Ginisang Munggo-Sauteed Mung beans

I grew up with this dish, my Mom used to prepare ginisang munggo as a menu for Tuesday and Friday. Behind that tradition, it is not clear to me why she cooked munggo only in specific days.

Ginisang munggo is my Dad’s favorite, and amazingly my husband’s Filipino dish favorite too. Even though he is not Filipino my husband just loves it so much.

There some ingredients variation in cooking ginisang munggo, like it is cooked with shrimps, smoked fish flakes, pork and pork rinds. Try this recipe and hope you will love it too.

 Ingredients:

7 oz. mung beans

1 medium size bitter gourd, sliced

½ lb. pork belly, cut into strips

3 tomatoes, diced

3 cloves garlic, minced

½ cup chopped onion

2 cups spinach

2 cups chicken broth

3 Tbsp. fish sauce

2 Tbsp. Olive oil

Procedure:

1. Use a large pot to boil the mung beans, first is wash the mung beans under running cold water.

2. Add about 3 cups water.                

3. Boil the mung beans to get tender and soft.

4. Once it’s boiled, heat olive oil in a large saucepan.

5. Brown the meat and set aside.

6. Sauté garlic and onion using the same oil until fragrant.

7. Add the diced tomatoes and sauté for 2 minutes, then the bitter gourd.

8. Add the boiled mung beans and meat, simmer for 5 minutes. Pour in the chicken broth as necessary to add more flavors.

9. Season it with fish sauce and add the spinach. Simmer for a minute.

10. Serve with fried fish and steamed rice.

Hui Guo Rou 回锅肉

This dish originates from Sichuan Province, in Southwestern China. Hui guo rou, which is literally meant for “meat back to pan or wok " because you have to boil the pork and fry it in a pan or known in English twice cooked pork. Nowadays, this dish is one of the top menus serves in all Chinese restaurants. The mouth watering spicy and sweet flavor will rise up your appetite. If you have been searching a recipe for your pork this is the thumbs up way to prepare. Fill your plate with hot steamed rice with hui guo rou.

I had posted this recipe in my previous blog, but this one I made the simplest recipe and easy to prepare.

Ingredients:

1 lb. pork belly washed

1 cup, sliced leek

½ cup sliced red bell pepper

thumb sized ginger, sliced

2 cloves garlic, sliced

1 Tbsp. soy sauce

1 tsp. ground chili sauce

1 tsp. sugar

salt

Procedure:

1. Place the meat in a pot and pour water enough to cover, add salt and boil the meat until gets soft and tender.

2. Once boiled, place the meat in an ice-cold water to cool and ready to slice.

3. Slice the pork belly into thin pieces.

4. In a wok, heat a tablespoon of oil and put in the sliced meat, fry until the meat turns to brown.
5. Add the ginger and garlic, continue frying.
6. Add the soy sauce, chili sauce, and sugar.

7. Next, add the sliced vegetables, keep stirring.
8. Keep cooking until vegetable is tender and crisp.

Siomai-Filipino Dumpling

I’m a fond of siomai, especially if it’s prepared using fine ingredients and to have it while it’s just right from the steamer.

When I was in my teenage, I worked in one factory in Manila to earn money and help my study. As working at the same time studying my shifts normally during evening shift and worked as a part-time. Siomai is my midnight snack most of the times because there is one convenient and restaurant store open 24 hours just next street where I’m working. Since then, siomai is been in my heart.

I am so particular when using ingredients so I can say this recipe of mine is absolutely delicious.

