Monday, April 03, 2006

Vegetable Recipe



Pinakbet

Ingredients

300 g bagnet (pork crackling), sliced (see below)

2 tsp oil
2 tsp chopped ginger
1.5 tbsp crushed garlic
150 g shallots 500 g ripe tomatoes
75 ml bagoong isda (anchovy sauce), strained
150 g okra
150 g small ampalaya, quartered
300 g eggplants, sliced Bagnet: 1 kilo pork belly (whole piece)
50 g crushed garlic
2 bay leaves
1 tbsp sea salt

Procedure

Heat the oil in a casserole and saute the ginger, garlic, shallots, tomatoes and pork crackling until the liquid has completely reduced, then add anchovy sauce. From this point on, do not stir. Continue to simmer until the sauce is thick, then add the okra, ampalaya, and eggplant. Cover the casserole and cook for a further 5 minutes. To make the bagnet, place the pork belly, garlic, bay leaves and salt in a pot. Add sufficient water to cover and cook for 1 hour. Remove pork and dry in a moderately hot oven for 20 minutes. Deep fry pork in oil at low heat for at least 1 hour, turning every 15 minutes, then remove and allow to cool completely. To finish, re-heat oil until moderately hot and deep fry the pork until crisp and golden brown.




Addobong Kangkong

Ingredients

1 tbsp Cooking oil

1 tbsp Garlic, crushed
4 tbsp Barbecue Marinade
3 cups Kangkong (Asian watercress )or spinach
1 tbsp sukang tuba( Coconut Nectar Vinegar ) Salt to taste

Procedure


Heat cooking oil and sauté galic until golden brown.Add barbecue Marinade and Kangkong leavesWhen the leaves turn dark green, add the vinegar and salt.
Remove from heat and serve over hot rice.





Labong guisado

Ingredients

4 cloves garlic, crushed
1 medium onion, sliced
1 tbsp ginger strips
400 grams pork heart, cut into strips
3 tbsp Red Cane Vinegar
200 grams(2 cups) labong (bamboo shoots), cut into strips, blanched and squeezed
1 can(140 g) Tomatoe Sauce
1 medium bell pepper, cut into strip


Procedure

SAUTÉ garlic, onion, ginger and pork heart in oil. Add DEL MONTE Vinegar, 2 cups water, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt), 1/4 tsp pepper, and 1 tbsp sugar. Simmer for 10 minutes.
ADD labong and simmer for 10 minutes. Add DEL MONTE Tomato Sauce and bell pepper. Simmer for another 10 minutes.





Rellenong Talong

Ingredients

1/2 kilong giniling na karne baboy5 talong (katamtaman ang laki)2 itlog ng pato1 sibuyas2 butil na bawangtoyo, pamintadurog

Procedure

Iihaw ang mga talong nguni't huwag masyadong lulutuin. Balatan. Igisa ang bawang, sibuyas, at karneng giniling. Timplahan ng toyo't paminta. Makaraan ang ilang sandaling pagkulo ay lagyan ng kaunting tubig. Pakuluin hanggang sa matuyoan ng sabaw. Hanguin. Biyakin sa gitna ang talong at hayaang lumatag. Lagyan sa ibabaw ng ginisang giniling at buhusan ng binating itlog. Prituhin sa mainit na mantika