MALUNGGAY CORN SOUP

Malunggay Corn Soup Ingredients:

2 cups white corn, shredded
1 glove garlic, minced
1 small onion, chopped
3 cups water
1 pc small patola sliced
1 cup malunggay leaves
Salt and pepper to taste
Cooking oil.

Malunggay Corn Soup Procedures:

1. Saute the garlic and onion.
2. Add water and bring to a boil.
3. Add the shredded corn and continuously stir until cooked.
4. Add salt and pepper to taste.
5.  When cooked, add patola and malunggay leaves.
6. Simmer for few more minutes until patola is tender.

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GINISANG UPO (SAUTEED WHITE SQUASH)

Ingredients:
1 medium sized Upo (White Squash) , sliced
5 cloves garlic, crushed
1 medium sized onion, diced
2 medium sized tomatoes, diced
1/4 lb ground pork
3 tbsp cooking oil
1 tsp salt
1/2 tsp ground black pepper
Procedures:
1. Heat the pan and pour the cooking oil
2. Saute the garlic, onions, and tomatoes
3. Put-in the ground black pepper and ground pork then simmer for 3 to 5 minutes
4. Add the Upo (White Squash), cover the pan, and simmer for 6 minutes
5. Add salt to taste. Serve hot.

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SABAW SA KABUTE (MUSHROOM SOUP)

Sabaw sa Kabute ingredients:
1/2 k. fresh mushrooms
2 cups medium-size shrimps, shelled
1/2 tsp. ground pepper
1/2 tsp. salt
1 can cream of mushroom soup
6 cups water
1 head garlic, minced
1 small onion, chopped
cooking oil

Sabaw sa Kabute Procedures:
1. Heat oil and saute the garlic, onion, shrimps and mushroom.
2. Add water and cream of mushroom soup.
3. Season with salt and pepper. Allow to boil for 15 minutes. Cool a little before serving.

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Ginataang Talong Recipe

Ginatang Talong Ingredients:
3 cloves garlic, minced
100 grams shrimps
100 grams lean pork, cut into strips
1 tbsp bagoong alamang
2 cups kakang gata or first extraction (coconut milk)
1 kilo eggplant, cut into two then sliced diagonally
1/4 tsp salt

Ginataang Talong Procedures:
1. In a saucepan, add garlic, shrimps, lean pork, and bagoong alamang to coconut milk.
2. Bring to a boil with constant stirring until the liquid has oiled.
3. Add eggplants and simmer with constant stirring until eggplants are cooked and coconut milk turns oily.
4. Season with salt.

Makes 5-6 servings.

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Utan Bisaya Recipe

Prepare: (Good for 5 persons)

•  10 stalks “Malunggay” leaves
•  10 stalks “Alogbati”
•  1 pc eggplant
•  6 pcs okra
•  1 pc “sikwa” (big)
•  6 pcs string beans
•  300 grams yellow squash
•  3 pcs gabi (small)
•  Lemon grass ( 3 leaves)
•  Spring onions ( 2 heads)
•  1 pc tomato
•  Ginger
•  Salt
•  Msg (optional)
•  Fried fish (optional)

Steps:
Put water (around 1000 ml) in the casserole and bring it to boil. Put Gabi first, and when soft, add the following in order: squash, eggplant, stringbeans, okra, sikwa, lemon grass, and spices, salt. After a while, add the alogbati and malunggay. Being leafy and easy to cook, the last 2 are dropped last. Served while still hot.
- See more at: http://www.onecebu.com/food/articles/utan-bisaya-visayan-vegetable-soup-6432.html#sthash.lN8ALc0l.dpuf

Prepare: (Good for 5 persons)

     10 stalks “Malunggay” leaves
     10 stalks “Alogbati”
     1 pc eggplant
     6 pcs okra
     1 pc “sikwa” (big)
     6 pcs string beans
     300 grams yellow squash
     3 pcs gabi (small)
     Lemon grass ( 3 leaves)
     Spring onions ( 2 heads)
     1 pc tomato
     Ginger
     Salt
     Msg (optional)
     Fried fish (optional)

Steps:

Put water (around 1000 ml) in the casserole and bring it to boil. Put Gabi first, and when soft, add the following in order: squash, eggplant, stringbeans, okra, sikwa, lemon grass, and spices, salt. After a while, add the alogbati and malunggay. Being leafy and easy to cook, the last 2 are dropped last. Served while still hot.

