Most Pinoy foods are prepared “ginisa” or sauteed especially the vegetables. We prepare most of our food starting with the basic sautéing of aromatics usually garlic, onion and tomato. Ginisang sayote is no different from my other ginisa vegetable dish. We went for marketing last Saturday and I found a few fresh “sayote” which is uncommon here. It’s been months when I last have “sayote”, thinking that it could last several days uncooked without putting inside the fridge I bought two pieces and only today I cooked it “ginisa”. “Sayote” can also be used for “tinolang manok” when “papaya” isn’t available.
2 pieces of chayote, peeled, seed removed, and sliced
100 grams shrimp, shelled & chopped
100 grams pork, sliced thinly
1 piece large onion (sliced)
3 cloves garlic (chopped)
1 piece tomato (chopped)
2 tablespoon cooking oil
1 teaspoon finely ground pepper corn
Patis (fish sauce) for seasoning
a pinch of magic magi sarap & msg.
1 cup water.
In a deep pan, sauté garlic, onion and tomato.
Add the pork and stir fry for about 5 minutes.
Add 1 cup of water and bring to boil.
Season with patis according to taste and add in shrimp. Let simmer for a minute.
Add chayote, mix and have it covered. Cook to at least 3 minute or until vegetable are half done.
If you are situated in the Philippines, you’ll notice that “Pork Menudo” is a common dish in cafeterias, canteens, “turo-turo’s”, roadside eateries and even small restaurants. It is actually exceptionally popular both in the provinces and in the cities. My husband would usually tease me when I cook this asking “have you been in a fiesta and you brought home menudo?”, mainly because it is also a regular menu in most Filipino banquets and feasts during family occasions, special holidays and important gatherings especially on fiestas. It is simple enough to quickly prepare but tasty enough to satisfy even choosy guests.
The dish is a typical tomato sauce-based stew using small cubed pork and liver. Several types of vegetables such as potatoes, carrots, bell pepper, green peas, can be added as well as hotdog or sausage. The liver provides its distinct flavor while the veggies and especially raisins, if using, give its hints of flavorful sweetness. However in this particular recipe I haven’t got liver as it isn’t available in our location, instead I’ve added Reno liver spread as a substitute.
Thanks to my brother-in-law who went on a short vacation and brought us pork, hotdog and liver spread, a complete main ingredient package for me to have this recipe done.
1/2 kilo pork belly, cut into small cubes
4 pieces regular size Purefoods hotdog, cut crosswise into circle
1 medium size red/green bell pepper, cut into squares
1 large size potato, cut into small cubes
1 large size carrot, cut into small cubes
1 cup green peas, pre-cooked
1 medium size onion, chopped
1/2 head garlic, chopped
1 tbsp. fish sauce
1/4 cup soy sauce
200 grams tomato sauce (Del Monte pack)
3 tbsp. Reno liver spread
1 tbsp. tomato paste
1/2 cup raisin
2 tsp. sugar
salt and pepper, a pinch of maggi magic sarap
In a sauce pan sauté garlic and onion, add in the pork and stir cook for 5 minutes.
Add in the fish sauce, soy sauce, tomato sauce and paste, stir cook for another 2 to 3 minutes.
Add a cup of water bring to a boil and simmer for 10 to 15 minutes or until the pork are tender.
Add in the potatoes and carrots and stir cook for 3 to 5 minutes.
Add in liver spread, hotdog, sugar and raisins continue to stir cook for 3 to 5 minutes or until the potatoes and carrots are cooked and most of the liquid has evaporated.
Add in the green peas and bell pepper, season with salt, maggi magic sarap and pepper to taste.
In the Philippines, “kamoteng kahoy” or “cassava”, in the Visayas known as bilanghoy or balanghoy is used in almost any dessert, like the tapioca pearls or “sago” which we incorporate in “ginataan”. The freshly grated cassava can also be made into bibingka, cake, pichi-pichi, nilupak or suman, a delicacy which is wrapped in banana leaves and then steamed. But the simplest way we eat this root is boiling them in water with a little bit of salt and then when the flesh is tender, we eat the cassava with freshly grated coconut and sprinkled with sugar. It can be eaten as breakfast or can be served as a snack at tea time (merienda).
For today’s merienda, I made it into something sweet with the intent of preserving it in the fridge for two or three days. I remember my grandma used to cook this when particularly it is good to eat during rainy days. For me it is a comfort food, that I was missing for a long time. You may find the easy recipe below:
Minatamis na Kamoteng Kahoy
3 pcs. medium sized Cassava,
2 cups concentrated coconut milk (or 1 big can)
1 cup light brown Sugar ( or as many as desired)
Mix the coconut milk with sugar in a casserole and cook cassava in the mixture. Make sure that the calamay is well melted, It will give a brownish color on the cassva
Serve if the cassava splits, and when coconut milk & sugar creates a thick sauce.
Sisig is one of the famous dishes in the Philippines and there are several variations of this dish. You can make pork, beef, squid, milk fish and “Chicken Sisig” which is my recipe for today. Sisig can be served as one of the main dish or it can be served as a “Pulutan” or what you call finger food during drinking sessions with friends. I made my version a bit dry but you can always adjust the condiments according to your taste. It is best served on a sizzling plate as restaurants do.
Recipe of this dish isn’t my original but a collective idea of several recipes and modified as seen below:
3 pcs of whole thighs and legs
6 pcs. of chicken liver
1 big onions
3 pcs. of green chilis (mild)
2 tbsp. olive oil
salt and pepper
2 tbsp. soy sauce
3 tbsp. lemon juice
3 tbsp. vinegar
Grill the chicken liver, and chop into small pieces. Then set aside.
