Laswa nga Tambo

Laswa nga Tambo, this is another version of laswa or vegetable dish that is very popular in Capiz, Iloilo and Negros. Laswa nga tambo or utan nga tambo is boiled bamboo shoot with saluyot topped with shrimp. The dish uses pre-cut and pre-cooked bamboo shoots that are always available in most vegetable markets in Metro Manila. As an alternative for fresh bamboo shoots canned or bottled bamboo shoots are also available in most Asian stores. Saluyot is also available in some places around the globe, especially in the Middle East. The recipe is simple but very delicious.

Ingredients:



1/4 kilo labong, bamboo shoots, sliced, parboiled
2 bundles saluyot leaves, trimmed, coarsely cut crosswise
1/4 kilo medium size shrimp, trimmed
2 medium size tomato, quartered
1 small size onion, chopped
salt

Cooking procedure:

In a pot bring to a boil 4 to 6 cups of water. Add in labong, onion and tomato, simmer for 3 to 5 minutes. Add in saluyot and shrimp, simmer for another 3 to 5 minutes or until vegetables are just cooked. Season with salt to taste. Serve hot.


See other related bamboo shoot vegetable dish:
Dinengdeng, Labong, Saluyot at Sigarillas
Utan ug Buwad
Saluyot at Labong

Beef Stroganoff

Beef Stroganoff is a classic beef and mushroom with sour cream sauce dish. It is ages since I last cook this one. Beef stroganoff is usually served with pasta but to Pinoys is best eaten as rice toppings. Cooking is fairly easy with very minimal ingredients. The secret is use a good sour cream and do not overcook the beef strips, we Pinoys tend to overcook our beef, overcooked beef will become more hard. Then it has to be cooked really long to make it tender but then it will start to fall apart. For this dish we want our beef tender but chewy. Try to use tenderloin or sirloin, they cook fast. Enjoy.

Ingredients:

250g beef tenderloin or sirloin, cut into large strips
200g fresh button mushrooms, cut in half
1 small onion, chopped
1/4 cup beer
1/4 cup soy sauce
3 tbsp butter
2 tbsp flour
3/4 cup sour cream
salt and pepper



Cooking procedure:

Marinate beef in soy sauce, a dash of salt and pepper for at least 10 minutes. In a sauce pan melt the butter, add onions and sauté until translucent. Add the marinated beef and stir cook for 2-3 minutes or until brown. Add in the button mushroom and stir cook for a minute. Now add in the beer and simmer for 8-10 minutes or until the liquid is reduce to half. Stir in the sour cream and season with salt and pepper to taste and continue to cook for 2-3 minute. Thicken sauce with cornstarch diluted in 1/4 cup of water cook for another minute. Serve over rice or spaghetti pasta.


See other beef stirfried recipe:
Beef Ampalaya
Beef and Ampalaya with Black Beans
Beef and Broccoli Stirfry
Beef Broccoli with Oyster Sauce
Bistek Stir Fry

Guinataang Kabute, Button Mushroom in Coconut Milk

Guinataang Kabute, button mushroom in coconut milk. Here is a quick healthy guinataang vegetarian dish. I used fresh button mushrooms which are generally available in most supermarkets. I just cut the mushrooms in half stewed with canned coconut milk and with the usual Pinoy aromatic ingredients like garlic, ginger onions and hot chili pepper for some spiciness. No special cooking method it’s just a the same guinataang cooking method.

Ingredients:

200g fresh button mushroom, cut in half
1 cup pure canned coconut milk
1/2 head garlic, crushed, chopped
1 medium size onion, chopped
1 thumb size ginger, cut into thin strips
1-2 green and red hot chili pepper, cut diagonally
2-3 stalks leeks, cut crosswise
1 small size bell pepper, julienne
salt and pepper
cooking oil



Cooking procedure:

In a sauce pan sauté garlic, ginger and onions until fragrant. Add in the hot chili peppers, stir cook for a minute. Pour the coconut milk bring to a boil, simmer while continuously stirring at medium to low heat for 2-3 minutes or until the coconut milk turns into a thick consistency. Now add in the button mushroom and cook for another 2-3 minutes. Add in the bell pepper and leeks cook for another minute. Season with salt to taste. Serve immediately with a lot of rice.


See other related vegetarian recipes:
Adobong Bok Choy, Chinese Cabbage Adobo
Sautéed Broiled Eggplant
Sitaw at Tokwa
Asparagus with Tofu
Steamed Vegetables, Pinasingaw na Gulay
Adobong Sitaw
Bulanglang Batangas
Adobong Kangkong

Pineapple Glazed Pork Chop with Ginger Sauce

Pineapple Glazed Pork Chop with Ginger Sauce. We Pinoys love pineapple, we used them with a number of our dishes. We just love the sur sweetness of pineapple infused to our meat dishes. In fact there are several dishes in the archive that includes pineapple as an ingredient. Today I am again offering a beautiful dish with pineapple. I have to make use of the abundance of pineapple here. The original dish requires pineapple chunk or tidbits but for better presentation I used sliced pineapple for my pineapple glazed pork chop with ginger sauce. Here is the recipe, enjoy.

