2-WAY PORK SINIGANG

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2-WAY PORK SINIGANG
During this “PANDEMIC” it’s notable you’ll have to dive into more technological way
of prepping your food for fam to enjoy.
Not just pork, you can happily work on it with beef, chicken and sea foods.
Very simple but extremely satisfying.
Okay…”Let’s DOH It”. (thank you & R.I.P. late former Senator Juan Flavier).

Prep time: 1 hour
Cook time: 30 minutes
Total time: 1.5 hours
Serves: 4
Prep and Cooking media: Just a deep casserole will do.
NOTE: After passing of my wife Pangs, I’d given ALL of my kitchen stuff, equipments & wares to my grandkids
and since it was “lockdown” I had to make do of what’s left in me. For this prep I used rice cooker pan.

INGREDIENTS:
MEAT-SAUTEING NEEDS-FLAVOR ENHANCERS:
Cubed/sliced pork (beef, chicken, tuna slices or bangus)
1 sliced white or red onion
6-8 cloves crashed-sliced fresh garlic
1 whole sliced fresh tomato
1 pack Knorr Sinigang Sa Sampaloc Mix
150-300 ml. palm oil/palm olein
20 ml Patis
2 grams ground black pepper
Water-as needed

VEGGIES:
Sliced sitaw (string beans)
Cubed labanos (white radish)
Cut kangkong (ipomoea aquatica/water spinach)
Sliced talong (eggplant)
6-8 pcs of okra
4-8 whole sili sigang (finger chilli or banana pepper)
“Sigarilyas” if you opt for it.

PROCEDURES:

In Hot, Oil Sauté Garlic, Onion, Tomatoes for 2 mins. ADD Pork, Half of Sinigang Mix-Continue Till Pork Is Brown.

Sauté Pork with Raddish.

Add Beans to Mustard. Continue Frying.

Add Little Water To Soften Pork. Boil 10-20 mins.

Add Enough Water, Other Half of Sinigang Mix & Patis. This is the FINAL BOILING.
Once pork is done to desired tenderness, OFF cooker, add in all remaining veggies. COVER PAN for 3 minutes.
READY TO BE SERVED.
Should you wish 2-way: separate meat & broth plus veggies in different containers.
If you like to make it 3-way: in 3 different containers, FILL 1 with meat-2 for veggies-3 for broth/soup.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

KOREAN MIXED VEGETABLES SOUP

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“KOREAN MIXED VEGETABLES SOUP”
(Honhab Yachae Supeu) 

Thought of innovating this sultry soup
giving different ingredients line up
and techo prep sequence rendering a rounded end totality.
Pardon the translation into Korean language…
should I be wrong be ready to suggest the more correct translation.

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Serves: 8
Prep and Cooking media: ultra sharp meat and veggies mincing knives, pan or soup casserole

INGREDIENTS:
100 grams palm or soya oil for sautéing
100 grams minced pork (bit fatty is great)
100 grams minced beef short plate or brisket (fat makes soup and meals tastier)
15 grams white onion finely minced
20 grams crashed-minced fresh garlic
50 grams minced carrots
50 grams minced celery
50 grams halved red or white beans
50 grams minced sayote
30 grams sesame oil
15 grams soy sauce
15 grams oyster sauce
1500 ml tap water (better if you have meat/veggies soup stock)
Salt 20 grams
Pepper 10 grams
OPTIOPNAL 10 grams MSG

PROCEDURES:
1. Heat palm oil. Sauté garlic till light brown. Add onion. Tumble for 3 minutes.
2. Pour in halved beans (red or white). Toss for 2 minutes.
3. Add in minced beef and pork-tumble until beans are bit fried. Add half of salt, pepper and MSG and continue tossing
for 4 minutes.
4. Add 500 ml. water (or veggies/meat broth), half of celery & half of carrots. Boil until beans become tender about
20 minutes.
5. Pour in remaining veggies, sesame oil, oyster sauce, water, salt, pepper and MSG and toss for another minute.
6. DONE.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Steamed Shrimps With Cellophane Noodles & Snow Peas As Side

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STEAMED SHRIMPS WITH CELLOPHANE NOODLES
&  SNOW PEAS AS SIDE
(SPICES & HERBS RUBBED STEAMED SHRIMPS
SIDED BY QUICK STIR FRIED CHINESE VERMICELLI & SNOW PEAS )
Cellophane Noodles (Glass Noodles, Crystal Noodles,
Chinese Vermicelli, Bean Thread Noodles
or “Sotanghon” – Pilipino) denote one and the same.
Processed from mung beans (“monggo”), this type of thin, round,
glassy when cooked noodles is widely used in Oriental cuisines.
Careful not to confuse this with “rice noodle” which is our “Bihon”
Itching for healthy prep again, this came to mind.
Along with “Cocido” (click for recipe),
remembering my “Lola” (grandmother) who, never a month will pass,
continuously served this dish to us she called…
“Ginisang Chicharo Na May Hipon At Iltog Ng Pugo”
(Sautéd Cellophane Noodles With shrimps And Quail Eggs)
My engagements with food ingredients led me to “innovate” said recipe:
spices & herbs mix and cooking procedures.
Prep time:                    15 mins.
Cook time:                    5 mins.
Total time:                     20 mins.
Makes/Serves:     2
Cooking medium: small casserole, steamer, oil brush
Special instruction(s):
INGREDIENTS:
10-12 pcs. shrimps, heads cut-off, de-shelled leaving tails intact, de-veined
12 pcs. hard boiled quail eggs, de-shelled
2 pcs. sliced bell peppers (preferably 1 red & 1 green for attractive eye-appeal)
50-100 grams Cellophane Noodles soaked in tap water
1/8 kilo snow peas (Chicharo) cut on both ends to remove “fibers” running along sides of pods.
4 cloves sliced garlic
2 grams salt
2 grams ground black pepper
50 ml. soya or palm oil
50 grams oyster sauce
SHRIMP RUB: (in a bowl, combine and toss well all below ingredients)
2 grams salt
2 grams brown sugar
1 gram dried thyme
1 gram Spanish paprika
1 gram nutmeg powder
1 gram coriander powder
OPTIONAL 2 grams MSG (Monosodium Glutamate-VeTsin)
PROCEDURES:
1.    Dipping brush unto 50 ml. oil, brush shrimps lightly on all sides.
2.    Pour in shrimp rub on all parts. Ensure full coverage for better flavor penetration.
3.    Bring to boil water in steamer. In suited slotted pan, steam shrimps for 1 minute. Cover steamer. This is DONE. Remove from heat and set aside.
4.    Heat oil in pan. Pour in garlic and fry for just 1 minute.
5.    Draining a bit, add in soaked Cellophane Noodles, “Chicharo”, bell peppers, snow peas, oyster sauce, salt and black pepper. Keep on tumbling and tossing for 3 minutes. Remove from heat-add boiled quail eggs. Toss a bit. DONE.
6.    Arrange the way you wish and serve with your “youthful” smile.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Stir Fried Baguio “Gulay”

