Posts
PORK ADOBO
10 years ago
Laing
I am at the supermarket today and saw packs of dried gabi leaves and decided to cook this for tonight's dinner, I love laing, anything with coconut milk actually, i seldom cook laing at home coz my parents and other siblings are not a fan of laing like me. The only chance that i can eat this spicy, rich and creamy viand is when i eat out.It came out just right, not so spicy for me and really creamy, even my dad and brother liked it.
Ingredients:
500 mg gabi stem and leaves
2-3 cups coconut milk
1 cup shrimps
1 cup minced pork
1/4 daing tuyo or dilis
3 cloves garlic chopped
1 medium onion chopped
1 thumb size ginger sliced into strips
2 Tbsp oil
patis
2 siling haba
2 siling labuyo or more chopped
Preparation:
wash and prepare gabi or taro leaves, you can buy pre-dried gabi leaves in the market or dry your own in the sun until wilted. when ready wash chop thinly.
In a pan heat oil and brown pork, set aside.
In the same pan saute chopped onions, ginger and garlic until brown, add shrimps, dilis or daing tuyo
(if using tuyo remove bones and shred meat),
Add in patis and pork in the mixture again.
Add coconut milk and let boil until reduced and oil starts to appear on top.
Gradually add leaves and stem and boil until desired consistency is achieved and leaves looks mushy and cook.
add sili haba and and chopped siling labuyo, add more if you prefer.
Adjust seasoning and boil for further 5 minutes and serve hot.
500 mg gabi stem and leaves
2-3 cups coconut milk
1 cup shrimps
1 cup minced pork
1/4 daing tuyo or dilis
3 cloves garlic chopped
1 medium onion chopped
1 thumb size ginger sliced into strips
2 Tbsp oil
patis
2 siling haba
2 siling labuyo or more chopped
Preparation:
wash and prepare gabi or taro leaves, you can buy pre-dried gabi leaves in the market or dry your own in the sun until wilted. when ready wash chop thinly.
In a pan heat oil and brown pork, set aside.
In the same pan saute chopped onions, ginger and garlic until brown, add shrimps, dilis or daing tuyo
(if using tuyo remove bones and shred meat),
Add in patis and pork in the mixture again.
Add coconut milk and let boil until reduced and oil starts to appear on top.
Gradually add leaves and stem and boil until desired consistency is achieved and leaves looks mushy and cook.
add sili haba and and chopped siling labuyo, add more if you prefer.
Adjust seasoning and boil for further 5 minutes and serve hot.
Sweet and Sour Fish
Ingredients:
1 medium size fish, dalagang bukid or lapu lapu
1 medium size fish, dalagang bukid or lapu lapu
1 small carrots julienned
1 small red bell pepper julienned
1 medium onion sliced thinly
1 stalk celery cut diagonally
leeks for garnishing
salt
oil for frying
Sweet and Sour Sauce
1 cup water
1/4 cup banana ketchup
3 Tbsp white vinegar
4 Tbsp Sugar
1 Tbsp sesame oil
2 tsp sweet soy sauce
1 Tbsp Oyster sauce
3 tsp cornstarch disolved in 4 Tbsp of water
salt and pepper to taste
Preparation:
Rinse Fish and pat dry, season the inside and skin of the fish.
deep fry until golden brown and drain in paper towel.
Prepare Sweet and Sour Sauce
In a small bowl mix water, banana ketchup, soy sauce, oyster sauce, sugar, white vinegar.
Heat sesame oil in hot wok and stir fry julienned carrots, red bell pepper, onions and celery toss until half cooked.
pour in sauce mixture and let boil.
Add in the fish, flipping from time to time to make sure it is covered by the sauce.
Pour in cornstarch mixture and boil until sauce thickens.
season with salt and pepper according to your taste.
garnish with julienned leeks .
1 small red bell pepper julienned
1 medium onion sliced thinly
1 stalk celery cut diagonally
leeks for garnishing
salt
oil for frying
Sweet and Sour Sauce
1 cup water
1/4 cup banana ketchup
3 Tbsp white vinegar
4 Tbsp Sugar
1 Tbsp sesame oil
2 tsp sweet soy sauce
1 Tbsp Oyster sauce
3 tsp cornstarch disolved in 4 Tbsp of water
salt and pepper to taste
Preparation:
Rinse Fish and pat dry, season the inside and skin of the fish.
deep fry until golden brown and drain in paper towel.
Prepare Sweet and Sour Sauce
In a small bowl mix water, banana ketchup, soy sauce, oyster sauce, sugar, white vinegar.
Heat sesame oil in hot wok and stir fry julienned carrots, red bell pepper, onions and celery toss until half cooked.
pour in sauce mixture and let boil.
Add in the fish, flipping from time to time to make sure it is covered by the sauce.
Pour in cornstarch mixture and boil until sauce thickens.
season with salt and pepper according to your taste.
garnish with julienned leeks .
Chicken Adobo
Dont you love adobo? I do... it's a family favorite at home especially chicken adobo. The right blend of sourness, saltynes and sweetness that burst in my mouth, aghh.. making my mouth water just thinking about it. I like it a little dry and eat it with ketchup.. yummy..
Ingredients:
Ingredients:
1 kilo chicken adobo cut
1/4 cup calamansi juice
3 Tbsp vinegar
1/4 cup water
1/2 cup soy sauce
3 Tbsp sugar
2 pcs bay leaf
salt and pepper corns
Preparation:
In a pot add all ingredients together and cook in low heat. let boil until sauce is reduced and chicken is tender. Adjust to your taste.
1/4 cup calamansi juice
3 Tbsp vinegar
1/4 cup water
1/2 cup soy sauce
3 Tbsp sugar
2 pcs bay leaf
salt and pepper corns
Preparation:
In a pot add all ingredients together and cook in low heat. let boil until sauce is reduced and chicken is tender. Adjust to your taste.
