Saturday, October 15, 2016


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.

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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

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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

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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!

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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

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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.

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OKRA WITH TOMATOES AND ONIONS

2 slices bacon
1 pound fresh okra, sliced
1 small onion, chopped
1/2 green bell pepper, chopped
2 celery, chopped
1 (14.5 ounce) can stewed tomatoes
salt and pepper to taste

How to prepare Okra With Tomatoes And Onions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until well blended.
Garnish with crumbled bacon, if desired.

Health benefits from this recipe:
1. Okra helps lower your blood sugar and cleanse your liver.
2. Tomatoes are high in vitamin C which is good for your immune system plus it has lycopene which is good for the heart.
3. Celery is an excellent source of vitamin K and molybdenum. It is a very good source of folate, potassium, dietary fiber, manganese, and pantothenic acid. Celery is also a good source of vitamin B2, copper, vitamin C, vitamin B6, calcium, phosphorus, magnesium, and vitamin A
4. Green bell pepper is rich in vitamin C, which powers up your immune system and keeps skin youthful. It also contains several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits.

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100 grams shrimp
1/4 kg boneless chicken
1 doz quail eggs (boiled)
100grams chicken liver and gizzard, sliced to small pieces
1 tsp garlic
2 tsp cornstarch
1 tbsp oyster sauce
½ piece cabbage, quartered
1 cup green bell pepper,sliced
1 cup red bell pepper, sliced
1 small cauliflower, cut into small pieces
1 cup carrots, sliced
1 cup onion, diced
1 cup snow peas
Shrimp juice (derived by crushing the head of the shrimp)
1 cup chicken stock
1 cup water
salt and pepper

Cooking Procedure
1. In a big wok, saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of chicken stock and bring to a boil. Cover the pot and simmer for 5 minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots, snow peas and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
9. Dilute the cornstarch in 1 cup of water then pour mixture in the pot. Mix well. Add pre-boiled quail eggs
10. Serve hot. Share and Enjoy!

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SINIGANG NA PATA NG BABOY

Ingredients:
1 1/2 kilos Pata (Pork Hocks)
4 tomatoes , quartered
2 onions, halved
2 liters water
4 cups of rice wash (1st batch of water used to wash rice), optional
2 "bundles" bokchoy
1 bundle String beans
2 pieces radish, sliced
3 pieces sili pangsigang (green finger pepper)
5 pcs small sized Okra
3 eggplants , sliced
Salt to taste
Sampalok (tamarind) mix

Instructions:

1. In a pot, boil pata in water. Remove impurities that will arise.
2. After 1 hour, add tomatoes, onions and rice wash. Boil until the pork hocks are tender to your liking.
3. Season with the sinigang mix and salt to your preferred taste.
4. Adjust the sourness by adding more mix or water.
5. Add labanos, okra, string beans, eggplant and siling pangsigang.
When labanos, okra and beans are tender, add bokchoy and simmer for a minute or two. Serve and enjoy!

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Ingredients:

1 kilo pork liempo
3 cups beef broth
6 tbsp peanut butter
4 cloves garlic minced
1 tbsp soy sauce
1/2 tsp ground pepper
1 tbsp patis
2 talong sliced
2 bundle string beans (3 inches length)
2 bundles pechay or bokchoy
Oil
Tubig
Salt
Atsuete powder (optional)

Instructions:

Hiwalay ang pagluluto sa lechon kawali (liempo), kare-kare sauce at mga gulay at saka lamang siya pagsasamahin kapag ready to serve na.

Pakuluan ang liempo sa tubig at asinan po ito sa tamang panlasa.

Kapag kumulo na, hinaan ang apoy at hayaan itong maluto sa loob ng 40 minuto.

Hanguin at palamigin ng konti.

Mag-init ng maraming mantika sa kawali (deep fry kung maari) pero simulan sa katamtamang apoy dahil sa high heat ay pumuputok-putok ang liempo.

Takpan ang kawali at pagkatapos ay itaas ang apoy ng unti unti hanggang sa maging crispy ang labas. Mga 30 hanggang 40 minuto. Hanguin ang crispy liempo at itabi muna.

Lutuin ang gulay sa pamamagitan ng steam cooking. Unahin ang talong at pagkatapos ng 5 minuto ay idagdag ang sitaw. Pagkatapos ng 4 na minuto ay saka naman idagdag ang petsay. Pagkatapos ng 3 minuto ay patayin ang apoy dahil luto na ito.

Kung walang steamer ay pwede rin ang pakuluan sa tubig. Tandaan po lamang na ang talong ang pinakamatagal maluto. Pangalawa ang sitaw at ang pinaka-madali ay pechay. Bantayan itong maige.

Habang niluluto ang gulay ay pwede na rin isabay ang pagluluto ng kare-kare sauce.
Ang sauce ang siyang magbibigay ng sarap sa inyong kare-kare bukod sa bagoong. Kaya dapat malasa ito.

Mag-init ng 2 kutsarang mantika sa sauce pan. Iprito po natin ang bawang hanggang mag golden brown ang kulay nito. Idagdag ang beef broth at hayaang kumulo sa mataas na apoy.

Kapag kumulo na ay hinaan ang apoy at idagdag ang toyo, peanut butter at paminta. Haluin lamang, dahil ang init at patuloy na paghahalo ang siyang magpapalapot sa sauce. Lagyan ng atsuete powder para kumulay ng kaunti.

Kapag kuntento na sa lapot ng sabaw ay patayin ang apoy at ihanda ang mga sahog sa serving plate. Serve and enjoy!

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