Batchoy

Ingredients:

  • 1 kilo pork liver, kidney and spleen, cleaned and diced
  • 1 onion, chopped
  • 2 segments garlic, minced
  • 2 pieces ginger, cut into strips
  • Green onion leaves, chopped
  • patis to taste
  1. Saute garlic and ginger until golden brown.
  2. Add onion and liver, kidney and spleen. Add enough water. Boil until meat is tender.
  3. season with patis, then serve with green onion leaves.

Paksiw na Isda

Ingredients:

  • 1/2 kilo bangus or apahap, cleaned
  • 1 eggplant, sliced
  • 1 ampalaya, sliced
  • 2 pieces japaleno pepper
  • 1 small piece of ginger, minced
  • 1 1/2 cup vinegar
  • 1/2 cup water
  • salt
  • patis
  1. Cut fish into 2 to 3 portions. Sprinkle with salt.
  2. Put eggplant and ampalaya in a saucepan. Add fish, ginger and japaleno pepper. Pour in vinegar.
  3. Bring to a boil but don't stir. Add water. Simmer until fish is cooked. Season with patis to taste.

Ensaladang Talong

Ingredients:

  • 4 eggplants, grilled and peeled
  • 3 tomatoes, sliced
  • 1 medium-sized onion, sliced thinly
  • finely ground pepper
  • sukang paombong (white vinegar)
  1. Halve and shred the eggplant combine in a bowl with sliced tomatoes and onions.
  2. Season with finely ground pepper and white vinegar according to taste.

Laing

Ingredients:

  • 6 cups shredded gabi leaves (stems optional)
  • 2 cups coconut milk
  • 1/2 cup flaked daing (dried white fish)
  • small pieces of ginger
  • 2-3 chili peppers (siling labuyo)
  • 1 teaspoon salt
  1. Put 1 1/2 cup of coconut milk in a sauce pan. Set aside remaining coconut milk.
  2. Add salt, ginger and fish. Simmer over medium heat until fish is cooked.
  3. Add gabi leaves (add sliced stems if desired).
  4. Cook until soften but not soggy, stirring occasionally to prevent coconut milk from clotting.
  5. Pour in remaining 1/2 cup of coconut milk.
  6. Add chili peppers according to taste.

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