Ginataang Hipon, Sitaw, at Kalabasa Recipe: Ingredients

Ginataang Hipon, Sitaw, at Kalabasa Recipe
Ingredients
1 lb shrimp, cleaned
10 strings beans (sitaw), cut into 2 1/2 inch length
2 cups kalabasa (squash), cubed
2 cups coconut milk
1 medium yellow onion, sliced
2 tablespoons bagoong alamang (shrimp paste)
1 cup malunggay leaves
3 cloves garlic, crushed
Salt and pepper to taste
3 tablespoons cooking oil
Cooking Procedure
1. Heat oil in a cooking pot.
2. Saute the garlic and onion until the onion becomes soft.
3. Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.
4. Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil.
5. Add the kalabasa. Cook for 8 to 12 minutes or until tender.
6. Put the shrimp back in the pot. Stir and cook for a minute.
7. Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes.
8. Add salt and pepper to taste.
9. Transfer to a serving plate. Serve.
10. Share and enjoy!
Sweet Chicken Asado Recipe

Ingredients
2 lbs. chicken thighs (bone-in)
3 tablespoons soy sauce
2 tablespoons sugar
4 cloves crushed garlic
1/2 teaspoon 5 spice powder
4 pieces star anise
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cooking Procedure
1. Rub salt all over the chicken. Let it stay for 10 minutes.
2. Heat the cooking oil in a wide cooking pot.
3. Pan-fry both sides of the chicken in medium heat for 5 minutes per side.
4. Scoop out the excess oil. Add the garlic and cook until light brown.
5. Pour-in the soy sauce and chicken broth. Stir and let boil.
6. Put-in the 5 spice powder and star anise. Cover and simmer for 30 to 35 minutes. Note: Add
water if needed.
7. Add-in the sugar and ground black pepper. Stir.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!
Menudo with Raisins and Green Peas

Ingredients
2 lbs. pork, cubed
1/4 lb. pigs liver, cubed
4 hotdogs, sliced diagonally
2 medium baking potatoes, peeled and cubed
2 medium carrots, peeled and cubed
1 medium yellow onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1/2 cup raisins
3/4 cups frozen green peas
3 pieces dried bay leaves
15 oz. tomato sauce
16 ounces beef broth or 2 cups beef stock
Cooking Procedure
1. Heat the cooking oil in a wide cooking pot.
2. Saute the hotdogs for 1 minute. Transfer the hotdogs in a plate while leaving the remaining
cooking oil.
3. On the same cooking pot, add-in the ginger. Saute for 30 seconds to a minute.
4. Put-in the liver. Continue to saute for 2 minutes. Transfer to a plate while leaving the remaining
cooking oil in the cooking pot. Set the liver aside.
5. On the same cooking pot with remaining cooking oil, saute the onion and garlic until the onion
becomes soft. Note: you can add more oil if there isnt enough left.
6. Add-in the pork. Continue to cook until light brown.
7. Add the raisins, pour-in the tomato sauce and beef broth. Bring to a boil.
8. Add the dried bay leaves and simmer for 45 to 60 minutes or until the pork becomes tender.
9. Put-in the sauteed liver and hotdog. Stir.
10. Add the carrots and potatoes. Cover and cook for 8 minutes.
11. Put-in the green peas. Stir.
13. Transfer to a serving plate. Serve.
Eggplant and Ground Chicken Omelet

