Tortang Talong Recipe | Eggplant Omelette Recipe

Tortang Talong Recipe | Eggplant Omelette Recipe - Ingredients and Procedures.

Ingredients:

• 4 Large eggplants
• 6 Eggs
• 1 Small onion finely minced
• 1 Tsp. Salt
• 1/2 Tsp. Ground black pepper
• Corn oil for frying

Procedures:

• Wash eggplants and pierce it with a fork
• Roast eggplants until the skin is slightly burnt.
• Set aside the roast eggplants.
• Beat 6 eggs and season with salt and pepper in a bowl
• Add the finely minced onions and set aside.
• Carefully skin the eggplants and and place them on a large pan.
• Flatten the meat of the eggplants using a fork and pour egg mixture over the top.
• Mix it carefully
• Heat a large frying pan with a 5-tablespoons oil.
• Place the battered eggplants.
• Let it cook over medium high for 3 minutes.
• Carefully turn the eggplants and cook it for another 3 minutes.
• Serve it with rice.

Adobong Kangkong Recipe

Adobong Kangkong Recipe - Ingredients and Procedures.

Ingredients:
1 big bowl of kangkong
1 tablespoon lemon
1/2 tablespoon minced garlic
3 tablespoons soy sauce
1/2 cup vegetable or corn oil
Salt and pepper to taste

Procedures:
Wash and sort kangkong.
Separate leaves and cut stems into 1-inch lengths.
Saute the garlic in oil, and when it is golden brown.
Add the kangkong, lemon juice, soy sauce and salt.
Cover and bring to a boil.
Add ground pepper to taste.
Serve hot with rice.

Pork Stir Fry With Peas And Mushrooms

Pork Stir Fry With Peas And Mushrooms Ingredients and Procedures.

Ingredients:

• 2 tablespoons Peanut Oil
• 12 ounces Pork Tenderloin, cut in strips
• 4 ounces Shiitake mushrooms, sliced
• 6 ounces Sugar Snap Peas
• 2 teaspoons each minced Garlic
• 2 teaspoons sliced Fresh Ginger
• 1/3 cup Stir Fry Sauce
• a few drops of Sesame Oil

Procedures:

• Heat 1 tablespoon peanut oil in wok over medium high heat until very hot.
• Add pork tenderloin strips. Stir-fry 4 minutes or until lightly browned.
• Remove to plate.
• Heat remaining oil in skillet.
• Add mushrooms. Stir-fry 1 minute.
• Stir in sugar snap peas.
• Stir fry until crisp tender.
• Push veggies up side of wok.
• Put garlic and ginger in center of wok.
• Stir-fry 30 seconds.
• Add stir fry sauce.
• Add pork and oranges.
• Stir to heat through.
• Serve over hot cooked Chinese long grain white rice.

Spinach and Cheese Dumplings

Spinach and Cheese Dumplings Ingredients and Procedures.

Ingredients:

• 1 bunch spinach
• 1/2 cup cottage cheese
• 2 large eggs
• 1/2 cup all purpose flour
• 1/2 cup parmesan cheese, grated salt, pepper, vetsin to taste

White Sauce:

• 2 tbsp. butter
• 2 tbsp. flour
• 1/2 cup water
• 1 cup evaporated milk
• 1/2 cup Parmesan cheese, grated

Procedures:

• Remove tough stems and discard.
• Wash spinach well.
• In saucepan, cook spinach with water clinging to leaves over high heat, stirring until just wilted.
• Drain.
• Squeeze dry, coarsely chop.
• Prepare dumplings, in a bowl, mix spinach, cottage cheese, eggs, parmesan cheese, flour and seasonings.
• With floured hands shape spinach mixture into 2" by 1" ovals. Meanwhile fill saucepot halfway with water.
• Heat to boiling over high heat.
• Reduce heat to medium.
• Add dumplings, half at a time.
• Cook dumplings in simmering water, gently stirring occasional, 3 to 5 minutes until they float to the top.
• With slotted spoon, transfer dumplings to pyrex dish. Preheat oven to 350 degrees.

White Sauce:

• In saucepan, melt butter over medium heat.
• Stir in 2 tbsp. flour, cook 1 minute.

• Gradually whisk in water and milk and cook, whisking constanly, until sauce boils and thickens slightly.
• Remove saucepan from heat, stir in 1/4 cup grated Parmesan cheese.
• Pour over dumplings in pyrex dish.
• Sprinkle the remaining Parmesan over top.
• Bake 15 to 20 minutes, unitl hot and bubbly.

Easy Tomatoes with Basil

Ingredients:

• 2 large tomatoes
• salt and freshly ground pepper
• 4 large basil leaves, chopped or rolled and sliced thinly (chiffonade)
• vinaigrette or salad dressing

Procedures:

• Slice tomatoes.
• Arrange on a serving plate.
• Sprinkle with salt and pepper, then the chopped basil.
• Let stand for 30 minutes.
• Serve with vinaigrette, salad dressing, grated cheese.

Good for 4 servings.

Misua Patola Soup

Ingredients:

• 6 cups chicken stock (or shrimp liquor or fish head broth)
• 2 packages (rolls) fine misua
• 1 large sliced patola
• 1 tablespoon minced garlic
• 1 minced onion
• 2 tablespoons cooking oil
• 3 tablespoon patis
• pepper to taste

Procedures:

• Sauté the garlic first and then the onions in hot cooking oil till golden brown.
• Add the stock, patis, pepper, and vetsin.
• Cover and boil for 15 minutes. Drop in patola.
• Cover and cook for 5 minutes. Uncover.
• Break misua into short lengths and drop into the boiling broth.
• Cover.
• Remove from fire immediately.

