Pork with Garlic Stem Stirfry

Pork with Garlic Stem Stirfry. Garlic stems, also known as garlic sprouts and garlic bolts, are different from garlic chives. Garlic chives are look similar with spring onions except that they come with bulb at the ends, while garlic stems are sturdier and are solid round. Garlic stems obviously taste like garlic but milder. This is not a regular vegetable to the average Pinoy, it is however widely used in Chinese cooking. I have regularly seeing garlic stem at Woolworths supermarket, otherwise they may be available in some Asian stores. Garlic stems are best cooked stirfry, it can be stirfried as it is or with meat or fish and seafood. What I did is cooked it with porkloin and with oyster sauce. Here is the recipe of my Pork with Garlic Stem Stirfry.

Ingredients:

1 piece (1/2 kilo) pork loin, cut into strips
1 bundle garlic stem, trimmed, cut into 2” length
1 thumb size ginger, cut into thin strips
2 large size onion, sliced
2 tbsp. soy sauce
2-3 tbsp. oyster sauce
1 tsp. sugar
1/3 cup cornstarch
salt to taste
cooking oil

Cooking procedure:

Place the pork in a big bowl, add the soy sauce and cornstarch, mix thoroughly. Keep aside to marinate for at least 15 minutes. In a wok heat 2 to 3 tbsp. of cooking oil until it start to smoke, add in the ginger and stir cook for about half a minute stir in the onion and continue to stir cook for another half a minute. Add in the pork strips and stir cook for 2 to 3 minutes. Add in the garlic stem and stir cook for another 3 to 5 minutes. Add in the oyster sauce and sugar drizzle a few drops of sesame oil, continue to stir cook for 2 to 3 minutes. Correct saltiness if required. Serve hot with a lot of rice.

Pork with Garlic Stem Stirfry - Cooking Procedure

Suam na Mais, Pinoy Corn Soup

Suam na Mais, Pinoy Corn Soup is the Pinoy version of corn soup. The authentic recipe uses native sticky variety of white corn. To make the dish the corn kernels are grated straight from the cobs. Then boiled for hours until a thick soup consistency is achieved. Sautéed pork, chicken or shrimps are added similar to cooking Guinisang Mongo. I have similar corn dish in the archive called Ginulay na Mais, but that dish was cooked Dinengdeng style. For my easier version I used boiled white sticky corn, this is available in some Asian store. To make it creamer I added some canned creamed corn kernels. When in the Philippines the soup dish is usually cooked with malungay or dahon ng sili but those are hard to find here so I used baby spinach with a lot of long green chili as substitute. Here is the recipe of my overseas version of Suam na Mais, Pinoy Corn Soup.

Ingredients:

3 cobs sticky white corn
1 big can canned creamed corn kernels
1 bunch bay spinach
250 grams pork, boiled, cut into large strips
250 grams medium size shrimp, shelled
1/2 head garlic, chopped
1 medium size onion, chopped
1 large size tomato chopped
3-5 pieces green long chili
1/4 cup fish sauce
salt and pepper

Cooking procedure:

Using a knife cut of the corn kernels of the cob, keep aside, discard cobs. In a sauce pan sauté garlic, onion and tomato until lump. Add in the pork and shrimp, stir cook for a minute. Add in fish sauce and stir cook for another minute. Add 3 to 4 cups of water bring to a boil and simmer for 1 to 2 minutes. Add in the corn and continue to simmer for 25 to 30 minutes, add more water as necessary. Add in the creamed corn and continue to simmer for 10 to 15 minutes. Add in the green long chili and continue to cook for 1 to 2 minutes, season with salt and pepper to taste. Now add in the spinach and cook for another half a minute. Serve while hot.

Guinataang Baboy with Artichoke, Pork with Artichoke in Coconut Milk

Guinataang Baboy with Artichoke, Pork with Artichoke in Coconut Milk. This one is another experimental dish that I have been planning to make for some time now. Today I found some fresh artichoke at Woolworths supermarket without hesitation I grab 3 pieces. Artichoke are usually boiled or steamed, most of the edible part are on the hearth, the fibrous outer petals are peeled one at a time and discarded until the inner petals are reached, the petal stem is then dip in a mayonnaise and using your teeth the petal’s soft stem base is scraped out from the fibrous petals.