Debone the chicken and chop as the size of the liver.
Chop the onions and green chilis
Heat up the pan and sauté the onion until it’s half cooked then set aside
Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.
When the chicken is cooked mix in the chicken liver and pour the cooked onions.
Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.
Hubby brought some freshly harvested “kamote” or sweet potatoes from a nearby fruit and vegetable store. He actually thinks of eating “kamote con hielo” when he bought it and to satisfy his cravings, right away I made it into “minatamis na kamote”. Minatamis na kamote added with crushed/cubed ice and evaporated milk is now Kamote con Hielo …a perfect merienda for a hot summer day!
The recipe is actually quite simple and needs only five ingredients. I use the purple skinned/orange fleshed sweet potato variety. Ohh well! I don’t really have a choice this strain of “kamote” is the one that’s most available here. “Saging na Saba” or plantain can also be a variation of this recipe, which I already have posted in my blog site previously. For detailed instructions, here is the recipe.
Minatamis na Kamote & Kamote Con Hielo
4 pcs. medium size kamote (sweet potato)
1 cup brown sugar
2 cups water
1 teaspoon vanilla extract
1 pinch of salt
Instructions for cooking:
Boil a pot/ pan of water (large enough)
Add brown sugar and stir until diluted.
Add salt and vanilla extract and mix. Simmer until the mixtures becomes thick.
While boiling the syrup, peel and cut “kamote” into cubes about 1″x 1″ size.
Add “kamote” and lower to a medium heat. Cover and simmer for 8 to 12 minutes or until “kamote” is cooked.
Turn-off heat and allow the mixture to cool.
Optional: Add crushed ice and evaporated milk if you wish Saging con Hielo on a summer time.
My grandmother cooks the best guinataang puso ng saging for me, she would always teach me how to cook it but it seems tedious as she would squeez the chopped “puso” around three times before cooking it (the way you would do to get ” gata” from the coconut). She uses “dilis”, toasted until golden brown without any oil, instead of meat or shrimp. I was then on my high school years and cooking wasn’t one of interests yet, though this is one of my favourite dishes. And when no one likes to cook, I used to go to a ” turo turo” take out store from the neighborhood whenever I start craving for this yummy dish.
In this past few days memories of this ginataang puso ng saging keeps haunting me… lolz! Most often I would see some banana blossoms from a supermarket here, but I’m afraid I don’t really know how to prepare it. Today I’ve tried my luck, got the recipe from a well known recipe site and yes I made it! Thanks to Mommy Penguin who had shared her recipe, I also would like to share it to everyone…yuuum!!! .
Remove the outer reddish part of the banana heart and discard. Only work on the yellowish white part found inside.
Slice the bud lengthwise into 4 parts, then chop each part thinly across the grain. Soak the chopped buds in salted water to prevent discoloration.
When ready to cook, drain the salt water and squeeze out all the juices.
Saute the ginger in the oil. When they turn golden brown, add the onions and the garlic. Saute until softened.
Add in the ground pork or shrimp meat. Stir until cooked. Add in the chopped banana heart and the vinegar. Cover and do not stir for around 3 minutes.
When the 3 minutes are up, open and add in the chillies. Mix everything inside the pan so that he banana heart can absorb the flavor of the meat. Cook until the banana heart cut-ups are tender and soft.
Add the coconut cream. Simmer for a few minutes more until the sauce is thickened.
I wish to share a variant recipe of the well-loved Filipino meat spring roll called “lumpiang shanghai”. This is an alternative you can easily cook while living in the Middle East where pork, the main ingredient, is not much available and chicken is more that you can find in almost all groceries and supermarkets. Thus, this dish I’ve prepared today is chicken meat spring roll …a perfect dish if you are craving for a crunchy, mouth-watering and pleasurable “lumpiang shanghai” as I do. Really more tastier when dipped in Jufran sweet chili sauce. Spiced vinegar also works well if it is your choice and yes, it’s delightfully good even on its own. Good day everyone!!!
Chicken Lumpiang Shanghai
400 grams boneless chicken breast, ground or minced
1 pc. medium size onion, minced
1 small carrot, minced
3 stalks of parsley, finely chopped
1 tbsp soy sauce
1 tsp sesame oil
1 large egg
1/2 tsp iodized salt
a pinch of freshly ground pepper
25 pieces “lumpia” or spring roll wrappers
1 cup vegetable oil
a pinch msg.
In a deep mixing bowl, thoroughly combine minced chicken, onion, carrot, celery, salt, msg and ground pepper.
Add in soy sauce, sesame oil and eggs. Carefully stir them in with the meat mixture until everything is held together. Taste and adjust salt and/or ground pepper as necessary.
Take about 1 and ½ tbsp of the fillings and wrap to about half an inch diameter spring roll. Continue rolling and wrapping until you consumed all the mixture. This is good for about 50 pieces spring rolls.
In a wide non-stick frying pan, heat the oil and fry the spring rolls in batches. Cook both sides in moderate heat until golden brown. Note that having the correct oil temperature is really important. Have it too hot and the wrapper will burn, cook over insufficient heat and oil will enter the roll.
Thoroughly drain excess oil from the fried “chicken lumpiang shanghai” using layers of table napkin or you may place it in a stainless strainer .
Transfer in a serving platter. Serve them hot and crisp along side with your choice of dipping sauce such as tomato ketchup, sweet chili sauce, spiced vinegar or any of your choice.