togue tokwa stew

made this based on this recipe http://www.overseaspinoycooking.net/2008/07/lumpiang-gulay-lumpiang-togue.html

3 cups togue or mung bean sprouts
1 cup green beans, thinly sliced
1 medium size carrot, cut into strips
2 cups cabbage or white bok choy, shredded
1 cup sayote cut into strips
1 cup small shrimp, salted and chopped
1 cup boiled pork liver, cut into strips (optional)
2 cups pork, salted cut into strips
1 cake tokwa or , diced
several cloves of garlic, chopped
1 medium onion, chopped
1/4 c. patis
salt and pepper
vegetable oil

Sauté garlic and onion.
Add pork, liver and shrimp, stir for 3-5 minutes or until shrimps are cooked.
Add in patis and cook for another 2-3 minutes.
Add all vegetables and cook until beans are cooked the way you want.

Serve with vinegar garlic mixture dip or not.

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callos

2-3 lbs ox tripe
2 tbsp. oil
garlic
1-2 red onions
2-4 chorizo de bilbao
2 potatoes, peeled and cubed
2 carrots, peeled and cubed
1 cup chick peas
2 red bell peppers
1 lg can of tomato sauce
salt and pepper to taste

Season tripe with salt and pepper. Put ox tripe in a pot, add enough water to cover. Bring to a boil, lower heat and cook covered for one and a half hours or until tender. Drain and cut ox tripe into 1 inch squares. Reserve water.

In a pot, heat vegetable oil. Add garlic, onion and the chorizo de bilbao. Saute until onion is translucent. Add in potatoes, carrots, chick peas and red peppers. Add tomato sauce and 2 cups of tripe water. Add the ox tripe then toss in red peppers. Bring to a boil, then simmer for 45 mins or until veggies are cooked.

on pinakbet and living simply

made it last week without baboy or bagoong. the basic recipe, method and substitution i followed is from here: http://oggi-icandothat.blogspot.com/2007/11/pinakbet.html. i love it because it only took 10 minutes to cook, it was meatless, the food is simple but highly nutritious, and i could eat it without rice and still feel satisfied.

it is food that fits in with my goals of living simply, low levels of fuss and expense and waste.

i am making small changes in the way i cook. i don’t peel skin or cut out parts of food if i know cooking it for a time will make it edible (ginger and potato skin, cook okra whole); wash minimally and use as little cooking equipment as possible.

kitchari and ginisang munggo

i want to make my own kitchari/ginisang munggo recipe.
basic recipe: http://www.ayurveda.com/online_resource/kitchari_recipe.html
high fiber veggies list: http://www.ayurveda.com/online_resource/kitchari_recipe.html
i
t is used as a body cleansing regimen: http://www.yogamurrieta.com/node/347#MainStaples

Mung Beans & Rice
10-12 servings

1 cup mung beans
9 cups water
1 T sweet basil
2 bay leaves

4-6 cups chopped assorted vegetables (carrots, celery, spinach/kale/chard/bok choy)
1 cup brown basmati rice

masala:
1/3 cup ghee or oil
2 onions, chopped
1/3 cup minced ginger
8-10 cloves garlic minced
1 heaping t turmeric
1/2 t pepper
1 heaping t garam masala
1 t crushed red chiles
seeds of 5 cardamon pods

salt or tamari sauce

Wash mung beans in a strainer.
Bring the water, washed mung beans, basil, bay leaves to boil for 30-40 minutes or until beans are soft.
Heat 1/3 cup cup oil in large frying pan. Add onions, ginger and garlic and saute over medium-high flame until brown.
Add spices, but not salt or tamari. If the mixture sticks to the pan, add 1/4 cup of water and stir.
Combine masala mixture with cooking mung beans.
Prepare vegetables. Wash your rice.
Add vegetables and rice at the same time to the cooking mung beans and masala. Bring back to a boil on a medium-high flame. As soon as it boils, turn down, cover and stir every 5-7 minutes – you are cooking the rice and veggies at this point so keep it covered in between stirs. Cook for 20-25 more minutes in total. Add your tamari, Braggs or salt to taste.
Serve with yogurt.

a survey of ginisang munggo:
http://panlasangpinoy.com/2009/03/29/ginisang-munggo-sauteed-mung-beans/
http://www.marketmanila.com/archives/ginisang-mongo-mung-bean-stew
http://www.overseaspinoycooking.net/2007/09/guinisang-munggo.html

anda bhurjee / scrambled eggs

Looking for a good Egg Bhurjee or scrambled egg recipes.

one Mumbai style: http://www.flavorsofmumbai.com/mumbai-style-anda-bhurji-scrambled-eggs-recipe/

Mumbai Style Anda Bhurji
Serves: 3 people

4 Eggs
2 Onions, Chopped
2 Tomatoes, Chopped
3 Green Chilies
1 Inch Ginger, Chopped
1/2 Cup Coriander Leaves
2 tbsp Oil or butter
Salt

Whisk four eggs.
Heat butter in pan and saute onions and ginger.
Add green chilies.
Add tomatoes and coriander leaves.
Add eggs.
Garnish with coriander leaves or onion slice some onions.

filipino with bitter melon: http://www.wishfulchef.com/2011/08/bitter-melon-eggs/

Bitter Melon Scrambled Eggs
2 servings

3/4 cup bitter melon, halved & sliced
2 eggs
1/4 cup tomatoes, chopped
2 slices bacon, roughly chopped
1 teaspoon garlic, chopped
1 tablespoon onion, chopped
salt (or fish sauce) & pepper, to taste

Whisk eggs.
Heat pan. Add bacon and cook for about 2 minutes.
Add garlic and onion to the bacon and saute.
Add bitter melon, cook until soft.
Add tomatoes and saute for about 3-4 minutes.
Add eggs and scramble to desired consistency.
Season with salt and pepper.