Prepare: (Good for 5 persons)

•  10 stalks “Malunggay” leaves
•  10 stalks “Alogbati”
•  1 pc eggplant
•  6 pcs okra
•  1 pc “sikwa” (big)
•  6 pcs string beans
•  300 grams yellow squash
•  3 pcs gabi (small)
•  Lemon grass ( 3 leaves)
•  Spring onions ( 2 heads)
•  1 pc tomato
•  Ginger
•  Salt
•  Msg (optional)
•  Fried fish (optional)

Steps:
Put water (around 1000 ml) in the casserole and bring it to boil. Put Gabi first, and when soft, add the following in order: squash, eggplant, stringbeans, okra, sikwa, lemon grass, and spices, salt. After a while, add the alogbati and malunggay. Being leafy and easy to cook, the last 2 are dropped last. Served while still hot.
- See more at: http://www.onecebu.com/food/articles/utan-bisaya-visayan-vegetable-soup-6432.html#sthash.lN8ALc0l.dpuf

Prepare: (Good for 5 persons)

•  10 stalks “Malunggay” leaves
•  10 stalks “Alogbati”
•  1 pc eggplant
•  6 pcs okra
•  1 pc “sikwa” (big)
•  6 pcs string beans
•  300 grams yellow squash
•  3 pcs gabi (small)
•  Lemon grass ( 3 leaves)
•  Spring onions ( 2 heads)
•  1 pc tomato
•  Ginger
•  Salt
•  Msg (optional)
•  Fried fish (optional)

Steps:
Put water (around 1000 ml) in the casserole and bring it to boil. Put Gabi first, and when soft, add the following in order: squash, eggplant, stringbeans, okra, sikwa, lemon grass, and spices, salt. After a while, add the alogbati and malunggay. Being leafy and easy to cook, the last 2 are dropped last. Served while still hot.
- See more at: http://www.onecebu.com/food/articles/utan-bisaya-visayan-vegetable-soup-6432.html#sthash.lN8ALc0l.dpuf

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Chicken Adobo Recipe

Ingredients

4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves

Directions

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

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Ginisang monggo

INGREDIENTS:

• 1 1/2 cups pork, cut into strips or cubed (optional)
• 3-4 cloves garlic, minced
• 1 medium onion, sliced
• 2 medium tomatoes, sliced    
• 1 cup bittermelon leaves /ampalaya leaves 
• 2 tbsp fish sauce or salt to taste
• 2 1/2 cups water
• 1 cup mung beansHOW TO COOK GINISANG SARDINAS:
• Rinse the mung beans in running water.
• In a pan, boil mung beans in 2 1/2 cups water. Cook until tender. 
• In another pan, heat a small amount of cooking oil and pan fry the pork. Cook until tender. Remove the pork from pan and set aside. 
• Using the same pan, saute garlic, onion and tomatoes.
• Add the pork and fish sauce.  Cook for few minutes.
• Add the cooked mung beans together with the water.
• Add bittermelon leaves and cook for 5-8 minutes.
• Transfer to a serving bowl.
• Serve and Enjoy!
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Ginisang Munggo

You will need:

• 1/2 kilo munggo (green mung beans), soaked in water overnight
• 1/2 kilo pork rind or pork belly, cut into small cubes
• 1 tbsp vegetable oil
• 1 pc medium-sized tomato
• 1 pc medium-sized onion
• 3 cloves garlic, minced
• 1/4 kilo medium-sized shrimps, peeled and deveined, set the shells aside
• 5 cups water
• 1 pc tinapang galunggong (smoked fish)
• 1 cup malunggay (moringa), chili leaves, or spinach
• 1 pc pork bouillon cube
• 2 tbsp fish sauce
• salt and pepper to taste

