Ginataang Hipon sa Kalabasa at Sitaw (Shrimp, Squash and String Beans in Coconut Milk)

Ginataang hipon sa kalabasa at sitawis a Filipino stew-like dish commonly served

with steamed white rice. The kalabasa, also known as pumpkin or squash, adds an
earthy flavor to the dish, complementing the taste of the shrimp. The sitaw, also known
as string beans, introduce a fresh taste and light crunch to the stew. You will need
approximately 30 minutes to cook ginataang shrimp with kalabasa and sitaw. This recipe
serves 4 to 5 persons.

Ingredients
1 tbsp. vegetable oil
1 cup chopped onion
3 tbsp. minced garlic
3 pcs. green chilli
1 lb. shrimp, peeled and deveined
3 cups peeled and cubed squash (kalabasa)
2 cups string beans (sitaw); cut into 2 1/2 length
1 tbsp. maggi magic sarap
1 1/2 cups coconut milk
2 tbsp. fish sauce
1/2 tsp. ground black pepper
Cooking Instructions
1. In a skillet saute chopped onion and minced garlic in oil over a medium heat and
stir frequently until the onions are browned and the garlic is fragrant.
2. Add the peeled and cubed kalabasa and simmer for 5 minutes. Stir in shrimp and
sitaw, then continue cooking for another 3 minutes adding fish sauce, pepper and
maggi magic sarap.
3. Pour in the coconut milk into the skillet, bring it to a boil and then add the green
chili. Cover the skillet and continue simmering until vegetables are cooked and
coconut milk becomes a little thick.
4. Served hot with steamed rice. Share & enjoy!

Adobong Tuna sa Puti

Was amazed to find out that Tuna gets low priced from the supermarket here last Friday,
would you believe it comes as low as 4.50 Qatar Riyals per kilo? Well maybe its not as
classy as with the oversized quite expensive yellow fin tunas in Gensan but you can
choose from medium to large sizes with same price here. While people were ordering
from the fish vendors in volumes I opted to buy some but actually dont know what to do
with it.
Coming across some tuna recipes from the net, Adobong Tuna caught my attention and
decided to prepare it for dinner but with a twist from the usual adobo in soy sauce.
I did call it Adobong Tuna sa Puti which speaks well of a healthy dish thats devoid of
colour, but richly flavored with coconut milk. The fish Tuna, is cooked in vinegar, spiced
only with garlic, ginger, pepper, salt and sugar, added with eggplant and some sliced
chili fingers to add a little kick. Til then I didnt know that tuna tastes even better with
the white sauce and the slow cooking gives the dish a flavor-packed tenderness. Here is
my version of the simple cooking procedure:
Adobong Tuna sa Puti
Ingredients
3 cans tuna in brine/water
1 c water
c vinegar
2 tbsp garlic, chopped
2 tbsp palm oil
c white onion
c soy sauce
5 pcs whole peppercorn
2 pcs. sliced chili finger
Salt and pepper to taste
tbsp white sugar
c coconut milk (kakang gata)
Cooking Procedure
1. Heat the pan and then add oil
2. Put onion and garlic, let the garlic turn to brown add the fish and the remaining
ingredients except for the chili finger & coconut milk.
3. Combine water and vinegar and soy sauce in deep pan and bring to a boil.
4. Simmer, when liquid reduced to half put the chili finger and coconut milk last, let
boil for at least a minute.
5. Serve hot with steamed rice. Share & enjoy!

Chicken Menudo
Pork Menudo has been a special dish in my home country and that no parties will ever be
complete without menudo but have you ever tried Chicken Menudo? You can try this
recipe of mine and forget about pork menudo. When you are living in a place like ours
that you rarely encounter porky then you can think of an alternative to satisfy your
craving taste buds of the dishes youve been missing.

Chicken Menudo
Ingredients:
2 boneless chicken breast cut into thin bite size slices
1 teaspoon of lemon or kalamansi juice
1 white onion chopped
4 cloves of garlic minced
1/2 teaspoon ground black pepper
3 tablespoon of soy sauce
2 teaspoons of tomato paste
half a cup of tomato sauce
3 tablespoons olive oil or any cooking oil
2 carrots cut in cubes
1 medium size bell pepper cut in cubes
1 large potato peeled and cut in cubes
1/2 cup green peas (pre-cooked)
1/2 cup water
1 teaspoon sugar
1 teaspoon maggi magic sarap
salt to taste
Procedure:
1. Start by mixing in a small bowl the lemon juice, soy sauce, tomato paste and black
pepper. Mix well. Use this a marinade for your chicken, marinate for at least half
an hour.
2. Afterwards, heat a pan and pour the olive oil then start stir frying carrots and
potatoes until edges becomes brown. When done trasfer in a plate and set aside.
3. In same pan with the oil saute your garlic, onions and marinated chicken. Cover it
and let it simmer in low fire for about ten minutes.
4. Next add the carrots, potatoes, green peas and bell pepper continue stirring then
add the tomato sauce. Pour in water, cover it and let it simmer for another 5
minutes.
5. Add sugar, maggi magic sarap and salt to taste. Wait until the sauce thickens and
turn off the fire.