Click this link for more information about artichoke. For my recipe, to prepare the artichoke I just cut the tip at about 1/3 of the size of the artichoke this will expose the softer petals of the hearth. Then remove the fibrous petals until the hearth is reached, the remaining petals are then trimmed similar to trimming a banana blossoms. To make the dish I cooked it with a lot of pork similar to the cooking procedure of Bicol Express. Here is the recipe on how I cooked my Guinataang Baboy with Artichoke, Pork with Artichoke with Coconut Milk.

Ingredients:

2 to 3 pieces artichoke
1/2 kilo pork belly, boiled and cut into large strips
1 big can coconut milk
2 tbsp. bagoong alamang
1/2 head garlic, chopped
1 large size onion, chopped
2-3 red and green chili sliced
1 lemon
salt and pepper
cooking oil

Guinataang Baboy with Artichoke - Boiled Artichoke

Cooking procedure:

To prepare the artichoke cut/trim the tip about 1/3 of the artichoke length to expose the softer petals of the hearth. Trim the fibrous part of the remaining petals similar to trimming a banana blossom, what remains is the hearth of the artichoke. Now cut the hearth in half to exposed the choke, scrape out the feathery choke using a spoon and discard, trim and peel the stem. Soak the cleaned artichoke in water mixed with the lemon juice to prevent from discoloration, keep aside. Repeat procedure with the rest of the artichoke. Using a medium pan boil enough water to cover the artichoke, bring to a boil and add in the artichoke, boil for 5 to 10 minutes depending on the type of artichoke. Remove artichoke drain, cut into strips, and keep aside.

Guinataang Baboy with Artichoke - Cooking Procedure

Heat wok until smoke start to appear, add in 2 tbsp. of cooking oil and sauté garlic and onion until fragrant. Add in the pork and stir cook for 2 to 3 minutes. Add in the bagoong alamang and continue to stir cook for 3 to 5 minutes 1/2 of the coconut milk and 1 cup of water, bring to a boil and simmer for 5 to 10 minutes or until most of the liquid has evaporated, stirring occasionally in between. Season with salt and pepper to taste. Add in the remaining coconut milk, chili and artichoke. Stir cook for another 3 to 5 minutes or until the liquid turn to an oily sauce. Remove from the wok and serve with a lot of rice.

Pritong Talong, Pinoy Fried Eggplant

Pritong Talong, Pinoy Fried Eggplant is one quick and easy method of cooking eggplants. This is one of Pinoy favorite breakfast. There are several method of frying the eggplant some barely use oil in frying and others would just bake it for the reason that eggplant will absorb most of the oil during frying. For me I prefer to use oil from frying a chicken, pork or maybe your bacon, this will result a tastier and flavoured fried eggplant. Now just remember to drain excess oil using some kitchen paper towels, if need be wipe the fried eggplants with the paper towels. I said frying is dead simple but for the benefit of those who are learning to cook here is the recipe of Pritong Talong, Pinoy Fried Eggplant.

Ingredients:

6-8 pieces long eggplant.
cooking oil used from frying a chicken, pork or bacon
soy sauce
lemon or kalamansi
chili, optional

Cooking procedure:

Trim each eggplant at both ends, slice lengthwise into half. Place the eggplant sliced eggplant in a bowl of cold water, this will soak the eggplant and prevent it from discoloration, keep aside. Now heat the cooking oil until it start to smoke. Fry the eggplant in batches of eggplant, arranging them side by side, so they will cook evenly for 1 1/2 to 2 minutes each side at moderate heat. Drain and wipe fried eggplant with kitchen paper towels. Serve with soy sauce with lemon or kalamansi and chili.

