Adobong Labong

3 cups labong, minced and blanched
1 cup minced gluten or tokwa
5 segments garlic, chopped
4 tablespoon kalamansi juice
Salt to taste
1 medium onion, chopped
1 1/2 tablespoons soy sauce
2/3 cup gluten stock or soy sauce-water mixture
5 tablespoon oil


Brown garlic and onion in oil.
Add gluten or tokwa. Continue cooking mixture in oil, stirring constantly.
Add soy sauce and labong. Simmer until labong is cooked. Gluten stock maybe added at this point if labong is not yet done. Add kalamansi juice and continue simmering until almost all of the liquid has evaporated. Add oil and continue about 6 minutes more. Season to taste.

Kris Aquino's Adobo a la James

This adobo recipe is coming from a well known celebrity actress Ms. Kris Aquino in Nestle Club issued last December. According to Kris this Visayan-style adobo recipe was developed for husband James Yap. And she enhances it with MAGGI MAGIC SARAP.

Ingredients:

• 1 1/2 kg pork liempo
• 3 cups vinegar
• 1 head garlic, chopped
• ground black pepper to taste
• 1 tsp garlic powder
• 2 8g MAGGI MAGIC SARAP
• salt to taste
• 3 tsp brown sugar
• 1 pc laurel leaf
• cooking oil for frying, if needed

Procedure

1. Marinate pork liempo with vinegar, garlic and pepper, garlic powder, MAGGI MAGIC SARAP, and salt for at least 15 minutes.
2. Add sugar and laurel leaf to the prepared pork and boil in the marinade for about 30 minutes.
3. Simmer over low heat until tender and sauce is almost dry, remove pork from the sauce. Reserve sauce for later use if desired.
4. Fry prepared pork on heated oil until brown on all sides. Serve as is or put back on reserved sauce for a saucier dish.

Chicken Adobo

Chicken Adobo is also a popular Filipino dish and the main ingredients of the chicken adobo are soy sauce, vinegar, crushed garlic, bay leaf and black pepper. Normally adobo can be made from pork or chicken or a combination of both. But for me I love the chicken adobo, I have here a video clip from youtube to share with you how to make a delicious chicken adobo. Enjoy!

Rolled Eggplants with Argentina Corned Beef

Hi Guys! It's been a while I'm not posting recipes on my blog, I got busy for the past months. And here I am posting again and update all of you who love cooking to my simple and tasteful recipes. This recipe I'd like to share to all of you coming from a television show ISLAND FLAVORS here is the “Rolled Eggplants with Argentina Corned Beef”.

Hope you will love it!

Ingredients:

1-175 grams Argentina Corned Beef Hot & Spicy

¼ cup finely chopped celery stalks

¼ cup finely chopped onion

¼ cup grated cheesemelt

4 large eggplants, slice lengthwiseeggs, beaten

2 cups dry breadcrumbs

¼ cup cooking oil

Curry Sauce:

1cup coconut milk

1 ½ teaspoon curry powder

½ teaspoon turmeric

¼ teaspoon salt

Procedure:

1. Blanch eggplants. Set aside.
2. Combine corned beef, celery, onion and cheesemelt.
3. Scoop 1 tablespoon of the corned beef mixture over eggplants. Roll.
4. Dip rolled eggplants in eggs. Dredge in breadcrumbs. Shake off excess breadcrumbs.
5. Heat pan with cooking oil. Pan-fry on all sides until golden in color. Drain. Set aside.
6. Combine all ingredients for curry sauce in pan. Cook for 3 minutes until thick.
7. Pour over sauce over eggplants. Serve.

Makes 6 servings.

