Tortang adobong baguio beans and Ginisang Sweet Peas

I was in a hurry this morning so i just recook the left over and look for vegetable left in my minifridge, so i only have sweet peas and my adobong baguio beans left over.

Tortang Adobong Baguio Beans

Ingredients:

some adobong baguio beans left over

1 beaten egg

Procedure:

1. Put the baguio beans in a beaten egg and mix it.

2. Fry it until it holds. (much better if its toasted a little), it really taste great!

Ginisang Sweet Peas

Ingredients:

1 onion, sliced

1 cloves garlic, crushed

sweet peas ( i only used a little, just for my baon)

1 tomato, sliced

1 teaspoon, fish sauce

small amount of ground pepper

Procedure:

1. Saute garlic, onion and tomato

2. Add the fish sauce and sweet peas, cook for 2 mins.

3. Add a little pepper and voila! its done!

I really enjoyed my lunch today! ^_^

Adobong baguio beans

A quick menu for my baon tomorrow, 'need to be in veggies diet for awhile.

Ingredients:

1/4 kilo, baguio beans, thinly sliced

1 pc, onion, sliced

2 cloves garlic, crushed

1 pc tomato, sliced

3 tablespoon, soy sauce

1 tablespoon, vinegar

2 teaspon, fish sauce

1 teaspoon, ground black pepper

* a slight sprinkle of sugar

Procedure:

1. Saute garlic, onion, tomato.

2. add fish sauce and baguio beans, stir it for 2 mins.

3. add soy sauce, vinegar, pepper, let the vinegar cook for another 2 mins.

4. sprinkle a little sugar and stir it and cook for 1 min, serve it with hot rice, enjoy!

Sardines with misua and petchay

Our dinner for today is Sardines with misua and petchay, hmmm...taste good!

Ingredients:

1 can, sardines spicy

1 onion, sliced

2 cloves garlic, crushed

2 tomato, sliced

4 stalk petchay, thinly sliced

2 tablespoon, fish sauce

1 teaspon, ground black pepper

1 misua

1 egg

2 cups, water

Procedure:

1. Saute garlic, onion, and tomato in pot.

2. add the petchay and stir fry it.

3. add the fish sauce and pepper.

4. add water and sardines, let it simmer for 5 minutes

5. add the misua and wait until its done.

6. turn off the heat and add one egg and stir it, serve it with hot rice.

Chicken ginger stew (chicken tinola)

today's lunch and til dinner menu

(while raining outside, hmmm so delicious)

Ingredients:

1 kilo whole chicken, cut into pieces.

1 small young papaya or sayote, cut into small pieces.

2 tablespoons ginger, crushed and slliced into strips

1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

1 liter of water

5 garlic cloves, minced

1 red onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce)

4 cups of rice stocks

2 strips of lemon grass

Cooking Instructions:

boil separately the chicken with lemongrass in a rice stock until tender.

In a pot, heat oil and sauté ginger, garlic and onion.

add fish sauce and chicken, cover til light brown, Add the chicken stock

Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

Add sili leaves then turn off the heat.

Serve steaming hot on a bowl with plain rice on the side.

Adobo ala Lestat

chicken pork adobo

i adapted this recipe from my late mother, when i was in highschool, she already taught me on how to cook this famous adobo, but it takes me sometime and years to perfect it, but now i am proud to say that people who tasted my adobo is very satisfied and wants some more.

ingredients:

- 1 kilo, pork, cut into cubes

- 1 kilo, chicken, cut into serving pieces

- 1 cup onions, thinly sliced

- 1 whole bulb, garlic, peeled and crushed

- 4 pcs of tomato, sliced

- 2 large potatoes, cut into cubes

- 2 tablespoon, crack black peppercorn

- 1 cup, soy sauce

- 1/2 cup, vinegar

- 2 teaspon, sugar

- 2 strand, lemon grass (optional)

- 1 tablespoon, salt

- 2 tablespoon fish sauce

Procedure:

*boil separately the potatoes

1. boil the chicken and pork in a 4 cups of water with lemongrass(optional) and 1 tablespoon of salt, until tender.

2. saute in a large pot, garlic, onions, tomato and add fish sauce.

3. add chicken and pork til it turns brown.

4. add 1 cup, chicken and pork broth. (the one you used in boiling chicken and pork)

5. add, potatoes, (the one you boil separately)

6. add soy sauce, vinegar, crack peppercorn and simmer til the vinegar is cooked.

7. add the sugar and simmer for another 5 minutes.

serve it with hot rice! enjoy!

Sotanghon soup with malunggay patties

How to make Malunggay patties

ingredients:

1 big onions minced

3 cloves of garlic minced

1 big carrots minced

2 beaten egg

salt and pepper

fish sauce

malunggay leaves

1. first saute garlic then add onions.

2. add 1 teaspoon of fish sauce the add carrots.

3. if carrots are already tender, add the malunggay leaves

4. add salt and pepper to taste

5. when the malunggay is already cooked

mixed all of this to the bowl of beaten egg

6. you can now fry and form a patties.

saute garlic and onions, and carrots, add water, and chicken cubes,

let it boil for 5 minutes then add the sotanghon noodles then let the noodles cook.

add salt and pepper to taste the add the malunggay patties.

you can now enjoy the hot soup and delicious patties. enjoy!