Batso, Batcho, Sautéed Upo with Dried Shrimp

Batso, Batcho, Sautéed Upo with Dried Shrimp. The Ilocano version of ginisang upo is flavored and colored with atsuete or annato. The Ilocano name of the dish is Batso nga Tabungao. The upo is diced into small pieces instead of slices. This is the second version of the dish, instead of using fresh shrimp I instead used dried shrimp or hibe. Using dried shrimp resulted stronger flavour, not to mention it is cheaper compared to fresh shimp. As I said in my previous post in cooking upo, it is important not to overcook the vegetable. Here is the recipe on my second version of Batso, Batcho, Sautéed Upo with Dried Shrimp.

Ingredients:

250 grams pork, boiled, diced
1/2 cup dried shrimp, hibe
1 medium size upo, diced
1/2 head garlic, chopped
1 medium size onion, chopped
1 big size tomato, chopped
1/4 cup fish saucer
1-2 tsp. annatto powder
cooking oil
salt

Cooking procedure:

Rinse the dried shrimp and soak with water for 25 to 30 minutes, drain and keep aside. In a sauce pan sauté garlic, onion and tomato. Add pork and shrimp, stir fry for 1 to 2 minutes. Add in the fish sauce continue to stir cook for cook for 2 to 3 minutes. Add in 1 1/2 to 2 cups of water bring to a boil and simmer for 3 to 5 minutes. Add in the upo and annatto diluted in 1/4 of water, and continue to cook for 5-8 minutes or until the upo is half cooked, season with salt to taste. Serve hot.

See other Upo Recipe:
Ginisang Pansit Bihon with Upo
Ginisang Upo with Sotanghon
Ginisang Upo
Batso nga Tabungao

Bulalo Steak with Mushroom Sauce

Bulalo Steak with Mushroom Sauce, a couple of years back I posted a similar dish on bulalao steak but that was more on the Pinoy bistek style with sliced onions. Click here to see Bistek Bulalo. This time this version of bulalo steak I used the proven mushroom sauce that uses Campbell’s Condensed Cream of Mushroom Sauce. To make the dish sliced beef shank in bone was used and has to be pre-boiled till tender with garlic, onion and some peppercorns. I have taken out the bone marrow halfway during the boiling as it detached from the bone to save it from disintegrating during the long boiling. The beef shank was the seared before stewing with the mushroom sauce. Here is the recipe of my Bulalo Steak with Mushroom Sauce.

Ingredients:

2-3 slices beef shank
1/2 head garlic, crushed
1 large size onion quartered
2-3 clove garlic chopped
1 small size onion chopped
1 big can/420grams Campbell’s Cream of Mushroom
1 small can button mushroom, sliced
1/2 cup milk
2 tbsp. soy sauce
2-3 tbsp. dried parsley
salt and pepper

Bulalo Steak with Mushroom Sauce - Cooking Procedure

Cooking procedure:

Fill about half full a medium size sauce pan with water. Add in the garlic, onion and peppercorns, bring to a boil and add in the beef shanks and simmer for 1 to 1/2 hours or until tender. Remove scum that rises, add more water as necessary. Remove the bone marrow the pan when it detached from the bones. When done remove the beef shanks, drain and keep aside and reserve the broth. In a frying pan sear the beef shank on both side and keep aside. Using the same frying pan sauté garlic and onion until fragrant, return the seared beef shank, add in the dried parsley, 1/2 cup of the broth, soy sauce and cream of mushroom. Bring to a boil and simmer for 3 to 5 minutes at moderate to low heat. Add in the button mushrooms during the final five minutes of simmering. Season with salt and pepper to taste. Now add in the milk and cook for another 2 to 3 minutes. Serve with mixed vegetables. Alternately serve in a sizzling plate.