BAGOONG FRIED RICE

YOU WILL NEED
1	head	garlic, crushed
1	pc	medium onion, sliced
1	tbsp	ginger strips
2	pc	siling haba, seeded and sliced
1/2	cup	ground pork
3	tbsp	bagoong alamang
1	can	(140 g) DEL MONTE Original Style Tomato Sauce
5	cups	cooked rice
1	pc	small green mango, cut into thin strips
1	stalk	green onion, chopped
1	pc	egg, cooked as omelet then cut into thin strips

HERE'S HOW
1	SAUTÉ garlic, onion, ginger, sili, pork and alamang in 1/4 cup oil for 5 minutes. Add DEL MONTE Original Style Tomato Sauce. Simmer for 5 minutes.
2	ADD rice and mango. Cook, while stirring, for 2 minutes. Serve with green onions and egg strips on top.

Serves 6
Rich in Vitamin A –for good eyesight.


Reference: kitchenomics.com

ADOBONG GULAY AT KARNE

YOU WILL NEED
4	cloves	garlic, crushed
1	pc	medium onion, sliced
150	g	pork pigue, cut into strips
1	pc	pork bouillon cube
2-1/2	tbsp	tausi
6	pc	peppercorn, crushed
1	bunch	(200 g) sitaw, cut 2” long
300	g	eggplant, sliced diagonally
1	can	(140 g) DEL MONTE Original Style Tomato Sauce
3	tbsp	DEL MONTE Red Cane Vinegar
2	bunches	(300 g) kangkong, cut 2” long

HERE'S HOW
1	SAUTÉ garlic, onion and pork until pork turns brown. Add bouillon, tausi, 1 tbsp soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes.
2	ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for 15 minutes. Add kangkong, then simmer until cooked.

Serves 6
Excellent source of Vitamin C- helps fight common infection.

Reference: kitchenomics.com

Bicol Express a la Century Tuna

Bicol's most popular cuisine "laing" and "bicol express" is known for the use of coconut milk and lots of spices. And most main dishes in the region are based in gata and sili. I have here the recipe of Bicol Express a la century tuna. Hope you will enjoy the HOT meal in your table.

Ingredients:

1½ cups coconut milk
2 teaspoon crushed garlic
½ cup chopped onion
¼ cups sliced siling haba
1 teaspoon chopped fresh turmeric
1-184 grams Centruy Tuna Chunks in Vegetable Oil, drained
¼ cup shrimp bagoong
2 cups sliced green beans

Procedure:

Combine the first 5 ingredients in a pan. Cook until slightly thick. Add tuna and bagoong. Cook for 2 minutes. Add green beans. Allow to boil uncovered for 5 minutes.

Remove from heat. Serve hot with steamed rice.

Makes 4 servings.

Pinakbet

Pinakbet one of my favorite food to eat and most filipino love to eat Pinakbet, this is one of the filipino cuisine.

6 eggplants (quartered)
4 ampalaya (seeded and quartered)
5 okra (halved)
3 tomatoes (quartered)
1 onion (quartered)
3 tbsp bagoong (alamang)
1 cup pork (cut into small pieces)
2 garlic
1 cup water
salt or patis to taste

Saute garlic, onion, tomatoes, bagoong and pork in a frying pan. When pork is cooked, add eggplant, ampalaya, okra and water. Season to taste. Simmer until vegetables are crisp-tender.

Reference: http://millennium.fortunecity.com/dipsy/225/cuisine.html#5

Galunggong Sardines

YOU WILL NEED:

1 kg fresh galunggong
3/4 cup cooking oil
1 can (200 g) DEL MONTE Original Style Tomato Sauce
3-4 pc ripe siling labuyo, crushed
1 pc small carrot, sliced
1 pc whole pickle, sliced
2 tbsp DEL MONTE Red Cane Vinegar
4 pc peppercorns
1 pc laurel leaf

Here's how:

1. WASH galunggong and remove internal organs. Cut off tails and heads, then wash thoroughly. Drain. Arrange fish in pressure cooker.

2. POUR in oil, DEL MONTE Tomato Sauce and 1 cup water. Add 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt), 1/2 tsp pepper and remaining ingredients. Cover pressure cooker and cook over low heat for 1 hour.

Serves 8

Excellent source of Vitamin A- for good eyesight.

Reference:
kitchenomics.com