Ingredients:

1 kilo pork chop, 4-6 pieces, skin and fats trimmed
4-6 big can sliced pineapple, reserved syrup
1/2 head garlic, finely chopped
1 thumb size ginger, grated
3 tbsp. hoisin sauce
2 tbsp. unsalted butter
cooking oil

Ginger sauce:

3 tbsp hoisin sauce
3/4 cup pineapple juice
2 tsp. ginger, grated
1 tsp. soy sauce
1 tsp. sugar
salt and pepper
1 tbsp. unsalted butter



Cooking procedure:

In a container with lid arrange pork chop side by side. Add in hoisin sauce, ginger, garlic and reserved pineapple syrup, evenly coat each pork chop. Marinate for at least 30 minutes or overnight. In a frying pan heat generous amount of cooking oil and fry pork chop for 3-4 minutes on each side or until done. Do not overcook, set aside. Discard all the cooking oil from the pan, with the same pan heat butter and pan fry pineapple on both sides until slightly caramelized, set aside.

To prepare the ginger sauce:

Using the same frying pan heat butter and stir cook ginger until fragrant puor 1/2 cup of pineapple juice and heat over medium to low heat. Add in hoisin sauce, soy sauce and sugar, let simmer for 1-2 minutes. Season with salt and pepper to taste. Thicken sauce with the cornstarch dissolved in the remaining 1/4 cup of the pineapple juice.

To serve:

Arrange alternately fried pork chop and pineapple sliced on a serving platter. Pour over sauce and serve.


Releted recipes with pineapple:
Pininyahang Manok
Pork Adobo with Pineapple
Paklay
Cebu Paklay
Sweet and Sour Pork and Chicken
Sweet and Sour Maya Maya
Adobong Atay at Balunbalunan ng Manok sa Pinya
Pinoy Pineapple Ham

Adobong Bok Choy, Chinese Cabbage Adobo

Adobong Bok Choy, Chinese Cabbage Adobo. Bok choy or pac choy is usually stirred fry with garlic, ginger and soy sauce or oyster sauce in Chinese cuisine. But for now I have to be more adventurous why not adobong bok choy, using the recipe of my adobong kangkong and adobong sitaw. I used a couple bundles of baby bok choy, cut to serving pieces and cook them Pinoy adobo style. The result was delicious healthy all vegetarian adobo. Here is how I cook my Adobong bok choy.

Ingredients:

2 bundles baby bok choy, Chinese cabbage,
trimmed, cut to serving pieces
1/2 head garlic, crushed
1 small size onion, chopped
1/4 cup soy sauce
1/8 cup vinegar
1/2 tsp. crushed peppercorns
cooking oil



Cooking procedure:

In a wok, stir-fry garlic until it start to turn to golden brown, add onion and continue to stir fry until translucent. Pour 1/4 cup of water and add in pepper, soy sauce and vinegar. Bring to boil and simmer for 2-3 minutes with out stirring. Add in the Chinese cabbage and simmer for another 2-3 minutes or until Chinese cabbage is cooked but firm. Serve hot.


See other related vegetable adobo recipe:
Adobong Sitaw
Adobong Sitaw at Baboy
Adobong Kangkong

Pinoy Mixed Seafood Soup

Pinoy Mixed Seafood Soup, I have been thinking how to cook the fresh mixed seafood that I have bough that is intended for a seafood marinara. I definitely wanted a Pinoy dish perhaps a soup dish, the choice was sinigang or tinowa a Visayan fish soup dish flavored with lemongrass and ginger. The mixed seafood that I have includes squid and mussels which I tough was not appropriate for sinigang, so I settled for a tinowa soup. This is not a new recipe as to my knowledge I know in Cebu they have tinowa with mixed seafood that even include crabs and mussels. The soup dish came out great I would not hesitate to recommend it to every one, definitely our Visayan readers would love this soup dish.

Ingredients:



1/2 kilo fresh marinara mixed seafood
1 stalk lemongrass, crashed, tied into a knot
2 thumb sized ginger, sliced
1 small size onion, quartered
1 medium size tomato, quartered
2 pieces red and green hot chili, cut into diagonal slices
1 small bundle leeks or spring onion, chopped
salt

Cooking procedure:

In a saucepan boil 5-6 cups of water, when it start to boil add in the lemongrass, ginger, onion and tomato. Simmer for 3-5 minutes. Now add in the mixed seafood, add in the squid and shrimp last, then add in also the leeks and hot chili peppers. Season with salt to taste. Simmer for another 3-5 minutes. Do not overcook fresh seafood. Serve with white steamed rice.


See other related seafood soup recipes:
Tinowang Buntot ng Malasugi
Tinowang Tanguige
Tinowang Isda
Sinigang na Malasugi sa Kamatis
Sinigang na Ulo ng Salmon
Sinigang na Isda sa Miso (Ulo ng Talakitok)
Sinigang na Bangus sa Santol
Sinigang na Isda (Ulo ng Lapu Lapu)
Sinigang na Bangus sa Bayabas