Spicy Sitaw (Spicy Long Beans)

Makes 4 servings

Ingredients:
1/4 cup of Cooking Oil
2 1/2 cups of Sitaw (long beans), cut into 1" (2 1/2 cm) pieces
1 piece of Onion, chopped
2 tablespoon of Garlic, crushed
1 piece of Sili (chili pepper)
2 tablespoon of Bagoong  (shrimp paste)
1 tablespoon Gin
1 1/2 cups of Ground Pork
2 tablespoon of any Barbecue sauce brand.

Procedure:
1. Deep fry the long beans, drain and set aside.
2. Saute the onions, garlic and chili pepper.
3. Add the shrimp paste and stir-fry. Pour in the gin.
4. Add the ground pork and stir fry until cooked.
5. Pour in barbecue marinade sauce.
6. Add the fried sitaw. Mix well.
7. Just before removing from the fire, add a few drops of sesame oil.

Pakals na!

Stir-Fried Bokchoy (Pechay) and Tofu

Makes 4 Servings

Ingredients:
1/4 cup of Cooking oil
1 piece of Tofu (tokwa)
2 teaspoon of Garlic, crushed
1 piece Onion, sliced
2 pieces of Ripe tomatoes, chopped
2 tablespoon of Oyster Sauce
10 bunches Pechay, washed

Procedure:
1. Heat oil in a wok.
2. Fry tofu until golden on all sides
3. Drain tokwa and set aside. When cool, cut into 1/2 x 1/2-inch cubes.
4. In a same wok, saute garlic, onion and tomatoes.
5. As the tomatoes start to wilt, add tokwa and Oyster sauce.
6. Add pechay, stir-fry and cover. Cook on high heat until done.

PAKALS na!

Pechay Flowers

Makes 4 to 6 servings

Ingredients:
1 teaspoon of Salt
 White pepper to taste
1 teaspoon of cornstarch (for shrimps)
1 tablespoon of Gin or Rhum (optional)
1 1/2 cups of shrimps (beef, pork, chicken or fish maybe used)
3 tablespoon of cooking oil (corn or soya oil)
1 1/2 teaspoon Ginger, minced
1 tablespoon garlic, minced
3 cups of Pechay flowers (cauliflower or broccoli are good substitutes)
1 tablespoon of oyster sauce
1 teaspoon sugar
1 tablespoons soy sauce
1/4 cup of soup stock or water
1 teaspoon cornstarch dissolved in1 tbsp of water

Procedure:
1.  Combine salt, white pepper, cornstarch and gin or rhum.
2.  Roll shrimps and cornstarch mixture.  Set aside
3.  Heat pan and add cooking oil.  Saute minced ginger and garlic.
4.  Add shrimps and stir-fry until it turns pink
5.  Add vegetables, oysters sauce, sugar, soy sauce, and soup stock or water.
6.  Pour dissolved cornstarch to thicken
7. Continue cooking over high heat until vegetables are done.

PAKALS NA!

Ampalaya Salad (Bitter Gourd Salad)

 Makes 4 Servings


Ingredients:
2 cups of Ampalaya, sliced thinly
2 tablespoon of Rock Salt
3 pieces of Sibuyas tagalog (Shallots)
2 pieces of Tomatoes. round thin slices

Dressing:
4 tablespoon of Coconut nectar vinegar
4 tablespoon of Water
4 tablespoon of Sugar
And a dash of black pepper

Procedure:
1.  Cut Ampalaya into two, lengthwise.  Remove the seeds.  Slice thinly crosswise.
2.  Rub Ampalaya slices with salt.  Leave for 20 minutes.
3.  Squeeze out Ampalaya juice.  Remove excess salt with water.  Squeeze out water.
4. Cut shallots and tomatoes into thin, round slices.  Chill the vegetables slices.
5.  Arrange in a platter and serve with dressing.

Dressing:
1.  In a sauce pan, mix vinegar and water and let boil for 2 minutes.
2.  Lower heat.  Add sugar, and when pepper.
3.  Stir continuously for 2 to 3 minutes.  Let cool and serve with salad.

Adobong Kangkong (Asian Watercress Saute)

Makes 4 Servings


Ingredients:
1 tablespoon of cooking oil
1 teaspoon of garlic crushed
4 tablespoon of barbecue marinade or barbecue sauce
3 cups of Kangkong (asian watercress) or spinach
1 tablespoon of Coconut Nectar Vinegar (tuba)
Salt to taste

Procedures:
1. Heat cooking oil and city garlic until golden brown.
2. Add barbecue marinade and Kangkong leaves
3. When the leaves turn dark green, add the vinegar and salt.
4. Remove from heat and serve over hot rice.

PAKALS na!

Fried Rice With Oyster Sauce

Makes 4 Servings

Ingredients:
3/4 teaspoon of salt
1 3/4 teaspoon of shrimp of gravy
3 tablespoon of oyster sauce
3 tablespoon of cooking oil
1 1/2 teaspoon garlic crushed
3 cups of leftover boiled rice
2 pieces eggs, scrambled, fried and cut into strips
½ cup of carrots chopped finely
½ cup of  greenpeas


Procedures:

1.  Dissolve salt and shrimp gravy.  Mix in oyster sauce.
2.  Heat oil.  Sauté garlic and toss in the left over boiling rice.  Stir-fry over high heat until garlic is golden brown.
3.  Add salt, shrimp gravy and oyster sauce mixture. Stir Fry.
4.  Add the remaining ingredients one at a time; scrambled eggs, carrots and green peas.  Continue cooking for another 2 minutes.
5. Serve while it's still hot.

Optional: you can add 1/2 cup left over roast pork or ham cuts into strips or one cop diced cooked shrimps.


PAKALS na!