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STIR FRIED “BAGUIO GULAY”
(QUICK STIR FRYING OF VEGGIES ENDEMIC TO BAGUIO)
Baguio is the northernmost part summer capital of the Philippines, year-round tourist habitué,
5062 ft. above sea level shivering with 10-14deg.F
on cold months of mid October to early February.
Major economic subsistence are orchids and various colorful flowers, handicrafts,
fresh and preserved fruits and vegetables.
Quest for “Gulay” (vegetables) exhumed out of me
as I always wish of trekking up north to this city
amid reports of 14deg.F temp…and further dropping.
The urge geared me to a nearby supermart to get my raw mats.
One thing nice with our setting is the availability of veggies
in small plastics enough for 1 cooking.
Oh heck, there were no: cabbage, sayote (chayote) and Baguio pechay.
(you can add these mentioned veggies in your trial recipe)
Okidok, I suggested to myself and went ahead with what were available.
I consumed the serving in the pic with 2 shots of my fave red wine.
Prep time:                    15mins.
Cook time:                   13mins.
Total time:                    28mins.
Makes/Serves:     3-4
Cooking medium:  casserole, frying pan
Special instruction(s):  This is a very quick stir-fry process. Be ready with your arm muscles.

INGREDIENTS
12 pieces quail eggs
¼  kilo clean baby potatoes
1 piece red bell pepper, sliced
1 piece green bell pepper, sliced
¼ kilo snow peas (“chicharo” / “sitsaro”)
4 pieces baby carrots, de-skinned, sliced
1 small bunch broccoli, cut to serving bites
5 cloves crushed, sliced garlic
1 small white onion, minced
2 grams salt
2 grams ground black pepper
20 ml. red wine (any)
20 ml. tap water
50 grams oyster sauce
50 ml. soya or palm oil
PROCEDURES:
1.    In a casserole, pour in baby potatoes and quail eggs. Add tap water enough to cover just top of contents.
Under medium heat, boil for 10 minutes.
2.    Run cold tap water, scoop out, de-shell quail eggs and set aside together with potatoes.
3.    In low setting, heat oil in pan. Pour in garlic and onion together. DO NOT BROWN.
After about 4 tosses and tumbling, add in carrots. Consistently toss for 1 minute.
4.    Add potatoes, resume continuous tumbling for 1 minute.
5.    Add broccoli, peas, bell pepper, eggs, salt, black pepper. Toss for 30 seconds.
6.    Add wine, water and oyster sauce. Tumble for 30 seconds.
7.    DONE. Serve your healthy, delectable, filling, fiber-rich veggy concoction.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Garlic “Polonchay”

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GARLIC “POLONCHAY”
(QUICK STIR FRIED CHINESE SPINACH)
Nothing beats healthy, palate-satisfying & antioxidant rich veggy dish.
Quick and easiest to prep “dig” of my grandkids that go enjoyably
with “inihaw” (grilled…any).
Introduced a bit of innovation in procedure (for flavor absorption)
plus the addition of “omni-tasteful”…butter for yummier end taste.
Prep time:                    15mins.
Cook time:                     2mins.
Total time:                    17mins.
Makes/Serves:                4
Cooking medium:           frying pan
Special instruction(s):

INGREDIENTS:
Enough bunch of “Polonchay” to serve 4 or about 1/2 kilo
1 medium bulb chopped garlic for frying
5 cloves finely chopped garlic for end garnish
30 grams butter
2 grams salt
1 gram ground black pepper
10 grams honey
40 ml. sesame oil
15 ml. any white wine
PROCEDURES:
1.    Heat sesame oil and fry the 1 bulb chopped garlic until crunchy. Scoop up and set aside.
2.    In this sequence and in the same used sesame oil, pour in “polonchay’ then butter and quickly tumble to spread taste (8-10 seconds)
3.    Add in honey, white wine, salt and pepper and have a quick toss just enough to disseminate flavors. (about 10 seconds)
4.    Add in the finely chopped un-cooked garlic. Tumble for 5 seconds.
5.    Done. Unto plate then garnish with crispy fried garlic.
NOTE: Health values of “Polonchay” (Chinese Spinach) surpass its splendid taste.
Check below site for more of:
Nutritional and Health Efficacy of Leafy “SPINACH”
Spinach
Learn more from world acclaimed nutritionist Helen Nichols
on nutri-health values of spices, herbs and veggies
we normally don’t mind around.
http://www.well-beingsecrets.com/

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.