Ingredients:

1 lb. ground pork

1 cup minced shrimps

1 cup finely diced shiitake mushroom

4 stalks green onion, finely chopped

1 tsp. grated fresh ginger

2 clove garlic, minced

½ tsp. chicken powder

1 Tbsp. soy sauce

1 tsp. sesame oil

2 eggs, beaten- 1 for mixture and 1 to seal the wrapper

25 pieces wonton wrapper

Carrot, grated for garnish

Soy sauce and lime for dipping

2 Tbsp. Chinese chili sauce, for dipping

Procedure:

1. Mix all the ingredients, except the wrapper and grated carrot in a large salad bowl.

2. Use your clean hand to mash to incorporate ingredients.

3. In this measurement, I made 25 pieces of siomai.

4. Scoop the meat as filling on a wonton wrapper.

5. Use the beaten egg to wet the sides of the wrapper to seal.

6. Garnish it with a grated carrot on top.

7. Arrange the siomai in a steamer and steam it for 60 minutes or so, depends which type of steamer you use.

8. Serve siomai with soy sauce squeezed with lime or Chinese chili sauce.

Spinach and Braised Mushroom

In this recipe, the combination of mushroom and spinach goes well together. I had this dish back in China, stir-fried spinach serves alone or with braised mushroom.

You can’t go wrong with this healthy vegetable, easy to prepare and taste so delicious.

Ingredients:

For Spinach:

1 bunch fresh spinach, washed

2 cloves garlic, sliced

1 Tbsp. vegetable oil

Salt

For Mushroom:

2 cups sliced white button mushroom

½ lb. ground pork

2 cloves garlic, minced

1 tsp. grated fresh ginger

1 Tbsp. broad bean chili paste

1 Tbsp. rice vinegar

1 Tbsp. white sugar

1 Tbsp. soy sauce

1 Tbsp. sesame oil

3 stalks green onion, chopped

½ cup water

1 Tbsp. cornstarch

Procedure:

1. Heat oil in a wok, sauté garlic until fragrant.

2. Add the spinach and fry until get wilted.

3. Season it with salt.

4. Place on a serving plate and set aside.

5. In a separate pan, brown the ground pork and set aside.

6. Heat oil using the same wok, sauté garlic and ginger, add the browned meat.

7. Add in the mushroom, season it with bean chili paste, soy sauce, sugar, and vinegar.

8. Simmer for 5-7 minutes.

9. Dissolve cornstarch in ½ cup water.

10. Pour in the mixture and add the chopped green onion. Simmer for a few minutes.

11. Off the heat and drizzle the mushroom with sesame oil.

12. Place it around with the spinach and serve.

Embutido

Embutido is a known name for meatloaf in the Philippines. I have tasted a lot of kinds of meatloaf, but as a Filipino, our classic embutido is one of a kind. This dish can be served as an appetizer when it’s cold, but mostly we loved to have this with rice.

Oh, how I love embutido, when I was back home at least once a week my Mom served as embutido for our dinner or lunch. The funny thing is, she doesn’t cook it, instead she buys it from our neighbor who is doing business, making embutidos, tocinos, longganisa etc. She occasionally cooks this dish, as I remember only when it is Christmas or New Year. I would say embutido makes it special once Mom prepared it.

In my recipe, I added bacon so it can have a smoky flavor. The aromatic and smokiness of bacon in embutido will surely you’ll get a kick out of this.

Ingredients:

1.5 lbs Ground pork

1 Egg, raw

¾ cup Plain bread crumbs

½ c Cheddar cheese, finely grated

½ cup Grated carrots

½ cup Raisins

½ cup Minced onion

2 Slices bacon, finely chopped

2 Tbsp. Sweet relish

1 Tbsp. Pickled jalapeno pepper, diced

1 tsp. Worcestershire sauce

2 Hard boiled eggs for filling, cut in half or quartered wedges

Procedure:

1. Mix thoroughly all the ingredients in a large bowl, until blended except the hard boiled eggs.

2. Lay an aluminum foil to roll the mixture.

3. Divide the mixture into 3 portions, to make 3 rolls.

4. Spread the mixture evenly on the foil and fill the boiled eggs in the middle. Roll to form a log and tightly seal both ends.

5. In steaming procedure, I used my rice cooker with steamer function. Steam for an hour or until well cooked.

6. Once cooked, place it in the refrigerator to cool before slicing.

7. You may serve it with ketchup dipper.

Braised Pork hock

My goodness, I lost in a second to myself while having this dish, so delicious. I can't remember how many bowls of rice I have eaten. The hock meat blended perfectly with juicy pineapple, so a party while chewing them. It is just delicious, indescribable period.

