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2 cups monggo beans
2 cups kalabasa, cubed
2 cups alogbati leaves
1 piece eggplant, cut into bite size.
1/2 ground pork or chicken
1/2 lb. shrimp, peeled
3 cloves of garlic, minced
1 small onion, sliced thin
Salt and ground black pepper to taste
1 tablespoon cooking oil

Cooking Direction:
Using a deep pot boil monggo beans till fully cooked, set aside.
Saut garlic and onion in cooking oil till caramelized.
Add ground pork and saute till golden brown,
Add peeled shrimp, kalabasa and eggplant. Saut for few minutes.
Pour in the sauted ingredients to the cooked monggo beans.
Add a cup of water and bring to a boil.
Season with salt and ground pepper. Add alogbati leaves.
Simmer for few minutes or till alogbati is fully cooked.
Remove from heat and serve hot with steam rice.

1/2 lb. Pork Lechon Kawali, sliced
1/2 lb. Shrimp, peeled whole
1 tblspn. Bagoong (Sauteed Shrimp paste)
1 lb. Longbeans, cut bite size
1 lb. Kalabasa (squash) cut cubes
2 pcs. Ampalaya (bittermelon) sliced bitesize
1/2 lb. Okra, cut halves
1 med. piece Talong (eggplant) cut bitesize
4 pcs. Garlic, crushed
1 med. Onion, sliced thin
Salt & pepper to taste.
2 tablespoon Cooking Oil

Cooking Direction:
Using a wok set heat on medium. Saute garlic, onion in cooking oil till golden brown. Add pork and
continue cooking. When it starts to sizzle add the bagoong then the shrimp. Season with enough salt and
pepper to taste. Add the vegetables starting from sitaw, ampalaya, kalabasa, okra and talong. Stir fry for
few minutes then add a cup add a cup of water and simmer till vegetables are cooked. Serve over steam
rice. A lot of rice.
Chop Suey

1/2 lb pork butt, sliced thin
(you could use chicken breast instead)
1/2 shrimp, peeled and divined
1 whole cauliflower, broken to bite sizes
1 can baby corn, drained/rinsed
1 can button mushroom, drained/rinsed
1/4 lb. snow peas, remove both end
1 piece red bell pepper
1 piece green bell pepper
1 piece sayote, sliced thin
1 piece carrot. cut thin
1 cup shitake mushroom, soaked and sliced into 2"
1 piece onion, diced
6 pieces garlic cloves, crushed
2 tablespoon olive oil
salt and pepper to taste
1 tablespoon corn starch, diluted in 2 teaspoon water

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