Ingredients
2 pieces Chinese eggplant
3 eggs, beaten
1/2 lb. ground chicken
1 medium onion, minced
1/2 teaspoon minced garlic
Cooking Procedure
1. Prepare the eggplants by removing the skin. This can be done by baking the eggplant in 350F for
20 to 25 minutes. Gently peel the skin off after removing the eggplant from the oven and letting
the temperature cool down. A quicker way is to burn the skin off by directly exposing the
eggplant to fire, but this is not recommended for beginners.
2. After peeling the skin off the eggplants, arrange both eggplants flat in a wide plate. Using a fork,
press the eggplant gently until it spreads-out and forms a paddle-like figure. Set aside.
3. Heat 2 tablespoons of cooking oil in a saut pan.
4. Once the oil becomes hot, saut the garlic and onion until the onion is soft.
5. Put-in the ground chicken. Stir fry for 2 to 5 minutes.
6. Add salt and pepper to taste. Stir, turn off the heat, and set aside.
7. Meanwhile, heat the remaining 4 tablespoons of cooking oil in a wide frying pan.
8. Once the oil is hot, quickly dip the eggplant in beaten egg and place it flat on the frying pan to
fry.
9. Scoop about a quarter (1/4) of the cooked ground chicken and arrange it on top of the eggplant.
Pour beaten egg on the ground chicken enough to cover everything, do not put too much though
as you will still need the egg later.
10. Scoop some cooking oil from the pan and pour it over the top off the eggplant omelet. This will
partially cook the egg on top and prevent the meat from falling apart.
11. Gently turn-over the eggplant (side with ground chicken facing down). Use a wide spatula to do
this. Continue to cook in medium heat for 3 minutes. While doing this, scoop a quarter of cooked
ground chicken and arrange it on top of the other side. Pour some egg on top of the ground
chicken and scoop some cooking oil on top.
12. Flip the eggplant and cook the other side for 2 to 3 minutes.
13. Transfer the eggplant to a serving plate. Serve with rice and banana ketchup.
Adobong Sitaw with Tofu

Ingredients
12 to 15 pieces string beans, cut into 2 inch length
3 pieces extra firm tofu (about 3 oz. per piece), fried until medium brown
1 medium yellow onion, sliced
1/2 cup soy sauce
1/4 cup water
1/4 cup white vinegar
5 cloves garlic, crushed
Cooking Procedure
1. Slice the fried tofu into squares. Set aside.
2. Heat the cooking oil in a pan.
3. Saute garlic and onion until the onion is soft.
4. Put-in the sliced tofu. Add soy sauce and water. Let boil.
5. Pour-in the vinegar. Let it reboil.
6. Add the string beans. Stir and cover. Simmer for 5 minutes.

8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

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Ginataang Hipon, Sitaw, at Kalabasa Recipe

10 strings beans (sitaw), cut into 2 1/2 inch length

2 cups kalabasa (squash), cubed

2 cups coconut milk

1 medium yellow onion, sliced

2 tablespoons bagoong alamang (shrimp paste)

1 cup malunggay leaves

3 cloves garlic, crushed

Salt and pepper to taste

3 tablespoons cooking oil

Salt and pepper to taste

Sweet Chicken Asado Recipe

2 lbs. chicken thighs (bone-in)

3 tablespoons soy sauce

4 cloves crushed garlic

1/2 teaspoon 5 spice powder

4 pieces star anise

3 tablespoons cooking oil

2 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons cooking oil

Menudo with Raisins and Green Peas

2 lbs. pork, cubed

1/4 lb. pigs liver, cubed

4 hotdogs, sliced diagonally

2 medium baking potatoes, peeled and cubed

2 medium carrots, peeled and cubed

1 medium yellow onion, chopped

2 teaspoons minced garlic

1 teaspoon minced ginger

1/2 cup raisins

3/4 cups frozen green peas

3 pieces dried bay leaves

15 oz. tomato sauce

16 ounces beef broth or 2 cups beef stock

3 tablespoons cooking oil

Salt and pepper to taste

Eggplant and Ground Chicken Omelet

2 pieces Chinese eggplant

1/2 lb. ground chicken

1 medium onion, minced

1/2 teaspoon minced garlic

6 tablespoons cooking oil

Salt and pepper to taste

Adobong Sitaw with Tofu

12 to 15 pieces string beans, cut into 2 inch length

1 medium yellow onion, sliced

1/2 cup soy sauce

1/4 cup water

1/4 cup white vinegar

5 cloves garlic, crushed

3 tablespoons cooking oil

Salt and pepper to taste

7. Add salt and pepper to taste.

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