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Chicken Pork Adobo

September 05, 2019

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Ginataang Sigarilyas at Kalabasa

Ginataang Sigarilyas at Kalabasa Ginataang Sigarilyas at Kalabasa is a delicious medley of winged beans, kalabasa, and shrimps in a creamy coconut sauce. Best served with steamed rice for a truly Filipino comfort food. Ingredients 1 tablespoon oil 1 medium onion, peeled and chopped 2 cloves garlic, peeled and minced 1/2 pound shrimps, peeled and deveined 1 tablespoon fish sauce 1/2 small kalabasa, peeled, seeded and cut into chunks 1 pound sigarilyas, winged beans, ends trimmed and sliced diagonally 1 cup coconut cream 1/2 cup water salt and pepper to taste Instructions In a pot over medium heat, heat oil. Add onions and garlic and cook until softened. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes. Add shrimps and cook for about 2 to 3 minutes or just until color changes to pink. Add coconut milk and water and bring to a simmer. Add kalabasa and cook for about 7

Cabbage Recipes

Ginisang Repolyo with Chicken Instructions Heat oil in a cooking pot. Saute onion and garlic. Once the onion gets soft, add chicken. Cook until color turns light brown. Pour ¾ cups water. Let boil. Add Knorr Chicken Cube. Cover the pot and continue to cook until the water evaporates. Put the oyster sauce and cabbage into the cooking pot. Stir. Saute for 1 minute. Add ½ cup water. Stir and cook for 5 minutes. Put the bell peppers into the pot. Season with salt and ground black pepper. Continue to cook for 2 minutes. CABBAGE WITH CHICKEN AND OYSTER SAUCE (Rey’s version) 1. Pan-fry chicken (cut in serving pieces), then set aside. 2. Saute ginger, garlic and onion, add the chicken and bell pepper (optional). 3. Put the oyster sauce (2 x P10 pack) and ground pepper, then cook for 2-3 minutes. 4. Add water (or chicken stock) and bring to a boil; continue to simmer until the meat becomes tender. 5. Season with sal

Atchara

Kawaling Pinoy Recipe Blog Ingredients 1 large unripe green papaya, peeled, seeded and shredded 2 tablespoons + 1 teaspoon salt 1-1/2 cups white vinegar 1 cup sugar 1 thumb-size ginger peeled and julienned 1 small onion peeled and sliced thinly 3 to 4 cloves garlic peeled and crushed 1 tablespoon peppercorns 1/2 small red bell pepper seeded and julienned 1/2 small green pepper seeded and julienned 1 large carrot peeled and shredded 1/4 cup raisins Instructions In a bowl, combine shredded papaya and 2 tablespoons of the salt. Allow to sit for about 1 hour or until papaya begins to release liquid. Place papaya in a cheesecloth and squeeze firmly to dispel juices. In a sauce pot over medium heat, combine vinegar, sugar and the remaining 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, for about 3 to 5 minutes or until sugar and salt are dissolved. Add ginger, onions, garlic and

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Chicken Pork Adobo

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