Ingredients
- 10 cups water
- 2 pieces onion quartered
- 4 pieces tomatoes, seeded and quartered
- 2 pieces daikon (peeled and sliced diagonally into discs)
- 12 pieces long beans (sitaw), cut into 2-inch lengths
- 4 pieces green chili peppers (sili)
- 35 ounces prawns or shrimps, trimmed
- 14 ounces spinach or Asian watercress (kangkong)
Directions
Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Mama Sita's Sinigang mix. Continue to simmer for three minutes, uncovered. Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce.
Ingredients
- 2 lb mussels, still in shell
- medium sized piece of ginger root, peeled and sliced into julienne strips
- 1 medium sized onion, sliced
- several spinach leaves
- freshly ground pepper
- salt to taste
Directions
Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add spinach leaves. Simmer for about two minutes. Add pepper and salt to taste. Serve hot.
Yield: 4 servings
Ingredients
- 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes
- 3 tb Distilled white vinegar
- 1 1/4 ts Salt
- Freshly ground black pepper
- 4 tb Olive oil
- 3 Whole dried hot red chiles
- 5 Garlic cloves, peeled and -minced
- 1 lg Onion, peeled and minced
- 1 t Whole black peppercorns
- 1 Two-inch cinnamon stick
- 2 Bay leaves
- 4 ts Tomato paste
- 2 md Potatoes
- 1/2 lg Red bell pepper
- 8 Whole stuffed green olives
Directions
Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry. In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding.
Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes.
Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes. Joyce Jumpering writing in the San Jose Mercury News, 5/19/93.
Yield: 2 servings
Ingredients
- 1 k. beef (cut into pieces)
- cooking oil
- 4 cloves garlic (crushed)
- 1 onion (sliced)
- 2 . potatoes (quartered, fried)
- 1 carrot (cut round)
- 2 tbsps. lemon juice
- 2 tbsps. soy sauce, salt, peppercorn
- 1 cup tomato sauce
- 1 pc. Laurel
- hot water
Directions
- Brown meat in cooking oil. set aside.
- In same oil sauté garlic and onion. add lemon, soy sauce, peppercorn, tomato sauce, laurel and salt, simmer for a few minutes then add water. cover and simmer.
- Add potatoes and carrot when meat is tender
Ingredients
- 2 lb mussels, still in shell
- medium sized piece of ginger root, peeled and sliced into julienne strips
- 1 medium sized onion, sliced
- several spinach leaves
- freshly ground pepper
- salt to taste
Directions
Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add spinach leaves. Simmer for about two minutes. Add pepper and salt to taste. Serve hot.
Ingredients
- 1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock!
- 1 lb pork, sliced into thin strips
- 1 cup shrimp, cooked, deveined and unshelled
- 1 can straw mushrooms
- 1 can water chestnuts
- 1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips
- 1 piece of carrot, julienned a few pieces of snow pea pods
- 1/2 lb mussels or scallops (optional)
- soy sauce to taste
- patis to taste
- salt to taste
- 2 cloves of garlic, chrushed
- 1 medium sized onion, sliced ground black pepper, fresh if you can
- oil for frying
- 1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate
- 4 or 5 green onions
- 1 lemon
Directions
Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft. Garnish with sliced green onions and sliced lemon. Serve with lemon juice.
Ingredients
- 1 cup flour
- 1 egg
- 1 clove garlic minced
- 1 tsp. salt
- 2 cups mung bean (mungo) sprouts
- 1 tsp. baking powder
- 1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1 2/3 cups water)
- 2 green onions
- 12 shrimp
Directions
Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic.