Crispy Liempo, Deep Fried Pork Belly Strips

Crispy Liempo, Deep Fried Pork Belly Strips. To those who are not familiar Kanin Club, it is a popular trendy restaurant that served Pinoy Food. They have several branches the more popular ones are their Wesgate, Alabang, Muntinlupa and Paseo de Sta. Rosa, Laguna Branches. One of the best sellers of Kanin Club is their Crispy Liempo served as starters. It is made up of thin slices of pork liempo, crispy fried and served with vinegar dip. Today I want to share my version of Crispy Liempo, I really do not know how Kanin Club prepare and cook their Crispy Liempo so I have to start from scratch and cook with instinct to try to recreate the dish at home. One of the challenge was how to slice the pork belly to about 2 to 3 mm thick, not unless you have a ham slicer at home then that would solve the problem. If you source your meat from a friendly butcher then you may just ask the butcher to slice it for you similar to bacon strips. The work around is to freeze the pork belly just firm but not rock hard, then using a sharp knife slice the pork belly bacon cut style. Cooking procedure is as simple as it could be, just salt the sliced pork with any salt type, let stand for some time then deep fry it. Here is the secret to make it really crispy, double deep fry the pork strips, there may be some little oil splashing but not as bad as when cooking Lechon Kawali or Crispy Pata. Here is the recipe of my version of Crispy Liempo, Deep Fried Pork Belly Strips.

Ingredients:

1/2 kilo pork belly or pork rashers, thinly sliced to about 2-3mm thin
salt to taste
cooking oil

Cooking procedure:

Dust the thinly sliced pork belly with salt to taste. Let stand for at least 15 minutes before frying. In a deep frying pan deep fry the pork strips in batches for 3 to 5 minutes or until color changes to golden brown, stir and turn the frying pork a couple of times to prevent it from burning. Lower the heat if it start to change color quickly. Drain excess oil in a kitchen paper towels, keep aside and let cool down, then keep and chill in the refrigerator. When ready to serve quickly deep fry the pork strips one more time for 2 to 3 minutes, adjust temperature as necessary to avoid burning the pork strips, stir and turn the frying pork a couple of times to prevent it from burning. When done drain excess oil in a kitchen paper towels. Serve with chili garlic vinegar dip.

Ginisang Pansit Bihon with Upo

Ginisang Pansit Bihon with Upo. A lot of Pinoy including myself love to eat noodles with rice, pansit bihon and pansit canton in particular. When I was in high school I used to just bring rice for my baon, it was either there was no cooked ulam or there is nothing at all to cook but rice. To make my meagre daily allowance last for the week I usually just buy the smallest serving of pansit bihon or pansit canton at a cheap food stall and that will then be my viand for my cold rice baon. That was probably the reason why I always wanted to eat noodles with rice. Today I re-created one of my favorite pansit bihon ulam style, ginisang pansit bihon with upo as the vegetable ingredients instead the usual Baguio type vegetables which are more expensive. Of course on my version I used generous amount of pork and added some shrimps. Here is the recipe of my all-time favorite Ginisang Pansit Bihon with Upo.

Ingredients:

1/2 kilo bihon noddles, rinsed in warm water
1 medium size upo, peeled, sliced
1/4 kilo pork belly, boiled till tender, cut into thick strips, reserved broth
1/4 kilo small to medium size shrimp, blanch, reserve broth
1/2 head garlic, chopped
1 large size onion, chopped
1/3 cup fish sauce
1-2 tsp. atsuete powder, annatto powder
1 small bundle spring onion chopped
salt and pepper

Ginisang Pansit Bihon with Upo - Cooking Procedure

Cooking procedure:

Using a large wok stir cook garlic in generous amount of cooking oil until it start to turn to golden brown, add in the onion and stir cook for about a minute. Add in the pork and stir cook for a minute then add in the fish sauce and stir cook for another minute. Add in 6 to 8 cups of broth from boiling the pork and shrimp, use water if not enough, add in also the annatto powder diluted in 1/4 cup of water. Bring to a boil and simmer for 1 to 2 minutes. Add in the noddles and stir cook for 2 to 3 minutes. Add in the vegetables and shrimp and continue to stir cook for 3 to 5 minutes or until the vegetables and noodles are just cooked, add more broth or water as necessary. Season with salt and pepper to taste. When ready to serve garnish with spring onion.

