creme corn kernel
1 medium onion, chopped
1 teaspoon garlic, minced
1/2 cup mushrooms , halved
1 tbsp butter
salt and pepper to taste
Parboil the carrots and potatoes for 5 to 10 minutes or until almost tender..
Remove from the heat, drain and keep aside.
Heat the butter in a pan and saute garlic and onion. Add carrots and tomatoes then add mushrooms and cook for sometime. Add broccoli florets ad corn kernel and stir for 5 minutes on medium heat or till vegetables get a glaze. Season with salt and pepper. Serve hot.
2 cups broccoli florets
2 carrots, peeled and cut
2 medium sized potatoes, peeled and cut
1 can creme corn kernel
1 medium onion, chopped
1 teaspoon garlic, minced
1/2 cup mushrooms , halved
1 tbsp butter
salt and pepper to taste
Parboil the carrots and potatoes for 5 to 10 minutes or until almost tender..
Remove from the heat, drain and keep aside.
Heat the butter in a pan and saute garlic and onion. Add carrots and tomatoes then add mushrooms and cook for sometime. Add broccoli florets ad corn kernel and stir for 5 minutes on medium heat or till vegetables get a glaze. Season with salt and pepper. Serve hot.
