Ampalaya ,Pinoy

Ingredients

1/2 lb Ampalaya (bitter melon or bitter gourd)
1 tbsp Salt
1 Scallion
2 medium-sized Onions
4 tbsp veg Oil
6 Cloves Garlic, minced
3 small Tomatoes, chopped
3 large Eggs, lightly beaten


Directions

Trim away the two pointed ends of the Ampalaya and cut them in half lengthwise. Remove the pale, seeded section with a spoon and discard it. Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. Prepare a solution of 2 cups water and 1 tbsp salt in a bowl. Put the ampalaya strips into this bowl and set aside for 2 hours.


Cut the Scallion into 2 inch lengths and then cut each section lengthwise into thin strips. Peel the onions and cut them in half lengthwise; then slice them into fine half rings.

Heat the oil in a Skillet over a medium flame. When hot, put in the Garlic, fry until garlic is light brown. Add the Onions. Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2 minutes. Add ampalaya, turn down the heat. Stir occasionally and fry around 10 minutes or until ampalaya is tender. Stir in beated eggs and the salt. Stir and cook as you would scrambled eggs until eggs have reached a consistency you like.

Ginataang Langka sa Alimango

Ingredients:

2 cup young langka (unripe jackfruit)
4 pc. female alimango (crab)
1/2 tsp. yellow ginger, cut into strips
2 tbsps onion, sliced 1 tsp garlic, minced
3/4 cup coconut milk
2 tsps yellow ginger
1 pc. finger chili
2 tbsps fish sauce
1/2 tsp salt
1/2 tsp pepper



Put the garlic, onions and yellow ginger in the pot/pan. Add the coconut milk.
Bring it a boil. Do not stop stirring until it boils. This is to make sure that the cocomilk does not curdle.
Add the alimango and langka.
Add fish sauce. Simmer for a few minutes.
Season with salt and pepper. Add the finger chili and continue to simmer until it is cooked.

Beef Lugaw, Pinoy

1 cup malagkit rice
1 1/2 kg. beef shank (bulalo)
1/3 cup chopped onions
1 tbsp. cooking oil
1 piece MAGGI Beef Broth Cube
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup wansoy leaves snipped

Instructions:

Soak rice overnight in water to hasten cooking.
tenderize beef shank in pressure cooker for 30 minutes until ligaments are soft as gelatin.
Drain beef and slice meat in strips. Set aside broth.
Sauté onion in cooking oil; stir in MAGGI Beef Broth Cube and 3 cups reserved broth.
Drain soaked rice and add to sauteed mixture.
Simmer in low fire until mixture is soft,smooth and thick.
Top with beef strips and sprinkle with wansoy leaves.

Palitaw .Pinoy

ingredients:

2 cups sweet rice flour
1 cup water
1 cup grated coconut
1 cup sugar
1/2 cup water

Directions:


Mix rice flour and ½ cup water well.
Form into small balls and flatten with fingers to form into ovals.
Boil 1 ½-quart in a pot.
Drop in boiling water 2 at a time.
Skim when they float and drop in cold water.
Drain and roll in mixed grated coconut and sugar.
Serve right away.

La paz Batchoy ,Pinoy

Ingredients:

2 cups pork broth
2 cups water
2 tbsps. cooking oil
1 head garlic, minced
1 medium onion, minced
200 g. pork kasim, boiled & cut to strips
1 MAGGI Pork Broth Cube, crushed
150 g. fresh miki, washed
100 g. pork liver, cut to strips
spring onions, chopped
chicharon, pounded (optional)
Instructions:

Heat oil and saute garlic until brown. Set aside, leaving only about 2 cloves in the pan.
Add onion, pork strips and MAGGI Pork Broth Cube, cook a few min.
Stir in pork broth and water. Bring to boil then add miki and liver. Simmer about 2 min. then serve topped with fried garlic, spring onions and chicharon if desired.

Fried Rice Rarlic, Pinoy

procedures:

Heat 3 tbsp. cooking oil in a wok or large pan on medium-high heat.
Add garlic and sauté for 30 seconds.
Add the rice and toss frequently for 1 minute.
Sprinkle with about 1 tsp. salt.
Cook rice on low for about 5 to 10 minutes

ingredients:

4 cups cooked white rice
5 garlic clovers
salt

Banana Maruya ,Pinoy

Ingredients :

1/2 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
3 ripe saba (banana plantain), peeled and sliced lengthwise
2 cups vegetable oil
flour, for dredging · sugar
1 egg
1 cup milk


Procedures :

In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.

Heat oil in a frying pan (or a large saucepan) over medium heat.

In batches, roll banana slices in flour and then dip in batter. Fry in hot oil
until golden brown.

Drain on paper towels. Roll in sugar.