How to prepare:

1. Render pork in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning.
2. Set pork cracklings aside. Reduce the oil in the pan to about 1 tbsp. Sauté onion, tomato, garlic, and shrimps. Add drained munggo beans. Cook while stirring for about 5 minutes.
3. Add water, bouillon cube, fish sauce, salt, and pepper.
4. In a bowl, add some hot water to the shrimp shells and pound them gently until the juices come out. Using a strainer, add the shrimp extract to the soup.
5. Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
6. Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
7. Serve with rice.

- See more at: http://www.lutonilola.net/2013/04/recipe-42-ginisang-munggo-mung-bean-soup/#sthash.RFaJAZc0.dpuf

Ginisang Munggo

You will need:

• 1/2 kilo munggo (green mung beans), soaked in water overnight
• 1/2 kilo pork rind or pork belly, cut into small cubes
• 1 tbsp vegetable oil
• 1 pc medium-sized tomato
• 1 pc medium-sized onion
• 3 cloves garlic, minced
• 1/4 kilo medium-sized shrimps, peeled and deveined, set the shells aside
• 5 cups water
• 1 pc tinapang galunggong (smoked fish)
• 1 cup malunggay (moringa), chili leaves, or spinach
• 1 pc pork bouillon cube
• 2 tbsp fish sauce
• salt and pepper to taste

How to prepare:

1. Render pork in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning.
2. Set pork cracklings aside. Reduce the oil in the pan to about 1 tbsp. Sauté onion, tomato, garlic, and shrimps. Add drained munggo beans. Cook while stirring for about 5 minutes.
3. Add water, bouillon cube, fish sauce, salt, and pepper.
4. In a bowl, add some hot water to the shrimp shells and pound them gently until the juices come out. Using a strainer, add the shrimp extract to the soup.
5. Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
6. Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
7. Serve with rice.

- See more at: http://www.lutonilola.net/2013/04/recipe-42-ginisang-munggo-mung-bean-soup/#sthash.RFaJAZc0.dpuf

Ginisang Munggo

You will need:

• 1/2 kilo munggo (green mung beans), soaked in water overnight
• 1/2 kilo pork rind or pork belly, cut into small cubes
• 1 tbsp vegetable oil
• 1 pc medium-sized tomato
• 1 pc medium-sized onion
• 3 cloves garlic, minced
• 1/4 kilo medium-sized shrimps, peeled and deveined, set the shells aside
• 5 cups water
• 1 pc tinapang galunggong (smoked fish)
• 1 cup malunggay (moringa), chili leaves, or spinach
• 1 pc pork bouillon cube
• 2 tbsp fish sauce
• salt and pepper to taste

How to prepare:

1. Render pork in vegetable oil over medium heat until the pieces turn into cracklings. When rendering pork, keep the pan covered as the oil splatters a lot, but stir the pork meat occasionally to avoid burning.
2. Set pork cracklings aside. Reduce the oil in the pan to about 1 tbsp. Sauté onion, tomato, garlic, and shrimps. Add drained munggo beans. Cook while stirring for about 5 minutes.
3. Add water, bouillon cube, fish sauce, salt, and pepper.
4. In a bowl, add some hot water to the shrimp shells and pound them gently until the juices come out. Using a strainer, add the shrimp extract to the soup.
5. Simmer while stirring occasionally for about 30 minutes or until the munggo beans are mushy in texture. Add more water if necessary.
6. Add the leaves, tinapa, and pork cracklings. Simmer for another 5 minutes.
7. Serve with rice.

- See more at: http://www.lutonilola.net/2013/04/recipe-42-ginisang-munggo-mung-bean-soup/#sthash.RFaJAZc0.dpuf

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