Via: livinginthephilippines dot com

Ukoy with Shrimps

Ingredients:

• 1 cup bean sprouts
• a few dried boiled shrimps (omit if you want vegetarian)
• 1 tsp salt
• 1 cup shrimp liquor (shrimp juice from mashing shrimp by mortal and pestle or by food processor - Ken.)
• 1 cup corn starch or rice flour
• 1 onion, chopped
• achuete seeds (generally for colouring, I suppose either a small bit of turmeric mixed with a small bit of paprika might do, or red food colouring. Otherwise, if the appearance is not important to you, omit this.)
• 2 eggs well beaten
• oil for frying
• vinegar, pepper, garlic and salt

Procedures:

• Dissolve corn starch or rice flour in about 1/4 c water with achuete colouring.
• Mix thoroughly starch-mixture, salt, shrimp liquor, onion and well-beaten eggs until a smooth batter is obtained.
• Add bean sprouts.
• Heat oil in a deep frying pan and pour about 1/4 cup of the batter at a time.
• Gather all particles together and lay pieces of boiled shrimps on the surface.
• Fry until golden brown.
• Drain and serve with vinegar-garlic sauce.

Via: Carinderia

Ampalaya Salad (Bitter Gourd Salad)

Ingredients:

• 2 cups ampalaya, sliced thinly
• 2 tbsps. rock salt
• 3 pcs. sibuyas tagalog (shallots)
• 2 pcs. tomatoes, round thin slices

Dressing:

• 4 tbsps. Mama Sita's Coconut Nectar Vinegar
• 4 tbsps. water
• 4 tbsps. sugar dash of black pepper

Procedure:

• Cut ampalaya into two, lengthwise.
• Remove the seeds.
• Slice thinly crosswise.
• Rub ampalaya slices with salt.
• Leave for 20 minutes.
• Squeeze out ampalaya juice.
• Remove excess salt with water.
• Squeeze out water.
• Cut shallots and tomatoes into thin, round slices.
• Chill the vegetable slices.
• Arrange in a platter and serve with dressing.

Procedure for Dressing:

• In a sauce pan, mix vinegar and water and let boil for 2 minutes.
• Lower heat.
• Add sugar, and black pepper.
• Stir continuously for two to three minutes.
• Let cool and serve with salad.

Via: Lutongbahay

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

Procedures:

• Wash kangkong and drain leaves thoroughly.
• 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.

Via: kumain dot com

Okra Adobo

Ingredients:

• 20 pieces of young okra, cut into small pieces, or package (18 ounces) of frozen cut okra. Thaw before use.
• 2 cloves garlic, crushed
• 1 small onion, chopped
• 1/4 cup vinegar
• salt to taste
• 1 teaspoon red pepper flakes
• 3 tablespoons vegetable oil
• 1/2 teaspoon aji-no-motto-vetsin-(monosodium glutamate) optional

Procedure:

• Steam okra. Set aside. Heat oil in a frying pan.
• Add onion and garlic.
• Stir until onion is golden brown. While stirring, add steamed vegetables, then salt, and red pepper flakes.
• When well mixed, add vinegar.
• Mix again.
• Remove from heat.
• Serve hot over rice.

Via: Recipe Book of Filipino Cuisine

Laing

Ingredients:

• 4 oz laing (taro leaves)
• 3/4 cup powdered coconut cream diluted in 1/8 cup water (gata)
• 1/8 cup shrimps, shelled
• 1/4 cup porkloin, sliced
• 1 onion, sliced
• 1/4 tablespoon ginger, minced
• 1/4 tablespoon garlic, minced
• 1/2 tablespoon patis (fish sauce)
• 1 piece bird’s eye chilies, sliced
• 1 tablespoon oil

Procedure:

• Sauté garlic, onion, ginger porkloin and shrimp in oil
• Stir for a few minutes then add the coco cream (gata)
• Add the taro leaves.
• Season with salt and fish sauce.
• Add the bird’s eye chili (siling labuyo)
• Cook for 15-20 minutes over medium flame.

* Estimate Time: 30 minutes

Via: filipino-recipes

Chopsuey

Ingredients:

• 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

Procedure:

• 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.

* Cooking time: 45 minutes

Via: filipinofoodrecipes

Achara

Ingredients:

• 1 Shredded green papaya
• 2 Sliced onions
• 2 Julienned carrots
• 1 Sliced red pepper (sweet)
• 3 cups Cider vinegar
• 1/4 cup Sugar
• 1 tsp Salt
• 1 tsp Freshly ground pepper

Procedure:

• Shred the papaya using a hand grater.
• boil in vinegar
• add other ingredients
• simmer for 25 minutes.

* Good for 4 servings

Via: filipinorecipe

Pinakbet or Pakbet

Ingredients:

• 1/4 kilo pork with fat, cut into small pieces
• 2 Ampalalya (bitter melons) sliced to bite size pieces
• 2 eggplants, sliced to bite size pieces
• 5 pieces of okra, cut in two
• 1 head garlic, minced
• 2 onions, diced
• 5 tomatoes, sliced
• 1 tablespoon of ginger, crushed and sliced
• 4 tablespoons bagoong isda or bagoong alamang
• 3 tablespoons of oil
• 1 1/2 cup water
• Salt and pepper to taste

Procedure:

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
• On the same pan, saute garlic, onion, ginger and tomatoes.
• In a casserole, boil water and add bagoong.
• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
• Salt and pepper to taste.
• Serve hot with plain rice.

Estimated cooking time: 35 minutes

Via: ligayafamily