See other related stirfry noodles recipe:
Seafood Pansit Canton
Quick Stirfried Bihon
Crab with Sotanghon in Black Bean Sauce
Pancit Bato, Pansit Bicol
Pancit Canton and Bihon with Beef and Broccoli
Pansit Gisado (Bihon, Canton and Mixed)
Pansit Bihon Seafood
Pinoy Style Char Kuey Teow
Seafood Hokien Noodles Stirfry
Egg Noodles with Mushroom
Pinoy Style Pad Thai
Pansit Miki Gisado
Pancit Lucban, Pansit Hab-hab
Bam-e, Pansit Bisaya
La Paz Batchoy, Pansit Batchoy Mami
Vigan Miki

Ginisang Ampalaya with Daing na Alamang

Ginisang Ampalaya with Daing na Alamang. The most common and simplest Pinoy cooking method of ampalaya is ginisa. I have a couple of sautéed ampalaya recipe in the archives, Ginisang Ampalaya with Egg and Ginisamg Ampalaya with pork and egg that you may want to try also. For today’s recipe I used dried small shrimp in addition to the usual egg with ampalaya. On a visit to the Thai store nearby I found this bag of dried small shrimp, The Thais also loves dried shrimps they used it a lot in their cooking. Luckily they also have ampalaya, it is the Thailand variety, they are bigger and lighter green color compared to the ampalaya we used in our pinakbet. The dried shrimp has to be soaked with water for about 10 to 15 minutes to rehydrate. It has to be washed and rinsed thoroughly to remove sand and dirt that may have contaminated the dried shrimp during drying. Cooking is basically the same with my other ginisang ampalaya dish, the rehydrated shrimp is first sautéed with the aromatic ingredients before the ampalaya and eggs are added. Here is the recipe of my Ginisang Ampalaya with Daing na Alamang.

Ingredients:

1 small to medium size Thai ampalaya.
1 cup dried small shrimp
2-3 cloves garlic, chopped
1 small size onion, chopped
1 medium size tomato chopped
3-4 eggs lightly beaten
salt
cooking oil

Ginisang Ampalaya with Daing na Alamang - Cooking Procedure

Cooking procedure:

Soak the dried shrimp for about 10 to 15 minutes to rehydrate. Discard excess water and wash thoroughly, drain and keep aside. In a frying pan or wok sauté garlic, onion and tomato, add in the rehydrated shrimp and stir fry for 4 to 6 minutes. Add in the ampalaya and continue to stir fry for 3 to 5 minutes or until the ampalaya is just cooked. Season with salt to taste. Now add in the beaten egg and stir cook for another 2 to 3 minutes or until the egg start to solidify. Serve while hot.

Pinoy Beef Curry

Pinoy Beef Curry. Today I want to share my version of beef curry Pinoy style. This is the first time I cooked the dish and it did turned out great. Cooking is basically the same with my chicken curry and pork curry. I did not deviate too much from the usual Pinoy cooking style for the reason that I am fully aware that a lot of Pinoy do not like curry not unless it is super mild and it should be chicken curry. Again if you really not fan of strong curry then just scale down the amount of curry powder. Similar to my previous curry post I used coconut milk instead of milk as used by some. I added some chopped chili but you can always omit it if you really do not want your curry hot. Here is the recipe of my version of Pinoy Beef Curry, enjoy.

Ingredients:

1/2 kilo beef chuck, cut into large strips
1/2 head garlic, chopped
1 large size onion, chopped
2 thumb size ginger, cut into thin strips
2 medium size potato, cut into wedges
1 large size carrot. cut into wedges
2 small size red and green bell pepper, cut into strips
2 pieces red and green chili chopped
1 big can coconut cream
1 bunch snow peas, trimmed
1/4 cup fish sauce
1-2 tbsp. yellow curry powder
1-2 tsp. sugar
1/2 tsp. peppercorns
1/4 cup cornstrach
salt
cooking oil

Cooking procedure:

In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the beef and stir cook for 2 to 3 minutes. Add in fish sauce and stir cook for another 2 to 3 minutes. Add in the peppercorn, 1/2 part of the coconut milk and 3 to 4 cups of water, bring to a boil and simmer for 45 to 60 minutes or until the beef are tender, stirring once in a while, add more water as necessary. Now add in the curry powder, the remaining coconut milk, potato, carrot and sugar, continue to simmer for 5 to 8 minutes or until the potatoes are just cooked. Correct saltines if required. Add in the snow peas and chili, cook for minute, then thicken sauce with cornstarch diluted in 1/4 cup of water, continue to cook for a minute. Add in the bell pepper and cook for another half a minute or so. Serve immediately with a lot of rice.

