Ginisang Pusit

Ginisang Pusit

(Sautéed Squid)

Ingredients:

3 tablespoons cooking oil

1 thumb-size ginger, cut to strips

6 to 10 cloves garlic, minced

1 medium bulb onion, chopped

6 medium red tomatoes, sliced

500 grams canned squid in natural ink

2 to 4 tablespoons fish sauce

4 to 6 long chili (siling haba)

Cooking Instructions:

Heat the cooking oil in a pan.  Toss in the ginger.  When the ginger turns light brown, add garlic and sauté until medium brown.  Add the onion and stir until slightly tender.  Put fish sauce.  Mix until the fish sauce is reduced.  Put the tomatoes and cover.  Stir occasionally until the tomato juice oozes out of the fruit.  Pour in the canned squid and long chili.  Cover and simmer for a few minutes.  Add fish sauce or table salt if necessary. 

This recipe will serve up to three people.

Adobong Baboy

Adobong Baboy

(Pork Adobo)

Ingredients:

½ kilo pork

1 cup soy sauce

1½ cups vinegar

10 cloves garlic, crushed

2 tablespoons black pepper, freshly ground

3 blades dried bay laurel leaves

  

Cooking Instructions:

In a bowl, mix soy sauce and vinegar in a 1:1.5 ratio.  Add crushed garlic, ground black pepper, bay laurel leaves, and pork.  Marinate for 10 to 15 minutes.  Transfer in a pan.  Put the cover and cook in medium flame with occasional stirring until the liquid is reduced.  If by this time the meat is still not tender, add a cup of water and continue cooking until the liquid is reduced.

Serve with fresh tomato slices.  This recipe will serve up to three people.

Gelatin sa Gata

Gelatin sa Gata

(Gelatin in Coconut Milk)

Ingredients:

2 unflavored gelatin bars, cut to pieces

1.5 liters coconut milk (kakang gata)

8 tablespoons table sugar

1 cup dried raisins

Cooking Instructions:

Mix gelatin and coconut milk in a pot.  Boil while stirring for 30 minutes or until most of the gelatin is dissolved.  Add sugar.  Simmer while stirring for five more minutes. 

Layer the mould with dried raisins.  You may use any dried or fresh fruit except pineapple and other fruits that contain proteases.  Pour the hot gelatin mixture into the mould by passing it through a strainer.  Cool the mixture to room temperature.  Two distinct gelatin layers will form if the cooling process is very gradual.

In the photo:  Chicken eggshells were used as moulds.  This recipe can fill 15 to 20 eggshells.

Pininyahang Manok

Pininyahang Manok

(Chicken and Pineapple)

Ingredients:

3 tablespoons cooking oil

1 thumb-size ginger, cut to strips

5 to 10 cloves of garlic, crushed

1 medium bulb onion, chopped

2 to 4 tablespoons fish sauce

½ kilo chicken, cut to pieces

½ kilo pineapple chunks, drained

1 cup pineapple syrup

Cooking Instructions:

Heat the cooking oil in the pan.  Toss in the ginger.  When the ginger turns light brown, add garlic and sauté until medium brown.  Add the onion and stir until slightly tender.  Put fish sauce.  Mix until the fish sauce is reduced.  Stir in the chicken.  Cover the pan and allow the chicken to be boiled in its own juice.  Stir occasionally until the water is reduced.  Allow the chicken to be fried in its own fat.  Add cooking oil if necessary.  When the chicken turns to medium brown, put the pineapple syrup.  Simmer until the liquid is reduced.  Add the pineapple chunks.  You may opt to add ground black pepper.  Cover the pan.  Put in low flame and simmer for two to three minutes.

This recipe will serve up to three people.

Ginisang Munggo

Ginisang Munggo

(Sautéed Mung Bean)

Ingredients:

1 cup mung bean, soaked for an hour

3 tablespoons cooking oil

1 thumb-size ginger, cut to strips

6 to 10 cloves garlic, minced

1 medium bulb onion, chopped

10 small smoked fish, deboned and flaked

6 to 8 medium red tomatoes, sliced

1 cup malunggay leaves

2 to 4 cups water

2 to 4 tablespoons fish sauce

4 to 6 long chili (siling haba)

Cooking Instructions:

Boil the mung bean in a pot for one hour or until the seed slips out of the seed coat.  Do not allow the mixture to run dry.  Remember to add water from time to time.

Heat the cooking oil in a pan.  Toss in the ginger.  When the ginger turns light brown, add garlic and sauté until medium brown.  Add the onion and stir until slightly tender.  Put fish sauce.  Mix until the fish sauce is reduced.  Add the smoked fish flakes.  Stir until the fish is slightly fried.  Put the tomatoes and cover.  Stir occasionally until the tomato juice oozes out of the fruit.  Pour in the boiled mung bean and add the green pepper.  Cover and simmer for a few minutes.  Add fish sauce or table salt if necessary.  Turn off the heat and stir in the malunggay leaves.

This recipe will serve up to ten people.