Delightful Vegie Dish

Ingredients:
12 pcs quail eggs
2 pcs egg, beaten
6 tbsp breadcrumbs
2 tbsp corn oil
2 segments garlic
½ cup chicharo (50 gms)
1 pc carrot, sliced
1 pc onion, medium
¼ k pechay Baguio, sliced
¼ cup celery, sliced
3-4 pcs tengang daga (optional)
2 pcs sincamas, sliced (250 gms)
1 tbsp cornstarch, diluted with water
dash black pepper
Procedure:
Fry a little and set aside.
Sauté garlic and onion just enough to soften.
Add all vegetables together or cook until tender crisp
Add quail eggs.
Photo courtesy: flickr

Kare-Kare

Ingredients:
1 pata (cow)*
1 ½ kilo goto*
½ kilo intestines*
1 clove garlic, minced
1 onion, sliced
2 banana blossoms, sliced
1 bundle sitao
1 cup ground toasted rice

1 cup ground toasted peanuts
½ cup achuete coloring
Salt to taste
Cooking oil
5 eggplants
*-clean and boiled

Procedure:
1. Sauté garlic and onion.
2. Add banana blossoms.
3. Add the rest of the vegetables.
4. Add the achuete coloring.
5. Season to taste.
6. Add the stock from which the pata, goto and intestines had been boiled.
7. Allow to simmer, then add toasted rice and peanuts.
8. Lastly, add the sliced goto, pata and intestines.
9. Correct the seasoning.
10. Serve with bago-ong.

Borrowed image: bigislandgrinds

Sotanghon Guisado

Ingredients:
½ kilo sotanghon, soaked in water
1 chicken, boiled and shredded
4 slices ham
1 bunch green onions
A few springs of kinchay
1 cup pork, boiled and sliced
½ cup minced garlic
2 medium size onion, sliced
½ cup mushrooms, or tengang daga (diced)
2 tablespoon soy sauce
Patis, slat and pepper to taste
100 gms, sitcharon, dices
2 cup pork stock
1 teaspoon vetsin
¼ kilo shrimps (optional)
Procedure:
1. Sauté garlic until brown. Set aside. Add onions.
2. Add patis, pork, chicken, ham, mushroom, pork stock and broth. Simmer for 10 minutes to bring out the flavor.
3. Add the sotanghon. Cook over low flame until all the liquid is absorbed. Stir to prevent sticking.
4. Add the kinchay and green onions. Continue to cook for a few mintures.
5. Remove from fire and add the sitcharon.
6. Serve hot; garnish with toasted garlic, green onions and calamansi halves.
Borrowed image: static.flickr

Ukoy

Ingredients:
200 gms. shrimps
2 cup togue or mongo sprouts
1 cup cake tokua or bean curd in strips
1 cup spring onions in strips
Batter:
1 cup all-purpose flour
1 cup cornstarch
1 ½ teaspoon baking powder
1 ½ teaspoon salt
½ teaspoon pepper
½ teaspoon M.S.G.
¼ cup achuete water
1 egg, well beaten
2/3 cup shrimp juice
Procedure:
1. Sift dry ingredients in a bowl.
2. Blend in remaining ingredients. Beat thoroughly to make a smooth batter. Set aside.
3. Arrange a bed of mongo sprout in a saucer. Garnish with spring onions, shrimps and tokua. Add about ¼ cup butter and lower carefully into deep hot fat. Fry until crispy on both side. Remove friend ukoy and place it on absorbent paper.

Borrowed photo: filipino-foods

Bangus En Tocho

Ingredients:
1 medium-sliced bangus about ½ kilo
½ c cooking oil for frying fish
1 cake tokua or beancurd, ubt into 3/4 ‘ x ½’ pc.
1 ½ tsps. Ginger, in strips
2 cloves garlic, chopped fine
1 medium onion, sliced
6 medium-sized tomatoes, chopped fine
2 tbsps. tajure
2 tbsps tausi (salted black soy beans)
3 tbsps vinegar
Sugar to taste
3 tbsps cooking oil for sautéing
½ tsp Aji-no-moto

Clean fish, cut in pieces 1’ thick. Salt and let stand 15 minutes. Drain. Fry in cooking oil until brown. Set aside. Fry tokua. St aside. Sauté garlic, onion, tomatoes and ginger. Add the tajure which has been dissolved in 1 cup of water, then the tausi, fried tokua, vinegar, Aji-no-moto and sugar to taste. Boil 5 minutes longer. Do not stir. Drop in fish and continue cooking 10 minutes more. Serve hot. Serves 6.

Photo courtesy: nestle