See other related curry recipes;

Pinoy Fish Curry with Kalabasa
Seafood and Vegetable Green Curry
Thai Green Chicken Curry, Pinoy Style
Chicken Curry with Bamboo Shoots
Pinoy Chicken Curry
Pinoy Chicken & Pork Curry

Beef Asado, Braised Beef

Beef Asado, Braised Beef is one of the more popular Pinoy beef recipe that are served on most Pinoy Chinese restaurant in the country. It is also served at some fastfood chain restaurant. I have already posted several variation of the dish which are labelled under Braised and Asado. Cooking asado is fairly easy just combine all the ingredients and let it simmer at medium to low heat for about an hour defending on the type of meat cuts used. Then just add cornstarch towards the final stage of cooking to thicken the sauce and give some glazed look of the dish. For this recipe I used beef chucks, you can also substitute it with brisket or ribs I even have a recipe which uses beef shank, click here to see that post. Here is the recipe of my version of Beef Asado, Braised Beef.

Ingredients:

1/2 kilo beef chucks, cut into large cubes
1/2 cup soy sauce
1 tbsp. hoisin sauce
1/2 head garlic, chopped
1 small size onion, chopped
1 thumb size ginger, cut into slivers
1 small bundle spring onion, chopped
1 small size red bell pepper, cut into strips
1-2 pieces star anise
1/2 tsp. peppercorn
1/4 cup cornstarch
1 tbsp. sugar
salt

Cooking procedure:

In a saucepan put beef, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water and rinse off all scum. Return beef in the saucepan pour fresh water to cover, add in garlic, ginger, onion, star anise and soy sauce. Bring to a boil and simmer at low to medium heat for 45 to 60 minutes, add more water as necessary. Add sugar and hoisin sauce, simmer for another 10 to minutes or until the meat are tender and almost disintegrate and the liquid has reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Correct saltines if required. Add in the spring onion and bell pepper, cook for another half minute. Serve hot with a lot of rice.

See other related asado recipe:

Chicken Asado, Asadong Manok
Asado Bulalo, Beef Shank Asado
Braised Beef
Beef Pares

Chicharon Bituka, Pork Intestine Crackling

Chicharon Bituka, Pork Intestine Crackling. The other day I visited a Vietnamese butcher store near my place, besides regular meat cuts they also sell meat parts like whole pork head to pork leg and they even have pork blood for dinuguan. I just wanted to buy some pork intestine as I want to try to cook chicharon bulaklak. I bought a half a kilo of pork intestines with the mesentery, the fatty attachment of the intestine that is used for chicaron bulaklak. When I get back home I realised that with half a kilo of intestines I could only get three mesentery out of it for the chicharon bulaklak. Instead of posting chicharon bulaklak, I now have to include the intestine and revised my post into chicharon bituka. We have to be accurate to the names and what pig parts are made up of chicharon bulaklak and chicharon bituka, in this way readers are also informed that they are not the same. Here is the recipe of my Chicharon Bituka, Pork Intestine Crackling. Bring out the beer!

Ingredients:

1/2 kilo pork intestines (mesentery included)
1/2 head garlic, crushed
1/2 tbsp. peppercorns
2-3 bay leaf
salt
cooking oil

Chicharon Bituka, Pork Intestine Crackling - Cooking Procedure

Cooking procedure:

Separate the intestines from the mesentery, cut the intestine to about 3 to 4 inches in lengths. Insert a thin knife inside to split and open the intestines, repeat procedure to the rest of the intestines. Split also the mesentery into thin halves. Now wash thoroughly until you are satisfied. Place the intestine and mesentery in a pan add enough water to cover, add in the garlic, peppercorns and bay leaf. Bring to a boil and simmer for 30 to 45 minutes. When done drain and discard the boiling liquid including the other residue. Rinse the intestines and mesentery let drain excess water until almost dry. When ready to fry dust the intestines and mesentery with salt to taste. Heat generous amount of oil in a deep frying pan. Deep fry for 2 to 3 minutes in batches until golden brown and crisp, drain excess oil in a kitchen paper towels. Serve with vinegar garlic chili dip.

