PORK SINIGANG

Onion,Tamarind,Pepper,Green-Chili,radish,Lady Finger,tomato,Kangkong,Fish-Sauce,Taro,Okra,Water-Spinach,Salt,string-beans,Pork,eggplant,

PORK SINIGANG WITH GABI 

Cook in a tamarind-based sour soup.
To make this meal thicker and tastier, my Lola Demet uses gabi (Taro). This meal brightens up my day. This is one of my favorite things to eat, especially when served hot.
 

Ingredients: (Good for 4 Persons)

1/2 kg pork (belly and ribs preferred) cut into cubes
2 onions, medium (cut into 4 pcs)
1 tomato, medium (cut into 4 pcs)
2 taro (Gabi) cubes, cut into small cubes
5 pcs. String beans (Sitaw) cut into 100mm
1 radish (labanos) of medium size, cut into rounds
1 eggplant, medium size (cut in rounds)
10 lady fingers (okra) cut in half diagonally if too long
2 kangkong (water spinach) bans with leaves cut into a 100mm stem
2 pcs. Green Chili,  (Silinghaba)
Tamarind (either unripe tamarind or a powdered tamarind mix made for Sinigang) depends on how sour you want it.
2 tsp. pepper corn
2 tbsp. Fish sauce
Season with salt to taste

Procedure

1. Bring a pot of water to a boil, then add the 1/2 kg. pork and a pinch of salt, cover, and cook for 20 minutes.

2. Add the onions and tomato, then the taro after 10 minutes.

3. Add the string beans, eggplant, and Lady Finger after another 10 minutes, as well as the fish sauce and salt.

4. Add the radish, kangkong, and green chili after 5 minutes.

5. After 2 minutes, add the tamarind and taste to see if it's to your liking.

Enjoy! (Note: don't forget to cook the rice; it's the perfect partner for this dish.)

Buy ingredients and other useful items here
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PANCIT MOLO

Water,Wrapper,Bouillon,Green-Onion,Egg,Onion,Pepper,Fish-Sauce,Molo-Wrapper,Salt,Chicken-Broth,Ground-Pork,Soy-Sauce,Chicken,Garlic,Shrimp,Pork,Chives,

PANCIT MOLO

Because my Lola Demet is from the Molo district of Iloilo City, Philippines, where this pancit molo originated, I decided to post it first.

It's similar to a dumpling soup, with chicken and shrimp as the main ingredients and molo balls made of ground pork and shrimp wrapped in molo wrapper.

Molo Balls Ingredients

1 kg. Ground pork
200 g (ground/chopped) shrimp
1/2 cup garlic, minced
1/2 cup onion, minced
1/4 cup chopped kusay (chives), which resembles a flat spring onion.
1 large egg
Salt
Ground Pepper
Patis (Fish Sauce)
Soy sauce

Molo Balls Procedures

1. Combine all of the ingredients in a large mixing bowl. Mix thoroughly.

2. Prepare the molo wrapper and use egg white to secure the wrapped molo balls. (You can get these wrappers at the supermarket)

3. Begin wrapping the mixed meat until all of it is wrapped.

Ground pork, shrimp, garlic, onion, kusay, chives, spring onion, egg, Salt, Ground Pepper, Patis, Fish Sauce, Soy sauceGround pork, shrimp, garlic, onion, kusay, chives, spring onion, egg, Salt, Ground Pepper, Patis, Fish Sauce, Soy sauce

Pancit Molo Soup Ingredients

1 chicken, whole (Shredded)
300 grams peeled headless shrimp (if big size cut into half)
1 large onion, chopped
10 garlic cloves, chopped
2 chicken bouillons
1 tsp. salt
1/2 tbsp. ground pepper
Fish Sauce
2.5 liters chicken broth or water
Chopped chives/green onion leaves for garnishing

Pancit Molo Soup Procedure

1. Heat 2 tsp. vegetable or olive oil in a heated pan over medium heat, and then add the garlic. Cook until golden brown, then set aside half for garnishing.

2. Add the chopped onion and wait for it to soften before adding the shredded chicken (Note: the 1 whole chicken was cut into pieces and boiled for 20mins, the water will be used as broth and the chicken will be shredded). Season with salt, pepper and fish sauce.

3. In a separate frying pan, half-fry the peeled shrimp, then set aside.

4. Add the broth/water and cook for 15 minutes after the chicken is golden brown.

5. After 15 minutes, add the molo balls and cook for another 20 minutes before adding the peeled half-cooked shrimp.

6. Add the chopped chives/green onion leaves and fried garlic after 10 minutes. It's time to eat.
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GUINATAAN

Sago,Sweet-Potato,Sticky-Rice,Coconut-Milk,Coconut,Jackfruit,Tapioca,Taro,Glutinous-Rice,Sugar,

GUINATAAN (Dessert)

This dessert brings back many memories for me and my Lola Demet. We were discussing what to prepare for my eighth birthday a day before because our budget was insufficient. It's also fortunate that my Lola Demet remembered this recipe. It's reasonably priced, and I was pleased because I enjoy the way she prepared it.

And every time I cook or see something like this, I think of her; she was a sweet and caring person, a caring and loving wife, and Lola.

Guinataan (pronounced gee-NAH-ta-an) is a Filipino term that refers to food prepared with gata (coconut milk).

Ingredients: (Good for 10 Persons)

2 cups sticky or glutinous rice
1 cup sago (tapioca); I prefer a variety of colors in the sago.
3 1/2 cups coconut milk
3 coconuts' flesh (cut into small squares)
3/4 kg to 1 kg of white sugar
4 pcs. Taro (Gabi), cut into small cubes
2 medium sweet potatoes, peeled and cut into small cubes
1/4 kg of ripe jackfruit (optional)

Procedure

1. Bring 5 cups of water to a boil in a large pot, and then add the washed glutinous rice.

2. Add 5 cups of water after 10 minutes and bring to a boil before adding the washed sago. Stir it occasionally to avoid sticking and forming sticky balls, as well as for settling to the bottom of the pot.

3. Add the sweet potato and Gabi cubes after 5 minutes. Don't forget to stir as well.

4. Check if all of the ingredients are soft and cooked after 15 minutes, then add the sugar, jackfruit, and coconut flesh.

5. After five minutes, add the coconut milk and stir until it is thoroughly combined.

Have fun with your dessert! (It's delicious both hot and cold.)

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