Cooking the tortang talong without flour makes your torta soft and juicy. I love it like this. Ingredients: 1 kilo eggplant ( boiled or grilled then clean fully) 6 pieces eggs ( beaten) salt and pepper to taste Procedure: 1. Flatten the eggplants and set aside 2. Put salt and pepper in the beaten eggs then mix well. Dip the eggplant in the beaten eggs then fry both sides until fully cooked. 3. Serve and enjoy.
Crunchy green beans loaded with my favorite chicken and shrimps, very rich in flavor, mmmmm :). Ingredients: 1/2 kilo green beans/ Baguio beans 150 grams chicken breast (cut to your desired size) 150 grams shrimps ( de-shelled) 3 gloves garlic 2 tablespoons soy sauce Salt and pepper to taste Procedure: 1. Saute garlic then add the chicken and saute until brownish then add the soy sauce and shrimps and stir for 30 seconds. 2. Increase the heat then add the green beans and stir until almost done, add salt and pepper to taste then continue to stir until done. 3. Serve with love :-).
This is a very good side dish or appetizer. Ingredients for 3-4 servings: 1 big head broccoli ( cleaned and florets separated) 1/2 cup all purpose flour 1 egg beaten water ( enough to make a good batter) salt and pepper to taste Procedure: 1. Boil the broccoli until half cooked. Drain and set aside. 2. Combine the water, egg, salt, pepper and flour then mix well until batter is smooth. 3. Dip each broccoli floret into the batter and deep fry until done. 4. Serve with fried or grilled fish or meat.
It's always ginataang sitaw at kalabasa everytime we have string beans (sitaw) and squash (kalabasa) that's why today I broke the usual routine, I sauteed the string beans and squash (ginisang sitaw at kalabasa) and it turned out good. Ingredients for 8-10 servings: 2 kilos Squash 1/2 kilo String beans 1/4 kilo pork 1/4 kilo shrimps 1/4 cup soy sauce 1 onion 3 cloves garlic 2 cups water salt and pepper to taste Procedure: 1. Saute the garlic and onion then add the pork and continue to saute for 2 minutes then add the soy sauce and simmer for a minute. 2. Add the shrimps and stir well, add the water and let boil then add the squash and string beans, stir well then simmer and stir until almost done. 3. Add salt and pepper to taste, stir and simmer for a minute then turn off the heat. 4. Serve with a smile.
The price of the eggplants at the market today is very cheap that's why I bought a lot and decided to make some for eggplant binagoongan. Ingredients: 1 kilo eggplant 2 tablespoons shrimp paste ( bagoong alamang) 3 cloves garlic 1 onion 1/4 teaspoon ground pepper 1/4 cup water salt if needed Procedure: 1. Fried the eggplant then set aside.
2. Saute the garlic and onion then add the shrimp paste and simmer for 2 minutes add the ground pepper and water then let boil, add the fried eggplant and stir until mixed well, add salt if needed then turn off the heat. 3. Serve hot with rice :-).
Thanks to my niece ( Miss Arianne) for sharing this fiddlehead fern salad or ensaladang Pako. Health Effects of fiddlehead ferns "Fiddleheads contain various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are a source of antioxidants and dietary fibre.[2] They are low in sodium, but rich in potassium, which may make them suitable for people who need a low-sodium diet.[5] Fiddleheads may harbour microbes, and should be washed and cooked before eating.[2] Many ferns also contain the enzyme thiaminase, which breaks down thiamine. This can lead to beriberi and other vitamin B complex deficiencies if consumed to excess or if one's diet is lacking in these vitamins.[6]". Source: http://en.wikipedia.org/wiki/Fiddlehead_fern Ingredients: 1/2 kilo fiddlehead fern ( Cut and cleaned) 1 onion 3 tomatoes 1 almost ripe mango 1/4 teaspoon sugar or to taste 3/4 cup vinegar salt and pepper to taste Procedure: 1. Boil 3 cups of water then blanched the fern, drain and set aside. 2. slice the onion, mango and tomatoes according to your desired size then combine it with the fern together with the vinegar, sugar, salt and pepper. Mix well. 3. Serve and enjoy. Contributed by : Miss Arianne Maravilla
