8 dried black Chinese mushrooms, soaked in 1/2 cup hot water, liquid reserved and mushrooms sliced
3/4 cup cooked bamboo shoots, sliced
1/2 tbs grated ginger
2 tbs sake
1/2 tsp each mushroom oyster sauce and sesame oil
1/4 tsp soy sauce
ground white pepper
Heat oil in a wok over medium-high heat and stir-fry peas with salt and sugar for 30 seconds, then add mushrooms, bamboo shoots, 1/4 cup reserved mushroom liquid, and all remaining ingredients. Simmer for 2 minutes then serve hot.
Heat the oil in a wok over high heat, swirling to coat base and sides. Add carrot and stir-fry for 30 seconds, stir in garlic, and then add remaining vegetables. Stir-fry for 2 minutes, until crisp and firm.
Dissolve cornstarch in a little stock then add to remaining stock, sesame oil, sugar, and soy sauce. Add mixture to wok and stir until sauce boils and thickens. Serve immediately with steamed rice, if so desired.
1/2 kilo potatoes, boiled and mashed well
3 tablespoons butter or margarine
1/3 cup milk, or enough to make a paste
salt and pepper
1/2 kilo ground beef or pork
Oil for saut?ing
1/2 cup water
spring onions, minced
2 eggs, slightly beaten
1) Blend the mashed potatoes with butter, milk, a little salt and pepper to taste. The mixture must be smooth and must form a paste. Set aside.
2) Saut? garlic, onions, and ground meat in oil
3) Stir in the water and simmer until the meat is cooked, and the mixture almost dry.
4) Season with salt and pepper, and then add the spring onions.
5) Blend in a little flour to get a molding consistency.
6) Shape mixture into firm separate forms the size and shape of eggs.
7) Cover individually with the mashed potato mixture.
8) Roll each one in breadcrumbs. Set aside.
9) Heat the oil for frying. Dip the potato-meat “eggs” into slightly beaten eggs, and then fry.
1/4 cup atsuete seeds
1/3 cup water
3 tbsps. cooking oil
2 tsps. garlic minced
3/4 cup onions sliced
1 piece MAGGI Beef Broth Cube
1 piece MAGGI Shrimp Broth Cube
100 g. beef sirloin sliced into strips
2 cups eggplant sliced
2 cups banana heart (butuan variety)
1 1/2 cups water
1/3 cup peanut butter
2 cups sitaw cut 2 to 3 inches long
Soak atsuete seeds in hot water to steep. Drain. Set aside extract. Heat oil and sauté garlic, onions and MAGGI Beef and MAGGI Shrimp Broth Cubes. Stir in beef; cook until it changes color. Add eggplant and banana heart; stir-fry for 2 minutes. Pour in water. Bring to simmer until vegetables are tender. Stir in peanut butter and blend well. Add sitaw and simmer for 2-3 minutes until sitaw are cooked but still crisp.
2 kilos shredded papaya
1 cup carrots, julienned
1/2 cup onion, sliced
8 cloves garlic, sliced
1/4 cup ginger, julienned
1 tsp. whole pepper corn
1 tbsp. oil
2 cups vinegar
4 cups sugar
1 tbsp. rock salt
Optional – ampalaya, string beans, singkamas, eggplant, ubod sliced, blanched and partially drained.Rub shredded papaya with salt and wash thoroughly. Squeeze out all the water and dry in trays for one day. Saute garlic, onions and ginger. Add vinegar, sugar and salt and bring to a boil for 10 minutes. Add peppers, carrots, singkamas and other vegetables. Add papaya cook for 5 minutes more. Let cool.
2 tbsp. oil
1 tsp. sesame oil
4 cloves garlic, pounded
1/2 cup onions, sliced
1/2 cup chicken meat, sliced thinly
1/2 cup chicken liver and giblets, cut thinly
1/2 cup shrimps, peeled
1/2 cup squid, cut into 1 inch squares
1/4 cup oyster sauce
1/2 cup carrots, thinly sliced
1/2 cup sayote, cut into thin squares
1/2 cup sweet peas
1/2 cup chinese pechay stalks, cut into strips
1/2 cup chinese pechay leaves, cut into strips
1/2 cup canned mushrooms button, sliced
1/2 cup chestnuts, sliced thinly
1/2 cup canned baby corn, cut into strips
salt, pepper, vetsin to taste
2 tbsp. cornstarch dissolved in little water
Saute garlic and onions in oil. Add meats and simmer for 5 minutes. Add oyster sauce and rest of vegetables starting with those that take longer to cook. Adjust seasonings and continue to simmer until vegetables are crisp tender. Add dissolved cornstarch and stir until thick. Serve hot.
Please note: This Filipino recipe is alternatively spelled kilwin labanos or kinilaw labanos.
1 kilo labanos
200 grams pork belly (small cubes)
1/4 cup miso
1 onion, sliced
2-3 tomatoes, sliced
3 cloves garlic, crushed
2 tbsp. patis
1 tsp. peppercorns, pounded coarsely
1/2 cup vinegar
1/2 cup water
1 tsp. vetsin
salt to taste
2 tbsp. cooking oil
Peel labanos, scrape into thin slices. Set aside. Boil pork in 1/2 cup water till tender. Set aside. Saute garlic. When brown, add onion and tomatoes. Stir for a while, then, add pork and miso. Saute for 2 minutes and season with patis. Add 1/4 cup water and cover. Let boil for 2 minutes and add labanos. Sprinkle pepper and vetsin. Cover. When labanos is half cooked, add vinegar. Let boil for 3 minutes before stirring. Continue cooking till labanos is done.