Stirfry Chicken with Ginger and Oyster Sauce

Stirfry Chicken with Ginger and Oyster Sauce. Here is another version of chicken stir-fry, it is fairly easy quick to cook and use minimal ingredients. It is important that the chicken to be used is fresh, this is actually true with all quick stir-fry dishes. If you have sourced your chicken at Metro Manila’s wet market or any other market that the sanitation is doubtful I would not recommend to cook it stir-fry, true with other meats. Cooking method involves marinating the chicken with cornstarh, salt and pepper and some cooking oil before stir frying with ginger and oyster sauce. On the final stages of cooking add some spring onion and drizzle with sesame oil. Here is the recipe of my version of Stirfry Chicken with Ginger and Oyster Sauce.

Ingredients:

1 piece boneless chicken breast cut into strips
2 thumb size ginger root cut into strips
1 small bundle spring onion, cut into 2” length
1/4 cup cornstrach
1/2-1 tsp. sugar
2-3 tbsp. oyster sauce
salt and pepper
sesame oil
cooking oil

Cooking procedure:

Place the chicken in a bowl, add in the cornstarch, 1 tbsp. of cooking oil, season with salt and pepper to taste and mix thoroughly. Keep aside to marinate for at least 15 minutes. In a wok heat 2 to 3 tbsp. of cooking oil until it start to smoke, add in the ginger and stir cook for about half a minute. Add in the chicken strips and stir cook for 2 to 3 minutes. Add in the oyster sauce and drizzle a few drops of sesame oil and sugar, continue to stir cook for 1 to 2 minutes. Correct saltines if required. Now add in the spring onion and stir cook for another minute. Serve hot with a lot of rice.

See other related stirfry recipe:
Stirfry Chicken Gizzard and Liver with Oyster Sauce
Beef with Bok Choy in Oyster Sauce
Beef Stirfry in Dark Soy Sauce and Lemon
Pork and Asparagus Stirfry
Home Cooked Pigar Pigar
Beef and Broccoli Stirfry
Beef and Ampalaya with Black Beans
Bistek Stir Fry
Beef and Broccoli With Oyster Sauce
Chicken Stirfry with Black Fungus in Black Bean Sauce
Pork and Vegetable Stirfry
Squid and Broccoli in Oyster Sauce
Asparagus with Tofu
Sitaw at Tokwa
Oyster Mushroom and Vegetables Stirfry
Fish and Tofu with Tausi

Patula Misua Soup with Shredded Chicken

Patula Misua Soup with Shredded Chicken. One of my favorite soup dish is patula misua soup combination. Every time I see some fresh patula in the market or supermarket I always make a point to buy some for that patula misua soup. I have already posted several version of misua soup dish, if you like to see some of them just click corresponding list below.

Misua with Canned Salmon Soup
Meat Balls with Patula Misua Soup
Patula Misua Soup
Batchoy Tagalog

For today’s version of patula misua soup instead of the usual pork I used shredded chicken this has make the dish a little healthier compared to using pork. Cooking is basically the same, here is the recipe of my Patula Misua Soup with Shredded Chicken.

Ingredients:

4-6 medium size patula, skinned and cut into 1” crosswise
1 small packet misua noodles
1 chicken breast, boiled shredded
1/2 head garlic, minced
1 medium size onion, chopped
2-3 stalks kinchay, chopped
2-3 stalk spring onion, chopped
1/2 cup fish sauce
cooking oil
Salt and pepper

Cooking procedure:

In a large sauce sauté garlic and onion until fragrant. Add shredded chicken and fish sauce, stir cook for about a minute. Add 4 to 6 cups of broth from boiling the chicken, let boil and simmer for 3 to 5 minutes. Add patula and simmer for another 3 to 5 minutes or until patula becomes soft and silky. Add misua noodles kinchay and spring onion, simmer for another 1 to 2 minutes or until noodles are cooked. Season with salt and pepper. Serve immediately.