Anyway, the preparation of this dish almost similar in cooking adobo, just a little twist by omitting vinegar. You probably will need pretty much time to cook the pork, but if you have a slow cooker you can prepare this ahead of time.

Fill a lot of rice on your plate with this mouth watering dish, braised pork hock.

 Ingredients:

2.5 lbs. Pork hock, washed
15 oz. Pineapple chunks, with juice
4 Bay leaves
1 Tbsp. Peppercorn
1 Onion, sliced
6 Cloves garlic, crushed
3 Tbsp. Soy sauce
1 Tbsp. Brown sugar

Procedure:

1. Place the pork hock in large pot and cover it with enough water to boil. Boil until the meat get soft and tender. It will take approximately an hour or so to get tender.
2. Once the meat is tender, remove some of the broth and leave about a cup.
3. Pour in the soy sauce and pineapple juice. Add in all the spices except the pineapple.
4. Cover and simmer over medium-low heat.
5. Once the sauce gets thicken, add the pineapple chunks. Simmer for a few minutes and serve.

Hui Guo Rou ( Twice Cooked Pork)

This dish is originates from Sichuan Province, in Southwestern China. Hui guo rou which is literally meant of " meat back to pan or wok " because you have to boil the pork and fry it in pan. Nowadays, this dish is one of the top menu serves in all Chinese restaurants. The mouth watering spicy and sweet flavor will rise up your appetite. If you have been searching a recipe for your pork this is the thumbs up way to prepare. Fill your plate with hot steamed rice with hui guo rou.



Ingredients:

1 lb Pork belly
1 Tbsp. peppercorn
3 pcs. Bay leaves
1 tsp. Salt
1 c Red and green bell pepper, chopped
1 tsp. Olive oil
3 Cloves garlic, sliced
A thumb-sized fresh ginger, thinly sliced
6 Stalks fresh green onion
1 Tbsp. Soy sauce
1 Tbsp. Oyster sauce
1 Tbsp. Chinese wine vinegar
1 Tbsp. Sugar
1 Tbsp. Fermented black beans
3 Tbsp. Chili bean paste

Procedure:

1. Boil the pork belly in a big saucepan, together with salt, peppercorn and bay leaves. Let the meat to simmer over medium heat for about 30-45 minutes.

2. Place the meat in a big bowl and cool or refrigerate it before slicing. Make sure the meat is cool enough to handle to slice. Slice the pork belly in thin pieces.

3. In a big wok, heat the olive oil and put in the sliced meat, fry until the meat turns to brown color.

4. Add in the ginger and garlic, continue frying.

5. Add in the soy sauce, oyster sauce, the chili bean paste, sugar and the fermented black beans.

6. Give a blast of  wine vinegar.

7. Add all the vegetables. Sir fry for more minutes.

8. Serve and enjoy.

Spring Roll/Lumpia Shanghai

 Lumpia has a vast variety, served most of the restaurants in South East Asia. This type of lumpia is fried made out from ground pork, minced onion and grated carrots. It becomes popular in Philippines to call this pastry as Lumpia Shanghai, which the fried lumpia is best to dip in sweet and sour sauce, which attest the influence of the Chinese. The simplicity of this pastry gives a delightful crunchy flavor.

Ingredients:

1.5 lb ground pork
30 pcs. Spring roll wrapper
4 Stalks Chinese celery finely chopped
1 Fresh carrot grated
1 Medium sweet onion, finely chopped
3 Cloves garlic, minced
1 Large egg, beaten
1 tsp. Soy sauce
1/2 tsp. Chicken powder
Salt and pepper to taste

Procedure:

1. Mix all the ingredients, except the wrapper.
2. Wrap 2 teaspoon of mixture in spring roll sheet in 5-6 inches length.
3. Heat a lot of oil in a deep frying pan over medium heat. 
4. Deep fry the wrapped lumpia until turns brown.
5. Drain and lay the fried lumpia on a kitchen paper towel on plate to absorb the exist oil.
6. Enjoy the crunchy lumpian Shanghai.

