Tortang Talong

Ingredients:

4 pieces Chinese eggplant
2 pieces raw eggs
1 tsp salt
4 tbsp cooking oil

 Procedure:

1. Grill the eggplant until the color of skin turns almost black
2. Let the eggplant cool for a while then peel off the skin. Set aside.
3. Crack the eggs and place in a bowl
4. Add salt and beat
5. Place the eggplant on a flat surface and flatten using a fork.
6. Dip the flattened eggplant in the beaten egg mixture
7. Heat the pan and pour the cooking oil
8. Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.

Ginataang Sitaw at Kalabasa

 1/4 chicken
1 lb squash (calabaza), sliced into cubes
1 bunch string beans (about 3 to 4 cups), cut into 2.5 inch length
3 1/2 cups coconut milk
1 1/2 tablespoons fish sauce
1 teaspoon ground black pepper
1 medium onion, sliced
2 teaspoons garlic, minced
2 tablespoons cooking oil

1. Heat a cooking pot and pour cooking oil.
2. Saute garlic and onion.
3.put chicken until golden brown
4. Add fish sauce and coconut cream, and then let boil.
5. Put-in the ground black pepper, and then cook for 10 minutes in medium heat until the liquid re
6. Add the squash (kalabasa) and cook until the squash becomes a little soft.
7. Add the string beans, stir, and cook for 3 to 5 minutes.
8. Turn the heat off and transfer to a serving plate.

Pork Sweet And Sour

Ingredients:

1 lb pork loin, cubed
1/2 cup cornstarch
1/2 cup flour
2 tbsp soy sauce
1/2 cup water
1 piece raw egg, beaten
2 cups cooking oil
1 small red bell pepper, cubed
1 small green bell pepper, cubed
1 medium sized red onion, chopped
1 small carrot, sliced diagonally

Cooking procedure:

1. Place the pork loin in a bowl then combine the soy sauce (you may also add salt if desired). Marinade for 30 minutes.
2. Pour the cooking oil in a pan then apply heat.
3. Combine the flour and cornstarch in a bowl then mix until both ingredients are evenly distributed.
4. Dip the marinated pork in beaten egg then on the flour and cornstarch mixture.
5. Deep fry the pork (coated with cornstarch and flour) for 10 minutes or until the color turns medium brown. Set aside.
6. Heat a separate pan then pour-in the sweet and sour sauce
7. Add the carrots and simmer for 3 minutes.
8. Put-in the onions and bell pepper (green and red) and simmer for 4 minutes (add extra water as needed).
9. Add the deep-fried pork loin and stir. Cook for 2 minutes.
10. Transfer to a serving dish and serve hot. Share and enjoy!

Chicken Curry

Ingredients :
  

• 2-3 tbsp. oil
• 3potatoes,peeled,quartered and fried
• 1 lb. chicken, cut into serving pieces
• 3 cloves garlic, minced
• 1 large onion, quartered
• 1 tbsp. patis (fish sauce)
• 3 tbsp. curry powder
• salt and pepper
• 1 cup water
• 1 red bell pepper, cut into big squares
• 1 green bell pepper, cut into big squares
• 3 celery stalks, cut into 1-1/2” long
• 1 cup coconut milk or evaporated milk
  

Cooking Procedures :

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.