Giniling na Manok, Ground Chicken with Tomato Sauce

Giniling na Manok, Ground Chicken with Tomato Sauce. Here is my version of ground chicken cooked turo turo style. This is similar to the Pinoy classic giniling na baboy. To make the dish I used ground chicken instead of pork, sautéed with garlic and onion with tomato sauce. As extender diced potato and carrot is also added, to finish the dish diced bell pepper and grated cheese. A lot of Pinoy probably are wondering or looking for good dish for ground chicken beside rellenong manok. Why not try Giniling na Manok, Ground Chicken with Tomato Sauce, here is the recipe.

Ingredients:

1/2 kilo ground chicken
1 small can liver spread
2 medium size potato, diced
1 medium size carrot, diced
1 small size, red bell pepper
1 small size, red bell pepper
1 medium size onion, chopped
3-4 cloves garlic, chopped
2-3 tbsp. tomato paste
1/4 cup fish sauce
1/2 tsp. cracked peppercorns
2-3 pieces bay leaf
1 tbsp. sugar
1/2 cup grated cheddar cheese
salt
cooking oil

Cooking procedure:

In a large sauce pan sauté garlic and onion until fragrant. Stir in chicken and continue to stir cook for 2 to 3 minutes, maintain continuous stirring to avoid the formation of lumps. Add in the fish sauce, tomato sauce, bay leaf, sugar and cracked peppercorns and continue to stir cook for another 2 to 3 minutes. Add in the potato, carrot, liver spread and 1 1/2 to 2 cups of water bring to a boil and simmer for 3 to 5 minutes or until the liquid is reduced to about half and into thick sauce. Correct saltiness if required. Add in the cheddar cheese and bell pepper, cook for another minute. Serve with a lot of rice.

Guinataang Puso ng Saging at Saang, Banana Blossom and Conch in Coconut Milk

Guinataang Puso ng Saging at Saang, Banana Blossom and Conch in Coconut Milk. This recipe have been seating in my hard disk for some time now. I was trying to search for the Tagalog name of conch a type of sea shell or snail. I first had this type of seafood during my years of working in Singapore and in Batam, Indonesia. It is called gong gong, they are simply steamed or boiled and was serve as pulutan at hawker centers or food courts. In Cebu and some parts of Mindanao it is called saang or kinason. I ask our readers who have had this food to give us feedback. The conch I used was bought at San Pedro Public Market in laguna. I was lucky that day, conch is not as regular as kuhol, halaan and tahong. I though instead of just steaming or boiling it would be best to cook it guinataang style and with banana blossom. Here is the recipe of Guinataang Puso ng Saging at Saang, Banana Blossom and Conch in Coconut Milk.

Ingredients:

1 kilo small size conch
1/2 kilo thinly sliced puso ng saging, banana blossom
2 cup pure coconut milk
1 thumb size ginger, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
3 tbsp. vinegar
1/4 cup fish sauce
3-4 pieces green chili
2-3 siling labuyo, chopped
1/2 tsp. crushed peppercorns
salt
cooking oil

Cooking procedure:

Place conch in a container with lid, cover with water and let sit for several hours to allow the conch to expel dirt and discard water, change water frequently wash and drain. Cut off tip of each shell about 2 to 3 turns using a big knife, discard broken shells and remove all visible entrails. Wash several times and drain, set aside. In a sauce pan sauté garlic, ginger and onion until fragrant. Add in 1 1/2 cup of the coconut milk and 1/2 cup of water bring to a boil and simmer, stirring constantly to avoid curdling for 8 to 10 minutes. Add in the sliced banana blossoms, siling labuyo, crushed peppercorns, fish sauce, vinegar and continue to simmer for 10 to 15 minutes or until most of the liquid has evaporated at low to medium heat stirring occasionally. Add in the conch, green chili and remaining coconut milk. Cook for another 3 to 5 minutes, correct saltiness if required. Serve with a lot of rice.