Showing posts from March, 2010

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 anothe

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 s

Ginataang Kabute, Button Mushroom in Coconut Milk

Ginataang Kabute , button mushroom in coconut milk. Here is a quick healthy ginataang 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 ginataang 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 sti

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 arr

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

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 on