6. Serve hot with steamed rice. Enjoy!

Tuna Penne Pasta

Ingredients
2 Tbsp unsalted butter
2 tbsp. olive oil
1 pc. big size white onion, chopped finely
6 cloves garlic, chopped finely
1 pack of 500 grams Fiesta Sweet Blend Spaghetti Sauce w/ Real Cheese
1 can of 185 grams canned white tuna chunks in salt & water (ive used California
Garden brand)
1 can of 185 grams canned corned tuna in olive oil (ive used San Marino brand)
500 grams penne pasta
1/2 cup shaved parmesan cheese about 70 grams
1 small can evaporated milk about 170 grams (ive used Rainbow brand)
1 teaspoon dried basil, chopped or torned
2 tablespoon of white sugar
A generous 1/2 cup grated cheddar cheese for garnishing
salt & pepper to taste
Cooking Instructions
1. Heat a large pot of well salted water to a strong boil. Add the penne pasta to the
boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through
but still a bit firm to the bite, which is usually whatever the time specified on the
pasta package minus about 2 minutes. Drain and set aside.
2. Pour olive oil in a medium pot on a medium heat. and saute onion until translucent
then add garlic. Put on tuna chunks and corned tuna then add butter stir until
melted. Mix in spaghetti sauce simmer gently, uncovered for 3 minutes. Dip a
spoon to taste and put in sugar to to add sweetness if desired. Add on parmesan
cheese stir until melted then pour in evaporated milk, let simmer again to boil a
little. Season with salt & pepper and dried basil leaves.
3. Mix in pasta with the sauce and let simmer for 2 minutes for absorption. Serve hot
with grated cheddar cheese for topping if desired.

Buko Pandan Salad

Ingredients
2 cups young coconut strips (Buko)
2 cans condensed milk (big can, about 388ml a can)
3 cans nestle cream (small can about 120ml each can)
1 pack powdered gelatin buko pandan flavor (i used Mr. Gulaman brand)
6 cups water
3 drops green food coloring
2 cups small tapioca pearls, cooked (optional)
Cooking Procedure
1. Combine water and powdered gelatin then stir using a spoon.
2. Add food coloring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously
stirring.
4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool.
The texture of the mixture should be firm once cooled. You may also place this
inside the refrigerator for faster results (allow the temperature to go down before
putting-in the refrigerator).
5. Combine condensed milk, table cream or nestle cream, tapioca pearls, and young
coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or
freezer for a few hours.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milkcream-young coconut-tapioca mixture.
7. Serve for dessert. Share and enjoy!

Adobong Kangkong with Tofu (River Spinach) Recipe

Ingredients
1 big bowl of kangkong (river spinach)
3 oz. of extra firm tofu
2 tbsp. of vinegar
1/4 cup soy sauce
5 cloves of garlic, minced
1 onion, diced
1 tomato, diced
1/2 teaspoon of monosodium glutamate (MSG) or 1 teaspoon of maggi magic sarap
1/4 cup water
Salt and pepper to taste
1/2 cup cooking oil
Cooking Instructions
1. Heat cooking oil in a pan.
2. Fry the tofu in medium heat for about 4 to 5 minutes per side
3. Turn off heat. Remove the tofu from the pan and let cool.
4. Slice the fried tofu into small cubes. Set aside.
5. On the same pan, remove excess cooking oil until about 1 tablespoon of oil is
left. Saut garlic, onions and tomato, then add the tofu.
6. Add soy sauce and some pepper. Let simmer then add the vinegar. Do not stir for
5 minutes.
7. Add the kangkong stalks first, cook for 1 minute then add water let boil, then put
in the kangkong leaves. Season with maggi magic sarap or msg. and salt if
needed.
8. Continue cooking until the vegetable is done.
9. Serve hot with rice. Share & enjoy.

Pork Giniling Recipe

Pork Giniling Recipe

Ingredients
1 1/2 lb ground pork
1 1/2 cups potatoes, diced
1 cup carrots, diced
1 cup pre-cooked peas
3 pcs of bay leaf
8 ounces tomato sauce
6 cloves garlic, crushed
1 medium-sized onion, minced
1 teaspoon granulated sugar
1 piece beef or pork cube
4 boiled eggs, shelled (optional)
Salt and pepper to taste
3 tablespoons cooking oil
1 cup water
Cooking Procedure
1. Cooking procedure:
2. Heat a cooking pot and pour-in the cooking oil.
3. When the oil is hot enough, put-in the garlic and saut until the color turns light
brown.
4. Add the onions and saut until the texture becomes soft.
5. Put-in the ground pork and cook for 5 minutes.
6. Add the beef or pork
cube, tomato sauce, and water and let boil. Simmer for 20 minutes.
7. Put the carrots and potatoes and peas in then stir until every ingredient is properly
distributed. Simmer for 10 to 12 minutes.
8. Add salt, ground black pepper, bay leaf and sugar then stir.
9. Put in the boiled eggs and turn off the heat.
10.
Transfer to a serving bowl and serve.
11.
Share and enjoy!