Easy Sauteed Bok Choy with Pork

Bokchoy is not just an ordinary green vegetable, many ways to prepare this healthy green leaves. The crunchiness and watery flavor will make you love this dish. Bokchoy is a good side dish with any marinated meat. Hurry to market nearby and grab bokchoy and make it part of your everyday meal.

Ingredients:

1 Big bunch fresh bokchoy, washed and sliced
100 g Pork loin, cut in cubes
1 Tbsp. oil
1 small onion minced
4 Cloves garlic, minced
1/2 c Water
Fish sauce and ground black pepper to taste

Procedure:

1. In a pan, heat oil over medium heat. Fry the pork until golden brown. Set aside.
2. Using the same pan, saute garlic and onion.
3. Pour in the water and wait to boil, season it with fish sauce and ground black pepper.
4. Add bok choy and cook it until crisp-tender.
5. Serve hot.

Easy Pork Menudo

Menudo is one of Philippine's most popular dishes made from beef or pork. This dish is prepared together with hot rice for a complete meal. Menudo does not only have an elegant taste, but also packed with nutrients and colorful flavor brought by peas, potatoes and carrots. Add to your table the savory menudo.

Ingredients:

1.5 lb Pork, sliced
1 lb Pork liver diced
3 Tbsp. oil
1 c Red onion, chopped
6 Cloves garlic, crushed
15 oz Frozen green peas
15 oz Tomato sauce
1 Green bell pepper, diced
1 Red bell pepper diced
5 oz Raisins
2 Carrots, diced
4 Potatoes, diced
dash of ground black pepper
Fish sauce to taste

Procedure:

1. In a large saucepan, heat oil and fry the carrots and potatoes. Set aside.
2. Using the same pan, fry the meat until golden brown. Set aside.
3. Remove the excess oil, then saute the garlic and onion.
4. Add in the meat and the tomato sauce. Add water as necessary to get the desired sauce thickness.
5. Add in the fried potatoes, carrots, raisins, and red green bell pepper. Simmer for 3 minutes.
6. Season with fish sauce.
7. Dash it with ground black pepper.
8. Serve with hot plain rice.

TIPS:

You can use menudo stew mix powder for tomato sauce as a substitute.

Easy Roast Pork Stew (Lechon Paksiw)

Craving for lechon? Whole roast pig known as lechon, is part of the Philippine cuisine history. Mainly on big occasions like birthdays, weddings, fiesta or New Year, Filipinos prepare lechon. Sometimes having a whole roasted pig, you can't avoid to have left over. One way to turn the left over into another delicious dish is to make it stew or paksiw. Try this tangy and sweet flavor of stewed lechon.

Ingredients:

1 lb left over lechon, Chopped
2 Tbsp. oil
5 Cloves garlic, crushed
1 Medium red onion, sliced
1/2 c White vinegar
2 c Water
10 oz Bottled sauce for roast, Mang Tomas brand
1/2 cup Brown sugar
2 Tbsp. Soy sauce
4 pcs. Bay leaves
1 Tbsp. Pepper corn



Procedure:

1. Heat oil in a saucepan and sauté the garlic and onion until fragrant.
2. Add in the lechon, water, soy sauce, bay leaves, pepper corn, sauce for roast and sugar. Let it simmer.
3. While simmering adds the vinegar, simmer for 5 minutes or until the sauce get thicken.
4. Serve and share.

Dinuguan-Pork Blood Stew

Dinuguan which is from the root word dugo is a literal translation for "blood". This dish is cooked using fresh blood from the pig, combined with vinegar and long hot green pepper. Pork blood stew can be a choice dish or paired with rice cake called "puto". Try my savory dinuguan recipe and you'll be delighted with the unique taste.

Ingredients:

1 lb Pork shoulder or pork belly, cut into bite sized
10 oz or 300 g Pork blood
2 Long green pepper
1 1/2 cup water
1 Pouch tamarind powder
2 Tbsp. Cooking oil
4 Cloves minced garlic
1 Medium minced red onion
3 Whole bay leaves
2 Tbsp. Fish sauce
1 Tbsp. Corn starch
dash of ground black pepper

Procedure:

1. In a large pan or wok, fry the meat itself until brown, in doing this you can remove the excess fat. Set aside the meat.
2. Using the same pan, heat oil and saute the garlic and onion.
3. Add in the fried pork continue sauteing by adding the fish sauce and bay leaves.
4. Pour in the water cover and simmer for 5 minutes, when its boiling, add the tamarind powder, simmer for more minutes.
5. Turn on the heat on medium, pour the blood and gradually stir.
6. Add the long green hot pepper.
7. To thicken the sauce dilute the cornstarch in a small amount of water and pour in slowly while stirring.
8. Dash with ground black pepper.
9. Ready to serve.

Pork Mechado (Stewed Pork)

Mechado is a meat cooked in tomato sauce, potatoes and tomatoes. Traditionally, mechado is cooked seasoned with fish sauce. This dish is one of the top menus loved by many Filipinos. Mechado can be cooked using beef, pork or chicken. Try the simple recipe I made and taste the juicy flavor brought by tomato sauce.

Ingredients:

1 lb. Pork picnic shoulder,cut into bite sized pieces
3 Tbsp. Vegetable oil
2 Medium carrots
1 White onion chopped
5 Cloves garlic, crushed
2 Medium size tomatoes
4-5 Pieces potatoes quartered
15 oz Tomato sauce
3 Whole bay leaves
1 Green or red bell pepper, chopped
Dash of dried basil
1 Tbsp. Soy sauce
Season of fish sauce and ground black pepper

Procedure:

1. In a saucepan, heat the oil and fry the carrots and potatoes. Set aside.
2. Using the same oil, sauté the garlic, onion, bell pepper and tomatoes.
3. Add in the meat and bay leaves, cook it for 15 minutes or until soft and tender.

4. Pour in the tomato sauce, season it with soy sauce and fish sauce. Cover and simmer for more minutes.
5. Once it is boiling, throw in the fried potatoes and carrots, gradually stirring.

6. Dash with dried basil and ground black pepper.

7. Best serve with hot steamed rice. Enjoy.

Easy Chicken and Pork BBQ

Yesterday was Memorial Day. My daughter and I joined our church family for a picnic in Centennial Park, Columbia MD. I prepared BBQ and everybody enjoyed it. Here is the easy chicken and pork BBQ.


Ingredients:

2 lbs. Chicken and 2 lbs. Pork chop
1 cup Dark soy sauce
4 large lemon or lime
1 head garlic (crushed)
1.5 cup brown sugar
2 Tbsp. ground black pepper


Procedure:

1. Wash the chicken and pork thoroughly.
2. Use a large pan or any pot where the meat can fit, put the crushed garlic, soy sauce, brown sugar, black pepper and squeeze it with lemon. Mix them well.
3. Prick the meat using a fork to absorb the seasoned liquid.
4. Marinade.
5. Using charcoal, grill the marinated meat.
6. Serve.

TIPS:

Great taste when the chicken and pork are marinated overnight.

Paksiw na Pata

This is a popular dish in the Philippines and loved by many Filipinos. I learned to cook this from my Mom, because this is one of her favorite dishes.

Ingredients:

1 large pork leg (prefer with knuckles), washed and cut
Banana blossoms
3 Tbsp. Soy sauce
1/4 c White vinegar
5 Cloves garlic, crushed
1 Onion, chopped
1 Tbsp. Whole peppercorn
3 Bay leaves
1/2 cup Brown sugar
Salt to taste

Procedure:

1. In a large pot, or in slow cooker, put the cleaned cut pork leg together with garlic, onion, soy sauce and vinegar. Pour a 2-3 cups of water and let it boil until the meat get tender.
2. After an hour add the banana blossom, whole pepper corn, bay leaves, and sugar. Simmer for 5 minutes.
3. Cover and simmer until sauce get thicken.
4. Serve and enjoy.